We made Chicken Salad with leftovers from Roast Chicken with Giblet Gravy. Adjust the seasoning to taste – Jim and I tend toward the salty side, but I was conservative with the amounts below.
Fresh 1.5 lbs. chicken meat, white and dark 3 Tbsp. French dressing 4 stalks celery [...]
Pecan pie is a great dessert for a dinner party because it can be made hours in advance and stored out of the way at room temperature. I use a glass covered cake plate (one of my favorite wedding presents) and keep the pie on the table during dinner to make sure everyone remembers to [...]
The Glen-Mor Restaurant served two types of rolls, dark and light. It took me four attempts to master the dark rolls, Molasses Oatmeal Rolls. I happily report the light rolls were mastered on the first attempt. Rolls expand during baking and then pull apart easily. Recipe can be halved, use 2 eggs and half of [...]
We served Roast Chicken with Giblet Gravy at a dinner party last night along with green beans and fingerling potatoes. We made Chicken Salad and Chicken Stock with the leftovers.
Fresh 1 whole chicken, 3.5 to 4 lbs. 2 medium carrots 2 stalks celery 1 medium onion 2 Tbsp. butter 6 [...]
I did not believe Jim when he said the Glen-Mor Restaurant served spaghetti and meatballs since it is definitely not a typical New England recipe. But he produced an old copy of a Wednesday night specials list and proved they served it once a week. Though it may not be a New England specialty, the [...]
This tomato sauce is rich with a unique flavor. The sauce simmers for about an hour, during which time I made Meatballs and boiled spaghetti.
Fresh 1 medium onion 3 cloves garlic 3 Tbsp. minced fresh parsley 3 Tbsp. grated Parmesan cheese, optional
Pantry 2 Tbsp. olive oil [...]
This simple recipe results in a very tasty piece of fish. I served it with sugar snap peas and Mashed Turnips.
Fresh 1.5 lbs. swordfish steak
Pantry 2 tsp. mayonnaise, divided 1/2 tsp. salt, divided
Prepare pan Place a oven-safe grill pan in the oven and preheat the [...]
Jim loves mashed turnips – an easy and versitile side. I served it tonight with Broiled Swordfish and the two of us ate four servings.
Fresh 5 medium turnips 2 Tbsp. butter
Pantry 1 tsp. salt 1 tsp. ground pepper
Prepare turnips Peel turnips in place in [...]
The original Glen-Mor Restaurant recipe used canned whole small beets. I love fresh beets and don’t mind the work and stained hands, so I adapted the recipe to use fresh instead of canned. The beets will keep in the sauce for 2 to 3 days in the refrigerator.
Fresh 3 medium [...]
Broccoli was a standard side dish at the Glen-Mor Restaurant, and this is my favorite way to prepare the vegetable.
Fresh 1 lb. broccoli bunch, usually 2 or 3 large stems
Pantry 2 qt. water 1 tsp. salt
Prepare broccoli Remove leaves and chop broccoli – the stem [...]