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Chicken Murphy

  ----- Original Message ----- 
  From: Jay 
  To: phaedrus
  Sent: Thursday, May 01, 2003 6:40 PM
  Subject: Chicken Murphy?

  Chicken Murphy?

Hello Jay,

Sure, see below.


  Chicken  Murphy

   Ingredients : 
   4 baking potatoes, peeled, cut up
   1/2 tsp. salt
   2 garlic cloves, minced
   1 red bell pepper
   1 green bell pepper
   1 onion
   Hot peppers (optional)
   1 (28 oz.) can tomatoes, drained
   1 lb. sausage (hot or sweet - I use both)
   3 lbs. chicken
   1 tbsp. olive oil

   Preparation : 
     In a 9 x 13 inch baking dish layer ingredients in order listed. 
   Brush the olive oil on the chicken pieces and sprinkle with pepper. 
   Bake at 350 degrees for 1 hour and 15 minutes.  
    Easy  Chicken  Murphy

   Ingredients : 
   2 1/2 - 3 lbs. chicken parts (2 pkgs.)
   2 med. onions, sliced
   8 oz. red antipasto peppers with juice
   1 sm. can sliced mushrooms
   2 oz. hot pepper rings (can adjust or delete)
   3 med. red potatoes with skin on
   2 tbsp. Kikkoman Soy Sauce
   1 tbsp. olive oil
   1/4 tsp. black pepper
   1/4 tsp. garlic powder

   Preparation : 
      Preheat oven to 325 degrees.  Wash potatoes and bake in microwave
   at high for 5 minutes.  Quarter potatoes.  Wash chicken and arrange
   in large baking dish with potato pieces.  Baste potatoes with olive
   oil and sprinkle with garlic powder. 
   Chicken  Murphy

   Ingredients : 
   8 pieces chicken parts
   Garlic powder
   6-8 potatoes
   4 med. onions
   1 lg. bell pepper
   3 vinegar peppers
   2 hot peppers

   Preparation : 
      Wash chicken parts, remove skin.  Sprinkle on salt, pepper,
   garlic powder and bake in oven for 45 minutes at 350 degrees.  Cut
   potatoes then fry and set aside.  Fry onions only until limp and set
   aside.  Cut up bell pepper, fry and set aside.  Cut up vinegar and
   hot peppers, not too small.  When chicken is done cover with
   potatoes, onions and peppers.  Cover and return to oven.  Bake about
   30 minutes more or until hot all through.
   Chicken  Murphy

   Ingredients : 
   2 1/2 lb. chicken breasts (cut in cubes)
   2 sticks butter
   6 cloves garlic, chopped
   1 pt. jar hot peppers
   1 pt. jar sweet peppers
   1 c. white wine
   12 oz. mushrooms

   Preparation : 
      Saute garlic and chicken in butter lightly.  Add mushrooms and
   saute very little.  Add wine and cook 20 minutes.  Add peppers (cut
   up) and heat.  Serve over rice and serve with Italian bread.

Chicken Barbara

  ----- Original Message ----- 
  From: Angie 
  To: phaedrus
  Sent: Thursday, May 01, 2003 9:52 PM
  Subject: Chicken Barbara?

  Have you ever come across a recipe called chicken barbara?


Hi Angie,

Yes, I found several recipes with that name. But they aren't alike. See below.


  Chicken  Barbara

   Ingredients : 
   1 pkg. boneless chicken breasts
   1 lg. bottle Catalina salad dressing
   1/2 tsp. salt
   1/2 tsp. pepper
   1/2 tsp. oregano
   1/2 tsp. garlic powder

   Preparation : 
     Clean and wash chicken, place in boiling water, cook 30 minutes. 
   Add salt, pepper, oregano and garlic powder to water with chicken. 
   When cooked, drain chicken, let it cool, then cut into bite-size
   pieces.  In a large frying pan combine the Catalina and chicken. 
   Fry for 20 minutes or until just light brown.  Serve over rice with
   green peas.  
   Chicken  Breast  Barbara

   Ingredients : 
   4 lg. boneless, skinless chicken breasts
   1/2 tsp. salt
   1/2 tsp. pepper
   1/2 c. chicken broth
   1/2 c. mushrooms
   1 lime (just juice)
   4 tbsp. brandy or cognac
   4 tbsp. olive oil
   4 tbsp. margarine
   4 cloves garlic
   4 tbsp. Dijon mustard
   4 tbsp. chopped dill

   Preparation : 
      Pound chicken breasts.  Heat olive oil and margarine in skillet. 
   Add chicken and saute on high for 2 to 3 minutes or until done. 
   Remove chicken, reduce heat and add garlic and mushrooms and saute
   until translucent.  Add remaining ingredients and cook for 2 to 3
   minutes.  Put chicken back and simmer 5 minutes. Can use sauce over
   Chicken  Barbara

   Ingredients : 
   8 chicken breast halves
   8 slices Mozzarella cheese
   2 cans undiluted mushroom soup
   4 slices ham

   Preparation : 
      Bone and skin breasts.  Pound flat with meat mallet or bottom of
   a quart jar. Do this with the chicken between 2 sheets of waxed
   paper.  Season each breast with salt, pepper and Accent.  Add small
   amount of margarine and parsley.  Add 1 slice Mozzarella cheese and
   1/2 slice ham.  Roll up breasts, tucking ends under and place in an
   oblong casserole.  Spoon soup over chicken rolls.  Sprinkle with
   paprika and parsley.  Bake 1 hour at 375 degrees.  Serves 6 to 8. 

Veal Braciole

  ----- Original Message ----- 
  From: Jay 
  To: phaedrus
  Sent: Saturday, May 03, 2003 9:54 AM
  Subject: veal cutlet and eggplant

  veal cutlet and eggplant rolled and baked (same as previous request, but signed)


Hello Jay,

This sounds like it might be veal braciole. (if not, it should be. braciole is yummy. See below.


  Veal Braciola Napolitana

  (Serves 6 - 8)


  * 6 Slices of Veal (Top butt is preferable)
  * 12 very thin slices of Eggplant - grilled or sauteed
  * 1 recipe of Cheese/Breadcrumb filling
  * 6 Roasted Red Bell Peppers - peeled & marinated in
  olive oil & garlic overnight or as long as possible
  * 1 1/2 Cups shredded Mozzarella Cheese
  * 3-4 Quarts of your favorite Tomato Sauce
  * 1/4 Cup Olive Oil & 4 Cloves Garlic-crushed

  Cheese/Breadcrumb Filling

  * 1 Cup Progresso Italian seasoned bread crumbs
  * 1 1/2 Cups grated Parmesan or Romano Cheese
  * 1/2 Cup fresh Basil, chopped
  * 1/2 Cup fresh Italian Parsley, chopped
  * 1 Teaspoon Black Pepper
  * 1/2 Cup Chicken Stock (or Water)
  * 2 fresh Eggs, beaten


  In a large mixing bowl place bread crumbs, grated cheese, parsley, 
  basil and black pepper. Mix thoroughly. Mix half the chicken stock 
  with the beaten eggs and add to the mix. Blend thoroughly. Add 
  remaining chicken stock a little at a time just until a moist but 
  crumbly consistency is achieved. (The amount of stock you need will 
  depend upon the age and dryness of the bread crumbs and cheese)

  Place each slice of veal between two pieces of plastic wrap and pound 
  it with the flat side of a mallet until evenly flattened but not too 
  thin. Remove top piece of plastic wrap and place eggplant slices to 
  cover the veal (do not overlap). Then add the cheese/breadcrumb filling 
  and spread it thinly.

  Then sprinkle with shredded Mozzarella Cheese and add two or three slices 
  of roasted red peppers.

  Using the plastic wrap under the veal to help you lift the end of the 
  meat, carefully roll it up- (jelly roll fashion) as tightly as possible 
  to enclose the filling taking care to tightly tuck in the ends.

  Tie each roll with kitchen string or cord, keeping the ties close together 
  to avoid the roll opening and then run the cord end to end.

  Heat 1/4 cup olive oil in heavy pot over medium heat. Brown 4 cloves 
  crushed garlic and remove. Add the beef rolls and brown well on all sides.

  Add the veal rolls to the already heated tomato sauce, bring to a light 
  boil, reduce heat and simmer for about 45 minutes or until meat is very 
  tender when pierced.

  Lift out veal rolls to serving platter and skim off any fat from the sauce.
  Remove cord from veal rolls and cut into slices. Pour a little sauce onto 
  the bottom of a serving platter. Place slices on top of sauce and serve 
  additional sauce on the side.

  For leftovers - Cool, cover tightly and refrigerate. Great on a cold plate.


  ----- Original Message ----- 
  From: Kimberly 
  To: phaedrus
  Sent: Thursday, May 01, 2003 7:25 PM
  Subject: need recipe

  Please help!  My husband loves the Timballo recipe from Johnny Carino's. 
  If there is any way you can find something even close it would be very 
  apreciated.  I will check back to see if you found it!


Hi Kim,

Well, I could not find the Johnny Carino's recipe, so I had to try to find something similar. However, therein lies a problem. You see, there's no strict definition for "timballo".

Basically, timballo refers to anything baked in a pastry case, and it shows up all over Italy in a wide variety of forms -- all of them fairly ostentatious and obviously intended for celebratory feasts. There are timballi filled with rice, timballi with noodles, timballi with red sauce, timballi with white sauce, timballi with stuffed pastas.... Some refer to baked lasagna of any kind as "timballo." So, even though I had the description from the Johnny Carino's website, it didn't really help much.

Below are some timballo recipes.


  Timballo di Conchiglie Grande e Pollo Arrostito

  (Large Shell Pasta and Roast Chicken Casserole)


  4 Thighs Chicken 
  4 Breasts Chicken 
  6 Cloves Garlic - chopped 
  1 Tbl. Oregano flakes - dry 
  1 Cup Olive oil - Extra virgin 
  1/2 Lb. Peas - fresh or frozen & cooked for 3-4 minutes then drained 
  1/2  Cup Crčme Fraiche 
  1 1/2 Cups Ricotta cheese 
  1/2 Pound Mortadella - chopped into 1/2 inch pieces 
  1/2 Cup Parsley - chopped 
  1 Cup Radicchio - chopped 
  4 Cups Tomato sauce for pasta (Click for recipe) 
  Q.B.    Salt and Pepper 
  1 Cup Parmesan cheese - freshly grated 


  Preheat the oven to 375 degrees F.

  Put the chicken pieces into a large bowl.  add the garlic and 1/2 cup 
  of olive oil.  Add salt and pepper to taste along with the oregano.  
  Mix well and allow to marinate for 30 minutes. At the end of this time,  
  put the chicken into a baking dish and bake for 35 minutes at 375 degrees F.

  Meanwhile cook the Conchiglie in plenty of salted water until they are 
  very al dente.  Drain and put into the bowl that previously held the 

  Make the Tomato Sauce. The recipe provided in the link is a simple easy 
  tomato based sauce. 

  By now the chicken should be cooled.  Remove the skin from the pieces, 
  and then the meat from the bones.  discard the bones and the skin.  Chop 
  the chicken into small pieces. and put them into a large bowl.  Add the 
  peas, crčme fraiche, ricotta, mortadella, parsley, and radicchio. Mix well.  
  Add the pasta - the Conchiglie - and then 2 1/2 cups of the tomato sauce.  
  Mix well but gently so as not to break up the pasta.  Given that the pasta 
  are large, as they are mixed, some of the stuffing will fall into the pasta, 
  thus partially stuffing them.  

  Add another 1/4 cup of olive oil and another cup of tomato sauce, and mix 
  again.  Once this is completed, oil a large baking dish.  Spoon the pasta 
  mixture into the dish, and then bake at 350 degrees for 35 minutes.  Turn 
  the oven to 450 degrees F., and finish the dish at this temperature for 10 
  more minutes. 

  Serve with additional sauce and Parmesan cheese.
  U Tembčne o' Furne -- Baked Timballo 

  This is an extremely rich feast day dish that was (and is) the beginning of 
  the Christmas meal in Altamura, a town in the northwestern corner of Puglia. 
  The recipe is drawn from Altamura Antichi Sapori, a fascinating book about 
  the town, and also calls for ragų, in the sense of a meat sauce (as opposed 
  to the slowly cooked piece of meat of the Neapolitan tradition). To serve 4 
  you'll need: 

  1 pound (400 g) long mezzi ziti, to be broken in half 
  Grated relatively mild pecorino romano 
  Salame (southern-style soprressata), diced (exactly how much is up to taste) 
  A treccia of mozzarella (a long strand of mozzarella woven into a braid, 
  weighing about a pound, 450 g), diced 
  For the meatballs: 
  2.3 pound (300 g) relatively lean pork and veal, ground 
  2 eggs 
  2 tablespoons grated pecorino romano 
  Salt to taste 
  A grating of fresh nutmeg (about 1/16 teaspoon) 
  Minced garlic and parsley 
  Olive oil for frying 
  Begin by preparing the ragų. 

  Make the meatballs by combining all the ingredients. Roll them into 
  meatballs about 2/3 of an inch in diameter (1.5 cm) between the palms 
  of your hands, flour them, fry them, and drain them on absorbent paper 
  for a few seconds, then gently stir them into a little of the ragų so 
  they can absorb some flavor from it. 

  Bring salted water to a boil and cook the pasta until half done in it, 
  then drain it and season it with some of the ragų. 

  Preheat your oven to 450 F (225 C). 

  Take an oven proof casserole (terracotta would be ideal) and put down a 
  ladle of the ragų, then one of the pasta, followed the salame, meatballs, 
  herb mix, mozzarella, and some grated cheese. Cover it all with another 
  layer of pasta, then the remaining grated cheese and ragų. 

  Bake the timballo for about a half hour, keeping an eye on it, and should 
  it appear to be overbrowning, cover it with a sheet of aluminum foil. 
  Rigatoni Timballo "alla Norcina"

  1/2 pound pancetta, cut in strips 
  1/4 pound Italian sausage 
  1 clove garlic 
  crushed red pepper 
  6 ounces rigatoni pasta 
  4 1/2 ounces pecorino 
  1 ounce shallots, minced 
  1 piece pork rind 
  fresh thyme 
  1 bay leaf 
  1 1/2 ounces lentils, boiled 
  1 1 /2 ounces black truffle 
  lemon zest 
  Make the pasta: In a casserole pan, fry the pancetta and the sausage 
  along with the whole clove of garlic. Add the red pepper. When the fat 
  has melted and the meats are lightly browned, remove the garlic and add 
  a bit of extra-virgin olive oil. Cook the pasta until al dente. Drain and 
  toss with the meat and grated pecorino. Line individula oven-safe dishes 
  with thin slices of pecorino along the bottom and thin slices of pancetta 
  along the sides. Fill with the rigatoni. Bake at 350° until the pecorino 
  has softened, about 10 minutes. Make the sauce: Sauté the shallot, pork 
  rind, thyme, bay leaf and lentils until heated through. Add the grated 
  black truffle and remove from the heat. Allow to rest for 5 minutes, adding 
  some water or broth to thin out the consistency if needed. Pour the sauce 
  onto a platter and demold the timballi on top. Top with lemon zest.

Baked Turkey Legs

----- Original Message ----- 
From: Rs
To: phaedrus
Sent: Friday, May 02, 2003 4:09 PM
Subject: Turkey Legs

> When baking just turkey legs,how long should you bake it and at what
> tempeture to have a nice crisp brown skin with out making it to tuff to
> chew??????


Try the below recipe.


Baked Turkey Legs Or Wings

Recipe Introduction

Season turkey legs or wings ahead, wrap and refrigerate until ready to cook.

List of Ingredients

1 pkg turkey legs or wings
2 cups of vegetable or canola oil
meat tenderizer
1 or 2 large onions sliced
extra large skillet
enough flour to coat turkey
Lawry seasoning
garlic powder
1/2 cup of water or chicken broth
large casserole dish with lid


Heat oil in skillet until very hot. Season turkey with spices and coat with
flour. Carefully add coated turkey to hot oil and brown evenly. When the
trukey has browned, remove from hot oil and put into the casserole dish. Add
sliced onions and 1/2 cup of water or chicken broth and cover. Bake at 350
degrees until done(depending on the size of turkey parts, approximately 2.5
hours). Don't over cook.


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