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| 1 lb. chicken (cooked) | 1 lb. pea pods |
| 1 cup cooked pasta | 1 teaspoon lemon juice |
| 1/4 teaspoon oregano | 1/4 cup clarified butter |
| 1 Tbsp. vegetable oil |
| 2 cups cooked pasta | 1/2 cup green onions, diced |
| 1 cup carrots, raw | 1 cup zucchini, cut |
| 1/2 cup cherry tomatoes, split | 1 cup cauliflower buds |
| 1 cup broccoli flowerettes | 3 cups Italian dressing |
| 1Tbsp. vegetable oil | 4 cups water |
1.Add 1 Tbsp. vegetable oil and 2 cups pasta to 4 cups boiling water.
2.Mix cut raw vegetables in a bowl.
3.Add cooked, drained pasta to vegetables.
4.Add 3 cups Italian dressing and toss
5.Refrigerate overnight before serving.
| 1/2 large flank steak | 1 medium onion |
| I green pepper | 3 Tbsp. corn starch |
| 4 Tbsp. sherry | 3 lbs. soy sauce |
| 1/2 tsp, ginger | 4 Tbsp. oil |
| salt and; pepper, to taste | |
1.Combine soy sauce, sherry, ginger, and corn starch.
2.Cut meat (against grain) in bite-size pieces.
3.Add to marinade and set aside.
4.Slice green peppers and onion.
5.Add oil to skillet and saute vegetables.
6.Cook 1 to 2 minutes, then remove from skillet.
7.Stir-fry meat for 1 to 2 minutes.
8.Stir vegetables in with meat.
9.Transfer to plate, garnish and serve.
|
8 ounces bow tie or farfalle pasta |
3 tablespoons margarine, divided |
|
1 tablespoon unbleached flour |
1/2 cup Vegetable Broth |
|
3/4 cup milk |
1/2 cup cheddar cheese, Grated (2 oz) |
|
1/2 cup grated Parmesan cheese, (2 oz) |
1 tablespoon fresh parsley, Chopped |
|
1 teaspoon basil |
1/4 teaspoon paprika |
|
1/4 teaspoon black pepper |
2 cups broccoli flowerettes |
|
1 red bell pepper, chopped |
1 cup mushrooms, Sliced (3 oz) |
|
2 scallions, sliced |
Bring a large pot of water to boil; cook pasta until al dente. While pasta is cooking, in med saucepan, melt 2 T of the margarine. Remove from heat; add flour and stir until blended in. Whisk in stock and milk, stirring over med heat until mixture comes to a boil and thickens. Reduce heat to low. Stir in cheeses and seasonings. Continue stirring until cheese is melted. Remove from heat and set aside. In a large skillet, melt remaining 1 T margarine. Add remaining ingredients. Cook vegetables, stirring constantly, for about 5 minutes, until tender/crisp. Reduce heat to low. When noodles are done, drain well. Toss with vegetables; stir in cheese sauce. Garnish with scallion curls.
mix together one package brown gravy mix and one cup milk. Heat until thickened. mix in one can of cream of celery soup add a can of milk. place preheated meatballs in crock pot and cover with the sauce. allow to cook 1/2 hour or more for flavors to blend.
| 3 T. butter or margarine | 3 t. flour |
| 1/2 t. salt | 1/4 t. black pepper |
| 2 cups chicken broth | 1 cup half and half or milk |
| 1 cup grated parmesan cheese | 2 cups cooked chicken deboned and cubed |
| 3 T. butter or margarine | 3 T. lemon juice |
| 1/2 pound fresh mushrooms | 8 ounces thin spaghetti |
| 1/4 cup grated parmesan cheese |
Melt 3 T. butter in a medium sauce pan. Stir in flour, salt,pepper. cook over med heat for a minute or two stirring. Slowly add the broth stirring with a wisk. cook until slightly thickened. stir in the milk, cheese and chicken. cook over med low heat. Wash and slice the mushrooms. Heat the rest of the butter and the lemon juice in a skillet. add mushrooms and cook until browned. Cook spaghetti about 6 minutes drain and combine with sauce and 2/3 of the mushrooms. Pour into a 1 1/2 quart round or oblong baking dish sprinkle with remaining mushrooms and parmesan cheese. Bake at 400 for 20 minutes.
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| 3 cups chopped cooked chicken | 1 cup sour cream |
| 1 can cream of chicken soup | 1/2 cup milk |
| 1 6oz stuffing mix | 1/2 cup melted butter |
Pre heat oven to 350. Arrange chicken in a 2 quart casserole
Combine sour cream, soup, and milk in a small bowl; Mix well
Pour over chicken. Toss stuffing mix with melted butter, add just enough water to moisten. Sprinkle over casserole bake for 30 minutes.
| 1 pkg. macaroni and cheese dinner |
| 1 pkg. frozen broccoli |
| 1 pkg frozen chicken nuggets |
Prepare macaroni and cheese as directed on pkg. Put into a 2 quart casserole with broccoli and top with nuggets. Bake at 350 for 30 to 35 minutes.
| 1 chicken cut into pieces |
| 1/2 cup mayonnaise |
| 171/4 cups italian bread crumbs |
Brush chicken on all sides with mayonnaise. place bread crumbs in a large plastic food storage bag. Add chicken 1 piece at a time shake to coat well. Arrange on rack in a broiler pan. Bake at 425 for 40 minutes or until golden brown and tender.
| 1pound ground beef | 1-1/2 cups chopped onions |
| 1/2 teaspoon salt | 1/4 teaspoon pepper |
| 1cup (4 ounces) shredded cheddar cheese | 1-1/2 cups milk |
| 3/4 cup buttermilk baking mix | 3eggs |
heat oven to 400 degrees. Lightly grease a lO inch, deep-dish pie pan. Combine meat and onions; cook in skillet; drain. Spread meat and onions in bottom of pie pan. Sprinkle with cheese. Beat remaining ingredients with a wire whisk until smooth; pour over meat mixture in pie pan. Bake until golden brown and a knife in-serted in center comes out clean, about 30 minutes. Let stand 5 minutes before serving
| 1pound ground beef | 1/4 cup chopped yellow onion |
| 2(8~ounce) cans tomato sauce | 1teaspoon parsley flakes |
| 1/2 teaspoon leaf oregano | 1 teaspoon leaf basil |
| 1/2 teaspoon salt, divided | 1/4 teaspoon pepper |
| 2(1O~ounce) packages frozen, chopped spinach , thawed and well-drained | 2cups ricotta cheese |
| 1(8-ounce) package mozzarella cheese slices |
Heat oven to 375 degrees. Brown ground beef and onion; drain off fat. Stir in tomato sauce, parsley, oregano, basil, 1/4 teaspoon salt and pepper. Simmer, uncovered, for 10 minutes, stirring occasionally. Meanwhile, combine spinach, ricotta cheese and remaining 1/4 teaspoon salt. Spoon spinach mixture around edges of 13 x 9 x 2-inch baking dish; pour beef mixture into center. Cut each mozzarella slice into 3 strips and arrange in a lattice pattern over meat. Bake for 20 minutes. Serves 8.
This page last edited on March 29 1998
