Balsamic Chicken with baby greens

1 and 1/4 pounds boneless chicken cutlets

1 bag baby salad greens

1 oz bag of fresh rosemary

1/2 cup julienne cut sun dried tomatoes

1 tbsp shredded Parmesan cheese

1/2 cup artichoke hearts

1 medium can low-sodium chicken broth

16 oz gnocchi pasta

1/4 cup balsamic vinegar

1 tbsp butter

2 tbsp olive oil

1/4 tsp salt

Balsamic Chicken

Season chicken with salt and pepper.  Place oil in a frying pan and heat before adding the chicken. Brown the chicken and then cover until chicken is cooked.  Snip rosemary, leaves only.

Add remaining ingredients including the rosemary into the cooked chicken; rotate the chicken to the top of the greens and cover.  Remove from heat and let stand 2 minutes.

Sun Dried Tomato Gnocchi

Dice the artichokes and tomatoes and set aside. Reserve 1/4 cup of the chicken broth and set it aside.  Combine the remaining broth and water and bring to a boil.  Add gnocchi.  Cook for 5 minutes making sure they are separated as they cook.  Drain the gnocchi.  Return empty saucepan to medium heat and add the 1/4 cup of chicken broth, artichokes and tomatoes and cook for 3 minutes.

Stir gnocchi butter and cheese into tomato mixture and cook until butter and cheese melts.

Leek and Potatoe (sic) Soup - Dad Bauernfeind

My dad passed along many recipes to me during his lifetime, most of which are the basis for almost all the recipes found in this blog.  There are only two that I have from him that he wrote down and as simple as this one is, this is one of them.

3 cups sliced leek
3 cups diced spuds (potatoes)
6 cups of water
1/2 tsp pepper
1 tsp salt

Combine all and bring to a boil then simmer for 1 hour.  Mash or puree and add 2 chicken bullion cubes.  Cook on low for 45 more minutes and serve.

Boiled Custard - Momma Ruth

2 pkg vanilla instant pudding
1 can eagle brand milk
1/2 gal milk
1 Tbsp vanilla
Mix everything together and sit in the refrigerator overnight

Add 1/2 pint of whipping cream the next day

Strawberry Cake - Momma Ruth

1 pkg white cake mix
1 pkg strawberry jello
1 cup cooking oil
1/2 cup water
3 eggs
1/2 cup strawberries

Mix all together and pour into greased cake pans.  Bake at 350 degrees for 30 to 35 minutes

Icing
1/2 stick melted butter
1 lb of powdered sugar
1/2 cup strawberries

Pour melted butter into a bowl.  Alternate sugar and berries until desired thickness and then spread over the cake

Beef Goulash (Rindergulasch)

3 tsp vegetable oil
1 lb round steak - cubed
3 medium onions - chopped
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic salt
1 tsp paprika
1/4 tsp sugar
1 tbsp flour
2 cups water hot
1/4 cup cold water
1/2 cup heavy cream

Heat vegetable oil in a Dutch Oven - like a spaghetti pot.  Add meat cubes and brown Stir in onions and cook until soft.  Sprinkle with salt, pepper, garlic salt, paprika, and sugar.  Pour in hot water - cover and simmer for 2 hours.  Mix flour with the cold water and add to the meat and sauce - stir constantly to ensure no lumps and sauce stays smooth.  Remove from heat and stir in cream.  Serve over wide egg noodles and a tomato salad.

Spaetzle

2 cups flour
2 large eggs
1/4 tsp nutmeg
1/2 tsp salt
1/2 tsp pepper
1/4 cup milk


Combine all ingredients in a mixing boul and mix but not to much -- consistancey should be just pourable.
Cover the boul with plastic and let it rest for 30 minutes
Pour the mixture through the spaetzle press into a vat of boiling salted water.  Cook for no more than 5 minutes and scoop out and place in a boul in the refrigerator.
When you are ready to serve place some butter in a frying pan and heat or combine with some vegetable oil and garlic salt in a bowl and heat.

Pfeffernusse - Miss Terry Chylinski

1/4 cup shortening (Crisco)
1 cup of sugar
2 eggs
1/2 cup honey
1/2 cup strong coffee
4 1/2 cups flour
1 tsp nutmeg
1 tsp allspice
1/2 tsp baking soda - dissolve ion the coffee
1 tsp anise
1 tsp cinnamon
1/4 tsp ground cloves

Mix all ingredients together and shape into balls
Bake at 375 degrees for 8 to 10 minutes
shake in a bag of confectionery sugar

Ravioli Casserole - McCabe Recipe

1lb ground beef
1 medium onion chopped
1 clove garlic chopped
2 tbs Olive oil
1 10oz package frozen spinach chopped
1 10oz can spaghetti sauce with mushrooms
1 6oz can tomato paste
1 7oz package of shell macaroni cooked
1 cup shredded cheese cheddar
1/2 cup oil
1/2 cup of breaded crumbs
1/2 tsp salt
2 beaten eggs


Brown beef, onion, garlic in 2 tsp oil.  Cook and drain spinach - reserve liquid.  Add enough water to make one cup.  Combine spinach, cup of liquid sauce, paste, and salt.  Then stir in meat mixture.
Combine with macaroni, cheese, bread crumbs, eggs, 1/4 cup olive oil.  Spread spinach mixture in a 13x9 baking dish, top with meat mixture.
Bake at 350 degrees - 30 minutes or until hot in center.  Let cool ten minutes before serving.