October 10th, 2006 by alice
Tags: Ball, Cheese, Pesto
INGREDIENTS
- 2 (8 ounce)packagescream cheese, softened
- 1/4cup preparedpesto sauce
- 1/2cup gratedparmesan cheeseor romano cheese
- 3/4cuppine nuts, lightly toasted
- crackers, for serving
- fresh basil leaves(to garnish)
DIRECTIONS
- Mix together pesto, and two cheeses.
- Place mixture on a sheet of plastic wrap and form into a ball Chill for 3+hours.
- Remove plastic wrap from the cheese ball and place in plate Press the pine nuts firmly over the outside of the ball and refrigerate.
- Bring to room temperature one hour before serving.
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October 10th, 2006 by alice
Tags: Basic, Beef, Broth
INGREDIENTS
- 2 1/2lbsbeef bones
- 3sprigsparsley
- salt and pepper
- 2stalkscelery
- 2carrots
- 1mediumonion, coarsely chopped
DIRECTIONS
- Roast the bones at 400 degrees F.
- until a dark golden brown.
- Drain off any excess oil, and combine all the rest of the ingredients in a large stock pot.
- Cover bones with water and simmer on low for about 3 hours.
- Drain the broth from the other ingredients, and strain the broth through cheesecloth.
- Use as desired.
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October 10th, 2006 by alice
Tags: Pie, Pot, Vegll
INGREDIENTS
- 2 (15 ounce)cans veg-all originalmixed vegetables, drained
- 1 (10 ounce)cancooked chicken, drained
- 1 (10 3/4 ounce)cancream of chicken soup
- 1/4teaspoonthyme
- 2 frozen 9 inch ready-to-bakepie crusts
DIRECTIONS
- Preheat oven to 375° F.
- In medium mixing bowl, combine Veg-All, chicken, soup, and thyme; mix well.
- Fit one pie crust into 9-inch pie pan; pour vegetable mixture into pie crust.
- Top with remaining crust, crimp edges to seal and pick top with fork.
- Bake for 30 to 45 minutes or until crust is golden brown and filling is hot.
- Allow pie to cool slightly before cutting into wedges to serve.
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October 10th, 2006 by alice
Tags: Bread, Corn, Rye, Sprouts
INGREDIENTS
- 2largeeggs
- 1tablespoonsugar
- 1 1/4cupsskim milk
- 1/4cupvegetable oil
- 1cuprye flour
- 1cup fineyellow cornmeal
- 4teaspoonsbaking powder
- 3/4teaspoonsalt
- 3/4cupfresh bean sprouts, chopped
DIRECTIONS
- Heat oven to 350*F.
- Generously grease 8 1/2-by-4 1/2-inch loaf pan.
- Separate eggs, placing whites in small bowl and yolks in large bowl.
- With electric mixer on high speed, beat whites until soft peaks form; add sugar and continue beating until stiff peaks form.
- Set aside.
- With same beaters on low speed, gradually beat milk and oil into yolks.
- Add rye flour, cornmeal, baking powder, and salt; beat just until dry ingredients are moistened.
- Fold in sprouts and beaten egg whites.
- Spoon batter into greased pan.
- Bake 45 to 50 minutes or until well browned and loaf sounds hollow when tapped on top.
- Remove bread from pan; cool on wire rack at least 20 minutes before serving.
- Store in refrigerator.
- Enjoy!
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October 10th, 2006 by alice
Tags: Crockpot, Pot, Roast, Southwestern
INGREDIENTS
- 2-2 1/2lbspot roast(I use eye of round)
- 1/2cupchili powder
- 1tablespoondried onion flakes
- 4teaspoonsground cumin
- 2teaspoonspaprika
- 1teaspooncayenne pepper
- 1/2teaspoonsalt
- 1/4teaspoonpepper
- 3clovesgarlic, minced
- 2cups uncookedpinto beans
- 1can choppedgreen chilies, undrained
- 2cansRo-Tel tomatoes, undrained
- 1canpoblano soup
- 1/2cupwater
DIRECTIONS
- Mix chili powder, onion flakes, cumin, paprika, cayenne pepper, salt, pepper and garlic together in a small bowl.
- Rub seasonings on roast on all sides.
- Places roast in crockpot.
- Sprinkle remaining seasoning on top of roast.
- Place uncooked beans around the roast.
- Pour chiles, tomatoes, soup and water over roast.
- (Do not add any more water; beans will cook in roast’s own juices.) Cook on low for 8 to 9 hours until roast shreds easily.
- Finish shredding roast and stir to blend roast and beans.
- Serve in a bowl along with cornbread or in warm tortillas garnished with grated Cheddar cheese, sour cream, guacamole and sliced jalapenos.
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