Roasted Broccoli In Garlic Oil
Recipe: Chicken Eugene
4 Chicken breast, boneless and skinless
4 slices of good Deli Ham, sliced thick
1 can cream of mushroom soup
8 oz. sliced mushrooms
1 stick butter
1 soup can full of light cream
1/2 soup can cream sherry
Preheat oven 350 degrees.
Melt 2 TBS butter in large skillet over medium heat. When melted add mushroom and cook for 5-8 minutes.
Add remaining butter and melt.
In large bowl add cream of mushroom soup, light cream and sherry. Add butter-mushroom mixture. Whisk together.
In a large baking dish, lay 4 slices of ham. Top with chicken breasts. Pour yummy sauce over chicken.
Bake, uncovered for 1 hour. Serve over rice and add sauce.
TUESDAY~ AUTUMN BIRTHDAY HIGH TEA
I am having a Autumn high tea for my dear friend Cathy’s birthday.
Cream Of Wild Mushroom Soup
(look for this reicpe on Foodie Friday)
Phyllo Cups With Chicken Salad
Orange Poppyseed Mini Muffins With Ham And Honey Mustard Butter
Mini Quiche Lorraine
Endive Spears With Bleu Cheese, Mandarin Oranges, Walnuts Drizzled With Honey Balsamic Reduction
Sour Cream Scones
Blueberry Scones With Lemon Glaze
Chocolate Mousse In Chocolate Cups
Mini Pumpkin Woopie Pies
Strawberries Stuffed With Whipped Cream
Mini Pecan Tarts
Chocolate Chip Shortbread Cookies
Sauteed Green Beans in Garlic Oil
Recipe: Individual Meatloaves
2 1/2 lbs ground beef~ 80 or 85 % lean
2 TBS olive oil
2 onions, finely chopped
2 garlic clove, pressed
1 red bell pepper, finely chopped
1/4 cup beef stock
3 TBS Worcestershire sauce
1 TBS tomato paste
2/3 fresh bread crumbs
1 -2 eggs
1/2 tsp salt
1/2 cup catsup
2 TBS fresh parsley
Preheat oven to 350 degrees.
Heat oil in a large skillet over medium heat. Add onions and pepper and sautee for 6-8 minutes, until onions are translucent but not browned. Add garlic and cook for 1 minute. Remove from heat. Add beef stock, tomato paste and Worcestershire sauce and mix. Let cool for 15 minutes.
Put all ingredients in a large bowl and gently mix. Do not smoosh it all together because it will cause your meatloaf to be tough. Gently mix together. Form into 6 individual meatloaves or make 2 larger loaf. Cover with extra catsup and if desired bacon strips.
Bake for 40-45 minutes for individual meatloaves or 1~ 1 hour 10 minutes for large loaf, until done through.
THURSDAY~ SOUP DAY
Recipe: Minestrone Soup
This is a StoneGable favorite. So hearty and full of vegetables… and meat! YUMMY!
3 tablespoons olive oil, divided
1 ~ 1 1/2 lbs ground beef
1 large onion, chopped
3 carrots, peeled and chopped
3 celery stalks, chopped
1 small turnip, peeled and cut into small cubes (If you have never had a turnip in soup, you are missing something! Give this a try)
1 baking potato, peeled and cut into small cubes
2 garlic cloves, minced
1 lb Swiss chard, large stems and center vein removed and leaves coarsely chopped
1 28-oz can crushed tomatoes
2 15-oz cans cannellini beans, drained and rinsed
1 32-oz box good beef stock or broth
1 can double strength beef broth (can of Campbell’s)
1 oz piece Parmesan cheese rind
2/3 cup small pasta (I used macaroni because I had it on hand)
2 tsp fresh Italian parsley, chopped
Salt and pepper to taste
Cook pasta according to package directions. Drain and set aside.
Heat 1 TBS oil in a large skillet. Add ground beef and cook until it is no longer brown. Drain fat and set aside.
In a large pot heat remaining oil and add onions, carrots, celery and garlic. Cook until onions are soft, about 10 minutes.
Add swiss chard, turnips and potatoes and cook for 4 minutes. Add crushed tomatoes and simmer until swiss chard begins to break down, about 15 minutes.
Meanwhile, in a blender mix 1 can of drained beans with 1/2 cup of beef stock until chunky smooth. Add the bean mixture and all of the beef stock and double strength beef broth to the soup. Add rind of Parmesan cheese (this is a must, the way it flavors the soup is brilliant!). Simmer for 25 minutes, stirring occasionally until the turnips and potatoes are soft.
Add ground beef, beans, pasta and parsley and simmer until heated through. Remove Parmesan rind. Serve sprinkled with Parmesan cheese.
Recipe: Beer Bread
2 1/4 cups all purpose flour
Pour oil and beer over batter and mix by hand. Only mix until all the liquid has been incorporated, about 30-50 strokes.Turn out into a well greased loaf pan.
Dot top of batter with butter.
This is such an easy recipe… and everyone loves it!
1 lg pkg chicken drumstick and thighs
1 bottle Catilina Salad Dressing
1 envelope Lipton Onion Soup Mix
1 jar appricot jelly
Preheat oven to 350 degrees.
Rinse and pat chicken dry with a paper towel. Put chicken in a large baking dish.
Mix dressing, onion soup and appricot jelly together in a bowl and pour over chicken.
Cook chicken for 1 hour, or until tender and juices run clear.
Recipe: Muffin Tin Potato Au Gratin Stacks
These little stacks of deliciousness are over-the-top fabulous! Look for them in a upcoming Foodie Friday.
1 head iceburg lettuce
6 oz. good sharp cheddar cheese, grated
8 slices bacon
1 tomato, chopped
2 green onions, chopped
Bleu Cheese dressing- follows
Preheat over to 425. Put bacon on a sheet pan with a rim. Bake for 15-20 minutes until crispy. Put bacon on paper towel to drain and when cool, crumble.
Rinse and dry lettuce. Take out core. Cut into 4 wedges. (I cut them into 6 and save 2 wedges for taco’s)
To assemble. Put wedge on plate. Top with bleu cheese dressing. Sprinkly with cheese then bacon and finally tomato and green onion. Yummy!
Recipe: Bleu Cheese Dressing
This is such a delicious dressing!!!!! Much better than bottled!
1/4 cup crumbled bleu cheese (buy good cheese)
1/2 cup mayo (real)
1/4 cup sour cream (full fat)
2 TBS cider vinegar
1/2 cup chopped green onions- you can use green tops
1 TBS parsley
1/2 tsp course salt, or 1/4 tsp regular salt
1/4 tsp pepper
2 drops tabasco sauce.
I mix it in the blender. But it can also be mixed by hand if you want it chunkier. Can be doubled. Keep in refrigerator. This is also a great dipping sauce.
Grilled Planked Salmon
This is a Hungarian dish from my childhood! It is WONDERFUL. If you try one thing ON THE MENU this should be it.
1 large head cabbage, thinly cut into 1/4-1/2 inch strips
1 large onion, chopped
2 TBS vegetable oil
1 large bag fine noodles, cooked and drained
2 TBS butter
salt and pepper
Heat oil in skillet. Add thinly sliced cabbage and onion. Salt and pepper liberally.Saute until cooked through and slightly browned.
Add cooked noodles and continue to saute. You may need to add a little extra vegetable oil. Add butter and stir it through.
Plate haluski and add a generous dollop of cottage cheese. So yummy!