4 boneless veal scaloppine (1 lb.)4 thin slices prosciutto (2 1/2 oz.)14 fresh sage leaves1/4 c. butter1/3 c. white winesalt and pepper to taste Using parchment paper, pound veal to a thickness of about 1/8″ with a rolling pin. Peel the parchment away and slice each veal into 3 pieces. Cut each slice of prosciutto into three pieces. Lay a sage leaf on each piece of veal and … [Read more...] about Veal Scaloppine with Prosciutto and Sage
main course
Calzone
2 T. cornmeal1 lb. sweet or hot Italian sausage links, crumbled and cooked2 c. your favorite marinara sauce 1/4 t. hot crushed red pepper flakes1/2 t. crushed fennel (opt.)2 c. grated mozzarella1/4 c. grated Parmesan1 Recipe for Pizza Dough (Bread Machine or Traditional) Make pizza dough according to directions. Also make marinara sauce according to directions. Divide pizza … [Read more...] about Calzone
Salmon Bake with Pecan Crunch Coating
4 salmon fillets (about 1 1/2 inches thick)1/4 t. salt1/8 t. pepper2 T. Dijon mustard2 T. butter, melted1 1/2 T. honey1/4 c. soft breadcrumbs1/4 c. finely chopped pecans1 T. fresh parsley1 lemon, sliced (opt.: for garnish) Sprinkle salmon with salt and pepper. Place skin-side down in a lightly greased 11X7X1 1/2 ” baking dish. In a medium bowl, combine mustard, butter, … [Read more...] about Salmon Bake with Pecan Crunch Coating
Irish Spaghetti
1 medium onion, chopped2 T. canola oil1 lb. ground chuck1 t. salt1 t. chili powder1/2 t. chipotle Tabasco sauce1/4 t. pepper1/8 t. cayenne pepper1 can cream of mushroom soup1 can tomato soup1 – 8oz. pkg. thin spaghetti noodles2 T. butter1 c. mozzarella1 c. Parmesan cheese In a frying pan on medium high heat, heat oil and sauté onions. Add meat, cooking until meat is … [Read more...] about Irish Spaghetti
Chicken Monterrey
1 c. water1 c. instant rice5 chicken breasts, thawed2 cans black beans2 c. your favorite salsa1 1/2 c. Monterrey jack cheese, shredded Layer water, rice, chicken, black beans and salsa. Cook in 350 degree oven for 1 hour. Top with shredded cheese and cook 15 minutes longer. We like to serve this with Corn Dip and tortilla chips! Grocery List … [Read more...] about Chicken Monterrey
Minted Leg of Lamb
1 t. salt1 1/2 t. dried mint1/2 t. red pepper1 – 9 lb. (bone in) leg of lamb2 medium onions, chopped3 c. dry white wine1/2 c. olive oil1/2 c. Dijon mustard4 cloves garlic, chopped2 T. Worcestershire sauce Combine salt, mint and red pepper in a small bowl. Rub into lamb. Place onion in the center of a lightly greased roasting pan; place lamb on top of onion. Combine wine, … [Read more...] about Minted Leg of Lamb
My Chris’ Buffalo Roast
3 lb. buffalo roast3 t. meat tenderizer3 onions, sliced1 1/2 t.garlic powder1/4 t. Tony Chachere’s creole seasoning1/2 t. Caribbean style jerk seasoning1 T. dried red bell pepper flakes1 t. Rocky Mountain seasoning (from Penzey’s)1 t. onion powder1/2 t. minced garlic1 t. paprika1/4 t. black pepper1 T. dried celery flakes1/2 t. Sunny Paris seasoning (also from Penzey’s)2 T. … [Read more...] about My Chris’ Buffalo Roast
Chicken-Chile Tostadas
1 T. olive oil1 c. pre-chopped onion1 t. bottled minced garlic½ t. ground cumin½ t. ground chipotle chile pepper¼ t. ground cinnamon1 lb. ground chicken breast½ c. bottled fat-free salsa¼ c. water½ t. salt2 T. chopped fresh cilantro1 t. lime juice4 – 6″ corn tortillas1 c. shredded iceberg lettuce1 c. (4 oz.) pre-shredded reduced-fat Mexican cheese blend or cheddar cheese¼ c. … [Read more...] about Chicken-Chile Tostadas
Grilled Stuffed Bantams
8 boneless, skinless chicken breasts (flattened in a butterfly shape)1 1/2 t. salt, separated1/2 t. MSG (opt.)1 egg, beaten1 c. Stove Top stuffing mix1 can cream of mushroom soup1 can crab meat, drained1/2 c. canola oil1 t. Kitchen Bouquet1/4 c. green pepper, chopped1 T. lemon juice2 t. Worcestershire sauce1 t. prepared mustard1/2 medium onion, very finely chopped1/8 t. ground … [Read more...] about Grilled Stuffed Bantams
Seafood Gumbo by Elaine
2 small bell peppers, one orange and one yellow1 yellow onion8-10 green onions1 stalk of celery3-4 cloves of garlic1 1/2 lbs. chicken breasts1 lb. shrimp.¾ lb. Earl Campbell’s link sausage3 T. canola oil3 T. flour3-4 c. hot water2-3 T. of Tony Chachere’s Creole seasoning1 T. soy sauce½ T. ground red pepper1 1/2 lbs. okra1 c. diced and pureed tomatoes2 c. minute rice, cooked … [Read more...] about Seafood Gumbo by Elaine