by Elaine | Nov 15, 2006 | main course
Chicken and Dumplings Serious comfort food! 3 qt. plus 1 cup chicken stock2 carrots (thinly sliced)2 stalks celery with leaves (thinly sliced)1 large yellow onion (chopped)1/2 cup fresh parsley (chopped)2 tsp. salt1/2 tsp. freshly ground pepper2 cups sifted...
by Elaine | Nov 15, 2006 | appetizers
Spinach and Artichokes in Puff Pastry Makes approximately 4 dozen. 1 (10 ouncpackage frozen chopped spinach (thawed)1 (14 ounccan artichoke hearts (drained and chopped)½ cup mayonnaise½ cup grated Parmesan cheese1 teaspoon onion powder1 teaspoon garlic powder½...
by Elaine | Nov 15, 2006 | sides
Creamy Cole Slaw With Blue Cheese A unique take on a standard. 1/2 cup light mayonnaise1/4 cup light sour cream2 tablespoons white wine vinegar1 tablespoon water1 tablespoon sugar1/3 cup crumbled blue cheese (or more to taste)1/4 teaspoon ground black pepper1...
by Elaine | Nov 15, 2006 | soup
Crab Bisque A rich and creamy starter or main. 1/2 cup butter or margarine (divided)1/2 cup finely chopped onion1/2 cup finely chopped green bell pepper2 green onions (finely chopped)1/4 cup chopped fresh parsley1 8 oz. package fresh mushrooms, chopped1/4 cup...
by Elaine | Nov 15, 2006 | breakfast, brunch
Bacon Wrapped Baked Eggs with Polenta Make the polenta a couple of days ahead, then assemble each serving an hour or so before guests arrive. Polenta:2 tablespoons (1/4 sticbutter1/4 cup minced green onions3 cups water1 teaspoon salt1 cup polenta (coarse cornmeal)1/2...
Recent Comments