Bavarian Kraut Casserole
Posted on February 18, 2008
1/4 cup margarine
1 cup chopped onion
1 1/2 lbs. pork tenderloin, cut in 1 inch cubes
1 (16 oz.) can sauerkraut
1/4 tsp. nutmeg
1 cup sour cream
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Stuffed Cinnamon Apples
Posted on January 28, 2008
6 apples
2/3 cup red cinnamon candies
2 cups water
3 oz. pkg. cream cheese
2 tbsp. milk
1 tsp. lemon juice
1/3 cup pitted dates, chopped
1 small can crushed pineapple, drained
2 tbsp. chopped walnuts
Lettuce
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Apple Roll
Posted on January 26, 2008
4 cups apples, peeled & diced
1 cups chopped pecans or walnuts
2 cups sugar
3 cups flour
2 tsp. soda
1/4 tsp. salt
1 cup melted butter
2 beaten eggs
1/4 tsp. allspice
1/4 tsp. nutmeg
3/4 tsp. cinnamon
2 tsp. vanilla
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Molded Vegetable Salad
Posted on January 25, 2008
1 small pkg. lemon Jello
2 cups water
1 cup shredded cabbage
1 cup chopped pecans
1 cup chopped celery
1 cup chopped unpeeled red apples
1 small bottle stuffed olives
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Pork Tenderloin Casserole
Posted on January 17, 2008
2 lbs. pork tenderloin, sliced
Salt and pepper
4 slices bacon, cooked crisp
1/2 cup chopped onions
1 small can sliced mushrooms, drained
1 1/2 cup sour cream
1 cup grated cheddar cheese
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Breaded Rosemary Lamb Chops
Posted on December 29, 2007
1 tablespoon fresh rosemary, chopped, or 1 teaspoon dried rosemary, crushed
1 clove garlic, finely chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 pounds boneless lamb or pork loin chops (about 4 to 6)
1/3 cup ham glaze
2 tablespoons olive oil
Preheat oven to 450ºF (230ºC).
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Butternut Squash Fries
Posted on December 16, 2007
1 (2 pound) butternut squash, halved and seeded
salt to taste
Preheat the oven to 425 degrees F (220 degrees C).
Use a sharp knife to carefully cut away the peel from the squash. Cut the squash into sticks like French fries. Arrange squash pieces on a baking sheet and season with salt.
Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking. Fries are done when they are starting to brown on the edges and become crispy.
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Chocolate Upside Down Cake
Posted on December 12, 2007
3/4 cup sugar
1 cup unsifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 unsweetened chocolate squares
2 tablespoons butter
1/2 cup milk
1 teaspoon vanilla extract
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Ratatouille
Posted on December 8, 2007
3 good sized aubergines
3 red peppers
1 kg/2 1/4 pounds tomatoes, soaked in boiling water and peeled
3 courgettes/zucchinis
4 cloves garlic
Herbes de Provence (rosemary, thyme etc)
olive oil
salt, freshly ground pepper and cayenne
Read more
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Rosemary-Garlic Roasted Chicken
Posted on December 7, 2007
1 (5 to 6 lb.) roasting chicken
1 tbsp. chopped fresh rosemary
8 cloves garlic, crushed
2 md. red onions, quartered
2 heads garlic
2 tsp. olive oil
Preheat oven to 450°F. Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing fingers between the skin and meat. Place rosemary and crushed garlic beneath skin of breast and drumsticks. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a broiler pan.
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