Browse Items (23 total)
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Guatemalan Chicken
Card 1 Front:
3 1/2 lb chicken cut up Guatemalan Chicken
1/2 onion slices
1 clove minced garlic
2 T. flour
1 t salt
2 c peeled tomatoes
1 c sour cream
1/2 grat. parm. cheese
Heat fat 1/4" in skillet, brown chicken-
when browned remove, drain except 2 T fat, add
onion & garlic until lightly brown. Blend in
flour, salt; add tomato & mix well.
Card 1 Back:
add chicken, cover, cook 35m.
until tender.
Do this Put chicken in serving dish - add
at sour cream & cheese to sauce,
(unclear) heat until hot, not boiling.
house) Pour over chicken.
5:00PM. Be at HAH.
---
# Guatemalan Chicken
## Ingredients
- 3 1/2 lbs chicken, cut up
- 1/2 onion, sliced
- 1 clove garlic, minced
- 2 Tbsp flour
- 1 tsp salt
- 2 cups peeled tomatoes
- 1 cup sour cream
- 1/2 cup grated Parmesan cheese
## Instructions
1. Heat fat to 1/4 inch depth in a skillet. Brown chicken on all sides.
2. When browned, remove chicken and drain fat from skillet, leaving 2 Tbsp fat.
3. Add onion and garlic to skillet; cook until lightly browned.
4. Blend in flour and salt. Add tomatoes and mix well.
5. Add chicken back to skillet. Cover and cook 35 minutes until tender.
6. Remove chicken to a serving dish.
7. Add sour cream and cheese to the sauce in the skillet. Heat until hot but **not boiling**.
8. Pour sauce over chicken and serve. -
Mama D's Spaghetti with Ricotta
Card 1 Front:
MAMA D'S SPAGHETTI WITH RICOTTA
ADAPTED FROM MAMA D'S OLD-FASHIONED ITALIAN
COOKING
1 lb. spaghetti ¼ tsp. freshly ground
1 c. ricotta cheese black pepper
¼ c. freshly grated 2 cloves garlic, minced
Parmesan cheese 4 TB. butter
1 egg, beaten ¼ c. freshly shredded
½ teaspoon salt mozzarella cheese
1/8 teaspoon dried oregano
Cook the pasta according to directions on
the package until al dente. While the pasta is
cooking, combine the ricotta cheese with the
Parmesan, egg, salt, pepper, oregano and garlic.
When the pasta is done, drain, leaving a
Card 1 Back:
little water in the pot. Add the butter to the
pot and return the pasta to it, tossing well.
Stir in the ricotta cheese mixture and transfer
all to a baking dish. Top with shredded mozza-
rella and put under the broiler until the mozza-
rella is melted, but not browned.
Makes 4-6 servings.
---
# Mama D's Spaghetti with Ricotta
*Adapted from Mama D's Old-Fashioned Italian Cooking*
*Makes 4–6 servings*
## Ingredients
- 1 lb. spaghetti
- 1 c. ricotta cheese
- 1/4 c. freshly grated Parmesan cheese
- 1 egg, beaten
- 1/2 tsp. salt
- 1/8 tsp. dried oregano
- 1/4 tsp. freshly ground black pepper
- 2 cloves garlic, minced
- 4 Tbsp. butter
- 1/4 c. freshly shredded mozzarella cheese
## Instructions
1. Cook the pasta according to directions on the package until al dente.
2. While the pasta is cooking, combine the ricotta cheese with the Parmesan, egg, salt, pepper, oregano, and garlic.
3. When the pasta is done, drain, leaving a little water in the pot.
4. Add the butter to the pot and return the pasta to it, tossing well.
5. Stir in the ricotta cheese mixture and transfer all to a baking dish.
6. Top with shredded mozzarella and put under the broiler until the mozzarella is melted, but not browned. -
Caesar Salad
CAESAR SALAD REESE
1 head romaine, washed, dried and chilled
2 tablespoons Parmesan cheese
½ large fresh lemon
½ teaspoon dry mustard
3 tablespoons olive oil
1 can anchovy fillets
1 clove garlic, cut
1 egg, coddled for 1 minute
Dash of tabasco, optional
Salt
Fresh ground pepper
Caesar salad croutons
Rub wooden salad bowl with garlic; add greens.
Card 1 Back:
Squeeze lemon over lettuce; sprinkle with
cheese, dry mustard, salt, pepper and tabasco.
Pour olive oil over all. Place anchovies and
croutons on top. Break egg into salad bowl
and toss.
Serve at once.
Serves 4.
---
# Caesar Salad
*Recipe by Reese*
*Serves 4*
## Ingredients
- 1 head romaine, washed, dried and chilled
- 2 Tbsp Parmesan cheese
- 1/2 large fresh lemon
- 1/2 tsp dry mustard
- 3 Tbsp olive oil
- 1 can anchovy fillets
- 1 clove garlic, cut
- 1 egg, coddled for 1 minute
- Dash of Tabasco, optional
- Salt, to taste
- Fresh ground pepper, to taste
- Caesar salad croutons
## Instructions
1. Rub a wooden salad bowl with the cut garlic clove; add the romaine greens.
2. Squeeze the lemon over the lettuce.
3. Sprinkle with Parmesan cheese, dry mustard, salt, pepper, and Tabasco.
4. Pour olive oil over all.
5. Place anchovies and croutons on top.
6. Break the coddled egg into the salad bowl and toss.
7. Serve at once. -
Chicken Caesar Salad
CHICKEN CAESAR SALAD THE TAMPA TRIBUNE
Non-stick cooking spray 1 egg white
6 oz. chicken breast 1 French bread
¼ c. plain bread crumbs baguette
6 medium garlic cloves, 4 anchovies, mashed
crushed, divided 4 tsp. worcester-
Black pepper shire sace
Pinch of salt 4 tsp. olive oil
Grated rind from 1 medium 1 sm. head romaine
lemon, ½ Tablespoon
3 tablespoons fresh lemon lettuce, washed &
juice, divided cut up
¼ med. red onion, sliced ½ cup croutons
2 T. parmesan
cheese
Card 1 Back:
Chicken: Preheat broiler. Line a baking
sheet with foil and spray with non-stick cooking
spray. Remove fat from chicken. Mix bread
crumbs, 2 crushed garlic cloves, pepper, salt,
lemon rind and 1 tablespoon lemon juice together
in a small bowl. Whisk egg white lightly in a
separate bowl. Dip chicken into egg white and
then roll in bread crumbs. Dip in egg white
again and roll again in bread crumbs. Place on
prepared baking sheet and broil about 5 inches
from heat for 5 minutes.
Turn and broil another 5 minutes. Remove
from oven and turn off broiler. Five minutes
before serving, warm baguette.
Dressing: Put anchovies, remaining lemon juic
and garlic, Worcestershire sauce and olive oil
Card 2 Front:
SCHICKEN CAESAR SALAD, CARD NO. 2
in a processor and mix, or mix and mash together
well by hand. Place lettuce in a salad bowl
and toss with half the dressing. Divide salad
between two plates. Add croutons and sprinkle
with Parmesan cheese and onion slices. Cut
chicken into thin slices and place on top.
Spoon remaining dressing over the top. Serve
with warm bread.
Serves 2.
Calories 537; Protein 44 g; Carbohydrates 50 g;
Fiber 6 g; Fat 18 g; Cholesterol 84 mg; Sodium
1,098 mg; Calories from Fat: 30%.
Card 2 Back: blank
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# Chicken Caesar Salad
*The Tampa Tribune*
*Serves 2*
## Ingredients
### Chicken
- Non-stick cooking spray
- 6 oz. chicken breast
- 1/4 cup plain bread crumbs
- 2 of the 6 medium garlic cloves, crushed (divided use — remainder for dressing)
- Black pepper
- Pinch of salt
- Grated rind from 1 medium lemon (about 1/2 Tbsp)
- 1 Tbsp fresh lemon juice (of 3 Tbsp total, divided)
- 1 egg white
- 1 French bread baguette
### Dressing
- 4 anchovies, mashed
- Remaining 4 garlic cloves, crushed
- Remaining 2 Tbsp fresh lemon juice
- 4 tsp Worcestershire sauce
- 4 tsp olive oil
### Salad
- 1 small head romaine lettuce, washed and cut up
- 1/4 medium red onion, sliced
- 1/2 cup croutons
- 2 Tbsp Parmesan cheese
## Instructions
### Chicken
1. Preheat broiler. Line a baking sheet with foil and spray with non-stick cooking spray.
2. Remove fat from chicken.
3. Mix bread crumbs, 2 crushed garlic cloves, pepper, salt, lemon rind, and 1 Tbsp lemon juice together in a small bowl.
4. Whisk egg white lightly in a separate bowl.
5. Dip chicken into egg white, then roll in bread crumbs. Dip in egg white again and roll again in bread crumbs.
6. Place on prepared baking sheet and broil about 5 inches from heat for 5 minutes.
7. Turn and broil another 5 minutes. Remove from oven and turn off broiler.
8. Five minutes before serving, warm baguette.
### Dressing
1. Put anchovies, remaining lemon juice, remaining garlic, Worcestershire sauce, and olive oil in a food processor and mix, or mix and mash together well by hand.
### Assembly
1. Place lettuce in a salad bowl and toss with half the dressing. Divide salad between two plates.
2. Add croutons and sprinkle with Parmesan cheese and onion slices.
3. Cut chicken into thin slices and place on top.
4. Spoon remaining dressing over the top.
5. Serve with warm bread. -
Caesar Salad Reigns
CAESAR SALAD REIGNS THE TAMPA TRIBUNE
Chill salad plates and forks for an elegant ser-
ing.
After cleaning wooden salad bowls, rub with
garlic cloves to enhance the flavor.
The best Caesar is made with the inner green and
white leaves. To save time, wash greens,
dry and store in a large, plastic bag. Seal
the bag and store in the refrigerator.
If you do not want to serve a raw egg, use a
pasteurized egg product such as Simply Eggs.
Or, some cooks prefer to coddle the egg by cook-
ing one minute in gently boiling water.
Card 1 Back:
Croutons can be made from Italian bread, crusty
rolls or baguettes. The more the crust,
the better. There are also fat-free crou-
tons in some markets.
Buy good-quality Parmesan Cheese and grate it
yourself or in the food processor. Freeze
extra for quick use.
Personalize salads with shrimp, fish, chicken,
oysters or other topping.
---
# Caesar Salad Reigns
*The Tampa Tribune*
## Tips & Notes
- Chill salad plates and forks for an elegant serving.
- After cleaning wooden salad bowls, rub with garlic cloves to enhance the flavor.
- The best Caesar is made with the inner green and white leaves. To save time, wash greens, dry and store in a large, plastic bag. Seal the bag and store in the refrigerator.
- If you do not want to serve a raw egg, use a pasteurized egg product such as Simply Eggs. Or, some cooks prefer to coddle the egg by cooking one minute in gently boiling water.
- Croutons can be made from Italian bread, crusty rolls or baguettes. The more the crust, the better. There are also fat-free croutons in some markets.
- Buy good-quality Parmesan Cheese and grate it yourself or in the food processor. Freeze extra for quick use.
- Personalize salads with shrimp, fish, chicken, oysters or other topping. -
Shrimpy Caesar
SHRIMPY CAESAR THE TAMPA TRIBUNE
1 lb. sm/med shrimp,
shelled, & deveined
1 dozen shrimp
1 sm. clove garlic, minced
½ cup olive oil
2 med heads romaine lettuce,
torn up, chilled
½ teaspoon salt
Freshly grd. pepper
1 egg, coddled
Juice of 2 lemons
1 T. Worcestershire
sauce
6 anchovy fillets,
optional
1 cup croutons
1/3 c. grated Parm-
esan cheese
In a sauce pan, cook shrimp in 1½ cups water un-
til just pink; drain.
Card 1 Back:
Add garlic to oil; let stand several hours.
In a large salad bowl, toss romaine with
garlic, oil, salt, and pepper. Break coddled
egg into middle of the salad. Squeeze or pour
lemon juice over romaine. Add Worcestershire
sauce and anchovies; toss well. Add croutons
and cheese; toss lightly with shrimp.
Makes 8 servings.
NOTE: To coddle egg, cook 1 minute gently
boiling water.
---
# Shrimpy Caesar
*The Tampa Tribune*
*Makes 8 servings*
## Ingredients
- 1 lb. small/medium shrimp, shelled and deveined
- 1 dozen shrimp
- 1 small clove garlic, minced
- 1/2 cup olive oil
- 2 medium heads romaine lettuce, torn up, chilled
- 1/2 tsp salt
- Freshly ground pepper
- 1 egg, coddled
- Juice of 2 lemons
- 1 Tbsp Worcestershire sauce
- 6 anchovy fillets, optional
- 1 cup croutons
- 1/3 cup grated Parmesan cheese
## Instructions
1. In a saucepan, cook shrimp in 1 1/2 cups water until just pink; drain.
2. Add garlic to oil; let stand several hours.
3. In a large salad bowl, toss romaine with garlic, oil, salt, and pepper.
4. Break coddled egg into the middle of the salad.
5. Squeeze or pour lemon juice over the romaine.
6. Add Worcestershire sauce and anchovies; toss well.
7. Add croutons and cheese; toss lightly with shrimp.
**NOTE:** To coddle egg, cook 1 minute in gently boiling water. -
Country Style Rotini
COUNTRY STYLE ROTINI
1 pound (6 cups) garden rotini
¼ cup olive oil
1½ cups ham, julienned
½ cup red peppers, julienned
½ cup yellow peppers, julienned
1 cup mushrooms, sliced
1 teaspoon garlic, minced
3/4 cup chicken broth
3/4 cup fresh spinach, chopped
½ cup parmesan cheese
Salt and pepper to taste
Cook garden rotini according to package direct-
ions. Heat olive oil in large skillet over
Card 1 Back:
medium heat. Saute ham, peppers and mushrooms
for 2 minutes. Add garlic and salt & pepper
and cook for 4 minutes. Add chicken broth and
simmer mixture for 2 minutes. Add hot rotini
and mix well. Add spinach and cook until it
wilts. Add paremesan cheese. Blend well and
serve.
Serves 6-8.
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# Country Style Rotini
*Serves 6–8*
## Ingredients
- 1 pound (6 cups) garden rotini
- 1/4 cup olive oil
- 1 1/2 cups ham, julienned
- 1/2 cup red peppers, julienned
- 1/2 cup yellow peppers, julienned
- 1 cup mushrooms, sliced
- 1 tsp garlic, minced
- 3/4 cup chicken broth
- 3/4 cup fresh spinach, chopped
- 1/2 cup parmesan cheese
- Salt and pepper to taste
## Instructions
1. Cook garden rotini according to package directions.
2. Heat olive oil in a large skillet over medium heat.
3. Sauté ham, peppers, and mushrooms for 2 minutes.
4. Add garlic and salt & pepper and cook for 4 minutes.
5. Add chicken broth and simmer mixture for 2 minutes.
6. Add hot rotini and mix well.
7. Add spinach and cook until it wilts.
8. Add parmesan cheese, blend well, and serve. -
Octoberfest Burgers
OCTOBERFEST BURGERS FLORIDA SEAFOOD
Florida Department of Natural Resources
Bureau of Marketing and Extensions Services
3900 Commonwealth Blvd.
Tallahassee Florida 32303
1½ pounds skinless sea trout fillets, fresh/fro.
1 quart boiling water
1 tablespoon salt
3 eggs, beaten
1/3 cup grated Parmesan cheese
1 tablespoon chopped parsley
1 clove garlic, finely chopped
½ teaspoon salt
1/8 teaspoon pepper
½ cup dry bread crumbs
Card 1 Back:
Vegetable oil for frying
6 toasted sesame hamburger buns
tartar sauce
Thaw fish if frozen. Add 1 TB. salt to boiling
water. Place fillets in boiling salted water.
Cover & return to boiling. Reduce heat & simmer
for 7-10 min. or until fish flakes easily when
tested with a fork. Drain. Flake. In med. bowl
combine eggs, cheese, parsley, garlic, salt,
pepper, and fish. Chill for 2 hrs. Shape into
6 burgers and roll in crumbs. Fry in hot oil at
moderate heat and brown on one side. Turn care-
fully and brown on other side, cooking 6-8 min.
Drain. Place burger on bottom half of bun.
Sprea with sauce and cover. 6 servings.
---
# Octoberfest Burgers
*Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
*Makes 6 servings*
## Ingredients
- 1 1/2 pounds skinless sea trout fillets, fresh or frozen
- 1 quart boiling water
- 1 Tbsp salt (for poaching)
- 3 eggs, beaten
- 1/3 cup grated Parmesan cheese
- 1 Tbsp chopped parsley
- 1 clove garlic, finely chopped
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/2 cup dry bread crumbs
- Vegetable oil for frying
- 6 toasted sesame hamburger buns
- Tartar sauce
## Instructions
1. Thaw fish if frozen.
2. Add 1 Tbsp salt to boiling water. Place fillets in boiling salted water. Cover and return to boiling. Reduce heat and simmer for 7–10 minutes, or until fish flakes easily when tested with a fork.
3. Drain. Flake the fish.
4. In a medium bowl, combine eggs, cheese, parsley, garlic, salt, pepper, and flaked fish.
5. Chill for 2 hours.
6. Shape into 6 burgers and roll in bread crumbs.
7. Fry in hot oil at moderate heat and brown on one side. Turn carefully and brown on other side, cooking 6–8 minutes total.
8. Drain.
9. Place burger on bottom half of bun. Spread with tartar sauce and cover with top of bun. -
Snap Peas and Spinach Salad
SNAP PEAS AND SPINACH SALAD
Makes 6 servings at 56¢ each.
2 cups Sugar Snap peas,
washed and strung
½ pound spinach, washed and dried
1 medium-size red onion, sliced
½ pound mushrooms, cleaned and
sliced
2 hard-cooked eggs, sliced
¼ cup vegetable oil
2 tablespoons vinegar
1 clove garlic, crushed
¾ teaspoon salt
Freshly ground pepper
2 tablespoons grated Parmesan
cheese
4 slices bacon, cooked, drained and
crumbled
1. Combine peas, spinach, onion, mush-
rooms and eggs in a large salad bowl.
Cover and chill.
2. Combine oil, vinegar, garlic, salt and
pepper in a screw-top jar; shake well.
When ready to serve, pour dressing
over salad. Sprinkle with cheese and
bacon; toss and serve.
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# Snap Peas and Spinach Salad
*Makes 6 servings at 56¢ each*
## Ingredients
- 2 cups Sugar Snap peas, washed and strung
- 1/2 pound spinach, washed and dried
- 1 medium-size red onion, sliced
- 1/2 pound mushrooms, cleaned and sliced
- 2 hard-cooked eggs, sliced
- 1/4 cup vegetable oil
- 2 Tbsp vinegar
- 1 clove garlic, crushed
- 3/4 tsp salt
- Freshly ground pepper
- 2 Tbsp grated Parmesan cheese
- 4 slices bacon, cooked, drained and crumbled
## Instructions
1. Combine peas, spinach, onion, mushrooms and eggs in a large salad bowl. Cover and chill.
2. Combine oil, vinegar, garlic, salt and pepper in a screw-top jar; shake well. When ready to serve, pour dressing over salad. Sprinkle with cheese and bacon; toss and serve. -
Clam Sauce for Linguine/Fettuccine
Clam Sauce for Linguinie/Fettacini
2 T olive oil or Salad Oil
1/2 tsp garlic Powdr
1/4 tsp crumbled Oregano leaves
1 T. dried parsley flakes
1 Can Minced Clams
1/8 tsp ground black pepper
1/2 tsp salt
1 Pkg 8oz Spaghetti
Parmesan Cheese
Back:
3 min
1/2 c.
- heat oil
- Med. heat 3 min
- 1/2 c. butter
- add clam juice - bring to boil
- 3 butter boil sauce
- lower heat - add clams
- clams Parmesan spread
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# Clam Sauce for Linguine/Fettuccine
## Ingredients
- 2 Tbsp olive oil or salad oil
- 1/2 tsp garlic powder
- 1/4 tsp crumbled oregano leaves
- 1 Tbsp dried parsley flakes
- 1 can minced clams
- 1/8 tsp ground black pepper
- 1/2 tsp salt
- 1 pkg (8 oz) spaghetti
- Parmesan cheese
## Instructions
1. Heat oil in pan over medium heat for 3 minutes.
2. Add 1/2 cup butter; bring to a boil with clam juice from can.
3. Boil sauce for 3 minutes.
4. Lower heat and add clams.
5. Serve over cooked pasta; top with Parmesan cheese. -
Crab and Avocado Casserole for Two
CRAB AND AVOCADO
CASSEROLE FOR TWO
1 avocado
Lemon juice
1 can (7.5-ounce) crabmeat, or 1
cup fresh crabmeat
1 1/2 tablespoons butter or margarine
2 tablespoons flour
1 cup chicken broth
1 tablespoon sherry
Salt and pepper to taste
1/4 cup grated Parmesan cheese,
optional
Cut avocado lengthwise into halves; re-
move seed and skin; dice. Coat avocado
with lemon juice. Drain and flake crab.
Melt butter; blend in flour. Stir in chicken
broth; cook, stirring over low heat until
mixture is thickened and comes to boil.
Stir in crabmeat and sherry; heat thor-
oughly and add salt and pepper to taste.
Fold in diced avocado, then turn into two
individual casseroles. If desired, sprinkle
with Parmesan cheese. Broil 2 minutes or
until top is brown. Serve at once. Makes 2
servings. Recipe can be multiplied for
more servings.
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# Crab and Avocado Casserole for Two
*Makes 2 servings*
## Ingredients
- 1 avocado
- Lemon juice
- 1 can (7.5-ounce) crabmeat, or 1 cup fresh crabmeat
- 1 1/2 Tbsp butter or margarine
- 2 Tbsp flour
- 1 cup chicken broth
- 1 Tbsp sherry
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese, optional
## Instructions
1. Cut avocado lengthwise into halves; remove seed and skin; dice.
2. Coat avocado with lemon juice.
3. Drain and flake crab.
4. Melt butter; blend in flour.
5. Stir in chicken broth; cook, stirring over low heat until mixture is thickened and comes to a boil.
6. Stir in crabmeat and sherry; heat thoroughly and add salt and pepper to taste.
7. Fold in diced avocado, then turn into two individual casseroles.
8. If desired, sprinkle with Parmesan cheese.
9. Broil 2 minutes or until top is brown.
10. Serve at once. -
Crab Thermidor
CRAB THERMIDOR
2 cups cooked crab, shrimp or tuna (or a
combination)
3/4 cup dry white wine (sauterne is good)
3/4 cup chicken or court bouillon
1 tablespoon chopped green onion
1/4 teaspoon dry tarragon
1/4 teaspoon dry basil
3 cups rich, medium thick white sauce
1 teaspoon dry mustard
1 tablespoon lemon juice
1/4 to 1/2 cup grated Parmesan cheese
Put wine, bouillon, green onion, tarragon and basil in
skillet and simmer until reduced to about 1/3 cup. Add to
the white sauce with dry mustard and heat through. Do
not boil. Fold in lemon juice and crab. Spoon into 4 large
or 6 medium greased casseroles or shells or into 1 1/2-
quart casserole. Sprinkle tops or top with cheese.
Bake in preheated 400-degree oven until bubbly, or
place hot mixture low under broiler to brown cheese and
heat. Makes 4 large or 6 medium portions.
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# Crab Thermidor
*Makes 4 large or 6 medium portions*
## Ingredients
- 2 cups cooked crab, shrimp, or tuna (or a combination)
- 3/4 cup dry white wine (sauterne is good)
- 3/4 cup chicken or court bouillon
- 1 Tbsp chopped green onion
- 1/4 tsp dry tarragon
- 1/4 tsp dry basil
- 3 cups rich, medium-thick white sauce
- 1 tsp dry mustard
- 1 Tbsp lemon juice
- 1/4 to 1/2 cup grated Parmesan cheese
## Instructions
1. Put wine, bouillon, green onion, tarragon, and basil in a skillet and simmer until reduced to about 1/3 cup.
2. Add the reduced mixture to the white sauce along with the dry mustard and heat through. Do not boil.
3. Fold in lemon juice and crab (or chosen seafood).
4. Spoon into 4 large or 6 medium greased casseroles or shells, or into a 1 1/2-quart casserole.
5. Sprinkle tops with Parmesan cheese.
6. Bake in a preheated 400°F oven until bubbly, or place the hot mixture low under a broiler to brown the cheese and heat through.