Tuna Burgers

A Papa and now Dmitri favorite.

Tuna Burgers

1 can tunafish (preferably solid)
1 egg
1/2 small onion
1/8 c breadcrumbs
1/4 c oatmeal (quick oatmeal is finer)
2-3 T flour
salt & pepper

Most amounts are approximations.  Mix the tuna and egg.  Chop the onion finely and add to the tuna.  Add in the oatmeal and enough breadcrumbs and flour to hold the mix in a hamburger shape.  Season with salt and pepper.  Shape into patties and fry in butter/oil.

Dmitri's Chicken Recipes: Balsamic Cacciatore, Wine & Cream Sauce, and Parmesan

There are a few meals that go over particularly well with Dmitri - right consistency for finger food and tasty.  For my future reference, here is a short list.

Balsamic Chicken Cacciatore

Chicken thighs (3 or 4)
4 cloves garlic
1 can diced tomatoes (fire roasted with garlic, etc, seems particularly good)
1 can mushrooms (optional)
~1/4 c of balsamic vinegar
salt, pepper
basil, oregano
brown sugar (if desired)

Place the thawed chicken in a lightly oiled baking dish.  Add the sliced garlic.  Cover with the tomatoes. Add mushrooms (if desired). Pour in enough vinegar so the tomatoes begin to change color.  Sprinkle on some brown sugar.  Season.  Bake at 350 F for at least one hour.  If longer, check to make sure it's not burned.  The consistency should be similar to pulled chicken.

Chicken in Wine & Cream Sauce

(adapted from Julia Child)

Chicken thighs (3 or 4)
4 cloves garlic
1 onion
1/2 c wine
water/chicken stock as needed
thyme, sage
salt, pepper
mushrooms
1/2 cream

Sautee the chicken in butter, using an oven proof dish (Le Creuset casseroles are wonderful).  Remove from the pan, and pour out all the fat.  Add a pat of butter and sautee the onions and garlic.  Add the chicken back in and season with salt, pepper, thyme, and sage.  Pour in the wine - chicken should not be covered, but should be sitting in a pool of liquid.  Add water or chicken broth as needed.  Cover and bring to a simmer.  Move to the oven, baking at 350F for about 1/2 hr.  Add the mushrooms, and more wine, if needed.  Bake until heated.  Remove from oven.  Add cream and cook, stirring, until hot and slightly thickened (just a few minutes).

Chicken Parmesan

Chicken thighs (3 or 4)
bread crumbs
1 egg
tomato sauce
garlic
mozzarella cheese
parmesan cheese
basil, oregano
salt, pepper

Slice the thighs thinly.  Dip in the beaten egg, then in the bread crumbs, coating both sides.  Fry in butter/oil mix until browned.  Remove.  In a casserole dish, sautee garlic in butter.  Add the chicken slices, then slices of mozzarella.  Cover all with tomato sauce, sprinkling parmesan cheese on top.  Season with basil, oregano, salt and pepper.  Cover and bake at 350F for at least 1/2 hr.  Should be sizzling.  Serve with rice or noodles.

Strawberry Jello Salad

A Kieffer specialty, described by a guest as a "unique delicacy... mousse, custard, creme brulee, pudding?"  Is it standard How-to-Cook-Minnesotan?

Strawberry Jello Salad

2 8 oz box strawberry jello
8 oz Philadelphia cream cheese
Frozen sweetened strawberries
8 oz Cool Whip

Mrs. Phyllis Kieffer's directions:
"8 oz Box Strawberry Jello.  Just use the hot water requirements.  No cold H2O.

I use the hot jello to melt the 8 oz Philadelphia cream cheese.

Then I put jello mixture, Philadelphia cream cheese in the blender.  Then I add frozen sweetened strawberries. You may need to pour only part of it in at a time.  Then I use the mixer to mix in 8 oz Bowl of Cool Whip.

You can adjust the Amounts to make a smaller salad."