Please excuse the typos in my previous post. I forgot to edit it before I posted it. Sorry.:o
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Please excuse the typos in my previous post. I forgot to edit it before I posted it. Sorry.:o
Chicken Breasts Stuffed with Cheese
4 boneless skinless chicken breasts, cut into halves
Salt and pepper to taste
1/2 cup (1 stick) butter, softened
2 tablespoons parsley
1 teaspoon marjoram
1/2 teaspoon thyme
4 ounces mozzarella cheese
1/2 cup flour
2 eggs, beaten
1 cup bread crumbs
Paprika to taste
1/2 to 1 cup white wine
Pound the chicken thin. Sprinkle with salt and pepper. Spread one-half of the butter over the chicken. Melt the remaining butter with the parsley, marjoram and thyme in a saucepan. Cut the mozzarella cheese into 8 sticks. Place in the center of the chicken. Roll up, tucking in the ends to seal. Roll in the flour. Dip in the eggs and roll in the bread crumbs. Place in a baking dish sprayed with nonstick cooking spray. Drizzle the herb butter over the chicken. Sprinkle with paprika. Bake at 350 degrees for 20 minutes. Pour the wine evenly over the chicken. Bake for 15 to 20 minutes or until the chicken is cooked through, basting frequently with the pan juices.
SERVES: 4
:D
Chicken Marsala
• 8 oz. linguine
• 1 lb. skinless, boneless chicken breast halves
• 1 pkg. (about 1 oz.) brown gravy mix or demi-glaze mix (see Note)
• 1/4 c. flour
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 tbsp. olive oil
• 1 medium onion (for about 3/4 c. chopped)
• 2 c. sliced fresh mushrooms
• 2/3 c. dry Marsala wine (see Note)
Place the linguine in 2 1/2 quarts of boiling unsalted water and cook until tender, 9 to 11 minutes.
Prepare the gravy mix or demi-glaze mix according to the package directions and set aside.
Combine the flour, salt and pepper in a zipper-top plastic bag and shake to mix. Cut the chicken into bite-size pieces, drop them in the bag and shake to coat.
Heat the oil in a 12-inch nonstick skillet over medium heat. Add the chicken and cook for 2 minutes, stirring frequently. Peel and coarsely chop the onion, adding it to the skillet as you chop. Add the mushrooms and cook until the vegetables are softened and the chicken is no longer pink inside, 3 to 4 minutes.
Add the wine to the skillet and heat, stirring and scraping to loosen any bits stuck to the pan bottom. Add the prepared brown gravy or demi-glaze and stir to coat the chicken pieces well. While the sauce heats through, drain the linguine and place some on each serving plate. Top each serving with an equal amount of the chicken and sauce and serve.
Note: The exact weight of brown gravy mixes varies by brand. Just choose a brand that makes at least 1 cup finished gravy
:D
CALDO VERDE
¼ cup olive oil, divided use
1 cup chopped onion
2 teaspoons chopped garlic
2 cups peeled and thinly sliced russet potatoes
2 quarts water
6 ounces chorizo sausage, thinly sliced
Salt and black pepper to taste
1 pound kale, washed, trimmed of thick stems, thinly sliced
To cook vegetables: In medium soup pot, heat 3 tablespoons olive oil. Add onions and garlic. Cook for 2 to 3 minutes, or until trans-lucent but not brown. Add potatoes and water. Cover. Boil gently over medium heat for 20 minutes.
To cook sausage: Meanwhile, in skillet, cook sausage until most of fat is rendered. Drain sausage.
To assemble: When potatoes are tender, mash with potato masher in soup pot. Add sausage and kale. Simmer for 5 minutes. Add remaining olive oil. Season to taste with salt and pepper. Ladle into bowls.
:D
BITTER GREENS WITH SWEET ONIONS AND SOUR CHERRIES
1 cup fresh sour cherries, pitted (or canned unsweetened sour cherries, drained)
2 to 3 teaspoons sugar
1 tablespoon vegetable oil
3 cups sliced onions
1¼ teaspoons salt, divided use
3 large bunches fresh greens (such as collards, red mustard, arugula and kale), stemmed, if necessary, and coarsely chopped (about 12 cups)
1 cup dried sour cherries (optional)
To prepare cherries: Place fresh or canned cherries in small bowl. Sprinkle with sugar. Let sit for 10 minutes.
To cook onions: Heat oil in large, deep skillet or Dutch oven. Add onion slices and ½ teaspoon salt. Saute over high heat for 5 minutes. Reduce heat to medium. Cover pan. Cook for 10 minutes, or until onions are very tender.
To wilt greens: Begin adding greens in batches (as much as will fit), sprinkling each addition with ¼ teaspoon salt. Stir. Cover between additions, letting greens cook down for 5 minutes each time to make room for next batch.
To add cherries: Stir in sour cherries. Cook for 5 minutes. Transfer to platter. Sprinkle with dried cherries. Serve hot or warm, drizzled with cooking juices.
:D
Veggie Dip
1 cup plain yogurt
1 clove garlic, minced
1/2 cup mayonnaise
1 cup sharp cheddar cheese, granted
1/4 cup Parmesan cheese, grated.
Combine all ingredients and chill for about two hours before serving. Serve with variety of fresh veggies such as broccoli florets, baby asparagus, celery and carrot sticks, cucumber slices and any other of your favorite veggies. This dip is quick and easy
and very tasty. Get creative with your veggies and offer a wide selection of choices.
Ratatouille
2 Tbsp. olive oil
1 large onion, chopped
3 cloves garlic, minced
3 cups eggplant, chopped
3 cups zucchini, chopped
3 tomatoes, chopped
1/2 cup parsley, chopped
1 cup water
Salt and pepper
1 pound penne pasta
1 cup Parmesan cheese, grated
Heat olive oil in large pot. Cook onion and garlic in olive oil until tender. Add eggplant and simmer for 10 minutes. Add zucchini, tomatoes, parsley and about 1 cup of water.
Add salt and pepper to taste. Simmer on low/medium heat for about 30 minutes until vegetables are tender, stirring frequently. You may need to add just a little more water as the dish cooks down. Meanwhile cook pasta according to package directions until just
al dente. Drain pasta and spoon into bowls. Spoon ratatouille over pasta and sprinkle on cheese.
Potato Rolls
4 cups all-purpose flour
1 tsp. salt
2 Tbsp. baking powder
1 cup butter, cut into pieces
1 cup cooked, mashed potato
1 cup buttermilk
1 Tbsp. sugar
Combine flour, salt and baking powder. Add butter and mix until crumbly. Add remaining ingredients and mix well. Place dough on a floured surface and roll out to 1/2 inch thick. Cut rolls with round cookie cutter and place on a greased cookie sheet. Bake at 400 degrees for about 15 minutes or until lightly browned. These go great with the main course.
Fruity Tapioca
2 - 3 oz. packages tapioca pudding
2 cups orange juice
3/4 cup pineapple juice
1 can chunk pineapple, with juice
1 cup seedless or seeded tangerine sections
1 cup seedless green grapes
2 cups sliced bananas
3/4 cup whipped topping
Cook tapioca pudding then mix with orange and pineapple juice. Let it cool. Add remaining ingredients and refrigerate for several hours. This dessert is light and tasty.
:D
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thanks - I needed that
Coca Cola-Cake
Ingredients
2 cups sugar, granulated
2 cups all-purpose flour
1 1/2 cups small marshmallows
1/2 cup vegetable oil
1/2 cup butter or margarine
3 tablespoons cocoa powder
1 cup Coca-Cola
1 teaspoon baking soda
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla
Method:
Preheat oven to 350°F. In a bowl, sift sugar and flour, add marshmallows.
In a sauce pan mix butter, oil, cocoa powder and Coca-Cola. Bring to a boil
and pour over dry ingredients; blend well.
Dissolve baking soda in buttermilk just before adding to batter along with eggs
and vanilla extract. Mixing well, pour into a greased 9x13 inch pan and bake 35-45
minutes. Remove from oven and frost immediately.
Coca-Cola Cake Frosting
1/2 cup butter -- softened
3 tablespoons cocoa powder
6 tablespoons Coca-Cola
1 pound confectioners sugar
1 teaspoon vanilla
1 cup chopped pecans
METHOD:
Combine butter with cocoa powder, add Coca-Cola, sugar and vanilla,
and mix well.
Put pecans on top after frosting cake
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Grape Walnut Candy
Ingredients
3 quarts grape juice
3 cups flour
2 cups sugar
1 cup cornstarch
3/4 cup corn syrup
walnut halves
Method:
First, string the walnut halves on thread. Using medium to
heavy cotton thread, cut thread to about 24 inches long.
With a thin needle, carefully pass the thread through the
walnut halves, leaving some extra string exposed on either
end. Knot both ends of the string.
Blend flour, sugar, cornstarch and corn syrup. Add juice
and mix until smooth. Pour half of the mixture into a large,
heavy saucepan, bring to a boil and boil, stirring constantly,
until mixture is thick. Remove from heat. Dip one string of
walnuts at a time into the hot grape juice mixture several
times, and let the excess coating drip into the pan. Transfer
the walnuts to a drying rack; you can rig up a rack by propping
a broom handle between two chairs; place a pan and newspapers
underneath to catch the drips; and dry overnight.
Reserve leftover cooked grape mixture. The next day, cook the
remaining grape mixture. Pass the remaining mixture through a
sieve and add to the grape mixture in the pan. Dip the walnuts
several more times in the hot grape mixture. Hang to dry several
days in a dark, cool place. To store or serve, remove walnuts
from the string and roll in powdered sugar. Store in covered jar or tin.
Note:
White grape juice or other fruit juices such as pear or apple can be used.
Here is a really easy recipe for Red Beans and Rice.
Red Beans and Rice with Italian Sausage
1 lb. sweet italian sausage,cut into bite size pieces
4 cups minute rice, cooked to pkg. directions
1 15 oz. can red beans,drained
1 medium onion, chopped
Brown sausage and onion in skillet until onion is tender and sausage is done. Combine sausage mixture with rice and beans. Reheat on top of stove (watch carefully and stir often it will burn easily if not watched) or in microwave.
Serve with a salad and crusty bread.
Serves four.
Variations-
add 4 slices cooked,crumbled bacon
add sauted,diced green peppers and/or celery
or can add all of the above at one time.
Pecan Squares
1 cup flour
1/2 cup margarine
2 beaten eggs
1-1/2 cups brown sugar
1/2 cup chopped pecans
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla
2 cups powdered sugar
lemon juice (and sherry, optional)
Combine flour and margarine. Spread in a 9x12-inch pan. Bake in a preheated 300 degree oven for 12 minutes. Mix other ingredients, except powdered sugar, lemon juice and sherry. Spread mixture on top of baked crust. Bake at 350 degrees for 25 minutes. While warm, spread with the confectioners sugar thinned with lemon juice. (Some sherry may be combined with lemon juice.) Cut into small squares while warm.
YIELD: About 4 dozen
BROWNIE PIZZA
1 pkg. double fudge brownie mix
2 eggs
1/3 c. water
1/4 c. oil
1 c. chopped miniature peanut butter cups
1 c. miniature marshmallows
1 c. M&M candy
1/2 c. nuts
Preheat oven to 350 degrees. Grease pizza pan or 13 x 9 inch pan.
Stir mix, eggs, water and oil. Spread mix on pan. Bake 20 to 25
minutes or until brownie pulls away from pan. Remove from oven.
Sprinkle peanut butter cups and marshmallows evenly on top. Return
to oven for 5 minutes. Add candy pieces and nuts. Cool. Slice.
Ingredients
1 cup butter, softened
1 1/4 cups packed brown sugar
1/2 cup white sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups rolled oats
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
1 Preheat oven to 375 degrees F (190 degrees C).
2 Beat together margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well.
3 Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9-10 minutes. Cool for 1 minute on cookie sheet; remove to wire rack.