Real Vermont Cooking

Ingredients 6 chicken breasts or one whole chicken, cut up into bite size pieces 1 pound of sliced sausage 3 tablespoons of oil 1 cup chopped green pepper 1 cup chopped onion 1 tablespoon chopped or minced garlic 3 teaspoons Worcestershire sauce 1 cup tomato sauce Salt and Pepper to taste 4 cups of chicken broth 2 1/2 cups uncooked rice In a large pot, brown the meat in the oil. Remove meat and sauté vegetables until onions are clear. Add Worcestershire sauce, chicken broth, tomato sauce, seasonings, and simmer for 15 minutes. Stir in meat and rice. Cover and cook for 30 minutes on medium heat, stirring occasionally. Then cook 20 more minutes on very low heat without stirring. Servings: Approximately 8

INGREDIENTS 6 Redfish Fillets (8 – 10 ounces) 2 cups Half & Half Cream 2 eggs 1 cup of flour 2 tsp. White Pepper 3/4 cup Cracker Meal 2/3 cup Parmesan Cheese 1/2 teaspoon Paprika 2 tablespoons Oregano 1 tablespoon Basil 2 tablespoons Parsley 1/2 teaspoon Cayenne Pepper 1 cup Olive Oil 1/4 pound Butter (unsalted) 2 Lemons, cut in wedges, for garnish Directions: Combine all ingredients except the flour, half & half cream, eggs, oil and butter. Dust the fillets in the flour, then dip in cream and egg mixture. Coat with all of the other dry ingredients combined. Saute in olive oil and butter on medium high heat until fillets ar golden and fish starts to flake. Garnish with lemon and parsley.

INGREDIENTS 1 pound white crabmeat 1/2 teaspoon prepared mustard 3 tablespoons butter or margarine 3/4 cup grated cheese (your choice cheddar or American) 1/2 cup finely chopped onions or scallions 1 small pinch ground nutmeg 1/4 cup finely chopped celery 3 tablespoons bread crumbs 1 heaping tablespoon all-purpose flour dash of white pepper 1 – 1/2 cups milk 1/4 cup extra cheese 1 egg yolk, well beaten dash of cayenne pepper 2 tablespoons fresh lemon juice Dash of paprika Directions: In a heavy saucepan, over moderate heat, melt butter, add onions and celery. Cook, stirring occasionally until onions are soft and transparent but not brown. Stir in the flour, blend well. Add milk, stir constantly until smooth. Add pepper, nutmeg, mustard, and cheese.Take pot away from heat. Beat egg yolk and add lemon juice. Then add crabmeat – mix well. Butter baking pan or individual baking dishes. Pour mixture, over all. Combine cheese and bread crumbs, sprinkle over top of mixture, then add a dash of paprika. Bake 15 or 20 miinutes until top is au gratin, brown and crusty.

Makes 2 Servings INGREDIENTS 1 or 2 sweet potatoes, enough for 2 servings; peel and cut in large chunks 1 tablespoon soda warm water to cover 3/4 cup sugar 1 cup water a pinch of salt a slice lemon, cut in small pieces 1/4 cup shredded coconut 1 teaspoon butter Directions: Peel potatoes and cut in diagonal chunks. Sprinkle soda over them and pour warm water to cover. Let soak in solution 5 minutes. Drain in a colander. In a saucepan combine water, sugar, salt, yams, and lemon. Boil, cover. Cook over medium heat 10 minutes, turn over the yams and cook uncovered 10 minutes longer. Add coconut and butter.

Makes 2 Servings INGREDIENTS 1/2 pound fresh snap beans 3 tablespoons bacon drippings 4 or 5 new potatoes, soaked in water with a little soda, then scraped 1 small onion, chopped 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup boiling water Directions: Combine all the ingredients in a small stew pan; cover with a tight fitting lid; cook over medium heat 5 minutes. Reduce heat; cook about 15 minutes longer. The beans should be tender crisp. GREEN BEANS WITH HORSERADISH SAUCE Prepare green beans as snapbeans above but omit bacon drippings. After cooking drain off liquid. 1-1/2 tablespoons butter or margarine 1-1/2 tablespoons all-purpose flour 3/4 cup milk 1 tablespoon grated onion 1/4 teaspoon prepared mustard 1/2 teaspoon prepared horseradish Saute onion in butter, add flour, stir, then add milk. Cook until smooth and thick; add horseradish and mustard. Pour sauce over heated beans. Serve hot.

Just smelling this zesty mix reminds me of visiting my Aunt’s kitchen when I was little. This adds a unique
kick to just about anything; tomato sauces, steaks, grilled fish, chicken, pork. You can even use it on that bland pizza you get delivered on Saturdays!

2 tablespoons dried basil
2 tablespoons dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried marjoram

Mix all together, makes about 1/3 cup. Store in a air-tight jar in your cupboard and it should last about 3 months.

Cucumbers are such a great summer food. Radishes and scallions add some bite to this dish

Ingredients
2 cucumbers
4 radishes, thinly sliced
2 scallions, white and green parts, chopped
4 teaspoons seasoned vinegar
1 teaspoon sugar
Salt to taste
1 tablespoon black and red pepper mix

Directions
Cut the cucumbers into quarters and remove the seeds. Cut the quarters into 1/2 inch thick slices.
Toss all the ingredients together in a bowl and keep cool until ready to serve.