September 13th, 2007 by alice
Tags: Gobble, Rolls, Salami
INGREDIENTS
- 1lb italiansalami, sliced
- 1lbcream cheese, softened
- 1 (12 ounce)jarpepperoncini peppers, drained
- toothpicks
DIRECTIONS
- Cut the tops off the peppers and then slice them in half, lengthwise.
- Spread cream cheese on a slice of salami, put a 1/2 pepper on the edge and roll.Secure with a toothpick.
- Repeat until you get the amount you want.
- Cover with plastic wrap and let set in the fridge overnight.You can serve them right away if you want but they are so much better after a resting time in the fridge.
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September 13th, 2007 by alice
Tags: Chicken, Pesto, Squash, Sundried, Tomatoes
INGREDIENTS
- 4boneless chicken breast halves
- 1tablespoonolive oilor corn oil
- 2cups finely choppedzucchinior andyellow squash
- 2tablespoonsbasil pesto
- 2tablespoons shreddedparmesan cheese
- 4tablespoonssun-dried tomatoes packed in oil
DIRECTIONS
- In a large nonstick pan cook chicken in hot oil over medium heat for 4 to 5 minutes.
- Turn chicken and add zucchini.
- Cook for 4 minutes or until chicken is tender and no longer pink and squash is tender.
- Spread pesto over chicken and sprinkle with cheese and sun dried tomatoes. Let that just warm and serve onto plates.
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September 13th, 2007 by alice
Tags: Chowder, Clam, Garlic, Potato, Seashells
INGREDIENTS
- 1tablespooncooking oil
- 1/2cupcelery, chopped finely
- 1/2cuponions, chopped
- 1garlic clove, chopped very finely
- 4cupshot water
- 1 (5 ounce)package betty crockerau gratin potatoes
- 1/2teaspoonsalt, if desired(clam juice has some salt in it)
- 1cup green giant nibletsfrozen whole kernel corn
- 2 1/2cupsmilk(or 1 1/4 cups half and half with 1 1/4 cups chicken broth)
- 2 (6 1/2 ounce)cansminced clams, undrained
DIRECTIONS
- In medium skillet, saute celery, onion and garlic until light brown and tender.
- In 3 quart saucepan, heat water, potatoes and salt to boiling, 5 mins, drain.
- Add celery, onion, garlic and remaining ingredients.
- Heat to boiling over medium-high heat, stirring occasionally.
- Reduce heat, simmer uncovered about 5 minutes, stirring occasionally, until potatoes are tender.
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September 13th, 2007 by alice
Tags: Blackberry, Cake, Creme, Fraiche, Jam
INGREDIENTS
- 1cupunsalted butter, softened
- 1 1/4cupssugar
- 4largeeggs
- 1teaspoonvanilla extract
- 3cupsall-purpose flour
- 1 1/2teaspoonsground cinnamon
- 1teaspoonbaking soda
- 1teaspoonground nutmeg
- 1teaspoonground ginger
- 1cupbuttermilk
- 1cupblackberry jam
- 2cupsfresh blackberries
-
Creme Fraiche
- 1 (8 ounce)containersour cream
- 1/2cupwhipping cream
- 1/4cuppowdered sugar
DIRECTIONS
- Beat butter and sugar at medium speed with an electric mixer until fluffy.Add eggs, 1 at a time, beating until blended after each addition.Stir in vanilla.
- Combine flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.Beat at slow speed until blended after each addition.Fold in jam.(Do not overmix.)Pour batter into a greased 10-inch bundt pan.
- Bake at 350 for 45 minutes to 1 hour or until wooden pick comes out clean.Cool in pan on wire rack 20 minutes; remove from pan and cool completely on wire rack.Sprinkle with some powdered sugar if desired.Serve with blackberries and Creme Fraiche.
- For Creme Fraiche, stir together all ingredients; cover and chill 8 hours.
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September 13th, 2007 by alice
Tags: Egg, Facon, Fantastic, Salad, Sandwich
INGREDIENTS
- 6largeeggs
- 2teaspoonsdill pickle relish
- 1/2cuplight mayonnaise
- 6slicessandwich bread
- salt and pepper (optional)
- morning star farmsvegetarian bacon (optional)
- margarine(for spreading.)
DIRECTIONS
- Hard boil the 6 eggs, then dice them into small chunks.
- Add Relish, mayo, salt and pepper, and stir.
- Refrigerate for 1 hour.
- **I like mine on toast**.
- So toast your bread, and apply the margarine to your liking.
- Spread on the egg salad mix.
- Meanwhile, I microwave my Veggie Bacon on some wax paper for about 30 seconds.Top sandwich with the “Facon”. Voila!
- Enjoy!
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