1 Green Pepper
1 Can dark red kidney beans w/ juice
1 lb hot sausage
2 large cans whole tomatoes w/ juice
2 tsp salt
2 tsp sugar
2 tsp chili powder
Place rack in upper third of oven and preheat to 400 degrees.Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until it reaches room temperature (about 15 minutes).
Pre-heat the grill for high heat.
Lightly oil the grill grate.
Place chicken on the grill, and cook 6 minutes per side, or until juices run clear.
Remove from heat, cool and slice.
In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn and black beans, top with the grilled chicken slices and French fried onions.
In a small bowl, mix the ranch dressing and barbeque sauce, serve on the side as a dipping sauce, or toss with the salad to coat.
* Please check to make sure these are faux food free!
Beat together the eggs, sugar, salt flour, and butter to make a custard.
Warm these over a barely medium flame for about 10 minutes, stirring fairly frequently. Make sure it doesn’t approach boiling.
Remove from heat, add pecans, vanilla, and bourbon or brandy if you choose to add this. Pour into pie crust.
Bake at 325 for 25 minutes until custard is set. Be sure to set your rack up in the middle third of the oven or you might curdle the eggs.
Let it cool until you can
Mix butter and sugar in small sauce pan over medium heat, whisking until sugar melts.
Bring to a simmer and cook one minute, stirring.
Whisk in cream and salt until sauce is smooth and cook 30 seconds.
Remove from heat and stir in vanilla.
Can be served warm and can be refrigerated for a couple of days.
*Makes 1 ¼ cups
Rub poultry seasoning on inside of turkey breast.Place turkey breast in crock pot with crevice side (inside) down.
Sift dry ingredients together well.
Cut in milk and butter, mixing well into a stiff dough.
Roll and turn over repeatedly until the dough is very stiff.
Roll very thin, cut into squares, prick with fork
Bake at 400F until edges are lightly browned.
Lay out the tortillas.
Shred the chicken and mix with everything except for the cheese.
Put equal portions of the chicken/vegetable mixture on each tortilla.
Add 1/4 c. of cheese to the top of each mixture.
Fold tortillas over and cook in a non-stick pan on each side until slightly browned, about 3 minutes per side.
Note: the chicken/vegetable mixture can be made ahead of time and refrigerated until time to cook.
* these can be from a jar, packed in water.
Cut in half lengthwise
Scoop out the seeds
Place cut side down in a covered baking pan with enough water to barely cover the bottom of the pan.
Bake @ 350 degrees until tender, about 30-45 for acorn and about 1 hour for a large butternut.
Test for doneness with a fork.
Turn the squash halves over and brush with butter and drizzle with honey or maple syrup.
Bake a few minutes longer.
In the thickest part of each chicken breast half, cut a pocket about 3 inches long and 2 inches deep.
Spoon some of the bulgur mixture into each pocket; reserve the remaining mixture.
Secure the pockets with string, wooden picks, or the small metal skewers used to lace a turkey.
In a large skillet, cook chicken pieces in hot oil about 10 minutes or until brown, turning once.
Remove string or wooden picks (or metal skewers).
Place them in a 9 x 13 rectangular baking dish.
Add the remaining bulgur mixture between the chicken breasts in baking dish.
Add white wine, the 1/4 cup water and the 1/2 teaspoon chicken bouillon granules to the skillet.
Boil, uncovered, about 5 minutes or until the liquid is reduced to 1/2 cup.
Pour the liquid over the chicken breasts.
Cover and bake in a 375 degree oven for 5 to 10 minutes or until done.
Cut the squash in half and remove the seeds.
Peel away the outer skin, and then cut its meat into modest cubes
Heat the olive oil over medium-high heat.
Add and sauté onions.
Add in the spices, squash pieces, and stock.
Bring to a boil, then reduce the heat until you achieve a cheery little simmer.
Let it bubble away, covered, for about 20 minutes.
At this point the squash should be done.
Take the pieces out with a slotted spoon and blend in a food processor until smooth.
Add them back to the pan, then add in the half-n-half and butter.
Season it with salt and pepper. Taste and, depending on what you like, you could touch up the cinnamon flavor, too.
At the table:
Top this soup with a bit of grated Parmesan.
Add in some good crunchy bread and it makes its own meal.
Melt butter in a large skillet over medium-high heat.
Add corn and next 3 ingredients; saute vegetables 5 minutes or until crisp-tender.
Add tomato and remaining ingredients.
Cook over medium heat until vegetables are tender, stirring frequently.
(Serves 8 - 1/2 cup servings)
Submitted by Kristy at Eckert Seamans. Thank you Kristy!
In dutch oven, saute onions in olive oil until clear.
Add spinach - cook until soft.
Remove onion/spinach mixture and place in oven on warm setting.
Cook diced chicken on medium heat (15-20 minutes), or until done.
While chicken is cooking, cook pasta according to package instructions (using dutch oven or pasta pot).
Add cooked chicken to onion/spinach mixture in oven. Keep warm.
Saute garlic in approximately 1/4 cup olive oil (use pasta pot).
Combine pasta with spinach and onion mixture in pot with garlic.
Season with salt, pepper and ground red pepper (for an extra kick!), to taste.
Bring the water or broth to a boil
Add the butter, couscous, salt and pepper, garbanzo beans and zucchini.
Stir and then cover.
Remove it from the heat and allow it to stand 5 minutes.
Stir with a fork to fluff up.
Who would have thought you could make chocolate chip cookies in a slow cooker? Though they’ll certainly look different from what you’re used to, the flavor is great and they’re easier and less labor-intensive to make.
Grease the slow cooker insert with butter or vegetable oil.
Cut a piece of waxed paper to fit the bottom and grease the waxed paper.
In a bowl, beat the butter, eggs, sugars, and vanilla together until light and fluffy.
In a separate bowl, stir the flour, baking soda, and salt together.
Stir the dry ingredients into the butter mixture.
Stir in the chocolate chips and walnuts until well blended.
Spoon the dough evenly into the slow cooker and smooth the top.
Cover and cook on low for about 3 hours, until a toothpick inserted into the center comes out clean.
Set the lid slightly ajar for the last 30 minutes.
Turn off the heat and remove the insert from the slow cooker.
Allow to cool in the insert for 30 minutes.
Invert onto a wire rack.
Cut the cake in half lengthwise, then cut each piece crosswise into slices.
Serve warm or a room temperature.
Place onions in the slow cooker.
On top of onions place chicken pieces, garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine.
Rinse Chicken well inside and out.
Roll the lemon on a flat top to soften, and pierce well with a 2 tined fork.
Place the lemon in the cavity of the chicken and place the chicken in the crock pot.
Mix the honey and the orange juice together well and pour over the chicken.
Cook on low until done.
When you take the chicken out of the pot, remove the lemon very carefully, (it will be VERY hot) and squeeze the juice over the chicken.
Mix the oil, soy sauce, garlic, ginger, mustard, salt and pepper, and add to chicken breasts in zip lock bag or container.
Refrigerate for at least 30 minutes or overnight.
Preheat the grill.
Grill the breasts for 5 to 6 minutes on each side, depending on the thickness.
Let the chicken rest on a plate for 1 or 2 minutes before serving.