May 20th, 2008 by alice
Tags: Avocado, Bacon, Boats
INGREDIENTS
- 12slicesbacon(cooked crisp & crumbled)
- 1/2cupsour cream(Use light or low-fat variety to decrease fat content)
- 2tomatoes(seeded & chopped)
- 2tablespoonsgreen onions(sliced)
- 1tablespoonlemon juice(I prefer lime juice)
- 1/2teaspoonsalt
- 3avocados(halved, pitted & pulp diced)
DIRECTIONS
- Combine bacon, sour cream, tomato, onion, lemon juice & salt in a bowl.
- Scoop out avocado pulp, dice & add to other ingredients.
- Fill avocado shells w/mixture & serve immediately.
- NOTE: While not a part of the recipe, I favor adding diced black olives to the avocado mixture.
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May 20th, 2008 by alice
Tags: , Cooked, Slow, Thyme
INGREDIENTS
- 1/16kgleg of lamb
- 1kgonions(about 4 large)
- 3-4fresh thyme sprigs
- 300mlred wine
- 4tablespoonsfresh parsley
DIRECTIONS
- Heat oven to 160 degrees Celsius
- Season meat well and fry in a 3 Tbsp olive oil over a high heat in a dutch oven about 8 minutes, turning until evenly browned.
- Remove to a plate.
- Thinly slice the onions and fry in dutch oven about 10 minutes until softened and browned, but not burnt.
- Add thyme sprigs.
- Return lamb to dutch oven and add wine.
- cover tightly and bake 3 hours.
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May 20th, 2008 by alice
Tags: , Cakes, Cheese, Old, Potato
INGREDIENTS
- 1/2lbpotatoes
- 4ouncesflour
- 2ounces gratedcheese(white cheddar would be my choice)
- 1egg
- 1tablespoonbutter, softened
- 1/4teaspoonsalt
DIRECTIONS
- Preheat oven to 375 degrees F.
- Cook and mash potatoes and transfer to a medium bowl. Add flour, cheese, egg, butter, and salt and mix well.
- Transfer mixture to a floured board. Roll mixture into balls and squash flat.Transfer to a non-stick baking tray.
- Bake in preheated oven for 12 minutes.Serve immediately.
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May 20th, 2008 by alice
Tags: , , Avocado, Friendly, Grapefruit
INGREDIENTS
- 1cupmayonnaise
- 1/2cupsour cream
- 1/4cuppowdered sugar
- 2mint leaves
- 1/2cupstrawberries
- 2grapefruits(peeled & sectioned)
- 2avocados(peeled & sliced)
- 4cupsmixed salad greens(or lettuce of choice)
DIRECTIONS
- Make dressing by blending 1st 5 ingredients (YES, including the strawberreis!) in a blender till smooth & chill. (I would use my trusty immersion blender here.).
- To serve: Arrange grapefuit sections & avocado slices on mixed greens or lettuce leaves & drizzle w/dressing.
- NOTE: To decrease fat content, use light or low-fat mayo & sour cream.
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May 20th, 2008 by alice
Tags: , Mushrooms
INGREDIENTS
- 1lbfresh mushrooms(washed & sliced)
- 2chicken bouillon cubes
- 1/4cupwater
- 2teaspoonsflour
- 1/2cupmilk
- 1teaspoonparmesan cheese
- 1cupherb stuffing mix(dry)
- 1tablespoonbutter
DIRECTIONS
- Preheat oven to 350°F.
- In a lrg saucepan over med heat, dissolve bouillon cubes in the water. Stir in the flour, milk & cheese. Cook till well-thickened, stirring continuously.
- Remove from heat source, stir in sliced mushrooms & mix well to get good coverage w/sauce.
- Pour mixture into a buttered casserole dish. Sprinkle stuffing mix over over top & dot w/butter.
- Cover & bake for 30 min, then uncover & bake 10 min more. Serve immediately.
- NOTES: 1) You will want this sauce to be very thick as the mushrooms will add thier liquid to thin it as the dish cooks. 2) The sauce will be salty, but much less so when the mushroom liquid joins it. If this is a concern, cut back to 1 bouillon cube. 3) I also did not find this dish in need of any butter added to the top.
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