November 20th, 2008 by alice
Tags: Pomans, Soup, Vegetarian
INGREDIENTS
- 1largeonion
- 3stalkscelery(cubed small)
- 2garlic cloves(minced)
- 2-3carrots(sliced)
- 5potatoes(cubed for stew)
- 1cuprice
- 2-3tablespoonspoultry seasoning
- salt
DIRECTIONS
- Cook slowly (low heat) the following:onion, celery, garlic and carrots for a few minutes before adding potatoes.
- Add potatoes and a couple handfuls of rice.
- Add several tablespoons McKay’s Chicken Seasoning to taste.
- salt to taste.
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November 20th, 2008 by alice
Tags: Chopsange, Pork, Sauce, Soy
INGREDIENTS
- 1cuporange juice
- 1tablespoonsoy sauce
- 2teaspoons mincedgarlic
- 1/2teaspoonthyme
- 4pork chops, trimmed of fat
- 1/4teaspoonsalt and pepper
- 1tablespoonoil
DIRECTIONS
- Preheat to 400 degrees.
- Combine first 4 ingredients.
- Lightly season pork with salt and pepper.
- Heat oil in skillet and brown the chops for 3 minutes per side.
- Transfer to baking dish and bake for 10 – 15 minutes.
- Remove fat from skillet and add sauce.
- Stir and cook for 3-5 minutes.
- Put chops in and heat through.
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November 20th, 2008 by alice
Tags: Cheesy, Chowder, Potato
INGREDIENTS
- 1 1/2cupswateror vegetable broth
- 3mediumpotatoes, peeled and cubed
- 1stalkcelery
- 1mediumcarrot, chopped
- 1/4cupbutter
- 1mediumonion, chopped
- 1/4cupall-purpose flour
- 1teaspoonsalt(or to taste)
- 1/8teaspoonpepper(or to taste)
- 1/8teaspooncayenne pepper (optional)
- 4cupsmilk
- 8ounces shreddedmild cheddar cheese
- 4ouncesswiss cheese
- 1/2teaspooncaraway seeds
DIRECTIONS
- Combine water, potatoes, celery and carrot in medium saucepan. Bring to boil. Reduce heat and simmer uncovered until veggies are tender (about 10 minutes).
- Meanwhile, melt butter in a large saucepan over medium heat.
- Cook and stir onions in butter until onions are tender but not brown (about 2 minutes).
- Stir in flour, salt and pepper (and cayenne if using). Cook and stir about 1 minute.
- Stir in milk and potato mix.
- Cook and stir over medium heat until bubbly.
- Stir in cheeses and caraway seeds.
- Reduce heat to low and simmer uncovered until cheeses are melted and mixture is hot, stirring constantly.
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November 20th, 2008 by alice
Tags: Cheese, Macaroni, Stuffed, Veggie
INGREDIENTS
- 8ounceswhole wheat macaroni
- 2tablespoonsdry whole wheat breadcrumbs
- 1teaspoonbutter
- 1/4teaspoonpaprika
- 1 3/4cupsnonfat milk
- 3tablespoonsflour
- 2cups shreddedlow-fat cheddar cheese
- 1cuplow fat cottage cheese
- 1pinchnutmeg
- 1/2teaspoonsalt
- 1/8teaspoonpepper
- 6cups shreddedfresh spinach
- 1 1/2cups canneddiced tomatoes with juice
- 2tablespoonsparmesan cheese
DIRECTIONS
- Preheat oven to 375.
- Lightly coat a 9 X 13 dish with cooking spray.
- Cook pasta, drain.
- Mix next 3 together.
- Heat 1 ½ cups milk until steaming.Which remaining milk with the flour till smooth and add to hot milk and cook until thickened. About 3-7 minutes.
- Add cheese to the sauce and stir.Stir in cottage cheese, Parmesan, nutmeg and salt and pepper.Stir in pasta.Spread half into baking dish.Place the spinach evenly on top then the diced tomatoes.Spread remaining pasta over the top and sprinkle with bread crumbs.
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November 20th, 2008 by alice
Tags: Beef, Savory, Stew, Vegetable
INGREDIENTS
- 5mediumred potatoes, peeled and cut into 1/2-inch chunks
- 2 1/2cups slicedfresh mushrooms
- 4mediumcarrots, sliced
- 2celery ribs, thinly sliced
- 3slicesbacon, diced
- 1/4cupall-purpose flour
- 3/4teaspoonpepper, divided
- 1/2teaspoonsalt, divided
- 2lbsbeef stew meat, cut into 3/4-inch cubes
- 1largeonion, chopped
- 2garlic cloves, minced
- 1tablespoonvegetable oil
- 1 (14 1/2 ounce)canbeef broth
- 1/2cupdry red wineor additionalbeef broth
- 1bay leaf
- 1/8teaspoondried thyme
- 1 (10 3/4 ounce)cancondensed tomato soup, undiluted
- 1/3cupwater
- 2tablespoonscornstarch
- 3tablespoonscold water
DIRECTIONS
- Place the first four ingredients in a 5-qt. slow cooker.
- In a large skillet, cook bacon over medium heat until crisp.
- Drain on paper towels.
- Reserve drippings.
- In a large resealable plastic bag, combine the flour, 1/4 teaspoon pepper and 1/4 teaspoon salt.
- Add meat; seal and shake to coat.
- Brown the beef, onion and garlic in drippings and oil.
- Transfer to slow cooker.
- Stir in broth, wine or additional broth, bay leaf, thyme, reserved bacon and remaining salt and pepper.
- Cover and cook on low for 8-9 hours or until tender.
- Discard bay leaf.
- Combine soup and water; add to slow cooker. Cover and cook on high for 30 minutes. Combine cornstarch and cold water; stir into slow cooker.
- Cover and cook for 30-40 minutes or until slightly thickened.
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