World Famous Recipes

Ham and Apple Strata

3 large Granny Smith apples, peeled and sliced
Sugar and ground cinnamon to cover apple slices
6 slices whole wheat bread (cut-off crust)
2 tablespoons butter, room temperature
1 cup shredded Cheddar cheese
3/4 cup shredded Monterey Jack cheese
1 1/4 cups half & half cream (can substitute part non-fat milk)
1 1/2 cups cup up ham
8 eggs
1 tablespoon ground mustard powder
1 tablespoon Worcestershire sauce

Lightly grease a 9×13-inch baking dish. In a large bowl combine sliced apples with sugar and cinnamon.

Spread one side of bread with butter. Arrange buttered slices in single layer in prepared baking dish. Layer 1/2 Cheddar and Monterey Jack cheeses, ham pieces, and sugared apple slices. Top with the remaining 1/2 Cheddar and Monterey Jack cheeses.

In a medium bowl, combine eggs, half & half, mustard, and Worcestershire sauce. Pour mixture over the cheese. Cover and refrigerat at least 6 hours or overnight.

Preheat oven to 350 degrees F. Bake 50 to 60 minutes. Remove from oven and serve.

Makes 6 to 8 servings.

Cacciatore-Style Chicken Bake

1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-sized pieces
1 small each: red and green pepper, chopped
1 small onion, chopped
1 jar (14 oz.) spaghetti sauce

PREHEAT oven to 425°F. Add hot water to stuffing mix; stir just until
moistened. Set aside.

PLACE chicken, peppers and onions in 13×9-inch baking dish; mix
lightly. Pour spaghetti sauce over chicken mixture; top with prepared
stuffing.

BAKE 30 min. or until chicken is cooked through.

Garlic Chicken and Shrimp

Serve this garlic chicken and shrimp recipe with hot cooked pasta, or
try it over hot boiled rice.

INGREDIENTS:
2 to 3 boneless chicken breast halves or tenders, about 1 pound
1 pound large shrimp
6 tablespoons butter
1/4 cup olive oil
4 medium cloves garlic, smashed and minced
1 tablespoon fresh chopped basil, or 1 teaspoon dried leaf basil
1 tablespoon fresh chopped parsley, or 1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon Creole seasoning or seasoned salt blend
PREPARATION:Lightly pound chicken between sheets of plastic wrap to an
even thickness. Cut in strips about 1-inch wide. In a large skillet,
melt the butter with olive oil. Add garlic, basil, parsley, salt, and
seasoning.

Heat over medium low heat and add the chicken and shrimp. Cook the
shrimp and chicken mixture, stirring, for about 10 to 15 minutes,
until cooked through. If shrimp are small, add a few minutes after
adding chicken. Serve with hot cooked pasta. Sprinkle with fresh
chopped parsley, if desired.
Serves 4 to 6.

Braised Kale

2 strips bacon, sautéed and crumbled
1 TB butter or margarine
1 small onion, chopped
1 lb. kale, stems discarded, leaves coarsely chopped
1 TB red wine vinegar
1/2 tsp. salt
1/4 tsp. ground black pepper
1/8 tsp. ground allspice

Sauté the bacon in a large skillet over medium heat until crisp, about 8 minutes. Drain on paper towels. Crumble and set aside.

Add the butter to the drippings in the skillet. Add the onion and cook, stirring occasionally, until golden, about 5 minutes.

Rinse the kale with cold water. Add the wet kale to the skillet. Cover and cook, stirring occasionally, until tender, about 15 minutes.

Stir in the vinegar, salt, pepper and allspice. Cook, uncovered, until most of the liquid is evaporated, about 3 minutes. Sprinkle with the bacon and serve. Serves: 4.

Buffalo Potatoes

4 large Idaho Russet potatoes, peeled, each cut in 6 wedges
1/4 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
1 cup instant flaked mashed potatoes
2 tsp. Old Bay Seasoning
1 pinch cayenne pepper
Pan spray coating
Salt, to taste

Blanch potato wedges in salted water. Drain. While hot, toss with half the oil. In bowl mix cheese, flaked potatoes, Old Bay Seasoning and pepper. toss with warm potatoes to coat well.

Spread potatoes on pan sprayed with coating. Bake at 450° F., 18 to 20 minutes, or until cooked through. Season with salt.

Serve with Marinara, Bolognese or Blue cheese sauce, if desired.
Yield: 4 – 6 servings.