Posted by admin on 21st August 2009
Fruity Chicken
1/2 cup crushed pineapple
2 tablespoons lemon juice or juice of 1/2 lemon
2 tablespoons soy sauce
3 mashed peaches
1 whole chicken, cut up
Spray crockpot with nonstick spray.
Mix pineapple, lemon juice, soy sauce and peaches in a large bowl. Dip chicken in the sauce and place in crockpot. Cover with remaining sauce.
Cook on LOW for 6 to 8 hours.
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Posted by admin on 20th August 2009
Five-Hour Stew
1 1/2 pounds stew meat
4 carrots
1 can stewed tomatoes
1 teaspoon salt
1 bay leaf
Pinch of thyme
Pinch of marjoram
1 cup red wine
Combine ingredients and place in casserole. Cover tightly. Place in oven at 250 degrees F for 5 hours. Thicken with flour and water before serving.
Serve with dumplings, mashed potatoes or cooked noodles.
From your parents you learn love and laughter and how to put one foot before the other. But when books are opened you discover that you have wings. — Helen Hayes
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Posted by admin on 20th August 2009
1 lb Ground pork 1/2 c Onion, chopped 1/2 cl Garlic, minced 2 tb Oil 1 cn Tomato sauce 8 oz. 1 cn Tomato paste 6 oz. 1 cn Mushrooms with juice 3 oz. 1/2 ts Salt 1/8 ts Pepper 1 pk Elbow macaroni 7 oz. cooked 2 c Sharp cheese, grated Cook pork, onion, and garlic in hot oil until onion is golden. Add tomato sauce, tomato paste, mushrooms and seasonings and simmer 15 minutes. Alternate layers of macaroni, cheese and meat in greased 2 quart casserole. Sprinkle top with cheese and bake in a 350 degree oven for 45 minutes. Randy Rigg
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Lack of money is no obstacle. Lack of an idea is an obstacle. — Ken Hakuta
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Posted by admin on 19th August 2009
Souper Chicken Casserole
2 cups diced, cooked chicken
1 (16 ounce) bag frozen broccoli, carrots and cauliflower,
thawed and drained
1 can cream of mushroom soup
1/3 cup sour cream
1/4 teaspoon pepper
1 cup shredded Swiss cheese, divided
1 can French fried onions, divided
Combine all ingredients except the cheese and onions. Add one-half of the cheese, and one-half of the onions. Pour into casserole; bake uncovered, at 350 degrees F for 30 minutes.
Top with remaining cheese and onions; bake uncovered 5 minutes longer.
Democracy is a constant tension between truth and half-truth and, in the arsenal of truth, there is no greater weapon than fact. — Lyndon B. Johnson
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Posted by admin on 18th August 2009
150 grams brown rice — * 1 vegetable bouillon cube 250 grams Brussel sprouts 1 red bell pepper 100 grams Leerdammer cheese 2 eggs — beaten lightly 3/4 teaspoon basil 2 tablespoons creme fraiche 5 sprigs chives — for garnish - - - - Optional Cashew Garnish - - - - 100 grams cashews 1 1/2 tablespoons honey 1 knifepoint sambal — about 1/4 tsp * Original recipe called for broken white rice, which cooks faster. I used round brown rice instead. Start rice cooking with bouillon cube. Warm grill [or oven] to highest. Clean the sprouts. Cook in boiling water [?or steam] for about 10 min. Meanwhile, wash the bell pepper and chop it. Add to the sprouts and cook another 5 min, till both are done. Drain. Grate about 1/4 of the cheese; slice the rest. Into the rice, stir the sprouts and bell pepper, eggs, basil, grated cheese, and creme fraiche. Turn into a flat casserole dish or two individual dishes. Top with sliced cheese. Put under the grill for about 5 min, until the cheese is melted. Top with chives. Serve with cashew garnish. To make cashew garnish: In a small saucepan or skillet over medium-high heat, stir together cashews, ho ney, and sambal, about 5min.
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Posted by admin on 18th August 2009
Crockpot Pork and Beans
3 country-style boneless pork ribs
1 can black beans
1 cup frozen corn
2 small or 1 large tomato, diced
1/2 onion, preferably red, chopped
Cilantro, to taste
Cooked rice (optional)
Cut ribs into 1-inch cubes and place in crockpot. Add beans, corn, tomato and onion to pork. Add enough water to cover. Cook on LOW for 6 to 8 hours, adding cilantro just before serving over white rice.
Serves 4.
The greatest obstacle to discovery is not ignorance - it is the illusion of knowledge. — Daniel J. Boorstin
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Posted by admin on 16th August 2009
1/4 C. olive or salad oil 1 C. chopped onion (optional) 3 Cloves garlic — crushed 4 Bottles clam juice — (8 oz.) 2 Cans whole — (1 lb. 12 oz.) peeled tomatoes, undrained 1 orange peel spiral (2-inches) 3/4 Tsp. salt 1 Lb. cod steaks 1/4 Tsp. crumbled saffron 1/4 Tsp. fennel seed 1/8 Tsp. dried thyme leaves 1/8 Tsp. pepper 2 bay leaves 2 Pkg. frozen rock-lobster tails — (8 oz.) 1 Lb. halibut steaks 1/2 Lb. sea scallops Heat olive oil in an 8 quart kettle. Add chopped onion and 3 cloves garlic; saute until onion is tender, 5 minutes. Add clam juice, undrained tomatoes, 3/4 cup water, orange peel spiral, salt, saffron, fennel seed, thyme, pepper and bay leaves; bring to boil. Reduce heat and simmer mixture, covered 30 minutes, stirring occasionally. Remove from heat and let cool, about 1 hour. Then refrigerate, covered, overnight. Next day, with sharp knife, cut the frozen lobster tails (shell and all) in half crosswise. Wipe cod and halibut with damp paper towels. Cut into 1 1/2-inch pieces or leave whole. Rinse sea scallops in running cold water; drain. Bring tomato mixture to boil. Add frozen lobster. Simmer, covered, 4 minutes. Add cod and halibut pieces; simmer covered 10 minutes. Add sea scallops over low heat, 5 minutes. Spoon bouillabaisse over garlic toast. You can substitute for different varieties of fish, if desired.
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As you grow older, youll find the only things you regret are the things you didn do. — Zachary Scott
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Posted by admin on 16th August 2009
Chicken and Dumplin Casserole
Posted by Marla at recipegoldmine.com 8/23/2001 8:46 am
1/2 cup onion, chopped
1/2 cup celery, chopped
2 garlic cloves, minced
1/4 cup butter
1/2 cup flour
2 teaspoons granulated sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
4 cups chicken broth
1 (10 ounce) package frozen green peas
4 cups chicken, cooked, cubed
Dumplings
2 cups prepackaged buttermilk biscuit mix
2 teaspoons dried basil
2/3 cup milk
In a large saucepan, saut? onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper and broth; bring to a boil. Cook and stir for one minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in cubed chicken. Pour into a greased 13 x 9 x 2-inch baking dish.
12 Dumplings
Combine biscuit mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by tablespoonsful onto casserole Bake, uncovered, at 350 degrees F for 30 minutes. Cover and bake 10 minutes more or until dumplings are done.
Since when is public safety the root password to the Constitution — C. D. Tavares
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Posted by admin on 15th August 2009
Baked Beef Stew
4 pounds stew meat (DO NOT BROWN)
3 to 4 potatoes
3 to 4 carrots
3 to 4 ribs celery
1 large onion
1 can tomato soup
1 can beef broth or 1 bouillon cube
1 large can tomatoes
1 tablespoon A-1? sauce
4 tablespoons Minute? tapioca
1 green bell pepper
Salt and pepper
1 clove garlic, crushed
Cut all vegetables into chunks. Place all ingredients in a heavy kettle and bake, covered, for 5 hours at 275 degrees F. Add water, if necessary, during cooking. Stir during the last hour of baking.
It is worthwhile for anyone to have behind him a few generations of honest, hard-working ancestry. — John Phillips Marquand
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Posted by admin on 15th August 2009
2 bacon slices — chopped 3 md onions — chopped 1 1/2 qt beef stock — boullion 2 c dried lentils 1 c carrots — chopped 1 bay leaf 1 pn thyme 2 lb kielbasa — sliced thinly, : divid : salt and pepper Fry bacon and onion in skillet. Discard drippings (or store in your cherished drippings jar). Place all ingredients except for 1/2 pound of the kielbasa into a large stockpot. Bring to a boil and simmer for about 1 hour. Add remaining keilbasa and cook 10 minutes more. Season to taste. Recipe By : lzsndt@ritvax.isc.rit.edu (Lynn Z. Schaeffer) —–
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I once said cynically of a politician, Hell doublecross that bridge when he comes to it. — Oscar Levant
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