10-Minute Italian Chicken Stir-Fry ~ Marge Yeager, California USA
Ingredients:
1 Tbsp. extra virgin olive oil
3/4 lb. skinless, boneless chicken breast, cut in 3/4-inch pieces
1 16-oz. bag frozen mixed vegetables with peppers and zucchini
1 tsp. finely minced garlic
1/2 cup pre-sliced, fresh mushrooms
1 tsp. dried basil
1 tsp. dried oregano
1/2 cup fat-free, reduced sodium chicken broth
2 Tbsp. grated Parmesan cheese
Salt and freshly ground black pepper, to taste
2 cups cooked instant brown rice
Directions:
Place large skillet over high heat. Add oil, swirl to coat pan and heat oil until very hot. Add chicken and stir-fry until it loses pink color. With slotted spoon, remove chicken from pan and set aside. Add vegetables and garlic to pan. Stir-fry until garlic is fragrant, about 2 minutes. Add mushrooms. Stir-fry another 2 minutes. Return chicken to pan. Add basil, oregano and chicken broth. Stir-fry until chicken is opaque throughout, about 4 minutes. Add cheese and toss. Season to taste with salt and pepper. Serve immediately over brown rice, including juices from pan.
Nutritional Information:
Makes 4 servings. Per serving: 316 calories, 7 g. total fat (1 g. saturated fat), 27 g. carbohydrate, 27 g. protein, 6 g. dietary fiber, 244 mg. sodium.
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Cecile Greenslit Satton's Chicken Supreme
Ingredients:
chicken parts
flour
salt and pepper
cream of mushroom soup
Directions:
Put flour, salt, and pepper in a paper bag. Shake the chicken parts in the bag until well coated. Brown in frying pan with shortening. Place in a baking dish and cover well with cream of mushroom soup. Bake one hour at 350 degrees or until chicken is very tender. Good served with rice.
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from Meg Sondey, Mexico
Cecile Greenslit Satton was a cousin of my mom's and died just shy of 100 years old just a few years ago. She was a very elegant and proper New England lady and this was one of her favorite meals to serve for "special occasions."
[back to top] GINGER CHICKEN
Ingredients:
Boneless, skinless chicken breast halves
1 and 1/2 cups rose or red wine
1/2 cup soy sauce
1/2 cup water
1/4 cup olive oil
2 cloves garlic, sliced
1 teaspoon each, ginger and oregano
Directions:
Place chicken in pan.
Pour rest of ingredients over.
Cover with foil and bake 45 minutes at 375 degrees.
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From Susan Switzer, Georgia USA
When LLLI Alumnae Council meetings are hosted by Susan, this dish always gets raves.
[back to top] McCall's Magazine London Broil
Ingredients:
1 flank steak (about 2 pounds)
1 tablespoon of salad oil
2 teaspoons of chopped parsley
1 clove of garlic, crushed
1 teaspoon of salt
1 teaspoon of lemon juice (fresh lemons are best but Realemon works!)
1/8 teaspoon of pepper (for pepper lovers, you may like more, and freshly ground works best!)
Directions:
With a sharp knife, trim fat from flank steak. Wipe steak well with damp paper towel. In a cup combine salad oil, parsley, garlic, salt, lemon juice, and pepper. Brush 1/2 of mixture over top of the steak. Set aside for one hour. (Alternatively, you can put the steak and mixture in a large plastic zip lock bag and flip it several times while it is marinating.) Place steak oil side up (if you marinated it in a pan.) on a lightly greased boiler pan (or grill). Broil 4 inches from heat for five minutes. Turn steak and brush with remaining oil mixture and broil 4-5 minutes longer. The steak will be rare, which is the only way London Broil should be served. To serve, slice steak very thinly on the diagonal, across the grain.
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from Meg Sondey, Mexico
I remember reading this in one of my mom's McCall's magazines and convincing her to try it -- probably back in the late 1960's. It remains one of our favorites and is great done on the grill or under the broiler.
[back to top] Ann Page Salad Boat
Ingredients:
1 loaf of Italian Bread, unsliced
4 hard boiled eggs, diced
1 cup of diced ham
1 cup of diced celery
2 tablespoons of chopped dill pickles (my mom used her home made ones!!)
2 tablespoons of chopped stuffed green olives
1 tablespoon of minced onions or scallions
1/2 teaspoon of garlic salt
1/4 teaspoon of dry mustard
1/2 cup of mayonnaise or salad dressing (My mom ALWAYS used Miracle Whip!)
2 tablespoons of melted butter
Directions:
Cut slice lengthwise off top of loaf and hollow out, leaving a one inch wall. Measure one cup of bread crumbs from center of loaf and combine with remaining ingredients, except butter. Spoon mixture lightly into loaf and replace top. Brush entire loaf with melted butter and wrap in aluminum foil. Bake 30 minutes in a 450 degree oven. Cut into six (or more!) thick slices, serve at once. This is also good cold and warmed up the next day!
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from Meg Sondey, Mexico
This is a recipe that I actually sent to "Yankee" magazine a few years ago (along with its history) and it resulted in my first paid piece of writing! Ann Page, for those of us a bit older, was the store brand for A&P stores and this was a recipe that they developed. This makes a wonderful hot sandwich and still brings back memories of my mom's kitchen in Connecticut, complete with red linoleum floor and the Little Red Riding Hood cookie jar!
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Eleanor Sondey's Veal with Mushrooms
Ingredients:
1 pound of boneless veal stew meat
Salt
1/8 cup cooking oil
1/8 cup sauterne wine
1/4 cup of minced onion
1 can of mushroom soup, undiluted
Directions:
Sprinkle meat with salt. Brown in oil. Add wine and onion. Cover and cook one hour until tender. (I use a very large cast iron skilled as it maintains a constant but low cooking temperature -- you want it to simmer, but you don't want to burn off all of the liquid!) Add soup undiluted and stir. Cook another five minutes and serve with Parmesan cheese if desired.
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from Meg Sondey, Mexico
Another recipe from my mom. Veal stew meat is sometimes hard to find, and you will notice that it often seems tough and stringy when you purchase it. But never fear... once you cook it this way, it is a true delight!!
[back to top] My Mom's Famous Nutmegger State "Swedish" Meatballs and Gravy
Ingredients:
1 pound of ground beef
1 egg
3/4 cup of bread crumbs
Chopped onion to taste
1/8 teaspoon of nutmeg (grated fresh is especially good!)
Salt and Pepper to taste
1/8 teaspoon of garlic salt
1 can of mushroom soup
1/2 can of milk
Directions:
Mix beef, egg, crumbs, onion and seasonings together. Form into small balls, about a teaspoon of mixture at a time. Brown in skillet. Do not cook through. Remove meatballs from skillet and place in casserole. Add soup and milk to drippings in pan and add to browned mixture in a baking dish. Bake at 350 degrees for 30 minutes.
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from Meg Sondey, Mexico
I have no idea if these are Swedish, but we always called them that! My father always had to have "meat" at his meals, but my mom didn't have much money for the grocery budget, so she was the Queen of casseroles and less expensive cuts of meats!
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Eleanor Sondey's 1950's-Style Macaroni and Cheese
Ingredients:
1 cup of uncooked elbow macaroni
2 Tablespoons of butter
2 Tablespoons of four
1/2 teaspoon of salt
1/8 teaspoon of paprika
1/4 teaspoon of dry mustard
1/4 teaspoon of Tabasco sauce
1-1/4 cups of milk
3/4 cups of grated cheese
1-1/2 cups of ground or chopped cooked ham
Directions:
Cook macaroni about 7 minutes. Melt butter, add lour and seasonings - blend. Add milk slowly and cook until smooth. Stir in cheese. Mix with macaroni. Line one quart buttered casserole with ground ham. Fill center with macaroni and cheese mix. Bake 350 degrees for 20 minutes or until lightly browned.
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from Meg Sondey, Mexico
You'll be looking for Ward and June once you start cooking this!
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