MAIN DISHES

Black Russian Sandwich - Makes 4

Ingredients: 8 slices pumpernickel bread 1 pound smoked turkey breast, sliced 8 slices bacon, cooked to desired doneness ½ cup sliced almonds, toasted ½ cup mayonnaise 2 Tbsp ketchup lettuce (optional) tomato (optional)

Directions: 1. Mix mayonnaise and ketchup together. Toast bread. 2. Spread mayonnaise mixture on bread. Sprinkle almonds onto mayo. 3. Layer turkey and bacon on the sandwich. 4. Add lettuce and tomato if desired. Serve.

Cheeseburger Mac - Makes 8 servings

Ingredients: 2-½ pounds hamburger, browned and drained 1 pound macaroni, cooked 1 quart cheddar cheese sauce 1 pound cheddar cheese, shredded 1 cup milk 1 can evaporated milk 2 Tbsp chili powder 2 Tbsp Worcestershire sauce 1 Tbsp dry mustard 1 cup cheddar cheese, shredded

Directions: 1. To make the sauce, combine the cheese sauce, milk, evaporated milk, Worcestershire sauce, mustard, and chili powder and bring to a low simmer. Add the shredded cheese and stir until melted and completely incorporated. 2. Toss the macaroni and hamburger together. Add the sauce and mix well. 3. Place the Cheeseburger Mac in an oven proof dish. Top with 1 cup of shredded cheddar.

Bake in a 350° oven for 10 - 15 minutes or until heated thoroughly and bubbly. Serve.

Ingredients: 4 chicken breasts, 4-6 ounces each 8 deli ham slices 8 Swiss cheese slices 4 tsp Dijon mustard 1 cup seasoned flour 2 ounces vegetable oil

Directions: 1. Dredge the chicken breasts in the seasoned flour. Heat a sauté pan and add the oil.

Sauté the chicken breasts until each side is golden brown. The chicken breasts should be about ¾ of the way cooked. 2. Place the chicken in an oven proof dish and top with 1 tsp of Dijon mustard, followed by two slices of ham and two slices of cheese. 3. Bake the chicken in a 350° oven until an internal temperature of 165° is reached and the cheese is lightly browned. Serve.

Chicken Divan - Makes 10 servings

Ingredients: 4 cups cooked broccoli florets 2 cups cooked diced chicken 1 can cream of chicken soup 1 tsp lemon juice 1 tsp Worcestershire sauce 1/3 cup milk ½ cup sour cream ½ cup bread crumbs 1 cup cheddar cheese, shredded ¼ cup parmesan cheese, grated 2 tbsp butter, melted

Directions: 1. Place the chicken and broccoli in an oven proof dish. 2. Mix the chicken soup, lemon juice, Worcestershire sauce, sour cream and milk together and pour over the chicken and broccoli. 3. Mix the cheeses together and sprinkle over the casserole. 4. Toss the bread crumbs with the melted butter and evenly distribute over the cheese. 5. Bake in 450° oven for 20 minutes or until golden brown and bubbly. Serve.

Ingredients: 6 chicken breasts, 4-6 ounces each 12 ounces marinara, your favorite brand 2 cups mozzarella cheese, shredded ¾ cup parmesan cheese, shredded 1 cup flour, seasoned 3 eggs, beaten, 2 ounces of water added 2 cups panko bread crumbs 1 cup, salad oil, for frying ½ tsp basil, dried ½ tsp oregano, dried salt and pepper, as needed

Directions: 1. Season both sides of the chicken breasts with salt and pepper. Mix the dried herbs with the panko bread crumbs and a ¼ cup parmesan cheese. Place a skillet on low heat. 2. Dredge the chicken breast in the seasoned flour and shake off the excess flour. Dip the floured breast in the egg. Drain off any excess egg. Dredge the breast in the seasoned bread crumbs and press them gently into the crumbs to make sure the breasts are completely coated. 3. Carefully add the oil to the heated skillet and turn the heat up to medium. Sauté the chicken breast until golden brown on each side. They should be a little more than ¾ cooked when finished with this step. 4. Place the chicken breast on a baking sheet and top each breast with 2 ounces of marinara sauce. Distribute the mozzarella and parmesan cheese over the breasts. Place the chicken parmesan in a 350° oven for 8-10 minutes or until it has reached an internal temperature of 165° and the cheese is golden brown. Serve.

Ingredients: ½ cup shortening 1 cup flour ¾ ounce chicken base ½ gallon chicken stock (If chicken stock is unavailable, water can be substituted) salt and pepper, as needed ½ Tbsp sugar 1 red pepper, diced, seeds removed 1 cup, yellow onion, diced 1 cup potatoes, diced, cooked 1-½ cupscreamed corn ½ gallon milk, warmed

Directions: 1. Melt shortening in a large pot and blend in flour to make roux. Cook for 8 minutes. 2. Combine chicken base and stock. Add to roux while stirring constantly. Cook for 15 minutes. 3. Add vegetables and seasoning. Reduce to a simmer and cook for 10 minutes. 4. Add corn and cook for 5 minutes longer. Stir in the warm milk. Bring to a boil and shut off.

Serve or refrigerate.

Larry Burgers - Makes 6 servings

Ingredients: 6 triple layer hamburger buns 6 hamburger patties (4 oz patties) 6 ounces 1000 Island Dressing 12 slices American cheese lettuce, as needed tomato, as needed onion, as needed pickles, as needed salt and pepper, as needed 4 ounces butter, melted

Directions: 1. Brush the insides of the buns with butter and set aside. 2. Season the burger patties with salt and pepper. Char grill or flat grill the hamburgers to desired doneness. Toast the hamburger buns. Place one slice of American cheese on each hamburger patty and melt. 3. Place ½ ounce of 1000 Island Dressing on the two bottom layers of each bun. Place the burger patties on top to build the burger. 4. Add the fixings of your choice and enjoy the way Larry James would have liked; with friends.

Ingredients: 1 whole chicken 1 whole lemon, cut in half 3 garlic cloves 3 sprigs of rosemary 2 Tbsp melted butter kosher salt, as needed black pepper, as needed 2 feet butchers twine

Directions: 1. Check the chicken to make sure the cavity is clean and rinsed out. 2. Brush the melted butter on the bird and season the whole bird, inside and out with salt and pepper. 3. Stuff the cavity with the lemon, garlic cloves and rosemary. 4. Next tie or “truss” the chicken with butchers twine. 5. Place the chicken on a pan with a wire rack and roast for 1-½ hours at 425° or until the internal temperature in the thickest part of the chicken reaches 165°. 6. Once finished, remove the chicken from the oven and let stand for 10 minutes before slicing. Serve.

Sour Cream Noodle Bake - Makes 8 servings

Ingredients: 2 lbs ground beef, browned and drained 1 lb egg noodles, cooked and drained ½ lb cottage cheese ½ lb sour cream 2 cups tomato sauce ½ tsp garlic powder ½ tsp chili powder ½ tsp basil, dried ¼ tsp crushed red pepper 2 Tbsp brown sugar 1 tsp Worcestershire sauce salt and pepper, as needed 2 cups cheddar cheese, shredded

6 Directions: 1. Mix the sour cream and cottage cheese together. Fold in the noodles and place the mixture in a greased oven proof dish. 2. Make the sauce by combining the tomato sauce, Worcestershire sauce, and all of the dry ingredients. Add the hamburger to the sauce and mix together. 3. Add the hamburger and sauce mixture to the top of the noodles and mix lightly. Top with the shredded cheddar. 4. Bake in a 350° oven until heated through. Serve.

Ingredients: 6 chicken breasts, 4-6 ounces each 1 cup seasoned flour 2 ounces vegetable oil 1-½ cups spinach artichoke dip, per recipe 2 Tbsp lemon juice, fresh kosher salt, as needed pepper, as needed

Directions: 1. Heat a skillet over medium heat. Season the chicken breast with salt and pepper.

Dredge the chicken in the flour and shake off any excess. 2. Sauté the chicken breast in hot oil until golden brown on both sides and approximately ¾ cooked. Place the chicken on a baking sheet. 3. Spread ¼ cup of spinach artichoke dip over each chicken breast. Bake the chicken in a 350° oven until the spinach artichoke dip is hot and the chicken breast has reached an internal temperature of 165°. 4. Just before serving, drizzle each chicken breast with a little lemon juice. Serve.

Spinach Artichoke Dip (CAN ALSO BE SERVED ALONE) Makes 1 quart

Ingredients: 1 cup Parmesan cheese, shredded 1 cup Swiss cheese, shredded 1 cup artichoke hearts, quartered 1-½ cups mayonnaise 1 Tbsp garlic, minced ½ lb fresh spinach, blanched, excess liquid squeezed out ¼ cup green onion, 1/8” sliced ¼ tsp nutmeg, ground ¼ tsp salt ½ tsp black pepper 2 Tbsp lemon juice, fresh

7 Directions: 1. In a large bowl, mix the cheeses and artichokes together. 2. Blend the mayonnaise together with the spinach, onion, garlic and seasonings. 3. Gently fold the cheeses and artichokes into the mayonnaise mixture. 4. Heat in small batches in the microwave or bake in a 350° oven until just warmed through.

Gently stir the dip to ensure even heat distribution and to reincorporate some of the oil that will come out of the mayonnaise. Do not over heat as the dip will become very oily. 5. Just before serving, drizzle the lemon juice over the top of the dip. Serve with bread, tortilla chips or pita bread.

Ingredients: 1 lb spaghetti, uncooked 1 cup yellow onion, diced ¾ cup celery, diced 2 cups mushrooms, sliced ¾ cup green peppers, diced 2 Tbsp garlic, chopped 1/3 cup pimentos, diced, canned 1-½ cups cheddar cheese, shredded 2 lbs turkey, cooked, diced ¼ cup chicken base 6 cups milk, warm 1 cup flour ½ cup butter melted salt and pepper, as needed 2 ounces olive oil

Directions: 1. Cook the spaghetti until al dente. Rinse and drain well. 2. In a hot skillet sauté mushrooms, onions, peppers, celery, and garlic in olive oil until tender. 3. Combine flour and melted butter and cook for 5 minutes to make roux. Add chicken base to the warm milk. Stir in the roux and check seasonings. Cook sauce until thickened. 4. Combine sautéed vegetables, spaghetti, turkey, and pimentos with sauce and gently mix together until incorporated. 5. Place mixture in an oven proof dish and top with grated cheese. Bake at 400° for 30 minutes. Serve.

Ingredients: 4 lbs beef chuck roast, trimmed of excess fat 3 ounces carrots 3 ounces celery 6 ounces onions 6 ounces tomato puree, measured by volume not weight 2 ounces vegetable oil 1 cup dry red wine 1-½ qts water, use stock if available 2 sprigs thyme, fresh 2 ounces flour

Directions: 1. Season the meat with salt and pepper. Sear the beef in hot oil until browned on all sides.

Set aside. 2. Sauté the vegetable until lightly browned. Add the flour and cook for 3-4 minutes 3. Add the tomato puree and cook for 2 minutes. Return the beef to the pan. Add the red wine, water, and thyme. Bring to a simmer and cover. Cook over the stove top or place in a 350° oven and cook until the beef is fork tender, about 2 hours. Add more liquid to the pot as it cooks if needed. Do not let the pan go dry. 4. Remove the beef and keep warm. Strain the braising liquid and transfer to a clean pan.

Simmer the sauce until reduced to desired consistency. 5. Slice the beef and serve with the sauce.