Veal / Chicken Marsala

1 clove garlic, minced

1 ½ lb. veal or chicken

1 onion, chopped

8 oz. sliced mushrooms

2 beef bouillon cubes

1 cup Marsala wine

3 T. butter

3 T oil

1 egg, beaten with milk Flour for dredging

Pasta of choice

Directions:  Dip meat in egg, then flour.  Melt butter with oil in pan.  Sauté meat; 

remove and keep warm.  Add onions, mushrooms and garlic to the pan.  Cook until 

soft.  Remove from pan and keep warm.  Add wine and bouillon cubes to the pan and 

boil until reduced by one quarter.  Add all ingredients back to the pan and heat 

through.  Serve over pasta.

Comment:  A Suzie speciality!

Roast Chicken Dinner

8 skin-on,bone-in chicken thighs

2 T. olive oil

Salt and pepper

1  large head, plus 4 cloves garlic cut in thirds

2 large onions, chopped in large chunks

3 cooking apples, cut in large chunks

16 small red potatoes, halved

1 T. thyme

1 T. rosemary

2 lemons, quartered

1 bag fresh green beans

Directions:  Preheat oven to 435 degrees.  Cut off the end of the large head of garlic.  

Drizzle with olive oil, wrap in foil and place in oven while preparing the rest of the 

dish.

In large Dutch oven, drizzle olive oil and heat.  Salt and pepper the chicken.  Place 

chicken skin side down in oil and brown until skin is crispy.  Turn and brown the 

other side for a minute or so.  Remove chicken from oil and set aside.  

In oil, add chopped onion and four cloves of garlic. Cook until slightly softened.  

Add apples to mixture.  Lightly salt and pepper the onion, garlic, apple mixture and 

add the thyme and rosemary.  Continue cooking another 2 minutes.  Remove mixture 

to another bowl and set aside.

In oil, add potatoes.  Cook for a few minutes until some sides of the potatoes are 

brown and the potatoes have begun to soften.  They will not be fully cooked.

Add back to Dutch Oven the onion, garlic and apple mixture.  Combine with 

potatoes and green beans.  Place chicken pieces in mixture.  Retrieve garlic head 

from oven.  Place semi-baked garlic head in the middle of the dish.  Place six lemon 

quarters in the dish.  Squeeze juice from two remaining quarters over the dish.  

Sprinkle some rosemary, thyme, salt and pepper over the dish.  Cover and place in 

oven.  Bake 35-40 minutes.

Comment:  Great one pot dinner.  Have some fresh bread for sauce.

Texas London Broil

Marinade

1 cup vegetable oil      

1 cup dry red wine

4 T. soy sauce      

2 chopped scallions

½ jar pepper rings and juice    

1 clove garlic

1 tsp. salt      

¼ tsp. black pepper

Flank Steaks

Directions:  Whisk together all of the ingredients in a bowl.  Place the steaks in a 

single layer in a large, shallow, non-reactive pan.  Pour the marinade over the top 

and turn the steaks to coat.  Marinade the steaks in the refrigerator for at least six 

hours, and preferably overnight.

Broil or grill steaks, basting with marinade.  To serve, slide the steak very thin across 

the grain.

Comment:  Excellent steak.  Highly recommend 24 hour marinade.

Country Sun-Dried Chicken

4 boneless, skinless chicken breasts

1 T. butter

1 T. Olive oil

Flour ¼ tsp. salt

¼ tsp. pepper

1 cup heavy cream

3 shallots, minced

1 3oz. pkg. cream cheese

2 cloves, minced

Handful sun-dried tomatoes, hydrated, minced

2 T. lemon juice

crumbled bacon

Directions:  Dip chicken breast halves in mixture of flour, salt, pepper.  Make sure to 

lightly coat both sides.  Warm olive oil and butter in a skillet over medium heat.  

Cook chicken 6-7 minutes, or until no longer pink, turning once.  Remove and keep 

warm.  Add cream to the skillet, raise heat to medium-high and stir, scraping up 

browned bits sticking to the bottom of the pan.  Add shallots, garlic, tomatoes, and 

bacon, to taste.  Cook 2 minutes; stirring frequently, or until cream thickens.  Add 

cream cheese, stirring frequently until melted.  Stir in lemon juice and season with 

more salt and pepper to taste.  Spoon mixture over chicken to serve.

Comment:  Good with rice.

Chicken & Noodle Dumplings

10-12 cups water

1 whole chicken, cut up with bones

1 ½ tsp. salt

2 bay leaves

1 small onion, chopped

3 stalks celery, chopped

1 cup carrots, chopped

3 cloves garlic, chopped

6 parsley leaves, chopped

1 T. lemon juice

Dumplings

2 ½ cups flour                     1 ¼ tsp. salt

1 T. baking powder             1 cup + 2T. milk                        

Directions:  Bring the water to a boil in a large pot.  Add the chicken, ensuring that the chicken is fully covered.  Add salt, onion, celery, carrots, garlic, bay leaves, and parsley to the pot.  Reduce heat to simmer and cook the chicken, uncovered, for 2 hours.  The liquid will reduce by one-third.

When the chicken has cooked, remove from stock.  Debone.  Try to keep chicken in larger pieces and return to stock.  Add lemon juice.  Salt and pepper to taste.

Begin dumplings.  Combine the flour, baking powder, salt, and milk in a medium bowl.  Stir well until smooth.  Sometimes needs more flour.  Let the dough rest 10 minutes.  Roll the dough out onto a floured surface to about ½” thickness.

Cut the dough into small squares (use pizza cutter) or use a biscuit cookie cutter for small round dumplings.  Drop the dough into the simmer stock.  Use all of the dough.  Dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock.  Simmer for 30 minutes until thick. Stir often.  Remove bay leaves.  Serve.

Comment:  From Cracker Barrel.  If you want thicker stock, add milk/flour combination to the broth ..