Bev's Chicken Elegant

Spray oven-proof dish with PAM. Sprinkle dried beef evenly around bottom of dish. Cut chicken breasts in half, wrap each one in one slice of bacon and place in dish. Combine soup, sour cream and sliced mushrooms in a bowl, spread evenly oven chicken. Sprinkle water chestnuts over top. Bake uncovered at 300 degrees for 3 hours. Add salt and pepper to taste.

Rice Pilaf

Melt butter in large skillet or Dutch oven. Add rice and cook, stirring constantly, until rice takes on a golden color. Add chicken broth, minced onions, salt, and pepper. Turn into a 2 or 2.5 qt. baking dish or continue using Dutch oven. Cover and bake in a 425 degree oven for 25 to 30 minutes, or until liquid is absorbed and rice is tender.

Judy's Ziti

For sauce: Heat olive oil in large heavy saucepan. Sauté chopped onion and minced garlic in oil until soft. Add tomato sauce, tomato paste, brown sugar, parsley, bay leaf, oregano, salt, and pepper. Simmer, covered, over low heat fro 30 minutes. While sauce is simmering, brown ground beef in large skillet. Cook ziti according to directions on box and drain. Mix together 2 cups of sauce, browned beef, ziti, ricotta cheese, Parmesan cheese, 1 egg and 3/4 t. salt. Put mixture in large casserole dish; pour remaining sauce on top and sprinkle with 8 oz. shredded mozzarella. Bake for 30 minutes at 375 degrees


Hint: You may use 4 cups prepared spaghetti sauce instead of making your own

Chopped Italian Salad

Chop all ingredients into bite size pieces. Place in a large bowl. Add olive oil, vinegar, garlic powder and oregano and mix. Add grated romano and mix again. Serve

Quick Garlic Bread

Split bread lengthwise. Brush olive oil on each half. Place on grill or under the broiler, toast until lightly browned. Rub garlic on bread halves.

Roasted Turkey

Make sure turkey is completely thawed. Rub olive oil over entire bird, sprinkle salt and pepper over turkey and inside turkey. Roast in a preheated 375-degree oven for 3 hours. (15 minutes per pound)
Internal temperature of 180 degrees. Let turkey rest for 20 minutes prior to carving.

Adjust time to weight of turkey.

Dad's Mashed Potatoes

Peel potatoes, cook in large pot with salted water to cover until fork tender. Remove, drain and place in large bowl. Cut butter into small pieces. Add butter and sour cream to bowl. Using an electric mixture, mix until all lumps and gone. Salt and pepper to taste.


Note: Never use a food processor for potatoes, as they will turn to glue in the processor

Green Bean Almondine

Wash fresh green beans and remove ends. Leave beans whole and put in saucepan with water, butter, and salt. Cover and cook on low heat for 20 to 25 minutes or until beans are tender. Toast almonds in a skillet over low heat until golden brown- be careful not to burn! Remove beans to bowl and sprinkle almonds over.

Pork Chops in Creamy Peppercorn Sauce

Sprinkle pork chops with pepper to taste; brown pork chops in heavy, ovenproof pan. Place in 350-degree oven for 10-15 minutes. Remove pan from oven, remove chops to plate, deglaze pan with chicken broth, and add, mushrooms, Worcestershire sauce, butter and cream. Add cranberries, salt to taste. Reduce by 1/4th. Place chops back in pan, flip, and serve with gravy on top.

Wine Pairing Ideas!

Spaetzle

Bring a large pot of salted water to a boil. Mix the ingredients in a bowl; the dough will be very loose. Place a colander over the boiling water and pour the batter 1/4th at a time in to the colander and press through with a spatula. Allow spaetzle to cook until light and fluffy, a few minutes. Remove to a bowl filled with cold water. Drain spaetzle; heat butter in a frying pan, add spaetzle and toss to heat.

Walter Raymond's Sweet and Sour Cucumbers

Cut cucumbers into thin slices. Dissolve sugar in vinegar on low heat. Thinly slice red onion. Add cucumbers, onions and liquid in a bowl and let marinate for 1 hour. Salt and Pepper to taste.

Coq au Vin

Cut bacon into small pieces, brown bacon in large pan, add oil. Brown chicken in pan, remove chicken, add garlic and onions, sauté for 3 minutes. Add mushrooms, chicken, consommé, wine, bay leaves, tomato paste and enough of the broth to just cover chicken. Reduce heat to simmer, cook for 25 minutes, until chicken is tender. Remove chicken to platter. Add flour to some of the juice and add to gravy to thicken, add butter. Salt and pepper to taste. Spoon over chicken and serve.

Serve with crusty bread.

Wine Pairing Ideas!

Caesar Salad

In a large bowl place oil, lemon juice and garlic, press garlic into bowl with a wooden spoon to distribute. Whisk ingredients together. Cut baguette into 1/4 inch slices, spray with PAM and place in a 350-degree oven for 4 minutes or until gold brown. Tear (don't cut) lettuce leaves into small pieces and place in bowl on top of dressing. When you are ready to serve, toss salad and add romano and toss again and add croutons broken into halves.

Chef Rick tells me he must have anchovies, if your wish, add four anchovy filets to the bowl with the oil, garlic and lemon.

Quick Garlic Bread

Split bread lengthwise. Brush olive oil on each half. Place on grill or under the broiler, toast until lightly browned. Rub garlic on bread halves.

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