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Dec 08
7 cups water 1 tblsp thyme soy sauce to taste 1 can 16 oz tomato sauce 1 can 16 oz diced tomatoes 1-1/2 tablespoons barley salt and pepper to taste 7-8 med potatoes, peeled and cut into 1″ cubes 1 lb ground meat 3-4 carrots, cut in half and in strips 1 stalk of celery chopped 1/2 medium onion in big pieces(so people can fish them out) 2 Italian squash unpeeled and cut in slices 1 bell pepper cut up can of green beans and/or corn as desired Brown meat with salt and pepper to taste.
Start heating water, add potato, thyme, tomato sauce and diced tomatoes.
Drain meat of fat and add to pot.
Add barley and bring to boil.
then throw everything else in and cook until potatoes are tender.
Taste for seasoning as you go.
Keeps well and tastes better the next day. |
Oct 10
| 4 Boneless skinless chicken br
4 Spinach leaves
4 Leeks
4 Shallots; finely chopped
8 md Fresh mushrooms; finely chop
1 pn Salt; to taste
1 pn White pepper; to taste
1 1/2 c Chicken stock; in baking pan
4 fl White wine
1 c Leeks (green part only); sli
Recipe by: Marcel Kerval of Cafe de France, St.
Louis, MO Preparation Time: 0:40 NOTE: This recipe calls for Marcel Kerval’s dill sauce.
Please see the recipe for “Dill Sauce for Chicken Picardy” to complete these directions.
TO PREPARE CHICKEN PICARDY: Pre-heat oven to 375 degrees F.
Prepare eight squares of aluminum foil by cutting foil into sheets (6″ x 6″) and buttering them lightly on the shiny side.
Bone and skin chicken breasts.
DO NOT HALVE.
Flatten breasts between sheets of waxed paper with knife edge and place each breast on a square of foil.
Soak leeks. Separate and rinse well under running water to remove sand.
Finely slice green portion, allotting 1/2 green portion of a leek to each breast.
Chop mushrooms, spinach leaves, and shallots, allowing 2 mushrooms per portion.
Saute this mixture very briefly (about 30 seconds) in a little butter over medium heat.
Place 1/4 of mixture on each breast.
Splash about 1 ounce white wine over each breast, salt and pepper to taste, and roll up each breast.
Seal each breast in an aluminum foil square.
Fold ends tightly to seal.
Place prepared chicken into a baking pan filled with 2 or 3 inches of chicken stock and bake in a pre-heated oven for 25 minutes.
Saute cup of sliced leeks in butter over medium heat.
TO SERVE: Unwrap chicken breasts and slice into 1/4-inch rounds.
Pour a portion of Dill Sauce on a plate.
Lay chicken rounds over sauce and garnish with sauteed leek slices and serve. |
Sep 09
| Crust : Filling : 2 cup Flour
6 Slices mozzarella cheese
1 cup Water-warm
1 1/2 cup Italian sausage
1/4 cup Oil
1 can Tomatoe with juice–8oz.
1/2 ounce Yeast
Oregano Grated parmesan cheese
Crust: Mix as in bread dough and let rise, preferably overnight.
12inch pan(deep dish) : Add 2-3 Tbsp of oil in pan.
Spread dough around
pan, build up the side of pan.
Filling : Lay the slices of cheese,add sausage, then the can of tomatoes, and then sprinkle the top with oregano and grated parmesan cheese.
Bake in 500 degree oven until brown———
Converted by MMCONV vers.
1.00 |
