| Basic American Food Using American Ingredients |
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Best Ever Winter Warm Up Chocolate Drink: 3 teaspoons of powdered cocoa, 2 teaspoons of sugar, one rounded teaspoon of decaffeinated instant coffee, 8 ounces of low fat milk. Mix dry ingredients thoroughly. Add two teaspoons of water to make a paste. Add milk, a little at a time, stirring thoroughly after each addition. Heat in microwave. Add a marshmallow if desired.
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Our recipe pages includes main courses, desserts, starters, dips, soups, easy casseroles (make ahead for easy entertaining, using leftovers, and casseroles for nutrition. check them all out, tried and affordable, especially sandwiches and wraps. After you try them you will see that they work, add your own variations and you won't look back. Then you can check out elegant lobster and crab, luscious mocha layer cake, meat loaf, stuffed zucchini, pea soup and barley soup with mushrooms, a special to us form Ireland, the Irish baker, dips and tips for entertaining, tips that work. And don't forget to serve our depression sandwich. See desserts for nice soft chewy sanilla cookie recipe.
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| Ginger Chicken Medallions |
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Ginger Chicken with Gold Barley
This has a wonderful taste, looks great, and is packed with vitamins and minerals. It will serve four to six people depending on the size of the appetites.
3/4 cup pearl barley, washed and drained
3 cups of water
1 teaspoon of salt
1/2 teaspoon turmeric
1 teaspoon of thyme
2 tablespoons of fresh ginger root, finely diced
1 stalk of celery diced
1/4 teaspoon red wine vinegar
2 carrots, diced
1 red pepper diced, optional
1 cup of diced onion
1/2 cup olive oil, divided
dash of nutmeg
4 chicken legs, with skin and bone in.
2 boneless chicken breasts about 1 1/2 pounds
spinach or collard greens
In a saucepan, heat the 1/4 cup oil gently. Add the onions and ginger and cook for ten minutes until tender. Add the chicken legs, the carrots, celery, spices and cook for five minutes.
Add the barley and the water and simmer covered for 40 minutes. At the end of the cooking time, check for dryness. Add water if necessary so that about 1/2 inch of water is visible at the bottom of the pan.
While the barley is cooking, cut across the chicken breasts in 1/2 inch slices. In a skillet, melt 1/4 cup of olive oil and cook the medallions quickly until just cooked through, not brown. Add salt and pepper. Cover and keep warm.
When the barley is tender and almost all the water is absorbed, turn the heat down very low to keep warm.
Remove the chicken legs. Debone, skin, cut the meat into thin strips and return to the barley mixture. Add salt and pepper to taste. Keep covered until ready to serve.
Serve the barley and arrange the medallions on cooked chopped greens, either drained spinach or collard greens with the sliced medallions on top. Garnish with a sprig of parsley.
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Depression Sandwich; Been there. Oh Yes and done that. And don't make this carelessly. It takes finesse to get it right.
And it's moved to its own page. Click here to go to sandwiches and wraps.
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| Use the Must Have Recipe below |
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Two Yogurt Dips with Turmeric- let rest covered in refrigerator for about two hours or more before using.
1/2 cup Greek yogurt or plain yogurt.
two tablespoons of mayonnaise
1 tablespoon of powdered onion
1/2 teaspoon of turmeric
1/2 teaspoon salt
1/2 cup of Greek yogurt or plain yogurt.
1/4 cup pureed chick peas
1/2 teaspoon garlic powder
1/2 teaspoon of turmeric
1 teaspoon of salt
1 teaspoon of dried basil
Freshly ground pepper to taste
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ENTERTAINING TIPS: When you are entertaining a group of 8 people or more it's nice to offer a dessert table with a few different kinds of desserts.
This is definitely a good choice if people are not sitting down at a table where they can use a knife.
An easy way to start is to bake two trays of vanilla and chocolate cakes. Remove from pan and set aside for one day. The following day, cut the cakes into small squares, about one and a half inches square. Make four or five different icings, mint flavor (with a drop of green coloring), vanilla, chocolate, coffee, cherry with a drop of red coloring. Make icings softer than usual so you can dip each square in and have it covered on all sides except the bottom
Trays or platters with different desserts have a lot of eye appeal.
If you have several desserts, it invites the guests to take a little of each one, so mini cupcakes are a good choice, especially if they are topped with icing in different flavors, vanilla, chocolate, rum.
You can make or buy little pie tarts and fill them with custard or vanilla pudding topped with a pecan, or a strawberry, or three or four blueberries. These would require refrigeration but a tray of them will look really nice along with the cupcakes.
A third tray can hold slices of mini loaves of date and nut bread or banana bread. This is a good one because you can bake in advance and freeze. Defrost on the day, slice and spread neatly with cream cheese. If you don't have mini loaf pans, use a regular size pan and cut each slice in half.
If it is a special occasion, like a birthday or anniversary, you can have one large square on a pretty platter. Put your candles in so yup can light them, sing, and blow the candles out.
One way to make it look really festive, is to use paper doilies, which you can find in supermarkets. Be sure to carefully separate them so you don't use five or six stuck together.
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We welcome your comments. Use our contact page.
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| Must Have bread Recipe |
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| Rolls from Basic Bread Recipe |
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| Chicken Cacciatore American Style |
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| Serve with crusty rolls, a salad and white wine |
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American Style Chicken
Cacciatore- Please make this dish
the day ahead and reheat it. (That is, if you can resist the temptation
to eat it when it finishes.} This recipe feeds six and can be doubled
or tripled if you have enough saucepans to accommodate. It looks
beautiful and tastes better. And you can alter the spices to suit
yourself. Make the pasta fresh.
Pasta
Six chicken quarters
1/2 cup flour
1/4 cup olive oil
1 onion, diced
1 pound of mushrooms, sliced
2 carrots, diced
3 stalks of celery, sliced in 1/2 inch pieces
3 cloves of garlic
2 teaspoon each oregano, thyme,
1 tablespoon basil
1/2 teaspoon sugar
1 35 oz can peeled Italian whole tomatoes (I like Cento)
2 6 oz cans of tomato paste
5-6 cups water
parmesan cheese (optional)
Remove
and discard any fat adhering to the chicken pieces. Wash the chicken
pieces. Pat dry. Dredge in flour. Heat oil and add the chicken pieces
briefly to brown. Remove.
Add onions and cook for about 5 minutes. Then add the other
ingredients, except for water and cheese, and continue cooking for 10
minutes, stirring occasionally. Add the water and bring to a boil.
Add
the chicken pieces and turn the heat down so that it simmers. Add
water as needed to keep the chicken covered with liquid. Cover and allow to cook for 45 minutes.
Now
you have options. 1) If you want to serve intact chicken pieces, remove
the chicken and continue cooking the liquid until it is reduced to
about 4 cups. Add salt and pepper to taste.
In the
meantime, boil the pasta or noodles as directed on the package. When
ready to serve, place a portion of the pasta on each plate, top with a
piece of chicken and 1/2 cup of sauce and serve.
2) If you prefer
to serve it with the meat falling off the bone, allow the chicken to
stay in the liquid and simmer uncovered for another 20-30 minutes.
Then remove chicken and reduce liquid until it is only 4 cups.
Serve in the same manner.
3) If you want to serve it the next
day, leave it all in the saucepan, refrigerate. The following day
remove the chicken as in option 2 or 3.
With this dish you can
drink a nice regional beer or a glass of white wine. Add a salad, a
crusty roll, and you have an affordable, nourishing dinner, better for
you than most prepared meals or take-away and better for your bank
account.
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Must Have Recipe: Easy bread-wonderful aroma- this makes two French style loaves or 12 rolls.
You need a large cookie sheet for baking and two bowls, one for mixing and one oiled bowl for the first rising.
Put a cornmeal dusting on the large cookie sheet. Oil a large bowl
5 and 1/2 cups bread flour
1 packet of active dried yeast
1 tablespoon of sugar
2 cups of warm water
2 teaspoons of salt
1 tablespoon of vegetable oil or melted butter
Dissolve the yeast in 1/4 cup warm water and the sugar. Water should feel pleasant to the touch, about 110'. Cover and set aside for ten minutes. It should become bubbly and frothy.
Empty it into your large warmed mixing bowl and stir in the rest of the water plus 3 cups of the flour. Mix with wooden spoon adding as much remaining flour as required until the dough in the bowl leaves the sides of the bowl. Remove the ball of dough onto a floured wooden board and knead for about ten minutes, adding flour to the wooden board so the dough does not stick. Knead until the dough is smooth and elastic.
Put the ball of dough into the oiled bowl and turn the dough round and then upside down so it picks up a light coating of the oil. Cover the bowl with an oiled piece of plastic wrap or a damp towel, and put in a warm place for 45 minutes or until doubled in bulk. Sometimes it can take more than a hour depending on the warmth of the room.
Remove the dough onto a floured board. Punch down and let it rest for ten minutes. Then shape into loaves. Place on cookie sheet. Make three or four diagonal slashed in the loaves. I use a scissor to do this.Cover with oiled plastic wrap or a damp towel. Place in a warm place. Heat the oven to 375'.
When the loaves have doubled in bulk, place in the preheated oven for 30 minutes.
For a crispy crust either spray several times with water or brush with beaten egg white mixed with teaspoon of water.
Here are my preferences;
For the crispy crust, I prefer the egg white wash. It's nice and shiny and a bit softer than the water spray. You can also use a whole egg, beaten with a reapoonful of water but it has a strong tate. I prefer using the white.
For flavor variations, you can try one of these: chopped rosemary leaves or caraway seeds or sunflower sprinkled into the first mixing of the dough.
For more intense aroma, when I have the time, I allow the dough to rise a second time. After the first rising, punch down, turn in the greased bowl, cover with a damp cloth, and let rise for another 30-45 minutes. Proceed with shaping the loaves.
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Cauliflower Gold for four people.
two cups of lightly cooked cauliflower
1 teaspoon of turmeric
1 medium onion diced
2 carrots, finely diced
1 teaspoon of coarse salt
1/4 cup olive oil or canola oil
Heat oil gently in the sauce pan. Add the onions and carrots, stirring for about three minutes. Add the turmeric and salt and continue cooking until the onion and carrot are tender. Add the cauliflower florets and cook gently for three or four minutes until heated through. Add salt and pepper to taste.
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American Style Tabouleh I like Bob's Red Mill Bulgar wheat but you can use any brand.
Take one cup of bulgar wheat and add one and one half to two cups boiling water. Simmer for about 20 minutes or until tender. Drain off excess water, if any. When bulgar wheat is still warm, add the following, chopped or minced:
1 tomato, two spring onions, one half of a cucumber, a cup and a half of fresh parsley, a few sprigs of fresh mint, a pinch of ground cumin, a half teaspoon of salt, 2 tablespoons of fresh lemon juice, two tablespoons of olive oil, and ground pepper. Serve.
It is a very satisfying side dish or a luncheon main course, garnishing the mound of tabouleh with thin slices of cumber and thin slices of black and stuffed green olives. Tabouleh, American style. Lovely name, isn't it.
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| STEAK LEFTOVERS Cooked left over steaks will taste good for about three days. You can slice them tissue paper thin and use them as sandwich filling or as a steak salad with your favorite dressing.
One well known restaurant in Boston offers steak salad with endive and tomato and blue cheese dressing.
You can also freeze the steak for future use if the steaks are only one day old, Freeze them in separate portions. Then defrost in fridge overnight and use them in the same way, as sandwich filling or a salad.
A third way is possible, that of a main course hot meal. Usually, it's best not to try to reheat unless you expect to make a hot gravy. Reheated steaks are usually too dry on their own. But reheated and served with a sauce will make an easy meal for you and your family or guests. Barbecue sauce would be fine. Then add baked potato or baked beans or serve over rice.
For the initial freezing, measure out small portions. Use the little sanwich bags for each 4 or 6 ounce portion. Put them all in a labeled freezer bag or container. Take out as needed.
It's like having the corner deli section in your own kitchen.
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| Holiday food, affordable, make ahead, and see below for the recipes. These are all mouth watering and delicious and easy because you make ahead, cover, refrigerate and reheat. I promise gasps of anticipation and words of appreiation from everyone at the table. Be sure to try the sausage and chicken arranged just so.
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COMMENTS? Listings? SUGGESTIONS? Contact us.
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| A back to school quickie: Here is an absolute winner unless the family hates broccoli. Preparation time is under 15 minutes. Baking time for the potatoes is about an hour at 400 degrees. Don't forget to pierce the potatoes lightly on one side with a fork before baking. For each person you need a 2 inch broccoli floret; 3 Jones all natural pork breakfast sausages; one baking potato. Bake the potato at 400 degrees or until tender. Make a crosswise cut, add one tablespoon of butter and fluff the potato with a fork. Keep warm in the oven. Cook sausage according to package directions and then cut into tiny pieces. Cook broccoli until tender and cut into small pieces. Mix broccoli and sausage and pile into the potato. Keep warm in oven for up to 30 minutes. If you need to keep it longer you must place the filled potatoes in a deep oven proof dish and cover with aluminum foil so that the food stays moist. One last comment, the Jones pork sausages are all natural and American made.
To serve, place the stuffed potato on a nice big plate. Add a green salad with your favorite dressing and serve.
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| Labor Day Party Casserole |
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| Ridge House Sausage with Asparagus and Zucchini |
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| Stuffed Zuchinni |
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| Special Meals for Cancer Patients |
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STUFFED Zucchini- Thank you to Holly Martin for this super summer recipe with all the fresh zucchini available. Let us know how it works for you.
1 BEATEN EGG
1/2 CUP MILK
1/4 CUP FINELY CHOPPED ONION
1 TEASPOON SALT
DASH PEPPER
1 LB. GROUND BEEF, CHICKEN, PORK OR ANY COMBINATION (cooked or not)
3/4 CUP COOKED RICE
8 ZUCCHINI HALVES WITH Seeds SCRAPED OUT OR 4 ZUCCHINI
1 CAN TOMATO SOUP
1 TABLESPOON BROWN SUGAR
1 TABLESPOON LEMON JUICE
In bowl mix egg, milk, onion, Worcestershire sauce, salt and pepper, mix well. Add meat and cooked rice and mix well.
Remove center seeds of zucchini and fill with mixed rice and meat. Place in baking dish. Mix together soup, brown sugar, and lemon juice and pour over stuffed zucchini. Bake uncovered at 350 degree over for 30 min. if meat is cooked ahead and 1 1/4 hours if not baste once or twice with sauce. Sprinkle with cheese and serve.
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BASIC AMERICAN FOOD-98% of the INGREDIENTS ARE FROM AMERICAN PRODUCERS
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Irresistible Pork with vegetable gravy, serves 6-8. An inexpensive main course. Make it in the morning or the day before.
For the pork you will need: 6-8 Bone in pork chops, thinly sliced; 10 ounces of mushrooms, sliced; one large tomato, skinned and diced; 4 cloves garlic, minced; two large onions, diced; 3 large potatoes, in medium chunks; 2 carrots, in one inch pieces, two cups of thinly sliced chopped cabbage; two cups of broccoli florets, 1/4 cup of light olive oil.
For the gravy: The pork bones; one small potato, sliced; 1/2 cup red wine; one onion, diced, two cloves of garlic, minced; two cups of water, 1 teaspoon celery seasoning; 1 teaspoon salt, 1/4 teaspoon pepper, and a few drops of Worcestershire sauce. (If you don't have leftover wine, try Sutter Home, 187 ml bottle)
In a large saucepan, over high heat, brown the pork chops in the olive oil, quickly, a few at a time and remove. When all the pork chops have been browned. Reserve the pork chops. Lower the heat then add the onions, garlic, and spices. Sauté the onions until soft; add the potato, carrot, cabbage, pork chops plus water to cover.
Cover the pan. Bring to a boil, then simmer for one hour or until the pork chops are fork tender. Remove the pork chops and with a slotted spoon, remove the vegetables. Set aside. With a sharp knife, remove the pork from the bones and set aside. Arrange vegetables and fillets on an oven proof serving platter or a casserole. Cover tightly with aluminum foil and refrigerate. (Continued: See just below the photographs for the gravy recipe}
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| Using the Bones for Mouth Watering Gravy |
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| Delicious and Healthful Pork with Vegetables |
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For the gravy: Sauté the onion and garlic in the same saucepan. remove and then over high heat, deglaze the saucepan with the wine, stirring and scraping constantly. return the pork bones, onion/garlic mixture, spices, Worcestershire sauce and 2 cups of water. Bring to a boil, add the potato. Simmer covered for one hour, stirring a few times. Remove the cover and simmer uncovered for another 15 or 20 minutes, stirring to crush the potato, until the sauce thickens slightly. Remove the bones. Gravy will be chunky. Add salt and pepper to taste. Put gravy in a microwavable gravy boat.
To serve: Reheat the pork and vegetables in a 325' oven for about 25 minutes. Reheat the gravy in a microwave on medium power until very hot.
Costs in Northeast, week ending May 6: 3 lbs. of end cut pork chops- $3.00; 2 lbs. broccoli - $3.40; 2 lbs potato- $1.60; wine- $1.50; 1 lb onions - $1.00; 2 cups cabbage- $1.00;2 carrots - $0.35; remaining ingredients $1.00 = $12.50 for 4-6 portions. At the regular price the meal for 4-6 would have cost $14.50.
This is a very healthful meal. And taking advantage of sale items such as pork chops, it is also a money saving meal.
(Pork chops were on sale this week saving about $1.00 per pound. You could buy double the amount at the lower cost and freeze the entire dish for the following week, undercooking the broccoli and carrots.
For the vitamin and mineral data please click on the Ezine link and look for "Healthful?Yes-Money saving?Yes- Delicious?Yes"
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| Succulent Roast Goose |
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| Fish Chowder |
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| Elegant French Mocha Layers |
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For trimming the food budget, there are a few guidelines that really work and we'll remind you of them. First, buy less expensive of meat and cook them with liquid until tender. Try shoulder pork chops, chicken leg quarters, bottom round roast, and check carefully for the weekly specials. Try not to buy fruit and veg out of season. And try to use ordinary objects in your cupboard for double duty. Dishes you use for eating can also be used for storage. A saucer on top of a soup bowl will keep store food for you in the fridge and then can used in the microwave. You've saved on not having to buy a special storage container or use a special wrap for covering. It works and saves the environment in many ways.
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WILD GAME RECIPES: Here is a fantastic collection of wild game recipes for you from Terry Townsend in his book "American Whitetail Deer Hunting Tips and Resources", 500 pages with photos and illustrations. Read Terry's biographical notes and you will find a man with a great love for the outdoors. If you've ever wondered what you can do with the game now appearing in supermarkets or that your hunting friends share with you, here is a book that will help, not only with Terry's tested recipes but also on how to become an expert hunting wild game. You can see detailed information on his website and also ordering forms for this 500 page book:
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Cake Recipes
Browse or search through this great recipe collecion.
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April 18. Vitamin Supplements-Are they good for you? A new study in Denmark tries to evaluate the benefits of supplemental vitamins. Well, all we can say is this: Fresh fruits and vegetables have vitamins as do dairy products, fish and meat. Balanced diets are recommended by nutritionists. We see that as compelling.
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Three ideas for Sunday lunches, not quick nor especially easy but choose one for each of three Sunday luches. A light lunch makes the chowder an outstanding choice with crusty bread and a glass of eine. The next Sunday, how about the roast goose, with vegetables and a light dessert of poached pears. And finally, a rich French mocha gateau that your sweet tooth guests will love. And for people like me, you can offer fresh fruit or cheese and crackers and I'll be content. But with all three dishes you've minimized the additives and preservatives with the accent on fresh and equally important, seasonal.
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| Country Spareribs (Ladies Home Journal, 1972). Ingredients:1/4 lb. bacon, 3lbs country style spareribs, about 1/2 cup flour, 2 cups boiling water, 2 cups sliced mushrooms, 1/2 cup sliced onion, 1 tsp salt, 1tsp grated orange rind, 1/4 tsp each coriander, pepper, and celery salt, 2 tblspns orange bitters or aromatic bitters, or red wine, which is less expenisve if you have leftover, or use 1 tablespoon of lemon juice or red eine vinegar. Decorate with strips of Julienne orange rind or red pepper.
Brown bacon in a large skillet until crisp. Remove to paper towels to drain. Dredge spareribs in flour and brown in the bacon drippings. Return bacon to skillet. Add water, mushrooms, onion, salt, orange rind and spices. Cover and simmer for one hour. Remove the ribs to a serving platter and keep warm in the oven at 200'. Add bitters to sauce and blend well. Pour over ribs and garnish with Julienne orange rind or slivers of red pepper. Serve over rice or noodles with red wine and a side salad.
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| This one ccmes from Maureen . |
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| World's Best Meatloaf via Sharon ( Courtesy of Maureen)
1 1/2 cups soft bread crumbs - (tear up soft sliced bread - don't use fine crumbs as for breading)
1 1/2 lb ground meat (beef or pork & beef) (about 700 grams)
1 beaten egg
1 onion chopped fine
1/4 teasp dry Colman's (or similar) mustard
1/8 teasp ground sage
1/2 teasp ground thyme
1 1/2 teasp salt
1/4 teasp pepper
1/8 teasp nutmeg
1 chopped green pepper
1 tin condensed tomato soup (eg Campbells's) Sharon suggests using Sofrito instead
3/4 cup grated celery
3/4 cup grated carrot
1) Mix meat with egg, add onion and seasonings and bread crumbs, greens and carrots
2) Add half the tin of soup and mix everything well. Turn into greased loaf pan or glass casserole dish 8.5 x 11 x 2.5 inches and pour remaining soup over the top, smoothing it evenly over all.
3) Bake 350 F (177 C) for 1 1/4 hours.
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| Meatloaf with Rice and Vegetables |
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| March - Two Sunday Lunch Recipes |
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| Salad-Use Fish, Chicken, or Beef |
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| And Thou |
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| A healthy main course salad with chicken |
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Four chicken breasts, or two pounds of haddock, or 2 pounds of top sirloin. This can be made the day ahead by precooking the fish, beef or chicken and refrigerate. Wash the salad greens, slice the peppers and refrigerate in covered containers or plastic bags. (We prefer pottery bowls or glass bowls for storage since it helps the environment by not using the petroleum based raw materials necessary for manufacturing plastic) You can reheat the chicken or fish for 2 minutes in the microwave. Beef is served cold and sliced or if you want it warm, cook the same day. just before serving. To serve, arrange the salad greens, the tomato, red pepper, and either the beef, fish or chicken. Spoon cucumber dressing over the top, and serve with crusty bread and white wine.
| recipe, continued For the make ahead cucumber dressing you need to peel 2 cucumbers, remover the seeds and discard. Cut the remaining cucumber into small pieces, salt and cover for about two hours, then drain. To 1 cup plain yogurt, add 1 finely cut spring onion, 1/2 tsp. each chopped parsley and cumin, a pinch of sugar, and mix thoroughly. Add salt and pepper to taste. cover and refrigerate. This serves four.
Half the fun is in arranging the food on the plates. Here we've used what we had in the fridge, the red peppers, celery strips, cheese, and of course the lettuce. You can add green or black olives for more color. The plate with the chicken has the cucumber dressing in the center.
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| For All Of You Who Work and Want to Entertain on Weekends. Make this dish the day before and refrigerate, covered with aluminum foil. Use one pound of fine egg noodles broken into small pieces. Boil 6-8 minutes, drain, toss lightly with 2 tblps of olive oil. Clean and stem 8 large mushrooms, dicing the stems. In a large skillet, saute the stems with 4 spring onions finely cut using 1/4 cup of your choice of vegetable oil and a half stick of butter. Stir gently for five minutes and then add the whole mushrooms turning after 3 or 4 minutes. |
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| While mushrooms are cooking, add 24 peeled pearl onions to boiling water. Simmer onions for ten minutes and remove with a slotted spoon. Add 2 cups of broccoli florets and 4 diced carrots. Simmer for 8 minutes. Drain, saving the broth.. Remove the mushrooms and spring onions from the skillet leaving the pan juices. Using high heat, add the vegetable broth plus l cup of white wine and water to make two cups. Simmer until it has reduced by half. Lower heat and stir in 1 tsp of honey, 1/2 tsp each of cumin and coriander plus salt and pepper to taste. Add 1/2 cup light cream and stir over medium heat for 3 or 4 minutes until blended. Taste and correct seasonings. Now you are ready to combine everything using four cooked chicken breast cut into pieces the size of a grape. You have bowls of ingredients. Season each with salt and pepper to taste before proceding further. Choose a pretty casserole dish 8 by 11 and swirls a tablespoon of olive oil or peanut oil on the bottom. Put in the seasoned noodles. Then the chicken evenly on top. Then add alternately the broccli florets, the mushrooms, and the lonions. Dot with carrot pices and pour the suce evenly over the top. Cover tightly with aluminium foil and refrigerate. The following day, heat the oven to 325'. Heat the casserole for half an hour, popping in the ciabatta rolls for the last ten minutes. Serve your guests nuts, olives, and a cheese dip with their drinks, and let that be your first course. Now pour your chilled white wine and call your guests for dinner.
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| Mushrooms with Chicken and Noodles |
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| Stuffed Mushrooms, Mango Chutney, and Ham. The mushrooms can be made the night before, covered and refrigerated. |
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| The recipe for stuffed mushrooms is below. Working with these ingredients for three or four meals, gives you a lot of confidence and expertise. Last week, it was an appetizer. This week it is as a main course lunch. Next week we'll use them for a dinner, you make the night before so if you are working, you can still entertain easily with careful planning and confidence in the menu. Start by clicking on the image at left to expand. There's room between the bottom right hand celery sticks for one third cup of potato salad. Before your guests arrive, make the mushrooms and keep warm. You can have four plates ready to receive the sauteed mushrooms. Enjoy your guests and when you are ready to eat, pour the wine, set out the crusty rolls and butter, seat the guests, add mushrooms to each plate and serve.
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Ridge House Mushrooms with Mango chutney and dijon Mustard: For each serving you will need three large mushrooms, 1/4 cup vegetable oil, 1/2 cup cooked broccoli florets
Stem and peel mushrooms. Dice stems, saute lightly in oil. Remove from pan. Saute broccoli lightly. Season with salt and pepper to taste. Pile 1 teaspoon of broccoli into each mushroom. Arrange on plate and add 1 tsp each of Dijon mustard and mango chutney and a segment of orange. If not serving immediately, put mushrooms in an oven proof dish and cover with aluminum foil for conventional or cling film for microwave. Reheat gently just before serving and then add the mustard, chutney and orange
This is a nice way w to start a meal or a dish that is expandable for an easy ladies lunch where each plate is ready and you need only five minutes in the kitchen to saute the mushrooms and stuff them.
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| Ridge House Mushrooms with Mango Chutney and Dijon Mustard. Serve with crusty French bread and your favorite white wine for a starter or for a main course add to each plate: two rolled slices of thinly sliced ham, two pitted black olives, and a few slivers of cheddar cheese. Send us your photograph for publication below. |
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