Nalli's profile page
Recipes
Scallops Au Gratin (microwave)
By Nalli
I took a microwave class at the Rochester Museum and Science Center (when we first bought a microwave in the early ...
- Basic White Sauce:
- 1 lb cooked scallops, drained
- 1 cup white sauce
- 1 T unsalted butter or margarine
- 2 T seasoned bread crumbs
- 2 T grated parmesan cheese
- 2 T. butter
- 2 T. flour
- 1/2 t. salt
- 1 C. skim milk
Curried Chicken Over Asparagus
By Nalli
Debbie Courtney shared this delicious stir fry recipe with me
- 2 whole chicken breasts, skinned, boned, and cut in half
- 1 1/2 lbs asparagus
- 8 green onions (scallions)
- 1 or 2 medium-sized red or green peppers (I use red)
- 4 tsp curry powder
- 1 1/2 tsp sugar
- 2 tsp salt
- 1/2 c milk
- 2 tbs flour
- 1 c. Water
Cornish Game Hens With Cumberland Sauce
By Nalli
Debbie and I met in 1968 when we both were living in Penfield, New York
- Cumberland sauce:
- Salt and pepper
- 2 – 3 medium game hens
- 4 tbsp. Butter or marg, melted
- 1 lemon
- 1 orange
- Orange juice
- 1 10 oz jar currant jelly
- 3/4 c. Dry sherry
- 1 1/2 tsp. Dry mustard
- 3/4 tsp. Ginger
- 1/2 tsp. Salt
- Dash of tobacco
Italian Sauce/Lasagne
By Nalli
Diane (from New Jersey) lived across from us in Kansas City, Kansas in 1964
- Sauce:
- 1 large can plum tomatoes
- 1 large can puree
- 1 large can paste + 1/2 can water
- Add:
- oregano
- minced garlic
- basil
- rosemary
- bay leaves
- thyme
- sage
- salt and pepper
- crushed cayenne
- 1 small onion minced
- 1 sweet red pepper chopped
- Meat balls:
- 2 lbs. ground meat (beef, turkey, venison)
- 2 eggs
- Parmesan cheese
- bread crumbs
- Italian seasoning
- Sausage:
- 1 1/2 - 2 lbs Italian sausage - pork or poultry
- Ricotta filling:
- 2 12 oz. cartons ricotta
- 2 beaten eggs
- 2 t. salt
- 1/2 t. pepper
- 2 Tbl. chopped parsley
- 1/2 C. grated Parmesan
- Mozarella:
- 1 - 1 1/2 lbs.
- Noodles:
- 1 package lasagne noodles
Creamy Herbed Chicken
By Nalli
This is a recipe given to me by Amy Carter, a friend of David's
- 2 Halved and boned whole chicken breasts
- 1/2 C mayo
- 2 gr. Onions minced
- 1 tbs. Plus 2 tsp fresh Lemon juice
- 1 tsp. Dried oregano or 1/2 T minced
- 2 tsp. Dried basil or 2 T minced
- Pinch cayenne
- 1/4 tsp ground black pepper
- 2-3 tbsp. Sour cream
- 1 tsp. Paprika
Penne Pomadaro
By Nalli
John, the custodian at #50 School, made this for the whole staff and then shared the recipe
- Optional:
- 1 lb. Penne pasta
- 1/4 c extra virgin olive oil
- 2 cloves crushed garlic
- I can (large) diced tomatoes
- 1 c chicken broth
- 3 tbsp. Basil (fresh is best)
- 1/2 stick of butter
- 1/2 red onion - sliced
- 1/4 c grated parmesan
- Mushrooms
- Artichokes
- Black olives
- 1/4 # prosciutto
Grilled Mushroom Salad
By Nalli
In a small bowl stir together garlic, thyme, lime juice, vinegar and olive oil pour over mushrooms and marinate at ...
- 4 minced garlic cloves.
- 2 tbsp. Fresh thyme leaves
- Juice of 1 lime
- 1/3 c. Balsamic vinegar
- 1/2 c. + 2 tbsp. Olive oil
- 6 Portobello mushroom caps, trim stems even with caps
- 8 large Shitake mushrooms, stemmed
- 9 c field mix salad greens (approximately)
Gingered Venison Stir-Fry
By Nalli
In 1-cup measure, combine juice, cornstarch and peel
- 1/4 cup orange juice
- 1 teaspoon cornstarch
- 1/2 teaspoon grated fresh lime peel
- 2 teaspoons vegetable oil
- 1 lb. boneless venison round or flank steak, cut into 3 x 1/2 x 1/4 inch strips
- 1 tablespoon grated fresh gingerroot
- 1 medium green pepper, seeded cut into strips
- 1 medium red pepper seeded and cut into strips
- 1/2 cup sliced green onions
- 1 tablespoon soy sauce
- 4 cups hot cooked white rice
Chicken Wing Dip
By Nalli
I invited my Nazareth College student teachers to come to the house (in Marion) for a celebration following the com...
- 1 lb. chicken breasts, boneless
- 2 8 oz. cream cheese, softened
- 1 small bottle of Frank's (or other brand) red hot sauce
- 1 bottle of Blue Cheese dressing
- mozarella cheese package - shredded
Venison Stew With Prunes
By Nalli
This recipe was given to me when we were at Afognak Lodge in Alaska while Mark was on an elk hunt in September, 200...
- 2 lb boneless venison rump or shoulder
- 1 tablespoon juniper berries, crushed
- 1 tablespoon black peppercorns
- 2 garlic cloves, coarsely chopped
- 1 1/2 C. dry red wine
- 2-3 T. olive oil
- 2 cups celery, cut into 1 inch diagonals
- 6-8 peeled small boiling onions
- 8 oz dried pitted prunes
- 3/4-1 C. beef stock
- Salt and pepper to taste