These are some recipes from my files.  I have collected recipes for years and have many books and more files.

CHICKEN - PECAN FETTUCCINE
1/4 cup butter or margarine
1 pound boneless chicken breast, cut into pieces
3 cups sliced mushrooms
1 cup sliced green onions with tops
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
10 ozs. fettuccini noodles
1/2 cup butter or margarine, melted
1 egg yolk
2/3 cup half & half
2 tablespoons fresh chopped parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2/3 cup grated Parmesan
1 cup chopped pecans, toasted


Melt 1/4 cup butter in a large skillet; add chicken and saute until lightly browned. Remove chicken from skillet and set aside. Add mushrooms, green onions, 1/2 tsp. salt and 1/4 tsp. pepper and 1/4 tsp. garlic powder to pan drippings in skillet and saute until vegetables are tender. Add chicken and simmer 20 minutes or until chicken is done. 

Cook fettuccini according to package directions. Drain noodles. Combine cup butter and next 6 ingredients and heat until hot (not boiling) on stove. Stir into fettuccini. Add cheese, tossing until well mixed. Add chicken and vegetables mixture and toss. Arrange on serving platter and sprinkle with pecans. Serves 6

 

COCONUT CHICKEN WITH FRESH FRUIT 

1/3 c. flaked coconut
2 tbsp. butter
8 lg. boneless chicken breasts, skinned
1 tbsp. finely chopped fresh ginger or 3/4 tsp. ground ginger
1/2 tsp. salt
1 c. whipping cream
3 lg. firm, ripe bananas, quartered
1 lg. ripe papaya, peeled, seeded, halved & sliced
Garnish: Lime wedges

Toast coconut in 300 degree oven for 10 minutes. Set aside. In a large frying pan, brown chicken breasts in butter. Sprinkle ginger, 3 tablespoons coconut and salt over chicken. Add cream, cover and cook over medium heat for 10 minutes or until done. Remove chicken and arrange with fruit on a large platter. Spoon sauce over chicken and sprinkle with remaining toasted coconut. Garnish with limes to be squeezed over chicken and fruit. 

 

BROILED FISH FILLETS 

Butter dish for broiler. Place fish (orange roughy, etc.) in dish. Brush with 2 tablespoons lemon juice. Let stand 10 minutes. While waiting combine:

1/2 c. Parmesan cheese
4 tbsp. butter, softened
3 tbsp. mayonnaise
3 tbsp. green onions, chopped
1/2 tsp. salt
Dash pepper
Dash Tabasco

Broil fillets 3 to 4 inches from heat for 5 minutes. Spread mixture over fillets. Broil 2 to 3 minutes. 

 

VEAL TENDERLOIN

1 1/2 lb. (16, 1 1/2 oz. slices) veal tenderloin
Salt & pepper
2 thin slices prosciutto ham, finely chopped
8 oz. brie cheese, peeled & softened
1/4 c. flour
1 c. unsalted butter
4 oz. morels or other mushrooms
3 shallots, finely chopped
1 c. cream
1 c. chopped parsley
Fresh lemon juice

Pound veal. Season lightly with salt and pepper. Combine prosciutto and brie. Spread mixture on veal slices. Roll up. Dust veal with flour. melt butter over medium-high heat in large skillet. Saute veal rolls until brown on all sides and cooked through. Remove to a warm covered plate.
In same pan saute mushrooms and shallots in remaining butter. Add cream. Bring to boil. Reduce sauce to desired consistency. Add parsley. Season to taste with lemon juice and salt. Spoon sauce over veal. 6-8 servings.

 

BAKED HERB RICE WITH PECANS
6 tbsp. butter
1 c. sliced fresh mushrooms
1/2 c. chopped shallots
1 c. long grain rice
1/2 c. chopped pecans, toasted
1 1/4 c. broth
1 1/4 c. water
Salt & freshly ground pepper to taste
1 tbsp. Worcestershire sauce
1 tsp. dried thyme
1 tsp. dried rosemary
2 oz. pimentos, chopped & drained
2 tbsp. chopped, fresh parsley
Tabasco to taste
2 bay leaves
Chopped, toasted pecans (garnish)

Preheat oven to 350 degrees. Melt butter in heavy oven-proof skillet. Saute mushrooms and shallots until tender. Add rice and pecans and stir until coated with butter. Add remaining ingredients and bring to rolling boil. Remove from heat, cover and bake 1 hour or until rice is tender. Remove bay leaves; garnish with pecans and serve hot. 4-6 servings

 

FABULOUS FRENCH TOAST
5 eggs
2/3 c. light cream or milk
1 1/2 tsp. vanilla extract
1 tsp. cinnamon
6 thick slices white bread, (approximately 1 inch each)
5 tbsp. butter

Cut slices from unsliced whole loaf/bakery bread
Beat eggs and cream in a medium mixing bowl. Add vanilla and cinnamon and beat until well-blended, but not too long, as that will toughen the mixture. Pour egg batter into a shallow bowl or pie plate. Dip both sides of bread slices, giving each a light coating.

Melt two tablespoons butter in large skillet over medium heat. Add as many slices to the skillet as will fit, fry until golden on both sides. Repeat process with remaining slices, adding more butter to the skillet as needed.

Remove browned slices to an oven-proof platter. Serve with just about anything from fresh fruit to meat or a fresh or frozen fruit topping. If you decide on the topping, keep the French toast warm in a 250 degree oven while preparing the topping.

Suggested Topping: Cut three bananas in half lengthwise, then in half crosswise. Saute bananas in a single layer in 3 tablespoons butter for one minute over medium heat. Turn bananas, sprinkle with sugar, raise the heat to slightly caramelize, cooking no more than one minute. Add 1 pint of hulled & halved strawberries and 1/2 cup of orange juice. Simmer until sauce thickens, (about 1 to 2 minutes more). Spoon over toast and garnish with whole strawberries.

 

 

HOT CHICKEN SALAD
2 c. chicken, cooked, cubed
1 c. celery, chopped (can use less)
1/2 c. slivered almonds
1 tsp. Accent
Salt to taste
1 sm. chopped onion (can use less)
2 tbsp. lemon juice
1 c. mayonnaise (not salad dressing)
8 oz. grated Cheddar cheese
Crushed potato chips
1 can black olives, sliced

Combine all ingredients except cheese, olives, chips. Toss lightly. Pour into greased casserole dish. Refrigerate until ready to serve. Sprinkle with cheese, chips and olives. Bake 425 degrees until hot and bubbly.

 

PLANTATION BISCUITS

Mix all ingredients together. Cut in shortening. Add enough milk to hold dough together. Knead a couple of times on floured board. Pat or roll dough to about 3/4 inch thickness. Bake on ungreased pan for 20 minutes at 450 degrees.

 

GOURMET COLESLAW

1/4 c. mayonnaise
2 tbsp. sour cream
1 1/2 tsp. red wine vinegar
1 tsp. Dijon style mustard
1 tsp. grated onion
1/2 tsp. sugar
2 1/2 c. finely shredded cabbage
1 carrot, grated coarse

ICEBOX ROLLS
3 1/2 c. flour
1/4 c. oil
1 egg white
1 tsp. salt
1/4 tsp. soda
1/2 c. sugar
1 c. boiling water
1 tbsp. water
1 pkg. yeast

In large mixing bowl, put in the sugar and oil. Pour the boiling water over and stir to dissolve. Let stand until lukewarm. Beat the egg white and the water until frothy, then add the sugar mixture, add the salt and soda and sprinkle the yeast over and stir to moisten the yeast. Let stand 20 or 30 minutes until the yeast covers the top of the mixture. Add the flour all at once and stir with a spoon until too thick, then using your hands, scrap the flour from the side of the bowl and punch towards the center. Oil the top of the dough, cover with plastic wrap and place in the icebox to let rise. Roll out dough about 1/2 inch thick and cut with biscuit cutter. Let rise, turn each roll in oiled pan. Bake at 350 degrees for 18 o 20 minutes. Dough will keep 2 to 3 days in the icebox.

SWEET POTATO PUFF

6 lg. yams
3 eggs
3/4 c. sugar
2 tsp. nutmeg
2 tsp. cinnamon
3 tbsp. butter
2 tsp. salt
3/4 c. hot milk
2 tsp. baking powder
Miniature marshmallows

Rub yams with cooking oil and wrap in foil. Bake yams for an hour in a 375 degree oven. When yams are cooked, remove from oven and cool for 1/2 hour. Peel yams, and put in a bowl.
With electric mixer, beat yams until smooth, adding other ingredients. Pour into a bowl sprayed with Pam and bake at 350 degrees for 30 minutes, covered, or until set. Remove from oven, put marshmallows on top and bake until brown, uncovered.

 

GARLIC SOUP
1 can College Inn Chicken Soup or 2 c. homemade chicken broth
4 med. potatoes, cut in quarters
1 whole elephant garlic
1/4 c. chopped basil
1/4 c. good olive oil

Cover potatoes with water and bring to boil. Cook until fork tender with whole elephant garlic that has been cleaned and chopped.
When potatoes and garlic are fork tender transfer water, potatoes and garlic to blender. Add chicken broth and blend all until smooth. Transfer all to pan and heat to boil.

Put into individual soup bowls. Top with a swirl of olive oil and sprinkle with basil. Serves 4 people.

 

APPLE CRUNCH -Another version

CRUNCH TOPPING:

2 c. flour
2/3 c. butter
1 1/2 c. sugar
2 tsp. baking powder
2 eggs

APPLE LAYER:

Enough apples, peeled & sliced, to make pan 1 1/2 to 2 inches deep
1/2 c. brown sugar
1/8 tsp. cinnamon

Slice apples in pan and cover with mixture of brown sugar and cinnamon. Crumb together the crunch topping ingredients. Then stir in eggs. Mix until crumbly. Put on top of apples and bake 40 minutes at 350 degrees in 9 x 12 inch pan. Delicious served warm with ice cream or whipped cream.


1 can (1 lb. 5 oz.) apple pie filling
1 tsp. lemon juice
1/2 tsp. cinnamon

Prepare Butter Crunch below. Heat oven to 450 degrees. Combine remaining ingredients, mix thoroughly. Place apple mixture in ungreased 9 inch pie pan or baking dish 8x8x2 inch. Sprinkle 1 cup Butter Crunch evenly over top. Bake 10 minutes or until top is light golden and bubbly. Serve warm with ice cream, if desired.

 

BUTTER CRUNCH:

1/2 c. butter
1/4 c. brown sugar
1 c. flour
1/2 c. flaked coconut or chopped nuts

Heat oven to 400 degrees. Mix all ingredients with hands. Spread in ungreased baking pan 13x9x2 inch. Bake 15 minutes. Stir baked mixture with spoon. Cool. Store in covered container in refrigerator for future use. Makes 2 cups.

 

ENGLISH APPLESAUCE LOAF
3 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2 eggs
3/4 c. brown sugar
1 1/2 c. applesauce
3/4 c. strong brewed tea
1/4 c. (4 tbsp.) unsalted butter, melted
1 1/2 c. chopped apple (approximately 1 med. apple)
1/2 c. chopped walnuts or other nuts

In medium mixing bowl sift together flour, baking powder, baking soda, cinnamon and salt. In separate, large mixing bowl, beat eggs. Add sugar; beat well. Beat in applesauce. Stir in tea and melted butter. Stir in flour mixture, 1/3 at a time until just incorporated. Fold in apple and nuts. Pour into well greased 10" loaf pan. Bake in preheated 350 degree oven for 60 to 70 minutes or until cake tester inserted deep in center comes out clean. Makes 1 (10") loaf.

STATELY COCONUT LAYER CAKE
1 c. shortening
2 c. sugar
4 eggs
3 c. sifted cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. almond extract
1 tsp. vanilla extract

Cream shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in flavorings. Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 375 degrees for 20 to 25 minutes or until wooden pick inserted into center comes out clean. Cool in pans for 10 minutes. Remove layers from pans and let cool on wire rack completely.
Spread lemon-orange filling between layers, see recipe below. Spread top and sides with Luscious White frosting, recipe below. Sprinkle top with grated fresh coconut (1 cup).

LEMON ORANGE FILLING:

1/2 c. sifted cake flour
1 c. sugar
1/4 tsp. salt
1/4 c. water
2 tbsp. grated orange rind
1 tbsp. grated lemon rind
1 1/4 c. orange juice
1/4 c. lemon juice
4 egg yolks, well beaten

Combine flour, sugar, salt, and water in a heavy saucepan; mix well. Stir in fruit rind and juice. Cook over medium heat, stirring constantly until mixture thickens and boils.
Gradually stir about 1/4 of hot mixture into egg yolks; add remaining hot mixture, stirring constantly. Return to boil, cook 1 to 2 minutes, stirring constantly. Remove from heat and let cool completely. Mixture will be thick. Yield: about 2 1/2 cups. Spread between layers of cake above.


LUSCIOUS WHITE FROSTING:

1 1/2 c. sugar
1/2 tsp. cream of tartar
1/8 tsp. salt
1/2 c. hot water
4 egg whites
1/2 tsp. almond extract
1/2 tsp. coconut extract
1 sm. fresh coconut, grated, or 1 (7 oz.) can angel flake coconut

Combine sugar, cream of tartar, salt, and water in heavy saucepan. Cook over medium heat, stirring constantly until clear. Cook without stirring until candy thermometer registers 240 degrees (soft ball stage).
Beat egg whites until soft peaks form; continue to beat, slowly adding syrup mixture. Add flavorings; continue beating until stiff peaks form and frosting is thick enough to spread. Spread over top and sides of the three layered Stately Coconut cake. Sprinkle coconut on top if desired. Serves 10 to 12.

Gourmet French Toast

2 tablespoons sliced almonds
2 3-ounce packages cream cheese, softened
milk
12 slices cinnamon-raisin bread
3 eggs
1 tablespoon sugar
1 teaspoon vanilla extract
4 tablespoons butter or margarine ( 1/2 stick ) 
confectioner’s sugar
sliced pear and seedless grapes for garnish
maple or maple-flavored syrup


About 20 minutes before serving:

In 12-inch skillet over medium-high heat, toast almonds until golden brown, stirring frequently. Remove almonds from skillet; set aside. 

In small bowl, with spoon, mix cream cheese and 2 tablespoons milk until blended. Evenly spread cream-cheese mixture on 6 slices cinnamon-raisin bread; top with remaining bread slices to make 6 sandwiches. 

In pie plate, beat eggs, sugar , vanilla extract, and 1/4 cup milk until blended. 

In same skillet over medium-high heat, heat 2 tablespoons butter or margarine (1/4 stick) until melted. Dip 3 sandwiches, one at a time, in egg mixture and arrange sandwiches in skillet; cook until browned on both sides, turning once. Repeat with remaining 3 sandwiches and 2 tablespoons butter or margarine. 

 

Oven Roasted Baby Red Potatoes 
12 - 15 baby red or Yukon gold potatoes
3 tablespoons olive oil
1 tablespoon butter
1 tablespoon fresh minced rosemary
1 tablespoon fresh minced garlic
1 teaspoon freshly ground course black pepper
1/2 teaspoon salt
Heat oven to 350 degrees. Wash potatoes and cut into half or quarters, which ever you prefer. Place potatoes on a clean sheet pan and spread out so the potatoes are evenly layered. Let the potatoes air dry for 5 minutes making sure they do not start to color from oxidation.

Place potatoes in a large bowl and add remaining ingredients and toss to combine well. Return the potatoes to the sheet pan and place in oven for 25 - 30 minutes.

Servers 4

To serve, cut each sandwich diagonally in half; sprinkle with confectioners’ sugar and toasted almonds. Garnish with sliced pear and seedless grapes. If you like, serve with maple syrup. Makes 6 servings. About 390 calories per serving without maple syrup.

 

PARMESAN CHEESE BREAD

1 large crusty loaf French or Italian bread
2 tbsp. olive oil
1/3 cup freshly grated Parmesan cheese
1 tsp. finely minced garlic

Preheat oven to 450 degrees. Split the loaf of bread lengthwise. Brush the split sides with and equal quantity of oil. Sprinkle with the cheese and garlic. Arrange the halves on a baking dish and place in the oven until golden brown. Makes 4 servings.

 

LEMON POPPY SEED MUFFINS

2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 cup sugar
2 tbsp. honey
2 eggs
1 1/4 cups plain lowfat yogurt
1/4 cup vegetable oil
1 tbsp. grated lemon peel
2 to 3 tbsp. poppy seeds
Syrup:
1/3 cup lemon juice
1/3 cup sugar
3 tbsp. water

Combine flour, baking powder, baking soda and salt and set aside. Combine sugar, honey, eggs, yogurt, oil lemon peel, and poppy seeds. Add dry ingredients and mix just to moisten. Spoon into greased or paper-lined muffin pans. Bake 15 minutes at 375 degrees. Drizzle will warm with syrup.
For syrup: In saucepan bring lemon juice, sugar and water to a boil. Boil 1 minute. Makes 12-14 muffins.

STRAWBERRY BREAD

3 cups flour, sifted
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 cups. sugar
4 eggs, beaten
1 1/2 cups vegetable oil
1 cup chopped pecans
1 1/2 pints strawberries, washed and stemmed

Preheat oven to 350 degrees. In a bowl, combine flour, soda, salt, cinnamon and sugar; mix well. In a separate bowl, mix eggs and oil; add to dry ingredients. Stir in pecans. Fold in strawberries until moistened. Pour into two greased 9 x 5 inch loaf pans; bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Makes two loaves.

 

SALMON LOAF

1 1-pound can salmon
2 tbsp. minced onion
2 medium potatoes, grated
3 eggs, lightly beaten
3/4 cup milk
3 tbsp. melted butter, cooled
1/2 tsp. salt
1/4 tsp. pepper
3 dashes Tabasco sauce

Preheat oven to 350 degrees. Place salmon in mixing bowl, flake with a fork. Add remaining ingredients in order given. Blend well and pour into prepared dish. Bake until firm, 40 minutes. Makes 4-6 servings.

 

PEPSI HAM

1 3-5 lb. canned ham cut in half
1 can crushed pineapple
3/4 cup brown sugar
1 12 oz. can Pepsi or (coke)

Place all of the above in a crock-pot set on low. Allow to cook for 4-6 hours.

 

 

CUCUMBER TREATS

1 large cucumber, peeled if desired
1 cup mayonnaise
1/2 cup sour cream
1/4 cup shredded carrots
3 tbsp. finely chopped parsley or green pepper
salt and pepper to taste

Cut cucumber lengthwise in half. Hollow out. Chop pulp. Combine other ingredients. Fill the hollows with the mixture; put haves together. Slice in slices about 1/2 inch thick or less.

 

BEEF AND CHICKEN KABOB

1 pound beef sirloin steak
1 14 1/4-oz. can pineapple slices
1/2 cup catsup
3 tablespoons vinegar
2 tsp. instant beef bouillon granules
1/4 cup finely chopped onion
1 tsp. celery seed
1/2 tsp. ground cinnamon
1 bay leaf
12 small whole chicken wings

Cut beef in 1 inch pieces. Drain pineapple; reserve syrup. Cover and refrigerate pineapple. Add water to syrup, if necessary, to measure 3/4 cup liquid; combine with catsup, vinegar, bouillon, onion, celery seed, cinnamon, allspice, and bay leaf. Add meat pieces to marinate. Cover; refrigerate several hours, stirring occasionally. Drain meat, reserving marinade. Quarter each pineapple slice; place 2 pieces together. Thread on skewers alternately with beef and chicken. Grill over hot coals until done, about 20 minutes, turning and brushing occasionally with reserved marinade. Heat remaining marinade; pass with kabobs. Makes 6 servings.