Flo's Standbys

Lo Mein

Servings: 4

1/2 lb Chinese noodles	1/2 lb Chicken or shrimp
2 1/2 T Soy sauce	2 1/2 T Oyster sauce
selection of Chinese type vegetables

Cook and drain noodles. If using chicken cut in pieces. Stir fry the chicken or the shrimp. Remove. Stir fry a selection of Chinese type vegetables. Add seasonings. Combine noodles, meat and vegetables and stir and heat.

© Flo Leighton 1993

Dynamite Fried Rice a la Hudson

Servings: 6

1 T margarine	6 Chopped scallions
1/2 lb Coarsely ground pork	1 T soy sauce, plus more as needed
2 Eggs, slightly beaten	2 c Lightly salted cooked rice

Melt margarine in large non-stick frying pan over medium heat. Add onions and stir and cook. Add meat and soy sauce. Continue cooking until meat is done. Turn up heat and add eggs. Stir briskly, coating meat with egg. Add rice and more soy sauce to taste. Stir until well mixed. Serve with an offering of more soy sauce.

© Flo Leighton 1993

Roast Chicken Stuffed with Vegetables

Servings: 8

1 Clove garlic	2 Small roasting chickens
2 Medium sized potatoes	1 Large white onion
2 Medium carrots	1 Medium zucchini
8 T (1 stick) Butter	1 pk G.Washington golden bullion
1/4 c Chopped parsley	1/2 c Dry white wine

 

1. Preheat oven to 375 degrees. Peel garlic and make slash in one end. Rub both chickens very well.
2. Clean and peel the potatoes, onion, and carrots and chop into small cubes. Chop zucchini, unpeeled.
3. Melt 4 T of butter and add bullion powder. Add vegetables and cook over low heat for 10 minutes, stirring occasionally. Remove from heat and stir in chopped parsley. Season with salt and pepper.
4. Fill each cavity with the stuffing and truss securely. Dot each chicken with a tablespoon of butter and pour wine over each.
5. Bake in the oven for about 1 hour or until done, basting often, about every 10 minutes.
6. Serve.

Note; Be sure stuffing is done by sticking a fork inside the birds. 
This is a recipe from Christie. - Flo Leighton 1993

Belgian Waffles

Servings: 4

4 c Flour	1 pinch Salt
1/2 c Powdered sugar	2 c Water
3 Egg yolks	3 Egg whites
4 oz Softened butter	2 c Milk

In a bowl combine flour, pinch of salt, powdered sugar, water, and egg yolks. Mix well. Add softened butter and beat to a smooth paste. Beat in milk until smooth.

In separate bowl beat egg whites until stiff, then fold gently into mixture. Spoon into a Belgian waffle iron and bake until golden and crisp.

© Flo Leighton 1993

Wild Rice Casserole

Servings: 6

1 lb Sweet Italian sausage	1 lb Fresh mushrooms
2 Onions, chopped	2 c Wild rice mix
1/4 c Flour	1/2 c Cream
2 c Chicken broth	1 Pinch thyme, oregano, marjoram
1 T Salt (I used less)	1/2 t Pepper
1/2 c Toasted slivered almonds

Sauté sausage, breaking up into small pieces. Drain. Sauté onions and mushrooms in sausage fat. Add cooked sausage. Cook wild rice. Mix flour and cream until smooth. Add chicken broth and cook until thickened.

Combine meat mixture, cooked rice and creamed mixture.  Add seasonings. Mix well. Pour into casserole and bake 350 degrees for 20 to 30 minutes. Sprinkle with toasted almonds and serve.

This makes 6 generous servings. I usually just chop whole almonds that have skins on them in this kind of dish. I think they add flavor and color. This is from the Huntington-Cold Spring Harbor cookbook. - Flo Leighton 1993

 

Potato and Sweet Red Pepper Gratin

Servings: 6

2 lb Baking potatoes	2 Sweet red peppers
1 t Salt	1/2 t Coarse black pepper
2 t Dried thyme	1/2 c Parmesan cheese
2 T Olive oil	1/3 c Dry white wine
1/3 c Chicken stock

Potatoes are peeled and cut into 1/8 inch slices. Peppers are stemmed, seeds and membranes discarded, and cut into 1/4 inch julienne strips.

Spray large oven to table baking dish with non-stick spray. Place 1/3 of potatoes in overlapping rows in dish. Sprinkle 1/2 of peppers over potatoes.  Mix salt, pepper and thyme in small bowl and sprinkle 1/3 of mixture over potatoes and peppers in pan. Sprinkle 1/3 of cheese over vegetables and drizzle with 1/3 of oil.

Repeat with 1/3 of potatoes, remaining peppers, 1/3 seasonings, 1/3 cheese and 1 /3 oil. Make final layer with remaining potatoes. Combine wine and stock and pour over potatoes. Sprinkle with remaining seasonings, cheese and oil.

Bake at 375 degrees for one hour. Potatoes should be tender and brown on top. 

This is a Betty Rosbottom, Los Angeles Times recipe. -  Flo Leighton 1993

Sesame Pork Chops

Servings: 6

6 Pork chops, 3/4-inch thick	1/4 c Soy sauce
1 T Ketchup	1/2 c Water
1 T Honey	1 Small onion
1/4 t Ground ginger	1/8 t Pepper
1 T Toasted sesame seeds

Brown chops in small amount of fat, place in 13x9 baking dish.

Chop onion fine and mix with other ingredients except sesame seeds.

Pour over chops, sprinkle with sesame seeds. Cover baking pan and bake at 350 degrees for about an hour or until chops are done. Six servings.

© Flo Leighton 1993

Personal Pizzas

Servings: 8

Dough:

3 T Yeast	4 1/2 c Warm water (105-115 degrees)
1/2 c Olive oil	10 c Unbleached all purpose flour
2 1/4 c Whole wheat flour	1 1/2 T Salt
3 T Honey

Sprinkle yeast over warm water, add oil and stir to blend. Let stand five minutes. Combine all purpose flour, whole wheat flour, and salt in a large bowl. Make well in center. Add yeast mixture and stir until stiff dough forms, adding more flour if necessary. Knead dough on lightly floured surface until smooth and elastic, about 5 minutes, adding more flour to prevent sticking if necessary. Transfer to oiled bowl, turning to coat entire surface. Cover and let rise in warm, draft free place until doubled in volume, about 1 hour. Punch dough down. Knead on lightly floured surface several minutes until smooth. Divide into 18 balls. Shape each ball into a 6-inch round on a lightly floured surface. Stack 6 rounds between sheets of parchment paper; wrap in plastic and freeze. Repeat with remaining rounds.

To Serve:

Prepare favorite tomato sauce. Provide a variety of toppings--cheeses, meats, vegetables, etc. Preheat oven to 500 degrees. Remove crusts from freezer. Separate. Place in purchased foil pie pans and have each guest top with tomato sauce and toppings of choice. Bake pizzas until crusts are brown and toppings are bubbly, about 15 or 20 minutes. Check carefully to be sure they are done.

This is a recipe from the 1988 Bon Appetit Recipe Yearbook. - Flo Leighton, 1992

Nord's Spaghetti with Clam Sauce

Servings: 4

2 cans Chopped or minced clams, juice reserved	4 Garlic cloves
Several sprigs parsley	Olive Oil
Cooked spaghetti or linguine

Heat enough olive oil in saucepan or frying pan to cover bottom and part way up the sides of the pan. Very lightly brown the garlic in the olive oil. Do not burn. Add just the juice from the two cans of clams to the pan with the olive oil and garlic. Allow to thicken by boiling 5 to 8 minutes. Turn down heat to medium. Add clams and cook for about 5 minutes, stirring often. Right before serving add minced parsley and freshly ground pepper to taste. Serve over regular spaghetti or linguine.

Recipe from Nord Zeidner. - Flo Leighton 1992

Couscous Risotto

Servings: 6

1 Large onion	5 Medium garlic cloves
1/2 c Butter	2 1/2 t Cumin
1/2 t Curry powder	2 c Couscous
5 c Chicken stock	1 t Salt(to taste)

Chop onion and mince garlic. In a heavy pot, saute onion and garlic until transparent. Add spices and cook, stirring for 2 minutes. Add couscous and cook until all liquid is absorbed. Begin adding chicken stock in one-half cup increments, stirring until stock has been absorbed. Continue adding stock by half cups. Add salt and pepper to taste.

© Flo Leighton, 1992