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Recipes
CHRIS’ STRAWBERRY JELLO MOLD
By Lutie
I love jello molds. Chris has always made outstanding and different ones
- 2 Pkgs. Strawberry jello
- 2 Cups boiling water
- 1 Small Pkg. frozen strawberries
- 1 Small can (8 oz.) crushed pineapple (with juice)
- 1 Small carton sour cream (8 oz)
FROSTY MANDARIN DESSERT
By Lutie
Here is another one of my favorite jello molds, straight from “The Joys of Jello” published in 1963 (boy, I’m...
- 1 6oz. Pkg. Orange Jello
- 2 Cups boiling water
- 1 Can (11 oz.) mardarin oranges
- 1 Pint orange sherbet, softened
CHILI
By Lutie
I’ve been making chili for many more years than I care to admit
- 1 Lb. ground beef
- 1/2 Medium onion, chopped
- 1 Lg. clove garlic
- 2 Cans light red kidney beans
- 1/2 Jalapeno, seeded and diced (add the whole thing if you like it hot)
- 1 8 oz. can tomato sauce
- 1 Cup petit cut or diced canned tomatoes
- 1-1/2 Pkgs. Chili seasoning mix
- 1/8 Tsp. oregano
- 1/8 Cup chopped green pepper
- 1 Stalk celery, chopped
- Salt
CHICKEN VESUVIO
By Lutie
Chicago is famous, not only for Italian Beef and great hot dogs, but for Chicken Vesuvio
- 1 broiler/fryer chicken, cut up
- 1/3 Cup flour
- 1 1/2 Tsp. dried basil
- 3/4 Tsp. oregano
- 1 Tsp. salt
- 1/4 Tsp each: dried thyme, pepper
- Pinch of dried rosemary and rubbed sage
- 1/2 Cup olive oil
- 3 Baking potatoes, cut into lengthwise wedges
- 3 Tbs. fresh parsley, chopped
- 3 Garlic cloves, minced
- 3/4 Cup dry white wine
CHICKEN VESUVIO
By Lutie
Chicago is famous, not only for Italian Beef and great hot dogs, but for Chicken Vesuvio
- 1 broiler/fryer chicken, cut up
- 1/3 Cup flour
- 1 1/2 Tsp. dried basil
- 3/4 Tsp. oregano
- 1 Tsp. salt
- 1/4 Tsp each: dried thyme, pepper
- Pinch of dried rosemary and rubbed sage
- 1/2 Cup olive oil
- 3 Baking potatoes, cut into lengthwise wedges
- 3 Tbs. fresh parsley, chopped
- 3 Garlic cloves, minced
- 3/4 Cup dry white wine
Paula Deen Pear Fritters
By Lutie
Whisk together milk, egg, sugar, cinnamon and sour cream
- Toppings:
- 1/2 cup milk
- 1 slightly beaten egg
- 2 teaspoons sugar
- 1 teaspoon ground cinnamon
- 1 cup sour cream
- 1 cup self-rising flour
- 2 peeled and cored pears
- Vegetable oil, for frying
- Vanilla ice cream, for garnish optional
- Cinnamon-sugar, for garnish optional
- Confectioners' sugar,for garnish optional
- Mint leaves, for garnish optional
AGNOLOTTI WITH SAGE BUTTER
By Lutie
Heat oil in heavy large skillet over medium-high heat
- This recipe is from Trattoria I Bologna from Giuseppe Bologna. These little pastas are heavenly.
- 2 Tsp. olive oil
- 8 oz. ground beef
- 4 oz. ground pork
- 1/2 cup finely chopped spinach leaves (can used frozen - thaw and squeeze moisture out)
- 1 cup grated Romano cheese
- 1 large egg
- 84 wonton wrappers
- 3/4 cup (1 1/2 sticks) butter
- 1 tbs. chopped fresh sage
EMINCE’ OF CHICKEN TETRAZZINI AU GRATIN
By Lutie
This is from the Vincent Price Cookbook, obtained from Sardi’s in New York
- SUPREME SAUCE:
- 1/4 Cup butter
- 1 Cup sliced mushrooms
- 3 Cups diced cooked chicken (white meat only)
- 1/4 Cup sherry
- 1 Cup Supreme Sauce (recipe follows)
- 1/2 Cup heavy cream
- 1/2 to 1 Tsp. salt
- 1/8 Tsp. white pepper
- 3 Cups cooked spaghetti
- 3/4 Cup blender Hollandaise (recipe follows)
- 1/4 Cup Grated Parmesan cheese
- 4 Tbs. Butter
- 6 Tbs. Flour
- 1/2 Tsp. Salt
- 1/4 Tsp. White Pepper
- 1/2 Cup Heavy Cream
- 2 Cups Hot Chicken Stock
- 1/4 Cup Heavy Cream
ANTHONY’S PRIZE WINNING BARBEQUE SAUCE
By Lutie
Heat oil in saucepan over med
- 2 Tbs. olive oil
- 1 onion,finely chopped
- 3 cloves garlic, minced
- 1-1/2 C ketchup
- 1/2 C cider vinegar
- 1/4 C Worcestershire sauce (scant)
- 1/3 C sugar
- 1 T Cayenne pepper
CHICKEN SOUP
By Lutie
Homemade chicken soup is just so much better than canned
- 1 Whole frying chicken, cut up
- 3 Carrots, sliced
- 2 Stalks celery, chopped
- 1 Medium onion, chopped
- 1 Tomato, seeded and chopped
- 1 Bay leaf
- 2 Sprigs parsley, chopped
- Salt
- 1/2 Tsp. Beau Monde