Crispy Chicken Parmigiana

Makes 6 servings

·         2 large eggs

·         1 teaspoon salt

·         1/8 teaspoon black pepper

·         6 boneless, skinless chicken-breast halves

·         1 cups crushed club crackers (or Panko)

·         ½ cup vegetable oil

·         1 (15 oz) can tomato sauce

·         ¼ teaspoon dried basil

·         1/8 teaspoon garlic powder

·         1 tablespoon butter

·         ½ cup grated Parmesan cheese

·         6 slices mozzarella cheese

Directions:

1.      Spray a 13 x 9 inch baking dish with nonstick cooking spray

2.      Whisk eggs, salt and pepper until blended. Dip chicken in egg mixture and coat with cracker crumbs (or Panko).

3.      Heat oil in a large skillet over medium-high heat until hot. Add chicken. Cook chicken until browned on both sides, about 3 minutes per side; drain. Arrange in a single layer in prepared baking dish.

4.      Preheat the oven to 350⁰F. Wipe skillet with paper towels. Combine tomato sauce, basil and garlic powder in the skillet and mix well. Bring to a boil, stirring occasionally; reduce heat.

5.      Simmer, stirring occasionally, until mixture is thickened, about 6 minutes. Stir in butter. Pour over the chicken. Sprinkle with the Parmesan.

6.      Bake, covered, for 30 minutes; remove the cover. Top each chicken breast with mozzarella. Bake for 10 minutes longer.

Apple-Glazed Beef Brisket

Makes 4 servings

·         1 (5 lbs) beef brisket, trimmed

·         1 medium onion, cut into quarters

·         2 cloves garlic, cut into halves

·         10 whole cloves

·         1 ¼ cups apple jelly

·         1/3 cup dry white wine or white-wine vinegar

·         3 tablespoon minced green onions

·         3 tablespoons brown mustard

·         ¾ teaspoon cracked black pepper

·         ¾ teaspoon curry powder

·         ½ teaspoon salt

Directions:

1.      Place beef, onion, garlic and cloves in an ovenproof Dutch oven. Add just enough water to cover beef.

2.      Bring beef mixture to a boil. Reduce heat to low. Simmer until beef is tender, about 2 ½ to 3 hours. Drain, discarding onion, garlic and cloves. Return beef to Dutch oven

3.      Preheat the oven to 325^o F.

4.      Combine apple jelly, wine, green onions, brown mustard, black pepper, curry powder and salt in a small saucepan and mix well. Bring to a boil over medium-high heat, stirring frequently. Brush beef with the apple glaze.

5.      Bake beef, basting frequently with apple glaze, for 45 minutes. Cool slightly. Transfer the beef to a heated serving platter. Slice and serve immediately.

Hint: Drain liquid from beef through a cheesecloth to remove onions, garlic and cloves.  

Confetti Potato Salad

Makes 6 servings

·         2 ½ pounds medium potatoes

·         1 cup chopped red bell pepper

·         1 cup sliced pitted black olives

·         1 cup frozen peas, thawed

·         ½ cup mayonnaise

·         1 tablespoon Dijon-style mustard

·         ¼ cup cider vinegar

·         2 tablespoon chopped red onion

·         ½ teaspoon celery seeds

·         ½ teaspoon salt

·         1/8 teaspoon black pepper

·         Leaf lettuce, optional

Directions:

1.      Prepare elbow macaroni according to package directions, but do not add salt. Drain macaroni in colander; place under cold running water to cool. Drain thoroughly.

2.      Remove the stems and seeds from red and green bell peppers. Chop bell peppers and set aside.

3.      For dressing, in a large bowl, mix mayonnaise, cider vinegar, sugar, salt and black pepper until well blended

4.      Add cooked cooled macaroni. Chopped celery, chopped bell peppers and chopped onion to bowl. Toss with dressing to coat evenly.

5.      Place salad on serving platter. Garnish with cherry tomatoes, If desired, and serve.  

Creamy Macaroni Salad

Makes 6 servings

·         16 oz. elbow macaroni

·         1 each medium red and green bell pepper

·         1 cup mayonnaise

·         1 tablespoon cider vinegar

·         ½ teaspoon granulated sugar

·         ½ teaspoon salt

·         ½ teaspoon pepper

·         1 cup chopped celery

·         Medium yellow onion (about 1 cup)

·         Cherry tomatoes, optional for garnish

Directions:

1.      Prepare elbow macaroni according to package directions, but do not add salt. Drain macaroni in colander; place under cold running water to cool. Drain thoroughly.

2.      Remove the stems and seeds from red and green bell peppers. Chop bell peppers and set aside.

3.      For dressing, in a large bowl, mix mayonnaise, cider vinegar, sugar, salt and black pepper until well blended

4.      Add cooked cooled macaroni. Chopped celery, chopped bell peppers and chopped onion to bowl. Toss with dressing to coat evenly.

5.      Place salad on serving platter. Garnish with cherry tomatoes, If desired, and serve.  

Homemade Noodle Soup

Makes 4 servings

·         ¾ cups all-purpose flour

·         ½ teaspoon dried thyme, divided

·         ¼ teaspoon salt

·         1 egg yolk

·         2 cups plus 3 tablespoons cold water, divided

·         1 lb. skinless chicken thighs

·         5 cups chicken broth

·         1 medium onion, chopped

·         1 medium carrot, sliced

·         ¾ cup frozen peas, thawed

Directions:

1.      Mix flour, ¼ teaspoon thyme and salt in bowl. Beat egg yolk with 3 tablespoon water in another small bowl; add to flour mixture. Stir until well blended. Shape into ball. Place dough on lightly floured surface; flatten. Knead about 5 minutes or until dough is smooth and elastic, adding more flour as necessary. Wrap dough in plastic wrap; let stand 15 minutes

2.      Roll out dough to 1/8-inch thickness on lightly floured surface with rolling pin. Let rolled out dough stand for about 30 minutes to dry. Cut into ¼ - inch wide strips; cut strips 2 inches long.

3.      Place chicken thighs and remaining water in saucepan. Bring to a boil over high heat. Reduce heat to medium; cover and simmer 5 minutes. Drain and rinse chicken; let cool slightly. Remove chicken meat from bones; discard bones. Cut chicken into ½ inch to ¾ inch pieces.

4.      Mix chicken broth, onion, carrot and remaining thyme in saucepan. Bring to a boil over high heat. Add noodles. Reduce heat to low; simmer, uncovered, 8 minutes or until noodles are done. Stir in chicken pieces and peas. Bring soup to a boil and serve.

Hearty Navy Bean Soup

Makes 6-8  servings

·         16 oz dried navy beans

·         4 cups chicken broth

·         4 cups water

·         1 ½ to 2 lbs. ham

·         1 cup finely chopped onion

·         1 ½ cups coarsely chopped potatoes

·         1/3 cup ketchup

·         ¼ cup cider vinegar

·         1 tablespoon sugar

·         1 teaspoon salt

·         1/8 teaspoon black pepper

·         1 cup coarsely chopped carrot

·         2 tablespoons sliced green onions, optional

Directions:

1.      Sort and rinse navy beans

2.      Combine beans with enough water to cover by 2 inches in a stockpot

3.      Bring beans to a boil. Boil for 2 minutes. Remove from heat. Let stand, covered, for 1 hour; drain well.

4.      Add chicken broth and 4 cups water to beans. Bring to a boil; reduce heat. Simmer, stirring occasionally, for 1 hour

5.      Chop the ham coarsely. Stir ham, chopped onion, potatoes, ketchup, vinegar, sugar, salt and pepper into beans. Add the chopped carrot and mix well.

6.      Bring soup to a boil; Simmer, covered, stirring occasionally, for 30 minutes. Ladle navy bean soup into soup bowls. Sprinkle with green onions, if desired. Serve with corn bread