Penne Romana

 

Romana Sauce:

1/2 cup extra virgin olive oil

3/4 cup yellow onion, chopped in 1/4-inch pieces

1/2 teaspoon crushed red pepper

1 tablespoon garlic, minced

2 cups white wine

2 teaspoon rosemary, chopped

1 tablespoon parsley, chopped

1/2 teaspoon salt

1 1/2 tablespoon cornstarch

2 cups chicken broth

Pasta:

2 cups green beans, blanched

1 cup tomato, diced

4 cups penne pasta, cooked

3 tablespoons Romano cheese

3 tablespoons Parmesan cheese

To make sauce, heat oil in small saucepan at medium-high heat.

Add onions and crushed red pepper. Cook until soft, about 5 minutes,

stirring frequently. Add minced garlic and cook for 1 minute. Whisk

in wine, rosemary, parsley and salt.

In a separate bowl, whisk cornstarch and chicken broth. Add mixture

to sauce and stir well. Bring to a boil and set aside.

To finish the dish, heat saute pan over medium-high heat. Add green

beans and tomato and cook for 1 minute. Add Romana sauce and hot,

drained penne pasta. Add Romano and Parmesan cheeses. Stir well with

a spoon, making sure the pasta is well coated. Serve hot.

QUEENSLAND CHICKEN AND SHRIMP

1/2 C. milk
2 Tbsp butter
1/2 pint cream
1/4 tsp poultry seasoning
1/8 - 1/4 tsp cayenne (adjust to taste)
1/8 tsp white pepper
1/8 tsp onion powder
1/2 C. white wine
1 Tbsp garlic powder
1 lb. linguine
4 chicken breasts
8 oz shrimp
1 Tbsp olive oil

Mortar spices well. Put cream and milk in pan with butter and 1/2 spice mixture. Thicken and reduce, and set aside. Cook linguine to the al dente stage. Sauté chicken breasts with wine and remaining spices until done. Remove and set aside. Sauté shrimp in pan, adding wine if necessary. Serve each breast on a bed of linguine with shrimp. Cover with sauce.
Serves 4.

ALICE SPRINGS CHICKEN

4 Chicken Breast 1/2" thick(maybe frozen)
Chicken Breast should be skinless and boneless
Honey Mustard
6 Pieces of Bacon Sliced in Half and Fried Crisp
1/2 tsp McCormick Season All
1 C. Sliced Mushrooms (Canned or In Jar) drained
3 C. Shredded Colby/Monterey Jack Cheese
Parsley for Garnish

Rub chicken breast with Seasonal All and set aside to marinated for 1 hr. While the breast is marinating fry bacon crisp and drain. Shred cheese and set aside.
Gather all other items together and make ready for the preparation.

Take chicken from marinate and sauté on medium heat in pan with just enough oil to prevent sticking. Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove from pan.

Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese. Pop in heated oven at 350 degree's or a micro just until the cheese melts. Sprinkle with parsley and extra honey mustard may be served on the side.

CREAMY ONION SOUP

In top of double boiler over gently simmering water combine:

1 (10 oz.) can creamy onion soup
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can cream of celery soup
1 (10 oz.) can chicken broth.

When piping hot stir in 1/2 c. well shredded Mozzarella, 1/4 c. shredded Colby and 1/4 c. shredded Provolone.  Serve in ovenproof bowls, placing soup under broiler briefly to lightly brown the top.  Leftover soup does not keep well nor does it freeze well. In the refrigerator, covered,  try to use it within 2 or 3 days.
(6 servings)

WALKABOUT SOUP

2 C. Thinly Sliced Yellow Sweet Onions
2 Tbs. Butter
1 Can Chicken Broth 14.5 oz -15oz
1/4 tsp. Salt
1/4 tsp. Fresh Ground Pepper
2 Chicken Bouillon Cubes
1/4 C. Diced Velveeta Cubes (compressed in measuring cup)
1 1/2 - 1 3/4 C. White Sauce (Below)
Shredded Cheddar Cheese for Garnish

In 2-quart saucepan place 3 tablespoons butter and sliced onions. Cook at low to medium heat stirring frequently until soft and clear but not brown. Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through. Add white sauce and Velveeta cheese. White sauce will be thick because it has been remove from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30 min. to 45 min.  Serve with a garnish of shredded cheddar cheese.

CROUTONS

2 Loaves of bread
2 1/2 lbs. of lightly salted butter (not margarine)
2 1/2 Tablespoons McCormick Cajun seasoning (closest to outback seasoning)
3/4 cup of finely chopped fresh garlic
Pre heat oven to 250-275.  Cut bread into bite size pieces (1 inch cubes) melt butter until it looks like mayo (do not melt to a liquid) add garlic and seasoning to butter (set aside).  Put bread on cookie sheet and toast bread until they are golden brown, this will take about 20 min or less depending on your oven. Watch them!   When bread has toasted to a golden brown take out of oven and let cool (do not try and coat croutons when warm or they will not come out right).  When croutons have cooled place butter mixture in a large bowl (you might have to soften butter mixture again, remember not to a liquid).  Add croutons to butter mixture and coat each crouton gently using your hands.  Make sure that the garlic is staying on the croutons.  If you need more butter go ahead add a little more. One important thing you need to make sure that you do not overdo on the butter or they will burn and get soggy. Put croutons back on cookie sheet and bake for 8 to 10 min. Gently shake the pan to make sure they are all browning correctly. Do not over shake though, garlic might come off the croutons.

RANCH SALAD DRESSING

1 cup mayonnaise
1/2 cup buttermilk
1/4 teaspoon coarse grind black pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder
Combine all ingredients in a medium bowl. Mix well.  Cover bowl and chill dressing for at least 30 minutes before serving.  Makes 1 1/2 cups

BLEU CHEESE DRESSING

1 cup mayonnaise
2 tablespoons buttermilk
1 tablespoon crumbled bleu cheese
1/8 teaspoon coarse ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Mix all ingredients together by hand in a small bowl until smooth.
Cover and chill for 30 minutes before serving.  Makes 1 cup.

CAESAR DRESSING

3 cups of Olive Oil
1 3/4 cups of liquid, pasteurized egg (or 6 large pasteurized eggs)
1/3 cup of red wine vinegar
2.5 cups of freshly grated parmesan cheese
1/4 cup of fresh parsley
1/2 cup of chopped garlic
2 tbsp. of Worcestershire sauce
2 tbsp. of freshly squeezed lemon juice
Salt, pepper, dry mustard

Combine all ingredients in a blender. Blend on low for 20 seconds to incorporate oil. Blend on high for 20 more seconds to mix thoroughly. Place in covered container, and refrigerate for use on your next Caesar Salad.

O BREAD

3 pkgs. Dry yeast
½ cup warm water
1 T sugar
1 cup warm water
½ cup Dark Molasses
1 T Salt
2 T Oil
2 Cups Rye Flour
2 ½ - 3 cups All Purpose Flour
Soften yeast in 1/2 cup warm water. Stir in sugar. Let stand 6 minutes or till bubbly. Meanwhile in large mixing bowl combine 1 cup warm water with molasses, salt, oil and rye flour. Beat to smooth batter. Then work in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic. Knead a few minutes. Let rise till doubled in greased bowl. Punch down. Shape into 2 large round loaves placed a few inches apart on greased and cornmeal dusted cookie sheet or fill 6 mini foil loaf pans, greased and dusted in cornmeal, with the dough, dividing it evenly between these little pans. Either way let loaves rise till doubled in warm place. Bake large loaves 375~ about 30 minutes or till crust makes hollow sound when tapped with knuckles. For tiny loaves place pans on dry ungreased cookie sheets, a few inches apart. When doubled in size, bake at 375~ for 20 minutes or till crust makes that hollow sound when tapped. Bread freezes beautifully.