August 28th, 2008 by alice
Tags: Braised, Chicken, Thighs
INGREDIENTS
- 1 (1 1/8 ounce)packetonion soup
- 2cupswater
- 2tablespoonspoultry seasoning
- 8skinless chicken thighs
DIRECTIONS
- Place the first 3 ingredients in a Dutch oven and mix.
- Bring to a boil.
- Add the chicken and reduce heat to a simmer and cover.
- Cook for 25 minutes until the chicken is cooked through.
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August 28th, 2008 by alice
Tags: Broccoli, Stuffedions
INGREDIENTS
- 6mediumSpanish onions, peeled
- 1 (10 ounce)packagefrozen broccoli, chopped
- 1/2cupparmesan cheese, grated
- 1/3cupmayonnaise
- 2teaspoonsfresh lemon juice
- 2tablespoonsbutteror margarine
- 2tablespoonsflour
- 1/4teaspoonsalt
- 2/3cupmilk
- 1 (3 ounce)packagecream cheese, cubed
DIRECTIONS
- Preheat oven to 375°F.
- In a large saucepan, parboil onions in salted water for 10-12 minutes.Drain.
- Cook broccoli according to directions.Drain.
- Cut tops off onions.Remove centers of onions (reserve), leaving 3/4-inch edges.Place hollowed onions in baking dish.
- Chop onion centers; combine with broccoli, Parmesan cheese, mayonnaise and lemon juice.Spoon into onion shells.
- In a medium saucepan over medium heat, melt butter, blend in flour and brown.Add salt and milk.Cook until thickened, stirring constantly.Remove from heat and blend in cream cheese. Spoon over stuffed onions.
- Bake at 375 for 20 minutes.
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August 28th, 2008 by alice
Tags: Cornbread, Dressing, Melissas
INGREDIENTS
-
Cornbread ingredients (use crumbled for dressing)
- 1cupcornmeal
- 1/2cupmilk
- 1/2cupwater
- 1egg(beaten)
- 1tablespoonshortening
- vegetable oil
- 1smallonion(DICED)
- 4stalkscelery(DICED)
- 16ounces pepperidge farmherb seasoned stuffing mix
- 3 (14 ounce)canschicken broth
- 1egg(boiled, chopped without yolk)
- 1egg(beaten)
- 1 (10 1/2 ounce)cancream of celery soup
- 1 (10 1/2 ounce)cancream of chicken soup
- 1tablespoonsage(ADD MORE TO TASTE)
- 1teaspoonsalt
- 1teaspoonpepper
DIRECTIONS
- CORNBREAD DIRECTIONS.
- Preheat oven to 400°F.
- In mixing bowl, combine cornmeal, milk, water, egg, and shortening; mix well.
- Add mixture to greased 9-inch baking pan.
- Cook 30 minutes at 400°F (I usually make my cornbread a day ahead and let it set out overnight. stale cornbread seems to give it a better texture.).
- DRESSING DIRECTIONS.
- Preheat oven to 350°F.
- Add about 1/4 a can of chicken broth to a small saucepan. Add onion and celery. Cook on medium heat until boiling.
- Combine all ingredients in large bowl; mix well. Pour into baking pan.
- Cover and bake for 45 minutes.
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August 28th, 2008 by alice
Tags: Chicken, Italian, Joes
INGREDIENTS
- 3boneless skinless chicken breasts
- 1onion, chopped
- 2celery ribs, chopped
- 1tablespoongarlic, crushed
- 1/2green bell pepper, chopped
- 1 (26 ounce)jarspaghetti sauce(PRego or Ragu)
- 2cupsred wine
- 2cupschicken broth
DIRECTIONS
- Place onion, celery, bell pepper and garlic in a lightly greased pan. Cook down or until onion turns clear. Set aside.
- Cut chicken in to one inch squares fry in pan previously used, until lightly done.
- Add all ingredients in with the chicken andbring to hard boil then simmer uncoveredfor 30 min
- Season to taste and serve over rice.
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August 28th, 2008 by alice
Tags: Lasagna, Lucy, Lus
INGREDIENTS
- 9whole wheat lasagna noodles, cooked
- 7ouncessoy mozzarella cheese(Galaxy Foods Veggie Shreds, green package)
-
CHEESE FILLING
- 1egg
- 1/2cup gratedvegan parmesan cheese(Galaxy Foods Veggie Shreds, Parmesan, Mozzarella & Romano Blend)
- 12ouncesfat-free cottage cheese
-
SAUCE
- 1lb lucy lu’sturkey sausage(I use Lucy Lu’s Spicy turkey Sausage on Recipezaar)
- 1onion, chopped
- 2minced garlic cloves
- 16ouncescanned tomato sauce
- 8ouncestomato sauce with basil garlic and oregano
- 6ouncesItalian-style tomato paste(Kroger’s)
- 8ounceswater
- 1teaspoonoregano
- 1/4teaspoonsalt
DIRECTIONS
- Preheat oven to 350 degrees F.
- In large saucepan over medium heat, cook meat, onions and garlic until brown and onions are soft. Add tomato paste, tomato sauce, oregano, salt.
- Blend cottage cheese, Parmesan and egg until smooth in a bowl.
- Spread 1 cup of sauce in the bottom of a 11×7 baking dish. Cover sauce with 3 noodles. Cover noodles with 1/3 of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with last 3 noodles and remainder of the sauce.
- Bake in the oven for 30 minutes. Then sprinkle last of the mozzarella on top and bake 15 minutes more.
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