4 lb Asparagus 4 ts Olive oil Salt & freshly gorund black -pepper to taste 2 ts Balsamic vinegar Preheat oven to 450 F. Snap off the tough ends of the asparagus and, if desired, peel the stalks. In a shallow roasting pan or baking sheet with sides, toss the asparagus with oil and season with salt and pepper. Spread the asparagus in a single layer. If the pan is not large enough, use two pans. Roast for 10 to 15 minutes, until tender and browned, shaking once during roasting. Sprinkle with balsamic vinegar and toss. Taste and adjust seasonings. Let cool to room temp., serve within 2 hours. Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine of Food and Health (tm) ISSN 1064-16399 |
1 lb Carrots 2 c Water 1 t Sugar 1/2 t Salt 1/4 c Melted butter 1/2 c Crushed cornflake crumbs Cook carrots, sugar, salt in water until tender, drain and cool. Dip into butter and then in crumbs. Place on greased baking tray and Bake in 350 oven 10 - 12 min. oven |
4 Long thin caroots; scrubbed 1 Potato (4oz); scrubbed 1 sm Zucchini (5-6" long); -scrubbed 1 sm Yellow squash (5-6" long) -scrubbed 1 lg Yellow onion; chopped 3 tb Orange marmalade 2 tb Oil Salt and pepper to taste 2 tb Unroasted sesame seeds Preheat oven to 400 degrees. Cut carrots and potatoes into short shoestrings ( 1 1/2 inches long) of equal thickness. The squash should be chopped iinto chunks twice as thick as onions, potatoes and carrots. In a large plastic bag, mix all ingredients (except sesame seeds) then spread in roasting pan about 7"x12" and cover with foil. Bake at 400 degrees for 25 minutes uncovered or to desired tenderness. Sprinkle with water if dry; turn often. Sprinkle with sesame seed before serving. Total calories per serving: 200 Fat: 9 grams Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase ([email protected]) 2/4/96 |
30 lg Red cabbage roses 3 lb Sugar 2 pt Water 1/2 Lemon Take the roses and cut off the white ends. Make a syrup with the sugar and water. Then add the juice of the half a lemon and the rose petals. Boil until the roses crystallize, stirring frequently with a wooden spoon. Turkish cooks keep this for years. |
1 lb Rutabagas 2/3 lb Carrots 2/3 lb Red-skinned potatoes 3 T Butter Salt Freshly ground black pepper 1 T Minced parsley (opt) (From "More Vegetables, Please" by Janet Fletcher. Harlow and Ratner, Emeryville, California; $16.95, 1992) Peel the rutabagas, removing all traces of the thick skin. Cut them into 1/2" cubes. Peel the carrots and slice them about 1/2" thick. Scrub the potatoes well but do not peel them; cut them into pieces about the same size as the rutabagas. Bring a large pot of salted water to a boil over high heat. Add the rutabagas and cook 5 minutes, then add the remaining vegetables and cook until they are soft enough to mash but not mushy, about 15 more minutes. Drain thoroughly in a colander. Put the hot vegetables in a clean pot and shake the pot over moderate heat until the vegetables are completely dry. Remove the pot from the heat, add the butter in small pieces, and mash the vegetables gently with a potato masher; they should be mashed, not pureed. Season to taste with salt and pepper. Transfer to a warm serving bowl. Garnish with parsley if desired. |
12 ea Chicken breasts, boneless ----------------------------------STUFFING---------------------------------- 2 tb Butter 1 md Onion, finely chopped 1 lb Mushrooms, finely chopped 3 ea Zucchini, grated and drained 1 ts Tarragon, dried 1/2 c Whipping cream 2 tb Lemon juice 1/4 c Breadcrumbs 1/4 c Parsley, finely chopped Salt Pepper, fresh ground -----------------------------------SAUCE----------------------------------- 1/2 c Port 1 c Red wine 2 tb Butter 1/2 c Cranberries, dried 2 c Chicken stock To buy boneless chicken breasts with the skin on, purchase chicken breasts on the bone and ask your butcher or supermarket to remove the bones but leave the skin intact. It is a much more beautiful presentation and it keeps the chicken moist. Bones can be used to make stock or discarded. If you prefer, or can only obtain skinless chicken, then make a cut on the bottom of each breast the length of the breast to form a pocket. Stuff each breast with same amount of filling and turn slit side down. Brush top with a film of Dijon mustard and continue with recipe. To heighten mushroom flavour, add one 10g package of soaked dried mushrooms along with the regular mushrooms, if desired. Dried currents may be substituted for cranberries. Trim chicken breasts of any fat. Heat butter in skillet on medium high heat. Add onion, saute until softened the add mushrooms and zucchini. Saute until all liquid has evaporated, stirring occasionally, about 10 minutes. Stir in tarragon and cream. Continue to cook until cream has reduced and mixture is thick, about 5 minutes. Stir in lemon juice and add enough breadcrumbs to hold mixture together. Add parsely and season well with salt and pepper. Season chicken breasts with salt and pepper. With fingertips, make a pocket between skin and flesh of each chicken breast. Stuff about 1/3 c filling under skin, tucking skin around breast to enclose stuffing. Place chicken breasts in large oiled (preferably metal) baking dish or roasting pan. Dot with butter, refrigerate until one hour before baking. Baking in 400F (200C) oven for 30 to 40 minutes or until juices run clear. If skin is not quite crisp enough, place under broiler to crisp it. While chicken is baking, place sauce ingredients in pot and bring to boil over medium high heat. Reduce by half, skimming occasionally, about 25 minutes. Over low heat, whisk in butter, 1 tb at a time, until sauce is slightly thickened and glossy. Just before serving, skim any fat off pan juices and add juices to sauce. Either slice chicken breasts into 1/4 inch slices before serving and coat with sauce or serve chicken breasts whole and place sauce in sauce boat. Garnish with extra dried cranberries, if desired. |
6 ea Potatoes, pref. long narrow 6 ea Ripe plum tomatoes, sliced 1 ea Olive oil 1 T Minced fresh rosemary (t dry 1 ea Minced chives 1 ea Salt and pepper Preheat oven to 375F. Cook potatoes in skins, done but firm. Peel and slice crosswise 1/2 in. thick.Oil large shallow baking dish. Alternate potatoes and tomatoes in rows. Drizzle lightly with olive oil, sprinkle with rosemary, chives, salt and pepper. Bake 20 to 25 min, or until potatoes begin to turn golden crisp around edge. |