Recipes

[walker]

@Zhills ...you are sweet! Thanks! I enjoy the game too and like to see different recipes.  So.....anyone.....

NEXT INGREDIENT ..... STRAWBERRIES?

[house_cat]

Strawberry Butter

Strawberry butter is no more difficult to make than a basic herb butter. Mash your strawberries, maybe add a bit of sugar if you want the butter to be sweet, and mix with softened butter until fully combined and beautifully pink. You can then form it into a log, rolled in plastic wrap or waxed paper.  Serve on biscuits, scones, muffins, toast...you name it!

Next ingredient: shredded chicken

[Luvsmyfam]

wow!thanks for this recipe. I'm making this for my family

[walker]

@house_cat ....AGREE....love the recipe...I will be making Strawberry Butter this summer.  I better plan company to come over.  Otherwise, it will be party for one here and I will eat it all!  

NEXT ......old recipe so have to write it out as given to me.

Hot CHICKEN Sandwich

Combine....1 can Cream of Mushroom Soup

                   1 teaspoon minced onion

                   1 small jar pimentos, chopped

Stir together til smooth...3/4 cup milk and 3 tablespoons flour....then add to soup mixture, heat and stir until thickened.....cool.  Then add approximately 2 cups of SHREDDED CHICKEN....mix well.  Spread mixture on one slice of hearty sandwich bread (crusts removed).  Place another piece of bread on top.  Refrigerate overnight.

Next day.....beat 3 eggs slightly with 1/4 cup milk...set aside. Combine 2 cups crushed potato chips with 1/2 cup slivered or sliced almonds.  Remove sandwiches from refrigerator.  Dip each (both sides) first in egg mixture and then potato chip mixture.  Bake on greased cookie sheet for 30 minutes at 350.  Makes 8 sandwiches.

NEXT INGREDIENT......CINNAMON, NUTMEG OR

                                     ALL SPICE

(not sure why font changed but I don't want to do over)

[aroc3435]

                              Baked Spiced Pork Chops

                            The Spice Islands Cookbook

   Lane Book Company, Menlo Park,  California, 1961,  Page 61

4 loin or shoulder pork chops, 1 inch thick

1 & 1/2 cups chicken stock

1/4 tsp dried orange peel (I also a  little orange zest and fresh    peel instead of dried.)

1/4  tsp dried thyme

1/4  tsp ground cinnamonn

1/4 tsp ground allspice

1/8 tsp  finely ground black pepper

1 Tbsp instant minced onion

Slash the fat around the edge of each of the pork chops so that they will retain their shape.   Brown them  in a  heavy  skillet.  Then arrange them in an oven  proof casserole or baking dish.  Add  chicken stock, orange  peel, crushed thyme, ground cinnamon, alllspice  and black pepper and instant minced onion.

Cover the dish tightly and bake in a 300 degree oven for one and one half hours or until chops are tender.  Skim off any excess fat  and serve directly from the casserole or baking dish using the sauce as gravy.  Makes 4 servings.

This can be served with mashed sweet potatoes or steamed white or brown rice.

Note:  Pork is my least favorite meat but this recipe  makes a nice change and the chops are not dried out.  The original recipe calls for using 1 & 1/2  teaspoons of Mei Yen  (MSG)  seasoning but I  have never used it in this, or any other, recipe.

aroc3435

Washington, DC 

Next Ingredient:   POSTER'S CHOICE

[GenXmuse]

Martina McBride’s Green Beans with Goat Cheese and Warm Bacon Dressing

Hands-On:

45 mins

Total:

30 mins

Yield:

Serves 12

Ingredients

• 3 pounds green beans, trimmed
• 1/2 pound smoked bacon, chopped (about 6 to 8 slices)
• 1/2 cup chopped shallots (about 3)
• 2 garlic cloves, chopped
• 1/4 cup sherry wine vinegar
• 3 tablespoons Dijon mustard
• 1 teaspoon dry mustard
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 cup crumbled goat cheese
• 1/2 cup dried sweetened cranberries (I use pomegranate seeds)

Directions

• Step 1

  Cook the beans in a large pot of boiling water until tender-crisp, about 5 minutes. Drain.

• Step 2

  Rinse with cold water, and drain. Pat dry. (Beans can be prepared 1 day ahead. Wrap in paper towels, put in a zip-lock plastic bag, and chill. Bring to room temp before continuing.)

• Step 3

  Place the beans in a large bowl. Cook the bacon in a skillet, and transfer to paper towels to drain, reserving the drippings in skillet. Add the shallots and garlic to the drippings in skillet. Saute over medium, 1 minute or just until soft. Add the vinegar, Dijon, and dry mustard. Whisk, stirring to loosen the browned bits in the bottom of the skillet. Whisk in the olive oil. Season with salt and black pepper.

• Step 4

  Toss the beans with the warm dressing. Sprinkle with the bacon, goat cheese and dried cranberries. Serve immediately.

Source

Excerpted from Martina’s Kitchen Mix by Martina McBride. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

Next Ingredient: SPINACH

[aroc3435]

                              Salad Mix with Balsamic Vinaigrette 

                                     Submitted by Bali Pomarico

                                Church of Saint Michael Cookbook

           Saint Ann Society, New Haven, CT, 2011 edition, Page 31

                                Featured Ingredient:   SPINACH

Mix:

1/3 cup olive oil

1/4 cup balsamic vinegar

2 tsp sugar

1 minced garlic clove

1 tsp Dijon mustard

Beat above ingredients and set aside.

To 1 bag of baby spinach (or mixed baby greens) add:

1/2 cup pecans, toasted and then chopped

1/4 cup dried cranberries

1/4 cup blue cheese

1 small can of mandarin oranges, well  drained

1/3 cup mayonnaise

and mix gently to incorporate.

Place spinach mixture in a large bowl and drizzle the oil and vinegar mixture over the spinach or mixed greens.

Makes 3 cups.

aroc3435

Washington, DC

Next Ingredient:  BASIL,  ROSEMARY, or THYME

[walker]

A Taste of Home "Heart Healthy" Recipe......

ROSEMARY Salmon and Veggies

1 1/2 lbs. salmon fillets, cut into 4 portions

2 tablespoons olive oil (or melted coconut oil)

2 tablespoons balsamic vinegar

2 teaspoons minced fresh ROSEMARY or 3/4 teaspoon

   dried ROSEMARY, crushed

1 garlic clove, minced

1/2 teaspoon salt

1 lb. fresh asparagus, trimmed

1 medium sweet red pepper, cut in 1" pieces

1/4 teaspoon pepper

lemon wedges

Preheat oven to 400 degrees.  Place salmon in a greased 15x10x1" baking pan.  Combine oil, vinegar, ROSEMARY, garlic and salt.  Pour half over salmon.  Place the asparagus and red pepper in large bowl; drizzle with remaining oil mixture and toss to coat.  Arrange around the salmon in pan; sprinkle with pepper.  Bake until salmon flakes easily with fork and vegetables are tender, 12-15 minutes.  Serve with lemon wedges.

* You can include any veggies around pan like green beans, zucchini, etc.

NEXT INGREDIENT ..... AVOCADO 

[JeanLouiseFinch]

Sugar Free Chocolate Avocado Mousse

2 lg. Ripe Hass avocados (350 grams of flesh - may require 2.5 mediums)

1/2 cup cocoa powder

1/2 cup coconut cream (thick stuff in a can)

1/2 cup powdered 1:1 sugar replacement (Swerve or your preference)

1/2 tsp. pure vanilla extract 

1 tsp. ground cinnamon 

Pinch ground nutmeg

Pinch pink salt 

Add all ingredients to the food processor.  Blend until creamy.  Divide into 6 servings.  Serving size is about 3 oz.  (custard cup)

Thick and chocolatey.  You’d never know there’s avocado in it.  Gild the lily by topping it off with some freshly whipped sweetened heavy cream. 

Next Ingredient:  Heavy Whipping Cream

[GenXmuse]

Lemon Cream ChickenTOTAL TIME: Prep: 10 min. Cook: 45 min.YIELD: 6 servings.

If you want an entree that's quick, easy and elegant, you can't beat this one. The lemon cream sauce is what makes it irresistible. It goes so nicely with the chicken and mushrooms. —Mary Anne McWhirter, Pearland, Texas

Ingredients

• 1/2 cup plus 1 tablespoon all-purpose flour, divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 boneless skinless chicken breast halves (4 ounces each)
• 1/4 cup butter
• 1 cup chicken broth
• 1 cup heavy whipping cream, divided
• 3 tablespoons lemon juice
• 1/2 pound sliced fresh mushrooms

Directions

• 1. In a shallow bowl, mix 1/2 cup flour, salt and pepper. Dip chicken breasts in flour mixture to coat both sides; shake off excess.
• 2. In a large cast-iron or other heavy skillet, heat butter over medium heat. Cook chicken in batches until a thermometer reads 165°, 5-7 minutes per side. Remove chicken, reserving drippings in pan.
• 3. Add broth to skillet; bring to a boil. Simmer, uncovered, until liquid is reduced to 1/3 cup, about 10 minutes. Stir in 3/4 cup cream, lemon juice and mushrooms; cook over medium-low heat 5 minutes.
• 4. In a small bowl, mix the remaining flour and cream until smooth; stir into sauce. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add chicken; heat through.

© 2021 RDA Enthusiast Brands, LLC

Next Ingredient: YELLOW SQUASH