Oyster Stuffing

I am such a traditionalist when it comes to Thanksgiving that I never want to fool around with the menu. I like Sausage Cornbread Stuffing for the turkey, but if I ever chose to experiment I might try this recipe from Seasoned with Grace; My Generation of Shaker Cooking, by Eldress Bertha Lindsay. Making it would remind me of the lovely Canterbury Shaker Village in New Hampshire that we visited when the kids were little.

1/4 cup milk

1/2 cup butter, melted

3 cups bread crumbs, soft

1 pint oysters, chopped

2 - 1/2 tsp. salt

1/2 tsp. pepper

Pour milk and butter over crumbs. Add oysters and seasonings. Spoon the stuffing into the turkey and roast.

Shaker Village, Canterbury, NH

Marie's Chicken Spaghetti

The ladies at in my knitting group are the best cooks, and our potluck luncheons are delicious. We usually send leftovers home to the husbands but the day we had Marie's Chicken Spaghetti, there was nothing left to send.

4 to 6 chicken breasts, cooked, reserve broth

1 bell pepper. green or combination of colors

1 onion

1 can cream of chicken soup

1 can cream of mushroom soup

1 can Ro-Tel tomatoes, (with green chiles)

1 can stewed tomatoes

1 package spaghetti (16 ounces), cooked

1 package shredded cheddar cheese, (16 ounces)

Cook spaghetti in broth. Chop chicken and saute with pepper and onion in a large skillet until vegetables are softened. Add soups, Ro-Tel, and stewed tomatoes. Cook on low until bubbling, then stir in chicken and spaghetti. If skillet is not oven safe, transfer to a lightly greased baking dish. Top with cheddar cheese and bake at 350 degrees for 20 to 30 minutes.

Serves 4 to 6. 

Parmesan Crusted Chicken Breasts with Tomato and Basil

I've been having trouble with this recipe lately. The cheese on my chicken keeps sticking to the frying pan instead of the food. I have really terrible cookware right now. Perhaps today is the day to get a nice pan. And a salad spinner...and a set of bamboo steamers...and...

--4 boneless, skinless Chicken Breasts (6 to 8-ounce each)
--2 cups shredded Parmesan Cheese (not grated!)
--4 Roma Tomatoes, chopped
--15 to 20 leaves Fresh Basil, chiffonaded (Piled, rolled, then thinly sliced)
--Olive Oil
--Fresh-ground Black Pepper
--Kosher Salt

Heat a large nonstick skillet over medium high heat. Your pan must be very hot when the chicken is added. Pile the shredded cheese on a sheet of wax paper. Season the chicken breasts with black pepper, then firmly press them into the cheese. Coat both sides of breasts with as much cheese as possible. Coat the pan with about 1 tablespoon of olive oil. Set the chicken into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts. While the chicken cooks, mix the tomato and basil in a small bowl seasoning the mixture with salt and pepper to taste. Remove the chicken from the skillet to a plate, draining off the extra oil, then top with the tomato and basil mixture.

This is another recipe courtesy of Rachael Ray, from the Food Network website.

Meatloaf Muffins with BBQ Sauce

Dang you, Rachael Ray, appearing on every box in the supermarket! How can I stay mad at you when you invented this recipe? Individual meatloaf servings ARE brilliant, after all. This was a favorite dinner of mine and Marsha's.

--1 2/3 to 1 3/4 pounds ground sirloin
--1 medium yellow onion, chopped fine
--2 ribs of celery, chopped fine
--1 green bell pepper, chopped fine
--1 large egg plus a splash of milk, beaten
--1 cup plain bread crumbs
--2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
--1 cup BBQ sauce
--1/2 cup mild tomato salsa
--1 tablespoon Worcestershire sauce
--Non-Stick Spray or Olive Oil to grease 12-muffin tin

Preheat oven to 450 degrees F.

Put beef, onion, celery, green pepper, beaten egg with milk, and bread crumbs in a bowl. In a smaller bowl, mix together the BBQ sauce, salsa and the Worcestershire sauce. Pour half the sauce mixture into the meat mixture. Mix together with your hands. Fill greased muffin tin with the meatloaf mixture. Spoon the remaining sauce over each of the individual meatloafs. Bake about 20 minutes, until the meat is cooked through.

Oven-Fried Chicken II

Rinse and pat dry one frying chicken, cut up.

Dip chicken pieces into plain yogurt, then roll in crushed corn flakes. 

Spray a roasting pan with non-stick cooking spray, add chicken pieces and bake at 375 for an hour, turning pieces over after 30 minutes. Be sure that juices run clear when chicken is poked with a fork. 

Note: This recipe can be made with boneless, skinless breast of chicken. Total baking time will be around 45-50 minutes. 

Oven-Fried Chicken, I

Rinse and pat dry one frying chicken, cut up

Dip into a beaten egg with a bit of milk added. 

Toss chicken pieces in a mixture of flour, salt, pepper, garlic powder, and paprika that you have placed in a plastic bag. 

Remove chicken pieces and let them dry for a few minutes. 

Melt 1/4 cup of butter in a roasting pan. Add chicken pieces and bake at 375 for an hour, turning pieces over after 30 minutes. Be sure that the juices run clear when the chicken is poked with a fork. 

Note: This recipe can be made with boneless, skinless breast of chicken. Total baking time will be around 45-50 minutes.

Mom's Meatloaf

This is the homeliest of home cooking, but Ben wanted the recipe...

1 lb. ground beef

2 eggs

1 or 2 garlic cloves, peeled and put through a garlic press

A shot or two of catsup

A pinch of oregano

A lot of fresh ground pepper (no need to add any salt)

Enough Italian bread crumbs to make a firm mixture

When everything is well blended, put the meat mixture into a greased loaf pan or casserole dish. Bake at 350 for 45 minutes; spread more catsup* on the top and bake for 15 minutes more. 

Note to Ben: Baked potatoes are a good accompaniment, and just happen to bake for 1 hour at 350.

*New discovery: Top with some Spicy Indian Ketchup instead of regular American ketchup/catsup

Tacos

Corn tortillas, heated on a dry grill 

Ground beef, cooked and seasoned with chile powder, cumin, salt, pepper, and garlic powder

Chopped up tomatoes

Assorted greens 

Cream cheese

Chopped onions, white or green, raw or sautéed, optional

Chopped avocado, optional

Salsa

After warming the tortillas, place a tablespoon or so of cream cheese on each, fold, and keep warm in the oven while preparing the other ingredients. Let everyone assemble their own tacos. 

You can use grated monterey jack cheese instead, but the cream cheese is a recent discovery and is delicious.

Hawaiian Pork Chops

1 cup soy sauce

1 1/2 cups unsweetened pineapple juice

1/4 cup sugar

1 clove garlic, chopped

1/4 tsp. ginger

Mix all together and use as a marinade for pork chops. Refrigerate chops and marinate for 4 to 24 hours. Grill meat until well done. Discard marinade. 

Pork on a Skewer

On a recent visit to my favorite local Oriental grocery store, I was chatting with the owner as she threaded marinated pork onto sharp wooden skewers. The marinade smelled wonderful, and she was kind enough to share her recipe with me.  

Cut boneless pork into thin strips, about one inch wide and 1/4 inch thick. Make them as long as you want. Marinate several hours or overnight in a mixture of:

7-Up

Soy sauce

Finely chopped garlic

Freshly ground black pepper

Thread the pork strips onto wooden skewers and grill or broil until well done. 

Pork Satay

3/4 lb. pork tenderloin, cut into 3/4" pieces

Ketjap manis

Marinate the pork in the ketjap for several hours or overnight. Drain. Thread the pork pieces onto skewers and broil or grill until well done. Serve with steamed rice and peanut sauce for dipping.

Chicken Marsala

8 chicken breasts
Flour for dredging
Salt and pepper to taste
Olive oil for frying
1 yellow onion, peeled and sliced
2 garlic cloves, crushed
¼ cup dry white wine, Chablis type
½ cup sweet Marsala
Dredge the chicken with flour seasoned with salt and pepper.
Sauté onions, garlic in oil until clear. Remove the onions and garlic from the pan and deglaze the pan with Chablis. Pour over the onions and garlic.
Brown the chicken until it is cooked through, then remove it to a warm plate. Add onions and garlic and deglaze with Marsala and reduce it a bit.
Pour sauce over the chicken.
Serves 6 - 8
From The Frugal Gourmet Cooks with Wine

Eggplant Parmigiana

Most recipes for eggplant parmigiana will have you salt the eggplant slices, then drain and fry them before baking. The salting is to remove excess moisture from the eggplant so that it doesn't absorb so much oil in the frying. I've simplified the recipe and find that the results are perfectly good and far healthier.

1 medium eggplant, sliced 1/2 inch thick

1 can tomato sauce with the following added: Oregano, marjoram, red wine, ground pepper

Italian bread crumbs 

Parmesan cheese

Place the slices in a buttered casserole, top with the sauce, sprinkle with the crumbs and then the Parmesan. Bake covered for 45 minutes at 350, remove the cover and continue baking a few more minutes until the top crisps up. 

Chicken Tikka Kebabs

2 pounds skinless boneless chicken breast halves, cut into 1-inch pieces

2 tbl fresh lemon juice
1/2 teaspoon salt
1 cup plain yogurt
4 garlic cloves, minced
1 1/2 teaspoons coriander seeds, toasted
2 teaspoons cumin seeds, toasted
1 teaspoon ground turmeric
1/4 teaspoon grated ginger
Pinch of dried crushed red pepper
pinch of garam masala, if you have it
2 tablespoons vegetable oil.

- Combine all ingredients except chicken in the blender and puree until the spices are well ground. Combine yogurt mixture with chicken and stir until chicken is well coated. Refrigerate chicken (covered or in ziplock bags) at least 3 hours or overnight.
- Preheat broiler (or barbeque on medium-high heat). Discard excess marinade and thread chicken on skewers, dividing equally, and place on a greased baking sheet. Broil the kebabs, about 4 inches from heat, for about 9-12 minutes, turning occasionally, until lightly browned in spots and just cooked through.

From Desert Candy

Quiche Lorraine

1 9-inch unbaked pie shell, chilled

2 tbl. butter

1 large onion, sliced

12 slices of bacon

4 eggs

2 cups of light cream

Salt to taste

Pinch of nutmeg

Pinch of cayenne

1/8 tsp. pepper

1 cup grated natural Swiss cheese (1/4 lb.)

Saute the onions in the butter until soft, but not brown. Fry bacon until crisp, drain and crumble. Combine eggs, cream, salt, nutmeg, cayenne, and pepper, beat until well mixed. 

Sprinkle the pie shell with the bacon, and spread onions over the bacon. Cover this mixture with grated Swiss cheese. Pour the egg mixture over all. 

Bake at 425 for 15 minutes, reduce heat to 300 and bake an additional 40 minutes or until a knife inserted in the center comes out clean. Serve at once, cut into wedges. Makes 6 servings. 

Cheddar Cheese Pie

3/4 lb. natural sharp cheddar cheese, grated

1 tsp. minced dried onion

1/2 tsp. each dry mustard and Worcestershire sauce

3 eggs

9-inch pie shell, baked

3 medium sliced tomatoes

Salt and pepper, to taste

1 - 2 tsp. finely chopped bell pepper

Put first 4 ingredients into a double boiler, heat and stir until the cheese melts. (Note: This is an old recipe--I'm sure you could do this step using your microwave). Beat eggs until frothy, gradually add cheese mixture, beat just until smooth. 

Pour into pie shell, bake 25 minutes at 325 F. Top with a wreath of tomato slices and garnish with green pepper. Return to the oven for an additional 15 minutes. 

Scrambled Eggs Coronado

9 eggs

1/2 cup light cream

1/4 tsp. salt (or to taste)

Ground pepper

1 avocado, peeled and cubed

1/4 lb. sliced bacon

Sliced tomatoes or cherry tomatoes

Cook beaten eggs mixed with salt, pepper, and cream. Crumble cooked bacon over the top and garnish with avocado and tomatoes. 

Seafood Cheese Fondue

1 clove of garlic, split in half

2 cans cream of shrimp soup

1 cup whole milk

1 lb. Swiss cheese, grated

Paprika

Steamed shrimp, scallops, crab, or lobster

French bread, cut into 1" cubes

Rub the fondue pot with the garlic. Heat soup on stove, stirring until smooth. Slowly add the milk and heat again. Add the grated cheese slowly, stirring as it melts. Sprinkle with pepper and paprika, and place in the fondue pot over a flame. Dunk the seafood chunks and the bread, using fondue forks. 

Grandma Elva says: "We used fresh prawns boiled, and broiled scallops and filet of sole [and] oysters cooked for 5 minutes."

Oma's Persian Meatloaf

1 1/2 lbs. ground lamb

1 slice stale bread

1 large onion, chopped

1/4 cup green onions, chopped

1/4 cup parsley, chopped 

1/4 cup celery, chopped

1 tsp. salt

1/4 tsp. pepper

1/4 tsp. cinnamon

2 eggs

1/4 cup tomato paste

1 tbl. lemon juice

Soak bread in some warm water for two minutes, squeeze out moisture. Break bread into small pieces, add to meat. Add remaining ingredients and mix well. Form into a loaf and place in a greased 9" x 5" x 3" loaf pan. 

Bake for 70 minutes at 350. Drain loaf, cool, cover, and chill. Slice thin. Serves 6. 

Oma says: "Is nice warm too!"

Oma's Jachtschotel

Onions, chopped

Butter

Leftover cooked beef, chopped

Bay leaf

Pinch of ground cloves

Salt and pepper to taste

Cooked, diced potatoes

Milk

Bread crumbs

Chopped red cabbage (cooked with bay leaf, salt, cloves, and chopped apples)

Brown onions, add meat, salt, pepper, and herbs. Simmer for 15 minutes. Add the cabbage.

Mash the potatoes with some milk. 

Place half of the potatoes in a greased casserole. Add all of the onion and meat mixture, and cover with remaining potatoes. Garnish with bread crumbs and butter. 

Bake at 350 for 30 minutes or until brown on top.