September 7th, 2006 by alice
Tags: Creaspinach, Linguini
INGREDIENTS
- 1 (10 ounce)fresh spinach, prewashed and drained
- 2tablespoonsbutter
- 3green onions, chopped
- 2garlic cloves, minced
- 3/4lb driedlinguine
- 5ouncescream cheese, cut into cubes
- 2tablespoons choppedfresh parsley
- 3/4teaspoonsalt
- 1/4cup gratedparmesan cheese
- 1/2teaspoonfresh ground black pepper
DIRECTIONS
- Remove any tough stems from the fresh spinach.
- In large frying pan, melt butter over low heat.
- Add green onions and garlic and cook for 1-2 minutes.
- Add spinach and salt and stir until wilted.
- Simmer until liquid evaporates from spinach, about 5 minutes.
- In large pot of boiling water, cook linguini according to package directions.
- Reserve 1 cup of pasta water.
- Drain linguini and toss with 3/4 cup of pasta water, spinach mixture, cream cheese, parsley, and ground pepper.
- If sauce seems too thick, add the rest of the reserved pasta water, otherwise you can throw out the remaining 1/4 cup pasta water.
- Salt to taste.
Posted in Recipes | No Comments »
September 7th, 2006 by alice
Tags: Chayotes, Ham, Stuffed
INGREDIENTS
- 3 unpeeled cookedchayotes
- 2tablespoons fineliy dicedonions
- 2tablespoonscooking oil
- 1slice thickham, cubed(1/2 inch)
- 1/2cupheavy cream
- 2tablespoonsbutter
- salt and pepper
DIRECTIONS
- Cut the cooked chayotes in half lengthwise.
- Spoon out the pulp and keep the concave peel for later stuffing.
- Sautee onion in cooking oil.
- Add the cyaote pulp, the ham and the cream.
- Season with salt and pepper to taste.
- Stuff the chayote halves and add one slivered butter square on top.
- Bake on medium oven temperature (330 to 350°) for 15 minutes.
Posted in Recipes | No Comments »
September 7th, 2006 by alice
Tags: Chicken, Easiest, Ever, Noodles
INGREDIENTS
- 3-4lbschickens, cut into pieces and skin removed (optional)
- 1teaspoonsalt
- 1/2teaspoonfresh ground pepper
- 2cupswater
- 12ouncesegg noodles, frozen
DIRECTIONS
- Place chicken in crockpot, sprinkle with salt and pepper, and add water.
- Cover and cook on low 8 to 10 hours or high 4 to 5 hours.
- Remove chicken from crockpot and place on platter.
- Turn crockpot to high (if not there already) and add noodles.
- Debone and dice chicken into small pieces. Stir chicken into noodles and broth. Cook 30 to 45 minutes more on high, stirring ocassionally.
Posted in Recipes | No Comments »
September 7th, 2006 by alice
Tags: Cookies, Cream, Custard
INGREDIENTS
- 6ouncesall-purpose flour
- 2ounces birdscustard mix(or Hornes)
- 1/4teaspoonbaking soda
- 2ounces confectionerspowdered sugar
- 6ouncesmargarineor butter
- 2ounces confectionerspowdered sugar
- 1ouncebutter
DIRECTIONS
- Cream 2 ounces of powdered sugar with the 6 ounces of butter or margarine.Cream well until fluffy.
- Sift the 6 ounces of flour with the baking soda, and custard powder.
- Add dry mixture to the creamed mix and combine well.
- Roll into small balls, and then flatten with the tines of a fork.
- Bake at 325° on parchment-lined sheet, until bottoms are just turning golden.
- This should be about 8 minutes.
- Remove to cooling rack and cool completely.
- -CREAM FILLING-.
- Combine the last of the 2 ounces powdered icing sugar with the 1 ounce of room temperature butter, until creamy and spreadable.
- Spread frosting on the bottom of one cookie, and top with the bottom of another, to make a filled cookie.
- Note: This recipe is all weighed out measurements.
Posted in Recipes | No Comments »
September 7th, 2006 by alice
Tags: Dip, Fetartichoke, Hot
INGREDIENTS
- 1 (14 ounce)canartichoke hearts, drained and chopped
- 1package of crumbledfeta cheese
- 1cupmayonnaise
- 1/2cup shreddedparmesan cheese(not the stuff in the green can only use the fresh shredded)
- 1 (2 ounce)jardiced pimentos, drained
- 1-2clovegarlic, minced.
DIRECTIONS
- Mix all ingredients.
- Spoon into a 9 inch pie plate or 3 cup baking dish.
- Bake at 350′ for 20 to 25 minutes or until lightly browned.
- Serve with toasted sliced baguette pieces.
- *Make ahead directions: Prepare as directed above except for baking.
- Cover and refrigerate overnight.
- Bake uncovered at 350′ for 30 to 35 minutes or until lightly browned.
Posted in Recipes | No Comments »
