4 to 5 chicken breasts - boiled whole, then cubed
24 oz Linguine (1-1/2 pkgs)
6 to 8 eggs scrambled
1 cup cashews (chopped)
1 bag bean sprouts or 1 lb loose
1 bunch green onions (chopped)
Sauce
1 c oil
1 c soy sauce
1/2 c red wine vinegar
1/2 c sugar
2 T ginger
2 T garlic powder
Heat and mix all ingredients together
Monday, December 8, 2008
Monday, November 24, 2008
Garlic Shrimp & Lemon Squares
Juice of 1 lemon
1ts grated lemon rind
4 tb Butter; softened
1 lb Vermicelli; cooked
1/2 lb Butter
8 oz mushrooms; sliced
4 ts garlic; chopped
1 lb medium shrimp
2 c fresh spinach leaves
8 ts pine nuts
salt & pepper
4 ts bread crumbs
Lemon slices and chopped parsley for garnish
Prepare lemon butter by whipping together the lemon juice and rind and softened butter. Chill. Cook the vermicelli until just tender. Set aside. Melt the 2 sticks of butter in a large skillet over medium heat. Add the mushrooms and shrimp and saute briefly. Add spinach and pine nuts and stir, then add the prepared lemon butter, salt and pepper. Bring to a simmer, cooking just until everything is heated through. Pour over the vermicelli. Sprinkle with bread crumbs, then garnish with lemon wheels and chopped parsley and serve immediately. Makes 6 servings.
1ts grated lemon rind
4 tb Butter; softened
1 lb Vermicelli; cooked
1/2 lb Butter
8 oz mushrooms; sliced
4 ts garlic; chopped
1 lb medium shrimp
2 c fresh spinach leaves
8 ts pine nuts
salt & pepper
4 ts bread crumbs
Lemon slices and chopped parsley for garnish
Prepare lemon butter by whipping together the lemon juice and rind and softened butter. Chill. Cook the vermicelli until just tender. Set aside. Melt the 2 sticks of butter in a large skillet over medium heat. Add the mushrooms and shrimp and saute briefly. Add spinach and pine nuts and stir, then add the prepared lemon butter, salt and pepper. Bring to a simmer, cooking just until everything is heated through. Pour over the vermicelli. Sprinkle with bread crumbs, then garnish with lemon wheels and chopped parsley and serve immediately. Makes 6 servings.
Friday, November 7, 2008
Chicken Cordon Bleu & Rice Pilaf
Chicken Cordon Bleu
Chicken breast pounded to 1/4" thick
1 slice ham
1 slice swiss cheese
Roll up and attached with toothpick
Mix 1 cup milk and 2 eggs into bowl and dip chicken to moisten
Then roll in Shake-n-Bake (parmesan flavored) mixed with breadcrumbs
Bake 400 (20-30 min)
Chicken breast pounded to 1/4" thick
1 slice ham
1 slice swiss cheese
Roll up and attached with toothpick
Mix 1 cup milk and 2 eggs into bowl and dip chicken to moisten
Then roll in Shake-n-Bake (parmesan flavored) mixed with breadcrumbs
Bake 400 (20-30 min)
Monday, November 3, 2008
Mellow Jello
1 lg pkg orange jello - mix following directions on box
1 lg pkg COOK & SERVE lemon pudding - mix following directions on box
mix this together and set 3 hrs in refrigerator or overnight
1 sm pkg INSTANT lemon pudding - mix with only 1 cup milk
1 8oz Cool Whip
mix together and spread over the top of set jello - add mandarin oranges
1 lg pkg COOK & SERVE lemon pudding - mix following directions on box
mix this together and set 3 hrs in refrigerator or overnight
1 sm pkg INSTANT lemon pudding - mix with only 1 cup milk
1 8oz Cool Whip
mix together and spread over the top of set jello - add mandarin oranges
Sweet & Sour Meatballs & Mellow Jello
Sweet & Sour Meatballs
2/3 c canned milk or 1/2 c milk
1 1/2 lbs ground beef
2/3 c soda crackers
1/2 c onions
1 tsp season salt (lawry's)
Make small meatballs and fry in electric fry pan until brown or use frozen meatballs from Sam's club
Sweet & Sour Sauce
1 tsp beef boullion
1 c water
3/4 c green peppers
3/4 c brown sugar
1/4 c vinegar
2 TBS soy sauce
1 can pineapple - use juice
2 TBS corn starch disolved in 2 TBS cold water
Bring water and boullion to a boil, then add peppers, brown sugar, vinegar, soy sauce and pineapple plus juice. Cook on high for several minutes to soften the peppers. Add corn starch and stir until thickened. Pour over meatballs - serve with rice.
2/3 c canned milk or 1/2 c milk
1 1/2 lbs ground beef
2/3 c soda crackers
1/2 c onions
1 tsp season salt (lawry's)
Make small meatballs and fry in electric fry pan until brown or use frozen meatballs from Sam's club
Sweet & Sour Sauce
1 tsp beef boullion
1 c water
3/4 c green peppers
3/4 c brown sugar
1/4 c vinegar
2 TBS soy sauce
1 can pineapple - use juice
2 TBS corn starch disolved in 2 TBS cold water
Bring water and boullion to a boil, then add peppers, brown sugar, vinegar, soy sauce and pineapple plus juice. Cook on high for several minutes to soften the peppers. Add corn starch and stir until thickened. Pour over meatballs - serve with rice.
Wednesday, October 22, 2008
Tilapia Fish & Rice (Cabbage Salad)
Not everyone loves fish - hope you liked it My family eats it up everytime. Let me know if you dumped out more than you ate... :)
Tilapia
Precook rice and add to the bottom of greased casserole dish. Thaw fish and dip in butter. Sprinkle with Citrus Grill seasoning and lemon juice. Add a few dabs of butter on top. Bake about 20 min at 425 degrees
Friday, October 10, 2008
Fresh Orange Cookies
Mix until light and fluffy:
1/2 c shortening
1 c sugar
2 eggs
ADD:
1 TBS grated orange rind (fine)
1/2 c fresh orange juice
1/2 c chopped walnuts (optional)
Mix and then add dry ingredients:
2 1/2 c flour
1/2 tsp salt
1/2 tsp baking soda
Bake 375 for 10-12 minutes (until light brown). Frost while still warm
ORANGE GLAZE
1 c powder sugar
2 TBS orange juice
1/4 tsp salt
2 TBS butter
1 TBS grated orange rind
1/2 c shortening
1 c sugar
2 eggs
ADD:
1 TBS grated orange rind (fine)
1/2 c fresh orange juice
1/2 c chopped walnuts (optional)
Mix and then add dry ingredients:
2 1/2 c flour
1/2 tsp salt
1/2 tsp baking soda
Bake 375 for 10-12 minutes (until light brown). Frost while still warm
ORANGE GLAZE
1 c powder sugar
2 TBS orange juice
1/4 tsp salt
2 TBS butter
1 TBS grated orange rind
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