It is a challenge for a missionary wife to keep the homefires burning, especially with the difference in measurements and the lack of oven controls. However, my wife, Kristen, does a great job with her natural creativity to come up with some great meals. She has become known for her great cooking all around Cordoba. She keeps us all well-fed. We hope you will try some of these recipes and tell us what you think. Bon Apetite! Or as we say in Argentina: Buen provecho!
Cookbook Index (the index may be off a little, but we are working on it)
I. Sweets (which is what I call my beautiful wife sometimes)
1. Apple Coffee Cake 2. Apple Crisp 3. Baked Oatmeal 4. Black Bottom Cupcakes 5. Caramel Popcorn Balls 6. Carrot Cake 7. Chocolate Chip Cookies in a Jar 8. Chocolate Chip Muffins 9. Chocolate Souffle 10. Cream Cheese Frosting 11. Cupcake Frosting 12. Frosty Pumpkin Pie 13. Irish Cream Truffle Fudge 14. Lemon Bars 15. Marshmallow 16. Old Fashioned Vanilla Pudding 17. Pamela´s Brownies 18. Peach Cobbler 19. Pecan Pie Bars 20. Sour Cream Chocolate Frosting 21. Sticky Toffee Pudding 22. White Wine Cake
II. Breakfast
1. Baked Oatmeal 2. Breakfast Casserole 3. Buttermilk Syrup 4. Chocolate Chip Pancakes with honey syrup 5. Chocolate Chip Muffins 6. Granola 7. Instant Oatmeal 8. Zucchini Muffins
III. Entrees
1. Chicken Alfredo 2. Chicken and Dumplings 3. Chicken Tetrazzini 4. Classic Stew 5. Cream of Asparagus Soup 6. Creamy Mushroom Soup 7. Baked Ziti 8. Beef Stroganoff 9. Grilled Portobello Mushrooms 10. Honeybaked Chicken 11. Jambalaya 12. Meatloaf 13. Minestrone Soup 14. Pesto 15. Shepherd´s Pie 16. Vegetarian Korma
IV. Sides
1. Baked Mac and Cheese
Apple Coffee Cake 3 cups flour1 tsp salt2 cups sugar1 tsp baking sodaDash cinnamon and nutmeg½ cup milk½ cup oil 2 tsp vanilla3 eggs 4 cups chopped and peeled apples Mix dry ingredients. Add in wet ingredients. Fold in apples and nuts if desired. Bake at 350 for 40-50 minutes. Glaze while hot. Glaze:1 cup packed brown sugar¼ cup butter1/3 cup milk Dash salt Bring to boil and cook 3 minutes while stirring.
Apple Crisp 4 cups sliced and peeled apples 1 tsp cinnamon 1 tsp nutmeg ½ cup water¾ cup sugar1 stick (100 grams) butter¾ cup flour Grease and 8×8 baking dish. Toss apples with cinnamon and nutmeg. Place apples in baking dish. Pour water over. Mix remaining ingredients. Cut in butter. Sprinkle evenly over apples. Bake 30-40 minutes or until golden and apples tender.
Apple Empanadas 4 sliced and peeled small green apples 1 tsp cinnamon 1 tsp nutmeg¾ cup sugarPat of butter1 TB flour12 Arabe empanada shells Toss apples with cinnamon, nutmeg, flour, sugar and dash of lemon juice. Melt butter in a skillet. Pour in apple mixture and cook covered until apples are soft and the consistency of apple pie filling. Let cool and scoop into shells, pinching them shut and pierce tops once with fork. Spray cooking sheet with non-stick cooking oil. Place empanadas on top, spray empanadas with spray and sprinkle with a little cinnamon sugar mixture. Bake until the edges begin to turn golden, about 15 minutes.
Baked Oatmeal ¾ cups brown sugar ½ cup butter, softened Mix and add: 3 cups oatmeal 2 tsp baking powder (2x) 1 tsp salt 1 cup milk Dash vanilla Bake 35 minutes or until golden and firm. Good baked over sliced, peeled apples. Serve warm with milk and honey.
Black Bottom Cupcakes 1 8oz. package cream cheese ½ cup sugar 1 egg 1 cup semisweet chocolate chips1 package chocolate cake mix Preheat oven to 350. Prepare cake mix according to package directions. In separate bowl beat together softened cream cheese and sugar until smooth. Beat in egg, then stir in chips. Line muffin tin with papers. Scoop a little cake batter into cups, add 1 tsp cream cheese mixture to the center and top with more batter. Bake according to package directions or about 20 minutes. Cool and frost with Sour Cream Chocolate Frosting. Makes 24.
Caramel Popcorn Balls 2 TB oil 1 cup unpopped corn ¼ cup butter 1 cup packed brown sugar½ cup corn syrup2/3 cup sweetened condensed milk or dulce de leche½ tsp vanilla Add 1 TB oil to large pan and heat over high. When oil is hot, add ½ cup corn. Keep pan moving until popping stops. Repeat until all corn has been popped. In medium saucepan combine butter, sugar and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk. Simmer, stirring constantly until softball stage. Remove from heat and stir in vanilla and food coloring. Pour over popped corn and stir to thoroughly coat. Butter hands and shape into 3 ½ inch diameter balls.
Carrot Cake 3 cups grated carrots 2 cups flour 2 cups sugar 2 tsp baking soda 1 tsp baking powder (2x)½ tsp salt1 tsp cinnamon and nutmeg4 eggs¾ cup oil½ cup milk or apple juice1 tsp vanilla¾ cup chopped walnuts Preheat oven. Grease and flour a 9×13 pan. Beat oil, sugar and eggs together. Sift together dry ingredients and add to wet mixture. Beat together and stir in carrots and nuts. Bake at 350 for 30-40 minutes. Frost with cream cheese frosting.
Chocolate Chip Cookies in a Jar 2 cups flour 1 tsp salt 1 tsp baking soda ¾ cup packed brown sugar¾ cup white sugar2 cups chocolate chipsNuts (optional) Mix all together. In separate bowl thoroughly blend together: 1 cup butter1 slightly beaten egg1 tsp vanilla Add dry ingredients to butter mixture. Mix until completely blended. Drop teaspoonfuls of batter onto cookie sheet about 2” apart. Bake for 8-10 minutes in 375 oven.
Chocolate Chip Muffins 2 cups flour 1/3 cup brown sugar 1/3 cup sugar 2 tsp baking powder (2x)½ tsp salt2/3 cup milk½ cup melted butter or oil2 beaten eggs1 tsp vanilla1 package chocolate chips½ cup chopped walnuts Preheat oven and line muffin cups with papers. In large bowl mix dry ingredients. Mix wet ingredients in another bowl. Make a well in the center of the dry ingredients and add milk mixture stirring just until moistened. Mix in chips and nuts. Spoon batter into cups. Bake for 15 minutes. Remove and let cool.
Chocolate Souffle ½ cup milk cream 120 grams semisweet chocolate 3 egg yolks ½ tsp vanilla2 tsp liquor5 egg whites3 TB sugar Mix the cream and chocolate together over low heat until smooth. Beat in yolks and mix for 5 mins. Remove from heat and stir in vanilla and liquor. Beat egg whites with sugar until stiff. Fold into the chocolate. Butter 4 small ceramic cups and dust with powdered sugar. Spoon the mixture into the cups. Cook in oven at medium heat for 15 minutes. Serve immediately.
Cream Cheese Frosting 3 ½ cups powdered sugar (or 500 gram bag) 1 8 oz. package cream cheese ½ cup butter, softened 1 tsp vanilla In large bowl combine cream cheese, butter, vanilla and beat in sugar until smooth.
Cupcake Frosting 2/3 cup butter (or 1 stick) 4 cups powdered sugar (or 500 gram bag) 2 TB milk 1 tsp vanillaFood coloring Cream together sugar, butter and milk until light and fluffy 3-4 minutes. Beat in vanilla and food coloring and spread over cooled cake.
Frosty Pumpkin Pie Gingersnap crust: 1 ½ cups crushed gingersnaps (or 1 pack melitas) 1 TB white sugar ¼ cup melted butterMix together crushed cookies and sugar. Stir in butter. Press into 9×13 pan. Bake 15 minutes. Cool. 2 cups pumpkin puree 1 cup packed brown sugar1 tsp salt1 tsp cinnamon1 tsp ginger1 tsp nutmeg2 quarts softened vanilla icecream (almost ¾ of a kilo) Combine pumpkin, sugar and spices with beater. Blend in icecream. Spread over gingersnap crust. Freeze until firm. Serve frozen, garnished with whipped cream.
Irish Cream Truffle Fudge 3 cups semisweet chocolate chips 1 cup white chocolate chips ¼ cup butter 3 cups confectioners sugar1 cup Bailey´s or Kahlua1 ½ cups chopped nuts 1 cup semisweet chocolate chips½ cup white chocolate chips4 TB Bailey´s or Kahlua2 TB butter Butter a 9×13 pan. In the top of a double broiler melt the 3 cups chips, 1 cup white chips and butter until soft enough to stir. Stir in sugar and liquor until smooth. Stir in nuts. Spread in prepared pan and press down until smooth with a sheet of plastic wrap overtop. In the double broiler melt remaining ingredients until soft. Remove from heat and beat in butter and liquor until smooth with a fork. Spread over cooled fudge and smooth top as before. Refrigerate until firm, 1-2 hours.
Lemon Bars 1 cup butter, softened ½ cup sugar 2 cups flour 4 eggs1 ½ cup sugar¼ cup flour2 juiced lemons with zest (1/2 cup) Preheat oven to 350. Blend together butter, flour and sugar for crust. Press into bottom of 9×13 ungreased dish. Bake for 15-20 minutes until golden. In another bowl, whisk together remaining sugar and flour. Whisk in eggs and juice. Pour over hot baked crust. Bake an additional 20-25 minutes or until topping has set. Sprinkle with powdered sugar after cooling if desired and cut into bars.
Marshmallow Grease a 9×13 pan and powdered sugar bottom and sides. 3 TB (21 g) unflavored gelatin ½ cup (120 mL) water 2 cups(400 g) sugar2/3 cup (160 mL) corn syrup¼ cup (60 mL) water¼ tsp salt1 TB vanillaPowdered sugar or cornstarch Pour water and gelatin into mixer bowl. Allow gelatin to bloom for 10 minutes. During that time mix sugar, corn syrup and ¼ cup water in small saucepan and bring to a boil. Allow to boil for 1 minute and until hardball stage. (When dropping the sugar into some water will form a hard ball that is not easily deformed.) Run mixer at low speed while drizzling in boiling sugar syrup. Once mixed, turn up the speed and add salt. Scrape bowl when mixture fluffs up. After the volume of the mixture stops increasing, add vanilla. In total, should have mixed about 8-12 minutes. Pour into prepared pan and let sit overnight, uncovered or for at least 3 hours. To release, invert pan over surface covered in powdered sugar. Begin pulling from a corner and working loose from the pan. Use a powdered pizza wheel to cut into squares. Dredge each piece in powdered sugar.
Old Fashioned Vanilla Pudding ½ cup sugar 4 TB cornstarch or flour ½ tsp salt 4 cups milk4 lightly beaten egg yolks2 TB butter2 tsp vanilla Combine sugar, flour and salt in large saucepan. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat. Cook and stir 2 more minutes. Remove from heat. Whisk a small amount of pudding into yolks and whisk yolk mixture into pudding, stirring constantly. Bring to a gentle boil. Cook and stir 1 more minute. Remove from heat. Stir in butter and vanilla. Cool for 15 minutes. Cover with plastic wrap and refrigerate. Serves 4. Layer with crushed graham crackers and top with whipped cream and cinnamon.
Pamela´s Brownies ½ stick butter 2 cups unsweetened chocolate 2 eggs 1 cup sugar1 cup flourDash vanillaPinch of salt Melt the butter and chocolate in a saucepan. Beat eggs until fluffy. Mix in the sugar, flour and salt. Pour in the chocolate sauce and vanilla. Bake for 20-30 minutes.
Peach Cobbler 1 cup flour 1 cup sugar 1 ½ tsp baking powder (2x) 1 stick butter¾ cup milk2 large cans of peach halves1 tsp cinnamon Melt butter in casserole dish in 375 oven while combining flour, sugar, baking powder and cinnamon. Add milk to dry ingredients and stir until blended. Place peaches and some of the juice in pan with butter. Drizzle batter over the top and bake for30-40 minutes or until golden brown and firm. Serve warm with vanilla ice cream.
Pecan Pie Bars 1 package yellow cake mix ½ cup butter, softened 4 eggs 1 tsp vanilla1 ½ cup dark corn syrup½ cup packed brown sugar1 cup chopped pecans Preheat oven to 350. Grease a 9×13 pan. Reserve 2/3 cup of cake mix. Mix together remaining cake mix, butter and 1 egg. Pat into prepared pan. Bake for 15-20 minutes or until golden brown. Beat together remaining 3 eggs, vanilla, cake mix, corn syrup and brown sugar. Pour over crust and sprinkle pecans evenly over top. Bake for 30-35 minutes. Let cool completely before cutting into bars.
Sour Cream Chocolate Frosting 100 grams chocolate 2-4 TB butter ½ cup sour cream or casancreme 1 tsp vanilla¼ tsp salt500 gram bag of powdered sugar Melt chocolate and butter together. Blend in sour cream, vanilla and salt. Gradually beat in sugar until smooth. Frost before it hardens.
Scottish Sticky Toffee Pudding (halved) ¾ cup chopped dates (100 grams) 1 tsp baking soda 1 ¾ cup flour ¾ TB ground ginger1 tsp baking powder (2x)½ TB salt1 ½ sticks butter, softened1 1/3 cup dark brown sugar (1 small bag)2 eggs (3 if doubling the recipe)1 ½ cup heavy cream Preheat oven to 350. Grease a bundt pan. In saucepan bring ½ cup plus 1/3 cup water, dates and baking soda to a boil. Transfer to a bowl and let cool. In large bowl sift together flour, ginger, baking powder and ¾ tsp salt. In another large bowl with electric mixer beat together 1 stick of butter and ½ of ¾ cup brown sugar until fluffy. Beat in eggs. Add flour mixture and date mixture slowly and beat until just combined. Pour into pan and bake until toothpick comes out clean, about 45 minutes. Meanwhile, in saucepan bring the cream, 1 cup brown sugar, ½ stick butter and ¾ tsp salt to a boil. Lower heat and simmer until thickened, about 15 minutes. Remove cake from oven leaving oven on. Using the handle of a wooden spoon poke holes in the cake and ladle half of the toffee sauce over the cake to fill the holes. Bake for 15 more minutes. Let cool in pan 1 hour then invert onto a platter and top with the remaining sauce.
White Wine Cake 1 box yellow cake mix 1 (3.5 oz.) package instant vanilla pudding mix ½ cup brown sugar ½ cup white sugar (for glaze)2 tsp cinnamon4 eggs¾ cup oil¾ cup water½ cup white wine Mix dry ingredients with eggs and liquids. Pour into a well greased bundt pan. Bake at 325 for 1 hour. Make glaze while cake is baking. Mix ½ cup sugar, 2 TB water, 6 TB butter and bring to a boil in saucepan for 3 minutes. Remove from heat and stir in wine. Pour ½ of glaze over hot cake and let stand in pan for 10 minutes. Remove from pan and brush remaining glaze over cake until absorbed.
Breakfast Casserole 3 cubed potatoes ½ chopped onion 1 chopped red bellpepper Chopped ham or sliced baconBag of shredded cheese12 eggs, lightly beaten Boil potatoes in salted water until tender. Fry with onion until browned. Add bellpepper. Spread in bottom of greased 9×13 pan. Season with salt and pepper. Sprinkle with ham, shredded cheese and top with salted and peppered eggs. Bake for 30 minutes or until eggs are done.
Buttermilk Syrup 1 ½ cup sugar ¾ cup buttermilk ½ cup butter 2 TB corn syrup (not necessary)1 tsp baking soda2 tsp vanilla In large pan stir together sugar, milk, butter and baking soda. Bring to a boil and cook for 7 minutes. Remove from heat and stir in vanilla.
Chocolate Chip Pancakes 2 cups flour ¼ cup sugar 2 TB baking powder (2x) 1 tsp salt2 eggs1 ½ cup milk¼ cup oil (or oil and apple juice)Dash vanilla½ cup chocolate chips (or as much as desired) Syrup:Melt together 1 cup honey and ½ cup butter with dash of cinnamon and vanilla if desired. Combine dry ingredients. Combine wet ingredients. Mix both together, if needed add a splash more milk to thin. Pour batter onto hot, buttered griddle. Sprinkle on chocolate chips and press them down into batter slightly so when the pancake flips it doesn´t burn the chocolate on the flip side. Turn when bubbles form and edges begin to dry. Serves 4 (8 large pancakes)
Meatloaf 1 ½ lbs. lean ground beef Dash of worchestershire sauce ½ cup ketchup 1/3 cup tomato juice (not necessary, I´ve never used it) ½ tsp salt½ tsp pepper¼ tsp crushed redpepper (aji)2 lightly beaten eggs¾ cup breadcrumbs¼ cup diced onion2 tsp mustard Glaze:½ cup ketchup1 tsp mustard5 tsp brown sugar Preheat oven to 400. Combine beef with everything until well mixed. Press meat into loaf pan. Combine glaze ingredients and spread over meat. Bake for 1 hour. Let sit for 10 minutes. In large pan stir together sugar, milk, butter and baking soda. Bring to a boil and cook for 7 minutes. Remove from heat and stir in vanilla.
Ginger Lemonade 2 lemons Fresh ginger root (slightly less than a pesos worth) 1 cup sugar 3 cups water ice Juice the lemons and cut off a slice of the peel. Pour into a pitcher. Heat the water to boiling and stir in the sugar until melted. Pour into the pitcher with the lemon juice and add two cups of cold water. Chill. Peel the ginger root and grate into a blender. Pour about 2 cups worth of the lemonade into the blender and fill with ice. Pulse until crushed. Serve immediately.
Chicken and Dumplings 2 chicken breasts Several ribs of sliced celery Chopped carrots Chopped onion Grated garlic cloves 1 cube of ckn boullion Salt basil Boil the chicken in several cups of water with the rest of the ingredients. Remove the chicken and chop into pieces after cooked. Return to pot.Prepare dumplings like biscuits, stirring together the dry ingredients, making a well in the center for the liquid and mixing lightly with the dry until moistened. If necessary, add a little more liquid. Consistency should be wet sticky. 2 cups flour5 tsp baking powder (single acting)1 tsp salt1 tsp sugar5 TB melted butter¾ cup milk For the white sauce, melt ½ cup butter in saucepan. Stir in ½ cup flour. Slowly blend in 1 cup milk and water or broth until consistency of a gravy. Stir into pot. Drop dumplings by large spoonfuls. Cover pot and cook 15 minutes more. No Peeking!
Chicken Tetrazzini 1 box of spaghetti noodles 1 package of fresh mushrooms, slice 1 cup cream ½ large chicken breast, cooked and chopped 1 package mushroom soup mix ½ cube chicken bouillion ¼ cup butter ¼ cup flour paprika ½ cup parmesan cheese Cook noodles until al dente. Boil chicken until done, reserve broth. Saute mushrooms in butter, add chopped chicken. In another saucepan melt butter. Mix in flour, cream, 2 cups chicken broth, salt and pepper, bouillion and soup mix. Mix until smooth. Add mushrooms and chicken and cook until thickened. Pour sauce over noodles in greased baking dish. Top with parmesan and sprinkle with paprika. Bake for 15-20 minutes until hot and bubbly. Serve with French bread and salad.
Baked Mac and Cheese ½ bag of macaroni´s 2 bags of shredded cheese 1 can of cream 1 pat of butter Chopped ham Dash hot sauce Squirt of mustard Salt and pepper to taste 2 eggs 1 cup water Mix uncooked macaroni with melted butter in baking dish to coat. Mix in cheese and chopped ham. In separate bowl combine other ingredients. Pour over macaroni. Bake for 1 hour or until golden on top.
Vegetarian Korma 1 small diced onion 1 tsp minced fresh ginger 4 cloves minced garlic 2 cubed potatoes 4 cubed carrots 1 fresh jalapeno pepper 1 can tomato sauce 2 tsp salt 1 ½ TB curry Dash turmeric and cumin 1 cup peas 1 bellpepper, chopped 1 cup yogurt 1 bunch of fresh cilantro to garnish Saute onion, ginger and garlic. Mix in potatoes, peas, carrots, jalapeno, tomato sauce and spices. Cook until potatoes. Stir in bellpepper and yogurt. Cover and simmer on low. Serve over rice.
Roasted Vegetables 1 large red bellpepper 3 cubed potatoes Several cubed carrots 1 red onion 1 TB thyme 2 TB rosemary ¼ cup olive oil 2 TB balsamic vinegar Salt and pepper to taste Preheat oven to 475. Combine vegetables in large bowl. In small bowl mix together seasonings, oil and vinegar. Toss with vegetables until coated. Spread evenly on large greased roasting pan. Roast for 35-45 minutes, stirring every 10 minutes.
Shepherds Pie 1 lb. browned ground beef 1 can beef broth 1 chopped onion 1 chopped bellpepper Dash soy sauce 2 TB ketchup 1 tsp curry 1 TB flour 2 chopped tomatoes 1 16oz package frozen peas, carrots and corn mix ¼ cup milk 1 lb potatoes, peeled and chopped 1 TB butter 1 cup shredded cheese Cook and mash potatoes with milk and butter. Set aside. Brown beef with onion and bellpepper. Stir in seasonings and salt and pepper to taste. Simmer 3-4 minutes with beef broth and vegetables. Thicken with flour. Pour into casserole dish. Top with potatoes and sprinkle with cheese. Bake until cheese is bubbly and golden brown. Beef Stroganoff 1 lb ground beef ½ cup chopped onion 1 can drained sliced mushrooms 2 minced garlic cloves 1 tsp mustard butter 2 cups beef broth 2 TB flour (to thicken) 1 cup sour cream Dash worchestshire sauce 1 tsp basil Dash of red wine if desired Saute onion, mushrooms and garlic in butter. Set aside. Brown beef. Stir in sauted vegetables, spices and broth. Bring to boil. Mix flour with cold water until smooth. Reduce heat and blend in flour mixture. Return to boil until sauce thickens. Remove from heat and stir in sour cream just before serving. Serve over egg noodles.
Minestrone Soup 3 TB olive oil 2 diced carrots Handful of frozen cut green beans ½ chopped onion Minced garlic clove 2 stalks sliced celery 4 cups vegetable stock 2 large round chopped tomatoes 1 TB thyme or oregano 1 can cannelloni beans, undrained ¼ cup mini pasta 1 cup browned ground beef (if desired) Salt and pepper to taste Saute vegetables in oil (minus tomatoes). Cover and cook 15 minutes. Stir in stock, tomatoes, beans and seasonings. Simmer for 30 minutes and add pasta and meat. Simmer for 10-15 minutes more until pasta is al dente. Sprinkle with parmesan and serve with whole wheat toast.
Grilled Portobello Mushrooms 4 large Portobello mushroom caps ½ cup finely chopped red bellpepper 1 clove minced garlic ¼ cup olive oil (or less, if desired) ¼ cup finely chopped onion 1 tsp salt ½ tsp pepper Dash balsamic vinegar Mix bellpepper, onion, garlic, oil, vinegar, salt and pepper. Brush gill side of caps with oil and lightly grill. Spread pepper mixture over gill side and grill on lightly oiled grill, covered, for 15 minutes. Add slice of cheese to tops and cook until melted.
Cream of Asparagus Soup 1 lb fresh asparagus spears 3 ½ cups chicken broth ¼ cup butter ¼ cup flour ½ cup cream ½ tsp salt 1/8 tsp white pepper Dash soy sauce 1 minced garlic clove Trim asparagus ends and cut into 1” pieces. Saute in 1 cup chicken broth until tender, about 7 minutes. In large saucepan melt butter. Remove from heat and whisk in flour until smooth. Add remaining chicken broth and spices. Return to heat and cook until thickened. Add cream and asparagus. Heat thoroughly and serve.
Creamy Mushroom Soup 2 TB butter ½ large onion, chopped 1 package fresh mushrooms, sliced 2 cups chicken broth Dash thyme Dash of poultry seasoning 1/3 cup heavy cream Salt and pepper to taste In saucepan sauté onion until soft in 1 TB butter. Increase heat, add another TB butter and the mushrooms. Cook until tender, add chicken broth and bring to boil. Season, lower heat and simmer for 20 minutes. Stir cream into soup and puree in blender until smooth. Divide into bowls, drizzle with a little leftover cream. Serve with goat cheese, crackers and fresh cherries.
Honeybaked Chicken Place chicken breasts in a greased baking dish. Season with salt and pepper. Bake in 375 oven for 20 minutes or until juices run clear. In small saucepan combine: 2 TB butter1/3 cup honey½ tsp salt1 tsp curry1 TB mustard Cook over low heat until blended. Pour over chicken. Bake for 30 more minutes. Baste while baking. Serve over brown rice cooked in chicken broth with side salad and pineapple.
Jambalaya Cooked and chopped chicken Sliced sausage Shrimp or cubed ham 1 red onion, chopped 1 chopped bellpepper Stalk of sliced celery Can of peas, drained Can of stewed tomatoes 2 minced garlic cloves Dash hot sauce Dash worchestershire sauce 4-5 cups chicken or beef broth 2 cups uncooked rice Chili powder or aji Bay leaves Salt and pepper to taste Saute vegetables in olive oil. In large pan add meat, seasonings, vegetables and rice. Add broth and cook until rice is done. Serve with hot sauce and French bread.
Pesto Sauce 3 cups fresh basil leaves 1 ½ cups chopped walnuts or pine nuts 4 crushed garlic cloves ½ cup parmesan 1 cup olive oil Salt and pepper Dash lemon juice Blend in food processor (minus oil). Pour oil into small jar, add crushed spices, salt and pepper. Shake it up. Serve over penne pasta al dente.
Baked Ziti 1 16 oz. package ziti pasta 1 package ricotta cheese 1 bag shredded mozzarella 1 lightly beaten egg ½ cup frozen chopped spinach1 32 oz. jar spaghetti sauce with about 1 lb. of browned ground beef ½ cup grated parmesan Basil, garlic, oregano and crushed red pepper for seasoning sauce Salt and pepper to taste Cook pasta until al dente. Drain. In lightly greased baking dish layer pasta, sauce, ricotta/egg/mozzarella mixture and repeat, topping with sauce and parmesan. Bake for 30 minutes. Let sit 15 minutes before serving.
Classic Stew 3 diced carrots 3 cubed potatoes Can of sliced mushrooms ¼ – ½ lb. cubed steak or ground beef Creamy vegetable soup mix or vegetable broth with 1 cup cream 1 cup tomate juice puree 1 TB rosemary 2 tsp basil Laurel leaves Dash worchestershire 2 tsp cumin 1 tsp nutmeg Salt and pepper to taste Saute vegetables and cubed steak separately. Pour into large pot and add soup mix with water, tomato juice and seasonings. Bring to boil and let cook, covered until vegetables are tender.
Chicken Alfredo (sort of) In skillet sauté cubed chicken in butter, salt and pepper and minced garlic. Set aside. Saute fresh sliced mushrooms and onion in butter. Set aside. Melt a few TB´s of butter in skillet. Stir in 1/3 cup flour, salt and pepper. Slowly blend in water, milk and cube of chicken boullion. Season with thyme, 2 TB sugar, curry and salt and pepper as desired. Mix in one can of cream, large spoonful casancreme or sour cream and ½ cup parmesan. Stir in mushrooms, onion, chicken and a chopped tomato. Serve over angel hair pasta with grated parmesan. More coming soon!
