|
CHICKEN BREASTS MILANO
-------- ------------ --------------------------------
8
Whole chicken breasts, split
1/2 c
Olive or vegetable oil
1/2 c
Dry white wine
2
Cloves garlic, crushed
1 t
Fresh Italian parsley,
-chopped
1 t
Dried leaf oregano, crumbled
Salt
Pepper
1/8 ts
Crushed red-pepper flakes
-(or more)
1/3 c
Parmesan cheese, grated
Fresh spinach leaves,
-steamed
Hot cooked rice
Red bell pepper strips
Mix oil, wine, garlic, parsley, oregano, salt and pepper
(to taste).
Marinate chicken in a shallow pan, covered, for several
hours or overnight.
Remove chicken and reserve marinade. Place breasts,
skin- side up in 1 or
2 roasting pans; do not crowd. Brush with part of
reserved marinade. Bake
in 375 F oven, basting occasionally with marinade, for 40
minutes until
skin is crisp. Sprinkle part of Parmesan over the
chicken and return to
oven just until Parmesan begins to turn golden. Line a
warm platter with
steamed spinach leaves, then with rice. Arrange chicken
breasts on top and
sprinkle with remaining Parmesan cheese. Garnish with red
pepper strips.
(NOTE: Chicken breasts can be grilled about 4
inches from coals for 20
minutes, turning and basting with marinade until chicken
is golden.)
Makes 8 servings.
Cannellini with Dried Tomatoes and Herbs
-------- ------------ --------------------------------
1
onion -- diced
5 cloves
garlic -- chopped
2 c
vegetable broth
6
sun-dried tomatoes -- slivered
2 cans
cannellini beans -- rinsed and drained
5 leaves
fresh basil -- slivered
10 leaves
fresh sage -- slivered
fresh ground pepper -- to taste
Saute onion and garlic in some broth until softened. Add remaining
broth and
other ingredients and heat through. Serve over grain of choice.
Serves four
Penne With Vodka & Tomato Cream Sauce
-------- ------------ --------------------------------
1 tablespoon
Butter
1 tablespoon
Olive oil
1
Onion -- chopped
1 28 ounce Can
Italian plum tomatoes
1 cup
Heavy cream
1/4 cup
Vodka
1/4 teaspoon
Dried crushed red pepper
1 pound
Penne pasta
1/4 cup
Parmesan -- freshly grated
1 tablespoon
Fresh chives -- minced
Drain, seed and chop the tomatoes. Melt butter with oil in heavy
large saucepan
over medium heat. Add onion and saute until translucent, about 5
minutes.
Add tomatoes and cook until almost no liquid remains in pan,
stirring
frequently, about 25 minutes. Add cream, vodka and red pepper and
boil until
thickened to sauce consistency, about 25 minutes. Season to taste
with salt and
pepper. (Sauce can be prepared 1 day ahead. Cover and
refrigerate.) Cook pasta
in large pot of boiling salted water until just tender but still
firm to bite,
stirring occasionally. Drain well.
Transfer to a large bowl. Bring sauce to a simmer.
Pour over pasta and toss well. Sprinkle with Parmesan and chives
and serve. Serves four
Baked Ziti and Vegetables
-------- ------------ --------------------------------
16 ounces
macaroni -- ziti or penne
2 medium
Green peppers
2 medium
Carrots
2 medium
Celery stalks
1 medium
Onion
1 teaspoon
Salad oil
28 ounces
tomatoes, canned -- crushed
3 cups
tomato juice -- or vegetable juice
1 tablespoon
Sugar
1 1/2 teaspoons
Salt
1/2 teaspoon
Oregano
6 ounces
mozzarella cheese, part skim milk -- shredded
2 tablespoons
Parmesan cheese -- grated
In saucepot, prepare ziti as label directs. Meanwhile, cut green
peppers,
carrots, celery, and onion into 1/2″ pieces. In nonstick
skillet over med.
high heat, in hot salad oil, cook vegetables til lightly browned.
Stir in 1/4C. water; continue cooking over med. heat til vegetables
are tender
crisp. Preheat oven to 375 F. Drain ziti in colander;
set aside. To same saucepot, add cooked vegetables; stir in crushed
tomatoes,
vegetable juice, sugar, salt, and oregano; over high he
at, heat to boiling. Remove saucepot from heat; stir in cooked ziti.
Reserve
3/4 C. shredded mozzarella for topping. Into ziti mixture in
saucepot, stir
Parmesan cheese and remaining mozzarella. Spoon mixture into shallow
4 qt.
casserole; sprinkle with reserved mozzarella cheese. Cover casserole
and bake
30 minutes or til cheese melts and mixture is hot and bubbly. Serves
8
MAMA'S ITALIAN MEATLOAF
-------- ------------ --------------------------------
2 lb
Lean ground beef
1 lb
Italian sausage
1 1/2 c
Cracker crumbs
2
Eggs, beaten
1 md
Onion, chopped
1
Bell pepper, chopped
1/2 ts
Salt
1/4 ts
Pepper
1 t
Oregano
1 cl
Garlic,minced
1 c
Pizza sauce
-----FILLING-----
1/2 lb
Boiled ham,sliced thin
8 oz
Grated Mozzarella cheese
1 cn
(8 oz) mushrooms,drained
Mix first eleven ingredients together.Reserve 1/4 cup
pizza sauce. On a
large sheet of wax paper,pat meat into a 10 x
13″ rectangle. Arrange ham on
top of meat mixture,leaving a small margin.Spread
mushrooms over
ham.Sprinkle cheese over all.Reserve small amount of
cheese.Start at 10″
size and roll meat like a jelly roll.Use wax paper to
lift.When rolled
tightly,seal edges.Place seam side down in a 9 x
13″ pan.Brush with
reserved pizza sauce.Bake 1 1/4 hours @ 375
degrees,10 minutes.Before
done,sprinkle reserved cheese over and finish
baking.Serves 10 to 12.
|
|
