Help finding old recipe

[lobeo]

Greetings,

My first post here on these forums and I'm trying to find a recipe that I once got from a Sacramento Bee newspaper back in 1991 or '92. I know this is a bit obscure but, I tried their website and they don't go back that far.

It was an awesome chicken lasagne recipe that I made several times and loved but, I lost it later. From what I remember it was made with two different sauces (one red and one white) with the red one using roma tomatoes and the white one using heavy whipping cream and julliened proscuitto (sp?). It also had fresh chopped spinach.

Again, I know this is asking to find an obscure recipe and there isn't much to go on but, I have tried to find it also on various website with no success and I would love to find it again. If anyone has heard of this recipe or one just like it, I would appreciate any info.

Also, a former roommate of mine had a small Cajun cookbook that I once used to prepare three dishes for a dinner. They were some of the best dishes I have ever had the luck to prepare but, when my roommate got divorced, his wife ran of with this cookbook. I was hoping that someone might know what cookbook this was if I named the three recipes I prepared from it.

They were Cajun chicken soup, apple pepper chicken, and cajun cornbread stuffing. Again, I know it's not much to go on but, if anyone has come across this cookbook or these recipes, I would really appreciate some help find them.

Thanks!

Lobeo

[lvdkeyes]

For the lasagna I would make a marinara sauce and a bechamel sauce adding the prosciutto and spinach that has been sauteed in oil with garlic. Cook your chicken and shred it. Boil your lasagna pasta and assemble and bake it.

Cajun Cornbread Stuffing

Seasoning mix:
2 tsp salt
1 1/2 tsp white pepper
1 tsp cayenne pepper
1 tsp black pepper
1 tsp dried oregano
1/2 tsp onion powder
1/2 tsp dried thyme

1/4 pound butter, unsalted
4 tbsp margarine
3/4 cup finely chopped onions
3/4 cup finely chopped green bell peppers
1/2 cup finely chopped celery
1 tbsp minced garlic
2 bay leaves
3/4 pound chicken giblets, boiled until tender, then ground
1 cup chicken stock
1 tbsp Tabasco sauce
5 cups finely crumbled cornbread
1 2/3 cups evaporated milk
3 eggs

Thoroughly combine the seasoning mix and set aside.

In a large skillet melt the butter and margarine with the onions, bell peppers, celery, garlic and bay leaves over high heat; saute about 2 minutes, stirring occasionally. Add the seasoning mix and continue cooking until the vegetables are barely wilted, about 5 minutes, Stir in the giblets, stock and Tabasco; cook about 5 minutes, stirring frequently. Turn off the heat. Add the cornbread, milk and eggs, stirring well. Spoon the stuffing into a greased 9 X 13 baking pan. Bake at 350 degrees F until browned on top, about 35 to 40 minutes.


Apple Pepper Chicken Recipe


SERVES 4
* 4 boneless skinless chicken breasts
* 1/4 cup all-purpose flour
* 1 1/2 teaspoons lemon pepper seasoning
* 1/2 teaspoon salt
* 1/2 cup finely chopped onion
* 1/4 teaspoon garlic powder
* 2 tablespoons vegetable oil
* 1/2 cup apple juice
* 1 (10 1/2 ounce) jar red pepper jelly
* 1 granny smith apple, peeled, cored and thinly sliced

1. Rinse chicken and pat dry with a paper towel. Combine flour, lemon pepper seasoning and garlic powder in a shallow bowl or a Ziplock bag. Dredge chicken in the flour mixture and coat well.
2. Heat oil in a large skillet. brown chicken and remove from pan.
3. Add onions to the pan and cook until tender. Add apple juice and jelly. Cook and stir until jelly melts and sauce thickens.
4. Add chicken and apple slices back into the pan. Cover and reduce heat to low. Cook 30 minutes or until chicken is completely done and apple slices are tender.

Cajun Chicken Soup

2 tablespoons butter or margarine
3/4 cup chopped onion
3/4 cup chopped green bell pepper
3/4 cup sliced celery
2 teaspoons minced fresh garlic
1 (14.5 oz.) can stewed tomatoes, not drained
1 (11 oz.) can corn, not drained
3 cups chicken broth
1/2 teaspoon ground red pepper (cayenne)
2 bay leaves
3/4 pound boneless, skinless chicken breasts, cut into 1" pieces
3 cups hot cooked Long Grain Rice


Directions:
In large saucepan, melt butter. Add onion, bell pepper, celery and garlic. Cook and stir over medium-high heat for 3 to 5 minutes or until onion is tender. Stir in tomatoes, corn, broth, red pepper and bay leaves. Bring to a boil. Reduce heat to simmer and cook uncovered for 15 minutes, stirring occasionally. Stir in chicken; cook an additional 15 minutes. Remove bay leaves. Serve soup over hot cooked rice in individual bowls.

[lobeo]

Hey thanks a ton for the response. I will try the recipes you suggested. I don't remember enough about the chicken lasagna recipe to know how close that one is but it looks like it would be good. Since I haven't found anything else comparable to the original, I will definitely try it.

The Cajun ones look almost exactly like the original ones... at least what little I can remember ;p

Thanks again for the help!

Lobeo

[Kitchen Witch]

There is a Brazilian/Italian way of making this dish - using both sauces, spinach and proscuitto.

Bechamel
2 tbs (30 g) butter
3 tbs (30g) all purpose flour
1 cup (250ml) milk
1 pinch ground nutmeg
1 tsp (5g) salt
1 pinch ground pepper

Place a sauce pan in medium heat. Melt the butter with the flour stirring well. Add the nutmeg, salt and ground pepper. Add the milk slowly while stirring the mixture with a wooden spoon. Bring the sauce to boil and cook for about 10 minutes or until creamy.

Do not overcook as it can break the starch and thinner your sauce.

Set the white sauce aside to assemble the lasagna.


MEAT SAUCE (just one variation - you can make it however you want)
2 tbs (30ml) vegetable oil
1 small onion, chopped
1 clove garlic, crushed
1/2 lb (250 g) ground beef
1 lb ripe tomatoes

Peel tomatoes, remove seeds and chop.

Brown ground beef in a large sauce pan over high heat with the vegetable oil, onion, garlic. Add the prepared tomatoes and water just enough to cook a thick meat sauce.

Set meat sauce aside to assemble lasagna.


INGREDIENTS TO ASSEMBLE LASAGNA:
1lb (500g) uncooked lasagna noodles
1/2 lb (250g) sliced mozzarella
1/2 lb (250 g) sliced prosciutto
2 oz (60g) grated parmesan
Oregano to sprinkle or Italian seasonings of choice
1 pkg. frozen, thawed and squeezed dry chopped spinach

Layer in pan, cover with foil, bake at 350* F.




Lasagne al forno

Meat sauce:
1 ounce dried porcini mushrooms
1 large carrot -- finely diced
1 large red onion -- finely diced
1 celery rib -- finely diced
10 sprigs Italian parsley -- leaves only
1 medium garlic clove finely diced
5 tablespoons olive oil
1/4 pound ground pork
1/2 pound ground beef
5 ounces cooked chicken breast half shredded
1/2 cup dry red wine
1 tablespoon tomato paste preferably Italian
2 cups chicken broth hot, preferably homemade
1/4 pound prosciutto finely chopped
salt, black pepper and ground nutmeg to taste
1 recipe Balsamella - recipe below

8 ounces mozzarella cheese shredded
1 1/2 cups Parmesan cheese freshly grated
8 ounces Skinner oven-ready lasagne noodles (or sub any no-boil lasagne noodles)


Soak the mushrooms in lukewarm water for 30 minutes. Preheat oven to 375?

Chop the carrot, onion, celery, parsley, and garlic, very fine. In a large
saucepan heat the olive oil over medium heat. When the oil is warm add the
chopped ingredients and saute until the onion is translucent.

Add the pork, beef and chicken and saute for about 15 to 20 minutes or until
pork and beef are no longer pink. Add the wine and cook until evaporated
(about 15 minutes). Add the tomato paste and 1 cup of broth and reduce for
15 minutes.

Drain the mushrooms and clean them very well, removing all the sand. Add the second cup of broth, mushrooms, salt and pepper. Reduce for about 15
minutes, until the sauce is quite thick, then add the prosciutto and cook
for 1 more minute.

Remove pan from the heat and add the nutmeg. Let the sauce cool while making the Balsamella.

In a bowl, combine the mozzarella and the grated Parmesan cheese. Set aside.

To Assemble:

Spoon 2 tbs meat sauce in bottom of 9X13 pan that has been sprayed with
cooking spray. Place lasagne noodles to cover bottom. Top with cheese
mixture and balsamella to cover and then meat mixture. Repeat layers, ending
with either the balsamella or cheese mixture.

Bake at 375F for 25 minutes. Let rest 10 minutes before slicing.




Pastitsio
Meat sauce
enough olive oil, to just coat the bottom of a large pot
2 large onions, finely chopped
3 garlic cloves, minced
2 lbs lean ground meat (I often use a combo of beef and pork, lamb would be good too, but go heavier on the beef)
2 (16 ounce) cans diced tomatoes with juice
1/3 cup chopped pitted kalamata olives (optional)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried oregano
1 bay leaf
1/2 cup red wine
1 cinnamon stick, broken in two

Pasta
1 lb penne or rigatoni pasta
8 tablespoons melted butter
2 cups whole milk
2 eggs, beaten
1/2 cup grated kefalotiri or romano cheese or parmesan cheese

Bechamel Sauce
6 tablespoons butter
1/3 cup flour
4 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon nutmeg
3 eggs
1/2 lb grated kefalotiri or romano cheese or parmesan cheese, divided

For the meat sauce, put some olive oil in a large pot; saute onion until lightly browned; add garlic; add meat and cook until brown, crumbling with a fork; add remaining meat sauce ingredients to skillet; mix well; cover and simmer for 1 hour, stirring occasionally, until quite thick; let mixture cool; remove and discard cinnamon stick and bay leaf.
Prepare pasta by boiling until al dente in plenty of boiling, salted water; drain and place pasta in a large bowl; add butter, milk, eggs and 1/2 cup cheese; gently stir to coat; set aside.
To prepare bechamel sauce, melt butter over medium heat in a saucepan; stir in flour until smooth, cook, whisking for 2 minutes; gradually add milk, stirring, until thickened; lower heat; add salt, pepper and nutmeg; remove from heat.
In medium-sized bowl, beat 3 eggs; slowly add hot cream sauce to eggs; stir thoroughly so eggs don't curdle.
Preheat oven to 350 F and butter or oil (with olive oil) a large baking pan (my pan is about 18" x 10").
Empty 1/2 of the penne mixture over bottom of pan; cover evenly with all of meat sauce; sprinkle 1/3 of the cheese over meat sauce; add remaining penne mixture, spreading evenly; sprinkle another 1/3 of the cheese over top; pour bechamel sauce evenly over entire casserole; top with remaining cheese.
Bake until bechamel sauce sets and has golden-brown patches across top, approximately 45 minutes to 1 hour; cool atleast 20 minutes before cutting into pieces for serving.
Freezer Notes: Once the baked pastitsio has completely cooked, cut serving-size pieces, double-wrap in foil and freeze. Defrost in the usual manner and reheat in microwave (or oven) for a delicious, quick meal, when there's little time to cook and dinner is ready and waiting in the freezer!


Classic Italian Lasagna


Bechamel Sauce:
5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows
Salt and white pepper

1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs
1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup freshly grated Parmesan

Preheat oven to 375 degrees F.

Bechamel sauce:
In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.

In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.

In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.

Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.

Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.

Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Yield: 6 cups


Many like this because the bechamel sauce cuts down on the "tomato-ey" flavor.

(just a few ideas)

[lvdkeyes]

You are very welcome. Let us know how they turn out.

[Kitchen Witch]

Chicken Noodle Soup

4 chicken breast
1 package spaghetti 16 oz
2 medium Irish potatoes
1 tsp red pepper
1 tsp Zatarain's® Season All
1 tsp garlic powder

Debone the chicken breasts and cut into 1/4-1/2 inch size.

Diced the potatoes the same size and set aside.

To start your stock, add the water in a 6 quart stock pot and boil the chicken bones for 15 to 30 minutes. Remove bones and lower the heat to simmer.

Add the chicken, spaghetti, potatoes, and season to taste. Simmer until chicken, and spaghetti are done. Makes 6 servings.



Chicken Soup

1 - 4 -5 lb. hen or chicken (hen is better)
4 bay leaves

Phase I
1 onion chopped
1/2 bell pepper chopped
1/2 medium head cabbage chopped big
4 stalks celery chopped
4 medium carrots sliced
1/2 cup chopped mushrooms
1 tsp. minced garlic
3 slices of of bacon chopped

Phase II
1 - 16oz. can Cajun stewed tomatoes
1 - 8 oz. can tomato sauce (2 if you like it a little thicker)
1 - 16oz. can green beans (2 cups fresh if you have them)
1 - 16 oz. can whole kernel corn
1 - 16oz. can petit pois (small young sweet peas)
1 - 16oz. can baby lima beans
3 ears fresh corn broken in half
2 medium potatoes peeled and chopped
1 - handful of fresh young spinach (whole)
6 cubes chicken bullion

Phase III
3 tbs. uncooked rice (handful)
1" round of spaghetti pasta (take it out of the pack and hold it in your hand, if it's about 1 inch round it's that amount)
2 Tsp. Creole seasoning
3/4 cup green onions chopped
1/2 cup fresh parsley chopped
1 tsp. Creole seasoning
Salt and Pepper to taste


Boil the hen with the bay leaves until the meat just begins to break away from the bone (this could take 3 hours using a hen). Save the liquid.

De-bone the hen chopping the large pieces into 1" cubes. Strain the liquid if the bones have come apart. Pick the bay leaves out if you want (don't eat them).

In the hen liquid (stock) add all Phase I ingredients. Boil for 15 minutes.

Add all Phase II ingredients, boil for 30 minutes.

Add all Phase III ingredients and de-boned hen.

Bring to a boil then reduce the fire and simmer for 30 or more minutes. Don't boil rapidly again or the chicken will break into shreds.

Notes:
Use a fryer or two if you like, they'll cook faster and be "almost" as good.

Be careful not to boil the hen at the beginning for too long. If you do the meat will break into shreds.

The longer this sits after it's done the better it will be.

Freeze the remainder in quart bags for future enjoyment.

Don't hesitate to add other vegetables if you have them such as turnips and mustard greens.






Cajun Cornbread

2 large eggs
1 cup buttermilk
1 cup corn oil
1 3/4 cup yellow corn meal
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cayenne pepper
3/4 cup grated sharp Cheddar cheese
1/4 cup chopped jalapeno pepper
1/4 cup chopped pimento
1/2 cup chopped yellow onion
1 (10 ounce) can creamed corn

Beat eggs, buttermilk and corn oil in a large mixing bowl and stir in all the remaining ingredients. Blend thoroughly, then pour into a well-greased preheated cast iron skillet and bake at 350 degrees F for 25 to 30 minutes.

[Kitchen Witch]

Double Cornbread Dressing Recipe



Cut and skin a 3# chicken. Place in a large pot with 10 cups water to cover the chicken. Place a rib of celery and 2 slices of onion in the pot with 2 bouillon cubes. Bring to a boil. Then cover and reduce heat to high simmer for 1 hour. Then strain the broth through cheese cloth and save 8 cups of broth and set aside.


Cook a double recipe of cornbread.

Double Recipe of Corn Bread

2 Cups Corn Meal
½ Cup Sugar

2 Cups Flour
3 Eggs

4 Tsps Baking Power
2 Cups Milk

1 Tsp Salt
½ Cup Vegetable Oil



Place all dry ingredients in a bowl and give it a little stir. Now add eggs,

milk and vegetable oil and mix well. Then pour batter into 9x13 greased

baking pan. Preheat oven to 400 degree and bake for 30 min.



Boil 3 eggs



1 Double recipe cornbread
2 tsps Minced Garlic
1 3# Chicken deboned & shredded
¼ cup Dried parsley
2 Cups green onions diced
8 Cups Broth
1 Whole stalk of celery diced
5 raw eggs beaten
4 Med. Onions diced
3 boiled eggs chopped
½ Bell Pepper diced
2 Sticks Butter soften
1 ½ Tbls Salt
1 ½ tsp Black pepper



In a large 12 qt. pot crumble cornbread & add eggs and softened butter and stir. Now add vegetables: diced green onions, diced celery, diced onion, diced bell pepper, minced garlic, dried parsley. Add chopped boiled eggs, shredded chicken and stir. Now add seasonings: salt, black pepper. Now add broth (about 8 cups) to pot stir well till mixture is soupy. This is important because you want it to be moist after cooking. Place in a 17 x 12 roaster pan.

Bake in 350 degree oven for one hour or till bubbling and starting to brown on top.

[Kitchen Witch]

Cornbread Dressing



1 box Ballard Cornbread Mix
1 lg. fryer or hen
2 cups chopped celery
1 cup chopped onion
1 cup of chopped green onions
1 stick butter
1 tsp. sage
½ teaspoon poultry seasoning
You can add turkey broth if baking a turkey, or use a little water.



Bake cornbread according to directions

Boil hen or fryer & de-bone, save the water.

Boil vegetables and butter in water, cook until tender and drain

In a bowl, crumble cornbread, add de-boned chicken or hen and vegetable mix.

Add sage, poultry seasoning, salt and pepper to taste.

Pour in baking pan and bake at 350ºF degrees until firm and brown.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~`

Cream Gravy to serve over Dressing


1 stick of butter
1 tablespoon of flour
1 cup of chicken or turkey broth
½ cup of milk



In a sauce pot, blend butter and flour together on a low fie, add broth, stir until it begins to thicken, then add milk. Boil, lower fire and continue to stir until desired consistency.

[Kitchen Witch]

Chicken with Apple-Pepper Sauce


4 boneless, skinless, split chicken breasts
1/4 cup all-purpose flour
1 1/2 teaspoons lemon pepper seasoning
1/2 teaspoon salt
1/4 teaspoon garlic powder
2 tablespoons vegetable oil
1/2 cup apple juice
1/3 cup hot jalapeno pepper jelly
Apple slices, parsley, garnish



Rinse chicken breasts and pat dry. Combine flour, lemon pepper, salt, and garlic powder in a shallow dish. Dredge chicken in flour mixture to coat well. Heat oil in a medium skillet and add chicken. Cook until chicken is brown on all sides and tender, about 10 to 12 minutes. Remove chicken from skillet and keep warm.
Add apple juice and jelly to skillet drippings. Cook and stir until jelly melts and sauce thickens slightly, about 4 minutes. Spoon some sauce on platter or serving plates, top with chicken and spoon remaining sauce over chicken. Garnish with apple slices and parsley, if desired.

4 servings

[titocraff]

Hello All,

Do you have a copycat recipe for theZatarain's® Season All or Creole Seasoning for shrimp or crab boils? I have eatten wonderful crab boils with all types of seafood, boiled red potatoes, onions juliene, and italian or chorizo sauce cut up with the in Zatarain's® Season All in South Texas on the Gulf of Mexico and in New Orleans, Louisiana. Would like recipes of the seafood boils,too, if anyone has some? Thank you.

Jan and Tito Craff

[pelam5160]

This isn't Zatarain's®, but it is a good one from Commander's Palace.

Creole Seasoning

Source: Cooking.com
Makes 1 1/2 cups

This seasoning powder gives jambalaya, ribs and chicken a spicy kick. Store in a glass jar or airtight container. It will keep indefinitely.

1/2 cup salt
1/4 cup onion powder
1/4 cup garlic powder
1/4 cup freshly ground black pepper
1 teaspoon (about) cayenne pepper
1/4 cup paprika

Whisk all ingredients in medium bowl to blend. Store in glass jar or plastic container. Will keep indefinitely.

Recipe created exclusively for Cooking.com by Jamie Shannon, Executive Chef of Commander's Palace and co-author of Commander's Kitchen.
Serving size = 1/2 tablespoon
Nutrition Facts
Makes 1 1/2 cups
Facts per Serving
Calories: 7{omitted}{omitted} Fat: 0g{omitted}{omitted} Carbohydrates: 2g{omitted}{omitted}
Cholesterol: 0mg{omitted}{omitted} Sodium: 1164mg{omitted}{omitted} Protein: 0g{omitted}{omitted}
Fiber: 0g{omitted}{omitted} % Cal. from Fat: 0%{omitted}{omitted} % Cal. from Carbs: 114%{omitted}{omitted}

[rufus618]

hi, just use yahoo or google to search the old recipes. Or you can use yahoo answer to find some.