Serves 4-6 People

5 boneless skinless chicken breasts butterflies
1/2-cup flour
3-4 eggs lightly beaten with 1/4 cup water
1/4-cup olive oil

Coat chicken with flour, then dip in egg.

Saute lightly in olive oil on flat grill or saute pan.

Sauce
1-cup water
1-cup chardonnay
1/2 cup lemon juice
1/2 stick of butter
1/2 c flour
1 TB Chicken Base
1/4 to 1/2 cup capers
1-pound penne pasta cooked al dente

Make roux with butter and flour and set aside.

Bring other ingredients to a boil in sauce pan add enough roux to thicken.

Simmer for 5 minutes.

Plate up chicken and pasta and add sauce.
 

2 TB unsalted butter
1 TB extra virgin olive oil
2 cups chopped yellow onions 2 onions
1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
1 1/2 pounds butternut squash peeled and cut in chunks
3 cups homemade chicken stock or good quality
canned chicken broth
2 TB kosher salt
1/2 freshly ground black pepper
1cup half & half

Serve with creme fraise grated Gruyere, or croutons.

Heat the butter and oil in a heavy bottomed stockpot, and add the onions, cook over medium low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt and pepper.

Cover and simmer over medium-low heat for about 20 minutes, until butternut squash is very tender.

Process the mixture through medium blade of a food mill.
Return to pot, add the 1/2 and half and heat slowly. If the soup needs more flavor add another teaspoon of salt. Serve hot with garnishes if desired.
 

By Vera Welty

5 lbs. potatoes washed and left whole
1 &1/2 bunches of green onions sliced thin
1 medium jar dill pickles quartered Claussens
1 red pepper diced or 1 jar pimentos
10 slices bacon fried crisp chopped
3 beef bullion cubes

Salt, pepper, onion, sugar, garlic optional, canola oil, white or apple cider vinegar.

Cook potatoes till somewhat firm, and then peel while hot and slice thick. Dissolve bullion cubes in one cup of hot water.

Add green onions, red pepper 1 TB salt 1/2 tsp onion salt and 1/4 tsp minced garlic optional.

Mix all ingredients plus 8 slices of chopped bacon.

Taste and add sugar 1tsp at a time to vinegar and oil equal parts start with 1/2 cup of each, not too sweet and not too sour.

Sprinkle the last 2 slices of bacon over the top for decoration and serve warm.
 

1 stalk celery chopped
2 onions (medium) chopped
5 medium potatoes diced in cubes boil until half cooked
16 oz of caned chopped clams drain and save juice
16 oz clam juice
1/2-gallon manufactures or heavy cream
1 tsp garlic powder
1 Lb. Yellow corn kernels frozen or canned
1 tsp thyme

Add celery and onion to a large pot with clam juice and cream on slow fire. When boiling add thyme, white pepper and garlic.

To make a roux: In a small pot melt a 1/2 c butter and slowly add 1/2c flour on medium heat, stirring until lightly brown.
Add to above ingredients, checking thickness then add clams, potatoes and corn. 2 cans.
 

Makes 4 quarts; serves 8 to 10

1 pound French green lentils if available
1/4-cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks white and light green parts only
(2 leeks)
1 TB minced garlic (2large cloves)
1 TB kosher salt
1 1/2 tsp. freshly ground black pepper
1 TB minced fresh thyme leaves
1 tsp. ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4-cup tomato paste
1 pound kielbasa-we use turkey kielbasa) cut lengthwise and sliced 1/3 inch thick
2 TB dry red wine or red wine vinegar
Freshly grated Parmesan cheese for serving

In a large bowl, cover the lentils with boiling water and allow to sit for 15 min. Drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent
and tender.

Add the celery and carrots and sauté for another 10 minutes.
Add the chicken stock, tomato paste and drained lentils, cover, and bring to a boil.

Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot.

Serve drizzled with olive oil and sprinkled with grated
Parmesan cheese.
 

4 Boneless chicken breasts
1/2 Cup Mayonnaise
1/2 Cup golden Raisins
1/2 Cup sliced almonds toasted
1/2 cup or 1 stalk celery chopped
2 TB finely chopped red onion
1 to 1-1/2 TB curry powder

Poach chicken in chicken stock and 1/2 tsp black pepper.

Cool and cut into about 1/2 inch cubes and toss with the
rest of the ingredients.