Category Archives: Entrees

For Brunch, Lunch, Supper

Posted on October 9, 2013 by | Leave a comment

On half an English muffin, buttered, place 1 poached egg and avocado slices. Top with hollandaise sauce.

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Posted in Breakfast, Entrees, Jeanne and Tim's Recipes, Vegetarian

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Lemon Chicken

Posted on October 9, 2013 by | Leave a comment

Rinse one 2.5-3.5 lb chicken. Place breast side down in baking pan. Sprinkle liberally with garlic powder. Add about ½ c white wine and about ¼ to ½ c lemon juice (“Real Lemon” will do). Place in 425 oven. Baste at twenty minute intervals for an hour to an hour and a half, depending on the size of the chicken. Chicken will be moist and flavorful. Thicken drippings with 2 T flour and add half and half to make a good gravy.

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Posted in Carol and Bruce's Recipes, Entrees, Original Cookbook

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Quellzone by Bruce and Carol

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Dissolve 1 T yeast in 1 c warm water. Let stand 5 minutes. Add 1 T sugar, 1 ½ t salt, and 2 T margarine and stir well. Beat in 2 c flour, and add 1 c flour. Knead, adding flour as necessary. Allow to rise 30– 45 minutes. Divide into 4-6 sections. Roll out each into a thin 9” circle. On half the circle, layer one piece mozzarella, chopped and cooked Italian sausage or pepperoni, and any or all of the following, chopped: mushrooms, peppers, onions. Top with ricotta cheese. Ladle seasoned tomato sauce over top. Fold into half-moon like a turnover and crimp edges. Bake at 400 for 20 minutes or more until crust is done. Serve hot with sauce on the side. One serves two people if you aren’t starving.

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Posted in Breads, Carol and Bruce's Recipes, Entrees, Original Cookbook

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Red Sauce by Bruce

Posted on October 9, 2013 by | Leave a comment

Bring to a simmer in one cup of olive oil 2 large onions, chopped, and one bud of garlic, crushed. Cook until onions are translucent. Add three large cans of whole tomatoes and one large can of tomato paste. Add spices to taste: 1 t oregano, 1 t black pepper, 2 T sweet basil, 1 T red pepper, and 2 cloves. Add about one pound or so of browned (boiled) spare ribs, 8 oz fresh mushrooms, and allow to simmer for a few hours. Add about 2-3 pounds of hot Italian sausage, cut into bite-sized pieces, precooked and drained. Allow to simmer.

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Posted in Carol and Bruce's Recipes, Entrees, Original Cookbook, Sauces

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White Clam Sauce by Bruce

Posted on October 9, 2013 by | Leave a comment

For four persons:
1 c virgin olive oil
1 c clam liquor
1 dozen clams, large, or 20 medium clams
3 T fresh parsley or dried flakes
Garlic

Heat oil. Add parsley flakes. Add one bud garlic, crushed. (Good and strong—less if you are a nonhacker.) Let simmer for one minute. Add one cup clam liquor. Allow to simmer over very low heat while you dice cleaned clams into very small pieces. Add to oil and bring almost to a boil, then simmer for three minutes. Serve over homemade pasta or very thin pasta with lots of freshly grated parmesan and romano cheese.

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Posted in Carol and Bruce's Recipes, Entrees, Original Cookbook, Sauces

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Stuffed Manicotti

Posted on October 9, 2013 by | Leave a comment

Great to do ahead for guests. Serves 6-8.

1 pound ground beef
½ c chopped onion
1 large clove garlic, minced
2 6-oz cans tomato paste
2 c water
2 T chopped parsley
1 T dried basil, crushed
1 ½ t salt
Dash pepper
1 ½ pound fresh ricotta or cream-style cottage cheese, drained
2/3 c grated romano or parmesan cheese
2 slightly beaten eggs
¼ c snipped parsley
½ t salt
Dash pepper
8 manicotti shells
½ c grated romano or parmesan cheese

Brown meat lightly. Drain off fat. Add next 8 ingredients. Simmer, uncovered, for thirty minutes, stirring occasionally. Meanwhile, combine ricotta, parmesan, and next four ingredients. Cook manicotti shells in salted water until tender. Drain. Rinse in cold water. Stuff with cheese mixture. Use a small spoon or cut shells open to fill. Pour half of the tomat-meat sauce into a 12×7.5×2” baking dish. Arrange stuffed manicotti shells on top. Top with remaining sauce. Sprinkle with grated cheese. Bake at 350 for 30-35 minutes.

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Posted in Entrees, Kate and Jim's Recipes, Original Cookbook

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Chicken Divan 1974

Posted on October 8, 2013 by | Leave a comment

Kate, Jim, and Michele spent Christmas of 1974 with us in State College. The Kimmets gave our kids a big can of “Lincoln Logs” like Grandma Smith used to have. We had Chicken Divan for Christmas Eve dinner.

In bottom of casserole, place 2 10-oz packages of frozen broccoli, cooked. On top of this place 2 c chicken, sliced and cooked. Blend 6 T flour into 6 T melted butter. Add 3 c chicken stock, gradually stirring until thick. Add to sauce: ½ c heavy cream, ½ t Worcestershire sauce, 1 C shredded parmesan, 4 t prepared mustard, 2 T minced onion, 2 T dry sherry, and salt and pepper to taste. Stir over low heat until cheese is melted. Pour over meat and broccoli. Refrigerate or freeze. When ready to serve, bring to room temperature and bake at 400 for 25-30 minutes.

Kate, Jim, and Michelle spent Christmas of 1974 with us in State College. The Kimmets gave our kids a big can of “Lincoln Logs” like Grandma Smith used to have. We had Chicken Divan for Christmas Eve dinner.

In bottom of casserole, place 2 10-oz packages of frozen broccoli, cooked. On top of this place 2 c chicken, sliced and cooked. Blend 6 T flour into 6 T melted butter. Add 3 c chicken stock, gradually stirring until thick. Add to sauce: ½ c heavy cream, ½ t Worcestershire sauce, 1 C shredded parmesan, 4 t prepared mustard, 2 T minced onion, 2 T dry sherry, and salt and pepper to taste. Stir over low heat until cheese is melted. Pour over meat and broccoli. Refrigerate or freeze. When ready to serve, bring to room temperature and bake at 400 for 25-30 minutes.

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Posted in Entrees, Original Cookbook, Rita and Tom's Recipes

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Betty Harper’s Arroz con Pollo 1969

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Betty and George came to visit us right before Allan was born in 1969. She made this for us and gave me the recipe, which I’ve made often since.

12-14 pieces chicken
3 c raw rice
2 ½ c chicken broth
2 c beer, room temperature
1 stick margarine
2 T tomato paste
2 onions, chopped
1 green pepper, chopped
1 t garlic powder
1 ½ t Bijol
Salt and pepper to taste
1 can pimentos
1 can petite peas
1 can asparagus

Brown chicken in margarine. Add onion, green pepper, tomato paste, garlic powder, and cook until veggies are tender. Add broth, beer, and Bijol.Bring to boil, add rice, bring to boil again, then reduce fire to low and cook until rice is tender (cover pan). Garnish with pimentos, peas, and asparagus. Serves 10.

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Posted in Entrees, Original Cookbook, Rita and Tom's Recipes

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Quantico Teriyaki Steak 1968

Posted on October 8, 2013 by | Leave a comment

Tom and I had this as newlyweds in our first apartment in Quantico.

Marinate flank steak in following mixture for six hours:
½ c soy sauce
¼ c wine vinegar
1 minced garlic clove
2 t ginger
¼ c salad oil
¼ c honey
1 T onion flakes

Cook on grill. Slice on diagonal into thin strips.

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Posted in Entrees, Original Cookbook, Rita and Tom's Recipes

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Soyburgers

Posted on October 8, 2013 by | Leave a comment

Saute 2 T chopped green onion in 2 T oil.
Mix into: 1 c cooked soybeans, chopped in blender
1 c cooked brown rice
½ c grated cheese
1 c toasted sesame and/or sunflour seeds, ground in blender
1/3 c whole wheat flour
1 t salt
2 t soy sauce
½ t basil
Form into patties. Bake at 350 for 30 minutes. Top with cheese. Bake until melted. Serve on buns. Makes 8.

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Posted in Entrees, Maureen and Ron's Recipes, Original Cookbook, Vegetarian

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