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Dining In: Hot feasts for cool nights



Mexican chicken soup with condiments

(This is a great variation on chicken soup and well worth the effort!)
    5 large cloves garlic, minced
    1/4 tsp. ground cloves
    4 tsp. oregano
    11 c. chicken broth
    1 3-lb. frying chicken
    1 Tbsp. chicken stock base (powdered seasoning for dissolving in broth)
    Salt to taste
    5 tsp. cumin
    1 1/2 tsp. freshly ground pepper
    3 bay leaves, crumbled
    4 large fresh basil leaves or 1 tsp. dried basil
    Rice:
    1 c. uncooked rice
    Lemon juice to taste
    2 Tbsp. vegetable oil
    1 medium tomato, chopped
    1 medium green bell pepper, chopped
    1 large clove garlic, minced
    1 Tbsp. powdered chicken stock base
    1 1/4 c. chicken broth
    1 1/2 tsp. cumin
    1/4 tsp. salt
    1/4 tsp. freshly ground pepper
    Condiments:
    Cilantro, chopped
    Green onions, chopped
    Chopped jalapeno chili pepper
    Tomatoes, chopped
    Sour cream
    Sliced avocado
    Jack and Cheddar cheese
    To prepare soup: In a soup pot, bring broth to a boil and add chicken, base, salt, cumin, pepper, bay leaves, basil, garlic, cloves, and oregano. Return to boiling. Reduce heat and simmer until chicken is cooked, about 1 hour. Remove chicken. Refrigerate chicken and soup separately overnight. Skim the soup broth removing all fat. Remove skin and bones from the chicken and shred meat coarsely and return to soup. Heat thoroughly.
    To prepare rice: Combine rice with enough hot water to cover. Squeeze a wedge of lemon over the water and let stand for 5 minutes. Drain. In a large, heavy skillet, heat oil over medium-high heat. Add rice and saute until golden. Add tomato, green pepper and garlic and saute for 5-7 minutes. Dissolve stock base in 1 1/4 cups chicken broth and add, along with remaining ingredients, to rice. Reduce heat, cover, and simmer for 15 minutes.
    To serve: Put 1/4 cup rice in bottom of each bowl. Ladle soup over rice and garnish with 1 or more condiments.

Company meat loaf

    1 lb. ground extra lean beef
    1/2 lb. ground lean veal
    1/2 lb. ground pork
    2 Tbsp. vegetable oil
    1 medium onion, chopped
    1 garlic clove, minced
    2 slices, day old white bread, crusts removed
    1/4 c. finely chopped parsley;
    1 Tbsp. finely choppped green pepper
    1/4 c. bourbon 1 egg, lightly beaten
    Salt and pepper to taste
    1/4 tsp. allspice
    1/2 tsp. thyme
    1 bay leaf, crumbled
    3 bacon slices
    Mix meats together. In a skillet, heat oil and saute onion, garlic and green pepper until soft. Remove from heat.
    In a blender, crumble bread until fine. Sprinkle crumbs over meat and add onion mixture, parsley, bourbon, egg, salt, pepper, allspice, thyme, and bay leaf. Mix well with clean hands. Place mixture in an oiled 1-quart loaf pan and cover with bacon slices. Bake on middle rack of oven for 1 1/2 hours at 350 degrees. Allow to sit 20 to 30 minutes before slicing.

Italian sausage and peppers

    8 Italian link sausages
    2 Tbsp. olive oil
    3 garlic cloves, minced
    2 red bell peppers, cut in 1-inch chunks
    2 yellow bell peppers, cut in 1-inch chunks
    2 onions, sliced
    4 tomatoes, peeled, seeded, and chopped
    1 8-oz. can tomato sauce
    1/2 tsp. oregano
    1 tsp. basil
    1 Tbsp. minced parsley
    Dash of cinnamon
    1/4 c. Burgundy wine
    Salt and pepper to taste
    Grated Romano or Parmesan cheese
    Cut sausage links in half. Heat oil in a large skillet over medium-high heat. Add sausage and brown well. Remove and drain on paper towel. Drain excess grease from skillet and add garlic, peppers, and onions. Saute 5 minutes or until lightly browned. Return sausage and add tomatoes, tomato sauce, oregano, basil, parsley, cinnamon, wine, salt, and pepper. Cover and simmer over low heat about 30 minutes. The sauce should be thick. If not, cook a bit longer, uncovered. Serve over spaghetti noodles and top with cheese.

Country chicken pie

    Single unbaked pie crust
    6-8 chicken breast halves or 2 fryers, cut up
    1/3 c. butter
    1/3 c. flour
    1 1/2 tsp. salt
    1/4 tsp. pepper
    1/2 tsp. thyme
    1/4 tsp. rosemary
    1 bay leaf, crumbled
    1 c. light cream
    2 c. chicken broth
    1 medium onion, chopped
    1/2 c. celery, chopped
    1/2 c. frozen corn, thawed
    1/2 c. chopped carrots
    1 Tbsp. parsley, chopped
    Cook onion, celery, corn, and carrots until tender, but not mushy. Set aside. Simmer chicken in water to cover for 45 minutes or until tender. Remove skin and bones from chicken. Cut chicken into bite-size pieces. Melt 1/3 cup butter in saucepan. Stir in flour, salt, pepper, thyme, rosemary, and bay leaf. Gradually add chicken broth and cream. Cook over medium heat until thickened and bubbly. Keep warm. Add chicken and vegetables to warm sauce and heat until hot. Pour into baking pan. Arrange dough strips in lattice design on top. Bake for 15 minutes at 450 degrees or until crust is golden.

Spaghetti pie

    6 oz. spaghetti noodles (about 3 1/2 c. cooked)
    2 Tbsp. butter or margarine
    1/3 c. Parmesan cheese, grated
    2 eggs, well-beaten
    1 lb. lean ground beef
    1/2 c. onion, chopped
    1 can (16 oz.) tomatoes, cut up
    1 can (6 oz.) tomato paste
    1 tsp. sugar
    1 tsp. dried oregano, crushed
    1/2 tsp. dried oregano, crushed
    2 cloves garlic, minced
    1 c. cottage cheese
    1/2 c. Mozzarella cheese, shredded
    Cook spaghetti according to directions; drain. Stir in butter. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a crust in a 10-inch buttered pie plate. In skillet, cook ground beef, garlic, and onion. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, and oregano. Heat through. Spread cottage cheese over spaghetti crust. Fill pie with tomato mixture. Bake, uncovered, in oven for 20 minutes at 350 degrees. Sprinkle the top with cheese. Bake 5 minutes longer or until cheese melts.