Breakfast, Main Dishes, Desserts and Sides: Old Threads!

[topaz*sapphire]

Tomatoes and Cukes

2 Tbsp olive or vegetable oil
1 Tbsp vinegar
1 Tbsp minced fresh parsley
1/4 tsp salt
1/4 tsp pepper
3 medium tomatoes, sliced
1/2 large cucumber, sliced

In a small bowl, whisk oil, vinegar, parsley, salt and pepper. On a serving plate, arrange tomato and cucumber slices (over lettuce if desired). Drizzle with vinaigrette.

[topaz*sapphire]

Candy Corn

1 10-ounce package frozen corn
3 tablespoons butter or margarine
1 to 2 tablespoons brown sugar
1/4 cup diced sweet red pepper
2 scallions, chopped

Cook the frozen corn according to package directions. Melt the butter in a saucepan over medium-high heat. Add the brown sugar and stir until smooth, being careful the mixture doesn't burn. Drain the corn and add it to the brown sugar mixture with the red pepper and scallions. Cook for 2 minutes, stirring constantly. Serve hot or cold.

[topaz*sapphire]

Maple Glazed Chicken

1/4 cup maple syrup
4 teaspoons lemon juice or cider vinegar
2 tablespoons butter or margarine
4 whole chicken legs
salt and pepper

Preheat oven to 450. Combine maple syrup, lemon juice and butter in a small saucepan and simmer for 5 minutes. Line a baking dish with foil and grease. Pat the chicken dry and trim excess skin. Lay chicken on the foil. Season with salt and pepper. Bake for 10 minutes, then pour the glaze over the pieces. Basting occasionally, cook for another 15 minutes or until the meat is cooked throughout and the juices run clear.

[topaz*sapphire]

Breakfast Burrito

1 tablespoon butter
6 eggs, beaten
4-6 8-inch flour tortillas
1/2 cup grated monterey jack cheese
1 plum tomato, chopped
1 small onion, diced
1/4 green or red pepper, chopped
1/2 avocado, diced
salsa
sliced olives

Over medium-high heat, melt the butter in a large, nonstick frying pan and scramble and cook eggs. Meanwhile, warm the tortillas for a few minutes on the rack of a 250* oven, then fill with the egg and remaining ingredients. Fold into a burrito. Serves 4.

[topaz*sapphire]

Honeyed Chicken

8 chicken drumsticks and/or thighs, about 2 pounds total
1/4 cup finely chopped green onions
1/4 cup honey
1/4 teaspoon garlic powder
dash ground red pepper

Rinse chicken, pat dry with paper towels. Arrange in 15 x 10 x 1 inch baking dish so pieces don't touch. Bake in 400* oven for 30 minutes.

Meanwhile, combine green onions, honey, garlic and red pepper. Brush over chicken. Bake 15-20 more or until golden brown and chicken is no longer pink. Makes 4 servings.

[topaz*sapphire]

Oven Fried Chicken

1 beaten egg
3 tablespoons milk
1 cup finely crushed saltine crackers
1 teaspoon dried thyme, crushed
1/2 teaspoon paprika
1/8 teaspoon pepper
2 1/2 to3 pounds meaty chicken pieces (thighs, drumsticks, breasts)
2 tablespoons butter or margarine, melted

In a small bowl, combine egg and milk. In a shallow dish, combine crackers, thyme, paprika and pepper. Set aside.

Skin chicken. Rinse and pat dry with paper towels. Dip chicken pieces, one at a time, in egg mixture then roll in cracker mixture.

In a greased baking dish, arrange chicken so pieces don't touch. Drizzle chicken pieces with melted margarine or butter.

Bake in 375* oven for 45-55 minutes or until the chicken is tender and no longer pink. Do not turn chicken while baking. Makes 6 servings.

[2lils&alucy]

Linguine with (Hot) Clam sauce


4 garlic cloves, Thinly sliced
4 tbsp. Olive oil
3 tbsp. Crushed red pepper.
1 tbsp. Hot Curri Powder (this can be left out if you don't like curry)
1 tbsp. Chicken bullion or 2 cubes
1/2 stick of butter
2 8oz cans of either stewed or whole plum tomatoes with puree' (Chopped small)
3 portabella mushroom caps, chopped
2 bunches of scallions, chopped
1 large WHITEonion, (they hold up better in sauce) chopped
1 bunch parsley, finely chopped
4 cans (I like Doxie) Chopped clams
2 C. White wine. Chardonnay or Chablis
6-12 little neck clams (not necessary but a nice touch)

Directions:

Over med heat.

Butter, Oil, Garlic. Untill garlic is soft.
Add 1/4 cup of wine, curry, bullion and crushed pepper.
stir and let pepper soften for about a minute.
Add Mushrooms and clams (with juice) and cook until mushrooms are soft and sauce is brown.
Add tomatoes, parsley, scallions and remainder of wine.

Bring to a boil over med-high heat. Boil for 5 minutes and reduce to med-low heat.

Add chopped white onion and continue to cook until onions are softened but still firm.
Add a few little neck clams if desired and serve when they open.

Serves 6-8 people but, can be use as left overs. It reheats nicely by just adding some more wine on reheat.

Enjoy.

Lil

[Princess&ThePea]

Crockpot Lasagna

8 Lasagna noodles, broken into bite-size pieces
3 qts boiling water
2 tsp cooking oil (optional)
2 tsp salt

1 1/2 lbs. lean ground beef

3/4 cup finely chopped onion
2 x 14 oz canned tomatoes, with juice, broken up
5 1/2 oz tomato paste
1 cup cottage cheese
2 cups grated mozzarella cheese
2 tsp white sugar
1 tsp parsley flakes
1/2 tsp oregano
1/4 tsp garlic powder
1/4 tsp basil
1 1/4 tsp salt
1/2 tsp pepper

Cook lasagna noodle pieces in boiling water, cooking oil, and salt in large uncovered Dutch oven for 14-16 minutes until tender but firm. Drain.

Scramble-fry ground beef in non-stick frying pan until browned. Drain well. Turn into 3 1/2 quart slow cooker.

Add remaining 12 ingredients. Stir well. Add lasagne noodle pieces. Stir. Cover. Cook on low for 7-9 hours or on high for 3 1/2-4 1/2 hours. Makes 10 cups.

[Princess&ThePea]

Chicken Corden Bleu -- Regular Version

Tenderize chicken breasts and dip in flour. Put in 1 thin slice of swiss cheese, 1 slice ham, and 1 slice mozzarella cheese. Roll up and put toothpicks to hold. Dip in milk and egg mixture. Roll in seasoned bread crumbs/parmesan cheese/garlic salt or Shake n' Bake. Brown in 1/2" oil. Drain on papertowels. Lay in baking dish. Refrigerate until ready to bake.

Sauce: 1 can cream of mushroom soup, 1/2 can milk. Pour on before baking.

Bake at 325 F for 1 hour.

Chicken Corden Bleu -- Fast n' Easy Version

Cut chicken into bite-sized pieces. Dip in egg mixture and then Shake n' Bake. Brown in oil. Drain on papertowel. Sprinkle with chopped shaved ham. Sprinkle with grated swiss and mozzarella cheeses. May be frozen at this point.

Sauce: 1 can cream of mushroom soup, 1/2 can milk. Pour on before baking.

Bake at 325 F for 1 hour (maybe less), until bubbly.

[Lori02866]

Mott's Frozen Pops

2 cups Mott's apple sauce
1 cup strawberry flavored yogurt
3 cups fresh or frozen strawberries
1/4 cup pink lemonade CONCENTRATE (before you add the four cans water)
12 empty Mott's containers (4 oz each)
12 popsicle sticks

Place apple sauce, yogurt, strawberries, and pink lemonade concentrate in blender. Blend until smooth. (you may want to add the strawberries in batches.)

Pour mixture into cups, filling until almost full.

Place cups on a tray in freezer and chill until almost firm (about 30 minutes).

Place sticks in the middle of each cup. Continue to freeze until frozen.

Remove from cups and serve.

Older kids would probably have fun making them.

Leah thinks it's 'I-cwean!'