Beef Stroganoff

Mom's family recipe.

Ingredients
1 pound top sirloin steak, cut into strips
1/2 yellow onion, chopped
1 can Campbell's Cream of Mushroom soup
4 oz. sour cream
Beef Bullion
Fresh mushrooms
Spinach/Egg Noodles or Rice
Le Seur Peas (in a silver can...soooooo much better than regular peas)

Preparation

1. Brown onion in butter, remove from pan
2. Saute meat strips slowly (until tender, still red), salt and pepper meat, remove from pan
3. Saute mushrooms in pan juices - remove from pan.
4. On low heat, stir soup, bullion, sour cream (heat slowly so it won't curdle or take pan off heat to add sour cream).
5. Add onions, meat, mushrooms, sprinkle in dill seed (I don't add the dill seeds)
6. Cook slowly so flavors mix together, until meat is completely cooked and tender
7. Boil noodles
8. Serve beef mixture over noodles, with Le Seur peas.

Linguini and Clams

This is Aunt Jeanette's recipe.  There are no real measurements or porportions...just use your discretion based on the number of servings and flavor to taste.

Ingredients

Linguini
Canned clams
Chicken Broth
Parsley
Butter
Olive Oil
Salt*
Garlic*
Pepper*

* Not in the original recipe, but use these to season*

Preparation

1. Boil linguini
2. Saute clams in broth, butter and oil. Season lightly
3. Toss clam mixture with linguini.  Sprinkle with parmesan and parsley

Herbed Chicken Parmesan

This also makes a large portion, but it's great for leftovers and lunches the next day (or for a few days).  The orzo is a fun twist on plain spaghetti.

Ingredients

1/3  cup  (1 1/2 ounces) grated fresh Parmesan cheese, divided
1/4  cup  dry breadcrumbs
1  tablespoon  minced fresh parsley
1/2  teaspoon  dried basil
1/4  teaspoon  salt, divided
1  large egg white, lightly beaten
1  pound  chicken breast tenders
1  tablespoon  butter
1 1/2  cups  bottled fat-free tomato-basil pasta sauce (such as Muir Glen Organic)
2  teaspoons  balsamic vinegar
1/4  teaspoon  black pepper
1/3  cup  (1 1/2 ounces) shredded provolone cheese
Orzo

Preparation

1. Preheat broiler.
2. Cook 1 box of orzo pasta while preparing the rest of the meal. 
3. Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. 
4. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.
5. Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. 
6. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.
7. Serve chicken strips over cooked orzo. 

Butternut Squash Gnocchi

Amazingly easy to make.  The butter/pepper/Parmesan "sauce" compliments the sweet taste of the gnocchi extremely well.

Ingredients
1  butternut squash (about 2 lbs.)
About 1/2 tsp. salt
1/4  teaspoon  ground white pepper
1/4  teaspoon  freshly ground nutmeg
3  to 3 1/2 cups flour, plus more for shaping
3  tablespoons  butter, melted
1/2  cup  freshly shredded parmesan cheese (or other hard cheese, such as asiago or pecorino), plus more at the table
Freshly ground black pepper



Preparation

1. With a fork or sharp knife, poke holes all over squash. Microwave it on high 10 minutes. Let sit until cool enough to handle. Halve squash lengthwise; scoop out and discard seeds. Flesh should be tender when scraped with a fork; if it isn't, microwave on high (cut side down) in 1-minute intervals until tender. Let sit until cool enough to handle. Scrape out flesh (discard peel) and mash until smooth.
2. In a large bowl, thoroughly combine 2 cups mashed squash (save any extra for another use), 1/2 tsp. salt, the white pepper, and nutmeg. Stir in flour, 1 cup at a time, until a dough forms (it will pull away from inside of bowl).
3. Turn dough out on a generously floured work surface. With well-floured hands, knead dough 10 to 12 times.
4. Divide dough in half and cover 1 batch with plastic wrap. Roll other batch into a 3/4-in.-thick rope and cut into 1/2-in.-long pieces. Put pieces on a floured baking sheet and set aside. Repeat with remaining dough.
5. Bring a large pot of salted water to a boil. Boil gnocchi until they rise to the surface, about 4 minutes; cook 30 seconds longer and then lift with a slotted spoon, making sure water drains from gnocchi, and place in a large serving bowl. Gently toss with butter and top with cheese and a sprinkling of black pepper. Serve hot and pass extra cheese at the table.

Chicken Cacciatore

I haven't had this in years, but I came across the recipe that my mom would make for special occasions until I left for college.

Ingredients
1 (3 pound) broiler-fryer, cut in serving pieces
1/4 cup oil
1 cup sliced celery
2 medium onions, sliced
2 cloves garlic, minced
1 (16 oz) can peeled tomatoes
2 (8 oz) cans tomato sauce
2 chicken bullion cubes
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon crushed basil
1/4 teaspoon pepper
2 tablespoons cornstarch
1/4 cup water
Cooked Spaghetti

Preparation

1. Brown chicken in hot oil.  Remove from skillet and drain.
2. Saute celery, onions and garlic in oil remaining in skillet.
3. Stir in tomatoes, tomato sauce, bullion cubes, sugar, salt, basil and pepper.
4. Add chicken, cover and simmer 45 minutes.  Blend cornstarch with water and add gradually to chicken.  Cook and stir until thickened and translucent.  Serve over spaghetti.