July 31st, 2007 by alice
Tags: Farm, Potato, Salad
INGREDIENTS
- 10potatoes, cut
- 1/2lbbacon, fried
- 1cuppickles, diced
DIRECTIONS
- Mash potatoes until creamy.
- Add bacon and pickles and stir into potato mixture.
- Serve! Yum!
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July 31st, 2007 by alice
Tags: Emerald, Soup
INGREDIENTS
- 1/2cuponions, chopped
- 1garlic clove, minced
- 2tablespoonsbutter
- 1tablespoonolive oil
- 1 1/2cupschicken broth
- 5ouncesfrozen spinach, chopped
- 2mediumpotatoes, peeled and chopped(2 cups)
- 2cupsbroccoli florets
- 1teaspoondry oregano
- 1teaspoondry mustard
- 1/4teaspoonsalt
- 1/4teaspoonnutmeg
- 1 1/2cupsmilk
- 1dashhot sauce
DIRECTIONS
- In a saucepan, cook onion and garlic in hot butter and olive oil over medium high heat 4 to 5 minutes or until onions are tender.
- Stir in broth, spinach, potatoes, broccoli, oregano, mustard, salt, nutmeg and hot sauce.
- Bring to boil; reduce heat.
- Cover; simmer 15 minutes or until vegetables are very tender. Cool slightly.
- Transfer mixture to a blender and blend until smooth.
- Return to pan. Stir in milk. Heat through.
- Serve with croutons if desired.
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July 31st, 2007 by alice
Tags: Basilange, Chicken
INGREDIENTS
- 8boneless skinless chicken breast halves
- 1/3cuporange juice
- 3tablespoonscanola oil
- 3tablespoonshoney
- 2 1/4teaspoons choppedfresh basil or3/4 teaspoondried basil
- 3tablespoonsvegetable oil
DIRECTIONS
- Rinse the chicken and pat dry.Place in a sealable plastic food storage bag.
- Pour a mixture of the orange juice, canola oil, honey and basil over the chicken, tossing to coat; seal tightly.
- Marinate in the refrigerator for 6 to 8 hours, tossing occasionally.Drain, reserving the marinade.
- Brown the chicken on both sides in the vegetable oil in a skillet; drain.Arrange the chicken in a glass baking dish.Pour the reserved marinade over the chicken.
- Bake at 350 degrees for 25 minutes or until tender.Serve hot or cold.
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July 31st, 2007 by alice
Tags: Cookies, Ilas, Throwt, Wall
INGREDIENTS
- 1cupbutter
- 1cupsugar
- 1cup firmly packedbrown sugar
- 1largeegg
- 1cupcanola oil
- 3 1/2cups siftedflour
- 1teaspoonbaking soda
- 1teaspoonsalt
- 1cuprolled oats
- 1/2cupcoconut
- 1cupcorn flakes, crushed
- 1 1/4cupswalnutsor pecans
- 1teaspoonvanilla
DIRECTIONS
- Cream the butter and sugars together. Add egg and beat until light and fluffy.
- Add the oil and blend. Add flour, baking soda and salt. Mix well.
- Mix in remaining ingredients and form into balls.
- Place on ungreased cookie sheet and bake for 12 minutes at 350°.
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July 31st, 2007 by alice
Tags: Breasts, Chicken, Crusted, Nut, Parmesan, Pine
INGREDIENTS
- 1cupItalian seasoned breadcrumbs
- 1/4cup shreddedparmesan cheese
- 3tablespoonspine nuts
- 1teaspooncrushed red pepper flakes
- 1/2teaspooncoarse black pepper
- 2garlic cloves, minced
- 4boneless skinless chicken breasts, pounded thin
- 1/4cupEgg Beaters egg substitute
- 2tablespoonsolive oil
DIRECTIONS
- Place first 6 ingredients in food processor, process until nuts are chopped finely. Pour mixture onto a plate.
- Coat chicken in Egg Beaters and dredge in bread crumb mixture
- Heat olive oil in a large skillet over medium-high. Place chicken breasts in the skillet and cook 3 minutes on each side, until browned.
- Transfer chicken to a baking dish and finish cooking in the oven at 375 degrees for 15-20 minutes.
- Serve chicken topped with jarred pesto sauce or heated marinara sauce.
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