Indonesian cooking includes many recipes for seafood.This recipe calls for types of fish that are
available fresh or frozen the world over, so even landlubbers can partake.
1 lb. mackerel, cod, or haddock fillets
1 tsp. salt
2 tbsp. flour
3 tbsp. peanut oil
1/2 tsp. shrimp paste
2 tbsp. water
1 medium onion, coarsely chopped
1 large clove garlic, minced
1 1/2 inch-long piece fresh ginger,peeled and finely chopped
1 red chili, seeded and chopped
3 tbsp. lemon juice
1 tbsp. brown sugar
2 to 4 tbsp. soy sauce
4 large lettuce leaves
1. Wash fish under cold water and pat dry with paper towels. Cut fillets
2. In a shallow bowl or pie plate, use a fork to mix salt and flour. One by one, roll fish fillets in the flour andset on a clean plate.
3. Heat 2 tbsp. of the peanut oil in a skillet and fry fish for 3 to 4 minutes per side. Place on a plate, cover with foil to keep warm, and set aside.
4. In a small bowl, mix together shrimp paste and 2 tbsp. water.
5. Clean and dry the skillet before heating the remaining 1 tbsp. peanut oil. Add onion, garlic,
ginger, and chili pepper and stir-fry for about 5 minutes.
6. Add shrimp paste to the onion mixture and cook for 2 minutes. Add lemon juice, brown sugar, andsoy sauce to taste. Stir to combine.
7. Arrange lettuce leaves on four plates and place fish on top. Pour the sauce over the fish and serve.
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves 4
Thursday, July 24, 2008
Spicy Fruit Salad/Rujak
1 chayote, peeled
1 Granny Smith apple, cored
2 cucumbers, peeled and cut in half lengthwise with seeds removed*
1 mango**
1 orange, peeled and divided into sections
1/2 tsp. crushed red pepper
1/4 tsp. shrimp paste
3 tbsp. brown sugar
1/2 tsp. salt
1 tsp. tamarind, dissolved in 1 tbsp.
warm water
1 14-oz. can diced pineapple, drained
1. Coarsely chop chayote, apple, cucumbers, mango, and orange sections.
2. In a large bowl, combine crushed red pepper, shrimp paste, brown sugar, salt, and tamarind to make apaste.
3. Add chayote, apple, cucumber, mango, orange, and pineapple to the bowl, and stir well to combine.
Serve at room temperature.
Preparation time: 25 minutes
Serves 6
*An easy way to remove the seeds from a cucumber is to use the tip ofa vegetable peeler to scrape them out.
1 Granny Smith apple, cored
2 cucumbers, peeled and cut in half lengthwise with seeds removed*
1 mango**
1 orange, peeled and divided into sections
1/2 tsp. crushed red pepper
1/4 tsp. shrimp paste
3 tbsp. brown sugar
1/2 tsp. salt
1 tsp. tamarind, dissolved in 1 tbsp.
warm water
1 14-oz. can diced pineapple, drained
1. Coarsely chop chayote, apple, cucumbers, mango, and orange sections.
2. In a large bowl, combine crushed red pepper, shrimp paste, brown sugar, salt, and tamarind to make apaste.
3. Add chayote, apple, cucumber, mango, orange, and pineapple to the bowl, and stir well to combine.
Serve at room temperature.
Preparation time: 25 minutes
Serves 6
*An easy way to remove the seeds from a cucumber is to use the tip ofa vegetable peeler to scrape them out.
**To peel and cut a mango, set the fruit on a cutting board so that the ridge that covers the pit is face-up. Using a sharp knife, carefully make two cuts on either side of this ridge (parallel to the ridge), slicing through the fruit. Discard the pit and place the two halves on the cutting board, skin side down. Use the knife to score the flesh of these two halves, creating a checkerboard pattern.Taking each half in your hand, push up in the center from the skin side to loosen the scored cubes of mango from the skin. Carefully slide the knife between the cubes and the mango skin to cut them from the fruit
Gado-Gado
This classic Indonesian salad is very easy to make. Feel free to substitute other vegetables you may have on hand for some of the ones listed here.Yams can be a tasty substitution for red potatoes,and peeled broccoli stalks can stand in for green beans.
1 c. red potatoes (about 2 mediumpotatoes)
1 c. fresh green beans, ends trimmed
2 c. green cabbage, shredded
1 c. fresh bean sprouts
1 c. carrots (1 to 1 1/2 carrots),peeled and thinly sliced
1 c. cucumber (about 1 medium cucumber), sliced
2 tbsp. canola oil
4 oz. firm tofu, cut into 1-inch cubes
2 hard-boiled eggs, peeled* deep-fried shallots for garnish**peanut sauce
1. Fill a large saucepan with water and bring to a boil. Use a slotted spoon to carefully lower the potatoes into the water. Cook for about 20 minutes, or until the potatoes can be pierced easily with a fork. Then use the slotted spoon to transfer the potatoes to a colander. Rinse under
cold water. When cool enough to handle, slice the potatoes.
2. Fill a second saucepan with water and bring to a boil. Use a slotted spoon to lower the green beans into the water. Cook for about 3 minutes. Use the slotted spoon to move the blanched beans to a colander. Rinse under cold water.
3. One vegetable at a time, repeat this procedure to blanch the cabbage, bean sprouts, and carrots.
4. Arrange green beans, cabbage, bean sprouts, carrots, potatoes, and cucumbers however you like on a large platter and set aside.
5. Heat oil in a skillet over medium heat. Cook tofu cubes for about 10 minutes, or until crisp and lightly browned. Remove from the pan and drain on paper towels. Scatter tofu cubes over the salad.
6. Cut hard-boiled eggs into quarters and arrange along the edge of the platter. Serve gado-gado with fried shallots and peanut sauce
Preparation time: 20 minutes
Cooking time: 45 minutes
Serves 6
*To make hard-boiled eggs, fill a medium saucepan with water and bring to a boil. Use a slotted spoon to lower eggs into the water one at a time. Boil eggs for 10 minutes, then use the slotted spoon to remove them from the water.Transfer eggs to a clean plate. Allow the eggs to cool completely before removing the shells.
**To make deep-fried shallots, cut 1 shallot into thin slices and sprinkle with 1/2 tsp. salt. Heat 1/2 c. canola oil in a skillet and fry the shallots 5 to 7 minutes, stirring frequently.When the shallots brown slightly, remove from pan and drain on paper towel
1 c. red potatoes (about 2 mediumpotatoes)
1 c. fresh green beans, ends trimmed
2 c. green cabbage, shredded
1 c. fresh bean sprouts
1 c. carrots (1 to 1 1/2 carrots),peeled and thinly sliced
1 c. cucumber (about 1 medium cucumber), sliced
2 tbsp. canola oil
4 oz. firm tofu, cut into 1-inch cubes
2 hard-boiled eggs, peeled* deep-fried shallots for garnish**peanut sauce
1. Fill a large saucepan with water and bring to a boil. Use a slotted spoon to carefully lower the potatoes into the water. Cook for about 20 minutes, or until the potatoes can be pierced easily with a fork. Then use the slotted spoon to transfer the potatoes to a colander. Rinse under
cold water. When cool enough to handle, slice the potatoes.
2. Fill a second saucepan with water and bring to a boil. Use a slotted spoon to lower the green beans into the water. Cook for about 3 minutes. Use the slotted spoon to move the blanched beans to a colander. Rinse under cold water.
3. One vegetable at a time, repeat this procedure to blanch the cabbage, bean sprouts, and carrots.
4. Arrange green beans, cabbage, bean sprouts, carrots, potatoes, and cucumbers however you like on a large platter and set aside.
5. Heat oil in a skillet over medium heat. Cook tofu cubes for about 10 minutes, or until crisp and lightly browned. Remove from the pan and drain on paper towels. Scatter tofu cubes over the salad.
6. Cut hard-boiled eggs into quarters and arrange along the edge of the platter. Serve gado-gado with fried shallots and peanut sauce
Preparation time: 20 minutes
Cooking time: 45 minutes
Serves 6
*To make hard-boiled eggs, fill a medium saucepan with water and bring to a boil. Use a slotted spoon to lower eggs into the water one at a time. Boil eggs for 10 minutes, then use the slotted spoon to remove them from the water.Transfer eggs to a clean plate. Allow the eggs to cool completely before removing the shells.
**To make deep-fried shallots, cut 1 shallot into thin slices and sprinkle with 1/2 tsp. salt. Heat 1/2 c. canola oil in a skillet and fry the shallots 5 to 7 minutes, stirring frequently.When the shallots brown slightly, remove from pan and drain on paper towel
Sweet and Sour Beef Sate with Peanut Sauce
Sate Daging Sapi Manis Pedas Sambal Kacang
Sate
2 tsp. ground coriander
1/4 tsp. ground cumin
2 cloves garlic, minced
1 tsp. salt
1 tbsp. brown sugar
1 tsp. tamarind, dissolved in 1 tbsp.warm water
1 lb. sirloin steak, cut into 1-inch cubes
2 tbsp. soy sauce
1 tbsp. water
1 tbsp. peanut oil
bamboo skewers*
1. With a mortar and pestle, food processor, or blender, combine coriander, cumin, garlic, salt,
brown sugar, and tamarind.
2. Place steak cubes in a medium bowl and add the spice mixture. Use your fingers to rub the spices into the meat. Set meat in the refrigerator and marinate for 1 hour.
3. In a wide, shallow dish, mix soy sauce, water, and peanut oil.
4. Place four pieces of marinated meat on each skewer and dip the meat into the soy sauce mixture.
5. Broil meat over a charcoal fire or under the broiler of the oven. Cook for 3 minutes on each side.
Serve with peanut sauce
Preparation time: 25 minutes
Cooking time: 10 minutes
Marinating time: 1 hour
* To prevent the bamboo skewers from burning, soak them in water for 1 hour before using.
Peanut Sauce:
1 tbsp. peanut oil
1 clove garlic, minced
1 c. water
1 tsp. crushed red pepper
2 tsp. tamarind, dissolved in 2 tbsp.warm water
1/2 tsp. salt
2 tbsp. sugar
1/4 tsp. shrimp paste
1 c. creamy, natural peanut butter
(available at most food co-ops)
1. Heat oil in a frying pan over medium-high heat. Add garlic and cook for 1 minute.
2. Add water, crushed red pepper, tamarind, salt, sugar, and shrimp paste. Cook for 5 minutes.
3. Add peanut butter and stir until combined. Simmer for 5 minutes, stirring often and adding a
tablespoon of water if the mixture becomes too thick.
4. Serve warm or hot with sate.
Preparation time: 15 minutes
Makes 1 cup
Sate
2 tsp. ground coriander
1/4 tsp. ground cumin
2 cloves garlic, minced
1 tsp. salt
1 tbsp. brown sugar
1 tsp. tamarind, dissolved in 1 tbsp.warm water
1 lb. sirloin steak, cut into 1-inch cubes
2 tbsp. soy sauce
1 tbsp. water
1 tbsp. peanut oil
bamboo skewers*
1. With a mortar and pestle, food processor, or blender, combine coriander, cumin, garlic, salt,
brown sugar, and tamarind.
2. Place steak cubes in a medium bowl and add the spice mixture. Use your fingers to rub the spices into the meat. Set meat in the refrigerator and marinate for 1 hour.
3. In a wide, shallow dish, mix soy sauce, water, and peanut oil.
4. Place four pieces of marinated meat on each skewer and dip the meat into the soy sauce mixture.
5. Broil meat over a charcoal fire or under the broiler of the oven. Cook for 3 minutes on each side.
Serve with peanut sauce
Preparation time: 25 minutes
Cooking time: 10 minutes
Marinating time: 1 hour
* To prevent the bamboo skewers from burning, soak them in water for 1 hour before using.
Peanut Sauce:
1 tbsp. peanut oil
1 clove garlic, minced
1 c. water
1 tsp. crushed red pepper
2 tsp. tamarind, dissolved in 2 tbsp.warm water
1/2 tsp. salt
2 tbsp. sugar
1/4 tsp. shrimp paste
1 c. creamy, natural peanut butter
(available at most food co-ops)
1. Heat oil in a frying pan over medium-high heat. Add garlic and cook for 1 minute.
2. Add water, crushed red pepper, tamarind, salt, sugar, and shrimp paste. Cook for 5 minutes.
3. Add peanut butter and stir until combined. Simmer for 5 minutes, stirring often and adding a
tablespoon of water if the mixture becomes too thick.
4. Serve warm or hot with sate.
Preparation time: 15 minutes
Makes 1 cup
Vegetable Sour Soup/Sayur Asam
This is one of the most popular soups in Indonesia.When served as part of a larger meal, it usually
accompanies Javanese-style fried chicken and steamed rice
1 tsp. tamarind
5 tbsp. warm water
1 shallot, sliced
3 cloves garlic, minced
1 inch-long piece fresh ginger,
peeled and sliced
1 red chili pepper, seeded and sliced*
3 tbsp. raw peanuts
1 tsp. shrimp paste
1/2 tsp. salt
5 c. low-fat chicken or vegetable broth
1/2 c. salted peanuts, coarsely chopped
2 tbsp. brown sugar
1 chayote, peeled, seeded, and
sliced thin
1/2 c. fresh or frozen green beans,
ends trimmed
∂ c. frozen corn kernels
1 green chili pepper, sliced (optional)
1. Prepare tamarind by placing it in a small bowl with warm water. Let soak for 15 minutes.
2. To make spice paste, combine shallot, garlic, ginger, red chili pepper, raw peanuts, shrimp paste,and salt in a large mortar and blend well with a pestle. Use a food processor or blender if you don’t have a mortar and pestle.
3. Transfer paste to a medium saucepan and add chicken or vegetable broth, salted peanuts, and brown sugar. Stir to combine, and cook over medium heat for 15 minutes.
4. Meanwhile, use a strainer to separate the tamarind seeds from the juice. Throw away the seeds and keep the juice.
5. Add chayote, green beans, and corn to the soup, and cook over high
heat for 5 minutes.
6. Just before serving, add tamarind juice and stir. Garnish with green chili pepper slices if desired.
Preparation time: 25 minutes
Cooking time: 20 minutes
Serves 4
* Always wear rubber or latex gloves when working with chili peppers.To seed the chili, slit it lengthwise with a sharp paring knife and remove the seeds with a spoon or the tip of a vegetable peeler.
accompanies Javanese-style fried chicken and steamed rice
1 tsp. tamarind
5 tbsp. warm water
1 shallot, sliced
3 cloves garlic, minced
1 inch-long piece fresh ginger,
peeled and sliced
1 red chili pepper, seeded and sliced*
3 tbsp. raw peanuts
1 tsp. shrimp paste
1/2 tsp. salt
5 c. low-fat chicken or vegetable broth
1/2 c. salted peanuts, coarsely chopped
2 tbsp. brown sugar
1 chayote, peeled, seeded, and
sliced thin
1/2 c. fresh or frozen green beans,
ends trimmed
∂ c. frozen corn kernels
1 green chili pepper, sliced (optional)
1. Prepare tamarind by placing it in a small bowl with warm water. Let soak for 15 minutes.
2. To make spice paste, combine shallot, garlic, ginger, red chili pepper, raw peanuts, shrimp paste,and salt in a large mortar and blend well with a pestle. Use a food processor or blender if you don’t have a mortar and pestle.
3. Transfer paste to a medium saucepan and add chicken or vegetable broth, salted peanuts, and brown sugar. Stir to combine, and cook over medium heat for 15 minutes.
4. Meanwhile, use a strainer to separate the tamarind seeds from the juice. Throw away the seeds and keep the juice.
5. Add chayote, green beans, and corn to the soup, and cook over high
heat for 5 minutes.
6. Just before serving, add tamarind juice and stir. Garnish with green chili pepper slices if desired.
Preparation time: 25 minutes
Cooking time: 20 minutes
Serves 4
* Always wear rubber or latex gloves when working with chili peppers.To seed the chili, slit it lengthwise with a sharp paring knife and remove the seeds with a spoon or the tip of a vegetable peeler.
Corn Fritters/Perkedel Jagung
Indonesians eat corn fritters plain or dip them in sambal, a spicy sauce made with fresh red hot
peppers. Look for jars of sambal or Thai chili paste at your local grocery store or Asian market.
Spice paste:
1 tbsp. kunci root, pounded with mortar and pestle*
2 tsp. ground coriander
1 tsp. freshly ground pepper
6 shallots, peeled and chopped fine
3 garlic cloves, minced
1 tsp. salt
1 tbsp. sugar
Fritters:
2 1/2 c. frozen or fresh corn, cut
from the cob
1 tbsp. chives, finely chopped
1 egg, beaten
2 tbsp. flour
1 c. canola oil for frying
1. To make the spice paste, combine all ingredients in a medium bowl. Set aside.
2. Grind corn kernels in a food processor or blender.
3. Scrape corn into a large mixing bowl and add chives, egg, flour, and spice paste. Mix with a wooden spoon or electric mixer to make a smooth, thick batter.
4. In a large, heavy frying pan, heat oil over medium-high heat. When a bit of batter dropped into the pan sizzles immediately, the oil is ready for frying. To make a fritter, use a large mixing spoon to carefully drop 2 tbsp. of batter into the pan. Fry fritter for 2 to 4 minutes, or
until it turns golden brown. You may make up to four fritters at a time. When they are done, use a spatula to transfer them to a plate covered with a paper towel.
Serve hot with sambal or Thai chili sauce.
Preparation time: 25 minutes
Cooking time: 20 minutes
Serves 5 or 6
* Kunci root is in the same family as
ginger and can be found at Asian
markets. If you can’t find kunci root,
substitute fresh ginger.
peppers. Look for jars of sambal or Thai chili paste at your local grocery store or Asian market.
Spice paste:
1 tbsp. kunci root, pounded with mortar and pestle*
2 tsp. ground coriander
1 tsp. freshly ground pepper
6 shallots, peeled and chopped fine
3 garlic cloves, minced
1 tsp. salt
1 tbsp. sugar
Fritters:
2 1/2 c. frozen or fresh corn, cut
from the cob
1 tbsp. chives, finely chopped
1 egg, beaten
2 tbsp. flour
1 c. canola oil for frying
1. To make the spice paste, combine all ingredients in a medium bowl. Set aside.
2. Grind corn kernels in a food processor or blender.
3. Scrape corn into a large mixing bowl and add chives, egg, flour, and spice paste. Mix with a wooden spoon or electric mixer to make a smooth, thick batter.
4. In a large, heavy frying pan, heat oil over medium-high heat. When a bit of batter dropped into the pan sizzles immediately, the oil is ready for frying. To make a fritter, use a large mixing spoon to carefully drop 2 tbsp. of batter into the pan. Fry fritter for 2 to 4 minutes, or
until it turns golden brown. You may make up to four fritters at a time. When they are done, use a spatula to transfer them to a plate covered with a paper towel.
Serve hot with sambal or Thai chili sauce.
Preparation time: 25 minutes
Cooking time: 20 minutes
Serves 5 or 6
* Kunci root is in the same family as
ginger and can be found at Asian
markets. If you can’t find kunci root,
substitute fresh ginger.
Balinese Vegetable Soup/Sayur Oelih
5 c. water
1 c. fresh green beans
1 clove garlic, minced
2 candlenuts or macadamia nuts or
4 almonds
1/2 tsp. shrimp paste
2 to 3 tsp. ground coriander
2 tbsp. vegetable oil
1 whole shallot, sliced thin
1 14-oz. can reduced-fat coconut milk
2 salam leaves*
1 c. bean sprouts
2 tbsp. lemon juice
1/2 tsp. salt
1. In a large saucepan, bring water to a boil. Wash green beans and trim the ends. Carefully add beans to the boiling water and cook for about 4 minutes. Use a slotted spoon to remove beans from the water and transfer them to a separate bowl.Save the bean cooking water.
2. Using a mortar and pestle, food processor, or blender, grind garlic,nuts, shrimp paste, and coriander to make a paste.
3. In a Dutch oven or large saucepan, heat vegetable oil and add the shallot. Fry over medium heat until transparent, then use a slotted spoon to transfer shallot to a small bowl.
4. Add spice paste to the Dutch oven and stir-fry for about 2 minutes. Add bean cooking water, coconut milk, and salam leaves. Bring to a boil. Reduce the heat and cook uncovered for about 20 minutes
5.Before serving, add green beans, shallot, bean sprouts, and lemon juice and stir gently. Add 1/2 tsp. salt, stir, and serve.
Preparation time: 20 minutes
Cooking time: 35 minutes
Serves 8
* If you can’t find fresh or dried salam
leaves, leave them out of the recipe.
1 c. fresh green beans
1 clove garlic, minced
2 candlenuts or macadamia nuts or
4 almonds
1/2 tsp. shrimp paste
2 to 3 tsp. ground coriander
2 tbsp. vegetable oil
1 whole shallot, sliced thin
1 14-oz. can reduced-fat coconut milk
2 salam leaves*
1 c. bean sprouts
2 tbsp. lemon juice
1/2 tsp. salt
1. In a large saucepan, bring water to a boil. Wash green beans and trim the ends. Carefully add beans to the boiling water and cook for about 4 minutes. Use a slotted spoon to remove beans from the water and transfer them to a separate bowl.Save the bean cooking water.
2. Using a mortar and pestle, food processor, or blender, grind garlic,nuts, shrimp paste, and coriander to make a paste.
3. In a Dutch oven or large saucepan, heat vegetable oil and add the shallot. Fry over medium heat until transparent, then use a slotted spoon to transfer shallot to a small bowl.
4. Add spice paste to the Dutch oven and stir-fry for about 2 minutes. Add bean cooking water, coconut milk, and salam leaves. Bring to a boil. Reduce the heat and cook uncovered for about 20 minutes
5.Before serving, add green beans, shallot, bean sprouts, and lemon juice and stir gently. Add 1/2 tsp. salt, stir, and serve.
Preparation time: 20 minutes
Cooking time: 35 minutes
Serves 8
* If you can’t find fresh or dried salam
leaves, leave them out of the recipe.
GREAT AND EASY CHICKEN CASSEROLE
2 lg. chicken breasts, halved
1 tbsp. margarine
1 can cream of chicken soup
3/4 c. sauterne wine
1 (5 oz.) can water chestnuts, sliced
1 (3 oz.) can mushrooms
1/4 c. green pepper, chopped
Fry chicken in margarine until golden brown. Remove to baking dish. Combine rest of ingredients and heat in pan for 5 minutes over low heat. Pour sauce over chicken and cover with foil. Bake at 350 degrees for 25 minutes. Uncover and continue cooking for another 25 minutes.
1 tbsp. margarine
1 can cream of chicken soup
3/4 c. sauterne wine
1 (5 oz.) can water chestnuts, sliced
1 (3 oz.) can mushrooms
1/4 c. green pepper, chopped
Fry chicken in margarine until golden brown. Remove to baking dish. Combine rest of ingredients and heat in pan for 5 minutes over low heat. Pour sauce over chicken and cover with foil. Bake at 350 degrees for 25 minutes. Uncover and continue cooking for another 25 minutes.
FRAN’S CHICKEN
4 whole chicken breasts, skinned and boned
2 cans cream of mushroom soup
1 can milk
16 oz. sour cream
1 sm. bag Pepperidge Farm stuffing
Prepare stuffing according to package directions and let cool. Cook chicken, cut breasts in half and lay in 9" x 13" baking dish. Mix soup, milk and sour cream. Pour over chicken. Sprinkle stuffing over soup mixture. Bake, uncovered, for 1 hour at 350 degrees. Serves 8.
2 cans cream of mushroom soup
1 can milk
16 oz. sour cream
1 sm. bag Pepperidge Farm stuffing
Prepare stuffing according to package directions and let cool. Cook chicken, cut breasts in half and lay in 9" x 13" baking dish. Mix soup, milk and sour cream. Pour over chicken. Sprinkle stuffing over soup mixture. Bake, uncovered, for 1 hour at 350 degrees. Serves 8.
THE EYES OF TEXAS SAUSAGE CHICKEN CASSEROLE
2 c. chicken, cooked and diced
1 lb. mild pork sausage
1 c. celery, thinly sliced
3 bunches green olives, sliced
1/2 lb. fresh mushrooms, sliced (canned ones can be used)
2 cloves garlic, finely minced
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 - 3 c. chicken broth
1/2 c. wild rice, uncooked
1 c. long grain rice, uncooked
1 tbsp. worcestershire sauce (add to soup mixture)
1/3 c. port wine (add to soup mixture)
Cook the long grain rice according to directions. Cook the wild rice about 45 minutes after washing it well. Drain both rices and mix together. Cook sausage in frying pan until done; drain grease. Combine both soups and then add chicken broth until medium sauce is attained. Saute in small amount of margarine the celery, garlic, onions and
mushrooms until tender crisp. In a large casserole dish, layer the rices, chicken, sausage, vegetables and soup mixture. Top with homemade bread croutons (see below) and bake at 350 degrees for about 45 minutes or until croutons are lightly tanned and casserole is bubbling around the edges.
--HOMEMADE BREAD CROUTONS--
Melt 1/2 cup butter or margarine in pan. Add 3 slices of bread that have been cut into crouton-sized pieces. Stir these together and mix until all pieces are moist with butter. Spread the croutons over the casserole and bake
1 lb. mild pork sausage
1 c. celery, thinly sliced
3 bunches green olives, sliced
1/2 lb. fresh mushrooms, sliced (canned ones can be used)
2 cloves garlic, finely minced
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 - 3 c. chicken broth
1/2 c. wild rice, uncooked
1 c. long grain rice, uncooked
1 tbsp. worcestershire sauce (add to soup mixture)
1/3 c. port wine (add to soup mixture)
Cook the long grain rice according to directions. Cook the wild rice about 45 minutes after washing it well. Drain both rices and mix together. Cook sausage in frying pan until done; drain grease. Combine both soups and then add chicken broth until medium sauce is attained. Saute in small amount of margarine the celery, garlic, onions and
mushrooms until tender crisp. In a large casserole dish, layer the rices, chicken, sausage, vegetables and soup mixture. Top with homemade bread croutons (see below) and bake at 350 degrees for about 45 minutes or until croutons are lightly tanned and casserole is bubbling around the edges.
--HOMEMADE BREAD CROUTONS--
Melt 1/2 cup butter or margarine in pan. Add 3 slices of bread that have been cut into crouton-sized pieces. Stir these together and mix until all pieces are moist with butter. Spread the croutons over the casserole and bake
EASY CHICKEN TETRAZZINI
1/2 pkg. fine noodles
1 can mushroom soup
1/4 sm. can parmesan cheese
1 (4 oz.) can mushrooms, drained
2 - 3 c. chicken, shredded
1/2 pt. sour cream
Boil noodles in salted water for 8 minutes. Combine noodles, soup, cheese, mushrooms and chicken in a bowl. Stir in sour cream. Place in a greased baking dish and bake at 350 degrees for 30 minutes. Before serving, stir in a bit more cheese.
1 can mushroom soup
1/4 sm. can parmesan cheese
1 (4 oz.) can mushrooms, drained
2 - 3 c. chicken, shredded
1/2 pt. sour cream
Boil noodles in salted water for 8 minutes. Combine noodles, soup, cheese, mushrooms and chicken in a bowl. Stir in sour cream. Place in a greased baking dish and bake at 350 degrees for 30 minutes. Before serving, stir in a bit more cheese.
CREAMY HAM AND CHICKEN MEDLEY
1 tbsp. butter
1/2 c. fresh mushrooms, sliced
1/3 c. butter
1/3 c. flour
2 1/2 - 3 c. milk, divided
1 c. Half & Half
1 c. parmesan cheese, freshly grated
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. nutmeg
2 c. chopped cooked chicken
2 c. chopped cooked ham
2 (10 oz.) pkgs. frozen puff pastry shells, baked
Melt 1 tablespoon butter in a large saucepan over medium heat; add mushrooms, and cook until tender, stirring constantly. Remove from saucepan and set aside. Melt 1/3 cup butter in saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 2 1/2 cups milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in whipping cream and next five ingredients. Cook, stirring constantly, until cheese melts and mixture is smooth; stir in chicken and ham. Add enough of remaining 1/2 cup milk for a thinner consistency. To serve, spoon into shells. Yield of sauce is for 10 shells. Note: This can be made a day ahead and refrigerated. Either microwave or place on the stove to gently warm. May be served over pasta. Serve with a crisp green salad.
1/2 c. fresh mushrooms, sliced
1/3 c. butter
1/3 c. flour
2 1/2 - 3 c. milk, divided
1 c. Half & Half
1 c. parmesan cheese, freshly grated
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. nutmeg
2 c. chopped cooked chicken
2 c. chopped cooked ham
2 (10 oz.) pkgs. frozen puff pastry shells, baked
Melt 1 tablespoon butter in a large saucepan over medium heat; add mushrooms, and cook until tender, stirring constantly. Remove from saucepan and set aside. Melt 1/3 cup butter in saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 2 1/2 cups milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in whipping cream and next five ingredients. Cook, stirring constantly, until cheese melts and mixture is smooth; stir in chicken and ham. Add enough of remaining 1/2 cup milk for a thinner consistency. To serve, spoon into shells. Yield of sauce is for 10 shells. Note: This can be made a day ahead and refrigerated. Either microwave or place on the stove to gently warm. May be served over pasta. Serve with a crisp green salad.
CREAMY HAM AND CHICKEN MEDLEY
1 tbsp. butter
1/2 c. fresh mushrooms, sliced
1/3 c. butter
1/3 c. flour
2 1/2 - 3 c. milk, divided
1 c. Half & Half
1 c. parmesan cheese, freshly grated
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. nutmeg
2 c. chopped cooked chicken
2 c. chopped cooked ham
2 (10 oz.) pkgs. frozen puff pastry shells, baked
Melt 1 tablespoon butter in a large saucepan over medium heat; add mushrooms, and cook until tender, stirring constantly. Remove from saucepan and set aside. Melt 1/3 cup butter in saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 2 1/2 cups milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in whipping cream and next five ingredients. Cook, stirring constantly, until cheese melts and mixture is smooth; stir in chicken and ham. Add enough of remaining 1/2 cup milk for a thinner consistency. To serve, spoon into shells. Yield of sauce is for 10 shells. Note: This can be made a day ahead and refrigerated. Either microwave or place on the stove to gently warm. May be served over pasta. Serve with a crisp green salad.
1/2 c. fresh mushrooms, sliced
1/3 c. butter
1/3 c. flour
2 1/2 - 3 c. milk, divided
1 c. Half & Half
1 c. parmesan cheese, freshly grated
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. nutmeg
2 c. chopped cooked chicken
2 c. chopped cooked ham
2 (10 oz.) pkgs. frozen puff pastry shells, baked
Melt 1 tablespoon butter in a large saucepan over medium heat; add mushrooms, and cook until tender, stirring constantly. Remove from saucepan and set aside. Melt 1/3 cup butter in saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 2 1/2 cups milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in whipping cream and next five ingredients. Cook, stirring constantly, until cheese melts and mixture is smooth; stir in chicken and ham. Add enough of remaining 1/2 cup milk for a thinner consistency. To serve, spoon into shells. Yield of sauce is for 10 shells. Note: This can be made a day ahead and refrigerated. Either microwave or place on the stove to gently warm. May be served over pasta. Serve with a crisp green salad.
CONTINENTAL CHICKEN
1 (2 1/4 oz.) pkg. dried beef, rinsed
3 - 4 chicken breasts, halved and boned
6 - 8 slices smoked, lean bacon
1 (10 3/4 oz.) can cream of mushroom soup
1/4 c. sour cream mixed with 1/4 c. flour
Arrange dried beef on bottom of greased crockpot. Wrap each piece of chicken with a strip of bacon and place on top of the dried beef. Mix soup, sour cream and flour together. Pour over chicken. Cover and cook on low 7 to 9 hours (or on high for 3 to 4 hours). Serve over hot buttered noodles or with rice. Serves 6 to 8.
3 - 4 chicken breasts, halved and boned
6 - 8 slices smoked, lean bacon
1 (10 3/4 oz.) can cream of mushroom soup
1/4 c. sour cream mixed with 1/4 c. flour
Arrange dried beef on bottom of greased crockpot. Wrap each piece of chicken with a strip of bacon and place on top of the dried beef. Mix soup, sour cream and flour together. Pour over chicken. Cover and cook on low 7 to 9 hours (or on high for 3 to 4 hours). Serve over hot buttered noodles or with rice. Serves 6 to 8.
CHUNKY CHICKEN CASSEROLE
4 chicken breasts, cooked and cut up
2 cans green beans
1 can water chestnuts, sliced
2 cans cream of chicken soup
1 c. mayonnaise
2 tbsp. lemon juice
Cheddar cheese, grated
Mix together soup, mayonnaise and lemon juice. In 9" x 13" pan, layer green beans, chicken, water chestnuts, soup mixture and grated cheese. Bake at 350 degrees for 45 minutes to 1 hour until mixture bubbles.
2 cans green beans
1 can water chestnuts, sliced
2 cans cream of chicken soup
1 c. mayonnaise
2 tbsp. lemon juice
Cheddar cheese, grated
Mix together soup, mayonnaise and lemon juice. In 9" x 13" pan, layer green beans, chicken, water chestnuts, soup mixture and grated cheese. Bake at 350 degrees for 45 minutes to 1 hour until mixture bubbles.
CHICKEN WITH NESTS
8 nested style angel hair pasta
8 chicken breast halves
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 (6 oz.) can sliced mushrooms
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained well
1 (10 3/4 oz.) can cream of chicken soup
2/3 c. water
3 oz. monterey jack cheese, shredded
3 oz. cheddar cheese, shredded
Cook pasta, keeping nest together, about 2 minutes; drain well. Sprinkle salt, pepper and garlic powder over chicken. Put chicken in 9" x 13" pan. Spoon some spinach over each chicken breast. Place pasta nest carefully on top of chicken and spinach. Combine soup and water in pan. Bring to a boil. Mix well and pour over nests evenly. Bake at 375 degrees for 1 hour. Combine cheese and sprinkle over pasta. Bake 5 minutes more. Serves 8.
8 chicken breast halves
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 (6 oz.) can sliced mushrooms
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained well
1 (10 3/4 oz.) can cream of chicken soup
2/3 c. water
3 oz. monterey jack cheese, shredded
3 oz. cheddar cheese, shredded
Cook pasta, keeping nest together, about 2 minutes; drain well. Sprinkle salt, pepper and garlic powder over chicken. Put chicken in 9" x 13" pan. Spoon some spinach over each chicken breast. Place pasta nest carefully on top of chicken and spinach. Combine soup and water in pan. Bring to a boil. Mix well and pour over nests evenly. Bake at 375 degrees for 1 hour. Combine cheese and sprinkle over pasta. Bake 5 minutes more. Serves 8.
CHICKEN WELLINGTON
4 chicken breasts, boned and halved
1 pkg. Uncle Ben's Wild Rice Mix
1 pkg. Pillsbury crescent rolls
1 egg, separated
Cook rice by package directions. Beat egg white and add to rice. Spoon rice onto chicken half. Cover with other half. Separate dough into 4 pieces, using 2 rolls for each piece. Roll each piece with a rolling pin until thin.
Wrap one thin piece of dough around chicken, covering completely. Place chicken in baking pan and brush with egg yolk. Cover pan with foil. Bake at 350 degrees for 30 minutes. Uncover and bake another 20 to 30 minutes until golden brown. Serve with currant sauce (below). Serves 4
--CURRANT SAUCE--
1 jar red currant jelly
1 tsp. worcestershire sauce
1 tsp. lemon juice
Dash tabasco
1 tsp. dry mustard
Mix together and heat over low heat until melted.
1 pkg. Uncle Ben's Wild Rice Mix
1 pkg. Pillsbury crescent rolls
1 egg, separated
Cook rice by package directions. Beat egg white and add to rice. Spoon rice onto chicken half. Cover with other half. Separate dough into 4 pieces, using 2 rolls for each piece. Roll each piece with a rolling pin until thin.
Wrap one thin piece of dough around chicken, covering completely. Place chicken in baking pan and brush with egg yolk. Cover pan with foil. Bake at 350 degrees for 30 minutes. Uncover and bake another 20 to 30 minutes until golden brown. Serve with currant sauce (below). Serves 4
--CURRANT SAUCE--
1 jar red currant jelly
1 tsp. worcestershire sauce
1 tsp. lemon juice
Dash tabasco
1 tsp. dry mustard
Mix together and heat over low heat until melted.
CHICKEN ST. STEVENS
4 whole chicken breasts, boned, skinned and halved
8 thin slices Smithfield ham (prosciuto may be substituted)
8 thin slices Swiss cheese
1 can mushroom soup, undiluted
1/2 pt. sour cream
Fresh mushrooms, sliced
1/4 c. sherry or madeira
In a bowl, combine soup, sour cream, wine and mushrooms. Place chicken in a 9" x 13" dish and cover with ham slices. Pour sauce over chicken, reserving a small amount for later. Sprinkle with paprika. Bake, covered, for 45 minutes to 1 hour at 350 degrees. When done, cover with cheese and the remaining sauce. Bake an additional
couple minutes until the cheese melts. Serves 8.
8 thin slices Smithfield ham (prosciuto may be substituted)
8 thin slices Swiss cheese
1 can mushroom soup, undiluted
1/2 pt. sour cream
Fresh mushrooms, sliced
1/4 c. sherry or madeira
In a bowl, combine soup, sour cream, wine and mushrooms. Place chicken in a 9" x 13" dish and cover with ham slices. Pour sauce over chicken, reserving a small amount for later. Sprinkle with paprika. Bake, covered, for 45 minutes to 1 hour at 350 degrees. When done, cover with cheese and the remaining sauce. Bake an additional
couple minutes until the cheese melts. Serves 8.
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