March Recipes
Beef With Red Wine Sauce
(Southern Living)
3 lb stew meat
1 med. onion, sliced
1 lb sliced mushrooms
1 (1.61-oz.) pkg brown gravy mix
10.5 oz. beef broth
1 C red wine (Shiraz recommended)
2 T tomato paste
1 bay leaf
Combine first three ingredients in a crock pot. Whisk together remaining ingredients and pour evenly over beef and vegetables. Cook on high for 6 hours. Serve over noodles.
Mexican Cornbread Casserole
In skillet, combine: 1 lb ground beef, 1 diced onion, and 1 finely diced jalapeno pepper. Salt and pepper to taste. Brown meat, then drain mixture on paper towels.
Meanwhile, combine the following ingredients for cornbread batter:
1 C yellow cornmeal
2 eggs
1 C milk
½ t baking soda
¾ t salt
1 (14oz) can creamed corn
Preheat oven to 350. In a greased medium casserole dish, layer half the cornbread batter. Sprinkle 1-2 C shredded cheddar cheese on top. Next pour in the meat mixture, and top with remaining cornbread batter. Bake for 50-60 min., until lightly browned and firm in the center. Garnish with avocado. Serve with a green salad.
¼ C flour
6 boneless, skinless chicken breast halves
½ t salt
2 T plus 1 t olive oil, divided
3 cloves minced garlic
1 T minced onion
1.5 C whipping cream
1/3 C grated Parmesan cheese
½ t ground black pepper
1 T chopped fresh parsley (optional)
Preheat oven to 375. Place flour in a shallow dish or pie plate. Sprinkle chicken with salt; coat with flour. Heat 2 T olive oil in large skillet over med-high heat until hot. Add chicken; cook, turning once, until golden. Remove chicken and place in a 9 x 13 baking dish.
Heat remaining oil in same skillet over med heat. Add garlic and onion; cook until tender, 1-2 min. Increase heat to med-high; add whipping cream, Parmesan and pepper. Cook until slightly thickened, 2-3 min. Spoon over chicken.
Bake 8-12 min or until a meat thermometer reads 180. Sprinkle with parsley.
Lemon Pepper Chicken
Charly Gayer
1 whole fryer
lemon pepper
golden or red potatoes, quartered
Place chicken in crock pot. Arrange potatoes around chicken. Sprinkle liberally with lemon pepper. Cook on low for 8-10 hours or high for 4-5 hours.
Oven-Baked Chinese Chicken
Cheryl Nevarez
12 drumsticks or 1 lg pkg wings split in half
juice of 1 lemon or 3 T lemon juice
2 T soy sauce
1 clove garlic, minced
2 T sherry or rice wine (optional)
2 T hoisin sauce
Combine all ingredients with chicken in a plastic bag. Marinate overnight, turning periodically. Drain drumsticks, place on baking sheet, and bake in the upper 1/3 of a pre-heated 425 degree oven, turning and basting occasionally with marinate about 25-30 min. or until golden brown. Option: barbeque after marinating.
Lemon Chess Tassies or Pie
Louise Floyd
Lemon Chess Pie Filling: (Use in Tassies or pour into cooked pie crust and bake at 350 for about 50 min.)
2 C sugar
4 lg. eggs
¼ C butter, melted
¼ C milk
1 T grated lemon rind
¼ C fresh lemon juice
1 T flour
1 T cornmeal
¼ t salt
Whisk together all ingredients and use immediately.
Tassies:
1 C butter, softened
8 oz. cream cheese, softened
2 ½ C flour
Lemon Chess Pie Filling
Beat butter and cream cheese at medium speed until creamy. Gradually add flour, beating at low speed. Shape into 48 balls for mini-muffin size or 24 balls for muffin size. Cover and chill 1 hour. Lightly grease muffin pan and shape each ball into a shell. Spoon Pie filling into shells.
Bake at 350 for 25 min. or until filling is set. (Larger muffins will take a little longer.) Cool in pans 10 min.; remove from pans and cool completely on wire racks.
*Note: pie and tassies can be made ahead and frozen in zip-lock freezer bags up to a month. Make sure to cool completely before freezing.
Lemon Poppy Seed Cookies
Mrs. Fields
2 C flour
½ t baking soda
1 ½ t freshly grated lemon zest
1 t ground coriander
2 T poppy seeds
¾ C butter, softened
1 C sugar
2 eggs (if desired, use 2 yokes and 1 whole egg)
1 ½ t lemon extract (or juice from lemon)
Preheat oven to 300. Cream butter and sugar, scraping down bowl. Add eggs and lemon juice. Beat until light and fluffy. Slowly add remaining dry ingredients, ending with flour. Do not overmix. Drop by rounded tablespoons onto cookie sheet, 2 inches apart. Bake for 23 to 25 min. until slightly brown along edges. Cool on wire rack.
(Southern Living)
3 lb stew meat
1 med. onion, sliced
1 lb sliced mushrooms
1 (1.61-oz.) pkg brown gravy mix
10.5 oz. beef broth
1 C red wine (Shiraz recommended)
2 T tomato paste
1 bay leaf
Combine first three ingredients in a crock pot. Whisk together remaining ingredients and pour evenly over beef and vegetables. Cook on high for 6 hours. Serve over noodles.
Mexican Cornbread Casserole
In skillet, combine: 1 lb ground beef, 1 diced onion, and 1 finely diced jalapeno pepper. Salt and pepper to taste. Brown meat, then drain mixture on paper towels.
Meanwhile, combine the following ingredients for cornbread batter:
1 C yellow cornmeal
2 eggs
1 C milk
½ t baking soda
¾ t salt
1 (14oz) can creamed corn
Preheat oven to 350. In a greased medium casserole dish, layer half the cornbread batter. Sprinkle 1-2 C shredded cheddar cheese on top. Next pour in the meat mixture, and top with remaining cornbread batter. Bake for 50-60 min., until lightly browned and firm in the center. Garnish with avocado. Serve with a green salad.
¼ C flour
6 boneless, skinless chicken breast halves
½ t salt
2 T plus 1 t olive oil, divided
3 cloves minced garlic
1 T minced onion
1.5 C whipping cream
1/3 C grated Parmesan cheese
½ t ground black pepper
1 T chopped fresh parsley (optional)
Preheat oven to 375. Place flour in a shallow dish or pie plate. Sprinkle chicken with salt; coat with flour. Heat 2 T olive oil in large skillet over med-high heat until hot. Add chicken; cook, turning once, until golden. Remove chicken and place in a 9 x 13 baking dish.
Heat remaining oil in same skillet over med heat. Add garlic and onion; cook until tender, 1-2 min. Increase heat to med-high; add whipping cream, Parmesan and pepper. Cook until slightly thickened, 2-3 min. Spoon over chicken.
Bake 8-12 min or until a meat thermometer reads 180. Sprinkle with parsley.
Lemon Pepper Chicken
Charly Gayer
1 whole fryer
lemon pepper
golden or red potatoes, quartered
Place chicken in crock pot. Arrange potatoes around chicken. Sprinkle liberally with lemon pepper. Cook on low for 8-10 hours or high for 4-5 hours.
Oven-Baked Chinese Chicken
Cheryl Nevarez
12 drumsticks or 1 lg pkg wings split in half
juice of 1 lemon or 3 T lemon juice
2 T soy sauce
1 clove garlic, minced
2 T sherry or rice wine (optional)
2 T hoisin sauce
Combine all ingredients with chicken in a plastic bag. Marinate overnight, turning periodically. Drain drumsticks, place on baking sheet, and bake in the upper 1/3 of a pre-heated 425 degree oven, turning and basting occasionally with marinate about 25-30 min. or until golden brown. Option: barbeque after marinating.
Lemon Chess Tassies or Pie
Louise Floyd
Lemon Chess Pie Filling: (Use in Tassies or pour into cooked pie crust and bake at 350 for about 50 min.)
2 C sugar
4 lg. eggs
¼ C butter, melted
¼ C milk
1 T grated lemon rind
¼ C fresh lemon juice
1 T flour
1 T cornmeal
¼ t salt
Whisk together all ingredients and use immediately.
Tassies:
1 C butter, softened
8 oz. cream cheese, softened
2 ½ C flour
Lemon Chess Pie Filling
Beat butter and cream cheese at medium speed until creamy. Gradually add flour, beating at low speed. Shape into 48 balls for mini-muffin size or 24 balls for muffin size. Cover and chill 1 hour. Lightly grease muffin pan and shape each ball into a shell. Spoon Pie filling into shells.
Bake at 350 for 25 min. or until filling is set. (Larger muffins will take a little longer.) Cool in pans 10 min.; remove from pans and cool completely on wire racks.
*Note: pie and tassies can be made ahead and frozen in zip-lock freezer bags up to a month. Make sure to cool completely before freezing.
Lemon Poppy Seed Cookies
Mrs. Fields
2 C flour
½ t baking soda
1 ½ t freshly grated lemon zest
1 t ground coriander
2 T poppy seeds
¾ C butter, softened
1 C sugar
2 eggs (if desired, use 2 yokes and 1 whole egg)
1 ½ t lemon extract (or juice from lemon)
Preheat oven to 300. Cream butter and sugar, scraping down bowl. Add eggs and lemon juice. Beat until light and fluffy. Slowly add remaining dry ingredients, ending with flour. Do not overmix. Drop by rounded tablespoons onto cookie sheet, 2 inches apart. Bake for 23 to 25 min. until slightly brown along edges. Cool on wire rack.
Labels: cooking
posted by Holly @ 11:41 AM
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