Tuesday, December 29, 2009

Recipe #193 White Lasagna


8 oz. lasagna noodles
1 lb. ground beef
1 c. finely chopped celery
3/4 c. finely chopped onion
1 clove minced garlic
2 tsp. basil
1 tsp. oregano
3/4 tsp. salt
1/2 tsp. Italian seasoning
1 c. half and half cream
1 (3 oz.) pkg. cream cheese
1/2 c. dry white wine
2 c. shredded cheddar cheese
1 1/2 c. shredded gouda cheese
12 oz. cream style cottage cheese
1 slightly beaten egg
1/2 tsp. pepper
12 oz. Mozzarella cheese, sliced

Cook noodles according to directions; drain. Set aside. In a skillet cook ground beef, celery, onion and garlic until meat is browned and vegetables are tender. Drain fat from skillet. Stir in basil, oregano, salt, pepper and Italian seasoning. Add cream and cream cheese. Cook and stir over low heat to melt cheese. Stir in wine. Gradually add cheddar and gouda cheeses, stirring and heating until cheese is nearly melted. Remove from heat. Stir together cottage cheese and egg. Layer 1/2 of the noodles in a greased 9"x13" dish. Top with 1/2 of meat sauce, 1/2 of the Mozzarella cheese. Repeat layers. Bake uncovered at 350 degrees for 30 to 35 minutes. Let stand 10 minutes before serving.

Monday, June 15, 2009

Recipe #192 Angel Food Cake


* 1 3/4 cups sugar
* 1/4 teaspoon salt
* 1 cup cake flour, sifted
* 12 egg whites (the closer to room temperature the better)
* 1/3 cup warm water
* 1 teaspoon orange extract, or extract of your choice
* 1 1/2 teaspoons cream of tartar


Preheat oven to 350 degrees F.

In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).

Cool upside down on cooling rack for at least an hour before removing from pan.

Sunday, June 14, 2009

Recipe #191 Mango Salsa

This stuff is seriously the best!!

1 pineapple
2 large mangoes
3 kiwi
2 peppers (green, red, yellow, orange, whatever)
1 large red onion
2 jalepeno peppers
1 cucumber
2 tomatoes
juice of 3 limes
1 bunch of cilantro chopped. That's it. Sometimes I like to put the lime juice, cilantro, and jalepeno peppers in a blender and then mix it in.

From the kitchen of Cynthia Atchley

Monday, January 26, 2009

Another web site for cookies

Some good recipes!

Sunday, January 25, 2009

Recipe #190 Banana Bread

2 1/4 C. flour
1 1/3 C. sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2/3 C. oil
2/3 C. milk w/cap lemon juice
3 eggs
3 bananas
1 tsp cinnamon
1 tsp nutmeg

Mix together and bake at 350 for 45 min.

Recipe #189 Lemon Chicken

* Use any number of boneless, sinless chicken breast
* Kosher salt and freshly ground black pepper
* Flour for dredging
* 3 tablespoons extra-virgin olive oil
* 1 large onion, thinly sliced
* Peel of half a lemon, white pith removed, cut into very thin strips
* 2 large garlic cloves, minced
* 1 1/2 teaspoons fresh rosemary leaves
* As much honey as you feel needed to counter the tartness
* 1/4 cup freshly squeezed lemon juice (you can never really have enough lemon juice. Don't be modest)
* 1 cup chicken broth, homemade or canned low-sodium ( I use 2 cans of chicken broth)


Preheat the oven to 400 degrees F.

Season the chicken with salt and pepper. (J Robb's trick is throwing in a couple pinches of sugar in the flour) Dredge in the flour and pat off the excess. Heat a large skillet or frying pan over medium heat and add 2 tablespoons of the oil. Add the chicken skin-side down and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and reserve.

Discard the oil and wipe the pan out with a paper towel. Add the remaining 1 tablespoon oil and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer.

Use a slotted spoon to transfer the onions to a 9- by 13-inch ovenproof casserole, and spread them out. Arrange the chicken, in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste. Bake in the oven, basting every 15 minutes, until cooked through, about 45 minutes. Remove from the oven and serve.

Monday, January 19, 2009

Recipe #188 Wingers Sticky Fingers


* 1/3 cup brown sugar
* 1/3 cup worcestershire sauce
* 1/4 cup ketchup
* 1 tablespoon honey
* 2 teaspoons hot sauce (adjust to personal taste)
* 2 teaspoons apple cider vinegar
* 12-16 ounces breaded chicken tenders (the good ones)


1. Cook chicken as directed.
2. Combine all other ingredients in a medium sized bowl.
3. Toss chicken in the sauce.
4. Spread chicken on a greased cookie sheet.
5. Bake at 350 for 5-7 minutes.
6. The longer it cooks the stickier they become.