Tetrazzini Noodles

1 stick butter

½ lb. cooked spaghetti

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup sour cream

Parmesan cheese to garnish

Directions:  Melt the butter, add soups and mix with spaghetti.  Pour into a greased 

casserole dish, sprinkle with parmesan cheese and back at 375 degrees for 45 

minutes.

Comment:  Can be made with chicken and mushrooms. Tastes better as a leftover!

Coconut Curry Shrimp

1 ½ lb. peeled, deveined raw shrimp

2 T. butter  

1 medium onion, finely diced

4 cloves garlic, minced

1 T. curry powder

1 can (13 ½ oz.) Coconut milk

2 T. honey

¼ tsp. Kosher salt

1 whole lime, juiced (3 T.)

12 whole basil leaves, chopped

2 cups rice, cooked according to package

Hot sauce, optional

Directions:  Heat butter in skillet.  Add shrimp and cook for 2-3 minutes, turning 

them halfway through, until fully cooked.  Remove and set aside.

Add the onion and garlic to skillet and cook for 2 minutes.  Sprinkle the curry 

powder over the onions and continue cooking 2 more minutes.  Reduce the heat to 

medium-low and pour in the coconut milk, stirring to combine.  Add honey, salt, and 

lime juice, and allow the sauce to heat up until bubbling gently.  Add shrimp into the 

sauce, tossing to coat, and allow it to simmer for 2-3 minutes or until slightly 

thickened.  Taste the sauce and add more salt, lime juice, or honey depending upon 

your taste.  Stir in the basil.  Add hot sauce (Sriracha) if desire more kick.

Serve shrimp and sauce over cooked rice.

Comment:

Veal / Chicken Marsala

1 clove garlic, minced

1 ½ lb. veal or chicken

1 onion, chopped

8 oz. sliced mushrooms

2 beef bouillon cubes

1 cup Marsala wine

3 T. butter

3 T oil

1 egg, beaten with milk Flour for dredging

Pasta of choice

Directions:  Dip meat in egg, then flour.  Melt butter with oil in pan.  Sauté meat; 

remove and keep warm.  Add onions, mushrooms and garlic to the pan.  Cook until 

soft.  Remove from pan and keep warm.  Add wine and bouillon cubes to the pan and 

boil until reduced by one quarter.  Add all ingredients back to the pan and heat 

through.  Serve over pasta.

Comment:  A Suzie speciality!

Roast Chicken Dinner

8 skin-on,bone-in chicken thighs

2 T. olive oil

Salt and pepper

1  large head, plus 4 cloves garlic cut in thirds

2 large onions, chopped in large chunks

3 cooking apples, cut in large chunks

16 small red potatoes, halved

1 T. thyme

1 T. rosemary

2 lemons, quartered

1 bag fresh green beans

Directions:  Preheat oven to 435 degrees.  Cut off the end of the large head of garlic.  

Drizzle with olive oil, wrap in foil and place in oven while preparing the rest of the 

dish.

In large Dutch oven, drizzle olive oil and heat.  Salt and pepper the chicken.  Place 

chicken skin side down in oil and brown until skin is crispy.  Turn and brown the 

other side for a minute or so.  Remove chicken from oil and set aside.  

In oil, add chopped onion and four cloves of garlic. Cook until slightly softened.  

Add apples to mixture.  Lightly salt and pepper the onion, garlic, apple mixture and 

add the thyme and rosemary.  Continue cooking another 2 minutes.  Remove mixture 

to another bowl and set aside.

In oil, add potatoes.  Cook for a few minutes until some sides of the potatoes are 

brown and the potatoes have begun to soften.  They will not be fully cooked.

Add back to Dutch Oven the onion, garlic and apple mixture.  Combine with 

potatoes and green beans.  Place chicken pieces in mixture.  Retrieve garlic head 

from oven.  Place semi-baked garlic head in the middle of the dish.  Place six lemon 

quarters in the dish.  Squeeze juice from two remaining quarters over the dish.  

Sprinkle some rosemary, thyme, salt and pepper over the dish.  Cover and place in 

oven.  Bake 35-40 minutes.

Comment:  Great one pot dinner.  Have some fresh bread for sauce.

Texas London Broil

Marinade

1 cup vegetable oil      

1 cup dry red wine

4 T. soy sauce      

2 chopped scallions

½ jar pepper rings and juice    

1 clove garlic

1 tsp. salt      

¼ tsp. black pepper

Flank Steaks

Directions:  Whisk together all of the ingredients in a bowl.  Place the steaks in a 

single layer in a large, shallow, non-reactive pan.  Pour the marinade over the top 

and turn the steaks to coat.  Marinade the steaks in the refrigerator for at least six 

hours, and preferably overnight.

Broil or grill steaks, basting with marinade.  To serve, slide the steak very thin across 

the grain.

Comment:  Excellent steak.  Highly recommend 24 hour marinade.