The Martin Family Recipes

Ingredients:
4 slices of bacon, cut up
2 tablespoons of butter
3/4 cup of chopped onion
1/2 cup of chopped celery
1/4 cup of all purpose flour
2 cups of chicken stock or broth
1 1/2 cups of diced raw potato
1 can of whole kernel corn, drained
1 can of creamed corn
1 teaspoon kosher salt
5 turns of the pepper grinder
1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
1/4 teaspoon of Old Bay seasoning
2 cups of warmed half and half
1 pound of fresh crab, picked over for shell, (set aside a few pinches for garnish)
1/4 cup of sliced green onion
1-2 tablespoons of dried parsley
Reserved crab and extra sprinkle of Cajun seasoning, for garnish

Instructions:
Cut the bacon into small pieces and saute until cooked but not crisp. Add the butter, onion and celery and cook until tender, about 4 minutes. Stir in the flour, until well blended. Cook and stir for about 5 minutes to cook the flour. Stir in the broth a little at a time until mixture is smooth. Add the potatoes, increase heat and bring to a boil; reduce heat and simmer for about 10 minutes, stirring several times. Stir in the corn, seasonings and half and half. Bring back up to a boil, reduce back to a simmer and gently fold in the crab. Stir in green onion and parsley; simmer for about 10 minutes or until crab is warmed through. Garnish with a pinch of crab and a sprinkle of Cajun seasoning.

2 cups elbow macaroni (8 ounces)
3 tablespoons butter
2 large eggs
3/4 heavy cream or evaporated milk
1 teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon mustard powder
Pinch cayenne pepper (optional)
1 1/2 cups shredded Cheddar cheese (6 ounces)
8 slices American cheese

Directions
1. In a large pot of boiling salted water, cook the macaroni according to the package directions. Drain well and return the pasta to the pot. Add the butter and stir over medium heat until the butter has melted and the pasta is coated.

2. In a medium bowl, whisk together the eggs, cream, salt, black pepper, mustard powder, and cayenne pepper, if using. Pour the egg and cream mixture into the pot and stir. Add the cheeses and continue stirring over medium heat until the sauce has thickened and is very creamy, about 3 minutes. Serve hot.

Serves 4 to 6

Take Away Tip
Dairy products are delicate creatures when they come across heat. There’s always the risk of curdling, which makes a clumpy mess. The best protection against curdling, folks, is fat. So, regular milk, with its lower fat content, will just not cut it in this recipe. Stick with the heavy cream or evaporated milk, and this mac will be at its creamy best!

Noodles, 1 Cup
Creamed Corn, 1 Can
Cream of Chicken or Cream of Mushroom Soup, 1 Can
Hamburger, Cooked, Drained, 1 1/2 Lbs
Flour, White, All-Purpose, To taste
Cheese, Shredded Any flavor

Mix ingredients together and put in casserole dish. Sprinkle with shredded cheese.
Bake at 350 degrees until cheese is melted and browned.

Time to prepare:
Servings:
Nutritional Information / Serving:

Chicken, Breast, Boneless, 4 Each
Pineapple, Canned, 1 – 21 oz
Flour, White, All-Purpose, 1/4 Cup
Bouillon, Chicken, Granules, 1 Tsp.
Vinegar, Cider, 1/2 Cup
Corn Starch, 2 Tbsp.
Ginger, 1 Tsp.
Bell Pepper, 1 – Cut into 1/4 inch rings
Soy Sauce, 1 Tbsp.
Sugar, White, Granulated, 3/4 Cup
Rice, White, Steamed, Serve with Chicken – optional

1. To Make the Chicken: Preheat the oven to 375 degrees. Spray a large skillet with no-stick spray; heat. Meanwhile, coat both sides of the chicken with the flour. Shake off any excess flour. Add the chicken to the hot skillet and brown on both sides. Transfer the chicken to an 8-by-8-by-2-inch baking dish; set aside.
2. To Make the Sauce: Drain the pineapple, reserving the juice. Transfer the juice to a 2-cup measuring cup. Add enough water to make 1 1/4 cups. In a medium saucepan, use a wire whisk to stir together the juice mixture, sugar, vinegar, cornstarch, soy sauce, ginger and bouillon granules. Bring to a boil over medium heat. Slightly reduce the heat and gently boil for 4 minutes, stirring often. Pour half of the sauce mixture over the chicken. Arrange the pineapple slices and pepper rings on top. Then pour on the remaining sauce mixture. Bake for 30 to 40 minutes or until the chicken is tender and no longer pink. If desired, serve with the rice.

Time to prepare:
Servings: 4
Nutritional Information / Serving: Calories: 400: Fat: 2g; Calories from fat: 4%

Chicken, Breast, Boneless, 4 Each, Skinless
Basil, Dried, 1/2 Tsp.
Oregano, Dried, 1 Tsp.
Red Wine, Dry, 1/2 Cup
Onion, White, Finely Chopped, 1 Cup
Garlic, Fresh, Minced, 4 Cloves
Pepper, Black, 1/4 Tsp.
Bell Pepper, 1 Large, Chopped
Olive Oil, 1 Tsp.
Tomatoes, Canned, 1 – 21 oz can
Salt, 1/2 Tsp.
Parsley, 2 Tbsp.

Season the chicken with the salt and pepper. Lightly spray a large skillet with olive oil no-stick spray. Add the oil and heat the skillet over medium heat. Add the chicken and cook about 4 minutes on each side or until browned. Add the onions and green peppers to the skillet. Cook and stir about 2 minutes or until softened. Add the garlic. Cook and stir about 30 seconds. Stir in the wine, tomatoes, oregano and basil. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 30 minutes. If desired, sprinkle with parsley just before serving.

Time to prepare:
Servings: 4
Nutritional Information / Serving: Calories: 133; Fat: 2g; Calories from fat: 13%

Tomatoes, Canned, 1 Can 28oz
Bay Leaf, 1 Each
Oregano, Dried, 1 Tsp.
Thyme, 1 Tsp.
Celery, Fine Chopped, 1/4 Cup
Onion, White, Finely Chopped, 1/4 Cup
Cheese, Parmesan, 2 Tbsp.
Garlic, Fresh, Minced, 1 Clove
Fettuccine, Cooked, 2 Cups
Parsley, 1 Tbsp.
Vinegar, Red Wine, 1 Tbsp.
Chicken, Breast, Boneless, 4 Each, Skinless
Water, 1 Tbsp.

1.  For the sauce, in a medium saucepan, combine the onions and the 1 tablespoon water. Cover and cook over medium-low heat for 5 minutes, stirring occasionally. (If necessary, add more water during cooking to prevent the onions from browning.)
2.  Stir in the tomatoes (with juices), the 1 1/2 cups water, celery, parsley, vinegar, oregano, thyme, garlic and bay leaf. Bring to a boil, then reduce the heat to medium-low. Gently simmer, uncovered, about 30 minutes or until the sauce is the desired consistency. Remove and discard the bay leaf.
3.  Meanwhile, spray an unheated large skillet with no-stick spray. Heat the skillet over medium heat. Rinse the chicken and pat dry with paper towels. Add to the skillet and cook for 4 minutes. Turn the chicken over and cook for 4 to 6 minutes more or until the chicken is no longer pink.
4.  To serve, slice each chicken breast half at an angle into 1/4-inch-thick slices. Then arrange the slices, fanning them, on top of the fettuccine. Spoon some sauce over each serving and sprinkle with the cheese. Serve with the remaining sauce.

Time to prepare:
Servings: 4
Nutritional Information / Serving: Calories: 227; Fat g: 2.8; Calories from fat: 11%