Recipe(tried): Large/cheap for Kim

Kim- I think this came from TKL originally.
* Exported from MasterCook *

HAM AND ARTICHOKE CASSEROLE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient -- Preparation Method
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Ham and Artichoke Casserole

4 tablespoons butter or oleo
4 tablespoons all-purpose flour
2 cups warm milk
Generous dah seasoned salt
Generous dash cayenne pepper
1/4 teaspoon ground nutmeg
paprika
Pinch white pepper
2/3 cup shredded Swiss and Parmessan cheese,
mixed (fresh)
4 tablespoons dry sherry
2 ( 1-pound) cans artichoke hearts, drained
12 thin slices boiled or baked ham

Melt butter in saucepan over medium heat; blend in
flour; when smooth, remove from heat. gradually
stir in warm milk; when smooth return to heat. stir
constantly until thickened. Add seasonings, then
cheese; stir over low heat until melted. remove from
heat; stir in sherry.
If artichoke hearts are large, cut in half and wrap
two halve in a clice of ham, allowing two rolls per
person. Arrange in buttered casserole with sides
touching; pour sauce over all. Sprinkle with
Topping and bake at 350 degrees for 25 to 30
minutes, or until brown and bubbly.
Topping
2/3 cup buttered breadcrumbs mixed with 2/3 cups
grated Parmesan and Siss cheese, mixed. Yield: 6
servings.
It sounds fancy. It looks fancy. but it couldn't be
much easier or less expensive.

* Exported from MasterCook *

ROYAL BEEF BOURGINOUIN

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Main Dishes
Louisiana Recipes

Amount Measure Ingredient -- Preparation Method
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ROYAL BEEF
BOURGUIGNON

2 lb Top round steak; 2" cubes
2 tb Butter or margarine; melted
3 tb All-purpose flour
1/2 c Dry sherry
5 slices Bacon
24 small Onions; peeled; about 1 lb.
1 lb Mushrooms; small, fresh
3/4 c Consomm ; undiluted
1/4 c Water
1 c Burgundy
2 tb Tomato paste
2 Bay leaves
pinch Chives; frozen, chopped
pinch Thyme; dried
pinch Tarragon; dried
pinch Parsley; chopped

Brown steak in butter in a heavy Dutch oven.
Combine flour and sherry, stirring until well blended;
stir into Dutch oven.

Cook bacon until crisp; drain, reserving drippings.
Crumble bacon, and add to steak.

Saut onions in bacon drippings until tender; remove
with a slotted spoon, and add to steak. Saut
mushrooms in remaining bacon drippings; drain well,
and set aside.

Add remaining ingredients, except mushrooms, to
steak; cover and simmer over low heat 1-1/2 hours.
Add mushrooms; cover and simmer an additional 30
minutes.
Serve with rice or noodles.
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* Exported from MasterCook *

CHICKEN ALLA GRANDE

Recipe By : CHIQUI--MOSCA'S
Serving Size : 1 Preparation Time :0:00
Categories : Meat/Fish/Poultry Louisiana Recipes

Amount Measure Ingredient -- Preparation Method
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CHICKEN ALLA GRANDE

2 CHICKENS, CUT-UP PLACED IN A SHALLOW ROASTING PAN IN A SINGLE LAYER, BONE SIDE UP.

Season with the following in order listed:

1/2 cup olive oil
3/4 cup dry white wine such as vermouth or sauterne
1 teasp. dried oregano
1 teasp. dried rosemary
4 large cloves garlic, finely minced
1/2 teasp. lemon-pepper seasoning
1/2 teasp. salt

Cover tightly with foil and bake at 325* for 45 min. Uncover, turn chicken pieces skin side up and baste with pan
drippings. Leave uncovered, and return to oven for 10-15 min. at 375* until nicely browned. Your kitchen will smell
heavenly and the guests will come running!! Serve with casserole potaotes and steamed broccoli!!

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Cheesy Tomato Basil Chicken Breasts

Recipe By : KELLY
Serving Size : 1 Preparation Time :0:00
Categories : Meat/Fish/Poultry

Amount Measure Ingredient -- Preparation Method
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Cheesy Tomato Basil Chicken Breasts
Makes 6 servings. Prep time: 1 hour 15 minutes.

Sauce:

2 Cups cubed ripe tomatoes
1/2 Cup chopped onion
6 Oz. can tomato paste
1 TBSP. basil leaves
1/2 tsp. salt
1/4 tsp pepper
2 tsp minced fresh garlic
3-4 whole boneless chicken breasts
3 TBSP. butter melted

Topping:

1 Cup fresh bread crumbs
1/4 cup chopped fresh parsley
2 TBSP. butter melted
6 oz. shredded Mozzarella cheese

Heat oven to 350 . In 13 x 9 baking pan or casserole
dish melt butter in oven.

Meanwhile in bowl mix all remaining ingredients in
sauce except for chicken. Place chicken in baking
pan, turning to coat with butter. Spoon sauce mixture
over chicken. Bake for 30-40 minutes until chicken is
no longer pink.

Meanwhile, in small bowl stir together all topping
ingredients except cheese. Place cheese over chicken;
sprinkle with topping mixture. Continue baking 5-10
minutes or until chicken is fork tender and bread
crumbs are browned.

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ASIAGO, TOMATOE CREAM W/PASTA

Recipe By : SEPPO- NY MONASTERY
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes

Amount Measure Ingredient -- Preparation Method
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1/2 cup Olive Oil
4 cups Onions, chopped
2 pounds Portabello or white mushrooms, 1/2 inch
cubed (or 1/4 if white)
12 cups Canned crushed tomatoes
3 cups grated Asiago cheese
2 tablespoons fennel seed, roasted and ground
1/2 to 1 cup unsweetened applesauce (or less sugar)
3/4 cup heavy cream

Saute onions in oil over low heat until _very_ soft.
(This is important. The
onions will not cook further once you add the
tomatoes as the acid prevents it.)
Add the mushrooms and fennel toward the end of
sauteeing the onions until the
mushrooms are somewhat soft.

Add the tomatoes, Asigo, and applesauce (I try not
to cook with refined sugar)
or sugar and heat through uncovered, stirring
occasionally, over medium heat. I
let it simmer for about an hour. Then add the cream
and serve hot over your
favorite pasta.

Cooking with a lid on the pot also tends to increase
acidity so I do without
lids where I can.
Please remember that these are just estimates. But it
should work just fine.
Also, you might note that I don't use garlic in this
sauce. I use tons of it on
the garlic bread that I serve alongside it!
Itadakimasu! - - - - - - - - - - - - - - - - - -