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Main Dishes
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Lobster Newburg
8 Tbs. butter
2 Tbs. flour
3 cups chopped cooked lobster or canned lobster
1 tsp. nutmeg
1/2 tsp. paprika
1 tsp. salt
3 Tbs. cooking sherry
3 egg yolks
2 cups of cream
6 pieces of toast (cut in triangle halves)
Melt butter in top of double broiler, add flour, lobster, nutmeg, paprika salt and sherry. Lightly beat egg yolks in bowl, add cream and blend together. Slowly stir cream mixture into lobster. Continue to cook, constantly stirring until thickened. Butter toast, place each triangle on a dish and pour lobster mixture on toast. Serves 6.
This dish is great served with garden salad to start. Roasted green and yellow squash, and parslied potatoes.
Piquant Lamb
1 leg of lamb (5 lbs.)
3Tbs. vegetable oil
1/2 tsp. pepper
1 Tbs. & 1/2 tsp. salt or to your desire
1/2 c red wine
1/2 cup water
2 Tbs. wine vinegar
1 Tbs. Worcestershire sauce
1/4 c. lemon juice
1 tsp. dry mustard
1/4 tsp. paprika
1 glove of garlic, pressed
1 tsp. hot sauce
1 medium grated onion
Rub lamb with vegetable oil 1 Tbs. oil, 1 Tbs. salt and pepper. Bake in oven at 325 degrees and cook for 1 hour, turning occasionally and brushing with 1 more Tbs. of vegetable oil. Combine remaining ingredients in a sauce pan, bring to a boil . Brush lamb with sauce , continue to cook lamb for another hour or until done , turning and brushing with sauce. For the final brushing turn on broiler to glaze lamb. Serves 10
Enjoy this dish with seasoned rice and a winter vegetable medley. Begin the meal with green leaf lettuce topped with marinated mushrooms, onions and olives. Don't forget the mint jelly and pour the au jus over the rice.
Roast Chicken/Capon
Roasting Chicken or Capon
1 tsp salt
1 medium onion
stalk of celery
Remove all giblets from the inside of fowl and wash outside and inside thoroughly.
Without Stuffing:
Rub cavity of fowl lightly with salt place a stalk of celery and 1 medium onion split in half in cavity.
Rub the outside of bird with melted butter, margarine or vegetable oil. Place bird breast side up on rack in a shallow roasting pan.
With Stuffing:
Do not rub salt inside fowl cavity. Stuff bird just before roasting. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer.. Fold wings across back with tips touching. Fill body cavity lightly (do not pack). Tie drumsticks to tail. Place bird breast side up on a rack in a shallow roasting pan. Do not add water or cover.
Baking times:
3 - 4 lbs. - 375 degrees - 1 1/2 to 2 hrs. *
4 - 5 lbs. - 375 degrees - 2 to 21/2 hrs. *
* For stuffed birds add 15 minutes to cooking times.
Bread Stuffing
3/4 c. finely chopped onion
1/2 c. chopped celery
1/2 c. green pepper
1/2 c. red pepper
1 c. margarine or butter
9 c. bread cubes
2 tsp. salt
1 1/2 tsp. sage
1 tsp. thyme
1/2 tsp. pepper
Cook and stir onion, celery, red and green pepper in margarine in 10 inch skillet until onion is tender. Stir in about 1/2 of bread cubes. Turn into a deep bowl. Add remaining ingredients, toss and stuff fowl.
Apple-Raisin Stuffing - Use 7 cups of bread cubes and no corn bread and increase salt to 1 Tbs., add 3 cups finely chopped apples and 3/4 cup raisins.
Sausage Stuffing - Use 7 cups of bread crumbs and omit salt. Add 1 lb. cooked bulk pork sausage. Substitute sausage drippings for margarine.
Corn Bread Stuffing - Use 6 cups of bread crumbs and 1 pan cooked corn bread (I prefer Jiffy mix)
Serve with peas and carrots, red bliss potato salad and cranberry sauce.
Roasted Pork Lion
2 whole pork tenderloins
3 Tbs. butter
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. apple jelly
1/2 c. apple juice
1/4 c. Dijon mustard
1 Tbs. cornstarch
1 Tbs. light cream
Preheat oven to 325 degrees. Brown pork on medium heat with butter; place pork in shallow baking dish. Sprinkle with salt and pepper. Add jelly, juice and mustard to pan drippings in skillet. Cook on low, stirring constantly until well blended. Spoon over pork. Roast pork for 55 minutes ( until internal thermometer reads between 150 and 165 degrees), continually basting with pan juices. Cut into 1 1/2 inch slices. Keep warm. Place baking pan over low heat add corn starch and cream mixture. Cook until thickened, then serve with pork.
Rib Eye Steak
4 rib eye steaks (6 oz. each)
1 1/2 Tbs. butter
1 1/2 Tbs. vegetable
1 large sliced red onion
1 1/2 c. sliced mushroom
3 gloves of garlic, crushed
1/3 c. beef broth
3/4 tsp. salt
1/2 tsp. pepper
Heat skillet over medium-high heat. Add steaks, cook for 5 minutes each side until medium done. Remove steaks and keep them warm. Add butter, oil, onion, and garlic to heated skillet, saute until onion is tender and brown. Add broth, mushrooms, salt & pepper to skillet, heat until sauce has almost evaporated. Spoon over heated steaks.
Delicious served beginning with French onion soup, broccoli and cheese and twice baked potatoes.
Twice Baked Potatoes
4 large baking potatoes
2 Tbs. butter
1/4 c. sour cream
3/4 c. shredded Cheddar cheese
2 tsp. chives
salt and pepper
Scrub potatoes, dry and pierce each potato several times with a fork. Microwave on High for about 10 minutes; rotate potatoes. Microwave until tender about 5 minutes longer. Preheat oven to 350 degrees, slice off tops and scoop out potatoes, place pulp in a bowl. Add 1/2 cup Cheddar, sour cream, butter, chives, salt and pepper to pulp; mix . Spoon potato mixture into shells, sprinkle potatoes with remaining Cheddar. Place in a casserole dish and bake for 10 minutes.
French Onion Soup
3 medium onions, sliced
2 Tbs. butter
4 c. Beef Consomme' *
1 tsp. Worcestershire sauce
2 thin slices French bread, toasted
grated Parmesan cheese
Cover and cook onions in butter in 3 quart saucepan over low heat for 30 minutes. Add consomme' and Worcestershire sauce; heat to boiling. Reduce heat; cover and simmer for 30 minutes. Place 1/2 slice toasted bread in each of 4 soup bowls. Pour hot soup over toast and sprinkle with cheese.
* Beef Consomme'
2 cans condensed beef broth
1 soup can of water
1 small onion, sliced
1 small carrot, sliced
1 small stalk of celery, sliced
2 sprigs of parsley
1 medium bay leaf
1/8 tsp. dried thyme leaves
Heat all ingredients to boiling; reduce heat. Cover and simmer for 30 minutes; strain.
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