Chicken Parmesan

2 medium garlic cloves, peeled and crushed

2 T. plus ¼ cup extra virgin olive oil

1 28 oz. can diced tomatoes

½ tsp. basil

½ tsp. dried oregano

¼ tsp. sugar

Salt & Pepper to taste

4 boneless, skinless chicken breasts, halved crosswise

½ cup dry bread crumbs

8 oz. spaghetti

½ cup Mozzarella cheese

¼ cup Parmesan cheese

Directions:  In a large saucepan, heat garlic and 2T. oil over medium heat until garlic 

starts to sizzle.  Stir in tomatoes, basil, oregano, sugar, pinch of salt, pepper.  Bring 

to a simmer; simmer until sauce thickens a bit and flavors meld, 10-12 minutes.  

Cover and keep warm.

Put chicken pieces between two sheets of plastic wrap and pound until the cutlets are 

about ¼” thick.

Bring 2 quarts of salted water to boil in a large soup kettle.  Preheat boiler.

In a pie pan, beat egg until well blended.  In another pie pan, mix bread crumbs and 

more pepper.  Working one cutlet at a time, dip both sides in egg, then bread crumbs.  

Put cutlets on a wire rack set over a cookie sheet.  (This step helps breading stay 

put.)

Heat remaining oil over medium-high heat in a skillet.  When oil starts to shimmer, 

add cutlets and sauté, cook pasta in boiling water.

Top browned cutlets with portion of cheeses.  Broil cutlets until cheese melts.  Drain 

pasta.  Put a cutlet and a portion of pasta on plate, spoon sauce as desired.  Serve 

with extra Parmesan.

Comment:  Usually up the garlic.  Some people add thyme to taste.

Chilaquiles with Chicken & Green

Chili-Tomatillo Sauce

1 bag of tortilla chips (light and no salt)

3 ½ cups green chili-tomatillo sauce (recipe follows)

1 ½ cups cooked, shredded chicken

1 small onion, cut in slivers

2 cups grated Monterey Jack cheese

Sour cream to garnish

Directions:  Grease a 9” x 12” baking dish.  Layer one-third of the chips on the bottom 

of the dish.  Drizzle with some sauce, followed by half of the chicken, half of the onion, 

and a third of the cheese.   Repeat for another layer.  Top with remaining chips, more 

sauce and remaining cheese.  Bake at 350 degrees until golden and bubbly.  Serve with 

sour cream.

Green Chili-Tomatillo Sauce

2 T. vegetable oil 1/3 cup finely chopped onion

2 T. minced garlic ½ cup thinly sliced green onion

1 ½ cups peeled, rinsed, quartered, fresh tomatillos, or Canned & drained

1 ½ cups roasted green chilies, hot or mild

¾ cup chicken broth ½ cup heavy cream

1 T. salt, or to taste Fresh lime juice to taste

Directions:  Heat oil in saucepan and sauté onion for 2 minutes.  Add the garlic, cook 2 

minutes more, stirring occasionally.  Pulse the tomatillos in a food processor until finely 

chopped.   Add to saucepan, tomatillos, chilies, green onions, chicken broth and cream; 

bring to boil and lower heat so the sauce is barely simmering.  Cook for about 40 

minutes.  Season to taste with salt and lime juice.

Comment:  Tomatillos are a green fruit that can usually be found next to the tomatoes.  

The amounts of this dish are somewhat arbitrary.  You may want more chips or cheese 

or chips or onion in your layers.  As it cooks, the chips assume a noodle-like texture.  

It’s a New Mexican lasagna.  Fun recipe Elizabeth and I discovered on our Santa Fe 

Cooking School adventure.

Spiced Pork Tenderloin

1 tsp. whole cloves

1 pork tenderloin

3 Bay leaves

1 T. olive oil

½ tsp. whole peppercorns

1 tsp. dried sage

2 tsp. sugar

¼ tsp. salt

Directions:  Heat oven to 400 degrees.  Finely grind the cloves, bay leaves and 

whole peppercorns using a mortar and pestle.  Toss with sage, sugar, and salt.  Pat 

the spice mixture evenly onto all sides of the tenderloin.

Heat the olive oil in a large skillet over medium-high heat. Add the tenderloin and 

sear on all sides – about five minutes. Transfer to the oven and roast until the 

tenderloin’s internal temperature reads 140 degrees or about 20 minutes. Transfer the 

meat to a clean cutting board and let rest for 10 minutes before slicing.

Comment:  Ground cloves and pepper may substitute for whole cloves and 

peppercorns.  It may take a bit more olive oil to properly brown the tenderloin.  If 

you have a large tenderloin, you may need to double the spices.  Do not overcook!  It 

is important to let the meat rest prior to slicing.

Elizabeth's Meatballs

For each pound of ground beef:

½ cup bread crumbs

¼ cup Parmesan cheese

1 tsp. salt

¼ tsp. garlic salt

½ tsp. parsley

1/8 tsp. pepper

2 eggs

Directions:  Combine all ingredients with ground beer.  Mix together into meatloaf 

consistency.  Shape beef mixture into balls.  Place in greased baking dish.  Bake at 

350 degrees for 45 minutes.

Comment:

Spaghetti Casserole

Medium onion, chopped

1 lb. hamburger

1/2 box spaghetti

1 can cream of mushroom soup

1 jar spaghetti sauce

4 oz. shredded cheddar cheese

Directions:  Brown the hamburger and onion together; drain.  Prepare spaghetti; 

drain.  Mix all ingredients together.  Pour into greased casserole dish.  Bake at 350 

degrees for 30 minutes. 

Comment:  Simple and good.