Roast Rhubarb and Frozen Yogurt Recipe

April 6th, 2009 by alice Tags: Frozen, Rhubarb, Roast, Yogurt

In an ice cream maker, churn the yogurt or smoothies according to manufacturer’s instructions until almost frozen.
place in a freezer box and freeze until ready to use.
Preheat the oven to 400°F
Cut the rhubarb into wine-cork sized legnths.
Place in a glass baking dish and drizzle over the juice and the honey.
Place in oven and once in a while drizzle the juice over the rhubarb.
The rhubarb is done when it can be crushed between the fingers.
Let cool a little, then divide between four bowls and top with frozen yogurt to serve.

Chicken Stew in a Bread Bowl Recipe

April 6th, 2009 by alice Tags: Bowl, Bread, Chicken, Stew

Place chicken in a large pot.
Add water, bouillon, poultry seasoning and thyme.
Simmer chicken for one and a half hours, or until done.
Remove chicken, straining it into a large bowl.
Return stock to large pot.
Add carrots, potatoes, and celery.
Simmer, covered for 20 minutes or until vegetables are tender.
Meanwhile, remove chicken from the bones and cut into bite sized pieces.
Combine milk and flour and gradually add to stew.
Add peas and stir to stew comes back to a boil and thickens.
Return chicken and heat through.
Serve in bread bowls.
** either use skinned chicken pieces or skin after cooking and skim fat off after cooking broth.
** you can also use a store bought deli chicken (the skin is easily removed), removing meat and using the carcass to make the broth – you may have to add extra bouillon as per your taste.