Divine Dishes
BUTLER TWP — The process of evolution is ongoing in Karen Puchnick's Butler Township kitchen.
The elements of time, taste and inspiration have led to continuous changes in Puchnick's recipe collection.
Ahair stylist by day, Puchnick delights in adding ingredients to her favorite recipes and trying to craft recipes based on her favorite restaurant dishes.
"I guess I just like food, different tastes, different textures."
Her culinary craftsmanship caught the attention of cookbook publishers three times, most recently for her Shrimply divine casserole.
The casserole, she said, is a twist on traditional fettuccine Alfredo.
Adapting the recipe into a casserole makes it a quick and easy dinner.
By using a canned, condensed soup and quick-melting cream cheese, Puchnick also saves time and hassle in preparing elaborate sauces.
"I do like casseroles," said Puchnick, "Because you can get everything in one dish."
The recipe for Shrimply divine casserole was published in the recently-released Gooseberry Patch "Best-Ever Casseroles" cookbook.
Her recipes for Wake-up brunch and Lemon and artichoke chicken have appeared in previously released Gooseberry Patch books.
Despite her previous successes, Puchnick said that having a recipe chosen for publication is still exciting.
In regards to upcoming kitchen projects, Puchnick said she plans to experiment with cookie recipes, though her baking may be limited during the warm summer months.
Even though she is looking forward to other food creations, Puchnick is still adding elements to those she already has.
Not long after her Shrimply divine recipe was published, Puchnick added a new element to the dish.
"Sometimes now I put breadcrumbs on top,"she said, noting that she and her family like the crispy topping.
The Gooseberry Patch "Best-Ever Casseroles"cookbook is available at www.gooseberrypatch.com.
8 ounces spinach egg noodles, cooked3 ounces cream cheese, cubed1½ pounds peeled shrimp½ cup butter1 can cream of mushroom soup1 cup sour cream½ cup milk½ cup mayonnaise½ teaspoon prepared mustard1 tablespoon fresh chives, chopped¾ cup shredded cheese, any flavor (optional)Place noodles in a lightly-greased 13- by 9-inch baking pan. Place cream cheese cubes on hot noodles; set aside.Sauté shrimp in butter, and place all over noodles and cream cheese.Mix together the remaining ingredients, except shredded cheese, and pour over shrimp. Sprinkle cheese on top if desired.Bake at 325 degrees until cheese melts and all is bubbly.Makes 6 servings.
2 cups cubed potato (1 large)1 small yellow or white onion, chopped½ cup finely chopped red or green bell pepper4 slices of ham, or Canadian bacon, cut in stripsSalt and pepper to taste3 eggs2 tablespoons milkPreheat oven to 350 degrees.Sauté potato cubes in a sprayed, nonstick pan. When potato cubes are golden brown, add onion and pepper.Sauté until onion is translucent. Remove from heat. Add strips of ham or Canadian bacon, salt and pepper.In a small bowl, beat eggs and milk until slightly frothy. Coat a 9-inch round glass pan with nonstick cooking spray. Place vegetables and ham on bottom and pour egg mixture over top. Bake for 12 to 15 minutes, or until eggs are set.
4 medium-sized chicken breasts2 tablespoons butter1 14-ounce can artichoke hearts, drained and quartered16 ounce fresh mushrooms, sliced¼ cup flour2¼ cups chicken broth½ cup white wineHeat butter in large skillet over medium-high heat until butter is melted. Add chicken and cook until lightly browned, about 3 minutes each side. Remove from skillet.Add mushrooms to skillet and sauté until mushrooms release their moisture and moisture mostly evaporates, about 5 minutes.Whisk together flour, broth and wine until combined. Add this mixture to mushrooms in skillet, stirring constantly, until sauce is thickened, about 5 minutes.Add chicken and cook until heated through and no longer pink on the inside.Makes 4 servings.
