Saturday, November 17, 2007
Saturday, November 10, 2007
chicken and sausage Pasta
1lb. skinless boneless chicken
2 red, yellow, or green peppers, sliced
1 14-oz. can diced tomatoes, undrained
1tsp. Italian seasoning
1/4tsp. blck pepper
1/4c. water
1/2 lb. Italian sausage, sliced
1 onion, cut into wedges
1/2c. dry red or white wine
1/2 tsp. of salt
1tsp. cornstarch
3c. hot cooked pasta
Cut chicken into bit size strips, set aside. In a large skillet cook sausage for 5 minutes, stirring to brown all sides. Remove from skillet, reserving 2 tbs. drippings. in same skillet, cook chicken 2-3 minutes till brown, remove from skillet Cook peppers and onion in remaining drippings for 3 minutes. Return sausage and chicken to skillet; add tomatoes and wine, italian seasonings, salt and black pepper. Bring to a boiling . rReduce heat, cover and simmer for 10 minutes. Stir cornstarch into water, stir into skillet. Cook and stir until mixture is thickened and bubbly Cook and stir for 2 minutes more. Serve over pasta. It makes four servings
2 red, yellow, or green peppers, sliced
1 14-oz. can diced tomatoes, undrained
1tsp. Italian seasoning
1/4tsp. blck pepper
1/4c. water
1/2 lb. Italian sausage, sliced
1 onion, cut into wedges
1/2c. dry red or white wine
1/2 tsp. of salt
1tsp. cornstarch
3c. hot cooked pasta
Cut chicken into bit size strips, set aside. In a large skillet cook sausage for 5 minutes, stirring to brown all sides. Remove from skillet, reserving 2 tbs. drippings. in same skillet, cook chicken 2-3 minutes till brown, remove from skillet Cook peppers and onion in remaining drippings for 3 minutes. Return sausage and chicken to skillet; add tomatoes and wine, italian seasonings, salt and black pepper. Bring to a boiling . rReduce heat, cover and simmer for 10 minutes. Stir cornstarch into water, stir into skillet. Cook and stir until mixture is thickened and bubbly Cook and stir for 2 minutes more. Serve over pasta. It makes four servings
Simone's Beef and Barley Soup
Beef- Barley Soup
1lb. beef stew meat, cut into into 1/2 inch cubes
1Tbs. vegetable oil
3/4c. of chopped onion
1 clove minced garlic
7c. water
1 16 oz. can whole tomatoes, cut up, undrained
1/2c. pearled barley
1/2c. sliced celery
1/2c. sliced carrots
4 beef bouillion cubes
1/2tsp basil
1 bay leaf
In 4 qt. saucepan brown meat in oil. Add onion and garlic; cook till onion is tender. Stir in remaining ingredients. Cover, bring to a boil, reduce heat, simmerfor about 50 minutes, stir occasionally. Make twelve 1 cup servings
1lb. beef stew meat, cut into into 1/2 inch cubes
1Tbs. vegetable oil
3/4c. of chopped onion
1 clove minced garlic
7c. water
1 16 oz. can whole tomatoes, cut up, undrained
1/2c. pearled barley
1/2c. sliced celery
1/2c. sliced carrots
4 beef bouillion cubes
1/2tsp basil
1 bay leaf
In 4 qt. saucepan brown meat in oil. Add onion and garlic; cook till onion is tender. Stir in remaining ingredients. Cover, bring to a boil, reduce heat, simmerfor about 50 minutes, stir occasionally. Make twelve 1 cup servings
Friday, November 9, 2007
Papa's Salad
Ahead of time: chop up a carrot and a small onion and one stalk of celery. Put them in a container, and marinate in the dressing a few hours overnight.
Dressing: put apple cider vinegar and olive oil half each, in a shaker container. Add a few good shakes of garlic powder, and a teaspoon or so of basil, salt and of course pepper. Shake it up real well. don't forget to make enough to marinate the veggies (above) and to pour over the salad
In a big bowl, put romaine lettuce torn up, cherry tomatoes cucumber, green pepper. When ready to serve, pour on the onion/carrot mixtures and the dressing. Garnish each serving with black olives.
Dressing: put apple cider vinegar and olive oil half each, in a shaker container. Add a few good shakes of garlic powder, and a teaspoon or so of basil, salt and of course pepper. Shake it up real well. don't forget to make enough to marinate the veggies (above) and to pour over the salad
In a big bowl, put romaine lettuce torn up, cherry tomatoes cucumber, green pepper. When ready to serve, pour on the onion/carrot mixtures and the dressing. Garnish each serving with black olives.
Broccoili Cheese Soup
3/4c. chopped onion
3tbs. oil or margarine
6c. water
6 chicken bouillion cubes
8oz. fine noodlews
3tbs. oil or margarine
6c. water
6 chicken bouillion cubes
8oz. fine noodlews
1tsp. of salt
2 packages of frozen chopped broccoli
1/4 tsp. of grlic powder
6c. milk
1lb. velveeta cheese
Saute onion in oil for 3 minutes. Add water and bouillion cubes, heat to boil and stir til cubes dissolve. Add noodles and salt cook for around three minutes. Stir in broccoli and garlic powder cook 4 minutes. Add cheese, stir until cheese is melted. It serves 10-12 people
Tuesday, October 30, 2007
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