CHICKEN CHOWDER
4 chicken breast halves, skinned
Combine first 3 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat and simmer 30 to 45 minutes or until chicken is tender. Remove chicken from broth, reserving 3 cups broth in Dutch oven. Remove the meat from the bones and cut into bite size pieces; set aside. Add potatoes and carrots to broth; bring to a boil, cover, reduce heat, and simmer 10 to 15 minutes. Add chicken, corn, diced tomatoes, pepper, and optional tarragon
(if desired); cover and simmer 15 minutes or until vegetables are tender, stirring occasionally. Serves 8.
FLANK STEAK WITH CARRIAGE HOUSE SAUCE
1 flank steak ( about 1 1/2 lbs)
Score steak on both sides; set aside. In a small bowl, whisk together lemon juice, sugar, mustard, soy sauce, oil, garlic, and pepper. Brush steak all over with mustard mixture. Lay steak on grill at medium-high heat. Grill, turning once, and basting several times with mustard mixture until done to your liking (about 10 to 12 minutes for medium rare). Cut meat across grain into thin slanting slices. Serves 4.
MEXICAN MACARONI 8 oz macaroni
Cook macaroni according to package directions; drain. Combine macaroni, and next 4 ingredients; stir in half of cheeses. Pour into a lightly greased 2-qt baking dish; top with remaining cheeses. Bake at 350° F. for 30 minutes. Serves 6.
STUFFED CHICKEN THIGHS 12 chicken thighs, skinned and boned
Place each chicken thigh on a sheet of waxed paper; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Place 1 tbs each of dried beef and cheese in center of each chicken thigh. Fold long sides of chicken over stuffing; fold ends over and wrap each with a slice of bacon. Secure with wooden toothpicks. Combine eggs and 2 tbs lemon juice. Dip each piece of chicken into egg mixture. Combine breadcrumbs and lemon-pepper seasoning; dredge each thigh in breadcrumb mixture. Heat oil in skillet and cook until golden on all sides. Transfer to a shallow baking dish; sprinkle with remaining lemon juice. Bake, uncovered, at 350 degrees F. for 45 minutes or until done. Serves 12.
FILET OF FLOUNDER IN WINE SAUCE 3 tbs butter or margarine
Melt butter over low heat: add flour, stirring until smooth. Add soup and wine; cook, stirring constantly, until thickened. Stir in cheese, parsley, salt, and pepper. Arrange fish in a lightly greased 13-x9-x2-inch baking dish. Pour sauce over fish. Sprinkle additional Parmesan cheese on top, if desired. Bake, uncovered, at 375 degrees F. for 30 minutes. Serves 4.
HAMBURGER NOODLE BAKE 1 lb ground beef
Cook ground beef in a large skillet until browned, stirring often to crumble; drain off drippings. Drain tomatoes, reserving juice; cut tomatoes into quarters. Add tomatoes, tomato juice, sugar, salt, pepper, and tomato sauce to ground beef; heat to boiling. Reduce heat and simmer 20 minutes. Cook noodles according to package directions; drain. Add cream cheese to hot noodles, mixing well. Add sour cream and green onion, stirring well. Alternate layers of meat mixture and noodle mixture in a
lightly greased 2 1/2-quart casserole, beginning and ending with meat mixture. Top with Cheddar cheese. Bake at 350 degrees F. for 30 minutes. Serves 6.
PECAN BAKED CHICKEN 1/2 cup finely chopped pecans
Preheat oven to 400° F. On a plate, mix together the Pecans, breadcrumbs, salt and pepper. Pour the buttermilk into a bowl. Thoroughly coat the chicken with buttermilk. Roll chicken in pecan mixture. Gently shakeoff the excess. Place chicken pieces in a casserole or baking pan. Bake, uncovered, for 20 to 45 minutes depending on the thickness of the chicken. Serves 4. (from 1,000 Lowfat Recipes by Terry Blonder Golson)
CHICKEN BREASTS WITH BLUEBERRIES 2 tbs butter or margarine
In a 10-inch frying pan over medium-high heat, melt butter. Add chicken, meat side down; cook until brown, about 4 minutes, then turn chicken over. Meanwhile, mix jam and mustard, mashing pieces of fruit. Spread jam mixture over meaty side of breasts; sprinkle with blueberries. Turn heat to medium-low and cook, covered, until breasts are no longer pink in center (cut to test), about 15 minutes. With a slotted spoon, lift chicken
and blueberries to a platter; keep warm. Add vinegar to pan; scrape brown bits free. Boil on high heat until liquid, including juices drained from chicken platter, is reduced by 1/3 and thickened. Pour sauce over chicken. Serves 4.
CHICKEN LASAGNA 1/2 cup butter or margarine
Melt 1/4 cup of the butter in a wide frying pan over medium-high heat.Add mushrooms and cook, stirring, until soft. Add wine and tarragon, reduce heat to medium and cook until almost all liquid has evaporated. Set aside. Melt remaining 1/4 cup butter in a 2-quart saucepan over medium heat. Blend in flour and pepper, stirring until bubbly. Remove pan from heat and gradually stir in half-and-half and broth. Return pan to heat; cook, stirring, until thickened. Stir in mushroom mixture. Season to tastewith
salt. Cook noodles in a large quantity of boiling salted water until aldente (about 10 minutes). Drain, rinse under cold water, and drain again. Spread a thin layer of sauce over the bottom of a greased 9- x 13-inch baking dish. Arrange 1/3 of the noodles evenly over the sauce; top with 1/3 of the chicken, 1/3 of the remaining sauce, and 1 cup of the cheese. Repeat layering two more times, ending with cheese. Bake uncovered at 350° F. until hot and bubbly (40 to 50 minutes). Let stand until slightly firm
then cut into squares. Serves 8.
SALMON & MACARONI SALAD 1 pkg (8oz) elbow macaroni
Cook macaroni according to package directions; drain. Rinse with cold water; drain. Combine macaroni with next 4 ingredients. Combine remaining ingredients except salad greens and stir well. Pour dressing over salmon mixture, stirring lightly. Cover and chill. To serve, spoon mixture into a bowl lined with salad greens. Serves 6.
PORK CHOPS WITH WALNUTS & WINE 4 pork rib chops, each about 1/2 lb
In a 12-inch frying pan over medium-high heat, brown chops in 1 tbs butter. Place chops in a 9-x13-inch baking dish. Add nuts and remaining butter to pan. Stir until nuts are golden, about 2 minutes. Lift out nuts; set aside. Add onion and garlic to pan. Cook until onion is limp, about 10 minutes; stir often. Add wine and mix well. Spoon mixture over pork; cover. Bake in 350° F. oven until meat is no longer pink in center at bone (cut to test), about 35 minutes. Remove chops; keep warm. Pour onion and
juices back into frying pan with parsley. Boil over high heat until most of the liquid evaporates, about 4 minutes. Stir in nuts. Spoon sauce over chops. Add salt and pepper to taste. Serves 4.
SLOW COOKED DILLED POT ROAST 3 to 3 1/2 lb beef pot roast
Sprinkle both sides of meat with salt, pepper, and 1 tsp dried dillweed. Place in slow cooking pot. Add water and vinegar. Cover and cook on low 7 to 9 hours or until tender. Remove meat from pot. Turn control to high. Dissolve flour in small amount of cold water; stir into meat drippings. Stir in additional 1 tsp dill weed. Cook on high about 10 minutes or until slightly thick. Stir in sour cream; turn off heat. Slice meat; serve with
sauce. Serves 6.
LIGHT CHICKEN AND SPINACH NOODLES 2 whole chicken breasts, skinned
Place chicken and 1 cup water in a saucepan; cover and cook until tender. Drain and remove chicken from bone; cut chicken into strips and set aside. Bring 3 qts water to boil in a large Dutch oven. Gradually stir in noodles; return water to a boil. Boil 10 minutes; drain and return to Dutch oven. Add chicken, peas, mushrooms, and pimiento. Beat egg yolks and milk with a fork until foamy; gradually add to noodles in Dutch oven,
stirring well. Add Parmesan and pepper; cook mixture over medium-high heat, stirring gently, until thickened. Serves 8.
TERIYAKI BEEF BROIL 1 3/4 lbs top round steak (1-inch thick)
Partially freeze steak; slice diagonally across grain into 1/4-inch strips. Place steak in a shallow container. Combine soy sauce and next 5 ingredients; pour over steak. Cover and refrigerate 1 hour. Remove steak from marinade and thread onto 9-inch bamboo skewers. Place skewers on a lightly greased rack of a broiler pan. Broil 4 inches from heat 6 to 7 minutes, turning once. Serve over strips of chives, if desired. Serves 6.
LAYERED GRECIAN BAKE 1 1/2 lbs ground beef
Combine first 7 ingredients; stir in 1 can tomato sauce. Divide meat mixture in half; spread one-half in an 8-inch square baking dish. Place eggplant slices on top of meat mixture. Combine cheese and sour cream; spread over eggplant. Top with remaining meat mixture, spreading evenly. Bake at 350 degrees F. for 1 hour; drain and discard excess drippings. Pour other can of tomato sauce over meat. Bake 15 minutes longer. Serves 6.
BARBECUED CHICKEN 1 broiler-fryer chicken, cut up Sprinkle chicken with salt. Dredge chicken in flour and brown in hot oil in a Dutch oven. Drain off excess oil. Combine remaining ingredients except rice in Dutch oven; add chicken. Cover and bake at 350° F. for 1 hour. Remove hot pepper; discard. Serve over rice or noodles. Serves 4.
HAM APPETILLAS 2 pkgs (8oz) cream cheese, softened
Combine first four ingredients; spread evenly on tortillas. Arrange 4 ham slices over each tortilla; roll up tightly and wrap each individually in plastic wrap. Refrigerate at least 3 hours. Cut tortillas into 1/2 inch slices. Yield about 8 dozen.
Unbelievably Easy Fish Chowder 4 tbsp unsalted butter
In a Dutch-oven or pot, melt the butter over medium heat. Add the onions and cook, stirring, until they are softened and translucent, about 5 minutes. Add the potatoes and cook, stirring, until they are well coated with the butter.
Add the fish broth or clam juice to the pot and bring the mixture to a simmer. Simmer, partially covered, for 7 minutes. Add the fish chunks and reduce the heat to low. Cover the pot and let the fish cook in barely simmering broth until it is just done to taste, about 5-7 minutes longer. Stir in the salt and pepper. Serve the chowder garnished with a sprinkle of the paprika and the oyster crackers on the side. Serves 6.
CHIPPED BEEF CASSEROLE 1/4 cup dried beef, cut up
Combine all ingredients. Pour into a greased 1 1/2 to 2 quart casserole dish. Cover and chill 3 hours or overnight. Bake uncovered at 350° F. for 30 minutes. Serves 6.
LIGHT HOT SPICY GROUPER 4 (4oz) grouper or snapper filets
Place fish filets in shallow dish; set aside. Combine lemon juice and next 5 ingredients; divide in half. Cover and refrigerate one portion. Pour remaining portion over fish, turning to coat. Cover with aluminum foil. Refrigerate fillets one hour, turning fish occasionally. Remove fish from marinade; discard marinade. Arrange fish in a single layer in a grill
basket coated with cooking spray. Cook, covered with grill lid, over hot coals, 5 minutes on each side or until fish flakes easily when tested with a fork, basting with remaining marinade. Transfer fish to a serving plate; sprinkle with sesame seeds and parsley. Serves 4.
CHICKEN IN ORANGE CREAM 8 chicken thighs (about 2 1/2 lbs total)
Rinse chicken and pat dry. Sprinkle on all sides with salt and pepper; dredge in flour and shake off excess. Melt butter and oil in large frying pan over medium heat. Cook chicken thighs 4 at a time, turning until well browned on all sides and meat near bone is no longer pink, about 20 minutes. Transfer to a platter and keep warm. Pour off and discard drippings, leaving browned bits in bottom of pan. Add garlic, onion, orange juice, orange peel, and wine. Increase heat to medium-high. Bring to a boil, stirring to scrape browned bits free; remove from heat. Stir
sugar, tarragon, and 1 1/2 tsp flour into sour cream; then stir sourcream into wine mixture. Return to heat and cook, stirring, until sauce comes to gentle boil. Season to taste with salt and pepper; pour over chicken. Pass orange wedges to squeeze over individual portions. Serves 4.
BEEF & POTATOES 2 lbs lean ground beef
In large skillet, brown ground beef. Pour off excess fat. In small bowl mix together salt, pepper, onion, and undiluted soup. Peel and slice the potatoes. In slow cooking pot, arrange alternate layers of potatoes and ground beef (with potatoes on bottom). Pour soup mixture over. Cover and cook on low 4 to 6 hours. Turn control to high. Pour cream over all; cover and cook 15 to 20 minutes. Serves 6.
MEXICAN GRILLED CHEESE SANDWICH 1 pkg (6oz) Swiss cheese slices
Arrange cheese and ham slices evenly over 4 tortillas. Spread 1 tsp salsa over each; top with remaining tortillas. Spread butter on outside of top tortilla; invert sandwiches onto a hot skillet or griddle. Cook until tortilla is lightly browned. Spread butter on ungrilled side; carefully turn and cook until lightly brown and cheese is slightly melted. Serves 4.
WOLF CREEK MACARONI & CHEESE 1 tbs butter or margarine
Melt butter in 2- to 3-quart saucepan over medium-high heat; add onion and stir often until limp, about 5 minutes. Stir in flour; remove from heat and smoothly blend in milk and broth. Return to high heat and stir until boiling. Add cheese and mustard, reduce heat to low, and stir until cheese is melted. Keep the sauce warm. Meanwhile, bring 3 quarts water to a boil in a 6- to 8-quart pan over high heat; add carrots, broccoli, cauliflower, and macaroni. Cook, uncovered, until vegetables are just tender when pierced and macaroni is just tender to bite, about 7 minutes. Drain well. Pour into a wide, shallow bowl and mix with warm cheese sauce. Dust with paprika. Add salt and pepper to taste. Serves 8.
CABBAGE WITH APPLES & FRANKS 3 cups shredded cabbage
Steam cabbage in a covered saucepan with a small amount of water for two minutes. Drain. Layer apples, steamed cabbage, and frankfurters in a lightly greased 2-qt baking dish. Melt butter in a small saucepan; stir in sugar, 1/4 cup water, vinegar, and salt. Dissolve cornstarch in remaining 1/4 cup water; add to hot mixture, stirring until thick and clear. Pour over casserole. Cover and bake at 350° F. for 25 minutes. Sprinkle cracker crumbs over top of casserole; bake, uncovered, an additional 5 to 10 minutes. Serves 4 to 6.
SHORT RIBS 4 lbs beef short ribs
In large skillet, brown short ribs; drain off fat. In slow cooker,combine meat with remaining ingredients except cornstarch. Cover and cook on low for 6 to 8 hours. Turn control to high. Remove meat from pot. Skim excess fat off of top of meat broth. Dissolve cornstarch in small amount of cold water; stir into meat juices in pot. Cook on high for 15 to 20 minutes or until slightly thickened. Serve over meat. Serves 4 to 6.
CURRIED CHICKEN-STUFFED PEPPERS 6 medium-size green peppers
Cut off tops of peppers and remove seeds. Wash peppers and set aside.Coat a skillet with cooking spray; place over medium-high heat until hot.Add apple, celery, and onion; sauté until crisp-tender. Dissolve cornstarch in milk; add to vegetable mixture. Cook over medium heat, stirring constantly, until thickened. Stir in chicken, rice, raisins, salt, white pepper, coconut extract, and curry powder. Spoon 3/4 cup mixture into each
pepper; top with almonds. Place each pepper into oven-proof container; cover with heavy duty aluminum foil. Freeze. To heat frozen stuffed peppers, vent foil and bake at 400° F. for 60 to 70 minutes.
SLOW-COOKED TURKEY AND SWEET POTATOES
3 medium sweet potatoes, peeled and cut into 2-inch pieces
Layer sweet potatoes and turkey in slow cooker. Mix remaining ingredients, except green beans, until smooth. Pour over mixture in slow cooker. Cover and cook on high heat setting for 1 hour. Reduce heat to low setting. Cook 5 hours. Stir in green beans. Cover and cook 1 to 2 hours or until juice of turkey is no longer pink when centers of thickest pieces are cut. Remove turkey and vegetables with slotted spoon. Stir sauce and serve with turkey and vegetables. Serves 6.
SLOPPY JOE PIE 1 1/2 cups biscuit mix
In a large bowl combine biscuit mix and parsley. Add enough water(about 1/3 cup) to moisten; stir. Reserve 3/4 cup of the dough. With lightly floured hands pat remaining dough on to the bottom and 1 1/2 inches up the sides of a greased 2-quart augratin dish or an 8x8x2-inch baking dish.In a saucepan combine corn, tomato sauce, beef, and seasoning mix; heat through. Spoon tomato mixture over dough. Drop the reserved dough by small spoonfuls around the edge of the dish. Bake in a 400° F. oven for 15 to 20
minutes or until dumplings are golden. Serves 6.
SKILLET STEAK IN RED WINE SAUCE 2 lb flank steak
Trim excess fat from steak; score steak in diagonal design 1/8 inch deep on both sides. Coat a large skillet with cooking spray; add steak. Cook steak over medium heat until lightly browned on both sides. Sprinkle each side of steak with one tsp flour; cook until browned. Add wine, green onions, parsley flakes, lemon juice, and poultry seasoning. Cook steak 8 to 10 minutes on each side or to desired degree of doneness. remove steak to warm serving platter; sprinkle with salt and pepper. Simmer sauce in skillet until thickened. Slice steak across grain into thin slices; serve with sauce. Serves 8.
PORK PICCATA 2 (3/4lb) pork tenderloins
Cut each tenderloin into 6 medallions. Place, cut side down, between two sheets of heavy duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Combine flour, salt, and pepper; dredge pork in flour mixture. Cook half of pork in 1 1/2 tbs of olive oil in a large skillet over medium heat about 2 minutes on each side or until lightly browned. Remove from skillet; keep warm. Repeat procedure. Add wine (or
apple juice) and lemon juice to skillet; cook until thoroughly heated. Add butter and chopped parsley, stirring until butter melts. Arrange pork over pasta; drizzle with wine mixture. Serves 6.
CHICKEN WITH WALDORF SAUCE 4 skinless, boneless chicken breast halves
Rinse chicken; pat to dry. Season chicken lightly with salt and pepper. In a 10-inch skillet combine apple juice and bouillon granules. Bring to boiling. Add chicken to skillet. Reduce heat. Cover and simmer chicken for 5 minutes. Turn chicken over. Add apples, celery, onions, and raisins. Cover and simmer for 5 minutes more or until chicken is tender and done. Use a slotted spoon to transfer chicken to plates. Cut chicken into 1/4-inch-thick slices. Top with apple mixture. Cover and keep warm. For
sauce, combine water, cornstarch, and nutmeg. Stir into juices in skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Spoon sauce over each serving. Serves 4.
Please come back soon and visit me.
4 cups water
1/2 tsp salt
2 medium potatoes, peeled and cubed
2 medium carrots, coarsely chopped
1 can (16oz) cream-style corn
1 can (16oz) diced tomatoes, undrained
1/4 tsp ground black pepper
1/4 tsp tarragon (optional)
1/4 cup lemon juice
1/4 cup firmly packed brown sugar
2 tbs Dijon mustard
2 tbs soy sauce
2 tbs olive oil1 clove garlic, minced
1 tsp ground black pepper
1 can (14 1/2oz) Mexican-style tomatoes, undrained and chopped
1 can (10 3/4oz) cream of mushroom soup, undiluted
8 oz dairy sour cream
1 can (4 1/2oz) chopped green chilis
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
3/4 cup finely chopped dried beef
3/4 cup shredded Cheddar cheese
12 slices bacon
2 eggs, well beaten
2 tbs lemon juice
1 cup fine, dry breadcrumbs,br>
2 tsp lemon-pepper seasoning
1/3 cup vegetable oil
3 tbs lemon juice
3 tbs all-purpose flour
1 can (10 3/4oz) cream of mushroom soup, undiluted
3/4 cup dry white wine
3 tbs grated Parmesan
2 tbs chopped fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
1 lb flounder filets
Grated Parmesan (optional)
1 can (16oz) tomatoes
2 tsp sugar
1 tsp salt
1/4 tsp ground black pepper
1 can (8oz) tomato sauce
1 pkg (5oz) medium egg noodles
1 pkg (3oz) cream cheese, cubed and softened
1 carton (8oz) commercial sour cream
6 green onions, chopped
1/2 cup shredded Cheddar cheese
1/2 cup soft breadcrumbs
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup buttermilk
2 lbs skinless chicken parts, with or without bones
2 whole chicken breasts (about 2 lb) cut in half, skinned if desired
1/3 cup peach or apricot jam
3 tbs Dijon mustard
1/3 cup frozen, unsweetened blueberries
1/3 cup white wine vinegar
1 lb mushrooms, sliced
1/2 cup dry white wine (or apple juice)
1/2 tsp dry tarragon,
1/4 cup all-purpose flour
1/4 tsp ground white pepper
2 cups half-and-half (light cream)
1 can (14 1/2oz) chicken broth
12 to 15 lasagna noodles
Boiling salted water
5 cups shredded cooked chicken or turkey
3 cups shredded Swiss cheese
1 can (15 1/2oz) red salmon, drained and flaked
1 medium onion, finely chopped
1 cucumber, sliced
1/4 cup chopped fresh parsley
1/4 cup plus
2 tbs vegetable oil
2 tbs vinegar
2 tsp salt
1/2 tsp dry mustard
1/4 tsp ground black pepper
Salad greens
2 tbs butter or margarine
3/4 cup walnut halves or pieces
1 large onion, sliced
1 large clove garlic, minced
1/3 cup dry red wine (or beef broth)
1/2 cup minced fresh parsley
Salt and ground black pepper
1 tsp salt
1/4 tsp ground black pepper
1 tsp dried dill weed
1/4 cup water
1 tbs vinegar
3 tbs flour
1 tsp dried dill weed
1 cup dairy sour cream
Water
8 oz uncooked spinach noodles
3/4 cup English peas
1 jar (2 1/2oz) sliced mushrooms, drained
1 jar (4oz) sliced pimiento, drained
2 egg yolks
1 cup skim milk
1/2 cup freshly grated Parmesan cheese
Freshly ground black pepper
1/4 cup soy sauce
1/4 cup vegetable oil
2 tbs molasses
2 tsp ground ginger
2 tsp dry mustard
6 cloves garlic, minced
Strips of chives (optional)
1/2 cup chopped onion
1/2 cup dry breadcrumbs
1 egg, slightly beaten
1 1/4 tsp salt
1 tsp dried whole basil
1/4 tsp ground black pepper
2 cans (8oz) tomato sauce
1 small eggplant, peeled and cut into 1/2-inch slices
1 cup shredded Cheddar cheese
1/2 cup commercial sour cream
Salt
1/2 cup all-purpose flour
1/3 cup vegetable oil
1 medium onion, diced
1/2 cup chopped celery
1 cup catsup
1 cup water
1/4 cup lemon juice
3 tbs Worcestershire sauce
2 tbs brown sugar
2 tbs vinegar
1 small hot pepper
Hot cooked rice or noodles
1/3 cup mayonnaise
2 tbs chopped green onions
1/4 cup chopped black olives
8 (8 1/2-inch) flour tortillas
3 pkgs (2 1/2oz) thinly sliced ham
2 medium onions, thinly sliced
3 medium potatoes, peeled and cubed
1 quart fish stock or clam juice
2 pounds cod, haddock, or halibut, cut into 1-inch chunks.
2 cups milk
Salt and freshly ground black pepper, to taste
Paprika, for garnish
Oyster crackers, to serve on the side
2 hard boiled eggs, diced
1 cup uncooked macaroni
1 can (10 3/4oz) condensed cream of mushroom soup
1 cup milk
8 oz grated sharp Cheddar cheese
2 tbs grated onion
1/4 cup lemon juice
2 tbs water
2 tbs hot sauce
1 tbs olive oil
2 tsp fresh grated ginger
1/2 tsp salt
Vegetable cooking spray
1 tbs sesame seeds, toasted
1 tbs chopped fresh parsley
Salt and ground black pepper
All-purpose flour
1/4 cup butter or margarine
1/4 cup vegetable oil,br>1 clove garlic, minced
1 1/2 tbs thinly sliced green onion
1 1/2 tbs orange juice
1 tsp grated orange peel
1/2 cup dry white wine (or apple juice)
2 tsp sugar
1/4 tsp dry tarragon
1/2 cup sour cream
Orange wedges
1 tsp salt
1/2 tsp ground black pepper
1/4 cup finely chopped onion
1 can condensed tomato soup
5 to 6 medium potatoes
1 cup light cream
1 pkg (6oz) thinly sliced ham
4 tsp salsa
8 (10-inch) flour tortillas
2 tbs butter or margarine
1 medium onion, chopped
1/4 cup all-purpose flour
1 cup milk
1 cup chicken broth
3/4 lb shredded sharp Cheddar cheese
1 tbs Dijon mustard
3 large carrots, thinly sliced
4 cups broccoli flowerets
2 cups cauliflowerets
1 1/2 cups dry elbow macaroni
Paprika
Salt and ground black pepper
(from Wolf Creek Tavern, Oregon)
3 cooking apples, cored and sliced
5 frankfurters, cut into 1-inch lengths
2 tbs butter or margarine
1/4 cup firmly packed brown sugar
1/2 cup water, divided
1/4 cup vinegar
1/2 tsp salt
1 tbs cornstarch
2 tbs cracker crumbs
1 large tomato, chopped
1 cup beef bouillon
1/4 cup red wine
1 tbs instant minced onion
2 tbs prepared horseradish
1 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground ginger
2 tbs cornstarch
Vegetable cooking spray
1 cup peeled and chopped cooking apple
1 cup chopped celery
1/2 cup chopped onion
2 tbs cornstarch
1 can (12oz) evaporated skim milk
2 cups chopped cooked chicken (cooked without salt)
1 1/2 cups cooked brown rice (cooked without salt or fat)
1/4 cup raisins
1/4 tsp plus
1/8 tsp salt
1/4 tsp white pepper
1/8 tsp coconut extract
2 tsp curry powder
1/4 cup chopped unsalted almonds
3 turkey thighs, skin removed (about 1 1/2 lbs)
1 jar (12oz) homestyle turkey gravy
2 tbs all-purpose flour
1 tsp parsley flakes
1 pkg (10oz) frozen cut green beans
1 tbs parsley flakes
1 can (17oz) whole kernel corn, drained
1 can (15oz) tomato sauce
8 oz thinly sliced cooked beef (from deli), chopped
1 pkg (1 1/2oz) sloppy joe seasoning mix
Vegetable cooking spray
2 tsp all-purpose flour
1 cup dry red wine
1/2 cup chopped green onions
1 tbs dried parsley flakes
1 tbs lemon juice
1/2 tsp poultry seasoning
1/4 tsp salt
1/8 tsp ground black pepper
1/2 cup all-purpose flour
1/2 tsp salt
1/4 tsp ground black pepper
3 tbs olive oil
1/2 cup dry white wine (or apple juice)
1/2 cup lemon juice
3 tbs butter or margarine
1/4 cup chopped fresh parsley
Hot cooked fettuccine
6 oz apple juice
1/2 tsp instant chicken bouillon granules
2 small red apples, cored and sliced
1/4 cup sliced celery
2 green onions, sliced (about 1/4 cup)
2 tbs raisins
2 tbs cold water
1 tbs cornstarch
1/4 tsp ground nutmeg
E-mail at writebobbyjack@yahoo.com