This is collection of recipes from family, friends and my wonderful mom and cherished grandmother. My mom made sure we were taught how to cook and bake at a very early age. We spent many summers at my grandmas house, watching her can, freeze and bake especially for the Minnesota State Fair. I followed in her footsteps later in life by entering those same recipes to the Iowa State Fair. Our entire family had a wonderful bunch of ladies that had the skills when it came to homemaking. There is a fairly large section on Homedmade Candies and sweets, These are recipes from my Aunt Mabel -some are original and others have been modified over the years, Each and every year, I make more and more treat trays to friends and families so they can pay it forward the following year. God has certainly blessed our family and we would love for these recipes to be passed down from generation to generation, Enjoy!
Publication Date 11, 2019
No. Pages 238
No. Recipes 188
Make check payable to: Sandra Condon
2620 AVERY DRIVE
NORWALK, IA 50211
By Sandra Condon
1 lb. Pancetta (Julienne Cut)
2 lbs. Fresh Chicken Breasts Tenders (julienne Cut)
1 lb. Penne Pasta
½ cup butter
2 TBLS. Extra Virgin Olive Oil (divided)
2 Small Chalets (Finely chopped)
2 TBLS. Minced Garlic
1 cup Sun Dried Tomatoes (julienne cut-drained and patted dry)
1 cup fire roasted red peppers (julienne cut-drained and patted dry)
½ tsp. cayenne red pepper (more if you like it HOT)
2-3 Cups Heavy Cream
1 TBLS. garlic pepper
1 tsp. kosher salt
1 cup shredded Fontina Cheese
1 cup shredded Romano Cheese
1 cup shredded Provolone Cheese
3 TBLS. fresh basil (thin strips)
Garnish: Fresh Italian Parsley & Fresh Basil
In a deep skillet on medium heat, add 1 TBLS. of olive oil and then add ¾ lb. of sliced pancetta (julienne). Cook until cooked thoroughly but not crispy. With a slotted spoon, take out the pancetta and put onto a paper towel. DO NOT drain the grease out of the pan as you will use the grease from the pancetta to cook the chicken. While the skillet is still on medium heat, add 1 ¼ lbs. of fresh sliced chicken tenders (Julienne). Cook thoroughly and drain onto a paper towel and set aside. Discard the grease and clean your skillet thoroughly if you will be using the same skillet for your sauce.
Take a large stock/pasta pot filled with water, cover and bring to a boil. Cook Penne according the package directions, this is usually 10-12 minutes until al dente. Drain and set aside.
In a large deep skillet, combine 1 TBLS. of olive oil, butter, garlic and chalets. Cook on low until the chalets are translucent. Add the sun dried tomatoes, red peppers, salt and cayenne pepper. Continue to cook on low for 3 minutes. Add the cream and garlic pepper. Simmer for 8-10 minutes on low. Add all of the cheeses and stir until all the cheese is melted and mixture is slightly thickened. Add the cooked pasta, chicken and pancetta and mix thoroughly. Simmer for 5 minutes on medium heat, stirring continuously. Add fresh basil and combine. If it seems a little milky, let it set and stir every 10 minutes, it will thicken. If it is too thick add some chicken broth. Optional: Garnish with fresh chopped Italian parsley.
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