World Famous Recipes

Chicken Scarpariello

1 (2 1/2 to 3 Pound) Chicken Cut Into Pieces
1 Cup All-Purpose Flour
Salt & Pepper
1 Teaspoon Oregano
4 Tablespoons Olive Oil
3 Cloves Garlic, Peeled & Sliced
1/2 Cup Chopped Onions
1 Sprig Fresh Rosemary
1 Cup Chicken Broth
1/2 Cup White Wine
juice From 1 Lemon
3 Tablespoons Unsalted, Softened Butter
1 Tablespoon Flour
1/4 Cup Chopped, Fresh Parsley

Preheat the oven to 400 degrees F. Mix together the flour and oregano, and season with salt and pepper. Rinse and dry the chicken pieces, and then dredge them lightly in the seasoned flour mixture. In a heavy, ovenproof skillet, large enough to hold all of the chicken pieces, heat the olive oil, and then brown the chicken well on
all sides over medium heat. Be careful not to burn the oil by using too hot of heat.

Once all of the pieces are well browned, remove them to a plate. Pour out the left over oil in the pan, leaving just a tablespoon or two with the browned bits at the bottom. Add the onion and cook until soft, and then add the garic. As soon as the garlic begins to sizzle, add the wine, and stir the browned bits at the bottom while you reduce the wine by half over medium high heat.

Add the chicken broth and bring to a boil. Break up the rosemary into pieces, and add it to the sauce. Return the chicken pieces to the skillet, and spoon the sauce over top. Bake the chicken until done, about 20 minutes.

Remove the chicken to a warmed platter, and bring the remaining sauce to a boil. Add the lemon juice and season with salt and pepper. Mix the tablespoon of flour with 1 tablespoon of softened butter. Add the remaining butter to the sauce in the skillet, and mix well.

Remove the rosemary pieces from the sauce. If the sauce is thin, stir in a little of the flour and butter mixture, wisking continuously to
prevent lumps. Once the sauce has thickened, add the chopped parsley, and pour the sauce over the chicken on the platter. Serve immediately.

Beef Barbecue Casserole

1 pound hamburger
1/2 bottle barbecue sauce
1 cup grated cheese
16-ounce can pork and beans
1/2 cup onion, chopped
8-ounce can refrigerated biscuits
Salt and pepper, to taste

Preheat oven to 375º
Brown hamburger; drain fat. Add pork and beans, barbecue sauce, onions, salt, and pepper. Simmer 5 minutes. Pour into lightly greased casserole dish. Cut biscuits in halves, place cut side down, forming circle around edge of casserole. Top with grated cheese. Bake 20 minutes.

Spicy Squash

butter 2 tbsp
8 medium yellow summer squash, sliced
1 medium onion, finely chopped
2 hot chili peppers, stems & seeds removed
2 medium tomatoes, peeled & chopped
ham, diced 1/2 cup
- salt & pepper to taste –
cheddar cheese, shredded 1/4 cup

Melt butter in large skillet over medium heat. Saute squash, onions and peppers 3 minutes or until onions are tender. Add tomatoes, ham, salt and pepper. Cook, stirring, 1 minute; pour into greased casserole. Sprinkle with cheese. Bake 10 to 15 minutes in preheated 350 F (180 C) oven or until cheese melts and browns slightly. Serves 4

Bone-In Ham Cooked in Beer

“This is a recipe we have used for the past 5 years. The beer really tenderizes the ham. Using beer is probably a Wisconsin thing. We seem to find many uses for it. But don’t worry, the ham will not taste like beer when it is done other than maybe a small hint on the bottom portions. I don’t like beer at all, so I was quite skeptical at first, but when I found out that the ham I had at my friend’s house for Christmas the year before had beer used to make it, I tried it and have been hooked ever since. ”

Original recipe yield: 14 to 18 servings.

INGREDIENTS:
20 pounds bone-in ham
1 (20 ounce) can sliced pineapple
2 (12 fluid ounce) cans beer

DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C). Grease an 18 quart roasting pan.

Place the ham, with the fattier side up, in the roaster. Use toothpicks to secure pineapple rings on the ham. Pour the beer over the ham. Place lid on roasting pan.

Bake 6 to 8 hours, or until cooked through.
Remove the pineapple rings and let sit 15 minutes before slicing.

Easter Meat Pie

“This meat pie is a winner every Easter. Stuffed full of ham, salami, and prosciutto, as well as ricotta, Parmesan, and mozzarella cheeses, this pie really satisfies!” Original recipe yield: 2 – 9 inch pies.

INGREDIENTS:
4 (9 inch) unbaked pie crusts
2 pounds ricotta cheese
6 eggs
8 ounces mozzarella cheese, grated
1 pound cooked ham, chopped
1/2 pound Genoa salami, chopped
1/4 pound prosciutto, chopped
1/4 cup grated Parmesan cheese

DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C).
Place ricotta in a large mixing bowl and add eggs one at a time while mixing on low speed. Stir in mozzarella, ham, salami, and prosciutto until all ingredients are well combined. Line two 9 inch pans with pastry. Spoon half of mixture into each pan. Sprinkle half of the Parmesan cheese over each pie, then cover with top pastry. Crimp edges and cut steam vents in tops.

Bake in preheated oven for 1 hour, until crust is golden brown. Cool on racks.