Whew!! I needed a break. Between work and teaching classes at McNeeseState University things have been a little hectic. Back in culinary school, I began working on my recipe file and I started with some rather easy recipes at the time. I was trying to make something great with the most simple of steps.
Therein lied the problem I faced. How to make something restaurant quality, but not go through the motions. The simplest solution seemed to be loaves, casseroles, and baked items. While the creations came out great, it worked the opposite from what I had intended. The recipes were great in the home setting, but not in a restaurant environment.
Being the packrat I am, I save everything, especially early attempts at creations. Here are a few of those creations suitable for the home, but none you will ever see on the menu. Bon Appetit.
Chicken Parmesan Loaf Serves 8
4 cups all purpose flour 2 eggs, room temperature
1/2 cup grated parmesan cheese 3/4 cup spaghetti sauce
1 tbsp sugar 1/2 cup green pepper, chopped
1 tsp salt 1/4 tsp garlic powder
2 pkgs rapid rise yeast 1-1/4 cups shredded cooked chicken
1 cup hot water 1/2 cup shredded mozzarella
2 tbsp margarine, softened additional parmesan
Set aside 1 cup flour. In a large bowl, mix remaining flour, 1/4 cup parmesan cheese, sugar, salt, and yeast. Stir in water and margarine. Mix in 1 egg and onlyt enough reserved flour to make soft dough. Knead 4 minutes. Divide dough in thirds;roll out each to 16×4-inch strips. Combine sauce and garlic powder;spread 1/4 cup down center of each strip. Top strips of dough with equal parts chicken, peppers, remaining parmesan, and mozzarella. Seal edges of dough to form 16-inch ropes. Braid ropes and seal ends. Place on greased baking sheet;cover. Place large shallw pan on counter;half fill with boiling water. Place sheet pan over the water pan;let dough rise 15 minutes. Beat remaining egg;brush loaf with the egg. Bake in preheated 400 degree oven for 25 minutes. Brush again with egg;sprinkle additional parmesan as desired. Bake 1-2 minutes more. Serve warm.
Artichoke & Shrimp Casserole Serves 6
1 lb shrimp, deveined 1/2 oz can mushrooms, drained
2 cans artichoke hearts, chopped 1 cup white wine
1 10.5 oz can cheddar cheese soup 1/4 cup parmesan cheese
1 10.5 oz can cream of shrimp soup
Boil shrimp 1 minute and drain well. Mix shrimp with artichoke hearts and mushrooms and place them in a greased 1-1/2 quart casserole. Mix soups and wine. Pour the mixture over the shrimp. Sprinkle with the parmesan and bake in a preheated 350 degree oven for 30 minutes. Serve immediately.
Scalloped Corn Serves 4
1/4 cup butter Crisco, divided 1/8 tsp pepper
1/3 cup chopped onion 1 5.33 oz can evaporated milk
1/3 cup chopped celery 1 10 oz pkg frozen corn
2 tbsp all purpose flour 1 egg, beaten
1/4 tsp salt 1 cup Ritz crackers, crumbled
Preheat oven to 350 degrees. Grease a 1 quart casserole and set aside. In a 1 quart saucepan, melt 2 tbsp crisco. Add onion and celery. Cook and stir over medium heat until tender. Stir in flour, salt, and pepper. Blend in evaporated milk. Cook and stir until mixture just starts to thicken. Stir in corn and egg. Pour into prepared casserole and set aside. In a 1 quart saucepan, melt remaining crisco. Stir in crumbled crackers. Sprinkle on top of casserole. Bake at 350 degrees for 25-35 minutes or until golden brown. garnish with parsley if desired.
