BAKED PORK PICNIC SHOULDER
Minerva Rodriguez

6 - 7 lb pork picnic shoulder
2 TBS salt
5 cloves garlic, minced
1/2 tsp pepper
1/2 tsp oregano
3 TBS vegetable oil
1 TBS vinegar

Rinse off meat. Puncture meat all over with knife. Mix remaining ingredients and put this mixture in the cuts and all around the meat. Place in a roasting pan and let it sit one hour in refrigerator. Bake at 350 for 3 1/2 hours, turning over twice. Serve with favorite side dish.

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BARBEQUE CHICKEN
Alice Walls

2 lbs chicken pieces
1 cup Kraft BBQ sauce with onion
1 TBS Kitchen Bouquet
1/2 tsp mustard

Dip chicken in sauce and place in baking bag. Bake 1 hour at 350.

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BEEF ENCHILADAS
Minerva Rodriguez

48 tortillas
2 1/2 lbs ground beef
1/2 cup onion, chopped
6 cups cheese, shredded
3 1/3 cups enchilada sauce
2 1/2 cups cream of mushroom soup

Before serving, steam tortillas until soft and keep warm, or fry in hot oil until soft.

Brown ground beef and onion. Remove from heat and drain. Stir cheese into hot ground beef mixture. Combine enchilada sauce and mushroom soup.

To serve, place about 3 TBS meat-cheese mixture near one end of each tortilla. Roll each up and place in 2, 18x12x2" baking pans. Pour enchilada sauce mixture over. Bake at 375 for 30 minutes, or until heated through.

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CHICKEN PARISIENNE
Bro. David Liedl, TOR

Preheat oven to 350. Place 4 large or 6 medium chicken breasts (with bones), skin side up, into 11x7x1 1/2 inch baking dish. Combine 1 can cream of mushroom soup, 1 - 3oz can mushrooms, plus liquid, 1 cup dairy sour cream, 1/2 cup cooking sherry (or dry white wine). Pour over chicken. Sprinkle generously with paprika. Bake 1 - 11 1/4 hours until tender. (Good with wild rice)

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CHICKEN DIVAN
Marianne Bergondy

2 cups cooked, diced chicken
2 boxes frozen broccoli chopped
2 cans cream of chicken soup
1 tsp lemon juice
1/2 tsp curry powder
1 cup grated cheddar cheese
1/2 cup seasoned bread crumbs
1 TBS butter or margarine

Cook broccoli as directed on package; drain well. Arrange broccoli in greased 11x7x1" baking dish. Place chicken on top. In saucepan, combine soup, lemon juice, curry and 3/4 cup cheddar cheese. Mix and melt cheese over low heat. Pour mixture over chicken and broccoli, sprinkle with remaining cheese and bread crumbs that have been mixed with butter. Bake at 350 for 30 - 40 minutes.

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CHICKEN BUNDLES
Linda Beauregard

5 TBS melted butter
1 TBS pimento
40% Bran Flakes, crushed
1 cup onion
1 can chicken
1 pkg crescent rolls
(use two rolls per bundle)

Mix 3 TBS butter and 1/2 cup bran with rest of ingredients. Lay out rolls. Place scoop of filling into each rectangle, bundle and pinch edges. Brush with remaining butter and roll in crumbs. Bake 350 for 25 minutes.

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CHICKEN SERAFINO
Fr. Seraphin Conley, TOR

This is a very easy dish for the culinary-Challenged Person. i.e. If I did it, you can do it too!

4 chicken breasts
1/4 cup lemon juice
3/4 cup seasoned bread crumbs
(if your out of bread crumbs, crush some spicy croutons in a plastic bag).
2 TBS grated Parmesan cheese
1/2 onion sliced
olive oil - Pam

Dip chicken breasts in lemon juice. Hold them under and drown them! Roll thoroughly in bread crumbs mixed with grated cheese.

In baking dish - well sprayed with PAM - place chicken breasts and surround each with onion slices. Sprinkle with olive oil - or a burst of PAM for each piece for a crispy coat.

Place uncovered dish in preheated oven at 350. Leave for 1 hour. Serve hot from the oven decorated with slices of lemon.

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COD A LA SAN PEDRO
Carole Barone

Place 4 cod loins (about 1" thick) on cookie sheet.

Spread with:
1 cup mayonnaise, 1 cup parmesan cheese and 1 TBS Dijon mustard.

Bake at 400 for 20 minutes ( or until golden brown). If fish is not 1" thick, check often to make sure it is not overcooking,

* Cod may be substituted with another firm, white fish.

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COUNTRY STYLE CHICKEN KIEV
Judy Levandoski

2/3 cup butter or margarine
1/2 cup fine dry bread crumbs
2 TBS grated Parmesan cheese
1 tsp each basil leaves and oregano leaves
1/2 tsp garlic salt
1/4 tsp salt
2 chicken breasts, split
1/4 cup white wine or apple juice
1/4 cup chopped green onions
1/4 cup chopped parsley

Heat oven to 375
Melt butter. Combine bread crumbs, Parmesan cheese, basil, oregano, garlic salt. Dip chicken breasts in melted butter, then coat with crumb mixture, reserve remaining butter.

Place chicken in ungreased baking dish. Bake for 50 to 60 minutes or until chicken is fork tender. Meanwhile, add wine, green onion and parsley to reserved butter (about 1/2 cup) .. When chicken is golden brown, pour butter sauce over chicken, Continue baking for 3 to 5 minutes or until sauce is heated through. Serve with sauce spooned over. Yield: 4 Servings.

Note: I use Italian bread crumbs instead of plain bread crumbs. I like green onions, so I use more than 1/4 cup. If using large chicken breasts, increase ingredients accordingly. You may cook the chicken with or without the skin, but do not use boneless breasts.

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DAVE'S CHICKEN
Bro. David Liedl, TOR

4 - 1/2 chicken breasts, de-boned
2 cloves garlic, peeled and smashed
1 large onion, sliced thin
1 stick butter or margarine
2 cups chicken broth
2 lemons, juiced
1/4 cup flour
salt and pepper

Melt butter in frying pan. Saut� onions until almost clear. Do not allow butter to brown. Drain onions reserving butter. Meanwhile, wash and prepare chicken breasts. Flatten breasts into cutlets. Season with salt and pepper. Return some of the butter to frying pan. Cook chicken with garlic, lightly browning on both sides until done.

Remove from pan. Strain butter, removing any solids. Return all reserved butter to pan. Stir in lemon juice, chicken broth. Season with salt & pepper. Add only enough flour to make a slightly thickened gravy. Cook over low heat for 2 minutes. Pour over chicken breasts. Serve immediately with onions on the side.

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DILLED PORK CHOPS
Marianne Bergondy

4 to 6 thick pork chops
1/2 cup green onion, sliced
1/2 cup fresh mushrooms, sliced
3 TBS butter or margarine
1/2 cup dry white wine
1 tsp Worcestershire sauce
2 TBS dill weed
1/3 cup water
2 TBS flour
1 tp 2 cups sour cream
1/2 cup green olives, sliced
 

Brown onions and mushrooms in butter; set aside. Brown chops well on both sides. Season with salt and pepper. Add wine, Worcestershire sauce, dill, onions and mushrooms to chops. Cover and simmer until mixture thickens, about 5 minutes, stirring constantly. Gently stir in sour cream (2cups for more sauce). Replace chops, simmer for 5 minutes. Serve over bed of white rice. Sprinkle with sliced stuffed green olives.

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FAMOUS BEACH HOUSE SHISH KEBAB
 Alice Gill

2 lbs meat, cut in 1 1/2 " cubes

Marinate in:
Juice from 2 large lemons
4 TBS olive oil
2 TBS grated onion
1 tsp Chile powder
1 tsp coriander
1 tsp ginger
1 clove garlic, mashed to a pulp
2 tsp turmeric or curry powder
3 tsp salt

Alternate meat on skewers with onions, green pepper and mushrooms.

Serve with rice or baked potato and salad.

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SALMON FILET
 Betty Shaw

1 1/2 lb boneless, skinless fresh salmon filet
3 TBS lemon juice
1 TBS basil
1 TBS oil
1 TBS soy sauce
1/4 tsp Worcestshire
1/4 tsp garlic powder
1/4 tsp coarse pepper

Rinse salmon and pat dry. Mix ingredients and brush sauce over salmon. Place on grill over medium hot coals. Grill 4-6 minutes per 1/2 inch or until salmon flakes easily. Brush often with sauce.

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LEBANESE LAMB LOAF
WITH PINE NUTS & DRIED FRUIT
 Bro. David Liedl, TOR

2 lbs ground lamb
1/2 cup matzo meal
2 onions, finely chopped
2 egg whites
1/4 cup minced parsley
1/4 cup minced fresh mint
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
salt & pepper
1/3 cup toasted pine nuts
1/3 cup golden raisins
1/3 cup chopped dried apricots
2 TBS olive oil
2 cloves garlic, minced
2 stalks celery, thinly sliced
2 carrots, peeled and thinly sliced
1 16 oz can peeled tomatoes
1 cup red wine or water
1 bay leaf

Combine lamb matzo, 1 onion, egg whites, parsley and mint and mix well. Add cinnamon, ginger and nutmeg and season to taste with salt and pepper.

Divide into 2 parts. Working with one part at a time, place large sheet of plastic wrap on work area and form meat into long flat rectangle, about 10x5".

Combine pine nuts, raisins and apricots. Sprinkle half of mixture lengthwise along center of rectangle, pressing mixture into meat.

Fold meat over filling to enclose using plastic to lift meat. Wrap tightly with plastic wrap to form sausage and tie ends to seal (repeat) Wrap each loaf in foil and refrigerate at least one hour.

In a 12 inch oven proof skillet, heat oil and saut� remaining onion and garlic, celery and carrots until tender. Add tomatoes with their liquid, wine and bay leaf. Season to taste wit salt & pepper. Bring to a boil and simmer 5 to 10 minutes.

Carefully unwrap each lamb loaf. Using wrapping as a guide, slide loaves into sauce. Spoon some of sauce over loaves and bake at 375 for 1 to 1 1/2 hours, until lamb is done and sauce has reduced and thickened.

Carefully transfer loaves to platter. Slice and serve with sauce, accompanied by roasted new potatoes.
 

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MARINATED PORK TENDERLOINS
Betty Shaw

tenderloins - 1/2 per person
1 1/2 cups vegetable oil
3/4 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup wine vinegar
2 cloves garlic, chopped
2 TBS dry mustard
1/2 tsp salt
1 TBS ground black pepper
2 TBS chopped fresh parsley
1/3 cup lemon juice

Mix marinade ingredients together at least 3 hours ahead. Marinate at least 5 hours. Turn occasionally.

Score fatty part of tenderloins. Barbeque over medium heat about 15 minutes. Check often, you don't want to overcook them. Serve sliced with heated marinade.

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COSTOLATTE DI MAIALE ALLA MODENESE
Fr. Robert D'Aversa, TOR

1 tsp dried sage leaves, crumbled
1 tsp dried rosemary leaves, crumbled
1 tsp finely chopped garlic
1 tsp salt
freshly ground black pepper
4 center loin pork chops about 1" thick
2 TBS butter & 1 TBS olive oil
3/4 cup dry white wine
1TBS finely chopped fresh parsley

Combine sage, rosemary, garlic, salt and few grindings of pepper and press a little of this mixture firmly into both sides of each pork chop.

In a heavy 10-12" skillet, melt butter with olive oil

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Stroganoff

Fay Fisher
St. Bernardine Monastery  

Ingredients
1 � lbs. round steak,
� cup flour,
� cup oil,
� large onion
� tsp. garlic powder,
1 cup wine (rose� or Chablis),
1 cup water,
small can mushrooms,
1 cup sour cream

Directions
Cube 1 � lbs. round steak and shake in sack with � cup flour. Heat � cup oil in large skillet and dump entire contents of sack in skillet. Salt, pepper, and brown meat.
Add � large onion and � tsp. garlic powder while cooking.

Add 1 cup wine (rose� or Chablis),
1 cup water, small can mushrooms, cook until gravy consistency. Add 1 cup sour cream and heat through again.

Serve over rice or noodles!

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Ribs With Fiery Mango Marinade

Ingredients
6 lb beef ribs or your favorite ribs

Fiery Mango Marinade
1 large fresh ripe mango
2 Tbsp chipotle chilies in adobe sauce
1/4 cup ketchup
1/4 cup tequila
1/4 cup freshly squeezed lime juice
2 Tbsp oyster sauce
2 Tbsp honey
6 cloves garlic, finely minced
1/4 cup finely minced ginger
1/4 cup chopped cilantro sprigs

Instructions
Remove the membrane from the underside of the ribs. Then place the ribs in a rectangular dish or baking pan.

Credits
From the Great Ribs Book by Hugh Carpenter and Teri Sandison (Ten Speed Press)

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