Main Line Classics II Cookbook

Description

Our second award-winning cookbook, Main Line Classics II: Cooking Up a Little History, was published in 1996. It was introduced on QVC’s “Best of Pennsylvania” show and won many accolades including the 1997 Tabasco Community Cookbook Award. The cookbook contains over 400 kitchen-tested recipes and includes ghost stories, secrets, and folklore of Philadelphia’s prestigious Main Line homes and historic taverns.

Sample Recipes

You will return to this cookbook over and over not only for the history lessons contained within but for the many varied and tasteful recipes. With a number of fantastic main dishes served up with plenty of side dish recipes and desserts, rounding up a meal isn’t difficult with this classic cookbook.

Saffron and Parmesan Rice
1-1/2 cups water
1-1/2 cups chicken broth
1 teaspoon salt
15 saffron threads
1 cup short grain brown rice
2 tablespoons unsalted butter
2 tablespoons freshly grated Parmesan cheese

Bring water, broth, salt, and saffron to a boil in saucepan. Stir in brown rice; reduce heat. Cook, covered, for 35 minutes or until liquid evaporates. Stir in butter and cheese. Let stand, covered, for 10 minutes before serving. Preparation time: 5 minutes; 4 servings.

Dijon Chicken and Scallions
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon white pepper
3 tablespoons Dijon mustard
1/4 cup dry white wine
1/3 cup chopped scallions
2 tablespoons butter or margarine
4 or 5 skinless boneless chicken cutlets
3 tablespoons sour cream (optional)

Mix lemon juice, salt, pepper, mustard, and wine in bowl; set aside. Saute scallions in butter in large skillet until tender. Rinse chicken; pat dry. Add to skillet. Cook over low or medium heat for 10 minutes, turning once. Add mustard mixture. Simmer, covered, for 20 to 30 minutes or until chicken is tender and cooked through. Add sour cream. Cook for 1 minute, stirring constantly. Preparation time: 15 minutes; 4 servings.