Fettuccine with Peas, Mushrooms & Ham

SOURCE

Servings: 4

5 Tbsp butter
6 green onions
8 oz mushrooms, sliced
1 ¼ cups whipping cream
4 oz ham, chopped
1 cup Parmesan
1 lb fettuccine, cooked
salt & pepper, to taste
10 oz frozen peas

  1. Melt butter in a large, heavy skillet over medium heat.
  2. Add green onions and saute until soft.
  3. Add mushrooms, increase heat to high and cook until mushrooms are slightly browned.
  4. Add cream and boil for 2 minutes.
  5. Stir in peas and cook until almost tender, about 30 seconds.
  6. Reduce heat to low. Stir in ham, Parmesan and fettuccine. Toss until heated through and sauce clings to pasta.
  7. Salt & pepper to taste.
  • You can substitute other pasta such as tortellini or ravioli for the fettuccine.

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Beef & Mushroom Pie

recipe adapted from Pet-Ritz recipe published in the late 70s

2 – 10″ pie crusts
1 lb ground beef
1 onion, chopped
8 oz mushrooms, sliced
1 can beef broth
1 tsp Worcestershire sauce
2 tsp parsley, chopped
1/2 cup red wine
3 Tbsp flour
3 Tbsp water

  1. Heat oven to 400 F.
  2. Put 1 pie crust in a 10″ pie pan.
  3. Brown ground beef, onion and mushrooms. Drain.
  4. Stir in broth, Worcestershire & wine.
  5. Mix flour & water. Add to beef mixture.
  6. Simmer until thickened, stirring occasionally.
  7. Pour into pie crust. Top with remaining crust. Seal edges & cut slits in top.
  8. Bake for 25 minutes or until browned.
  9. Serves 4-6.
  • Tastes like beef burgundy.

Newport Beef Casserole

McCall’s Great American Recipe Card Collection 1973

1/4 cup oil
1/3 cup finely chopped onion
3 cloves garlic, minced
1 cup diced carrot
1/2 cup diced celery
1 lb ground beef
1 can (6 oz) mushrooms, drained
1 cup sherry
1 can (6 oz) tomato paste
1 can (17 oz) diced tomatoes
salt to taste
1/2 tsp pepper
1 Tbsp dried oregano
1 Tbsp dried basil
8 oz small shell pasta
1 pkg (10 oz) frozen chopped spinach
1 cup sharp Cheddar, grated
1/2 cup bread crumbs
Parmesan, grated

  1. In hot oil in large skillet, saute onion, garlic, carrot, and celery until onion is golden – about 5 minutes.
  2. Add beef; cook, stirring, until browned.
  3. Add mushrooms, sherry, tomato paste, tomatoes, salt, pepper, oregano, and basil: simmer, uncovered 1 1/2 hours.
  4. If desired, cool, cover, and refrigerate until needed.
  5. About 45 minutes before serving time, preheat oven to 350F.
  6. Cook shells and spinach as package labels direct. Drain well.
  7. Reheat sauce if needed. Add shells and spinach.
  8. Turn into 3-quart casserole.
  9. Top with bread crumbs and Cheddar.
  10. Bake, uncovered, 30 minutes, or until bubbly and browned.
  11. Serve sprinkled with Parmesan cheese.
  12. Makes 8 servings.
  • NOTES

Filet Gourmet Burgers

this is a recipe that my mother, Sherry Salvage ReVeal Bradley, has had for years – I do not know where she got it

2 lb 80% lean ground beef
2 onions, chopped
8 oz mushrooms, sauteed in 1 Tbsp butter
1/2 tsp chili powder (not ground chile)
3 drops Tabasco sauce
2 tsp Worcestershire sauce
1 tsp garlic powder
1/2 cup white wine
salt & pepper, to taste
6 slices bacon
paprika

  1. Mix all ingredients, except bacon and paprika. Shape into 6 – 3/4″ thick patties.
  2. Wrap bacon around patties. Secure with toothpicks.
  3. Sprinkle patties with paprika.
  4. Cook over hot coals until desired doneness.
  • Grilling times from Addicted to Grilling

    Medium Rare (130-135° F):  Grill for 3 minutes, flip, grill for 4 more minutes.Medium (135-150° F):  Grill for 3 minutes, flip, grill for 5 more minutes.

    Medium Well (150-165° F):  Grill for 3 minutes, flip, grill for 6 more minutes.

    Well Done (165° F and up):  Grill for 3 minutes, flip, grill for 7 more minutes.


Mushroom Spread

8 oz cream cheese
2 Tbsp mayonnaise
1 green onion, sliced
10 oz mushrooms, chopped finely
4 drops Tabasco
1/4 cup parsley, chopped
1/2 tsp garlic powder
dash Worcestershire
salt & pepper, to taste

  1. Combine all ingredients.
  2. Spread on crackers, toast rounds or use as a dip for crudites.

SOURCE

Swiss Mushrooms

This recipe was card number 17 of a collection that was sold in the late 70’s or early 80’s. It does not give the name of the company that sold it. I only got a handful of the recipes as a sample set and this was one of only a few that I kept.

1 lb small mushrooms
1 Tbsp butter
1 Tbsp onion, minced
1 clove garlic, minced
3 Tbsp parsley, chopped

Sauce

1 Tbsp butter
1 tsp paprika
1/4 cup half & half
1 cup Swiss cheese or Gruyère

  1. Heat oven to 400 F.
  2. Saute mushrooms in butter. Remove from pan.
  3. Saute onion and garlic until soft. Mix with mushrooms.
  4. Distribute mixture into 4 small baking dishes.
  5. Melt butter in saucepan. Stir in paprika.
  6. Slowly add half & half and bring to a boil.
  7. Remove from heat and stir in cheese until melted.
  8. Pour over mushrooms.
  9. Bake until lightly browned, about 10 minutes.
  • If mushrooms are large, slice or quarter before sauteing.

Mushroom Puffs

these little puffs were a big hit at my wedding reception

sliced bread
1/4 lb mushrooms, minced
1 Tbsp butter
8 oz cream cheese
1 tsp onion, minced
milk or cream
salt & pepper, to taste
butter, softened

  1. Cut 1/2 – 1″ rounds from bread. Toast on one side. Set aside.
  2. Saute mushrooms in 1 Tbsp butter. Cool.
  3. Blend cream cheese with onion and mushrooms. Stir in enough milk or cream to make it easy to spread.
  4. Salt & pepper to taste.
  5. Spread untoasted side of bread rounds with butter, then with mushroom mixture.
  6. Refrigerate or freeze until ready to use.
  7. To serve, place under broiler until puffy and browned, about 2 minutes.
  • I made tiny ones for the reception, but the larger ones take less time if you are serving only a few people.

Creamy Chicken and Mushroom One-Pot with Puff Pastry Toppers

adapted from Rachael Ray

3 pieces boneless, skinless chicken breast
3 onions
2 bay leaves
2 Tbsp extra-virgin olive oil
8 oz mushrooms, sliced
4 potatoes, diced
1/2 lb carrots, diced
2 parsnips, peeled and diced 1/2-inch thick (optional)
2 ribs celery, chopped
A few sprigs fresh sage leaves, very thinly sliced
Salt and freshly ground black pepper
3 Tbsp butter
3 Tbsp all-purpose flour
Splash white wine
1 rounded Tbsp Dijon mustard
1/2 cup fat-free half & half
1 sheet frozen puff pastry dough, defrosted
1 large egg

  1. Place the chicken breasts in a pot with 1 quartered onion and 1 bay leaf. Fill the pan with just enough water to come to the top of the chicken breasts.
  2. Bring the mixture to a low boil, reduce the heat to a simmer and poach the chicken 12 to 15 minutes.
  3. Remove the chicken and dice or shred.
  4. Remove the bay leaf and puree the onion in the poaching liquid. Reserve.
  5. In the same pan, heat olive oil, a couple of turns of the pan over medium-high heat, add the mushrooms and lightly brown.
  6. When the mushrooms are just tender, add 2 chopped medium onions, potatoes, parsnips, celery, sage, salt, pepper and remaining bay leaf. Cover the pot and sweat the vegetables 10 minutes, stirring occasionally.
  7. Remove the bay leaf.
  8. Add butter, stir until melted. Add flour and stir to make a light roux.
  9. Deglaze the pan with a splash of white wine and add reserved poaching liquid.
  10. Whisk in the mustard and 2 cups chicken stock. Stir in the half & half. Thicken to a light gravy consistency.
  11. Adjust the salt and pepper and add the chicken.
  12. Reduce the heat to low and simmer while baking the pastry tops.
  13. Cut the pastry into shapes which reflect the shape and size of the dishes or bowls you wish to serve the soup in.
  14. Beat the egg with a splash of water and arrange the cut pastry on a nonstick baking sheet or on parchment-lined sheet pan. Brush the dough with the egg wash and bake to golden at 425 F,  about 12 minutes.
  • I always hate to see the vegetables thrown out that were used in making poached meat, so I like to run them thru the blender or use an immersion blender to puree them into the stock.
  • I did not have parsnips, so I left those out, but any vegetables can be added – whatever you like in a pot pie.

Giuseppe Trimarchi’s Italian Thanksgiving Stuffing

family recipe from Judy Begley Trimarchi

1 onion, chopped
3 Tbsp olive oil
1 1/2 lb ground beef
1 – 4 oz can mushrooms
1 – 28 oz can whole tomatoes
salt & pepper, to taste
2 hard boiled eggs, chopped
1-2 cups dry bread crumbs
1/4 cup grated Parmesan
2 cloves garlic, minced

Directions

  1. Saute onions in olive oil in frying pan until onions start to lightly brown.
  2. Add ground beef and garlic. Stir until browned.
  3. Take mixture out of pan with slotted spoon and leave oil in pan.
  4. Rinse mushrooms in cold water and drain. Add to pan. Brown them slightly, push them to the side of the pan.
  5. Drain tomatoes and crush against side of bowl with fork.
  6. Add tomatoes to pan and simmer for 10 minutes.
  7. Add the ground beef mixture, salt and pepper to taste and let it simmer on low heat.
  8. In a mixing bowl, combine hard boiled eggs, 1 cup bread crumbs, Parmesan and garlic.
  9. Add crumb mixture to the meat mixture in frying pan and mix well.
  10. If the mixture appears too watery, add more bread crumbs until the mixture seems appropriate for a stuffing. Add more salt and/or pepper, if needed.
  11. Mix well.
  12. Cool mixture slightly before stuffing in turkey.
  13. If baking it separately, put in a large metal or glass baking dish about 1.5″ deep and bake at 350 for about 45 minutes. Since the meat and eggs are already cooked, the only concern is that it dry out a little and get a little crusty on top.

Judy says, “My husband’s name is Joseph Trimarchi – named after his grandfather, Giuseppe Trimarchi. In each generation, the oldest son of the oldest son names his firstborn boy after his grandfather – and so the generations go back from our son, Anthony Jordan, to my husband Joe, to his dad, Tony, to Guiseppe, to his father, Antonino, and so on – as far back as we can trace.

Guiseppe immigrated from Messina, Sicily in 1924 and eventually opened a deli near the waterfront in downtown Boston. Shipyard workers would come into the deli in the mornings to get fresh bread and cold cuts to take to work for their lunches. Guiseppe started hollowing out loaves of Italian bread and stuffing in the cold cuts to make it easier for the men to eat at the job site. He has been credited with inventing the sub sandwich!

This is his recipe for an Italian turkey stuffing. Double the recipe if you want to both stuff the turkey AND have some left over to bake in a pan. We often bake one recipe’s worth in a pan as a supplement to the traditional stuffing in our turkey. It is really delicious!!”

  • You can substitute canned chopped tomatoes for the whole tomatoes.

Russian Vegetable Pie

adapted from the university dining service where I worked in Davis, California

This was one of the vegetarian options that was offered. I liked it so much that I cut the recipe down from 200 servings to a manageable size for home use. They used a cream cheese crust which was good, but a little bit tough – I prefer my regular pie crust.

This recipe has become a family favorite & is known in our house by the nickname my husband gave it – “Cabbage Pie”.

3 Tbsp butter
1 head cabbage, shredded
1 lg onion, sliced
1-2 Tbsp dried basil, crushed
1-2 Tbsp dried marjoram, crushed
1-2 Tbsp dried tarragon, crushed
1/2 tsp pepper
4 oz cream cheese, softened
4 eggs, hard-boiled & sliced
1/2 lb mushrooms, sliced
2 – 10 inch pie crusts

Directions

  1. Melt 2 Tbsp butter. Add cabbage, onion & herbs to taste (I like a lot).
  2. Cook until cabbage is wilted. Remove from pan.
  3. Add 1 Tbsp butter. Add mushrooms and saute until tender. Remove from heat.
  4. Spread cream cheese bottom of pie crusts.
  5. Arrange sliced eggs over cream cheese.
  6. Top with mushrooms, then cabbage.
  7. Cover with top crust. Crimp edges & cut a few slits in the top.
  8. Bake at 350 for 35-40 minutes or until crust is golden brown.
  9. Serve hot.
  • Reheats well.