Friday, January 1, 2010
Recipes To Share
Some of us love to cook and then there are those of us who would just as soon take out our kitchen and use the space for something more fun! If you are one of the ladies who love to cook and don't mind sharing your recipes - this is the spot for you. Please make sure your recipes are correct before posting them so we won't have any fiascos! If you are a new cook or are just looking for something different, please check often to discover new recipes or maybe some old standbys that you have forgotten.
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1 large fryer or 3-4 chicken breasts
ReplyDelete3 c Minute Rice (1 & 1/2 c water, 3/4 t salt, 1 & 1/2 c rice)
1 stick of margarine
saute 1/4 c chopped green pepper, 1/4 c chopped green onion, 1/4 chopped celery
1 small jar chopped pimento
1 can sliced water chestnuts
2 cans soup (cream of chicken or mushroom)
2/3 c milk
Cook chicken and cube or shred (can also use canned chicken). Season. Prepare rice as directed and fold in the following: sauted peppers, onion & celery. Add pimento and water chestnuts. Pour rice mixture into greased casserole dish. Add chicken on top. Mix soup & milk - pour over chicken - sprinkle w/paprika. Bake @ 350 for 30 minutes or until bubbly.
Serve your summer salads with a fresh salad dressing with a kick! This recipe is from Chef Jon Bonnell, of Fort Worth's Bonnell's Fine Texas Cuisine, and is their house dressing. It's become one of our favorites. Sue Jones
ReplyDeleteJalapeno Garlic Vinaigrette
Ingredients
4 Jalapeno peppers (seeds and veins removed)
4 Cloves garlic (peeled)
3 Limes (juice only)
2 tablespoons parmesan cheese
1 ½ tablespoons Dijon mustard
1 small bunch cilantro
2/3 cup oil (extra virgin and vegetable mixed)
salt and pepper to taste (approximately 1 ½ teaspoon of each)
Directions
Place all ingredients except oil in a Cuisinart or blender. Mix until uniform texture is reached. Drizzle the oil in last, very slowly. Check salt and pepper seasonings.
Perfect with fresh summer fruit - peaches or strawberries are our favorites.
ReplyDeleteOld Fashioned Pound Cake
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 1/4 cups I Can't Believe It's Not Butter Spread
1 1/2 cups sugar
3 eggs
1 tsp vanilla or almond extract
Preheat oven to 325 degrees. Prepare a 9 X 5" loaf pan; set aside.
In large bowl, combine flour, baking powder and salt; set aside.
In large bowl, with electric mixer, beat I Can't Believe It's Not Butter spread and sugar until light and fluffy, about 5 minutes. Beat in eggs and flavoring, scraping occasionally. Beat in flour mixture until blended. Pour evenly into prepared pan.
Bake 1 hour and 35 minutes or until toothpick inserted in center comes out completely clean. On wire rack, let cool 20 minutes; remove from pan and cool completely.
Great idea. We are always bringing food to meetings and someone wants the recipe. Great way to share without having to email everyone.
ReplyDeletePam,
ReplyDeleteVEGGIE PIZZA
2 pkg Crescent rolls or Reduced Fat Crescent rolls. Roll flat on cookie
sheet, bake and let cool.
MIX:
8 oz cream cheese or Fat Free cream cheese
1 pkg powder Ranch Dressing or Fat Free Ranch Dressing
1/2 cup Mayo (real mayo "only") or Fat Free Mayo (do not use salad dressing-does not work)
Spread over Crescent Rolls
Then Sprinkle: package Broccoli Cole Slaw
Chill...cut into slices..release bottome with spatula.
Place on serving dish, to layer put Saran wrap between layers. Serve
Debi
Check out Paula Rhodes' blog - www.salad-in-a-jar.com
ReplyDeleteGreat pictures and fabulous recipies. I've made her browned butter pecan pie twice and it is delicious!