May 28th, 2006 by alice
Tags: Chicken, Fat, Low, Skillet, Sour, Sweet
INGREDIENTS
- 3 uncookedboneless skinless chicken breasts, cut into strips
- 1/4cupchicken stock
- 2stalkscelery, diagonally sliced
- 1onion, thinly sliced lenghwise
- 1smallred bell pepper, cut in strips
- 1smallgreen bell pepper, cut in strips
- 1/3cuppineapple juiceor orange juice
- 2tablespoons packedbrown sugar(can use more)
- 2tablespoonswhite vinegar
- 3tablespoonssoy sauce(or to taste)
- 1tablespooncornstarch
- 1cupmangoesor pineapple chunks
- 1pinchsalt and pepper
DIRECTIONS
- In a large skillet, bring chicken and stock to a simmer over med-high heat.
- Add celery, onion and sweet peppers; cook, stirring often, for about 5 minutes, or until chicken is no longer pink inside, and veggies are almost tender-crisp.
- Mix together the juice, brown sugar, vinegar and soy sauce until blended.
- Stir into skillet; bring to a boil.
- Cook, stirring for about 2 minutes, or until glossy and thickened.
- Mix the cornstarch with a small amount of cold water and add to the simmering sauce to thicken.
- Add mango or pineapple chunks (if using), salt and pepper; simmer for 2 minutes, or until heated through.
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May 28th, 2006 by alice
Tags: Easy, Mushroom, Sauce, Savoury, Skillet, Steak
INGREDIENTS
- 1lbsirloin steaks(3/4-in thick)
- 1/4cupbutter, divided
- salt and pepper
- 1mediumonion, finely chopped
- 3cups slicedfresh mushrooms
- 1/2teaspoondried thyme
- 2tablespoonsflour
- 1cupbeef stock
- 1cuphalf-and-half cream
- 1tablespoonprepared horseradishor Dijon mustard
DIRECTIONS
- Rub the steak with salt and pepper all over, then let the steak sit out to almost room temperature, this will help relax the meat fibers and make for a more tender and flavorful steak.
- In a large skillet, melt half the butter over high heat; brown steak on both sides (about 2 minutes per side).
- Transfer to a plate.
- Reduce heat to med-high; add remaining butter to skillet.
- Cook onions, mushrooms and thyme, stirring for 10 minutes, or until liquid is released, and the mushrooms are starting to brown; add flour, cook stirring for 1 minute.
- Gradually stir in beef stock, cream and horseradish.
- Reduce heat, and simmer, stirring for 5 minutes, or until sauce is thickened.
- Return steak, and any accumulated juices to pan; simmer for 5 minutes, or until steak is desired doneness.
- Let steak rest for 5 minutes.
- Season sauce with more salt and pepper to taste.
- Slice steak thinly across the grain, and serve with the sauce.
- Note: medallions can be substituted for the sirloin steak.
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May 28th, 2006 by alice
Tags: Jelly, Wine
INGREDIENTS
- 6cupssugar
- 4cupsred wine
- 1bottleliquid pectin
DIRECTIONS
- Combine sugar and wine in a large saucepan.
- Mix well.
- Cook over medium heat, stirring continuously, until sugar is dissolved.
- Remove from heat.
- Add liquid pectin and mix well.
- Skim off any foam and discard.
- Pour immediately into hot, sterilized jars and seal.
- Let cool.
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May 28th, 2006 by alice
Tags: Bread, Pepperoni
INGREDIENTS
- 1loaffrozen bread dough(can be found in frozen bread section)
- 8slices of sandwichpepperoni
- 4sliceshard salami
- 4slices of sandwich sizeprovolone cheese
- 4slices of sandwich sizemozzarella cheese
- 1packageGood Seasonings Italian salad dressing mix(dry)
- 1/2cupbutteror margarine
DIRECTIONS
- Once thawed, allow frozen bread loaf to rise for approx.
- 2 hours.
- Pre-heat oven to 375 degrees.
- Using a pair of kitchen scissors, cut into dough creating an open seem down through the length of the loaf.
- Cutting the other direction, cut”shoe string like” incision all the way down on each side.
- Stretch these out by pulling on the”shoe strings”.
- Layer pepperoni, salami, and cheeses in the center of the loaf.
- Take”shoe string” from one side, and tie it in a knot with the”shoe string” on the other side.
- Do this with all the”shoe strings” all the way down the loaf.
- This creates an almost braided look to the bread.
- Set aside Melt butter/margarine in the microwave.
- Once melted, mix the Good Seasons italian mix in with the butter with a wisk.
- Pour this mixture over the bread.
- Bake at 375 degrees for approx 20-25.
- Prep time does not include time for bread dough to thaw and rise.
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May 28th, 2006 by alice
Tags: Barbecued, Beans, Lima
INGREDIENTS
- 1lb driedlima beans
- 4cupswater
- 1 1/2cups choppedonions
- 1cupbrown sugar, firmly packed
- 1cupketchup
- 2/3cupdark corn syrup
- 1tablespoonsalt
- 1tablespoonliquid smoke
- 9dropsTabasco sauce
- bacon, strips
DIRECTIONS
- Wash beans.
- Soak beans in water in Dutch oven overnight.
- Do not drain.
- Add onion; bring to a boil.
- Cover and simmer 30 minutes or until beans are almost tender.
- Combine brown sugar, ketchup, corn syrup, salt, liquid smoke and Tabasco sauce in bowl; mix well.
- Stir into beans.
- Cool quickly and pack into containers.
- Seal and freeze.
- Recommended storage time: 6 months.
- Makes 9 cups.
- TO SERVE: Thaw at room temperature until beans can be removed from container.
- Place in baking pan or casserole.
- Cover and bake in 400 F.
- oven until beans can be pressed into shape of baking pan or casserole.
- Top with bacon strips.
- Bake, uncovered, until beans are hot and bubbly.
- (Each quart of beans requires 1 hour baking.) Farm Journal’s Best Ever recipes.
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