Tuesday, December 17, 2013
Basil Cream Chicken
by Adrienne
Ingredients
Original recipe makes 4 Servings
1/4 cup Milk
1/4 cup Dry bread crumbs
1 pound Boneless skinless chicken breast; 4 halves
3 tablespoon Butter
1/2 cup Chicken broth
1 cup Heavy cream
1 can (4 oz) Pimento; sliced ( did not use) I replaced with fresh diced tomatoes
1/4 cup Basil; fresh, minced
1/2 cup Parmesan; grated
1/8 teaspoon Pepper I also added salt
- Heat skillet over medium high heat
- Place milk and bread crumbs in separate shallow bowls
- Dip chicken in milk, and then coat with crumbs
- Add chicken to skillet with 1/2 of the butter about 5 min
- Add remaining butter flip chicken and cook another 5 min till chicken is cooked.
- Remove and keep warm
- Add broth to skillet bring to boil over medium heat to remove fond
- Stir in cream,; boil and stir for 1 min
- Reduce heat, add parmesan cheese, basil and pepper; This is were I added the tomatoes!(however much you want) cook and stir until heated through.
- Serve chicken with sauce poured over.
Tuesday, June 11, 2013
Diane Mill Spinach Salad
Dressing...
3/4 Cup White Vinegar
1 1/2 Cup oil
3/4 sugar
1 Tablespoon poppy seed
1 1/2 Tablespoon grated onion
1 1/2. teaspoon salt
3/4 dry mustard
Salad
1 purple onion ring
3/4 pound mushroom sliced
1 1/2 package spinach
1 small head of lettuce
3/4 pound grated swiss cheese
1 cup cottage cheese
1/2 pound crumbled bacon
***Sliced boiled eggs
***croutons
Southwestern Chopped Salad with Cilantro Dressing
large head of romaine lettuce
15oz can black beans rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn
5 green onions
Finely chop romaine, bell pepper, tomatoes, and green onions. Place all ingredients in a large bowl and mix to combine. Toss with desired dressing.
*Creamy cilantro lime dressing
1 cup loosely packed cilantro, stems removed and chopped
1/2 cup plain greek yogurt
2 T fresh lime juice (1/2 lime)
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp white vinegar
1/8 tsp salt
Puree all ingredients in a blender or food processor until smooth.
Taste and adjust seasonings if necessary.
15oz can black beans rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn
5 green onions
Finely chop romaine, bell pepper, tomatoes, and green onions. Place all ingredients in a large bowl and mix to combine. Toss with desired dressing.
*Creamy cilantro lime dressing
1 cup loosely packed cilantro, stems removed and chopped
1/2 cup plain greek yogurt
2 T fresh lime juice (1/2 lime)
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp white vinegar
1/8 tsp salt
Puree all ingredients in a blender or food processor until smooth.
Taste and adjust seasonings if necessary.
Marinated Flank Steak
1 1/2 pounds flank steak
3/4 cup vegetable oil
1/4 cup soy sauce
3 T honey
2 T vinegar
1 tsp garlic powder
1/2 tsp fresh ginger minced
6 green onions finely chopped
Cut flank steak against the grain into 1/2-1 inch strips. Combine remaining ingredients in a blender and mix well. Pour into ziplock bag over flank steak strips and marinate for several hours or overnight. BBQ on hot grill for about 15 min until done.
3/4 cup vegetable oil
1/4 cup soy sauce
3 T honey
2 T vinegar
1 tsp garlic powder
1/2 tsp fresh ginger minced
6 green onions finely chopped
Cut flank steak against the grain into 1/2-1 inch strips. Combine remaining ingredients in a blender and mix well. Pour into ziplock bag over flank steak strips and marinate for several hours or overnight. BBQ on hot grill for about 15 min until done.
Monday, October 22, 2012
Spaghetti Sauce for Canning-Tam Wood
12 lbs ripe tomatoes 20-30
9 cups tomato paste 1 cup=8oz
3 1/2 cup chopped yellow onion
5 cloves garlic
3 T canning pickling salt
1/4 cup packed brown sugar
2 tsp black pepper
2 tsp oregano flakes
1 1/2 tsp ground paprika
2 tsp dried basil
Skin tomatoes with emerging them in boiling water. When you see the skins splitting place in ice water.
-Remove all skins cut into 4ths or chop in food processor until desired consistency. Cook mixture for 3 hrs on simmer.
-Put into jars (7jars). Doubled yields about 14jars
-Process in steamer for 35minutes.
9 cups tomato paste 1 cup=8oz
3 1/2 cup chopped yellow onion
5 cloves garlic
3 T canning pickling salt
1/4 cup packed brown sugar
2 tsp black pepper
2 tsp oregano flakes
1 1/2 tsp ground paprika
2 tsp dried basil
Skin tomatoes with emerging them in boiling water. When you see the skins splitting place in ice water.
-Remove all skins cut into 4ths or chop in food processor until desired consistency. Cook mixture for 3 hrs on simmer.
-Put into jars (7jars). Doubled yields about 14jars
-Process in steamer for 35minutes.
Grandma Sarah's Chili Sauce
This recipe is not double and will yield roughly 8 pts. Doubled 16 pts. More or less depends on thickness you want it.
20 ripe tomatoes
3 green peppers
4 white onions
2 cups sugar
1 cup vinegar (either white or apple cider)
2 T salt
2 tsp cloves
1 tsp celery salt
2 tsp nutmeg
1 tsp cinnamon
Wash tomatoes (hot bath for peeling). Chop peppers and onions fine. Add sugar, vinegar, and spices. Boil for 2-2 1/2hrs until desired thickness. Stir occasionally to keep from sticking. Seal in pint bottles while hot leaving 1/2 in from top of jar. Process in steamer for 15minutes.
20 ripe tomatoes
3 green peppers
4 white onions
2 cups sugar
1 cup vinegar (either white or apple cider)
2 T salt
2 tsp cloves
1 tsp celery salt
2 tsp nutmeg
1 tsp cinnamon
Wash tomatoes (hot bath for peeling). Chop peppers and onions fine. Add sugar, vinegar, and spices. Boil for 2-2 1/2hrs until desired thickness. Stir occasionally to keep from sticking. Seal in pint bottles while hot leaving 1/2 in from top of jar. Process in steamer for 15minutes.
Peaches Grandma Ione
Canning Peaches Recipe 1992- Grandma Ione
1/2 cup sugar
1 tsp fruit fresh
Put in clean quart jars, pour hot water into bottle. Fill jars with pears add a little more water to bottom of lip (about 1 in from the top). Place hot lid off tap and seal.
Process in steamer 30 minutes
1/2 cup sugar
1 tsp fruit fresh
Put in clean quart jars, pour hot water into bottle. Fill jars with pears add a little more water to bottom of lip (about 1 in from the top). Place hot lid off tap and seal.
Process in steamer 30 minutes
Pears
Canning Pears Recipe 1992
1/3 cup sugar
1 tsp fruit fresh
Put in clean quart jars, pour hot water into bottle. Fill jars with pears add a little more water to bottom of lip (about 1 in from the top). Place hot lid off tap and seal.
Process in steamer 30 minutes
1/3 cup sugar
1 tsp fruit fresh
Put in clean quart jars, pour hot water into bottle. Fill jars with pears add a little more water to bottom of lip (about 1 in from the top). Place hot lid off tap and seal.
Process in steamer 30 minutes
Aunt June's French Bread Dressing
3 loaves of french bread, day old, not dry, still soft, crust and all. Break up to size of nickel or dollar.
3 onions and 4 stalks of celery, 2 green peppers- diced and cover with water. Cook on top of stove in pan without lid until soft and most of water is boiled away.
Prepare 1 1/2 qts scalded milk (this is milk that just about comes to a boil). Add vegetables to milk while hot.
Add 3/4 lbs of butter or margarine to hot milk until melted
Add to scalded milk 2 tsp of sage and salt to taste. Pour over bread. This is a fluffy dressing so stir lightly with a fork. I can't tell you how much salt to use. After you have stirred all together, perhaps you can taste it and see if it is salty enough.
This is enough dressing for a 20 lbs turkey and a little left over, Do not stuff turkey too full as dressing does expand. Extra dressing, I put in a covered casserole dish and bake about 1 hour at 325.
To give more time to make dressing, I usually cook the vegetables the night before and put in fridge and add to scalded milk the next morning. Dressing should be cold when put in turkey.
3 onions and 4 stalks of celery, 2 green peppers- diced and cover with water. Cook on top of stove in pan without lid until soft and most of water is boiled away.
Prepare 1 1/2 qts scalded milk (this is milk that just about comes to a boil). Add vegetables to milk while hot.
Add 3/4 lbs of butter or margarine to hot milk until melted
Add to scalded milk 2 tsp of sage and salt to taste. Pour over bread. This is a fluffy dressing so stir lightly with a fork. I can't tell you how much salt to use. After you have stirred all together, perhaps you can taste it and see if it is salty enough.
This is enough dressing for a 20 lbs turkey and a little left over, Do not stuff turkey too full as dressing does expand. Extra dressing, I put in a covered casserole dish and bake about 1 hour at 325.
To give more time to make dressing, I usually cook the vegetables the night before and put in fridge and add to scalded milk the next morning. Dressing should be cold when put in turkey.
Grandma Ione's Yams
Boil yams on top of stove with skins on. Drain and cool so you can handle yams without burning your hands. I always use yams not sweet potatoes.
Peel yams and cut them in thick slices or large chunks and layer the following. It is hard to give an exact recipe amount. I just use handfuls of the following. I believe this is for 12 medium yams not the great big ones.
Brown sugar- 1 pound
Mini Marshmallows- 1 pkg
1 lbs butter
On each layer of yams, salt, put handfuls of the above, cut butter and put some on each layer. If you have an electric frying pan, cook slowly until come to boil ad make sure they don't stick. Then simmer for a good half hour to an hour. When all is melted, you can use spoon and lift yams up. Taste them and see if yams have absorbed the ingredients. If not, simmer a little longer. If they need more of the ingredients, use a little more. Good Luck!! Sorry no recipe!!
Peel yams and cut them in thick slices or large chunks and layer the following. It is hard to give an exact recipe amount. I just use handfuls of the following. I believe this is for 12 medium yams not the great big ones.
Brown sugar- 1 pound
Mini Marshmallows- 1 pkg
1 lbs butter
On each layer of yams, salt, put handfuls of the above, cut butter and put some on each layer. If you have an electric frying pan, cook slowly until come to boil ad make sure they don't stick. Then simmer for a good half hour to an hour. When all is melted, you can use spoon and lift yams up. Taste them and see if yams have absorbed the ingredients. If not, simmer a little longer. If they need more of the ingredients, use a little more. Good Luck!! Sorry no recipe!!
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