May 1st, 2007 by alice
Tags: Indian, Pudding
INGREDIENTS
- 4cupsmilk
- 2/3cupdark molasses
- 2/3cupyellow cornmeal
- 1/3cupsugar
- 1teaspooncinnamon(heaping)
- 1/2teaspoonnutmeg
- 1/2teaspoonginger
- 1/2teaspoonmace
- 1/4cupbutter
DIRECTIONS
- Heat oven to 300º.
- Grease 2 quart ovenproof casserole.
- Mix cornmeal, sugar and spices.
- Heat 3 cups milk and molasses in medium size pot.
- Gradually add dry ingredients into hot mixture.
- Add butter.
- Cook over low heat, stirring constantly, until thickened (about 10 minutes or so).
- Pour into casserole.
- Gently pour remaining cup of milk over the pudding; do not stir.
- Bake uncovered for 3 hours.
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May 1st, 2007 by alice
Tags: Chicken, Crowd, Large, Marbela
INGREDIENTS
- 16chicken breasts
- 1headgarlic, peeled and finely chopped
- 1/4cupdried oregano
- 1teaspooncoarse salt
- 1teaspoonpepper
- 1/2cupred wine vinegar
- 1/2cupolive oil
- 1cupdried prunes
- 1/2cup spanishgreen olives
- 1/3cupcapers, with a bit of juice
- 6bay leaves
- 1cupbrown sugar
- 1cupdry white wine
DIRECTIONS
- Mix everything together except for brown sugar and white wine.
- Put chicken in with it and marinate overnight.
- Then place in a 9×13 inch baking dish and pour white wine all over top, and then sprinkle with brown sugar.
- Bake at 350 for 1 hour making sure that you baste often.
- Use extra sauce in baking dish as gravy.
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May 1st, 2007 by alice
Tags: Oatmeal, Pancakes
INGREDIENTS
- 1cupwheat flour
- 1cupold fashioned oats
- 1/4cupwheat germ
- 1tablespoonbrown sugar
- 1teaspoonbaking soda
- 2egg whites, beaten
- 1largeegg, beaten
- 2cupsbuttermilk
- 1/4cupcanola oil
DIRECTIONS
- Stir together dry ingredients.
- Mix together wet in separate bowl.
- Add wet to dry.
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May 1st, 2007 by alice
Tags: Breast, Chicken, Fat, Low, Vineyard
INGREDIENTS
- 4boneless skinless chicken breasts
- salt and pepper
- 1 1/2cupsgreen seedless grapesor red seedless grapes, halved
- 3tablespoonswhite grape juice
- 1tablespoonbutter
DIRECTIONS
- Sprinkle the salt and pepper on the chicken.
- Then melt butter in a skillet and add chicken and brown on both sides (about 4 minutes).
- Add the grapes and juice and then cover and cook over medium heat for another 5 minutes.
- When serving, top the chicken with the grapes and serve the juice over rice.
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May 1st, 2007 by alice
Tags: Almond, Torte
INGREDIENTS
-
Crust
- 1 1/2cupsflour
- 1/2cupbutter
- 5tablespoonssugar
- 1egg yolk
-
Filling
- 8ouncesalmond paste
- 2tablespoonsflour
- 2tablespoonssugar
- 2eggs
- 1egg white
- 1/2teaspoonalmond extract
-
Icing
- 1cuppowdered sugar
- 2tablespoonsmilk
- 1/4teaspoonvanilla
- 1/2cupslivered almonds
DIRECTIONS
- Crust: Mix all ingredients until crumbly and press into 9″ torte pan.
- Filling: Mix all ingredients thoroughly and pour into pan.
- Bake at 350° for 25-30 minutes until slightly golden; let cool 10 minutes and ice.
- Icing: Mix all ingredients except almonds and drizzle over the torte; sprinkle with almonds.
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