Fettuccine Carbonara

This recipe comes from the Alice Bay Cookbook.  For a time growing up, it was one of my family's favorite recipes.  Sometimes we would steam summer squash, zucchini and carrots and add them to the mix.

1/4 lb. bacon
1 egg
3/4 cup Parmesan cheese
1 cup heavy cream
1/4 cup butter, cut into pieces
2 garlic cloves, pressed
2 T chopped parsley
1 tsp salt
1/4 tsp ground pepper
1 lb. fettuccine

Fry bacon until crisp, crumble, and set aside, keeping warm.  Beat the egg and add the Parmesan cheese, cream, butter garlic, parsley, and salt and pepper.  Cook the pasta al dente, drain, and toss immediately with egg and cheese mixture.  Sprinkle with crisp bacon and fresh parsley.  Serve on warm plates.  4 portions.

Golden Pancakes

I found this recipe in an issue of Reminisce magazine years ago.  My family says they actually like them more than regular pancakes because they are not as heavy and crumbly.  I like them because they are mostly egg and cottage cheese so they are lower carb.

6 eggs

1 cup cream-style cottage cheese

1/2 cup all-purpose flour

1/4 cup milk

1/4 cup vegetable oil

1/2 tsp vanilla extract

1/4 tsp salt

In a blender, combine all ingredients.  Cover and process on the highest speed for 1 minute.  Pour batter by 1/4 cupfuls onto a greased hot griddle.  Turn when bubbles form on top; cook until second side is golden brown.  

Yield:  about 14 pancakes.

Chicken Caesar Wraps

1 lb. chicken breasts, cut into strips

1/2 cup Caesar-style salad dressing

pitas, wraps or flat bread

1/2 small red onion, thinly sliced

1/2 small cucumber, peeled and chopped

tomatoes, chopped (optional)

1/4 cup cucumber salad dressing

In a shallow baking pan, stir together chicken and Caesar dressing.  Bake at 450F for 15 to 20 minutes.  Place bread of choice on a griddle to heat up 2-3 minutes; top with 1/4 cup chicken mixture, onion slices, cucumbers and tomatoes.  Drizzle with cucumber dressing.  Makes 4.

** You can also cook the chicken mixture in the crock pot.  Especially if you are making it in a larger portion.

Chocolate Peanut Butter Chip Cookies

1 cup butter, softened
1/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
2 eggs
2 1/4 cups flour
1 tsp baking powder
1 box (3.9 oz.) instant chocolate pudding
1 pkg. peanut butter chips

Preheat oven to 350F.  In a large bowl combine butter and sugars.  Beat until creamy.  Add vanilla and eggs and beat well.  Stir together flour, baking powder and pudding mix.  Add to butter mixture and blend well.  Stir in peanut butter chips.  Drop by spoonfuls onto baking sheets.  Bake for 8-10 minutes.  Cool.  Yields:  about 3 dozen.

Crock Pot Chicken Noodle Soup

1-2 onions, chopped

3-4 carrots, sliced

2 stalks celery

3 tsp salt

1/2 tsp pepper

3/4 tsp basil

1/4 tsp thyme leaves

3 T parsley flakes

10 oz. package frozen peas

2 1/2-3 lb. whole fryer chicken

4-6 cups water

2 cups wide egg noodles

Place all ingredients in crock pot in the order listed, except egg noodles.  Cover and cook on low 8-10 hours or on high 4-6 hours.  One hour before serving, remove chicken and cool slightly.  Remove meat from bones and return meat to crock pot.  Add uncooked noodles and turn to high.  Cover and cook on high 1/2 hour to 1 hour or until noodles are cooked to desired firmness.

30 Minute Rolls

This recipe was given to me by my mother-in-law, Joan Stoddard.

2 T yeast
1/2 cup warm water
Dissolve with a little sugar (1 tablespoon), set for 5 min.

1 cup milk (can use powdered milk), heat in microwave til hot.

Add to hot milk:
1 tsp salt
3 T sugar
4 T margarine
Let cool about 10 minutes then add to yeast.

About 4 cups flour

Slowly add flour.  Mix until soft but not sticky.  Cover and let rise 10 minutes.  Break off into balls, form rolls or roll between hands til about 10 in. long and tie in knots.  Place on cookie sheet.  Rise 10 minutes.  Bake at 350F about 10-12 minutes or until golden brown.  Makes about 20 rolls.

Buttermilk Pancakes

We got this recipe from Rex and Vicki Davis.  We usually have them when we are all together on our huckleberry picking trips and add a cup of huckleberries to the batter.  Yum, yum!

1 egg
1 1/4 cup buttermilk
2 T vegetable oil
1 1/4 cup flour
1 T sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt