Yummy Caramelized Sweet Onion Sandwiches

Serves 4

My neighbor was telling me about these lunch meats that have been on sale at the Deli counter at the local grocery store. They are made by Kretschmar and called “Ham Off the Bone” and "Turkey Off the Bone”. They are pretty close to a real chunk of meat. I thought I’d try them. I happened to pick up a bag of day old onion rolls from Kroger and Sargento had a BOGO on sliced cheeses. Total cost for four deluxe sandwiches came to $7.00.

3 large onions, thinly sliced lengthwise

3 Tbsp. butter

½ lb. thinly sliced Kretschmar Ham Off the Bone

½ lb. thinly sliced Kretschmar Turkey Off the Bone

½ cup Ken’s Sweet Vidalia Onion Salad Dressing

4 Onion rolls

4 slices (3 oz.) Swiss cheese

Caramelize onions: Sauté onions slowly in a well seasoned skillet over low heat with 1 tsp. butter until well cooked. Do not burn! Keep heat low.

Fix loose meat filling: Slice lunchmeat crosswise into 1/2” wide strips. Sauté in well seasoned skillet over medium heat until nicely warmed up. Add sweet onion dressing. Stir and simmer over low heat until some of the liquid evaporates.

Grill rolls: Slice rolls in half. Butter each cut side with a tsp. of butter. Grill cut side down on a well seasoned skillet or griddle. Set on plates.

Assemble sandwiches: Put a slice of cheese on bottom roll. Layer ¼ of meat over cheese. Top meat with ¼ of caramelized onions. Put on top of roll.

Serve with a great soup!

Blue Cheese, Pear and Avocado Salad

I picked up a load of avocados at Wally World the other day. They were a quarter each! Then I got a basket of ugly pears for $.50/pound at another store. I had a little bit of pecans and Blue cheese leftover from the holidays. This was very yummy! Also a very nice presentation to alternate pear and avocado slices in a fan shape.

Serves 4

2 Tbsp. white sugar

1/2 cup pecans

4 cups torn salad greens

2 pears - peeled, cored and sliced

1 avocado - peeled, pitted and sliced

3 ounces Bleu cheese, crumbled

1/3 cup olive oil

3 tablespoons red wine vinegar

1 1/2 teaspoons white sugar

1 1/2 teaspoons prepared mustard

1/8 tsp. granulated garlic

dash salt

fresh ground black pepper to taste

In a skillet over medium heat, stir sugar together with pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and chop into pieces.

For the dressing, blend oil, vinegar, sugar, mustard, garlic, salt, and pepper.

On four individual salad plates, place a layer of salad greens. Lay out alternating slices of pears and  avocado in a fan shape. Sprinkle with pecans and blue cheese. Pour dressing over all and serve.

Another Loaded Baked Potato Soup

Awarded by my DH

Whenever I bake potatoes, I always throw a few extra in the oven. They are handy for quick home fries and soup.

Serves 6 – 8.

2 strips thick meaty bacon

1 large onion, diced – reserve ¼ cup

1 stalk celery, diced

1 small carrot, shredded

2 cups water

5 medium baked potatoes, peeled and diced

2 quarts milk

3 chicken bouillon cubes

1 cup (4 oz.) extra sharp cheddar cheese, shredded

8 slices American cheese

Heat 4 quart metal kettle hot and dry. Remove from heat. Lightly coat with canola oil spray. Return to very low heat while preparing meats and vegetables.

Bring heat to medium high and sauté bacon until crisp. Remove from pan and drain on paper towel.

Sauté onion and celery 5 minutes. Add carrots and cook 3 minutes. Add water. Bring to boil then turn down to simmer 5 minutes, while peeling and dicing potatoes.

Add potatoes, milk and bouillon. Heat just to a boil, turn heat to low and simmer 15 minutes.

After five minutes or so, when potatoes are heated and softened, mash about half the potatoes or use a hand blender. Be sure to keep a good number of chunky bits.

While soup is simmering, crumble bacon into tiny bits and add to soup.

Stir in cheddar cheese. Drop in slices of American cheese and stir lightly until melted.

DO NOT BOIL! Keep heat to very low or it will curdle.

Turn off heat and serve with reserved diced onion sprinkled on top and a hearty bread on the side.

Beer & Venison Meat Loaf

My freezer overfloweth this time of year. We just put in two pigs from FFA and a deer. The guys would like to get more deer, so I am pressured to cook from the freezer. We will probably cold pack some of the next deer.

Meat loaf is a long honored tradition in our family, as in most. Our only rules are: ground meat, onions, egg, grain and ketchup. I usually throw some potatoes and winter squash in the oven alongside the meatloaf.

Serves 10 – 12

1 lb. lean ground pork
1 lb. lean ground beef
1 lb. ground venison
2 Tbsp. onion flakes
1 cup oats
2 eggs
1 cup finely diced green bell peppers
1 Tbsp. Worcestershire Sauce
½ can (12 oz.) Busch Light Beer
Salt & pepper
½ cup ketchup

Preheat oven to 350°F. Have a 9” x 5” loaf pan ready.

Mix all ingredients, except ketchup, together in large bowl with your hands.

Pack into loaf pan and shape the top with a slight well around outside edge.

Bake for 60 minutes.

Spread ketchup over top and continue baking until meat thermometer stuck in middle reaches 170°F. It took almost 2 hours last time!

Take meat loaf out of oven and let it set for 15 minutes before slicing in the pan.

Edinborough Date Bars

It seems like Grandma Petrie made these once when I was very young. I make these most every Christmas since I began baking in my teens. I find my mixer bowl is not large enough, so I make half the oat mixture at a time. Do the bottoms first, then the tops. Or use a very large bowl and a hand mixer to cream the butter and sugar. I thought I was making too much, but they are all gone by Christmas!

Yield: 4 dozen

5 cups  (20 oz.) Chopped dates
¼ cup sugar
1 ½ cups Water
1 cup Chopped walnuts
3 ½ cups Sifted flour
1 tsp. Baking soda
1 tsp. Salt
1 ½ cups Butter
2 cups Brown sugar
3 cups Rolled oats

Preheat oven to 400°F. Grease two 13”x 9” pans.

Cook dates with sugar and water. Cool and stir in nuts.

Sift together flour, baking soda and salt. Set aside.

Cream together butter and brown sugar. Stir in flour mixture. Fold in oats.

Press ½ of oat mixture in bottom of pans. Spread date mixture over oats. Sprinkle rest of oat mixture over dates and pat lightly in place.

Bake 25 minutes or until just browned. Cool. Cut into bars while still warm.

“STOP AND GO” COOKIES

There was a discussion and search for this recipe on the recipe groups several years ago. I subsequently found the original recipe. These are very festive, tasty, nutritious and easy to make. I have included the original recipe from Quaker Oats. They are a thumbprint cookie with oats. I have made chocolate cookies by adding cocoa to the recipe. You can fit about 18 cookies on a 11” x 15” cookie sheet.

1 cup shortening, soft
½ cup granulated sugar
½ cup firmly packed brown sugar
1 egg beaten
½ teaspoon vanilla
2 cups sifted all-purpose flour
½ teaspoon soda
½ teaspoon salt
1 teaspoon cinnamon
1 ½ cups Quaker Oats (quick or old fashioned, uncooked)
Red and green candied cherries

Beat shortening until creamy; gradually beat in sugars. Blend in egg and vanilla.

Sift together flour, soda, salt and cinnamon; stir into creamed mixture. Blend in oats.

Shape dough into small balls and place on greased cookie sheets.

Make a hollow in each ball; place half a red or green candied cherry in each hollow.

Bake in preheated moderate oven (375°F.) 10 to 12 minutes.

Makes 4 dozen.

From: ALL-TIME ANYTIME RECIPES, The Quaker Oats Company, Chicago, IL; 1972; pg. 12

Grandma Petrie’s Currant Cake

This is another of Grandma’s famous recipes. We begged her to make it throughout the year, but she would always make it for Christmas. I am still not proficient with this recipe. It takes quite a pastry maker to roll out pie crust to fit a cookie sheet! Currants can be stretched with chopped apple.

Pastry for 3 pie crusts
3 (11 oz.) boxes Currants
¾ cup Sugar
1 tsp. Lemon juice
1 tsp. Lemon peel
2 Tbsp. Cornstarch

Put currants, sugar, lemon peel and lemon juice in water to cover. Bring to a boil and simmer for 10 minutes. Dissolve cornstarch in a little bit of water and stir into the currants until thickened. Remove from heat and cool.

Roll out bottom pastry and fit into a high sided (3/4”) 10” x 15” cookie sheet. Dust with flour and spread on the currant filling.

Roll out the top pastry and prick with fork. Moisten edges of pastry in cookie sheet and lay on the top pastry. Pinch edges together.

Bake at 425° for 10 to 15 minutes. Lower heat to 375° and bake for 20 to 25 minutes.

Let cool and cut into 2” squares.

Grandma Petrie's Scottish Shortbread

My Grandma brought this recipe with her from Scotland in 1929. She passed away in 2004, but we still make this recipe every Christmas.

2 cups sugar
2 lb. butter, room temperature
8 cups flour, sifted twice

Preheat oven to 300°F.

In large bowl, cream together butter and sugar with your hands.

Add flour and mix together with your hands.

Divide into two balls of dough.

Put each in a 9"x13" pan. Pat out evenly. Prick top with fork about every inch.

Bake for one hour.

Let cool on racks for 15 to 20 minutes before cutting into 1" squares or bars.

Cool completely, then store in tins lined with wax paper.

For very light and fluffy, melt in your mouth, shortbread, divide recipe in half and cream butter and sugar in mixer. Use twice sifted confectioner's sugar, measured before sifting. Gently stir in flour with wooden spoon. Never over mix or it will toughen.

I prefer to use unbleached white flour. Grandma has also used 1 cup of rice flour to 3 cups of white flour. She also used 1 cup of farina (Cream of Wheat) to 3 cups of white flour.

A half recipe will also fill two 8" round cake pans.

Add a teaspoon of almond extract for a mysterious and delicious difference.

Sugar can also be sprinkled lightly over top before baking.

Gail’s White Chicken Chili

I have made this chili for years. It has become a favorite of my family and at pot lucks.

Serves 8

1 pound diced boneless skinless chicken breast

1 pound ground country sage sausage

1 medium onion, diced

1 Tbsp. chopped garlic

1 Tbsp. ground cumin seed

2 Tbsp. flour

1 (10 ½ oz) can condensed cream of chicken soup

2 cups water

2 (15½-oz) cans great northern beans, drained

1 (15½-oz) can white hominy, drained

1 (4-oz) can chopped green chiles

2 cups milk

salt and white pepper to taste

2 cups grated Monterey jack cheese

Heat a 4 quart metal kettle hot and dry. Remove from heat. Lightly coat with canola oil spray. Return to very low heat while preparing meats and vegetables.

Turn heat to high and sauté chicken, sausage, onion, garlic and cumin, stirring frequently to break up sausage in small chunks. Cook over medium heat until meat is no longer pink.

Stir in flour, then soup, then water. Add beans, hominy and green chiles. Bring to boil, cover and simmer for 10 minutes, stirring occasionally.

Stir in milk. Add salt and white pepper to taste. Bring just to boil. Stir in cheese until melted.

Serve immediately with hot buttered tortillas.

PS: I have started to substitute masa harina for the flour to thicken this. It adds a wonderful hint of flavor!

Gail’s Pickled Beets

My neighbor called the other day and asked me for my recipe for pickled beets. I have been making them for more than thirty years and they are a family favorite. I was surprised to find I have never written down my recipe. It is based on watching my grandmother and a recipe from the second edition of Putting Food By, 1975 p. 444.

15 lbs. beets without tops
6 cups vinegar
6 cups sugar
1 recipe Hilltop Herbs Beet Pickle Mix
12 pint jars and lids, washed and held in hot water

Wash beets leaving root and 2” of stem. Put beets in a large kettle and cover with water. Boil until tender when pierced with fork.

While beets are cooking make the pickling syrup in a large stainless or enamel kettle. Mix together vinegar and sugar and bring to a boil. Let simmer.

Dunk beets in cold water to handle. Slip off skins, stem and root. Slice. They can be left whole if they are baby beets. As the beets are sliced, put them in the kettle of hot pickling syrup.

When all the beets are sliced, start filling jars one at a time. Put 1 Tbsp. of beet pickle mix in jar. Fill loosely with beets. Add hot syrup, leaving ½” of headroom. Seal and set jar in canner filled with hot water.

When canner is full, bring to boil and process for 30 minutes.

Hilltop Herbs Beet Pickle Mix

This is one of the mixes, in a family size recipe, I created and sold when I was doing business as Hilltop Herbs.

3 Tbsp. Mustard Seed
2 1/2 Tbsp. Onion Flakes
5 (3”) Cinnamon Sticks, crushed
2 1/2 Tbsp. Whole Allspice
1 1/2 Tbsp. Celery Seed

Mix all together. Use 1 Tablespoon per pint jar of beets.
Yield: enough for 12 pints of pickled beets, 1 canner full.

Substitution: If you would prefer to use fresh onion rings, delete the onion flakes from the mix. Thinly slice several onions into rings and heat them in the syrup with the beets. Be sure to put some rings in each jar.

Gail’s Homemade Tomato Ketchup

I have been making homemade ketchup for more than thirty years. My family always raves over the flavor and we give it away as presents. My original recipe came from Putting Food By, 2nd edition 1975, p. 316. The following recipe is what has evolved over the years.

Yield: 10 pints

½ bushel tomatoes, 4 gal cut up
½ gal cut onions
½ gal cut sweet red peppers
4 large cloves garlic, cut
1 Tbsp. salt
2 Tbsp. celery seed
2 Tbsp. whole allspice
2 Tbsp. whole cloves
2 Tbsp. black peppercorns
2 Tbsp. yellow mustard seed
4 bay leaves
1 ½ cups packed dark brown sugar
3 cups cider vinegar

Wash the tomatoes. Cut out the cores and any bad spots. Cut into 2 to 6 pieces over ½ gal measure.

When full, pour into 20 quart stainless kettle. Keep count of how many gallons are in kettle.

Peel the onions and cut into 4 to 6 pieces into ½ gal measure. Then add to kettle.

Wash and core the peppers. Cut into large chunks into ½ gal measure. Then add to kettle.

Peel garlic cloves and cut in half. Add to kettle.

Cover and heat over medium heat stirring occasionally with a large sturdy spoon, to keep the scorching to a minimum. This will be easier as the liquid begins to break down from the tomatoes. Simmer for about 25 minutes until the peppers and onions are soft.

Process through a Squeezo or Victorio Strainer or other juicer to remove skins and seeds.

Heat oven to 350°F. Put a very large flat pan for evaporation on the middle rack of the oven. I use the bottom of an enameled turkey roaster 18” x 13” x 4 ½” deep.

As the juice is rendered, measure it and pour into the pan. Stir in the salt.

Put all the spices in muslin spice bags or tie into several thicknesses of cheesecloth or muslin. Put spice bags in juice in pan in oven.

If there is more juice than can safely fit in pan, put it in a covered container and hold it in the refrigerator to add later as the ketchup cooks down.

While cooking at 350°F, stir about once an hour. Turn down to 325°F, to cook overnight. Be sure to get up early to check on it. Continue cooking at 350°F the next morning and stirring more frequently as it thickens, say every ½ hour.

When ketchup is reduced to about 1/3 its original volume, stir in the brown sugar and cider vinegar.

Cook for another hour or so until thickened again.

To can, set pan over one or two burners set to low heat. Use just enough heat to keep it boiling but not burned.

Ladle while boiling hot into hot ½ pint or pint jars, leaving ½ inch of headroom. Run a table knife around the inside of the jar to release any air bubbles. Wipe the rim clean with a clean hot cloth and set the lid (which was held under hot boiled water) on top. Screw on a clean hot ring, holding hot jar with towel. Using a mitt and jar tongs, lower jar into hot canner.

Process jars in boiling water for 15 minutes. Remove with mitt and tongs and set on thick towel on draft free counter with several inches between jars and listen to the lids pop as they seal! Any jars that don’t seal should be refrigerated and used first.

Tip: Be sure to wash up right away. The screen of the strainer can get especially bad if not cleaned ASAP. There will inevitably be some burned spots on the bottom of the large kettle. Wash the rest of the kettle, rinse and drain. Sprinkle a heavy layer of baking soda over the burned spots, cover and let sit for a day or so. When you go back to wash it, the spots should lift much easier.

Zucchini Goulash

I have had this recipe for so long, I have no idea where it came from. I searched the internet and didn’t find a clue there either. It is not much like the original anymore either. It is very savory and a bit spicy from the wax pepper. The sour cream smoothes it out nicely.

8 oz. egg noodles
1 Tbsp. olive oil
1 pound lean ground beef
2 Tbsp. paprika
1 large onion, diced
1 Tbsp. chopped garlic
½ cup (1 pepper) Hungarian wax pepper, seeded and diced
salt and pepper to taste
1 (4oz.) can mushrooms, drained
2 cups diced tomatoes
3 lb. (6 small) zucchini, ¼” slices
1 ½ cups non-fat sour cream

Boil noodles per package instructions. Drain and return to pot. Toss with oil. Cover and keep warm.

While noodles cook, heat 4 ½ quart Dutch oven, until hot and dry. Remove from heat and lightly coat with vegetable oil spray. Return to very low heat while dicing vegetables.

Turn heat to medium high and sauté ground beef with paprika, onion, garlic, wax pepper, salt and pepper, breaking up with a large spoon until lightly browned and crumbly.

Add mushrooms, tomatoes and zucchini and cook for 15 minutes, tossing and stirring every couple of minutes.

Cover and simmer 15 minutes.

Uncover and adjust seasonings. If too watery, turn up heat and boil off some of the water.

Turn heat to low and stir in sour cream. Remove from heat.

Serve immediately over noodles.

Serves 6 to 8.

Amazing Calabacita and Pork

This recipe was from CTHOMPSON76 at All Recipes. She said, "This Mexican recipe was handed down to my husband by his mother. A blend of zucchini, onion, and pork that is simmered together, and then served with warm tortillas. A simple but delicious recipe."

I have made this recipe several times and my family loved it each time. She must have had a very large skillet. I have to make this in a Dutch oven. I use a can of whole kernel corn when I don’t have fresh corn on the cob. She added water to it, but all this zucchini makes lots of juice on its own. Use the whole wheat tortillas to sop up the flavorful broth.

1 ¼ pounds boneless pork loin, cubed
1 onion, diced
2 Tbsp. Worcestershire sauce
salt and pepper to taste
3 lbs. (2 med/large) zucchini, cubed (Not baseball bats!)
2 cups corn kernels, cut off the cob
8 (10 inch) whole wheat flour tortilla

Heat 4 ½ quart Dutch oven, until hot and dry. Remove from heat and lightly coat with vegetable oil spray. Return to very low heat while dicing pork and vegetables.

To dice zucchini: Trim ends, cut lengthwise into quarters and cut crosswise into ¼” slices.

Turn heat to high. Sauté pork with onions, salt, pepper and Worcestershire sauce until pork is lightly browned.

Add zucchini and cook for 15 minutes, tossing and stirring every couple of minutes.

Stir in corn. Cover and simmer for 15 minutes.

Uncover and adjust seasoning. If too watery, turn up heat and boil off some of the water.

Wrap tortillas in wax paper and microwave at medium power for 2 minutes, just until hot and steamy. Butter and fold in quarters. Serve immediately.

Serves 8.

Adapted from: http://allrecipes.com/Recipe/Amazing-Calavacita-and-Pork/Detail.aspx

Creamed Zucchini and Cilantro

This French inspired recipe is adapted from Zucchini with Cilantro and Cream, by Hélène Wagner-Popoff, Corsica, France; Bon Appetit; May 2002.

“Hélène Wagner-Popoff writes, "My husband, Ivan, and I moved to Corsica from Madagascar eleven years ago on a whim. We restored an abandoned convent and saved the thousand-year-old olive grove surrounding it. Today we produce an olive oil called 'de pays de Corse Ivan Popoff.'

Although I was born in Lyons, the subtle flavors typical of Corsican cooking have definitely influenced my style. My dishes are extremely varied and well thought-out, but most of all simple. I like to surprise my family and guests with unexpected flavor combinations that don't take a lot of effort."

While this is delicious on its own as a side dish, Hélène also recommends it as a sauce spooned over roasted fish.”

I served this with Cajun Grilled Catfish. Yumm! I substituted olive oil for butter, chopped garlic for cloves and milk with cornstarch for cream - lower fat and ingredients on hand. Of course I really liked this recipe to use up the fresh cilantro growing abundantly now.

2 tablespoons olive oil
2 Tbsp. chopped garlic
1 3/4 pounds (2 medium) zucchini, trimmed, cut into 1/3-inch-thick rounds
4 tablespoons chopped fresh cilantro
salt and pepper to taste
1 Tbsp. cornstarch
1 cup milk

Heat iron skillet, until hot and dry. Remove from heat and lightly coat with vegetable oil spray. Return to very low heat while slicing zucchini and chopping cilantro.

Sauté zucchini, garlic and cilantro in olive oil over medium heat for five minutes until zucchini is crisp tender.

Put cornstarch in cup and stir in the milk.

Turn heat to low and pour milk over zucchini, stirring constantly until thickened, about one minute.

Salt and pepper to taste.

Serve immediately.

Serves 4 to 6.

Adapted from: http://www.epicurious.com/recipes/food/views/Zucchini-with-Cilantro-and-Cream-106491

Peanutty Noodles with Zucchini

This recipe was originally from Good Housekeeping and called Sesame Noodles. The only sesame here is the oil. I have adapted it to ingredients on hand – i.e. an abundance of zucchini!
The original recipe called for green onions, cucumber, radishes and carrot. My green onions are gone now, but I have plenty of fresh chives. I can’t eat raw cucumbers, but I have lots of zucchini. My radishes didn’t make it this year. I thought carrot ribbons would be nicer with the long noodles. Fettucine would work just as well as vermicelli. I cut the soy sauce way back. It was too salty and made the noodles too dark. I substituted hot sauce for crushed red pepper. Fresh ginger is nice, when available. Overall, this is a tasty Asian style noodle dish.

16 oz. vermicelli
1/3 cup creamy peanut butter
1 Tbsp. soy sauce
2 Tbsp. seasoned rice vinegar
1 tsp. ground ginger
1 Tbsp. chopped garlic
1 Tbsp. sesame oil
¼ tsp. hot red pepper sauce
½ cup water
3 Tbsp. fresh chopped chives
1 small (6” x 1”) zucchini, unpeeled, cut lengthwise in half and thinly sliced ¼”crosswise
1 medium carrot, shaved into long thin ribbons with peeler

Cook noodles per package directions.
Meanwhile, in blender, mix peanut butter, soy sauce, vinegar, ginger, garlic, sesame oil, hot sauce and 1/2 cup water until blended. Set sauce aside.
Chop chives, zucchini and carrot.
Drain noodles.
In large pasta bowl, toss noodles with sauce until evenly coated. Top with vegetables; toss before serving.

Serves 4 to 6.

Adapted from: http://www.goodhousekeeping.com/recipefinder/sesame-noodles-666?click=main_sr

Chicken & Broccoli with Linguine

Here’s another Italian style chicken and broccoli dish. This one is from …..Cyndi! I have converted it to ingredients on hand and my cooking methods. This has an unusual and delicious tomato sauce - creamy and spicy. Adding dairy to a wine and tomato sauce is tricky. It tends to curdle. My trick is to add cornstarch to the milk, add the milk at the very end of cooking and do not let the sauce boil.

12 oz. linguine
1 Tbsp. olive oil
1 to 1-1/4 lb. (2 -3) boneless, skinless chicken breasts, cut into 1" cubes
freshly ground black pepper
1/2 cup onion, diced
1 Tbsp. chopped garlic
1 Tbsp. fresh oregano, chopped
1 1/2 cups (2 to 3 small) zucchini, sliced
1 1/2 cups (1 head) broccoli, chopped
1 cup diced tomatoes
1 1/2 cups water
1 Tbsp. chicken bouillon base
1/4 cup dry white wine
1/4 tsp. hot red pepper sauce
1-1/2 Tbsp. cornstarch
1/2 cup milk
Parmesan cheese, grated

Cook linguine as package directs. Drain. Return linguine to pan and toss with olive oil. Cover and keep warm.

While pasta cooks, heat iron skillet until hot and dry. Remove from heat and lightly coat with vegetable oil spray. Return to very low heat while dicing chicken and chopping vegetables.

To prepare broccoli: Wash it and cut off the stalk where it branches. Trim the head into spears, cutting off leaves if you prefer. Now, dice the stems crosswise in ½” pieces until you reach the flowers. Set the flowers stem down and cut into 2 to 4 sections depending on size.

Hold the stalk upright and use your trimming knife to slice thinly down the side of the stalk, just cutting off the peel. Turn it one quarter and slice again. Keep turning and slicing until peeled. Trim the corners of any remaining peel as needed. Trim the harvested end and slice the stalk lengthwise in similar size to the spears. Then slice the stalk crosswise.

To prepare zucchini: Wash zucchini and trim the ends. Cut crosswise into 1/4” slices.

Sauté chicken over medium heat with black pepper, onion, garlic and oregano; just until no longer pink - about 5 minutes.

Add zucchini, broccoli, tomatoes, water, chicken base, white wine and hot sauce. Bring to boil. Cover and simmer about 5 minutes until broccoli is crisp-tender.

Put cornstarch in a cup and stir in the milk. Stir into the skillet until slightly thickened and bubbly.

Serve immediately over linguine, garnish with grated parmesan and accompany with garlic toast and white wine.

Serves 4 to 6.

From: merrillandcyndibowan@xxxxxxxxxx
To: FamilyFare@yahoogroups.com
Date: 4/24/2006 9:52 PM

Chicken & Broccoli with Linguine

1 1/2 tb Olive oil, divided use
4 Boneless, skinless chicken breast halves, cut into 1" cubes
Freshly ground black pepper
10 Sun-dried tomatoes, soaked -10 minutes in hot water(opt)
1/4 c Chopped onion
1 ts Minced garlic
1 1/2 c Sliced zucchini
1 1/2 c Broccoli florets
1 1/2 c Chicken broth, divided use
1/4 c Dry vermouth or white wine
1 ts Oregano
1 1/2 ts Cornstarch
1/4 ts Hot red pepper flakes
1/4 c Heavy cream
10 oz Linguine, cooked according to package direction
Parmesan cheese

Cut chicken into cubes and sprinkle with pepper. Soak sun-dried tomatoes in hot water 10 minutes.
Heat 1 tablespoon of the olive oil in large, heavy, non-stick skillet; sauté chicken just until no longer pink, about 5 minutes. Remove from pan.
Add remaining 1/2 tablespoon olive oil to skillet; stir in onion and sauté until softened but not browned, about 2 minutes.
Stir in garlic, zucchini and broccoli. Add 3/4 cup of the chicken broth, cover and simmer 3-5 minutes, or until broccoli is crisp-tender.
Combine oregano and cornstarch with remaining 3/4 cup chicken broth and add to vegetables. Return chicken to pan, add hot red pepper flakes and cook over brisk heat until slightly thickened and bubbly.
Heat cream in microwave 30 seconds and stir into pan. Season to taste with salt and pepper and serve immediately over linguine or other pasta.

Belinda's Chicken Casserole

Even though there seems to be a million chicken and broccoli casseroles out there, when a friend brought this to a pot-luck dinner, I was so impressed with the flavor and simplicity, I had to have her recipe. The secret is not to overcook the chicken so it remains tender.

1 lb. (2 – 3) boneless, skinless chicken breasts, sliced
1 lb. (2 - 3 heads) broccoli spears
1/4 lb. mushrooms, sliced
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup milk

Preheat oven to 350°F.
Coat a 9” x 9" glass baking dish with canola oil spray.
Heat iron skillet, until hot and dry. Remove from heat and lightly coat with vegetable oil spray. Return to very low heat while slicing chicken, broccoli and mushrooms.
Sauté chicken over medium high heat until no longer pink.
Add broccoli and mushrooms, cover and steam over low heat until tender, about 5 minutes.
Place in prepared baking dish.
Mix soup with milk and pour over casserole.
Bake for 20 minutes or until hot and bubbly.
Serve with rice or noodles.

Serves: 4 – 6.

Creamy Broccoli and Zucchini

It’s now the end of broccoli season and the zucchini is very prolific this year. I made this recipe almost as written. I used plain egg noodles, since I didn’t have any spinach noodles on hand. I have a large jar of chopped garlic in the refrigerator, so I used that along with snipping some parsley and oregano from my kitchen herb garden. I’ve written before about my lack of patience in making roux for white sauce. Here I substituted cream of celery with some added flour for thickening the juices from the zucchini. For the cheese, I used some low-fat cottage cheese. It really did melt in the sauce!

My husband liked this dish. It is basically creamed vegetables over noodles. Thanks again to Cyndi! I must really like her recipes, since they are continually selected out of the thousands I have.

8 oz. egg noodles
1 Tbsp. Olive Oil
2 cups (1 good sized head) broccoli
2 cups (1 medium) zucchini
1 med. onion, diced ½”
1 tsp. butter or margarine
1 Tbsp. chopped garlic
¼ cup fresh parsley, chopped
2 Tbsp. fresh oregano, chopped
1 can (10.5 oz.) condensed cream of celery soup
3 tbsp. flour
½ cup milk
1 Tbsp. sherry
1 1/2 cups low-fat cottage cheese
1/2 cup grated Parmesan cheese

Boil noodles as package directs. Drain. Return to pan and toss with olive oil. Cover and keep warm.

While noodles cook, prepare broccoli. Wash it and cut off the stalk where it branches. Trim the head into spears, cutting off leaves if you prefer. Now, dice the stems crosswise in ½” pieces until you reach the flowers. Set the flowers stem down and cut into 2 to 4 sections depending on size.

Hold the stalk upright and use your trimming knife to slice thinly down the side of the stalk, just cutting off the peel. Turn it one quarter and slice again. Keep turning and slicing until peeled. Trim the corners of any remaining peel as needed. Trim the harvested end and slice the stalk lengthwise in similar size to the spears. Then slice the stalk crosswise. Put in top of vegetable steamer. (See recipe for Steamed Broccoli.)

Prepare zucchini: Wash zucchini and trim the ends. Cut it lengthwise into quarters. Slice crosswise into 1/2” pieces. Put pieces in steamer. Add diced onion to steamer. Steam until crisp tender, 5 to 7 minutes.

Drain steamer bottom. Set vegetables aside. Return pan to medium heat and melt the butter. Sauté garlic, parsley and oregano for a minute or so. Stir in the cream of celery soup.

Put flour in a cup and gradually blend in milk with a fork, whisking out any lumps. Stir into soup. Cook and stir until thick and bubbly.

Add cottage cheese. Cook and stir until cheese is almost melted.

Stir in sherry and cooked vegetables and heat through.

Serve over hot noodles and sprinkle with Parmesan cheese, accompanied by a crispy hot roll or garlic toast.

Serves 4 to 6.

From: merrillandcyndibowan@XXXXX
To: FamilyFare@yahoogroups.com
Date: 10/8/2004 7:20 PM

Creamy Broccoli and Zucchini

2 c. chopped fresh broccoli
2 c. unpared zucchini
1 med. onion, chopped
1 clove garlic, minced
3/4 c. milk
1 1/2 c. Ricotta (or creamed cottage cheese)
8 oz. spinach noodles, cooked
2 tbsp. butter or margarine
3 tbsp. flour
2 tbsp. parsley, chopped
1 tbsp. sherry
Pinch oregano
1/2 c. Parmesan cheese

Cook broccoli and zucchini together until tender (steam 8-10 minutes). Drain well. In saucepan sauté onion and garlic until tender (not brown). Blend in flour, parsley and oregano. Add milk. Cook and stir until thick and bubbly. Add Ricotta cheese. Cook and stir until cheese is almost melted. Stir in cooked vegetables and heat through. Serve over hot noodles. Sprinkle with Parmesan cheese.

Chicken Viola

I found this recipe at Daily Recipes. I am always intrigued when I hear that a recipe has been in a family for generations. The ingredients are inexpensive and usually on hand. But when I went to make this recipe, I saw some problems right off. There were no real measurements, just a bag of this and a can of that. Then I saw how much chicken they were putting in one 9” x 13” dish with all those other ingredients and I thought maybe it would all work out if we were making two 9” x 13” dishes!

Using experience and trial and error, I came up with proportions that made a truly delicious and deluxe casserole. First, I poached the chicken breasts instead of boiling. Boiling tends to make breast meat tough. Poaching results in more tender meat. Then I used fresh steamed broccoli spears, a deluxe alternative to frozen broccoli. Next, I added some milk to the soup to make the casserole a little moister. I used a whole pound of cheese, but you could probably get by with less. Finally, I used Panko for the topping resulting in a casserole special enough for a Ladies Luncheon. Thanks to Ashly and Sandy!

8 oz. egg noodles
1 lb. (2 – 3) boneless skinless chicken breasts
1 can (4 oz.) mushrooms, drained
1 bunch (2 - 3 heads) fresh broccoli
2 cans (10.5 oz.) condensed cream of celery soup
1 cup milk
4 cups (16 oz.) shredded mozzarella cheese
2 cups Panko bread crumbs
2 Tbsp. butter or margarine

Preheat oven to 350°F.

Coat a 9” x 13” glass baking dish with canola oil spray.

Boil noodles until almost done and drain. Spread noodles in bottom of prepared dish.

While noodles are cooking, trim the chicken breasts and poach: Place them in a 6 cup saucepan and cover with water. Bring to a boil. Turn heat to low and simmer for 7 minutes. Turn off heat, cover and let set for 7 minutes. Drain and fill with cold water to handle. Shred over noodles.

Sprinkle the mushrooms over the chicken.

While chicken is cooking, trim and steam broccoli spears. (See previous recipe for Steamed Broccoli.

Arrange broccoli spears over chicken and mushrooms.

In large mixing bowl, whisk together soup and milk. Stir in cheese and spread over broccoli.

Put margarine in 1 quart microwaveable bowl. Cover with wax paper. Heat on defrost for one minute. Stir. Pour Panko crumbs over melted butter. Toss lightly with fork to mix. Sprinkle crumbs over casserole.

Bake for 35 to 40 minutes until heated through.

Serves 8.

Adapted from Chicken Viola 

Posted by: Sandy U. sandyu42@XXXXXXXX at Daily Recipes
Date: 4/6/2006 2:42 PM
Source: http://online-cookbook.com - ashly 
Comments: Came from generations in my family.

Orange Broccoli Almondine

Here is another flavor for broccoli – orange. If you happen to have a fresh Clementine or tangerine, you could use a peeled one here.

Sliced almonds are sometimes hard to find, even during the holiday season. I look for them then and stock up for the rest of the year. Nuts freeze well. I would dearly love to learn of a home method or device for slicing almonds. I haven’t found one yet. If you know of one, please leave a comment here for the rest of us. Thanks!

Below, I have listed the recipe that inspired this dish. Thanks to Cyndi.

1 bunch (2 - 3 heads) broccoli
1 can (4 oz.) mandarin orange segments, drained
2 Tbsp. butter or margarine
¼ cup sliced almonds
1 cup orange juice
1 Tbsp. sherry
1 Tbsp. cornstarch

Wash, trim and steam broccoli in spears as in previous recipe for Steamed Broccoli.

After draining, return broccoli to bottom of steamer and toss with oranges.

While broccoli is steaming, make sauce:

Melt butter in small saucepan. Add almonds and sauté until they turn a pale golden color.

Put cornstarch in bottom of small bowl. Slowly add orange juice, stirring to dissolve.

Stir in sherry. Add juice to pan with almonds and slowly bring to boil, stirring constantly until thickened.

Pour sauce over broccoli and serve.

Serves 4 - 6.

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To: FamilyFare@yahoogroups.com
From: “Merrill and Cyndi Bowan” sparrow@XXXXXX
Date: 5/24/2003 2:40 PM

Steamed Broccoli with Almond Orange Butter

1 bunch fresh broccoli
3 T. butter
1/4 c. thinly sliced almonds
2 tsp. grated orange rind

Remove tough stems from broccoli; cut into florets about 2" long. Place in a microwaveable glass baking dish just large enough to hold all in one layer. Sprinkle with 2-3 T. water; cover tightly and microwave on HIGH for 6-8 minutes or until crisp-tender.

Meanwhile, in a small skillet, melt butter. Add almonds and sauté until almonds begin to turn pale golden. Stir in orange rind. Pour over broccoli and serve.

Serves 4-6.