April 25th, 2008 by alice
Tags: Love, Summer, Tea
INGREDIENTS
- 7cupswater, divided
- 1/4cuphoney
- 1cupapple juice
- 1/4teaspooncinnamon
- 6 celestial seasoningscranberry-flavored tea bags
DIRECTIONS
- Bring 1 cup water and juice to a boil.
- Stir in honey and cinnamon.
- Add the tea bags.
- Remove from heat.
- Let stand for one hour.
- Add 6 cups cold water Pour into glasses with ice.
- Sit back, sip and fall in love.
- Can be stored in the refrigerator for three days.
Posted in Recipes | No Comments »
April 25th, 2008 by alice
Tags: Baked, Creamed, Spinach
INGREDIENTS
- 20ouncesfrozen chopped spinach, cooked and drained
- 1cupsour cream
- 1 1/2teaspoonsonion powder
- 1/8teaspoonpepper
- 8ouncescream cheeseor light cream cheese, softened
- 1/2cupbreadcrumbs(Matzo meal can be substituted)
- 3/4teaspoonsalt
- 1/8teaspoongarlic powder
- 3eggs, well beaten
DIRECTIONS
- Preheat oven to 350 degrees.
- Place hot spinach in a medium size bowl. Add cream cheese and sour cream and blend well.
- Stir in bread crumbs (or matzo meal) and seasonings.
- Add beaten eggs.
- Pour into a 8 inch square baking dish coated in cooking spray.
- Bake for 45 minutes.
Posted in Recipes | No Comments »
April 25th, 2008 by alice
Tags: Dill, Fennel, Steamed
INGREDIENTS
- 2fennel bulbs(1 lb)
- 1/2cupchicken broth(vegetable is fine too)
- 1teaspoonfresh dill or1/8 teaspoondried dill
- 1/2cupevaporated milk
- 1tablespooncornstarch
DIRECTIONS
- Trim fennel and discard woody stems. Cut into thin slices.
- Steam, covered about 12 minutes until crisp but, tender.
- For sauce combine broth and dill and bring to a boil.
- Stir together cold milk and cornstarch and add to broth.
- Cook and sitr until thick.
- Serve pouring sauce over fennel.
- Garnish with dill.
- For Vegetarian do not use Chicken broth.Use the vegetable broth option.
Posted in Recipes | No Comments »
April 25th, 2008 by alice
Tags: Blend, Flour, Free, Gluten
INGREDIENTS
- 6cups orientalrice flour(Thai)
- 2cupspotato starch(not flour)
- 1cuptapioca starch
DIRECTIONS
- Blend well and store in an air tight container.
- When converting recipes, substitute equal measurements, and add 1 teaspoons xanthan gum or guar gum per cup of flour in the recipe.
- Yeast containing recipes must use xanthan gum, as guar gum interferes with the action of the yeast.
- Oriental (Thai) rice flour is a finer texture than the flour from health food stores.It is more like cornstarch in texture.It will give better results, without the gritty texture common to gluten free baking.At this time, Thai rice flour is available on amazon.com.
- If you prefer some brown rice in your blend, check out recipe #201072.
Posted in Recipes | No Comments »
April 25th, 2008 by alice
Tags: Casserole, Spinach
INGREDIENTS
- 20ouncesfrozen chopped spinach, thawed and drained
- 1lbfresh mushrooms, sliced
- 3tablespoonsbutter
- 1 (13 ounce)cancream of mushroom soup
- 1cupsour cream
- 1/8teaspoongarlic powder
- 1cupcheddar cheese, shredded
- paprika(for garnish)
DIRECTIONS
- Preheat oven to 350 degrees.
- Drain the cooked spinach well, squeezing out excess liquid.
- Saute mushrooms in butter in large skillet for about 5 minutes or until tender. Quickly steam off some, but not all, of the excess liquid.
- Add soup, sour cream and garlic powder to mushrooms. Mix well.
- Stir spinach into mushroom mixture until well blended.
- Spread spinach mixture in a 1 1/2 quart baking dish coating in cooking spray.
- Sprinkle with cheese and paprika.
- NOTE: Cover and refrigerate or freeze at this point if desired. Thaw completely before baking.
- Bake for 20-25 minutes or until the edges are bubbly and cheese is melted. Let stand for 10 minutes before serving.
Posted in Recipes | No Comments »
