December 29th, 2006 by alice
Tags: Banana, Bread
INGREDIENTS
- 1/2cupmargarine
- 3/4-1cupsugar
- 2eggs
- 1teaspoonbaking soda
- 2cupsflour(or 1 cup white flour & 1 cup Whole wheat flour)
- 3 ripebananas
DIRECTIONS
- Pre heat oven to 350 degrees.
- Grease loaf pan.
- Mix all ingredients till well blended.
- Bake 1hr or till inserted toothpick comes out clean.
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December 29th, 2006 by alice
Tags: Dressing, Potato, Salad, Warmion
INGREDIENTS
- 2lbsred potatoes, cut into large chuncks
- 1tablespooncanola oil
- 1largeonion, chopped
- 3tablespoonscider vinegar
- 1garlic clove, chopped
- 3tablespoonsapple juice
- 1tablespoonground mustard
- 1/4 choppedparsley
- 1/8teaspoonsalt
DIRECTIONS
- Place a steamer basket in a saucepan with 1/2″ of water.
- Place the potatoes in the steamer.
- Bring to a boil over high heat.
- Reduce heat to medium, cover& cook 20 minutes, or until tender.
- Rinse under cold water briefly & drain.
- Place in large serving bowl.
- Meanwhile, heat the oil in a medium nonstick skillet over medium heat.
- Add onion & garlic & cook stirring for 8 minutes, or until the onion is very soft.
- Add the vinegar, apple juice, mustard,parsley, & salt.
- Cook for 2 minutes or until heated through.
- Pour over the potatoes.
- Toss to coat.
- Than let stand at least 15 minutes to allow the flavors to blend.
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December 29th, 2006 by alice
Tags: Chicken, Saute
INGREDIENTS
- 1/4cupbutteror margarine
- 6-8chicken parts(breasts, legs, thighs)
- 1mediumonion, chopped fine
- 1clovegarlic, minced
- 2tablespoonsflour
- 1/4teaspoonpepper
- 1pinchbasil
- 2chicken bouillon cubes
- 1cuphot water
- 1cupwhite rice
DIRECTIONS
- Cook rice according to package directions.
- In large skillet melt butter.
- Add& saute chicken on both sides till well browned.
- Add onion& garlic.
- Cook 5 minutes.
- In a small bowl combine flour,pepper& basil.
- Slowley stir in bouillon cubes disolved in hot water.
- Pour over browned chicken.
- Cook slowley covered 25-30 minutes or until chicken is tender.
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December 29th, 2006 by alice
Tags: Flowers, Sausage
INGREDIENTS
- 1lb groundItalian sausage
- 1/2cup shreddedmonterey jack cheese
- 1/2cup shreddedcolby cheese
- 1cupsalsa
- 24wonton wrappers(3.5 inch square)
- 12ouncessour cream
- 1bunchgreen onions, chopped
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease a miniature muffin pan.
- Place ground Italian sausage in a large, deep skillet.
- Cook over medium high heat until evenly brown.
- Drain and remove from heat.
- Stir Monterey Jack cheese and Colby cheese into the warm sausage to melt.
- Stir in salsa.
- Gently press wonton wrappers into the prepared miniature muffin pan so that the edges are extending.
- Bake for 2-3 minutes, just to lightly crisp.
- Place a heaping tablespoon of the sausage mixture into each wonton wrapper.
- Bake 10 minutes in the preheated oven, or until wonton edges begin to brown.
- Transfer baked filled wontons to a serving platter.
- Dollop each with approximately 1 tablespoon sour cream.
- Sprinkle with green onions.
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December 29th, 2006 by alice
Tags: Chicken, Chickenlmodovar, Rice, Spanish
INGREDIENTS
- 3cupschicken stock
- 1tablespoonbutter
- 2pinchessaffron threads
- 1 1/2cupswhite rice
-
For Chicken
- 3tablespoonsextra virgin olive oil
- 6mediumchicken breasts
- salt & pepper
- 4clovesgarlic, crushed
- 1mediumonion, sliced
- 1bay leaf, fresh or dried
- 2 jarredpimientos, drained & sliced
- 1cupSpanish olives, coarsely chopped
- 1/4cupgolden raisins
- 1cupwhite wine
- 1cupchicken stock
- 2tablespoonsbutter, chopped into pieces
- 1/3cupparsley, chopped
- 1/2cupsliced almonds, toasted
DIRECTIONS
- In a medium sauce pan bring stock and butter to a boil.
- Add saffron and rice.
- Cover pot, reduce heat to low and simmer 18 to 20 minutes.
- Fluff with fork.
- In a large skillet over medium high heat, brown chicken seasoned with salt and pepper in 2 tablespoons oil about 2- 3 minutes on each side.
- Remove chicken and add another tablespoon olive oil to pan.
- Add garlic and onions and sauté 2 minutes to begin to soften them.
- Stir in bay, pimento, olives and raisins.
- Add wine and cook 1 minute, picking up any pan drippings.
- Add stock and bring liquid up to a bubble.
- Whisk in butter until melted.
- Return chicken to the pan and reduce heat to simmer.
- Cook 15 minutes.
- Serve chicken over saffron rice and garnish with lots of chopped parsley and a generous topping of toasted almonds.
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