Cardamom Chili Chicken with Ginger Almond Rice

Cardamom Chili Chicken

8 pieces boneless and skinless chicken

2 tablespoons sesame or peanut oil

4 cloves minced garlic

1 cup diced onions

1 teaspoon ground chili peppers

½ teaspoon ground cloves

1 teaspoon ground cardamom

1 ½ teaspoons salt

1 teaspoon ground pepper

¼ cup sake or white wine

Heat oil and add garlic and onions and sauté until translucent. Place chicken pieces in baking dish and sprinkle with chili, cloves, cardamom, salt and pepper. Drizzle garlic, onions, oil and sake over the spiced chicken. Bake at 350 for an hour, or until chicken is tender. Serve with ginger almond rice.

Ginger Almond Rice

1 cup long grain rice

2 tablespoons butter

¼ cup blanched slivered almonds

2 tablespoons minced onions

1 teaspoon powdered ginger

½ teaspoon salt

1 ½ cups chicken broth

Melt butter in pan and add almonds and onions. Sauté for a few minutes. Add rice and coat with butter. Stir in ginger, salt and broth and bring to a boil. Reduce to simmer and cook about 20 minutes until rice is tender.  

Stuffed Red and Green Peppers with Parmesan Polenta

4 green bell peppers

4 red bell peppers

8 ounce package cream cheese

8 ounce package feta cheese

8 ounces bay shrimp

8 ounces diced pepperoni

1 jar marinated artichoke hearts, diced

1 can diced green chilies

½ cup cornmeal

½ cup quick grits

1 teaspoon each chicken and beef bouillon

½ teaspoon cumin

2 tablespoons hot sauce, or to taste

3 cups water

1 cup grated Parmesan cheese

1 tablespoon olive oil

3 cloves minced garlic

8 ounce jar roasted red peppers, diced

1 cup marinara sauce

½ teaspoon thyme

½ teaspoon oregano

½ cup Parmesan

½ cup minced Parsley

Start the Polenta. Place cornmeal, grits, bouillon, cumin, hot sauce and water in a saucepan and bring to a boil. Reduce heat and simmer for about 10 minutes. Turn off heat, stir in Parmesan cheese and let sit while you prepare the peppers and sauce.

Cut the peppers in half sideways and remove the veins and seeds. Trim them up to resemble shallow boats. Mix cream cheese with feta, shrimp, pepperoni, artichokes and green chilies together and place an equal portion in the middle of each half pepper. Bake in the oven at 350 until the filling is hot, about 10 to 15 minutes.

While peppers are cooking sauté garlic in olive oil and add red peppers, sauce, thyme and oregano. Bring to a simmer and taste. Add salt if needed.

Pour polenta on a platter. Place stuffed peppers on top. Drizzle the sauce on top and sprinkle with ½ cup Parmesan and parsley.

Bacon, Scallop and Shrimp Skewers with Mushroom Rice with Chili Vegetables

1 pound 24 count shrimp

1 pound bay scallops

2 tablespoons fish sauce

1 teaspoon rice vinegar

½ teaspoon ginger

1 pound thin sliced bacon

1 bunch green onions, thinly sliced

1 cup uncooked rice

2 ½ cups broth

1 teaspoon salt

8 ounces mushrooms, thinly sliced

2 tablespoons sesame seeds

1 tablespoon sesame oil

1 cup broccoli florets

1 cup cauliflower, cut up

½ cup sliced onions

2 tablespoons garlic chili paste

Peel shrimp and put the shrimp and scallops in a bowl and marinate in fish sauce, rice vinegar and ginger. Cut 6 slices of bacon each into 2 pieces each. Take twelve skewers and divide the scallops shrimp into twelve servings and thread them on skewers. Loosely wind ½ slice of bacon along with the shrimp and scallops. Place them in the refrigerator until you are ready to cook them. Fry the rest of the bacon until it is crispy and reserve for later. Cook the rice in broth and teaspoon salt. Cut up cauliflower, broccoli and onions. Heat sesame oil and sauté vegetables and stir in chili paste. Keep warm. When rice is done reheat bacon grease and add mushrooms and rice. Broil seafood skewers while mushrooms are cooking with the rice. Place rice in a serving bowl and sprinkle with green onions, sesame seeds and the bacon crumbled on top. Serve with scallop and shrimp skewers and garlic chili vegetables.

Mojave

     The black car crawls along the sandy dirt highway heading to the ranch ahead. The surrounding sagebrush and cactus are barely visible beyond the headlights. The lights of the house they are approaching are nearly invisible on the horizon. A sliver of moon hovers over the desert as the car glides down the road.

     “Stop the car. I see one.”

     Sherrie quickly hits the brakes. “I don’t see anything.”

     Tom has a large flashlight in his hand and he gives it to Sherrie. “It is over there stretched out across the road. I want you to point this light right in front of me and keep it there.”

     Sherrie takes the flashlight and turns it on as Tom gets out. She focuses the beam in front of him as he walks around the car. She suddenly spots the rattlesnake lying on the road. It is soaking up the warmth from the dirt that has absorbed the hot desert sun all day.

     “Pay attention. You need to keep the light right in front of me.” Tom yells at her.

     “I’m trying. I really wish you wouldn’t do this.” She hadn't been too happy when Tom told her of his plan to kill a rattlesnake so he can skin it and make a hatband. She suggested that he purchase a snake skin instead of killing one himself. Tom said they were too expensive and he has done it before. He used to live on the ranch.

     “Hold the light still.” Tom says as he takes out the shovel he put in the trunk when they left the house earlier to go to the Antelope Valley Fair in Lancaster. 

     “I’m trying to. Don’t move so fast.”

      Just about then the snake becomes aware it is being stalked and quickly coils up and lashes out at Tom. Sherrie screams.

     “Damn it! Shine the light on the snake. Do you want me to get bit?”

     “No. I want you to quit!” She is freaking out after watching the rattler strike at Tom.

     “You’ve made that perfectly clear.” Then Tom lunges with the shovel and pins the snake to the ground. “Shit, it just bit itself. Now we can’t eat it.”

     Sherrie is just glad he has stopped it from striking. She doesn’t care at all that the meat of the snake is ruined. “That’s alright. Don’t you just want to use the skin anyway?”

     “Yeah, but I was hoping to eat it also. It really does taste like chicken.” Tom stabs at the snake again to make sure it is dead. He picks it up and puts it in the trunk of the car.

     Sherrie starts the car up and continues driving to the ranch. When they get there she makes Tom walk in front of her as they go in the house. She doesn’t want to run into another rattlesnake. After he escorts her inside the house he goes back to the car and brings in the dead snake.

     “One time when I was a kid my mom ran over a big rattler on the way to town and I got out and put it in the trunk. We went to the store and started the drive back to the ranch. Mom spotted the snake on the back seat in her mirror and freaked out. She stopped the car in the middle of the road and jumped out. I took a stick and killed it but she didn’t want it in the trunk again. She made me sit on top of the trunk all the way home holding the snake. Dad thought it was funny.”

     “I don’t blame her.” Sherrie watches as Tom skins the snake that he had already cut the head off of. She couldn’t believe it as she watches the skinless and headless snake meat coil up as if it were going to strike. The natural reflexes of this creature are amazing. It truly is a prehistoric monster.

     When she went to bed that night she had a nightmare with a huge white snake striking at her. She knew where that nightmare came from.

     The next day Tom’s parents host a barbeque for their friends and neighbors to celebrate their son and his girlfriend coming to visit. They bought a lamb from one of the neighbors and it is going to get buried in a pit to cook overnight. This makes for a two day party.

     This first day everyone plays croquet and badminton on the sandy lawn area next to the barbecue grill and pit. The games are played as teams and everyone takes turns playing, eating and throwing chunks of wood into the fire. There is a large grill that will roast chickens for dinner. The hot rocks are for later. 

     That evening the lamb is stuffed with onions, garlic and chili peppers and homemade salsa is poured over it. The lamb is wrapped in wet burlap and placed in the rock pit next to the grill. Hot rocks are transferred into the pit in the sand. The meat package is buried under more hot rocks and dirt.

     The next afternoon the party starts again and the lamb is uncovered and removed from the pit. The sumptuous garlicky lamb is placed on the table along with fresh tortillas and savory side dishes.

      After feasting Tom’s parents call everyone’s attention to Tom and his girlfriend. Tom announces Sherrie and he are going to get married at the ranch in the summer and everyone is invited. Cheers erupt and Tom walks around the back side of barbeque.

     He walks right into a six foot long rattlesnake that is enjoying the heat provided by the warm rocks that were removed from the pit. Before Tom has time to react the huge snake twirls and lunges at him.

      BAM!

     The snake strikes him on the leg. No one has any weapons. They are all drinking and eating.

     Tic-tic-tic-tic…BAM!

     The snake rattles and strikes again. This time Tom manages to jump back and someone throws a beer bottle at the snake. It makes a hasty retreat back through the rocks where it entered the yard.

     Tom’s parents have a snake bite kit. After all they live in the Mojave Desert which is also the home of many rattlesnakes. 

Spanish Style Stuffed Chicken with Saffron Rice

Chicken Breasts with Pimento Spinach Stuffing and Mustard Cream Sauce with Saffron Rice with Spanish Olives 

Because of the red and green in the stuffing and the rice it makes a good dish for Christmas Eve. You can make everything ahead of time and reheat when you are ready to serve.

Chicken Breasts with Pimento Spinach Stuffing

8 Boneless Skinless Chicken Breasts

1 teaspoon salt

½ teaspoon pepper

½ teaspoon paprika

8 ounce package fresh spinach

1 tablespoon olive oil

2 cloves minced garlic

¼ cup chopped almonds

¼ cup minced roasted pimento or red pepper

1/3 cup grated Manchego cheese

½ teaspoon salt

½ teaspoon pepper 

8 slices prosciutto

Place chicken breasts on saran wrap and pound even thickness on cut side. Sauté chopped fresh spinach in olive oil, garlic, salt and pepper until the liquid is rendered out. Mix in chopped almonds, pimento and cheese. Place prosciutto slice, cut in half if it fits betters on chicken breasts cut side to cover, leave side that skin came off of down on saran wrap. Place an amount of stuffing on top of the prosciutto that can be fully enclosed when you wrap the chicken around it. Reserve leftover stuffing for plating the breasts. First wrap the prosciutto around the stuffing and then fold the chicken around the prosciutto packet and secure with a toothpick or skewer. If you make these ahead wrap each one in the saran wrap they are on and refrigerate until you are ready to cook them, they can also be frozen for up to a week if you want to make them ahead of time.

Sprinkle outside of breasts with salt, pepper and paprika. Place stuffed breasts in a baking dish or on a cookie sheet and bake at 350 for about 30 minutes until breasts are done.

While chicken is baking make rice and sauce.

Saffron Rice with Spanish Olives

1 tablespoon olive oil

1/3 cup minced onions

1 cup long grain rice

½ cup chopped tomatoes

1 teaspoon salt

½ teaspoon saffron

2 ½ cups chicken broth

½ cup chopped Spanish olives

Heat olive oil in saucepan and sauté onions for a few minutes and then stir in rice, tomatoes, salt and saffron. Mix flavors together for about 5 minutes and add broth and bring to a boil. Reduce heat, cover and simmer for 20 minutes until rice is done. Sprinkle chopped olives over rice after it is arranged around the chicken breasts on a large platter. See bottom of recipe for serving suggestion.

Mustard Cream Sauce

2 tablespoons butter

1 tablespoon flour

1 cup white wine

¼ cup capers

1 tablespoon lemon juice

½ cup cream

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon paprika

Melt butter and mix in flour. Add white wine and bring to a simmer and reduce by a third and mix in lemon juice, cream, salt, pepper and paprika.

Heat up leftover spinach stuffing. Place chicken breasts in the center of a large platter. Spoon the rice around the outside of the chicken. Spread the leftover stuffing on top of the chicken breasts, sprinkle the olives over the rice and drizzle sauce over stuffed chicken and rice.

Roast Chicken with Nutty Stuffing Casserole

3 tablespoon butter

¼ cup minced onions

2 cups cubed bread crumbs

¼ cup dried cranberries

¼ cup golden raisins

¼ cup hazelnuts

¼ cup sliced almonds

¼ cup thinly sliced celery

¼ cup chicken stock

2 teaspoons salt

1 teaspoon rosemary

1 teaspoon black pepper

8 pieces chicken, skinless and boneless thighs and breasts work best

1 teaspoon salt

½ teaspoon pepper

½ teaspoon thyme

Melt butter in a saucepan and add onions. After a few minutes pour butter and onions over bread crumbs and add cranberries, raisins, hazelnuts, almonds, celery, stock, salt, rosemary and pepper. Mix well, stuffing should be slightly moist. It is going to absorb juices from roasting chicken so only more stock if stuffing isn’t moist at all. Place stuffing in a casserole dish that chicken pieces can all be arranged on top of the stuffing in a tight single layer. After placing the chicken on top sprinkle them with salt, pepper and thyme. Cover pan with a lid or foil and bake on middle rack at 350 for 15 minutes. Remove foil and bake another 15 minutes. Remove the pan and take out chicken and return pan to oven and put the stuffing under the broiler, second rack down works better, for about 5 to 10 minutes or until the stuffing starts to get crispy and lightly browned on top. Watch carefully so you don’t burn the stuffing. Put the pieces back on top of the stuffing and serve.

Beef in Bacon, Mushroom and Wine Sauce over Pasta

4 slices bacon

2 pounds boneless beef, cut into 2” cubes

3 tablespoons flour

2 teaspoons salt

1 teaspoon pepper

¼ cup butter

1 ½ cups chopped onion

1 cup sliced carrots

3 coves minced garlic

1 cup sliced mushrooms

2 teaspoons paprika

½ teaspoon thyme

2 tablespoons brandy

1 ½ cups red wine

1 tablespoon sun dried tomato pasta

Fresh Pasta

Fresh grated Parmesan

Cut bacon into 1” pieces and cook in a large soup pot. Remove bacon. Salt, pepper and flour beef and brown in bacon grease. Remove beef. Add butter, onions, carrots garlic and mushrooms to pot and saute about 10 minutes. Add brandy, then add back beef and bacon along with the paprika, thyme, red wine and tomato paste. Simmer over low heat about 30 minutes. Pour over fresh pasta and top with grated Parmesan.

Curried Almond Chicken with Curried Coconut Rice and Gingered Veggie Relish

1 ½ pounds boneless, skinless chicken cut into single serving size and pounded an inch thick

½ cup buttermilk

3 cloves minced garlic

1 ½ teaspoons salt

1 ½ teaspoons coriander

1 teaspoon turmeric

4 tablespoons blanched almonds, ground

½ cup flour

½ teaspoon cumin

½ teaspoon ground pepper

½ teaspoon dried chili powder

2 tablespoons butter

2 tablespoons olive oil

1 cup diced onions

¼ cup sake or beer

1 cup plain yogurt

1 teaspoon curry powder

¼ cup quartered blanched almonds

¼ cup unsweetened coconut

Marinate chicken pieces in buttermilk, garlic, salt, coriander and turmeric overnight in the refrigerator. Remove chicken pieces from the marinade and let drain. Mix ground almonds, flour, cumin, pepper and dried chilies. Dredge chicken pieces in flour mixture. Heat olive oil and butter and sauté chicken pieces with onions. Remove to a platter and deglaze pan with sake or beer. Stir in yogurt and curry and when heated drizzle sauce on chicken pieces and sprinkle with almonds pieces and coconut. Serve with curried rice and vegetable relish.

Curried Coconut Rice

2 tablespoons butter

½ cup minced onion

1 tablespoon hot curry powder

1 teaspoon salt

1 ½ cups long grain or jasmine rice

1 cup coconut milk water

½ cup milk

1 cup chicken broth

¼ cup fresh minced cilantro

Heat butter in a saucepan and sauté onions for a few minutes and add curry, salt and rice. Sauté a few minutes more and add coconut water, milk and broth. Cook over low heat for about 20 minutes or until rice is tender. Sprinkle with cilantro.

Spicy Gingered Vegetables Relish

1 tablespoon butter

1 tablespoon olive oil

3 cloves garlic, grated

1 jalapeno or Serrano chili, seeded and grated

1 inch piece ginger, grated

½ cup grated zucchini

½ cup grated carrot

½ cup grated onion

½ teaspoon salt

½ teaspoon curry powder

½ teaspoon black pepper

Heat butter and olive oil and add the rest of the ingredients. Sauté until vegetables are tender. Serve warm with curried chicken and rice.

Stove Top German Meatloaf with Caper Sauce and Curried Cabbage

2 tablespoons butter

1 cup chopped onions

4 slices fresh bread crumbs

½ cup cream

1 pound ground beef

1 pound ground pork

1 tablespoon anchovy paste

3 eggs

2 teaspoons salt

1 teaspoon pepper

½ cup beef broth

½ cup beer

½ teaspoon thyme

1 tablespoon minced parsley

¼ cup minced celery

2 tablespoons butter

2 tablespoons flour

2 cloves minced garlic

2 green onions, sliced

½ cup wine

½ cup cream

3 tablespoons capers

3 tablespoons lemon juice

Melt 2 tablespoons butter and sauté onions and celery. Mix vegetables with ground meats, bread crumbs, ½ cup cream, anchovy paste, eggs, salt, pepper, thyme, parsley. Place beer and broth in a soupl kettle and bring to a simmer. Place meatloaf in the middle of the pan and simmer for about 30 minutes with a lid on. Check to make sure there is enough liquid after 15 to 20 minutes and add more if needed. When loaf is done and juices run clear remove the meatloaf. Pour drippings in a bowl. Melt 2 tablespoons butter sauté garlic and green onions for a few minutes. Stir in flour and then add back drippings. Mix together well and add wine, cream, capers and lemon juice. When sauce is reduced slightly and thickened pour over meatloaf and serve with curried cabbage.

Curried Cabbage

¼ cup butter

2 cloves minced garlic

1 head shredded cabbage

1 cup chopped onion

2 teaspoons salt

1 teaspoon pepper

3 tablespoons flour

2 cups chicken stock

½ cup cream

1 tablespoon curry

¼ cup blanched almonds

Melt butter in sauté pan and add garlic, onion and cabbage.  Season with salt and pepper and stir in flour.  Add chicken stock and simmer until cabbage is tender, about 10 to 15 minutes and cabbage mixture is thickened. Stir occasionally. Mix in cream, curry and almonds.

Bacon and Sage Pork Loin with Garlic Roasted Vegetables

½ cup grated zucchini

1 cup grated potatoes

½ cup grated carrots

½ grated onions

3 cloves minced garlic

1 tablespoon olive oil

1 teaspoon salt

½ teaspoon pepper

2 pound boneless pork loin, butterflied

1 teaspoon cumin

1 teaspoon salt

½ teaspoon pepper

Fresh sage leaves

6 slices bacon

  

Mix grated vegetables together with olive oil, salt and pepper. Place them in a single layer on the bottom of a glass baking dish large enough to place the butterflied pork loin on top of. Season the cut side of the loin with cumin, salt and pepper and place over the top of the veggies. Sprinkle the top of the loin with cumin, salt and pepper and place fresh sage leaves all over the loin. Cover with the bacon slices. Bake at 375 degrees for 30 to 45 minutes, until loin is done. Remove and let stand 15 minutes before cutting. Stir roasted vegetables together with the bacon and pork drippings and broil for about 5 to 10 minutes on middle rack until vegetables start to brown. Serve with sliced of loin on top.

Chocolate Cherry Coconut Nut Logs

3 packages semisweet chocolate pieces (6 ounces each)

1 can (14 ounces) sweetened condensed milk

1 container (6 ounces) candied red and green cherries, sliced

1 jar (6 ounces) maraschino cherries, chopped, reserve tablespoon syrup

1 teaspoon almond extract

3/4 cup blanched almonds, slivered

3/4 cup finely chopped walnuts

3/4 cup finely chopped pecans

1 package (6 ounces) shredded coconut

In a glass bowl combine chocolate chops and sweetened condensed milk. Microwave on full power for 3 minutes, remove and stir after 1 ½ minutes. After chocolate is melted stir in cherries, syrup and extract.

Take 3 pieces of waxed paper and pour one different kind of chopped nuts on each of the three pieces of waxed paper. Divide the chocolate mixture into 3 parts and spoon one third over each of the three kinds of nuts. Using the waxed paper to shape the chocolate rolls roll the chocolate around inside nuts using the pieces of waxed paper to form 3 log shaped nut covered chocolate rolls.

When you have all three of the logs formed put them in the refrigerator still in the waxed paper and chill until they are firm.

To serve remove from refrigerator and cut slices from each of the three different rolls, and place them on a serving plate covered with shredded coconut and sprinkle more on top. 

Pork Chili Soup

1 pound boneless pork, cut into 1 inch pieces

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon minced garlic

2 tablespoons olive oil

1 jar roasted tomatoes

1 cup sliced carrots

1 cup sliced celery

1 cup chopped onions

1 cup corn kernels

1 large can diced green chilies

1 small can diced jalapenos

1 tablespoon chili powder

2 teaspoons cocoa powder

1 teaspoon oregano

4 cups beef or chicken stock

Heat olive oil in soup kettle and add pork and season with salt and pepper. Brown about 10 minutes on one side and add garlic and onions and stir together. Cook for about 10 minutes more and add the rest of the ingredients. Simmer for about an hour, or until the pork is tender. Serve topped with some minced cilantro and a spoonful of sour cream along with tortillas or corn bread.

Swedish Meatloaf with Cream Gravy

 1 pound ground meat, either beef or beef and pork

1 tablespoon butter

1/3 cup minced onions

1/3 cup soft bread crumbs

1/3 cup milk

1 egg

1 teaspoon salt

½ teaspoon pepper

¼ teaspoon nutmeg

1 tablespoon minced parsley

For gravy: milk or half & half

Sauté onions in butter in a small saucepan. Mix with all of the rest of the ingredients. Put in a pie dish and mound the meatloaf into the center with about an inch all around for the juices to drain onto and brown somewhat. Bake for 40 minutes, or until juice is clear and not bloody. Scrape juices and drippings from meatloaf into the saucepan you sautéed the onions in and mix in two tablespoons flour and when flour and fat are incorporated add 1 to ½ cups of milk or half & half and about 2 teaspoons beef bouillon and stir until thickened. Season with salt and pepper if needed. 

Pork with Sweet and Hot Peppers

I like to eat this dish wrapped in a flour tortilla but it is equally good served over rice or with any starch you like.

1 ½ pounds boneless pork spareribs

1 teaspoon salt

1 teaspoon cumin

Olive oil

Beef or chicken stock

2 cloves garlic, minced

1 green bell pepper, sliced

1 red bell pepper, sliced

1 or Anaheim peppers, diced

1 or 2 Serrano peppers, minced

½ cup dark beer

Sprinkle salt and cumin on pork. Heat up olive oil in a frying pan with a lid and add pork and brown on both sides for about 5 to 10 minutes. Add the garlic and enough stock to be about an inch and a half in the pan and put the lid on the pan and cook the pork on low simmer for about 20 minutes, until meat is cooked through.

Make sure that the liquid doesn’t totally boil off. If you need to add more just add enough so there only remains ½ inch or less by the time the meat is done. Remove pork to a platter and keep warm. Add the peppers and beer and cook until liquid from the pork peppers and beer reduces and becomes saucy over medium high heat. Shred the pork with a fork and pour peppers and sauce over it.  

Fried Porkchops, Cheesey Eggs and Browns with Bacon Cream Gravy

4 slices bacon

4 Pork Loin Chops

Salt, Pepper, Flour

21/2 tablespoons flour

1 ½ cups cup milk

½ teaspoon salt

½ teaspoon butter

4 potatoes

4 green onions, sliced

½ cup shredded cheddar cheese

Salt and pepper

4 eggs

Tabasco or other hot sauce

salt and pepper

2 tablespoons milk

1 tablespoon butter

½ cup shredded pepper jack cheese

Cook the bacon and set aside. Cook the potatoes in the microwave for about 5 minutes, until barely done. Grate them and mix with green onions, salt and pepper to taste and cheddar cheese. Form into loose patties and place on an oven proof plate. Take pork chop and sprinkle with salt and pepper and dredge in flour. Heat up bacon grease and start pork chops. While pork chops are cooking break eggs in a bowl and whisk with tabasco, salt, pepper and milk. Melt butter in a frying pan and scramble the eggs. Turn the pork chops over (should be about 10 min). Turn on broiler. Just as eggs are getting set add pepper jack cheese and stir it in and remove eggs to a platter and cover with foil to keep warm. Place potatoes under the broiler on probably the second rack. Broil for about 5 to 10 minutes or until slightly browned on top. While potatoes are browning stir flour into bacon and pork chop drippings, if there is over 2 or 3 tablespoons grease drain but there shouldn’t be and if there is less than 2 tbsp add a little oil, and then add milk and salt and pepper to taste. Remove potatoes from oven. Place a pork chop, a potato patty and a serving of eggs on each plate and drizzle the gravy over the pork and a bit on the potatoes. Crumble a slice of bacon on top of the eggs on each plate.

Chicken Soup with Lemon and Wine

1 whole chicken

6 cups water

2 teaspoons salt

4 sprigs parsley

1 sprig fresh thyme

1 sprig fresh rosemary

1 lemon, peel grated and juiced

1 cup sliced celery

1 cup sliced carrots

2 cups diced potatoes

1 cup white wine

3 tablespoons corn starch

Homemade croutons

Place whole chicken in a soup kettle and add water, salt, parsley, thyme, rosemary and grated lemon peel. Bring to a boil and simmer for about an hour to an hour and a half, until meat is falling off the bone. Make croutons while chicken is cooking. Remove chicken from kettle and refrigerate broth. When chicken is cool enough remove skin and bones and place meat on a platter in the refrigerator. When fat from chicken congeals on top of broth remove it. Remove a cup of broth and reserve. Place kettle back on the stove and add celery, carrots, potatoes and wine. Bring to a boil and simmer until vegetables are tender. Mix cornstarch and lemon juice with broth. Add chicken to pot and stir in broth mixture. When soup thickens serve with croutons.

Easy microwave croutons

3 slices bread, with crusts removed if desired, cut into 1 inch pieces

2 tablespoons butter, melted

1 teaspoon paprika

1/2 teaspoon garlic salt

1/2 teaspoon onion powder

1/2 teaspoon fresh ground pepper to taste

Mix all ingredients together in a glass pie pan. Microwave on high 1 minute and stir. Microwave another minute and stir again. Microwave another minute and stir. They will be done after the 3^rd or

4^th minute. Remove when they just start to get crispy as they will become crisper as they cool.     

Paprikash Lamb Stew with Potato Dumplings

1 ½ pound boneless lamb, cut into 1 ½” cubes

2 onions, sliced thin

2 cloves minced garlic

1 red pepper, sliced   

1 cup sliced carrots

3 tablespoons olive oil

1 teaspoon salt

1 tablespoon hot paprika

½ tablespoon smoked paprika

1 cup chicken broth

1/2 cup red wine

1 cup sour cream

Stir fry onions, garlic, red pepper and carrots in olive oil in a large heavy skillet or electric frying pan over medium heat about 10 minutes. Push to the sides of the pan and add the lamb and cook about 10 more minutes until lightly browned. Turn heat to medium low and mix the vegetables and meat together. Sprinkle salt and paprika on top and add the broth and wine, cover and simmer for about 30 minutes. Make dumplings: combine the 1 cup mashed potatoes, 1 egg, 2 tablespoons half and half cream, 1 teaspoon sugar and ¼ teaspoon salt if desired in a medium bowl. Gradually mix in ½ cup flour to make firm dough. Drop by teaspoons onto simmering stew. Cover and simmer for 3 to 5 minutes. Place a couple of spoons full of sour cream in each bowls before adding the meat and vegetables.  

Mexican Style Meatball with Rice Soup

1 cup minced onions

1 tablespoon olive oil

2 cups chopped carrots

1 large can chopped green chilies

4 cans (16 oz) beef broth

½ cup rice (uncooked)

1 ½ teaspoon chili powder

3/4 pound ground beef

3/4 pound ground pork

2 eggs

3/4 cup corn meal

1 1/2 teaspoon salt

3/4 teaspoon pepper

1 teaspoon cumin

¼ cup minced cilantro

½ cup crunchy tortilla chips

In a large soup pot heat up olive oil and sauté half of the onions and all of the carrots for 5 to 10 minutes and then add the broth, chilies, rice and chili powder and simmer over medium heat.

While the soup is cooking mix the ground meats, the rest of the onions, eggs, corn meal, salt, pepper and cumin together and form into medium sized balls. Drop them into broth. When all of the meatballs are in bring the soup to a simmer and cook for about 30 minutes and check to see if meatballs are cooked. Taste soup and add salt to taste.

Ladle into bowls and top with cilantro and chips.

Ham and Cheese Vegetable Casserole

This is kind of like a cross between a soufflé and a quiche without a crust

1 cube of butter (1/4 pound), softened

6 eggs

½ cup sour cream

4 tablespoons flour

1 teaspoon salt

½ teaspoon pepper

½ teaspoon paprika

1 cup Parmesan cheese, grated

½ cup Swiss or cheddar, grated

½ cup diced ham

½ cup broccoli cut in pieces

½ cup cauliflower cut in pieces

½ cup peas

½ cup mushrooms, sliced and sautéed

Cook mushrooms and set aside. Mix together butter and flour and then add eggs, sour cream, salt, pepper and paprika. Mix in ½ cup Parmesan cheese and pour half into buttered baking dish.  Mix together Swiss or cheddar, ham, broccoli, cauliflower, peas and mushrooms. Spread this over the egg mixture in the dish. Pour the rest of the egg mixture on top and sprinkle with the rest of the Parmesan.  Bake at 350 for about 45 minutes, or until eggs are fully cooked and top is lightly golden

Greek Lemon Chicken Casserole with Feta Cheese

1 ½ pounds boneless chicken, thighs and/or breasts cut into thirds

2 teaspoons salt

1 teaspoon pepper

2 tablespoon olive oil

½ cup diced onions

1 tablespoon oregano

Juice of one fresh lemon

4 potatoes, quartered

1 small can tomato paste

½ cup sliced zucchini

1 cup stock

¼ cup wine, white or red

½ to 1 cup crumbled feta cheese

¼ cup minced parsley

Place olive oil in a skillet and heat over medium high heat. Sprinkle salt and pepper on chicken pieces and add to skillet with onions. Brown chicken on both sides, about 5 to 10 minutes on each side. Place chicken and onions in a baking dish. Add the rest of the ingredients except cheese and parsley. Heat oven to 350 degrees, cover dish with foil and bake for 1/2 hour. Uncover, stir and turn chicken pieces over. Bake uncovered for about 20 minutes more. Sprinkle feta cheese and parsley on top and place dish on second rack and broil for about 10 minutes until cheese is hot. Serves 6.

Bacon, Horseradish and Two Cheese Potatoes

1 pound potatoes, cut into slices or chunks, divided into thirds

8 ounces bacon, cooked and crumbled, reserve grease

6 ounces mushrooms, chanterelle preferred

2 tablespoons melted butter

2 tablespoons prepared horseradish

8 ounces blue cheese, crumbled

8 ounces brie cheese, cut into pieces

3 teaspoons salt

2 teaspoon black pepper

2 tablespoons minced green onions

2 tablespoons minced parsley

 Cook the bacon and then cook the mushroom in the bacon grease. Drizzle a little melted butter in the bottom of the baking dish. Place a third of the potatoes on the bottom. Sprinkle with salt and pepper and place the blue cheese on top. Then sprinkle the green onions on top. Put down another layer of potatoes and sprinkle with salt and pepper. Mix the melted butter with the horseradish and the brie and spread it over this layer. Sprinkle the parsley on top. Put down the final layer of potatoes and sprinkle with salt and pepper. Spread the mushroom on next and end with the crumbled bacon.

 Bake in 375 degree oven for 30 minutes with foil on top. Uncover and bake for about 20 minutes more, or until potatoes are tender and the mushrooms and bacon are lightly browned and slightly crisp.