Recipes Included On This Page California Kraut Salad with Baby Potatoes Chicken and Shrimp Jambalaya Chicken Riggies Creamy Hot Beef Dip Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * California Kraut Salad with Baby Potatoes Recipe By : Recipe courtesy of Kathryn Lukas, Farmhouse Culture Serving Size : 6 Preparation Time :0:00 Categories : Volume 15-12 Dec 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 small baby potatoes [yellow Finn, small white or Yukon gold] 2 tablespoons butter 1 bunch chives Salt to taste 1 pound Farmhouse Culture Classic Kraut with Caraway -- room temperature 1 cup shredded carrots 1 cup chopped green onions 1/2 cup good-quality California olive oil -- (1/2 to 2/3) Cover potatoes with cold salted water and bring to a boil. Turn down and simmer for 10-15 minutes, until tender. Drain the potatoes and toss with 2 tablespoons butter, chopped chives and salt to taste in a medium bowl. Set aside to cool for 15-30 minutes. Toss kraut, carrots, green onions and olive oil together. Gently mix kraut salad with potatoes. Garnish with 2 or 3 chive stalks and serve at room temperature. Serves 6 Source: "Mercury News" S(Formatted by Chupa Babi): "Dec 2012" Contributed to the FareShare Gazette Recipe by Chupa; 20 December 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 48 Calories; 4g Fat (69.7% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 49mg Sodium. Exchanges: 1/2 Vegetable; 1 Fat. Back to Recipe List * Exported from MasterCook * Chicken and Shrimp Jambalaya Recipe By : Sue Prescott Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-12 Dec 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Seasoning Mix: 2 bay leaves 1 teaspoon salt 1 teaspoon cayenne pepper -- or less 1 1/2 teaspoons dried oregano 1 teaspoon white pepper 1 teaspoon black pepper 3/4 teaspoon dried thyme Remaining Ingredients: 2 1/2 tablespoons chicken fat or lard, bacon grease or beef fat 3/4 cup Andouille sausage -- chopped; or use another smoked sausage -- about 4 1/2 ounces 1 1/2 cup chopped onion 1 cup celery -- chopped 3/4 cup green bell pepper -- chopped 1 1/2 cups skinless boneless chicken thighs -- in bite-sized pieces [about 9 ounces] 1 1/2 teaspoons minced garlic 4 medium tomatoes -- peeled, seeded and chopped -- about 1 pound 3/4 cup tomato sauce 2 cups seafood stock -- or use chicken broth 1/2 cup green onion -- chopped 2 cups uncooked white rice 3/4 pound medium shrimp -- peeled Combine the seasoning mix in a small bowl and set aside. In a 4-quart pan, melt the fat over medium heat. Add the sausage and sauté until crisp, about 5 to 8 minutes, stirring frequently. Add the onions, celery and bell pepper and sauté until tender but still firm, about 5 minutes, stirring occasionally and scraping the pan bottom well. Add the chicken, raise heat to high and cook 1 minute, stirring constantly. Reduce heat to medium and add the seasoning mix and garlic; cook about 3 minutes, stirring constantly and scraping pan bottom as needed. Add the tomatoes and cook until chicken is tender, about 5 to 8 minutes, stirring frequently. Add the tomato sauce and cook 7 minutes, stirring frequently. Add stock and bring to a boil, stir in green onions and cook 2 minutes, stirring once or twice. Add rice and shrimp, stir well and remove from heat. Transfer to ungreased 8x8-inch pan (I cook everything in a large dutch oven with a lid then bake it in that), cover with foil and bake at 350F until rice is tender, about 20 to 30 minutes. Remove bay leaves and serve immediately. Recipe Notes Inspired by a recipe in Chef Paul Prudhomme's Louisiana Kitchen. According to him, you can serve jambalaya with Creole Sauce. In place of the fresh tomatoes, you can use one can of diced tomatoes, lightly drained. If you have it, you can replace some of the sausage with tasso (smoked seasoned ham). Contributed to the FareShare Gazette by Sue; 3 December 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 250 Calories; 10g Fat (36.0% calories from fat); 21g Protein; 21g Carbohydrate; 5g Dietary Fiber; 136mg Cholesterol; 979mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Vegetable; 1 1/2 Fat. Back to Recipe List * Exported from MasterCook * Chicken Riggies Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 15-12 Dec 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound rigatoni 3 tablespoons EVO 1 1/2 pounds chicken breast -- cut in bite size pieces salt and pepper -- to taste 1 onion -- diced 3 cloves garlic -- minced 2 Cubanelle peppers -- seeded and thinly sliced 3 roasted red peppers -- drained and chopped 2 hot cherry peppers -- seeded and minced 1 can crushed tomatoes -- (28 ounce) 1/2 cup heavy cream 1/2 cup Parmesan cheese -- grated Bring a large pot of lightly salted water to a boil over high heat. Add the rigatoni pasta, and cook until al dente, 8 to 10 minutes; drain and keep warm. Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the center, about 7 minutes. Remove the chicken from the pan, and keep warm. Stir the onion, garlic, and cubanelle peppers. Cook and stir until the onion has softened, about 4 minutes. Add the roasted red peppers, hot cherry peppers, and crushed tomatoes. Bring to a simmer, then stir in the heavy cream and cooked chicken. Simmer 2 or 3 minutes, then stir in the pasta. Sprinkle with Parmesan cheese to serve. NOTES : I found this to be slightly bland so added more red pepper flakes. I also included the seeds of the peppers in order to get more heat. Last time I made this I didn't have Cubanelle peppers so I substituted pepperoncinis, well drained. It gave a whole new dimension to the sauce which I will probably continue to do. Chicken riggies or Utica riggies is an Italian-American pasta dish native to the Utica-Rome area of New York State. It is a pasta-based dish usually consisting of chicken, rigatoni and hot or sweet peppers in a spicy cream and tomato sauce, although many variations exist. Chicken Riggies is a dish that can rarely be found outside a 20 mile radius of Utica, NY. In fact, the first annual Riggiefest was held in Utica, NY, in 2005 at the Utica Memorial Auditorium. Riggiefest is a contest which determines what restaurant makes the best riggies in the area. The best riggies will win its creator the prestigious "Riggie Cup". All money made during the fest is donated directly to the YWCA. In 2008, the festival made over $300,000. Recent Riggie Cup winners include: Teddy's Restaurant in Rome, NY (2010) Secret Garden Restaurant in Utica, NY (2009)[3] Route 69 Steakhouse and Saloon in Whitesboro, NY (2008)[4] Teddy's Restaurant in Rome, NY (2007) Teddy's Restaurant in Rome, NY (2006) Teddy's Restaurant in Rome, NY (2005) Teddy's was inducted into the Chicken Riggies Hall of Fame in 2008 after winning the competition three years in a row.[5] That year Teddy's stepped aside to allow other restaurants a chance at the title. Contributed to the FareShare Gazette by Jennie; 2 December 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 555 Calories; 19g Fat (31.3% calories from fat); 32g Protein; 62g Carbohydrate; 3g Dietary Fiber; 91mg Cholesterol; 209mg Sodium. Exchanges: 4 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 Fat. Back to Recipe List * Exported from MasterCook * Creamy Hot Beef Dip Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 15-12 Dec 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese 3 ounces dried beef, (chop finely) -- (3 to 6) 2 tablespoons finely chopped green pepper 1/2 teaspoon seasoned salt ground pepper to taste 1 cup sour cream 1 1/2 teaspoons chopped onion 2 tablespoons milk chopped pecans Combine all ingredients except pecans. Place in small casserole, cover with chopped pecans and bake at 375F. for 30 minutes or until bubbly. Serve with crackers or raw vegetables. I prefer to heat and serve in small crock pot. Connie's comment: This was served to us by a friend's mother about 20 years ago. Challenge category: Nibbles and Nosh - appetizers and finger foods Contributed to the FareShare Gazette Recipe Challenge by Connie; 14 December 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1307 Calories; 128g Fat (86.9% calories from fat); 25g Protein; 18g Carbohydrate; trace Dietary Fiber; 355mg Cholesterol; 1491mg Sodium. Exchanges: 2 1/2 Lean Meat; 0 Vegetable; 1 Non-Fat Milk; 24 1/2 Fat; 0 Other Carbohydrates.

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