Carla is deeply suspicious of any recipe that includes potato chips (except for peanut butter and jelly sandwiches with chips in the middle – honestly, try it, tastes great), but Ania loved this. Preheat oven to 400 degrees. Mix all ingredients except cheese and potato chips. Spread in baking dish; top with cheese, then chips. Dot with sliced olives. Bake at 400 degrees for 20-25 … Continue reading Baked Chicken Salad
Remove stems from mushrooms and clean; slice. Add oil to saucepan or wok and stir-fry chicken for 1-2 minutes over high heat; add mushrooms and cook another minute. Add salt, pepper, garlic and ginger and cook one minute more. Add zest, red pepper, water chestnuts and scallions. Cook another minute, then add hoisin sauce and toss to coat mixture evenly. Place chicken on serving plate … Continue reading BBQ Chicken Lettuce Wraps
In large bowl, dissolve yeast in water. Stir in milk, half cup of sugar, eggs, salt, and shortening or oil. Add enough flour (about 3-4 cups) to make a soft dough that pulls away from the sides of the bowl. Place dough on floured surface, then generously butter the inside of the mixing bowl (don’t bother to wash it first). Knead the dough up to … Continue reading German Sweet Rolls
Preheat oven to 350 degrees. You can either generously butter 12 muffin cups, or use paper liners. Mix dry ingredients together. Mix egg, milk, and butter in separate bowl; add dry ingredients and stir until just mixed. Bake 20-25 minutes at 350 degrees. Continue reading Pennsylvania Dutch Corn Muffins
Preheat oven to 325 degrees. Butter and flour 9 x 13 pan. Combine flour, sugars, nutmeg, cinnamon, vanilla, salt, and oil in bowl; when the mix is crumbly, remove 1 cup and reserve it for topping. Add egg, buttermilk, baking soda, and baking powder to batter and mix. Pour into baking pan, then sprinkle reserved mix over top. Bake at 325 degrees for 30 to … Continue reading Jean Shelton’s Coffee Cake
This advice applies to a lot of candy making – divinity and meringues in particular – but don’t ever try to make pralines on a day with high humidity or storms. None of us are chemistry experts, but we know enough about what we don’t know to consult Chapter 12, “Sugars, Chocolate, and Confectionery,” of the excellent and frankly invaluable On Food and Cooking, by … Continue reading Pralines
In our house, this is “kluski” dough used in soup. Add Parmesan, and it becomes gnocchi dough. In French bakeries, this dough is used for eclairs, and cream puffs, and all kinds of delicious crispy pastries stuffed with cream and fruit. Master Paul Bocuse, however, uses 7-8 eggs per batch. Cook water, butter and flour over medium heat until batter pulls away from the sides … Continue reading Pâte a choux
It occurs to us, as we flip through our recipes, that we have an awful whole lot of recipes for turtle brownies, turtle bars, turtle cake, and the like. We have a similarly alarming number of recipes for brownies and variations thereto. This recipe, from Carla’s college friend Nathan Mills, is not only easy to make (make a small child feel useful by unwrapping all … Continue reading Turtle Brownies
Sauté chicken breasts in olive oil on very low heat, turning frequently until chicken is very lightly browned and cooked through. Cut into strips. While chicken is cooking, cook and drain pasta. In sauté pan, make a roux from butter and flour. Add chicken broth, then Parmesan cheese to taste. When sauce is thickened, slowly stir in cream – about a cup. Add chicken strips … Continue reading Chicken Alfredo
We offer no apologies for including recipes with canned soup or biscuits in them – the oldest three siblings are baby boomers, and all of us grew up on this stuff. Agreed, most would be better with scratch-made sauces. But canned soups are popular again, so enjoy the grandma vibe. 1 can cream of chicken soup 1 large can mushrooms (stems and pieces, or, better … Continue reading Canned Chicken and Biscuits
Around Our Table 