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Recipes > Sample Main Dishes

Chicken Cacciatore
Serves 6

You’ll love the wonderful aroma and flavors of this dish.  The sauce is thin.
If you want it thicker, you can thicken with a little tomato sauce.

 

     3 double chicken cutlets, trimmed of all skin and fat or
         4 lb. of chicken pieces
    1/3 C. flour, with a few shakes of salt
    1/4 C. olive oil
    2 T. chopped onion
    1 clove garlic, minced
    1/4 C. Italian tomato paste
    1/2 C. (125 ml) white wine
    1 tsp. salt
    3/4 C. (175 ml) chicken stock
    1 small bay leaf
    1/8 tsp. thyme
    1/2 tsp. basil
    1/2-1 C. sliced mushrooms

  Dredge the chicken with the flour.  Sauté until golden brown in the olive oil.  Remove from pan to a platter.
   In the drippings, sauté the onion and garlic until tender.  Add the tomato paste, wine and seasonings.  Stir until well-mixed.  Now add the mushrooms and the chicken.  
  Cover and simmer for 20 minutes for cutlets, 1 hour for chicken pieces.  Serve with hot pasta.  

 

Grilled Salmon
Serves 4

My Aunt Dorothy raised 13 children on a pastor’s salary!  She knew how to stretch a budget and make a meal on a shoestring! 
She’s also a wonderful cook, as this recipe from her indicates! 

    2 salmon fillets (about 1 lb./500 g each) or 4 salmon steaks
    1/2 C. (125 ml) oil
    1/2 C. (125 ml) lemon juice
    4 green onions, thinly sliced
    3 T. minced fresh parsley
    1 1/2 tsp. minced fresh rosemary or 1/2 tsp. dried rosemary,
    1/2 tsp. salt
    1/8 tsp. pepper

  Place salmon in a shallow dish.  Combine remaining ingredients and mix well.  Set aside 1/4 C. (60 ml) for basting; pour the remaining over the salmon.  Cover and refrigerate at least 30 minutes.  Drain, discarding marinade.  Grill salmon over medium coals, skin side down, or place on a greased broiler pan and broil for 15-20 minutes or until fish flakes easily with a fork.  Baste occasionally with reserved marinade.until the topping puffs.
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