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| This Week's Recipes |
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| Mom’s Fresh Peach Pizza Desserts |
| This recipe is good with strawberries and strawberry Jello also. |
1 1/2 cup flour
1/4 cup brown sugar
1 cup margarine
Add 1/2 C chopped nuts
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8 oz cream cheese
8 oz whipped topping
3/4 cup powdered sugar
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1/2 C sugar
4 TBS cornstarch
Dash of salt
3 oz peach gelatin
1 cup water
4 C sliced fresh peaches |
Mix flour, brown sugar, and margarine in blender. Add chopped nuts and pat into 9 x 13 or pizza pan. Bake at 400 degrees 15 min.
Beat together cream cheese, whipped topping, powdered sugar and spread over cooled crust.
Whisk together sugar, cornstarch, salt, gelatin, and water; heat until thick. Remove from heat and add peaches. Spoon over cream cheese layer and chill well before serving. |
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| Lemon BBQ Chicken Main Dishes |
| The two most important elements are the longer it rests the better it tastes and it must be grilled not baked. Hope you enjoy! |
1 Cup fresh squeezed Lemon Juice
1/2 cup white vinegar
2 Tablespoons Regular Mustard
1 Stick Butter
1 Tablespoon Worchestershire
1 Teaspoon Tabasco
1 Clove Garlic minced
6 - 8 pieces of chicken (You can use any kind, boneless breast, whole cut up chicken whatever)
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| Place all ingredients into a saucepan and bring to a quick boil. Turn off and let cool completely. Add the sauce mix to any large container that will hold all the sauce and your chicken and seal tightly. Let this sit in the refrigerator at least over night. Two if you like it more tangy. Grill. Don't overcook. You MUST cook this on the grill! Do not bake! |
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| Pineapple Stuffed Pork Main Dishes |
| Note: this recipe is easily doubled, tripled etc according to need. Serves 4. |
4 Pork chops or steaks
1 fresh or 1 can pineapple slices
8 oz can crushed pineapple in juice
1 box any good bread stuffing with sage and onion
Optional add-ins:
1 onion, sliced thinly (brown with meat)
¼ cup sliced or slivered almonds
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Brown meat quickly in a little hot oil (with a bit of flour); season with salt & pepper. Spray a 9 x 13 pan with cooking spray, and add a thin layer of pineapple juice.
Mix the can of crushed pineapple, juice from the sliced pineapple, and box of stuffing. Add water or chicken broth if not enough juice, it must be very moist!
Put browned meat in the pan, place a pineapple slice on each chop or steak. Spoon stuffing on top of pineapple, covering all the meat and fruit. Pat firmly. Cover pan with foil. Bake at 350 for 45 minutes. Remove foil, add almonds (optional) and cook an additional 15 to 20 minutes.
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| Broccoli Dijon Side Dishes |
| This recipe is really all about the sauce, which goes equally well with cauliflower, green beans, Brussels sprouts, asparagus, and just about every other vegetable I can think of. |
1 - 1 1/2 lbs (450 - 675 g) broccoli
2 Tbs (30 ml) butter
1 medium onion, finely chopped
2 - 4 cloves garlic, finely chopped
1/2 cup (225 ml) sour cream
1 Tbs (15 ml) Dijon-style mustard
1 Tbs (15 ml) lemon juice
Salt and freshly ground pepper to taste |
| Cut the broccoli into florets, and slice the stalk. Steam or boil in salted water until tender but still firm and bright green. Meanwhile, heat the butter in a skillet over moderate heat and saute the onion and garlic until tender but not brown, about 5 minutes. Add the remaining ingredients and stir over low heat. Spoon the sauce over the broccoli and serve immediately. Serves 4 to 6. |
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