CHICKEN ARTICHOKE
PASTA (Serves 4)
Ingredients:
3 cups uncooked Bow Tie Pasta
(9 oz.)
6 oz. jar marinated Artichoke Hearts, chopped
1 lb. Chicken Breasts,
cubed
3 cups fresh Mushrooms, sliced
7 oz. jar roasted Red Peppers, diced
1 cup Chicken Broth
1/2 cup dry White Wine
1 Tbs. Cornstarch
1/2 tsp.
Salt
1/2 tsp. Black Pepper
1 Tbs. fresh Parsley chopped OR
1 tsp.
dried Parsley
Grated Parmesan Cheese (optional)
Preparation :
Cook the pasta al dente, drain, and set aside under a tent of foil to maintain
warmth.
Warm the liquid from the jar of marinated artichoke hearts in
a large skillet over moderate heat. Add the chicken and cook for about 6 minutes.
Stir in the sliced mushrooms, and continue to cook for about 6 more minutes.
Stir in the chopped artichoke hearts and diced red peppers.
In a container
with a tight-fitting lid, blend together the chicken broth, wine, cornstarch,
salt and pepper. Shake together to mix well. Gradually add mixture to chicken.
Turn heat up to medium high and heat to boiling, stirring constantly for about
2 minutes.
Toss the chicken mixture with the pasta and parsley. Top with
grated parmesan cheese if desired. Serve warm. |
ONION-SAGE
STUFFED GOOSE (Serves 10 to 12)
Ingredients:
3 lb. Onions
1/2 cup butter or margarine
1/2 cup Celery, chopped with leaves
6 cups
soft Bread Crumbs
1 Tbs. Salt
1/2 Tbs. ground Black Pepper
1 Tbs.
dried Sage
1 tsp. dried Savory
1/2 tsp. dried Marjoram
1/4 tsp. ground
Nutmeg
10 to 12-lb. Goose
1 Tbs. fresh Lemon Juice
Salt and Pepper
2 chicken Bouillon Cubes
Boiling Water
Preparation :
Peel and
cut the onions into quarters. Place them in a large saucepan, add just enough
boiling water to cover, and simmer, covered, for about 15 minutes or until just
tender. Drain, cool, and coarsely chop the onions.
Warm the butter or
margarine in a large heavy skillet. Add the chopped celery and gently sauté for
about 3 minutes, stirring frequently. Add half the bread crumbs and cook gently
until lightly browned, stirring frequently to combine.
Place the remaining
bread crumbs in a large mixing bowl. Add the salt, pepper, sage, savory, marjoram,
and nutmeg. Toss to combine the ingredients. Add the prepared onions and the sautéed
celery and bread crumb mixture to the bowl and toss again to combine. Let cool
before stuffing the goose.
Pre-heat the oven to 400-F degrees. rub the
goose inside and out with lemon juice. Generously sprinkle the inside of the goose
with salt and pepper. Stuff the neck cavity with some of the prepared stuffing
and fasten the neck skin to the body of the goose with a skewer.
Stuff
the body of the goose with the remaining stuffing, skewering and lacing the end
closed. Tie the legs and the wings to the body with butcher's twine. Prick the
skin of the goose all over, to let the fat escape while roasting.
Place
the bird, breast side, down on the rack of a large roasting pan. Add the bouillon
cubes to the two cups boiling water and stir until dissolved, pour the mixture
over the goose.
Roast for one hour, uncovered. Pour off half the drippings
and discard. Turn the goose over and pour two cups of boiling water over the bird.
Continue roasting for another hour.
Pour off the drippings from the pan,
again. Prick the skin of the goose all over and continue roasting for about 90
minutes more, or until tender.
To serve, place the goose on a large platter;
remove the twine and skewers to carve |
BAKED HAM with
FRUIT MARINADE (Serves 10 to 12)
Ingredients:
2 cups fresh
Pineapple, chopped
1 1/2 cups Baking Apple, chopped
2 Oranges, peeled,
sectioned, and chopped
1/4 cup fresh Basil, minced
2 Tbs. Onion, finely
chopped
2 Tbs. fresh Lime Juice
1/4 tsp. ground Cumin
1/8 tsp. Cayenne
Pepper
4-lb. cooked boneless Ham
Preparation :
Prepare the
fruit mixture, combining the pineapple, apple, oranges, basil, onion, lime juice,
cumin, and cayenne pepper in a large bowl. Cover and refrigerate for up to 2 days,
and be sure to allow ham to marinate for at least 4 hours prior to baking and
serving.
Place ham on a rack in a shallow baking pan. Score the top in
a diamond pattern. Insert a meat thermometer. Bake, uncovered, in a 325-F degree
oven for 1 1/2 to 2 hours, or until thermometer registers 140-F degrees.
To serve, slice ham and pour a hearty line of the fruit mixture over the row of
slices. You may serve any leftover fruit mixture as a compote, on the side. |
OYSTERS ADD-ONS
Ingredients:
1 Loaf Un-sliced Sourdough Bread
10-oz. Package Fresh
Spinach; Chopped
2 Tbs. Butter
1/2 cup Shallots; Minced
3 Stalks Celery;
Finely Chopped
4 Cloves Garlic' Minced
2-8 oz. Jars Fresh Oysters' Coarsely
Chopped
2 Tbs Fresh Tarragon; Chopped
3 Eggs; Slightly Beaten
1 1/2
cup Chicken Broth
Preparation :
Cut bread into 1-inch cubes and
divide between 2 large baking sheets. Bake at 250-F degrees for 15-minutes until
dry. Transfer bread crumbs to large mixing bowl and set aside.
Melt 1
Tbs. butter in large skillet over medium heat. Add shallots, celery and garlic
and to butter and saute approximately 5-minutes. Gently stir sautéed ingredients
into bread mixture. you can prepare 1 day in advance of baking to enhance flavor.
Cover and refrigerate.
Add chicken broth to stuffing mixture and transfer
to a well-buttered 9 x 13 baking pan. Lightly butter enough aluminum foil to cover
your dish and bake for stuffing for 30-minutes in a pre-heated 350-F degree oven.
Remove cover from stuffing and continue to bake an additional 20-minutes until
the top is crisp. Serve hot from the oven. | |
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