Chef Cathy Leslie in conjunction with Chef2Chef.net proudly announces the release of her second award winning CD. The history of these recipes is amazing. Cathy has written several thousand of the recipes in her collection. She also inherited several hundred thousand recipes that date back to the 1800's and to top it all off, she purchased several hundred individual recipe collections from estate sales for the past 25 years. Her collection now consists of 4,088,088 recipes, everything from appetizers to chutneys to entrees and desserts with everything in between. Her second CD has just been released and is being offered to you in time for this holiday season. It makes great stocking stuffers. A portion of the proceeds go to the culinary scholarship fund offered by and through Chef2Chef.net.
The details of the CD are provided in the link below.
http://marketplace.chef2chef.net/c2c/chefcathy/index.htm
Here are some free recipes for your enjoyment (all on the CD):
APPLE FRENCH TOAST
Ingredients:
1 cup brown sugar
1/2 cup margarine
2 tablespoons light corn syrup
2 large apples, peeled, cored and sliced to 1/4 inch thickness
1/2 cup chopped pecans
3 eggs
1 cup milk
1 teaspoon vanilla
9 slices French bread cut to 3/4 inch thickness
Instructions:
In a small saucepan, heat brown sugar, margarine and corn syrup until blended and thick (about 5-7 minutes). Pour mixture into an ungreased 13 x 9 pan, arrange sliced apples on top and sprinkle with pecans. In a medium bowl, combine eggs, milk and vanilla. Dip bread slices into egg mixture for 1 minute to soak bread well. Place bread slices on top of apple/pecan layer. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking and bake at 350 for 35-40 minutes.
BAKED BROCCOLI OMELET
Ingredients:
1 cup (2 medium) sliced onions
1/2 cup (1/2 large) julienne strips red pepper
1 garlic clove, minced
2 tablespoons margarine or butter
6 eggs
1/3 cup half-and-half
1/2 teaspoon basil leaves
1/2 teaspoon thyme leaves
1/2 teaspoon seasoned salt or lemon pepper seasoning
1 to 1 1/2 cups coarsely chopped broccoli, cooked crisp-tender
4 ounce (1 cup) shredded Monterey jack cheese
1/2 cup grated parmesan cheese
Instructions:
Heat oven to 425 F. Generously butter a 2-quart shallow casserole or 4 individual baking dishes. In large skillet, over medium-low heat, sauté onions, red pepper and garlic in
margarine until soft and tender, let cool slightly. In large bowl, beat eggs, half-and-half and seasonings until combined. Stir in onion-pepper mixture and broccoli. Pour into prepared casserole. Sprinkle with cheeses. Bake, uncovered, at 425 F. for 15 to 20 minutes or until eggs are set, but center is still soft looking. Let stand 5 minutes before serving.
BANANA CINNAMON WAFFLES
Ingredients:
1 3/4 cup flour
1 tablespoon baking powder
3/4 teaspoon cinnamon
1/4 teaspoon salt
2 egg whites, whipped
1 1/2 cup skim milk, at room temperature
2/3 cup banana, mashed
1/2 cup apple sauce, at room temperature
Instructions:
Prepare waffle iron with cooking spray and heat up. In a mixing bowl, combine flour, baking powder, cinnamon, and salt. In another mixing bowl, combine egg whites, milk, banana, and applesauce. Add dry ingredients to wet ingredients just until moistened. Pour enough batter to fill two-thirds of the waffle iron. Cook until crisp and golden brown. Set aside. Repeat with remaining batter.
MIDGET PINEAPPLE COFFEECAKES
Ingredients:
2 cups bake it all mix
1 egg
1/3 cup granulated sugar
1/3 cup milk
Topping:
1/3 cup bake it all mix
1/3 cup brown sugar packed
1/2 teaspoon ground cinnamon
1 cup pineapple tidbits drained
Instructions:
Break egg into bowl and beat slightly. Add sugar and milk and mix well. Add 2 cups of Mix gradually. Beat until blended. Rub muffin cups well with shortening, or use paper liners in muffin pan. Fill 1/2 full. Make topping by combining 1/3 cup Mix, brown sugar, and cinnamon. Spread pineapple tidbits over batter. Sprinkle topping over pineapple.
Bake in a 400 oven 15 to 20 minutes. Serve warm.
CHEF CAT'S CHICKEN ENCHILADAS WITH PASILLA CHILI SAUCE
Ingredients:
2 tablespoons peanut oil
2-ounce package dried pasilla chilies, stemmed, seeded, torn into 1-inch pieces
1/2 cup whole blanched almonds, chopped
4 chicken breast halves
6 cups chicken stock or canned low-salt broth
1/2 teaspoon cumin seeds
4 plum tomatoes, cored, quartered
1/2 onion, quartered
4 cloves garlic, peeled
2 tablespoons firmly packed golden brown sugar
1 teaspoon coarse salt
peanut oil (for deep frying)
16 corn tortillas
2-1/2 cups grated Monterey jack cheese
1 cup crème fraiche or sour cream
1 avocado, peeled, seeded, sliced
fresh cilantro sprigs
Instructions:
Heat 2 tablespoons oil in large pot over high heat. Add chilies and almonds. Sauté until chilies darken and almonds are golden, for about 2 minutes. Using slotted spoon, transfer chilies and almonds to bowl. Reduce heat to medium. Season chicken with salt and pepper. Add to same pot and brown on all sides, for about 5 minutes. Add stock; simmer until chicken is cooked through, for about 20 minutes. Transfer chicken to another bowl
using slotted spoon; cool. Reserve stock in pot.
Toast cumin seeds in heavy small skillet over medium-low heat until aromatic, for about 1 minute. Mince cumin seeds. Add
cumin, chili mixture, tomatoes, quartered onion, garlic, sugar and salt to stock. Simmer until all ingredients are very soft, for about 45 minutes.
Working in batches, puree stock mixture in blender. Return to pot. Boil until reduced to 4 cups, stirring occasionally, for
about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill chicken and sauce separately.) Remove skin from chicken and discard. Cut meat from bones and shred. Transfer to bowl and combine with 1/2 cup sauce. Set filling aside. Oil two 13x9- inch glass baking dishes. Pour oil into deep skillet to depth of 1/2 inch and heat to 375.
Fry tortillas one at a time until softened, for about 5 seconds per side. Using metal spatula, transfer to paper towels. Spread 1 tablespoon sauce over each tortilla. Sprinkle each with 2 tablespoons cheese and 1 tablespoon chopped onion. Place 1/3 cup chicken down center of each tortilla; roll up. Place seam side down in baking dishes. (Can be made 1 hour ahead. Cover.) Preheat oven to 350. Pour remaining sauce over enchiladas.
Sprinkle with remaining cheese. Bake until heated through, for about 20 minutes. Top with crème fraiche, avocado and cilantro.
CHEF CAT'S CREOLE SKILLET DINNER
Ingredients:
1 1/2 pounds ground pork
1/2 cup chopped onion
1/3 cup chopped green pepper
1 8-ounces package cream cheese
1 number 303 can tomatoes
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery salt
1 1-ounce package bleu cheese, crumbled
Instructions:
Brown pork and onion in skillet over moderate heat. Add green pepper. Cover and cook until vegetables are tender. Add cream cheese; stir until smooth. Mix in remaining ingredients. Cover and simmer for 15 minutes. Serve on buttered noodles or rice.
PATTERSON ESTATE HAM AND SAUSAGE JAMBALAYA
Ingredients:
2 tablespoons vegetable oil
1 package kielbasa about 20 ounce cut 1/2-inch slices
2 large onions chopped
1 medium green pepper chopped
1 cup chopped celery
2 garlic cloves minced
3 cups chicken broth
1 can whole peeled tomatoes 16 ounce undrained
1/2 pound cooked ham cut into cubes
1 bay leaf
1/2 teaspoon Tabasco pepper sauce
1/2 teaspoon dried thyme leaves
1/8 teaspoon ground allspice
1 1/2 cups uncooked rice
Instructions:
In large saucepot or Dutch oven, heat oil. Add kielbasa, onions, green pepper, celery and garlic; cook 8 to 10 minutes or until vegetables are tender. Add chicken broth, tomatoes,
ham, bay leaf, Tabasco sauce, thyme and allspice; simmer uncovered 15 minutes. Add rice. Cover; simmer 15 minutes. If necessary, add more broth or water and simmer until
rice is tender. Remove bay leaf. Serve with additional Tabasco sauce if desired.
CRACKED CRAB ENCHILADAS
Ingredients:
1 tablespoon olive oil
1/2 cup diced onion
1 teaspoon minced garlic
1/2 cup stemmed, seeded, and diced red peppers
1/2 cup chopped green onions
4 cups chipotle-cream cheese sauce
8 ounces Dungeness crabmeat
Salt and pepper
8 to 12 corn tortillas
1 1/2 cups queso fresco
Instructions:
To Make The Filling: Heat the olive oil in a saucepan over medium-high heat. Add the onion and sauté until clear. Add the garlic, red peppers, and green onions and sauté for 30
seconds, or until soft. Add 1/2 cup of the Chipotle-Cream Cheese Sauce and bring to a boil. Remove from the heat and fold in the crabmeat. Season to taste with the salt and pepper.
To Make The Enchiladas: Preheat the oven to 375 . Lay 4 to 6 of the tortillas on a baking sheet and place in the oven for 3 to 4 minutes to warm and soften them. (They can also be
warmed for 30 seconds in the microwave.) Set a tortilla on your work surface and spoon about 1/3 cup of filling in a line down the center of the tortilla. Loosely roll up the tortilla
and place in a 9 x 13-inch baking pan. Warm and fill the remaining 4 to 6 tortillas, adding them to the baking pan. Cover the enchiladas with the remaining 3 1/2 cups sauce, and
sprinkle the cheese over the top.
GERONIMO CHORIZO ENCHILADAS
Ingredients:
12 corn tortillas
1 pound chorizo diced or crumbled
1 onion, chopped
1/2 cup chopped, roasted and peeled new mexico green chilies
2 cups authentic new mexico red chile sauce
Salt to taste
2 1/2 cups grated cheese of choice
Instructions:
Place tortillas on a lightly oiled cookie sheet and bake at degree until hot and fragrant, about 5 minutes. Reserve. In a large heavy skillet over medium high heat fry the chorizo
until it is no longer pink. Add the onion and continue to fry until the onion is soft and the chorizo golden, about 5 minutes. Stir in the green chilies, red chile sauce and salt to taste.
Remove from heat. Oil an 8 or 9-inch baking dish and preheat the oven to 350 degrees. Place 4 tortillas of the cheese. Repeat two more times, making three layers. Bake at 350
degrees for about 35 minutes, until hot, bubbly and the top is golden. Garnish with lettuce, tomato, cilantro and avocado as desired.
CHEF CAT'S JERK CHICKEN FAJITAS WITH PAPAYA PINEAPPLE SALSA
Ingredients:
1-pound boneless chicken breast halves
2-teaspoons jerk seasoning
8 flour tortillas
1-1/2-cups black beans, cooked, drained and mashed
1-cup light sour cream
3/4-cup ripe papaya, diced
3/4-cup fresh pineapple, diced
1/2-cup diced jicama
3-tablespoons chopped red onion
1-chili pepper, Serrano or jalapeno, seeded and minced
1-garlic clove, minced
2-teaspoons lime zest
2-tablespoons fresh limejuice
1-tablespoon minced cilantro
Instructions:
Coat chicken breast halves with jerk seasoning. Marinate at least 1 hour or overnight in refrigerator. Place chicken in an 8-inch square dish, cover with vented plastic wrap. Microwave on medium-high, 7-8 minutes. Let stand 5 minutes. Slice chicken into thin strips. Divide black beans, chicken strips, sour cream and salsa between tortillas, fold up one edge to form a pocket and roll to hold filling. Papaya pineapple salsa: combine papaya, pineapple, jicama, red onion, chili pepper, garlic, lime zest, limejuice and cilantro. Cover and refrigerate until ready to serve. For best flavor and texture, do not make more than 2 hours before serving.
1927 RICE AND VEAL CUTLETS
Ingredients:
1 cup cooked rice
1 cup cold, finely chopped veal
1/4 cup milk
1 egg, beaten
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chopped parsley
fine dry bread crumbs
Instructions:
Warm the rice and chopped veal along with the milk in the upper-part of a double-boiler. As mentioned earlier, you can use a heat-dispurser, or heavy metal saucepan when there
is no double-boiler in the house. Gradually add the beaten eggs to the veal mixture, stirring constantly. Add butter and seasonings; cook, stirring constantly. Add butter and seasonings; cook, stirring constantly, until the mixture thickens. Spread this mixture on a shallow plate to cool; when it handles easily, shape it to from cutlets. Roll the cutlets in fine bread crumbs, then egg, and then in crumbs again. Fry each cutlet in hot (375 ) deep fat until light and brown. Brush each cutlet with oil, and brown in a hot (400 ) oven.
BLANQUETTE OF VEAL AND CAULIFLOWER
Ingredients:
3 pounds boneless veal stew meat
1 medium onion cut in half
2 celery stalks, cut in half
1 medium carrot cut in half
6 cups low-sodium chicken broth
1/2 teaspoon salt, or as desired
1/2 teaspoon whole black peppercorns
1/4-teaspoon ground nutmeg
1/2 lemon
5 tablespoons unsalted butter
5 tablespoons all-purpose flour
2-1/2 cups cauliflower florets
3/4-cup sour cream
Instructions:
Combine the veal and 4 cups broth in a 5-quarters heavy pot over high heat on top of the stove. Cover and bring to a boil. Remove any scum that comes to the top of the pot, then
add the remaining 2 cups broth, the onion, celery, carrot, salt, pepper, nutmeg and lemon. Reduce heat to low and let simmer for 1-1/4 hours, or until meat is just tender.
Meanwhile, melt the butter in a medium pot over low heat, and whisk in the flour. Cook, stirring, 2 minutes and remove it from the liquid, using a slotted spoon. Pick off
and discard any vegetables that cling to the veal. Replace the butter-flour mixture over medium-low heat on the stove and strain the cooking liquid into it, whisking vigorously.
Discard vegetables in the strainer. Cook, stirring, until mixture thickens, about 3 to 5 minutes.
Add cauliflower and continue to cook an additional 15 minutes. Skim off any residue that rises to the surface. When it's time to serve dinner, add the veal to the cauliflower and sauce and heat through. Place sour cream in a mixing bowl, whisk in 1/2
cup of the hot sauce, then add this to the stew. Do not reheat the sauce after adding sour cream. Pour the stew into a serving dish and accompany with rice pilaf or buttered noodles.
ROSEMARY-LEMON VEAL STIR FRY
Ingredients:
1 pound boneless veal round steak, cut l/2-inch thick
3 tablespoons fresh lemon juice
3 tablespoons water
1 tablespoon cornstarch, divided
1 tablespoon vegetable oil, divided
1/4 teaspoon rosemary, crushed
1/8 teaspoon ground white pepper
l/2 teaspoon salt
parsley, chopped
lemon peel, shredded (optional)
Instructions:
Cut veal round steak into 2 x l/2 X l/4 inch strips; reserve. For marinade, combine juice, water, 1-2 teaspoons of cornstarch, 11/2 teaspoons of oil, rosemary and pepper. Pour
marinade over reserved veal; stir to coat. Cover and refrigerate 15 minutes.
Remove veal from marinade; reserve marinade. Heat remaining 1-2 teaspoons oil in large non-stick skillet over medium-high heat. Add veal, half at a time, and stir-fry just until no longer
pink, about 1-2 minutes. Remove veal from skillet; sprinkle with salt. Add remaining 1 l/2 teaspoons cornstarch to reserved marinade. Return veal to skillet with marinade. Cook over medium-high heat until thickened, about 1 l/2 minutes. Sprinkle with parsley and lemon peel.
ALOHA CHEESECAKE
Ingredients:
1 cup vanilla wafer crumbs
1/4 cup margarine, melted
16 ounces cream cheese, softened
1/3 cup sugar
2 tablespoons milk
2 large eggs
1/2 cup macadamia nuts, toasted
8 1/2 ounces crushed pineapple, drained
1 medium kiwi peeled, sliced
Instructions:
Combine crumbs and margarine, press onto bottom of 9 inch spring form pan. Bake at 350 degrees Fahrenheit, 10 minutes. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in nuts, pour over crust. Bake at 350 degrees Fahrenheit, 45 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Chill. Before
serving, top with fruit.
AMARETTO PEACH CHEESECAKE
Ingredients:
3 tablespoons margarine
1/3 cup sugar
1 large egg
3/4 cup unbleached all purpose flour
24 ounces cream cheese, softened
3/4 cup sugar
3 tablespoons unbleached all purpose flour
3 large eggs
16 ounces canned peach halves *
1/4 cup almond flavored liqueur
Instructions:
*Peach halves should be drained, and then pureed. Combine margarine and sugar until light and fluffy. Blend in egg. Add flour, mix well. Spread dough onto bottom of 9 inch
spring form pan. Bake at 450 degrees Fahrenheit, 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur, mix well. Pour over crust. Bake at 450 degrees Fahrenheit., 10 minutes. Reduce oven temperature to 250
degrees Fahrenheit, continue baking 65 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired.
PUMPKIN APPLE CHEESECAKE
Ingredients:
Crust:
1 cup graham cracker crumbs
1/4 cup chopped pecans
1/4 cup margarine or butter, melted
Filling:
24 ounces cream cheese, softened
1 cup firmly packed brown sugar
1 cup canned pumpkin
1 cup apple sauce
3 eggs
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
Instructions:
Heat oven to 350 degrees Fahrenheit. In small bowl, combine crust ingredients, press firmly in bottom of 9 inch spring form pan. Refrigerate.
In large bowl, beat cream cheese until light and fluffy. Gradually add brown sugar, beat well. Add pumpkin and apple
sauce, blend well. Add eggs, one at a time, beating well after each addition. Add pumpkin pie spice and cinnamon, beat until smooth. Pour into prepared crust. Place shallow pan half full of water on lower oven rack. Place cheesecake on middle oven rack. Bake at 350 degrees Fahrenheit for 1 hour or until set.
Cool in pan 5 minutes, remove sides of pan. Cool completely. Refrigerate several hours or overnight. Serve with whipped cream.
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