August 2nd, 2010 by alice
Tags: Cooker, Cornbread, Dressing, Slow
INGREDIENTS
- 4 1/2cupscornbread, crumbled
- 1 (16 ounce)packageherb stuffing mix
- 2 (10 3/4 ounce)canscream of chicken soup
- 28ounceslow sodium chicken broth
- 1mediumonion, chopped
- 1/2cup choppedcelery
- 4largeeggs
- 1tablespoonrubbed sage
- 1/2teaspoonsalt
- 1/2teaspoonpepper
- 2tablespoonsbutter, cut up
DIRECTIONS
- Stir together cornbread crumbs, stuffing mix, and next 8 ingredients in a large bowl.
- Pour conrbread mixture into a lightly greased 5 1/2 or 6-quart slow cooker.
- Dot with butter.
- Cook, covered, on LOW 4 hours or until cooked through and set.
- Note: For testing purposes only, Southern Living used Pepperidge Farm Herb Seasoned Stuffing mix.They also used 2 – 7.5 ounce packages Martha White Yellow Cornbread Mix prepared according to package directions in 8-inch square pans.The baked cornbread made 7 cups crumbs so they suggest freezing the rest.
- **Cook time does not include preparing the cornbread.
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July 25th, 2010 by alice
Tags: Dressing, Fruitvocado, Honey, Nut, Salad
INGREDIENTS
- 1lemon, juice of
- 1avocado
- 3cupscantaloupe balls
- 1cuppineapple chunks
- 1cupfresh blueberries
- 1cupmayonnaise
- 8ouncesAmerican cheese
- 2tablespoonshoney
- 2tablespoonssliced almonds
- lettuce
DIRECTIONS
- Arrange lettuce in bowl.
- Cut peeled avocado in strips.
- Sprinkle with lemon juice.
- Combine fruit.
- Add to bowl.
- Garnish with avocado and cheese strips.
- For dressing, mix the remaining ingredients.
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May 4th, 2010 by alice
Tags: Basil, Dressing, Fresh, Salad, Tomato
INGREDIENTS
- 6 ripetomatoes, sliced
-
Dressing
- 5garlic cloves
- 1/2cup choppedbasil
- 3tablespoonsred wine vinegar
- 2tablespoonsketchup
- 1tablespoonbalsamic vinegar
- 1 1/2tablespoonsbrown sugar
- 1/2teaspoonworcestershire sauce
- 1/2teaspoondry mustard
- 1/2teaspoonDijon mustard
- 1/2cuplight vegetable oil
- salt(to taste)
- black pepper(to taste)
- pepper sauce(to taste)(optional)
DIRECTIONS
- Whisk all dressing ingredients together except oil and basil.
- Drizzle in oil, whisking constantly.
- Add salt and black pepper to taste.
- Stir in basil.
- Arrange tomato slices on a salad plate and spoon dressing over slices.
- Cover and chill.
- Garnish with fresh basil leaves.
- If you desire serve over fresh bed of lettuce.
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April 27th, 2010 by alice
Tags: Chilis, Dressing, Honey, Lime
INGREDIENTS
- 1/4teaspoonground ginger
- 1/4cupDijon mustard
- 1/2cupmayonnaise
- 1/4cuphoney
- 1/4cuplime juice
- 1tablespoonsesame oil
DIRECTIONS
- Stir ginger into Dijon mustard.
- Mix into remaining ingredients.
- Serve chilled.
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February 4th, 2010 by alice
Tags: Chicken, Creaszechuan, Dressing, Mein, Vegetables
INGREDIENTS
- 1lbangel hair pasta
- 3/4cupsoy sauce
- 1/4cuppeanut oil
- 2cupsmayonnaise
- 1tablespoondijon-style mustard
- 1/4cupsesame oil
- 1lbchicken breasts(poached or grilled)
- 6green onions, thinly sliced
- 1red pepper, coarsely chopped
- 2carrots, peeled & coursely chopped
- 8ouncesbamboo shoots, drained
- 6ouncesminiature corn cobs, sliced
- 1/2cupcilantro, chopped
- 1lbsnow peas, julienned
DIRECTIONS
- Cut cooked chicken into bite sized pieces.
- Cook noodles until al dente. Drain and toss with 1/2°C soy sauce and peanut oil.
- In a seperate bowl combinemayo, mustard, sesame oil and remaing 1/4 Celsius soy sauce and ***chili oil to taste or hot sauce. Refrigerate until ready to use.
- Add chicken, green onion, carrots, sweet red pepper, bamboo shoots, miniature corn, and chopped cilantro to noodles.Mix gently.
- Add reserved mayo mixture and blend well.
- Cover and refrigerate until ready to serve, preferably overnight.
- About 30 minutes before serving, remove from fridge and toss in juliennedsnow peas, adding a little extra soy and peanut oil or mayo if the noodles seem dry.
- Garnish with cilantro and sesame seeds.
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