Some of Yvonne's Favorite Recipes

My Own Recipes:

Black Bean Enchiladas

1 16 oz. can of black beans
12 oz. salsa (fresh or in a jar)
1 8 1/2 oz. can whole kernel corn
4 oz. shredded Monterey Jack cheese
8 flour tortillas
Preheat oven to 350 F. Put black beans in a large skillet and mash slightly with spatula or spoon. Add salsa and corn to beans and cook on medium heat until heated through. Spoon black bean mixture into flour tortillas, and roll up. Place the tortillas in a 9"x13" baking dish. Top with shredded Monterey Jack cheese. Bake for 20 minutes or until heated through.

Black Bean Soup

12 1/2 oz. dried black beans
8 cups water
2 cups chopped onion
2 cups grated carrots
2 cups finely chopped celery
10 cloves garlic, minced
1 tsp. cumin
1 tsp. dried oregano
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. ground red pepper
1 tsp. paprika
1/2 tsp. coriander
1 tbs. cilantro
1 bay leaf
1/4 cup olive oil
1 tbs. red wine vinegar
1/4 cup dry sherry
In a very large soup pot, heat the oil and saute the vegetables and garlic. Add water, dried beans, spices, and vinegar. Reduce, cover, and simmer for 3 hours or until beans are soft. Add more water if the soup becomes too thick. Add sherry. Simmer for 30 min. more. Puree half of the cooked soup in a blender or food processor for a smoother consistency. Serve with sour cream.

Easy Curry Chicken

4 boneless skinless chicken breast halves (about 1 lb.)
1/3 cup honey
1/4 cup vinegar
3 tbs. hot curry powder
1 tsp. soy sauce
Preheat oven to 350 F. Mix honey, vinegar, curry, and soy sauce together in a 6"x10" baking dish. Put the chicken breasts in the baking dish and spoon the sauce over the pieces to coat thoroughly. Bake for 15 min., then turn the chicken pieces over and recoat them with the sauce. Bake for another 15 min.

Pasta with Pesto

2/3 cup fresh basil leaves
2 cloves of garlic
1/2 cup Parmesan and/or Romano cheese
1/4 cup pine nuts
2 tbs. olive oil
4 oz. rotini or other pasta
Cook pasta according to package directions. Drain. Combine basil, garlic, cheese, and pine nuts in the bowl of a blender or food processor. Cover and blend or process until the mixture has a pasty consistency, stopping the machine several times and scraping the sides. Add the olive oil gradually and blend or process until the mixture is smooth. Toss with cooked pasta.

Pasta Salad

8 oz. rotini or other pasta
6 oz. cubed cheddar or Monterey Jack cheese (optional)
1 cup broccoli flowerets, chopped
1/2 cup chopped green or sweet red pepper
1 large carrot, peeled and chopped
1 small onion, chopped
1/2 cup sliced pitted black olives
1/4 cup grated Parmesan cheese
1/4 cup snipped parsley
1/2 cup olive oil
1/4 cup red wine vinegar
3 cloves garlic, minced
2 tsp. dried basil, crushed
1 tsp. Italian seasoning
3/4 tsp. freshly ground black pepper
Cook pasta according to package directions. Drain. Rinse with cold water and drain again. In a large bowl toss together pasta, cubed cheese (if using), broccoli, carrot, pepper, onion, olives, Parmesan, and parsley. Combine oil, vinegar, garlic, basil, Italian seasoning, and pepper in a bowl and stir well. Pour over macaroni mixture. Toss to coat. Cover and chill for at least 1 hour. Toss gently before serving.

Fettuccine Alfredo with Mushrooms

1/4 cup light cream
4 oz. packaged Fettuccine Florentine (1/2 plain fettuccine, 1/2 spinach)
1/2 cup grated Parmesan cheese
1 1/2 cups sliced fresh mushrooms
3 cloves garlic, minced
1 tablespoon margarine or butter
Freshly ground black pepper
Ground nutmeg
Cook fettuccine according to package directions, drain, and return to pot. In a large skillet, cook garlic and mushrooms over medium heat in the margarine or butter until tender. Add garlic and mushrooms, cream, and Parmesan cheese to fettuccine. Toss until fettuccine is well coated. Reheat fettuccine if necessary. Sprinkle with pepper and nutmeg to taste.

Beef Manicotti

8 manicotti shells
1/2 lb. ground beef
15 1/2 oz. jar spaghetti sauce
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup snipped parsley (place in cup & cut with scissors)
1/4 cup grated Parmesan and/or Romano cheese
Cook manicotti according to package directions. Drain. In a large skillet cook ground beef until no longer pink. Drain excess oil. Stir in spaghetti sauce and heat through. In a medium bowl mix together ricotta, mozzarella, parsley, and Parmesan or Romano. Stuff the cheese mixture into the shells. Spoon 1/3 of the sauce mixture into a 9"x13" baking dish. Place stuffed shells on top. Cover shells with the remaining sauce. Bake, covered, in a 350 F oven for 25-30 min. or until hot. Bake an additional 5-10 min. uncovered to brown if desired.

Hummus

pita bread
1 15 oz. can chickpeas
1/3 cup tahini (sesame paste)
1/4 cup lemon juice
3 cloves garlic, minced
1/2 tsp. coriander
1/2 tsp. salt
2 tbs. snipped parsley
Slice pita bread in half (forming pockets) and toast. Combine chickpeas, tahini, lemon juice, and garlic, coriander, and salt in the bowl of a blender or food processor and blend or process until smooth. Garnish with parsley. Serve with pita bread.

Adapted from The New Basics Cookbook by Julee Rosso & Sheila Lukins:

Pesto Walnut Risotto

3 1/2 tbs. olive oil
1 cup chopped onion
1 cup uncooked rice
4 cups hot chicken broth
3/4 cup fresh basil leaves
3 cloves garlic
3/4 cup shredded Parmesan cheese
1/2 cup walnuts
Freshly ground black pepper
Place garlic and basil in the bowl of a blender or food processor. Blend or process until mixture is pasty. Add 2 tbs. olive oil slowly and blend or process until mixture is smooth. Set aside.

Heat 1 1/2 tbs. olive oil in a large pot. Add onion and cook over low heat until soft. Then add rice and cook, stirring, for 3 min. Slowly add 1 cup of hot chicken broth to the rice, stirring constantly until rice begins to simmer. When the broth has been absorbed, add another 1/2 cup broth and simmer, still stirring constantly, until broth has been absorbed. Continue adding broth 1/2 cup at a time, simmering, and stirring until only 1/2 cup of broth remains. Add pesto and continue cooking, adding remaining broth 1/4 cup at a time, stirring constantly, until rice is creamy and tender. When all of the broth has been absorbed, stir in the Parmesan and walnuts. Add black pepper to taste.

Spicy Vegetable Couscous

3 cups cooked couscous
2 tbs. olive oil
1/2 cup diced yellow summer squash *
1/2 cup diced zucchini *
1/2 cup diced onion
2 cloves garlic, minced
1 15 oz. can chickpeas
1/2 tsp. cumin
1/2 tsp. hot curry powder
1/2 tsp. dried red pepper flakes
1/2 tsp. salt
Freshly ground black pepper
* Other vegetables may be substituted
Cook couscous according to package directions. Set aside. Heat olive oil in a large skillet. Saute squash, zucchini, onion, and garlic for 5 minutes or until tender. Stir in chickpeas and spices. Then add cooked couscous. Cook until hot.

Adapted from the Better Homes and Gardens New Cook Book:

Chicken Dijon

1 cup uncooked rice
4 boneless skinless chicken breast halves (about 1 lb.)
1 tsp. lemon and pepper seasoning salt
1/2 tsp. onion powder
2 tbs. margarine or butter
2/3 and 1/4 cup light cream
2 tsp. all-purpose flour
1 tbs. mustard (Dijon, country style, or horseradish)
Cook rice according to package directions. Rinse chicken and pat dry. Sprinkle both sides of chicken with lemon and pepper seasoning salt and onion powder. Cook chicken in margarine or butter in a large skillet over medium heat until no longer pink. Remove from skillet and cover to keep warm.

Pour 2/3 cup cream into skillet. Add remaining 1/4 cup cream to flour, mix, and add to the cream in the skillet. Stir in the mustard. Cook over medium heat until thickened and bubbly. Cook for an additional 1-2 min. Spoon sauce over chicken and serve over rice.

Chicken Marsala

4 boneless skinless chicken breast halves
1/4 cup all-purpose flour
1/4 tsp. dried marjoram, crushed
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
1 cup sliced fresh mushrooms
2 tbs. sliced green onion (with tops)
3 tbs. margarine or butter
1/4 cup chicken broth
1/4 cup dry sherry
Rinse chicken and pat dry. Place breast halves between clear plastic and pund flat with a mallet. Remove plastic wrap. Stir together flour, marjoram, salt, and pepper. Dredge chicken in flour mixture and shake off excess.

In a large skillet cook mushrooms and green onion in 1 tbs. margarine until tender, then remove from skillet. Cook chicken pieces in remaining 2 tbs. margarine over medium-high heat until browned on both sides. Remove skillet from heat. Return the mushrooms and green onions to the skillet. Add the broth and sherry to the skillet. Cook, uncovered for 2-3 min. or until sauce thickens slightly.

Chicken with Walnuts

1 cup uncooked rice
4 boneless skinless chicken breast halves (about 1 lb.)
3 tbs. soy sauce
2 tbs. dry sherry
2 tsp. corn starch
1 tsp. sugar
1/2 tsp. crushed red pepper
2 tbs. cooking oil
1 cup walnut pieces
1 tsp. grated ginger
2 medium green peppers cut into 3/4" pieces
4 green onions, sliced
Cook rice according to package directions. Stir together soy sauce, sherry, corn starch, sugar, and red pepper and set aside. Rinse chicken and pat dry. Cut into 1" pieces and set aside.

Preheat a wok over high heat and add the cooking oil. Stir-fry walnuts in hot oil until lightly toasted (remove them quickly, or they will burn!). Add ginger and stir-fry for 15 sec. Add green peppers and green onions and stir fry for 3 min. or until just tender. Remove vegetables from wok and set aside.

Add the chicken to the wok and stir-fry for 2-3 min. or until no longer pink. Push chicken from center of wok. Stir sauce and add to center of the wok. Cook and stir until thickened and bubbly. Stir in walnuts and vegetables. Cook for 1-2 min. or until heated through. Serve with rice.

Adapted from the Family Circle New Tastes for New Times Cookbook:

Chickpeas with Vegetables and Feta Cheese

1 15 oz. can chickpeas
3/4 cup finely crumbled feta cheese
2-3 tbs. Dijon mustard
4 medium tomatoes
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 tbs. olive oil
1 large onion, coarsely chopped
1 large sweet red or yellow pepper, cored, seeded, and coarsely chopped
1 1/4 tsp. dried marjoram, crumbled
3 cloves garlic, minced
1 large yellow squash, coarsely chopped
1 large zucchini, coarsely chopped
Put the chickpeas in a 6"x10" baking dish. Stir in feta cheese and mustard. Chop 2 tomatoes and stir into the chickpeas with salt and pepper. Preheat oven to 375 F. Heat 1 tbs. oil in a large skillet over medium heat. Add onion, pepper, and marjoram and cook 5 min. or until onion is tender. Add garlic and saute for 2 min. Add to chickpea mixture. Heat remaining tbs. of oil in the skillet. Add the squash and zucchini. Saute for 5 min. Seed and chop remaining 2 tomatoes and stir into squash mixture. Spoon tomato and squash mixture into chickpea mixture. Bake, covered, for 45 min.

Chicken with Onions and Balsamic Vinegar

2 tbs. olive oil
4 boneless skinless chicken breast halves (about 1 lb.)
1/4 cup all-purpose flour
2 large onions, sliced
1 carrot, pared and sliced into matchstick-sized strips
1/3 cup balsamic vinegar
1 tbs. tomato paste
2/3 cup chicken broth
1/4 tsp. dried rosemary
Heat 1 tbs. oil in large skillet over medium-high heat. Dredge chicken in flour and shake off excess. Add chicken to skillet and cook until browned on both sides. Remove chicken from and rinse skillet.

Reduce heat to low. Add remaining 1 tbs. oil and onion to skillet. Cook 5 min or until just tender. Add carrots and cook for another 4 min. or until tender. Stir in vinegar and tomato paste and cook for 3 min. Add chicken broth and rosemary. Bring to boiling over medium heat. Return chicken to skillet. Lower heat, then cover and simmer for 8-10 min. or until chicken is cooked through.

Wild Rice Casserole Bread

1/2 tsp. sugar
1 cup warm water
1 envelope active dry yeast
1 1/2 tbs. honey
1 tbs. melted unsalted butter
1/2 tsp. salt
1/2 cup whole wheat flour
1/4 cup oat bran
1/2 cup nonfat dry milk powder
1 3/4 cups all-purpose flour
3/4 cup cooked wild rice
oat bran for topping and dusting baking dish
Combine sugar and warm water in large bowl. Sprinkle yeast over top and stir to dissolve yeast. Let stand for 10 min. or until foamy. Stir in honey, butter, and salt.

Combine whole wheat flour, 1/2 cup oat bran, milk pwder, and 3/4 cup all-purpose flour in large bowl. Add to yeast mixture. Beat at medium speed for 2 min. Stir in rice. Gradually beat in all-purpose flour with a wooden spoon. Beat, stretching dough, about 25 times. Cover with a clean towel. Let rise in a warm place, away from drafts, until doubled in bulk, about 1-1 1/2 hours (don't punch down).

Preheat oven to 375 F. Grease 1-1 1/2 quart casserole dish. Sprinkle with oat bran. Beat dough with wooden spoon about 25 times. Turn dough into prepared casserole dish. Sprinkle top with oat bran. Bake for 50-60 min. or until nicely browned and a toothpick stuck into the bread comes out clean. Cool bread in casserole dish for 10 min. Turn bread out onto wire rack. May be served slightly warm.

Chocolate-Amaretto Pudding

2 cups heavy cream
1/2 cup (1 stick) unsalted butter
8 oz. semisweet chocolate, chopped
1 cup coarsely crushed amaretti cookie crumbs
3 tbs. amaretto liqueur
Heat together heavy cream and butter in a large skillet over medium heat until butter melts. Add chocolate. Stir constantly until chocolate melts and mixture is smooth. Remove skillet from heat. Stir in cookie crumbs and liqueur. Pour chocolate mixture into 8 4 oz. dishes or cups. Cover and refrigerate for 1 hour or until mixture is chilled and set.

Adapted from the Gift-Giver's Cookbook by Jane Green and Judith Choate:

Peppermint Crisps

1/2 cup (1 stick) butter
1 cup sugar
2 eggs
2 cups sifted all-purpose flour
1/4 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
2 tbs. milk
8 tbs. crushed peppermint candy
Cream butter and sugar until light and fluffy. Beat in eggs. Sift flour, baking soda, baking powder, salt, and nutmeg together. Add to creamed mixture alternately with milk. Mix well.

Preheat oven to 350 F. Drop rounded teaspoons of dough onto greased cookie sheets, about 2 1/2" apart. Press cookies flat with the bottom of a glass dipped in flour. Flatter cookies will be crispier. Sprinkle each cookie with the crushed peppermint candy.

Bake for 8-10 min., or until lightly browned. Cool slightly before removing from cookie sheet.

Adapted from the Washington Post September 15, 1993 Food section:

Chickpea-Vegetable Medley

2 tbs. olive oil
1 cup sliced mushrooms
2 green onions (with tops), thinly sliced
1 medium carrot, shredded (about 1/2 cup)
2 cloves garlic, minced
1 15 oz. can chickpeas
1 tbs. lemon juice
1 tsp. prepared horseradish
1 tsp. prepared mustard
1/4 tsp. salt
1/2 tsp. pepper
In a large skillet, heat oil over medium heat. Add the mushrooms, green onions, carrot, and garlic and cook about 4 min. Stir in the chickpeas and the remaining ingredients. Cook about 5 min. or until mixture is hot.

Baked Chickpeas and Tomatoes

1 15 oz. can chickpeas
1/2 tsp. salt
2 medium tomatoes, peeled
1/2 tsp. freshly ground black pepper
1 large onion, chopped
2 cloves garlic, minced
1 tsp. dried rosemary
1/2 cup olive oil
Preheat oven to 350 F. Combine all the ingredients in a 6"x10" baking dish. Bake, uncovered, for 1 hour or until chickpeas are soft. Stir and serve.

From the newsgroup rec.food.recipes:

Lemon Pasta with Roasted Asparagus

Adapted from Little Meals by Rozanne Gold, source Seattle Times

10 asparagus stalks, ends snapped
1 tbs. olive oil, divided
1/2 tsp. salt, divided
12 oz. fettuccine
1 cup dry white wine
3 shallots, chopped
3 lemons
1 1/2 cups whipping cream
1/3 cup and 2 tbs. grated Parmesan cheese, divided
1/8 tsp cayenne pepper
4 tbs. butter
1 tbs. minced chives
1 tbs. minced mint
Wash and dry asparagus. Place stalks in a baking pan large enough to hold them in one layer, and gently rub them with 1/2 tbs. olive oil. Sprinkle 1/4 tsp. salt over the asparagus and bake in a preheated 425 F degree oven for 12-15 minutes, depending upon the thickness of the stalks. When cool enough to handle, cut into 1/2" pieces.

In a generous amount of salted boiling water, cook the fettuccine until al dente. Drain, place in a bowl and toss with 1/2 tbs. olive oil.

Pour wine into a large skillet or pan. Add shallots. Reduce over medium heat to one half. Wash lemons well with soap and water, rinse and dry. Add grated rind and juice from 2 lemons to the wine. Simmer 2 min.

Add cream. Bring to a boil, then lower heat and add 1/3 cup cheese, 1/4 tsp. salt and cayenne pepper. Simmer slowly, whisking constantly, about 4 min., or until sauce begins to thicken. Cut cold butter into small pieces and add to the sauce, cooking 1 min. Add asparagus, pasta and 2 tbs. cheese. Toss until pasta is thoroughly coated with sauce and heated through.

Divide pasta evenly in heated plates or soup bowls. Sprinkle with grated peel from remaining lemon, chives and mint.

Double Brownies

From Company's Coming: 150 Delicious Squares

Chocolate layer:
2 eggs
1 cup sugar
3/4 cup flour
1/2 cup chopped walnuts
1/8 tsp. salt
1/4 cup cocoa
1/2 cup butter or margarine
Beat eggs 'til foamy. Add sugar, flour, nuts, and salt. Melt cocoa and butter together in saucepan. Add to egg mixture and blend well. Spread in greased 9"x 13" pan. Set aside.

Butterscotch layer:
1/2 cup butter or margarine
1 1/2 cups brown sugar
2 eggs
2 tsp vanilla
1 1/2 cups flour
1/4 tsp salt
1/2 cup chopped walnuts
Cream butter and brown sugar. Add eggs and vanilla. Beat until well mixed. Add flour, salt, and nuts. Spoon over chocolate layer in small blobs, and spread as best you can.

Bake at 350 F (or 180 C) for 30 min. until brownies begin to pull away from pan.

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