STROMBOLI 2

My old friend Martha told me that the Stromboli recipe I posted yesterday sounded complicated, so I decided to add an easier one that I first made years ago. It is not as fancy as the first one, but still very good and will be a hit with those eating.
This one is made with frozen bread dough instead of pizza dough. Because I have moved with my husband many, many times and because of this we have sold many houses, I have a past with this frozen bread dough. Nothing smells more inviting than freshly baked bread, so I bought the frozen dough, thawed and baked it a half an hour or so before the house viewers arrived. Leave the bread setting out on a bread board with the aroma lingering in the air. It'll sell a house everytime.

Stromboli 2

Frozen bread dough (1 loaf for each stromboli)
3 meats to equal 1 cup: hard salami or pepperoni, ham and 1/2 pound crumbeld fried hot Italian sausage or sausage of your choice
Mustard
2-3 cheeses to equal 1 cup: mozarella, cheddar, provolone, Parmesan (all grated)
Melted butter
Oregano
Parsley
Garlic salt

Let dough thaw. Roll into rectangle. Spread with good mustard. Lay out overlaying meats and sprinkle cheeses over meat. Roll up in jellyroll fashion, folding in sides and ends. Place on greased cookie sheet. Brush top with melted butter. Sprinkle with oregano, parsley and garlic salt. Bake 325 degrees for 30 to 49 minutes. May be cut as sandwiches or in small squares as an appetizer.

Serves 4 to 6 as a sandwich.

Good served with Italian Tomato Sauce* for dipping.

* Find recipe in Sauces.

ITALIAN TOMATO SAUCE

This is a good sauce for many things. Eggplant or Chicken Parmesan and a dip for Stromboli.

Italian Tomato Sauce

Saute in a large kettle:
3 tablespoon olive oil
1 cup chopped onions
1 tablespoon minced or pressed garlic
1 cup chopped green pepper
2 teaspoon basil
1 teaspoon oregano
1 bay leaves
2 teaspoon salt

When onions are clear and very soft, add:

1 one pound and 13 ounces can tomato puree
1 6 ounce can tomato paste
2 tablespoon dry red wine
1 can chopped tomatoes or chopped peeled and seeded fresh tomatoes
1/4 teaspoon black pepper

Simmer covered for 45 minutes or longer, stirring occasionally. Then add:

1/2 cup fresly chopped parsley
Taste for salt and pepper
Optional, I add 1/2 to 1 teaspoon sugar to enhance the flavor

Optional:
1/2 pound coarsely-chopped mushrooms, sauted with step 1
1/2 cup grated parmesan or romano, added last

EGGPLANT, ZUCCHINI OR CHICKEN PARMESAN

A friend ask me for a good Chicken Parmesan recipe, that's like waving a carrot in the front of nose of donkey. I set out to try a recipe, this comes from the 1970s 'Moosewood Cookbook', which is a very good vegetarian cookbook. My husband loves Eggplant Parmesan* (which is listed in this cookbook) more than Chicken, so I decided to test both at the same time. This is the recipe with tomato sauce, I would probably prefer Chicken Parmesan without tomato sauce, I will test that another time. I made the dish by frying the eggplant and chicken, I don't fry much, now my kitchen smells like an Italian, slightly greasy cafe. Next time I will bake the eggplant or chicken instead of frying. The tomato sauce is a good recipe for other dishes, so I will list that separately. It can be made a few days ahead, making the dish easier to handle the day you are serving it.

*Zucchini is listed in recipe as a substitute for eggplant. When you have a lot zucchini in the summer, this is a good way to cook it.

Eggplant, Zucchini or Chicken Parmesan

I batch of Italian Tomato Sauce, see Sauces
2 large eggplants peeled and sliced 1/2" thick
or
4 medium zucchini sliced 3/4" thick
or
6 skinned and boned half chicken breasts, pounded to 1/4" thick, since pounding makes the piece very large, I cut them in half, this gives you 12 pieces medium of chicken
1 cup or more flour, mixed with salt and pepper to taste
2 eggs
1 cup or more fine dry Italian bread crumbs mixed with basil, oregano (Italian seasoning my be substituted) and some grated Parmesan cheese
Olive oil
1 pound mozzarella cheese grated
1 cup Parmesan grated cheese + enough more to add to bread crumbs

Have ready in three shallow bowls, flour, 2 beaten eggs and breads crumbs. Dip in flour, then beaten eggs, then roll in bread crumbs. Fry in olive oil until done, about 3 or 4 minutes on each side for vegetables and longer for chicken.

If you don't wish to fry, bake vegetables in oiled pan, for 20 to 25 minutes at 350 degrees. Chicken will need to back for 30 to 35 minutes at 350 degrees, check for doneness.

To assemble:

Layer chicken or vegetables, sauce and cheeses in an oiled large shallow baking dish, or two smaller dishes. I made in two dishes and cooked only one and refrigerated the other, I will give the second one to Melissa and Bernie to take home and bake tonight. For my daughter and her husband, it's like carry-out gourmet.

Bake at 375 degrees covered with foil for 30 to 40 minutes, uncover for last 15 minutes. Let set for 10 minutes before serving.

Serve over pasta with a green salad and crusty Italian bread.

Serves 6 to 8

STROMBOLI

My friend Emily has been asking for this recipe since last fall. I'm slow getting it out, but at least I beat the Super Bowl.
My husband Dale fell in love with this sandwich type dish when he was at the War College in Pennsylvania. I don't know if it real Italian or an American concoction, but the Pennsylvania Italians make it a lot.

Stromboli

Pizza dough, recipes follows

1/2 pound hot Italian sausage, removed from casings and crumbled
1 tablespoon olive oil
1 cup sliced yellow onions
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced green bell pepper
2 tablespoons thinly sliced seeded jalapenos (optional, not very Italian)
2 tablespoons minced garlic
1 teaspoon Italian seasoning
1/2 pound sliced ham
1/4 pound thinly sliced pepperoni or salami
1/2 cup sliced black olives
2 cups grated provolone
2 cups grated mozzarella
For egg was, 1 large egg, beaten with 1 tablespoon water
1 cup finely grated Parmesan cheese

In a large skillet, cook sausage over medium-high heat until brown and the fat is rendered. Drain on paper towels. Pour off fat. Cook onions, peppers in olive oil until soft. Add garlic and Italian seasoning, cook stirring for one minute. Remove and cool.

Pizza Dough

1 cup warm water
1 package dry yeast
1 teaspoon sugar
1 1/2 tablespoon olive oil
3 cups flour
1 teaspoon salt

In a large bowl, combine the water, yeast, sugar and 1 tablespoon oil, stir to combine. Let sit until mixture is foamy, about five minutes.
Add 1 1/2 cups of flour and the salt, mixing by hand until dough is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, dough will be slightly tacky.
Oil a large mixing bowl with 1/2 tablespoon oil. Place the dough in bowl and turn to oil all sides. Cover with plastic wrap and set in warm, draft free place or in oven with proofing setting, until double in size, 1 to 1 1/2 hours.

To assemble:

Punch down the dough and divide in half. On a floured surface, roll out half of the dough to a large rectangle, about 10 by 14 inches. Spread half of cooled sausage mixture across the dough leaving 1" border. Overlapping slightly, layer half of the ham, pepperoni, olives, provolone and mozzarella cheeses over the top. Using a pastry brush, paint the border of one long side with egg wash. Starting at the opposite long end with egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the remaining ingredients. Let rise, 20 to 30 minutes.
Brush the top of each Stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each Stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes.
Remove from oven and let stand for 10 minutes. Slice thickly and serve.

CAROLYN'S MUFFULETTAS

Carolyn and Bob have been good friends since we lived in Germany in the late 1970's, we became friends, partly because Bob, Dale and I were from Arkansas. Carolyn was from Oklahoma, but we have adopted her as an Arkansan. Every fall we get together for Arkansas football games, we tailgate with family and friends and exchange a lot of recipes. I acquired this recipe several years ago and it is always a hit. A muffuletta is a very special sandwich from New Orleans.

Muffulettas

1/4 pound thinly sliced ham
1/4 pound sliced Genoa salami
4 slices Swiss cheese
1 (6-oz) package sliced Provolone cheese
1 (10-oz) round loaf of sour dough or French bread, horizontally sliced
1 1/2 cup olive salad, recipe follows

Layer ham, salami, Swiss cheese and Provolone on bottom half of bread, place bread halves on baking sheet. Bake at 350 degrees 20 to 30 minutes or until thoroughly heated. Top with chilled olive salad and remaining bread half. Cut sandwiches in quarters.

Serves 4

Another way to cook, layer the meat and cheese. Place olive salad on this and top with bread half. Wrap in foil and bake 20 minutes or until hot.

Olive Salad

3 (10-oz) jars pimiento-stuffed green olives, drained and coarsely chopped
3 stalks celery, chopped
2 carrots, scraped and grated
2 cloves garlic, finely chopped
3 tablespoon capers, drained
1/2 cup olive oil
1/4 cup red wine vinegar

Combine all ingredients, cover and chill.
Store remaining salad in refrigerator for up to a week.
Yields 7 cups

CHEESE BISCUITS

In the 1980's I lived in Little Rock, Arkansas for 6 years.  In the 'Heights', a quaint neighborhood of homes build mostly in the 1940's, there were and are still some delightful shops and cafes.  One of those was 'A Very Special Tea Room', a tiny place run by two very fine caterers.   Cheese Biscuits were served with every dish at the tea room.  A Very Special Tea Room is no longer there, but fortunately for us the ladies wrote a cookbook.

CHEESE BISCUITS
From A Very Special Tea Room

1 cup margarine, softened
1/2 pound cheddar cheese, grated
2 cups flour
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
Tabasco sauce to taste
2 cups Rice Krispies cereal

Mix margarine and cheese.  Add flour, salt, cayenne pepper and Tabasco sauce.  Stir in cereal.  Roll into small balls and place on a ungreased cookie sheet.  Flatten each ball with a fork.  Bake at 350 degrees for 15 minutes or until crisp.  Store in air-tight container.  The biscuits can be baked and frozen.

AVOCADO AND BLACK BEAN SALSA

I'm working my way through our family of pets, let me introduce you to Alistair, the alpha dog. This is a seven year old picture of Alistair our sixteen year old Jack Russell Terrier.  He isn't quite this handsome anymore, his hearing is going and he really doesn't care much about the squirrels anymore, but we still love him.  He jumped and twisted so much, when he was young, he slipped a few discs, but for a dog that will be seventeen in May, he is doing great.  He even tolerates the puppy Mytymo.

This recipe is not what I consider a winter dish, but it would be great for the Super Bowl or a Friday night get together.  Fresh corn isn't available and roma tomatoes may have more flavor in the winter.  I would use four or five.

Black Bean Corn Salsa

2 cans black beans, drained and rinsed

1 1/2 cup fresh corn cut from ears, cooked or frozen corn cooked

3 tomatoes, peeled, seeded and diced

1 cup fresh cilantro, chopped fine

2 or 3 Jalapenos, seeded and minced

1/4 cup fresh lime juice*

Salt

Freshly ground pepper

3 avocados, diced

Combine the beans, corn, tomatoes, cilantro, jalapenos and lime juice in a bowl.  Season to taste with salt and pepper.  Cover and chill.  Before serving add avocados.

Serve with corn chips.  My new favorite is an all natural corn chip with sea salt made by Margaritaville.

*I find a medium lime usually makes about 2 tablespoon juice. 

PIMIENTO CHEESE

I'm sure pimiento cheese sounds like a space filler for this blog, but this is a fantastic recipe. My friend since kindergarden, Martha from Harrison, Arkansas, gave this to me a couple of years ago and it has become a favorite with everyone that tries it. It makes a great sandwiches, but is just as great as a spread with crackers. Don't miss the two additions below the recipe.

Pimiento Cheese

1 1/2 cup Hellman's mayonnaise
1 (4-oz) jar diced pimiento, drained*
1 teaspoon Worcestershire sauce
1 teaspoon finely grated onion
1/4 teaspoon cayenne pepper (or to taste)
1 (8-oz) block extra-sharp Cheddar cheese, finely grated*
1 (8-oz) block extra- sharp Cheddar cheese, grated*

Stir together first 5 ingredients in a large bowl, add cheeses. Store in refrigerator up to 1 week.

*My friend Pam emailed me she tried this recipe, but she roasted peppers (peeled and chopped them) since she was out of pimientos. She and her husband thought it added an interesting flavor. Something fun to try.

*When I'm in a hurry, I use the pre-grated sharp cheeses from the grocery store, one (8-oz) package coarsely grated and one (8-oz) package finely grated. The extra-sharp is better, but in pinch, the pre-grated cheese will work.


Jalapeno Pimiento Cheese
Add 2 seeded and minced jalapeno peppers.

Pecan Pimiento Cheese
Stir in 3/4 cup toasted chopped pecans.


'Mytymo' pronounced mightymo, is our 9 month old, 9 pound Havanese.
He truly believes he's a really big dog. He loves all animals and all people. A real joy to live with, most of the time. Of course once I get the woodwork repaired and replace a few shoes, things will be better around here.

SESAME SALMON ROULADES

My daughter Melissa loves this dish.  Salmon is so good for us and I try to come up with delightful ways to prepare it.  This recipe has an Asian taste and is simple to make.  Next time I make them, I'll add a picture.

Sesame Salmon Roulades

4 six ounce salmon fillets, all skin and fat removed
salt and freshly ground pepper
1/4 cup of black sesame seeds (black sesame seeds are by far the most attractive, usually found in Asian grocery store or possibly natural food store, white sesame seeds will do if the black cannot be found)
1 1/2 tablespoons olive oil
2 tablespoon seasoned rice-wine vinegar
2 tablespoons soy sauce
2 cucumbers sliced very thin lengthwise (optional)*

Heat a grill or grill pan until hot.  Using a sharp knife, slice the fillet open horizontally, leaving one end intack (similar to butterfling).  Season with salt and pepper.  Tightly roll the fillet, secure with a wooden toothpick.  Repeat with remaining fillets.  Place a roulade in the seeds and thoroughly coat bottom, drizzle the sesame coated side with olive oil, repeat on other end.  Mix vinegar and soy sauce and set aside.  Fold the edges of heavy foil to form a pan.  Place on grill.  Arrange roulades on foil and grill until opaque, about 4 minutes.  Turn over, grill until done, about 4 minutes.

Serve on bed of cucumber strips and use the sauce for dipping or drizzle on top of roulades.
* I use a wide blade peeler, I have found mine at Williams Sonoma.

WILD'N CHEESY CHICKEN

This dish has been a life saver so many times.  When I make it, I usually double the recipe and freeze one pan, just to have on hand.  I have taken it frozen in a cooler from Arkansas to Virginia, it arrives partly frozen, ready to thaw and cook.  It can also be made up and stored in the refrigerator for a couple days before cooking.  It is great for a tailgate, potluck or a casual dinner party.  Cousin Barbara from Little Rock shared this with me.

Wild'n Cheesy Chicken

Saute' in 1/2 stick butter until tender: 
1/2 cup chopped onions
1/2 cup chopped red bell pepper
1 cup sliced fresh mushrooms

Add:
1/4 cup pimientos
1 cup sliced water chestnuts
2 cans cream of chicken soup
1 cup of chicken broth
1 1/2 cups shredded cheddar cheese
1/2 pound Velveeta
1 cup milk
Stir until cheese is melted

Add 2 boxes cooked Uncle Ben's long grain-wild rice, (not instant) cooked according to directions.

Add 8 boneless, shinned chicken breasts (as large as chicken breast are today, I think you could get by with a little less, probably (6) cooked and chopped. 

Mix all togethr and top with shredded cheddar cheese.

Bake at 350 degrees for 30 minutes.  If cold it will take 1 hour to heat completely through.

Serves 10 to 12

APPLE PIE

Months ago I promised this recipe to several friends and I'm a little late getting it to them.  For those that have not tasted it, it is a very special apple pie.  I wish I could take credit for it, but to be honest I found the recipe in a 20 year old cookbook, "Feasts of Eden" by Ruby C. Thomas.
Mrs. Thomas and her husband founded the Red Apple Inn, at one time one of two 5 star restaurants in the state of Arkansas. 

Apple Pie

Pastry
2 cups unbleached white flour
1/2 teaspoon salt
1/3 cup vegetable shortening
1/3 cup butter
Ice water

Have all materials ice cold.  Shift flour and salt into bowl.  cut in the shortening and butter until shortening is evenly mixed in bits no larger than peas.  Add ice water to hold the dough together.  Pat gently into a ball, wrap in plastic wrap and chill thoroughly.
Turn out on a smooth cold board.  Cut with knife into a square ball, flatten with rolling pin.  Roll in an ablong shape 1/2" thick.  Fold in thirds and roll again, repeat and after third rolling roll into round shape to fit the pie pan.  return to refrigerator for 1/2 hour.  Makes two 9" shells or 1 double crust pie.
_________

Filling
1 1/2 cups sugar
1/2 teaspoon cinnamon
Juice of 1 orange
Zest of 1 orange
Juice of 1 lemon
5 tablespoons butter
6 tart apples, peeled and sliced*
*I have used 3 Granny Smith and 3 Gala or similar type, I'm sure 6 Granny Smith would be fine.


Mix all ingredients except apples in saucepan and bring to a boil.  Place layer of apples in pan lined with uncooked pastry.  Pour some of the mixture over apples, continue layers until pan is rounded.  Place thin strips of pastry in latticework pattern on top.  Brush with cream and bake at 325 degrees until brown.*  Turn temperture down to 300 degrees and bake until done.  About 30 minutes longer.
I always put a sheet pan or heavy foil on the self below the pie to catch any boil over.
* Baking can take a while.  I have found it can take 1 to 1 1/2 hours.
____________

I took this pie on a trip to Virginia and also to St. Louis for Thanksgiving.  I made the pie at home and baked about 45 minutes to 1 hour, then wrapped loosely in foil and put in freezer.  We drove to Virginia with pie in a cooler, it was still mostly frozen 2 1/2 days later, to St. Louis, a 6 hour drive, I placed in the floor of car and when we arrived I continued baking the pie.  Since the pie is so cold, it takes longer to bake, but the results turned out very good.
I know there is nothing better than a warm pie fresh from the oven, but that is not always practical, so some times we have to improvise.

INDIAN PILAU

As I promised when I posted the curry recipes, here is my recipe for Indian Pilau, a great addition to the chicken or shrimp curry recipes.  This rice pilau would also be good with lamb or as a vegetarian main course.

___________
Indian Pilau

3 cups rice (I perfer Basmatti)*
6 1/2 cups chicken stock
3 tablespoon butter
1 teaspoon ground allspice
2 cinnamon sticks
Salt and pepper to taste
6 tablespoon chopped blanched almonds
3/4 cup raisins
___________
Wash rice and drain.  Put it with stock, butter, allspice, cinnamon, salt and pepper in a large flat bottom baking dish, I use an oval oven proof china pan 14" x 10" x 3".  Mix well and cover with foil.  Cook in preheated 350 degree oven for about 50 minutes, until the liquid has been absorbed.  Stir in the almonds and raisins, remove cinnamon sticks, mix well and serve.
___________
Condiments
There is no limit to the number of condiments that may be included, but as a rule there are at least five.

Chopped peanuts
Chutney, one or more kinds
Grated coconut
Chopped crisp bacon
Chopped green onions, green peppers, walnuts and tomatoes
Sliced banana and diced fresh pineapple

Chopped candied ginger, either in syrup or dry sugar coated in package.

Serve with curry dishes, lamb or serve as a main course with condiments.

___________

Serves 10 to 12

___________

*I have never tried this with brown rice, but it is much healther, I would suggest you cook brown rice about half the recommended time on package and then start this recipe.

MUSHROOM SOUP

Our little group of cooks at Community Meals have become like a social club.  We celebrate birthdays, usually three or four at a time.  Rebecca is our gourmet hostess, last year she made this wonderful Mushroom Soup for the luncheon and agreed to allow me to share it. 
I made the soup Saturday night for my company and it was a great hit.  I just explained to everyone that we were not having a low-cal meal.
Since I was doing grilled lamb chops, a potato dish and asparagus, I didn't have time to make the soup at the same time.  I try when I plan a dinner party to pick things that at least partly, can be made ahead.  There is nothing worse than being completely stressed out at your own party.





Mushroom Soup

1 pound botton mushrooms
4 1/2 cup heavy cream
2 cups chicken stock
3 or more portabella mushroom caps cut into cubes*
3 tablespoons olive oil
1 tablespoon butter
1 cup chopped , toasted walnuts
2 tablespoons chives chopped
Sea salt and freshly ground black pepper
__________
Heat two tablespoons olive oil in a medium saucepan over medium heat.  Add buttons mushrooms and cook, stirring occasionally, until they begin to soften.  Season with some salt and pepper.
Add cream and chicken broth to mushrooms and bring to a boil.  Reduce the heat and simmer for 20 minutes.  Cover sauce pan and continue to simmer for another 20 minutes.  Remove from heat and let mushrooms rest for 20 minutes.
Strain mixture, discarding mushrooms, keep cream mixture.
(I prepared to this point the day before the dinner and refrigerated until ready to use.  Rebecca did not suggest this step, but I wouldn't of had time to prepare this the day of the dinner.  I don't think the soup suffered from making it this way.)
Shortly before serving, put soup over low heat to completely heat, Taste for salt and pepper.
Meanwhile, in a small pan or skillet, heat 1 tablespoon olive oil and 1 tablespoon butter, add portabella mushrooms and saute until softened.
_____________
To serve, divide soup into bowls and top with portabella mushrooms, toasted walnuts and chives.  Serve immediatly.

Serves 8

CRAB CASSEROLE

My good friend, of over 40 years, Sue Gorski, sent this recipe and we tried it last night.  It is truly wonderful.  Sue lives in Yorktown, Virginia and I'm sure the crab from that area is far better than we get in Arkansas, but it is still worth the effort.


CRAB CASSEROLE

Serves 6 to 8

2 pounds of fresh crabmeat (I'm sure most 'fresh' crab in this area has been frozen, get the best you can)
1 cup salad dressing*
2 tablespoons Worcestershire sauce
1/4 teaspoon lemon juice
1 teaspoon prepared mustard (I used plain Dijon)
Dash of celery seeds
Dash of Tabasco sauce
_______________

1 cup bread crumbs*
Butter
Pepper


Mix salad dressing with next 5 ingredients, gently toss with crab meat.
Grease a 12" square casserole pan, pour mixture into pan.
Sprinkle top with bread crumbs and dot with small pieces of butter and sprinkle with pepper.
Bake at 325 degrees for 30 minutes or until golden brown.
___________________
*I have always preferred mayonnaise to Mircale Whip.  I will check with Sue and see if there is a reason you couldn't subsitute mayonnaise.  I ask Sue about mayonnaise and she said she preferred Mircale Whip, but it would most likely work with mayonnaise.
*Sue used dried bread crumbs, you could also toast fresh bread crumbs in a skillet with butter. 
___________________
Options for serving:  this is great as a lunch or supper, we had it for dinner with salad and fingerling potatoes.  It could be served as an appetizer with crackers or in a pastery shell as a tart, omit the bread crumbs in this case.

EGG OLIVE SALAD

I promise to pick up the number of recipes in the weeks to come.  This week has been a learning experience. 
My brother Bob and his wife Barb are coming Saturday and it is my son-in-law Bernie's birthday.  I'm trying to put together a menu that I can post on this blog. 
Today for lunch I had a nice egg olive salad.



EGG OLIVE SALAD
6 hard boiled eggs, peeled and chopped
1/4 cup green olives with pimientos sliced
1 green onion with about 1 inch of green, chopped
1 teaspoon Dijon plain mustard 
1/4 cup mayonaise
Salt and pepper to taste
Dash of Paprika

Mix eggs, green olives and green onions together. 
Mix mustard and mayonaise together.  Gently toss eggs and olives with mayonaise mixture. 
Add salt, pepper and Paprika to taste.

Serve on spring lettuce with crackers or serve as a sandwich.

Serves 3 to 4

CHICKEN OR SHRIMP CURRY

Today I cooked at Community Meals, it was a good day for food. We served oven fried chicken, mash potatoes, peas mixed with pimientos, onions and bacon, salad, homemade rolls and dessert. It was a hard cooking day, but I'm sure everyone enjoyed a comfort food meal in this cold weather. I wish our meals could be this good everyday, but then it wouldn't be a special meal, would it?

I have two curry recipes that are favorites. I think either sauce could be used for shrimp or chicken, but I'll include both as written and you can decide.

CHICKEN CURRY

4 tablespoons unsalted butter

4 medium onions chopped

2 tart apples, peeled and chopped

6 ribs celery chopped

5 tablespoons curry powder

1/4 cup flour

4 cups chicken stock

4 cups whole cooked chicken breasts, chopped

1/4 cup raisins

Melt butter in large skillet, add onions, apples and celery. Combine flour and curry. Add to vegetables, cook 1 minute. Stir in chicken stock, cook until smooth, add chicken and raisins. Cover and simmer about 25 minutes. Serve over rice with condiments.

CONDIMENTS FOR BOTH DISHES:

Chutney

Grated coconut

Peanuts, roughly chopped

Green onion chopped

Bacon crumbled

Pineapple chunks

Banana slices

SHRIMP CURRY

Place 5 pounds of shrimp in enough water to cover, add 1 teaspoon salt, 1 medium onion sliced, 2 lemons sliced and 6 peppercorns. Bring to a boil, cook until pink, 1 to 2 minutes, no more than 5. Drain and set aside. When cool, shell and remove dark veins.

1/2 cup butter

2 to 3 tablespoons curry powder

1 1/2 cups chopped onion

1 1/2 cups peeled, chopped tart apple

2 cups chicken stock

1 tablespoon corn starch

1/4 cup cold water

1 cup evaporated milk

5 pounds shrimp, see above

Melt butter in extra large skillet. Add curry powder,chopped onions and diced apples, saute 10 minutes, stirring constantly. Add 2 cups chicken stock, simmer 10 minutes, stirring occasionally. Combine cornstarch and 1/4 cup water, mix into hot liquid, stir until thickened. Add shrimp and 1 cup evaporated milk. Mix well and simmer, covered for 10 minutes.

When cooled, this may be refrigerated for one to two days or frozen.

Serve with rice and condiments.

I will post in a day or two a Rice Pilau which also goes well with these dishes.

ITALIAN WHITE BEAN SOUP WITH PASTA

It is so cold today, snow still on the ground and more on it's way, it's a good time to put on a pot of soup. This is one of my favorite, easy, inexpensive and very filling. This is a vegetarian soup, but for those that prefer some meat, use a chicken or beef stock and add some sausage or ham. This will make a good supply of soup to have on hand.


Italian White Bean Soup with Pasta


2 cups of dried cannellini or dried navy beans
2 tablespoons olive oil
1 medium onion finely chopped
2 carrots, finely chopped
1 celery rib finely chopped
1 tablespoon fresh rosemary chopped
5 cloves garlic (or to taste) finely chopped
1/3 cup fresh parsley chopped
1 14 or 15 ounce can tomatoes or fresh with juice if preferred
Salt and freshly ground pepper
1 cup small pasta shells
Freshly grated Parmesan cheese


Cover beans with cold water, bring to a boil, remove from heat, cover with lid. Let beans soak for one hour. Navy beans may take 2 hours. Both kind of beans can be soaked in cold water over night if preferred.
Heat oil in soup pot. Saute over medium heat, onion, carrots and celery until onion is soft, about 10 minutes. Stir in the garlic, rosemary and parsley, cook for a few minutes more.

Drain the beans and add them to the pot along with the tomatoes and 3 quarts of water or stock. Salt to taste. Bring to a boil, lower heat to simmer, cook covered until the beans are tender, 1 hour for cannellini, up to 2 hours for navy beans. Puree half the soup to give soup some body or leave thin.

Cook pasta in boiling salted water, then drain. Ladle the soup into bowls and add some pasta to each. Add pepper and Parmesan. The pasta is a good addition, but the soup is good alone.

Serve with green salad, crusty bread and Italian wine.

Serves 6 to 8

CHILI PECAN BACON

It is January 4, 2010, and this is my first posting.

Blogging is so new to me, to be honest, I'm clueless.

The goal of this blog is to share recipes from friends and family and those I have collected the past 50 years of cooking.

Eight years ago I completed a 200+ page cook book for friends and family, I have had requests for more of those books. This is my solution to those requests.

The type of cooking will be a combination of different regions

of the United States where we have lived, a smattering of

European countries and topped off with a southern upbringing.

I won't be able to resist telling a few stories along the way.

Today I will include a recipe that was given to me by our cousin

Barbara in Little Rock. It came nameless, so I dubbed it Chili

Pecan Bacon. I have served this many times and it is always a great hit.

Chili Pecan Bacon
12 slices of bacon
1 1/2 teaspoons chili powder
3 tablespoons sugar
1/4 cup chopped pecans

Preheat oven to 425 degrees.
Combine chili powder and sugar
Put bacon strips on broiler pan, sprinkle with chili powder and sugar mixture.
Cook in oven for 10 minutes.
Remove from oven and sprinkle with chopped pecans. Cook for 5 minutes.
Drain with chili powder and sugar side up.

Serves 4 to 6