Grilled Portobello Stacks

Yield: 8 servings.

8 large (5 inches in diameter) Portobello mushrooms

1 tablespoon canola oil

Salt

Ground black pepper

1 (28-ounce) can vegetarian baked beans

1 tomato, diced

1/2 cup sour cream

1 jalapeno pepper, diced

8 basil leaves

Preheat grill. Brush any dirt off of mushrooms. Brush portobello mushrooms with oil; season to taste with salt and pepper. Cook on a hot grill for 3 minutes on each side. Mix baked beans and tomatoes. Spoon evenly on each mushroom; grill for an additional 5 minutes or until warmed throughout. Top with a dollop of sour cream. Garnish with jalapeno and basil leaves.

PER SERVING (with 1 tablespoon sour cream per mushroom): 171 calories; 5g fat (26 percent calories from fat); 2g saturated fat; 6mg cholesterol; 7g protein; 26g carbohydrate; 8g sugar; 6g fiber; 408mg sodium; 76.5mg calcium; 772mg potassium.

Note:  This is really tasty, low in fat and calories.  Makes a nice change of pace for dinner!

Chicken Noodle Casserole
Recipe By : Gail Kremser
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Comfort Food
Main Dishes Pasta
Tried And True
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 oz Egg Noodles
1/4 Cup Butter
1/4 Cup Flour
1 Cup Chicken Broth
1 Cup Milk
1/4 Tsp Pepper
4 Ea Chicken Breasts -- Boned And Skinned
1 Tsp Salt
3 Tbsp Oil

Preheat oven to 350. Cook noodles according to directions; set aside. Chop chicken into bite-size pieces; sauté in oil 8 to 10 minutes; set aside. Melt butter in saucepan and blend in flour; slowly stir in broth and milk, adding salt and pepper . Stir constantly until sauce thickens. Add chicken and cooked noodles to sauce. Spoon into a buttered 2 qt casserole dish and bake covered 30 minutes. 
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NOTES : This is really good. Falls into the category of "comfort food". (2 tbs of garlic can be cooked with the sauce for a slight variation.)

Cook's Illustrated Stove-Top Rice Pudding
Recipe By : Cooks Illustrated Magazine
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Rice
Tried And True Comfort Food
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Tsp Salt
1 Cup Rice -- Med Or Long Grain
2 1/2 Cups Whole Milk
2 1/2 Cups Half And Half
2/3 Cup Sugar
1 1/4 Tsp Vanilla

Bring 2 cups water to a boil in a large heavy bottomed pan (at least 3 qt capacity). Stir in salt and rice; cover and simmer over low heat, stirring once or twice until water is almost absorbed, 15 to 20 minutes.
Add milk, half n half and sugar. Increase heat to medium-high and bring to a simmer, then reduce heat to maintain simmer. Cook, uncovered, stirring frequently, until mixture starts to thicken, about 30 minutes. Reduce heat even lower and continue to cook, stirring every couple of minutes to prevent sticking and scorching, about 15 minutes.
Remove from heat and stir in vanilla. Cool and serve at room temperature or chilled. (Can be covered with plastic wrap on surface of pudding and then refrigerated up to 2 days.) 
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NOTES : This is so wonderful!!! Perfect comfort food. It truly is the best rice pudding I've ever tasted.

Cream Of Mushroom Soup
Recipe By : Gail Kremser
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews Tried And True
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Qt Half And Half
1 Egg Yolk 
2 Tbsp Butter
2 Tbsp Flour
1/2 Lb Mushrooms -- Sliced Thin
2 Tbsp Celery
2 Tbsp Sherry
Salt & Pepper -- To Taste

Cook vegetables in butter until tender. Add sherry. Combine flour with 1/2 cup of cream and pour into vegetables while skillet is still warm. Slowly pour in remaining cream; stir until soup thickens, about 10 minutes or so. Slightly beat egg yolk, add to mixture -- do not allow to boil -- heat through. Add salt and pepper to taste.
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NOTES : This is tried and true and really, really good!

Creamy Italian Dressing
Recipe By : Good Seasons Italian Dressing Mix packet
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings Tried And True
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Env Good Seasons Italian Dressing Mix
Tsp Vinegar
1/3 Cup Water
1 1/4 Cups Mayonnaise

Combine mix, vinegar and water in bowl; mix sell. Add mayonnaise and mix with wire whisk until smooth. Cover; store in refrigerator. Makes 1-1/2 cups. 
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NOTES : This is far better than the bottled creamy Italian dressing you buy in the store. 

Gail's Favorite Honey Mustard Dressing
Recipe By : Kathy Pettet
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings Tried And True
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons cider vinegar
3 tablespoons honey
6 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon finely minced onion
1 1/2 tablespoons chopped fresh parsley
pinch salt
3/4 cup vegetable oil

Heat vinegar and honey, cool. whisk in remaining ingredients. May be keep in refrigerator for up to 3 days.

Garden Burritos
Recipe By : 
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Tried And True
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can (16 oz.) black beans -- rinsed and drained
1 can (16 oz.) whole kernel corn -- drained
1 can (14 1/2 oz.) chili-style stewed tomatoes -- drained
1 cup (4 oz.) shredded low-fat Cheddar cheese
8 burrito-style flour tortillas
  1/4 cup onion -- finely chopped
  1/4 cup sweet red pepper -- finely chopped (optional)
  1-2 tbs(to taste) jalapeno pepper -- finely chopped (optional)

Heat oven to 400. Mix beans, corn, tomatoes and cheese. Spoon on flour tortillas and sprinkle with onion and peppers. Fold tortillas on three sides or as an enchilada. Bake in a shallow 3-quart baking dish for 8 
minutes to heat tortillas and melt cheese until edges are lightly browned. Serve with lettuce, sour cream and salsa on the side. (Note: This is really good.)
 

Hershey's Cocoa Syrup
Recipe By : Hershey's Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Tried And True
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups sugar
3/4 cup Hersheys® cocoa
dash salt
1 cup hot water
2 tsp vanilla extract

1. In medium saucepan, stir together sugar, cocoa and salt. Gradually add water, stirring to keep mixture smooth. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 3 minutes. Remove from heat; stir in vanilla. 
2. Pour into heatproof container. Cool to room temperature. Cover; refrigerate. Use as topping for ice cream and desserts or for chocolate-flavored drinks. About 2 cups syrup. 
HOT COCOA: Add 1 to 2 tablespoons COCOA SYRUP to mug of hot milk; stir until blended. 
COCOA SYRUP DRINK: Add 1 to 2 tablespoons COCOA SYRUP to tall glass of cold milk; stir until blended. 
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NOTES : This is the BEST syrup. My grandma used to make this for me as a child. (For some reason, when I make this it still doesn't taste nearly as good as it did when she did!)

MARKET STREET MEATLOAF
Recipe By : 
Serving Size : 8 Preparation Time :0:00
Categories : Comfort Food Main Dishes
Tried And True Try (New)
Amount Measure Ingredient -- Preparation Method
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3 tablespoons unsalted butter
3/4 cup finely chopped yellow onion
3/4 cup finely chopped green onions, including 3 inches of the green
1/2 cup finely chopped carrots
1/4 cup finely chopped celery
1/4 cup minced sweet red pepper
1/4 cup minced green pepper
2 teaspoons minced garlic
Salt to taste
1 teaspoon freshly ground black pepper
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 teaspoon freshly grated nutmeg
3 eggs, well beaten
1/2 cup ketchup
1/2 cup half-and-half
2 lbs. lean ground beef chuck
12 ounces sausage meat (not fennel-flavored Italian sausage)
3/4 cup fine fresh bread crumbs, toasted

Preheat oven to 375 degrees.
Melt butter in heavy skillet. Add onions, carrots, celery, sweet peppers and garlic. Cook, stirring often, until moisture from vegetables has evaporated, 10 minutes.
Set aside to cool. Refrigerate, covered, until chilled, at least 1 hour.
Combine salt, black pepper, white pepper, cayenne, cumin, nutmeg and eggs in a mixing bowl and beat well. Add ketchup and half-and-half. Blend thoroughly.
Add beef, sausage and bread crumbs to egg mixture. Add chilled vegetables and mix thoroughly with your hands, kneading 5 minutes.
With damp hands, form mixture into an oval approximately 17x4 1/2x1 1/2 inches, resembling a long loaf of bread.

Place meatloaf in baking dish and place dish inside a larger pan. Pour boiling water into larger pan until it reaches halfway up sides of the baking dish.
Place meatloaf in oven and bake 35-40 minutes. Remove baking dish from water bath and let meatloaf rest for 20 minutes before slicing and serving. Makes 8-10 servings.

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NOTES : Gail's Note: I think this is pretty close to the Market Street Meatloaf recipe I tried a few months ago. Dan and Kelly didn't care for it, but I really liked it a lot.
 

Billie's Onion Soup Chicken
Recipe By : Billie DuBuque (Gail's Mom)
Serving Size : 4 Preparation Time :0:00
Categories : Comfort Food Poultry
Tried And True
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2 lb chicken -- cut into pieces
1 pkg Lipton Onion Soup mix
1 stick margarine or butter -- cut into pieces
8 ounces scroodle noodles (aka rotini)
1 tablespoon parlsey, minced

Preheat oven to 350.
Prepare noodles per directions on package; drain and set aside. 
In shallow roasting pan (9x13), place chicken pieces. Sprinkle onion soup mix evenly over chicken pieces. Dot with margarine pieces. 
Bake in oven 45 minutes or until chicken is done.
Remove chicken from pan onto a warm plate and keep warm. Meanwhile, toss noodles with the chickeny-onion soup-sauce that is left in pan until noodles are well-coated. Place noodles on a serving dish, arrange chicken on top. Sprinkle with parsley and serve. 
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NOTES : My mom used to make this for us on a cold winter evening--it was one of our favorites. It's one of those kind of dishes that are definitely NOT good for you, and you wouldn't want to eat this often because it is strongly flavored and you could get tired of it pretty quick! 

Parillo's Vodka Rigatoni
Recipe By : Parillo's (modified slightly by Gail Kremser)
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta
Tried And True
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb rigatoni pasta
8 oz pepper vodka -- (see below)
3 tbsp olive oil
1 cup heavy cream
1/2 cup parmesan cheese
1 cup marinara sauce

Cook rigatoni until al dente, then drain. Return the pasta to the same large pot in which it was cooked, place over medium heat and continually stir for two minutes or until very dry and hot. Add the vodka, after shaking the bottle sufficiently so that some pepper flakes are included. 
Cook and stir one minute, then carefully place a lighted match to the pasta. A flame will develop. After the flame subsides, add the olive oil and cream. Cook and stir until cream gets hot. Add the Parmesan cheese and marinara sauce. Continue to cook just until the cheese melts. Serve hot. 
PEPPER VODKA: Add six teaspoons red pepper flakes to one quart of vodka. Let the mixture sit at least two weeks before making the dish. Leftover vodka keeps indefinitely. (Note: I didn't bother steeping the vodka very long--it sat maybe 10 minutes or so with the crushed pepper flakes while my pasta cooked. I don't know if it would've made a difference letting it sit for two weeks or not-- it still had plenty of firey flavor and was truly wonderful and different.) 

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NOTES : This is so good! Even my fussy teenager liked it. Can't say it's good for you (has cream!), but it has a unique flavor. I got this off the internet months ago and swore one day I would try it. It so happened that I had exactly one cup of homemade marinara sauce and some cream and well, it just seemed like the time to give it a whirl! The only thing I think I would change next time would be to add roasted red peppers and mushrooms (perhaps in the marinara sauce) and freshly minced garlic when adding the cream. 

Pasta Con Broccoli, Talayna's Style (my version)
Recipe By : Gail Kremser
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Italian
Pasta Vegetables
Tried And True
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz rigatoni (ribbed mostaccoli) pasta
1 cup fresh mushrooms -- thick sliced
2 cloves garlic (large) -- minced
4 tbsp butter
1 cup half and half
3 cups broccoli flowerets -- steamed until tender
2 oz tomato sauce -- up to 4 oz
1/2 cup parmesan cheese -- Reggiano, if avail
1 cup provel (ropes)
1/2 tsp salt
1/4 tsp black pepper

Set oven to 375.
Cook and drain pasta as directed on package, set aside. Sauté mushrooms and garlic in butter until soft. Lower heat, add cream, tomato sauce, cheeses, salt, and pepper. Stir until cheeses have melted and blended into cream (do not boil!), add cooked pasta and broccoli. Serve with a nice Caesar salad and rustic Italian bread!
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NOTES : Note: Add more or less garlic, according to your taste, but be sure you use the freshest ingredients, especially the garlic as that is the key to making this dish extra good! This is my version of the Pasta Con Broccoli served at Talayna's restaurant in St. Louis. This is as close as I've been able to get to their recipe--the trick is to get the proportion of cheese and tomato just right. From my experience, this dish does not freeze well (the pasta absorbs too much sauce and becomes mushy). 

Scotch Shortbread Cookies
Recipe By : Joy of Cooking
Serving Size : 32 Preparation Time :0:00
Categories : Comfort Food Cookies
Desserts Tried And True
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Butter
2 Cups All-Purpose Flour -- sifted
1/2 Cup confectioner's sugar -- sifted
1/4 Tsp Salt

Preheat oven to 325.
Blend the dry ingredients into the butter. Pat the stiff dough into an ungreased 9 x 9 inch pan and press edges down. Pierce with a fork through the dough every half-inch. Bake 25 to 30 minutes. Cut into squares while warm.
Makes about 24 squares. Don't use margarine--it won't be nearly as good!
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NOTES : Gail's Note: I used a heavy duty mixer to mix this dough and it worked just fine (be careful not to over-mix). These are really, really good and taste terrific with a nice cup of tea or coffee. These are my favorite cookies!

Ranch Taco Chicken Salad (a Low-fat version)
Recipe By : Gail Kremser
Serving Size : 2 Preparation Time :0:00
Categories : Low-Cal, Low-Fat Salads
Tried & True
Amount Measure Ingredient-Preparation Method
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1 whole chicken breast-cut into strips
1 teaspoon chili powder
6 ounces salad greens
3 tablespoons salsa
3 tablespoons Low-fat ranch salad dressing
1/2 cup low-fat cheddar cheese-shredded
1/4 Whole non-fat tortilla chips-WOW brand, crushed
Cooking spray

Coat chicken with chili powder and cook in pan sprayed with cooking spray until chicken is cooked through (about ten minutes). Toss chicken with greens, salsa, dressing and cheese in large bowl. Top with crushed tortilla chips before serving, if desired.
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NOTES : This recipe was originally from Kraft. I modified it by changing it
to 2 servings, removed the oil (for cooking the chicken), used low-fat
dressing and cheese, and substituted WOW brand tortilla chips (which have
are fat-free, more or less).
This was really great! Kelly liked it too! And even though it was made
with low-fat ingredients, it was satisfying! :)

Shake 'em Up Chick N Taters
Recipe By : Tyson Chicken
Serving Size : 4 Preparation Time :0:00
Categories : Potatoes Poultry
Tried & True
Amount Measure Ingredient-Preparation Method
-------- ------------ --------------------------------
4 boned and skinned chicken breast halves
2 medium potatoes-cut into 8 wedges ea
1/4 cup margarine
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon paprika
dash black pepper

Preheat oven to 400 F. Rinse chicken with cold water and pat dry with paper
towels. Place margarine in 15 x 10 inch baking pan. Place pan in over for
1 to 3 minutes just until margarine is melted. Set aside. In large plastic
food storage bag, combine flour, salt, paprika, and pepper, mix well. Shake
potatoes and chicken in flour mixture (be sure to remove excess flour).
Place in baking pan. Turn to coat with margarine.
Bake at 400 for 30 to 40 minutes or until chicken in done and potatoes are
tender, turning once. Serve with cooked green beans and/or carrots.
Refrigerate leftovers.
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NOTES : I made this for Kelly and I on a night that Dan had to work
(3/2/99). It was quick, easy, and tasted just terrific! Kelly said she
really liked it a lot.

St. Louis Salad
Recipe By : Schnucks
Serving Size : 1 Preparation Time :0:00
Categories : Salads Tried And True
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 Cups Broccoli Flowerets
2 1/2 Cups Cauliflower Flowerets
1 Small Sweet Red Onion -- Peeled And Sliced
1 Cup Mayonnaise
1/2 Cup Parmesan Cheese -- Reggiano, If Avail
1/4 Cup Granulated Sugar
8 Slices Bacon, Cooked/Cooled -- Crumbled
Salt And Pepper -- To Taste

Make ahead at least 3 hours ahead or better yet, the day before serving.
Put broccoli, cauliflower and red onion in a large salad bowl. Combine mayonnaise, cheese, bacon and sugar in another bowl; stir well. Pour mixture over vegetables and toss until all ingredients are well combined. 
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NOTES : Gail's Note: Every time I bring this to a party, it gets rave reviews. This is wonderful--it is the same recipe served at Schnucks in their deli dept.

Summer Time Sandwich
Recipe By : Gail Kremser 
Serving Size : 1 Preparation Time :0:00
Categories : Tried And True Sandwiches
Amount Measure Ingredient -- Preparation Method
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2 Slices Whole Wheat Bread
Cream Cheese
Cucumber -- Sliced, Skin Removed
2 Slices Swiss Cheese
Alfalfa Sprouts
4 Slices Bacon, Fried Crisp
4 Slices Avocado

Spread cream cheese on one slice of whole wheat bread. Then arrange in the following order: cucumber slices, Swiss cheese, alfalfa sprouts, bacon, avocado. Top with remaining slice of bread. 
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NOTES : This goes perfect with a simple salad or light soup! Also goes well with the Creamy Vegetable Soup in this book.

Wolfgang Puck's Shrimp With Mustard
Recipe By : Wolfgang Puck
Serving Size : 1 Preparation Time :0:00
Categories : Restaurant Recipe Seafood
Tried And True
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6-8 medium shrimp per person
Salt and freshly ground pepper to taste
4 tablespoons mild-flavored oil, such as safflower
2 medium shallots minced
1 bunch fresh tarragon
1/2 cup dry sherry
1/2 cup heavy cream
1/2 pound unsalted butter, cut into small pieces
2 tablespoons Dijon mustard
1 tablespoon minced chives

Season shrimp with salt and pepper. Using 2 large sauté pans, heat the oil until it begins to smoke. Over high heat, sauté shrimp for 6-7 minutes. Transfer to warm plate and keep warm. To each pan add 1 minced shallot and 1 tablespoon minced tarragon. Sauté for 2 to 3 minutes. Deglaze each pan with sherry then combine the sauce in one pan. Add cream and reduce the sauce until it coats the back of a spoon. Whisk in butter, one piece at a time. Whisk in mustard at the last minute. Do not let sauce boil, or it will become grainy. Correct seasoning to taste. Arrange shrimp decoratively on serving plates, nap with sauce, and sprinkle with chives.  Note: this is the most requested appetizer at Ma Maison In L.A. The shrimp will be crisp and succulent when sautéed over very high heat. Enjoy!
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NOTES (Gail): This is outstanding--the sauce, which is so incredible, would probably go very well over chicken as well.

Ben and Jerry's Chocolate Ice Cream (Jerry's)
Recipe By : 
Serving Size : 4 Preparation Time :0:00
Categories : 
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces unsweetened baking chocolate
1/3 cup unsweetened cocoa powder
1 1/2 cups milk
2 large eggs
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla

The combination of cocoa powder and unsweetened chocolate creates an ice cream with a more complex texture. Jerry refers to this as "mouth feel". Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. ( the chocolate may "seize" or clump together. Don't worry, the milk will dissolve it). Whisk in the milk, a little at a time, and heat until completely blended. remove from the heat and let cool. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and vanilla and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions. 
VARIATION: Chocolate Chocolate chip: Add 3/4 cup semisweet chocolate chips after the ice cream stiffens, about 2 minutes before it is done, then continue freezing until the ice cream is ready. The rich fully textured ice cream is a chocoholic's delight. Some of Ben and Jerry's friends take it a step further and serve it with hot fudge sauce! 
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NOTES: This is really rich and chocolatey. I've made this with chocolate chips and it was excellent. If you like chocolate ice cream, you'll love this!