Mustard Fettuccine with Vegetables, Ham & Goat Cheese

1 cup flour 1 TBL dry mustard 1/2 tsp salt 2 1/2 TBL course ground mustard (Grey Poupon works) 1 egg Place first four items in a food processor. Combine to mix Add the egg and mix until smooth. Lightly knead the mixture on a floured board form dough. Cover and let rest for 20 minutes. Roll out the dough and cut in to fettuccine. A pasta machine comes in very handy here. Add to salted, boiling water and cook until firm-tender, about 2 or 3 minutes. Remove to serving bowls and cover with sauce below. Vegetables, Ham &...
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Lemon Rice

2 cups cooked rice 1/2 tsp lemon zest 1 1/2 tsp lemon juice 2 TBL white wine Pinch salt Heavy cream to cover Combine ingredients. Sauté over high heat until creamy, but not dry. Add more cream if too stiff or dry. Serve with Poached Salmon with Orange-Ginger Sauce.
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Minted Cucumbers

1 cucumber, peeled, seeded, and julienned Pinch of Salt 1 TBL butter 1 TBL fresh mint, chiffonade Place cucumber in sauté pan with a pinch of salt and butter. Sauté quickly until slightly limp but still crunchy. Add the mint and shake the pan gently. Serve immediately.
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Spinach, Mushroom & Watercress Salad with Chutney Dressing

12 1/2 oz Major Grey chutney 1 cup red wine vinegar 1/2 cup whole grain mustard (Grey Poupon works) 1/4 cup sugar 4 or 5 garlic cloves, minced fine 2 cups peanut oil Spinach leaves, washed and stems removed Sliced mushrooms Watercress Sesame seeds Grated hard-cooked egg Place first 5 ingredients in a food processor and mix well. Add peanut oil and process lightly, pulsing on and off, until just blended. Toss the spinach leaves with a little dressing to just coat. Arrange on plates. Toss sliced mushrooms and watercress in dressing. Mound in center of spinach. Garnish with...
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Coffee Cake

Batter 1 white cake mix 4 eggs 1/2 cup oil 1 cup sour cream 2 packages instant vanilla pudding Filling 1 tsp cocoa 1/2 cup sugar 1/2 cup pecans, chopped 1 tsp cinnamon Mix batter. Mix filling. Grease and flour an angel food cake pan. Pour 3/4 batter in to cake pan. Sprinkle 3/4 of filling on to batter. Finish with remaing batter and filling. Bake 55 – 60 minutes at 350.
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Chicken Brochette Indonesian

1/2 cup finely chopped pineapple 1/2 ts grated ginger 1 TBL lime juice 2 TBL soy sauce 1 TBL sherry 1 tsp flour 1tsp softened butter Chicken breasts cut in to strips Butter for cooking Chopped peanuts Mix the first 5 ingredients. If you’re feeling brave, you can marinate the chicken in a bit of the sauce, but limit it to about 15 minutes. If you over do it, the acid in the sauce will start cooking the chicken and make it tough. Heat the sauce and finish it by stirring in the flour and softened butter. Cook until...
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Basic Lasagna

Lasagna noodles, cooked Mozzarella cheese Ricotta cheese (can substitute cottage cheese if you don’t like ricotta) Sauce (recipe below) Preheat oven to 350. Make several layers of noodles, sauce, and cheese. Bake for 45 minutes. Sauce 1 pound ground beef 2 cloves garlic, crushed 1 medium onion 2 TBL olive oil 1 lb 12 oz can Italian tomatoes 1 small can tomato paste 2 cups water 1/8 tsp cayenne 1 tsp sugar Pinch of basil 1 bay leaf salt to taste Brown first 4 items. Add the remaining ingredients and simmer together until they reach the proper consistency.
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