Tasty Chicken

Arrange dried beef to cover bottom and lower sides of crockpot. Wrap each piece of chicken with a slice of bacon and arrange on top of dried beef; some chicken may overlap. Mix soup, flour, and sour cream in a small bowl. Pour mixture over chicken. Cover and cook on low for 8 to 10 hours or on high for 5 hours. Serve over pasta, rice, or mashed potatoes.

Hot Buttered Noodles

Cook noodles according to instructions on the package. Add butter and parsley while pasta is still hot. Stir and add salt and pepper to taste.

Laurie's Cake

Preheat oven to 350 degrees with the rack in the
center of the oven. Place cranberries in a small
bowl and toss with 1 Tb of the flour; place aside.
Mix the cornmeal, flour, baking powder, salt and
the orange zest together. In the bowl of the mixer
cream the sugar and butter until light and fluffy;
add the egg yolks and eggs one at a time. And
beat for 3 minutes. Add the vanilla and the flour
mixture slowly on low until just mixed. Add the
orange juice and mix for 30 seconds. Fold in the
cranberries and pour into a greased 8” cake pan.
Bake for 45 minutes to 1 hour, in the middle of the
oven until brown and the cake is set in the middle
when moved. ( a toothpick will come out clean
when inserted).
Cool the cake on a rack; dust with powder sugar;
serve at room temperature.

Fettuccine alla Carbonara

Make the recipes of Quick Homemade Pasta (Recipe/Starch/Quick Homemade Pasta). Cook in boiling water for 3-4 minutes just prior to serving; reserving ½ cup of the pasta water.

Place oil in a large frying pan or wok. Add pancetta, sliced into small cubes. When the pancetta browns remove to a plate. Add garlic and cook for 1 minute. Combine eggs and cheese in a bowl, reserving 3 Tb of the cheese, whisk to mix. Remove the pan from the heat; add the pancetta bits back in, then add the hot pasta to the pan. Rapidly mix in the egg and cheese mixture, allowing the heat from the pasta to “cook” the eggs. Thin with a bit of the reserved pasta water if needed. Plate, sprinkle with cilantro, pepper and reserved cheese and serve.

Quick Homemade Pasta

Place flour and egg in food processor. Pulse until the flour forms small beads. Turn off processor and squeeze a little of the dough between your fingers,; if it forms a ball it is ready. Dump into a plastic bag or plastic wrap and form it into a ball. Refrigerate the pasta for 20 minutes. Roll out on a floured surface and cut into strips. Cook in salted, boiling water for 3-4 minutes.

Note: Pasta will swell up when it is cooked so be sure to roll it as thin as you can.

This makes 2 servings as the starch in a meal. Make one recipe per person if you are just serving the pasta as the meal. This makes 1/3 lb of fresh pasta.

French Vinaigrette Salad

Whisk vinegar, shallot and mustard together in a small glass bowl. Slowly drizzle in the oil, whisking constantly. Add salt and pepper to taste. Allow to sit at room temperature for 30 minutes. Toss with mixed lettuce and serve.
Shown here with a baked goat cheese medallion.

French Bread

Dissolve the yeast in 2/3 cup of tepid (105 degree)
water. Allow to stand for 10 minutes to proof yeast.
(bubbles). Add flour, salt and additional tepid water
to the mixer bowl. Use the bread hook attachment
and mix until a large ball forms, Add a sprinkle
more of flour if dough is too sticky. Spray another
large bowl with Pam or oil and place dough in
bottom; cover with plastic wrap and allow to double
in size in a draft-free area. (1-11/2 hours). Remove
to a floured flat surface and punch down into a ball.
Place back in the bowl and repeat the rising.
Remove dough to a flat surface and cut into 4
pieces. Punch each piece down, fold back into the
top of the front, and the sides into each other.
Shape dough into the shape you wish. Place on
floured surface on parchment paper, cover with a
towel and let rise for 30 minutes.

Heat oven to 400 degrees, (place pizza stones in
oven if available) Allow the stones or oven to pre-
heat for at least 30 minutes. Slide bread and
parchment paper onto an upside down cookie
sheet. Slash top of bread with a sharp knife in two
or three places. Carefully place in oven, still on the
parchment, bake for 25 to 30 minutes, until brown
and hollow sounding when you thump the bottom.
Remove to a cooling rack. May be frozen. before
or after baking.

Note: For rolls divide the dough into equal logs, cut
logs into equal pieces , place each roll in the palm
of your hand and pinch the sides toward the middle
. Place on parchment, pinched side down, and
allow to rise for 20 minutes. Bake as above.

Mu Shu Pork

Cook pork according to recipe. Place in wok or frying pan, add half the scallions cut into 1/2 inch pieces. Add ginger, garlic. bean sprouts, mushrooms, soy and 1/4 of the hoisin sauce and stir. Heat flour tortillas in a moderate oven. Place some of the hoisin sauce on a tortillas, place the Mu Shu Pork on the tortillas and top with one some of the remaining scallions.

Pulled Pork

Rub dry rub (recipe/misc/dry rub) all over pork roast. Place in oven-proof pan and cook in oven at 275 degrees for 4-5 hours or until meat pulls easily off the bone. Remove from pan and shred meat with two forks. discard the bone. Pour water, vinegar and ketchup into pan and stir to remove all fond (the brown bits) and juices. Pour over meat and stir.

Note: You may choose to serve pork with additional store-brand barbecue sauce.

Dry Rub

Combine all ingredients in a small bowl. May be stored in an
air-tight container for months.

Note: Use on pork, beef and chicken.
Great on wings. Put wings in a bag, add rub, shake and bake.

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.

Beef Brisket in Beer

Combine .first 8 ingredients in a large plastic bag. Shake to blend. Add meat, close bag and refrigerate for about 3 hours, turning occasionally. Place in crock pot, add potatoes, onions and carrots. Cook on low for 6-8 hours. Remove meat and vegetables and add flour to thicken. Slice meat on bias, pour vegetables and gravy over the meat and serve.

Garlic Smashed Potatoes

Cut washed red potatoes into quarters- no need to peel but remove eyes. Cover them with cold water and 1-teaspoon salt in saucepan. Add 2 peeled garlic cloves to the potatoes and water. Boil covered, until tender, about 20 minutes. Drain and return to saucepan. Pour over half and half and melted butter- heat until warm and simmering, being careful not to burn. Mash potato mixture with mixer until smooth and add salt and pepper.

Fresh Tomatoes

Slice tomatoes in 1/4 slices; arrange on plate. Thinly slice red onion and sprinkle on and around tomatoes. Sprinkle capers on and around tomatoes. Pour olive oil on tomatoes. Squeeze the lemon juice on top of tomatoes. Salt and pepper to taste.

Company Chicken and Wild Rice Casserole

Prepare rice according to directions and set aside. Melt butter in heavy saucepan over low heat. Add flour and stir until smooth. Cook 1 minute, stirring constantly. Gradually whisk in milk and broth and cook over medium heat, stirring constantly until thickened and bubbly. Combine in a large bowl, the sauce, rice, cooked and cubed chicken breasts, mushrooms, green pepper, and pimento. Put into a greased 9 by 13 baking dish. Cover and refrigerate until ready to bake- several hours or overnight. Bring to room temperature, and then bake at 350 degrees for 45 minutes.

Carrots

Place carrots in a microwavable dish, heat on high for 4 minutes. Stir and heat an additional 3-4 minutes. Add salt and pepper to taste.

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