Beverages Salads Main Dishes Side Dishes Links Cooking Tips and Secrets Desserts Spam Breads Snacks and Munchies Breakfast
Artichoke Chicken
Blackened Shrimp      
Cheater Stroganoff
Chicken Broccoli Stir fry
Chicken Casserole
Chicken Enchiladas
Chicken Marsala
Chili Relleno Casserole
Cream Cheese Chicken
Crockpot Chicken Tortilla Soup
Egg Rolls
Garden Chicken
Hamburger Soup
Italian Wedding Soup
Honey Chicken
Jewish Penicillin
KFC Chicken Recipe
Minestrone / Battuto
Noodle Medley
Pasta Primavera Chicken
Pesto Chicken
Pork Chops Dijon
Satay Chicken
Sicilian Spaghetti
Tuna Potatoes
Vegetable Fried Rce
West Indian Chicken Curry

Chicken Broccoli Stir Fry - Lady Annne and trial and error
Loving a wok

1 lb chicken cut into one inch pieces
1 t oil, 1 T oil
2T butter
4-6 cloves garlic smished
3 c broccoli florets
3 c sliced mushrooms
1 t grated ginger
1/4 c oyster sauce
1/4 c chicken broth
1 t sugar
2 t toasted sesame oil
1 t soy sauce
1 t cornstarch w/ 1 T cold water

Heat 1 t oil and butter in wok or skillet on med heat
Add broccoil, cook stil almost soft
Add mushroom, cook till all tender
Remove vegies, keep warm
Wipe pan clean, add T oil, heat to high
Season chicken with S & P, add to pan one layer at a time
Cook 3-4 minutes each side, do in batches
Add vegies back to pan, cook 2 minutes till all warm
Whisk together liquids and sugar, mix cornstarch with water, add to liquids
Pour sauce over vegies, heat to boiling till thickened
Serve over rice
Double sauce? (Time and a half is good)

Vegetable Fried Rice - Adopted from a friend
Goes well with Chicken and Broccoli Stir Fry

Make your favorite rice using vegetable broth, set aside
In a large skillet or wok, fry two beaten eggs in oil or butter, set aside
Add chopped vegies in pan in hot oil till softened - asparagus tips, carrots, red bell pepper, onion, shallots, etc
Add garlic (3-4 cloves) and ginger (1 tsp)
Add cooked rice, 4 teasp soy sauce, 2 T rice vinegar, cook till mositure absorbed
Chop and fold in eggs, remove from heat
Stir in 1 t roasted seasame seed oil
Serve, yum! 

Blackened Shrimp - Lady Annne's daughter Jena
Absolutely yummy, just the perfect combination of spices without being hot

Blackening Spices - add together
1 T paprika
1 T thyme
1 t oregano
1/2 t cumin
1/2 t garlic powder
1/2 t onion powder
1/2 t salt
1/2 t pepper
1/4 t cayenne (optional)

1-2 lbs shrimp deveined
1-2 lbs angel hair pasta
4 T butter
6 cloves garlic pulverized
1 t lemon juice
1/2 c pasta water
15 oz can petite tomatoes
2-3 green onions chopped

Marinate shrimp in combined spices
Start angel hair pasta
Saute garlic in butter in large skillet
Add teaspoon lemon juice
Add shrimp, cook 3-5 minutes until shrimp are just done (translucent)
Remove shrimp to bowl
Drain pasta, retain 1/2 cup of pasta water
Add pasta water and tomatoes to skillet, simmer 5-10 minutes scraping pan bottom
Add pasta and shrimp, serve
Can be sprinkled with parsley if desired.

Jewish Penicillin (Chicken Soup) - Lady Annne
Wash rinse chicken (2 breasts or equal parts)
Cover with water, medium heat
Remove chicken when cooked and tender
Stain stock through cloth
Cut up and add chicken to broth
Saute onion, celery, celery tops, onion in butter, add to stock
Add large quantities of parsley
Add medium amounts of Himalayan or Sea salt, thyme, celery seed, barley
Add smaller amounts of basil, oregano
Add two bay leaves, two bouillon cubes
One or two garlic cloves, smished
Cook, taste, cook, taste, cook, eat. Yum. 

Crockpot Chicken Tortilla Soup - Lady Annne I was skeptical before tasted it. Super yum! 1 lb chicken 1 14 oz can corn, drained 1 14 oz can diced tomatoes 5 cups chicken stock 1 med onion chopped 1 med green bell pepper, chopped 2 cloves of garlic, peeled, crushed 1/2 t chili powder 2 t cumin 1 1/2 t salt 1 t pepper Jack cheese, shredded Tortilla strips Pop all the top items in a crockpot Cook on high 4 hours or low for 8 hours Remove chicken, shred and return to pot Serve with jack cheese and tortilla strips on top
Lemon Chicken - Lady Annne 1/2 cup salt chicken butter 2 shallots, minced 2+ garlic cloves, minced 3 T flour 2 cups chicken stock 3 T lemon zest 1/2 c lemon juice 2 T parsley 2 t oregano Dissolve salt in warm water, soak chicken in brine in frig for 30 minutes to an hour Place chicken in pan in butter in oven at 475 for 10 minutes Remove chicken to plate Saute shallots and garlic in butter Add flour, stir and brown flour Add stock and lemon juice, cook until thickened and reduced Add half zest Add chicken, cook until 160, remove chicken for 5 mins Add herbs, heat, serve over chicken
West Indian Chicken Curry - Lady Annne

1 onion chopped
2 garlic cloves, minced
2 T curry powder
1/2 t cinnamon
sweet potato, peeled and chopped into bite sized pieces
chicken, chopped into bite sized pieces
1 can coconut milk
cherry tomatoes

Saute onion and garlic in butter, add spices, stir and cook
Add potato, chicken and coconut milk, simmer 10-20 minutes until chicken and potatoes are done
Add cherry tomatoes, heat them thoroughly
Serve over rice

Hamburger Soup - Lady Annne's daughter

1 onion, chopped
6 cloves garlic, chopped
1 lb ground beef
28 oz can diced tomatoes
3 cans beef broth
1/2 cup catsup
3 t Italian seasoning
1/8 cup W sauce	
1/8 c brown sugar
S & P
1/2 pkg frozen corn
1/2 - 3/4 lb dry elbow macaroni

Saute the onion and garlic in butter
Add the browned, drained ground beef
Add everything except corn and macaroni
Bring to a boil, simmer 30 minutes
Add corn and noodles, cook until noodles are soft
Back to page top

Italian Wedding Soup - Lady Annne

Credit for this one goes to my daughter Jena and Strings. Had Strings not cancelled theirs, Jena would not  
have been forced to create her own, and its nothing short of spectaular, my taste buds would like another bite PLEASE!!

Easiest made with two people working together. Jena and I can make this is in under an hour.

Person #1: Saute vegies till semi-soft, add spices:

1 cube butter
3 carrots, chopped
3 celery ribs, chopped
1 large white onion, chopped
3-4 garlic cloves, smashed
1/2 t dill
1/2 t thyme
salt - 14 shakes
pepper - 15 turns
1 chicken boullion cube
Meanwhile person #2 adds everything together (cut it with a butter knife till well mixed and use hands)
Using a 1/2 teaspoon, scoops out round 1/2 t quantities, drops them on a parchment lined cookie sheet.
Person #1 rolls the meat in hands, drops them into a pan, fries them basically till almost burnt aon all sides
Lift them to a paper towel and plate to drain.

1 lb pork or turkey Italian sweet sausage
1 lb pork or turkey Italian mild sausage
2/3 c plain bread crumbs
1/4 c Asiago cheese, shredded
1/4 c Parmesan cheese, shredded
3 T milk
1 egg
4 cloves garlic, smashed
salt - 14  shakes
pepper - 15 turns
The finished vegies are added to a soup pot along with:

10-14 cups chicken broth
1 1/2 cups macaroni or some noodle
Meatballs, pour those babies in like lemmings (see P.S.)

At the last minute, add 3 cups of spinach leaves.

Serve with your favorite Italian bread. 

P.S. Try REALLY hard not to eat all the meatballs before they are dropped into the soup.  
Back to page top

Sicilian Spaghetti - Lady Annne 
This came from the mother of a Sicilian my mum was dating
2 pounds ground beef, browned and drained
3 large jars of plain spaghetti sauce or equivalent tomato sauce
1 small can tomato paste
1 large white onion chopped and sauteed
12 mushrooms diced and sautteed
3 ripe tomatoes chopped
3-6 garlic cloves smashed
1/2 - 1 cup red wine (we like merlot)
Salt and pepper to taste
Basil, 2-3 tablespoons
Oregano, 2-3 tablespoons
Parsley, 2-3 tablespoons
Sugar 1/2 T
Nutmeg, fresh ground, 1/4 t
Spice Island Spaghetti Seasoning to taste

Add everything to a large pot, and simmer on low all day. 
Seasonings are to taste. if you can taste the sugar or nutmeg, its too much.
Compensate sweetness with more wine, salt, tomato and spaghetti seasoning.

Spice Island Spahetti Seasoning Recipe
(This has been discontinued, and they placed the recipe on their website)

4 teaspoons Spice Islands Basil, Sweet
1-1/2 teaspoons Spice Islands Marjoram
4-1/4 teaspoons Spice Islands Onion Powder
4 teaspoons sugar
3-1/2 teaspoons salt
2-1/2 teapoons Spice Islands Garlic Powder
1-1/2 teaspoons Spice Islands Rosemary
1-1/2 teaspoons Spice Islands Pepper, Black Medium Grind
1 teaspoon Spice Islands Summer Savory
1/2 teaspoon Spice Islands Cloves, Ground

Grind basil and marjoram in a small food processor or coffee grinder until fine.  Combine all ingredients in a small bowl. Store in tightly capped container.  
Back to page top

Chicken Marsala - Lady Annne
A little more effort than usual but well worth the effort - from Cook's Illustrated
Half hour to hour preparation

4 boneless chicken breasts
2 t salt
1/2 t pepper
2 cups dry Marsala wine
4 teaspoons unflavored gelation
1 ounce dried porcini mushrooms, rinsed
2 cups chicken broth
3/4 to 1 cup flour
2 Tablespoon, then 1 teaspoon olive oil
3 slices bacon cut into 1/4 - 1/2" pieces
1 lb cremini mushrooms, trimmed and sliced thin
1 shallot chopped very fine
1 garlic clove minced
1 Tablespoon tomato paste
1/4 cup dry Marsala wine
2 teaspoons lemon juice
1 teaspoon fresh chopped oregano (or dried)
4 Tablespoons butter, softened
2 teaspoons fresh parsley chopped

Preheat oven to 200, add a plate for chicken after it is cooked to keep it warm
Pat checiken dry, slice breasts if needed, pound to tenderize between two sheets of wax paper to 1/2"
Toss chicken with salt and pepper, set aside 15 minutes

In a medium saucepan add 2 cups Marsala wine and gelatin, whisk well, add rinsed porcini mushrooms.
Bring to a boil over high heat, reduce to medium high and simmer vigorously until reduced by half, 6-8 minutes.
Strain the Marsala reduction, squeezing the mushrooms as well as you can.
Throw out the mushrooms, return the Marsala to the saucepan.
Add chicken broth, return to boil, reduce heat to medium high and simmer until reduced to 1 1/2 cups, 10-12 minutes.
Set aside

Dredge the chicken pieces in flour
In a large skillet, heat the oil to very hot and lightly smoking (the oil shimmers, you can hold your hand 2" away for only 3-4 secs)
Cook and brown each piece, 2-3 minutes on each side
Transfer chicken to plate in the oven, keep warm

Turn the skillet to medium-low heat and add the bacon, cook and stir, scraping the pan until brown and crisp, about 4 minutes
Remove bacon with a slotted spoon and set aside.

Add mushrooms to the skillet, heat to medium high, saute while scraping and stirring until mushrooms start to brown, about 8 minutes
Remove mushrooms with a slotted spoon and set aside.

Add the last teaspoon of oil and shallots to the skillet, saute and stir about 1 minute
Add tomato paste and garlic, stir till fragrant, 30 seconds to 1 minute
Add reduced Marsala mixture, remaining 1/4 cup of Marsala, lemon juice and oregano
Bring to a simmer
Add chicken pieces, simmer 3 minutes, flipping chicken half way through
Transfer chicken to dinner plates
Whisk in butter, stir in parsley and cremini mushrooms and bacon bits, spoon over chicken.

Notes: This looks as complicated as all get out, but once you try it, it's not tough at all.
I found it easiest to have everything ready, then I just followed the recipe step by step.
I will fight to be the one who gets the left overs, if there are any, and I think about licking my plate each time.
Back to page top

Cream Cheese Chicken - Lady Annne
1 block of cream cheese softened
1 can of Cream of Chicken Soup
1 Package of Good Seasons Italian Salad Dressing Mix

Mix the first three ingredients together
Cook on med in the crockpot for a half hour
Add desired chicken pieces
Cook on high for 3 to 4 hours
Stir every so often
Absolutely yum

Back to page top

Pesto Chicken - Lady Annne
One jar of pesto (8 oz?)
1/2 cup chicken broth
1 package Ranch Salad Dressing Mix

Combine everything into the crockpot, mixed well
Cook on high for 3-4 hours
Absolutely yum

Back to page top

Artichoke Chicken - as close as it gets to MC
Lady Anne

8 skinless boneless chicken breast halves 
2 tablespoons butter or margarine 
12 ounces marinated artichoke hearts -- drained 
4 1/2 ounces whole mushrooms -- drained 
1/2 cup onion -- chopped 
1/3 cup all-purpose flour 
1 1/2 teaspoons dried rosemary 
1 teaspoon salt 
1/4 teaspoon pepper 
2 cups chicken broth OR 1 cup broth plus 1 cup dry white wine 
cooked noodles 
fresh parsley -- chopped 

In a skillet, brown chicken in butter. 
Remove chicken to an ungreased 13 x 9 x 2-inch baking dish; do not drain pan juices. 
Cut the artichokes into quarters. 
Arrange artichokes and mushrooms on top of chicken; set aside. 
Saute onion in pan juices; blend in flour, rosemary, salt and pepper. 
Add chicken broth; cook until thickened and bubbly. 
Remove from the heat and spoon over chicken. 
Cover and bake at 350 degrees F. for 50 to 60 minutes or until chicken is tender. 
Place noodles on a serving platter; top with chicken and sauce. 
Sprinkle with parsley. 
Back to page top

Satay Chicken
Lady Anne

1 lb boneless chicken breast
2 Tbls olive oil
1 red bell pepper
4 scallions or green onions diced diagonally
pinch of salt
8 oz vermicelli or spaghetti
Small jar of Thai Kitchen's Spicy Satay Sauce
1 Tbls grated fresh ginger
2 Tbls soy sauce
1/2 cup chicken bouillon

Heat oil in a skillet over a medium heat, add chicken and cook until no longer pink.
Add bell pepper and scallions, saute until soft, 3 minutes or more.
Combine Satay, ginger, Soy sauce, salt, bouillon in a pan, simmer on med low till bubbly.
Add chicken, vegetables, cooked pasta, toss gently until everything is coated.
Serve immediately. 

I called this "Peanut Butter chicken" to which my children turned up their noses 
and said "No, thanks!" until they tasted it. Delicious!!
I use Thai Kitchen's Hot and Sour rice noodles for a different taste, 
and like it best when the chicken is shredded.Back to page top

Pork Chop Dijon

Spray frying pan with Pam
3 tbl spoons of grey poupon Dijon mustard
3 tbl spoons of Italian dressing (low fat is used at my house)
6 boneless pork chops trimmed
one medium onion
coat chops in mix and lay in pan
slice onion and lay on top of chops
pour rest of mix over top of chops and cook on low simmer for 20 minutes
turn over and cook for another 15 to 20 min. depending on thickness
serve on platter and stand back!!!
goes great with potatoes or rice

Back to page top

Noodle Medley
Lady Anne's mum

This originally came from a Sunset Magazine I am told. Mum made it at home before
one of our many camping trips, and reheated it on the camp fire.
With a hunk of french bread you can have your own little piece of heaven.
Oh, and make enough to reheat, it is GREAT reheated.

2 pounds ground beef
2 large onions, chopped
2 large green peppers, chopped
1/2 pound mushrooms, chopped
3 - 4 tomatoes diced
1 large can tomato sauce
egg noodles
Worchestershire sauce (a tablespoon?)
2 bay leaves
Salt & pepper
1 cup grated cheddar

Brown and drain beef, add onions, peppers, shrooms, cook till tender.
Add tomatoes, sauce, seasonings, simmer while noodles are going:
Cook noodles in water till soft. (End product should be 1/3 noodles?)
Add noodles and cheese, simmer for as long as you have time - longer the better.
There is a point where the flavors blend and it becomes scrumptious.
Back to page top

Honey Chicken
Lady Anne

This is incredible stuff but be warned, it is habit forming and VERY fattening!
Melt 1 cup of butter (yup, one cup) and blend with one cup of honey.
Add cinnamone (lots) and nutmeg (just a bit, fresh is best, buy the nutmeg nut and grate)
Take any chicken pieces (parts is parts) and skin them (breasts are best).
Place in baking pan, cover with the honey butter.
Bake at 350 for 45 minutes to an hour, basting and turning chicken regularly.
You will want to retain the honey for dipping biscuits in with dinner.
Have to have good homemade biscuits with this.
Back to page top

Cheater Stroganoff
Lady Anne

Tastes like you cooked all day - shhhhhh

2 pounds ground beef
1 medium onion, chopped
2 cans cream of mushroom soup
1 can of water
1 pkg Lipton onion soup
1 large container sour cream

Brown and drain beef, add onion, soups, water. Simmer till blended (15 minutes min)
Just before servings, add sour cream, (I like to add only 1/2 container, to your taste)
Serve over rice or noodles
Back to page top

KFC Chicken Recipe 
Lady Anne

Another terribly fattening recipe.
Yes, I wonder why I am so thin, hyyyyyyppperrrr????
No, hubby is getting chubby and kids are beanpoles.

P.S.  Secret is the pressure cooker.

2 lbs chicken body parts (yes, I am an 'almost total' vegetarian)
1 egg
2 cups milk
4 T salt   (yes, tablespoons)
2 t pepper
1 t MSG   (try it without?)
6 cups vegetable oil

Heat oil in pressure cooker while you:
Coat chicken with egg/milk mixture and then roll in flour/spice mixture.
Place ONE layer of chicken in HOT oil.  (MUST be HOT)
Bring to full pressure, cook 10 - 12 minutes.
Any longer and you have many many more parts than you started with.
Repeat with more chicken.

Back to page top

Chicken Enchiladas
Lady Annne

1. Boil and shred 2 large chicken breasts (or tear up a herb and garlic rotisserie chicken - yum!)

2. In another skillet saute together:
1/4 c - 1/2 c butter
1) onion, chopped
1) can mild diced green chilies
1) green pepper, chopped
1/2c - 1 c of your favorite salsa

3. In another large skillet add together and simmer:
2) 20oz can mild enchilada sauce or tomato sauce plus 1) 10oz can (We like Rosarita and Ortega, we find El Paso too spicy) 2) jars Campbell's or Franco American Beef Gravy 1 t garlic powder 3/4 t cumin 1/4 t chili powder 1/4 t powdered oregano 4. Add chicken to the vegetable skillet, along with a can of chopped tomatoes 5. Transfer enough sauce to cover the chicken and vegetables, leave remaining sauce on extreme low 6. Open a can of sliced olives 7. Fill a paper plate with shredded cheese, we like to combine Mexican cheeses with combo cheeses that contain cream sheese 8. Grab a 13x8 pan, place between the two skillets 9. Place your first tortilla in the sauce and let it soak a minute or two Pull the tortilla out, replace it with another immediately Place tortilla in the pan, plop spoon full of chicken on top Add olives and sprinkle with cheese (can't have too much) and roll it up. Dip your fingers in a nearby bowl of water. Repeat until the pan is full. Coat the tops with extra sauce and sprinkle with cheese. Bake at 350 for 25-30 miinutes. These freeze well if sealed up completely. Back to page top

Chicken Casserole
Luvs4x4 (our beloved Jana)

3 1/2 - 4 lbs. chicken
1 8oz. container of sour cream
1 can cream of mushroom soup
1 stick butter or margarine
1 package Pepperidge Farm stuffing mix
1 cup chicken broth

Boil chicken and remove meat from bones - reserve broth.  
Line bottom of 2 1/2 - 3 quart casserole dish with chicken.  
Mix soup and sour cream together.  Spoon this mixture over chicken.  
Melt butter in broth and mix into stuffing mix.  
Pour this mixture over top of casserole.  
Bake at 350 degrees for 45 minutes.
Back to page top

Garden Chicken - one dish meal
Lady Anne

Saute carrots, yellow onion and celery (about 1 cup of each) in skillet with butter.
Add 1/4 cup flour, mix till blended
Slowly add 1 cup milk, heat and stir until thickened.
Add 1 can of chicken broth, 2 cups of diced chicken, 1 package of Chicken Stove Top Stuffing mix
Mix well and pour into casserole dish.
Bake at 350 for 25 minutes. Grate cheddar cheese on the top, serve when cheese melts in few minutes. Does NOT freeze well. Back to page top

Tuna Potatoes
Lady Annne

Quick and easy, you usually have all on hand..

6 potatoes ( one per person)
Can of tuna
White onion chopped
Can of cream of celery soup
Grated cheddar
Anything else lying about
Spices to your taste, we like parsley and celery salt
Paprika for the top

Cook potatoes until almost done.  Cut in half and scoop out centers. 
Mix potato with remaining ingredients (spices are fun to play with here)
Stuff potato shells, bake at 350 for 30 minutes max.
Back to page top

PASTA PRIMAVERA W/CHICKEN  ( Yield 6 servings )

3 lbs boneless chicken breast    10 baby bella mushrooms, 
   pounded to 1/4" thickness           sliced to 1/8 "
1 med sized head of broccoli,      6  medium sized carrots, 
   cut into individua                         peeled and roll cut to 1/8"
1 large onion, cut in half then      8 cloves of garlic, minced or
   sliced to 1/8" slices                 3 Tbs of minced garlic
1 lge can of tomatoes with         16 oz heavy cream
   garlic, oil & herbs. (Contandina) 12 oz grated parmesan 
   if no large, use two small cans        preferably fresh grated                                              
NOTE: You may use any veggies you want, just cook to al dente.

In a medium sauce pan, heat tomatoes.
In another medium sauce pan, heat heavy cream, but do not let it boil.  
Parboil carrots and broccoli or steam until al dente. Keep warm.
Cut chicken into pieces about 3/4" rectangular size.  
In a large skillet over medium to medium high heat, saute chicken in a bit of olive oil,
turning until cooked through. (about 4 mins total time). 
Remove from pan and place in a bowl to keep warm.  
Saute onions in same skillet for about 3 to 4 minutes, add mushrooms and 
cook 2 min more, add garlic and cook 2 min more.  
While doing this, you should put grated cheese into heavy cream  and stir 
occasionally while cheese melts into cream ( this will take 2 to 3 mins ) after
 cheese is melted, pour this mixture into tomatoes and stir to incorporate.  
Continuing on, return the chicken to the skillet along with the carrots and broccoli. 
Stir to incorporate, then add tomatoe mixture to the skillet. 
Stir to incorporate and let simmer 2 to 3 minutes............
Serve over any type pasta you may wish to cook. ....I prefer to use penne............
I usually cook 1 pound, drain, add 1/2 to skillet and mix quickly, then pour 
over remaining penne which has been placed in a very large, family style serving dish..........
You may also just ladle mixture over pasta which is in a bowl.........
This is not so low fat, but not so high fat either.
Note: Timing is of the essence.  
Meal should be able to be cooked in 10 minutes once chicken is cooked.  
So, cook pasta accordingly..... Good luck, molto bene!
Any questions, feel free to email me about the procedure.
Back to page top

Stella's Chile Rellenos Casserole

1 pound ground beef
1/2 chopped onion
1/2 tsp. salt
1/4 tsp. pepper
2 (4 oz) cans whole green chilies, drained & cut in halves
1 1/2 cup shredded sharp cheddar cheese
4 eggs, beaten
1 1/2 cup milk
1/4 cup all-purpose flour
1/4 tsp. salt
dash of pepper
1/8 tsp. hot sauce

COMBINE first 4 ingredients in a skillet; cook until meat is browned, stirring to crumble.  
Drain off pan drippings.
LAYER half each of cheese and green chilies in a lightly greased 10 x 6 x 2-inch baking dish.  
Top with meat mixture.  
Sprinkle with remaining cheese.
COMBINE remaining ingredients, stiffing well. 
Pour over casserole.  
Bake, uncovered, at 350 degrees for 45 minutes, or until set.  
Let stand 5 minutes before serving.  
Yields 6 servings.

Bon appetite!
Back to page top


1 lb ground pork                              
1/2 lb mushrooms diced                   
bean sprouts                                  
1/4 cup Beef bullion (granulated)       
1 pkg egg roll wrappers                   
1/2 head cabbage
water chestnuts chopped
bamboo shoots chopped
1 carrot shredded
sweet and sour sauce

Fry ground pork.  
Add cabbage, mushrooms, wtr chestnuts, bamboo shts, bean sprts, and carrot.  
(sometimes I use the packaged slaw.  Keeps down a lot of work cause you dont have to chop the cabbage and carrot.) 
Stir fry for about 2 minutes.  Set aside. 
Mix Beef bullion with 3/4 cup hot water. 
Pour over meat a vegetable mixture.  
Let mixture cool slightly.  
Take egg roll wrappers and fill with about 2 tbls of meat mixture.  
Start from bottom and bring up.  
Then bring in sides of wrapper and roll.  
Moisten the edges with water so it will stay together.  
After you have them rolls made set aside.  
In a wok, heat cooking oil.  
After it comes up to temperature, drop in egg rolls and cook until golden brown. 
Serve with sweet and sour sauce.  
Back to page top

Minestrone (Old fashioned style) Lady Anne

Battuto (see below)
Beef Broth
Gallon of water, depending on pot size
Tomato Sauce (2 cans per gallon of water)
Anything you can find in the frig (see below)
Beef Broth: Real stuff can't be beat but canned works. Next time you make a roast of any sort, save the juice and use it for your next batch of minestrone.
Lotsa pepper
Parsley One drop of Liquid Smoke, maybe two

Anything you can find in the frig:
This is a wide, wide variety, but the most important ingredients are:
Pasta pieces (shells, tubes, you name it)

Other lovely things to add are:
Kidney beans
Garbonzo beans
Cauliflower tops

Cook forever, the longer the better.

Battuto - This is the base and mandatory to old fashioned minestrone, spaghetti, lasagne, etc
1 onion
1 carrot
1 celery stalk with leaves
2 slices salt pork
1 sage leaf

Put the vegetables in a blender and puree till they are completely mixed and massacred.
Chop up the salt pork as finely as possible
Mince the sage leaf to oblivion
Place everything in a skillet with a few tablespoons of olive oil
Saute until brown. This is going to take a long time. You think it's brown, but nope, keep stirring.
All of a sudden, it turns brown, and you think, ah, this is brown. It's done!

Back to page top

Packrat Main Page