INGREDIENTS
2 cans cream of chicken soup
1 1/4 cups water
2 tbsp. sour cream
3 chicken halves, cooked
1 package (16 oz.) frozen broccoli florets
1 cup dry bread crumbs
DIRECTIONS
Preheat oven to 350°. Combine soup, water and sour cream; mix well. Pour into a 13×9-inch baking dish. Add chicken and broccoli; cover top completely with bread crumbs. Bake uncovered for 30 minutes. Remove cover; bake for 30 minutes more.
INGREDIENTS
2 lbs. boneless cod or haddock fillets
2 tbsp. butter, melted
2 tbsp. olive oil
2 tbsp. pine nuts
1/2 tsp. kosher salt
2 cloves garlic, chopped
2 cups diced canned tomatoes, drained
1/4 cup raisins
DIRECTIONS
Heat oven to 400 °. Pat fish with paper towels; place in a shallow roasting pan. Brush with butter and sprinkle with salt. Bake 20 minutes or until fish flakes. Heat oil and garlic in a saucepan until garlic is aromatic. Add tomatoes, nuts and raisins and stir until blended. Serve hot over baked fish.
Serves 6
INGREDIENTS
2 cups flour
2 cups sugar
1 tsp. baking powder
1 tsp. cinnamon
Dash of nutmeg
1 tsp. salt
2 eggs
1 cup vegetable oil
3 cups apples, shredded
1/2 cup chopped nuts
DIRECTIONS
Preheat oven to 350°. Mix dry ingredients. Beat remaining ingredients in the order listed. Bake 35 minutes or until browned.
INGREDIENTS
1 can strawberry pie filling
1 can (20 oz) cherry pie filling
1 package (18 oz) white cake mix
1 cup butter, melted
3/4 cup almonds, slivered
DIRECTIONS
Spread pie fillings in greased 13×9-inch baking pan. Sprinkle cake mix over cherries. Drizzle melted butter over top; sprinkle almonds over top. Bake at 350° for 55 minutes.
INGREDIENTS
2 zucchini, sliced
2 yellow squash, sliced
2 cloves garlic, minced
1 tbsp. olive oil
1/2 cup Mozzarella Cheese, shredded
2 tbsp. chopped fresh basil
2 tbsp. grated Parmesan Cheese
DIRECTIONS
Cook zucchini and squash in hot oil in large skillet on medium heat 3 minutes. Add garlic; cook 3 minutes or until vegetables are crisp-tender. Remove from heat; stir in mozzarella cheese and basil. Sprinkle with Parmesan cheese.
INGREDIENTS
3 bananas
6 wooden ice-cream sticks
1 cup orange juice
1 cup milk-chocolate pieces
2 tbsp. vegetable oil
3/4 cup chopped peanuts (optional)
3/4 cup shredded coconut (optional)
DIRECTIONS
Cover baking sheet with waxed paper; set aside. Slice peeled bananas in half crosswise; insert stick. Dip into orange juice. Place in freezer untill firm. Melt chocolate pieces and vegetable oil in top of double boiler. Spoon melted chocolate evenly over bananas. Roll coated bananas in chopped peanuts or shredded coconut. Serve immediately or wrap in plastic wrap and freeze.
Serves 6
INGREDIENTS
3 cups sugar 3/4 cup butter 2/3 cup evaporated milk 1 package (10 oz) peanut butter-flavored morsels 1 jar (7 oz) marshmallow creme 1 tsp. vanilla DIRECTIONS
Combine sugar, butter and evaporated milk in large saucepan.
Bring to boiling on medium heat.
Cover; cook 3 minutes. Uncover; boil 5 minutes. Do not stir.
Remove from heat, add morsels;
stir until morsels melt. Stir in marshmallow creme and 1 teaspoon
vanilla. Pour into buttered 13x9-inch pan. Place in freezer
for 5 minutes.
INGREDIENTS
1 head of red cabbage, washed, coarsely sliced
2 onions, chopped
6 tart apples, cored, quartered
2 tsp. salt
2 cups hot water
3 tbsp. sugar
2/3 cup cider vinegar
6 tbsp. butter
DIRECTIONS
Place all ingredients in crock pot in order listed. Cover and cook on low 8 hours. Stir before serving.
INGREDIENTS
1 lb. ground turkey
1/3 cup feta cheese, crumbled
3 tbsp. black olives, chopped
1 1/2 tsp. olive oil
1 clove garlic, minced
1/2 tsp. rosemary
1/2 tsp. kosher salt
1/2 tsp. black pepper
4 sandwich rolls, halved horizontally
DIRECTIONS
Heat grill on medium-high heat. Brush grill rack with
oil.
Mix turkey, feta, olives, olive oil, garlic, rosemary, salt, and pepper in medium bowl. Form into 4 patties.
Brush with oil; sprinkle with salt and pepper.
Grill burgers until charred on both sides and cooked through (about 5
minutes per side). Grill cut side of sandwich rolls until toasted
(about 2 minutes).
INGREDIENTS
3 cups cooked potatoes, warm, cubed
1/4 cup chopped pimiento
1/4 cup sour pickle, chopped
1 small onion, chopped
1/4 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon paprika
DIRECTIONS
Combine potatoes, pimiento, pickle, and onion; mix well. Add mayonnaise, salt, and paprika; toss. Chill.
Serves 4.
The Vegetable Dishes I Can't Live Without
Bake until Bubbly: The Ultimate Casserole Cookbook
The Vegetable Box
Root Cellaring: Natural Cold Storage of Fruits & Vegetables
Vegetables Every Day: The Definitive Guide to Buying and Cooking Today's Produce With over 350 Recipes
Mccormick & Schmick's Seafood Restaurant Cookbook
Pike Place Public Market Seafood Cookbook
The New York Times Seafood Cookbook: More than 250 Recipes Collected from the Pages of The New York Times
Sweet Gratitude: A New World of Raw Desserts
Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef
Decadent Desserts: Recipes from Chateau Vaux-le-Vicomte
The Williams-Sonoma Collection: Dessert
Chez Panisse Desserts
Chez Panisse Vegetables
The Roasted Vegetable
Teens Cook Dessert
Ben & Jerry's Homemade Ice Cream & Dessert Book
Desserts by the Yard: From Brooklyn to Beverly Hills: Recipes from the Sweetest Life Ever
How to Grow More Vegetables and Fruits (and Fruits, Nuts, Berries, Grains, and Other Crops) Than You Ever Thought Possible on Less Land Than You Can Imagine
Fix-it And Forget-it Cookbook
The Vegetable Gardener's Bible: Discover Ed's High-Yield W-O-R-D System for All North American Gardening Regions
Pocketful of Poultry
Pastured Poultry Profits
Fresh-Air Poultry Houses: The Classic Guide to Open-Front Chicken Coops for Healthier Poultry
Day Range Poultry: Every Chicken Owner's Guide to Grazing Gardens and Improving Pastures
Storey's Guide to Raising Poultry: Breeds, Care, Health
Salad Makes the Meal: 150 Simple and Inspired Salad Recipes Everyone Will Love
500 Best-Ever Salads: Presenting Every Kind Of Salad From Appetizers And Side Dishes To Impressive Main Courses, With Cold And Warm Recipes, And Meat, ... Step-By-Step With 500 Colour Photographs
The Williams-Sonoma Collection: Salad
Raising the Salad Bar: Beyond Leafy Greens--Inventive Salads with Beans, Whole Grains, Pasta, Chicken, and More
Simply Salads: More than 100 Delicious Creative Recipes Made from Prepackaged Greens and a Few Easy-to-Find Ingredients
