The Menu
CAJUN CHICKEN PASTA
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KEEPING COOKED PASTA WARM
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Artichokes and Mushrooms Salad
warm, crusty bread
Bread Pudding
The Recipes
CAJUN CHICKEN PASTA
2 Servings
4 ounces linguine pasta
2 boneless, skinless chicken breasts, sliced into strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper,chopped
1/2 red bell pepper,chopped
4 fresh mushrooms,sliced
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes; drain.
Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. In a large skillet over medium heat, sauté chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes.
Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes.
Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese and serve.
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KEEPING COOKED PASTA WARM:
* Quickly drain the pasta and let it stand in the colander just long enough to drain. Transfer the drained pasta back to the cooking pan. The pan will be warm enough to keep the pasta warm while you prepare the sauce. Warm the serving dish before piling in the pasta: Fill the dish with hot water and let it stand a few minutes. Pour out the water, dry the dish, add the pasta, and serve immediately.
* Cooked pasta can also be stored in airtight containers in the refrigerator for 3 to 5 days. If possible, store pasta and sauce separately. To reheat, simply drop pasta in boiling water for a few seconds; drain.
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Artichokes and Mushrooms Salad
© 1984 John Albrecht, CEC
Iceberg Lettuce
Romaine Lettuce
Purple Cabbage diced
Medium Mushrooms-boiled
Artichoke Heart Quartered
Julienne onions
Italian Dressing
Tomato Wedges
Trim and boil mushrooms for 5 minutes, marinate with julienne onion and quartered artichoke hearts in enough Italian Dressing to cover. Chill.
Place six oz ladle worth on bed of mixed lettuce and garnish with tomato wedge.
Serves with warm, crusty bread.
Bread Pudding
serves 2
* 2/3 cup bread, torn into pieces and stale
* 2/3 cup milk, scalded and still hot
* 2/3 tablespoon butter
* 1 egg
* 1/4 cup sugar, or less, to taste
* 2/3 cup cold milk
* 1/3 teaspoon nutmeg
* 1/3 teaspoon cinnamon
Mix together stale bread pieces, hot milk, and butter. Set aside until cool.
Heat oven to 350 degrees F.
Beat eggs well, add sugar and milk and stir. Stir in spices if desired.
Mix cold bread mixture with egg mixture.
Pour into buttered casserole. Bake 30 minutes until pudding has set and is turning golden brown. Serve warm. Drizzle with honey or chocolate syrup.
CAJUN CHICKEN PASTA
*************************
KEEPING COOKED PASTA WARM
*************************
Artichokes and Mushrooms Salad
warm, crusty bread
Bread Pudding
The Recipes
CAJUN CHICKEN PASTA
2 Servings
4 ounces linguine pasta
2 boneless, skinless chicken breasts, sliced into strips
2 teaspoons Cajun seasoning
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2 tablespoons butter
1 green bell pepper,chopped
1/2 red bell pepper,chopped
4 fresh mushrooms,sliced
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes; drain.
Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. In a large skillet over medium heat, sauté chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes.
Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes.
Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese and serve.
*********************************
KEEPING COOKED PASTA WARM:
* Quickly drain the pasta and let it stand in the colander just long enough to drain. Transfer the drained pasta back to the cooking pan. The pan will be warm enough to keep the pasta warm while you prepare the sauce. Warm the serving dish before piling in the pasta: Fill the dish with hot water and let it stand a few minutes. Pour out the water, dry the dish, add the pasta, and serve immediately.
* Cooked pasta can also be stored in airtight containers in the refrigerator for 3 to 5 days. If possible, store pasta and sauce separately. To reheat, simply drop pasta in boiling water for a few seconds; drain.
*********************************
Artichokes and Mushrooms Salad
© 1984 John Albrecht, CEC
Iceberg Lettuce
Romaine Lettuce
Purple Cabbage diced
Medium Mushrooms-boiled
Artichoke Heart Quartered
Julienne onions
Italian Dressing
Tomato Wedges
Trim and boil mushrooms for 5 minutes, marinate with julienne onion and quartered artichoke hearts in enough Italian Dressing to cover. Chill.
Place six oz ladle worth on bed of mixed lettuce and garnish with tomato wedge.
Serves with warm, crusty bread.
Bread Pudding
serves 2
* 2/3 cup bread, torn into pieces and stale
* 2/3 cup milk, scalded and still hot
* 2/3 tablespoon butter
* 1 egg
* 1/4 cup sugar, or less, to taste
* 2/3 cup cold milk
* 1/3 teaspoon nutmeg
* 1/3 teaspoon cinnamon
Mix together stale bread pieces, hot milk, and butter. Set aside until cool.
Heat oven to 350 degrees F.
Beat eggs well, add sugar and milk and stir. Stir in spices if desired.
Mix cold bread mixture with egg mixture.
Pour into buttered casserole. Bake 30 minutes until pudding has set and is turning golden brown. Serve warm. Drizzle with honey or chocolate syrup.
