8.8-oz pkg dried wide egg noodles
1-1/2 lb pkg sliced mushrooms, such as button, cremini, and/or shiitake
2 cloves garlic, minced (1 tsp)
1 tbsp olive oil
1 8-oz carton light sour cream
2 tbsp all-purpose flour
1-1/2 tsp smoked paprika
1 cup vegetable broth
Snipped fresh italian (flat-leaf) parsley (optional)
Cook noodles according to package directions. Drain; keep warm.
In extra-large skillet cook mushrooms and garlic in hot oil over medium-high heat 5-8 minutes or until tender, stirring occasionally. (Reduce heat if mushrooms brown quickly.) Remove with slotted spoon; cover to keep warm.
For sauce, in bowl combine sour cream, flour, paprika, and 1/4 tsp pepper. Stir in broth until smooth. Add to skillet. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Serve mushroom mixture and sauce over noodles. Sprinkle with parsley.
Makes 4 Servings.
Friday, August 27, 2010
Fruity Cake
Sandie McBreairty's recipe
1 yellow cake mix
1/4 cup plain applesauce
1/4 cup canola oil
1/2 cup finely chopped walnuts
4 eggs
11-oz can mandarin oranges with juice
20-oz can crushed pineapple
1 pkg vanilla instant-pudding
8 oz cool-whip
Preheat oven to 350. Grease bottom (or use parchment paper) of rectangular pan (or cookie sheet with sides if wanting to do a layered cake). Mix first 6 ingredients and 1/2 the crushed pineapple. Mix until just blended, pour into prepared pan. Bake 30-40 minutes, depending on thickness (toothpick test will tell you when it's done). Mix rest of crushed pineapple, pudding and cool-whip, refrigerate until ready to frost- wait at least an hour after cake cools before frosting, otherwise the frosting melts into the cake.
1 yellow cake mix
1/4 cup plain applesauce
1/4 cup canola oil
1/2 cup finely chopped walnuts
4 eggs
11-oz can mandarin oranges with juice
20-oz can crushed pineapple
1 pkg vanilla instant-pudding
8 oz cool-whip
Preheat oven to 350. Grease bottom (or use parchment paper) of rectangular pan (or cookie sheet with sides if wanting to do a layered cake). Mix first 6 ingredients and 1/2 the crushed pineapple. Mix until just blended, pour into prepared pan. Bake 30-40 minutes, depending on thickness (toothpick test will tell you when it's done). Mix rest of crushed pineapple, pudding and cool-whip, refrigerate until ready to frost- wait at least an hour after cake cools before frosting, otherwise the frosting melts into the cake.
Rotisserie Chicken & Red Apple Salad
1/2 cup Olive Gallery Lemon EVOO
1/4 cup Olive Gallery Red Apple Balsamic
1/2 shallot, finely chopped
salt & pepper
3 ribs celery, thinly sliced
2 crisp apples, such as Braeburn or Gala, unpeeled & thinly sliced
1 small head red leaf lettuce, torn into small pieces (about 8 cups)
1/2 small head green leaf lettuce, torn into small pieces (about 4 cups)
1 pre-cooked store bought Rotisserie Chicken (white meat only)
Feta Cheese, crumbled
In large salad bowl, whisk together the olive oil, vinegar, shallot, 3/4 teaspoon salt and 1/2 teaspoon pepper. Add the celery and apples and toss. Add the lettuces and chicken and toss again. Top with Feta cheese.
1/4 cup Olive Gallery Red Apple Balsamic
1/2 shallot, finely chopped
salt & pepper
3 ribs celery, thinly sliced
2 crisp apples, such as Braeburn or Gala, unpeeled & thinly sliced
1 small head red leaf lettuce, torn into small pieces (about 8 cups)
1/2 small head green leaf lettuce, torn into small pieces (about 4 cups)
1 pre-cooked store bought Rotisserie Chicken (white meat only)
Feta Cheese, crumbled
In large salad bowl, whisk together the olive oil, vinegar, shallot, 3/4 teaspoon salt and 1/2 teaspoon pepper. Add the celery and apples and toss. Add the lettuces and chicken and toss again. Top with Feta cheese.
Puppy Chow
1 cup choc chips, melted
9 cups Crispix
1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp vanilla
1-1/2 cup powdered sugar
9 cups Crispix
1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp vanilla
1-1/2 cup powdered sugar
Pumpkin Cheesecake
1 16-oz pkg pound cake mix
3 eggs
2 tbsp butter, melted
4 tsp pumpkin pie spice*
1 8-oz pkg cream cheese
1 14-oz can pumpkin
1 tsp cinnamon
1/4 tsp salt
1 14-oz can sweetened condensed milk
Combine cake mix, 1 egg, butter, and 2 tsp pumpkin pie spice. Beat on low until crumbly and press into 9x13 pan.
Beat cream cheese until fluffy. Add milk, 2 eggs, pumpkin, salt, and remaining spices. Pour onto crust. Bake at 350 degrees for 35-45 minutes.
*2 tsp ginger
1 tsp nutmeg
1 tsp cloves
3 eggs
2 tbsp butter, melted
4 tsp pumpkin pie spice*
1 8-oz pkg cream cheese
1 14-oz can pumpkin
1 tsp cinnamon
1/4 tsp salt
1 14-oz can sweetened condensed milk
Combine cake mix, 1 egg, butter, and 2 tsp pumpkin pie spice. Beat on low until crumbly and press into 9x13 pan.
Beat cream cheese until fluffy. Add milk, 2 eggs, pumpkin, salt, and remaining spices. Pour onto crust. Bake at 350 degrees for 35-45 minutes.
*2 tsp ginger
1 tsp nutmeg
1 tsp cloves
Pita, Cheese, and Veggie Grill
1 8-oz block feta cheese, quartered
1 medium zucchini, halved lengthwise
1 medium red onion, cut in 1/2-inch slices
1/4 cup Italian dressing
4 pita bread rounds
2 medium tomatoes, cut in wedges
1 tbsp honey
Drizzle cheese, zucchini, and onion slices with half the salad dressing. Sprinkle salt and pepper.
On rack of charcoal grill place zucchini, onion slices, and a 6-inch cast-iron skillet (to heat for softening the cheese) directly over medium coals. Grill zucchini and onion for 8 minutes or until tender, turning once halfway through cooking time. Remove vegetables. Grill pita bread and tomatoes on grill rack for 2 minutes or until bread is toasted and tomatoes are lightly charred. Place cheese in hot skillet; heat for 1 to 2 minutes to soften.
To serve, cut zucchini into chunks. Drizzle cheese, vegetables, pitas, and tomatoes with honey and remaining salad dressing.
Makes 4 servings.
1 medium zucchini, halved lengthwise
1 medium red onion, cut in 1/2-inch slices
1/4 cup Italian dressing
4 pita bread rounds
2 medium tomatoes, cut in wedges
1 tbsp honey
Drizzle cheese, zucchini, and onion slices with half the salad dressing. Sprinkle salt and pepper.
On rack of charcoal grill place zucchini, onion slices, and a 6-inch cast-iron skillet (to heat for softening the cheese) directly over medium coals. Grill zucchini and onion for 8 minutes or until tender, turning once halfway through cooking time. Remove vegetables. Grill pita bread and tomatoes on grill rack for 2 minutes or until bread is toasted and tomatoes are lightly charred. Place cheese in hot skillet; heat for 1 to 2 minutes to soften.
To serve, cut zucchini into chunks. Drizzle cheese, vegetables, pitas, and tomatoes with honey and remaining salad dressing.
Makes 4 servings.
Pineapple Chicken
Serves 4
1 ½ lb. skinless, boneless chicken thighs
½ tsp. curry seasoning blend
1 red sweet pepper, cut in strips
1 pineapple, peeled, cored, cut in large chunks
1 serrano pepper, thinly sliced
¾ cup unsweetened coconut milk
1 Tbsp. packed brown sugar
Sprinkle chicken with ½ tsp. salt and curry seasoning. In 12-inch skillet quickly brown chicken on both sides in 1 Tbsp. hot olive oil over high heat. Reduce heat to medium-high; cook 12 minutes, until tender and no longer pink.
For sauce, in second skillet cook sweet pepper in 1 Tbsp. hot olive oil over medium-high heat 3 minutes; set aside. Add pineapple; cook 5 minutes or until brown. Add serrano pepper; cook 1 minute. Stir in coconut milk and brown sugar; heat through. Serve sauce with peppers over chicken.
1 ½ lb. skinless, boneless chicken thighs
½ tsp. curry seasoning blend
1 red sweet pepper, cut in strips
1 pineapple, peeled, cored, cut in large chunks
1 serrano pepper, thinly sliced
¾ cup unsweetened coconut milk
1 Tbsp. packed brown sugar
Sprinkle chicken with ½ tsp. salt and curry seasoning. In 12-inch skillet quickly brown chicken on both sides in 1 Tbsp. hot olive oil over high heat. Reduce heat to medium-high; cook 12 minutes, until tender and no longer pink.
For sauce, in second skillet cook sweet pepper in 1 Tbsp. hot olive oil over medium-high heat 3 minutes; set aside. Add pineapple; cook 5 minutes or until brown. Add serrano pepper; cook 1 minute. Stir in coconut milk and brown sugar; heat through. Serve sauce with peppers over chicken.
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