December 24th, 2005 by alice
Tags: Bread, Dressing, Herbedion
INGREDIENTS
- 2loaves firm-texturedwhite bread, end pieces discarded, bread torn into bite-size pieces(1-pound)
- 1/2cupunsalted butter
- 2largeonions, finely chopped
- 5largecelery ribs, finely chopped
- 2bay leaves
- 1tablespoonpoultry seasoning
- 1teaspoondried thyme, crumbled
- 3 1/2cupscanned chicken broth
- 1cup choppedfresh parsley
- 3eggs, beaten to blend
- salt and pepper
DIRECTIONS
- Position rack in top third of oven and preheat to 350.
- Place bread pieces in large baking pan.
- Bake until lightly toasted and crisp, stirring occasionally, about 30 minutes.
- Cool.
- Butter 9X13 glass baking dish.
- Melt butter in heavy large skillet over medium-low heat.
- Add onions, celery, bay leaves, poultry seasoning and thyme.
- Cover; cook until vegetables are tender, stirring occasionally, about 15 minutes.
- Discard bay laves.
- Transfer to large bowl and cool.
- Add bread to vegetables in bowl.
- (Can be prepared 2 hours ahead. Let stand at room temperature.) Add stock, chopped parsley and eggs and stir until ingredients are thoroughly combined.
- Season with salt and pepper.
- Spoon into prepared baking dish, packing down gently.
- Bake dressing until firm and light brown, about 50 minutes.
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December 24th, 2005 by alice
Tags: Mashed, Potatoes, Truffled
INGREDIENTS
- 1 1/2lbsrusset potatoes, peeled and cut into chunks
- 3-4tablespoonsbutter
- 1/2-3/4cupmilk
- salt
- ground white pepper
- 2teaspoonstruffle oil
DIRECTIONS
- in a saucepan cover potatoes with water.
- bring to boil, lower to simmer, cover, and cook 20 minutes.
- drain water, add butter, and mash potatoes, adding milk to make it a nice consistency.
- add salt, pepper to taste.
- divide onto 4 plates.
- top each with a drizzle of truffle oil.
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December 24th, 2005 by alice
Tags: Baked, Fish, Mushroom, Sauce, Wine
INGREDIENTS
- 2teaspoonsmargarine
- 1cup choppedmushrooms
- 2tablespoonslemon juice
- 1clovegarlic, minced
- 1dashsalt
- 1dashpepper
- 10ouncesfish fillets
- 1/4cup choppedscallions
- 1/4cupdry vermouthor otherwine
- 1tablespoon choppedfresh parsley (optional)
DIRECTIONS
- Preheat oven to 400.
- In small skillet, heat margarine until bubbly and hot; add mushrooms, lemon juice, garlic and seasonings and saute over high heat, stirring occasionally, until most of liquid has evaporated.
- Place fish in 1-qt.
- casserole and top with mushroom mixture, scallions and vermouth; bake until fish is opaque and flakes easily when tested with a fork, about 10 minutes.
- If desired, sprinkle with parsley just before serving.
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December 24th, 2005 by alice
Tags: Casserole, Fishermans
INGREDIENTS
- 1package hungry jackscalloped potatoes mix
- 1 3/4cupsboiling water
- 1 1/4cupsskim milk
- 1 (16 ounce)packagefrozen broccoli carrots cauliflower mix
- 1/4cup choppedonions
- 2tablespoonsreduced-calorie margarine, melted
- 1tablespoon choppedfresh parsley or1 teaspoondried parsley flakes
- 1/4teaspoonsalt
- 1/8teaspoonpepper
- 1lbwhite fish fillets, cut into 1/2 inch pieces
DIRECTIONS
- Heat oven to 400.
- In a 2-quart casserole, combine contents of sauce mix envelope and boiling water; blend well.
- Stir in milk.
- Add potato slices, frozen vegetables, onion, margarine, parsley, salt and pepper; mix well.
- Bake at 400 for 30 minutes.
- Stir in fish; bake an additional 15-20 minutes until potatoes are tender.
- Let stand 10 minutes before serving.
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December 24th, 2005 by alice
Tags: Hamster, Soup
INGREDIENTS
- 1 leftoverham bone, recomended (optional)
- 3canschicken broth
- 1canwater
- 1smallonion, halved quartered
- 1 1/2cupsbaby carrots
- 1teaspooncurry
- 1tablespoonhoney
- 1/2teaspoonsalt
- 1/2teaspoonpepper
- 1/2teaspoonpaprika
- 1 1/2cups dicedham, honey glazed if possible
- 1 (28 ounce)cannew potatoes, chopped
- 1cancream of mushroom soup
DIRECTIONS
- In your crockpot combined together the ham bone, onion, carrots, curry, honey, salt, pepper, and paprika.
- Turn to high and let cook for 6 hours.
- Remove the ham bone and discard.
- Add diced ham, new potatoes, and cream of mushroom, stir to combine.
- Let cook for at least 30 more minutes.
- Serve over rice, egg noodles, or just by itself with a nice country salad and a big knot of bread.
- **You can add 2 cans of cream of mushroom if you like it more like chowder than soup.
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