Chicken a la King

Baked Apple1 lb chicken breast (or use leftovers)

4-8 oz mushrooms sliced and chopped (to taste)

6 tbsps butter

6 tsps flour

1 tsp onion powder

1/2 tsp garlic powder

salt and pepper to taste

1-1/2 cups whole milk (can use evaporated)

1-1/2 cups chicken stock

2 tbsps sherry

1 cup frozen peas

2 tbsps chopped pimento

Cut  the chicken into bite size pieces.  Add 2 tbsps oil to a pan and saute the chicken and mushrooms.  Remove from pan.

Add the sherry to the chicken stock.

Place the butter in the pan and melt it.  Add the flour and whisk vigorously.  Add half of the chicken stock and whisk well.  Add the

rest of the stock and keep whisking.  Gradually add the milk.  Then add the onion and garlic powder and salt and pepper. Whisk well till thick and smooth.

Return the chicken and mushrooms to the pan and simmer on medium low for 5 minutes. Lastly, add the pimento and mix well.

Serve as you wish!

Boston Cream Pie

BostonCreamPie- PCPastry Cream:

  • 1 cup milk plus 1/3 cup milk
  • 1 vanilla bean (or 1 tsp vanilla extract)
  • 2 tbsps corn starch
  • 4 egg yolks
  • 2 tbsps soft butter

Heat 1 cup milk in microwave for 1 minute – remove – scrape seeds from vanilla bean and put into warm milk.

Whisk in a saucepan 1/3 cup milk and 2 tbsps corn starch.  Add the 1/3 cup room temp milk and the 4 eggs yolks.

Blend well with a whisk.  Slowly whisk in the warm/vanilla milk.  Put on a medium  high heat and whisk constantly until well blended and thickened.  When thick, remove from heat and stir in the butter.  Put in a small bowl, cover tightly with plastic wrap and refrigerate at least 2 hours – you can do this up to 2 days ahead of time.


  • 2 cups cake flour
  • 2 tsps baking powder
  • 1/4 tsp salt
  • 1 stick soft butter
  • 1 cup sugar
  • 2 eggs
  • 3/4 cup milk
  • 1 tsp vanilla

Grease and flour and line with parchment on bottom one 9″ springform pan for 4 mini springform pans (which is what I used)

Whisk together the flour, baking powder and salt.

In mixer bowl, beat butter and gradually add sugar.  Beat 2 minutes till light and fluffy.

Add the 2 eggs, one at a time and beat till well combined.

Add 1/3 of the flour, then half of the milk.  Repeat until all used and well blended.

Pour into prepared pan and bake at 350 for about 25 minutes or the mini pans and

35-40 minutes or the large pan, or until a toothpick comes out clean.  Cool in pan.

When cool, remove from pan and level the cake (cut off the dome) Then cut the cake in half lengthwise.


  • 1/4 cup heavy cream
  • 4 oz. semi sweet chocolate
  • 1 tbsps corn syrup
  • 1/4 cup confectioners sugar

Heat milk in a pan until it just comes to a boil.  Remove and immediately pour over the chocolate.

Let sit for a minute and then whisk until it is smooth.  Then add the corn syrup and confectioners sugar and blend well.  Let stand 10 minutes to set up slightly


Put one half of the cake on a plate.  Top with enough pastry cream to fill the top almost to the edges.

Top with another cake half.  Spread enough chocolate on top, letting it spill over the sides if you wish.

Top with a cherry!


Salisbury Steak

  • Salisbury Steak1 lb 80% lean ground beef
  • 1 medium onion sliced
  • 2 heads of garlic
  • 2 tbsps flour
  • 1/2 cup beef stock plus 1-1/2 cups beef stock
  • 1/2 cup dry red wine
  • 1/2 tsp thyme

Cut the tops off the 2 heads of garlic.  Put in a small oven proof pan.  Add 1/2 cup beef stock to the pan, cover with aluminum foil and bake at 350 degrees for about 1 hour or until garlic is soft.  Remove, cook

In a saute pan, melt 1 tbsp butter.  Add the sliced onion.  Saute over medium heat, occasionally adding some beef broth, until golden and soft.  Remove from pan.

In a large bowl, place ground beef. Season with salt and pepper.  Mix well.  Divide in half and shape each half into an oval.

In same saute pan that you browned the onions, add 2 tbsps butter.  Then add the two beef patties and brown on each side (2-3 minutes per side).  Remove from pan.  Add 2 tbsps of flour to pan.  Whisk for about 1 minutes.

Add the red wine and whisk to mix well.  Then add the 1-1/2 cups beef broth and the reserved broth from the baked garlic.  Mix to blend well.  Cook over medium high heat until thick and reduced – about 5-10 minutes.

Add the beef patties into the sauce along with the onions.  Cook about 3-4 minutes more per side or until cooked through.  Serve with your favorite sides.

NOTE:  Sauteed mushrooms can also be added.

Chicken Cacciatora


Chicken Cacciatora

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1 chicken cut into pieces and sprinkle with salt and pepper

Brown Lightly in 1/4 cup olive oil

Remove chicken form pan.

To the juices add:

1 large onion, chopped fine
1 stalk celery, chopped fine
1 clove garlic

Stir and cook until the onion is translucent.

Add in the browned chicken.


1/4 teaspoon sugar
Pinch Allspice or Cinnamon
1/4 sherry or red wine

Cook and stir 5 minutes.

Add to the pan:

1 cup tomato juice or 3 tomatoes, cut in pieces.

Cover and cook slowly until the chicken is tender (40-60 minutes). If necessary, add more liquid from time to time using chicken broth, tomato juice, red wine or water. Your Choice!!!

Season to taste. Serves 6

Cook’s Note: Make this Cacciatora your OWN by adding chopped green peppers, mushrooms, rosemary, thyme, fresh chopped parsley or a bay leaf. Add any or none of these or your favorite spices, herbs or vegetables. This is your dish now!

Molasses Popcorn Balls


Molasses Popcorn Balls

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1 cup Molasses
1 cup corn syrup
1 teaspoon mild vinegar

Mix the ingredients above and cook to 270 degrees on a candy thermometer which is the hard crack stage.

Stir in:

3 tablespoons butter
1/2 teaspoon salt

In a large bowl, have 3 quarts of popped popcorn ready  Pour the above mixture over the popcorn.

Stir with a spoon to coat each kernel. Butter your hands slightly and shape the corn mixture into 3 inch balls. Set on wax paper to harden. Wrap in wax paper.

Candied Orange Peel


Candied Orange Peel

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To prepare orange peel:

Using a sharp vegetable peeler, peel long strips of rind trying to leave out the pith.  Cut the peel in lengthwise sections. Cover with cold water, bring to the boiling point, and cook slowly until soft (about 15 minutes). Drain. Cover with cold water again, and cook for about 5 minutes, Drain.

Bring to a boil:

1 cup sugar

1/2 cup water.

Add the drained peel to the sugar and water mixture. Cook slowly until the peel is almost transparent (230 degrees on a candy thermometer). Take up the peel with a skimmer and spread on a plate to cool. Roll in granulated sugar. Spread on wax paper to dry. Store in a glass jar.

Serve with your favorite cup of tea, summer cocktail or with cold chilled water. There are so many uses, use you imagination!

NOTE:  Save the sugar syrup to sweeten tea, etc.  Store in refrigerator in a covered container.

Rich Squash Pie


Squash Pie

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Set the oven to 450 degrees.


1 cup steamed or roasted, well drained, strained winter squash
1 cup heavy cream
1 cup sugar
3 eggs, slightly beaten
1/4 cup brandy
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon mace

Mix all the ingredients in a large bowl.

Line a 9 inch pie pan with a pastry crust – store bought or home made.

Fill the pie crust and bake for about 30 minutes

Brush with slightly beaten egg white. Put in the filling.

Bake 120 minutes. Reduce the heat to 300 degrees and bake until firm (45-60 Minutes).

Serve with wonderful homemade whipped cream or store bought.

Mediterranean Lemon Garlic Chicken in Wine Sauce


Mediterranean Lemon Garlic Chicken in Wine Sauce

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10 chicken thighs (or other pieces of your choice)
20 garlic cloves
2-1/2 cups chicken stock
3 tbsps butter with 3 tbsps vegetable oil (or canola)
3 tbsps flour
2/3 cup cry white wine
1 or 2 lemons peeled and sliced thin
parsley or garnish

Put garlic cloves in chicken stock in a pan and simmer for about 40 minutes or until garlic is tender. Remove and drain. Save both

In a large skillet, melt the butter and oil. Brown the chicken. Remove the chicken to a casserole dish. Scatter the garlic cloves over the chicken as well as the lemon slices. In the same skillet as you browned the chicken, remove any excess fat. Then add the flour and whisk for about 1 minutes. Add the wine and deglaze the pan. Add the chicken broth and cook until sauce thickens. Salt and pepper to taste.
Pour sauce over chicken. Cover. Bake at 375 degrees for about 40-45 minutes.

Garnish with parsley.




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7 egg yolks
1/3 cup sugar
1/2 cup Muscato wine

Mix altogether in a bowl. Place bowl over simmering water. Either by hand with a whisk or with a hand-held mixer, mix over the simmering water until volume has tripled and is light in color.

Remove and put the bowl in another bowl filled with ice water. Meanwhile, take 1 cup heavy cream and beat till stiff peaks. Fold into Zabaglione mixture.

Serve immediately over fruit or freeze for about 2+ hours.