Mexican Spaghetti

1 large onion, chopped
2 garlic cloves
1 tbsp olive oil (or more)
1 - 14 oz can chicken broth
1/4 cup water
1 - 24 oz can whole tomatoes
10 oz spaghetti, broken
1-1/2 cups picante sauce
1 tsp ground cumin
2 cups cooked chicken, cubed
1 cup grated Cheddar cheese

In large skillet over medium heat, sauté onion and minced garlic in olive oil. Cook about 5 min. Add water, broth, and tomatoes with juice. Add spaghetti, broken into pieces. Break up tomatoes with spoon. Add picante sauce & cumin - simmer covered until spaghetti is cooked and most of the liquid is absorbed. Add chicken and spoon into casserole dish sprayed with cooking spray. Sprinkle cheese on top. Bake covered 350° for 15-20 minutes until cheese is melted. Serves 6.

Martha

Chicken Parmesan

4 boneless chicken breasts
6 tbsp olive oil, divided
3 cloves minced garlic
1 onion minced or chopped
1 lb 4 oz can tomatoes
1&1/2 tsp salt
1 (8 oz) can tomato sauce
1/4 tsp thyme
1 egg
1/2 cup grated Parmesan cheese
1/4 cup packed dried bread crumbs
1/2 lb mozzarella cheese

In 3 tbsp hot olive oil, sauté garlic & onions until golden. Add tomatoes, salt, pepper, breaking up tomatoes with spoon, simmer uncovered 10 min. Add tomato sauce, thyme, simmer uncovered 20 min.

Beat egg well. Combine bread crumbs & 1/4 cup Parm cheese. Dip each chicken piece into egg then crumbs, sauté in 3 tbsp olive oil until golden on both sides. Set pieces side by side in baking dish 12x8x2.

Heat oven to 350°. Thinly slice the mozzarella. Pour 2/3 of tomato mixture over chicken. Arrange mozzarella on top, spoon rest of tomato mixture on. Sprinkle with 1/4 cup Parmesan. Bake uncovered 30 min. Makes 4 generous servings.

Rhonda & Ed

Deviled Pecans

2 oz. butter
2 tbsp soy sauce
1 tsp salt
Tabasco sauce to taste
1 cup pecans

Melt butter in skillet over low heat. Stir in soy sauce & Tabasco. Add pecans & salt. Blend well. Place in baking pan in 400° oven for 20 min. Drain & serve.
(When done, these may look like they are burned, but they’re not)

Paula

Platt Cakes

This Swedish inspired recipe makes a frequent appearance on Christmas morning. One recipe doesn't go very far in a hungry family, so multiply 2 or 3 times to fit your audience.

1 egg
1/4 cup half & half cream
1/2 cup milk
1/2 cup flour, sifted
1 tsp baking powder
1 tbsp sugar
1/4 tsp salt
2 tbsp melted butter

Beat egg slightly, add milk and cream. Beat until well blended, then mix in the sifted flour, baking powder, sugar & salt. Add melted butter. Cook in a hot greased pan until brown on both sides. If possible use a platt cake pan, which has compartments about 2" in diameter.

Bommy

Prosciutto Pinwheels

2 cups finely grated Gruyere or Provolone, or mix of both
2/3 cup Dijon mustard
¾ pound thinly sliced prosciutto
2 puff pastry sheets (from one 17 & ¼ oz package frozen puff pastry)

On a lightly floured surface, roll one sheet of puff pastry into a 14 inch square. Brush surface of pastry with half of Dijon mustard. Place half of prosciutto evenly on top of pastry, to within ½ inch of edges. Top with half of the cheese. Roll pastry jelly-roll fashion into a log, pinching seams and tucking under to bottom of log, and wrap in wax paper. Make another roll in same fashion. Chill pastry logs, seam sides down, until firm, at least 3 hours & up to 3 days.

Preheat oven to 425F. Lightly grease 2 large baking sheets. Cut logs crosswise into ½ inch thick pinwheels and arrange, one inch apart on baking sheets. Bake until golden, 10-15 minutes. Transfer to rack and cool slightly. Serve warm. Makes about 40.

An alternate method is to leave off the mustard, and mix fresh chopped sage (about 2-3 tbsp) in with the cheese layer.

Martha

Roasted Vegetables (or Chicken) with Harissa Dressing

The Vegetables
Cherry tomatoes, halved
Eggplant
Squash (one type or a variety)
Red pepper
Yellow pepper
Onion
1 or 2 cloves of garlic, crushed
3 tbsp olive oil
Handful of fresh basil leaves
Salt & pepper

5 oz couscous
9 oz boiling vegetable stock or bouillon
2 oz firm goat cheese (Feta)

Chicken
Optional - 4 half chicken breasts, cut into bit-sized pieces.

Black onion seeds (optional)
Choose enough vegetables for 4 people. Cut the eggplant, squash, peppers, and onion into 1 inch cubes. Toss the vegetables and chicken together with the oil, basil leaves, and salt & pepper. Then spread them out on a roasting tin (jelly roll pan) and put in a 425F oven for 30-40 minutes.

Towards the end of the vegetable cooking, prepare the couscous. Put the couscous in a large heat proof bowl and pour in the stock, season with salt and pepper, then stir with a fork. After 5 minutes, it should have absorbed all the stock, and have softened.

Harissa Dressing
1/2 cup olive oil
1 rounded tsp cayenne pepper
2 tbsp ground cumin
2 heaping tbsp tomato puree
4 tbsp lime juice (about 2 limes)

Whisk all the dressing ingredients together.

You can serve hot by stirring together the couscous, vegetables, and cheese, adding the harissa dressing to taste.

As a salad, let the couscous and vegetables cool. Fork together the couscous and cheese in a large bowl, then layer the vegetables over the couscous. Put salad leaves on top, then dribble the dressing on and sprinkle with the black onion seeds. Serves 4.

Laura

Parsley Potatoes

1&1/2 pounds small red skin potatoes, scrubbed
1 tbsp vegetable oil
1 medium onion, chopped
1 small garlic clove, crushed
1 cup chicken broth
1 cup chopped fresh parsley, divided
1/2 tsp pepper

Peel a strip of skin from around the middle of each potato; place potatoes in cold water. Set aside.

Heat a large skillet over med-high heat; add oil. Sauté onion and garlic for 5 min or until tender. Add broth and 3/4 cup parsley; mix well. Bring to boil. Place the potatoes in single layer in skillet. Return to boil; reduce heat. Simmer, covered until potatoes are tender.

With a slotted spoon, remove potatoes to a serving bowl. Add pepper to skillet, stir. Pour sauce over potatoes. Sprinkle with remaining parsley.

Jeff

Chocolate Crispy Sticks

Preheat oven to 350°, grease an 8x8x2 pan.

Cookie Layer
1 square unsweetened chocolate
1/4 cup butter
1 egg
1/2 cup sugar
1/4 cup flour
1/4 cup chopped pecans

Melt chocolate and butter together over hot water. Cool slightly. Beat egg until frothy, stir in chocolate mixture and sugar. Add flour & pecans, stirring until well blended. Turn into pan, bake 20 min. Cool in pan on wire rack.

Filling
1 cup powdered sugar
1 tbsp heavy cream
1/4 tsp vanilla extract
2 tbsp soft butter

Blend all ingredients. Spread over cookie layer. Chill at least 10 min.

Glaze
1 oz German chocolate
1 tbsp butter

Melt choc and butter over hot water. Pour over filling, tilting pan so glaze will flow evenly. Chill 15 min. With sharp knife, cut into 18 sticks.

GranDuddie

Sautéd Shad Roe

In the spring, shad come up the rivers to spawn, so this is a favorite springtime treat. The roe comes in a "set" which has two sacs containing the eggs. The membranes around the sacs are fragile, so handle them carefully.

1 shad roe set
6-4 slices of bacon
Butter
Salt & pepper

Fry 4-6 slices of bacon in a non-stick skillet. Put the bacon aside, pour off some of the grease, add a tablespoon of butter, then carefully put the roe sacs into the hot oil. Flavor with salt and pepper. Sauté at medium heat for 5 to 7 minutes on each side depending on the size of the sacs. Use the bacon slices as garnish. Serves 2.

GranDuddie

Susan’s Rosemary Chicken

Boneless skinless chicken breasts
Flour
Equal parts: butter, Worcestershire sauce
Equal parts: parmesan cheese, breadcrumbs
Black pepper to taste
Rosemary to taste

Coat chicken breasts in flour, melt butter & Worcestershire sauce together in frying pan and lightly brown chicken breasts. Mix remaining ingredients together and dredge browned chicken breasts in the mix. Bake in shallow pan at 350° for 30-40 min. Serve with rice.

Martha

Bourbon or Rum Balls

2-1/4 cup vanilla wafer crumbs
1 cup finely chopped pecans
1/2 cup bourbon or rum
3 tbsp cocoa
2 tbsp white corn syrup
1 cup confectioner’s sugar

Combine wafer crumbs & pecans. Put remaining ingredients in a bowl & beat. Pour over dry ingredients & mix well. Roll into 1 inch balls, then roll balls in powdered sugar or finely chopped nuts. Makes 40-48.

Sarah & Jason

Reuben Casserole

8 oz noodles, cooked & drained
1/2 lb corned beef, chopped
2 tbsp butter or butter substitute
1 (16 oz) can sauerkraut, drained
1 (8 oz) bottle Thousand Island dressing
1 tbsp caraway seed
2 cups rye croutons
1&1/2 cups (6 oz) shredded swiss cheese

Combine noodles, meat and margarine, mix lightly. Spoon into 12x8 inch baking dish. Combine sauerkraut, dressing and caraway, mix lightly. Spoon over noodle mixture. Bake at 350° for 25 min. Top with croutons and cheese; continue baking 5 min or until cheese is melted. Serves 6-8.

Auntie Bev

Cachelos

2 pounds potatoes, peeled
2 tbsp olive oil
2 cloves garlic, peeled & chopped
2 tbsp hot paprika

Boil potatoes in salted water for 20 min. Meanwhile heat oil & sauté garlic until brown, taking care not to burn. Remove from heat & stir in paprika. Drain potatoes & return them to pan, pour mixture over them while still hot. Keep on low heat 2-3 min, shaking pan, until potatoes turn deep red.

Martha

French Silk Chocolate Pie

½ cup butter
¾ cup sugar
1 oz. unsweetened chocolate
2 eggs (can use pasteurized egg substitute)
1 tsp vanilla
1 baked pie shell

Melt chocolate over hot water and cool it. Cream butter. Gradually add sugar and blend in chocolate. Add vanilla and eggs, one at a time. Cream very thoroughly and put into pie shell. Chill 1-2 hrs and top with whipped cream. Tip: a double recipe fills pie shell more completely.

Paula

Astoria Red Chocolate Cake

½ cup shortening
1 ½ cup sugar
2 eggs
2 heaping tablespoons cocoa
2 oz red food coloring
1 cup buttermilk
2 & ¼ cups of cake flour
1 tsp vanilla
1 tsp salt
1 tsp soda
1 tbsp vinegar

Cream shortening, sugar & eggs. Make paste of food color & cocoa. Add paste to creamed shortening. Add buttermilk alternately with sifted flour & salt. Add vanilla. Hold vinegar over bowl, adding soda to vinegar, then add mix to cake & blend. Divide into two 8-inch cake pans. Bake in a 350º F oven for 24-30 min. Cool on rack. Split layers with coarse thread & frost 4 layers.

Frosting:

3 tbsp flour
1 cup milk
1 cup sugar
1 tsp vanilla
1 cup butter

Cook flour & milk until very thick, stirring constantly. (In microwave, cook 5 minutes, stirring every minute.) Cool. Cream sugar & butter plus vanilla until very fluffy. Add to cooled mixture & mix until well blended. Should be consistency of whipped cream. Frost the 4 cake layers.

Note: My family is all about the green so I use green food coloring instead of red. 

Laura

Chicken Mingo Flats

This recipe had its origin on a winter's day when no one wanted to go off the mountain to a grocery store, and so what was on hand was put together.

9 boneless, skinless chicken breasts
10-12 carrots cut into 2-3 inch julienne strips
3 leeks, sliced
12 oz mushrooms, thickly sliced
Basil, salt, pepper, Wondra flour
2 Tbsp butter
¼ cup olive oil
2 cans chicken broth

Prepare the vegetables. Sprinkle the chicken with basil, salt, pepper, & flour on both sides. Heat the mixture of butter & olive oil in a large, deep skillet that can be covered, then sauté the chicken until brown on both sides. Add chicken broth. Layer mushrooms, leeks, & top with carrots. Cover & simmer 1.5-2 hours.

Bommy

Shrimp with Basil & Tomatoes

1 lb shrimp, shelled
1 large garlic clove
3 tbsp olive oil
2 tbsp brandy
1 can diced tomatoes (15 oz)
1/3 cup fresh basil, chopped
1/3 cup fresh cilantro, chopped

Heat (medium) the oil in a large heavy skillet, sauté the garlic until golden, then add the shrimp and cook for one minute. Add the brandy and ignite. Add the tomatoes with salt and pepper to taste. Simmer until the shrimp are done, about one minute. Add the herbs and serve over rice. Serves 2.

GranDuddie