Rosemary Polenta

1/4 lb. (1 stick) unsalted butter
1/4 c. olive oil
1 T. minced garlic(3 cloves)
1 t. crushed red pepper flakes
1 t. minced fresh rosemary leaves
1/2 salt
1/2 t. pepper
3 c. chicken stock
2 c. half and half
2 c. milk
2 c. cornmeal
1/2 c. good grated Parmesan cheese
Flour, olive oil and butter for frying

Heat the butter and oil in a large saucepan.  Add the garlic, red pepper flakes, rosemary, salt and pepper and saute for 1 minute.  Add the chicken stock, half and half and milk and bring to a boil.  Remove from heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a wisk.  Cook over low heat, stirring constantly for a few minutes, untill thickened and bubbly. Off the heat, stir in the Parmesan.  Pour into a 9 X 13 X 2 inch pan, smooth the top, and refrigrate until firm and cold.

Cut the chilled polenta into 12 squares as you would with brownies.  Lift each one out with a spatula and cut diagonally into triangles.  Dust each triangle lightly in flour.  Heat 1 T. oil  and 1 T.butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once until browned on the outside and heated inside. Add more butter and oil as needed. Serve immediately.

(from the Barefoot Contessa)

Parmesan Chicken

6 boneless chicken breasts
1 c. flour
1 t. kosher salt
1/2 t. black pepper
2 extra large eggs
1 1/4 c. seasoned bread crumbs
1 12 c. freshly grated Parmesan cheese, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
Lemon Vinaigrette

Pound chicken breasts until 1/4 " thick.  Combine flour, salad and pepper on a dinner plate.  On a second plate, beat the eggs with 1 T. of  water.  On a third plate combine the bread crumbs and 1/2 c. parmesan cheese.  Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread crumbs, pressing lightly.

Heat 1 T. of butter and 1 T. olive oil in a large saute pan and cook 2 or 3 breasts on med. low heat for 2 to 3 minutes on each side until cooked through.  Add more butter and oill and cook the rest of the chicken breasts.  Toss the salad greens with the lemon vinaigrette.  Place a mound of salad on each hot chicken breast.  Serve with extra grated cheese.

Lemon Vinaigrette:

1/4 c. fresh lemon juice (2 lemons )
1/2 c. olive oil
1/2 t. salt
1/4 t. pepper

1/4 lb.  good Parmesan cheese

Fried Won Tons

One package won ton skins or egg rolls skins

Meat Filling:

1 lb lean, raw pork, chopped very fine
1 T. scallions or green onions chopped fine
2 eggs beaten
3/4 t. Lawry's seasoning and garlic powder(to taste)
1/2 t. salt and a dash of pepper

Spread two sides of wonton skins with egg wash, fill center with one T. of filling
and fold to make a triangle pressing edges to close.  Do this to all your skins.
When finished fry in oil until brown.  Add a little water to steam the with lid
on pan.

Serve with soy sauce or sweet and sour sauce.

My Turkey Stuffing

1 bag seasoned bread stuffing (I prefer Pepperidge Farm)
1 box Uncle Ben's long grain and wild rice mix
1 medium onion
1 cup celery
1/4 cup butter
1-2 cups hot water with chicken bouillon or use chicken broth
1 tsp sage
1 tsp salt

Cook rice according to package directions.  Saute onion and celery in butter.  Add remaining ingredients.  Mix lightly and stuff into washed and dried turkey cavities.

For a variation, you could add mushrooms, 1 lb pork shoulder.  If so, lighten the mixture by adding 3 or 4 eggs beaten and tossed in when you mix all ingredients together.

Potato Rolls

To 2 cups boiling water add:

1/4 c. instant mashed potatoes
1/2 c. sugar
1 1/2 t. salt
1/2 c. butter
1 egg


Add 1 oz. yeast and then 6 cups white flour.
Beat well after each cup added until too thick
for beaters.  Add in remaining flour by hand.
Riase the dough twice.'
Form rolls and raise again.
Bake @ 425 degrees F. about 10 minutes.

Makes about 3 dozen depending on size.

Wellesley Coffee Cake

1 c. butter, softened
2 C. sugar
2 eggs 1 c. sour cream
1/2 vanilla
1/2 t. almond extract
2 c. sifted flour
 1 t. baking powder
1/4 t. salt

FILLING:

4 t. sugar
1 c chopped pecans
1 t. cinnamon

Preheat oven to 350 degrees.
Cream butter and sugar.  Add eggs, one at a time, beating well after each addition.
Add sour cream, vanilla and almond extract; beat well.  Combine flour, baking powder and salt.
Add to mixture and beat.
In separate bowl, combine sugar, pecans and cinnamon for filling.
Place one third of batter in well-greased and floured tube pan or bundt pan.
Sprinkle with three-quarters of filling mixture.  Spoon in rest of batter and sprinkle with remaining
filling.  Bake 1 hour.

Heirloom Tomatoes with Blue Cheese dressing

3 pounds heirloom tomatoes
kosher salt and freshly ground black pepper
1/2 pound Roquefort cheese, divided
1 cup mayonnaise
1/3 cup cream
2 t. tarragon wine vinegar
2 T. chopped fresh flat-leaf parsley

Slice tomatoes and sprinkle with salt and pepper.

Blend remaining ingredients saving parsley and half the cheese for sprinkling on top.

Yummy dressing!