March 7th, 2006 by alice
Tags: Mushroom, Pilaf, Rice, Wild
INGREDIENTS
- 4tablespoonsbutter(can use oil)
- 3cupssliced mushrooms(about 8-oz)
- 1cup choppedred bell peppers
- 1green onion, chopped
- 1-2tablespoon mincedgarlic
- 1/2teaspoonfresh ground black pepper
- 3 (10 1/2 ounce)canschicken broth(low-sodium is good to use)
- 1 (12 ounce)packagewild rice(Uncle Ben’s is good)
- salt(to taste)
- 1/3cup choppedpecans
DIRECTIONS
- In a large saucepan melt the butter over med-high heat.
- Add mushrooms, bell pepper, onions, garlic and 1/2 teaspoon black pepper; saute 5 minutes, or until veggies are tender; set aside, keep warm.
- Add the broth to a large saucepan; bring to a boil.
- Add rice; cover, reduce heat and simmer for 25 minutes, or until liquid is absorbed.
- Season with salt to taste and more black pepper if desired.
- Stir in mushroom mixture; cook 1 minute, or until thoroughly heated.
- Stir in pecans.
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March 7th, 2006 by alice
Tags: Butter, Crunch, Toffee
INGREDIENTS
- 1cupbutter
- 1cupsugar
- 1tablespoonKaro syrup
- 3tablespoonswater
- 3/4-1cupchocolateor white chocolate chips
DIRECTIONS
- Butter the sides of a 2 quart saucepan.
- Melt the butter.
- Add sugar, water and Karo syrup.
- Heat to 290 degrees using a candy thermometer.
- Watch carefully after it reaches 280 degrees (if the top if the toffee looks burnt it’s okay).
- As soon as it reaches 290 pour into a greased pan.
- Let sit for 2 minutes.
- Sprinkle chips on top and let set for 3 minutes.
- Spread the chips out, freeze and cut or break into little pieces.
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March 7th, 2006 by alice
Tags: Crostini, Kristis, Spinach
INGREDIENTS
- 1loafFrench bread
- 1/2cup choppedcarrots
- 1/2cup dicedred bell peppers
- 1lemon
- 1packagefrozen spinach, thawed
- 1clovegarlic, pressed
- 3/4cup gratedparmesan cheese
DIRECTIONS
- Preheat oven to 375 F.
- Slice bread into 1/4 inch thick slices.
- Arrange on baking sheet.
- Zest lemon to measure 2 tsp of zest& juice to get 1 tsp juice.
- In bowl combine chopped carrot, diced pepper, zest, juice, spinach,& pressed garlic.
- Add 1/2 of Parmesan cheese& mix well.
- Place a small-medium sized scoop on center of each bread slice& sprinkle with remaining cheese.
- Bake 18-20 minutes.
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March 7th, 2006 by alice
Tags: Butterypricot, Squares
INGREDIENTS
- 1cupbutter, softened(no substitutions)
- 1cupsugar
- 1egg
- 1teaspoonlemon extract
- 3cupsflour
- 1tablespoonorange zest
- 1teaspoonbaking powder
- 1/4teaspoonsalt
-
FILLING
- 1 (18 ounce)jarapricot preserves
- 2teaspoonslemon juice
- 1teaspoon gratedlemons, rind of
DIRECTIONS
- Set oven to 350 degrees.
- Grease a 13″ x 9″ baking pan OR 11″ x 7″ pan.
- In a mixing bowl, cream butter and sugar.
- Add egg and extract, mix well.
- Combine the flour, orange peel, baking powder, and salt; gradually add to creamed mixture.
- Set aside one-third for topping.
- Press remaining dough lightly into a greased baking pan.
- Combine preserves, lemon juice and peel; spread evenly over crust.
- Sprinkle reserved dough over filling.
- Bake 40 minutes, or until golden brown.
- Cool on wire rack.
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March 7th, 2006 by alice
Tags: Bbq, Cocktail, Dip, Meatballs
INGREDIENTS
- 1smallonion, finely chopped
- 1-2tablespoon fresh mincedgarlic(or to taste)
- 3tablespoonsbutter
- 1/2cupchili sauce
- 1 (8 ounce)cantomato sauce
- 1 (4 1/2 ounce)can choppedripe olives
- 2teaspoonshorseradish
- 1teaspoonmustard powder
- 1teaspoonchili powder
- Tabasco sauce
- preparedmeatballs(use Kitten’s Mini onion-garlic PartyMeatballs)
DIRECTIONS
- In a saute pan, saute onions and garlic in butter until soft; add next 8 ingredients.
- Bring to a boil, stirring for 2 minutes.
- Transfer to a serving dish.
- Prepare recipe#201972 and shape into tiny balls.
- Brown in 2-3 tbsp oil.
- Insert a wooden toothpick in each meatball.
- Place on a platter.
- Serve with prepared BBQ dip.
- Note BBQ dip may be doubled if desired.
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