TURKEY TETRAZZINI

TURKEY TETRAZZINI

Mix:                                         4 ½                   3 tbs butter

                                                7 ½                   5 tbs flour

Cook until bubbly.

Add:                                         4 ½                   3 c chicken broth

                                                1 ½                   1 c evaporated milk                                                 ½                      ¼ c cream

Cook, stirring until sauce boils and thickens.

Stir in:                                    1                       ¾ c parmesan

Sauté:                                     4 ½                   3 tbs butter

                                                1 lb           ¾ lb sliced mushrooms

Cook, stirring until lightly browned and liquid has evaporated.

Season:                                   salt

                                                Pepper

Reserve 1 c sauce.

Cook:                                       1 lb           12 oz thin spaghetti

Combine:                                  spaghetti

sauce

mushrooms

3-4 c bite sized poultry

Put in a greased 2 qt casserole.

Spoon reserved sauce over the top.

Cover and bake at 375’F until hot and bubbly; 45 min.

Uncover and broil until lightly browned.

SPINACH SALAD

SPINACH SALAD

Marinate 4 hours:

1 med onion

¾ lb mushrooms

In:

1 ½ c oil

¾  c mixed white and red wine vinegar

½ c sugar

1 ½ tsp salt

¾ tsp dry mustard

1 ½ tbs poppy seed

Combine with:

1 head lettuce

1 pckg spinach

1 c well drained cottage cheese

½ lb bacon, crumbled

¾ grated swiss cheese

Add:                         more lettuce and spinach as needed

SPAETZLE GERMAN DUMPLINGS

SPAETZLE

GERMAN DUMPLINGS

Beat:                                               2 eggs

Combine them well with:                 1 ½ c flour

½ c water or milk

½ tsp salt

½ tsp baking powder

Boil 3-4 qts salted water or stock.

Drop small bits of the batter from a spoon into liquid.

Or put the batter through a colander or a spaetzle

cutter.

Spaetzle should be very light and delicate.

Try a sample; if it is too heavy add water to the batter.

Simmer until they rise to the surface.

When served with meat, drain, place them in a dish and

cover with croutons or ¼ c bread crumbs sautéed in

½ c butter.

SOUR CREAM APPLE PIE

SOUR CREAM APPLE PIE

Silver Palate.

Mix:                    ½ c flour

5 tbs sugar

¾  tsp salt

¾  tsp cinnamon

Cut in:                       6 tbs butter

6 tbs shortening chilled

Add:                         4-6 tbs apple juice or cider

Roll out ½ of dough and line a pie pan.

Mix:                          2/3 c sour cream

1/3 c sugar

1 egg

3 tbs flour

¼ tsp salt

1 tsp vanilla

Add:                         5-7 apples

Line pie shell.

Mix:                          3 tbs brown sugar

3 tbs white sugar

1 tsp cinnamon

1 c chopped walnuts

Top apple filling and cover with crust.

Bake at 350' for 55 - 65 min.

 If crust browns too quickly, cover with foil.

SNICKERDOODLES

SNICKERDOODLES

Mix:          1 c butter

1 ½ c sugar

2 eggs

1 tsp soda

2 tsp cream of tartar

¼ tsp salt

2 ¾ c flour

Roll into balls.

Mix:          2 tbs sugar

2 tsp cinnamon

Roll balls in cinnamon mixture.

Bake at 400' F  for 8-10 min.

RISOTTO

RISOTTO

Heat:                                        2 tbs oil

Sauté:                                      1 diced onion

1-4 cloves minced garlic

Add:                                         6 oz cooked ham, diced

Cook 1 min.

Add:                                         2 c Aborio rice

Stir while cooking 2 min.

The rice must be covered with oil, and be

transparent.

Pour:                                 2 c chicken broth

Bring to a boil, reduce heat, cover & simmer.

When the liquid is almost absorbed

Add:                                         10 oz chopped spinach

Stir gently.

Season with:                             salt

pepper

Continue to cook, about 20 minutes.

Add:                                                 2 cups of broth,

½ cup at a time, whenever the liquid is absorbed.

While the Risotto is cooking

Brown over low heat:         1 tbs butter

                                                ¼ c pine nuts

When the Risotto is done

Add:                                         nuts

                                                3 tbs butter

                                                1 c grated parmesan

Serve immediately.

POT ROAST

PRESSURE COOKED POT ROAST

Slice:                                       2-4 cloves garlic

Cut:                                         ¾” incisions in 3 ¼ lb roast

Put garlic in holes.

Brown meat on all sides in:     3 tbs oil; 2-3 min each side

Season with salt and pepper.

Remove and set aside.

Sauté 3 min:                            ½ c chopped celery

½ c parsnip or turnip

½ c chopped carrot

1 c chopped onion

Add:                                         2 ½ c broth

2 bay leaves

1 tsp thyme

Place meat filled rack into liquid so most surface possible

is covered.

Cook at high pressure for 60 min.

Let pressure drop naturally.

Remove meat and vegetables.

Mash:                                      2 tbs flour

                                                Into 2 tbs butter

Whisk into gravy over high heat.

Cook until thick, stirring constantly; 3-4 min.

Remove bay leaves and season to taste.
From Cooking Under Pressure