Real Recipes

4 Bananas — fairly unripe
1/2 C Double cream
4 slices Ham
Paprika
6 tablespoons Parmesan cheese — grated
Salt and pepper

Peel bananas, sprinkle with salt, pepper and paprika (be generous with this). Wrap a slice of ham around each banana. Place bananas in a greased, oven-proof dish and pour cream over them. Sprinkle the Parmesan cheese on top. Bake at 400 degrees F. for 20 minutes or until golden brown. Serve cold (but not refrigerated).

2 qt water
2 tsp peppercorns
2 tsp whole cloves
3 bay leaves
few sprigs of parsley
2 1/2 pounds very fresh chicken livers
2 C (4 sticks) butter — softened
1 small onion — finely chopped
1 large garlic clove — minced
1 Tblsp salt
2 tsp dry mustard
1/2 tsp nutmeg(freshly ground — if possible)
1 Dash hot pepper sauce
1/4 C brandy

Combine first 5 ingredients in a 4-quart saucepan. Bring to a boil and simmer 10 minutes, strain (I just make a little bag out of cheesecloth and tie it with string so I don`t have to strain it).

Add chicken livers to liquid. Cook just below simmering point until liquid is clear and rosy and livers are done, about 10 minutes. Drain livers and pass once through meat grinder. Set aside.

In large mixing bowl, blend together remaining ingredients except brandy. Add liver and mix until smooth. Stir in brandy. Line a 9×5 inch loaf pan with aluminum foil. (I use a mold and line it with cheese cloth).

Pack pate into pan(or mold). Chill thoroughly before serving. Note: Flavors will develop more fully if pate is allowed to chill overnight.

1 pound Ricotta Cheese (skim milk is good)
4 ounces Mozzarella — grated
4 ounces Romano — grated
1 1/2 cups Parmesan — grated
3 Eggs — whole or whites only
2 pounds Pasta — homemade & fresh is
1 quart Chicken broth!
Salt & Pepper to taste.
Parmesan Cheese for topping
Tomatoe sauce
Yards of string
Yards of cheesecloth

Make the cheese filling. Simply mix all the cheeses and then add the beaten eggs or egg whites. Make sure the harder cheeses are grated. They mix better that way. This is a relatively bland mixture as is but don`t worry.

Make the pasta. Use your favorite recipe. Green pasta is really neat for the effect. Cut the pasta into ABOUT 6″ wide strips. The length is according to what it`s for. If your serving this for dinner make the strips about 18″ long. For appetizers or side dishes then only make them 6″ to 10″ long.

Now simply lay out a piece of pasta. Smear filling on it. Like frosting a cake. EXCEPT leave about 1″ free of filling on the EDGES. The beginning end can be covered. The last few inches of the strip should be left bare too. Now simply roll it up! Try to keep it as straight as possible, but don`t stroke out if it`s a little off. Keep repeating until you have one or two rolls per person. Set aside until all of them are made. Cut a piece of cheesecloth long enough to fully wrap around a roll with several inches of overlap. Repeat until you have all the cloth pieces cut. Simply wrap each pasta roll in one piece of cheesecloth. Tie the cloth closed. MAKE SURE IT`S LOOSE. The pasta will swell quite a bit. Make your sauce and heat. Smooth sauce I think works for a nicer visual effect. Keep it hot, but on the side.

Now POACH the pasta rolls in your chicken broth. Until they`re done, about 15 minutes should take care of it. But make sure it`s really only a simmer. If the broth is boiling it can cause the cheese to push out of the pasta and/or the pasta to simply break-up (it`s not pretty!) Here`s the fun part. Take the pasta rolls out of the broth. Cut the string and unwrap each one. Slice them like sausages, into rounds, except about 2″ thick. Place several slices onto each plate, cut side up, according to appetite.

Pour sauce onto plate. Swirl on plate. I do not like covering the swirling of the green pasta and the white of the cheese with the sauce. I think it shows up better with the sauce as a background color. Also having to “dip” the pieces of the roll in the sauce makes for a nice taste.

Sprinkle a little parmesan cheese and/or chopped parsley. This is a really good recipe.

3 tablespoons Olive Oil
4 each Med. Cloves Garlic *
2 tablespoons Fresh Bread Crumbs
1/8 teaspoon Pepper
1 each Env. Golden Onion Soup Mix
3 1/2 cups Water
6 ounces Uncooked Fine Egg Noodles
2 tablespoons Finely Chopped Parsley
Grated Parmesan Cheese

* Garlic cloves should be finely chopped.
In medium skillet, heat oil and cook garlic with bread crumbs over medium heat, stirring constantly, until garlic and bread crumbs are golden. Stir in pepper; set aside. In large saucepan, thoroughly blend golden onion recipe soup mix with water. Bring to a boil, then stir in uncooked noodles. Simmer uncovered stirring frequently, 7 minutes or until noodles are tender.

(DO NOT DRAIN!) remove from heat, then toss with bread crumb mixture and parsley. Sprinkle with cheese and serve.

Makes about 4 appetizer or 2 main-dish servings.

1 8 OZ
2 tablespoons Milk
1 3 oz
1/4 cup Green pepper
2 tablespoons Dehydrated minced onion
1/2 teaspoon Garlic salt
1/4 teaspoon Pepper
1/2 cup Sour cream
1/3 cup Chopped pecans
Cream cheese
Sliced dried beef

Blend cheese and milk in bowl. Add dried beef(cut into small pieces), green peppers, onions, garlic salt and pepper. Mix well. Stir in sour cream and spread into baking dish and bake at 350 for 20 minutes, place pecans on top.

Serve warm with crackers for dipping.

1 cup Freshly grated parmesan cheese
1 tablespoon Heaping — finely chopped fresh
1 Parsley
1 tablespoon Fresh — oregano or marjam Choppedor, 1 ts.of either
1 teaspoon Salt
1/2 teaspoon Fresh ground pepper
2 pounds Chicken wings cut up
1/2 cup Butter melted

Preheat oven to 375 deg. Mix cheese,parsley,oregano,salt and pepper together and place on a dry tray. Dip each piece of chicken into the butter,then roll in the cheese mixture,coating well.

Place on a greased baking sheet. Bake for 45 minutes,turning when brown. Wings will freeze well. Thaw in refrigerator,and heat in a 375 deg. oven.

Makes 4 main course or 8 appetizer servings.

2 Whole chicken breasts Skinned and boned
3 tablespoons Dark soy sauce
1 teaspoon Ginger juice*
1/4 teaspoon Sugar
Boiling Water
1/2 pound Fresh bean sprouts
6 Green onions with tops — cut into 2 inch lengths and Slivered
1/3 cup Chopped walnuts
8 8 inch squares of parchment Paper
Cut eight 8 inch squares of parchment paper.

Cut chicken into thin, narrow strips, about 3 inches long. Combine soy sauce, ginger juice and sugar in large bowl; stir in chicken, let stand 30 minutes.

Meanwhile, pour boiling water over bean sprouts; let stand one minute. Drain; cool under cold water and drain well.

Thoroughly toss chicken mixture with bean sprouts, green onions and walnuts.

Place about 1/2 cupful of chicken mixture in center of each parchment square. Fold bottom point of parchment over filling; crease just below filling and fold point over and under filling. Fold side points over filling, overlapping slightly. Crease paper to hold folds. Fold remaining corner down so point extends below bottom of bundle; tuck this point between folded sides. Crease paper to hold folds. Repeat with remaining parchment squares. (Ends up looking like small envelope, with flap tucked under bundle) Place bundles seam side down, in single layer on steamer rack. Set rack in large pot or wok of boiling water.

(Do not let water level reach the bundles) Cover and steam about 7 minutes or until chicken is tender. Serve immediately *Peel fresh ginger root, then squeeze through garlic press.

2 pounds smoked sausage
2 cups white wine
1 teaspoon Tabasco sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
juice of one lemon
1 quart oysters — drained

Slice sausage into bite-size pieces and cook in skillet in 1 cup of wine and all the seasonings until most of the liquid is absorbed. Add 1/2 to 1 cup of remaining wine and the drained oysters. Simmer until oyster edges curl. garnish with parsley and green onion and serve from chafing dish with toothpicks.

PANCAKES:
4 Eggs
1/2 cup Water
3 tablespoons Cornstarch
2 teaspoons Soy sauce
1/2 teaspoon Sugar
3 teaspoons Peanut or Veg. oil — divided

MEAT FILLING:
6 Oriental pancakes
1 tablespoon Cornstarch
3 tablespoons Soy sauce
1 tablespoon Dry sherry
3/4 pound Ground beef
1/2 pound Ground pork
2/3 cup Chopped green onions & tops
1 teaspoon Minced fresh ginger root
1 Garlic clove — pressed

Beat eggs in large bowl with wire whisk. Combine water, cornstarch, soy sauce and sugar, pour into eggs and beat well.

Heat 8 inch omelet or crepe pan over medium heat. Brush bottom of pan with 1/2 teaspoon oil, reduce heat to low. Beat egg mixture, pour 1/4 cup of egg mixture into skillet, lifting and tipping pan from side to side to form a thin round pancake. Cook about 1 to 1 1/2 minutes, or until firm. Carefully lift with spatula and transfer to a sheet of waxed paper.

Continue procedure adding 1/2 teaspoon oil to pan for each pancake. Place wax paper between each pancake so they will not stick together. Makes 6 pancakes (24 appetizers)

MEAT MIXTURE:
Prepare pancakes. Combine cornstarch, soy sauce and sherry in large bowl. Add raw beef, raw pork, green onions, ginger and garlic; mix until thoroughly combined. Spread 1/2 cup meat mixture evenly over each pancake, leaving about 1/2 inch border on one side. Starting with opposite side, roll up pancake jelly roll fashion. Place rolls, seam side down in single layer on heatproof plate; place plate on steamer rack. Set rack in large pot or wok of boiling water. Cover and steam 15 minutes. (For best results, steam all rolls at the same time) Just before serving, cut rolls diagonally into quarters. Arrange on serving platter and serve hot.

Marinade:
1/4 c Olive oil
1/4 c Red wine vinegar
2 ts Sugar
10 Garlic — mince
1 t Dijon mustard
1/2 ts Salt
1/2 ts Pepper
1/2 ts Dried tarragon
1/2 ts Dried oregano
1 1/2 lb Chicken breasts — bone, skin — cut 1×1″ squares

Appetizer Sauce:
1 c Mayonnaise
2 ts Dijon mustard
1 t Garlic — mince
2 ts Dried tarragon
1/2 c Pineapple juice

Vegetables:
3 lg Red bell peppers — 1/2×1″ — 72 strips
2 lg Green bell peppers — 1/2×1″ — 48 strips
1 lg Yellow onion — 1/2×1″; — 96 strips
24 8″ bamboo skewers — soak in the fridge over-night
Marinade:
Add all ingredients except the chicken to a non-aluminum mixing bowl and mix thoroughly until the sugar and salt are completely dissolved. Pound the chicken breast between sheets of waxed peper until an even thickness of 3/16″ overall. Cut the chicken breast meat into 1″ squares and add to the marinade, covering completely. Allow to marinate for 2 hours, refrigerated. Remove from the marinade after 2 hours and drain.

Vegetables:
Assemble in the following order: red bell pepper, onion, chicken (folded into “C” shape on the skewer), green bell pepper, onion, chicken, alternately, finishing with a red pepper strip after the 4th piece of chicken on each skewer. Spread the skewered items out on each skewer, so they will cook quickly. Place the Spiedies on a grill or a griddle and cook approximately 1 minute per side, turning 4 times. Adjust the timing according to your equipment`s heat output. Serve immediately, 4 per quest, with dipping sauce, about 1/4 c per serving.

Appetizer Sauce
Mix all ingredients together just until blended. Chill 1 to 2 hours to blend flavors. Serve cold. Source: The Olive Garden.