7421 Callaghan Rd. -  San Antonio TX 78229

                                                                                                                                        

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Call to Order (210) 349-4040

 

whole roasted turkey

 

giblet gravy

 

greenbean casserole

 

cornbread stuffing  

 

candid yams

 

 

 

Chicken Tetrazinni

Creamy White Wine Sauce Linguini Pasta and sauteed mushrooms served casserole style with slow simmered chicken!
Ingredients
Chicken
1 pkg Bone-in Chicken breasts
1 1/2 quarts Chicken Stock
Simmer Chicken in a pot with a lid tightly on until done
Remove Chicken from broth & place on a cookie sheet to cool.
Cut chicken off the bone and slice.
Mushrooms
Saute' I box of button Mushrooms in 1 stick of melted butter,
season with garlic salt
set- aside
Pasta
Boil 1/2 lb of Linguini pasta in water with a little oil and a pinch of salt
for 5 minutes.  Remove pasta & rinse with cold water set aside.
Bacon
Fry 12 oz bacon on a low fire until crisp .
When done drain on paper towels
set aside
Sauce
In a pot
1/2 lb butter
1/2 cup flour
1quart of heavy whipping cream
1 quart of chicken broth
1 cup of Parmesan cheese
2 tsp salt
1/2 tsp white pepper 1 cup Sauvignon Blanc Wine
 
Melt Butter in the pot, stir in 1/4 cup flour .  Whisk until smooth.
Add Whipping cream and Chicken Broth
Add Parmesan Cheese.
 
Mix
Take all ingredients and pasta and toss in a large bowl
Spoon in to 9x13 Inch pan
Sprinkle 1/2 cup of Parmesan cheese on top and any left over bacon for garnish
Bake
375 for 30 minutes
Until Bubbly & Golden
SERVE & ENJOY!!!!!

Cool off this Summer with this amazing recipe...

Cilantro Pesto Pasta Salad 
with Grilled Chicken

1# Rigatoni Pasta
1/2 cup olive oil
1 cup fresh cilantro leaves, washed
2 cloves garlic crushed
1/4 t dried oregano leaves
1/4 pine nuts 1/2 cup sliced black olives
salt & pepper to taste
8 Grilled chicken breasts cut into strips
Cook Rigatoni pasta
In blender container,blend oil, cilantro, garlic, and oregano until smooth.
Toss pasta with dressing; toss in pinenuts and olives; season to taste with salt & pepper
Toss in chicken
 
Cover & refrigerate.
Toss again before serving
serves 8 to 10 people
 
Enjoy!
From The Sister's

BBQ & Beer...Nothing better!

Ingredients;
1 or 2 (12 ounce) cans of beer. A Bottle of your favorite BBQ Sauce.
1 or 2 racks pork spare ribs


Directions:
Trim ribs of all visible fat. Place each rack, boneside down on a piece of heavy
duty foil large sufficient to make "pouch". Place ribs on grill-low heat.

Mix Beer with an equal amount of water. Pour 1/4 to 1/3 over each rack. Close foil.
Cook 1 to 1 1/2 hrs turning occassionally till pork is tender and bones move
freely. Add in more beer as necessary.

As ribs cook the beer will caramelized on foil. Use basting brush and more beer
mix to loosen caramel from foil. 

Brush on ribs!

Enjoy!

TOO HOT TO COOK!

Try this Southern New Orleans Dish this Summer!

Ingredients:
2 (15 oz) can red beans rinsed and drained
2 cups cooked rice
1 green bell pepper chopped
1 yellow bell pepper chopped
1 cup chopped peeled seeded cucumber
1 cup chopped red onion
1 cup chopped celery

Dressing
1/4 cup red wine vinegar
1/2 cup olive oil
2 cloves pressed garlic
2T chopped parsely
1/2 t salt
1 T mustard
1/8 t pepper
1/8 t cayenne pepper

In a large bowl combine beans, rice cucumber, red onions and celery
and toss to coat. In small jar with screw top lid. Combine remaining ingredients,
cover jar and shake well to blend. Pour over Salad & Mix.
Cover & refrigerate salad 2-4 hours & serve

Enjoy!!

 Chef Michele

Summer is here so...

Dive- in to this decadent dessert and cool yourself off with a taste of Amaretto liqueur!!

 

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Mango Sorbet with Amaretto

and Crystallized Ginger

Ingredients:

1 pint mango sorbet

2 ounces Amaretto liqueur

2 pieces crystallized ginger, (available in Asian Foods section at HEB)

8 Ginger snap cookies

1/2 pint raspberries

Directions:

In a chilled cocktail glass or small dessert cups, place 2 small round scoops of mango sorbet.

Pour 1/2-ounce, 1/2 shot, Amaretto over sorbet.  Using a hand held grater grate the crystallized ginger over

the mango sorbet to garnish.  If you do not have a small grater, use a small pairing knife to shave curls of the ginger pieces.

Set 2 gingersnaps into the sorbet in each glass and scatter top of desserts with a scattering of fresh raspberries.

It's Fiesta Time in the Alamo City!


If you are planning a Fiesta Party...
Four Sisters Catering Mexican Pasta Salad is a MUST on the menu!
If this lusty Mexican Pasta Salad is any indication, Mama Chef Michele definitely
knows her stuff. The robust dressing permeates the pasta, and the multi hued
peppers add a flavor and textural interest, setting this pasta salad apart.

Let's get this party started...VIVA FIESTA!!!

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1 pound penne (quill-shaped) pasta
1 pound Roma tomatoes, quartered
1 red bell pepper, cut into julienne strips (match sticks about 1/4 inch wide)
1 yellow bell pepper, cut into julienne strips
1 orange bell pepper, cut into julienne strips
1 bunch fresh cilantro, washed dried and chopped fine
2 jalapeno's, stemmed, seeded and chopped fine

Dressing:
Juice of 4 limes (about 1 cup)
3 cloves garlic, mashed
1/3 cup olive oil
1 tablespoon ground cumin
2 teaspoon salt
1 teaspoon black pepper

Bring a large pot of salted water
to a rolling boil and cook pasta al dente, or firm to the bite.
Drain. Place in a large and mix with a tablespoon or so of olive oil.
While the pasta is cooking, prepare the vegetables and set aside.
Mix ingredients for the dressing together and set aside.


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When the pasta is cooked and drained, add the tomatoes, red, yellow
and orange bell peppers, cilantro and jalapeno's. Stir the dressing and pour over the pasta and
vegetables, mixing gently but thoroughly.
Serve at room temperature
serves 10-12 pp

Toss the shrimp in the flour, which has been seasoned with salt & pepper.
Heat olive oil in skillet, add the shrimp and brown lightly on both sides.
Mix the scallion with the tomato paste, wine & water & stir into skillet.
Cook over low heat 5 minutes.  Stirring occasionally.
Adjust seasoning & sprinkle  with parsley & serve.  

This dish is excellent with a wonderful  New Orleans Rice Pilaf and Grilled Asparagus 
with a hint of lemon butter sauce.


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***Serve with ... your favorite white wine!!

Happy Mother's day!!!

whats cookin

For Real Estate Needs
We Highly Recommend

Tanya Yamin Raba-Owner
(Sister #4)

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What Clients are Saying

Tiffini & Sister's

Thank you again for your attentive and timely service.  Your catered food was delicious and exactly what was needed for the occasion. We added a fresh vegetable tray and the family was given a large ham and roasted turkey, so we also had a large meat tray we served with rye bread as well.  Together, there was enough food for all of the guests, and my parents and aunt and uncle did not have to worry about any of the food serving preparations.

Thank you so much,

Lisa