1 – 3 1/2 pound frying chicken boiled
2 cups of Medium White Sauce
1 cup chicken stock
1 cup sliced fresh mushrooms (optional)
1 green pepper sliced or diced
3 tablespoons butter
1/4 cup sherry
1 pimiento cut up
salt, pepper and paprika to taste
2 egg yolks
You can do this the day before. Boil chicken, remove chicken from the bones, discard skin and cut the chicken into small pieces
Make the Medium White Sauce using cream. Add the chicken stock and cook, stirring constantly until a smooth consistencey is achieved.
Cook the mushrooms (if using) and green pepper in butter for about 5 minutes, stirring frequently. Add to the Medium White Sauce and broth along with the sherry. Stir well and Add the chicken and pimiento along with the salt, pepper and paprika. Combine mixture well. At this point, you can refrigerate the sauce and reheat before serving.
Just before serving, reheat, beat egg yolks with a little water and add to the sauce. Cook for a minute or 2.
Serve on puff pastry shells, toast or in a deep plate along with asparagus tips and veggies of choice. Can also be served over rice or with mashed potatoes.
1/2 pound of hot pork sausage
1/2 pound liverwurst
2 hard boiled eggs, peeled and chopped
1/2 medium onion, finely chopped
1 small can of chopped ripe olives
1/4 cup of butter or margarine
Fry the sausage in a medium skillet, drain and cool. When cooled, put all ingredients into a mixing bow (including the sausage) and mix well. Place the mixture into a mold of your choice and chill.
When ready to serve, unmold and serve with your favorite crackers, toast points or bread. This can be made ahead of time and frozen.
1 pkg yeast
1 1/2 cups warm water
1 teaspoon salt (course grind)
1 tablespoon sugar
4 cups flour +more if needed
Pre-heat oven to 425 degrees F
Dissolve yeast in warm water in mixing bowl.
Add remaining ingredients.
Mix and knead until smooth. Add additional flour if sticky. Add up to 1 more cup of flour if necessary.
Take dough and make marble sized balls. Roll the balls into 10 inch ropes. Shape and place on cookie sheet.
Brush with water or milk and sprinkle with coarse salt such as canning salt, Kosher salt or Sea Salt.
Bake for 15- 18 minutes.
Serve warm with favorite dipping sauces
3 cups diced potatoes
2 tablespoons butter
1 teaspoon salt
1/8 teaspoon ground pepper
1/2 small onion, chopped
1 teaspoon caraway seed
2 cups whole milk
Put the first 6 ingredients into a soup pot with just enouh water to cover the potatoes and cook until the potatoes are tender. Add the milk, heat through but do not boil.
2 lbs uncooked skinless, boneless chicken breasts cubed.
2 cloves garlic, crushed
¼ t crushed red pepper flakes
1 tablespoon dried basil
1/4 tablespoon dried oregano
2 cups pasta sauce – (marinara or your choice)
1 ½ cups shredded mozzarella cheese
2 oz grated parmesan cheese
4 oz croutons (garlic or Italian – your choice), coarsely crushed, leaving some larger pieces
Preheat oven to 350 degrees F
Lightly spray a 9 x 13 baking dish with cooking spray.
Evenly place the cubed chicken in the bottom of the dish in a single layer. Sprinkle the crushed garlic, red pepper flakes,basil and oregano evenly over the chicken. Spread the sauce evenly across the top.
On top of the sauce, evenly sprinkle half of the Mozzarella and one ounce of the Parmesan evenly across the dish. Sprinkle the crushed croutons evenly across the top. Top the casserole with the rest of the cheeses.
Bake for 40-45 minutes. It is best to allow to stand for a few minutes after baking.
1 cup hot milk
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
Scald the milk
Melt the butter in a medium saucepan over low heat. Add the flour and stir continuously.
Stir in the hot milk gradually while constantly stirring until the mixture thickens. If sauce is lumpy, beat well with a rotary beater. Season and serve hot over meat, fish, poultry or your favorite vegetables.
4-6 cloves garlic, finely minced
1 quart of cider or red wine vinegar
Put the garlic into the vinegar and give a quick gentle shake to incorporate the minced garlic. Let stand for 20 days. Strain and put into bottle of choice.
Makes 1 quart of Cider Vinega