Fettuccine Alfredo

• 8 ounces uncooked fettuccine
• 1/2 cup margarine or butter (1 stick)
• 1/2 cup whipping (heavy) cream
• 3/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• Dash pepper
• Chopped fresh parsley

Fill the Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover and heat over high heat until the water is boiling rapidly. Add the fettuccine. Heat to boiling again. Boil uncovered 11 to 13 minutes, stirring frequently, until tender. To test fettuccine for doneness, cut a strand of fettuccine on the side of the Dutch oven. While fettuccine is cooking, continue with the recipe to make the Alfredo sauce.

Heat the margarine and whipping cream in the saucepan over low heat, stirring constantly, until margarine is melted. Stir in the cheese, salt and pepper until the mixture is smooth.

Drain the fettuccine in a strainer or colander, and place in a large serving bowl or back in the Dutch oven. Pour the sauce over the hot fettuccine, and stir until fettuccine is well coated. Sprinkle with parsley.

Beef Stew

• 1 pound beef boneless chuck, tip or round roast
• 1 tablespoon vegetable oil or shortening
• 3 cups water
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 medium carrots
• 1 large potato
• 1 medium green bell pepper
• 1 medium stalk celery
• 1 small onion
• 1 teaspoon salt
• 1 dried bay leaf
• 1/2 cup cold water
• 2 tablespoons all-purpose flour

Cut and discard most of the fat from the beef. Cut the beef into 1-inch cubes.

Heat the oil in the skillet over medium heat 1 to 2 minutes. Cook the beef in the oil about 15 minutes, stirring occasionally, until brown on all sides (Browning helps develop the flavor of the stew).

Remove the skillet from the heat, then add the water, 1/2 teaspoon salt and the pepper. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover and cook 2 to 2 1/2 hours or until beef is almost tender.

Peel the carrots, and cut into 1-inch pieces. Scrub the potato thoroughly with a vegetable brush, but do not peel. Cut the potato into 1 1/2-inch pieces. Cut the bell pepper lengthwise in half, and cut out seeds and membrane. Cut the bell pepper into 1-inch pieces. Cut the celery into 1-inch pieces. Peel and chop the onion; cut in half.

Stir the vegetables, 1 teaspoon salt and bay leaf into the beef mixture. Cover and cook about 30 minutes or until vegetables are tender when pierced with a fork. Remove and discard bay leaf.

Shake the cold water and flour in a tightly covered jar or container. Gradually stir this mixture into beef mixture. Heat to boiling over high heat, stirring constantly. Continue boiling 1 minute, stirring constantly, until thickened.

Baked Chicken and Rice

• 1    2 1/2 pound cut-up broiler-fryer chicken (2 1/2 to 3-pounds)
• 3/4 teaspoon salt
• 1/4 teaspoon paprika (1/4 to 1/2 teaspoon)
• 1/4 teaspoon pepper
• 2 1/2 cups chicken broth
• 1 cup uncooked regular long grain rice
• 1 medium onion -- chopped (about 1/2 cup)
• 1 clove garlic -- finely chopped
• 1/2 teaspoon salt
• 1 1/2 teaspoons chopped fresh oregano
• OR
• 1/2 teaspoon dried oregano leaves
• 1/8 teaspoon ground turmeric
• 1 bay leaf
• 2 cups shelled fresh green peas

Heat oven to 350º. Place chicken, skin sides up, in ungreased rectangular baking dish, 13 × 9 × 2 inches. Sprinkle with salt, paprika and pepper. Bake uncovered 30 minutes.

Heat broth to boiling. Remove chicken and drain fat from dish. Mix broth, rice, onion, garlic, salt, oregano, turmeric, bay leaf and peas in baking dish. Top with chicken. Cover with aluminum foil and bake until rice and thickest pieces of chicken are done and liquid is absorbed, about 30 minutes. Remove bay leaf.

Broccoli Cheddar Cheese Soup

• 1 10 3/4-ounce can beef broth
• 1 10 3/4-ounce can cream of celery soup
• 1 cup milk
• 1/4 cup white wine
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder -- to taste
• Salt -- to taste
• Black pepper -- to taste
• 1 1/2 cups coarsely chopped broccoli florets
• 1 cup grated Cheddar cheese
• 1 tablespoon minced parsley or dill (optional) -- as garnish

Add first 8 ingredients to pan. Bring to a boil, then lower heat and simmer for 20 minutes or until broccoli is beginning to become tender. (Make sure that broccoli is cut into bite-sized pieces.) When broccoli is done to proper tenderness, slowly add Cheddar cheese, stirring constantly until each bit is completely blended into soup.

Before serving, garnish with a sprinkle of parsley or dried or fresh dill, alongside some crusty French bread.

Baked Lemon Chicken

Heat broth, sugar, lemon peel, lemon juice, vinegar, corn syrup, garlic and salt to boiling in 1-quart saucepan, stirring occasionally. Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.