Dinner, Poultry, Recipes
Ingredients4 chicken breasts
1 lg. onion, sliced
1 lg. green pepper, sliced
1 c. Alpine Lace shredded Mozzarella cheese
1 tbsp. fat free honey Dijon dressing
Preparation:
Bake chicken breasts for 40 minutes at 325 degrees. At the same time, bake onion, green pepper and dressing in foil. Remove chicken and place in casserole dish. Top chicken with onion mixture. Sprinkle cheese on top of onion mixture. Bake uncovered an additional 15 minutes
Dinner, Recipes, Wild Game
Ingredients6 quail
6 tbsp. butter
3 tbsp. flour
1 c. chicken broth
1/2 c. sherry
Salt and pepper to taste
Preparation:
Prepare quail. Brown in heavy skillet in 6 tablespoons butter. Remove quail to baking dish. Add flour to butter in skillet; stir well. Slowly add chicken broth, sherry, salt, and pepper. Blend well and pour over quail. Cover baking dish. Bake at 350 degrees for about 1 hour. Serve with wild rice.
Dinner, Recipes, Vegetables
Ingredients1/4 c. oil
2 med. onions, sliced
2 cloves garlic, minced
1 c. vegetable broth
1 1/2 tsp. salt
1/2 tsp. each thyme and basil
1/4 tsp. pepper
4 carrots, sliced thin
1 sm. zucchini, sliced thin
Toasted Walnut Sauce
4 med. potatoes, diced
2 c. cut green beans
1 sm. eggplant, cubed and unpeeled
Preparation:
In medium saucepan in hot oil saute onions and garlic 3 minutes. Add broth, salt, thyme, basil and pepper. Combine remaining ingredients except Sauce in large casserole (shred cabbage coarse). Bring broth mixture to boil and pour over vegetables. Cover; bake in preheated oven (350 degrees) for 30 minutes or until vegetables are tender. Serve hot or cold with Toasted Walnut Sauce. Make 6 servings. Per serving: 263 cal., 9 g pro., 39 grams car., 9 g fat, 3 mg. chol. Soak bread in water to cover until well saturated. In heavy skillet over medium heat, cook walnuts 5 to 7 minutes, stirring occasionally, until lightly toasted. Drain bread, squeeze dry. In blender or food processor grind walnuts fine. Add bread, salt, pepper and half milk. Continue whirling until smooth. Gradually add remaining milk to give thick yet smooth, pourable sauce. Good served with green salad, hot rolls.
Dinner, Pork, Recipes
Ingredients6 rib or loin pork chops, 3/4″ thick
2 (10 oz.) pkgs. frozen cut green beans, defrosted
2 cans cream of celery soup
1 c. milk
1/4 tsp. Salt
Preparation:
Brown chops, season with salt and pepper. Mix together beans, soups, milk and 1/4 teaspoon salt. Pour mixture into a 2 quart baking dish. Arrange pork chops on top. Cover and bake in 350 degree oven for 45 minutes or until meat is done.
Dinner, Pasta, Recipes
Ingredients3 tbsp. margarine
2 c. fresh broccoli flowers
3-4 carrots, biased cut
1/2 c. chopped onion
1 garlic clove
1 tsp. thyme
1 c. pea pods
1 c. cashews
1/4 c. white wine
3 c. (6 oz.) linguine, cooked
1/3 c. grated Parmesan cheese
Preparation:
Cook first 6 items in skillet for 5 minutes. Add pea pods, cashews and wine. Cook additional 2 minutes. Toss cooked pasta with vegetable mixture and cheese. Serve immediately. Serves 4
Dinner, Pork, Recipes
Ingredients4 loin pork chops, cut 3/4 inch thick
3/4 tsp. salt
1 tsp. dry mustard
1 tsp. sugar
Pepper
1 tbsp. chopped onion
1/4 c. water or liquid drained from beans
1/2 c. tomato puree
1 can baby lima beans (1 lb. 4 oz.) drained
Preparation:
Brown chops on both sides in frying pan. Then remove chops from pan. Add 1/4 teaspoon salt, mustard, sugar, pepper, onion, water and puree to drippings and blend well. Add lima beans, stir until well coated, then put them in 4 individual (or 1 large casserole) and top with pork chops. Sprinkle chops with remaining salt and bake uncovered in a preheated oven, 350 degrees, 1 hour 10 minutes.
