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Recipes
French Dip
By LadyRev-2
Place roast in slow cooker
- 1 beef chuck roast (3# or so) trimmed
- 2 Cups water
- 1/2 cup soy sauce
- 1 tsp dried roesemary
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 bay leaf
- 3 to 4 white peppercorns
- 8 French Rolls, split
Sausage Spinach Quiche
By LadyRev-2
Prepare pastry and set aside
- 1 pastry pie shell
- 8 ounces bulk pork sausage
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 (10-ounce) package frozen chopped spinach
- 1 cup shredded cheddar cheese (4 ounces)
- 4 large eggs, slightly beaten
- 1 cup light cream
- 1/4 teaspoon salt
- 3 cherry tomatoes, halved (optional)
- Watercress sprigs (optional)
Chicken Crescent Bake
By LadyRev-2
Note: One of the reviews suggested you could add green chilis to chicken mixture
- Sauce:
- 1 tube (8 count) regular-sized crescent rolls
- 2 cups shredded cooked chicken
- 4 oz softened cream cheese
- 1 tsp instant minced onion
- 1/4 tsp garlic powder
- 1/2 tsp salt
- pinch of pepper
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan or Romano cheese
- 1 can (10.75 oz) cream of chicken soup* (try mushroom/chicken soup)
- 1 soup can of milk (use the empty soup can)
Chicken Satay with Peanut Sauce
By LadyRev-2
To make peanut sauce: Place the ingredients in a bowl and stir well
- 1 boneless, skinless chicken breast
- 1 tablespoon light soy sauce
- salt and pepper to taste
- Peanut Sauce
- 1 1/2 tablespoons trans-fat free peanut butter
- 1/4 teaspoon garlic powder
- 1/2 tablespoon fresh lemon juice
- 1/2 tablespoon light soy sauce
- 1/4 packet sugar substitute
- 1 1/2 tablespoons water
- sprinkle of cayenne pepper to taste
Wedge Salad
By LadyRev-2
On each salad plate, place 1 wedge of lettuce turned on its side
- 1 head iceberg lettuce, cut into quarters
- Blue cheese dressing
- 1 tomato, minced
- 2 green onions, chopped
- 1/2 cup crumbled blue cheese
- 1 cup cooked bacon, crumbled
Red, White and Blue Berries
By LadyRev-2
Directions: 1. Wash your strawberries and let them dry thoroughly
- Strawberries- As many as you plan to dip
- 1 pkg.white chocolate chips or white dipping chocolate (bark)- found with baking supplies
- Blue sanding sugar or sprinkles (The kind you decorate cookies with)
Fresh Sprouts from Kitchen Scraps: Sweet Potatoes
By LadyRev-2
Fill a jar or vase with water and place the end of the potato that is more tapered into the water
- When choosing a sweet potato, pick one that is nice and firm. You can use either the yellow or red variety and if at all possible choose one that already has buds or “eyes” to produce a faster plant to enjoy.
- You can use a jar that has a wide mouth or any type of container that isn’t really large at the top. Insert toothpicks into the potato on all four sides at the center of the potato. The toothpicks are to support the potato on the jar or vase.
Potatoes with Chorizo and Onions
By LadyRev-2
Heat a medium skillet over medium high heat
- 2 tablespoons extra virgin olive oil, 2 turns of the pan
- 3/4 pound, 1 package, chorizo, very thinly sliced on an angle, pull away any loose casings
- 6 small Yukon gold potatoes, very thinly sliced
- 1 medium onion, very thinly sliced
- Salt and pepper
- 2 teaspoons sweet paprika
- 1/4 cup chopped flat-leaf parsley, a generous 1 or 2 handfuls
Squash Gratin
By LadyRev-2
Preheat the oven to 400 degrees F
- 3 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 tablespoon chopped fresh thyme
- 1 small butternut squash, peeled and cut into 1/2-inch cubes
- 1 small kabocha squash, peeled and cut into 1/2-inch cubes
- 2 cloves garlic, minced
- 1/4 teaspoon ground mace
- Kosher salt and freshly ground pepper
- 1 cup low-sodium chicken or vegetable broth
- 1/2 cup heavy cream
- 1/4 cup breadcrumbs
- 2 tablespoons grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1/2 cup grated gruyere cheese (about 2 ounces)
Spaghetti Vegetable Salad
By LadyRev-2
Cook pasta. Drain, run with cool water to cool down
- 4 oz spaghetti or vermicelli
- 1-6 oz. Marinated artichoke hearts
- ½ zucchini sliced (I used broccoli)
- 1 carrot shredded
- 4 oz, salami, cut in strips
- 1 cup mozzarella cheese
- 1 Tablespoons grated Parmesan
- 2 Tablespoons salad oil
- 2 Tablespoons white vinegar
- 3/4 tsp. Dry mustard
- ½ tsp dried oregano, crushed
- 1/2 tsp. Dried basil, crushed
- 1 clove garlic, crushed.