Recipes

[Zhills]

No, somebody would have given an ingredient.  Just wanted to give you first choice to add one.

Next ingredient:  Butternut squash

[Lynneuk]

Butternut Squash Soup with crumbled bacon.

On a large foil lined baking sheet place:-

1 butternut squash cut into chunks

2 onions chunked

1 apple chunked

Drizzle on a little olive oil and a little real maple syrup

Mix together well then lay out flat and lay some pieces of bacon over the top.

Roast at 400 for about 30 minutes til veg are soft and a little caramelised. If bacon gets too brown remove it after 20 minutes or so.

Let veg cool a little then blend in a blender with some chicken stock til a good soup consistency.

Place in a  saucepan and heat through. Taste for seasoning and add some pepper. Usually the bacon and stock has enough salt but it's up to you.

Serve hot with the reserved bacon crumbled on top.

Next - Cauliflower

[walker]

CAULIFLOWER Slaw

1 head of CAULIFLOWER

1/2 cup French Dressing

1/2 cup celery leaves, chopped

1/2 cup sour cream

1/4 cup green onions, sliced

1 small green pepper, chopped

salt to taste

2 tsps. Caraway seeds, optional

Break and slice CAULIFLOWER into small pieces.  Mix together all other ingredients for dressing.  Add CAULIFLOWER and toss lightly.  Refrigerate before serving.  This can be made a day ahead.

NEXT INGREDIENT:   PEAS

[Zhills]

Garden Pea Salad

In a sauce pan, bring to boil and cool:

1 Cup sugar

1/2 Cup vegetable oil

1/2 tsp. pepper

3/4 Cup vinegar

1 tsp. salt

~when cool, mix with:

2 cans Le Sueur peas-drained (14 oz cans)

2 cans white shoe peg corn-drained

2 cans french style green beans-drained (chopped)

1 small jar chopped pimentos-drained

1 Cup celery

1 Cup onion, chopped fine

1 Cup green pepper, diced

Chill overnight and serve.

Next ingredient:  Bacon

[momtochloe]

GERMAN GREEN BEANS
6 slices bacon, diced 1/3 c. chopped onion 1/4 c. vinegar 2 tbsp. sugar 2 (16 oz.) cans green beans, drained Fry bacon until crispy. Drain and reserve 2 tablespoons bacon drippings. To the reserved drippings, fry the onion. Saute until tender and add beans, vinegar, and sugar. Heat thoroughly and serve hot.

I normally don't care for green beans but these are delicious.  I used fresh, steamed green beans instead of canned when I made this.

Next Ingredient:  Carrots

[walker]

Glazed Baby CARROTS

Cook 2 lbs. of baby CARROTS in 1" of boiling water for 12-15 minutes or until crisp-tender; drain.  Stir in one 12 oz. jar of orange marmalade.  Serve with slotted spoon.

Taste of Home Recipe

NEXT INGREDIENT...........WALNUTS

[Zhills]

TARRAGON CHICKEN SALAD from The Silver Palate Cookbook

After making this salad fresh every day for four years and never tiring of the taste, we think it’s safe to say that this one really wears well. It is dressy enough to serve as a main course; delicious enough to have in a sandwich; and so simple to assemble that you will make it often. For a different taste, substitute black walnuts.

         boneless whole chicken breasts, about 3 pounds

         1 cup crème fraiche or heavy cream

         1/2 cup dairy sour cream

         1/2 cup mayonnaise

         2 celery ribs, cut into 1-inch-long pencil strips

         1/2 cup shelled walnuts

         1 tablespoon crumbled dried tarragon

         salt and freshly ground black pepper, to taste

1. Arrange chicken breasts in a single layer in a large jelly-roll pan. Spread evenly with crème fraiche and bake in a preheated 350F oven for 20 to 25 minutes, or until done to your taste. Remove from oven and cool.

 2. Shred meat into bite-size pieces and transfer to a bowl.

 3. Whisk sour cream and mayonnaise together in a small bowl and pour over chicken mixture.

 4. Add celery, walnuts, tarragon, salt and pepper to taste, and toss well.

 5. Refrigerate, covered, for at least 4 hours. Taste and correct seasoning before serving.

 4 to 6 portions   

Next ingredient:  Old Bay (or any) Seafood Seasoning

[house_cat]

This one is simple, but it sounds good and I'm going to try it this week.

Old Bay Crusted Salmon

INGREDIENTS

1 teaspoon Old Bay Seasoning

1/2 teaspoon McCormick®Dill Weed

1/2 teaspoon McCormick®Onion Powder

vegetable oil

1 pound salmon fillets

DIRECTIONS

Preheat oven to 450° F. In a small bowl mix OLD BAY dill weed and onion powder.

Place fish skin-side down in lightly greased baking pan. Lightly brush fish with oil. Sprinkle seasoning mixture evenly over fish.

Bake 8 to 10 minutes or until fish flakes easily with a fork.

TIPS

Salmon Substitutes: swordfish or mahi mahi

Next ingredient: Rainbow Chard, or any fresh vegetable

[Zhills]

Oven Roasted Cabbage

Ingredients:

• 1 Head Green Cabbage
• ¼ Cup Olive Oil
• 1 ½ tsp. Garlic Salt
• 1 tsp. Onion Powder
• ¼ tsp. Black Pepper

Instructions;

1. Preheat oven to 400° Line a rimmed baking sheet with aluminum foil or parchment paper.
2. Cut cabbage in 1” slices from top to bottom. (Stem being the bottom)
3. Lines slices in a single layer on baking sheet. Brush each wedge with a generous coating of olive oil.
4. In a small bowl, combine garlic salt, onion powder, fennel seeds, and black pepper. Sprinkle seasoning over each wedge.
5. Bake for 45 minutes on middle rack– flipping half way through.

Next ingredient:  Hot dogs

[walker]

DOG and Cheese Chowder

1 cup frozen whole-kernel corn

1 cup milk

2 (18 1/2 oz.) cans Cheese and Potato soup

4 HOT DOGS, thinly sliced

1 1/2 cups shredded Cheddar Cheese, divided

Combine all but cheese in a 3 qt. saucepan.  Bring to a boil; simmer 7 minutes or until corn is tender, stirring frequently,  Stir in 1 cup of cheese.  Top each serving with additional cheese.  Serves 4-6.

Taken from Best of the Best Fast and Fabulous Soups, Salads and Sandwiches, pg. 53 (have not tried, sorry).

NEXT INGREDIENT:    Apple Cider Vinegar