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Ratatouille
RATATOUILLE
(Sunday, June 14)
This Mediterranean vegetable dish com-
bines plentiful summer favorites. Serve cold
as a salad, hot in an omelet or crepe or over
rice or pasta.
1/2 cup oil
2 large cloves garlic, minced
2-1/2 pounds eggplant (2 medium), cut
in 1/2-inch cubes (12 cups)
1-1/4 pounds zucchini (2 large), cut in
1/2-inch cubes (4 cups)
3 large onions, chopped coarse (3 cups)
3 medium green peppers, cut in 1-inch
squares (3 cups)
2 teaspoons each basil and thyme
Salt and pepper to taste
2 tablespoons chopped parsley
6 large tomatoes, chopped coarse (6 cups)
In large heavy pot or Dutch oven heat oil
over medium-high heat. Add garlic, egg-
plant and zucchini; sauté until lightly
browned. Reduce heat; add onions, pep-
pers, seasonings and parsley. Cover and,
stirring occasionally, cook 25 minutes. Add
tomatoes, cover and, stirring occasionally,
cook 20 minutes or until vegetables are
tender and sauce has thickened. If neces-
sary, uncover toward end of cooking time
to hasten thickening. Makes 12 cups. Per
cup: 142 cal, 3 g pro, 13 g car, 10 g fat, 0 mg
chol
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# Ratatouille
*Sunday, June 14*
*Makes 12 cups*
## Ingredients
- 1/2 cup oil
- 2 large cloves garlic, minced
- 2-1/2 pounds eggplant (2 medium), cut in 1/2-inch cubes (12 cups)
- 1-1/4 pounds zucchini (2 large), cut in 1/2-inch cubes (4 cups)
- 3 large onions, chopped coarse (3 cups)
- 3 medium green peppers, cut in 1-inch squares (3 cups)
- 2 tsp each basil and thyme
- Salt and pepper to taste
- 2 Tbsp chopped parsley
- 6 large tomatoes, chopped coarse (6 cups)
## Instructions
1. In a large heavy pot or Dutch oven, heat oil over medium-high heat.
2. Add garlic, eggplant, and zucchini; sauté until lightly browned.
3. Reduce heat; add onions, peppers, seasonings, and parsley.
4. Cover and, stirring occasionally, cook 25 minutes.
5. Add tomatoes, cover and, stirring occasionally, cook 20 minutes or until vegetables are tender and sauce has thickened.
6. If necessary, uncover toward end of cooking time to hasten thickening. -
Chicken and Broccoli Roll-Ups
Chicken / Broccoli Rollups
CHICKEN AND BROC-
COLI ROLL-UPS
6 broiler fryer
chicken thighs,
boned
4 tablespoons
butter or
margarine,
divided
6 small fresh
broccoli spears
1 cup boiling water
½ cup chicken
broth
1 teaspoon salt,
divided
2 small onions,
quartered
2 tablespoons plain
flour
teaspoon celery
salt
¼ teaspoon basil
¼ teaspoon white
pepper
½ cup milk
6 slices Swiss
cheese (4 to 6
ounces)
Back:
Melt 2 tablespoons but-
ter in skillet and brown
chicken over low heat. Dip
broccoli spears in boiling
water and then in chicken
broth. Sprinkle with ½
teaspoon salt and set aside.
To make sauce, heat re-
maining butter or marga-
rine in small saucepan.
Saute onion until clear and
remove. Mix flour with
celery salt, basil and pep-
per and brown in butter.
Slowly add milk and
chicken broth, stirring un-
til smooth and thick. Re-
turn onions to sauce.
To assemble, wrap
Swiss cheese slice around
broccoli; then wrap thigh
around cheese and broc-
coli. Secure with wooden
toothpick or small skewer.
Sprinkle with pepper.
Place in greased casserole
dish. Repeat process with
each thigh. Pour sauce
over all. Cover and refrig-
erate until 1 hour before
serving time.
Bake in a 350-degree
oven for 20 minutes cov-
ered. Remove cover and
cook 20 minutes more.
Sprinkle with remaining
salt before serving. Yields
6 servings.
---
# Chicken and Broccoli Roll-Ups
*Yields 6 servings*
## Ingredients
- 6 broiler fryer chicken thighs, boned
- 4 Tbsp butter or margarine, divided
- 6 small fresh broccoli spears
- 1 cup boiling water
- 1/2 cup chicken broth
- 1 tsp salt, divided
- 2 small onions, quartered
- 2 Tbsp plain flour
- 1/4 tsp celery salt
- 1/4 tsp basil
- 1/4 tsp white pepper
- 1/2 cup milk
- 6 slices Swiss cheese (4 to 6 ounces)
## Instructions
1. Melt 2 Tbsp butter in skillet and brown chicken over low heat.
2. Dip broccoli spears in boiling water and then in chicken broth. Sprinkle with 1/2 tsp salt and set aside.
3. To make sauce, heat remaining butter or margarine in small saucepan.
4. Sauté onion until clear and remove.
5. Mix flour with celery salt, basil, and pepper and brown in butter.
6. Slowly add milk and chicken broth, stirring until smooth and thick.
7. Return onions to sauce.
8. To assemble, wrap a Swiss cheese slice around a broccoli spear; then wrap a chicken thigh around the cheese and broccoli. Secure with a wooden toothpick or small skewer. Sprinkle with pepper.
9. Place in a greased casserole dish. Repeat process with each thigh.
10. Pour sauce over all. Cover and refrigerate until 1 hour before serving time.
11. Bake in a 350°F oven for 20 minutes covered. Remove cover and cook 20 minutes more.
12. Sprinkle with remaining salt before serving. -
Zucchini Provencale
ZUCCHINI PROVENCALE
·(Basic Recipe—Makes 4 servings)
1 onion, thinly sliced and separated into rings
1 green pepper, cut in thin strips
1 clove garlic, minced
2 tablespoons olive or cooking oil
3 medium zucchini, thinly sliced
3 medium tomatoes, coarsely chopped
1/4 cup tomato paste
1/4 cup sliced pitted ripe olives
1 teaspoon dried basil leaves
3/4 teaspoon salt
1 bay leaf
1/4 teaspoon pepper
RANGE TOP METHOD: Cook onion, green pepper and
garlic in hot oil in a 12-inch skillet 5 minutes, stirring
frequently. Add zucchini, tomatoes, tomato paste, olives,
dried basil, salt, bay leaf and pepper. Cover and simmer
10 minutes, stirring frequently. Remove cover. Continue
cooking, stirring frequently, until vegetables are tender,
about 10 minutes.
Back:
MICROWAVE OVEN METHOD: Use ingredients listed
in basic recipe. Combine onion, green pepper, garlic and
oil in a 3-quart glass casserole. Cover. Microwave on
high 5 minutes or until onions are transparent. Stir in
zucchini. Microwave, covered, 5 minutes. Add tomatoes,
tomato paste, olives, dried basil, salt, bay leaf and pepper.
Microwave 10 minutes or until vegetables are tender,
stirring 3 times. Cover and let stand 5 minutes.
ELECTRIC SKILLET METHOD: Use ingredients listed
in basic recipe. Add oil to skillet and heat to 350 degrees.
Add onion, green pepper and garlic. Saute until onion is
transparent, about 5 minutes, stirring frequently. Add
tomatoes, tomato paste, olives, basil, salt, bay leaf and
pepper. Cover and simmer, with vent closed, 10 minutes.
Open vent and continue cooking 10 more minutes, stir-
ring occasionally.
---
# Zucchini Provencale
*Makes 4 servings*
## Ingredients
- 1 onion, thinly sliced and separated into rings
- 1 green pepper, cut in thin strips
- 1 clove garlic, minced
- 2 Tbsp olive or cooking oil
- 3 medium zucchini, thinly sliced
- 3 medium tomatoes, coarsely chopped
- 1/4 cup tomato paste
- 1/4 cup sliced pitted ripe olives
- 1 tsp dried basil leaves
- 3/4 tsp salt
- 1 bay leaf
- 1/4 tsp pepper
## Instructions
### Range Top Method
1. Cook onion, green pepper, and garlic in hot oil in a 12-inch skillet for 5 minutes, stirring frequently.
2. Add zucchini, tomatoes, tomato paste, olives, dried basil, salt, bay leaf, and pepper.
3. Cover and simmer 10 minutes, stirring frequently.
4. Remove cover. Continue cooking, stirring frequently, until vegetables are tender, about 10 minutes.
### Microwave Oven Method
1. Combine onion, green pepper, garlic, and oil in a 3-quart glass casserole. Cover.
2. Microwave on high 5 minutes or until onions are transparent.
3. Stir in zucchini. Microwave, covered, 5 minutes.
4. Add tomatoes, tomato paste, olives, dried basil, salt, bay leaf, and pepper.
5. Microwave 10 minutes or until vegetables are tender, stirring 3 times.
6. Cover and let stand 5 minutes.
### Electric Skillet Method
1. Add oil to skillet and heat to 350°F.
2. Add onion, green pepper, and garlic. Sauté until onion is transparent, about 5 minutes, stirring frequently.
3. Add tomatoes, tomato paste, olives, basil, salt, bay leaf, and pepper.
4. Cover and simmer, with vent closed, 10 minutes.
5. Open vent and continue cooking 10 more minutes, stirring occasionally. -
Meatball and Bean Stew
MEATBALL AND BEAN STEW
(Basic Recipe yields 10
servings)
1 pound ground
chuck
½ cup fresh bread
crumbs
¼ cup minced onion
3 tablespoons
minced fresh
parsley
1 teaspoon salt
½ teaspoon dried
oregano leaves
¼ teaspoon dried
basil leaves
1 egg
¼ cup milk
2 tablespoons
cooking oil
1 cup green pepper
strips (1-inch)
2 (15-ounce) cans
red kidney beans
1 (28-ounce) can
Italian tomatoes,
cut up
1 (15-ounce) can
tomato sauce
1 bay leaf
½ teaspoon dried
oregano leaves
½ teaspoon dried
basil leaves
Shredded
Cheddar cheese
RANGE TOP METHOD:
(1 hour cooking time)
Combine ground chuck,
bread crumbs, onion, pars-
ley, salt, ½ teaspoon ore-
gano, ¼ teaspoon basil,
egg and milk in bowl. Mix
lightly, but well. Shape the
mixture into 32 meatballs.
Heat cooking oil in 4-
quart Dutch oven over me-
dium-high heat, about 2
minutes. Brown meatballs,
16 at a time, in hot oil
about 6 minutes. Remove
meatballs. Add remaining
meatballs and brown,
about 6 minutes.
oven
Back:
Pour off all but 2 table-
spoons of pan drippings.
Saute green pepper in 2 ta-
blespoons pan drippings
over medium heat until
tender, about 6 minutes.
Stir in undrained kidney
beans, tomatoes, tomato
sauce, bay leaf, ½ tea-
spoon oregano and ½ tea-
spoon basil. Add meatballs
and mix well.
Cook over medium heat
until mixture comes to a
boil, about 10 minutes. Re-
duce heat and simmer 30
minutes, stirring occasion-
ally. Ladle into bowls and
serve topped with shred-
ded cheese.
PRESSURE COOKER
METHOD: (42 minutes
cooking time plus 20 min-
utes waiting time) Use in-
gredients as listed in basic
recipe, but add 2 table-
spoons cornstarch and ¼
cup water. Prepare meat-
balls as for range-top
method. Heat oil in 4-quart
pressure cooker over medi-
um-high heat, about 2 min-
utes. Brown the meatballs,
16 at a time, in hot oil
about 6 minutes.
Remove meatballs. Add
remaining meatballs and
brown, about 6 minutes.
Pour off all but 2 table-
---
# Meatball and Bean Stew
*Yields 10 servings*
## Ingredients
- 1 pound ground chuck
- 1/2 cup fresh bread crumbs
- 1/4 cup minced onion
- 3 Tbsp minced fresh parsley
- 1 tsp salt
- 1/2 tsp dried oregano leaves
- 1/4 tsp dried basil leaves
- 1 egg
- 1/4 cup milk
- 2 Tbsp cooking oil
- 1 cup green pepper strips (1-inch)
- 2 (15-oz) cans red kidney beans
- 1 (28-oz) can Italian tomatoes, cut up
- 1 (15-oz) can tomato sauce
- 1 bay leaf
- 1/2 tsp dried oregano leaves
- 1/2 tsp dried basil leaves
- Shredded Cheddar cheese, for serving
## Instructions
### Range Top Method
*(1 hour cooking time)*
1. Combine ground chuck, bread crumbs, onion, parsley, salt, 1/2 tsp oregano, 1/4 tsp basil, egg, and milk in a bowl. Mix lightly but well. Shape the mixture into 32 meatballs.
2. Heat cooking oil in a 4-quart Dutch oven over medium-high heat, about 2 minutes.
3. Brown meatballs, 16 at a time, in hot oil about 6 minutes. Remove meatballs. Add remaining meatballs and brown, about 6 minutes.
4. Pour off all but 2 Tbsp of pan drippings. Sauté green pepper in 2 Tbsp pan drippings over medium heat until tender, about 6 minutes.
5. Stir in undrained kidney beans, tomatoes, tomato sauce, bay leaf, 1/2 tsp oregano, and 1/2 tsp basil. Add meatballs and mix well.
6. Cook over medium heat until mixture comes to a boil, about 10 minutes. Reduce heat and simmer 30 minutes, stirring occasionally.
7. Ladle into bowls and serve topped with shredded cheese.
### Pressure Cooker Method
*(42 minutes cooking time plus 20 minutes waiting time)*
1. Use ingredients as listed in basic recipe, but add 2 Tbsp cornstarch and 1/4 cup water.
2. Prepare meatballs as for range-top method.
3. Heat oil in a 4-quart pressure cooker over medium-high heat, approximately 2 minutes.
4. Brown meatballs, 16 at a time, in hot oil approximately 6 minutes per batch. Remove meatballs and set aside.
5. Pour off all but 2 Tbsp of pan drippings. Sauté green pepper in remaining drippings over medium heat until tender, approximately 6 minutes.
6. Stir in undrained kidney beans, tomatoes, tomato sauce, bay leaf, 1/2 tsp oregano, and 1/2 tsp basil.
7. Mix cornstarch with 1/4 cup water until smooth; stir into the pot.
8. Add meatballs and stir gently to combine.
9. Close cover securely according to manufacturer's directions.
10. Place over high heat and bring to 15 pounds pressure, approximately 10 minutes.
11. When pressure is reached and control begins to jiggle, reduce heat immediately and cook 12 minutes.
12. Remove from heat. Allow pressure to drop of its own accord — approximately 20 minutes. Do not force-release.
13. Remove bay leaf. Ladle into bowls and serve topped with shredded cheese. -
Chicken Antipasto in Avocado Halves
CHICKEN ANTIPASTO IN AVOCADO HALVES
2 chicken breasts 1/4 c sliced black olives
2/3 cup salad oil 1 green onion, sliced
1/2 c white wine vinegar 1 (6 oz.) jar artichoke hearts,
1/4 t salt drained
1/8 t garlic powder 1/2 c sliced mushrooms
3 T fresh lemon juice 1 large tomato, diced
1/2 t basil 2 T minced parsley
dash of pepper 2 ripe avocados, halved.
Poach chicken breasts until fork-tender. Meanwhile, whisk together
oil, vinegar, salt, garlic powder, lemon juice, basil, and pepper
in small bowl. Combine olives, green onions, artichoke hearts,
mushrooms, tomato and parsley in bowl.
When chicken is done, shred the meat to yield one cup measure. Add
chicken to salad ingredients; pour dressing over salad. Allow
to marinate for 30 minutes. Spoon salad into avocato halves; serve
immediately. Yields 4 servings.
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# Chicken Antipasto in Avocado Halves
*Yields 4 servings*
## Ingredients
### Dressing
- 2/3 cup salad oil
- 1/2 cup white wine vinegar
- 1/4 tsp salt
- 1/8 tsp garlic powder
- 3 Tbsp fresh lemon juice
- 1/2 tsp basil
- Dash of pepper
### Salad
- 2 chicken breasts
- 1/4 cup sliced black olives
- 1 green onion, sliced
- 1 (6 oz.) jar artichoke hearts, drained
- 1/2 cup sliced mushrooms
- 1 large tomato, diced
- 2 Tbsp minced parsley
- 2 ripe avocados, halved
## Instructions
1. Poach chicken breasts until fork-tender.
2. Meanwhile, whisk together oil, vinegar, salt, garlic powder, lemon juice, basil, and pepper in a small bowl to make the dressing.
3. Combine olives, green onions, artichoke hearts, mushrooms, tomato, and parsley in a bowl.
4. When chicken is done, shred the meat to yield one cup measure.
5. Add chicken to salad ingredients; pour dressing over salad.
6. Allow to marinate for 30 minutes.
7. Spoon salad into avocado halves; serve immediately. -
Taco Sauce
TACO SAUCE
2 cups chopped hot red peppers
2 quarts peeled, chopped tomatoes, about 4
pounds
1 cup chopped onion
2 cloves garlic, minced
4 cups cider vinegar, divided
½ cup sugar
4 teaspoons salt
2 teaspoons seasoned salt
1 teaspoon dried oregano
1 teaspoon dried basil
Back:
Wear rubber gloves to prevent burning hands when
preparing peppers. Combine chopped peppers with to-
matoes, onion, garlic and 2 cups of the vinegar in large
saucepan. Cook 15 to 20 minutes or until vegetables are
soft. Press through a colander or sieve.
Combine sieved vegetables, the remaining 2 cups vine-
gar, sugar, salt, seasoned salt, oregano and basil in large
saucepan. Simmer about 1 hour or until thick. Or, cook in 250
degree oven with oven door slightly ajar until thick.
Ladle into hot, sterilized jars while hot and seal im-
mediately. Or, process in boiling water bath 10 minutes.
Yields 4 half pints.
---
# Taco Sauce
## Ingredients
- 2 cups chopped hot red peppers
- 2 quarts peeled, chopped tomatoes, about 4 pounds
- 1 cup chopped onion
- 2 cloves garlic, minced
- 4 cups cider vinegar, divided
- 1/2 cup sugar
- 4 tsp salt
- 2 tsp seasoned salt
- 1 tsp dried oregano
- 1 tsp dried basil
## Instructions
1. Wear rubber gloves to prevent burning hands when preparing peppers.
2. Combine chopped peppers with tomatoes, onion, garlic, and 2 cups of the vinegar in a large saucepan.
3. Cook 15 to 20 minutes or until vegetables are soft.
4. Press through a colander or sieve.
5. Combine sieved vegetables with the remaining 2 cups vinegar, sugar, salt, seasoned salt, oregano, and basil in a large saucepan.
6. Simmer about 1 hour or until thick. Alternatively, cook in a 250°F oven with the oven door slightly ajar until thick.
7. Ladle into hot, sterilized jars while hot and seal immediately. Alternatively, process in a boiling water bath for 10 minutes.
Yields 4 half pints. -
Zucchini and Potatoes Provençale / Fresh Tomato Sauce
FRESH TOMATO SAUCE
6 to 8 ripe tomatoes, peeled, cored
2 tablespoons cornstarch
1/3 cup water
1/2 cup finely chopped onion
2 tablespoons margarine
1 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
2 tablespoons chopped parsley
Chop tomatoes; measure 4 cups. Place
tomatoes in blender container; cover.
Blend at medium speed 30 seconds or until
liquefied. In a 3-quart saucepan stir
together cornstarch and water until
smooth. Add tomatoes, onion, margarine,
salt, basil and pepper. Stirring constantly
Back:
ZUCCHINI AND POTATOES PROVEN-
CALE
1 recipe Fresh Tomato Sauce
(recipe follows)
2 tablespoons oil
1 cup sliced celery
1/3 cup sliced green onions
1 clove garlic, minced
4 large zucchini, cut into 1/2-inch
slices (5 cups)
4 large zucchini, cut into 1/2-inch
slices (5 cups)
2 cups diced, peeled potatoes
(about 2 medium)
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
Prepare Fresh Tomato Sauce. In a large
skillet heat oil over medium heat. Add
celery, onions and garlic; cook 1 minute.
Stir in zucchini, potatoes, tomato sauce,
oregano and salt. Cover. Stirring occa-
sionally, cook 20 minutes or until vegeta-
bles are tender-crisp. Yields 6 servings.
---
# Zucchini and Potatoes Provençale
## Ingredients
### Fresh Tomato Sauce
- 6 to 8 ripe tomatoes, peeled, cored
- 2 Tbsp cornstarch
- 1/3 cup water
- 1/2 cup finely chopped onion
- 2 Tbsp margarine
- 1 tsp salt
- 1/2 tsp dried basil leaves
- 1/4 tsp pepper
- 2 Tbsp chopped parsley
### Zucchini and Potatoes
- 1 recipe Fresh Tomato Sauce (see above)
- 2 Tbsp oil
- 1 cup sliced celery
- 1/3 cup sliced green onions
- 1 clove garlic, minced
- 4 large zucchini, cut into 1/2-inch slices (5 cups)
- 4 large zucchini, cut into 1/2-inch slices (5 cups)
- 2 cups diced, peeled potatoes (about 2 medium)
- 1/2 tsp dried oregano leaves
- 1/2 tsp salt
## Instructions
### Fresh Tomato Sauce
1. Chop tomatoes; measure 4 cups.
2. Place tomatoes in blender container; cover. Blend at medium speed 30 seconds or until liquefied.
3. In a 3-quart saucepan, stir together cornstarch and water until smooth.
4. Add tomatoes, onion, margarine, salt, basil, and pepper.
5. Stirring constantly, [continue cooking until thickened — instructions cut off on card].
### Zucchini and Potatoes
1. Prepare Fresh Tomato Sauce (see above).
2. In a large skillet, heat oil over medium heat.
3. Add celery, onions, and garlic; cook 1 minute.
4. Stir in zucchini, potatoes, tomato sauce, oregano, and salt.
5. Cover. Stirring occasionally, cook 20 minutes or until vegetables are tender-crisp.
Yields 6 servings. -
Ziti with Creamy Sausage-Zucchini Sauce
ZITI WITH CREAMY SAUSAGE-
ZUCCHINI SAUCE
(Saturday, June 27)
1/2 pound sweet Italian sausages, meat
removed from casings and crumbled
3 tablespoons oil
1 pound zucchini (2 large), cut in
3x1/4-inch sticks
1 tablespoon flour
1 cup milk
1/4 cup grated Parmesan
1 teaspoon basil
Salt and pepper to taste
3 cups (12 ounces) ziti (large-cut
macaroni), cooked and drained
In medium skillet over medium heat
cook sausages in oil until lightly
browned. Remove with slotted spoon; drain
on paper towels. Add zucchini to drippings
and sauté 3 minutes or until crisp-tender.
Remove with slotted spoon to towels with
sausages. Stir flour into drippings in skillet
until smooth, scraping up any browned
bits. Gradually stir in milk; cook and stir
until thickened. Stir in cheese, basil, salt
and pepper. Return sausages and zucchini
to sauce. Cook and stir until hot. Pour over
hot ziti; toss well. Serve immediately. Makes
4 servings. Per serving: 779 cal, 22 g pro,
73 g car, 44 g fat, 50 mg chol WD
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# Ziti with Creamy Sausage-Zucchini Sauce
*Saturday, June 27*
## Ingredients
- 1/2 pound sweet Italian sausages, meat removed from casings and crumbled
- 3 Tbsp oil
- 1 pound zucchini (2 large), cut in 3x1/4-inch sticks
- 1 Tbsp flour
- 1 cup milk
- 1/4 cup grated Parmesan
- 1 tsp basil
- Salt and pepper to taste
- 3 cups (12 oz) ziti (large-cut macaroni), cooked and drained
## Instructions
1. In a medium skillet over medium heat, cook sausages in oil until lightly browned.
2. Remove with a slotted spoon; drain on paper towels.
3. Add zucchini to drippings and sauté 3 minutes or until crisp-tender.
4. Remove with slotted spoon to paper towels with sausages.
5. Stir flour into drippings in skillet until smooth, scraping up any browned bits.
6. Gradually stir in milk; cook and stir until thickened.
7. Stir in cheese, basil, salt and pepper.
8. Return sausages and zucchini to sauce. Cook and stir until hot.
9. Pour over hot ziti; toss well. Serve immediately. -
Slow Cooker Chicken Cacciatore
SLOW COOKER
CHICKEN CACCIATORE
1 chicken, cut up (about 3 pounds)
1 clove garlic, split
2 tablespoons salad oil
1 (15-ounce) can tomato sauce
¼ cup dry white wine
1 small onion, chopped
Salt
½ teaspoon basil
⅛ teaspoon pepper
½ bay leaf, crumbled
8 ounces spaghetti
3 quarts boiling water
Brown chicken and garlic in oil, place in slow cooker.
Add tomato sauce, wine, onion, 1 teaspoon salt, basil,
pepper and bay leaf. Cover and cook on low setting 4 to 5
hours.
Gradually add spaghetti and 1 tablespoon salt to rapid-
ly boiling water so that water continues to boil. Cook
uncovered, stirring occasionally, until tender. Drain in
colander. Serve with chicken and sauce. Yields 4 serv-
ings.
To cook conventionally: Brown chicken and garlic in
large skillet; pour off drippings. Add sauce ingredients.
Bring to a boil; cover and simmer 30 minutes. Proceed as
above.
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# Slow Cooker Chicken Cacciatore
## Ingredients
- 1 chicken, cut up (about 3 pounds)
- 1 clove garlic, split
- 2 Tbsp salad oil
- 1 (15-ounce) can tomato sauce
- 1/4 cup dry white wine
- 1 small onion, chopped
- Salt
- 1/2 tsp basil
- 1/8 tsp pepper
- 1/2 bay leaf, crumbled
- 8 ounces spaghetti
- 3 quarts boiling water
## Instructions
1. Brown chicken and garlic in oil, then place in slow cooker.
2. Add tomato sauce, wine, onion, 1 tsp salt, basil, pepper, and bay leaf.
3. Cover and cook on low setting 4 to 5 hours.
4. Gradually add spaghetti and 1 Tbsp salt to rapidly boiling water so that water continues to boil.
5. Cook uncovered, stirring occasionally, until tender.
6. Drain in colander. Serve with chicken and sauce. Yields 4 servings.
## To Cook Conventionally
1. Brown chicken and garlic in large skillet; pour off drippings.
2. Add sauce ingredients. Bring to a boil; cover and simmer 30 minutes.
3. Proceed as above for cooking spaghetti and serving. -
Italian Chicken and Eggplant
ITALIAN CHICKEN AND
EGGPLANT
1 broiler-fryer
chicken, cooked
and boned
1/2 teaspoon garlic
salt
1 1/2 pounds eggplant,
peeled and sliced
1/4-inch thick
2 eggs, beaten
2 cups soft bread
crumbs
1/2 cup oil
1 teaspoon salt,
divided
1/8 teaspoon white
pepper
1/4 cup minced green
pepper
1 tablespoon grated
onion
1 (15-ounce) can
tomato sauce
1/2 cup chicken
broth
1 teaspoon oregano
1/2 teaspoon basil
1/2 cup Parmesan
(over)
Back:
cheese
1 (8-ounce)
package
Mozzarella
cheese, sliced
Cut cooked chicken into
bite-sized pieces. Sprinkle
with garlic salt and set
aside. Dip eggplant slices
into beaten eggs. Roll in
crumbs. In a large skillet,
heat oil over medium heat.
Brown eggplant on both
sides and drain on paper
towel. Sprinkle with 1/2
teaspoon salt and white
pepper.
Reserve 2 tablespoons
oil in skillet. Saute pepper
and onion for about 2 min-
utes. Add tomato sauce,
chicken broth, oregon, ba-
sil and remaining salt. Boil
for 2 minutes.
In greased shallow bak-
ing dish, layer a third of
eggplant slices. Add half of
cooked chicken, spreading
evenly over eggplant. Pour
a third of tomato sau[ce]
over chicken; sprink[le]
wit[h] a third of Parmesa[n]
cheese; top with a third o[f]
Mozzarella cheese slices.
Repeat layers. Top with
third layer of eggplant and
remaining tomato sauce.
Sprinkle with remaining
Parmesan cheese and top
with last of Mozzarella
slices. Refrigerate, covered
until 45 minutes before
serving time.
Bake in a preheated 350-
degree oven for 45 min-
utes. Yields 6 servings.
---
# Italian Chicken and Eggplant
*Serves 6*
## Ingredients
### Eggplant
- 1 1/2 lbs eggplant, peeled and sliced 1/4 inch thick
- 2 eggs, beaten
- 2 cups soft bread crumbs
- 1/2 cup oil (for frying)
- 1/2 tsp salt
- 1/8 tsp white pepper
### Chicken
- 1 broiler-fryer chicken, cooked and boned, cut into bite-sized pieces
- 1/2 tsp garlic salt
### Tomato Sauce
- 2 Tbsp reserved oil (from eggplant frying)
- 1/4 cup green pepper, minced
- 1 Tbsp onion, grated
- 1 can (15 oz) tomato sauce
- 1/2 cup chicken broth
- 1 tsp oregano
- 1/2 tsp basil
- 1/2 tsp salt
### Cheese Layers
- 1/2 cup Parmesan cheese, grated
- 1 package (8 oz) Mozzarella cheese, sliced
## Instructions
### Prepare Chicken
1. Cut cooked chicken into bite-sized pieces.
2. Sprinkle with garlic salt and set aside.
### Prepare Eggplant
1. Dip eggplant slices in beaten egg, then roll in bread crumbs to coat.
2. Heat oil in a large skillet over medium heat.
3. Brown eggplant slices on both sides until golden; drain on paper towels.
4. Sprinkle with 1/2 tsp salt and white pepper.
5. Reserve 2 Tbsp of the frying oil in the skillet.
### Make Tomato Sauce
1. In the reserved oil, sauté green pepper and onion over medium heat for approximately 2 minutes.
2. Add tomato sauce, chicken broth, oregano, basil, and remaining 1/2 tsp salt.
3. Bring to a boil and cook 2 minutes. Remove from heat.
### Assemble
1. Grease a shallow baking dish.
2. Layer one third of the eggplant slices on the bottom.
3. Spread half the chicken evenly over the eggplant.
4. Pour one third of the tomato sauce over the chicken.
5. Sprinkle with one third of the Parmesan cheese.
6. Top with one third of the Mozzarella slices.
7. Repeat layers — eggplant, remaining chicken, one third sauce, one third Parmesan, one third Mozzarella.
8. Top with the final layer of eggplant and remaining tomato sauce.
9. Sprinkle with remaining Parmesan and top with remaining Mozzarella slices.
10. Cover and refrigerate until 45 minutes before serving.
### Bake
1. Preheat oven to 350°F.
2. Bake uncovered for 45 minutes until bubbling and cheese is golden.
3. Let rest 5 minutes before serving. -
Green Beans, New Potatoes and Pesto
GREEN BEANS, NEW POTATOES
AND PESTO
6 golf-ball-size (10 ounces)
new potatoes
1/2 pound green beans
2 1/2 cups tightly packed fresh
basil leaves
2 tablespoons coarsely
chopped fresh parsley
6 tablespoons olive oil
1 large clove garlic, halved
1/4 cup pignoli (pine nuts)
1/2 cup freshly grated
Parmesan cheese
Scrub potatoes but do not peel.
Cook in water to cover in covered
pot about 20 minutes. Drain. Do not
peel.
Bring water to boil in steamer
for green beans. Trim and wash
beans. Steam 7 to 9 minutes, until
crisp-tender; drain and run under
cold water. Cut in two. Combine
basil with parsley, oil, pine nuts and
Parmesan in food processor or
blender. Process until rough paste is
formed.
Cut potatoes into quarters and
arrange on platter and serve with
green beans. Place pesto in center of
platter and serve. Yields 2 servings.
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# Green Beans, New Potatoes and Pesto
## Ingredients
- 6 golf-ball-size (10 ounces) new potatoes
- 1/2 pound green beans
- 2 1/2 cups tightly packed fresh basil leaves
- 2 tablespoons coarsely chopped fresh parsley
- 6 tablespoons olive oil
- 1 large clove garlic, halved
- 1/4 cup pignoli (pine nuts)
- 1/2 cup freshly grated Parmesan cheese
## Instructions
1. Scrub potatoes but do not peel. Cook in water to cover in a covered pot about 20 minutes. Drain. Do not peel.
2. Bring water to boil in steamer for green beans. Trim and wash beans. Steam 7 to 9 minutes, until crisp-tender; drain and run under cold water. Cut in two.
3. Combine basil with parsley, oil, pine nuts and Parmesan in food processor or blender. Process until rough paste is formed.
4. Cut potatoes into quarters and arrange on platter and serve with green beans. Place pesto in center of platter and serve.
*Yields 2 servings.* -
Fresh Vegetable Medley
FRESH VEGETABLE MEDLEY
2 tablespoons butter or margarine
1 large onion, sliced
1 large green pepper, cut in strips
2 pounds zucchini, sliced
3 large ripe tomatoes, quartered
2 teaspoons salt
1 teaspoon basil
1 teaspoon oregano
½ teaspoon pepper
In a 10-inch skillet, melt butter over
medium heat. Add onion and green pepper
and saute until tender. Add zucchini, to-
matoes, salt, basil, oregano and pepper;
toss gently; cover. Continue cooking over
medium heat until steam appears around
lid, turn heat to low and cook all the
vegetables a total of 10 to 15 minutes,
depending on preference.
Remove cover and continue cooking un-
til vegetables are tender and most of the
liquid evaporates, about 5 minutes. Yields
4 to 6 servings.
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# Fresh Vegetable Medley
## Ingredients
- 2 tablespoons butter or margarine
- 1 large onion, sliced
- 1 large green pepper, cut in strips
- 2 pounds zucchini, sliced
- 3 large ripe tomatoes, quartered
- 2 tsp salt
- 1 tsp basil
- 1 tsp oregano
- 1/2 tsp pepper
## Instructions
1. In a 10-inch skillet, melt butter over medium heat.
2. Add onion and green pepper and sauté until tender.
3. Add zucchini, tomatoes, salt, basil, oregano, and pepper; toss gently; cover.
4. Continue cooking over medium heat until steam appears around lid, then turn heat to low and cook all the vegetables a total of 10 to 15 minutes, depending on preference.
5. Remove cover and continue cooking until vegetables are tender and most of the liquid evaporates, about 5 minutes.
6. Yields 4 to 6 servings.