Sunday, April 30, 2017
Meat And Poultry - Glazed Corned Beef
This apricot sweet sauce really brings out the flavor in corned beef. It is great to serve the sauce over cooked carrots also!
Saturday, April 29, 2017
Friday, April 28, 2017
Wednesday, April 26, 2017
Side Dish - Sauerkraut Salad
Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It's sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait.
Tuesday, April 25, 2017
Sunday, April 23, 2017
Soups Stews And Chili - Avocado Gazpacho
Chunks of fresh avocado are combined with a fresh tomato-based broth creating a refreshing chilled soup.
Saturday, April 22, 2017
Breakfast And Brunch - Old Fashioned Rhubarb Bread Pudding
Freeze leftover slices of bread, and when you get enough, make a sweet and tangy fresh rhubarb bread pudding. Serve warm with whipped cream to celebrate spring.
Thursday, April 20, 2017
Wednesday, April 19, 2017
Tuesday, April 18, 2017
Soups Stews And Chili - Chili Ii
Sunday, April 16, 2017
Bbq Grilling - Zesty Grilled Garlic Herb Chicken
Hot, sweet and savory--many herbs lend distinct, delicious notes to this marinade for grilled chicken.
Saturday, April 15, 2017
Soups Stews And Chili - Ribollita Reboiled Italian Cabbage Soup
Made in the classic Italian tradition, this hearty soup combines a white bean puree with a blend of vegetables including cabbage, kale, and Swiss chard, with toasted bread to thicken the mix. It's reheated ('ribollita') and served topped with grated Parmesan and a drizzle of olive oil.
Friday, April 14, 2017
Thursday, April 13, 2017
Pasta - Basil Chicken And Pasta
Tender morsels of chicken are sauteed in butter and seasoned with garlic and basil before being simmered with heavy cream and Parmesan cheese to make a delectably rich sauce for the pasta of your choice.
Wednesday, April 12, 2017
Bread - Calzone
Calzone dough for the bread machine gets rolled out and stuffed with pizza sauce, sausage and cheese. Or stuff it with whatever you like.
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