1 lb. ground beef
1 onion, chopped
½ green pepper, chopped
1 can tomato soup
½ cup ketchup
1 tsp. salt
1 tsp. Accent (a brand of seasoned salt)
½ tsp. pepper
Directions: Brown beef. Add onion and green pepper; cook until tender. Add soup,
ketchup, and seasonings. Simmer uncovered 30 minutes.
Comment: Grandma Ruth Romer’s classic! For a kick, add shot of Worchestershire. Elizabeth's favorite birthday meal.
2 medium garlic cloves, peeled and crushed
2 T. plus ¼ cup extra virgin olive oil
1 28 oz. can diced tomatoes
½ tsp. basil
½ tsp. dried oregano
¼ tsp. sugar
Salt & Pepper to taste
4 boneless, skinless chicken breasts, halved crosswise
½ cup dry bread crumbs
8 oz. spaghetti
½ cup Mozzarella cheese
¼ cup Parmesan cheese
Directions: In a large saucepan, heat garlic and 2T. oil over medium heat until garlic
starts to sizzle. Stir in tomatoes, basil, oregano, sugar, pinch of salt, pepper. Bring
to a simmer; simmer until sauce thickens a bit and flavors meld, 10-12 minutes.
Cover and keep warm.
Put chicken pieces between two sheets of plastic wrap and pound until the cutlets are
about ¼” thick.
Bring 2 quarts of salted water to boil in a large soup kettle. Preheat boiler.
In a pie pan, beat egg until well blended. In another pie pan, mix bread crumbs and
more pepper. Working one cutlet at a time, dip both sides in egg, then bread crumbs.
Put cutlets on a wire rack set over a cookie sheet. (This step helps breading stay
put.)
Heat remaining oil over medium-high heat in a skillet. When oil starts to shimmer,
add cutlets and sauté, cook pasta in boiling water.
Top browned cutlets with portion of cheeses. Broil cutlets until cheese melts. Drain
pasta. Put a cutlet and a portion of pasta on plate, spoon sauce as desired. Serve
with extra Parmesan.
Comment: Usually up the garlic. Some people add thyme to taste.
2 ¾ cup flour
1 ½ tsp. baking powder
½ tsp. salt
¾ cup margarine
1 ¼ cups sugar, divided 3 eggs
1 ½ tsp. vanilla
1 cup sour cream
2 tsp. cinnamon
½ cup chopped pecans
Directions: Combine flour, baking powder, and salt in a small bowl until well
blended. In a large bowl, beat margarine and one cup sugar until creamy and light.
Beat in eggs, one at a time, and vanilla until well blended. Beat in flour mixture and
sour cream, alternately, beginning and ending with the dry ingredients.
In a small bowl, combine ¼ cup sugar and the cinnamon.
Spoon 1/3 of the batter into a greased and floured 9” x 5” loaf pan. Sprinkle with 1/3
of the cinnamon mixture. Repeat twice more with remaining batter and cinnamon
mixture. Sprinkle the top of the bread with pecans, pressing them in slightly.
Bake at 350 degrees for 50-55 minutes. Cool bread 10 minutes on wire rack then
remove from pan. Cool completely before serving.
Comment:
¼ cup olive oil
2 cups chopped onions
4 cloves garlic, minced
2 cups chicken broth
2 lb. frozen cut green beans (Like Italian style)
14.5 oz. can petite diced tomatoes
¼ cup chopped fresh parsley
1 tsp. salt
½ tsp. pepper
Directions: In a large Dutch oven, heat olive oil over medium heat. Add onion and
garlic, and cook 6 to 8 minutes, stirring frequently until onions are tender. Add
green beans, chicken broth, diced tomatoes, parsley, salt, and pepper. Bring to a
boil, reduce heat, and simmer uncovered for 25 minutes to reduce liquid.
Comment: Eric loves this dish. Frequently served on Thanksgiving.
Chili-Tomatillo Sauce
1 bag of tortilla chips (light and no salt)
3 ½ cups green chili-tomatillo sauce (recipe follows)
1 ½ cups cooked, shredded chicken
1 small onion, cut in slivers
2 cups grated Monterey Jack cheese
Sour cream to garnish
Directions: Grease a 9” x 12” baking dish. Layer one-third of the chips on the bottom
of the dish. Drizzle with some sauce, followed by half of the chicken, half of the onion,
and a third of the cheese. Repeat for another layer. Top with remaining chips, more
sauce and remaining cheese. Bake at 350 degrees until golden and bubbly. Serve with
sour cream.
Green Chili-Tomatillo Sauce
2 T. vegetable oil 1/3 cup finely chopped onion
2 T. minced garlic ½ cup thinly sliced green onion
1 ½ cups peeled, rinsed, quartered, fresh tomatillos, or Canned & drained
1 ½ cups roasted green chilies, hot or mild
¾ cup chicken broth ½ cup heavy cream
1 T. salt, or to taste Fresh lime juice to taste
Directions: Heat oil in saucepan and sauté onion for 2 minutes. Add the garlic, cook 2
minutes more, stirring occasionally. Pulse the tomatillos in a food processor until finely
chopped. Add to saucepan, tomatillos, chilies, green onions, chicken broth and cream;
bring to boil and lower heat so the sauce is barely simmering. Cook for about 40
minutes. Season to taste with salt and lime juice.
Comment: Tomatillos are a green fruit that can usually be found next to the tomatoes.
The amounts of this dish are somewhat arbitrary. You may want more chips or cheese
or chips or onion in your layers. As it cooks, the chips assume a noodle-like texture.
It’s a New Mexican lasagna. Fun recipe Elizabeth and I discovered on our Santa Fe
Cooking School adventure.
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