Cheese Fondue
3 cups light cream
7 1/2 tablespoons flour
2 teaspoons Worcestershire sauce
1 stick plus 1 tablespoon butter
1 medium onion, minced
3 chicken bouillon cubes
2 1/4 cups Gruyère cheese, grated
1 1/2 cup Parmesan cheese, freshly grated
1/2 cup white wine (more or less depending on taste)
• In a medium bowl, combine cream, flour, and Worcestershire sauce, and set aside.
• In a large heavy saucepan, sauté onion in butter with bouillon cubes over high heat, stirring until cubes are completely dissolved.
• Reduce heat to medium.
• Add cream mixture, whisking constantly until thickened.
• Gradually add cheeses, and stir until melted and smooth.
• Mixture will become very thick.
• Add wine a little at a time and mix well.
• Wine tends to thin out mixture, so add as much as needed to reach desired consistency and flavor.
Transfer the fondue to a heated fondue pot and keep warm over low heat.
Accompaniments:
• Lightly toasted French bread cubes
• Fresh cooked shrimp
• Steamed broccoli
Serves 6
VEGETABLE PASTA FOR CROCKPOT
* 2 tablespoons Butter Or Margarine
* 1 Zucchini, 1/4″ slice
* 1 Yellow Squash, 1/4″ slice
* 2 Carrots, thinly sliced
* 1 1/2 cups Mushrooms, fresh, sliced
* 1 package Broccoli, Frozen, cuts
* 4 Green Onions, sliced
* 2 to 3 cloves Garlic, minced
* 1/2 teaspoon Basil, dried
* 1/4 teaspoon Salt
* 1/2 teaspoon Pepper
* 1 cup Parmesan Cheese, grated
* 12 ounces Fettucine
* 1 cup Mozzarella Cheese,
* Shredded
* 1 cup Cream
* 2 Egg Yolks
Rub crock wall with butter. Put zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic, seasonings and parmesan in the Crock Pot. Cover; cook on High 2 hours. Cook fettucine according to package directions; drain. Add cooked fettucine, mozzarella, cream and egg yolks. Stir to blend well. Allow to heat for 15 to 30 minutes. For serving turn to Low for up to 30 minutes.
Serves 6.
SLOW-COOKED BROCCOLI
2 packages (10 oz. each) frozen chopped broccoli, partially thawed
1 can (10-3/4 oz.) condensed cream of celery soup, undiluted
1-1/2 cups shredded sharp cheddar cheese, divided
1/4 cup chopped onion
1/2 teaspoon Worchestershire sauce
1/4 teaspoon pepper
1 cup crushed butter-flavored crackers(about 25)
2 tablespoons butter or margarine
In a large bowl, combine broccoli, soup, 1 cup cheese, onion, Worcestershire sauce and pepper.
Pour into a greased slow cooker. Sprinkle crackers on top; dot with butter. Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until the cheese is melted.
Yield: 8-10 servings.
LEMON-ROSEMARY CHICKEN
1/2 c. lemon juice
1 tbsp. vegetable oil
1 garlic clove, crushed
1 teaspoon. dried rosemary
1/4 teaspoon. salt
1/4 teaspoon. pepper
1 1/2 to 2 lbs.boneless, skinless chicken breasts
In a large food storage bag, place lemon juice, oil, garlic, rosemary, salt and pepper. Add chicken.
Close bag and marinate in refrigerator 4 hours or overnight, turning bag frequently. Place chicken in the slow cooker/Crock Pot and pour marinade over. Cover and cook for 6 to 8 hours, or until tender, basting occasionally with the marinade, if possible. You may add frozen broccoli and carrots about 1 to 1 1/2 hours before done.
Serves 4 to 6.
CREAMY CHICKEN AND RICE
* chicken tenders (3 per person)
* cream of mushroom soup
(1 can for 2-3 people, 2 for 4-6)
* Mrs. Grass Onion Soup Mix (1 per each can of soup)
* 1Tbsp olive oil
* long grain brown rice (1 cup per can of soup)
* 1Tbsp whole thyme, crushed
* S&P to taste
* desired amount of broccoli florettes (optional)
* diced red pepper (optional)
When using brown rice, you need 2 1/4 cups liquid for each 1 cup rice. So I empty my can of soup into a measuring cup, and add water (or white wine) to equal 2 ½ (not a typo, you need the extra for the onion soup mix). Heat olive oil in a saute pan, and add rice until it begins to crackle, but not brown. This will make the rice dense, and help it keep it’s shape while cooking. Whisk together the soups and additional H2o, herbs and seasonings. Combine all ingredients (except veggies) in
crockpot, and cook on high 4-6 hours, or 8-10 hours on low. During last 30-45 minutes, add desired veggies.
Great with crusty bread, and a fresh salad.
SAUSAGE - CHICKEN DISH
1 lb. sausage
1 lb. chicken breasts
1 lg. can crushed tomatoes
1 pkg. dry onion soup mix
1 pkg. frozen spinach or broccoli (defrosted)
2 chicken bouillon cubes
Salt, pepper & garlic powder to taste
Brown sausage. Cut into 1 inch pieces. Add chicken and brown. Drain fat and add the remaining ingredients. Simmer until done. Serve with noodles.
FESTIVE CHICKEN
2 c. chicken, cooked, chopped
1 box wild rice, cooked
1 med. onion, chopped
1/2 c. mayonnaise
1 can French green beans or 1 pkg. broccoli, cooked
1 can celery soup
1/2 c. water chestnuts (optional)
2 tbsp. chopped pimiento (optional)
Put all together into greased baking dish. Bake 45 minutes to 1 hour at 350 degrees.
CHICKEN DIVAN 2
1 can cream of chicken soup
1 (8 oz.) pkg. sour cream
8 oz. shredded Cheddar cheese
4-6 chicken breasts
3/4 c. chicken broth
Bread crumbs
Butter or margarine
1 bunch fresh broccoli or lg. pkg. frozen
Preheat oven to 375 degrees. Boil and debone chicken. Reserve 3/4 cup broth. Place uncooked broccoli in bottom of 8 1/2 x 11 inch casserole dish. Top with chicken pieces. In small mixing bowl, stir together soup, sour cream and chicken broth. Pour over chicken. Top with cheese. Sprinkle with bread crumbs and dot with butter. Bake about 1 minute until cheese is golden brown.
Hot Vegetable Salad Sandwiches
6 unsliced whole wheat buns or kaiser rolls
1 7-oz can Spam luncheon meat — cubed
1 cup shredded monterey jack cheese
1 tomato — chopped
1/2 cup finely chopped broccoli
1/2 cup thinly sliced carrot
1/4 cup chopped onion
2 tablespoons peppercorn ranch-style salad dressing
Heat oven to 350F. Cut thin slice from top of each bun; reserve. Remove center from each bun, leaving a 1/2″ wall. Combine remaining ingredients. Spoon into buns, pressing filling into buns. Top with reserved tops of buns.
Wrap each sandwich tightly in aluminum foil. Bake 20 minutes or until thoroughly heated and cheese is melted.
Per Serving (excluding unknown items): 328 Calories; 17g Fat (46.5% calories from fat); 16g Protein; 28g Carbohydrate; 4g Dietary Fiber; 34mg Cholesterol; 786mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
SOUTHERN CHICKEN CASSEROLE
1 frying chicken (2 1/2-3 lbs.), cut up
1/2 lb. bacon
4 med. potatoes, pared
1 lg. onion, thinly sliced
1 tsp. poultry seasoning
1 tsp. salt
1/2 tsp. black pepper
1/2 c. chopped shallots, green onions or sliced onions
2 tbsp. chopped fresh parsley
Wash and dry chicken. In Dutch oven, fry bacon until crisp. Remove bacon. Add chicken, browning well on all sides. Remove to a 2 quart casserole dish as pieces brown. Cut potatoes lengthwise into 3 slices. Add bacon fat. Brown on both sides. Remove and place on top of chicken. Top potatoes with onions. Sprinkle with poultry seasonings, salt, pepper, shallots and parsley. Top with bacon , then cover. Bake at 350 degrees for 40 minutes. You may add 2 cups green beans, broccoli, cauliflower or squash. Layer extra vegetables on top of chicken before adding potatoes and onions.
BARF Breakfast (med size dog)
1/4 cup rolled oats
1/2 cup yogurt
1/4 cup vegetables — *see Note
250 mgs vitamin C — for dogs. Crushed
1 teaspoon honey
1 teaspoon apple cider vinegar
1 teaspoon kelp seaweed powder — *see Note
1 teaspoon alfalfa powder — *see Note
1 digestive enzyme — for dogs Optional
1 teaspoon flax seed oil — *see Note
1/4 cup kibble — optional
Soak rolled oats in yogurt overnight. Mix all ingredients and serve. Add kibble if desired.
Note: shredded, lightly steamed or pureed. carrots, celery, spinach, yams and/or broccoli, apples etc.
Note: items can be purchased at health food store or pet store.
Indian Summer Squash Quiche
1 Pie crust; unbaked
1 Onions; chopped
1 tb Butter
1 c Summer squash, sliced
1/2 c Cheese, shredded
2 Egg yolks
2 Eggs
3/4 c Water
1/4 c Buttermilk, powdered
1/4 ts Oregano leaves
1/2 ts Salt
Swiss cheese is recommended.
Saute onion in butter until tender. Simmer or steam squash in a small amount of water until just tender. Drain on paper towels, removing as much moisture as possible.
Preheat oven to 375. Put onions in pastry shell, arrange squash on top. Cover with cheese. In separate bowl, beat egg yolks, whole eggs, water, buttermilk powder, oregano and salt. Pour into crust. Bake 35 minutes, until custard is set. If crust becomes too brown, cover top with foil strips.
Cut into thin wedges to make 12-16 appetizer pieces, or cut into 6-8 wedges for side dish or entree servings.
Notes: Other herbs may be substituted. If using fresh herbs, increase quantity to 3/4 teaspoon. Other vegetables may be substituted also; lightly cooked carrots, asparagus, cauliflower, or broccoli would work well.
OVERNIGHT CHICKEN DIVAN
8 chicken breast halves, or 2 lbs. chicken tenders
1 - 2 heads fresh broccoli
1 can light cream of chicken soup, undiluted
1/2 c. fat-free sour cream
1/2 c. light mayonnaise
2 tbsp. dry sherry
1 tsp. paprika
1 tsp. prepared mustard
1/4 tsp. curry powder
1/3 c. parmesan cheese, grated
Cook chicken, preferably by sautéing in one tablespoon of oil. Coarsely chop meat and set aside. Cook broccoli until tender crisp. Arrange broccoli in a lightly greased 9″ x 13″ x 2″ baking dish. Combine soup and next six ingredients (thin if necessary with skim milk); spoon half of sauce over broccoli. Arrange chicken over sauce; top with remaining sauce. Cover and refrigerate up to 24 hours. Bake, uncovered, at 350 degrees for 30 to 35 minutes or until thoroughly heated. Sprinkle with cheese; bake an additional 5 minutes. Yield: 8 servings.
Brasciole
1 dash dry basil)
1 egg beaten
1 thin slices beef or veal
4 tablespoon olive oil per cup of bread (pounded to tenderize) crumbs
flavored bread crumbs (bread salt and pepper crumbs — grated cheese
tomato sauce (enough to parsley — dash of oregano almost cover)
Pound the slices of meat as thin as possible. Make a mixture of bread crumbs, egg and oil. Lay meat out and lightly salt and pepper each piece. Place some of the mixture on each piece and spread covering most of the meat except the edges. Roll and secure with a toothpick. Lightly brown each in a bit of butter and oil. When browned place in oven proof dish. To the browning pan add tomato sauce and mix to get all flavor from bottom of pan. Pour over meat and bake in oven at 350 for 45 min. Turn often to prevent drying.
Serving suggestions…. Mashed potatoes..with a touch of garlic while mashing. The sauce makes a wonderful tasty gravy. A bright veg such as carrots or broccoli. Crust bread and a salad.
BROCCOLI, ASPARAGUS OR CAULIFLOWER SOUP
2 tbsp. butter
2 tbsp. flour
1 bunch (10 oz.) fresh broccoli
1 sm. onion, finely chopped
2 tbsp. butter
1 qt. chicken stock or broth
1/2 c. heavy cream, warmed
Salt and pepper
Melt 2 tablespoons butter in a small saucepan, stir in flour. Cook 3 minutes over low heat, stir constantly. Cool. Set aside. If using broccoli: Wash and trim off tough part. Separate and cut into 1/2 inch pieces. In a large saucepan saute onion in 2 tablespoons butter until tender. Stir in broccoli, cover and cook 3 minutes. Stir in stock or broth, heat to simmering. Stir small amount of liquid into cooked flour and butter mixture until smooth; return mixture to saucepan; stirring until smooth. Simmer, covered until broccoli is tender, about 30 minutes. Remove from heat, cool slightly. Puree in electric blender, return to saucepan. Blend cream into soup. Taste and salt and pepper if needed. Serve.
Braised Squab In a Mold Of Vegetables
Squabs, wings and neck removed, reserved Salt Pepper 1 lb Butter, clarified
1 md Onion, chopped
4 sl Bacon, diced
4 sm Cabbages, quartered
– cored, and sliced OR 2 lg Cabbages, quartered
– cored, and sliced 1/2 qt Stock, veal, thickened
– with cornstarch —————————-VEGETABLES AND MOLDS—————————- 3 lb Turnips, large, peeled
2 lb Carrots, large, peeled
1 ea Broccoli, flower, per mold
Salt Squabs and Sauce: Brown pigeon wings and neck in the oven and reserve. This will tend to darken the sauce and bring out the flavor of the squab bones. Salt and pepper the squab inside and out. In a large saute pan, heat butter (do not use too much butter or birds will deep fry). Add the squabs and brown carefully on every side. Place the birds in warm spot. Discard the used butter from the pan, and add four tablespoons of fresh clarified butter. Add bacon and onions to the pan and saute to a blond color. Add cabbages. Cook over low heat for twenty minutes, stirring occasionally. Add veal stock to cover the contents of the pan and adjust the seasonings. Bring to a boil. Place the squabs on the cabbage in the saute pan then brush with clarified butter, and cook in a 450 F for 10 minutes. Remove the squabs from the pan, bone them and put the bones in the saucepan with the previously cut wings and necks. Reserve the squab meat. Into the saucepan with the necks, wings and bones, strain the juice from the cabbage mixture. Add veal stock if liquid is needed. Reserve the cabbage. Over medium heat, cook the strained cabbage juice and bones for at least one-half hour, then strain through chinois and reserve the sauce. Vegetables and Molds: Cook the carrots, turnips, and broccoli in heavily salted water until crisp. Cool the vegetables in a bowl placed in ice water. Select the largest turnip, slice it at its widest part into 4 slices, about an 1/8-inch thick and about 3 1/2 inches in diameter. In the middle of each of these turnip slices, cut a round hole about the size of a quarter or slightly larger. Cut the remaining turnips and carrots into 40 rectangular slices about 1 1/2 inch by 1 inch by 1/8 inch.
On the bottom of 4 buttered 4-inch souffle molds, place one each of the large turnip slices. Arrange the remaining vegetables slices around the inside edge of the molds, alternating carrot and turnip slices. Place a broccoli flower, stem off and head down, into the hole in the bottom of each mold. This will be the centerpiece of your mold when unmolded later. Cover the broccoli with one layer of cabbage packed well over and between the broccoli and vegetables. Top this cabbage layer with a layer of squab meat. Add more cabbage, pressing hard to form the mixture at the top of the mold. Place the molds of squab and cabbage onto a small sheet pan. Surround the molds with a little water (a 1/4-inch in depth or a little more). Put a small sheet of buttered parchment paper on each mold (butter side down). Reheat for 20 minutes in your oven at 450 F. (Note: If molds are not to be cooked until a later time, they should remain in the oven about 20 minutes on low heat before being cooled and stored away in a refrigerator.) Unmold on serving plates. Spoon warmed sauce around molds and serve.