RECEIPTS

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Casseroles   

Chicken   

             Calphalon Chicken     ( Serves 2)

INGREDIENTS

2 skinless bone-in chicken breast halves
2 skinless chicken thighs
1/4 cup all purpose flour
1 tablespoon poultry seasoning
1 teaspoon salt
2 teaspoon freshly ground pepper
1 tablespoon butter
24 pearl onions, peeled
2 cloves garlic, finely minced
1 cup of water

 PREPARATION

Preheat oven to 325 F. Combine flour, 1 tablespoon poultry seasoning, salt and pepper
on a plate. Cover the chicken in the flour mixture and shake off the excess. Preheat a
2 1/2 qt. shallow sauce pan on medium heat. When the rim of the pan is hot-to-touch
add the butter. When the butter has melted and covers the bottom of the pan, add the chicken
and brown on all sides. Add the remaining ingredients. Cover and place in the preheated oven.

Bake for one hour or until the chicken is tender.
Serve with roasted red skin potatoes sprinkled with fresh chopped parsley. A crisp salad
of mixed greens with a tart vinaigrette and a loaf of crusty French Bread.
 

Breads   

Beef   

Desserts   

          CHEESE FILLED CREPES W/TOMATO HERB SALAD    ( Serves 18 )

INGREDIENTS

1 Cup Milk
2 Cups Water
4 Eggs
Salt
1 Cup Sifted Flour
2 Tablespoons Melted Butter
4 to 6 Tablespoons Finely Chopped Fresh Dill
2 Tablespoons vegetable Oil

FILLING

9 Cups Freshly Grated White Cheese Such As Monterey Jack

TOMATO SALAD

10 Medium Tomatoes {4 to 5 lbs} Cut Into Large Irregular Dice
1 1/2 Cups Coarsely Chopped Fresh Herbs Such As Basil, Savory, Thyme, And Flat Leaf Parsley
1/3 Cup Balsamic Vinegar
2/3 Cup Extra Virgin Olive Oil
2 to 3 TBS Dijon Mustard Salt & Freshly Ground Black Pepper Fresh Herb Sprigs for Garnish

For The Crepe Batter

Combine the milk, water, eggs and melted butter in the jar of a blender.  Add the flour and salt and blend on low speed until completely mixed.  Transfer batter to a non-reactive bowl and let rest for at least one hour in the refrigerator.  Just before you begin to make the crepes, stir the batter gently with a spatula to recombine ingredients the may have separated.

Heat the international griddle pan on medium heat.  When the rim of the pan is hot-to-the-touch, wipe the surface of the pan with a paper towel that has been in vegetable oil.  Coat lightly and completely. 

{After you have made several crepes, recoat the pan with oil as needed}

Add 1/3 cup of the crepe batter to the hot pan.  Tilt and swirl the pan in all directions to coat the bottom of the pan with the batter.  When the top of the crepe loses its shine and the edges turn golden and lift away from the pan, turn the crepe with a plastic spatula.  Cook the reverse side of the crepe for approximately thirty seconds.  Stack the crepes on a plate. placing a sheet of wax paper between them.  Repeat this same procedure until you have used all the batter.  

Warming the Crepes

Sprinkle 1/2 cup of cheese on one half a Crepe then fold the other half over to cover.  Remove the folded Crepe to a nonstick baking/cookie sheet.  Follow the procedure with each Crepe.  Bake the crepes in a 300 degree oven until they begin to brown and the cheese melts.  Place one or two Crepes on a warmed plate and top with the tomato salad.

Tomato Salad

{Use a variety of tomatoes including plum, yellow, green or heirloon types.} Combine all ingredients except the herbs for garnish in a large bowl, using a gentle folding motion. When all ingredients have been incorporated, spoon tomato salad over the Crepes.  Garnish with fresh herb sprigs and serve.

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Fast Meals   

Fish   

Pork   

          For Over 90 Pork Receipts - click here           

                      American Pork Barbecue          ( Serves 20 )

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                           Apple & Spice Pork Roast          ( Serves 10-14 ) 

SALADS

Soups