Text 4422, 101 rader
Skriven 2010-12-01 22:48:00 av JIM WELLER (1:123/140)
Ärende: bird 10
===============
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brussels Sprouts Amandine
 Categories: Side dish, Vegetables, Casseroles, Chicken, Chilies
      Yield: 4 Servings
 
      1 lb Fresh brussels sprouts
      1 c  Chicken stock
 10 3/4 oz Cream of chicken soup;
           Undiluted
      2 oz Diced pimiento; undrained
    1/8 ts Dried whole thyme
    1/8 ts Pepper
    1/2 c  Sliced almonds; lightly
           Toasted
 
  Wash the brussels sprouts thoroughly, and remove discolored leaves.
  Cut off stem ends, and slash bottom of each sprout with a shallow X.
  Place brussels sprouts and stock in a medium saucepan. Cook over
  medium-high heat until mixture comes to a boil; cover, reduce
  heat, and simmer 8 minutes or until tender. Drain.
  
  Combine soup, pimiento, thyme, and pepper in a greased 1 1/2-quart
  casserole; stir in brussels sprouts, and sprinkle with almonds.
  Bake at 350 F for 20 minutes or until hot and bubbly.

  Note: Two (10-ounce) packages frozen brussels sprouts may be
  substituted for 1 pound fresh brussels sprouts.
  
  Microwave Directions: Wash the brussels sprouts thoroughly, and
  remove discolored leaves. Cut off stem ends, and slash bottom of
  each sprout with a shallow X. Combine brussels sprouts, water, and
  bouillon granules in a 1 1/2-quart baking dish; cover with lid,
  and microwave at HIGH for 8 to 10 minutes or until tender,
  stirring once. Let stand 2 minutes; drain.

  Combine soup, pimiento, thyme, and pepper in a greased 1 1/2-quart
  casserole; stir in brussels sprouts, and sprinkle with almonds.
  Microwave at HIGH for 6 minutes or until hot and bubbly, giving
  dish a half-turn after 4 minutes.
  
  Recipe by: The Southern Living Cookbook, 1987
  
  From: Gail Shermeyer
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Buffalo Chicken Salad w/Blue Cheese-Buttermilk Dressing
 Categories: Salads, Chicken, Grill, Potatoes, Chilies
      Yield: 6 Servings
 
      1 tb Paprika
  1 1/2 tb Olive oil
      2 tb Hot sauce
      6    Chicken breasts;
           -boned, skinned
      1 lg Carrot
      1    Celery stalk
      3 c  Cubed red potato
           Cooking spray
      6 c  Shredded romaine lettuce
      2 c  Cherry tomato halves
           Blue cheese-buttermilk
           Dressing
 
  Combine the first three ingredients in a large dish. Add chicken,
  tossing to coat. Cover and marinate in refrigerator for 30 minutes
  to 1 hour. Cut carrot and celery lengthwise into 12 thin strips
  using a vegetable peeler. Place strips in a bowl of ice water. Let
  stand 30 minutes. Place potato in a saucepan; cover with water.
  Bring to a boil; cook 15 minutes or until tender. Drain and cool.
  
  Prepare grill. Remove chicken from grill and discard marinade.
  Place chicken on grill rack coated with cooking spray. Grill 5
  minutes on each side or until the chicken is done. Cut chicken
  diagonally across the grain into slices. Set aside. Arrange
  lettuce on a large platter. top with potato, carrot and celery
  strips, chicken and tomato halves. Serve with Blue
  Cheese-Buttermilk Dressing.
  
  Courtesy of "Cooking Light" Magazine
  
  Recipe by: RECIPE FOR HEALTH SHOW
  
  From: Shermeyer-Gail
 
MMMMM


Cheers

YK Jim


... "Automatic" simply means that you cannot repair it yourself

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)