March 13th, 2006 by alice
Tags: Bake, Chicken, Chilada
INGREDIENTS
- 2 freshminced garlic cloves
- 2tablespoonsvegetable oil
- 1 (12 ounce)cantomatoes
- 2cups choppedonions
- 2 (4 ounce)cansmild green chilies, chopped
- 1teaspoongarlic salt
- 1/2teaspoonoregano
- 1/2cupwater
- 3cupscooked chicken(cut into 1/2-inch cubes)
- 2cupsmonterey jack cheese, grated
- 2cupssour cream
- 1/3cupshorteningor oil
- 15tortillas
DIRECTIONS
- Set oven to 325 degrees.
- Saute the minced garlic in oil until tender.
- Add tomatoes (breaking up with a fork), onio.
- n, green chilies, garlic salt, oregano and 1/2 cup water.
- Cook over low heat until thickened.
- In a bowl, combine the cubed cooked chicken, grated cheese and sour cream; mix.
- In a frypan, heat shortening or oil.
- Dip the tortillas in oil, just enough to make them limp; drain.
- Fill the tortillas with chicken mixture; roll up.
- Place open side down in a baking dish.
- Spoon tomato mixture over top.
- Bake for 15 minutes, or until hot.
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March 13th, 2006 by alice
Tags: Casserole, Feta, Herbed, Shrimp
INGREDIENTS
- 2largeeggs
- 1cupevaporated milk
- 1cupplain yogurt
- 3ouncesfeta cheese, shredded,or crumbled in very tiny pieces
- 1/3lbswiss cheese, shredded
- 1/3cup choppedfresh parsley
- 1teaspoondried basil
- 1teaspoondried oregano
- 4cloves fresh mincedgarlic
- 1/2lbangel hair pasta, cooked to al dente
- 1 (16 ounce)can mildchunky salsa
- 1lbmedium shrimp, peeled,uncooked
- 1/2lbmozzarella cheese, shredded
DIRECTIONS
- Set oven to 350 degrees.
- Butter an 8″ x 12″ baking dish.
- In a bowl, blend eggs, milk, yogurt Feta, Swiss cheese, parsley, basil, oregano and garlic.
- Spread half the pasta over bottom of baking dish.
- Cover with salsa.
- Add half the shrimp.
- Spread remaining pasta over shrimp.
- Pour and spread egg mixture over pasta.
- Add remaining shrimp; top with mozzarella cheese.
- Bake 30 minutes.
- Remove from oven, and let stand 20 minutes before serving.
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March 13th, 2006 by alice
Tags: Butter, Butterscotch, Cook, Peanut, Squares
INGREDIENTS
- 1/2cuppeanut butter
- 1/2cupbutteror margarine
- 2 1/2cupsbutterscotch chips(or 1 pkg)
- 2/3cupflaked coconut
- 3cupscolored miniature marshmallows
- 1pinchsalt
- 1teaspoonvanilla
DIRECTIONS
- Butter a 9″ x 9″ baking pan.
- In a double boiler, or in the microwave, melt peanut butter, butter and butterscotch chips; stir until smooth.
- Add remaining ingredients; mix to combine.
- Transfer mixture to prepared baking pan; smooth out with back of spoon.
- Cool in the refrigerator.
- Cut into bars, Enjoy!
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March 13th, 2006 by alice
Tags: Coffee, Pot, Roast, Vinegar
INGREDIENTS
- 3-5lbschuck roastor boneless bottom round roast
- 1cupwhite wine vinegar
- 2cups strong hotblack coffee
- 1cupwater
- 2bay leaves
- 2tablespoonswhole black peppercorns(or combination of white and black)
- 1/2tablespoonsalt
DIRECTIONS
- Refrigerate and marinate roast in plastic bag with vinegar, 24-48 hours; remove meat and set marinade aside; pat dry with paper towels.
- Brown the roast in a heavy pot until nearly burned on both sides; add the coffee and water and scrape up any browned bits; add bay leaves, peppercorns and salt.
- Simmer until tender, about 3 1/2 hours, turning several times; remove meat from pot; add reserved marinade and reduce to about 3 cups; season with salt and pepper to taste; thinly slice the roast and return it to the pot; reduce heat to low and cook another 30 minutes.
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March 13th, 2006 by alice
Tags: Havarti, Torte, Turnip
INGREDIENTS
- 2 1/2lbs largeturnips, of similar size
- 2tablespoonsunsalted butter, at room temperature
- 1lbhavarti with caraway or plain 50%reduced-fat havarti cheese, in 1/16 inch slices
- salt & freshly ground black pepper
DIRECTIONS
- Boil the unpeeled turnips in salted water until tender, about 30 minutes; drain, cool, peel and cut into 1/4″ thick crosswise slices; pat dry with paper towels.
- Preheat oven to 375°; spread the butter on the bottom of a 9″ springform pan; place 1/4 of the cheese in the pan; top with 1/3 of the turnip slices, slightly overlapping them; season with salt and freshly ground black pepper to taste.
- Lay down 2 more layers of cheese and seasoned turnips; end with the final 1/4 of cheese; place the pan on a baking sheet and bake 40 minutes or until cheese is golden brown; cool a bit before serving in wedges.
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