Annie's Cooking Club

1 cup chocolate chips

1 cup English walnuts

2 eggs (beaten)

1 cup sugar

1 stick butter (melted and cooled)

½ cup of flour

1 tsp. Vanilla

Mix sugar and flour until thoroughly mixed.  Add eggs and butter and mix.  Add walnuts and chocolate chips and vanilla and mix.

Pour mixture into an unbaked pie shell and bake 30 minutes at 350.  Test with a toothpick.  It should be chewy, not runny.

2 bunches of fresh broccoli, washed in cut into pieces

1 package shredded cheddar cheese

1 package of bacon, cooked crispy and broken into small pieces

1 cup Mayo

¼ cup white sugar

2 Tbs. white vinegar

Mix first 3 ingredients in a large bowl.

Whisk mayo, sugar and vinegar until smooth.

Pour mayo mixture over broccoli mixture and stir to thoroughly coat.

Cool in frig for 2-3 hours.

Little party franks

Bacon (enough for one piece of bacon per frank)

½ cup yellow mustard

½ cup brown mustard

½ cup honey

tooth picks

Cut each piece of bacon in half.  Use a half to rap around each frank.  Use a toothpick to hold bacon onto the frank. 

Mix mustard, brown sugar and honey.

Dip each frank/bacon piece into the mustard/sugar/honey mixture and place on a baking sheet.

Bake on 350 for 45 minutes. 

For the Dough:

1 cup and 2 tbs. of flour

1 stick butter, chilled              

3 tbs. water

Filling:

1 package of bacon

2 chicken breasts, boneless

1 package of shredded cheese

Egg solution:

2 eggs

1 cup of milk

¾ cup heavy cream           

pinch of salt

1 tbs. basil

Dough:

-Cut butter into pieces and using pasty blender, blend into flour until completely broken down. 

-Add 3 tbs. of water and mix until doughy.  Place dough in fridge for 30 minutes to an 1 hour. 

-Let set a few minutes before rolling.

Filling:

-While dough is chilling, fry bacon in skillet (reserving most of the grease).

-Cube chicken and fry in remaining bacon grease until outside is brown and inside is no longer pink.

-Set aside.

Egg solution:

-Beat eggs lightly.

-Add milk, heavy crème, salt, pepper and basil.

-Stir until mixed.

Crust:

-Roll dough  into a circle larger than pie pan

-place in pie pan and fix edges so that they are tall enough to hold all the solution

Bringing it together:

-Place bacon, chicken an cheese in pie crust

-Slowly pour egg solution so that all crevices are filled, until pie crust is full but not over flowing.

-Bake at 350 for 45 minutes or until liquid is set and top begins to brown.  Also test to see if a toothpick inserted into the center comes out clean.

1 cup flour

1 tsp. salt

½  tsp. garlic powder

1 tsp. pepper

chicken legs

oil for electric skillet

Pour in oil and heat electrical skillet to 360.

Mix together flour, salt, garlic power, and pepper until thoroughly mixed.  The amounts of seasoning is relative to taste. 

Roll chicken legs in flour mixture.  Make sure totally coated.

Add chicken to hot skillet. Cover, cook 9 minutes.  Uncover and cook for 12 minutes.

Turn legs over. Cover, cook 9 minutes.  Uncover and cook for 12 minutes. Remove and place on paper towel to drain. 

Yield: 4 servings

4 Skinless, Boneless chicken breasts

Garlic powder and pepper,  to taste

Can of cream of chicken soup

½ can (the empty soup can) of milk

4 slices Provolone cheese

3 cups Petridge Farm dressing

Preheat oven to 350

Season chicken breasts with garlic powder and pepper and place in baking dish.

In separate container, mix soup and half a can of milk until smooth.

Place a slice of cheese on each piece of chicken and pour soup mixture over top of chicken and cheese.

Top dish with dressing.  Bake for 1 hour 15 minutes.  Let cool and set for 5-10 minutes before serving.

1 ½ cups butternut squash, cubed

½ lbs. or about 2 cups of cheese tortellini

1 T. olive oil

2 slices proscuitto, cut into strips

5 T. unsalted butter

1 T sage

2T. dry white wine

1 t. sugar

juice of ½ lemon

parsley and pepper to taste

Cook squash in boiling water for 3 minutes.  Add the tortellini, cook until tortellini is done and squash is tender.  Drain both and set aside.

Heat oil in a skillet over medium-high heat.  Add proscuitto, cook until crispy then drain on a paper towel.  Return skillet, with drippings, to burner; reduce heato to medium. 

Melt butter, add sage and cook until the butter is browned, about 4 minutes.  Stir in wine and sugar; cook 30 seconds, then add squash and tortellini, and proscuitto.  Toss to heat thoroughly. 

Off heat, finish with lemon juice, parsley and pepper. 

Makes 4 serving

Time: about 30 minutes

4 fresh salmon fillets, 4 oz. each

Salt and pepper

¼ cup red onion

Pinch of red pepper flakes

2 tsp. Olive oil

3 Tbsp. lemon juice

2 Tbsp. sugar

1/3 cup jarred sweet red pepper, cut into strips

3 Tbsp. silvered almonds, toasted

2 Tbsp. dried currants

1 cup spinach leaves

Place a roasting pan half-filled with water inside oven.  Preheat the oven at 325°.  Coat a small cooling rack with nonstick spray.  Place salmon on rack, season with salt and pepper.  Set rack over water in roasting pan, making sure water does not touch fish.  Steam until firm, about 10-15 minutes.

Saute onion and pepper flakes for the sauce in oil in skillet over medium heat.  Cook until onion is slightly caramelized, about 3 minutes. 

Whish lemon juice and sugar together, add to onion, and simmer until syrupy, about 2 minutes. 

Stir in red pepper, almonds, and currants; simmer briefly.  Add spinach just before serving.  Season with salt and pepper; serve over salmon.  

2 1/2 lb medium asparagus, trimmed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 oz feta (preferably French), crumbled (1/2 cup)

Put oven rack in lower third of oven and preheat oven to 500°F.

Toss asparagus with oil, salt, and pepper in a large shallow baking pan and arrange in 1 layer. Roast, shaking pan once about halfway through roasting, until asparagus is just tender when pierced with a fork, 8 to 14 minutes total. Serve asparagus sprinkled with cheese.

¼ cup onion

¼ tsp. Ground cinnamon

2 tsp. Unsalted butter

¼ cup dry brown rice

¼ cup dry wild rice

¾ cup low-sodium chicken broth

¾ cup water

¼ cup sliced dried apricots

2 Tbsp. Sliced almonds, toasted

2 Tbsp. parsley

salt to taste

Sauté the onion and cinnamon in butter in a large sauté pan over medium heat until soft, 5 minutes.

Add brown and wild rice, cook 2 minutes, stirring frequently. 

Stir in broth and water, and bring to a boil.  Reduce heat to low, cover, and cook until rice is tender and all liquid is absorbed, 1 hour.

Stir in apricots, then cover and let stand off heat until fruit has softened, 10 minutes.  Stir in almonds, parsley, and salt.