In Cold Blood

1 oz Rittenhouse Rye
1 oz Carpano Antica Formula vermouth
1 oz Cynar
1 large ice cube
1 lemon twist and a small pinch of salt (optional), for garnish

Add all ingredients to mixing glass. Add ice and stir until chilled. Strain into a chilled double rocks glass with one large ice cube. Pinch the lemon twist over the drink and add to the glass. Garnish with the pinch of salt.

From Food and Wine Magazine

Oven-Fried Chicken Cutlets with Roasted Broccoli and Parmesan Cream Sauce

Chicken Cutlets
1/2 cup salted butter, melted
2 tablespoons Dijon mustard
1 1/2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
2/3 cup panko (Japanese-style breadcrumbs)
1/2 cup crushed cornflakes cereal
2 ounces Parmesan cheese, grated (about 1/2 cup)
4 chicken breast cutlets (about 1 1/4 lb.)

Roasted Broccoli
3 1/2 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon crushed red pepper
1 pound fresh broccoli florets (about 8 cups)

Cream Sauce
2 tablespoons salted butter
1 tablespoon all-purpose flour
1 cup whole milk
1 ounce grated Parmesan cheese (about 1/4 cup)
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Preheat oven to 400°F. Stir together butter, mustard, and 1/2 teaspoon each of the salt and black pepper in a medium bowl. Stir together panko, cornflakes, and Parmesan in a second shallow bowl. Dip chicken in butter mixture; dredge in panko mixture, pressing to adhere. Place on a baking sheet lined with aluminum foil. Bake in preheated oven until chicken is browned and done, about 17 minutes.

Meanwhile, stir together oil, garlic, crushed red pepper, and remaining 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Add broccoli, and toss to coat. Transfer to a rimmed baking sheet, and roast at 400°F until broccoli is browned and tender, about 17 minutes.

Melt butter in a 3-quart saucepan over medium-high. Whisk in all-purpose flour; cook, whisking constantly, 1 minute. Gradually whisk in whole milk. Bring to a boil, and cook, whisking constantly, until thickened, for 1 to 2 minutes. Whisk in grated Parmesan cheese, fresh lemon juice, salt, and black pepper. Serve immediately.

Serves 4.

From Southern Living Magazine

Forest Hill UMC Spaghetti Sauce

3lbs. Ground Beef 80-20 lean or better
2 Medium Onion, Chopped
1/2 Green peppers, Chopped
2lb. can of crushed tomatoes
38 oz. bottle of ketchup
Add a little less than ½ ketchup bottle (about 19oz) …check consistency and add a little additional water if necessary
Brown ground beef and add onions and green peppers as the meat begins to brown.
Drain off grease and stir in with the above ingredients..

ADD:
2 tablespoons of PARSLEY FLAKES
1 ½ teaspoons of OREGANO
1/4 teaspoon of THYME
1 tablespoon of GARLIC SALT
½ teaspoon of BLACK PEPPER
1 BAY LEAF

Turn up the heat and when the sauce starts to bubble, turn down and Simmer UNCOVERED for 2 ½ hours
Let cool before placing in container to freeze
Remember to remove Bay Leaf when putting in containers for freezing…
Makes 1 gal. or just short of…

Spinach and Egg-Drop Pasta Soup

1/2 pound tubetti, ditali or other small pasta
2 quarts chicken stock
4 garlic cloves, thinly sliced
5 ounces baby spinach
Salt and freshly ground pepper
4 large eggs, beaten
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Extra-virgin olive oil and lemon wedges, for drizzling

Cook the pasta in a pot of boiling salted water until al dente. Drain well.

In a saucepan, bring the stock to a simmer with the garlic; simmer for 3 minutes. Add the pasta and spinach and cook over moderate heat until the spinach wilts. Season with salt and pepper. Gently stir in the eggs, breaking them into long strands. Gently simmer the soup until the eggs are just firm, about 1 minute. Stir in the 1/2 cup of cheese. Ladle the soup into bowls, drizzle with olive oil and serve, passing lemon wedges and more cheese on the side.

Serves 10.

From Food & Wine