* Recipes

Gourmet Chicken Sandwich

2012-01-25T10:38:00.002-07:00

Gourmet Chicken Sandwich

Ingredients

4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
ground black pepper to taste
1 tablespoon olive oil
1 teaspoon minced garlic
2 tablespoons mayonnaise
2 teaspoons prepared Dijon-style mustard
1 teaspoon chopped fresh rosemary
8 slices garlic and rosemary focaccia bread

Directions

Sprinkle pepper on one side of each chicken cutlet. Heat oil in a large skillet; brown garlic in oil, then add chicken, pepper-side-down. Saute chicken until cooked through and juices run clear, about 12 to 15 minutes.
In a small bowl combine the mayonnaise, mustard and rosemary. Mix together and spread mixture on 4 slices focaccia bread. Place 1 chicken cutlet on each of these slices, then top each with another bread slice.

Nutritional Information

Amount Per Serving Calories: 522 | Total Fat: 15.7g | Cholesterol: 70mg

Squash Rockefeller

2012-01-18T17:09:00.000-07:00

Squash Rockefeller

Ingredients
3 large summer squash or mirliton, cut into halves and seeded
Salt to taste
1 pound fresh spinach, stems removed
3 Tablespoons oyster liquor or clam juice
3 Tablespoons anisette
1/2 cup (2 ounces) grated Parmesan cheese
1 teaspoon chopped fresh tarragon
1/2 teaspoon chopped fresh basil
Coarsely ground black pepper to taste
Cayenne pepper to taste
1 cup seasoned bread crumbs
1/2 cup (2 ounces) grated Parmesan cheese

Directions

Cook the squash in boiling salted water in a saucepan for 5 minutes or until tender; drain. Cook the spinach in boiling water in a saucepan for 3 minutes or until tender-crisp; drain. Press the excess moisture from the spinach and finely chop. Combine the spinach, oyster liquor, liqueur, 1/2 cup cheese, tarragon, basil, black pepper, cayenne pepper and salt in a bowl and mix well. Add the bread crumbs gradually, stirring until the mixture has the consistency of a stuffing and is firm enough to adhere. Arrange the squash halves cut side up on a baking sheet. Stuff the squash halves with equal portions of the spinach mixture and sprinkle with 1/2 cup cheese. Bake at 350 degrees for 10 to 12 minutes or until heated through.

Note: Oyster liquor is the term for the liquid surrounding commercially packed oysters. Anisette liqueur, or Pernod, has a sweet licorice flavor that goes well with spinach.

Serves: 6

Herbalife Core Products – United States

FARMERS OMELETTE CASSEROLE

2012-01-16T17:08:00.001-07:00

.
FARMERS OMELETTE CASSEROLE

Ingredients:

3 cups frozen hash brown potatoes
18 large eggs, beaten
2 1/3 cups chopped cooked ham
1 1/4 cups chopped ripe tomato - divided use
1 cup chopped green bell pepper - divided use
1/3 cup chopped onion
1 1/2 cups shredded cheddar/Monterey Jack cheese mix

Directions:

Preheat oven to 325 degrees. Cook potatoes according to package directions and drain well. Combine potatoes, eggs, ham, 1 cup tomato, 3/4 cup bell pepper, and onion in a large blow and stir well. Pour mixture into a lightly greased 13 x 9 x 2-inch baking dish. Bake, uncovered for 40 minutes. Top with remaining 1/4 cup tomato and 1/4 cup bell pepper. Sprinkle evenly with cheese. Bake an additional 5 minutes or until cheese melts.

Yield: 12 Servings

Category: Eggs, Breakfast, Brunch

Celery Amandine

2012-01-10T04:09:00.000-07:00

Celery Amandine

Ingredients
1 chicken bouillon cube
1/2 cup hot water
4 cups sliced celery
1 cup flour
1 Tablespoon grated onion
1 Tablespoon chopped fresh chives
1-1/4 cups half-and-half or light cream
1 cup slivered almonds, toasted
Salt and pepper to taste

Directions

Dissolve the bouillon cube in the hot water. Combine the celery with enough water to cover in a saucepan. Cook until tender; drain. Spoon the celery into a serving bowl.
Combine the flour, onion and chives in a saucepan and mix well. Stir in the bouillon and half-and-half. Cook over low heat until thickened, stirring constantly. Stir in the almonds. Season with salt and pepper. Pour over the celery and mix gently.

Serves: 4 - 6

Low Fat Recipes

SIMPLE SANGRIA

2012-01-09T04:07:00.003-07:00

.
SIMPLE SANGRIA

Ingredients

1/2 cup water
1 cinnamon stick
1/2 cup sugar
1 lime
1 lemon
1 orange
20 halved green grapes
20 halved red grapes
1 cup pitted cherries
1 bottle fruity red wine (like Shiraz)
2 cups ice

Directions:

Bring the water, cinnamon and sugar to a boil and cook for 5 minutes. Meanwhile, thinly slice the lime, lemon, and orange with the peel intact. Add the fruit to the sugar mixture and set aside to cool. Add wine and chill overnight. To serve, Place some ice and fruit mixture in each glass, pour wine over fruit and enjoy.

Yield: 8 Servings

Category: Drinks

Cacerola de Tamales (Chile, Meat, Cornmeal Casserole)

2011-12-31T07:18:00.000-07:00

Cacerola de Tamales (Chile, Meat, Cornmeal Casserole)

Ingredientes

1 pound ground beef
1/4 pound ground pork
1/2 cup chopped onion
2 cups canned tomatoes
1/2 cup chopped ripe olives
1 cup plus 2 tablespoons cornmeal
2 tablespoons chopped green chile*
1 3/4 cups grated sharp cheddar cheese
1 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, minced
3 cups water

Directions

Fry ground beef and pork in a medium-sized skillet at medium heat until beef is browned. Add onion and garlic to meat mixture and cook until onion is tender. Drain. Add tomatoes, olives, green chile, salt, and pepper to mixture and cook for approximately 20 minutes. (Water may be added to the mixture if a thinner consistency is desired.) Add 1/4 cup of cheese and 2 tablespoons of cornmeal to mixture, cook for 2-3 minutes, and set mixture aside. Place remaining cornmeal and water in a medium-sized saucepan. Cook cornmeal mixture, stirring occasionally, until cornmeal is thick. Spread half of cornmeal mixture in bottom of a greased 9x13 inch baking pan. Place meat mixture over top of cornmeal and spread remaining half of cornmeal over top of filling. Top with remaining cheese. Bake in a 350°F oven for 20 minutes.

Yield: 12 servings

* Varied amounts may be used.

Herbalife Weight Management – United States

Easy French Dip Sandwiches

2011-12-30T07:16:00.000-07:00

.
Easy French Dip Sandwiches

Ingredients

1 (10.5 ounce) can beef consomme
1 cup water
1 pound thinly sliced deli roast beef
8 slices provolone cheese
4 hoagie rolls, split lengthwise

Directions

Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.

Nutritional Information open nutritional information

Amount Per Serving Calories: 548 | Total Fat: 22.6g | Cholesterol: 94mg

Passion Pasta

2011-12-24T14:04:00.000-07:00

Passion Pasta

Ingredients

12 ounces boneless skinless chicken breasts
1/4 cup extra-virgin olive oil
2 cups broccoli florets
3/4 cup chicken broth
1 teaspoon basil
1/2 teaspoon red pepper flakes
Salt and black pepper to taste
2 Tablespoons butter or margarine
8 ounces bow tie pasta, cooked, drained

Directions

Rinse the chicken and pat dry. Cut into strips.
Saute the chicken in the olive oil in a large skillet until cooked through; push the chicken to one side of the skillet. Add the broccoli.

Saute until the broccoli is tender-crisp. Stir in the broth, basil, red-pepper flakes, salt and black pepper. Add the butter and mix well.

Simmer, covered, for 5 minutes, stirring occasionally. Remove from heat. Toss with the pasta in the bowl.

Serve immediately with grated Parmesan or Romano cheese if desired.

Servings: 4

EE.UU.: Activated Fiber tablets

Shrimp Lemon Pepper Linguini

2011-12-23T14:02:00.003-07:00

.
Shrimp Lemon Pepper Linguini

Ingredients

1 (8 ounce) package linguine pasta
1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chicken broth
1/4 cup white wine
1 lemon, juiced
1/2 teaspoon lemon zest
salt to taste
2 teaspoons freshly ground black pepper
1 pound fresh shrimp, peeled and deveined
1/4 cup butter
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil

Directions

Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

Nutritional Information

Amount Per Serving Calories: 481 | Total Fat: 18.3g | Cholesterol: 203mg

Black Bottom Pie

2011-12-18T09:26:00.000-07:00

Black Bottom Pie

Ingredients

2-1/2 cups finely crumbled graham crackers
1 stick melted butter
2 cups whole milk or half & half
1/2 cup sugar
1-1/4 Tablespoons cornstarch
4 large egg yolks
1 Tablespoon gelatin
1-1/4 squares unsweetened chocolate
1 teaspoon vanilla
4 stiffly beaten egg whites
1/2 cup sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla
1 pint whipping cream
Grated chocolate

Directions

Melt butter, mix well with graham cracker crumbs, press firmly on bottom and sides of 7-1/2 x 12 inch dish. Bake at 275 degrees for 1 hour or until very crisp. Cool thoroughly. Separate eggs, put whites in mixing bowl. Set aside. Add hot milk, stir until well mixed, return to pot and cook until wooden spoon is well coated. Stir in gelatin which was soaked in 1/3 cup water. Divide custard in half. In one half add melted chocolate and vanilla. Stir thoroughly. Pour on top of crust. Refrigerate until "set". In other half, fold in stiffly beaten egg whites to which cream of tartar, sugar and vanilla have been added. Pour on top of cooled chocolate custard. Refrigerate. Beat cream. Put on top of custard after it has been thoroughly cooled and is firm. Grated unsweetened chocolate sparingly on top.

Serves: 9

Tang Kuei -USA

SIMPLE SPINACH PIE

2011-12-17T09:24:00.000-07:00

.
SIMPLE SPINACH PIE

Ingredients:

Canola cooking oil spray
3 packages (10 oz. each) frozen spinach
1 tsp. extra virgin olive oil
2 large egg whites at room temperature
1/4 cup (1 oz.) crumbled reduced-fat feta cheese
1/4 cup all-purpose flour
3/4 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper
1/4 cup reduced-sodium, fat-free chicken broth
1/4 cup chopped dill (4 tsp. crumbled dried)

Directions:

Preheat oven to 400 degrees. Coat an 8-inch spring-form pan with spray. Set aside. Cook spinach according to package directions. When cool enough to handle, squeeze spinach out to remove most of the water. Coarsely chop spinach. Transfer to a bowl and toss with olive oil. In medium bowl, whisk egg whites until foamy. Mix in feta cheese, flour, salt and pepper to make a sticky dough.
Stir in chicken broth and dill. Add spinach and mix well to combine. Spread mixture in prepared pan into an even layer. Bake 15 minutes, until set. Cool in pan. Release spring-lock and carefully remove sides of pan. Cut into
8 slices. With wide metal spatula, transfer slices to serving plate, arranging them in a circular pattern, pointed ends facing inward. Serve warm or at room temperature.

Yield: 6 Servings

Per serving: 75 calories, 2 g. total fat (less than 1 g.
saturated fat), 10 g. carbohydrate, 7 g. protein, 4 g.
dietary fiber, 205 mg. sodium.

Category: Vegetables, Pies, Side Dishes, Vegetarian

HOMEMADE CORNED BEEF HASH

2011-12-14T09:02:00.005-07:00

HOMEMADE CORNED BEEF HASH

Ingredients

2 tablespoons butter
1 medium onion, chopped
2 cloves garlic, minced
1 cup cooked potatoes, chopped
1 1 1/2 lbs cooked corned beef, chopped
salt and pepper to taste

Directions

Heat cast iron skillet over medium heat, add butter to coat. Add onion and garlic and saute until soft. Add potatoes and corned beef, mix and allow to heat through.

Spread mixture in an even layer over bottom of skillet.

Cook for about 10 minutes. Flip the hash mixture in sections and cook another 15 minutes. Salt and pepper to taste.

Category: Breakfast, Leftovers, Holidays

Maxine

Portabello Sandwiches

2011-12-04T07:24:00.001-07:00

.
Portabello Sandwiches

6 - 8 large Portabello mushroom caps
One quarter cup extra-virgin olive oil
Two thirds cup balsamic vinegar
3 cloves garlic, minced
Salt and pepper
6 - 8 Kaiser rolls
Sliced onion
Sliced tomato
Sliced provolone cheese

Sauce:

One quarter cup mayonnaise
One quarter tsp. garlic powder
One third cup finely chopped green olives

Directions

Place mushrooms and next 4 ingredients in a large ziploc bag and marinate for several hours. Meanwhile you can prepare condiments for the sandwiches. If you wish, combine the mayonnaise, garlic powder and green olives to create a sauce for the sandwiches. After the mushrooms have marinated, heat grill or broiler and cook for several minutes per side. Place on rolls with desired condiments.

The Skinny: You are already off to a good start with mushrooms rather than meat. Use low fat provolone cheese and light mayo for the sauce.

Insalata Tricolore

2011-11-13T08:13:00.000-07:00

Insalata Tricolore

Ingredients

2 bunches arugula, trimmed, washed and dried
2 heads endive,washed, dried and sliced
1 head radiccio, washed dried and chopped
1/2 cup extra virgin olive oil
3 tablespoons Italian-style red wine vinegar
Salt to taste

Directions

Combine arugula, endive and radiccihion in a large bowl. Drizzle oil and vinegar over the salad and season with salt. Toss.

Cute Images

Southern Fried Catfish Recipe

2011-11-12T05:28:00.001-07:00

.
Southern Fried Catfish Recipe

Ingredients:

3 pounds catfish fillets
2 cups yellow corn meal
Salt and pepper
3 inches cooking oil in a deep fat fryer

Directions:

Wash and drain fillets. Salt and pepper. Place corn meal and fish in a large plastic bag and shake until fish is well coated. Preheat oil and cook fish at 350 degrees until fish is brown on both sides, turning only once.

Serves: 6 - 8

Spence's Pesto Chicken Pasta

2011-11-03T11:47:00.000-07:00

Spence's Pesto Chicken Pasta

Ingredients

1/2 pound linguine pasta
1 (8 ounce) skinless, boneless chicken breast, cut into small pieces
salt and ground black pepper to taste
3 tablespoons olive oil
6 whole garlic cloves
4 ounces fresh mushrooms, halved
6 ounces roasted red peppers, drained and chopped
1 (7.5 ounce) jar marinated artichoke hearts, drained and quartered
3 ounces fresh spinach leaves
1/4 cup prepared basil pesto, or to taste
1 tablespoon freshly grated Parmesan cheese, divided (optional)

Directions

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
While the pasta is boiling, sprinkle the chicken with salt and black pepper. Heat the olive oil in a large skillet over medium heat, and cook the chicken pieces until lightly browned, about 10 minutes, stirring frequently. Stir in the garlic cloves, mushrooms, roasted red peppers, and artichoke hearts; reduce heat to a simmer, and cook until the mushrooms begin to give off their juices, 5 to 8 minutes. Stir in the spinach, and simmer just until the leaves are wilted, about 2 minutes.
Transfer the cooked linguine into a bowl, and toss with the basil pesto. Divide the pasta between 2 plates, and serve topped with the chicken mixture. Sprinkle Parmesan cheese over each plate to serve.

Nutritional Information

Amount Per Serving Calories: 512 | Total Fat: 23.3g | Cholesterol: 35mg

Cute Images

CHICKEN OR TURKEY TETRAZZINI

2011-11-02T19:32:00.000-07:00

CHICKEN OR TURKEY TETRAZZINI

Ingredients

4 Chicken breast halves;cooked
Or-- 3 c Turkey, cooked and cubed
1/2 pound Sliced mushrooms
2 tablespoon Olive oil
2 tablespoons Margarine
6 tablespoons Flour
2/3 cup half and half
1 14-ounce can Chicken broth
2 tablespoons Sherry
1/2 Medium Onion, diced
1/2 cup Celery, minced
1/2 teaspoon Dried thyme
1/2 teaspoon Dried parsley
1/2 teaspoon Garlic powder
Salt, cayenne, to taste
8 ounces Vermicelli pasta--Broken and cooked
1/4 cup Parmesan cheese

Directions

Chop chicken (or turkey) and set aside. Saute mushrooms, onions, celery in 2 tbs olive oil. In a separate 9 or 10" fry pan, melt margarine and add flour and tapioka flour. Add broth and milk slowly, stirring constantly to keep smooth. When thickened add sherry and other seasonings. Mix together the chicken, sauce, mushrooms, vermicelli and parmesan cheese. Place in casserole and sprinkle lightly with parmesan cheese. Place under broiler until bubbly and slightly golden on top. DO NOT OVER BROWN: Sauce will become bitter!

Yield: 4 Servings

Spinach Topped French Bread

2011-10-28T20:40:00.000-07:00

Spinach Topped French Bread

Ingredients

1 stick melted butter
8 ounces grated cheddar cheese
8 ounces grated mozzarella cheese
1 box frozen chopped spinach, thawed and well drained of liquid
Garlic powder to taste
1 loaf French bread, split in half lengthwise

Directions

Mix all ingredients except French bread thoroughly. Spread mixture uniformly on cut surface of French bread. (May be wrapped in foil and frozen at this point). Bake on cookie sheet at 350 degrees for 10 to 15 minutes or until bubbly.

Serves: 8

Garlicky Green Beans

2011-10-27T20:38:00.004-07:00

.
Garlicky Green Beans

Ingredients:

Garlicky Green Beans
2 pounds green beans , trimmed
3 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
3 tablespoons minced fresh parsley
1 tablespoon chopped fresh tarragon or 2 teaspoons dried
1/2 teaspoon salt
Freshly ground pepper to taste

Directions:

1: Bring a large pot of water to a boil. Place a large bowl of ice water next to the stove.
2: Add half the green beans to the boiling water and cook until tender-crisp, about 4 minutes. Transfer the beans with a slotted spoon to the ice water to cool. Repeat with the remaining beans. Place a kitchen towel on a baking sheet and use a slotted spoon to transfer the beans from the ice water; blot dry with another towel.
3: Just before serving, heat oil in a large Dutch oven or large skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the green beans and stir. Add parsley, tarragon, salt and pepper and cook, stirring, until heated through, 1 to 3 minutes.

Nutrition: (Per serving)

Calories - 92
Carbohydrates - 10
Fat - 6
Saturated Fat - 1
Monounsaturated Fat - 4
Protein - 2
Cholesterol - 0
Dietary Fiber - 4
Potassium - 186
Sodium - 148
Nutrition Bonus - Vitamin C (25% daily value), Vitamin A (20% dv), Fiber (16% dv)

Ease of Preparation: Easy

Servings: 8 servings, about 1 cup each

Total Time: 45 minutes

Greek Meat Pastries

2011-10-22T13:41:00.000-07:00

Greek Meat Pastries

Ingredients:

1/4 cup butter
1 pound ground round
2 small onions, finely chopped
2 cloves garlic, finely chopped
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon curry powder
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 (8-ounce) can tomato sauce
8 ounces phyllo pastry
Melted butter

Directions

Heat 1/4 cup butter in a skillet until melted. Add the ground round, onions and garlic and mix well.
Cook until the onions are slightly cooked and the ground round is brown, stirring constantly. Stir in the salt, pepper, curry powder, cinnamon and allspice. Adjust the seasonings if desired. Add the tomato sauce and mix well. Bring to a boil, stirring constantly. Reduce heat.
Simmer, covered, for 30 minutes or until the ground round is cooked through, stirring constantly.
Cool slightly. Drain the excess liquid.
Cut the phyllo pastry into 4x6-inch pieces. Brush 1 piece of the pastry with melted butter, leaving the remaining pastry covered with a damp cloth to prevent drying out. Place 1 teaspoon of the ground round mixture at the end of the pastry; use triangular flag folding technique to wrap meat. Brush all sides with melted butter. Place on a baking sheet. Repeat the procedure with the remaining phyllo pastry and ground round mixture.

Bake at 450 degrees for 15 minutes or until light brown. Cool slightly. Serve warm.

Yields: 100 meat rolls

Runnin' Rebels Ranch Guacamole

2011-10-21T13:39:00.003-07:00

Runnin' Rebels Ranch Guacamole

Ingredients

3 large Hass avocados, halved, pitted, and peeled
1 cup diced red onion
3/4 cup chopped fresh cilantro leaves
3/4 cup diced red bell pepper
1 large Anaheim chile, diced
3 tablespoons fresh lime juice
1 (1 ounce) package Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1/4 teaspoon freshly ground black pepper

Directions

In a medium bowl, using a fork or potato masher, mash the avocados until chunky. Add the onion, cilantro, bell pepper, and chile. In a small bowl, combine the lime juice and package of Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix. Add to the avocado mixture along with the pepper and stir gently to combine. Transfer the dip to a serving bowl and place a piece of plastic wrap directly on the surface of the guacamole, pressing to eliminate any air pockets (this will help keep the guacamole from turning brown). Serve at room temperature.

Footnotes

Serve with Tortilla chips or corn chips.

Do-Ahead

This dip is best when made within 8 hours of serving, but it can be prepared up to 1 day in advance. Cover and refrigerate. Remove from the refrigerator 30 minutes before serving, but keep covered until ready to serve.

Nutritional Information

Amount Per Serving Calories: 63 | Total Fat: 5.2g | Cholesterol: 0mg

Cat Tips and images

Pecan-Crusted Catfish with Honey Glaze

2011-10-19T10:27:00.000-07:00

Pecan-Crusted Catfish with Honey Glaze

Ingredients

8 (7- to 8-ounce) catfish fillets
3 cups pecans
Salt and pepper to taste
1 cup flour
1 teaspoon paprika
1/2 cup water
2 eggs
Peanut oil for frying
1/2 cup honey
1/4 cup (1/2 stick) butter
1/2 cup chopped fresh parsley

Directions

Remove the fatty skin and bones from the fillets. Place the pecans in a food processor and pulse until the consistency of coarse meal. Season with salt and pepper and spread in a shallow dish. Mix the flour and paprika in a shallow dish. Whisk the water and eggs in a shallow bowl until blended.
Coat the fillets with the flour mixture and shake off the excess. Dip in the egg mixture and shake off the excess. Coat with the ground pecans and press lightly to adhere. Pour enough peanut oil into a large skillet to measure 1/4 inch. Pan-fry the fillets in the hot oil for 2 to 3 minutes per side or until the fillets flake easily and are light brown. Drain on paper towels.
Combine the honey and butter in a microwave-safe bowl. Microwave for 1 minute and stir. Drizzle the glaze over the fillets and sprinkle with the parsley.

Serves: 8

Oven Barbecued Chicken

2011-10-18T04:09:00.002-07:00

.
Oven Barbecued Chicken

Ingredients:

2 Tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 cup ketchup
1 cup water
2 Tablespoons Worcestershire sauce
2 Tablespoons brown sugar
1/8 teaspoon pepper
1 chicken, cut into pieces
Salt, to taste

Directions:

1. Preheat oven to 350 degrees. Saute onion, celery, and green pepper in butter.
2. Add remaining ingredients except chicken, mixing well. Bring mixture to a boil and remove from heat. Arrange chicken pieces in a baking pan and salt to taste.
3. Cover with sauce and bake 1 hour.

Potato Skins

2011-10-13T07:09:00.000-07:00

Potato Skins

Ingredients

12 small baking potatoes, rubbed with oil
1 to 2 sticks butter
1/2 pound bacon, cooked and crumbled
12 ounces cheddar cheese, grated
1 (8 ounce) carton sour cream

Directions

Preheat oven to 400 degrees. Wash potatoes and rub with oil. Bake for one hour and remove from oven. Cut in half lengthwise and let cool. Scoop out centers, reserving pulp for mashed potatoes. Brush potato skins with butter. Bake in a 300 degree oven for 20 minutes. Sprinkle bacon and cheese on skins. Return to oven for five minutes. Serve with sour cream. Potato skins may be sprinkled with chopped onions, onion salt, or garlic salt before baking.

Servings: 8 - 10

Venison Meat Loaf

2011-10-12T07:07:00.003-07:00

Venison Meat Loaf

Ingredients:

2 pounds ground venison
2 pounds pork sausage
2 cups cracker crumbs
1 to 2 onions, chopped
1/2 cup evaporated milk
3 eggs, beaten
1 cup barbecue sauce
Salt and pepper to taste
1 can (8-ounces) tomato sauce
Catsup

Directions:

Combine venison, sausage, cracker crumbs, and onions; mix well.
Add milk, eggs, barbecue sauce, salt, pepper, and half of tomato sauce to meat mixture. Combine well and form into loaf.
Bake in 350 degree oven for 30 minutes.
Top with remaining tomato sauce and catsup. Bake 1 hour or until done.

Hint: Antelope, elk, or moose may be substituted for venison.

Servings: 8