Chicken Stroganoff
provided by Tappas
The Recipes
Ingredients:
4 pounds of chicken breast – thinly
sliced
8 oz. butter
16 oz. chicken broth
½ tsp black pepper
2 tsp. fine salt
2 cans of light cream (Nestle, found in
the Mexican aisle)
1/3 cup of good scotch
Directions: Season the chicken with
the salt and pepper, and sauté in
butter until light colored. Cover with
the chicken broth and let cook on
low temperature until the juices have
evaporated. Turn the temperature up
to medium-high and add the scotch,
stirring until evaporated. Add the
cream stirring for 30 seconds. Cover
and remove from the stove, letting it
rest for 5 minutes. Serve over rice with
a side of fresh, sliced tomatoes dressed
in red vinegar and olive oil.
Deep Fried Drunken Turkey
provided by Taste of Phillie
Ingredients:
5 bay leaves
2 large diced onions
3 cloves of smashed garlic
1 cup of diced celery
Lawry’s Seasoned Salt & Poultry
Seasoning to taste
½ pint of Hennessy Cognac
12-14 lb. turkey, defrosted
Directions: Rub the inside of the
turkey with poultry seasoning (to
taste), and then insert the bay leaves,
onions, garlic and celery. Generously
rub the outside of the turkey with
Lawry’s Seasoned Salt (to taste) and
inject it with the cognac. Cover well
and refrigerate overnight. Fry as
usual.
Cream Cheese Pound Cake
provided by Downtown Bistro
Ingredients:
3 cups of sugar
3 sticks of softened butter
6 room temperature eggs
3 cups of cake flour
1 8 oz. cream cheese, softened
A dash of salt
1 tsp vanilla extract
Directions: Cream butter and sugar.
Add eggs one at time until each is well
blended. Add flour 1 cup at a time,
and when well incorporated, add in salt
and vanilla. Pour into a well-greased
and floured tube pan, and place on top
rack of a 350 degree (pre-heated) oven.
Bake for 1 hour and 20 minutes. Let
cool for 15 minutes and remove from
pan.
Salsa
provided by El Mexicano
Note: Alex gave me no measurements
for the ingredients of his salsa because
when you’ve been cooking for so long,
you do it all by feel. Recipes such as
these are more according to taste than
anything else but I think you’ll get the
gist of it.
Ingredients:
Onions
Cilantro
Large can of whole, peeled tomatoes
Dash of salt
Minced garlic (“…just a little bit, not
too much”)
2-3 jalapeños in
vinegar (found
at the Mexican
grocery)
Directions:
Blend all
ingredients
in blender or
food processor
for about 4-5
seconds.
Orange
Salad
provided by The Whale's Tail
Ingredients:
1 8 oz. can of crushed pineapple,
drained
1 11 oz. can of mandarin orange slices
1 cup of miniature marshmallows
1 6 oz. pkg of orange flavored gelatin
1 8 oz. container whipped topping,
thawed
½ cup chopped pecans (optional)
Directions: In a large bowl, mix
together gelatin, pineapple, mandarin
oranges, marshmallows, and optional
nuts. Gently fold in whipped topping.
Chill well before serving.
Hometown Living At Its Best 119