8. Main Entrees


IRISH BEEF STEW - Dolly Riegg

Ingredients
2 tablespoons olive oil
3 tablespoons all-purpose flour
2 pounds beef chuck, cut into 1 1/2-inch cubes
1 pound carrots, peeled and cut into 1-inch chunks
6 large potatoes, peeled and cut into large chunks
1 white onion, cut into large chunks
2 cloves garlic, minced
2 cups beef broth
1 (6 ounce) can tomato paste
1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)
1 tablespoon cold water
1 tablespoon cornstarch

Directions
Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.


ARTICHOKE/SAUSAGE/FENNEL PASTA - Donna Voye

1 jar artichokes
1 lb. bulk Italian Sausage (mild or hot – to your liking)
1-1/2 cup chopped onions
2 tsp. fennel seeds
1 tsp. garlic minced
1 cup thinly sliced red pepper (I used more like 1-1/2 to 2 cups and I used both red and green peppers)
½ cup dry white wine
1 cup chicken broth
½ cup whipping cream (I used half & half)
1 lb. rigatoni pasta
½ cup parmesan cheese

Cook pasta. Stir fry sausage and drain. Add fennel, onion and peppers to sausage. Cook 10 minutes. Pour in wine and chicken broth and bring to a boil. Add cream. Bring to a boil over high heat – then reduce heat. Add artichokes and pasta. Heat through. Sprinkle with parmesan cheese. 8 servings.


DEE ISAACSON’S BBQ BEEF - Donna Voye

½ cup ketchup
½ cup water
Pinch of garlic salt
1 tsp. chili powder
½ tsp Worcestershire sauce
¼ cup sugar
1 tsp. prepared yellow mustard

Mix together and cook for 10 minutes. Add cooked, sliced roast beef. Serve on buns.


CABBAGE/HAMBURGER CASSEROLE - Donna Voye

2 lbs. hamburger
¾ cup chopped onions
Fry hamburger and onions together…fry until hamburger is brown.
Add salt and pepper to taste.
1 head cabbage, shredded
American cheese slices
2 cans tomato soup

Put layer of cabbage in bottom of large bowl or cooking pan. Then layer half of the hamburger/onion mixture and one layer of American cheese slices. Top with another layer of cabbage and rest of hamburger/onion mixture. Pour the tomato soup on top and then layer with American cheese slices. Bake at 350 degrees 30 to 45 minutes (until cabbage is tender and done).


CHICKEN GOOD-ENOUGH-FOR-COMPANY - Donna Voye

6 chicken breasts (cut in half, skinned and boned)
12 slices dried beef (Hormel)
6 Bacon slices, cut in half

Place each chicken piece over 3 thin slices of dried beef. Put ½ slice of bacon on top of each piece of chicken.

1 can cream of mushroom soup
½ pint sour cream

Mix soup and sour cream together and spoon over chicken. Sprinkle with paprika. Bake at 250 degrees for 3 hours. Serve over rice. (Chicken will be so tender you will be able to cut it with a fork.)


WHITE CHICKEN LASAGNA - Donna Voye (From dear friends Rick & Julie Bigaouette)

8 oz lasagna noodles (cook according to pkg. directions)
2 cans cream of chicken soup
1/2 cup milk
1/2 cup of white wine. (If you don't want wine added, eliminate and use 1 cup of milk)
1/4 tsp salt
1 tsp of Poultry Seasoning
1/2 cup cottage cheese
1/3 cup chopped onion
1/2 cup chopped green pepper
3 cups cooked chicken ( I buy a boasted chicken and pick the meat off)
You could also cook some chicken breasts in the microwave.
8 oz cream cheese at room temp.
2 cups shredded Mozzarella cheese
( If your family loves mushrooms, you could easily add them as well)

Heat soup, milk, salt, poultry seasoning until warm. In separate bowl combine cream cheese, cottage cheese, onion, green pepper. Arrange half the noodles in the bottom of a buttered pan.( I use spray oil.) Spread with half the cheese mixture and half of the chicken, then half of the soup mixture, top with some of the mozzarella cheese. Repeat layers and finish with a good portion of the Mozzarella cheese. Bake in 350 degree oven for one hour (or slightly more) uncovered. Let rest several minutes before you cut into it, to allow it to set up a bit. Recipe can be made the night before, refrigerated and baked the following day. I've even froze this and cooked later.


CRAB QUICHE - Donna Voye

1 9” pie crust – partially cooked

Mix together:
1 beaten egg
½ cup mayonnaise
½ cup milk
1 Tbsp. flour
8 oz. shredded swiss cheese
¼ cup green onions
1 can (6 oz.) crab meat, well drained

Bake @ 350 degrees for 30 minutes or until slightly browned.
Variation: can substitute a package of sliced fresh mushrooms for the crabmeat


CRANBERRY CHICKEN - Donna Voye

In a gallon Ziploc bag mix the following:
1 cup Western Dressing
½ pkg Lipton Onion Soup Mix
4 boneless Chicken breasts
1 can cranberry sauce (not the jelly kind)

Pour into 9x13 pan. Bake at 350 degrees for 35-40 minutes. Serve over rice.


DANISH MEAT BALLS AND CELERY ROOT (KODBOLLE MED SELLERISAUCE) A.K.A GRANDMA ANNA ISAACSON’S CELERY AND MEATBALLS - Donna Voye (A specialty from Grandma Anna Isaacson)

1-1/2 lb. ground beef
2 eggs
½ lb. ground pork
2 Tbls. flour
Salt, pepper, celery salt to taste
2 celery root

Peel and cut both celery roots. Cook in water until tender. Remove celery from water – save water. Mix other ingredients and form small meat balls. Bring celery water to boil and add meat balls slowly. Simmer until cooked. Remove meat balls and thicken juice: Melt ¼ stick butter, add 3 Tbls. flour and mix with juice. Cook until thick. Add meatballs and celery root and serve. Great with mashed potatoes and beet pickles.


IMPERIAL CHICKEN - Donna Voye (one of Nate & Anna’s favorites)

Chicken Breasts, boneless and skinless

Bread crumb mixture:
1 cup Italian seasoned dry bread crumbs
¼ cup grated parmesan cheese
2 Tbsp. parsley
1 clove garlic, minced fine
1 tsp. salt
¼ tsp. pepper
1/3 cup melted butter

Wash and dry chicken. Mix bread crumb mixture ingredients together. Pour into Ziploc bag. Drop chicken breasts in bag and shake to coat. Place in baking pan. Drizzle butter over chicken pieces. Bake 375 degrees for 1-1/2 hours.


PASTA W/CARBONARA SAUCE - Donna Voye (one of Anna Voye’s favorites!)

4 eggs (can use egg beaters)
¼ cup butter or margarine
¼ cup whipping cream (or half & half)
½ lb. bacon, cut up
1 lb. fettuccine or spaghetti noodles
1 cup (4 oz.) grated parmesan cheese
¼ cup snipped fresh parsley
Black Pepper to taste

Let eggs, butter and cream stand at room temperature for 2-3 hours. In skillet cook bacon until brown. Remove bacon and drain on paper toweling. Heat oven-proof serving dish in a 250 degree oven. Meanwhile beat eggs and cream until blended. Add pasta to large amount of boiling salted water. Cook 10-12 minutes or untilt ender but firm. Drain well. Turn hot pasta into heated serving dish. Toss pasta with butter. Pour egg mixture over and toss until well coated. Add bacon, cheese and parsley. Toss well to mix thoroughly. Season to taste with pepper. Serve immediately. Makes 12 side-dish servings. I make this as a main entrée.

ROMANTIC PORKCHOPS - Donna Voye

4 butterfly pork chops (1 inch thick)
½ cup lemon juice
½ cup honey
1 Tbsp. dry cooking sherry
2 Tbsp. soy sauce
2 cloves garlic, minced

Marinate pork chops in large Ziploc bag for 24 hours. Grill 5-7 minutes on each side basting with remaining marinade.


THE BEST TERIYAKI CHICKEN - Donna Voye

½ cup ketchup
¼ cup bottled teriyaki sauce
¼ cup water
¼ cup honey
¼ cup brown sugar
2 cloves of garlic, minced

Combine all above ingredients in saucepan; bring to boil and simmer 10 minutes. Cool. Pour mixture over chicken. Cover and marinate in refrigerator at least two hours or overnight. Grill or broil until done, basting with leftover marinade.


CHICKEN WILD RICE CASSEROLE - Donna Voye
(This is so good. Makes a large pan!)

8 oz fresh mushrooms
1/2 med onion- diced
3 stalks celery-diced
1 can sliced water chestnuts

Saute above ingredients in olive oil until tender

2 boxed Uncle Ben's Long Grain Original Recipe- cook as directed

Mix rice with sauteed veggies above and chicken below in a 9x13 casserole.

4 chicken breasts cooked ( I have also used a roasted chicken and took the meat off)

First topping:
1 cup mayo
1/4 cup milk
1 can cr/celery soup
1 can cr/chicken soup
1 tbsp lemon juice

Mix above topping together and spread evenly over rice mixture

Second Topping:
1 1/2 cups monterey jack cheese
1 cup fresh bread crumbs
Paprika

Sprinkle cheese and then breadcrumbs over casserole..follow with paprika
Bake uncovered at 350 degrees 30 min if room temp/45 min if refrigerated.
Important: Let stand at least 20 minutes to set.


SPICED PORK CHOPS - Kim Riegg

1/2 cup All-purpose Flour
1 ½ tsp. Garlic Powder
1 ½ tsp. Ground Mustard
1 ½ tsp. Paprika
½ tsp. Celery Salt
¼ tsp. Ground Ginger

1/8 tsp. Dried Oregano
1/8 tsp. Dried Basil
1/8 tsp. Salt
Pinch Pepper
4 Pork Loin Chops (about 3/4in. thick)
1-2 T Cooking Oil
1 cup Ketchup
1 cup Water
¼ cup Packed Brown Sugar

In a shallow dish, combine the first 10 ingredients; dredge pork chops on both sides. In a skillet, brown chops in oil on both sides. Place in a greased 13in.x9in.x2in. baking dish. Comgine ketchup, water and Brown Sugar; pour over chops. Bake, uncovered, at 350 for 1 hr. or until tender. Yield: 4 servings


SESAME BAKED CHICKEN – Noreen Winkler (Susan and the kids have always loved this chicken recipe. They like to call it "fuzzy chicken". I originally found it in the New York Times Natural Food Cookbook published in 1971.)
(3-4 servings; recipe may be doubled)

1 egg, lightly beaten
½ C milk
½ C whole wheat flour
1 T baking powder
1 T salt
2 T sweet paprika
2 T sesame seeds
1 chicken cut into serving pieces
½ C melted butter

1. Preheat oven to 350 degrees.
2. Beat the egg and milk together in a bowl.
3. Combine the flour, baking powder, salt, paprika and sesame seeds in a paper bag.
4. Place the chicken pieces skin side up in a baking dish so that they do not touch each other.
5. Pour melted butter over the chicken and bake until done, about one hour.


CIOPPINO – Noreen Winkler (For more than 20 years I have shopped at the Saturday farmer's market in Santa Cruz. By now I know a lot of the farmers, including the Minazzoli's who sell walnuts, chestnuts, nectarines, grapes, persimmons, asparagus and more. One year I asked Joanne what she and her husband, from Stockton, CA would be having for their Christmas dinner. Our conversation resulted in Fred giving me the Minazzoli family recipe for Cioppino. Our family loves it, and maybe yours will, too. Thanks to Fred.)

(Serves 4, but recipe can be doubled))

Sauce Ingredients
1 medium onion
¼ t. chopped garlic
½ c chopped parsley
1 C sherry or white wine
1 pt. canned tomatoes
2 whole bay leaves
Salt and Pepper to taste

Fish Ingredients
2 cracked, cooked and cleaned crabs
2 lb. clams
½ lb. jumbo shrimp
4 slices of fish fillets (cod, sole, or bass)

Directions
1. Saute onions in olive oil.
2. Add garlic; sauté a little longer. Don't burn it!
3. Add parsley; sauté a little more.
4. Add tomatoes, bay leaves, and wine.
5. Use a large pot; place the sliced fish on the bottom.
6. Layer the clams, shrimp, and crabs, in that order.
7. Pour the sauce over the fish; let it simmer for 45 minutes.
Serve with white rice.


AUTUMN SPICY CIDER CHICKEN - Susan Freeman                       

Serves 4

    The old Anjou at Escalona

First concocted at Escalona on a cold autumn night in 2009, this dish captures

the tastes of the season.  After cooking the chicken, you can toast each other with a cup of spicy cider!

4 boneless, skinless chicken breasts                                  

2-3 Tbs. virgin olive oil

1 medium yellow onion, thinly sliced                                   

1/2 cup low-salt chicken broth

1 clove garlic, diced (or garlic powder)                                 

2 cups Trader Joe’s Spiced Cider
(if using plain unfiltered apple

cider, mull first w/ cinnamon,    

cloves & allspice)

2 stalks celery, sliced                                                        

1 cup Crimini mushrooms, sliced                                          

1/4 cup chestnuts, roasted & sliced (optional)            

1/3 cup dried cranberries                                                    

1/3 cup Fuyu (hard) persimmon, chopped or sliced   

1 Anjou pear, diced or sliced                                              

1 large Braeburn  or Gala apple, sliced                                

salt, pepper to taste

mild paprika      

nutmeg 

• Remove veins and gristle, then lightly rinse and pat dry chicken breasts.

• Season chicken with salt, pepper, garlic powder and paprika.

• Heat a 4-6 quart (enamel) cast iron pot on a low fire. Add olive oil as the pot  warms.

• Sauté mushrooms and onions until soft.

• Remove onion/mushroom mixture and set aside temporarily.

• Add a little more olive oil and allow it to warm up.

• Lightly braise seasoned chicken breasts on both sides til they bgin to brown.     (3 minutes per side.) Turn each breast to top side when braised.

• Add onion/mushroom mixture, covering the chicken breasts.

• Pour the chicken broth over the breasts and simmer on low heat for 5 minutes.

• Pour in the apple cider, covering the chicken. Add celery, chestnuts and dried  cranberries. Simmer on medium heat for 30 minutes, checking every so often.

• After 30 minutes, add persimmon and pear to the pot. Arrange slices of apple around the top in a circle. Sprinkle lightly with nutmeg. Simmer on low heat for 5-10 minutes til apple is soft.

• Serve hot over brown or wild rice or quinoa. Great with warm,
  crusty sourdough.

BASQUE CHICKEN IN A POT (Poulet Basquaise) - Susan Freeman                                                              

Serves 4

 (Susan ate a one-dish meal like this at a French Basque restaurant in San Francisco’s North Beach in the 1970s.   Years later, she tried to replicate it and came up with this family favorite.)                             

4 boneless, skinless chicken breasts                                  
4 cups low-sodium chicken broth

1 large onion, sliced in chunks                                            
1 bay leaf
1-2 cloves garlic, finely diced                                             
2 Tbs. extra virgin olive oil        
3-4 medium or large Yukon Gold potatoes, quartered         
2 Tbs. dry sherry or white wine
3-4 medium carrots, cut in chunks                                     
salt & pepper to taste
3-4 stalks of celery, sliced                                                  
garlic powder & mild paprika to taste        
10-20 small white mushrooms, whole
dry, crushed thyme to taste
2/3 cups Italian or curly parsley, chopped
Optional: 1 medium red bell pepper, chunks; 1-2 tomatoes, sliced;
unpitted black olives, halved  

• Clean and dry chicken breasts. Season with garlic powder, salt, pepper, paprika.

• Clean and prep the vegetables.

• In a 4-6 quart enamel cast iron pan (or heavy stainless pot with a lid,) warm the olive oil on a medium heat til it begins to bubble. Toss in diced garlic.

• Place the chicken breasts top side down in the pot and braise in the oil til brown (5 min.).

• Once browned, turn breasts top up, pour in 1 cup of chicken broth and sprinkle the sherry or white wine over the chicken. Add a bay leaf, then cover the pot and simmer 10 minutes.

• Layer the vegetables in the pot on top of the chicken. Start with the potatoes, then add the onions, carrots, celery and mushrooms on top. Add red pepper if you like.

• Add another cup of chicken broth or more, if needed. The liquid should come about half to 2/3 of the way up the side of the pot.

• Season with a little salt, pepper and thyme.

• Stew on medium heat for 45–60 minutes. Check once in a while and add more chicken broth if liquid in the pot gets too low.

• It’s ready when the vegetables are soft and the broth is a rich, golden color. The chicken should almost fall off the bone.

• You can serve the vegetables separately or serve the whole dish right out of the pot.

Great with warm, crusty sourdough bread.
 

MOM HAZEL’S LASAGNE – Sue Lewis

1 ½ lbs. Ground Beef
1 (1 ¾ oz) envelope Onion Soup Mix
3 (8 oz) cans Tomato Sauce
1 cup Water
8 oz. Broad noodles, cooked, drained
8 oz. Mosarella Cheese, sliced (can add more if desired)

Preheat over to 400. In large skillet brown meat well, while stirring. Stir in Onion Soup mix, Tomato Sauce and Water. Cover, simmer, 15 min. In 1 qt. oblong baking dish, alternate layers of noodles, meat sauce, and Cheese, ending with Cheese. Bake 15 min. or until bubbling. Serves 6-8.