2 (2 to 3 lb.) broiler fryers or equal amount chicken breast
1 c. half and half
paprika
2 sm. onions
½ lb. mushrooms
¼ t. pepper
1 T. lemon juice
salt
½ c. all purpose flour
1 16 oz.  pkg. spaghetti
½ c. parmesan cheese

Simmer chicken, 1 onion, salt and pepper in water about 30 minutes or until fork tender.  Strain broth and reserve 4 cups.  When chicken is cool, remove meat in large pieces discarding skin and bones.  Cut meat into large chunks.  Set aside.

Prepare spaghetti as package directs and spread in buttered 13” X 9” inch baking dish.

Chop remaining onion.  In 2 T. butter, cook onion, mushrooms and lemon juice 5 minutes.  Remove to bowl.  In same pan place remaining butter.  When hot, stir in flour and salt.  Gradually stir in reserved chicken broth and cook stirring until liquid is thickened.

Add half and half, chicken chunks and mushroom mixture and over low heat, cook just until mixture is heated through.  Spoon over spaghetti in baking dish.  Sprinkle with grated Parmesan cheese and paprika.  Bake at 350 degrees 30 minutes until thoroughly heated and surface is golden and bubbly.

Brown 1 lb. Veal or pork cut in ½ inch cubes in hot fat.  Add 1 ½ cups each chopped onion and celery and 1 c. diced green pepper.  Cook until tender but not brown. Ad ½ c. rice, 1 can condensed mushroom soup, 1 cup water, 1 cup peas, 3 T. chopped pimento, 1 T. soy sauce, salt and pepper.  Bake in 2 qt. casserole in slow 325 degree oven 1 ½ hours.  Top casserole with 2 cups chow mien noodles last 5 minutes of baking.

1 (3-pound) country ham, store bought, sliced
2 tablespoons fat from the ham
1/2 cup coffee
2 tablespoons butter
1 beef bouillon cube (optional)
Grits, recipe follows

Heat a skillet over medium-high heat. Add the fat from the ham and render. When the fat is rendered, add the ham steaks and pan-fry until golden brown on both sides. Remove the ham from the pan and set aside on a plate and keep warm. To the pan, add the coffee and water and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Add the butter and the bouillon cube and stir to incorporate. Serve the gravy over the ham steaks on grits.

GRITS
2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick cooking grits, not instant
1/2 cup butter

In a small pot, bring water, milk, and salt to a boil. Slowly stir grits into boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring occasionally. Add more water if necessary. Grits are done when they have the consistency of smooth cream of wheat. Stir in half the butter and serve with remaining butter divided equally on top of each portion.

2 T. butter
½ c. half and half
1 sm. onion, diced
2 c. cooked cubed potatoes
1 T. all purpose flour
2 c. cooked cubed chicken or turkey
1 t. salt

In 10 inch skillet over medium heat, cook onion in hot butter until tender.  Stir in flour and salt.  Gradually stir in half and half and cook stirring until thickened.  Stir in potatoes and chicken.  Cover and simmer over low heat 10 minutes until heated through.

Topping
To make fresh bread crumbs, trim crusts from about 5 slices of good-quality white bread and grind them in the food processor until evenly fine-textured, 20 to 30 seconds.  Toast in pan with 2 T. butter and pinch of salt until browned, stirring often, about 10 minutes. Set aside.

MAC AND CHEESE
2 large eggs
1 teaspoon dry mustard, dissolved in 1 teaspoon water
1/2 pound elbow macaroni
1/4 teaspoon hot red pepper sauce
4 tablespoons unsalted butter
2 teaspoons salt
12 ounces sharp cheddar, American, or Monterey Jack cheese, grated (about 3 cups)
1 (12-ounce) can evaporated milk
1/4 teaspoon ground black pepper

Mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt, pepper, and mustard mixture in small bowl; set aside.
Bring 2 quarts water to a boil in large heavy-bottomed saucepan Add remaining 1 1/2 teaspoons salt and macaroni; cook until almost tender but still a little firm to the bite. Drain and return to pan over low heat. Add butter; toss to melt. Pour egg mixture over buttered noodles along with three-quarters of cheese; stir until thoroughly combined and the cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes.  Place in a casserole and top with toasted crumbs (see above).  Broil 2 to 3 minutes

Grease pie plate
Put in plate:
2 cups cut up ham
4 oz. grated cheese
1/3 c. onion

Beat together until smooth:
2 cups milk
4 eggs
1 c. biscuit mix
salt and pepper

Pour over ham and bake in 400 degree oven 35 to 40 minutes. Let rest a few minutes before cutting.

1 tea vinegar
4 thin slices of Canadian bacon
4 eggs
2 English muffins

HOLLANDAISE SAUCE
3 egg yolks
salt and pepper
1 Tbsp. hot water
paprika
1 Tbsp. lemon juice
1 stick unsalted butter, melted and hot
chopped parsley

In a large skillet, bring 2 inches of water and the vinegar to a boil.  Crack one egg into a glass.  Reduce water to simmer and pour egg into water in one quick motion.  Quickly add remaining eggs.  Let cook for 4-5 minutes.  The white should be firm but the yellow should be runny.  Remove eggs with a slotted spoon and drain on a paper towel. 

In a non-stick skillet, heat the bacon until warm.  Toast the English muffins.

For the sauce:  Place yolks, water and lemon juice into blender.  Blend for 1 minute.  With blender running, pour hot butter through open hole of blender lid.  Season with salt and pepper and keep warm.

To assemble, top each muffin with bacon and a poached egg.  Pour warm sauce over and garnish with paprika and chopped parsley. (two servings)

(We like Bernaise sauce so much, we sometimes substitute it for hollandaise—really good)

2 lg. Portobello mushrooms, cubed
½ c. red wine (merlot)
1 sm. Onion chopped
1 ½ cups Arborio rice
2 cloves garlic, minced
6 cups chicken broth
salt and pepper to taste
1/3 c. parmesan cheese
4 Tbsp. Olive oil
2 Tbsp. Butter

Cook mushrooms, onion, garlic, salt and pepper in 2 Tbsp. Olive oil until almost tender.  Add red wine and cook quickly until most of the liquid has reduced.  Set aside.

Start heating Chicken broth.  Heat 2 Tbsp. Olive oil and add rice.  Stir together until rice turns white and absorbs the oil.  Begin adding broth.  Add the mushrooms and any liquid accumulated.  Continue adding broth as needed and stir often until rice is done—about twenty to twenty five minutes. Remove from heat and stir in cheese and butter.  (I sometimes add about ½ cup green peas during the last few minutes of cooking)

1 lb. bacon cut in ½ inch pieces
1 c. cubed cooked potatoes
2 c. chopped cooked ham
3 c. (12 oz.) shredded cheddar cheese
1 small onion, chopped
3 c. milk
8 eggs
pinch salt and pepper
1 T Worcestershire sauce
10 slices white bread, cubed
1 t. dry mustard

Cook bacon until crisp; add ham and onion.  Cook and stir until onion is tender; drain.  In a greased 13 inch X 9 inch baking dish, layer half the bread cubes, potatoes and cheese.  Top with all the bacon mixture.  Repeat layer of bread.  Beat eggs; add milk, Worcestershire, mustard, salt and pepper. Pour over bread mixture. Cover and chill over night.  Remove from refrigerator 30 minutes before baking.  Bake uncovered in 325 degree oven for 65 to 70 minutes or until set.  Makes 12 to 15 servings.

1 package manicotti pasta or jumbo shells

1 egg 

1/3 cup grated parmesan cheese

15 oz. ricotta cheese

3 cup shredded mozzarella cheese

1 lg. jar or can spaghetti sauce (any flavor)

Cook pasta according to package directions.  Beat egg, then add all cheeses and mix.  Put enough spaghetti sauce to cover the bottom of a 13 x 9 inch pan (or larger).  Stuff the pasta with cheese mixture and place on sauce in pan.  Cover with remaining sauce and sprinkle with additional parmesan cheese.  Bake in 350 oven for 30 to 40 minutes.