From: Sharon Busby...
18 oz fresh baby spinach, stems removed
2 medium tart apples, chopped
2/3 cup peanuts
1/4 cup thinly sliced green onions
2/3 cup vegetable oil
1/4 cup vinegar
1 t salt
1 t ground mustard
1/2 cup raisins
2 T sesame seeds, toasted
1/3 cup honey
1 T grated orange peel
1 t curry powder
In a large bowl, combine the spinach, apples, peanuts, raisins, onions, and sesame seeds. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Drizzle over the salad and toss to coat; serve immediately.
Sunday, November 11, 2012
Chicken Wild Rice Soup
From: Taste of Homes...
2 quarts chicken broth
1/2 lb fresh mushrooms, chopped
1 cup finely sliced celery
1 cup shredded carrots
1/2 cup finely chopped onion
1t chicken bouillon granules
1t dried parsley flakes
1/4 t garlic powder
1/4 t dried thyme
1.4 cup butter
1/4 cup flour
1 can condensed cream of chicken or mushroom soup, undiluted
1/2 cup additional chicken broth
3 cups cooked wild rice
2 cups cooked, shredded chicken
In a large saucepan combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. In a soup kettle or Dutch oven, melt butter. Stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and additional broth. Add rice and chicken; heat through. Yields 3 1/2 quarts
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2 quarts chicken broth
1/2 lb fresh mushrooms, chopped
1 cup finely sliced celery
1 cup shredded carrots
1/2 cup finely chopped onion
1t chicken bouillon granules
1t dried parsley flakes
1/4 t garlic powder
1/4 t dried thyme
1.4 cup butter
1/4 cup flour
1 can condensed cream of chicken or mushroom soup, undiluted
1/2 cup additional chicken broth
3 cups cooked wild rice
2 cups cooked, shredded chicken
In a large saucepan combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. In a soup kettle or Dutch oven, melt butter. Stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and additional broth. Add rice and chicken; heat through. Yields 3 1/2 quarts
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Turkey Breast-crock pot/Kneaders Focaccia sandwich
From: Alison Chapman...
1 5-6 turkey breast, fresh or thawed
2 T butter
1/4 cup garden veg flavored whipped cream cheese
1 T soy sauce
1 T parsley
1/2 t dry basil leaves
1/2 t rubbed sage
1/2 t dried thyme leaves
1/4 t pepper
1/4 t garlic powder
Place turkey in a crock pot. Combine remaining ingredients and brush over turkey. Cook on low for 8-10 hours, or on high for 4-6 hours. Shred with fork using broth from pot. Makes about 8 cups shredded turkey.
To make Kneaders style Focaccia sandwiches, add about 1 cup shredded turkey to one half of focaccia square, top with Casear Vinaigrette dressing. Layer provolone cheese, green leaf lettuce, red onion, pickles, and tomatoes on the other half. Put both sides together, and serve:)
1 5-6 turkey breast, fresh or thawed
2 T butter
1/4 cup garden veg flavored whipped cream cheese
1 T soy sauce
1 T parsley
1/2 t dry basil leaves
1/2 t rubbed sage
1/2 t dried thyme leaves
1/4 t pepper
1/4 t garlic powder
Place turkey in a crock pot. Combine remaining ingredients and brush over turkey. Cook on low for 8-10 hours, or on high for 4-6 hours. Shred with fork using broth from pot. Makes about 8 cups shredded turkey.
To make Kneaders style Focaccia sandwiches, add about 1 cup shredded turkey to one half of focaccia square, top with Casear Vinaigrette dressing. Layer provolone cheese, green leaf lettuce, red onion, pickles, and tomatoes on the other half. Put both sides together, and serve:)
Chicken Diane
From: Marci Wentz...
4 boneless chicken breasts-pound thin
1/4 cup chicken broth
1/2 tsp salt
1/4 tsp pepper
2 T oil
2 T butter
3 T green onions
juice from 1/2 lime
3 T parsley
2 tsp. dijon mustard
Cook chicken in oil & butter for 4 minutes, or until done, on each side. Remove from pan and keep warm. Add remaining ingredients to the pan and stir well. Pour over chicken and serve.
4 boneless chicken breasts-pound thin
1/4 cup chicken broth
1/2 tsp salt
1/4 tsp pepper
2 T oil
2 T butter
3 T green onions
juice from 1/2 lime
3 T parsley
2 tsp. dijon mustard
Cook chicken in oil & butter for 4 minutes, or until done, on each side. Remove from pan and keep warm. Add remaining ingredients to the pan and stir well. Pour over chicken and serve.
Wednesday, September 26, 2012
Mom's Zucchini Bread
From: Allrecipe's.com...
3 cups of all purpose flour
1t. salt
1t. baking soda
1t. baking powder
3t. ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cup white sugar
3t. vanilla extract
2 cups grated zucchini
1 cup of chopped walnuts (I substituted the walnuts for chocolate chips, but I think both would taste great)
1. Grease and flour 2 8X4" pans. Preheat oven to 325 degrees
2. Sift together flour, salt, baking soda, baking powder & ground cinnamon
3. Beat eggs, oil, sugar & vanilla together in your mixer.
4. Stir in the flour mixture with the wet ingredients and beat well.
5. Stir in zucchini and nuts (chocolate chips)
6. Pour batter into prepared pans
7. Bake for 40-60 minutes or until a toothpick tester comes out clean
Cool in pans and on the rack for 20 min. Remove from pans and continue cooling on rack.
3 cups of all purpose flour
1t. salt
1t. baking soda
1t. baking powder
3t. ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cup white sugar
3t. vanilla extract
2 cups grated zucchini
1 cup of chopped walnuts (I substituted the walnuts for chocolate chips, but I think both would taste great)
1. Grease and flour 2 8X4" pans. Preheat oven to 325 degrees
2. Sift together flour, salt, baking soda, baking powder & ground cinnamon
3. Beat eggs, oil, sugar & vanilla together in your mixer.
4. Stir in the flour mixture with the wet ingredients and beat well.
5. Stir in zucchini and nuts (chocolate chips)
6. Pour batter into prepared pans
7. Bake for 40-60 minutes or until a toothpick tester comes out clean
Cool in pans and on the rack for 20 min. Remove from pans and continue cooling on rack.
Thursday, September 6, 2012
Peach Cobbler
From: Andrea & Allrecipes.com
1 1/2 cups flour
1 1/2 cups brown sugar
1 1/2 cups oats
1/4 t. baking soda
1/2 t. salt
1/4 t. baking powder
3/4 cup melted butter
Using your dough hook in the kitchen aid mix together all of the ingredients except for the melted butter. Add the butter after the other ingredients are mixed, mix this until it turns crumbly (do not over mix) this will happen fast.
Pour the peach mixture into a greased 9X13 glass dish and sprinkle the topping over. Bake at 350 degrees for 45 min. Serve with vanilla ice cream.
The topping portion of this recipe is great for apple crisp or any berry or peach cobbler, so delish.
Beefy Nacho Soup
From: Me...
1 lb. lean ground beef
1 T taco seasoning mix
1 can condensed nacho cheese soup
1 can diced tomatoes and green chilies, undrained
1 1/2 cups milk
l/4 cup shredded cheddar cheese
1/2 cup of frozen or canned corn
1 cup uncooked macaroni
1/2 cup sour cream
1/2 cup crushed tortilla chips
In a large pot or non stick pan cook ground beef over medium heat seasoning with salt and pepper. Drain, and add all the remaining ingredients except for the cheese, sour cream and chips. bring to a boil and cook until noodles are done. Just before serving stir in the sour cream and top each bowl with the shredded cheese and tortilla shells.
Yum! This is a huge hit at our house, especially for fall. We double this at our house.
1 lb. lean ground beef
1 T taco seasoning mix
1 can condensed nacho cheese soup
1 can diced tomatoes and green chilies, undrained
1 1/2 cups milk
l/4 cup shredded cheddar cheese
1/2 cup of frozen or canned corn
1 cup uncooked macaroni
1/2 cup sour cream
1/2 cup crushed tortilla chips
In a large pot or non stick pan cook ground beef over medium heat seasoning with salt and pepper. Drain, and add all the remaining ingredients except for the cheese, sour cream and chips. bring to a boil and cook until noodles are done. Just before serving stir in the sour cream and top each bowl with the shredded cheese and tortilla shells.
Yum! This is a huge hit at our house, especially for fall. We double this at our house.
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