Recipe Site Links
Created by Sue
Updated December 17, 2000
1 cup all-purpose flour
2 tsp garlic powder
2 tsp white pepper
2 tsp paprika
1 tbsp salt
1/3 cup finely chopped fresh parsley
2 chickens, quartered
1½ cups heavy cream
1½ cups water
Preheat oven to 350 degrees F. Stir together flour, garlic powder, white pepper, salt, paprika, and parsley in a large bowl.*
Rinse chicken and lightly pat dry. Dredge in flour, knocking off excess, and arrange skin side up
in a 17½ x 12-inch roasting pan. Stir together cream and water and pour over chicken. Bake chicken
in middle of oven for 1½ hours, or until skin is golden and crisp.
* I put in a large ziploc bag, drop chicken pieces in and shake, shake, shake!
From Tom: "Got this recipe from Gourmet Magazine December 1999.
It's really delicious served with noodles or rice. The gravy is sooooo rich!"
1½ lbs lean beef, cut into 1½-inch cubes (I buy it already cut)
2 tsp salt
¼ tsp pepper, or more to taste
4 carrots, cut in half lengthwise and crosswise
2 onions, cut into slices
3 potatoes, peeled and cubed (I usually just slice them)
½ tsp basil leaves (this is what makes it good!)
2 stalks celery (sliced diagonally)
1 can condensed tomato soup
½ soup can of water
Place the beef (no need to brown) in a 3 qt. casserole.
Sprinkle with salt, pepper, basil and top with celery, carrots and onions.
Combine soup and water. Pour over meat and vegetables.
Cover tightly and bake in a slow oven (300 -325 degrees) for 3 hours.
Add the potatoes and bake 45 minutes longer, covered tightly. Serve with slaw and crusty bread.
Makes about 5 servings.
From Aunt Fran: "This is from the Olmsted cookbook that your
mother sent me years ago one Christmas. I like to make it and Dick and Tom love it.
You can substitute whatever vegetables you have on hand. I cheat...I put everything in at once and
bake it about 1½ hours but I use those Guardian Service pots of Mother's...they are wonderful and
almost like a pressure cooker they seal so tightly and conduct heat so well.
I've also done it in Corning Ware though, and it's been done in 1½ to 2 hours."
BREAKFAST HAM & CHEESE TARTS
1 pkg biscuit dough, canned biscuits
1 cup extra lean ham, finely diced
1/3 cup Kraft Reduced Fat Sharp Cheddar Cheese, shredded
4 large eggs
2 tbsp 1% low-fat milk
½ tsp lemon pepper
1 tsp dried parsley
Preheat oven to 400 degrees. Spray 10 muffin cups with butter-flavored cooking spray. Fill the other two cups with water. Separate biscuits and place into each cup. Press dough up sides to edge of cup. Evenly divide ham and cheese among biscuit cups. Mix together eggs, milk, lemon pepper and parsley. Spoon mixture evenly over top. Bake for 10 to 15 minutes or until centers are firm. Place muffin pan on a wire rack and let stand for 2 to 3
minutes. Serve at once. Serves 5.
From Gina: ""Great for breakfast meetings."
EUNICE'S MACARONI DISH
2 cups milk
2 cups grated cheese
1 lb sausage, cooked and drained
2 slices bread, cubed fine
1 tsp dry mustard
1 tsp salt (if needed)
½ tsp pepper
Mix well. Pour into a greased 9x13 baking dish. Let stand in refrigerator overnight.
Bake uncovered at 350 degrees for 45-60 minutes until eggs are set. (Test by inserting
a silver knife. If it comes out clean, they're set.)
Variations: Canned drained mushrooms or chopped green peppers can be added.
From Aunt Fran: "Eunice Bailey, 87, brings this to our breakfasts
in the park on Memorial Day. Can be a breakfast dish or luncheon dish."
LEMON CHICKEN - POLLO AL LIMONE
2 (2½-3 lbs each) broiling chickens, halved
Lemon Sauce (recipe follows)
¼ cup chopped cilantro / Italian parsley
Preheat broiler at least 15 minutes before using. Broil chicken, turning once, for about 30 minutes or until skin is
golden brown and juices run clear when bird is pierced with a fork. Remove chicken from broiler, leaving broiler on. Using a
very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, and 3 small breast pieces).
Place chicken on a baking sheet with raised sides. Pour lemon sauce over the chicken, and toss to coat well. If necessary,
divide sauce in half and do this in two batches.
Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler, and evenly
portion chicken onto 6 warm serving plates. Pour sauce into a heavy saucepan and stir in parsley. Place over high heat and boil
for one minute. Pour an equal amount of sauce over chicken on each plate and serve with lots of crusty bread to absorb the sauce.
2 cups fresh lemon juice
1 cup olive oil
1 tbsp red wine vinegar
1½ tsp minced garlic
½ tsp dried oregano
salt and pepper to taste
Place all ingredients in a large bowl and whisk together until well blended. Cover and refrigerate until ready to use.
Whisk or shake vigorously just before use.
From Sue. "I saw Chef Frank Pelligrino from Rao's in East Harlem, New York City,
make this dish on the Martha Stewart show. It is absolutely delicious."
MEXICAN TWO-BEAN LASAGNA
2 tablespoons salad oil
4 small zucchini (about 6 ounces each), sliced
1 large red pepper, cut into bite-sized pieces
1 15- to 19-oz. can pinto beans, drained
1 large green pepper, cut into bite-sized pieces
1 large onion, coarsely chopped
1 28-oz. can tomatoes in tomato puree
1 8-oz. jar medium-hot picante sauce
1 beef-flavor bouillon cube or envelope
1 tsp ground cumin
½ tsp. dried oregano leaves
1 16-oz. pkg. lasagna noodles
1 3½-oz. can (drained weight) ripe olives, drained & pitted
1 15- to 19-oz. can garbanzo beans, drained
2 8-oz. pkgs. shredded Monterey Jack cheese (4 cups)
1 8-oz. container sour cream
About two hours before serving:
In a 12-inch skillet over high heat, in hot salad oil, cook zucchini, peppers, and onion until tender
and lightly browned, about 10 minutes, stirring occasionally. Spoon half of vegetable mixture into bowl;
reserve. Into remaining vegetables in skillet, stir in tomatoes in puree, picante sauce bouillon, cumin,
and oregano. Heat to boiling, stirring to break up tomatoes. Reduce heat to low; simmer uncovered 30 minutes
or until slightly thickened. Meanwhile, prepare lasagna noodles as label directs; drain. Add half of
olives to bowl with vegetables. Slice remaining olives. Stir sliced olives, pinto beans, and garbanzo beans
into sauce in skillet. Preheat oven to 375 degrees. Assemble lasagna: Reserve ½ cup shredded cheese.
In 14x10" roasting pan, evenly spoon about ½ cup vegetable-bean sauce. Arrange 1/3 of noodles over sauce,
overlapping to fit. Sprinkle 1/3 of remaining cheese over noodles. Spoon about 1/3 vegetable-bean sauce over cheese.
Repeat layering twice with remaining noodles, cheese, and sauce, spooning all of sour cream over second layer of sauce.
Cover pan loosely with foil. Bake 35 minutes. Spoon reserved vegetable mixture over lasagna; sprinkle with reserved cheese.
Bake, uncovered, 10 minutes or until heated through. Makes 12 servings.
Each serving: About 470 calories, 20 g fat, 42 mg cholesterol, 725 mg sodium.
From Yvonne: "This is our favorite
PORK CHOPS & STUFFING CASSEROLE
½ of 24 oz. pkg. Pepperidge Farm® stuffing mix
6 boneless pork chops - ¼-inch thick
(I've used the split butterfly pork chops but you can use another cut.)
1 lrg. onion, sliced
3 lrg. potatoes, sliced
1 can mushroom soup and 1/2 can of milk
2 tsp salt
pepper to taste
Make the stuffing according to package directions. Layer the ingredients into the casserole dish,
starting with onions on bottom, then porkchops, potatoes, onions, stuffing mix.
Sprinkle salt and pepper on each layer. Repeat until ingredients are used up.
Mix soup and milk and pour over all
Sprinkle paprika on top. Bake at 350 degrees for 1 1/2 hours or until done.
Very filling and very good.
From Aunt Fran:   "This is a Howell recipe. Dick's first wife, Rosie, made this casserole and he loved it.
I've worked hard to duplicate it and I think I finally succeeded."
SKILLET CHICKEN STEW
1/3 cup all-purpose flour
½ teaspoon salt
1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
3 tbsp butter
1 medium onion, sliced
3 celery ribs, sliced
2 medium potatoes, peeled and cut into ¾-inch cubes
3 medium carrots, sliced ¼-inch thick
1 cup chicken broth
½ teaspoon dried thyme
1 tbsp ketchup
1 tbsp cornstarch
Combine flour, salt and pepper in a shallow bowl; coat chicken. In a large skillet, melt butter;
brown chicken. Add onion and celery; cook for e minutes. Stir in potatoes and carrots. Combine broth,
thyme, ketchup and cornstarch, stir into skillet. Bring to a boil. Reduce heat; cover and simmer for
15-20 minutes or until the vegetables are tender. Yield: 4-6 servings.
½ cup pine nuts
6 sun-dried tomatoes (not packed in oil)
6 ounces dried wide egg noodles
1 onion, peeled and quartered
1 stalk celery, quartered
1 green or red bell pepper, seeded and cut into chunks (I don't like cooked
peppers so I leave this out.)
1 clove garlic, crushed and peeled
2 tsp canola oil
2 tbsp all-purpose flour
2 cups 1% milk
½ cup low-fat mayonnaise
1 9-ounce can white tuna in water, drained and flaked
½ cup grated Gruyere cheese
2 tbsp finely chopped fresh parsley or basil
fresh lemon juice to taste
salt and freshly ground black pepper to taste
1. Preheat oven to 350 degrees.
2. Spread pine nuts in shallow pan and bake for 5-7 minutes, or until
lightly browned; set aside.
3. Increase oven temperature to 425 degrees. Lightly oil a 3-quart baking
dish or coat it with nonstick spray.
4. In a small bowl, soak sun-dried tomatoes in hot water until softened,
about 20 minutes. Drain and set aside. (I nuke these.)
5. Cook noodles in boiling salted water until al dente, about 6 minutes.
Drain and refresh under cold running water. Drain and set aside.
6. Meanwhile, in a food processor, pulse reserved tomatoes, onion, celery,
bell pepper and garlic until finely chopped.
7. In a large skillet, heat oil over medium heat. Add vegetables and cook,
stirring occasionally, until softened, about 8 minutes. Add flour and cook,
stirring, for 1 minute. Add milk and bring to a boil, stirring, until
thickened, about 4 minutes. Remove from heat. Stir in mayo, tuna, cheese
and parsley or basil. Season with lemon juice, salt and pepper.
8. Gently mix reserved noodles into tuna mixture and spoon into prepared
baking dish. Sprinkle with reserved pine nuts. (Casserole will keep,
covered, in the refrigerator for up to 2 days.)
9. Bake casserole for 20-30 minutes, or until bubbling. Let stand for 5
minutes before serving.
Makes 6 servings. 265 calories per serving, 21 grams protein, 11 grams fat,
33 grams carbohydrate.
From Nancy: "Forget that yucky casserole you grew up with. Guests liked this even
after the raised eyebrows when I said we were having tuna casserole for
Source: Eating Well©
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