|
|
Coladarci for City
Clerk
RECIPE for Change
If you would
like a copy of the
recipe booklet
created as a promotional piece
for the 2009 The Taste of Danbury
email me at eileen@voteeileen.com
|
|
From my Cookbook:
Scallops Wrapped in Bacon
1 lb. sea scallops
1/2 lb. lean bacon
1 sm. can pineapple chunks
Toothpicks
Cut each strip of bacon in half and wrap it around a scallop.
Add a piece of pineapple to the top, and skewer all three with a toothpick.
Broil, bacon side up until bacon is browned.
If you like your bacon well done, partially cook it beforehand.
Cream Cheese with Chili Sauce Dip
1 8 oz.
package cream cheese
1 jar Chili Sauce
1 can shrimp, drained and rinsed
Cut
cream Cheese in half lengthwise. Place in serving dish.
Cover with chili sauce. Add shrimp. Serve with crackers.
This cookbook was created as a handout at The Taste of Danbury. If you would like a copy,
please email me at
eileen@voteeileen.com. Donations gratefully accepted.
Chicken Monterey
2
- 3 boneless skinless chicken breast halves (I usually slice
in half lengthwise)
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg
1/4 cup milk
Italian Breadcrumbs for dredging
1/4 cup shredded Monterey Jack cheese
1/2 cup Marsala wine
8 oz. Fresh mushrooms
Sprinkle
chicken with salt and pepper. Place chicken into beaten egg,
mixed with milk to thin. Dredge in breadcrumbs. In a large
skillet with 2 Tbs. oil, cook chicken for 4-5 minutes on
each side or until juices run clear. Transfer to a roasting
pan..
Top each with slice of Monterey cheese. In measuring cup,
add mushrooms to wine. Pour over chicken. Place in 375
degree oven until cheese is melted and mushrooms are cooked
through, approximately 20 minutes.
Zucchini Bread
3 eggs
1 cup salad oil
2 1/2 cup sugar
2 cup grate (raw) zucchini
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 cups unsifted flour
1/2 cup walnuts
Beat
Eggs until foamy. Gradually beat in oil, sugar, zucchini,
cinnamon, salt, baking soda and baking powder. Mix well
after each additional ingredient. Fold in chopped walnuts.
Pour in greased bundt pan or bread pan.
Bake at 350 degrees for 1 hour.
New England Clam Chowder
2 to 3
strips bacon
1 medium onion
2 medium potatoes
Fresh thyme leaves, or 1/4 teaspoon dried thyme
2 cups milk
1 cup clam or fish broth, or 1/2 cup clam juice and 1/2 cup
water, or 1 cup reserved canned clam liquid and water
1 bay leaf
1/2 to 1 cup cream
Two 6 1/2-ounce cans clams, or about 3 to 4 dozen fresh
clams
Salt / pepper to taste
Fresh parsley
Dice the
bacon. Chop the onion. In a large pot over medium-low heat,
cook the bacon, stirring occasionally, until the fat is
rendered and the bacon is nearly cooked through.
Add the
onion and sauté, stirring occasionally, until translucent,
about 5 to 7 minutes. Peel and dice the potatoes. Add the
potatoes, 1/2 teaspoon minced fresh thyme, milk, clam broth,
and bay leaf to the pot.
Cover
partially and simmer until the potatoes are tender, about 20
to 25 minutes. Don’t allow the liquid to boil.
If using
canned clams, drain them. If you’re working with fresh
clams, remove them from their shells. Add the cream and
clams to the pot. Cook, uncovered, until the clams are
heated through, about 5 minutes. Remove the bay leaf.
Season
with salt and pepper. Garnish with parsley.
Macaroni Genoese
I received this recipe from my mother-in-law when I got married. She received it from her mother-in-law. It is a family favorite.
1 lb. ziti
3 lbs. onions, sliced thin
1/2 small can tomato paste
Salt
1 - 1 1/2 lbs. chuck steak
Salt and pepper meat. Brown meat on both sides in Dutch oven (or large pot). Add onions. Add tomato paste and salt. Cover pan
tightly and cook on low flame for 2 - 3 hours until onions
are cooked and soft. Add a small amount of water or beef
broth if there is not enough liquid. If lid is on tight the
onions should create enough juices for pasta.
Make
ziti according to package directions. Serve Genoese over
pasta. Garnish with parmesan cheese.
Red, White and Blue Dessert
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy cream, whipped
2 quarts strawberries, halved divided
In a large bowl, beat cream cheese, sugar and extracts until
fluffy. Fold in whipped cream. Place a third of the mixture
in a 4-qt. bowl. Reserve 20 strawberry halves and 1/2 cup
blueberries for garnish.
Layer half of the remaining strawberries and blueberries over
cream mixture. Top with another third of the cream mixture
and the remaining berries. Spread the remaining cream
mixture on top. Use the reserved strawberries and
blueberries to make a flag on top.
Mrs. P's Yankee Pot Roast
Bottom round or rump of beef
Flour (to brown meat and to thicken the gravy)
1 can Cream of Mushroom soup
2-3 onions
2 cans of water
a dash of soy sauce
a dash of gravy master
salt and pepper to taste
In a dutch oven or large pot sauté the onions in a little oil (about 2 tbsp) until the onions are soft but not browned.
Remove onion to a plate.
In the same pot brown meat (dredge in flour on all sides of the meat). After meat is well browned return the onions back to the pot with the meat. Add a can of mushroom soup and 2 cans of water, salt and pepper, soy sauce and gravy master.
The meat should be covered 1/2 way. Cook 2 1/2 hrs or till the meat is tender. Add additional flour to the gravy to thicken it if you prefer.
Peanut Butter Cookies
1/2 cup shortening
1 cup sugar (1/2 brown sugar and 1/2 cup granulated sugar)
1/2 cup Peanut Butter
1 egg
1 1/2 tsp baking soda
1 cup flour
1/2 tsp. salt
Mix well. Take a tsp of mix and roll into a ball flatten with a fork (criss-cross). Bake at 350 degrees for
10 to 12 minutes. Scotch Fudgies
1 1/2 cup graham cracker crumbs
1 can sweetened condensed milk
1 (6oz) bag semi-sweet chocolate chips
1 (6oz) bag butterscotch chips
1 cup chopped walnuts
Mix all ingredients. Grease 9 inch square pan.
Bake at 350 degrees for 35 minutes
This cookbook was created as a handout at The Taste of Danbury. If you would like a copy of the booklet,
please email me at
eileen@voteeileen.com. Donations gratefully accepted.
Click here for recipes from the Danbury Democratic Town Committee members
and click here to see the recipes received from the 2009 Democratic Candidates
|
