Vaughn McGrath | Family Recipies

Tomato and Herb Chicken

1/4 cup flour

4 boned and skinned chicken breast halves

2 tsp fresh basil, chopped

1 large can tomatoes, chopped

salt and pepper

2 tsp olive oil

1 tsp minced garlic from a jar

1 tsp fresh oregano, chopped

3/4 cup fresh mushrooms, sliced

graded Parmesan cheese

Dredge chicken in flour , shake off excess.
In a skillet cook chicken in oil over medium heat until brown.
Stir in remaining ingredients. Reduce heat, cover and simmer 25-minutes or until chicken is done.

Season with salt and pepper, garnish with Parmesan cheese.

Return to Top

Chicken and Artichoke Pasta

3 tbl olive oil

1 chicken breast per person

1 can of artichoke hearts

1 linguine pasta

1 clove of garlic

1 bay leaf

a little oregano

1/2 fresh lemon per persons

1 or two 2 large green olives per person (optional)

white wine

1 stick fat-free butter

Start water boiling for linguine.

Cut chicken breast into large chunks, thin slice garlic clove.

In a large frying pan sauté 3-tbl. spoons of olive oil with the chicken chunks, garlic, bay leaf and oregano.

Add one cup of white wine to skillet. Add one glass of wine to chef. Cook chicken until 90% done on a medium flame. Do not boil.

------------------=//=----------------------

When chicken is nearly cooked add 1/2 can of artichoke hearts with a tbl spoon of its juice per person.

Squeeze 1/2 lemon per person.

Add a thin wedge of lemon and 1 or 2 green olives (drained) per person

Heat for a few minutes, lowest flame, covered.

------------------=//=----------------------

Cook linguine. When pasta is done, turn up flame under chicken and stir-in 1/4 cup wine (the cheaper the better), cook one minute.

Remove from heat, stir in 1-inch butter per person.

Pour over linguine. Pour a glass of wine per person. Bon Appetite!

Return to Top

Chicken Cacciatore

Large fryer chicken

* Pork brings out a lot of flavor. Can be pork sausage, a few pork ribs, or even some pork bacon.

Pour some Olive Oil to the 5-qt. kettle (about 1/8" deep).
Slice-up one large Onion, one large Green Pepper, the Pork, and 3-4 sliced Garlic cloves.

Add these to the kettle, sprinkle heavily with Black Pepper, Oregano, Tarragon, Basil and 2 - bay leaves.

Sauté at high temp until the onion is cooked transparent, then cover and turn heat down. Cook at low heat until the pork is done.

Meanwhile carve the fryer into parts and sauté it in a skillet with Corn Oil. Sprinkle heavily with Black Pepper, Oregano, Tarragon and Basil. Cook until chicken separates from the bone and there's no blood.

Finally, add the cooked chicken into the kettle with the previous items.
Add the two cans of Crushed Tomatoes, one can of Whole Tomatoes, and a can of Tomato Paste.

Bring to a boil and then simmer at low heat for 1-1/2 to 2 hours.

Serve over pasta or rice with some white wine.

Return to Top

Shrimp Etouffee

1 medium onion, chopped (preferably Vidalia)

2 stalks celery, chopped

1/2 stick butter

1 sm green pepper, diced

1/2 can cream of celery soup

2 tbl tomato paste

2 tbl flour

1/2-1 cup water

1 sm bunch scallions or chives, diced

1 tbl parsley chopped finely

blk pepper, salt and hot sauce to taste

1 to 1-1/2 lb large shrimp

3 cups cooked rice

Begin by getting some water boiling for the rice. Once boiling, start preparing rice.
Mean while, in a large iron skillet, sauté' the onion, celery and gn pepper in butter.
Stir in soup and tomato paste. Add flour with a little water. Cover and cook 20-min.

Add scallions, parsley, salt, bk pepper and hot sauce.
Add shrimp and cook until pink (7-8 minutes only). Do not over cook the shrimp.

Serve over rice. Serves 2-3.

Return to Top

Shrimp Creole

1 med onion, chopped (preferably Vidalia)

1/2 stick butter

1 med green pepper, chopped

2 stalks celery, chopped

1 6-oz can tomato paste

2 tbl flour

1 cup water

hot sauce to taste

salt and pepper to taste

1-1/2 to 2 lb large shrimp

4 cups cooked rice

Sauté' onions in butter until clear, then add green pepper, celery and garlic until cooked thoroughly.
Stir in tomato paste.
Add flour gradually until mixed; then add water to make a fairly thick sauce.
Add seasonings.
Peel and devein shrimp, then cook in the sauce just until done (eight to 10 min). DO NOT OVERCOOK.

Serve over rice. Serves 3-4.

Return to Top

Curried Shrimp or Scallops

2 tbl vegetable oil

1 sm onion, chopped

1 stalk celery, chopped

1 sm green pepper, chopped

1 tbl curry power

3/4 cup Half&Half or evap. milk

1 can cream of mushroom soup

2-3 tbl flour

1 to 1-1/2 lb peeled shrimp or scallops

3 cups cooked rice

Cook rice, heat oil in iron skillet.
Sauté' onion, celery and pepper.
Stir in curry.
Over low heat add flour and stir thoroughly. Add Half&Half and stir until thick. Mix in mushroom soup.
Add shrimp and cook until pink. DO NOT OVER COOK.

Serve over rice. Serves 2-3.

Return to Top

Mom's Corn Soup

by Edith McGrath

In a skillet sauté a small sliced onion for about 5-minutes Add the onion to a large kettle along with:

2 tbl butter

4 large potatoes cut into cubes

2 cup water

cook until tender, drain.

add 2 can whole corn

1 can cream corn

3 cups whole milk

1 cup evaporated milk

3 tbl butter

Sprinkle in black pepper, paprika and 2-tsp Tabasco. Heat until soup temp.

Return to Top

Grandma's Country Datenut Cookies

by Doris Stewart

* Optional

Let stand for 1/2 hour, then drop on cookie sheet and bake until golden brown around the edges. Do not over cook.

Serve with Grandma's Eggnog (see below).

Return to Top

Aunt Rose's Date & Nut Bread

by Rose Stewart

1/2 lbs. dates

1 tsp baking soda

1 cup boiling water

3/4 stick butter

1 Egg

1/2 cup nuts

1-1/2 cup flour

1/2 cup sugar

1 tsp vanilla

Cut dates and add baking soda. Mix together well.
Mix in boiling water and let stand 20-min.

Separately, cream butter and add sugar, egg, nuts, flour, vanilla and then the dates.

Bake in greased loaf pan for about 45-min. at 350 degrees.

Return to Top

Grandma's Eggnog

by Doris Stewart

Per Glass Recipe

1 glass milk 1 Egg 1 tbl spoon sugar 1 teaspoon vanilla optional: add rum to taste add nutmeg topping

Return to Top

Graphic Design | Web Design | Illustration | References | Home

McGrathics, owner Vaughn McGrath,
has extensive experience providing creative services to area corporations, businesses, advertising agencies, and colleges. Experienced in developing complete corporate identity packages, websites, national and local advertising campaigns, brochures, trade shows, logos and packaging for a wide variety of fields including financing, engineering, electronics, retail, real estate, health sciences and education. Able to design and manage all aspects of a print or web project from concept through print/ftp. Illustrations for magazine and newspaper editorials, advertisements, childrens books, and text books.

Graphic, design, designer, designers, advertising, illustration, illustrator , editorial, magazine, art, artist, web, logos, logo, freelance, free-lance, contractor, Boston, Globe, publishers, books, book, computer, agraculture, school, teach, teaching, college, ads, Salem, Peabody, Swampscott, Lynn, Danvers, Nahant, north, shore, Boston's, web, site, website, trade show, booths, sailing, engineer, engineering,engineering, dtp, DTP, desktop, publishing, Automobile, Car, Art, Boat, Marine, Von, Vaugh, Vaughan, McGraph, McGraff, McGraf, McGraphics, fireworks, Swampscott, Salem, Peabody, Northshore, yacht, Christmas, walk, real, estate, law, lawyers, b&b, retail, manufacturing, Syracuse, Lake Placid, NY, N.Y., New York, Northwood, school, promotion, trade, show, shows, stationery, business, cards, envelopes, brochures, sailing, sailor, computer, arts, magazine, business, V. McGrath

Vaughn McGrath, McGrathics.com
Marblehead, Massachusetts, MA, 01945

[ Graphic Design | Web Design | Illustration | References ]

© Copyrights Since 1974
Some Copyrights Pending
McGrathics and McGrathics.com are registered Trade Marks.
All materials are the property of Vaughn McGrath or respective clients.