Posted by admin on 30th August 2009
Chicken Stroganoff
1 cup sour cream
1 tablespoon flour
1 envelope chicken gravy mix
1 cup water
1 pound boneless skinless chicken breast
halves, cut into 1-inch pieces
1 (16 ounce) package frozen stew vegetables, thawed
1 (4 ounce) can sliced mushrooms
1 cup frozen peas, thawed
1 1/2 cups biscuit baking mix
4 scallions, chopped
1/2 cup milk
Mix sour cream, all-purpose flour, gravy mix and water in 3 1/2- to 4-quart crockpot until smooth. Stir in chicken, stew vegetables and mushrooms.
Cover and cook on LOW for 5 hours or until chicken is tender and sauce is thickened. Stir in peas. Mix baking mix and scallions. Stir in milk just until moistened. Drop dough by rounded tablespoonsful onto chicken-vegetable mixture. Cover and cook on HIGH for 45 to 50 minutes or until wooden pick inserted in center of dumplings comes out clean. Serve immediately.
Yields 4 servings.
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Posted by admin on 29th July 2009
Navajo Beef and Chile Stew
3/4 pound lean beef stew meat, cut into 3/4-inch cubes
1 large onion, chopped
2 large cloves garlic, minced
1 (14.5 ounce) can ready-cut tomatoes with juice
1 (7 ounce) can diced green chiles, drained
1 (18.5 ounce) can whole-kernel corn, undrained
1 1/2 teaspoons dried oregano leaves, crushed
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 tablespoons yellow cornmeal
Combine all ingredients except cornmeal in a 3 1/2-quart crockpot, mixing well. Cover and cook on LOW for 7 to 8 hours or until meat is tender. Turn control to HIGH. Stir in cornmeal. Cover and cook on HIGH for 20 to 25 minutes.
Makes about 4 servings.
Learning is acquired by reading books but the much more necessary learning, the knowledge of the world, is only to be acquired by reading man, and studying all the various editions of them. — Philip Dormer Stanhope Chesterfield
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Posted by admin on 23rd July 2009
Chicken Cacciatore
1 (3 pound) broiler-fryer chicken
2 cups water
1 (15 ounce) can tomato sauce
1 tablespoon oregano
1/2 cup dry white wine
1 medium onion, chopped
1 large green bell pepper, thinly sliced
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Bring chicken to boil in a pot of water. Simmer chicken for 30 minutes.
Remove from heat and cool. Pour stock into a measuring cup to make 2 cups and refrigerate. skim any fat from top of reserved stock when cooled.
De-bone the chicken. Discard bones and skin. Cut chicken into chunks. Place all ingredients in a pot and cover. Bring to a boil, turning heat down immediately. Simmer 30 minutes, uncovered, or until sauce has thickened.
Serve on a bed of rice.
What sculpture is to a block of marble, education is to the soul. — Joseph Addison
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Posted by admin on 2nd July 2009
Banana Bread (P?o de Banano ? Guatemala)
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 large bananas, mashed
1/4 cup milk
3 tablespoons vegetable oil
1 egg
1 1/2 teaspoons grated lime peel
1 tablespoon lime juice
Preheat oven to 350 degrees F. Grease bottom only of 9 x 5-inch loaf pan.
Mix all ingredients; beat 30 seconds. Pour into pan. Bake until wooden pick inserted in center comes out clean, 70 to 80 minutes. Cool slightly. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing.
To store, wrap and refrigerate no longer than 1 week.
During my eighty-seven years I have witnessed a whole succession of technological revolutions. But none of them has done away with the need for character in the individual or the ability to think. — Bernard Mannes Baruch
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