Recipes to share

From my Star Market days I fondly remember Kay McCarthy. She was Star Market’s spokeswoman for local TV commercials. My first day at the office I met Kay and thought I met the biggest celebrity in these parts since Julia Child! (I did see Julia shop at Mt Auburn Star) Kay would create or demonstrate recipes and she wrote at least one cookbook for Star Market. She would bring me her hand written recipes each week to typeset a recipe card that went in the stores for customers.  I always enjoyed seeing what she came up with and her kind elegant way.

I have made Kay's “Spinach and Cheese Pie” for years and it comes out perfect every time. The mushroom crust is so simple you’ll be tempted to add more to it but don’t. After the crust is made, pour the ingredients in and bake. Perfect every time.

“Family Favorite Chicken” is another Kay McCarthy recipe that my mom liked and would make often. Its good with curry but you can substitute any seasoning you like or have on hand.

“310 Beef and Broccoli Stir Fry” got its name from an apartment in Watertown we would whip up this stir fry when we had a date to impress. LOL yummy every time. Not sure if it’s a Kay recipe or from a Chinese cookbook but worth sharing. Bon appetite!

SPINACH MUSHROOM PIE

½-lb. chopped fresh mushrooms
(small pkg. sliced mushrooms then chop)

3 Tbsp. butter            ½ cup dry bread crumbs

1 ½ cups grated Swiss cheese

1 10-oz. pkg. chopped frozen spinach defrosted sprinkled w/nutmeg

6 slices bacon fried and crumbled or 6 Tbsp Hormel real bacon pieces

3 Tbsp flour

3 eggs

2/3 cup mayonnaise or miracle whip

Saute mushrooms in butter. Add bread crumbs. Press mixture in a 9-inch pie pan to form a crust. Mix together remaining ingredients and pour into pie shell. Bake at 350° for 40 minutes.

Family Favorite Chicken

2 Tablespoons butter                                       3 Tbsp cornstarch

2 Tbsp oil                                                        salt and pepper

3 or 4 celery sliced thin                                   dash of curry powder
1 onion chopped                                             (or any seasoning)
1 to 1 ½ cups chicken broth

Chicken breasts or tenders cut up bite size pieces

Heat butter and oil in skillet, add chicken, turning on all sides to brown. Remove from pan. Add onion, celery, sauté until a little crisp. Return chicken to pan, toss together. Sprinkle cornstarch over all and mix well. Add salt, pepper, curry (or 5 spice powder) and chicken broth, stirring until thickened. Serve with rice. 

“310” Beef and Broccoli Stir Fry

1-lb. beef strips                                                3 Tbsp. oil

2 Tablespoons soy sauce                                 1 teaspoon sugar

1 Tbsp cornstarch                                            2 Tbsp sherry

1 Tbsp. oil                                                       2 Tbsp chicken broth

Broccoli

Combine soy sauce, cornstarch and 1 Tbsp. oil, pour over beef. Steam broccoli for about 2 to 3 min. Heat 3 Tbsp oil in wok or pan. Sprinkle sugar over hot oil; add beef, stir and cook. Add broccoli stir, then stir in sherry and broth. Sliced canned water chestnuts can also be added. Serve with rice.

Savory and James, product of Spain, Deluxe Dry Sherry – FINO

Keep in refrigerator, good for risotto, sauces, dips or deglazing pans.