Meat & Fish

                                                                       Glazed Baked Ham

7-8 lb. boneless ham                        1 cup gingerale

3 tbsp. mustard                                 whole cloves

1 cup brown sugar

         Place ham in oven-safe glass dish.  Score ham and put cloves at intersections. 

        Combine mustard and brown sugar and pour mixture over top of ham.  Pour  gingerale  around bottom of ham. 

        Bake at 325° for 1½ - 2 hours.

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Sweet & Spicy Hot Wings

 Clean 7 chicken wings and cut in 2 at the joints.  Cut off tips and discard.  Arrange chicken on baking pan, sprinkle

 with garlic salt.  Bake 45 minutes at 375°.  Reduce to 350°, baste heavily with sauce, and bake 15 minutes more.

 While still hot, dredge in sauce.  Serve immediately.

Hot Sauce

¼ cup hot sauce                               2 tsp. vinegar

⅓ cup brown sugar                          8 tsp. melted margarine (2 ¾ tbsp.)

2 tsp. black pepper                           2 tsp. paprika

1 tsp. garlic power

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Big Recipe – up to 30 people

Figure 2-3 wings per person

Clean and prepare 35 wings (70 half wings) as shown above.

Hot Sauce

2 ½ cups hot sauce (20 oz.)               ⅓ cup + 4 tsp. pepper

⅓ cup + 4 tsp. vinegar                      ⅓ cup + 4 tsp. paprika

3 ⅓ cup brown sugar                        3 tbsp. + 1 tsp. garlic powder

1 ⅔ cup margarine 

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                                                                                     Chicken Tetrazzini

8 oz. fettuccini                      ¼ cup parmesan cheese

3 tbsp. margarine                 ½ cup sliced mushrooms

3 tbsp. flour                          1 cup chicken bouillon

½ cup milk                           ½ c. cream

1 cup cooked chicken          dash celery salt, salt, pepper

   Cut up chicken into bite size chunks.

   Melt margarine in pan.  Sauté mushrooms til tender.  Remove from pan.  Blend in flour, thinning gradually  with

   bouillon and milk.  Cook, stirring, until smooth.  Add cream, seasonings, parmesan cheese, mushrooms, and 

   chicken.  Heat on low til heated through.

   Cook fettuccini according to package directions.  Drain.  Place fettuccini on plate; add chicken/sauce mixture on

   top.

   Serve with warm Italian or French bread.  (Don’t serve with garlic bread…it overpowers the delicate flavor of the

   tetrazzini.)

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                                                                                                         Chicken Cacciatore

    2 ½  - 3 ½ pound chicken – cut up                 ¼ cup vegetable oil

    1 medium onion – thinly sliced                      1-2 cloves minced garlic

    1 (1 lb. 13 oz) can tomatoes                          1 ½ tsp. salt

    ¼ tsp. pepper                                                 ½ - 1 tsp. oregano

    ½ cup white wine

    In large cooking pot, brown chicken in vegetable oil.  Remove chicken and drain on paper towels.  Pour out all oil

    except a couple tablespoons.  Add onion and garlic, and cook til tender.

    Add tomatoes and seasonings to pot.  Stir to make sure seasonings are distributed well.  Replace chicken in pot

    and simmer 40 to 50 minutes or until chicken is tender and sauce slightly thickened.  Add white wine the last 15

    minutes of cooking.  Serve over spaghetti.

    Tips:

    Garlic bread goes well with this dish.

    The wine makes the dish.  Don’t leave it out.

    The sauce is supposed to be thin.

    Don’t bother using the wings…they’re too hard to eat in this type dish.  Freeze them for other uses.

                                                                     Chicken and Dumplings

1 cut up chicken 2 ½-3 pounds                              1 tsp. salt

1 medium onion, sliced                                         ½ tsp. pepper

2 stalks of celery, cut up                                        enough water to cover chicken

1 carrot, cut up                                                     (about 3 cups)

Wash chicken.  Place in pot.  Add water, salt, pepper, onion, carrot and celery.

Bring to a boil.  Cover, reduce heat and simmer about 2 – 2 ½ hours or til tender.

Remove chicken, strain liquid and make a gravy.

Remove skin from chicken and de-bone.  Cut meat into large pieces.  Return chicken to pot.  Prepare dumplings and drop on top of chicken.

Dumplings

1 cup Bisquick

⅓ cup milk

Mix ingredients until soft dough forms.  Drop by spoonfuls onto boiling stew.

Cook uncovered over low heat for 10 minutes.

Cover and cook an additional 10 minutes.

Makes 5-6 dumplings.

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                                                                    Corned Beef and Cabbage

1 (3 to 4 lb.) corned beef

1 medium onion, cut into wedges

4 medium potatoes, peeled and quartered

1 large head cabbage, cut into wedges

1 lb. baby carrots

Place corned beef in large kettle.  Cover with cold water.  Add the spice packet* that came with the corned beef.  Bring to a boil, then simmer for 50 minutes per pound or til tender.

Skim fat from the broth and add the potatoes and carrots to the broth (remove some of the broth if there is too much liquid). Bring to a boil; cover, reduce heat to medium-low and cook for 10 minutes. Add cabbage wedges and continue cooking for about 20 minutes, or until cabbage and vegetables are tender. Remove meat and let rest 15 minutes.

Slice the corned beef and serve with the vegetables. Sprinkle parsley over the potatoes and cabbage, if desired.  Serves 6.

* If you did not receive a spice packet, add 3 cloves, 4 peppercorns, 1 bay leaf,

 ½ tsp. rosemary, 1 clove garlic and 2 sprigs parsley to the water.

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                                                                    Swedish Potato Sausage

Heat water in large skillet to boiling.  Place potato sausage in skillet, making sure there is enough water to cover the sausage.

Bring water back to a boil, then turn heat to low.  Simmer for approximately 20 minutes.

Remove sausage from water and place in a covered dish.  Let the potato sausage sit for 5 minutes before cutting.  (Tip:  About 5 minutes before done, poke holes in the sausage – under water – on the sides so hot juice doesn’t spurt up.)

Cut each link into serving size pieces.  The casing can be left on the sausage when served, but should be removed prior to eating.

Use mustard as an accompaniment.

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Beef and Noodle Casserole

(adapted from Muriel’s Goulash*)

1 lb. ground beef                             1 large can tomatoes

½ salt (or to taste)                          ¼  pepper (or to taste)

1 onion, sliced                                garlic, minced (1 -2 cloves)

½ - 1 tsp. oregano (to taste)            green pepper, chopped (about ¼ cup)

American cheese (5-6 slices)           ½ bag medium size noodles

1 – 2 tbsp. vegetable oil

Brown ground beef in large fry pan.  Remove beef from pan, drain off fat.  Add a tablespoon or 2 of vegetable oil to the fry pan and sauté onion, garlic, and green pepper for about 5 minutes.   Return beef to pan.  Add tomatoes, salt, and pepper.

Cover and simmer for at least ½ hour.  Tear up cheese slices and stir into mixture.

Cook noodles in sauce pan according to package directions.  Drain.  Add to beef mixture.  Mix thoroughly and serve.  Good with Italian, French or garlic bread.

Note:

The ingredients in this dish are very much “to taste”.  It changes every time I make it.  The cooking time varies depends on how quick you want to eat.  I’ve let it cook for a couple hours or even cooked it early in the day and put it the refrigerator to be heated up later.  It does need those 30 minutes, though, to meld the flavors.

*  The original version of Muriel’s Goulash was  baked in a casserole dish  for 30 minutes at 350º.

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Shrimp Scampi

1½ lbs. jumbo shrimp (16-24 shrimp)        ⅓ c. butter

6 green onions, thinly sliced                         4 tbsp. minced garlic

¼ c. dry white wine                                   2 tbsp. lemon juice

1 tbsp. dried parsley                                    salt and pepper (to taste)

Cook spaghetti or fettuccini noodles and keep warm.

Melt butter in large heavy pan over low heat.  Sauté onions and garlic in butter until onions are tender.  Add shrimp and cook, stirring frequently, 3-5 minutes or until shrimp are opaque.

Remove shrimp with slotted spoon and keep warm in oven set at lowest setting.  Add remaining ingredients to butter mixture and simmer 3-5 minutes.  Place shrimp on spaghetti/fettuccini noodles and pour butter mixture over shrimp.

Italian Beef Sandwiches

5 lb. round roast, trimmed                          1 tbsp. olive oil

1 ½ c. water                                               7 cloves garlic-crushed

1 tbsp. salt                                                 1 tbsp. dried oregano

1 tbsp. dried basil                                       2 tsp. red pepper flakes

½ tsp. garlic powder                                   2 beef bouillon cubes

½ giardiniera relish – pureed                      2-3 tbsp. of giardiniera relish liquid

3-4 green pepper strips                               beef drippings

Heat olive oil in skillet.  Brown roast on all sides.  Place roast in large crockpot.  Combine water and remaining ingredients in saucepan and simmer for a few minutes.  Pour over roast.  Cook on high for 5 hours or until tender.

Remove roast from crockpot, cover and refrigerate.  Strain broth into a storage container and refrigerate until

ready to use.

Slice chilled meat very thinly and place in saucepan.  Pour strained and defatted broth over meat and slowly simmer (DO NOT BOIL) until heated through.

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