Peanut Butter Brownies

These brownies bring back such good memories of tailgating with the Yonge's and fall SEC football! The recipe comes from the Pensacola Junior League cookbook "Some Like It South!".

1 cup butter

1/3 cup cocoa

2 cups sugar

4 eggs

1 ½ cups flour

½ teaspoon salt

1 teaspoon vanilla

 1 cup crunchy peanut butter

Preheat oven to 350°. Melt 1 cup butter and cocoa in double boiler. Cool. Blend in sugar and eggs. Combine flour, salt and vanilla; to this add first mixture. Bake in greased 13x9x2- inch pan for 20-30 minutes.

Spoon peanut butter over hot cake and spread while melting.

Frosting:
1/2 cup butter
1/4 cup cocoa
1/3 cup milk
8 large marshmallows
1/4 teaspoon salt
1 teaspoon vanilla
1 box confectioners' sugar, sifted

Melt together butter, cocoa, milk, marshmallows, salt and vanilla. Bear in confectioners' sugar. Spread over cooled peanut butter.

Yield: 4 dozen 1 1/2 inch squares

Lemon Ribbon Layered Meringue Pie

Ingredients for crust:

½ cup pecans, chopped

2 tb. Sugar

2 tb butter, soft

Ingredients for lemon curd:

6 tb. Butter

1 t lemon zest

1/3 cup lemon juice

1/8 t salt

1 cup sugar

2 eggs

2 egg yolks

1 qt vanilla ice cream

Meringue

3 egg whites

1/3 cup sugar

Nut Crust: Mix ingredients together and press firmly into 9-inch pie pan. Bake in a 400° oven for 10 minutes or until crust is browned.

Lemon Curd: Melt butter in a double boiler. Add Lemon zest, lemon juice, salt and sugar. Slightly beat eggs and yolks. Combine with lemon zest mixture. Cook over boiling water, beating constantly with a whisk until thick and smooth. Cook Meringue. Whip egg whites and sugar until peaks form.

Assembly. Layer two cups of vanilla ice cream in the crust, then add ½ of the curd and repeat. Top with meringue and brown.

Cookie Crust Lemon Pie

1 c vanilla wafer crumbs

2-3 T butter, softened

16, or so, whole vanilla wafers

1 can condensed milk

3 egg yolks

½ c fresh lemon juices

1 T grated lemon juice

½ t lemon extract

3 egg whites

5-6  T sugar

¼ t cream of tartar

Few drops of lemon juice (optional- this is to stiffen meringue)

Preheat oven to 325 degrees. Mix vanilla wafer crumbs with the butter in bowl. Press over the bottom of a pie plate, which has been lightly buttered. Arrange whole wagers around sides. (To make mini pies, do this in a jumbo muffin pan)

Combine condensed milk, egg yolks, lemon juice and grated rind, and lemon extract in a bowl.  Mix well. Spoon into prepared pie pan.

Beat egg whites in mixer bowl until soft peaks form . Add sugar and cream of tartar gradually, beating constantly until stiff peaks form. Add a few drops of lemon juice if you prefer, at this point.

Spread over pie, sealing to edge. Bake about 15minutes or until golden brown. (Watch Carefully)

            -Anne Phelps

                        Excellent!!

Ezrene’s Chocolate Sauce

If you are an ice cream lover, cake hoarder, or brownie topper then you will LOVE this chocolate sauce.  Well, even if you are the occasional dessert consumer this sauce will stand to impress. It is a household favorite especially around holiday times.  Family members have been known to receive tubs of chocolate sauce as Christmas presents (no lie).  This sauce makes a lot so it is great as gifts and its keeps for a long time in the refrigerator. Enjoy!!

1 egg beaten until light

2 c sugar

2 squares unsweetened chocolate

1 stick butter

2/3 c boiling water

Beat egg. Add sugar, then boiling water, slowly to keep form curdling. Add butter. Cook over low heat, stirring all the time until it comes to a good boil. Remove and add chocolate that has been melted over hot water (double boiler).  Bring to boil again. Instead of chocolate you can flavor with lemon, sherry wine or whisky.  You can double also.

Key Lime Cheesecake

1 1/2 cups graham cracker crumbs

6 tablespoons butter, melted

24 ounces cream cheese, softened

1 cup white sugar

1 tablespoon cornstarch

3 eggs

1 tablespoon grated lime zest

2/3 cup key lime juice

Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch spring form pan. Refrigerate.

In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not overheat, or cake will crack during baking. Pour batter into prepared crust.

Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.

Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.

Ethlyn’s Old Fashioned Chocolate Cream Pie

1 ¼ c sugar

½ c all-purpose flour

¼ cup cocoa

dash of salt

4 egg yolks

2 cups milk

¼ c butter

1 tsp. vanilla extract

1 baked 9 inch pastry shell

Meringue

Combine first 4 ingredients-set aside. Combine egg yolks and milk and mix well. Add to sugar mixture then add butter. Cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat, stir in vanilla, and pour into pastry shell. Spread meringue over hot filling, sealing to the edge of the pastry. Bake at 350 degrees for 25-28 minutes, or until brown.

Meringue

4-6 egg whites

½ to ¾ tsp. cream of tartar

½ c sugar

½ tsp vanilla extract

Beat egg whites and cream of tartar at high speed with an electric mixture until foamy. Gradually add sugar until stiff peeks form. Add vanilla, beating well.

Cover’s Chocolate Fondant

Coca powder for dusting

2 oz bittersweet (semi-sweet) chocolate, chopped into small pieces

4 ½ T unsalted butter, cut into small pieces

2 eggs

1/3 c sugar

¼ c sifted all-purpose flour

vanilla ice cream and fresh raspberries for serving.

Position a rack in the lower third level of the oven and preheat to 450.  Grease two 6-oz ramekins and dust lightly with cocoa powder.  In a medium heatproof bowl, combine the chocolate and butter. Set the bowl over but not touching simmering water in a saucepan and melt the chocolate and butter, stirring often, until smooth and blended. (Do not over cook) Let cool to room temperature. In a mixing bowl, whisk together the eggs and sugar until completely blended and frothy. Using a large spatula, gently fold in the chocolate mixture until smooth and blended. Sift half of the four over the batter and gently fold together until just blended, then repeat with the remaining flour. Divide the batter among the prepared ramekins and bake until the tops are just firm when lightly touched, 10 to 12 minutes.  Serve warm with the vanilla ice cream and raspberries. Serves 2.

Kee’s Mud Pie

1 package Oreo Cookies, use all but 10

½ c (1 stick) butter, melted

½ gallon coffee ice cream (or Jamoca Almond Fudge)

¾ c chopped pecans (optional)

½ c chocolate chips (optional)

Mix first two ingredients and mash into a pie pan for crust. Mix remaining ingredients (after ice cream has softened) and layer on top of Oreo crust. Freeze.

Add 1 jar of Hershey’s Hot Fudge. Melt and spread on top. Sprinkle pecans on top. Put back in freezer. Serve with whip cream on top.

Peach Cobbler

What is better than summer, sand, sun and peaches.  Growing up we would spend a week in Orange Beach (even though we lived not far away in Pensacola) with my Aunt, Uncle, and Cousin.  We loved spending the days outside splashing in the Gulf, building sand sculptures, and playing hide and go seek in the resort. After the sun was down we would all go in to clean up and eat dinner.  It was a ritual for my Mom and Aunt to put together this peach cobbler early in the week so we could eat on it all week long.

4 cups sliced, fresh peaches

2 ½ -2 cups sugar

1 cup butter

1 ½ c flour

4 teas baking powder

½ teas salt

1 ½ c milk

Mix peaches with 1 ½ c sugar; let stand. Put butter in a 2 quart casserole; place in a 325 oven to melt.  Combine remaining sugar, flour, baking powder, salt and milk. Pour over melted butter. Do not stir Spoon peaches on top of batter. Do not stir. Bake at 325 for 1 hour. Yield 6-8 servings.

Snickerdoodle Cheesecake

Crust:

1 ½ cup crushed cinnamon graham crackers

2 cup crushed snicker doodle cookies

(sugar cookies slice and bake with cinnamon sugar on top)

5 Tablespoons (roughly) butter, melted

2 cups sugar

Stir, make sure it’s moist, add cinnamon and sugar put in bottom of cheesecake pan.

Mix 24 oz cream cheese, 2 cups of sugar and 3 eggs (one at a time). Add 1 pint whipping cream.  Add cinnamon extract to taste and cinnamon powder. 

Sour Cream Pound Cake

3 c. sugar

2 sticks real butter

6 eggs- yolk and whites separated

3 c. flour

¼ teaspoon soda

¼ teaspoon salt

1/8 teaspoon baking powder

1 cup sour cream

Cream together sugar and butter. Add six well beaten egg yolks. Shift together flour, soda, salt, and baking powder.  Add to other ingredients.

Add sour cream. Fold in beaten egg whites with other ingredients.

Bake at 325 for an 1 hour and 25minutes.

Anna’s Banana Bread

3 ripe bananas

¾ c sugar

2 eggs

2 c flour

1 tsp salt

1 tsp soda

1 c nuts (chopped)

Crush bananas with fork. Add eggs - beaten lightly, sugar, flour sifted with salt and soda and nuts. Bake 1 hour in 325 degrees. Yield 1 loaf.

Cheese Bread

1 loaf Italian or French bread

1 ½ sticks margarine

2 t mustard

1 medium onion finely chopped

1 ½ T poppy seeds

 2 T lemon juice

8 oz Monterey Jack cheese

Cut top thinly off bread. Make several criss-cross slashes over the bread, cutting deeply into the bread but not right through to the bottom to enable the bread to remain in one piece.  Wrap the bread in foil but DO NOT cover the top of the bread. Melt margarine and mustard in a pan, add onion, poppy seeds, and lemon juice and cook gently for a minute. Spoon this mixture over the bread making sure you fill all the crevices you have cut. But the cheese into this chunks approximately one inch long. Stuff the cheese into all the criss-cross cuts, and then put the bread in a 350 degree oven for approximately 20 minutes until the cheese has melted and the top of the bread has turned slightly crisp.

Autumn Pumpkin Tureen

1 pumpkin (4 lb) washed and dried

2 Tablespoon vegetable oil

2 cloves garlic, minced

6 oz baby Swiss cheese, shredded

4 slices white bread, toasted, crumbled

2 oz mozzarella cheese, shredded

1pt Half and half

1 tsp salt

½ tsp pepper

½ tsp freshly grated nutmeg

-French bread fingers, buttered, toasted, for dipping

Preheat oven to 350. With serrated knife, cut 2 inch slice from top of pumpkin and reserve. Remove seeds and fibers. Blend oil and garlic and rub into interior of pumpkin, then place in a large roasting pan. Alternate layers of taste crumbs and cheeses inside pumpkins.  Combine half and half, salt, pepper, and nutmeg and pour over layers. Replace top and bake pumpkin 2 hours, gently stirring contents after 1 ½ hours. Four a fondue, accompany with French bread fingers for dipping. By using a larger pumpkin, the recipe may be doubled.

Kee’s Cheese Straws

½ lb very sharp cheese

1 stick butter or oleo

1 ½ c sifted flour

salt, pepper, and cayenne pepper to taste.

Grate cheese; melt butter and mix thoroughly with cheese.  Add flour gradually and mix well.  (Best way to mix is by hand) Put in cookie press and cook about 8-10 minutes at 375 degrees. Watch carefully not to burn.  I use a 10 oz block of sharp cheese and add 2 T more of butter than for ½ pound of cheese. I do not use more flour.

Kee’s Cheese Firecrackers

2 sticks margarine

2 c sharp cheddar cheese, shredded

2 c flour

2 c Rice Krispies

1 t cayenne pepper

Blend margarine and cheese; mix in flour, cereal, and pepper. Roll in balls and flatten with a wet fork on lightly greased cookie sheet. Bake at 375 degrees for 10 minutes. Store in a covered container.

Tomato-Cheddar Spread

1 (10-oz) can ROTEL Original Diced

   Tomatoes &Green Chilies, drained

1 c mayonnaise

1 tsp Worcestershire sauce

½ tsp salt

2 (8 oz) block spark Cheddar cheese,

   Shredded

1 (4-oz) jar chopped pimiento, drained

Stir together first 4 ingredients in a large bowl.  Stir in cheese and pimiento.  Serve with crackers or on a sandwich.

Yield: 2 ½ cups.

Prep: 25 min.

Note: Pre-shredded cheese is not recommended for this recipe.

Baked Brie

This is such a simple yet elegant appetizer.  A good go to for those Friday night get-together's after you have been working all day.

2 pound whole, firm Brie cheese wheel

1 jar apricot preserves

1 Pillsbury seamless piecrust

Coat Brie with a thick layer of apricot preserves on all sides. Lay in the center of the opened piecrust, inside a 10-11 inch casserole dish. Cook in oven until top is golden brown and cheese is melted. Serve with crackers.

Charleston Cheese

1 c sharp cheddar cheese-grated

1 8 oz cream cheese-soften

½ c mayonnaise

¼ c chopped green onion (chilies)

Mix together all ingredients and put in a pie plate.  Bake for 30 minutes at 350 degrees. Last five minutes top with crumbled slices of bacon or bacon bits or crumbled Ritz on top and place back in the oven.

Hot Shrimp Dip

2 8 oz cream cheese

3 T milk

3 T onions chopped

Dash of Worcestershire

Dash of Lemon Juice

3 Dozen Shrimp boiled (1 ½ lb)

Mix all ingredient together and bake 350 degrees for 20 minutes.

            -Amelie Young

Lemon-Tarragon Chicken

Lemon-Tarragon Chicken

2 T margarine or butter

8 medium skinless, boneless chicken breast halves (1 ½ lb)

2 c fresh mushrooms, halved

2 cloves garlic, minced

3 T dry sherry

½ t dried tarragon, crushed

½ t lemon pepper seasoning

1 (14 ½ oz) can chicken broth

1/3 c all-purpose flour

¼ c dairy sour cream

Hot cooked spinach noodles or egg noodles

Quartered fresh lemon slices (optional)

In a 12-ince skillet melt margarine or butter over medium-high heat. Add chicken, mushrooms, garlic, sherry, tarragon, and lemon pepper seasoning. Cook uncovered, for 10-12 minutes or until chicken is no longer pink. Remove chicken and mushrooms with a slotted spoon. In a screw-top jar combine chicken broth and flour; shake until blended. Add mixture to the skillet. Cook and stir over medium-high heat until thickened and bubbly. Remove about ½ cup mixture from skillet and stir into sour cream. Return to skillet along with chicken and mushrooms. Heat through (do not boil).  Serve over hot cooked noodles. Garnished with lemon slices, if desired. Makes 8 main dish servings.

Lamb Chops with Red Wine Herb Butter

Lamb Chops with Red Wine Herb Butter

8 (6 oz) lamb chops

2 tbsp. olive oil

1 cup dry red wine

1 large shallot, finely minced

1 clove garlic, finely minced.

½ lb unsalted butter, at room temperature

1 ½ tbsp. finely chopped mixed fresh herbs:

            chives, parsley, tarragon, and thyme

Salt and pepper

½ tsp. lemon juice

Bring red wine, minced shallots and garlic to a boil in a small saucepan. Turn heat down; simmer until there is about 1 tablespoon of liquid left in the pan. Remove from heat and cool completely.

Beat butter in a food processor until creamy. Add the red wine mixture and combine thoroughly. Mix in the herbs and lemon juice. Add salt and pepper to taste. Refrigerate butter in container until ready to use (butter can be frozen up to one month).

Salt and pepper the lamb chops on both sides. Heat olive oil in a large sauté pan over medium heat. Cook chops on one side until golden brown. Turn chops and finish cooking, about 8-10 minutes, depending on thickness. While chops are still in pan, spoon a dollop of butter onto the warm chops. Cover with a lid for a few minutes to melt the butter slightly.  Remove lid and serve. Serves 8.

Aunt Cindy’s Sinful Lemon Chicken

Aunt Cindy’s Sinful Lemon Chicken

1 fryer chicken, cut in half

½ c mayo

¼ c lemon juice

½  T Salt

½ t paprika

1 t onion powder

1 t dried sweet basil, crushed

¼ t thyme, crushed

¼ t garlic powder.

Combine mayo, lemon juice, salt, paprika, onion powder, basil, thyme, and garlic powder. Mix well. Pour over chicken. Cover and refrigerate overnight, turning chicken occasionally. Cook 30 minutes skin side up on grill, brushing frequently with marinade. Turn and cook, continuing to baste with marinade until chicken is golden brown, usually 20 minutes.

FLOURLESS CHOCOLATE CAKES

Flourless Chocolate Cakes

This wonderful desser comes directly from “a thought for food.net”  (from Lora Brody’s Growing Up on the Chocolate Diet  and from A Thought for Food)

Preparation: 15 minutes

Baking time: 30 minutes (approx.

20 min for the smaller cakes)

Serves: 12 (or 16 heart-shaped cakes. You can purchase the molds here)

Ingredients

8 ounces unsweetened chocolate, broken in small pieces

4 ounces bittersweet chocolate, broken in small pieces

1 1/3 cups superfine sugar

1/2 cup water

2 sticks (8 ounces) sweet (unsalte

d) butter, at room temperature, cut into 10 chunks

5 extra large eggs, at room temperature

Directions

Pre-heat the oven to 350 degrees with the rack in the center position.  Lightly grease a 9″ layer cake pan and then line the bottom with a 9″ circle of parchment.  Lightly grease the parchment.  Set the cake pan in a jelly roll pan or roasting pan.

By hand:

Combine one cup of the sugar and the water in a medium sized saucepan and, stirring occasionally, cook over moderate heat until the sugar dissolves and the mixture comes to a vigorous boil.  Turn off the heat and immediately add the chocolate to  the boiling syrup and stir until it is completely dissolved.

Stir in the butter, one chunk at a time, stirring until each chunk is incorporated before adding the next.

Beat the eggs together with the remaining 1/3 cup of sugar until they are foamy and slightly thickened and then whisk them into the chocolate beating well to incorporate all the ingredients.

Pour and scrape the mixture into the prepared pan and level the batter with a rubber scraper.

Place the chocolate in the work bowl of a food processor.  Crack the eggs into a spouted cup.  Combine the 1 1/3 cups sugar and the water in a saucepan and stirring occasionally, cook over moderate heat until the sugar dissolves and the mixtu

re comes to a vigorous boil.  Pour the boiling syrup over the chocolate, cover the processor with the feed tube in place and process for about 12 seconds or until the chocolate is completely melted and the mixture smooth.  With the machine on add the butter a chunk at a time, then add the eggs.  Process for an additional 15 seconds.

Pour and scrape the batter into the prepared pan, leveling the top with a rubber scraper.

To Bake:

Place the cake pan and jelly roll (or roasting pan) in the oven and pour hot water to the depth of about one inch into the larger pan.

Bake the cake for exactly thirty minutes (about 20 minutes for the Heart of Darkness cakes).  The top will have a thin dry crust on top, but the inside will be very moist.  Carefully remove the cake pan from the oven (leave the water bath until it cools).

Cover the top of the cake with a piece of plastic wrap.  Invert the cake onto a flat plate or cookie sheet.  Peel off the parchment.  Cover with a light, flat plate and immediately invert again.

Serves 12.

Cherry Sauce

Ingredients

1 cup fresh cherries, stemmed and pitted

3/4 cup water

1/4 cup sugar

1 tbsp vanilla

1 tbsp bourbon

Directions

Place water and cherries in a pot and set heat to medium.  Let this come to a boil and then add the sugar.  Raise temperature to high and cook for three minutes, constantly stirring as to make sure it does not burn.  Lower heat to a simmer and let cook for eight minutes, stirring frequently.  Add vanilla and bourbon, stir and cook for one minute.  Add more sugar if needed.  Otherwise, turn off heat and let the sauce cool (it will also thicken a bit more at this point).

Rosemary Chicken Breasts

Rosemary Chicken Breasts

4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly
2 tablespoons extra-virgin olive oil
3 stems rosemary, leaves stripped and chopped,

about 2 tablespoons
Salt and coarse black pepper
4 cloves garlic, cracked away from skin with a whack against the flat of your knife

Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.  Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.

When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown. Remove chicken from the first skillet and transfer to a warm platter.

Serve chicken along side ravioli and spinach salad, all on the same dinner plate.

Dijon Chicken

Dijon Chicken

2 boneless, skinless chicken breasts

1, 6 oz. jar of quartered artichokes

3 tablespoons Dijon mustard

1 cup dry white wine

In a separate container combine artichokes, mustard and wine. Set aside.

Salt and Pepper chicken. Put in baking dish with 1 TBL oil on bottom. Bake at 350 for 20 minutes.

After 20 minutes of baking, pour mixture (after stirring up) over chicken. Lower temp. of oven to warm and let chicken soak up flavoring for about 10 minutes.

Serve: I like to spoon extra sauce over the chicken when serving.

Mashed potatoes and asparagus with hollandaise sauce go great with this!

-Serves 2

Spinach and Mushroom Quesadillas

Spinach and Mushroom Quesadillas

2 tablespoons canola oil

2 medium red onions, thinly sliced

8 ounces (2 ¼ cups) button or cremini mushrooms, thinly sliced

6 ounces (about 8 cups) pre-washed spinach, shredded

Coarse salt and ground pepper

8 flour tortillas (8-inch)

8 ounces (2 cups) pepper Jack cheese, shredded

Preheat oven to 400°. In a 12-inch skillet over medium heat, warm 1 tablespoon oil. Cook the onions, stirring occasionally, until lightly golden, about 5 minutes. Add the mushrooms; cook, stirring occasionally, until they're tender, 6 to 8 minutes.  Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2 to 3 minutes total. Season with salt and pepper.  Brush one side of tortillas with remaining tablespoon oil. Place 4 tortillas, oiled sides down, on two baking sheets. Layer each tortilla with cheese, spinach mixture, and more cheese, dividing evenly. Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal.  Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut quesadillas into quarters.  Note: The quesadillas can be assembled through step three several hours ahead; refrigerate until ready to bake. Serve them with your favorite salsa.

Ritz Cracker Chicken Pie

Ritz Cracker Chicken Pie

6-8 Chicken Breast

Small sour cream

2 cans cream of chicken soup

1 roll Ritz crackers

2 teaspoons Poppy Seeds

1 ½ stick Olio (butter)

Boil chicken breast, and chop, place on bottom layer of a casserole dish. Mix sour cream and soup, place on top of chicken. Crumble Ritz and put on top of soup mix. Sprinkle poppy seeds.  Melt olio and pour on top. Cook for 30-45 minutes at 350.

Pork Tenderloin with Prosciutto and Sage Leaves

Pork Tenderloin with Prosciutto and sage leaves

12 thin slices prosciutto

16 large fresh sage leaves

2 (1lb) pork tenderloins

½ teaspoon salt and pepper

1 tablespoon olive oil.

Preheat oven to 425 degrees.  Divide prosciutto- line up over lap.  Scatter 8 sage leaves over top. Add salt and pepper. Put meat on top across leaves wrap the prosciutto slices around pork.  Place seam side down 2 inch apart in pan. Brush with olive oil. Cook for 25 minutes or longer. Let sit for 10 minutes.

Veal Piccata

Veal Piccata

4 veal cutlets (about ¾ lb)

¼ c all-purpose flour

½ teas salt

¼ teas pepper

1 ½ tbs peanut or vegetable oil

3 tbs dry vermouth

2 tbs butter or margarine

2 tbs fresh lemon juice

2 teas grated lemon rind

Garnishes: lemon slices, parsley

Place cutlets between 2 sheets of heavy-duty plastic wrap; flatten each to 1/8-ince thickness using a meat mallet or rolling pin.  Combine flour, salt and pepper in a small shallow dish; dredge veal cutlets in flour mixture. Cook cutlets in oil in a skillet over medium heat 1 minute on each side. Remove from skillet; keep warm. Add vermouth to skillet; cook until thoroughly heated. Add butter and lemon juice; stir just until butter melts. Pour over cutlets, and sprinkle with lemon rind. Garnish, if desired. Yield: 2 servings.

Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas

1 ½ c chicken broth

3 T all purpose flour

2 8 oz sour cream

2 T parsley

1 medium onion, finely chopped (1/2 c)

2 T margarine

3 c chicken

2 4 oz cans chopped green Chile peppers

2 T cooking oil

12 corn tortillas

1 c shredded Monterey Jack Cheese

Sliced pitted ripe olives

In a sauce pan, gradually stir chicken broth into flour. Cook and stir until thickened and bubbly. Cook and stir 1 minute more Remove from heat; stir some of the hot mixture into sour cream, parsley and pepper.  Reduce all to hot mixture in saucepan. Set aside. In a skillet cook onion in margarine about 5 minutes until tender. Remove from heat. Stir in chicken, chili peppers and 1 c sour cream mixture. In another skillet heat cooking oil, dip tortillas for 10 seconds.  Drain on paper towel.  Spoon chicken mixture on tortillas, roll up. Place seam side down on greased dish. Pour remaining sour cream mixture on top. Cover. Bake in a 300 degree oven about 30 minutes until heated through. Remove foil; sprinkle with shredded cheese. Return to oven; bake 2-3 minutes until cheese melts. Top with olives. Serves 6.

Kee’s Good Veal

Kee’s Good Veal

Flatten. Brown in pan with butter and wine. Place prosciutto ham on top. Slice tomato and mozzarella cheese. Place under broiler until cheese melts. Excellent!

Southern Living Chicken Artichoke

Southern Living Chicken Artichoke 

¼ c margarine

6 chicken breast halves

1 c chopped onion

1 clove garlic, minced

3 T all-purpose flour

¼ t salt

1 ¼ c white wine

1 c chicken broth

1 (3 oz) package cream cheese

1 (14 oz) can artichoke hearts, drained and halved

½ c sliced natural almonds-toasted

Melt butter. Add chicken and cook 5 minutes on each side or until brown. Remove chicken, save drippings. Place chicken in a 2-quart casserole and set aside. Sauté onions and garlic in juices until tender. Add flour and salt, stirring until smooth. Cook 1 minute stirring constantly. Gradually add wine and broth. Cook over medium heat, stirring constantly until mixture is thickened and bubbly.  Add cream cheese, stirring until cheese melts. Remove from heat and set aside. Arrange halved artichoke hearts over chicken. Spoon cream cheese mixture over chicken and artichokes. Cool. Bake at 350 for 45-50 minutes. Sprinkle with toasted almonds. 4-6 servings. May be covered and refrigerated up to 24 hours.

Uncle John’s Ribs

Uncle John’s Ribs

¾ rack baby back ribs per person Wicker’s Marinade

Marinate ribs for three days. Turning bag every half day. Put ribs standing vertically in rib rack on electric water smoker. Water pan is filled with leftover marinade and water. Cook at low temperature (200) two hours, put bottom ribs on top, and top ribs on bottom, cook for two more hours. Take ribs off, wrap in aluminum foil. Season to taste with Rendezvous dry rub. Serve with wet towel.

Anna’s Artichoke and Mushroom and Rice Chicken

Anna’s Artichoke and Mushroom and Rice Chicken

1 package Uncle Ben Wild Rice, cooked as directed

2 chicken breast, cooked and cut up

¼ c butter

1 t garlic

1 (14 oz) can artichoke hearts (not marinated, sliced)

10 medium mushrooms, sliced

½ c dry white wine

2 T lemon juice

salt and pepper

1 t dried parsley

Melt butter; add garlic, artichoke hearts and mushrooms. Sauté 5 minutes. Add remaining ingredients. Mix thoroughly and simmer 5 minutes. May use shrimp instead of chicken. 2 servings.