Brown the meat in a large pot. Drain fat and return to pot. Add remaining ingredients and bring to a boil over medium heat. Lower heat and simmer for 30 minutes. Makes 6 servings.
In mixing bowl, cream butter and sugar. Beat in egg and vanilla extract. Combine dry ingredients and gradually add to cream mixture. Cover and chill for one hour or until easy to handle. Roll out into desired shapes. Bake at 350 for 8-10 minutes or until lightly browned. Makes 3 dozen.
Cook sausage and onion in 5-quart saucepan until sausage is brown and onion is tender; drain off excess drippings. Stir in water, bouillon, paprika, oregano, salt, and pepper. Bring to boil; stir in spinach and uncooked fine egg noodles. Boil 5 minutes or until noodles are tender. Serve. 6 servings. Soup will thicken upon standing.
Preheat oven 350 degrees.
1.) Dust chuck roast with pan searing flour; pat off excess
2.) Heat oil in large braising pan on medium-high, until oil faintly smokes. Add beef; brown, turning to brown all sides, 8-10 min. Remove meat from pan; set aside. Discard all but 1 tbsp drippings from pan.
3.) Add stew vegetables (minus potatoes) to pan; cook 4-5 minutes. Add garlic; cook 8-10 min. Add tomato paste and herbs. Cook, stirring, 3 min.
4.) Add wine, stirring to loosen browned bits on bottom of pan. Simmer 1-2 min, until almost dry. Return meat to pan; add broth and potatoes. Heat to simmering; cover.
5.) Braise on center rack of oven for 2 hours. Carefully remove lid. Cook 30 min longer or until beef is fork-tender. Skim fat from surface and discard.
6.) Transfer beef to clean platter; season to taste with salt and pepper. Pour sauce over beef.
Serves 6
Preheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic.
Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and potatoes in a roasting pan.
Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
Peel, core, and quarter pears. Put through food processor until it has the consistency of applesauce. Cook all ingredients in crock pot for about 8 hours. Set the crock pot on low heat. Cook time depends on the size and power of your crock pot, and how thick you like it. Note that it will reduce in volume considerably. About the last half hour, remove the lid so it can thicken. Wash the jars in hot, soapy water and rinse, then sterilize the jars by boiling them 10 minutes, and keep the jars in hot water until they are used. Keeping them hot will prevent the jars from breaking when you fill them with the hot pear butter. Put the lids into a pan of hot, but not quite boiling water for 5 minutes. Fill jars to within 1/4 inch of the top, wipe any spilled pear butter off the top, seal the lid and tighten the ring around them. Put them in the canner (or a normal pot with a dish towel on the bottom) and keep them covered with at least 1 inch of water and boiling. Boil pint jars for 15 minutes, quarts for 20 minutes. If you use a pressure cooker, process for 15 minutes at 15 pounds.
Fills 3 pints jars (+ ~ 1 cup extra).
Serving size is 1 Tbsp. –> 21 calories
Mix all the ingredients together and pour into a pan with nonstick cooking spray. ¼ cup of batter per pancake.
Makes 6 pancakes
~ 67 calories each
Combine all liquid ingredients in one bowl and all dry ingredients in another bowl. Combine into one bowl. Spray muffin tin with nonstick cooking spray. Divide up into 6 equally sized muffins. Cook on 350 for 20 minutes.
Serving size 1 muffin
Makes 6 muffins
~80 calories each
Salad:
Dressing:
1. To prepare dressing, process sugar, vinegar, onion, Worcestershire sauce and paprika in blender until smooth. With machine running, gradually add oil through center of lid. Process until thick and smooth. Stir in sesame and poppy seeds.
2. Mix spinach, strawberries, and brie in a large salad bowl. Just before serving, pour dressing over salad and toss to coat well.
Makes 4 to 6 servings.
Freeze honey dew. Add all ingredients to blender and mix until blended. Pour into glass and enjoy :)
