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From: hderhut@charter.net
Sent: Friday, May 15, 2015 11:24 PM
Hi. Saw this on web; looked good so I tried it. Didn't have any
commercial Italian Dressing mix, so looked in my stash and found one
I had copied down, but never tried. I will be my go to from now on.
* Exported from MasterCook *
Green Beans, Chicken & Potatoes
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 medium potatoes, cut
2 cups green beans, cut
1 pound chicken breasts
1/2 cup butter
1 package Italian dressing mix
1. Cut green beans up. Line one side of the pan with green beans.
2. Cut potatoes up. Line opposite side of pan with the potatoes.
3. Line the chicken breasts down the middle of the baking dish.
4. Cut butter up and layer over the green beans, potatoes and
chicken. Sprinkle Italian dressing over the entire pan. Cover with
foil.
5. Bake at 350F for 1 hour.
Note: I used a little Olive Oil sprinkled on instead of the butter.
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From: hderhut@charter.net
Sent: Friday, May 15, 2015 11:24 PM
* Exported from MasterCook *
Italian Dressing Mix
Recipe By :
Serving Size : Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sugar
2 teaspoons oregano
1 teaspoon pepper
1/4 teaspoon dried thyme leaves
1 teaspoon basil
1 tablespoon parsley
1 tablespoon salt
Combine all ingredients together and store in an airtight container.
Use 2 tablespoons of this mix whenever a recipe calls for one
package of dry Italian seasoning mix.
To make dressing: Combine 2 tablespoons of dry mix, 1/4 cup white
vinegar, and 2/3 cup olive oil together in a jar with a tight
fitting lid and SHAKE IT UP!!
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From: Art Guyer <aguyer42@myactv.net>
Sent: Tuesday, May 12, 2015 11:01 PM
This is a great light pasta dish. Everyone in the family enjoyed it
tonight for dinner, along with my venison loaf.
* Exported from MasterCook *
Summer Veggie Pasta
Recipe By : Cooking Light June 2015
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 pound uncooked whole-grain linguine
...
1/2 pound zucchini
1/2 pound yellow squash
1 pound tomatoes, finely chopped (3 medium tomatoes)
2/3 cup finely chopped red onion
2 tablespoons extra-virgin olive oil
2 tablespoons champagne or white wine vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
...
3 tablespoons panko (Japanese breadcrumbs), toasted
8 small basil leaves
4 radishes, thinly sliced
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
No-cook veggies make this easy dish a weeknight favorite. Peeling
zucchini and squash into ribbons makes them fun to eat for kids.
1. Cook pasta according to package directions, omitting salt and
fat. Drain.
2. While the pasta cooks, shave zucchini and squash into thin
ribbons using a vegetable peeler; place in a large bowl. Add
tomatoes and next 7 ingredients (through garlic) to bowl; toss to
combine. Let stand 15 minutes, stirring occasionally to coat.
3. Drain pasta well and add to vegetables, tossing gently to
combine. Top with panko, basil, radishes, and cheese.
Yield: Serves 4 (serving size: 1 1/2 cups)
Notes: I made this on 5/12/2015 after Doris found it in the June
2015 Cooking Light Magazine. Everyone thought this was a great pasta
dish; I served it with my venison meatloaf. Great combination.
Contributed to the FareShare Group by Art; May 2015
www.fareshare.net
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From: hderhut@charter.net
Sent: Friday, May 01, 2015 3:59 PM
Bobby's cobbler recipe got me to thinking of my Grandmother
Hatfield. She baked a lot of Pies and Cobblers. I remembered the
dessert she liked best of all: Rice Pudding. In Arkansas we never
ate Rice as a part of a meal. It was always Potatoes. This was the
only Rice dish I ever knew my Grandmother to make.
* Exported from MasterCook *
21 Club Rice Pudding
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 quart Milk
1 pint Heavy cream
1/2 teaspoon Salt
1 Vanilla bean
3/4 cup Long-grained rice
1 cup Granulated sugar
1 Egg yolk
1 1/2 cup Whipped cream
Raisins (optional)
In a heavy saucepan, combine the milk, cream, salt, vanilla bean and
1/4 cup of the sugar and bring to a boil. Stirring well, add the
rice. Allow the mixture to simmer gently, covered, for 1 3/4 hours
over a very low flame, until rice is soft. Remove from the heat and
cool slightly.
Remove the vanilla bean. Blending well, stir in the remaining 1/4
cup of sugar and the egg yolk. Allow to cool a bit more.
Preheat the broiler. Stir in all but 2 tablespoons of the whipped
cream; pour the mixture into individual crocks or a soufflé dish.
(Raisins may be placed in the bottom of the dishes, if desired.)
After spreading the remaining whipped cream in a thin layer over the
top, place the crocks or dish under the broiler until the pudding is
lightly browned. Chill before serving.
I fixed this and it tasted great. I had forgotten how good it could
be. I didn't have a vanilla bean so used extract.
I'm going to try Bobbies cobbler soon. My Grandmothers differed in
the crust. They would mix the flour, salt, butter, baking powder,
sugar and milk into a dough and roll it out thin like a pie crust,
but cut it into strips and make a lattice with about half inch
spaces in between.
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David in Carolina
From: hderhut@charter.net
The other day I was out of crackers so decided to try and make some.
They came out more like snack crackers than saltines, but tasted
good. My friend gave me the Cookie recipe.
I mixed a little marshmallow cream and a drop of vanilla with my
frozen banana when I processed it. It tasted great.
* Exported from MasterCook *
Homemade Crackers
Recipe By :
Serving Size : 100 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 cups all-purpose flour, or a mix of all-purpose and whole grain
flours
2 teaspoons sugar
2 teaspoons salt
4 tablespoons extra-virgin olive oil
1 cup water
Optional topping: 1 tablespoon sesame seeds, 1 tablespoon fennel
seeds, 1 tablespoon poppy seeds, 1 teaspoon sea salt
Place a rack in the lower third of the oven and heat to 450F.
Sprinkle a baking sheet lightly with flour and set aside.
In a medium bowl, whisk together the flour, sugar, and salt. Add the
oil and water to the flour mixture. Stir until a soft, sticky dough
is formed. If a lot of loose flour remains in the bottom of the bowl
and the surface of the dough, add more water a tablespoon at a time
until all the flour is incorporated.
Divide the dough into two halves and set one half aside. Sprinkle
your work surface lightly with flour and set the other half on top.
Pat it into a thick square with your hands.
Working from the center of the dough out, roll the dough into a
rectangle roughly 1/8-inch thick or thinner. If the dough starts to
shrink back as you roll it, let it rest, uncovered, for 5 minutes
and then continue rolling.
If toppings are desired, brush the surface of the dough very lightly
with water. Combine the seeds in a small bowl and sprinkle half of
them (roughly 1 1/2 tablespoons) evenly over the surface of the
dough. See Additional Notes below for additional ideas for toppings
and flavorings.
Using a pizza cutter or a sharp knife, cut the dough into individual
crackers roughly 1-inch by 2-inches. Alternatively, cut the crackers
into squares, diamonds, or use cookie cutters.
Transfer the crackers to the baking sheet using a metal dough
scraper or spatula. It's fine to crowd the crackers very close to
each other. Prick each cracker with the tines of a fork to prevent
them from puffing during baking.
Bake the crackers in the oven for 12-15 minutes, until the edges are
browned. Thinner crackers will bake more quickly than thicker ones;
you can remove the crackers as they brown to your liking and
continue baking the rest. While the first batch of crackers is
baking, roll out and cut the remaining dough.
Transfer the baked crackers to a wire rack to cool completely. The
crackers will crisp further as they cool. Store the crackers in an
airtight container on the counter for 3-5 days. If you're crackers
are a little old and less-than-crispy, lay them on a baking sheet
and put them in a 350°F oven for a few minutes to re-crisp.
Note: Cheese Crackers: Add 1 1/2 cups shredded cheese to the flour
mixture. Pulse in a food processor until the mixture resembles
course cornmeal. Proceed with adding the oil and water as directed.
Makes about 100 crackers.
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David in Carolina
From: hderhut@charter.net
* Exported from MasterCook *
Banana 'Ice Cream' Cookie
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 ripe bananas
1 cup rolled oats
Vegetable oil spray
Dice 1 banana and freeze for a few hours or overnight.
Place oats into a food processor and grind into oat flour. Pour oat
flour into a bowl and mash with the second banana until a dough
forms.
Make 4 cookies and place them on an oiled pan in the oven for 15
minutes at 350F. Allow cookies to cool completely.
Place frozen banana pieces in the food processor and blend for 1-2
minutes until it forms a cream. Scoop cream onto cookie, sandwich it
and enjoy.
Note: The key is soft bananas i.e SOFT.
Make sure to press the cookie "dough" flat onto the pan in exactly
the shape you want it to end up.
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