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Rainy Day Recipes:
Sometimes you don't mind spending a little more time in the
kitchen. This section contains really good
recipes that are a bit more difficult to prepare. I
like to save meals like this for a rainy day – when there is not much going
on anyway, and I have extra time to prepare something.
It is an Italian tradition to have a meal with seven fish courses called the Feast of Seven Fishes on Christmas Eve. This is one of my favorite Italian seafood recipes, but you don't need to be Italian to enjoy it! There are two types of seafood in this dish to help celebrate.
2 Tbsp. butter
1 sweet onion sliced
½ lb. Mushrooms, sliced
¾ Cup sour cream
¼ Cup dry white wine
1 Tbsp. chopped fresh dill
1 lb. fresh crabmeat (use a higher quality crabmeat, never substitute “sea legs”)
1 tsp. grated lemon rind
Salt and Pepper
4 oz. jar salmon caviar (red)
12 oz. your favorite style of fresh pasta
Combine butter, onion and mushrooms, sauté briefly. Salt and pepper if desired. Add sour cream, white wine and dill. Cook over medium heat about 5 minutes, do not boil. Add lemon, crab, salt and pepper and turn down the heat. Keep the sauce warm while you boil the pasta. Drain pasta and put in serving bowl or separate onto 4 plates. Spoon warm crab sauce over pasta. Garnish with the caviar. Submitted by Karen Migliorini, Doylestown, PA.
This is my very hearty version of this old
recipe. I get the urge to make it when the weather gets cold. One pot
makes a complete dinner for four with plenty of leftovers.
4 Tbsp. butter or margarine
1 medium onion chopped
1 Cup baby carrots, chopped
1 green pepper, diced
2-3 celery stalks with leaves, chopped
1-2 apples, peeled, cored and diced. I like to put in one granny smith and one red apple
1/2 Cup flour
2 tsp. medium curry powder
1/4 tsp. nutmeg
5 Cups (40 oz.) canned chicken broth
1/4 tsp. crushed cloves
4 sprigs fresh parsley, chopped
1 can stewed tomatoes
Put the butter and chicken in a large soup pot over medium heat. After getting the chicken started, but not fully cooked, add the onion, carrot, green pepper, celery, and apples. Stir frequently until chicken is cooked through, about 20 minutes. Mix the flour, curry, and the nutmeg and then stir them in. Cook for about 5 minutes. Pour in the broth, then add the cloves, parsley and tomatoes. Cover and simmer for about an hour, stirring occasionally. Cook 2 Cups of rice. Serve soup in bowls and add a scoop of 1/2 Cup rice to each bowl. This is a great low fat soup, and so much better than anything out of a can it is worth it to spend the time on it.
2 medium onions, chopped
1 green pepper, chopped
2 celery stalks (with leaves) chopped
1 tsp. minced garlic
1 large can stewed tomatoes (drained, I use the kind that is seasoned with onions, garlic, etc)
1 large can tomato sauce (again, the seasoned kind works well)
1 6 oz. can tomato paste
1 4 oz. can chopped green chili
1 cup (medium or hot depending on your preference) picante sauce
4 oz beer
1/2 tsp salt
1 cup chili powder
Beans and toppings can be added to turn simple chili into a meal. Chopped jalapeño can be added to the chili, but do so at your own risk!
Brown the meat and drain. Add onions, green pepper, celery and garlic. Sauté until vegetables begin to soften. Add remaining ingredients, stirring well but gently. Simmer for about two hours, stirring frequently. If desired add beans. I prefer to add 2 cans of black beans, 2 cans of white beans, and two cans of red or pinto beans, for a total of six cans of beans.
Serve with any optional toppings desired: Chopped tomatoes, chopped onions, shredded cheese, sour cream, tortilla chips, chopped black olives. Cornbread makes a nice accompaniment. Freeze leftovers in plastic containers.
5-6 Cups canned white beans
14-16 oz. chicken broth or stock
1 Tbsp. minced garlic
2 Cups chopped onion
1 Tbsp olive oil
4 oz. can chopped green chilis
2 tsp. ground cumin
2 tsp. dried oregano
¼ tsp. ground cloves
¼ tsp. ground cayenne pepper
Dash of Tabasco or other hot sauce
4 Cups chopped or shredded cooked skinless chicken breasts
1 bottle beer (optional)
Toppings as desired : shredded cheese. chopped scallions, sour cream, chopped chilis, guacamole, salsa
Sauté onion and garlic in olive oil till onion is tender. Add chilis and spices. In a large cooking pot combine the beans with their liquid and the chicken broth or stock. Add onions and spices to this pot. Add the chicken. If consistency is too thick, add more stock or beer. Simmer until it begins to boil. Submitted by Karen Cross of Herndon, VA.
1 pound (16
ounces) dried garbanzo beans
Soak beans in water overnight. In a large pot bring beans and water to a boil, then turn off heat. Let stand 1 hour. In another pan, gently sauté celery, onion, ham hock, kielbasa or sausage, salt, and pepper. Add to beans. Simmer, covered, 5 to 6 hours until beans are tender, but not mushy. Do not overcook. Add potatoes and garlic. Simmer 1 hour longer. Adjust seasonings to taste. Use this hearty soup as an appetizer or the main dish.
32 oz. of your favorite spaghetti sauce
16 oz. skim or low fat ricotta
1 cup parmesan cheese
1 pkg. frozen spinach (thawed)
1 tsp. oregano
Garlic powder or crushed fresh garlic
1-1/2 cups shredded mozzarella cheese
1 cup water
Salt to taste. Seasoned bread crumbs if desired.
Preheat oven to 350°. Drain spinach. Whisk eggs in large bowl. Combine with ricotta, spinach, garlic, salt, oregano, Parmesan and 1 Cup of the mozzarella. Layer with sauce and noodles in lasagna pan. Top with remaining mozzarella cheese. Pour water carefully around the edges. Cover with foil and bake one hour. Uncover and bake for another 15 minutes (sprinkle breadcrumbs now if desired). This dish lends itself easily to variations. You can add more cheese if you like it cheesier, and add many different vegetables, such as: zucchini, mushrooms, baby carrots, snow peas, broccoli, etc… I throw in whatever veggies I have handy, to give it some real texture. You can put this together in the morning and keep it in the refrigerator, and then just pop it in the oven when you get back. It will take a bit longer to cook if refrigerated.
Chicken in a Clay Pot
3-8 lbs. chicken (depending on pot size)
Fresh celery (2-3 stalks)
Fresh mushrooms (whole or already sliced – ½ lb. to 1 lb.)
Fresh baby carrots (1 Cup)
Lemon pepper (to taste)
Poultry seasoning (sprinkle over chicken lightly and evenly)
1 bay leaf
1/4 stick of butter or margarine
1/4 cup dry white wine
While you are soaking your clay pot, chop up 2-3 stalks of celery leaving the leaves on them, and the mushrooms. Season the chicken with the poultry seasoning and some lemon pepper. Put the veggies in the pot first. Add the butter in slices. Put the seasoned chicken on top. Pour the wine over all and put the lid on. Be sure the top is touching the bottom all the way around the rim, or the clay pot won’t work well. Turn on the oven to 375° and put the pot in the oven right away (never preheat for a clay pot – it needs to warm up with the oven). A small chicken will be ready in about an hour. Larger chickens take longer. You can also add onion, stewed tomatoes, squash or any other vegetables you like. I like to put a cup of rice in the rice cooker with a few pats of butter, some chicken bouillon cubes and 2 Cups of water. While all that is cooking you can be enjoying the company of your friends and family, since nothing needs to be stirred or watched over constantly, and your meal will be delicious!
If you don't have a clay pot you can get almost the same results using a plastic cooking bag.
1 large London broil
1 red pepper, sliced
1 green pepper, sliced
1 sweet onion, sliced
1 lb. sliced mushrooms
1 jar of spaghetti sauce
4-8 slices of provolone cheese
2 tbsp. flour for the cooking bag
Plastic cooking bag
Marinate the London Broil overnight in red wine. Preheat oven to 400°. Put the meat in a plastic cooking bag after shaking the flour in it. Add the vegetables and the sauce. Cook one hour. Remove from bag and put in ovenproof serving dish. Top with cheese and put back in oven to melt. Submitted by Beverly Laster, Orchard Lake, OR
1 Cup apple cider vinegar
1 Cup water
¼ tsp. red pepper
½ tsp. salt
2 Tbsp. catsup
¼ tsp. Tabasco hot sauce
1 Tbsp. dry mustard
1 Tbsp. soy sauce
½ Tbsp. Worcestershire sauce
1 Tbsp. chili sauce
Mix all ingredients except pork in the bottom of a large heavy pot. Add meat and cook over low heat until pork pulls apart into shreds easily. Stir frequently to prevent burning. Add more water and vinegar in equal amounts as required. Meat should be moist, but not dripping with sauce. Serve on hamburger rolls with Open Pit barbeque sauce and Tabasco.
Shred cabbage and soak in apple cider vinegar in refrigerator for an hour or two. Add this to the sandwiches if desired for a tangy crunch.
Note: Freeze leftovers in small plastic containers. To reheat, microwave until heated through or heat on stovetop in small frying pan.
2-1/2 to 3 lbs. frying chicken cut up
1/2 cup all-purpose flour
1-1/2 tsp. salt
1/4 tsp. pepper
4 tbsp. vegetable oil
1 lb. sliced fresh mushrooms
3 tbsp. chopped fresh parsley
1 tsp. crushed fresh garlic
1/4 tsp. thyme
1 can artichoke hearts (drained)
1 can black whole pitted olives (drained)
1-1/2 cups chicken broth
16 oz. can tomato paste
1/4 cup Chablis or Chardonnay
Combine flour, salt and pepper in a plastic bag. Shake chicken a few pieces at a time in the flour mixture. In a large skillet brown chicken in the oil, then remove from pan. Then add mushrooms parsley, garlic and thyme to the oil. Cook until mushrooms are tender, and then add artichoke hearts and olives. Return chicken to the skillet. Mix the chicken broth, tomato paste and wine in a bowl. Then pour over the chicken and vegetables. Simmer on low about 40 minutes until chicken is cooked through. Serve with pasta or rice.
In a large skillet, brown meat in oil over medium heat. Remove meat from pan. Pour off most of the fat. Preheat oven to 325°F. Cook onions in drippings remaining in pan until onions are soft, but not brown. Add tomato juice, horseradish and wine and mix well. Put meat into a cooking bag (prepared with flour) in a baking pan, pour the onion mixture over it and season with salt and pepper or lemon pepper. Cook at 350°F for about 2-1/2 hours. Slice meat and serve with sauce. Serves 8.
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