Chicken Francoise

This recipe is probably misspelled and is really for a dish called Chicken Francaise – which is a battered chicken breast served with a lemon sauce. It is thought to originate in New York City or possibly Rochester. Francaise style is to dredge the item through flour and egg wash before sautéing it. Although no … Continue reading

Quiche

Real men eat it and it’s yummy! I have always considered quiche to be a labor intensive dish, but it probably isn’t, honestly. With today’s methods, we can quickly grate cheese and shred meats. This particular recipe calls for canned meat, which is even easier if you are on a time budget. Using a premade … Continue reading

Zucchini Impossible Quiche

This particular card was wrapped in plastic, so I can assume it was well loved and used. At the very top left corner, just underneath the oven temp, our homemaker wrote something on the plastic, and now I cannot decipher what she wrote. If you can guess, please let us know. The “impossible” dishes arose … Continue reading

Chicken Cacciatore (Mary Lou Yanosik)

Chicken cacciatore is traditionally made with onions, herbs, tomatoes and wine. Many recipes include peppers and garlic, sometimes mushrooms. This particular recipe includes all of the above. The style is called “hunter style” I can only assume because hunters would have these types of herbs and spices somewhat available to them. Furthermore, there is a … Continue reading

Meat Loaf

There are surely thousands of recipes for meat loaf, from the most basic off the side of the oatmeal box to elaborate stuffed and gravied creations. My friend Diane B once wrote a funny article about her “man loaf” recipe for a meat loaf stuffed with an Italian sausage, served with a side of cardiac … Continue reading