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Recipes from Chef Michael C. Flowers, C.F.S.A.*
Macaroni Picnic Salad "Serves 8"
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1 (16oz package) elbow macaroni
1 cup sliced radishes
1 cup sliced celery
1 cup sliced sweet gherkins
2 T chopped onion
1 cup mayonnaise
1/3 cup sweet pickle juice
1/4 cup spicy brown mustard
1 t prepared horseradish
1 t salt
1/8 t white pepper
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Boil macaroni in salted water according to directions on package. Remove
from heat and drain in a colander. Rinse thoroughly with cold water. Shake
colander until all water is removed. Combine macaroni in a large bowl with
radishes, celery, gherkins and onion. Whip together mayonnaise, sweet
pickle juice, brown mustard, horseradish, salt and pepper. Add dressing to
macaroni mixture and toss well. Cover with film wrap and refrigerate until
ready to serve.
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Texas Chili "Serves 6"
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3 lbs. diced beef or pork
2 chopped onions
4 minced garlic cloves
2 cups tomato sauce
1 cup water
3 T chili powder
2 T flour
1 T oregano
1 T cumin
12 hot red peppers
1 t Tabasco
1 t paprika
1 t salt
1/2 t cayenne pepper
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Sear the beef or pork in a hot skillet. Add onions and garlic cloves. Add remaining ingredients, separately, stirring after each addition. Simmer for 1 1/2 hours, stirring occasionally. Refrigerate chili overnight. Skim off fat; heat and serve.
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Grilled Chicken Dakota "Serves 6"
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1 cup apple juice
1 cup vegetable oil
lemon juice of 1 lemon
1/4 cup brown sugar
2 oz soy sauce
2 T chopped parsley
1 chopped carrot
1/2 t salt
1/4 t black peppercorns
1/2 minced garlic clove
1 bay leaf
1 T Worcestershire sauce
6 boneless "skin on" chicken breasts
2 T olive oil
2 cups julienne zucchini
2 cups julienne yellow squash
2 cups julienne "blanched" carrots
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Combine first twelve ingredients to make marinade. Marinate chicken breast overnight. Brush chicken breasts with olive oil and grill until browned. Combine vegetables in shallow baking dish - place breasts on top of vegetables. Bake covered at 350 degrees for 10 minutes.
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Baked Oysters Remick "Serves 6"
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36 oysters
10 oz dry white wine
2 oz butter
lemon juice of 1 lemon
8 oz mayonnaise
4 oz chili sauce
2 oz horseradish
6 oz grated parmesan cheese
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Poach oysters in white wine, butter and lemon juice until they slightly curl. Drain and return to half shell. Mix mayonnaise, chili sauce and horseradish - place 1 T of mixture on top of each oyster. Sprinkle with cheese and broil at 400 degrees until golden brown.
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Slick Dumplings
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2 cups flour
1 tsp. salt
1 tsp baking powder
3 Tbsp. shortening
3/4 cup milk
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Sift flour, salt, and baking powder together: Rub in shortening
with knife or finger tips. Add milk to make a soft dough. Roll
out very, very thin on a floured board. Cut in squares. Drop
separately into gently boiling liquid (chicken stock etc.) and cook
15 minutes. Do not cover.
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Smothered Chicken Livers
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Ingredients:
1 pound chicken livers
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 slices bacon, diced
3 green onions with tops, chopped
1 cup chicken bouillon
10-ounce can golden mushroom soup
4-ounce can sliced mushrooms
1/4 cup dry white wine or sauterne
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Preparation:
Cut chicken livers into bite-size pieces, toss with flour, salt
and pepper. Fry bacon pieces in large skillet, remove when brown.
Add flour-coated chicken livers and green onion to bacon grease in
skillet, sauté until lightly browned. Pour chicken bouillon into
skillet and stir into drippings. Pour all into Crock-Pot. Add
browned bacon bits and all remaining ingredients. Cover and cook
on Low for 4-6 hours. Serve over rice, toast or buttered noodles.
Recipe may be doubled for 3 1/2 or 5-quart Crock-Pot.
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Homemade Picante Sauce
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Ingredients:
1/2 cup chopped onion
1/4 cup chopped green pepper
1 clove garlic, minced
1 T. Olive Oil
1/2 cup chopped tomato
2 T. chopped jalapeno pepper
1/4 t. dried oregano
1/4 t. ground cumin
1/8 t. salt
1 1/2 T. vinegar
1 (8oz can) tomato sauce
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Preparation:
Saute onion, green pepper and garlic in hot oil. Combine vegetables and remaining ingredients (except tomato sauce) and process for 5 seconds in food processor. Stir in tomato sauce. Pour into serving bowl - chill and serve.
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Homemade Cranberry Sauce (Yield: 1 1/2 cups)
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Ingredients:
2 cups fresh cranberries
2 T. water
2 T. grated orange rind
1/2 t. ground cinnamon
1/4 t. ground cloves
1/4 t. ground ginger
1/2 cup honey
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Preparation:
Cook cranberries in water until berries break (about 7 minutes). Add remaining ingredients. Pour into serving bowl - chill and serve.
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Homemade Giblet Gravy (Yield: 2 cups)
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Ingredients:
Giblets and neck from 1 turkey or chicken
1 small chopped onion
2 stalks chopped celery
1/2 t. salt
Pan drippings from 1 turkey or chicken
3 T. all-purpose flour
1/4 cup water
1 chopped hard-boiled egg
1/4 t. black pepper
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Preparation:
Combine giblets (except for liver), neck, onion, celery and salt in a saucepan. Add water - bring to boil - reduce heat and simmer for 1 hour. Add liver and simmer an additional 10 minutes. Drain and reserve the broth. Pull meat from neck - chop neck meat and giblets - set aside. Skim fat from pan drippings of turkey or chicken - throw away fat. Add reserved broth to pan drippings - stir until well blended. Measure broth mixture - add water (if needed) to equal 1 1/2 cups. In a saucepan, combine flour and 1/4 cup water - stir until smooth. Add broth mixture - cook over medium heat - stirring constantly until thick and bubbly. Stir in neck meat, giblets, egg and pepper. Serve hot with chicken or turkey.
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Baking Meringue
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Ingredients:
3 Egg Whites (room temperature)
1/4 t. Cream of Tartar
1/4 t. Vanilla Extract
1/4 t. Almond Extract
1/8 t. Salt
1/2 cup Superfine Sugar
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Preparation:
Beat egg whites at high speed in an electric mixer until foamy - sprinkle cream of tartar, extracts and salt over egg whites. Continue beating until soft peaks form. Continue beating and slowly add superfine sugar (one tablespoon at a time) until stiff peaks are formed. Spread on item and bake as directed.
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Vegetable-Cheddar Chowder (Yield: 2 1/2 quarts)
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Ingredients:
3 cups water
3 chicken bouillion cubes
4 medium potatoes, peeled and diced
1 medium onion, chopped
1 cup sliced carrots
1/2 cup diced green pepper
1/3 cup margarine
1/3 cup all-purpose flour
3 1/2 cups milk
1 lb. shredded cheddar cheese
1 (2oz jar) diced pimientos, drained
1/4 t. Tabasco
Fresh parsley sprigs
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Preparation:
Combine water and bouillion cubes and bring to a boil. Add vegetables - cover and simmer for 15 minutes. In a heavy saucepan, melt margarine and add flour - stir until smooth - cook for two minutes while stirring constantly. Slowly add milk stirring constantly until thick and bubbly. Add cheese and stir until melted. Stir cheese sauce, pimiento and Tabasco into vegetable mixture. Cook over low heat until very hot (do not boil). Pour into soup bowls - garnish with parsley sprigs and serve immediately.
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SUPERBOWL - KICKOFF SANDWICH
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Ingredients:
3 Rhodes Texas-size frozen rolls, thawed but cold
Nonstick cooking spray
1 egg, beaten
Lettuce leaves
6 ounces turkey breast or favorite lunch meat
1 to 2 tablespoons cranberry sauce or favorite condiment
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Preparation:
Cut about 1/2-inch off one of the rolls; reserve the remainder. Roll the piece into a thin rope about 1/4-inch wide. Cut the rope into 4 segments for the football laces and set aside.
Meanwhile, press the remaining 2 rolls plus the reserved roll together and form into a football shape, leaving the top rounded. Pull the ends to exaggerate the points, like the ends of a football. Spray a baking sheet with nonstick cooking spray. Place the football-shaped dough on the sheet. Using a knife, make a slight cut across the top of the dough, about 1/4-inch deep, not quite reaching the points.
Evenly spacing the laces apart, place each lace segment across the cut. Using a toothpick or knife, push the ends of the laces down in the football, securing them tightly.
Brush football with egg. Cover with plastic wrap and let rise about 45-50 minutes in a warm area until puffy.
Just before baking, preheat the oven to 350 degrees. Bake the football about 20 minutes or until golden. Remove from oven and cool. Slice in half and stuff with lettuce, turkey and cranberry sauce or your favorite sandwich meats. Makes 1 large football sandwich, serving 2.
From Rhodes Frozen Dough
Tested by Susan Selasky for the Free Press Test Kitchen
424 calories (21% from fat), 10 grams fat (2 grams saturated fat), 48 grams carbohydrate, 36 grams protein, 422 mg sodium, 165 mg cholesterol, 32 mg calcium, 2 grams fiber.
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BAKED SPAGHETTI
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Ingredients:
2 lbs. cooked spaghetti
1 medium onion, chopped
1 medium eggplant, skinned and diced
1 32 oz. skim ricotta cheese
1 16 oz. skim mozzarella cheese
2 teaspoons garlic powder
1 teaspoon salt
2 large cans crushed tomatoes
2 cans tomato paste
2 cans tomato sauce
2 teaspoons oregano
1 lb. chopped meat; beef, turkey or chicken
3 tablespoons olive oil
Grated parmesan cheese
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Preparation:
1. Prepare spaghetti al dente according to package directions.
2. In large sauce pan heat oil and brown chopped meat. Add in
onions, eggplant, garlic powder and salt. Cook until eggplant is soft.
3. Add in tomato paste, tomato sauce and crushed tomatoes.
Heat for 30 minutes.
4. In large bowl combine cooked spaghetti, tomato sauce and
meat mixture and both cheeses. Reserve 2 cups of sauce for top
of baking dish. Mix blending well.
5. In a large baking dish, coat with a spray butter or just coat
lightly with oil. Pour spaghetti mixture into baking dish and pour
remaining sauce on top. Sprinkle some grated cheese over the sauce.
6. Bake for 30 minutes. Serve with bread and salad.
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EASTER HUNT PIE
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Serves: 8 Preparation Time: 5 minutes
Ingredients:
1 (6 oz.) Keebler ReadyCrust Graham Cracker Crust
1 (8 oz.) package cream cheese , softened
1 can (14 oz.) Eagle Sweetened Condensed Milk (Not evaporated Milk)
3/4 cup cold milk
1 pkg. (4-serving size) instant vanilla flavor pudding and pie filling
1-1/2 cups non-dairy whipped topping, thawed
16 mini chocolate eggs or other holiday candy
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Preparation:
1. In large bowl beat Cream Cheese until fluffy.
2. Gradually beat in condensed milk until smooth.
3. Add milk and pudding mix; beat on low speed until smooth.
4. Spoon half of filling into crust.
5. Place chocolate eggs evenly over filling.
6. Top with remaining filling.
7. Chill 3 hours
For young Children ... use Holiday marshmallow Candies or other soft Candies !
Compliments of www.foodgeeks.com.
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AMARETTO CHICKEN
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Serves: 8
Ingredients:
5 Boned Chicken Breasts
3 tbsp Flour
1 1/2 tsp Salt
1 1/2 tsp Ground Pepper
2 tsp Paprika
1 tbsp Vegetable Oil
3 tbsp Butter
1 1/2 tbsp Dijon Mustard
1 can 6 ¼ oz Frozen Orange Juice
1 cup Amaretto
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Procedures:
1. Mix the can of frozen orange juice with a half can of water.
2. Preheat oven to 350 degrees.
3. Combine flour, salt, pepper, paprika and garlic salt.
4. Coat chicken with this mixture.
5. Heat oil and butter in skillet and saute chicken until brown.
6. Remove and put in casserole.
7. To skillet, add mustard, orange juice and amaretto.
8. Increase heat and boil, stirring constantly, until thick.
9. Pour sauce over chicken and bake, covered, for 45 minutes.
10. This can be frozen and reheated later.
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Crazy Corn and Chicken Salad
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Serves: 4
Ingredients:
2 large cooked chicken breast - shredded
1/3 cup steamed rice
1 large can of corn kernels, drained
1 large bell pepper, diced
1 large tomato, diced
1 large orange, peeled
1 x celery branch, chopped roughly
1/2 cup cream
1/2 cup mayonnaise
1 tbsp sugar
x salt and pepper
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Procedures:
1. Cut the orange (grapefruit can also be used) into sections.
2. In a large bowl, mix together: shredded chicken, rice, corn, diced
: pepper and tomatoes, orange sections, chopped celery.
Season with salt and pepper.
3. In a separate bowl, mix together cream, mayonnaise and sugar.
4. Add the cream dressing to the salad and toss.
5. Serve immediately.
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