A few Simple recipes for Annie

Oh my! I don’t have children, I never married and I am an only child, therefore it is a little bit difficult for me to recommend dishes that kids will like. But, I can sympathize with your position, therefore, here I am including a few simple recipes and you will have to decide if they are good for them of not. Buen Provecho!

PASTA WITH RICOTTA, SPINACH AND CREAM

2 cups heavy cream
1/4 cup cooked spinach, squeezed dry and chopped
3/4 cup ricotta cheese
8 oz tubular paste (penne or ziti), slightly undercooked and drained
Grated Parmesan cheese to taste

In medium saucepan bring to boil the cream, spinach and ricotta. Add pasta; toss to mix. Continue cooking until sauce thickens slightly. Spoon into bowls; sprinkle with Parmesan. Makes 4 servings.

EXTREMELY EASY BEEF CASSEROLE
Serves 6

2 lbs beef stew meat, cubed
1 can of Le Seur petit pois
1 cup sliced carrots
2 chopped onions
1 tsp salt and pinch of pepper
1 can cream of celery soup thinned with 1/2 can water
1 big potato, peeled and sliced
1 bay leaf

Mix these ingredients in a casserole dish. Put the lid on and bake in a 275 F oven. Cook for 5 hours and voila. Serve over white rice and with a tomato and lettuce salad with a simple Vinaigrette.

CHICKEN WITH PEARS

2 cups chicken broth
2 ripe pears, peeled, halved and cored (reserve the peels)
2 chicken breasts, skinned, boned and halved.
1 cup heavy cream
fresh ground pepper to taste

In medium saucepan, bring broth to simmer. Add pears; poach until tender. Puree pears in blender; set aside. Add chicken and pear peels to simmering broth; poach about 10 minutes or until chicken is tender. Remove from heat. In small saucepan boil cream, stirring constantly, until reduced to about 1/2 cup. Add pear puree; cook gently until hot. Transfer chicken to serving platter; pour sauce over; sprinkle with ground pepper. Makes 4 servings.

POTATOES IN GREEN SAUCE
Serves 6 to 8

8 potatoes
8 tb olive oil
1 onion, chopped
3 crushed garlic cloves
1/2 cup chopped fresh parsley
hot chicken stock
salt and pepper to taste

Peel and cut the potatoes into 1/4 inch rounds. Heat oil in a big skillet and sauté onion and garlic. Add potatoes and brown lightly. Stir in parsley and hot stock to cover. Add salt and pepper to taste. Continue cooking in low heat, turning just once, for about 15 minutes or until potatoes are tender.

SALMON BISQUE
Serves 6

2 tb butter
1/2 cup chopped onion
2 tb flour
4 cups milk, divided
2 cans salmon, drained and flaked fine
Salt and pepper to taste

In medium saucepan heat butter; add onion; cook until tender but not browned. Stir in flour, then 2/3 cup milk until smooth. Bring to a boil, stirring constantly. Gradually stir in remaining milk and the salmon. Cook until slightly thickened. Check the seasoning and add salt and pepper to taste.