Convenience Foods Make Weeknight Cooking a Snap

Poultry is the ultimate weeknight supper. But how to jazz up the old standbys and not add alot of time in the process? Enter the boneless chicken breast since the bone-in breasts and legs cook at drastically different times. They cook exceptionally fast and are extremely versatile.

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Cooking for A Crowd: Zucchini and Olive Enchiladas

People adore enchiladas on the buffet. There are many variations, maybe one for every cook who makes them, but here is one of the most delightfully unique–the filling is shredded zucchini and mellow California olives. My mother has been making this to satisfying vegetarians as long as I can remember and it is an often requested dish.

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Pilaf, Pilaff, Pilaffi, Pilau, Perloo, Pillao, Paella

A pilaf, so to speak, is as old as the hills. Derived from the Turkish word pilau, the method of cooking rice by first cooking it in meat fat or oil to coat the grains to enrich the flavor and keep the grains perfectly separated when they are cooked before adding meat or poultry broth for steaming, was invented in ancient Persia.

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Chili, Olive, and Cheese Casserole

This is the best chili casserole I have ever had!!!!” said Beth’s friend Gina DeLeone. “I’ll probably make this one sometime soon too. I love this stuff, make it for every pot luck at school, and don’t mind eating leftovers for days. I dare you to not eat it with a spoon right out of the crock!”

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Catering Stories: Two For One-Part 1

January 1988 started what was to be a good year for catering. It was an election year and Reaganomics had the country in the lull between Iran-Contra and the end of the Cold War. People were entertaining at home nonstop. I had a lot of private parties scheduled way into the summer. January is a great month to entertain since people are looking for some excitement in the dreary cold month following the Christmas holidays.

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“Brinner” Cinnamon French Toast Casserole

My sister Meg’s sons love breakfast for dinner, which her elder son, Nicolas, calls “brinner.” This is essentially an eggy sweet bread pudding. For a complete meal, serve this for brunch or Sunday night dinner with bacon or sausage, and…

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