Chicken Rose

Annemarie McLaughlin Dineen

  • 1 chicken, cut up
  • Flour seasoned with salt, pepper, fine herbs
  • 6 tbsp margarine
  • 2 tbsp flour
  • 3/4 C chicken broth
  • 1/2 C Rose wine
  • 1/4 C chopped green onions
  • 6 oz. sliced mushrooms
  • 1 jar marinated artichoke hearts

Dust chicken in flour, Melt 4 tbsp margarine in Pyrex dish. Place chicken in dish skin side down. Bake uncovered at 350 for 45 minutes.

Melt remaining 2 tbsp margarine in saucepan. Stir in flour. Add broth and wine. Cook stirring constantly until thick and smooth.

Turn chicken in baking dish. Sprinkle with onions, mushrooms, and artichokes, Pour sauce over chicken and vegetables. Bake at 325 for 30 minutes, Serves 6.

by Tim Dineen

Chicken and Cream Sauce

Rita Dineen Roberts

  • 2 packages frozen broccoli (cooked)
  • 2 packages chicken breasts (cooked, deboned, & cut inpieces)

Mix together and stir well:

  • 2 cans cream of chicken soup
  • 1/2 C milk
  • 1 C mayonnaise
  • 2 tsp lemon juice
  • 1/2 tsp curry powder

Place broccoli in one layer in large long Pyrex dish. Place chicken over top. Pour sauce over chicken. Bake uncovered at 350 for 30 minutes.

by Tim Dineen

Chicken Tetrazzini

Beth Dineen Engel

  • 1 package thin spaghetti
  • 3 C cooked diced chicken
  • 1 can mushrooms
  • 2 envelopes cheese sauce mix
  • 1 envelope chicken gravy mix
  • 3Cmilk                                    –
  • 1 can or package green peas
  • Black olives

Cook spaghetti and drain. Place cook spaghetti in buttered pan. Mix remaining ingredients except olives and spoon over spaghetti. Garnish with olives and sprinkle with Parmesan cheese. Cover and bake at 350 for 45 minutes.

by Tim Dineen

Rice with Chicken

Margie Scanlon Dineen

  • 2 C Uncle Ben’s rice
  • 2 cans onion soup
  • 2 cans cream of mushroom soup
  • 1 chicken, cut up

Place the uncooked rice at the bottom of a large casserole dish. Add the onion soup. Place chicken on top of the soup. Pour the cream of chicken soup over the top. Bake at 350 for 1-1/2 to 2 hours, uncovered. Serves 4-6.

by Tim Dineen

Sonora Chicken Casserole

Margie Scanlon Dineen

  • 4 whole chicken breasts
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can (15 oz.) chili without beans
  • 1 can (7-1/2 oz.) salsa
  • 1/2 C milk
  • 1 large onion, chopped
  • 1/2 lb. cheddar cheese, shredded
  • 1/2 lb. jack cheese, shredded
  • 12 corn tortillas

Wrap chicken breasts individually in foil. Place on cookie sheet and bake for 1 hour at 350. When cool, slip meat off the bones and cut in 1 inch pieces.

Mix together soups, chili, salsa, milk, and onion. Tear tortillas into small pieces.

Put half of the chicken on the bottom of a large casserole dish. Top with half of the tortillas, half of the soup-chili mixture, and half of the cheese. Repeat layering, ending with cheese.

To bake immediately, bake at 350 for 45 minutes. If you freeze, bake 90 minutes at 350. Check the middle of the casserole before serving. When done, let stand for 10 minutes before serving.

by Tim Dineen

Tahoe Brunch

Tim Dineen

In five years of living at Lake Tahoe in the ’70s, one dish always stands out in my mind — our famous “Tahoe Brunch”.

There were 4 very social guys and gals (Susan, Clare, Michael, and me) living in a huge 4br home with 20′ ceilings and a wall of windows leading out to a deck and lake views from everywhere.

Whether we were entertaining friends, or just having a leisurely weekend, food (and lots of it!) always entered into the picture. (Fast-forward 30 years and some things haven’t changed at all!)

We cooked everything from scratch in those days – we made our own tortilla chips, baked most of our own bread, made huge pots of soups and stews in the winter and grilled all summer long. Communing with nature in style.

This is one creation we came up with to serve a crowd — and every time I make it I (vaguely) remember those thrilling days of yesteryear… Ah… sweet youth…..

  • a loaf of good quality bread
  • 2 tbsp butter
  • 1/2 pound mushrooms, sliced
  • 2 medium onions, thinly sliced
  • 2 bell peppers, sliced
  • 1 1/2 pounds Italian sausage
  • 1 pound Cheddar Cheese, shredded (or assorted cheeses to make 1 pound)
  • 6 eggs
  • 2 cups half and half
  • 2 tbsp dijon mustard or other good mustard
  • 2 tbsp chopped fresh herbs

Saute onions and mushrooms in 2 tbsp butter until lightly browned and tender (about 5 minutes). Season with salt & pepper. Cut sausage into bite-sized pieces, cook and drain.

Butter a 9×13 pan. Layer six slices of bread. Add half the mushroom and onion mixture, half the sausage and half the cheese. Repeat with remaining ingredients.

Mix together the eggs, half and half, mustard, herbs, and salt and pepper to taste. Pour over the casserole and cover. Refrigerate 24 hours.

The following day — Preheat oven to 350°. Bake uncovered about an hour, or until set all the way through.

In true Tahoe fashion, serve with plenty of Mimosa’s, Bloody Mary’s, or freshly squeezed juices and a huge fresh fruit salad…

Fast-forwarding, again…

There weren’t that many sausage varieties back in 1978 Lake Tahoe (Italian, hot or mild) mushrooms were white, and cheese was American, cheddar, Swiss, mozzarella, and jack (we don’t count velveeta). Parmesan came in a green can. Heck, there weren’t that many bread varieties, either!

By switching out the bread, the cheese, the sausage, the mushrooms, adding different peppers, sun-dried tomatoes, whatever, you can create your own fun variation.

by Tim Dineen

White Bean Chili

Tim Dineen

This is a variation of a recipe I found in Bon Appetit quite a few years ago. I entered in in a Chili Cook-off one year when I worked at UCSF, and won the People’s Choice Award! A variation of this became a staple in the Moffitt Cafe in the Medical Center!

  • 1# Great Northern White Beans
  • 2# Boneless Chicken Breast
  • 1Tbsp Olive Oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 2 4oz cans chopped mild green chilies
  • 2 tsp ground cumin
  • 1 tsp oregano
  • 1/2 tsp ground cloves
  • 2/3 tsp cayenne pepper
  • 6 cups chicken stock
  • 1 cup Monterey jack cheese, shredded

Soak beans overnight. Put chicken breasts in cold water and simmer 15 minutes. Cool and cut into cubes.

Drain beans. Saute onion in olive oil until translucent – about 10 minutes. Stir in garlic, and spices. Saute about 2 minutes. Add stock and beans and bring to boil. Simmer 2 hours or until beans are tender. Add chicken and cheese, stirring until cheese melts.

Serve with additional cheese, sour cream, etc…

by Tim Dineen

Mexican Lasagne

Kate Kelly Hodsdon

  • 1T oil
  • 2 lbs ground beef
  • 4 c tomato juice
  • 1 – 15oz can red kidney beans, drained
  • 1 – 6oz can tomato paste
  • 1 – 1 5/8 oz pkg chili mix
  • 10 uncooked lasagne noodles
  • 2 c cottage cheese
  • 2 c shredded cheddar cheese

Heat oil in skillet. Add beef and cook until browned, crumbling with a fork. Pour off fat. Add tomato juice, beans, tomato paste, and chili mix. Reduce heat. Cover partially and simmer 30 minutes. Preheat oven to 375 degrees. Lightly grease 9×13 glass baking dish. Arrange 5 noodles in dish. Cover with 2 cups meat mixture, then 1 cup cottage cheese and 1/3 of cheddar. Repeat with noodles, meat mixture, cottage cheese and cheddar. Top with remaining meat mixture and cheddar. Cover with foil. Bake until bubbly and noodles are cooked through, about 30 minutes. Let stand 15 minutes before serving.

Only a crazy mixed up Mexican named Kelly living near the border could come up with this one!

Or maybe a crazy mixed up Italian living in Puerto Vallarta! In any case, this dish really confuses the New England in-laws!

by Tim Dineen

Pauper's Stew

Tom Dineen

(Serves 6-8) original recipe!

While driving home from wherever, keep your eyes peeled for recent roadkill or steer for the squirrel darting in front of your car. One medium sized raccoon or 2 squirrels will do.

Immediately upon arrival home throw in pot of boiling water for 20 minutes. The hide will peel off easily. Cut into 3/4 inch cubes. Mix cubes in roaster oven with 6-8 old potatoes – leave the eyes on. Send the spouse out to the local buffet and pick up the left-overs from the salad bar. Mix in roaster with potatoes, meat, and 16 oz of leftover hamburger gravy. Simmer all day on low.

Serve on toast. This is the REAL sh*t on a shingle.

by Tim Dineen

Delicia

Margie Scanlon Dineen

  • 1 pkg. cooked noodles
  • 1 lb. ground beef
  • 1 can cream corn
  • 1 can tomato sauce
  • 2 small cans tomato paste
  • 1 white onion, chopped
  • 1 garlic clove, minced
  • 2 tabl. chili powder
  • 1 lb. cheddar cheese, grated

Brown ground beef. Brown onions and garlic in butter. Add to meat. Mix remaining ingredients (except cheese) and add to meat. Put in 13x9x2 Pyrex dish and top with grated cheese. Sprinkle with paprika. Bake 350°F for 35 – 45 min.

This recipe has been in our family for many years and tastes great anytime – but it is especially good on those chilly winter nights when you feel like something hot and filling, but you don’t feel like working too hard on it!

by Tim Dineen

Sausage Tomato Casserole

Kathleen Dineen Kelly

  • 2 lbs Kilbasa sausage
  • 3 lb can tomatoes
  • 1 small grated carrot
  • 3 onions, chopped
  • 3 tbsp oil (half butter)
  • 3 tbsp flour
  • 2 tsp Worcestershire sauce
  • 1/4 cup bread crumbs
  • 1/4 cup grated cheddar cheese
  • 3 green peppers, chopped

Saute sausage. Cool and slice. Onions and peppers should be sauteed in oil until soft. Add flour. Cook 1 minute. Add tomatoes, worcestershire sauce, and carrot. Simmer and reduce liquid – about 30 minutes. Mix in sliced kilbasa and place in shallow casserole, add crumbs and cheese to the top. Bake at 350� for about 20 minutes or until cheese is melted.
At first I was put off by all the onions and peppers in this recipe. I was sure I would have a monstrous stomach ache. I’m glad I was wrong as this turned out to be one of our favorites!

by Tim Dineen

Block Party Beans

Margie Scanlon Dineen

  • 2 pounds ground beef
  • 2 cups chopped onion
  • l cup chopped celery
  • l can cream of tomato soup (undiluted)
  • l can (6 oz.) tomato paste
  • l/2 cup ketchup
  • l can (l6 oz.) green beans, drained
  • l can (17 oz.) Lima beans, drained
  • l can (l5 l/2 oz.) wax beans, drained
  • l can (l5 oz.) chili beans, undrained
  • l can (l6 oz.) pork and beans, undrained
  • l/2 cup packed brown sugar
  • 2 tabl. prepared mustard

In a large Dutch oven, brown beef over medium-high heat. Drain fat. Add onion and celery; cook until tender. Stir in soup, tomato paste and ketchup; simmer 15 -20 minutes. Spoon into a large kettle or roaster. Add all remaining ingredients; stir well. Bake, uncovered at 350 for l hour. Serves about 25!

by Tim Dineen