Molasses Sugar Cookies

Molasses Sugar Cookies from the kitchen of Nancy Lamothe:
Pre-heat oven to 375 degrees

3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg
2 tsp. baking soda
2 cups flour
1/2 tsp. cloves
1/2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt

Mix together and beat well: shortening, sugar, molasses & egg.
Combine & sift the dry ingredients then add to first mixture (Beat until well mixed).
Roll into 1 inch balls (chill if necessary), then roll in sugar.
Bake for 8-10 minutes.

Enjoy!

Chicken Piccata

Paul's favorite...

4 chicken breasts
Salt & Pepper
2 tblsp. extra virgin olive oil
1/4 cup dry white wine, (I have occasionally substituted red wine if I'm desperate)
2-3 cloves of garlic minced
1/2 cup chicken broth
2 tblsp. lemon juice
1 tblsp. capers drained (I usually use more like 3 tblsp. as my family likes capers...)
2 tblsp. butter
Fresh lemon slices

Tenderize chicken breasts, season with salt & pepper and dust with flour.
Spray skillet or saute' pan with cooking spray and add 2 tblsp. of extra virgin olive oil.
Saute' cutlets until browned on both sides. Remove cutlets from pan and keep warm on a plate covered with foil.
Deglaze pan with wine and add minced garlic. Saute' garlic for several minutes.
Add chicken broth, lemon juice, butter and capers & then return the chicken to the pan. Cook on each side for several minutes.
Remove Chicken again and pour the sauce over spaghetti or angel hair pasta. Then serve the chicken with fresh lemon slices over the pasta. Fresh parsley is a nice garnish.

Steak Marinade

This is one of my favorite beef marinades from the kitchen of Helen Collins. I believe it was made for us as a congratulatory dinner upon Paul and my engagement if I remember correctly...

1/3 cup soy sauce
1/3 cup chili sauce
1/4 cup water
1 tblsp. Worcestershire sauce
1/4 tsp pepper
1/4 tsp garlic powder
1/8 tsp. chili powder
1 tblsp. dried parsley
1 tsp. dried oregano
1/8 tsp. dry mustard

Tenderize steak with a fork. Mix above ingredients together and marinade steak for at least 2-4 hours (in refrigerator), (I prefer to let it sit overnight). Turn steak half way through marinade process. Grill steak and enjoy!

- Carolyn

Cheesy Garlic Bread

Cheesy Garlic Bread (per Jessie Flaherty's request)

Pre-heat oven to 400 degrees...

1 large loaf of fresh Italian bread sliced lengthwise (so it opens like a sub roll)
1 stick of butter melted

Add 1-2 tsp. of garlic powder to the melted butter (dependent on your personal love for garlic)
Spread garlic butter evenly on both sides of the open bread

Sprinkle a healthy portion of grated mozzarella cheese onto one side of the bread(1-2 cups dependent again on your personal taste).

Lightly sprinkle the cheese with parsley and sweet basil.

Close the bread and wrap it in tin foil. Bake for approximately 20 minutes or until all cheese is melted. Slice & Enjoy! - Carolyn

Tommy's Favorite Pancakes

From Cinnamon Stick Farm Bed & Breakfast

1 1/4 cups sifted flour
3 tsp. baking powder
1 tblsp. sugar
1/2 tsp salt
1 tsp. vanilla
1 beaten egg
1 cup of milk
2 tblsp. vegetable oil

chocotate chips mixed in to batter or dropped into pancakes - quantity to your tastes...
Mix and fry on a greased skillet or griddle.

see www.bbonline.com for more bed and breakfast recipes.



Enjoy!

Aunt Candy's Dill Dip

Mix together and chill overnight...

1 cup mayonaise
2 cups sour cream
2 tsp. Lawry's seasoned salt
3 tblsp. Dill Weed
2 tsp. onion powder
3 tsp. dried parsley

Serve in a bread bowl with veggies & Enjoy!

From the kitchen of Candy Marcaurele

Chunky Marinara Sauce

The following is the base I use for any marinara or meat sauce. I find a great modification is to run carrots, zucchini, eggplant etc. through the food processor and add it to the base of the sauce after you saute' your garlic. This sneaks in some veggies for the kids and particularly the eggplant adds a nice flavor.

For a hearty meat sauce use a mix of ground meats that you prefer. I tend to use 1/2 lb of hamburg and 1/2 lb of ground sweet Italian sausage. However, alternative meats can be used. If you are adding meat, do so during the saute' process.

2 celery stalks diced
1 medium onion
3 cloves of garlic diced
1/8 cup of extra virgin olive oil
12 oz. tomato paste
12 oz tomato puree
48 oz canned whole tomatoes cut in half (include juice)
1/2 tsp. of salt
1/4 tsp. black pepper
1/2 tsp. sweet basil
1/2 tsp. oregano
1 1/2 bay leaves
1/4 cup of sugar
Dash of each: thyme, chili powder, rosemary, paprika, mint

Saute celery, onion and garlic in olive oil. Add other vegetable and meats and cook until meat is browned and/or veggies are glossy. Simmer for 1-2 hrs, (I usually leave the sauce on the majority of the day or move it to a crock pot). Taste and correct seasoning if necessary. ENJOY!!

Hint: Make a double batch and freeze some. It's a great quick meal in a pinch and great base for lasagna, baked ziti, eggplant or chx parm.

- Carolyn Flaherty

Tony's Italian Meatballs

This is from my favorite cookbook, Cooking with Mickey Volume II:

Oven 350 degrees...

1 1/2 lbs ground beef
1/2 lb sweet Italian sausage
1/4 cup onions
1/2 cup fresh bread crumbs.
3/4 cup water
1 tsp. salt
1/2 tsp.. black pepper
2 tsp. oregano
1 1/2 tsp. garlic
2 tsp. parsley flakes
1 egg
1/4 cup grated Parmesan cheese
1/2 tsp. caraway seeds
2 tsp. sweet basil

Combine ingredients thoroughly. Form into meatballs. Place on a cookie sheet and cook for about 15-20 minutes. ENJOY! - Carolyn

Mexican Rice

Mexican Rice
From: Aimee (Lamothe) Reiner

Ingredients
1 lb ground beef
1 package of low sodium taco mix
1 jar of salsa
1 bag of frozen corn
1 15.5 oz can of black beans
1 15.5 oz can of kidney beans
6 servings of Uncle Bens white rice or 1 box (about 5 servings) of yellow rice
1 bag of Mexican cheese
Instructions
Make rice per directions (can also use the new Uncle Ben's microwave rice bags - use the Spanish or Mexican flavor - its just as good).
Drain ground beef when almost browned.
Add taco mix after draining beef (per directions add a bit of water too).
Drain and rinse black beans and kidney beans.
Rinse frozen corn under hot water in a colander to thaw a bit.
In large casserole dish, mix cooked beef, cooked rice, beans, cooked rice, corn, some cheese, and salsa.
Sprinkle more cheese on the top.
Bake covered for 30 minutes at 350.

Chicken Divan

Chicken Divan
From: Jeannette Lamothe

Ingredients
· 2 cans creams of chicken soup
· ½ teaspoon curry
· 1 cup mayonnaise
· 1 teaspoon lemon juice
· 2 packages frozen broccoli (or 1 lb fresh)
· 2-3 cups cooked chicken breast
· Sherry
· ½ cup shredded cheddar cheese.
· ½ cup bread crumbs.
Instructions
Mix together and set aside first four ingredients.
Cook 2 packages frozen broccoli (or 1 pound fresh).
Arrange broccoli in single layer of flat 13x9 in casserole dish.
Cover vegetables with cooked chicken breast.
Salt and pepper.
Sprinkle with sherry.
Pour sauce mixture over chicken.
Sprinkle with shredded cheddar and bread crumbs.
Bake at 325 for 60 minutes.

Pepperoni and Broccoli Calzone

Pepperoni and Broccoli Calzone
From: Alison Cicero Lonstein

Ingredients
· Pizza dough
· 1 bag of frozen chopped broccoli, thawed
· Pepperoni slices
· 1- 8 oz. bag of shredded mozzarella cheese

Instructions
Let pizza dough sit out for approximately an hour at room temperature.
Thaw broccoli in sink, or defrost in microwave for a couple minutes.
Spray a large cookie sheet w/Pam and roll the dough out in the shape of a rectangle.
Pile broccoli in the center of the dough.
Season with garlic and black pepper if desired.
Add shredded mozzarella.
Layer generously with pepperoni.
Fold and seal the dough, flipping the dough so that the broccoli is on top.
Brush with olive oil or egg whites, if desired, and sprinkle with Italian seasoning.
Bake at 400 degrees for 20-25 minutes.
Allow to cool, slice and enjoy!

Chop Suey

Chop Suey

Ingredients
· ¼ cup butter
· 2 cups cooked meat (chicken, pork or beef)
· 1 cup onion, chopped
· 1 teaspoon salt
· 1 can beat sprouts
· 2 cups celery, chopped
· 1 ½ cups hot water

Flavoring
· 2 tablespoons cold water
· 1 tablespoon Lachoy sauce
· 2 tablespoons cornstarch
· 1 teaspoon sugar
Instructions
Melt butter in hot skillet.
Add onions and fry 3 minutes.
Add celery, salt, pepper, hot water.
Cover for 5 minutes.
Add bean sprouts and meat (5 minutes).
Add flavoring.
Cook 1 minute more.

Serve over white rice & enjoy!