NEW CASTLE —
The first weekend of summer kicked off with a wonderful visit from a very special friend and her husband who has become a great friend, too.
I met Linda, who lives in Canada, more than three years ago on Facebook. We shared an interest in pets, purple and yellow flowers, having lots of black clothing in our wardrobe, our favorite author — John Irving — and our birthday. By the way, that date is Irving’s birthday too.
Our lives are very parallel. Linda also works at a newspaper and we tease that we are sisters of different mothers.
We have traveled north to visit them on several occasions, but this was their first trip to our area. Besides driving around looking at scenery, we had some great meals and the discussion always returned to cooking and eating. I learned that I’m not the only one who stuffs clipped-out recipes into binders, which I have been doing since I was 16. Linda does, too. More parallel lines.
When we got our kitchen cabinets redone, there was more room for those bulky binders, which didn’t have to sit in a box anymore. So I pulled out some of those to share with you. Best of all, I’ve tried all of these included today and attest that all are success stories.
It’s fun to share and that’s what we hope you’ll do here at Culinary Conversation. Friends and neighbors love reading your stories and recipes.
Modern Mac ’n Cheese
- 1 tbsp. margarine
- 1 tbsp. real mayonnaise
- 1 medium onion, finely chopped
- 1/4 cup flour
- 2 cups skim milk
- 1 cup low-fat Cheddar cheese
- 2 tbsps. Parmesan cheese, grated
- 1/4 tsp. hot pepper sauce
- 1/2 cup wheat germ, toasted
- 2 cups cooked, drained macaroni
- 3 tbsps. cornflake crumbs
Heat oven to 375. Have macaroni cooking in boiling, salted water according to package directions.
For sauce, melt margarine with mayonnaise in a medium saucepan. Stir in onion; sauté gently just until tender. Stir in flour; heat until mixture is bubbly, stirring constantly.
Gradually whisk in milk and heat until boiling, stirring constantly. Stir in cheeses, hot pepper sauce and wheat germ; mix well. Stir in cooked macaroni.
Turn mixture into a one-quart casserole. Sprinkle top with cornflake crumbs. Bake for 25 to 30 minutes or until heated through.
- 4 small, whole chicken breasts, skinned and deboned
- 3 eggs
- 4 oz. Romano cheese, (about 1/2 cup) freshly grated
- 4 tbsps. fresh parsley, minced
- Salt and pepper, to taste
- 1 cup flour
- 1/2 cup olive oil
- 1 stick butter
- 1 lemon, thinly sliced
- 1/4 cup dry white wine
Additional lemon slices and parsley, for garnish
Preheat oven to 350.
Slice each whole breast in four even pieces and pound lightly to tenderize.
In bowl, whip together eggs, 1/4 cup Romano, half of the parsley, and salt and pepper. Coat each chicken piece first in flour, then dip in egg mixture, then coat with flour again.
Meanwhile, heat oil in large skillet over medium high heat. When hot, add chicken pieces and cook until golden brown, about five minutes per side. Be careful that coating is not torn. Place cooked chicken on paper towels to dry.
In small pan, melt butter with lemon slices over low heat. Add wine and rest of minced parsley. Simmer slowly; do not brown.
Put chicken pieces in large baking pan. Pour wine and butter sauce evenly over chicken and sprinkle with remaining cheese.
Bake for 10 to 15 minutes so that sauce is heated and cheese is melted. Garnish with parsley and lemon, and serve.
- 2 cups chopped fresh broccoli, or 1, 10-oz. package frozen chopped broccoli, thawed and drained.
- 1 lb. ground beef
- 1 can (4 oz.) mushroom stems and pieces, drained
- 2 cups shredded Cheddar cheese, about 8 oz.
- 1/3 cup chopped onion
- 2 cups Bisquick baking mix
- 1/2 cup cold water
- 1/4 cup grated Parmesan cheese
- 1 tsp. salt
- Dash of pepper
- 1/2 cup milk
- 4 eggs
Heat oven to 400. Grease rectangular 13x9x2-inch baking dish. Heat 1-inch salted water to boiling. Add broccoli. Cover and heat to boiling. Cook until almost tender, about 5 minutes; drain thoroughly.
Cook and stir beef in 10-inch skillet until brown; drain. Stir in mushrooms, 1 1/2 cups Cheddar cheese and onion. Mix baking mix; water and remaining Cheddar cheese until soft dough forms; beat 20 strokes. Pat dough in dish with floured hands, pressing 1/2-inch up sides. Spread beef mixture over dough; sprinkle with broccoli. Mix remaining ingredients; pour over broccoli. Bake until knife inserted near center comes out clean, 25 to 30 minutes.
Potatoes, Old French Style
- 2 lbs. boiling potatoes
- 1 medium-size yellow onion, peeled and chopped, about 3/4 cup
- 2 tbsps. flour
- 1/4 cup plus 1 tbsp. olive oil
- 2 tbsps. chopped parsley
- 1/4 tsp. ground nutmeg
Grated rind and juice of 1 lemon
Salt and pepper, to taste
Preheat oven to 450. Wash and cut potatoes into quarters. Parboil in saucepan of boiling water for 3 to 5 minutes; then drain. Mix flour, 1/4 cup oil and remaining ingredients in large bowl. Add drained potatoes and toss to coat thoroughly. Place in a buttered baking dish and drizzle a little more oil (about a tablespoon) on the top. Bake for 20 to 25 minutes or until nicely browned and tender, stirring the potatoes halfway through cooking time. Keep this dish very hot until you serve it.
Peach Custard Pie
- 1 cup sugar
- 1 tbsp. flour
- 2 eggs, well beaten
- 1/2 cup milk
- Sliced fresh peaches to fill pie crust
- 1 tbsp. butter
- 1/2 tsp. cinnamon
- 1, 9-inch unbaked pie shell
Add flour and sugar to well-beaten egg. Slice peaches to fill unbaked pie shell and cover with eggs, flour and sugar mixture and milk. Sprinkle with cinnamon and dot with butter. Bake 10 minutes at 450 and 30 minutes at 350 or until custard is done. (Custard is cooked when knife inserted around the edges comes out clean.)
Chocolate Eclair Dessert
- 2 individual packages graham crackers
- 2, 3-oz. packages instant vanilla pudding mix
- 3 cups milk
- 1, 8-oz. container frozen whipped topping, thawed
- 1, 16-oz. package prepared chocolate frosting
Line bottom of 13x9-inch pan with crackers.
In a large bowl, combine pudding and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and remaining pudding. Top all with a final layer of crackers and frost with chocolate frosting. Refrigerate until serving time.