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a lot of wonderful recipes

Delicious Chicken

Serves : 4
Prep. Time : 0:40

4 boned, skinned chicken breast halves
4 slices prosciuto ham
1/2 cup fontina cheese
1/2 cup clarified butter (see NOTES)
3 cloves garlic - minced
1/2 sm. yellow onion - chopped
1/4 cup dry white wine
1 cup sliced mushrooms
4 Tbls. butter
1/2 tsp. salt
1/2 tsp. white pepper
1/2 cup chopped fresh sweet basil
1 lemon - juice of

Butterfly chicken breasts and grill over hot coals for 3-5 minutes per
side, or until cooked through. Remove from grill and allow to cool.
Holding a breast in your hand, opened like a taco shell, stuff each breast
with one slice of prosciuto and 1/8 cup fontina cheese. Secure breasts
closed with toothpicks. Set aside and keep warm. In a large skillet over
medium heat, saute garlic and onion in clarified butter until tender.
Deglaze pan with wine. Add mushrooms, butter, salt, and pepper and saute
1-2 minutes, or until mushrooms are tender. Stir in basil and lemon juice.
Top stuffed chicken with prepared sauce.

NOTES : To make clarified butter, melt butter over low heat; remove from
heat and let sit until the milk solids settle to the bottom; skim the
clear butter from the top; discard sediment.

Idiot Rolls

so named because, any idiot can make these

2 beaten eggs
1 cup cold water
3/4 cup sugar
3/4 cup solid vegetable shortening (Crisco)
1 stick margarine
1 cup boiling water
2 packages yeast
1/2 cup lukewarm water
7 cups self-rising flour


Mix eggs, cold water and sugar in large bowl. In a small bowl, mix shortening, margarine and boiling water. Dissolve yeast in half a cup of lukewarm water. Mix all together in large bowl. Add flour and mix well. Cover and refrigerate. Let stand overnight.

When ready to make rolls, knead dough until it is flexible enough to roll out on pastry cloth or floured wax paper to thickness desired. (Rolls will rise a lot while baking.) Cut out with biscuit cutter, fold over in half and dip both sides in margarine. Put on baking sheet and bake at 450 degrees 7 to 10 minutes.

A recipe I make all the time and have for since the early 1960's


1 cup bulghar wheat
Hot water, enough to just cover the bulghar, make it very hot....
1 tsp salt
1/4 cup lemon juice
1/4 cup good olive oil
1 tsp (or more) fresh mint
Freshly ground black pepper
2 tomatoes, diced
Chopped green onions (including the green stems)
2 0r 3 bunches parsley , cut the stems off

Soak the wheat in the hot water , lemon juice and salt until all water is absorbed..
Meanwhile, mix the olive oil, garlic and mint. Pour this
Mixture over the soaked wheat and mix thoroughly.add the other ingredients.
Let this marinate in the refrigerator for at least 3 hours. Before serving,
Add more
Olive oil and lemon juice to taste...toss family loves it with
A lot of lemon juice
I think this gets better over the next couple of days.

I love artichokes
Artichoke Soup

Serves 4

3 cups chicken broth

1 can artichoke bottoms (8 oz. Drained weight)

1/4 teaspoon prepared mustard

3 teaspoons lemon juice

1 teaspoon minced garlic

3 tablespoons butter

3 tablespoons flour

1 cup cream

1. Make roux: Heat the broth until it is hot but not boiling. In a separate saucepan, melt butter over medium low heat, then add the flour one tablespoon at a time, whisking until it's completely incorporated before adding the next tablespoon. Add hot broth slowly, whisking constantly. Cook about ten minutes.

2. Puree artichoke bottoms until smooth as is possible in blender or food processor with garlic, lemon, salt, pepper and mustard.

3. Add puree and cream to butter, flour, and broth mixture.

4. Heat through then serve garnished with slivered artichoke hearts.

Honey Pecan Chicken
1 (3 1/2-pounds) frying chicken, cut up, or your favorite chicken parts
2 large eggs
Salt and pepper
Garlic powder
Vegetable shortening or vegetable oil
2 cups self-rising flour
1 cup (2 sticks) butter
1/2 cup honey
1 cup coarsely chopped pecans
Brown paper bag

Rinse the chicken and pat it dry. Beat the eggs in a 9 by 13-inch dish. Lay the chicken pieces in the dish, and sprinkle with salt, pepper, and garlic powder. Turn the chicken and season the other side, then slosh the chicken parts around in the egg until well coated.

Put enough shortening or oil in a cast iron pan or electric skillet to come just halfway up the sides of the chicken parts. Heat the shortening or oil just until smoking, about 375 degrees F. Put the flour in a paper bag, add the chicken pieces, a few at a time, and shake to coat well. Remove the chicken with tongs and place it in the hot fat. Cover the pan, leaving a crack for steam to escape, lower the heat to 325 degrees F for electric skillet, and cook for 10 minutes. Turn the chicken with tongs, cover again (leaving the lid open just a crack), and cook for 10 minutes longer. Very large pieces may need to be cooked a little longer. Drain the chicken on paper towels and transfer to a platter.

To make the glaze, melt the butter in a saucepan over low heat. Whisk in the honey until well blended. Bring to a simmer and add the pecans. Simmer for 10 minutes, stirring occasionally. Ladle the glaze over the hot fried chicken and serve.


Key Lime Pie

If you want to mix up the recipe a bit, you could add 1/4 teaspoon of ground ginger and 1 ounce of lemon liqueur to the filling just before pouring it into the pie shells.

Yields 2 pies, serving 12-16

2 pie crusts
5 large egg yolks
14-ounce can sweetened condensed milk
4 ounces (1/2 cup) bottled or fresh Key lime juice
1.25 ounces (2 1/2 tablespoons) fresh lime juice squeezed from regular limes
1 teaspoon lemon extract
Whipped cream and raspberries or sliced strawberries for garnish

1. Preheat oven to 350 degrees; place the pie crusts on a full-size rimmed sheet pan and bake for 3-4 minutes. 2. Place egg yolks in large mixing bowl and gently break up with a whisk, add condensed milk and mix well. Once crusts have been removed from oven (do not turn oven off), add Key lime juice, fresh lime juice and lemon extract to yolk mixture and mix well; immediately pour into pie crusts, dividing mixture evenly.

3. Pour 2 cups of water into the sheet pan to surround the pies; carefully return pies to oven and bake for 22 minutes. Be careful when removing pies from the oven; not all the water may have evaporated from the pan.

4. Cool pies in refrigerator, covered. When ready to serve, slice pie and top each slice with whipped cream and a strawberry slice or raspberry.

Chicken Rice Soup recipe
1/4 cup or less olive oil
4 to 5 small leeks, washed thoroughly and sliced
1/2 cup rice, uncooked *
6 cups fat free chicken broth (one large can College Inn)
1 (3 pound) whole chicken, cut up with skin removed
2 tablespoons fresh lemon juice
1 cup chopped celery
1/4 cup chopped fresh parsley
1 teaspoon coarse salt
1/4 teaspoon white pepper
1 bay leaf
1 teaspoon dried tarragon
Chopped parsley for garnish
2 carrots, peeled and cut into 1-inch pieces

In a pressure cooker, heat oil and add leeks and sauté for about 2 minutes. Add rice and cook, stirring often, for about 1 minute. Add broth, chicken, lemon juice, celery, parsley, salt and pepper, bay leaf and tarragon. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook for 10 minutes. Release pressure according to manufacturer’s instructions. Remove lid.

Remove chicken from soup. Remove chicken from bones, cut into 1 inch cubes, add to soup. Remove bay leaf. Discard bones. Add carrots and simmer uncovered for about 10 minutes until carrots are tender. Refrigerate and skim off any fat that develops. Serve hot with chopped parsley as a garnish.

Makes 6 servings.

* May substitute 2 cups of noodles, broken into pieces, for the rice.


Brisket done right is heaven in your mouth. Brisket is an artform, and true devotees of the art are forever perfecting their craft. Be prepared to allow about 20 hours on this one, most of it unattended.

Serving size

10 big eaters

1 13-17lb brisket, UNTRIMMED

For the rub all ingredients are approximate, but I'll guess as close as I can:
1 T fresh ground pepper
1 T chili powder
1/2 T cumin
1 T cayenne
1 T paprika
1 T salt
1/4 C fresh oregano, OR
1 T dried oregano
1/4 C brown sugar
1/4 C cooking oil
1 big onion, sliced thin
3 big cloves of garlic,
Sliced long ways into
Thick slivers

For Sauce:

All the reserved brisket juice with onions, fat removed.
3 C ketchup
1/2 C molasses
1/2 C honey or Karo syrup
1/2 C Worcestershire
1/3 C white vinegar
1/4 C mustard
3/4 C brown sugar
1/2 can of beer, if you like to drink beer while you BBQ

Large aluminum baking pan
Hickory chips, soaked in water

Preheat oven to 275. 275 is the MAGIC NUMBER for brisket. Any hotter and it will be tougher than hell.

Line your baking pan with foil. You'll probably need to seam two pieces together by folding so it will be big enough to seal around the whole brisket.
With a narrow knife, cut little slices into the meat side ang slip in the garlic slivers. Spread dry ingredient on to the meat side mostly, some on the fat, then rub in with the oil so its rubbed in GOOD. Place sliced onions in the pan, then put the brisket in fat side UP. It will probably not fit in all the way, that's why the foil has to be big. Wrap the foil up tight, and place in oven overnight, about 12 hours.
Next morning when your house smells GOOD, take it out of the oven and let it cool an hour or so. Carefully lift out the brisket onto a big platter. Pour the remaining juice and onions into a bowl and remove the fat out of the broth. This is the base for your sauce.

Soak your hickory and fire up the grill or smoker to 275, no higher than 300. If you don't have a smoker, put the fire at one end of the grill, meat at the other. When coals are ready, put it on an oiled grill, the fat side UP, add wet hickory for more smoke, close the lid and let it go for 3-4 hours. Slop some sauce on every half hour, add more hickory, and check the heat. Low heat, lots of smoke.

For the sauce, put broth and cooked onions into a big saucepan. Add the rest of the ingredients and adjust to taste. I use a handheld blender to break up the onions. Let it simmer low while the brisket's on the grill. Put a little on the brisket every time you check the fire.

When it's done it will be dark brown/black on the outside, tender and moist. Let it sit at least 30 min before trying to slice or it will fall apart. Serve with rolls, home made potato salad, red beans, watermelon and beer or iced tea.

Food magazine

How to Make Sourdough Starter by Pat Veretto
Make and maintain your own sourdough starter

San Francisco sourdough is famous because of its flavor, but
don't expect to be able to keep a starter of it, because the
flavor (and smell) of the sourdough will change. That's
because wild yeasts are different everywhere, and even vary
from house to house on the same block. You cannot keep a batch
of sourdough completely safe from other wild yeasts and the
ones that grow where you are will eventually overpower any
imported ones.

You might know someone who has sourdough starter to share, but
if not, you can make your own. Whichever way you obtain yours,
you'll need a volume of at least one and 1/3 cups.

There are several ingredient combinations for making wild
yeast sourdough:

- One is to grate a raw potato. Then add enough water to cover
and enough flour to make a thin batter of about a cup and a
third in volume.

- Another method is to use water that you've boiled potatoes
in instead of the grated potato and water combination.

- You can also use flour, sugar and water. Use one cup of
flour, a tablespoon of sugar and enough water to make a
pancake consistency batter.

- Yet another is to simply mix together equal amounts of water
and flour (whole wheat is best for this).

Anything that provides food for the yeast and a good growing
environment will work. Yeast needs sugar or carbohydrates
(which it converts to sugar), and clear liquid.

Make your choice based on what you have handy and just because
that's what you'd like to try. Don't worry about whether or
not one set of ingredients will work better than another,
because the chances are that they will all be equally
efficient in attracting wild (sour) yeast. There is no exact
recipe because there are so many other variables in each house
that will invite or dissuade wild yeasts from entering the
mixture. If at first you don't succeed, try, try again. The
most important thing is the method.

When you have decided on the ingredients you want, put them in
a glass container that will hold at least three times the
volume of the ingredients. Mix lightly with a wooden or
plastic spoon as some metals will react to it. The working of
the starter will mix itself.

Leave the mixture undisturbed and loosely covered with a cloth
or perforated plastic (to allow gases to escape) at warm room
temperature until it begins to froth or "work" and expand.
This is a sign that wild yeasts have made themselves at home
and that's what you're after. The new starter will rise up in
the container, then fall again. When it has, it's ready for
use. (Note: It will smell sour!)

When you use it, always leave some in the container and add
flour and water back to equal what you've taken out. Most
recipes call for a cup of starter, so replace it with a half-
cup of flour and a half-cup of water and set it in a warm
place to work again.

You will probably see a liquid covering the top at one time or
another. This is called "hooch," and it's exactly what it
sounds like, but don't drink it! Actually, it's harmless, so
stir it back into the starter if the starter is thick, or if
it's thin, just pour the hooch off. It's nothing to worry much
about either way.

Keep sourdough in the refrigerator unless you use it at least
every third day. If you use it that often, you can leave it on
the counter or any place where it's safe. If you can't
refrigerate it, you can keep it fresh by throwing out a cup of
it every second or third day and then replenish with flour and
water. Wait until it "works" again before counting days.

A properly cared for starter can live indefinitely, but if you
leave it out without using it for too long, the yeast can
literally suffocate in its own waste products. If the starter
looks off color (grayish is normal) or turns pink, toss it and
start fresh.

What can you make with sourdough? Besides the traditional
bread, you can make biscuits, pancakes, pretzels, bagels,
muffins, cornbread and even cookies! Once you're comfortable
using it, you can experiment with your favorite yeast or
baking powder recipes. Simply put, you substitute sourdough
for leavening and part or all of the liquid.

The basic recipe for plain sourdough bread:

1 cup starter
1 Tbsp. of fat (margarine, butter, vegetable oil or olive oil)
1 Tbsp. sugar
1 tsp. salt
Enough flour to make a dough that can be handled without
sticking, but is still pliable

Knead by hand or machine until it's smooth, then cover and let
it rise until it's doubled in bulk. This will take longer
(sometimes over an hour longer) than yeast leavened bread, so
don't give up and throw it out! Make sure you keep it warm,
but not hot, while it's rising.

Again, there is no hard and fast rule because circumstances
are so variable. Your starter might be more or less robust, or
thinner or thicker, or your kitchen may be warmer or cooler.

After it's risen, punch it down and knead enough to remove all
the bubbles, then form it into a loaf shape and put it in a
lightly greased bread pan. You can sprinkle a little corn meal
in the pan and on top of the loaf if you like. Let it rise in
the pan, then bake at 350 for about 45 minutes.

Baking sourdough bread is a learned skill and one that takes
practice, but even if your first loaf doesn't meet your
expectations, it will be edible. Once you become familiar with
the process, you can experiment on making just about anything
that is leavened. Biscuits, cookies, pancakes, cornbread,
specialty breads and even cakes can be made using sourdough
starter instead of yeast or baking powder.

Besides creating incredibly delicious baked goods, you'll save
a bundle of money over time by not buying yeast!

Pat Veretto is a work at home grandmother who has homesteaded,
homeschooled and happily lived frugally most of her life.

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