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.

White Chocolate Bread Pudding

We made this the night Chris and Kristy got engaged.  It was the first time I had ever made bread pudding and was surprised at how easy and delicious it was.

WHITE CHOCOLATE BREAD PUDDING From Cooks.com

3 c. whipping cream
10 oz. white chocolate
1 c. milk
1/2 c. sugar
2 eggs
8 egg yolks
1 loaf French bread, sliced into 1/4 inch pieces, dried in oven
2 tbsp. chocolate shavings

SAUCE:

8 oz. melted white chocolate
3 oz. heavy cream

Heat whipping cream. Add melted white chocolate - I melted chocolate in the microwave but original recipe said to do it using a double boiler to avoid from scorching. When chocolate is melted, remove from heat. Heat milk, sugar, eggs and yolks until warm. Blend egg mixture into cream and chocolate mixture. Place bread slices in a baking pan. Pour 1/2 mixture over bread and let settle. (Let bread soak up mixture.) then top with rest of mixture. Cover with foil and bake for 1 hour at 275 degrees. Remove foil and bake 15 minutes until top is golden brown. Serve hot or cold. Top with sauce and sprinkle with chocolate shavings.

SAUCE: Melt white chocolate in double boiler. Remove from heat and mix in heavy cream. Spoon over bread pudding. NOTE: May be kept at room temperature.

Variation:  You could add any liquor to the sauce for a little extra kick.  I added a little rum to the sauce - similar to rum cake.  It was delicious.