Browse Category by Mom
Dad, Dorothy Lamalie, Mom, Poultry

Parmesan Chicken Tetrazzini

2 teaspoons butter
1/2 cup finely chopped onion
1/3 cup finely chopped celery
1/2 teaspoon ground black pepper
1/2 salt
1/2 pound mushrooms, washed and sliced
1/4 cup white wine
1/3 cup flour
1 and a half cans of chicken broth (21 ounces broth, total)
1 cup (4 ounces) shredded fresh Parmesan cheese, divided
1/4 cup (2 ounces) cream cheese
3-1/2 cups of cooked vermicelli (about 8 ounces of uncooked pasta)
2 cups chopped cooked chicken breast (about 3/4 pounds)
1/4 cup breadcrumbs

  1. Preheat oven to 350F and grease one 8-inch square baking dish.
  2. Melt butter in a large stockpot. Add onion, celery, pepper, salt and mushrooms and saute for about 5 minutes or until mushrooms are tender.
  3. Add white wine and cook for 1 minute.
  4. In a small bowl, whisk flour into the chicken broth, then gradually add to the stockpot of celery & onion. Bring to a boil, stirring constantly.
  5. Reduce heat and simmer for 5 minutes, stirring frequently. Remove from heat.
  6. Add 3/4 cup Parmesan cheese and all the cream cheese. Stir with a whisk until the cream cheese has melted.
  7. Stir in cooked pasta and chicken.
  8. Spoon into baking dish.
  9. Combine breadcrumbs with remaining Parmesan cheese and sprinkle over casserole.
  10. Bake at 350F for 30 minutes or until lightly browned.
Beef, Dad, Dorothy Lamalie, Mom

Prime Rib

1 3-rib standing beef rib roast (about 6 pounds)
3 small gloves of garlic, minced
2 tablespoons olive oil
3 tablespoons fresh parsley
1 teaspoon thyme
1/2 teaspoon rosemary
2 teaspoons salt
1/2 teaspoon pepper

Place beef in shallow baking dish on top of a wire rack. Pat dry. Allow to sit at room temperature for one hour.

Combine remaining ingredients and brush all over beef.

Roast at 450*F for 30 minutes, then reduce heat to 350 and roast for an hour or until beef reaches 125 in center for medium-rare.

When done, remove from oven, cover with foil and let it rest for 30 minutes before serving. If desired, serve with Bearnaise sauce.

Beef, Dad, Elaine Walker, Mom

Unstuffed Cabbage Roll

Ingredients
1 pound ground beef
1 small onion, chopped
1/2 small head cabbage, chopped
1 (14.5 ounce) can diced tomatoes
1/2 c. tomato sauce
3 slices bacon, cooked & crumbled

1/2 c. rice, uncooked
1-1/4 cup water
1 clove garlic, minced
1 teaspoon sugar
1 teaspoons salt
1/2 teaspoon ground black pepper

Heat a large skillet over medium-high heat. Cook and stir beef and onion in the skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

Add cabbage, tomatoes, tomato sauce, rice, bacon, water, garlic, sugar, salt, and pepper and bring to a boil.

Cover skillet, reduce heat, and simmer until cabbage is tender, 30-45 minutes.

Cheesecake, Dad, Desserts, Elaine Walker, Mom

Layered Pumpkin Cheesecake

Crust
1-3/4 c. graham cracker crumbs
1/4 c. sugar
1/2 c. butter, melted

Cream Cheese layer
1 8-oz. package of cream cheese
2 eggs, beaten
3/4 c. sugar

Pumpkin Pudding layer
2 packages (4-serving size each) French Vanilla Instant Pudding
3/4 c. milk
2 c. canned pumpkin
1/8 t. cinnamon
1 cup whipped cream (or Cool Whip)

Preheat oven to 350*F.

Combine graham cracker crumbs, 1/4 .c sugar and butter. Beat well. Press into bottom of 9″ springform pan.

In large bowl, combine cream cheese, eggs and 3/4 c. sugar and beat with electric mixer at medium speed for 2 minutes or until light & fluffy. Pour into graham cracker crust.

Bake for 25 minutes or until outer edges are firm but center is still slightly jiggly and shining. Put on wire rack and let cool completely.

Beat pudding mixes and milk in large bowl and beat with electric mixer at medium speed for 2 minutes. Stir in pumpkin and cinnamon until well blended. Fold in whipped cream.

Spoon pumpkin mixture over cheesecake layer.

Cover and refrigerate overnight.

Mom, Poultry

Paprika Roast Chicken

1 whole chicken, cut into pieces
1 T. olive oil
1/4 t. paprika
1/4 t. oregano
1/4 t. basil
1/4 t. salt
1/4 t. black pepper
1/8 t. cayenne pepper

Preheat oven to 450 degrees F.
Put the chicken in a small baking pan.
Rub with olive oil.
Mix together the spices.
Sprinkle the spices over the chicken.
Roast the chicken for 20 minutes.
Lower the oven temperature to 400 degrees F. and cook for another 30 minutes or until done.

Dad, Dorothy Lamalie, Mom, Soup

Mom’s Irish Lamb Soup

1.5 pounds fresh lean lamb shoulder, boneless, cut into 3/4 inch cubes
1 medium onion, chopped
1 tablespoon olive oil
1 12-ounce bottle of beer OR 3/4 cups of water
1 t. pepper
2 cans (14.5-ounces each) beef broth
1 package (0.93 ounces) brown gravy mix
3 cups cubed potatoes
2 cups thinly sliced carrots
2 cups shredded green cabbage

Heat the olive oil an a 3-quart saucepan. Add onion and salute until lightly brown. Add lamb, stirring until browned. Stir in beer and pepper. Cover and simmer for 30 minutes.

Mix in broth and gravy mix. Add potatoes and carrots. Cover and simmer 15 to 20 minutes, until vegetables are tender.

Stir in cabbage and cook just until cabbage turns bright green. Serve.

Dad, Desserts, Dorothy Lamalie, Mom, Pie

Butterscotch Meringue Pie with Pecan Crust

Crust
1/2 cup chopped pecans
1-1/4 cups flour
2 tablespoons sugar
1/2 cup cold butter, cut into 1/2-inch pieces
2 tablespoons ice-cold water
1 teaspoon vanilla extract
wax paper
parchment paper

Filling
2 cups firmly packed light brown sugar
2/3 cup flour
1/2 teaspoon salt
2-1/2 cups milk
6 egg yolks, lightly beaten
1/2 cup cold butter, cut into 1/2-inch pieces
2 teaspoons vanilla extract

Meringue
6 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar

  • Prepare Crust
    1. Pulse pecans in a food processor 10 to 12 times or until finely chopped. Transfer pecans to a small bowel.
    2. Pulse 1-1/4 cups of flour and 2 tablespoon of sugar in the processor 2 or 3 times to combine.
    3. Add butter and pulse 10 or 12 times until mixture resembles coarse meal.
    4. Add pecans and pulse 2 or 3 times to combine.
    5. With processor running, pour 2 tablespoons of ice-cold water and 1 teaspoon of vanilla through the food chute and process just until the dough comes together.
    6. Transfer dough to a lightly floured surface and shape into a disk.
    7. Wrap disk in plastic wrap and chill for 30 minutes.
    8. Preheat oven to 350F.
    9. Place dough disk between two sheets of lightly floured wax paper and roll to a 12-inch circle.
    10. Fit pie crust into a 9-inch deep-dish pie plate. Fold edges under and crimp.
    11. Prick bottom and sides of dough with a fork.
    12. Line dough with parchment paper and fill with pie weights or dried beans.
    13. Bake at 350F for 20 minutes.
    14. Remove weights and parchment paper, and bake 10 to 12 minutes more or until browned.
    15. Cool completely on a wire rack (about an hour).
  • Prepare Filling:
    1. Whisk together brown sugar, flour, and salt in a medium saucepan.
    2. Gradually whisk in milk.
    3. Cook over medium heat, whisking constantly, for 8 to 9 minutes or until the mixture is smooth and begins to thicken.
    4. Gradually whisk about one-fourth of the hot sugar mixture into the egg yolks, then add the egg yolk-sugar mixture into the hot sugar mixture.
    5. Cook, whisking constantly, 2 or 3 more minutes or until the mixture is thick and smooth and just begins to bubble.
    6. Remove from heat and whisk in the butter and 2 teaspoons of vanilla.
    7. Pour filling into prepared piecrust.
  • Prepare Meringue:
    1. Beat egg whites, vanilla, and cream of tartar at high speed with an electric mixer until foamy.
    2. Gradually add 6 tablespoons of sugar, one tablespoon at a time, beating until stiff peaks form and sugar dissolves.
    3. Spread meringue over hot filling, sealing edges.
  • Bake Pie:
    1. Bake at 350F for 10 to 12 minutes or until golden brown.
    2. Remove from oven to a wire rack and cool completely (about 2 hours).
    3. Chill 4 to 6 hours before serving.
Cake, Dad, Dorothy Lamalie, Mom

Mocha Pecan Sheet Cake

1 cup unsalted butter
1 cup strong-brewed coffee
3/4 cup unsweetened cocoa powder
1/2 cup vegetable oil
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 large eggs
2 teaspoons vanilla

6 tablespoons milk
1 pound (one 16 oz box) powdered sugar
1 cup pecans, chopped and toasted

Preheat oven to 400F. Lightly grease 15-1/2 by 10-1/2 by 1 inch jelly roll pan.

In a saucepan, add 1/2 cup butter, coffee, 1/2 cup cocoa and vegetable oil. Cook over medium heat, stirring until smooth. Remove from heat.

In a large bowl, mix together flour, sugar, baking soda, and salt. Stir in warm cocoa mixture.

In a medium bowl, whisk the buttermilk, eggs, and 1 teaspoon vanilla. Add to flour mixture and blend well. Spread into prepared cake pan.

Bake for about 20 minutes or until toothpick comes out clean.

Reduce oven temperature to 350F.

To toast the pecans, lightly spritz baking sheet with cooking spray.
When the oven temperature is down to 350, put the pecans on the baking sheet and toast them just until they become aromatic, about 5 minutes. You have to watch them carefully as they are easily scorched. When done, remove from oven and let cool.

Meanwhile, in a saucepan, stir milk and remaining 1/2 cup butter and 1/4 cup cocoa. Cook over medium heat, stirring until smooth. Remove from heat. Add powdered sugar and remaining 1 teaspoon of vanilla. Whisk until smooth.

Spread frosting over warm cake. Sprinkle with pecans.

Cake, Dad, Desserts, Elaine Walker, Mom

Coconut Cake

Cake
2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 8.5-ounce can of sweetened cream of coconut, whisked to blend*
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
Pinch of salt

Cream Cheese Frosting
2 (8-ounce) packages Philadelphia-brand cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
2 cups powdered sugar
1/2 cup canned sweetened cream of coconut, whisked to blend*
1 teaspoon vanilla extract

* like Coco López. It’s non-alcoholic but usually found in the liquor section of the grocery store.

Cake Directions
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. (If you don’t have 9″ pans, you can use 8″. Only fill them two-thirds full. Use the extra batter for cupcakes.)

Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.

Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.

Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes for 9″ pans (or about 35 minutes for 8″ pans and about 25 minutes for cupcakes). Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.

Frosting Directions
Make certain cream cheese and butter are room temperature before beginning. Beat cream cheese in medium bowl until fluffy. Add butter and beat to blend. Add sugar, sweetened cream of coconut and vanilla extract and beat until well blended.

Assemble Cake
Place 1 cake layer on cake plate. Spread 1 cup Cream Cheese Frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere. Chill for an hour before serving.

Dad, Elaine Walker, Mom, Soup

Chicken Noodle Soup

1 whole chicken (4 to 5 pounds)
8 cups (64 ounces) chicken broth, fat free and low sodium
2/3 teaspoon Bell’s poultry seasoning
2/3 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
4 to 6 ounces broad egg noodles (about half a package)
2 tablespoons cornstarch
1/4 c. cold water

Bake* whole chicken at 375 degrees for 1 1/4 to 1 1/2 hours.
When chicken is almost done, add the broth, seasoning, and vegetables to large kettle and bring to a low boil.

(*It’s better to bake the chicken and then add it to the broth already cooked ,rather then to cook it by boiling it. Boiled chicken does not have as much flavor.)

Put the whole, baked chicken into broth and simmer for 15 minutes.

Remove chicken from broth and set aside. Add noodles to broth and cook 8 to 10 minutes.

Meanwhile, separate chicken meat from the bone and cut into bite size pieces. Take 2 cups of mostly dark pieces and add to the broth (the rest of the chicken can be used for another recipe).

Mix together the cornstarch and cold water. Stir into soup to slightly thicken. Serve piping hot.