ENTREES
| 1 3/4 | cup | romano cheese | coarsely grated |
| 1/2 | cup | plain bread crumbs | |
| 1 | tbls. | black pepper | coarsely ground |
| 1 | tsp. | garlic powder | |
| 1 | cup | Italian parsley | coarsely chopped |
| 3 | eggs | ||
| 1 1/2 | cup | olive oil | |
| 6 | chicken cutlets | pounded thin | |
| 2 | cups | Famous Tomato Sauce* | Recipe to follow |
| 6 | slices | mozzarella cheese |
black pepper, garlic powder, and parsley. Using your hands, mix well. In a separate bowl, beat the eggs slightly.
2. Heat the oil in a skillet over medium high heat. Test the oil by
throwing a pinch of the bread crumb mixture into the skillet. When the mixture browns quickly, the oil is ready to use.
3. Dip each piece of chicken first in the eggs and then in the bread crumb mixture. Place each coated chicken piece in the hot oil and fry until lightly browned on all sides.
4. Meanwhile, pour a third of the red sauce into a casserole dish. When the chicken is browned, transfer the pieces to the casserole. Pour another third of the sauce on top of the chicken. Arrange the mozzarella slices on top.
Pour on the rest of the sauce. Sprinkle with the remaining 1/4 cup of Romano.
5. Bake the chicken, uncovered, in a 400 degree oven for 20 minutes.
FAMOUS TOMATO SAUCE
| 1 | head | garlic | peeled |
| 3/4 | cup | olive oil | |
| 2 | lg. cans | peeled tomatoes | with juice |
| 8 | cups | water | |
| 1 | tsp. | black pepper | finely ground |
| 1 | heaping tsp. | dried basil | I use fresh and adjust accordingly |
| 1 | heaping tbls.. | plus 1 tsp. | sugar |
| 1 | heaping tsp. | salt |
2. Heat the oil on high heat in a Dutch oven or large saucepan with at least a 5 quart capacity. Add the garlic and cook until light brown.
3. Stir in the tomatoes, juice, and tomato cans of water. Add the pepper, parsley, basil, sugar, and salt. Stir again.
4. When the sauce begins to boil, reduce the heat. Simmer,
stirring occasionally, about 45 minutes.
| 2 | tbls. | olive oil | |
| 3 | lb.. | chicken pieces | rinsed and patted dry |
| 1/3 | cup | shallots | finely chopped |
| 1/3 | cup | onion | finely chopped |
| 2 | carrots | quartered lengthwise and cut crosswise into 1/4" pieces (about 1/2 cup) | |
| 1/2 | lb | pearl onions | blanched in boiling water for 3 min.(drained and peeled) |
| 1 | bay leaf | ||
| 3/4 | tsp. | dried thyme | crumbled |
| 2 | tbls. | cognac | |
| 1 | cup | dry white wine | |
| 2 | cups | chicken broth | |
| 1/4 | lb | shitake mushrooms | stems discarded and caps sliced thin |
| 1/4 | cup | cornstarch | |
| freshly ground nutmeg | to taste |
- In a heavy kettle, heat the oil over moderately
high heat until it is hot but not smoking and in it sauté the chicken
pieces, seasoned with salt and pepper, in batches, turning them once, for
8 to 10 minutes, or until they are browned. Transfer the chicken pieces
as they are browned to a plate and keep them warm, covered.
Place the shallot, onions, carrots, pearl onions, bay leaf, and thyme in a crock pot. Place the browned chicken on top of the vegetables. Combine the Cognac, white wine and 1 3/4 cup of chicken broth and add to the cooker. Cover and cook on low for 5 hours or until chicken is tender.
Turn control to high and add the mushrooms. Dissolve the cornstarch in the remaining 1/4 cup chicken stock. Stir into the mixture. Cover and cook for 20 minutes more, or until sauce is thickened, stirring once. Transfer the chicken to a plate, and keep warm. Discard the bay leaf, and season the sauce with freshly ground nutmeg and salt and pepper to taste. Serve warm.
| 1/2 | lb | vermicelli | |
| 2 | tbls. | sesame oil | |
| 1 | lb | chuck steak | cut into 1 1/4" strips |
| 1 1/2 | cups | scallions (white part only) | cut into 1/2" pieces |
| 1 | green pepper | cut into 1/2" pieces | |
| 2/3 | cup | scallions | (green part only) |
| 2 | tbls. | soy sauce | |
| pepper | |||
- Cook vermicelli. Drain under cold water.
In heavy skillet heat 4 tsp. oil over moderate heat. Brown meat;
pat dry and transfer to plate. Sauté white scallion and pepper
until softened. Stir in steak, the scallion greens, remaining oil,
soy sauce and 1/2 cup water and cook mix, scraping up the brown bits.
Sprinkle with pepper to taste and spoon over vermicelli.
- Penne ala Vodka
| 1- 28 | oz. can | crushed tomatoes | |
| 1 | clove | garlic | chopped |
| 4 | slices | prosciutto | |
| 1/2 | stick | butter | |
| 1/2 | cup | heavy cream | |
| 1/4 | cup | vodka | |
| 1/2 | tsp. | hot pepper flakes | |
| 1 | box | penne or rigatoni | |
| 1 | dash | salt |
Cut prosciutto or bacon into small pieces. Melt butter and sauté proscuitto and garlic until lightly browned. Add tomatoes, pepper flakes and salt and cook for 1 hour stirring occasionally. Keep partially covered so that the sauce can reduce. When sauce has reduced to about half, add heavy cream and vodka, bring to a boil, stirring constantly. Simmer for 1/2 hour and serve over Penne, Rigatoni, or other "shaped" pasta. NOTE: If sauce becomes too thick, add either more cream or some water.
Salisbury Steak
| 1 | 10 1/2 oz. can | onion soup | |
| 1 | lb. | ground beef | |
| 1/2 | cup | dry bread crumbs | |
| 1 | egg | slightly beaten | |
| 1/4 | tsp. | salt | |
| dash | pepper | ||
| 1 | tbls. | flour | |
| 1/4 | cup | ketchup | |
| 1/4 | cup | water | |
| 1 | tsp. | worcestershire sauce | |
| 1/2 | tsp. | prepared mustard |
- In bowl, combine 1/3 cup soup with beef, crumbs,
egg, salt and pepper. Shape into 6 oval patties. In skillet
brown patties, pour off fat. Gradually blend remaining soup into
flour until smooth. Add to skillet with remaining ingredients.
Stir to loosen browned bits.Cover and cook low 20 minutes or until done.
Stir now and then.
- Greek Shrimp
| 12 | large | shrimp | peeled, deveined and butterflied |
| 1 | red onion | julienned | |
| 4 | Kalamata olives | pitted | |
| 1/2 | cup | white wine | |
| 1 | tsp. | fresh oregano | |
| 1 | tbls. | olive oil | |
| 1 | tbls. | feta cheese | |
| 1 | tsp. | garlic | chopped |
| 1/2 | cup | chicken stock | |
| 4 | med. | mushrooms | sliced |
| 1 | green pepper | julienned |
- Directions: Sauté the shrimp, wine,
and garlic in the olive
oil for about one minute. Add in the peppers, onions,
mushrooms, and Kalamata olives. Sauté for about another
1 to 2 minutes. Toss in pan and add the chicken stock. Top
with oregano and Feta cheese. Serves 2-3 people for an
appetizer; serves one person for an entree with a dinner
salad.