Saturday Night Special

Wow, I haven't had this recipe in years.  I loved it when I was a kid and it is so good leftover.  I'm not sure where the original recipe came from. I have a photocopy and it is not my mom's handwriting.

Saturday Night Special
1/2 lb spaghetti
1 lb minced beef
1 14 oz can niblets corn
1 cup grated cheese
1 can tomato soup
1 14 oz can tomatoes
1 small onion, minced
1 green pepper, minced
3/4 tsp salt
1/2 tsp chili powder
1/2 tsp worcestershire sauce
1/2 lb mushrooms

In frying pan, brown green peppers, onions, mushrooms and meat.  Break spaghetti into pieces and boil in salted water until tender (15 minutes).  Combine all ingredients in large bowl.  Mix well.  Bake in moderate oven (325F) for 45 minutes.  Serves 6-8.

Herbed Chicken in Pastry

I love this meal.  My mom first made it for me and it quickly became my go-to meal for entertaining when I'm busy because it is easy, requires few ingredients, and looks impressive.  It is from Pepperidge Farm.

Herbed Chicken in Puff Pastry

Serves 4.

Ingredients:
4 boneless chicken breast halves
2 TB butter
1/2 pkg Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 TB water
1 container (4 oz) garlic and herb spreadable cheese (Alouette or Boursin)
1/4 cup chopped fresh parsley (I have left this out before and it still tastes great)

Directions:
Season chicken with salt and pepper.  Melt butter in skillet. Add chicken and cook until bronwed. Remove chicken. Cover and refrigerate 15 minutes or up to 24 hours.  You can also bake the chicken.

Thaw pastry sheet at room temp 30 minutes.  Whisk egg and water. Preheat oven to 400 degrees F.

Unfold pastry on lightly floured surfae. Roll into 14" square and cut into 4 (7") squares.  Spread about 2 TB of the cheese spread in the center of each square. Sprinkle with 1 TB parsley and top with cooled chicken breast. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Brush with egg mixture.  My mom would also often cut out stars or other design from the extra puff pastry and place on top for added design.

Bake 25 minutes or until golden.

8-Layer Lasagna

This was one of my mom's favorite recipes.  My whole family loved this recipe.  We needed to get a new lasagna pan that was deep enough.  The last time I had it was Christmas 2008.  My mom was afraid that might have been our last Christmas together so she made it truly special.  She prepared several wonderful meals and we started a new tradition of Christmas in Yuba City with my sister.  This recipe comes from www.cuisineathome.com.  It is the best lasagna I have ever tasted.  Labor intensive but worth it!

8-Layer-Lasagna
Makes one 9 x 13 x 3" pan; total time: 2 1/2 hours

Both the meat and bechamel sauces can be made the day before assembly and chilled.  The assembled lasagna may also be frozen--thaw before cooking.

For the Meat Sauce--
Brown:
1 1/2 lb ground chuck
1 1/2 lb ground mild Italian sausage

Add:
2 c yellow onion, diced
2 T garlic, minced
2 T tomato paste
2 tsp EACH dried basil, thyme, and oregano
1/2 tsp red pepper flakes
1 bay leaf

Stir in; simmer:
1 can (28 oz) crushed tomatoes, in puree
1 can (14.5 oz) diced tomatoes, drained
3/4 cup beef broth or water
2 T balsamic vinegar
Salt and pepper to taste

For the Bechamel--
Saute in 1/4 cup unsalted butter:
1 cup yellow onion, diced
1/8 tsp cayenne
pinch nutmeg
Stir In:
1/3 cup all purpose flour
Gradually Add:
3 cups whole milk
10 oz. boursin cheese (if you can't find it, may use Alouette)
salt to taste
Whisk In:
8 oz. frozen chopped spinach
1 egg, beaten

To assemble--
Prepare 1 lb oven-ready lasagna sheets, parboiled (Boil sheets until pliable, 1 min, then arrange in single layers on a foil-lined sprayed baking sheet. Separate each layer with sprayed foil)
1 lb fresh mozzarella, thinly sliced
6 oz parmesan cheese, grated

Directions:
Preheat oven to 400 with rack in the center.
Brown the meats in a large saute pan over medium-high heat; spoon off as much of the fat as possible.
Add onions, garlic, tomato paste and seasonings. Saute unti onion softens, about 8 minutes.
Stir in both types of tomatoes, broth, vinegar, salt, and pepper. SImmer over medium heat until most of the liquid is evaporated, about 10 minutes; set aside.
Saute onion for the bechamel in melted butter in a saucepan over medium heat. Add onion, cayenne, and nutmeg; cook until onion softens, about 5 minutes.  Stir often to prevent scorching.
Stir in flour to coat; cook 2 minutes.
Gradually add milk, stirring until smooth. Simmer until thickened, about 5 minutes. Add Boursin in small pieces and whisk until smooth; season with salt. Set aside 1 cup bechamel for the top of the lasagna.  Cool remaining sauce for 10 minutes.
Whisk in frozen spinach and egg.
Prepare lasagna sheets as stated above.  Have both cheeses ready.

Assemble lasagna: Coat a 9x13x3 casserole with nonstick spray; spread 1/3 cup bechamel on the bottom (it will be a thin layer). Lay three pasta sheets across the bottom of the pan, then spread another 1/3 cup bechamel over them.  Spread 1 cup meat sauce on the bechamel (the meat sauce won't completely cover the pasta; it's fine if the sauces blend).  Top with mozzarella, sprinkle with parmesan, then lay three more pasta sheets across the bottom.  Keep layering in this manner until all the pasta is used.  Spread the last pasta layer with the reserved bechamel, then sprinkle with parmesan.

Bake lasagna, uncovered, for 40-45 minutes or until hot, bubbly, and browned.  Let rest 20-30 minutes before cutting to set fillings.

Asparagus with Beef

Another recipe from "The Kitchen of Gladys Lee" when my mom took classes at the Foster City Recreation Dept.  This one is delicious.  Again I will put my mom's handwritten notes in parentheses. I will try to add a photo soon.  I've made all of these recipes without MSG and they are still delicious.

Asparagus with Beef Recipe (serves 6)

Ingredients:

2 lbs asparagus (more green to tip)

3/4 lb. flank steak (or NY)

1 TB soy sauce

2 cloves garlic

2 TB Chinese black beans-washed

1 TB oyster sauce

1/4 tsp salt

1 tsp sugar

dash M.S.G.

1 cup chicken broth

2 TB water

2 TB cooking oil

1 heaping TB cornstarch

Preparation:

1. Slice flank steak against grain - 1/8" thick.

2. Marinate in following sauce for 20 minutes

     1/2 tsp soy sauce

     1/2 tsp cornstarch

     1/2 tsp oil

     1/2 tsp sherry wine

3. Cut asparagus into diagonal pieces.

4. Crush black beans and garlic with dash of M.S.G.  Dissolve cornstarch in 2 TB water

Heat 1 TB oil in wok over high flame.  Add meat and cook for 2 minutes. Remove meat.  (Meat will be pink after 1st stir fry).  Heat 1 TB oil in wok and add black beans, garlic, (soy sauce, oyster sauce,) and MSG mixture.  Stir few times.  Add asparagus.  Stir.  Add chicken broth (a little at a time).  Stir over medium heat for 5 minutes.  Add sugar, salt, and cornstarch mixture.  Stir well.  Simmer asparagus for approx another 5 minutes.  Turn off heat and add stir fry meat.  Mix and serve hot.  

(Can use green beans instead of asparagus)

(Black beans keep in dry jar on shelf)