Preheat oven to 350 degrees. Saute onions. Mix well with other ingredients. Shape into loaf and bake in a large pan for 1 1/2 hours. If oven runs hot shape a foil tent over meatloaf to keep it from drying out.
Each serv is about 470 calories, 33g fat, 142 mg cholestorol Turkey may be substituted for the beef.
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———————————–DOUGH———————————– 3 c Flour;all purpose 1 1/2 ts -salt 1 Egg 3/4 c -water, approx. 4 ts Vegetable oil
———————————-FILLING———————————- 1 tb Butter 1/3 c Onion; finely chopped 1 c Potatoes; cold mashed 3/4 c Cheddar cheese; shredded 1/2 ts -salt 1/4 ts -pepper
DOUGH: In bowl, combine flour with salt. Beat together egg, water and oil; stir into flour mixture to make soft but not sticky dough that holds together in a ball. If necessary, add 1 Tbsp more water at a time, being careful not to make dough sticky. Turn out dough onto lightly floured surface; knead about 10 times or till smooth. Halve dough, cover with plastic wrap or damp cloth. Let rest for 20 minutes. FILLING: Meanwhile in skillet, heat butter over medium heat, cook onion for 3 to 5 minutes or till tender. Transfer to a bowl, add mix in potatoes, cheese, salt and pepper. Working with one portion of the dough at a time, and keeping the<br…
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Cut or tear the tortillas in 1/2′ squares. Put half of them on the bottom of a baking dish and cover with 1/2 of the cheese. Mix salsa, both soups and chicken together. Add half of this mixture to the baking dish. Repeat the layers and top with cheese. Cover and put in the frige for 24 hours. Bake at 350~F for 45 min. Uncover for the last 15 minutes to brown.
Cook and stir meat and onions in large skillet or Dutch oven until meat is brown. Drain off fat. Stir in tomatoes (with liquid) and remaining ingredients except Cheddar cheese; break up tomatoes.
TO COOK IN SKILLET: Heat mixture to boiling. Reduce heat; cover and simmer, stirring occasionally, until spaghetti is tender, about 30 minutes. (A small amount of water can be added if necessary.) Sprinkle with cheese. Cover and heat until cheese is melted.
TO COOK IN OVEN: Pour mixture into ungreased 2- or 2 1/2-quart casserole. Cover and bake in 375′ oven, stirring occasionally, until spaghetti is tender, about 45 minutes. Uncover; sprinkle with shredded Cheddar cheese and…
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: In mixing bowl cream the butter or margarine till light and fluffy. Add the chives, lemon peel, lemon juice, and pepper. Mix thoroughly. Reserve 1/ cup of the mixture. Shape the remaining mixture into 6 sticks; freese till firm. Place 1 chicken breast at a time between pieces of clear plastic wrap or waxed paper; pound to flatten about 1/8 inch thick. Sprinkle lightly with a little salt. Place 1 stick of the butter mixture on each breast. Roll up. Seal carefully with wooden picks. Beat egg and water together. Coat chicken lightly with flour; dip in egg mixture, then coat with bread crumbs. : Heat the reserved 1/4 cup…
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eheat oven to 400 degrees. Cook the rigatoni in 5 to 6 quarts salted boiling water until extra al dante (they will finish cooking in the oven). Drain well and place in a large bowl. Add 2/3 of the butter, 1/2 of the parmigiano, and nutmeg and mix well until all the pasta is coated. In a buttered baking dish, make a layer of the pasta, a layer of the fontina cheese, sprinkle with the parmigiano, and repeat the process until the pasta is used up, ending with a layer of the fontina on top. Sprinkle with parmigiano and black pepper and dot with the remaining butter. Bake for 15 minutes, or until the cheese is melted. May be served on flat plates.
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Melt margarine in saucepot; add oil; heat. Saute garlic and clams in hot oil mixture over medium heat for 2 to 3 minutes. Stir in parsley, basil, oregano, salt, and pepper. Simmer 5-10 minutes. Cook linguine according to package directions; drain well. Return to pot; add sauce; toss lightly. Serve with grated Parmesan cheese.
Cook, carrots, covered, in one inch of boiling water 3-4 minutes until tender-crisp. Place in jar. In small saucepan, bring remaining ingredients to boil. Reduce heat and simmer 5 minutes. Pour over carrots. store in fridge.
Heat oven to 350 degrees. Generously grease and flour 12 cup Bundt pan. In large mixer bowl, blend flour, sugar, cocoa, baking soda, baking powder and salt; add remaining ingredients except Chocolate Glaze. Beat on low speed 1 minute, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into prepared pan. Bake 50 to 55 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Drizzle with Chocolate Glaze. * To sour milk: Use 1 1/2 tbsp vinegar plus milk to equal 1 1/2 cups
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Boil turtle meat until tender; reduce stock and clarify. Add ingredients for stock pot. To stock pot add carrots, onions, celery, Burgundy, and Povirade sauce. Tighten with gelatin. This recipe will yield approximately 10 gallons. Under refrigeration, the soup will hold for several weeks.
Well, I hope this recipe helps in the use of turtles, though I suspect you will have to have a very large family or like turtle soup a lot, or scale the recipe to a more manageable quantity.
From Mr. A’s Restaurant - San Diego
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