1 (14 1/2 oz) can chicken broth
3 whole chicken breasts, skinned, boned, halved
1/4 c margarine or butter
1/4 c chopped onion
1 garlic clove, minced
1/4 c flour
1/4 t salt
1/8 t pepper
3/4 c half-and-half
1/2 c grated Parmesan cheese
2 T dry white wine, if desired
1/2 t dried rosemary leaves, crushed
1 (14 oz) can artichoke hearts, drained
2 T margarine or butter
12 oz fresh mushrooms, sliced
Bring chicken broth to a boil in large skillet; add chicken breasts. Reduce heat; cover and simmer 20 minutes or until chicken is tender and juices run clear. Drain, reserving 3/4 cup chicken broth. Cool chicken.
Melt 1/4 cup margarine in medium saucepan over medium heat. Add onion and garlic; cook until tender. Reduce heat to low; stir in flour, salt and pepper. Cook 1 minute until mixture is smooth and bubbly, stirring constantly. Gradually stir in reserved chicken broth and half-and-half. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat. Add Parmesan cheese, wine and rosemary; stir until cheese is melted.
Heat oven to 325. Place chicken breasts in ungreased 12x8-inch (2-quart) baking dish. Cut artichokes in half; arrange around chicken. Pour sauce evenly over chicken and artichokes. Bake for 25 to 35 minutes or until thoroughly heated. Melt 2 tablespoons margarine in medium skillet over medium heat. Add mushrooms; cook 1 to 2 minutes or until softened. Spoon mustrooms over sauce. Serve over hot cooked rice, if desired. 6 servings.
Monday, February 18, 2008
Spinach Sausage Brunch Casserole
1 lb bulk Italian sausage
1 c chopped onions
1 large red bell pepper, roasted*
1 (9 oz) pkg frozen chopped spinach, thawed, well drained
1 c flour
1/4 c grated Parmesan cheese
1 T chopped fresh basil or 1 t dried basil leaves
1/2 t salt
2 c milk
8 eggs
4 oz (1 cup) dhredded Provolone cheese
Heat oven to 425. Grease 13x9-inch pan. In large skillet, brown sausage and onions. Remove from skillet; drain on paper towels. Arrange sausage mixture in greased pan. Reserve half of red peppers for garnish; chop remaining red peppers. Sprinkle chopped red peppers over sausage mixture; top with spinach.
Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, Parmesan cheese, basil and salt. In another large bowl, combine milk and eggs; beat until smooth. Add egg mixture to flour mixture; beat until well blended. Pour over spinach.**
Bake for 20 to 25 minutes or until knife insterted in center comes out clean. Meanwhile, cut reserved red peppers as desired for garnish.*** Sprinkle casserole with Provolone cheese. Add red pepper garnish to top. Bake for an additional 1 to 2 minutes or until cheese is melted. Let stand 5 minutes. Cut into squares. 8 to 10 servings.
*To roast red pepper, cut in half; remove seeds. Place, skin side up, on foil-line broiler pan. Broil 3 to 4 inches from heat until skin blackens, 5 to 10 minutes. Place in plastic bag; let stand 10 minutes to steam. Peel skin from pepper. Chop and cut pepper as directed.
**At this point, casserole can be covered and refrigerated up to 2 hours. Continue as directed.
*** To make poinsettia garnish, cut reserved red peppers into six to eight petal shapes. Place on top of casserole in pinwheel fashion. If desired, place 1 teaspoon of the shredded cheese or fresh basil in center of pinwheel to resemble poinsettia flower.
1 c chopped onions
1 large red bell pepper, roasted*
1 (9 oz) pkg frozen chopped spinach, thawed, well drained
1 c flour
1/4 c grated Parmesan cheese
1 T chopped fresh basil or 1 t dried basil leaves
1/2 t salt
2 c milk
8 eggs
4 oz (1 cup) dhredded Provolone cheese
Heat oven to 425. Grease 13x9-inch pan. In large skillet, brown sausage and onions. Remove from skillet; drain on paper towels. Arrange sausage mixture in greased pan. Reserve half of red peppers for garnish; chop remaining red peppers. Sprinkle chopped red peppers over sausage mixture; top with spinach.
Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, Parmesan cheese, basil and salt. In another large bowl, combine milk and eggs; beat until smooth. Add egg mixture to flour mixture; beat until well blended. Pour over spinach.**
Bake for 20 to 25 minutes or until knife insterted in center comes out clean. Meanwhile, cut reserved red peppers as desired for garnish.*** Sprinkle casserole with Provolone cheese. Add red pepper garnish to top. Bake for an additional 1 to 2 minutes or until cheese is melted. Let stand 5 minutes. Cut into squares. 8 to 10 servings.
*To roast red pepper, cut in half; remove seeds. Place, skin side up, on foil-line broiler pan. Broil 3 to 4 inches from heat until skin blackens, 5 to 10 minutes. Place in plastic bag; let stand 10 minutes to steam. Peel skin from pepper. Chop and cut pepper as directed.
**At this point, casserole can be covered and refrigerated up to 2 hours. Continue as directed.
*** To make poinsettia garnish, cut reserved red peppers into six to eight petal shapes. Place on top of casserole in pinwheel fashion. If desired, place 1 teaspoon of the shredded cheese or fresh basil in center of pinwheel to resemble poinsettia flower.
Cajun Black Beans with Sausage and Corn
2 T oil
2 garlic cloves, minced
1/2 c chopped bell pepper
1/2 c chopped onion
1 1/2 c frozen corn
8 oz smoked kielbasa sausage, coarsely chopped
1/2 t salt
1/2 t dried thyme leaves
1/4 t black and red pepper blend
1 1/2 c chopped fresh tomatoes
1 (15 oz) can black beans, drained, rinsed
Heat oil in large skillet over medium-high heat until hot. Add garlic; cook and stir 1 minute. Add bell pepper and onion, stir-fry; cook and stir 2 to 3 minutes or until crish-tender.
Add corn, sausage, salt, thyme and pepper blend; mix well. Cook 3 to 5 minutes or until corn is tender, stirring occasionally.
Add tomatoes and beans; cook 3 to 5 minutes or until thoroughly heated, stirring occasionally. 4 (1 1/4 cup) servings.
2 garlic cloves, minced
1/2 c chopped bell pepper
1/2 c chopped onion
1 1/2 c frozen corn
8 oz smoked kielbasa sausage, coarsely chopped
1/2 t salt
1/2 t dried thyme leaves
1/4 t black and red pepper blend
1 1/2 c chopped fresh tomatoes
1 (15 oz) can black beans, drained, rinsed
Heat oil in large skillet over medium-high heat until hot. Add garlic; cook and stir 1 minute. Add bell pepper and onion, stir-fry; cook and stir 2 to 3 minutes or until crish-tender.
Add corn, sausage, salt, thyme and pepper blend; mix well. Cook 3 to 5 minutes or until corn is tender, stirring occasionally.
Add tomatoes and beans; cook 3 to 5 minutes or until thoroughly heated, stirring occasionally. 4 (1 1/4 cup) servings.
Easy Independence Day Cookie Pizza
1 (18 oz) pkg refrigerated sugar cookies
1 (8 oz) pkg cream cheese, softened
1/4 c powdered sugar
2 t grated lemon peel
2 c fresh raspberries
1 1/2 c fresh blueberries
1/4 c apple jelly, melted
Heat oven to 350. Spray 12-inch pizza pan with nonstick cooking spray. Cut cookie dough into 1/4-inch slices; place in sprayed pan. Press over bottom to form crust.
Bake for 15 to 20 minutes or until deep golden brown. Cool 25 minutes or until completely cooled.
In medium bowl, combine cream cheese, powdered sugar and lemon peel; beat until fluffy. Spread over cooled crust. Arrange raspberries in large star shape in center. Arrange blueberries around raspberries. Drizzle or brush with melted jelly. Refrigerate 30 minutes or until ste. Store in refrigerator. 24 servings.
1 (8 oz) pkg cream cheese, softened
1/4 c powdered sugar
2 t grated lemon peel
2 c fresh raspberries
1 1/2 c fresh blueberries
1/4 c apple jelly, melted
Heat oven to 350. Spray 12-inch pizza pan with nonstick cooking spray. Cut cookie dough into 1/4-inch slices; place in sprayed pan. Press over bottom to form crust.
Bake for 15 to 20 minutes or until deep golden brown. Cool 25 minutes or until completely cooled.
In medium bowl, combine cream cheese, powdered sugar and lemon peel; beat until fluffy. Spread over cooled crust. Arrange raspberries in large star shape in center. Arrange blueberries around raspberries. Drizzle or brush with melted jelly. Refrigerate 30 minutes or until ste. Store in refrigerator. 24 servings.
Vinaigrette Potato and Green Bean Salad
Salad
1 lb small red potatoes, unpeeled, halved
8 oz fresh green beans, halved
1 (2 1/4 oz) can sliced ripe olives, drained
Dressing
1/3 c white balsamic vinegar
1/4 c olive oil
2 t chopped fresh marjoram or 1/2 t dried marjoram leaves
1/2 t salt
1/4 t garlic-pepper blend
In large saucepan, combine potatoes and enough water to cover. Bring to a boil. Reduce heat to medium; cook 8 to 10 minutes or until tender.
Remove potatoes with slotted spoon; place in colander or large strainer to drain. Add green beans to water. Bring to a boil. Reduce heat; cook 4 to 6 minutes or until crisp-tender.
Drain beans in colander with potatoes. Rnise potatoes and beans with cold water to cool. Cut potatoes into slices.
In medium bowl, combine all dressing ingredients; mix well. Add potatoes, beans and olives; toss to coat. Serve immediately, or cover and refrigerate until serving time. 8 (1/2 cup) servings
1 lb small red potatoes, unpeeled, halved
8 oz fresh green beans, halved
1 (2 1/4 oz) can sliced ripe olives, drained
Dressing
1/3 c white balsamic vinegar
1/4 c olive oil
2 t chopped fresh marjoram or 1/2 t dried marjoram leaves
1/2 t salt
1/4 t garlic-pepper blend
In large saucepan, combine potatoes and enough water to cover. Bring to a boil. Reduce heat to medium; cook 8 to 10 minutes or until tender.
Remove potatoes with slotted spoon; place in colander or large strainer to drain. Add green beans to water. Bring to a boil. Reduce heat; cook 4 to 6 minutes or until crisp-tender.
Drain beans in colander with potatoes. Rnise potatoes and beans with cold water to cool. Cut potatoes into slices.
In medium bowl, combine all dressing ingredients; mix well. Add potatoes, beans and olives; toss to coat. Serve immediately, or cover and refrigerate until serving time. 8 (1/2 cup) servings
Hungarian Goulash
3 lb boneless beef chick, cut in 1-inch cubes
1/4 c flour
1/4 c oil
3 c sliced onions
1 T paprika
1 t salt
1/8 t pepper
10 1/2 oz can condensed beef broth
4 quarts water
4 t salt
9 1/2 c extra wide egg noodles
2 T butter or margarine
1 T poppy seed
1 c sour cream
In medium bowl, toss meat cutes with flour to coat. In Dutch oven, brown meat cubes in 1/4 cup oil until well browned on all sides. Add onions, paprika, 1 teaspoon salt, pepper and beef broth. Cover and cook over low heat for 1 1/2 hours or untill meat cubes are tender.
Shortly before serving, cook noodles. Boil water in large deep pot with 4 teaspoons salt. Add noodles; stir to separate. Cook uncovered after water returns to a full rolling boil for 6 to 7 minutes. Stir occasionally. Drain and rinse under hot water. Toss cooked noodles with butter and poppy seed.
Add sour cream to meat mixture and cook over low heat until heated through, stirring constantly. Serve goulash over noodles. 8 servings.
1/4 c flour
1/4 c oil
3 c sliced onions
1 T paprika
1 t salt
1/8 t pepper
10 1/2 oz can condensed beef broth
4 quarts water
4 t salt
9 1/2 c extra wide egg noodles
2 T butter or margarine
1 T poppy seed
1 c sour cream
In medium bowl, toss meat cutes with flour to coat. In Dutch oven, brown meat cubes in 1/4 cup oil until well browned on all sides. Add onions, paprika, 1 teaspoon salt, pepper and beef broth. Cover and cook over low heat for 1 1/2 hours or untill meat cubes are tender.
Shortly before serving, cook noodles. Boil water in large deep pot with 4 teaspoons salt. Add noodles; stir to separate. Cook uncovered after water returns to a full rolling boil for 6 to 7 minutes. Stir occasionally. Drain and rinse under hot water. Toss cooked noodles with butter and poppy seed.
Add sour cream to meat mixture and cook over low heat until heated through, stirring constantly. Serve goulash over noodles. 8 servings.
Crescent Apple Cake
8 oz can crescent dinner rolls
3 medium to large cooking apples, peeled, each cut into 16 slices
Topping
1/2 to 3/4 c sugar
1 T flour
1/2 t cinnamon
1 T margarine or butter, softened
Heat oven to 350. Separate crescent dough into 2 large rectangles. Place rectangles in ungreased 9-inch square pan, over botton and 1/2 inch up sides to form crust; seal perforations. Arrange apple slices in 3 rows on crust. In small bowl, combine topping ingredients until crumbly; sprinkle over apples. Bake for 35 to 40 minutes or until apples are tender. Serve slightly warm, top with cream, if desired. 9 servings.
3 medium to large cooking apples, peeled, each cut into 16 slices
Topping
1/2 to 3/4 c sugar
1 T flour
1/2 t cinnamon
1 T margarine or butter, softened
Heat oven to 350. Separate crescent dough into 2 large rectangles. Place rectangles in ungreased 9-inch square pan, over botton and 1/2 inch up sides to form crust; seal perforations. Arrange apple slices in 3 rows on crust. In small bowl, combine topping ingredients until crumbly; sprinkle over apples. Bake for 35 to 40 minutes or until apples are tender. Serve slightly warm, top with cream, if desired. 9 servings.
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