Harrington Cookbook

1 T oil 2 medium onions, chopped 2 cloves garlic, finely chopped 2 T chopped fresh cilantro or 1/2 t ground coriander 2 T lime juice 1 t ground cumin 1/2 t dried oregano leaves 1/4 t red pepper sauce 1/4 t salt 11 oz can whole kernel corn 1 can great northern beans, drained 1 can butter beans, drained 2 c. chopped cooked chicken breast Heat oil in 4 quart dutch oven over medium heat. Cook onions and garlic in oil, stirring occasionally, until onions are tender. Stir in remaining ingredients, except chicken. Heat to boiling, reduce heat. Simmer uncovered 30 minutes. Stir in chicken, simmer until hot.

1 small onion 3 cans stewed tomatoes 2 cans rotel 2 cans yellow corn (or frozen) 2 cans chicken broth 1 c. salsa 2 cloves garlic - minced 2-3 c. cooked rice Boil chicken, shred or cube. Combine rest of the ingredients, including cooked chicken and rice. Bring to boil, simmer 30 minutes. Serve with: Grated sharp cheddar cheese Chives Sour cream Tortilla chips Note : If freezing, leave out rice and add when warming up.

3 or 4 skinless, boneless chicken breasts cut into chunks 3 quarts water 1 quart chicken broth 12 oz dry sherry 2 lrg yellow onions, diced 3-4 garlic cloves, diced 1 28 oz can whole tomatoes in juice 12-16 whole green chiles, cut into smallish strips garnish with shredded mozzarella In large pot, saute onions and garlic in butter. Add chicken, broth, half the sherry, and water. Bring to a boil for 1 hour. While it cooks, place tomatoes and green chile in a large bowl. Tear the tomatoes with 2 forks and place bowl in fridge. After 1 hour, put tomatoes and chiles into pot with remainder of sherry. Salt to taste. Cook 30 more minutes. Place cheese cubes in bottom of soup bowls, pour stew over the cheese and serve. Good with cornbread.

John Lehndorff 3 medium red potatoes, sliced 3 small onions, chopped 12-15 cloves fresh garlic, sliced in 1/4" pieces 1 T dried basil 2 t dried tarragon 1/3 c. white wine 6-8 oz cream cheese (or sour cream), cut in cubes, at room temperature  1 c. milk 1 T canola oil 2 T butter 5 lrg fresh basil leaves 1 t salt 1/4 to 1/2 t freshly ground pepper chopped parsley to garnish Boil potatoes covered in water until soft.  Strain and reserve cooking water for later.  Saute onions in butter and oil, then sprinkle in dried herbs and continue sauteing for 5 minutes.  Add garlic and saute until onions are soft.  Add wine and simmer for 5 minutes.  Puree potatoes, onion, and garlic mixture, cream cheese/sour cream, and fresh basil with some of the potato cooking water.  Use a blender, not food processor for best consistency.  Add puree back into saucepan and add milk, salt, and pepper, and as much potato stock as ...

1/2 c. onion slices 2 T olive oil 1 lbs ground beef 2 cloves garlic, minced 2 14 oz cans tomatoes 2 8 oz cans seasoned tomatoes 1 3 oz can broiled sliced mushrooms 1/4 c. chopped parsley 1 1/2 t oregano or sage 1 t salt 1/2 t accent 1/4 t thyme 1 bay leaf 1 c water and wine In large skillet, cook onion in hot oil til almost tender. Add meat and garlic; brown lightly. Add remaining ingredients. Simmer uncovered 2-2.5 hours or til sauce is thick - stir occasionally. Remove bay leaf. Serve over spaghetti.

Place in heavy saucepan: 1 c. white sugar 1 c. butter 1 c. almonds, chopped or slivered Cook mixture, stirring often until it becomes tan in color. Be careful here, too little cooking will make it sugary and too much will taste turned. When tan color has reached hard cracked stage - 300 °  - spread thin on cookie sheet. \ While candy is hot, place 3 Hershey bars on top and spread as they melt - like frosting. Over this, spread 1 cup finely chopped pecans. Press down so they stay when candy cools. Break into pieces. Some butter will separate during cooking and make an oily deposit on top. Pour it out and soak up excess with paper towels.

8 ounces wagon wheels pasta (cooked with 1/2 tsp red pepper) 8 ounces tricolor spiral pasta (cooked with 1/2 tsp red pepper) 2 medium red sweet pepper, cut into thin strips 2 medium yellow squash halved lengthwise and sliced 2 medium zucchini halved lengthwise and sliced 2 10 oz packages frozen peas, thawed 2 6 oz can pitted olives, drained 8 ounces smoked cheddar cheese, cubed 2 cups unlanched whole almonds, toasted 1 cup sliced green onion 2 cups cubed cooked chicken 1 16 oz bottle of Italian salad dressing 4 Tbs snipped fresh tarragon, oregano, basil, or dill Combine all ingredients in a large bowl. Add dressing. Toss gently to mix.  12 servings. 

Melt in saucepan: 1/2 c. butter Remove from heat, blend in: 2 1/2 T flour 1/4 t. salt Stir in slowly: 1/2 c. milk Bring to boil, stirring constantly. Boil 1 minute and remove from heat (curdled). Gradually stir in: 3 c. sifted powdered sugar 1/2 t. vanilla Place saucepan in ice water and beat until consistency to spread. Add: 1/2 c. raisins and/or nuts

1 lrg orange 7 medium-size Golden Delicious or Cortland apples (~2 1/2 pounds) - peeled, cored, cut into 1" slices 1/2 c. dried cherries or raisins 1 t. ground cinnamon 1/2 t. salt 1/2 t. ground nutmeg 1 c. plus 1/4 c. packed light brown sugar 2 T. plus 1/4 c. all-purpose flour 1/2 c. quick-cooking or old-fashioned oats, uncooked 3 T. butter Preheat oven to 425 °.  From orange, grate 1/2 teaspoon of peel; squeeze 1/4 cup juice. In a 2-quart glass or ceramic baking dish, toss orange peel, orange juice, apple slices, cherries, cinnamon, salt, nutmeg, 1/4 cup packed brown sugar and 2 tablespoons flour. In a small bowl, mix oats, 1/4 cup flour and 1/4 cup brown sugar. With pastry blender, cut in butter until mixture becomes coarse crumbs. Sprinkle over apple mixture Bake 35-55 minutes until apples are tender and topping is lightly browned, covering with foil if necessary.

Mix together: 4 c. white flour 1 1/2 t salt 1/2 c. shortening Cut shortening into flour and salt until like course cornmeal. Add water a little at a time to form a soft dough. Roll out dough 1/8" thick - cut into squares - drop into VERY hot fat 4-6" deep. Spoon hot fat over the top so they will puff. When one side is brown, turn to brown the other side.

6 eggs beaten 3/4 c. flour 1 1/2 tsp cinnamon 5 1/4 c. sugar 3 tsp vanilla 12 c. rhubarb or the smaller version 4 eggs beaten 1/2 c. flour 1 tsp cinnamon 3 1/2 c. sugar 8 c. rhubarb 2 tsp vanilla Mix together everything except the rhubarb and vanilla. Add the rhubarb, then vanilla.  Bake in a crust at 425 degrees  for 10 minutes then at  350 degrees for approximately 60  minutes . The crust uses between 5-7.5 cups of flour.