6 Large Chicken Thighs, (3 Pounds ) -- boned, skin removed Salt And Freshly Ground Black Pepper -- to taste 2 Tablespoons Olive Or Canola Oil 1/2 Pound Fresh Shiitake Mushrooms (Stemmed) -- thickly sliced 1 Cup Yellow Onion -- sliced 3 Tablespoons Slivered Garlic 1/2 Cup Carrots -- diced 1/2 Cup Celery -- thinly sliced 2 c Hearty Red Wine 2 c Ripe Tomatoes -- diced, seeded 1 tsp Fresh Thyme And Sage -- chopped 4 c Chicken Stock Balsamic Vinegar (Optional) 1/3 c Parsley (Preferably Flat Leaf) -- finely chopped 1/2 lb Orecchiette <<Or>> 1/2 lb Other Shaped Dry Pasta 1/4 c Fresh Basil -- chopped 1/4 c Sun-Dried Tomatoes In Oil -- drained,finely chopp --Garnish-- Fresh Basil Sprigs <<And>> Asiago Or Parmesan Cheese -- freshly shaved Season chicken liberally with salt and pepper. In a large, heavy-bottomed saucepan, heat 2 tablespoons oil and quickly brown chicken over high heat. Remove and set aside. Add mushrooms, onion, garlic, carrots, and celery and saute until very lightly browned. Return chicken to pan and add wine, tomatoes, thyme, sage, and the stock and bring to a simmer. Cover and simmer until chicken is tender, 25 to 30 minutes. Remove chicken and cut meat into bite-sized slices and set aside. Strain braising liquid reserving vegetables and return liquid to pot. Bring to a boil and cook over high heat for 8 - 10 minutes to reduce and thicken lightly. This also concentrates the flavors. Taste and adjust seasoning with salt, pepper and drops of balsamic vinegar if using. Add reserve meat and vegetables and heat through. Stir in parsley and keep warm. Meanwhile, bring a large pot of water to a boil, add salt to taste and pasta. Cook pasta until just tender, drain and toss with chopped basil and sun-dried tomatoes. Place pasta in center of warm, large flat pasta bowls and ladle braised chicken sauce around garnish with basil springs and shaved cheese and serve immediately. |
1 ea Lime; Cut Into Halves 1 x Granulated Sugar 3 c Cracked Ice 1/4 c Powdered Sugar 1 c Tequila 6 oz Frozen Orange Juice; * * Use 1 6-ounce can of thawed frozen concentrate. ~------------------------------------------------------------------------- Rub rims of 4 stemmed glasses with 1 line half; dip rims of glasses in granulated sugar. Squeeze juice from both lime halves into blender container. Add remaining ingredients. Cover and blend on high speed until foamy. |
3 Tomatoes,med 1 Onion,Burmuda,lg,fine chop 1/4 t Oregano,dried,pref. Mexican 2 t Paprika 5 Garlic cloves,lg,fine chop 4 lb Beef shank,coarse grind 1 T Lard,butter,or bacon dripins 4 Scallions,in bunches,chopped 5 Bell pepper(s) 5 Serrano chiles,fresh 1 lb Chorizo sausage or 1 lb Sausage,hot,non-Italian 4 Garlic cloves,med,fine chop 2 t Salt 4 T Red chile,hot,ground 4 T Red chile,mild,ground 3 T Cumin seeds Beer Water 1. Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef. 2. Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned. 3. Place the cumin seeds in a 300' oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings. |
1 pk Gingerbread cake & cookie -mix 6 Peanut-shaped peanut butter Sandwich cookies 1/4 c Hot water Red sugar 2 tb Flour 2 Mini marshmallows 2 tb Margarine or butter; melted 12 Mini chocolate chips 6 oz Vanilla flavor candy coating Red cinnamon candies Heat oven to 375~. Mix gingerbread mix, hot water, flour and margarine in medium bowl with spoon until dough forms. Reserve one fourth of dough. Roll remaining dough into 9-1/2" circle, 1/4" thick. Cut 4" circle out of center to form a wreath shape. (Add dough cut from center to the reserved dough.) Place wreath on ungreased cookie sheet. Bake 15 minutes or until edges are firm. Do not overbake! Cool 1 minute before removing from cookie sheet. Roll reserved dough to 1/4" thick. Cut with 2" holly-leaf shaped cookie cutter. Place on ungreased cookie sheet and bake 9 minutes, until edges are firm. Cool 1 minute before removing from cookie sheet. Heat candy coating over low heat until melted. For each Santa, dip one end of peanut butter cookie into coating to resemble Santa's beard. Let dry on cookie sheet lined with waxed paper. When coating is dry, dip other end into coating (leaving center of cookie plain for face). Immediately sprinkle red sugar over wet coating, leaving 1/4" of coating mear cookie center plain to resemble the trim of the hat. Cut mini marshmallows into fourths. Place a marshmallow fourth on the side of the hat to resemble a pom-pom. Attach 2 chocolate chips to cookie, using coating, for the eyes. Attach 1 cinnamon candy to cookie, using coating, for the nose. Use remaining candies to decorate holly leaves. Attach Santas and holly leaves to wreath, using coating. ----- |
2 c Blueberries;fresh -OR- 1 pk -Blueberries, 300 g -individually frozen, -unsweetened 3/4 c Sugar,granulated 1 ts Lemon rind;grated 1 1/4 c Flour;all purpose 1 1/2 ts Baking powder 1/4 ts -Salt 1/4 c Shortening 1 Egg;beaten 1 ts Vanilla 2/3 c Milk Whipped cream -OR- Ice cream; opt Pouding Renverse des Bleuets Lemon-flavoured cake batter baked over fresh blueberries makes a perfect dessert. When I was immersed in French language studies at Jonqiere's Centre linguistique, Jeannine Renouf treated me to this recipe and also to a version that she makes with wild raspberries. It was a delectable kind of immersion. Combine blueberries, 1/4 cup of the sugar and lemon rind in a buttered 8 inch square baking pan. In a bowl, combine flour, baking powder and salt. In another bowl, cream shortening with remaining 1/2 cup sugar until fluffy. Beat in egg and vanilla. Add dry ingredients alternately with milk, blending well after each addition and finishing with dry ingredients. Pour batter over fruit in pan and bake in a preheated 350F oven for about 40 minutes, or until a tester inserted in centre comes out clean. Let cool slightly; turn out onto serving plate. Cut in squares and serve warm or at room temperature, with whipped or ice cream, if desired. SERVES: 6-8 SOURCE: _A Taste of Quebec_ by Julian Armstrong |
1 sm Eggplant 1/2 lb Sausage, bulk 1 sm Onion; chopped 1 Egg; well beaten 1/2 c Breadcrumbs, dry 1 ts Butter (or marg.); melted 1/4 c Cracker crumbs Peel eggplant, and cut into 1" cubes; cook in a small amount of boiling wate 10 minutes or until tender. Drain. Let cool slightly. Cook sausage and onion until onion is tender and sausage is brown. Combine eggplant, sausage mixture, egg, and breadcrumbs. Mix well, and spoon into a greased 1-quart casserole. Combine butter and cracker crumbs; sprinkle over casserole. Bake at 350 degrees for 25 minutes. SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman. |
2 lb Asparagus, fresh; cooked or -2 (15oz) cans asparagus 1/2 c Oil, olive 1/2 c Pickle, dill; liquid of 1/3 c Pickle, dill; chopped 1 Garlic clove; crushed Lettuce Place drained asparagus spears in a flat casserole dish with a cover. Mix olive oil, pickle liquid, pickles, and garlic; pour over the asparagus. cover and let marinate for at least 1 hour before serving; drain. Serve on lettuce. Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGES. (Again it calls for 1/2 cup oil, but cut back on the fat to make it at even less then 1 fat exchange.) SOURCE: Southern Living Magazine, sometime in 1973. Typed for you by Nancy Coleman. |
| Ingredients | |||
| 12 | each | chicken, wings, large, wing tips removed | |
| 3 | tablespoon | olive oil | |
| 3 | tablespoon | lemon juice | |
| 1 | each | garlic, clove, crushed | |
| 1/2 | teaspoon | tarragon, dried | |
| 1 | each | bay leaf | |
| 1 | salt, and pepper, to taste | ||
| 2 | tablespoon | butter | |
Directions: | |||
| In a large bowl combine oil, lemon juice, garlic, tarragon, bay leaf, salt and pepper. Coat wings with mixture, cover, and refrigerate overnight. Place chicken wings in baking dish and dot with butter. Bake in preheated 400 degree oven for 15 minutes. Turn chicken wings and cook 15 to 20 minutes more until chicken is golden. Plain or curried rice would be a good side dish. Makes 4 servings. | |||
1 onion -- chopped 1 tomato -- diced 1/4 teaspoon chopped herbs: rosemary -- basil, oregano 1/2 recipe pizza dough 1 tablespoon oil 1/4 stick butter -- melted Preheat oven to 400 degrees. Combine onion and tomato and herbs with dough. Knead together gently. Once combined, roll the dough flat. Place dough on an oiled baking sheet. Bake for 12 minutes, or until golden brown. Brush the dough with butter a few minutes before removing from the oven. Serve. |
2 c Water 2 c Old-fashioned rolled oats 2 tb Low-sodium tamari or soy 1 tb Olive oil 2 ts Olive oil 1 c Diced onion 1/2 c Grated carrots 1/2 c Diced celery 1/2 c Diced red bell peppers 2 cl Garlic, minced 2 ts Dried oregano 6 Leaves fresh basil, minced 1/2 ts Fresh ground black pepper Bring water to a boil in a saucepan over medium-high heat. Add oats, tamari or soy sauce and 1 tb oil. Reduce heat to low and cook 2 minutes; remove from heat and set aside. In skillet, heat the remaining oil over medium heat. Add rest of ingredients and saute 2 minutes or until vegetables are softened. Add t cooked oat and combined well. Chill at least 2 hours or overnight. Preheat oven to 375 degrees. Using an ice cream scoop (1/4 cup), portion mixture. Form each portion into a ball and flatten slightly. Place on a lightly oiled baking sheet and bake 20 minutes until golden brown. Nutrition analysis per burger: 97 calories, 4 grams protein, 3 grams fat, 15 grams carbohydrates, no cholesterol, 80 milligrams sodium, 26 percent calories from fat. ----- |