Dinner, Recipes, Vegetables
Ingredients7 slices bacon
2 (9 oz.) pkg. frozen Italian-style green beans, thawed
6 med. carrots, thinly sliced
2 tbsp. margarine or butter
2 cloves garlic, minced
1/2 tsp. Pepper
Preparation:
In a large skillet, cook the bacon, uncovered, over medium heat for 8 to 10 minutes or until just crisp, turning occasionally. Remove bacon, reserving drippings; drain on paper towels. Drain all but 2 tablespoons of the bacon drippings from the skillet. Add green beans, carrots, margarine and garlic. Stir-fry over medium-high heat about 5 minutes or until vegetables are crisp-tender. Crumble bacon, leaving 1 strip whole for a garnish, if desired. Stir crumbled bacon and pepper into vegetable mixture. Remove from heat. Transfer to a serving bowl. Top with reserved bacon slice.
Any, Recipes, Vegetables
Ingredients1/3 c. packaged biscuit mix
1/4 c. grated Parmesan cheese
1/8 tsp. pepper
2 slightly beaten eggs
2 c. shredded unpared zucchini (2 med. zucchini)
2 tbsp. butter or margarine
Preparation:
In mixing bowl, stir together biscuit mix, cheese, and pepper. Stir in beaten eggs just until mixture is moistened. Fold in zucchini. In skillet, melt butter or margarine over medium heat, using 2 tablespoons mixture for each round, cook 4 rounds at a time about 2-3 minutes on each side, or until brown. Keep warm while cooking remaining rounds. Makes 12 rounds.
Dinner, Poultry, Recipes
Ingredients2 1/2 to 3 lb. chicken, cut up
2 or 2 1/2 c. flour
Salt and pepper to taste
1 stick margarine
2 cans cream of chicken soup (use 1
can cream of chicken, 1 can cream
of mushroom)
2 or 3 cans water
1 pan, 9 x 13 x 2
Preparation:
Melt margarine in pan in oven at 350 degrees. Set aside. Salt, pepper and flour chicken. Put in pan. Put soup over chicken with spoon. Sprinkle black pepper on chicken and add 2 cans of water in pan. Cook at 350 degrees for 1 hour or until done. (If gravy gets thick add more water). NOTE: Gravy is good with creamed potatoes.
Any, Recipes, Salad
Ingredients1 lb. can black beans (Goya or other)
1 red bell pepper, coarsely chopped
1 green bell pepper, coarsely chopped
1 sm. can chilies (optional)
10-12 oz. box frozen corn, thawed
1-2 scallions, chopped–DRESSING:–1 clove garlic, mashed or chopped
1/2 c. olive oil
1/4-1/3 lime juice or balsamic vinegar (or mixture of the two)
1/2-1 tsp. Tabasco sauce
Black pepper to taste
Preparation:
Amounts of ingredients may be varied to taste. Here’s a suggestion to get you started. Mix dressing ingredients and pour over vegetables. Stir. Garnish with shredded lettuce, if desired – serve at room temperature or chilled. Keeps well up to 4 or 5 days in refrigerator.
Any, Recipes, Salad
Ingredients2 bunches raw broccoli, cut up sm.
1 med. red onion, chopped
1/2 to 1 c. raisins
10-12 slices bacon, fried and crumbled
1 c. mayonnaise
1/2 c. sugar
2 tbsp. Vinegar
Preparation:
Mix all ingredients together. Marinate in refrigerator for 3 hours. Serve cold.
Dinner, Poultry, Recipes
Ingredients10-12 pieces chicken of your choice with skin
1 lg. box fresh mushrooms, sliced
2 lg. onions, sliced thin
Flour to coat chicken
Salt and pepper to taste
1 c. oil
1 pt. heavy cream
1 1/2 c. water
Preparation:
In Dutch oven, heat oil; dredge chicken pieces in flour; brown on both sides (but do not cook through). Remove chicken when brown and then brown the rest. Place chicken back in Dutch oven and put sliced onions and mushrooms over chicken. Salt and pepper to taste and add 1 1/2 cups water. Cook for 30 minutes or until done. Remove from heat and add heavy cream (do not stir) and cover. Let set for 5 minutes and stir. Serve with potatoes, rice or pasta.
