Mrs. Sigg's Snickerdoodles (2 star)
no modifications
Mom's Island Treasure (2 star)
no modifications
Big Soft Ginger Cookies (2 1/2 star)
changed 3/4 cup margarine to 3/8 cup butter and 3/8 cup shortening.
Soft Chocolate Cookies (1 star)
changed 1 cup butter or margarine to 1/2 cup butter and 1/2 cup shortening
Beth's Spicy Oatmeal Raisin Cookies (1 star)
instead of using butter flavored shortening, I used regular shortening.
How to freeze cookie dough
(Submitted by Wanda Husted via way of allrecipes.com)
Tuesday, May 26, 2009
Timothy's White Chili
Ingredients:
1 pound large white beans
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped
1 tablespoon oil
2 4-ounce cans mild green chilies, chopped
2 teaspoons ground cumin
1 ½ teaspoons oregano
¼ teaspoon ground cloves
¼ teaspoon cayenne pepper
4 cups diced cooked chicken breast
3 cups grated Monterey Jack
Salsa
Sour cream
Salt to taste
Directions:
Combine beans, broth, garlic and half the onions ina large soup pot. Bring to a boil. Reduce heat, simmer until beans are soft (3 hours or more), adding more broth if necessary. In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and simmer one hour. Serve topped with grated cheese, salsa and sour cream. Serves 8 to 10. Salsa: You can use store bought chunky Mexican tomato or make your own with peeled tomatoes, green chilies, onion, garlic and fresh cilantro.
(Submitted by Susan Smith)
1 pound large white beans
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped
1 tablespoon oil
2 4-ounce cans mild green chilies, chopped
2 teaspoons ground cumin
1 ½ teaspoons oregano
¼ teaspoon ground cloves
¼ teaspoon cayenne pepper
4 cups diced cooked chicken breast
3 cups grated Monterey Jack
Salsa
Sour cream
Salt to taste
Directions:
Combine beans, broth, garlic and half the onions ina large soup pot. Bring to a boil. Reduce heat, simmer until beans are soft (3 hours or more), adding more broth if necessary. In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and simmer one hour. Serve topped with grated cheese, salsa and sour cream. Serves 8 to 10. Salsa: You can use store bought chunky Mexican tomato or make your own with peeled tomatoes, green chilies, onion, garlic and fresh cilantro.
(Submitted by Susan Smith)
Black Bean Soup
Ingredients:
10 sundried tomatoes (not packed in oil)
1 cup boiling water
1 ½ cup finely chopped onions
3 garlic cloves minced or pressed
1 jalapeno chili, minced, or ¼ tsp cayenne pepper
2 tablespoons vegetable oil
1 teaspoon ground cumin
1/3 cup water 3 cups undrained canned tomatoes (28oz can)
4 cups undrained cooked black beans (2 16oz cans)
¼ cup chopped fresh cilantro
addt’l water or tomato juice
yogurt or sour cream
Directions:
Cover sun dried tomatoes with boiling water and set aside In soup pot, sauté onions, garlic, chili or cayenne in oil for about 5 minutes, until onions are translucent. Add cumin, 1/3 cup water and the juice from the tomatoes. Break up the tomatoes and add them to the pot. Cover and bring to a boil. Lower the heat and simmer, covered, for 5 minutes. Add the black beans and their liquid, and continue to simmer, stirring occaisionally to prevent sticking. Drain and chop sundried tomatoes. Add them to the soup and cook for 5 to 10 minutes longer, until onions are tender. Stir in cilantro and remove soup from heat. Puree half of the soup in a blender or food processor and return it to the pot. If the soup is too thick, add some water or tomato juice. Reheat gently. Serve each bowl of soup with a dollop of yogurt or sour cream. Serves 4 to 6. This recipe from The Moosewood Restaurant Cookbook.
(Submitted by Susan Smith)
10 sundried tomatoes (not packed in oil)
1 cup boiling water
1 ½ cup finely chopped onions
3 garlic cloves minced or pressed
1 jalapeno chili, minced, or ¼ tsp cayenne pepper
2 tablespoons vegetable oil
1 teaspoon ground cumin
1/3 cup water 3 cups undrained canned tomatoes (28oz can)
4 cups undrained cooked black beans (2 16oz cans)
¼ cup chopped fresh cilantro
addt’l water or tomato juice
yogurt or sour cream
Directions:
Cover sun dried tomatoes with boiling water and set aside In soup pot, sauté onions, garlic, chili or cayenne in oil for about 5 minutes, until onions are translucent. Add cumin, 1/3 cup water and the juice from the tomatoes. Break up the tomatoes and add them to the pot. Cover and bring to a boil. Lower the heat and simmer, covered, for 5 minutes. Add the black beans and their liquid, and continue to simmer, stirring occaisionally to prevent sticking. Drain and chop sundried tomatoes. Add them to the soup and cook for 5 to 10 minutes longer, until onions are tender. Stir in cilantro and remove soup from heat. Puree half of the soup in a blender or food processor and return it to the pot. If the soup is too thick, add some water or tomato juice. Reheat gently. Serve each bowl of soup with a dollop of yogurt or sour cream. Serves 4 to 6. This recipe from The Moosewood Restaurant Cookbook.
(Submitted by Susan Smith)
Lemon Mushroom Chicken
Ingredients:
6 Chicken breasts, pounded to 1/4 inch thickness
9 Tbs flour
3 tsp olive oil
3 tsp margarine
2 cups fresh mushrooms, sliced
3 garlic cloves, minced
11/2 cups reduced-fat chicken broth
6 Tbs lemon juice
6 Tbs dry white table wine (can sub. white grape juice)
3 tsp parsley
1/2 tsp white pepper
Directions:
advanced prep:Pound 6 chicken breasts to 1/4 inch thickness. Slice mushrooms. Mince garlic
Preparation:On sheet of wax paper or paper plate dredge pounded chicken breasts in flour, lightly coating both sides and reserving remaining flour. In 10 inch non-stick skillet combine margarine and oil and heat until margarine is melted; add chicken and cook over medium-high heat, turning once, until lightly browned, 1-3 minutes on each side. Transfer chicken to plate and set aside. In same skillet combine mushrooms and garlic and saute over medium-high heat, until mushrooms are softened, 1-2 minutes. Sprinkle with reserved flour and stir quickly to combine; stir in remaining ingredients and bring to a boil. Reduce heat to low and let simmer, stirring frequently, until mixture thickens and flavors blend, 3 -4 minutes. Return chicken to skillet and cook until heated through, 1-2 minutes. Remove from heat. Cool. Place in labeled freezer bag; pour mushroom sauce over chicken. Seal and freeze. To Serve: Thaw. Place chicken and mushroom sauce into non-stick skillet. heat over medium heat until heated through.
(Submitted by Susan Smith)
6 Chicken breasts, pounded to 1/4 inch thickness
9 Tbs flour
3 tsp olive oil
3 tsp margarine
2 cups fresh mushrooms, sliced
3 garlic cloves, minced
11/2 cups reduced-fat chicken broth
6 Tbs lemon juice
6 Tbs dry white table wine (can sub. white grape juice)
3 tsp parsley
1/2 tsp white pepper
Directions:
advanced prep:Pound 6 chicken breasts to 1/4 inch thickness. Slice mushrooms. Mince garlic
Preparation:On sheet of wax paper or paper plate dredge pounded chicken breasts in flour, lightly coating both sides and reserving remaining flour. In 10 inch non-stick skillet combine margarine and oil and heat until margarine is melted; add chicken and cook over medium-high heat, turning once, until lightly browned, 1-3 minutes on each side. Transfer chicken to plate and set aside. In same skillet combine mushrooms and garlic and saute over medium-high heat, until mushrooms are softened, 1-2 minutes. Sprinkle with reserved flour and stir quickly to combine; stir in remaining ingredients and bring to a boil. Reduce heat to low and let simmer, stirring frequently, until mixture thickens and flavors blend, 3 -4 minutes. Return chicken to skillet and cook until heated through, 1-2 minutes. Remove from heat. Cool. Place in labeled freezer bag; pour mushroom sauce over chicken. Seal and freeze. To Serve: Thaw. Place chicken and mushroom sauce into non-stick skillet. heat over medium heat until heated through.
(Submitted by Susan Smith)
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