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Thursday, 04 February 2010 16:12
Connie Miles
- 1 large zucchini, cubed
- 1 c. chicken stock
- 16 oz. garbanzo beans
- 1/2 tbsp. olive oil
- 1 can diced tomatoes
- 1/2 tsp. cayenne
- 1/2 tsp. ground cinnamon
- 1 lb. boneless, skinless chicken thighs
- 1 tsp. ground cumin
Heat oil in skillet over medium/high heat. Season chicken with salt and pepper and brown on either side. Add zucchini and cook until lightly browned. Add garbanzo beans, tomatoes, chicken stock, cayenne, cumin and cinnamon. Reduce heat and simmer until chicken is cooked thoroughly.
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Thursday, 28 January 2010 15:52
Dorothy Poole
- 1-1/2 c. yellow cornmeal
- 1-1/2 tsp. sugar
- 1-1/2 tsp. salt
- 1-1/2 c. milk
- 1 tbsp. baking powder
- 2 eggs, lightly beaten
- 1/3 c. Jalapenos, chopped
- 1/4 c. onion, chopped
- 1-1/2 tsp. baking soda
- 1/2 c. shredded cheese
Combine cornmeal, sugar and salt in mixing bowl. Scald milk, pour over cornmeal. Cool. Add remaining ingredients and mix well. Pour into well-greased 9-inch baking pan. Bake for 40-45 minutes at 425 degrees F.
Thursday, 21 January 2010 15:50
Mary Sue Cole
- 1 tsp. ground cinnamon
- 1/2 c. sugar
- 1/4 c. butter, melted
- 1/2 tsp. vanilla extract
- 10 oz. tube refrigerated biscuits
- 3 oz. cream cheese, cubed
Combine sugar and cinnamon in small bowl. Combine the butter and vanilla in another bowl. Separate dough into 10 biscuits; press into a 3-inch circle. Dip cream cheese cubes in butter, then in cinnamon sugar. Place one cube in the center of each biscuit. Fold dough over cube, seal and shape into balls. Dip balls in butter, then cinnamon-sugar mix.Place seam side down in prepared muffin cups.Bake at 375 degrees F. for 14-18 minutes or until golden brown.Serve warm. Makes 10 muffins.
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Thursday, 14 January 2010 17:30
Nick Inglish
- 3 tbsp. butter
- 3/4 c. chopped onion
- 1/2 c. chopped celery
- 1 tsp. garlic powder
- 2 c. diced potatoes
- 2 carrots, diced
- 2 c. chicken broth
- 1 tsp. dried dill weed
- 1 tsp. ground black pepper
- 1 tsp. salt
- 2 cans salmon (16 oz.)
- 1 can evaporated milk (12 oz.)
- 1 can creamed corn (15 oz.)
- 1/2 lb. cheddar cheese, shredded
Melt butter in a large pot. Saute onion, celery and garlic. Stir in potatoes, carrots, broth, salt, pepper and dill. Bring to boil, reduce heat. Cover and simmer 20 minutes. Stir in salmon, milk, corn and cheese. Cook until heated thoroughly.
Thursday, 07 January 2010 17:28
Stephanie Powell
- 1 c. unsalted butter
- 1 c. sugar
- 1 tsp. pure vanilla extract
- 1 c. powdered sugar
- 1/2 c. crushed potato chips
- 2 c. all-purpose flour
Preheat oven to 350 degrees F. In large bowl, cream together the butter, 1/2 cup of sugar and vanilla. Add potato chips and stir well. Add flour and stir. Place remaining sugar in shallow bowl. Form mixture into small balls, and place on ungreased baking sheet. Dip the bottom of a glass in sugar and flatten cookies. Bake cookies until light golden brown, 14 to 16 minutes. Allow to cool and dust with powdered sugar.
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