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DONNA'S DINNERS

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DONNA'S DINNERS - Page Text Content

S: DONNA'S DINNERS

FC: Donna's Dinners

1: TABLE OF CONTENTS APPLE PIE PORK CHOPS...........................................1 ALIO OLIO..................................................................2 BEANS UCELLETTO...................................................2 BRUCETTA..................................................................3 BACCALA....................................................................4 BBQ CUPS...................................................................4 BEEF STEW.................................................................5 BEEF AND VEGETABLE STIR FRY............................6 TANGERINE BEEF STIR FRY.....................................7 BEEF WELLINGTON..................................................8 BICODO......................................................................9 BBQ GLAZED CHICKEN NUGGETS.......................10 BEEF RIBS AND PASTA............................................11 CHICKEN AND DUMPLINGS..................................11 CHICKEN AND DUMPLINGS............................12-13 SLOW COOKER CHICKEN AND DUMPLINGS.....14 CAVATELLI...............................................................14 CHICKEN STEW WITH BISCUITS...........................15 CHICKEN DIVON.....................................................16 CHICKEN FORTUNATA..........................................17 CHICKEN EGG ROLL ALAKING.............................18 FANCY FAST CHICKEN...........................................19 CHICKEN FRIED STEAK WITH GRAVY.................20 HONEY ORANGE BASIL CHICKEN........................21 LEMONY GREEK CHICKEN....................................22 ORANGE FLAVORED ROAST CHICKEN................23 HONG KONG ORANGE CHICKEN.........................24 PEACH GLAZED CHICKEN.....................................25 CRISPY CHICKEN STIR FRY....................................26 STIR FRIED CHINESE CHICKEN............................27 CHICKEN AND BROCCOLI STIR FRY....................28 CHICKEN PINEAPPLE STIR FRY............................29 CRISPY FRIED CHICKEN........................................30 CRISPY OVEN DRUMSTICK...................................31 PARMESAN CHICKEN STICKS...............................31 CHICKEN PICCATA.................................................32 CHICKEN VESUVIO................................................33 SWEET AND SOUR CHICKEN............................... 34 CORNISH HENS......................................................35 CHICKEN CACCIATORE.........................................36

2: CALZONE (EASTER PIZZA)...........................................37 FRUIT STUFFED ROCK CORNISH HENS.....................38 MOM'S CHOP SUEY.............................................................39 CLAMS CASINO....................................................................39 CHILI IN A BISCUIT BOWL.................................................40 DONNA'S CHILI...................................................................41 EGGPLANT PARMESAN......................................................42 FISHSTICKS..........................................................................43 FAJITAS................................................................................44 FARINATA............................................................................45 FETTUCINE WITH TUNA...................................................45 DONNA'S STUFFED GREEN PEPPERS..............................46 MINI STUFFED BELL PEPPERS................................... 46-47 ITALIAN SAUSAGE AND PEPPER SKILLET.................48-49 ITALIAN POT PIE................................................................50 ITALIAN STYLE MUSHROOMS.........................................51 LASAGNA.............................................................................52 BOILED MAINE LOBSTER.................................................53 MEATLOAF.........................................................................54 MEATLOAF WITH SWEET POTATOES.............................55 MARY ANN'S MEATLOAF..................................................56 CREAMY PASTA AND MUSHROOMS...............................57 PASTA FAGIOLI..................................................................58 POLENTA............................................................................59 PARMESAN BAKED PERCH..............................................60 POLPETTE...........................................................................61 CANTONESE STYLE PORK AND SHRIMP DUMPLING .62 SALMON BAKED IN FOIL.................................................63 CITRUS BALSAMIC GLAZED SALMON............................64 ORANGE GLAZED SALMON.............................................65 SPAGHETTI GRAVY AND MEATBALLS......................66-67 COCONUT SHRIMP...........................................................68 SHRIMP DEJONGHE.........................................................69 SHRIMP SCAMPI................................................................70 SHRIMP WITH SNOWPEAS..............................................71 SHRIMP STIR FRY..............................................................72 STEAK DIANE.....................................................................73 TURKEY AND CRANBERRY RAVIOLI..............................74 FRIED RAVIOLI..................................................................75 DONNA'S TURKEY BURGERS...........................................76 CAJUN TURKEY BURGERS...............................................77 VEAL OSCAR......................................................................78 ZUCCHINI PATTIES...........................................................79

3: APPLE PIE PORK CHOPS 1 PACKAGE PORK STUFFING 1-21 OZ CAN APPLE PIE FILLING 6 BONELESS PORK CHOPS 3/4 INCH THICK 1. Heat oven to 375 degrees. 2. Prepare stuffing as directed on package. 3. Spray baking dish with cooking spray. Place pork chops, then pie filling, then stuffing on top. Cover. 4. Bake for 40 minutes or until pork chops are cooked. Uncover after 30 minutes. | 1

4: ALIO OLIO 12 CLOVES GARLIC-CHOPPED 1/4 CUP OLIVE OIL 4 QUARTS WATER 1 1/2 TSP SALT 1 POUND SPAGHETTI 1 TBSP PARSLEY 1. Cook pasta as directed and drain. 2. Cook garlic 2 minutes in oil. Add cooked pasta to oil and garlic. Add salt to taste. | BEANS UCELLETTO 1 PKG NORTHERN BEANS 6 CLOVES GARLIC 1/2 TSP SAGE 3 TBSP OLIVE OIL 3 CHICKEN BOULLION CUBES 1 LARGE CAN TOMATO SAUCE 1 SMALL CAN TOMATO SAUCE 1. Soak beans overnight, change water and boil until tender, and drain. 2. Fry garlic in olive oil. 3. Add cubes, sage, and tomato sauce. Simmer for 10 min. 4, Add beans and simmer for another 10 minutes. 2

5: BRUSCETTA 8 PLUM TOMATOES (ROMA) CUT SMALL 1 MEDIUM ONION CUT SMALL 1 HEAD GARLIC FINELY CHOPPED 1/8 TSP OREGANO 1/2 CUP OLIVE OIL GARLIC SALT SALT TO TASTE VIENNA OR ITALIAN BREAD 1. Combine all ingredients except bread and let sit in refrigerator for 2 hours. 2. Slice bread, then brush with olive oil and sprinkle with garlic salt. 3. Bake bread on cookie sheet for 10 minutes until slightly brown. 4. Serve tomato and onion mixture on top of bread. 3

6: BACCALA 1 1/2 LBS BACCALA GARLIC 2 BUNCHES OF LEEKS PARSLEY, CHOPPED 1 ONION, CHOPPED 1 LB CAN TOMATOES 1 8 OZ CAN TOMATO SAUCE 1. Soak baccala overnight, clean, and remove bones. Rinse and boil for 20 minutes. 2. Clean and chop leeks. 3. Sauté onion, parsley, and garlic in olive oil for 10 minutes. 4. Add leeks and sauté for 10 minutes. 5. Add baccala and sauté for 15 minutes. 6. Add tomatoes, tomato sauce and black pepper and simmer for 1 1/2 hours to 2 hours. BBQ CUPS 1 LB LEAN GROUND BEEF 1/2 CUP BARBEQUE SAUCE 1 CAN REFRIGRATOR BISCUITS 3/4 C GRATED CHEDDAR CHEESE 1.Brown meat and drain. 2.Add BBQ sauce to meat and set aside. 3.Place biscuits in ungreased muffin cups, pressing dough up the sides of the cups. 4.Spoon meat mixture into the cups and sprinkle with cheese. 5. Bake at 400 degrees for 12 minutes. 4

7: BEEF STEW 1.Cube Beef Stew meat. Prepare potatoes, carrots, celery, onion, and tomato (optional). 2. Put meat and vegetables in a small roasting pan. 3. Season with salt, and pepper. 4. Dissolve 2 beef bullion cubes in 12 oz hot water and then mix in 12 oz of V-8 juice. 5. Gradually add 2 TBSP tapioca to juice and water. 6. Pour over meat and vegetables. Cover and do not remove while cooking. 7. Cook at 325 degrees for 1 1/2 hours to 1 3/4 hours or as long as needed. Delicious! BEEF STEW 1 LB BEEF STEW IN 1 1/2 CUBES 1 1/2 TBSP FLOUR 2 TBSP OIL 1/2 TSP GINGER 1/4 TSP THYME 3 LARGE CARROTS 3 MED ONIONS-QUARTERED 1 BAY LEAF 1 CUP BEEF BROTH OR WATER 1. Cover beef with flour. 2. Grow in oil. Stir in ginger and thyme. 3. Add remaining ingredients and boil. Reduce heat and cover. 4.Simmer for 1 1/2 hours. Discard bay leaf. 5. Drop dumplings on stew. Cover and cook for 12-15 minutes until fork comes out clean. 5

8: BEEF AND VEGETABLE STIR FRY 2 TBSP VEGETABLE OIL 1/2 CUP ONION 1 TBSP MINCED GARLIC 1 TBSP MINCED GINGER 1 BAG FRESH MIXED VEGETABLES 6 OZ SLICED MUSHROOMS 8 OZ CAN WATER CHESTNUTS 2 TBSP OYSTER SAUCE 1 RED BELL PEPPER-SLICED 1 PK STIR FRY SEASONING 1/2 TSP RED PEPPER FLAKES 1/2 LB BONELESS TOP SIRLOIN STEAK, SLICED INTO BITE SIZE STEAMED INSTANT WHITE RICE, FOR SERVING 1. In a large skillet or wok, heat 1 TBSP oil over high heat. Add the beef and stir-fry for about 3 minutes. Remove beef and reserve. 2. To the same wok, add the remaining oil and sauté the onions, garlic, ginger. 3. Add the vegetable medley, mushrooms, water chestnuts, and red bell peppers. Stir fry for about 3 minutes and return the beef to the wok. 4. Stirring constantly, add the oyster sauce and crushed red pepper flakes. 5. In a small bowl, whisk the stir fry seasoning mix with 1/8 cup water until combined. Add the seasoning mixture to the wok and stir for another 3 minutes. Serve with steamed instant white rice. 6

9: TANGERINE BEEF STIR-FRY 1 1/2 LB TANGERINES 1/4 CUP DRY SHERRY 2 TBSP HOISIN SAUCE 2 TBSP CORNSTARCH 2 TBSP SOY SAUCE 5 TSP VEGETABLE OIL 12 OZ BAG BROCCOLI FLORETS 1 RED PEPPER SLICED 1 TBSP GRATED PEELED FRESH GINGER 1 LB BEEF FLANK STEAK CUT CROSSWISE INTO 1/4 INCH THICK SLICES 1. From one tangerine, with vegetable peeler, remove peel. With knife, remove any white pith from the peel: slice peel very thinly and set aside. Squeeze 1/2 cup juice from the tangerine. Stir in the sherry and hoison sauce and set aside. 2. In a medium bowl, combine cornstarch, soy sauce, and steak. Set aside. 3. In a nonstick 12 inch skillet, heat 1 teaspoon oil over medium high heat until very hot. Add broccoli, red pepper, ginger, and peel to skillet and cook 3 minutes, stirring, or until vegetables are tender-crisp. Transfer to large bowl. 4. In same skillet, heat 2 teaspoons of oil over medium high heat. Add half of the beef and cook 2 minutes stirring, or until lightly browned. Transfer to bowl with broccoli mixture. Repeat with the remaining 2 teaspoons of oil and remaining beef. 5. Add juice mixture to skillet and heat until boiling, approx. 1 minute. Return vegetables and beef to skillet and heat through. 6. Serve over rice. 7

10: BEEF WELLINGTON- DIANA'S 1/4 CUP PUREED MUSHROOMS 1/4 CUP PUREED ONIONS 1/4 CUP PUREED CALVES LIVER 2 TSP FRESH PARSLEY-CHOPPED 1/2 CUP BEARNAISE SAUCE 1/2 TSP GARLIC PUREE 1 TBSP BUTTER 2 TBSP CANOLA OIL 1 EGG 2 TBSP WATER 4-6 OZ BEEF WELLINGTON TENDERLOINS 1 BOX PEPPERRIDGE FARMS PUFF PASTRY SHEETS 1. Make a pate by pureeing mushrooms, onions, and calves liver and add the garlic puree. In a sauté pan, melt the butter and add pate, then simmer until liquid had reduced to half. Set reduced pate aside to cool. 2. In another saute pan, place oil until hot. Place tenderloins in pan and sear both sides, and remove. Tenderloins don't have to be cooked through. 3. Cut each puff pastry sheet into 4 equal rectangles, making 8 pieces. Put each tenderloin on a piece of pastry, and top with 1/4 liver pate, and cover with another pastry piece. Pinch edges shut. Be sure edges are sealed prior to cooking. 4. In a small bowl, make an egg wash with 1 egg and 2 TBSP water. Brush each Wellington with egg wash. 5. Preheat oven to 325 degrees. Spray baking pan with nonstick spray and cook for 20 minutes. 6. While cooking, prepare Bearnaise sauce. 7. To serve, place on plate with sauce and sprinkle with chopped parsley. 8

11: BICODO 1 GENEROUS BUNCH OF PARSLEY 4 GOOD SIZE CARROTS-CUT IN 3 INCH PIECES 4 STALKS OF CELERY AND LEAVES CUT IN THIRDS 2 WHOLE TOMATOES 2 WHOLE RED POTATOES 2 LARGE ONIONS WHOLE 2 LB CHUCK ROUND BONE OR LEAN BLADE 1 SOUP BONE BASIL, SALT, PEPPER, AND GARLIC 2 TSP ITALIAN SEASONING 8 PEPPERCORNS 1. Bring enough water to cover ingredients to boil and add 2 TBSP of salt. 2. Cut up tomatoes and potatoes in chunks. 3. Add all ingredients and return to boil. 4. Reduce heat and simmer 3/4 hours. Remove soup bone. 5. Salt and pepper to taste. 9 | SOUP

12: BBQ-GLAZED CHICKEN NUGGETS BBQ SAUCE 1/4 CUP APPLE CIDER VINEGAR 1 TSP GARLIC POWDER 1 TSP ONION POWDER 2 TSP CHILI POWDER 1/4 CUP WORCESTERSHIRE SAUCE 1 CUP KETCHUP 1/4 CUP MOLASSES 1/4 CUP HONEY 1/4 CUP DARK BROWN SUGAR-PACKED 2 CUPS FLOUR 1/2 TSP SALT 2 BONLESS CHICKEN BREASTS 1/4 TSP PEPPER (CUT INTO LARGE NUGGETS) 1/4 CUP OLIVE OIL 1. Prepare the barbecue glaze. Pour the apple cider vinegar into a small saucepan and whisk in garlic powder, onion powder, and chili powder. Bring to a boil and add Worcestershire sauce, ketchup, molasses, brown sugar, and honey. Lower heat to medium and allow to bubble and thicken. 2. Preheat oven to 425 degrees. 3. In a plastic bag, shake together flour, salt and pepper, and then add chicken pieces in batches to coat. Place on a baking sheet lined with foil and drizzle olive oil over. 4. Bake for 15 minutes, and then coat each piece with glaze and bake for an additional 5 to 10 minutes. You can do a second coat of glaze after the first 5 minutes, or serve any additional glaze on the side. 10

13: BEEF RIBS AND PASTA 4 LB BEEF SHORT RIBS 1 CUP RED WINE 2 CUPS BEEF STOCK 5 TOMATOES- CUT UP 1 TSP MUSTARD 1 ONION-CUT UP 3 CLOVES GARLICE-CHOPPED 1/4 CUP PARMESAN CHEESE 1.Brown meat in olive oil. Remove. Sweat onions, garlic, and add tomatoes and then add wine and beef stock. 2.Salt and pepper each layer. 3.Bake at 350 degrees for 2 1/2 hours. 4.Remove meat from oven. 5. Blender the sauce. Pull meat off bone and add to sauce. 6. Serve over penne noodles. | CHICKEN AND DUMPLINGS (DONNA'S) BROTH 2-3 LBS CHICKEN 6 1/2 QUARTS WATER 1 ONION CHOPPED 2 CELERY STALKS CHOPPED 2 TSP SALT 1/4 TSP PEPPER 6 CARROTS CHOPPED DUMPLINGS 2 CUPS SIFTED FLOUR 4 TSP BAKING POWDER 1 TSP SALT 2 EGGS BEATEN 1/2 CUP MILK 1 TSP PARSLEY 1.Bring water to boil. Add chicken and simmer for 40 minutes then skim top. Add vegetables and seasoning. Simmer until tender, then add 1/2 cup broth from pot to flour then take 1/4 cup of the flour mixture to thicken broth. Simmer for 1 hour. 2. To make dumplings, mix eggs with milk. Then mix in remaining ingredients together to form a dough. Drop about 1/4 cup of dough in balls into broth. Cover and cook 10 minutes on medium heat. 11

14: CHICKEN AND DUMPLINGS (Emeril Lagasse) 3/4 TSP SALT 1/4 TSP PEPPER 2 TBSP VEGETABLE OIL 1 BAY LEAF 6 CUPS CHICKEN BROTH 4 TBSP FLOUR 1/2 CUP FROZEN PEAS 4 SPRIGS FRESH THYME 2 TBSP UNSALTED BUTTER 1 TBSP CHOPPED PARSLEY 4 CHICKEN THIGHS, TRIMMED OF EXCESS FAT (2 LBS) 1/2 CUP COARSELY CHOPPED ONION, PLUS 1 LARGE ONION, CUT IN 1 INCH CHUNKS 3 CARROTS, CUT ON DIAGONAL INTO 1/2 INCH SLICES, PLUS 1/4 CUP COARSELY CHOPPED CARROT 1/4 CUP COARSELY CHOPPED CELERY PLUS 2 STALKS OF CELERY CUT ON DIAGONAL INTO 1/2 INCH SLICES FOR THE DUMPLINGS 3/4 CUP FLOUR 1 1/2 TSP BAKING POWDER 1 TBSP BUTTER 1/4 TSP SALT 1/4 CUP MILK 2 TBSP MILK 1. Season the chicken thighs on both sides with the salt and the pepper. Heat the oil in a cast iron Dutch oven and when hot, add the chicken thighs, skin side down, and cook until golden brown, about 4 minutes. 2. Turn the chicken thighs over and add the chopped onion, carrots, and celery and cook until the thighs are lightly browned on the second side, about 3 minutes. 3. Add the thyme, bay leaf, and chicken broth. Cover the pan and cook on medium heat until the thighs are tender and the meat pulls away from the bone easily, about 25 to 30 minutes. 12

15: CHICKEN AND DUMPLINGS (continued) 4. While the chicken is cooking, combine the butter and the flour in a small heatproof bowl, and using your fingers or a pastry blender, blend until smooth. Set aside. 5. Using a slotted spoon, remove the chicken thighs and chopped vegetables from the cooking liquid and transfer to a plate to cool. Ladle 1 cup of the hot cooking liquid into the bowl with the butter/flour mixture and whisk to combine. Add this mixture to pan along with the onion chunks, sliced carrot and sliced celery and stir to combine. Cover and cook for 10 minutes over medium heat, or until the vegetables are just tender. 6. While the veggies are cooking, make the dumplings by combining flour, baking powder and salt in a small mixing bowl. Heat the milk and butter until warm and the butter is melted. Add the warm milk mixture to the flour mixture and stir until just combined. Transfer to a floured work surface and knead lightly once or twice. Using a floured rolling pin, roll to a thickness of 1/8 inch. Using a knife, cut the rolled dumpling batter into 1 1/2 inch strips. 7. When the chicken has cooled enough to handle, remove the meat from the bones and discard the bones. chicken skin and cooked vegetables. Reserve the meat separately. 8. When the veggies are crisp-tender, uncover the pan add all the reserved chicken meat, peas, and parsley to the cooking liquid. Stir to combine, increase the heat to medium-high, and when the mixture comes to a boil, add the dumplings, 1 strip at a time, to the pan, using a spoon to gently submerge the dumplings in the hot mixture. Cook, uncovered and undisturbed, until the dumplings are cooked through, about 7 to 10 minutes. Stir gently and serve in wide shallow bowls. 13

16: SLOW COOKER CHICKEN AND DUMPLINGS 4 BONLESS, SKINLESS CHICKEN BREAST HALVES 2 (10.75 OZ) CANS CREAM OF CHICKEN SOUP 2 (10 OZ) PKG REFRIGERATED BISCUT DOUGH, TORN INTO PIECES 2 TBSP BUTTER 1 ONION FINELY DICED 1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. 2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center. | CAVATELLI 5 LARGE BAKING POTATOES 2 EGGS SALT AND BUTTER TO TASTE 1-2 LBS FLOUR 1. Bake and mash potatoes. Add salt and butter like you would for mashed potatoes. 2.Spread on board and make a well in the middle. Add 2 eggs and mix together. 3.Add 1-2 pounds of flour (keep adding flour, until not stick). Cut mixture into chunks and shape with fingers into shape. 4. Put on cookie sheet and freeze in a single layer, then store in a freezer bag. 5. Cook frozen in salted boiling water like pasta, for a few minutes. 14

17: CHICKEN STEW WITH BISCUITS 3 WHOLE CHICKEN BREASTS, SKIN ON, BONE IN 3 TBSP OLIVE OIL KOSHER SALT AND GROUND BLACK PEPPER 5 CUPS CHICKEN STOCK, PREFERABLY HOMEMADE 2 CHICKEN BOUILLON CUBES 12 TBSP UNSALTED BUTTER 2 CUPS CHOPPED YELLOW ONIONS (2 ONIONS) 3/4 CUP FLOUR 1/4 CUP HEAVY CREAM 2 CUPS MEDIUM DICED CARROTS, BLANCEHED FOR 2 MINUTES 1 10 OZ PACKAGE FROZEN PEAS 1 1/2 CUP FROZEN SMALL WHOLE ONIONS 1/2 CUP MINCED FRESH PARSLEY BISCUITS 2 CUPS FLOUR 1 TBSP BAKING POWDER 1 TSP KOSHER SALT 1 TSP SUGAR 1 STICK UNSALTED BUTTER DICED 3/4 CUP HALF & HALF 1/2 CUP CHOPPED PARSLEY 1 EGGS MIXED WITH 1 TBSP WATER FOR EGG WASH 1. Preheat oven to 375 degrees. 2. Place the chicken breasts on a sheet pan and rub with olive oil. Sprinkle generously with the salt and pepper. Roast them for 35-40 minutes or until cooked through. Set aside until cool enough to handle, then remove meat from the bones and discard skin. Cut chicken into large dice. 3. In a small sauce pan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and sauté the onions over med-low heat for 10-15 minutes. Add the flour and cook over low heat, stirring constantly, for 2 min. Add the hot chicken stock to the sauce. Simmer over low for 1 min, stirring until thick. Add 2 tsp salt, 1/2 tsp pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley, mix well. Place the stew in a 10x13x2 baking dish. Place dish on sheet pan lined with parchment. Bake for 15 minutes. 4. Make the biscuits by combining flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with paddle attachment. Add the b butter and mix on low until butter is the size of peas. Add the half and half and combine on low speed. Mix in parsley. Dump the dough onto a well floured board, and roll out to 3/8 inch thick. Cut 12 circles with a 2 1/2 inch round cutter. 4. Remove stew from oven and arrange biscuits on top. Brush with egg wash, and return dish to oven. Bake another 20-30 min, until biscuits are brown and stew is bubbly. 15

18: CHICKEN DIVON 4 DOUBLE CHICKEN BREASTS 2 -10 OZ PKG FROZEN BROCCOLI SPEARS 2 CANS CONDENSED CREAM OF CHICKEN SOUP 1 CUP MAYONAISE 1 TSP LEMON JUICE 1/4 TSP CURRY POWDER 1/2 CUP SHREDDED CHEDDAR CHEESE 1/2 CUP SOFT BREAD CRUMBS 1 TBSP MELTED BUTTER SALT AND PEPPER ACCENT MUSHROOMS (OPTIONAL) 1.Cook broccoli, drain and cool and place in 9x13 pan. 2. Place chicken on broccoli. 3. Combine soup, mayo, curry powder, and lemon juice and pour over chicken in pan. 4. Sprinkle shredded cheddar cheese and top with bread crumbs that have been mixed with melted butter 1/2 stick.. 5. Bake at 350 degrees for 30 minutes. 16

19: CHICKEN FORTUNATA 6 CHICKEN BREAST CUT IN SMALL PIECES 4 LARGE CLOVES OF GARLIC LOTS OF FRESH SAGE OR 1 TBSP DRIED SAGE 1 LB SLICED MUSHROOMS 1/2 CUP WHITE OR RED WINE 1 CAN BLACK OLIVES SALT AND PEPPER TO TASTE 1. Combine minced garlic and sage with salt and pepper into a paste. 2. Slit each chicken piece and slather with seasoning. Sprinkle remaining seasoning over chicken. 3. Brown chicken in olive oil, 5 minutes on each side. Remove from pan. 4. Add mushrooms and olives and sauté. 5. Add wine, and return chicken to pan. Simmer, covered, for approx. 15 minutes. 17

20: CHICKEN EGG ROLL ALAKING 2 TBSP CORNSTARCH 2 TBSP WATER 3 TBSP VEGETABLE OIL- DIVIDED 1 BONELESS SKINLESS CHICKEN BREAST-SLICED 1 TBSP MINCED FRESH GINGER ROOT 1/ 1/2 CUP SLICED CELERY 1/2 CUP CHOPPED GREEN ONION 1 CUP SLICED BAMBOO SHOOTS 1/2 LB BEAN SPROUTS-WASHED AND DRAINED 3 TBSP HOISIN SAUCE 1 TBSP KIKKOMAN SOY SAUCE 1. Mix cornstarch with 2 TBSP of water and set aside. 2. Heat 2 TBSP of vegetable oil in a large frying pan over high heat. 3. Add chicken and ginger and fry for 1-2 minutes or until chicken is lightly browned. Remove chicken from pan. 4.Add remaining 1 TBSP of oil and add celery, and onion to pan and stir fry for 1 minute. Add bamboo shoots, bean sprouts, hoisin sauce, and soy sauce and stir fry for 2 minutes until tender crisp. 5. Add cornstarch mixture and chicken. Stir fry all ingredients. 6. Remove from heat and cool. 7. Add to an egg roll wrapper. Makes 10 egg rolls. 18

21: FANCY FAST CHICKEN 6 SKINLESS CHICKEN BREASTS 6 SLICES SWISS CHEESE 1/4 LB SLICED MUSHROOMS 1/2 CUP DRY WHITE WINE 1 CAN CREAM OF CHICKEN SOUP 2 CUP HERB STUFFING MIX 1 STICK BUTTER 1. Preheat oven to 350 degrees. 2. Put chicken in 9x15 dish which has been lightly greased. 3. Top with cheese and put the mushrooms over the cheese. 4. Mix the soup with the wine and pour over the chicken. 5. Sprinkle with stuffing and drizzle with butter. 6. Bake for 50-60 minutes, until chicken is cooked. 19

22: CHICKEN FRIED STEAK WITH GRAVY 2 PACKAGES GARLIC-RANCH SALAD DRESSING 1 CUP ALL PURPOSE FLOUR GROUND BLACK PEPPER 1 EGG, LIGHTLY BEATEN 2 CUPS BUTTERMILK, PLUS 1 CUP 1 POUND CUBED STEAK, CUT IN 4 PIECES OIL FOR FRYING 1 CUP CHICKEN BROTH 1 (2.64 OZ) PACKAGE GRAVY MIX MASHED POTATOES FOR SERVING 1. Combine 1 pkg salad dressing mix, flour, and pepper, to taste, in a large plastic bag. Set aside. 2. Combine another package salad dressing mix, egg and 2 cups buttermilk in a shallow bowl. Soak steaks in buttermilk mixture. Remove 1 steak and and toss in flour mixture. Shake off any excess flour and dip again in the buttermilk mixture. Return to flour mixture and toss. Repeat process for remaining steaks. 3. Heat 1/2 layer of oil in a large cast iron skillet to 350 degrees. Place 2 steaks in the pan at a time. Cook for 4 minutes on each side or until golden brown. Drain on paper towels. 4. To make gravy, combine 1 cup buttermilk, chicken broth, and gravy package in a small saucepan. Bring to a simmer over medium heat and stir well. Top steaks with gravy and serve with mashed potatoes and gravy, if desired. | 20

23: HONEY ORANGE BASIL CHICKEN 1/4 CUP ORANGE JUICE 1/4 CUP VEGETABLE OIL 2 TBSP HONEY 2 TBSP FINELY CHOPPED FRESH PARSLEY 1/2 TSP GRATED ORANGE ZEST 1/2 TSP SALT 1/4 TSP PEPPER 8 SKINLESS, BONLESS CHICKEN BREAST HALVES 1/2 TSP DRIED BASIL OR TO TASTE 1. In a large resealable plastic bag, mix the orange juice, oil, honey, parsley, basil, orange zest, salt, and pepper. Place chicken in the bag, seal, and marinate in the refrigerator overnight. 2. Preheat the grill for medium heat. 3. Lightly oil the grill grate. Place the chicken on the grill, and discard marinade. Cook chicken for 15 minutes, turning once, or until juices run clear. 4. Serve with rice medley and salad if desired. | 21

24: LEMONY GREEK CHICKEN 6 TBSP UNSALTED BUTTER 3/4 TSP SALT 2 GARLIC CLOVES MINCED 1/4 TSP PEPPER 1 TBSP FRESH MINT-CHOPPED 3 TSP LEMON ZEST 1/2 TSP DRIED OREGANO 1 1/3 CUP ORZO PASTA 1 WHOLE SMALL CHICKEN - 1 CUP PEAS- QUARTERED FRESH OR FROZEN 1. Heat oven to 400 degrees. In small bowl, stir together 4 TBSP of butter, garlic, mint, 1 1/2 TSP of lemon zest, oregano, 1/4 TSP of salt and 1/8 TSP of black pepper. 2. With fingers, gently make a pocket between skin and meat on the breast, thighs, and legs. Insert 1 TBSP butter mixture under skin of each piece of chicken. 3. Place chicken on broiler pan. Roast in 400 degree oven for 45 minutes or until internal temp of chicken is 180 degrees. 4. Meanwhile, prepare orzo as package label directs, adding peas during the last 3 minutes. Drain: toss with remaining 2 TBSP of butter, 1 1/2 TSP of lemon zest, 1/2 TSP salt and 1/4 TSP pepper. Serve with chicken , and salad if desired. 22

25: ORANGE-FLAVORED ROAST CHICKEN 1/2 CUP KOSHER OR COARSE SALT 1/2 CUP FIRMLY PACKED DARK BROWN SUGAR 1 CUP HOT WATER 3 CUPS ORANGE JUICE 3 CLOVES GARLIC- CRUSHED 1 LARGE ONION, HALVED AND THINLY SLICED 1 TBSP GROUND CUMIN 1/4 TSP BLACK PEPPER 1 WHOLE CHICKEN ABOUT 4 POUNDS 1. In a 3 quart glass bowl, combine salt, sugar and hot water: stir to dissolve salt and sugar. Add orange juice, garlic, onion, cumin and pepper: stir to combine. Place chicken, breast side down, in bowl. Cover chicken, and refrigerate overnight. 2. Heat oven to 400 degrees. With slotted spoon or hands, remove half the sliced onions from liquid: place in bottom of roasting pan. Remove chicken from bowl, letting excess liquid drain into bowl. Place chicken on top of onions in pan. Roast, uncovered, for 60 minutes or until internal temperature registers 180 degrees on instant read thermometer inserted in thigh. After 30 minutes, use foil to cover wing tips and any other areas of chicken that may brown to quickly. 3. Remove chicken from oven when cooked: let stand tented with foil for 10 minutes before carving. 23

26: HONG KONG ORANGE CHICKEN | MARINADE 2/3 CUP ORANGE JUICE 2 TBSP TOASTED SESAME OIL GRATED ZEST FROM 4 ORANGES 3 TBSP SOY SAUCE 1 TBSP MINCED FRESH GINGER 1/4 TSP CRUSHED RED PEPPER FLAKES 4 TBSP HONEY 2 TSP FINELY MINCED GARLIC 2 CHICKENS, CUT INTO 8 PIECES AND TRIMMED OF FAT ------------------------------------------------------------------------------ 4 SCALLIONS, THINLY SLICED ON THE DIAGONAL -for garnish. 1.The night before making, prepare marinade with all the ingredients except the scallions. Toss them together with chicken in a large bowl, cover, and refrigerate overnight. 2. Preheat the oven to 375 degrees. 3. Remove the chicken from the marinade and place it skin side up in a shallow roasting pan. 4.Season with salt and pepper to taste and put 2/3 cup of the marinade into the pan. Bake for 1 hour or until chicken is done. 5. Remove the chicken to a serving platter. Strain the marinade into a small sauce pan and boil for 10 minutes to thicken. Pour over chicken. 6.Garnish with scallions and serve. | 24

27: 2 LARGE RIPE PEACHES 6 CHICKEN PIECES 1/2 TSP SALT 1/4 TSP PEPPER 2 TSP OLIVE OIL 2 TSP HONEY 1 TBSP RED WINE VINEGAR 2 TBSP SLICED SCALLIONS 1. Mash and chop one peach with a fork. 2. Toss over chicken and coat well. 3. Cover and let stand at room temperature for 2 hours or refrigerate for 6 hours. Make sure chicken is room temperature before cooking. Preheat oven to 350 degrees. 4. Pat chicken dry with a towel and season with salt and pepper. 5. In an oven safe skillet, heat olive oil. Add chicken, skin side down, and cook until deep brown and crisp, about 5 minutes. 6. Place skillet in oven for 15 minutes. 7. Remove from oven and drain chicken fat off. Keep chicken in the skillet, cook over hi heat until chicken sizzles. 8. Add honey and scallions to skillet and toss chicken to coat, about 1 minute until honey sticks. 9. Add vinegar and peach slices and cook for about 1 1/2 minutes. | PEACH GLAZED CHICKEN | 25

28: CRISPY CHICKEN STIR FRY 1/2 TSP PEPPER 1 CUP BISQUICK BAKING MIX 2 CUPS DICED UNCOOKED CHICKEN BREAST 2 EGGS, SLIGHTLY BEATEN 3 CARROTS, CUT DIAGONALLY INTO 1/2 INCH PIECES 1 GREEN PEPPER CUT INTO STRIPS 1 SMALL ONION, THINLY SLICED AND SEPARATED INTO RINGS 1 CAN (20 OZ) PINEAPPLE CHUNKS, DRAINED 1/4 CUP VEGETABLE OIL 1. Mix pepper and BISQUICK in large plastic bag. Stir chicken into eggs and remove with slotted spoon. Shake chicken in bag until coated: remove from bag. 2. Heat 1 TBSB vegetable oil in 10 inch skillet over medium high heat. 3. Stir fry carrots for 2 minutes. 4. Add green pepper and stir fry for 2 minutes. 5. Remove from skillet. Heat remaining vegetable oil. 6. Stir fry chicken until golden. 7. Add vegetables. Stir fry until warm, approx. 2 minutes and then stir in pineapple. 8. Serve over rice. | 26

29: STIR FRIED CHINESE CHICKEN 1 1/4 LB CHICKEN THIGHS-SKINNED IN STRIPS 2 TBSP SOY SAUCE 2 TBSP MINCED GINGER ROOT OR 1/2 TSP GROUND GINGER 2 CLOVES MINCED GARLIC 2 TSP CORNSTARCH 1/2 CUP CHICKEN BROTH 1- 10 OZ BAG FROZEN BROCCOLI SPEARS 2 CELERY STALKS CUT DIAGONALLY 1/2 CUP GREEN ONION-SLICED 3 CUPS HOT COOKED RICE 1. In a medium bowl, mix chicken, soy sauce, ginger and garlic. Let stand 10 minutes. 2. Mix chicken broth and cornstarch in another bowl. 3. Heat vegetable oil in wok and add chicken mix. Stir fry for 1 minute. Add Broccoli and celery and stir fry for 2 minutes. Stir in onions and corn starch mix. 4. Cook mixture until chicken is done. 5. Serve over hot rice. | 27

30: CHICKEN AND BROCCOLI STIR FRY 1 LB BONELESS, SKINLESS CHICKEN BREASTS SLICED AGAINST THE GRAIN 2 CLOVES GARLIC-MINCED 1-INCH PIECE PEELED FRESH GINGER-MINCED 1 TBSP SOY SAUCE 2 TBSP SUGAR 1 TBSP CORNSTARCH PLUS 1 TSP CORNSTARCH 1 1/4 TSP KOSHER SALT 1 1/4 TSP FRESHLY GROUND BLACK PEPPER 1 TBSP DRY SHERRY 1 TBSP DARK SESAME OIL 1/3 CUP CHICKEN BROTH OR WATER 3 TBSP VEGETABLE OIL 5 CUPS BROCCOLI, TRIMMED SLICED STALKS AND MEDIUM FLORETS (KEEP THE TWO CUTS SEPARATE) COOKED RICE 1.Toss the chicken with about half the garlic and ginger, the soy sauce, sugar, 1 tsp cornstarch, 1 tsp salt, sherry, and the sesame oil in a bowl. Marinate at room temp for 15 minutes. Mix the remaining cornstarch with the chicken broth. 2. Heat a large nonstick skillet over high heat with 1 TBSP vegetable oil. Add broccoli stems and stir fry for 1 min. Add the florets and remaining garlic, ginger, 2 TBSP water, and season with 1/4 tsp salt, and pepper to taste. Stir fry approx 2 minutes then transfer to plate. 3. Heat 2 TBSP oil in skillet and add chicken until golden, approx 3-4 minutes. Return broccoli to pan and toss to heat through. Stir in reserved cornstarch mixture and bring to a boil to thicken. Add more water to thin if needed to thin the sauce. 4. Serve with rice. Makes 4 servings. 28

31: CHICKEN-PINEAPPLE STIR FRY 1 1/2 LB CHICKEN TENDERS 2 TBSP HOISIN SAUCE 1 TBSP CORNSTARCH 1 1/2 TSP CHINESE FIVE SPICE POWDER 2 CUPS PINEAPPLE SLICES 2 TBSP SUGAR 2 TBSP PEANUT OIL 2 TBSP MINCED FRESH GINGER 3 RIBS CELERY- SLICED 1 RED PEPPER, CUT IN STRIPS 1/2 CUP CHICKEN BROTH 2 TSP RICE VINEGAR 1. Cut chicken tenders into 1/4 inch diagonal slices. 2. In a large bowl, combine chicken, hoisin sauce, cornstarch, and five spice powder. 3. Cut each pineapple into 8 wedges. In medium bowl, toss with sugar. (If using canned pineapple, omit sugar). 3. Heat oil in large skillet over high heat. Add ginger, celery, and red pepper. Stir fry for 1 minute. 4. Add chicken mixture and stir fry 4-5 minutes, or until chicken is no longer pink. 5. Add pineapple mixture, chicken broth, and vinegar to skillet. Cook 1 minute, stirring until sauce thickens and pineapple is just heated through. 6. Serve with rice, if desired. Makes 6 servings 29

32: CRISPY FRIED CHICKEN CRISCO 2 1/2 TO 3 LBS CUT UP CHICKEN SEASON FLOUR 1 TSP GARLIC SALT 1 1/2 TSP PEPPER 1/4 TSP POULTY SEASONING 1 1/2 TSP PAPRIKA 1-1 1/2 CUP FLOUR CRISPY BATTER 2/3 CUP FLOUR 1/2 TSP SALT 1/8 TSP PEPPER 1 EGG YOLK BEATEN 3/4 CUP FLAT BEER OR WATER 1. Heat Crisco to 365 degrees in deep fryer or large skillet. 2. Make season flour by combining flour in bowl with poultry seasoning, garlic salt, pepper and paprika. 3. Combine beer and egg in another bowl and slowly add dry ingredients for crispy batter. 4.Dip chicken in season flour then crispy batter, then again in season flour. 5. Fry for 15-18 minutes or until brown. | 30

33: CRISPY OVEN DRUMSTICK 3 TBSP BUTTER 1/4 TSP ONION POWDER 1/4 TSP GARLIC POWDER 1/4 TSP SEASON SALT 1 1/2 CUPS CORN FLAKES = 3/4 CUP CRUSHED FLAKES 8 CHICKEN STICKS SKINNED 1. Preheat oven to 375 degrees. 2. Grease cookie sheet. 3. Melt butter. Add all dry ingredients. 4. Dip chicken in butter mixture, then coat with corn flakes. 5. Cook for 40 minutes. PARMESAN CHICKEN STICKS 1 CUP FLOUR 1 TSP KOSHER SALT 1/2 FRESH GROUND PEPPER 2 EXTRA LARGE EGGS 1 CUP SEASONED BREAD CRUMBS OLIVE OIL 1/2 CUP GRATED PARMESAN UNSALTED BUTTER BAMBOO SKEWERS (6-10 INCHES) 1 1/2 LB BONELESS SKINLESS CHICKEN BREAST 1. Lay chicken breast on a cutting board and slice each diagonally into 4-5 large strips. 2. Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tbsp of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken on both sides in the flour mixture and roll in the bread crumb mixture, pressing lightly to coat. 3. Heat 1 TBSP of butter and 1 TBSP of olive oil in a large sauté pan and cook the chicken strips on med-low heat for about 3 minutes on each side, until just cooked through. Add more butter and oil to cook the rest of the chicken strips. 4. Serve each strip on a skewer. | 31

34: CHICKEN PICCATA 1/2 CUP FLOUR 1/2 TSP SALT 1/4 TSP PEPPER 3 TBSP BUTTER 2 TSP CAPERS PARSLEY -optional 1 LEMON HALVED CROSSWISE AND SEEDS REMOVED 1 LB CHICKEN BREASTS, THIN AND POUNDED INTO CUTLETS SAUCE 3 TBS BUTTER 3 TBSP FLOUR 1/2 CUP HOT CHICKEN BROTH 1. Shake flour, salt and pepper in a plastic bag. 2. Add chicken pieces in batches to coat. 3. Heat butter over medium heat in a skillet and brown each side of the coated chicken. 4. Squeeze fresh lemon juice over the chicken and add capers. Remove to a platter and set aside in a warm place. 5. In the same pan, add butter for the sauce and mix with flour to make a roux. Gradually add chicken broth and allow thickening. Strain sauce, if desired, and serve spooned over chicken. Garnish with parsley if desired. 32

35: CHICKEN VESUVIO 8 PIECES OF CHICKEN 1 TSP DRIED THYME 8 CLOVES OF GARLIC CHOPPED 1 TSP PEPPER 2 TSP OREGANO 4 TSP SALT 1 CUP DRY WHITE WINE 1 CUP CHICKEN BROTH 2 LB SMALL RED SKIN POTATOES, HALVED 1 1/2 TSP OREGANO OLIVE OIL *OPTIONAL, 8 OZ FROZEN ARTICHOKE HEARTS OR PEAS 1. Preheat oven to 450 degrees. Sprinkle chicken with salt and pepper. Fry chicken in olive oil until brown on all sides. Remove from ovenproof pot. 3. In the same pot, add potatoes to oil until brown, about 10 minutes, then add garlic and sauté for 1 minute. Add wine, Then add chicken broth, oregano, and thyme. Return the chicken to the pot and stir to combine. Bring to a boil over medium high heat. Cover and bake in the oven until chicken is cooked through, about 20 minutes. Transfer to a platter. | 33

36: 1/3 CUP VINEGAR 2 TBSP CORNSTARCH 2 TBSP SOY SAUCE 1/2 CUP BROWN SUGAR 1 GREEN PEPPER-CUT IN STRIPS 1 PKG CHICKEN BREASTS CUT IN 1 INCH PIECES 1 CAN PINEAPPLE CHUNKS AND SOME JUICE 1. Cook chicken in pan or oven. 2. Combine pineapple juice, vinegar, cornstarch, sugar, and soy sauce in skillet. Add chicken to skillet. 3. Add green pepper and pineapple chunks. Cook for 5 minutes, covered. Serve over rice. | SWEET AND SOUR CHICKEN | 34

37: 1 CUP WILD RICE 3 TBSP ONION 3 TBSP CELERY 3 TBSP CARROTS 3 TBSP BUTTER FINEY CHOPPED MUSHROOMS 1/2 CUP CHICKEN BROTH SALT 1 CUP CROUTONS 3 CORNISH HENS 1. Cook 1 cup of rice in 3 cups of water. Then add vegetables to rice and chicken broth, and salt. Cover and simmer for 10 minutes. When almost tender, stir in 2 cups fine dried mushrooms, previously sautéed in butter, and continue to cook rice until tender. 2. Rub game hens (3) with soft butter, skin side down in roasting pan. Brown in broiler 6-7 minutes. Remove. Put juice in bowl. Place on pan 3. Place on pan the croûutons, add 1/3 cup of rice on top, and stuff the hen 1/2 way full. Will the skin side up, spread 1 1/2 TBSP grated swiss cheese on top of the chicken and baste with broiling juices. 4. 15 minutes before you are ready to serve, preheat the oven to 375 degrees and cook hens until thighs are pressed. | CORNISH HENS | 35

38: CHICKEN CACCIATORE 1/3 CUP FLOUR 2 TBSP OLIVE OIL 3 1/2-4 LB CHICKEN-SKINNED 2 CUPS SLICED MUSHROOMS 1-14.5 OZ CAN DICED TOMATOS DRAINED 1 1/4 CUP CHOPPED GREEN PEPPER 1 CUP CHOPPED ONION 1 CUP CHOPPED CARROTS 1/2 CUP DRY WHITE WINE 2 TBSP FRESH BASIL CHOPPED 2 TBSP ITALIAN PARSLEY CHOPPED 1 TBSB THYME CHOPPED 1. Place flour in a bag and add chicken pieces a few at a time to coat. 2. Heat oil in a pan and cook chicken, 1/2 at a time, about 12 minutes or until browned. 3. Put chicken in a slow cooker. 4. Cook mushrooms in a pan for 3 minutes, then add to the slow cooker. 5. Place remaining ingredients in slow cooker and cover. Cook on low for 6 hours or on high for 3-3 1/2 hours. | 36

39: CALZONE (AUNT DORA'S EASTER PIZZA) CRUST 5 CUPS FLOUR 1 TSP SALT 1 TSP SUGAR 3 TSP BAKING POWDER 3 EGGS 1 CUP OF MILK 1/2 CUP OIL FILLING 3 LB ITALIAN SAUSAGE(OR PORK MEAT)- FRIED IN PIECES 9 HARD BOILED EGGS-SLICED 3 LB RICCOTA CHEESE 5 EGGS SALT AND PEPPER 1. Mix crust ingredients together and knead. Roll dough out in 2 rectangular pieces. Put one piece on a cooking sheet. 2. Mix all filling ingredients together. Place on top of dough on cookie sheet. 3. Place sliced eggs on top of filling. 4. Place second piece of dough on top and pinch sides and ends together. 5. Brush top with egg wash (1 egg+water). 6. Bake at 350 degrees for 1 hour. Cut and eat warm or at room temperature. 7. Freeze leftovers. | 37

40: FRUIT STUFFED ROCK CORNISH HENS 2 LARGE ORANGES 1/2 LB SWEET BUTTER 1/2 CUP YELLOW ONION-DICED 2 TART APPLES DICED- DO NOT PEEL 1 CUP SEEDLESS GREEN GRAPES 1/4 CUP ITALIAN PARSLEY-MINCED 1/2 CUP CRUMBS 3/4 TSP DRIED THYME SALT AND PEPPER TO TASTE 6 STRIPS OF BACON-HALVED 1 CUP DRIED SHERRY 3 CORNISH HENS 1. Grate orange peels and reserve. Cut oranges into halve and rub the oranges over the inside and outside of hens. 2. Cook onion and butter in skillet for 15 minutes. 3. Add the remaining ingredients to the skillet except sherry. 4. Put the mixture in the hens. Put the bacon on top of the hens. 5. Pour the sherry in the pan. Dot the hens with butter. 6. Cook in the oven for 1 hour at 350 degrees. | 38

41: MOM'S CHOP SUEY (Dora) 2 PKG CHOP SUEY MEAT 6 STALKS OF CELERY 1 LARGE ONION 1/4 CUP SOY SAUCE 1 TBSP MOLASSES 2 TBSP FLOUR 1. Cut meat and brown in oil. 2. Add onions and cook down a little then add 2 TBSP of soy sauce and cut up celery. 3. Add 2 TBSP of flour. Add enough water to cover meat and cover and cook for 2 hours. Add water as needed. 4. Add 1 TBSP molasses to 3/4 cup water.Cook until thick. Add flour or cornstarch to thicken after dissolving in water If bland, add soy sauce to taste. 5. Serve over rice or noodles. | CLAMS CASINO 6 STRIPS BACON 1/4 CUP PARMESAN CHEESE 1 TBSP SCALLONS 2 TBSP PARSLEY, CHOPPED 1 TBSP THYME, CHOPPED 3 CLOVES GARLIC, CHOPPED SALT AND PEPPER TO TASTE 1/4 CUP PANKO BREAD CRUMBS 24 SPRIGS OF PARSLEY FOR GARNISH 24 CHERRY STONE CLAMS, WELL SCRUBBED 1. Steam clams with water. If they don't open, discard. 2. Fry bacon until crisp, drain fat and discard all except 1 TBSP. 3. Sauté scallions, thyme, and garlic for about 2 minutes. Remove from heat and add bread crumbs, salt and pepper, and Parmesan cheese. Put on clams under broiler until brown. | 39

42: CHILI IN A BISCUIT BOWL VEGETABLE OIL COOKING SPRAY 2/3 CUP WHOLE MILK 1/2 TSP CAYENNE PEPPER FLOUR FOR DUSTING 1 LB GROUND CHUCK 1 MEDIUM ONION CHOPPED 1 MED GREEN PEPPER CHOPPED 2 TBSP CHILI POWDER 2 CUPS BISQUICK BAKING MIX 1 TSP SALT 2 (14 OZ) CANS MEXICAN STYLE STEWED TOMATOES 1 (15 OZ) CAN KIDNEY BEANS, DRAINED AND RINSED TOPPINGS SHREDDED SHARP CHEDDAR SOUR CREAM SLICED GREEN ONIONS CORN CHIPS 1. Preheat the oven to 450 degrees. Invert a muffin tin and spray the underside with vegetable oil spray. 2. Stir together the baking mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times. Divide ball into 6 pieces. Roll each piece into a 6 inch circle. Place a dough circle over the back of each muffin cup. Press around the cup to form a bowl shape. Bake for 10-12 minutes, until lightly browned. Let cool slightly. Remove the biscuit bowls and reserve. 3. Brown the ground chuck over medium heat in a Dutch oven. Add the onion and green pepper and continue to cook until the meat is completely browned and the vegetables are tender. Drain off the fat and discard. Stir in the tomatoes, beans, chili powder, and salt. Bring the mixture to a boil, cover, and reduce heat to low. Simmer for 35 minutes. 4. When ready to serve, spoon the hot chili into the biscuit bowls. Garnish with toppings as desired. | 40

43: DONNA'S CHILI 4 POUNDS GROUND BEEF, BROWNED 1 LARGE ONION, CUT UP FINE 3-16 OZ CANS KIDNEY BEANS 2-16 OZ CANS TOMATOES 1-16 OZ CAN TOMATO SAUCE 3 TBSP GARLIC SALT CHILI PEPPER TO TASTE 1 TSP CUMIN 1 RED OR GREEN PEPPER, CHOPPED FINE 1. Brown ground beef. Drain fat and discard. 2. Mix beef with all other ingredients. 3. Cook on medium heat for 1 hour. Enjoy! | 41

44: EGG PLANT PARMESAN 2 EGGPLANTS SALT 4 EGGS 2 TSP PARSLEY FLOUR ITALIAN BREADCRUMBS SPAGHETTI SAUCE 1/3 CUP PARMESAN CHEESE 1 LB MOZZARELLA CHEESE-GRATED 1. Peel eggplant and slice in 1/2 inch pieces. Spread pieces on a pan with paper underneath. Sprinkle both sides of eggplant with salt. This with take out the bitterness. Allow to sit for at least 1 hour or until the water comes to the top. Then rinse and dry. 2. In a bowl, beat eggs, then add parsley. 3. In another bowl, add flour , and in another dish add bread crumbs. 4. Dip eggplant in flour, then in egg, then in breadcrumbs. Fry in oil until golden brown and put on towel to drain. 5. In a 9x12 pan, put sauce on bottom, then egg plant, then sauce, then mozzarella chest. Repeat layers until pan is full. Top with mozzarella cheese and Parmesan cheese. 6. Bake at 350 degrees until bubbly, approximately 1/2 hour. **May be frozen after being cooked. | 42

45: FISH STICKS VEGETABLE OIL SPRAY 1 POUND WHITE FISH (COD) 1 1/4 CUP PARMESAN CHEESE 1 CUP ITALIAN BREAD CRUMBS 1 TSP KOSHER SALT 2 CUPS BUTTERMILK 1. Spray cookie sheet with Pam. 2. Cut fish into strips and put in buttermilk for 15 minutes. 3. Mix everything else in a baggy. Take fish out of buttermilk and put in baggy and shake until coated. 4. Place coated fish on cookie sheet and bake at 500 degrees until golden brown. Serve with your choice of dipping sauce. **May substitute chicken for fish. | 43

46: FAJITAS 1/4 CUP VEGETABLE OIL 3 TSP LEMON JUICE 1 TSP GARLIC, MINCED 1 TSP CUMIN 1 TSP ONION POWDER 1 TSP GARLIC POWDER 1 MED ONION IN STRIPS 1 GREEN PEPPER IN STRIPS 1 RED PEPPER IN STRIPS 8 FLOUR TORTILLAS SALT AND PEPPER 1 1/2 POUND BONLESS SKIRT STEAK OR CHICKEN-CUT IN STRIPS 1. Marinate steak or chicken in above ingredients, except onions and peppers. 2. In a medium frying pan, grill meat approx 5 minutes on each side for steak, and 3 minutes on each side for chicken. 3. Then fry peppers and onions in oil with salt and pepper, until tender. 4. Put in tortillas, wrap and put in foil, and bake in oven at 300 degrees for 15 minutes. 5. Top with sour cream, salsa, guacamole, or cheese. | 44

47: FARINATA 2 CUPS KIDNEY BEANS, DRY 3 CARROTS, SLICED 3 STALKS CELERY, SLICED 1 SMALL CABBAGE, SHREDDED 2 ONIONS, CHOPPED 1 BUNCH CHARD, CHOPPED 8 CLOVES GARLIC, CHOPPED 6 BOUILLION CUBES 1 TSP PEPPER 16 CUPS WATER 2 CUPS CORNMEAL 1. Soak beans overnight. Drain, rinse, and cover with water. Bring to a boil and simmer for 1 1/2 hours 2. Fry onion and garlic in olive oil. Add to beans. 3. Add remaining ingredients except cornmeal and continue simmering another hour. 4. Whisk in cornmeal and serve. | FETTUCINE WITH TUNA 1 MEDIUM ONION CHOPPED 1 GARLIC CLOVE, MINCED 1 CAN 6 1/2 OZ TUNA IN OIL- keep oil 1 CAN 28 OZ TOMATOES 1 TSP OREGANO 12 OZ SPINACH FETTUCINE, COOKED AND DRAINED 1. Sauté onion and garlic in tuna oil. Add tomatoes and oregano and tuna until warm. Toss over fettuccine. 45 | FAJITIAS

48: DONNA'S STUFFED GREEN PEPPERS 2 LBS GROUND BEEF 1/2 TSP SALT 1/4 TSP PEPPER 1 CLOVE OF GARLIC 2 EGGS 1/2 CUP BREAD CRUMBS 1 CUP COOKED RICE 16 OZ CAN TOMATO SAUCE GREEN PEPPERS, HOLLOWED 1. Preheat oven to 35o degrees. 2. Brown ground beef. Drain and discard fat. 3. Mix all ingredients together except tomato sauce. Stuff green peppers with meat mixture and place in baking pan. 4. Pour the can of tomato sauce over the peppers. Add 1 cup of water to bottom of pan. Cover with lid or foil. 5. Bake for 1 hour. Baste as needed during cooking. | MINI STUFFED BELL PEPPERS 2 BAGS BABY RED AND YELLOW PEPPERS 6 LINKS MILD ITALIAN SAUSAGE, SKIN REMOVED 2 1/2 POUNDS GROUND BEEF 1 TBSP ROMANO CHEESE 1 TSP PARSLEY 1/2 TSP OREGANO 1 TSP GARLIC POWDER 1 SMALL CAN TOMATO SAUCE 1 POUND COOKED BROWN RICE SALT AND PEPPER TO TASTE 1. Preheat oven to 350 degrees. 2. Brown meat and drain. Cook rice. 3. Combine all ingredients with meat. Stuff peppers and place on pan or baking sheet. 4. Spray peppers with vegetable oil and bake until soft. 46

49: MINI STUFFED BELL PEPPERS

50: ITALIAN SAUSAGE AND PEPPER SKILLET 1PKG MILD ITALIAN SAUSAGE (Johnsonville) 1 EACH GREEN, RED, AND YELLOW PEPPER CUT IN STRIPS 1 SMALL ONION, CUT THIN 2 TBSP OLIVE OIL 2 CLOVES OF GARLIC, CRUSHED 1 (14.5 OZ) CAN DICED TOMATOES SALT AND PEPPER TO TASTE ITALIAN SEASONING TO TASTE 1 BOX COOKED PASTA 1. Cook sausage according to package directions. Slice into small pieces and keep warm. 2. In a large pan, add olive oil and garlic and sauté for 30 seconds. Add vegetables to oil and garlic and sauté until tender. 3. Add can of tomatoes and sliced sausage back to pan and add seasoning. Heat thoroughly. 4. Pour mixture over pasta and stir before serving. If you like a lot of sausage, then use two packages of Italian Sausage. This is the best meal ever. | 48

52: ITALIAN POT PIE FILLING 2 CUPS RICOTTA CHEESE 1 1/2 CUP CHOPPED MUSHROOMS 4 TBSP CHOPPED ONIONS 1 TSP OREGANO 1 TSP BASIL 1/2 TSP SALT 3 EGGS-BEATEN 16 OZ PIZZA SAUCE 1 LB ITALIAN SAUSAGE -BROWNED AND DRAINED 1/4 LB PEPPERONI-THIN SLICED 1 10 OZ PKG FROZEN CHOPPED SPINACH DRAINED 1 1/4 CUP GRATED PARMESAN CHEESE CRUST 4 CUPS FLOUR 2 TSP BAKING POWDER DASH OF SALT 1 CUP BUTTER 1/4 CUP PARMESAN CHEESE 8-10 TBSP COLD WATER 1. For crust, sift together flour, baking powder, and salt. 2. Add butter to food processor. Add dry ingredients slowly to food processor and add water until crumbly. Add cheese. Make into two balls and roll out for 2 9 inch shells. 3. Mix all filling ingredients together and add to crust. Cover with dough and pinch together. Cut slits in top and bake at 350 degrees for 45 min to 1 hour, until crust is lightly brown. | 50

53: ITALIAN STYLE MUSHROOMS 1/2 LB SWEET ITALIAN SAUSAGE 2 TBSP CHOPPED ONION 1 SM GARLIC CLOVE MINCED 2 TBSP CHOPPED PARSLEY 1/2 CUP SHREDDED MOZZARELLA CHEESE 1/2-7OZ JAR ROASTED SWEET RED PEPPERS DRAINED & CHOPPED 1/8 TSP SALT 2 TBSP OIL 1/4 TSP OF PEPPER (CAN USE LEMON PEPPER) 2 TBSP ITALIAN BREAD CRUMBS 24 MEDIUM MUSHROOM CAPS 1. Remove sausage from casing and crumble into a 1 quart casserole dish. Stir in onion and garlic and cook on high for 2 1/2 to 3 1/2 minutes or until meat is no longer pink. Drain fat. 2. Stir into casserole dish, cheese, pepper, parsley, bread crumbs, and 1/8 tsp salt. 3. In a small bowl, toss mushrooms with oil. 4. Fill each mushroom cap with sausage mixture and place in shallow baking dish. Add 1 TBSP of water. 5. Cook on high, loosely covered with wax paper for 3-4 minutes until mushroom caps are tender. Makes 24 . | 51

54: LASAGNA 4-5 CUPS SPAGHETTI SAUCE 1 LB LASAGNA NOODLES 2 LB RICOTTA CHEESE 8 MEATBALLS 1/2 CUP PARMEASAN CHEESE 1 LARGE BAG MOZZARELLA CHEESE 1. Boil water with salt in it and cook noodles until soft enough to bend. 2. Put enough sauce to cover the bottom of a 9x12 dish. 3. Place a noodle layer over the sauce. Make a thin layer of ricotta cheese over noodles. Then cut up meatballs in slices and place on top of noodles. 4. Sprinkle this layer with Parmesan cheese, then mozzarella. 5. Repeat layers until all noodles are used, ending with sauce and ensure all is covered. Then put mozzarella cheese on top. 5. Bake at 350 degrees until bubbly, about 35-45 minutes. *************Directions for sauce are on page 65********************* | 52

55: BOILED MAINE LOBSTER 1 GALLON WATER PINCH OF SEA SALT 1 BUNCH PARSLEY 4 BAY LEAVES 1/4 CUP PEPPERCORNS 1 LB MELTED BUTTER 4- 1 1/2 LB WHOLE LOBSTERS OR 6 LBS OF TAILS 1. Boil water with salt, bay leaves, parsley, and peppercorns. Put lobster in water and leave bands on claws if alive. Boil for 15 minutes or until no longer translucent. Tails take less time. 2. Remove from water and serve whole or take the meat off and serve with melted butter for dipping. | 53

56: MEATLOAF MEAT LOAF 1 1/2 LB GROUND BEEF 2 EGGS 1/2 LB GROUND SAUSAGE 1/2 CUP KETCHUP 1 CUP CRUMBLED CHEESE 1/4 CUP MILK 1/2 CUP CHOPPED ONION SALT AND PEPPER TO TASTE SAUCE 1. 1 CUP BROWN SUGAR 1/3 CUP WATER 1/3 CUP APPLE CIDER VINEGAR 2 TSP MUSTARD 1. Preheat oven to 400 degrees. 2. Mix all loaf ingredients together and form meatloaf shape. Put loaf in pan and cook for 45 minutes. Drain fat. 3. Mix all sauce ingredients and pour over cooked loaf. Return to oven and cook for an additional 15 min. Remove from oven and let stand 10 min before cutting. | 54

57: MEALOAF WITH SWEET POTATOES 3 LARGE SWEET POTATOES 1 TSP OIL 1 LB GROUND BEEF 1 EGG 1 CUP BREAD CRUMBS 1 TSP SALT 1/2 CUP SLICED GREEN ONION 1/2 CUP CHOPPED CELERY 2 TBSP WORCHESTSHIRE SAUCE 2 TBSP KETCHUP 1 CLOVE GARLIC MINCED 1. Preheat oven to 400 degrees. 2. Cut 2 unpeeled sweet potatoes into chunks. Peel remaining potato and trim to 5 inch long and 1 1/2 cm diameter pieces. Cover with water and soak for 10 minutes. Drain. Toss chunks in oil and set aside. 3. In another bowl, mix remaining ingredients until blended. Place in a 8x6 pan. 4. Place potato and onions on top of meat in the center and seam to seal. 5. Place the potato chunks in pan, around meat. 6. Bake at 400 degrees for 30-35 minutes. 7. Makes four servings. | 55

58: MARY ANN'S MEATLOAF 2 LBS GROUND BEEF 2 GARLIC CLOVES, FINELY CHOPPED 1 ONION, FINELY CHOPPED 1 TSP SALT 1 TSP PEPPER 1/2 CUP BREAD CRUMBS 2 EGGS 1/2 CAN TOMATO SOUP 1. Preheat oven to 325 degrees. 2. Combine all ingredients and shape into a loaf. 3. Place in a 9x13 inch pan. 4. Optional-pour the rest of the tomato sauce over the top of the loaf. 5. Cook for 1 1/2 hours to 1 3/4 hours, basting every 15 minutes. | 56

59: CREAMY PASTA AND MUSHROOMS 12 OZ PASTA BOW TIES 2 TBSP BUTTER 1 POUND SLICED MUSHROOMS 1 CUP CHICKEN BROTH 1 PACKAGE CREAM CHEESE 1.4 TSP GARLIC SALT 1/4 TSP PARSLEY 1/4 TSP ITALIAN SEASONING 1.Cook pasta. 2. Melt the butter. Cook mushrooms in butter. 3. Stir in chicken broth, cheese, seasonings, then add pasta that has been cooked and drained. . | 57

60: PASTA FAGIOLI 1/4 TSP THYME 1 CARROT, CHOPPED 1 ONION, CHOPPED 1 CELERY RIB, CHOPPED 1 CLOVE GARLIC 1 TBSB OLIVE OIL 1CAN TOMATOES 1 CAN CHICKEN BROTH 1 1/2 CUP WATER 1 CAN WHITE BEANS 2 TBSP PARSLEY 1/2 CUP DITALINI PASTA 4 STRIPS OF BACON OR PANCETTA 1. In a large pot, sauté carrot, onion, celery, bacon, or pancetta, and garlic in olive oil. 2. Add tomato, water, and broth, and simmer for 1/2 hours. 3. Add pasta, parsley, and beans and heat through. | 58

61: POLENTA 1 BOX INSTANT POLENTA OR 2 CUPS YELLOW CORNMEAL 2/3 CUPS CHOPPED ONION 2 TBSP PARSLEY 3 TBSP BUTTER OR OLIVE OIL 1 1/3 CUP HALF AND HALF 2/3 CUP PLUS 1/2 CUP FRESH GRATED PARMESAN CHEESE 2 1/2 CUPS GRATED MOZZARELLA CHEESE 6 CUPS CHICKEN BROTH SALT TO TASTE 1. Cook onion in butter or oil until soft. Add 6 cups chicken broth and bring to a boil. Add parsley. 2. Add 1 cup polenta or cornmeal and reduce heat to low. Add remaining polenta or cornmeal slowly, while stirring. 3. Add in the half and half, 2/3 cup Parmesan cheese, and salt to taste. Pour half of the mixture into a greased 9x12 pan. 4. Sprinkle mixture with 1/4 cup Parmesan and 1/2 of the mozzarella cheese 5. Pour the remaining half of polenta/cornmeal mixture on top and smooth. 6. Top with remaining Parmesan and mozzarella cheese. 7. Bake at 350 degrees for 30-40 minutes, until cheese is melted and golden brown. 8. For variation, you can add mushrooms, spinach, or cut up vegetables, or top with sliced tomatoes. You can also cut up and fry in butter like small coins and serve as appetizers. | 59

62: PARMESAN BAKED PERCH 6 TBSP BUTTER 1 EGG 1/4 CUP MILK 1/8 TSP PEPPER 1/4 CUP CRACKER CRUMBS 1/3 CUP GRATED PARMESAN CHEESE 1 LB THAWED PERCH FILLETS LEMON SAUCE 1/3 CUP BUTTER 1 TBSP GRATED LEMON RIND 1 TBSP LEMON JUICE 1. In a pan, melt 6 TBSP butter. 2. In a dish, beat egg and milk. 3. In another bowl, blend crumbs, cheese and pepper. 4. Coat fish with crumbs, then dip in egg mix. Then in crumbs again. Dip in melted butter. 5. Bake at 425 degrees for 15-20 minutes. 6. Prepare lemon sauce while baking. 7. Melt butter. Remove from heat and add juice and rind. Pour sauce over cooked fillets. | 60

63: POLPETTE 1 LB GROUND BEEF 5-6 LARGE POTATOES 3 EGGS 1/2 CUP BREAD CRUMBS 3 TBSP PARMESAN CHEESE 1/4 CUP PARSLEY 1 TSP GARLIC 1 TSP EACH OF SALT AND PEPPER 1. Brown ground beef. Drain fat. 2. Boil potatoes with skin on, then peel and mash. 3. Combine beef and potatoes and add eggs, bread crumbs, cheese, parsley, garlic, salt and pepper. 4. Form into a polpette (ball). Lightly bread and fry. | 61

64: CANTONESE STYLE PORK AND SHRIMP DUMPLINGS 1/4 LB GROUND PORK 1 LB LEAN SHRIMP 1 CUP CHOPPED WATERCRESS 8 OZ WATER CHEST NUTS CHOPPED 1/4 CUP CHOPPED GREEN ONION 1 TBSP OYSTER SAUCE 1 TSP SOY SAUCE 1 1/2 TSP SESAME OIL 1/8 TSP PEPPER 1TSP MINCED GARLIC 16 OZ DUMPLING SKIN (WONTON WRAPPERS) 1. In a large bowl, add pork, watercress, water chestnuts, onion, oyster sauce, oil, soy sauce, pepper and salt. 2. Put 1/2 tsp into each dumpling skin, and 1 shrimp on top of filling. Fold edges of skin over and pinch all the way around to seal. 3. Cook by pan frying, turning to cook all sides, or put in boiling water for 10 minutes. 4. Serve in hot chicken broth. | 62

65: SALMON BAKED IN FOIL 4 (5 OZ) SALMON FILLETS 2 TSP OLIVE OIL PLUS 2 TBSP SALT AND FRESHLY GROUND BLACK PEPPER 3 TOMATOES, CHOPPED (OR 1 14 OZ CAN, DRAINED) 2 CHOPPED SHALLOTS 2 TBSP FRESH LEMON JUICE 1 TSP DRIED OREGANO 1 TSP DRIED THYME 1. Preheat oven to 400 degrees. 2. Sprinkle salmon with 2 tsp olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl. 3. Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely:seal the packets closed. Place the packet on a heavy large baking sheet. Repeat with each salmon until all have been individually wrapped in foil. 4. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to a plate and serve. | 63

66: SALT AND PEPPER 3 TBSP OLIVE OIL 3 TBSP BALSAMIC VINEGAR 1 1/2 TBSP CORNSTARCH 1 TBSP ORANGE JUICE 1 TBSP BROWN SUGAR 1 (14 OZ) CAN SEASONED CHICKEN BROTH 8 SALMON FILLETS, 3/4 INCH TIHICK 1. Preheat oven 350 degrees. 2. Rub salmon with salt and pepper. Place salmon in 2 quart shallow baking dish. Drizzle with olive oil. Bake for 15 min or until fish flakes easily with fork. 3. Whisk balsamic vinegar, cornstarch, orange juice and brown sugar in a medium saucepan. 4. Add chicken broth and heat to a boil. Reduce heat to simmer, stirring until the mixture thickens. Arrange salmon on serving platter and serve with sauce. Serve over hot white rice, if desired. | CITRUS BALSAMIC GLAZED SALMON | 64

67: ORANGE GLAZED SALMON | 1 1/2 POUNDS SALMON FILLET 1/3 CUP ORANGE MARMALADE 1/2 CUP ORANGE JUICE 1 TBSP DIJON MUSTARD 1 TSP GINGER 2 TSP SALT FREE CITRUS HERB SEASONING 1. Rinse salmon fillet under cold water and pat dry with paper towels. Cut into 6 serving portions and place salmon fillet in zip-top bag, set aside. Squeeze air from bag and seal. Marinate in refrigerator for 1 to 2 hours. 2. Remove salmon from refrigerator 30 minutes before cooking, and bring to room temperature. 3. Light broiler and line baking sheet or broiler pan aluminum foil. 4. Remove salmon from marinade and place on baking sheet. Discard marinade. Broil salmon 6 to 8 inches from heat source for 6 to 8 minutes or until cooked through. Do not overcook. | 65

68: MOM'S SPAGHETTI GRAVY AND MEATBALLS GRAVY 2 CUPS WATER 6 (28 OZ) CANS GROUND TOMATOES 2 (16 OZ) CANS TOMATO PUREE 1 SMALL CAN TOMAO PASTE 1/2 LARGE ONION, CHOPPED 1/2 HEAD GARLIC, CRUSHED 2 TSP SALT 1/2 CUP SUGAR 3/4 CUP GRATED ROMANO CHEESE 1 TSP ITALIAN SEASONING 1. Mix all above ingredients together for sauce. MEATBALLS 3 POUNDS GROUND BEEF 1 1/2 POUND GROUND PORK 1/2 LARGE ONION CHOPPED FINE 3 EGGS 1 1/2 CUPS BREAD CRUMBS 1 1/2 CUPS MILK 1/2 CUPROMANO CHEESE- FINELY GRATED 3 TSP SALT 1/2 HEAD OF GARLIC- CHOPPED FINE 2 POUNDS SAUSAGE- CUT IN PIECES. 2 TSP EACH OREGANO AND BASIL 1. Mix all ingredients for meatballs and roll into balls. Heat oil in skillet over med heat with about 1/4 depth of oil. Brown meatballs. Add meatballs to sauce. Cook on low heat for 1 hour. You may also add Italian sausage to sauce if desired. Serve over your choice of pasta and freeze any extra for later! 66

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70: VEGETABLE OIL FOR FRYING 1/2 CUP PLAIN BREAD CRUMBS 1/2 TSP SALT 1 1/2 TSP CHINESE 5 SPICE POWDER 1 LIME 1 CUP SHREDDED COCONUT 2 EGG WHITES 1 POUND CLEAN SHRIMP 1. Get oil hot. 2. Mix bread crumbs, salt, 5 spice powder together, then add coconut. 3. Beat egg whites. Dip shrimp in egg white then bread crumb mixture. 4. Fry in oil approximately 5 minutes or until done and light brown. Garnish with lime wedges. | COCONUT SHRIMP | 68

71: SHRIMP DE JONGHE | 1/2 CUP BUTTER 1/3 CUP PARSLEY 2 CUPS BREAD CRUMBS 4 CUPS SHRIMP-BOILED FOR 3 MINUTES 2 CLOVES GARLIC, CHOPPED 1/2 CUP DRY WHITE WINE 1. Combine dry ingredients with butter and wine to make a paste. 2. Spread over shrimp in a casserole pan and bake at 350 degrees for 25 minutes or until golden brown. | 69

72: SHRIMP SCAMPI 3/4 LB MEDIUM SHRIMP 2 TBSP LEMON JUICE 1 TBSP OLIVE OIL 5 GARLIC CLOVES MINCED 6 TBSP BUTTER 1 TBSP MINCED ONION 1/4 TSP SALT 2 TBSP PARSLEY COOKED LINGUINE 1.Clean shrimp and pat dry. 2. Melt butter in pan. 3. Add oil, garlic, onion, lemon juice, and salt until bubbly. Cook shrimp until pink, about 5 minutes. 4. Add parsley when done. 5. Serve over linguine. | 70

73: SHRIMP WITH SNOW PEAS 1/4 POUND SNOW PEAS 1 GREEN ONION 1/2 POUND MEDIUM SHRIMP 5 TBSP CORNSTARCH 1/2 CUP WATER 2 TBSP COOKING OIL 1 TBSP DRY SHERRY PINCH OF SALT 1. Break ends off snow peas and remove strings. Soak in cold water for 15 minutes. Plunge into boiling salted water and blanch for 1 minute then put in cold water. Drain and set aside. 2.Clean and devein shrimp. 3. Mix cornstarch with water and dip the shrimp in the mixture. Finely chop onion. 4. Heat a wok, add cooking oil, until hot. 5. Add shrimp and stir for a few seconds. While stirring, add sherry,salt, green onion, and snow peas. Stir fry for 1 minute. Serve immediately. | 71

74: SHRIMP STIR FRY 3 TBSP VEGETABLE OIL 1 POUND LARGE SHRIMP SHELLED AND DEVEINED 1 TBSP MINCED FRESH GINGERROOT 2 WHOLE SCALLIONS, TRIMMED AND SLICED 2 CLOVES GARLIC, MINCED 3 CUPS BROCCOLI FLORETS 1 CAN BABY CORN, DRAINED 3-4 TBSP CHICKEN STOCK OR BROTH 1-2 TBSP RICE WINE OR DRY SHERRY 2 TBSP LITE SOY SAUCE 1 TBSP ASIAN SESAME OIL SALT AND PEPPER TO TASTE 1.In a wok or large skillet, heat 1 tbsp of the oil until hot. Add shrimp and salt and pepper to taste and stir fry over moderately high heat for 2 minutes, or until shrimp turns pink. Transfer shrimp to a plate. 2. Add remaining oil to wok. When hot, add ginger- root, scallions, and garlic and stir fry for 30 seconds 3.Add broccoli and baby corn, and stir fry for 1 minute. 4.Add broth, rice wine or sherry, soy sauce, and salt to taste. Cover, and steam for 2 minutes. 5.Return shrimp to wok and stir fry for 1 minute, or until heated through. 6.Swirl in sesame oil and transfer to a heated serving dish. 72

75: STEAK DIANE 4 (3-4 OZ) TENDERLOIN STEAKS SALT AND PEPPER 2 TBSP BUTTER PLUS 2 TBSP BUTTER 1/2 TSP DRY MUSTARD 2 TBSP MINCED SHALLOTS 1 1/2 TSP WORCESTERSHIRE SAUCE 1 TBSP LEMON JUICE 1 TBSP MINCED PARSLEY 1 TBSP MINCED CHINESE OR GREEN ONIONS 1.Pound steaks until thin. Sprinkle both sides with salt and pepper. 2. Combine 2 TBSP butter and mustard in electric skillet at 325 degrees and cook until sizzling. Add steaks and shallots. Fry steaks for 1 minute on each side, long enough to cook surface and slightly brown. Remove steaks to a plate and keep warm. 3. Quickly add 2 TBSP butter and Worcestershire sauce and lemon juice to pan. Cook on high until syrup consistency. Stir in onion and parsley. 4. Pour over steaks and serve. | 73

76: TURKEY AND CRANBERRY RAVIOLI RAVIOLI 2 TBSP CRANBERRY SAUCE 2 TBSP GRATED ROMANO 1 TBSP BREAD CRUMBS 1 EGG 1 TBSP CHOPPED PARSLEY 1/4 TSP KOSHER SALT 1/4 TSP FRESH GROUND PEPPER 20 STORE BOUGHT WONTON WRAPPERS 1/4 LB GROUND TURKEY-PERFERABLY DARK MEAT GRAVY 3 TBSP BUTTER 1 SHALLOT CHOPPED 1 TBSP FLOUR 1/2 CUP CHICKEN BROTH 2 TBSP HEAVY CREAM 1 TBSP CHOPPED PARSLEY 1/4 TSP KOSHER SALT 1/4 TSP GROUND PEPPER 1. To make the ravioli, in a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper. Place wonton wrappers on work surface. Brush lightly with water using a pastry brush. Place 1 TBSP of turkey mixture on each wrapper. Top with another wrapper. Push out any air bubbles and press the edges tightly to seal. 2. To make gravy, in a medium heavy skillet, heat butter over medium heat. Add the shallots and cook until tender, about 5 minutes. Add the flour and stir until cooked, about 1 min. Slowly add the chicken broth, stirring quickly to avoid lumps. Add the cream, parsley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often. 3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until tender but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes. Drain the ravioli into the gravy and stir to coat. Serve immediately to individual dishes, drizzled with the remaining gravy. | 74

77: FRIED RAVIOLI OLIVE OIL FOR FRYING 1 CUP BUTTERMILK 2 CUPS ITALIAN BREAD CRUMBS 1 BOX (24) STORE BOUGHT RAVIOLI 1/4 CUP PARMESAN CHEESE SPAGHETTI SAUCE FOR DIPPING 1. Fry ravioli in oil. 2. Put milk and bread crumbs in two bowls. Coat ravioli with milk, then bread crumbs. Put coated ravioli on a baking sheet until ready to fry. 3. Fry in batches in oil until golden brown. Drain on paper towels. 4. Sprinkle with Parmesan cheese. 5. Serve with spaghetti dipping sauce. | 75

78: TURKEY BURGERS- Donna's | 2 POUNDS GROUND TURKEY 1 SMALL ONION, DICED 3/4 CUP BREAD CRUMBS 3 EGGS 1 TSP SEASONED SALT 1 TSP SALT 1/4 TSP PEPPER 1 TSP PARSLEY 1. Mix all ingredients together and shape into patties. 2. Cook in fry pan or grill, and garnish as desired. | 76

79: CAJUN TURKEY BURGERS BURGERS 1 1/4 LBS GROUND TURKEY 1/4 CUP TURKEY BACON PIECES 2 TSP CAJUN SEASONING 1/2 TSP HOT SAUCE 1/2 TSP SALT 1/2 TSP BLACK PEPPER 1 CUP FROZEN CHOPPED ONION AND BELL PEPPERS, THAWED SAUCE 1/2 CUP RANCH DRESSING 1 TBSP HOT SAUCE 1 SCALLON FINELY CHOPPED 1.Preheat a grill pan over medium high heat. Combine all the ingredients for burgers together and form 4 patties. Spray pan with cooking spray and reduce heat to medium. Cook patties for 5 to 7 minutes each side or until cooked through. 2. Serve on onion rolls, topped with sauce and lettuce, tomato, onion. | 77

80: VEAL OSCAR-Diane's | 1 1/2 POUNDS VEAL LEG SLICES 4 TBSP BUTTER 12 ASPARAGUS SPEARS 1 CUP HOLLANDAISE SAUCE 1/4 CUP FLOUR 1/4 TSP PAPRIKA 1 CUP ALASKAN KING CRAB MEAT 4 TBSP FRESH PARSLEY, CHOPPED 1. Pound veal slices, being careful not to tear meat. 2. Blanch asparagus, and set aside. 3. Prepare Hollandaise. In a preheated sauce pan, melt butter, add 1/8 tsp of paprika, and flour. 4. Dust veal slices with mixture, shaking off excess. 5. Sauté veal slices in pan for 30 seconds on both sides. 6. Add asparagus and crab meat. Heat for 1 minute 7. In a serving dish, layer veal, then top with crab meat, then asparagus. Cover with Hollandaise sauce and then sprinkle remaining paprika and parsley and serve immediately. | 78

81: ZUCCHINI PATTIES | 6 CUPS ZUCCHINI, SHREDDED 2 CUPS CARROTS, SHREDDED 1 ONION, SHREDDED 3 GARLIC CLOVES, CHOPPED 3 EGGS 1 CUP FLOUR 1 CUP PANKA BREAD CRUMBS OLIVE OIL SALT AND PEPPER TO TASTE 1. Mix together all ingredients ans shape into patties. 2. Fry in olive oil until golden brown. | 79

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  • Title: DONNA'S DINNERS
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