Betty Richards Spaghetti Sauce
1 med onion
2 large cans tomato sauce
1 can tomato bits
1 large can tomato paste
2 bay leaves
1 teaspoon basil
1 teaspoon oregano
1 teaspoon thyme
1 tablespoon salt
5 teaspoons sugar
1 tablespoon crushed red pepper
Chop and sautee onion until soft. Add everything else. Simmer.
French Chicken
2 boneless chicken breasts
5 medium red potatoes
5 cloves pressed garlic
2 teaspoons rosemary
1 tablespoon olive oil
Slice or dice potatoes, slice chicken breasts, and press garlic. Heat oil in skillet, add chicken, rosemary, and 1/2 of the garlic. After 2 minutes, add potatoes. Sautee until browned.
Jalapeno Bean Dip
2 lbs. pinto beans
8 fresh jalapenos
8 cloves garlic
1 tablespoon salt
Wash, sort, and simmer beans. Peel garlic. Puree jalapenos and garlic in blender, and add to beans with salt. Puree beans with hand mixer.
Chicken Noodles
6 chicken thighs
1 onion
8 carrots
4 stalks celery
2-4 tablespoons fresh parsley
3 bay leaves
1 teaspoon thyme
1 tablespoon salt
1/2 teaspoon ground black pepper
1 pound bowtie pasta
Wash and slice carrots and celery. Chop onion and parsley. Boil all but pasta for 30 minutes. Add pasta, simmer for 1 - 2 hours.
Arugula Salad Dressing
1 tsp. honey
1 tsp. dijon mustard
1 tsp. extra-thick balsamic vinegar
2 tbsp. ordinary balsamic vinegar
Chinese Dumpling Sauce
Soy Sauce
Toasted Sesame Oil
Crushed red pepper
Fresh Ginger
Fresh Garlic
Mix all ingredients
Guacamole
Avocados
Scallions
Tomatoes
Cilantro
Jalapenos
CB Spice Muffins
2/3 cup boiling water
1 cup wheat bran
1/2 cup dark molasses
1/2 cup canola oil
3 cups raisins
1 1/2 cups whole wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup wheat germ
2 large eggs, beaten
1 cup skim milk
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon ground cloves
Heat oven to 350, grease muffin pan. In bowl, add boiling water, bran, molasses, oil, and raisins. Stir and set for 5 minutes. In another bowl, add flour, spices, baking soda, salt, and wheat germ. In a measuring cup, beat eggs and milk. Stir flour mixture into bran mixture. Add milk mixture and stir lightly. Spoon into muffin pans, bake 20 - 25 minutes, or until tops of muffins are springy. Let cool for 10 minutes.
Walnut Sauce for Pasta
1 cup walnuts
6 cloves garlic
15 oz. tub part skim ricotta cheese
1 cup lowfat milk
blend, pour over 1 lb. cooked pasta, add Parmigiano Reggiano to taste
Shrimp Etouffe by Paul Prudhomme
1/4 Cup Onion, Chopped
1/4 Cup Celery, Chopped
1/4 Cup Green Bell Peppers, Cored, Seeded & Chopped
7 Tbls Vegetable Oil
3/4 Cup All Purpose Flour
2 Cups Seafood Stock
1/4 Lb Sweet Butter
2 Lb Medium Shrimp, Shelled
1 Cup Green Onions, Chopped Very Fine
1/4 Lb Sweet Butter
1 Cup Seafood stock
4 Cups Cooked Rice, Hot
SEASONING MIX:
2 tsp Salt
2 tsp Cayenne
1 tsp White Pepper
1 tsp Black Pepper
1 tsp Dried Sweet Basil Leaves
1/2 tsp Dried Thyme Leaves
Combine the seasoning mix ingredients in a small bowl. Set aside.
Combine the onions, celery and bell pepper in another bowl. Heat the oil over
high heat in a large, heavy (cast iron works best) skillet until it begins to
smoke (about 4 minutes). Use a long handled metal whisk to gradually mix in the
flour, stirring until smooth. Continue cooking, whisking constantly, until the
roue is dark red-brown (3 to 5 minutes). Don't let the roue scorch in the pan or
splash on your skin. Remove from the heat.
Immediately stir in the vegetables using a wooden spoon. Add 1 Tablespoon of the
seasoning mix. Continue stirring, using the wooden spoon, until cooled (about 5
minutes). Bring the first measure of stock to a boil over high heat in a (2 Qt.)
saucepan. Gradually add the roue. Continue whisking until the roue is completely
dissolved. Reduce heat to low. Cook until the flour taste is gone (about 2
minutes), whisking constantly. Remove from the heat. Set aside.
Heat the serving plates in a 250 degrees oven. Melt the first measure of butter
over medium heat in a (4 Qt.) saucepan. Stir in the shrimp and green onions.
Saute for about 1 minute, stirring constantly. Add the second measure of butter,
the stock mixture and the second measure of stock. Cook until the butter melts
and is mixed into the sauce - shaking the pan gently back and forth while the
butter melts - DO NOT STIR(!). Add the remaining seasoning mix. Stir well.
Remove from the heat. Serve immediately - mound 1/2 cup of rice on each serving
plate. Surround the rice with 3/4 cup of the etouffee.
NOTE: If the sauce starts to separate, add small amounts of stock and shake the
pan as before until it recombines.