MOM’S CHICKEN CACCIATORE
(Charlie Harrell)
2 tbls olive oil
1 tbls butter
6 skinless chicken thighs
Salt and pepper
1/4 cup flour
1 onion, diced
1 bell pepper, sliced
1 yellow bell pepper, sliced
8 oz mushrooms, sliced
6 oz tomato paste
2 tsp minced garlic
4 tbls Italian seasoning
1/4 tsp red pepper flakes
1/2 cup red wine
1/4 cup cream
15 oz crushed tomatoes
2 tbls chopped parsley
2 tbls grated parmesan cheese
Cooked rice
Heat oil and butter in skillet. Season thighs and coat with flour. Brown chicken for 3 minutes on each side. Remove chicken. Add onions, peppers and mushrooms. Cook until softened. Add tomato paste, garlic, Italian seasoning and red pepper flakes; cook for 2 minutes. Pour in wine, cream, tomatoes and combine. Add chicken and simmer for 15 minutes. Serve over rice; garnish with parsley and parmesan.
TOMATO BACON MARMALADE
2 cups grape tomatoes
5 Roma tomatoes
8 oz bacon
1 poblano pepper
1 onion, sliced
3 tbls apple cider vinegar
1 cup brown sugar
1 tbls worcestershire sauce
2 tbls salt
1/2 tbls garlic powder
1 tbls pepper
1/2 cup fresh basil
In a large saucepan, cook bacon until crispy. Add remaining ingredients; simmer for 15 minutes. Pulse in food processor into a paste consistency. (Yields 2 pints)
RUBY JONES
CHOCOLATE PIE
(Jones Cafe)
1 baked pie shell
3 egg yolks
1 cup sugar
2 tbls cornstarch
Dash salt
2 1/2 cup milk
1 tbls cocoa (heaping)
2 tbls butter
1 tsp vanilla
Meringue:
3 egg whites
Pinch salt
1 tsp crushed ice
1/4 cup sugar
1/4 tsp vanilla
Mix yolks, sugar, cornstarch, salt, milk and cocoa; cook on low until mixture becomes thick, stirring constantly. Remove from heat. Add butter and vanilla. Pour into baked pie shell.
Meringue:
Beat egg whites, salt and crushed ice at high speed until thick and stiff. Add sugar and vanilla while beating. Top pie with meringue. Bake at 350 until lightly browned. Refrigerate.
APPLE RELISH
(Jones Cafe)
4 quarts cored, ground apples
2 quarts ground onions
1 cup ground red peppers
2 quarts vinegar
3 quarts sugar
Combine all ingredients. Simmer for 1 hour, stirring constantly; skim off foam. Pour into prepared jars and seal. (Yields approximately 12 pints)
GERMAN APPLE STREUSEL SHEET CAKE
CAKE:
2 cups flour
3/4 cup butter
1/3 cup sugar
1 egg
1 tsp vanilla
5 apples, peeled and diced
1 1/4 cups applesauce
1 tbls fresh lemon juice
1 tsp lemon zest
1/2 tsp cinnamon
TOPPING:
2 cups flour
3/4 cup butter
1/2 cup brown sugar
Cream butter and sugar until fluffy. Beat in egg and vanilla. Mix in flour. Spread in greased 9 X 13 dish and chill. Toss diced apples in lemon juice, zest, cinnamon and applesauce. Set aside. Mix topping until crumbly. Press apple mixture into chilled dough. Sprinkle with topping. Bake at 350 for 45-50 minutes. Serve with vanilla ice cream.
TOMATO
MOZZARELLA SALAD
1 pint cherry tomatoes
2 tbls olive oil
2 tbls balsamic vinegar
1/2 tsp salt
1/2 tsp pepper
1/4 tsp oregano or thyme
1/4 cup fresh basil, chopped
1 cup mozzarella balls
Whisk together olive oil, vinegar, salt, pepper and oregano. Pour over tomatoes, basil and mozzarella. Chill.
