Cady Cookbook - Cady Reporting Services

Cooking With
cady reporting
Your complete
litigation support
Kitchen
As an expression of our
appreciation for nearly
30 years of your loyal
support of Cady Reporting
Services, we’d love to
share with you our
favorite recipes, dishes
that represent cherished
family memories or good
times breaking bread
with close friends.
We hope that some of
our favorite recipes
will inspire cherished
memories with your family
and friends as well.
Table of Contents
Alaskan Salmon
Barb Sedlak, Court Reporter ................................ Page 6
Capellini with Tomato Pesto
Danni Beckler, Client Relations Services .............. Page 7
Chicken Paprikash
Tracy Nist, Court Reporter ................................... Page 8
Chicken Piccata
TJ Poelking, Client Relations Services .................. Page 9
Chicken Schnitzel
Aleah Cady, Owner/Accounts .......................... Page 10
Dorito Chicken
Lynn Regovich, Court Reporter ......................... Page 11
Easy and Tasty Pork Tenderloin
Kathy DiNovo, Court Reporter .......................... Page 12
Escarole Soup
Gretchen Windenburg, Court Reporter ............. Page 13
Grandma’s Mac & Cheese
Lori Puchalski, Scheduling Coordinator ............. Page 14
Italian Cheese-Stuffed Meatloaf
Michele Ray, Court Reporter ............................. Page 15
Mega-Meatball Pizza
Alex Cook, Videographer ................................. Page 16
Moroccan Spiced Portobello Burger with Spiced Raita
Mary McIntyre, Billing Manager ....................... Page 17
Pasta Ratatouille
Kathy Buhovecky, Court Reporter ..................... Page 18
Pasta Salad with Chicken and Peppers
Christina Raymond, Court Reporter ................... Page 19
Penne with Spinach Sauce
Lauren Cady, Administrative Assistant ............. Page 20
Porcupine Meatballs
Michelle Lewis, Court Reporter ........................ Page 21
Pasta with Sausage, Basil & Mustard
Chuck Cady, Owner/Court Reporter ................. Page 22
Skinny Shrimp Alfredo
Matt Pallotta, Videographer ............................. Page 23
Southwestern Turkey Chili
Elaine Newlin, Court Reporter .................. Page 24 – 25
Southern Style BBQ Chicken
Beth Rasoletti, Video Coordinator ..................... Page 26
Spicy Three-Bean Chili
Darlene Vance, Court Reporter .......................... Page 27
Stuffed Cabbage, Slovak Style
Chris Barczak, Production ................................. Page 28
Stuffed Pepper Soup
Marcie Smith, Court Reporter ........................... Page 29
White Lasagna
Michelle Cady-Cook, Client Relations Services ... Page 30
Alaskan Salmon
INGREDIENTS:
DRY SUGAR RUB
2 tablespoons sugar
1 tablespoon chili powder
1 teaspoon black pepper
1/2 tablespoon ground cumin
1/2 tablespoon paprika
1/2 tablespoon salt
1/4 teaspoon dry mustard
Dash of cinnamon
4 to 6 skinless salmon fillets:
(4 to 6 oz. each)
2 tablespoons canola oil
1/4 to 1/3 cup hot Chinese-style
or Dijon-style mustard — if desired
Barb Sedlak
Court Reporter
“The spice on
the salmon has
a kick to it! Cool
it down with a
side of rice and
a salad dressed
with poppy seed
dressing.”
DIRECTIONS:
Blend all ingredients for dry sugar rub. Generously coat one side of
each salmon fillet with mixture. Heat oil in large, heavy pan over
medium-high heat. Carefully place salmon fillets in pan, season side
down. Cook about 2 minutes to sear, turn fillets over. Reduce heat to
medium and continue cooking 6 to 8 minutes. Cook just until fish is
opaque throughout. Serve salmon with mustard, if desired.
Side serving suggestion: Sautéed bok choy with white/brown rice.
Enjoy!
6
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Capellini with Tomato Pesto
INGREDIENTS:
1/3 cup pine nuts
1 (6 oz.) can good quality tomato paste*
1/2 cup minced fresh parsley
1/4 cup finely chopped fresh basil or 2
teaspoons dried
1/2 cup olive oil
1/2 cup grated Parmesan cheese
2 garlic cloves, pressed or minced
1/2 teaspoon salt
Freshly ground black pepper to taste
1 pound capellini or angel hair pasta
I like to use a 12 oz. can of tomato paste,
it makes more sauce.
*
Danni Beckler
Client Relations
Services
“This is a favorite
with my family! It
is a delicious, easy
summer dish.”
DIRECTIONS:
Lightly toast the pine nuts in a 350° oven until golden, about 5 minutes.
To make the sauce, combine the pine nuts with all the remaining
ingredients except the pasta in a medium bowl. Bring a 6-quart pot of
water to a boil. Add the pasta and cook until al denté. Before draining
the pasta, beat 2 Tbsps. of the boiling pasta water into the sauce. Drain
the pasta and return it to the pot or place it in a large bowl. Spoon on the
sauce and toss quickly. Serve immediately.
Cady Reporting Services, Inc.
7
Chicken Paprikash
INGREDIENTS:
4 boneless chicken breasts
2 tablespoons chicken boullion
2 cloves garlic, minced
16 oz. sour cream
Salt & pepper to taste
3 cups water
1 large onion, finely chopped
5 tablespoons paprika
3 tablespoons flour
4 oz. water
Tracy Nist
Court Reporter
“This is one of
my favorite oldworld recipes
from my mom.”
DIRECTIONS:
Put chicken, 3 cups water and boullion in a pot with onion, garlic and
paprika. Boil until the chicken falls apart. Remove chicken. Use flour
and 4 oz. water to thicken broth, add sour cream. Cut and add chicken.
Simmer on low for 20 minutes.
8
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Chicken Piccatta
INGREDIENTS:
2 boneless, skinless chicken breasts,
butterflied and halved
Salt and ground black pepper
1/3 cup all-purpose flour
1/2 teaspoon fresh lemon zest
2 cloves garlic, chopped
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 (14 oz.) can artichoke hearts, quartered
1/4 cup capers, drained
Fresh parsley sprigs
T.J. Poelking
Client Relations
Services
“This is extremely
easy to make and
great if you don’t
have a lot of time
to cook.”
DIRECTIONS:
Season chicken breasts on both sides with the salt and black pepper. In
a shallow dish, combine flour and lemon zest, and dip chicken into the
mixture, turning to coat. Remove chicken from flour mixture and shake off
excess flour. Heat oil and garlic in a large skillet over medium-high heat.
Add chicken and sauté 2 minutes per side, until golden brown and cooked
through. Add lemon juice, wine and chicken broth, bringing it to a simmer.
Simmer 5 minutes, until chicken is cooked through and sauce thickens.
Add artichoke hearts and capers and simmer 1 minute to heat through.
Serve chicken, pouring the pan drippings over it. Garnish with fresh parsley
sprigs. Can also be served on top of pasta or rice, if desired.
Cady Reporting Services, Inc.
9
Chicken Schnitzel
INGREDIENTS:
6 boneless, skinless chicken breast halves
1/2 cup all-purpose flour
2 teaspoons seasoned salt
1/2 teaspoon freshly ground pepper
2 eggs
1/4 cup milk
1 ½ cups fresh breadcrumbs
2 teaspoons paprika
6 tablespoons vegetable oil
6 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon dried dill
1 ½ cups chicken broth
1 cup sour cream, room temperature
Aleah Cady
Owner/Accounts
“This dish is simple,
yet elegant. It’s
the perfect recipe
for entertaining
guests.”
DIRECTIONS:
Place chicken between 2 sheets of waxed paper and flatten to 1/4-1/2 inch
thickness. Set aside. Combine 1/2 cup flour, salt and pepper in shallow bowl.
Beat eggs with milk in another shallow bowl. Mix breadcrumbs and paprika in
small bowl. Melt 3 Tbsp. butter in large skillet and add 3 Tbsp. oil. Dip cutlets
in flour, then into egg mixture. Coat with crumbs, covering completely. Add 3
pieces chicken to skillet and sauté on both sides until coating is golden brown
and meat is no longer pink. Transfer to platter and keep warm. Repeat procedure
with remaining butter, oil and chicken pieces. Combine remaining flour with dill
and add this mixture to skillet, scraping up any browned bits clinging to bottom
of pan. Add broth, stirring constantly until well blended. Stir in sour cream and
cook until heated through. Spoon over cutlets or pass separately.
10
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Dorito Chicken with Rice
INGREDIENTS:
6 boneless, skinless chicken breast halves
1 package taco seasoning mix
1 cup flour
1 or 2 sticks butter
1 bag Doritos nacho flavor chips
1 ½ jars Chi-Chi’s thick and chunky salsa,
mild or medium
2 cups shredded Monterey Jack cheese
4 cups hot cooked rice
FOR TOPPING:
Sour cream
Guacamole ( I make mine homemade, and
the dish really is better with it)
Extra shredded Monterey Jack cheese
Lynn Regovich
Court Reporter
“It’s easy to make
and kids like it as
much as adults.”
DIRECTIONS:
In a bowl, mix the taco seasoning and the flour until they are well combined. In
another bowl, melt the butter. In a third bowl, crush the extra large bag of Doritos.
Rinse the chicken in cold water, dip a breast into the flour, then the butter, then
the chips. Put into a 13x9x2 inch baking pan that has been sprayed with Pam.
Repeat with the rest of the chicken. Bake at 350° for 30 minutes. Remove from
the oven, pour picante sauce around the sides of the chicken. Sprinkle cheese on
top of chicken and return to oven for an additional 20 minutes.
To serve: layer white rice, chicken breast (1 or 2), picante sauce, Monterey Jack
cheese, sour cream and guacamole on individual plates for serving.
Cady Reporting Services, Inc.
11
Easy and Tasty Pork Tenderloin
INGREDIENTS:
1 minced garlic clove
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon thyme
1 pound pork tenderloin
1 tablespoon olive oil
Kathy DiNovo
Court Reporter
“Serving it with
mashed potatoes
is an absolute
must. If you like
pork, you are
guaranteed to
like this.”
DIRECTIONS:
Mix garlic, salt, pepper & thyme in small bowl. Rub mixture over
tenderloin and wrap in plastic. Refrigerate for at least 4 hours or overnight.
Heat olive oil over med. high heat. Brown pork on all sides, approximately
7 minutes total. Remove pork and place in a 9x13x2 pan. Add enough
water to come up to bottom edge of pork (about a half inch). Cover with foil
and bake at 350° for approximately 45 to 50 minutes. Boil the drippings
and add a little cornstarch mixed with water to it for gravy. Season with
salt & pepper.
12
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Escarole Soup
INGREDIENTS:
2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Salt
4 cups low-salt chicken broth
1 (15 oz.) can cannellini beans,
drained and rinsed
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
Gretchen E.
Windenburg
Court Reporter
“A delicious soup
that is healthy
too!”
DIRECTIONS:
Heat 2 tablespoons of olive oil in a heavy, large pot over medium heat. Add
the garlic and sauté until fragrant, about 15 seconds. Add the escarole and
sauté until wilted, about 2 minutes. Add a pinch of salt. Add the chicken
broth and cannellini beans. Cover and simmer until the beans are heated
through, about 5 to 8 minutes. Season with salt and pepper to taste. Ladle
the soup into bowls. Drizzle 1 teaspoon extra-virgin olive oil over each.
Serve with fresh, crusty bread.
Cady Reporting Services, Inc.
13
Grandma’s Mac and Cheese
INGREDIENTS:
2 tablespoons flour
1 teaspoon salt
2 cups warm milk
2 tablespoons butter
2 cups elbow macaroni
1 pound Velveeta cheese
Lori Puchalski
Scheduling
Coordinator
“This was my
grandma’s recipe,
and it’s beyond
phenomenal. Also
very easy to make!”
DIRECTIONS:
In a saucepan, melt butter, blend in flour and salt to make a roux. Add
warm milk gradually and stir constantly until thickens, just to a boil.
Add cheese to milk mixture and melt. Cook macaroni according to
package instructions. After cooked, put cooked macaroni in baking
dish. Pour melted cheese mixture over top, and in a preheated oven at
375°, bake for 25-30 minutes.
14
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Italian Cheese-Stuffed Meatloaf
INGREDIENTS:
2 eggs
1 ½ pounds lean (at least 80%) ground beef
2 cups soft French bread crumbs
1/2 cup (2 oz.) shredded parmesan cheese
1/4 cup chopped fresh basil
OR 1 ½ teaspoons dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
4 cloves minced garlic
1 can (8 oz.) pizza sauce
1½ cups (6 oz.) shredded provolone cheese
1 jar (7.25 oz.) roasted red bell peppers,
drained and chopped
1/2 cup chopped ripe black olives
Cooking spray
Michele Ray
Court Reporter
“This is one of my
family’s favorites.”
DIRECTIONS:
Heat oven to 375°. Line a 15x10x1 inch pan with foil; spray foil with
cooking spray. In a large bowl, beat eggs. Stir in ground beef, bread
crumbs, parmesan cheese, basil, salt, pepper, garlic and ½ cup of the
pizza sauce until well combined. On a large sheet of foil, shape the beef
mixture into 12x10 inch rectangle. Top it evenly with provolone cheese,
roasted peppers and olives within 2 inches of the edges. Starting with
one of the 10-inch sides, roll up. Press the seam to seal. Place seam side
down in pan. Bake 40 minutes. Remove the meatloaf from the oven.
Spoon the remaining pizza sauce over loaf. Insert meat thermometer so
the bulb reaches center of loaf. Return meatloaf to oven. Bake 15 to 20
minutes longer or until the loaf is thoroughly cooked in the center and the
thermometer reads 160°. Let stand 10 minutes before slicing.
Cady Reporting Services, Inc.
15
Mega Meatball Pizza
INGREDIENTS:
1 pizza dough, store bought or from your
favorite pizza shop
A palmful all-purpose flour or cornmeal
2 tablespoons extra-virgin olive oil, plus
extra for drizzling
2 tablespoons finely chopped rosemary leaves
1 ½ pounds ground sirloin
1 medium onion, finely chopped
4 to 6 cloves garlic, finely chopped
1 (6 oz.) can tomato paste
1/2 cup grated Parmigiano-Reggiano cheese
A handful flat-leaf parsley, chopped
1 teaspoon dried oregano
3/4 pound fresh mozzarella or brick
mozzarella, your choice, sliced or grated
Coarse salt
Black pepper
Alex Cook
Videographer
“This is the best
pizza! It’s so easy,
one of the only
things I can cook
on my own.”
DIRECTIONS:
Preheat oven to 425°. Working on a round pizza stone or pan or on a rectangular
baking sheet, use flour or cornmeal to dust the dough. Spread out the dough to
form your crust. If you are using a baking sheet, drizzle pan with extra-virgin
olive oil then set crust in place. Poke the pizza dough in several areas with
the tines of a fork. Drizzle the dough with extra-virgin olive oil then season
it with finely chopped rosemary and a little salt. Place in oven for 10 minutes.
Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin
olive oil, then the ground sirloin. Brown and crumble meat a couple of minutes,
then add onions and garlic. Season the meat with salt and pepper, then work
in the tomato paste using the back of a wooden spoon to combine. Stir in the
Parmesan cheese, parsley and oregano. Remove pizza crust from oven and top
with meat. Spread cheese over the pizza, working to edges. Return the pizza to
the oven and bake until cheese is golden, another 10 to 12 minutes.
16
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Moroccan Spiced Portobello
Burgers with Cucumber Raita
INGREDIENTS:
3/4 cup plain fat-free yogurt
1/4 cup cucumber(s), seedless (English),
peeled, finely chopped
1 teaspoon fresh mint leaves, minced
1/2 teaspoon table salt
1/2 teaspoon black pepper, freshly ground
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon table salt
1/4 teaspoon ground cloves
1/8 teaspoon cayenne pepper
3 sprays cooking spray
4 large portobello mushroom(s), caps
2 tablespoons fresh lemon juice
Mary Abu Saleh
Billing Manager
“Fungi ... the other
white meat.”
DIRECTIONS:
To make the raita, mix yogurt, cucumber, mint, 1/2 teaspoon of salt and black
pepper in a small bowl; cover and refrigerate 1 hour or up to 2 days. To make
the burgers, mix the cinnamon, cumin, cardamom, remaining 1/2 teaspoon of
salt, cloves and cayenne pepper on a large plate. Spray the mushroom caps on
both sides with nonstick spray; coat both sides of the caps by pressing into
the spice mixture. Off heat, spray the grill rack or a grill pan with nonstick
spray, then prepare the barbecue grill or heat a pan over medium heat. Add the
caps and cook until somewhat softened and browned, turning once, about 6
minutes total. Sprinkle with lemon juice, transfer to a serving platter, and let
stand at room temperature for 5 minutes before serving with raita.
Cady Reporting Services, Inc.
17
Pasta Ratatouille
INGREDIENTS:
3 cups (9 oz.) rotini pasta, uncooked
1¼ cup minced pared eggplant
1 cup sliced onion
1 cup thinly sliced zucchini
1 cup thinly sliced green pepper strips
1 clove garlic, minced
3 tablespoons vegetable oil
2 cups sliced fresh mushrooms (or two
3 oz cans)
2 cups cherry tomatoes, halved
2 tablespoons fresh, chopped parsley
2 teaspoons salt
1/8 teaspoon pepper
1 bay leaf
Kathy Buhovecky
Court Reporter
“Anyone who
loves vegetables
should enjoy
it, period. You
could use it as
a main dish and
top it with fresh
grated cheese.”
DIRECTIONS:
Cook rotini. Drain well. Sauté eggplant, onion, zucchini, green
pepper and garlic in oil until tender, being careful not to brown. Add
mushrooms and sauté about 2 minutes. Add cherry tomatoes, parsley,
salt, pepper and bay leaf. Simmer five minutes. Remove the bay leaf.
Combine vegetable mixture and cooked rotini in large serving bowl.
Toss lightly until ingredients are blended. Serve warm or cold. Makes
4 to 6 servings.
18
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Pasta Salad with Chicken
and Peppers
INGREDIENTS:
1 package (12 oz.) of tri-color Rotini pasta
1 pound boneless, skinless chicken breast,
cooked and chopped
1 each yellow, orange and red peppers,
sliced into pieces
2 tablespoons parsley, chopped
2 teaspoons garlic, minced
1/2 cup olive oil
1/2 cup white balsamic vinegar (I know
Heinen’s carries it)
2 teaspoons fresh lemon zest, minced
3 teaspoons capers
salt and pepper, to taste
Christina Raymond
Court Reporter
“What makes it
yummy is the Italian
seasoning, capers
and dressing
from scratch. It
makes a nice, light,
colorful dish.”
DIRECTIONS:
Once rotini is cooked, combine with peppers, cooked chicken breast and
parsley. In a separate bowl, make the dressing by combining garlic, olive
oil, white balsamic vinegar, lemon zest and capers. Mix thoroughly and
adjust the seasoning with salt and pepper. Toss with rotini mixture and let
rest in the refrigerator for about a half hour for the salad to season. Serves
about six.
These additions are wonderful, too: artichoke hearts, chopped sundried
tomatoes, sliced black olives
Cady Reporting Services, Inc.
19
Penne with Spinach Sauce
INGREDIENTS:
1 pound whole wheat or multigrain
penne pasta
3 garlic cloves
2 ounces goat cheese
1 ounce reduced-fat cream cheese
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 ounces fresh baby spinach leaves
2 tablespoons freshly grated Parmesan
cheese
Lauren Cady
Administrative
Assistant
“I love to make
this quick and
easy dish. It’s
light and fresh
and can be made
year-round.”
DIRECTIONS:
Bring a large pot of salted water to boil. Add the penne and cook until it is
tender but still firm to the bite, stirring occasionally, about 12 minutes. Mince
the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon
of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until
the mixture is smooth and creamy. Set the cheese and spinach mixture aside.
Meanwhile, place the remaining spinach leaves in a large bowl. Drain the pasta,
reserving 1 cup of the pasta water. Spoon the pasta atop the spinach leaves in
the bowl. Spoon the cheese and spinach mixture over the pasta mixture and
toss to coat, adding enough reserved pasta water to moisten. Season the pasta,
to taste, with salt and pepper. Sprinkle the Parmesan over and serve.
20
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Porcupine Meatballs
INGREDIENTS:
2 eggs, lightly beaten
1 pound ground beef
1 pound hot or mild Italian sausage
1 cup minute rice
1 jar spaghetti sauce (Barilla marinara
or equivalent)
1 (24 oz.) can tomato sauce
Michelle Lewis
Court Reporter
“It’s easy to make,
and even easier to
eat too many of
these meatballs.”
DIRECTIONS:
Mix the egg, ground beef, Italian sausage, and rice together with your hands
until the texture is consistent. Roll the mixture into balls of uniform size.
Fry meatballs until they are browned on all sides. Into an 8 quart sauce pot,
add the tomato sauce and spaghetti sauce. Transfer the fried meatballs to the
sauce mixture. Cook 1-2 hours on low until the rice is tender.
Cady Reporting Services, Inc.
21
Pasta with Sausage, Basil
and Mustard
INGREDIENTS:
1 pound penne pasta
1 tablespoon olive oil
8 hot Italian sausages, meat removed from
casing and crumbled (about 1 1/2 pounds)*
3/4 cup dry white wine
3/4 cup heavy cream
3 tablespoons grainy mustard
Pinch of crushed red pepper
1 cup thinly sliced basil (if you don’t have
fresh basil use a few pinches of dried basil)
Option: To reduce spice use mild sausage
or a combination of both.
Chuck Cady
Owner
Court Reporter
“It’s one of those
dishes that you
find yourself
reaching for
another helping.
The trick is to
stop after three!”
DIRECTIONS:
Cook pasta in a large pot of boiling, salted water until al dente; drain.
Meanwhile, heat olive oil in a large, deep skillet. Add the sausage
meat and brown over moderately high heat, about 5 minutes. Drain
grease. Add the wine and simmer, scraping up the browned bits from
the bottom of pan, until reduced by half, about 5 minutes. Add the
cream, mustard and crushed red pepper and simmer for 2 minutes.
Remove the skillet from the heat, add the pasta and toss to coat. Serve
at once.
22
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Skinny Shrimp Alfredo
INGREDIENTS:
2 tablespoons olive oil
2 cloves garlic, minced
1 small yellow onion, chopped
1 tablespoon flour
2 cups skim milk
1 cup fat-free half-and-half
4 ounces fat-free cream cheese
1/2 cup good quality parmesan cheese,
grated
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 pound medium or large shrimp, peeled,
deveined, tails removed, and cut in half
lengthwise.
2 tablespoons fresh flatleaf parsley, chopped
1 pound spinach fettuccine, cooked
according to package directions
Matt Pallotta
Videographer
“Eat my recipe!”
DIRECTIONS:
Heat olive oil in skillet over medium heat; add garlic and onion and saute
about three minutes until onion becomes translucent. Sprinkle flour over the
onion and garlic mixture and stir quickly until flour soaks up the olive oil.
Whisk in the milk and half and half, and bring to a boil; stirring constantly
until mixture thickens to a cream-like consistency. Whisk in cream cheese,
parmesan cheese, salt, and pepper. Mixture should be very creamy at this
point. Stir in shrimp and simmer about 2 minutes, until shrimp is cooked
through. Remove from heat and stir in parsley. Place cooked fettuccine in
a large serving bowl, pour the hot Shrimp Alfredo sauce over top, and toss.
Serve in flat pasta bowls with a little extra parmesan cheese and freshly
ground black pepper sprinkled over each portion.
Cady Reporting Services, Inc.
23
Southwestern Turkey Chili
INGREDIENTS:
2 cups dried or canned black beans, rinsed*
10 cups water
1 teaspoon pepper
1/2 cup (1 stick) unsalted butter
2 medium Anaheim chilies, seeded and
chopped (available at Latin American
markets/specialty foods)
2/3 cup chopped red onion
2/3 cup chopped celery
2/3 cup chopped red bell pepper
1 large leek (white part only), chopped
2 garlic cloves, minced
2 tablespoons dried oregano, crumbled
1/4 cup all purpose flour
2 ½ tablespoons chili powder
2 ½ tablespoons ground cumin
2 tablespoons ground coriander
1 teaspoon salt
1/4 teaspoon sugar
4 ½ cups chicken stock or canned broth
(36 oz.)
2 ½ cups frozen corn, thawed
4 cups (1 ½ lbs.) diced turkey or chicken
Elaine Newlin
Court Reporter
“Enjoy this chili
on a cool fall
day. It is worth
the extra time
chopping, dicing
and measuring.
ENJOY!”
If using canned black beans, no need to
soak beans overnight. Simmer beans in
water with black pepper until tender.
*
24
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DIRECTIONS:
Place dry black beans in large pot with enough cold water to cover by
three inches and let soak overnight. Drain beans. Return beans to pot.
Add 10 cups water and pepper and bring to a boil. Reduce heat and
simmer until beans are tender, stirring occasionally, about 1 ½ hours.
Drain beans. Set aside. Melt butter in same pot over medium heat.
Add Anaheim chilies, chopped onion, celery, bell pepper, leek, garlic
and oregano. Cook until vegetables soften, stirring occasionally, about
10 minutes. Reduce heat to low. Add flour, chili powder, cumin, coriander, salt and sugar and cook 5 minutes, stirring frequently. Add 4
cups stock and bring to a simmer, stirring frequently. Puree 1 ¼ cups
corn with remaining ½ cup stock in food processor. Add puree to chili.
Mix in black beans, turkey and remaining 1 cup corn. Simmer chili 15
minutes, stirring occasionally. (Can be prepared 1 day ahead). Cover
and refrigerate. Rewarm before serving.
Ladle chili into bowls. Serve with cheese, chopped onion, sour cream
and cilantro separately.
Cady Reporting Services, Inc.
25
Southern Style BBQ Chicken
INGREDIENTS:
3 pounds chicken leg quarters
2 ½ cups barbecue sauce
1/4 cup seasoning rub (recommended:
Butch’s Smack Your Lips Magic Dust*)
1/4 cup apple cider vinegar
*available online
Beth Rasoletti
Video
Coordinator
“Cook it low…
cook it slow.
This chicken is
Finger-Lickin!”
DIRECTIONS:
Put the chicken in a non-reactive bowl. Combine 2 cups barbecue sauce, the
seasoning rub, and vinegar and pour it over the chicken. Cover and marinate
the chicken in the refrigerator at least 4 hours, preferably overnight. Preheat
the oven to 225° degrees F. Remove the chicken and shake off the excess
marinade. Place on a rack over a pan to catch drippings. Cook until the internal
temperature, using an instant-read thermometer, registers 165 degrees F, about
1 1/2 to 2 hours. Remove the chicken from the rack and place it in a foil pan.
Brush with the reserved 1/2 cup barbecue sauce, cover with foil, and place
back in the oven for 1/2 hour. Remove the chicken from the pan and finish off
on a grill. Using medium to hot flame, grill until the outer skin is crisp and
marked (a few minutes should do it). Serve immediately. You may also place
chicken in a clean foil pan and cover with foil to keep warm until serving.
Cook’s tip: For a sweeter taste, add 1/4 cup apple juice to your marinade.
Adding apple juice to the barbecue sauce while grilling will give it a nice
glaze, too.
26
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Spicy Three-Bean Chili
INGREDIENTS:
1 28 oz. can crushed tomatoes /added puree
(undrained)
1 15.5 oz. can Great Northern beans, drained
1 15.5 oz. can kidney beans, drained
1 15.5 oz. can black beans
1 10 oz. can La Preferida Enchilada sauce
(medium)
1 4.5 oz. can green chilies
1 8 oz. can tomato sauce
1 red bell pepper, seeded, cut into 1/2 inch
pieces
1/2 cup chopped onion (1 medium)
3 teaspoons chili powder
1 teaspoon dried oregano leaves
1/2 teaspoon cumin
Topping:
3 oz. cheddar cheese, sour cream (optional)
Darlene Vance
Court Reporter
“It sure is a hit,
and with chiles
and enchilada
sauce, it
definitely will
warm you up
on a cold
winter’s day.”
DIRECTIONS:
Combine all chili ingredients in a CrockPot, mix well. Cover and cook
on low setting for at least nine hours or until bell pepper and onion are
tender. If you wish, cut the time by putting it on a higher setting. To
serve: sprinkle each bowl with corn muffin crumbs and cheese on top.
If you like a lot of beans, like we do, I add an extra can of black beans
and kidney beans, so two each of those.
You may also make this chili using ground round or Italian sausage. All
three ways, it’s a hit in our house.
Cady Reporting Services, Inc.
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Stuffed Cabbage, Polish Style
INGREDIENTS:
1 pound ground beef
1 pound ground pork
1 onion, chopped
1 teaspoon salt
black pepper to taste
1 teaspoon chopped fresh parsley
1/2 cup cooked brown rice
1 1/4 teaspoon garlic salt
2 (10.75 oz.) cans condensed tomato soup
27 ounces sauerkraut, drained
1 (29 oz.) can diced tomatoes
1 medium head cabbage
5 slices bacon
2 tablespoons white sugar
3 cups water
Chris Barczyk
Production
“This is a great
recipe from a
great polish cook.
This recipe is just
like my mom’s.”
DIRECTIONS:
Preheat oven to 350°. Bring a pot of water to a boil. Mix beef and pork
together. Stir in onion, cooked rice, parsley, salt, pepper, garlic salt and
1/2 can of tomato soup. Mix well. Core head of cabbage, place in boiling
water and boil until partly cooked. Separate leaves and trim stems. Reserve
about 24 to 32 whole leaves. Cut remaining leaves and line the bottom of
large roasting pan. Lightly pack a small handful of the meat mixture and
place in the center of a cabbage leaf. Fold top part of leaf over mixture,
then fold in the sides and roll until mixture is completely encased. Lay
rolls on top of torn cabbage leaves in pan. Place sauerkraut evenly over
rolls. Lay bacon on top of sauerkraut. Sprinkle with 1 to 2 tablespoons
of sugar. Mix chopped tomatoes and soup with water and pour over rolls.
Add additional water to reach top of cabbage rolls. Bake at 350° for 1 1/2
hours or until cooked through.
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Cady Reporting Services, Inc.
Stuffed Pepper Soup
INGREDIENTS:
2 pounds ground beef
1 can tomato sauce (28oz.)
1 can diced tomatoes, undrained (28oz.)
2 cups cooked long grain white rice
2 cups chopped green bell pepper
2 beef bouillon cubes
¼ cup packed brown sugar
2 teaspoons salt
1 teaspoon pepper
Marcie Smith
Court Reporter
“My mom always
used to say, ‘Try it,
you’ll like it!’”
DIRECTIONS:
In a large skillet or Dutch oven, brown beef, drain. Add remaining
ingredients, bring to boil. Reduce heat, cover and simmer for 30 to 40
minutes or until peppers are tender.
Cady Reporting Services, Inc.
29
White Lasagna
INGREDIENTS:
1 box lasagna noodles
1 (10 oz. package) frozen chopped spinach,
thawed
2 cups chopped cooked chicken
2 cups (8 oz.) shredded cheddar cheese
1/3 cup finely chopped onion
1/4 to 1/2 teaspoon freshly ground nutmeg
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon soy sauce
1 (10 3/4 oz.) can cream of mushroom soup
1 (4.5 oz.) jar sliced mushrooms, drained
1/3 cup mayo
1 cup (4 oz.) freshly grated parmesan cheese
BUTTTER PECAN TOPPING
2 tablespoons butter
1 cup chopped pecans
Michelle Cady-Cook
Client Relations
Services
“This is a great
twist on classic
lasagna. I really
like to use
this recipe in
entertaining
guests, and
everyone always
loves it.”
DIRECTIONS:
Cook noodles according to package directions, drain, set aside. Drain
spinach well in colander. Combine spinach, chicken, and next 11
ingredients in large bowl, stir. Arrange noodles in greased pan. Spread
chicken mixture on top of noodles and repeat. Sprinkle with parmesan
cheese and butter pecan mixture. Bake covered at 350° for 55 minutes.
Let stand a few minutes before cutting.
BUTTTER PECAN TOPPING:
Melt butter in pan, add pecans. Roast for 2-3 minutes, let cool.
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Cady Reporting Services, Inc.
Notes:
Cady Reporting Services, Inc.
31
Don’t just take our word
for it. See why your peers
choose to work with
Cady Reporting Services:
“...Cady Reporting is one of the top reporting firms in the Cleveland
area. I couldn’t recommend a better company to deal with. The firm
(and Lori) is very accommodating....the attorneys keep going back.”
~ Debbie Fallon, Secretary – Spangenberg, Shibley & Liber
“For 29 years I have used and dealt with numerous court reporting
firms. Cady Reporting is professional, prompt and efficient. Unlike
the competition, Cady goes above and beyond. Their customer
service is outstanding. Everyone there, from Chuck Cady on down, is
there to help you meet your every need. Their ability to incorporate
extraordinary courtesy and friendliness, with exceptional work ethics,
in every facet of the court reporting world definitely places them at the
top of their field.”
~ Bonnie Hadbavny, Secretary – Sonkin & Koberna
“Their staff is always courteous, extremely helpful, and constantly
following up with our office to make sure our needs are met. I have had
emergencies over the years, and their response in this regard has been
fantastic. Cady Reporting Services’ rates are extremely competitive
and I would have no hesitation in recommending them.”
~ Debra Oliver, Secretary – Jeffries, Kube, Forrest & Monteleone
We would love for you to enjoy
the same experience.
Cady Reporting Services, Inc.
1.888.624.CADY or 216.861.9270
Email: [email protected]
National Coverage through the NNRC (National Network Reporting Co.)
32
Cady Reporting Services, Inc.
• We cover not only the country, but
the world through the National
Network Reporting Company
• Cady Reporting covers the State of
Ohio. You never need to search for a
court reporting firm
• Multi-City Deposition Management
• In-House Videography
• Process Service
• Trial Support
• Online Repository/Virtual Data Room
• Videoconferencing
• Transcript-Exhibit Linking on CD
• International Videoconferencing
• Transcript-Video Synchronization
Cady Reporting Services, Inc.
33
Cady Reporting Services,
Inc., has served the legal
community in Cleveland
and Northeast Ohio since
1979, providing a full range
of court reporting services.
Chuck Cady has three times
won the coveted Ohio Cup
for court reporting speed
and accuracy.
While our staff of court
reporters has in-depth
experience in handling
cases of all kinds, many
of our cases include the
more difficult medical and
technical depositions.
You can trust us to provide
an accurate and timely
transcript.