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Recipes
Skillet Sausage and Apples
By VerneJ
"Cooking supper in one pot is such a convenience, especially when the results are as quick and tasty as this dish
- 4 slices center-cut bacon
- 2 (1 pound) packages kielbasa
- 1 1/4 cups apple cider
- 2 tbsp stone-ground mustard
- 3/4 tsp caraway seeds, crushed
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 (10 oz) bag angel hair coleslaw
- 1 Gala apple, cored and sliced
Roasted Brussels Sprouts With Pomegranate and Hazelnuts
By VerneJ
Preheat the oven to 375 degrees F
- 1 1/4 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons canola oil
- Kosher salt and freshly ground pepper
- 3 tablespoons pomegranate molasses
- Seeds from 1 pomegranate
- 1/2 cup coarsely chopped toasted hazelnuts
- Finely grated zest of 1 lime
- 1 tablespoon finely grated orange zest
Garden Tomato Sauce over Pasta
By VerneJ
We love this sauce as a meatless meal over hearty pasta
- 1 onion, diced (about 1 cup)
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 4 medium-size heirloom tomatoes (about 2 lb.), cored and chopped
- Kosher salt
- Freshly ground pepper
- 1/4 cup dry red wine
- 3 tablespoons chopped fresh oregano or marjoram
- Hot cooked pasta
- Garnish: fresh oregano leaves
Cocoa-Crusted Beef Tenderloin
By VerneJ
Nutritional Facts per serving: 252 calories, 10g fat (4g sat fat), 75mg cholesterol, 296mg sodium, 1g carbohydrate,...
- 4 beef tenderloin steaks (1 1/2-in. thick and 6 oz. each)
- 1/2 tsp. salt
- 1/2 tsp. coarsely ground pepper
- 3 Tbsp. baking cocoa
- 3 Tbsp. finely ground coffee
Chicken and Pastina Soup
By VerneJ
In 5-quart stockpot, melt butter over medium-high heat
- 1 tablespoon butter or margarine
- 2 lb boneless skinless chicken breasts, cut into 3/4-inch pieces
- 1/2 cup chopped onion (1 medium)
- 1/2 cup diced carrot
- 1/2 cup diced celery (1 medium stalk)
- 1 cup Progresso® crushed tomatoes (from 28-oz can)
- 2 cartons (32 oz each) Progresso® chicken broth
- 1/2 teaspoon gray salt or sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 dried bay leaf
- 1 cup uncooked pasting pasta, acini di pepe pasta or other small round pasta (8 oz)
- 2 cups chopped, lightly packed mustard greens, spinach, Swiss chard or other greens
- 1/3 cup shredded Parmesan cheese
Citrus Marinade
By VerneJ
This recipe goes with Tropical Spinach Salad With Grilled Chicken, Tropical Spinach Salad With Grilled Shrimp, Trop
- 3/4 cup fresh orange juice
- 2 tablespoons chopped fresh basil
- 2 tablespoons lime juice
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, crushed
- 1/2 teaspoon dried crushed red pepper
- 1/4 teaspoon salt
Diane Bilderback's Rich-But-Cholesterol-Free Brownies
By VerneJ
**These keep well up to 2 weeks
- 1/2 cup margarine, at room temperature
- 2 cups granulated sugar
- 1 cup thawed frozen cholesterol-free egg product
- 1 tsp vanilla extract
- 1 cup oat bran
- 3/4 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- For decoration: confectioners' sugar
Fresh Corn Chowder
By VerneJ
Freezes well
- 4-5 baby leeks
- 8 ears of corn
- 3/4 lb potatoes
- 2 green peppers
- Parsley or Dill
- Olive oil
- Water
Raspberry Vinaigrette
By VerneJ
Mitzi Adkinson, Indianapolis, IN
- 3/4 cup pear nectar
- 1/3 cup vegetable oil
- 1/3 cup raspberry vinegar
- 3 tablespoons chopped, fresh basil
- 1 tablespoon Dijon mustard
- 1 tablespoon sesame oil
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
Steak and Pasta Salad
By VerneJ
Nutritional facts per serving: 551 calories; 13g protein; 58g carbohydrate; 24g fat; 37mg cholesterol; 400mg sodium
- 12 oz. flank steak
- 3 medium-size ripe tomapes, cut in large chunks
- 8 oz. (2 3/4 cups) rotini (spiral-shape pasta), cooked until firm-ended, drained and cooled under running cold water
- 1 cup. fresh or thawed frozen corn kernels
- 1/2 cup sliced red onion
- 1/4 cup chopped parsley
- 1/2 cup bottled olive-oil vinaigrette dressing