This is a recipe I found somewhere on the internet and have made some changes to suit the family's tastes. It is very simple and very good. I have used Grands biscuits before and just cut them in half before rolling them out.
Very simple and very easy! I like to serve this with rice, but some prefer not to add the extra starch. I make this in a Dutch oven, although an electric skillet of good size will work. I found this in our paper and am putting it here for safe keeping!!
Another recipe from Cooking Pleasures that I am putting here for safe keeping. Serve these with some jasmine rice and green beans for a lovely meal. Feel free to adjust the amount of jalapenos you use ot suit your taste.
A take off of jambalaya. Serve this over rice, and to be sure this recipe is done in 30 min. start cooking the rice before beginning the recipe. Just keep the rice covered until ready to serve. From Cooking Pleasure magazine.
If you are a mushroom lover (like me), and want a robust mushroom flavor, use a full-flavored wild mushroom like morels or porcinis. Other mushrooms (crimini, portobello, shitake, or even button) will work, just make sure you remove the tough stems before chopping. From Cooking Pleasures magazine.
This HAS to be good!! This was Pres. Eisenhower's favorite BBQ chicken dish. It was published in our newspaper in 1958, and then again not so long ago. I have some chicken in the freezer just waiting for some BBQ sauce!!!
Another little recipe I found in our local paper. This one has NO meat in it, but feel free to add pieces of chicken or other tender meat to this mix. Small pieces will cook in the time required for the noodles to become tender. Or, just serve with grilled or pan seared chicken.
I have to put this recipe somewhere before it gets thrown away!! It was in the paper as a "Quick Meal". I just love tilapia!! Feel free to add more garlic or ginger to this sauce....the more the merrier, right?
This was the BEST recipe of the class. I could not stop myself from eating it!! If you love pesto this is a stuffed bread for you. We did make this on the grill, but it can be made in the oven.I have posted the recipe for the Basil-Arugula Pesto (rz #183224) which can be made ahead of time or while the dough is resting.
I was afraid we were not going to have enough of these to make the piadinas, because I kept eating them off of the baking sheet!! They are perfect, and cherry tomatoes will work for this also. The yield is a guess. **NOTE: I have made these with cherry tomatoes here at home and found that the temp of the oven should be 275º-300ºF. At 350ºF they will burn because they are so much smaller.