Chicken Crepes

Crepes:
4 eggs
1/4 tsp salt
2 Cups flour
2 Cups milk
1/2 Cup melted butter
In medium mixing bowl, combine eggs and salt. Gradually add flour alternately with milk, beating with electric mixer or whisk until smooth. Beat in melted butter.
Refrigerate batter at least 1 hour. Cook on upside-down crepe griddle or in traditional pan. This is one of the thicker batters. You may want to add 1 to 2 Tbls of milk or water for thinner crepes in traditional pan. Makes about 30-35
Chicken filling:
1/4 Cup butter
3/4 Cup sliced mushrooms
1/2 Cup chopped green onion
2 1/2 C diced cooked chicken
1/2 C sherry (you can omit)
1/2 tsp. salt
dash of pepper
Heat butter in large skillet, add mushrooms and onions. Stir fry until onion is golden brown. About 10 minutes.
Add chicken, wine, salt and pepper. Cook over high heat until no liquid remains. Remove from heat.
Crepe Sauce
1/4 Cup flour
2/3 Cup sherry (can omit)
1 Cup condensed chicken broth,undiluted
2 Cups cream
1/2 tsp salt
1/8 tsp white pepper
1/2 Cup grated Natural Swiss Cheese (2 ozs)
In medium saucepan. Blend flour with sherry. Stir in chicken broth, cream, salt and pepper.
Over medium heat bring to a boil. Stir constantly. Reduce heat and simmer for 2 minutes. Add 1/2 of sauce (2cups) to chicken and stir in.
Put 1/4 cup filling on each crepe. Roll up and place seamside down in buttered 3 quart pan. Pour sauce over top, sprinkle with cheese on top. Bake at 425 degree for 15 minutes serves 6-8

JJ's Pound Cake

Sift together and set aside
3 Cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
In Mixing bowl
1 Cup butter
2 Cup Sugar
4 Eggs unbeaten
1 tsp. vanilla
1 tsp Lemon extract or 1 tsp grated lemon rind
1 Cup buttermilk
Beat butter, sugar, eggs, vanilla and lemon or lemon rind for 2 1/2 minutes scraping bowl while beating. Add sifted flour mixture alternately with 1 cup buttermilk. Scrape bowl while beating, beat only enough to blend well about 2 1/2 minutes.
Pour in greased-floured pans Bake at 350 for 1 hour or until toothpick comes out clean.



Pour in grease-floured *pan(s) Bake at 350 for 1 hour and10 minutes
*

Leek Soup

6-8 potatoes diced
1 bunch leeks, Cut into 1 inch cubes
Mainly white part & little of green part.
Boil in 9 cups water until tender.
Salt and pepper to taste. Puree, then add 1 cup milk & 6 Tbl butter.

Simmer about 1 hour. Let stand for 2 hours. Serves 8

Corn Chowder with Fresh Herbs and Smoked Ham

2 cans (14 1/2oz each) chicken broth
1/2 Cup finely chopped onion
1 medium carrot, finely chopped
1 bay leaf
1 sprig each fresh thyme and tarragon
2 cans (16oz each) whole potatoes, drained 2 cans (16 or 17 oz each) whole kernel corn, drained
1/2 Cup half nd half
2 canned pimentos, drained and diced 3 Tbl chopped parsley
1 Cup (4oz) julienne-cut smoked ham

In 3 quart saucepan combine broth, onion and carrot. Tie together bay leaf and fresh herbs to make bouquet garni. Add to saucepan and bring to boil; reduce heat and simmer 10 minutes. Remove herbs. Dice enough of the potatoes to make 1 cup; set aside. Add the remaining potatoes and 1 can of the corn to the saucepan; puree with electric blender in batches until smooth. Return to saucepan. Bring to boil, reduce heat and simmer 5 minutes. Stir in pimentos and parsley. Season with pepper, if desired. Ladle into bowls, garnish with ham and additional chopped parsley. Makes 6 servings ( 8cups)

Cheesecake

Crust:
3 cups of crushed graham crackers (about 2 1/2 packages)
6 Tbl. of melted butter
1 cup toasted coconut
1/2 cup ground pecans

Mix all ingredients in a 12 Inch springform pan. Pat mixture on the sides and bottom of pan. Put in the refridgerator for 30 minutes.
Filling:
4 8oz package of cream cheese. (soften)
1 1/2 Cups of sugar
4 eggs
1 tsp. vanilla extract (or orange or lemon)
1 Tbl lemon rind (or orange)

*Mix cream cheese and sugar until fluffy. Add eggs one at a time, then extract and rind. Mix well Scraping sides occassionally.
*Pour mixture into crust lined pan. Bake at 350 degree for about 1 hour and 10 minutes.
Place a baking pan of water under the rack of the cheese cake while cooking.
*Let it cool down then put it into the refridgerator until cold. Best when in the refridgerator over night.

Topping can be strawberries, mixed fruit in their own syrup. Or a can of cherry pie filling

Baked Ziti

1 lb of Rigatoni pasta
1 lb ground meat (hamburger)
1 lb Italian sausage
26oz size of Prego pasta sauce (any one you like)
1 package of fresh spinach
1/4 cup of chopped garlic or 6 cloves
2 cups of sliced mushrooms
1 cup of parmesan cheese
16 oz. shredded mozzarella cheese
Salt and pepper to your taste

Boil the pasta in boiling water. Follow direction from the package.
Cook the sausage till done. Once cooked place on paper towel to drain some of the fat. Cook the meat season with salt, pepper, and garlic. Remove from pan into a large bowl.

Cook the mushrooms in the pan from the meat. Cook until tender about 10 minutes.
Combine the sausage, meat, mushrooms, parmesan cheese, and spinach and mix well.
Pour half of the pasta in a 13 x 19 greased (sprayed with Pam makes cleaning a lot easier). Top this first layer with half of the mozzarella cheese. Pour the remaining pasta on top and repeat with the mozzarella cheese.

Cover with aluminum foil. A tip: if you sprayed the side over the pasta with Pam you won’t have the cheese sticking to the foil when pulling it off. Bake for 30 minutes or until it’s bubbling. Let it rest for 10 minutes before serving.

Serving for 8

Wedding Chicken

1 lb of chicken (white or dark is fine)
2 cups of Olive oil
1 cup of packed brown sugar
1/2 of a large onion chopped
1 tablespoon of salt
1 tablespoon of pepper

Place all of the ingredients in a plastic zip lock bag. Put in the refrigerator for overnight or for 2 hours.

You can cook the chicken in a pan, grill, or bake it. Cook until done. Plate it with the juices of the chicken and then sprinkle with sun dried tomatoes.

Makes 4 serving