1 medium apple cut in 8 wedges.
2 Tbs margarine
1 green pepper cut in strips
2 Tbs diced scallions
1/2 lb link sausages cut in chunks
3 Tbs brown sugar
2 Tbs cornstarch
1/2 tsp salt
1/2 cup apple juice
2 Tbs soy sauce
1 Tbs vinegar
1 cup water
Sauté apples, remove from skillet.
Sauté green peppers and scallions. Remove.
Sauté sausage, pour off drippings.
Combine last seven ingredients.
Mix well and pour over sausage.
Cook over medium heat until thickened.
Cover & simmer 10 min.
Add apples, peppers, and scallions.
Serve over rice.
Tuesday, January 13, 2009
Poulet Vinaigre Paul Bocuse
1 frying chicken cut up 2 Tbs margarine
1 Tbs oil 4 cloves unpeeled garlic
salt & pepper 1 can chopped seeded tomatoes
1/2 cup white wine vinegar 1 Tbs dried parsley
2 Tbs margarine
Sauté chicken pieces in margarine & oil with garlic for 5-7 min.
Season. Add tomatoes and vinegar.
Cover and simmer 15 min. Turn once.
Remove chicken. Skim. Reduce.
Mash garlic and add to sauce.
Whisk in enrichment margarine.
Pour over chicken and serve with rice.
1 Tbs oil 4 cloves unpeeled garlic
salt & pepper 1 can chopped seeded tomatoes
1/2 cup white wine vinegar 1 Tbs dried parsley
2 Tbs margarine
Sauté chicken pieces in margarine & oil with garlic for 5-7 min.
Season. Add tomatoes and vinegar.
Cover and simmer 15 min. Turn once.
Remove chicken. Skim. Reduce.
Mash garlic and add to sauce.
Whisk in enrichment margarine.
Pour over chicken and serve with rice.
Poulet Sauté à la Vallee D'auge
Reduce 2 cups apple cider to essence and set aside.
Sauté 1 frying chicken cut up on high.
Season with salt, pepper, parsley & thyme.
Simmer brown meat covered for 10 min.
Add white meat and simmer 15 min. longer.
Remove from pan.
Pour off all but 2 Tbs fat.
Sauté several shallots.
Flame 1/4 cup apple brandy.
Add: more parsley & thyme
1/2 cup cider with 1 Tbs arrowroot dissolved
reserved apple essence
3/4 cup heavy cream
Pour over chicken and serve with rice.
Sauté 1 frying chicken cut up on high.
Season with salt, pepper, parsley & thyme.
Simmer brown meat covered for 10 min.
Add white meat and simmer 15 min. longer.
Remove from pan.
Pour off all but 2 Tbs fat.
Sauté several shallots.
Flame 1/4 cup apple brandy.
Add: more parsley & thyme
1/2 cup cider with 1 Tbs arrowroot dissolved
reserved apple essence
3/4 cup heavy cream
Pour over chicken and serve with rice.
Poulet Sauté Chasseur
1 frying chicken cut up 2 Tbs margarine
1 Tbs oil Salt & pepper
1 tsp thyme, basil or tarragon
Sauté chicken in margarine and oil. Remove and season.
Cook dark meat covered over moderate heat 8-9 minutes.
Add white meat and cook 15 min. longer, basting.
Remove and proceed.
Remove all but 2-3 Tbs fat.
Sauté 1/4 cup shallots.
Add: 1 cup tomato pulp 1/2 clove mashed garlic
1/2 tsp basil or tarragon salt & pepper
Simmer 5 min. covered.
Add: 1/2 cup white wine 1/2 cup brown stock
1 Tbs arrowroot
Reduce until thickened.
Add 1 can chopped mushrooms.
Pour over chicken and serve with rice.
1 Tbs oil Salt & pepper
1 tsp thyme, basil or tarragon
Sauté chicken in margarine and oil. Remove and season.
Cook dark meat covered over moderate heat 8-9 minutes.
Add white meat and cook 15 min. longer, basting.
Remove and proceed.
Remove all but 2-3 Tbs fat.
Sauté 1/4 cup shallots.
Add: 1 cup tomato pulp 1/2 clove mashed garlic
1/2 tsp basil or tarragon salt & pepper
Simmer 5 min. covered.
Add: 1/2 cup white wine 1/2 cup brown stock
1 Tbs arrowroot
Reduce until thickened.
Add 1 can chopped mushrooms.
Pour over chicken and serve with rice.
Maryland Lady Crab Cakes
3/4 cup bread crumbs (mix plain & Italian)
2 eggs
1/4 cup mayonnaise
1 tsp Worcestershire sauce
1 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
12 oz to 1 lb backfin crabmeat
Mix all ingredients but crabmeat well.
Gently toss in crabmeat.
Shape into 8 to 12 cakes.
Sauté 5 min. on each side on medium high heat, DO NOT burn.
2 eggs
1/4 cup mayonnaise
1 tsp Worcestershire sauce
1 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
12 oz to 1 lb backfin crabmeat
Mix all ingredients but crabmeat well.
Gently toss in crabmeat.
Shape into 8 to 12 cakes.
Sauté 5 min. on each side on medium high heat, DO NOT burn.
Chicken & Dill
Sauté:
1 chopped onion
1 Tbs margarine
1 Tbs oil
Add: cut up chicken pieces, tossed in seasoned flour Brown.
Heat in saucepan:
1 & 1/2 cups chicken stock
1 Tbs Dijon mustard salt and pepper
1 tsp dill weed
Pour over chicken, cover, and simmer for 35 min.
Test white meat and remove if done.
Cook brown meat 5 min. more.
Remove from pan. Adjust sauce seasonings.
Add 2 tsp dill weed (2 Tbs fresh dill) and stand 5 min.
before serving. It's great with rice.
1 chopped onion
1 Tbs margarine
1 Tbs oil
Add: cut up chicken pieces, tossed in seasoned flour Brown.
Heat in saucepan:
1 & 1/2 cups chicken stock
1 Tbs Dijon mustard salt and pepper
1 tsp dill weed
Pour over chicken, cover, and simmer for 35 min.
Test white meat and remove if done.
Cook brown meat 5 min. more.
Remove from pan. Adjust sauce seasonings.
Add 2 tsp dill weed (2 Tbs fresh dill) and stand 5 min.
before serving. It's great with rice.
Roast Turkey
Preheat oven 325 F
12 lb turkey serves 6. Roast 4 1/2 hours.
Melt 1/2 stick margarine
Put in a dab of Tabasco sauce
Clean turkey: Pull out giblets and other innerds. Put them in a large saucepan covered with water: leftover onions, celery, poultry seasoning, salt, pepper, Tabasco and parsley. Simmer and drain later for stock for gravy.
Wash turkey inside and out with cool water. Pull out kidney and lungs which are attached to turkey wall. Let drain. Pat dry neck and breast cavity with paper towels and salt and pepper. Put margarine sauce on back and place on rack in roaster pan. Stuff insides not too full. Put wings under neck. Stuff breast and close legs. Rub margarine on outside breast and legs. Salt and pepper outside. Use turkey thermometer. Roast 20 min. per pound for birds under 18 lbs. Over 18 lbs, roast at 15 min. per lb. Let stand 20 min. before carving.
Stuffing: 1 pkg Arnolds stuffing
1 pkg Pepperidge Farm Herb stuffing
any stale bread, cornbread or biscuit crumbs
chopped celery
chopped onions
2 sticks margarine
2 cups boiling water
Mix stuffing crumbs. Add diced onion & celery. Add poultry seasoning and sage. Melt margarine in with the boiling water. Pour over stuffing. Stir well.
Gravy: Boil drippings in pan. Add flour mixed with milk and hot water.
Stir and season with salt and pepper if necessary.
12 lb turkey serves 6. Roast 4 1/2 hours.
Melt 1/2 stick margarine
Put in a dab of Tabasco sauce
Clean turkey: Pull out giblets and other innerds. Put them in a large saucepan covered with water: leftover onions, celery, poultry seasoning, salt, pepper, Tabasco and parsley. Simmer and drain later for stock for gravy.
Wash turkey inside and out with cool water. Pull out kidney and lungs which are attached to turkey wall. Let drain. Pat dry neck and breast cavity with paper towels and salt and pepper. Put margarine sauce on back and place on rack in roaster pan. Stuff insides not too full. Put wings under neck. Stuff breast and close legs. Rub margarine on outside breast and legs. Salt and pepper outside. Use turkey thermometer. Roast 20 min. per pound for birds under 18 lbs. Over 18 lbs, roast at 15 min. per lb. Let stand 20 min. before carving.
Stuffing: 1 pkg Arnolds stuffing
1 pkg Pepperidge Farm Herb stuffing
any stale bread, cornbread or biscuit crumbs
chopped celery
chopped onions
2 sticks margarine
2 cups boiling water
Mix stuffing crumbs. Add diced onion & celery. Add poultry seasoning and sage. Melt margarine in with the boiling water. Pour over stuffing. Stir well.
Gravy: Boil drippings in pan. Add flour mixed with milk and hot water.
Stir and season with salt and pepper if necessary.
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