1. Remove and discard wing tips; reserve remaining wings. 2. In large skillet, cook bacon until browned; remove with slotted spoon and reserve. 3. Add chicken wings; brown on all sides and remove with slotted spoon. 4. Add bell pepper and celery; saute until crisp-tender, about 3 minutes. 5. Add beef; cook, stirring to crumble, […]

-DRESSING – 1/4 c Cider vinegar 1 tb Grainy mustard 2 ts Dijon mustard 1 cl Garlic; minced 1/2 ts Salt 1/2 c Olive oil In large pot of boiling salted water, cook penne for 7 minutes. Add green beans; cook for 3 minutes or until tender-crisp and pasta is tender but firm. Drain and […]

Heat oven to 375 degrees. PREPARE RICE: In 2-quart flameproof casserole over medium-high heat, heat 1 tablespoon oil; add mushrooms, onion and red pepper; cook about 3 minutes until vegetables are crisp-tender. Stir in chicken broth, 1/2 cup water, thyme, salt and pepper; bring to boil. Stir in rice mix, omittng seasoning packet; remove from […]

Cook onion in rendered kidney fat until wilted. Mix beef, veal, onion, bread, salt and little pepper. Knead well and chill. Wet hands and form mixture into balls the size of gold balls. Roll in crumbs and fry in butter or beef fat until brown all over. Remove and keep warm. Add sour cream and […]

Place each chicken breast between 2 sheets of plastic wrap and pound to 1/4 inch thickness. Halve each breat crosswise, place 1 ham slice on top of 1 chicken patty and trim ham to fit. Top this with the second chicken patty. Press firmly to seal. Repeat with the remaining chicken breast pieces. Combine the […]

* Use 1 4-oz can of mushroom stems and pieces. Mix meat, Worcestershire sauce and seasonings. Shape the mixture into 12 thin patties, each about 4-inches in diameter. Mix the cream cheese and the blue cheese. Top each of 6 patties with the cheese mixture, spreading to within 1/2 inch of the edge; press the […]

Combine the following ingredients to make a marinade: Cut 2-3 lbs of wings into 3 pieces. Discard the wingtips and marinate the remaining pieces for at least 30 minutes. Agitate the pieces occasionally while they are marinating. Cover a cookie pan with foil and, using tongs, place the marinated wing pieces on it. I suggest […]

I used the 4 qt westbend which has a removable cooking pot which can be used to brown the roast on the stove top…. Saute onion & garlic with oil in the cooking pot till transparent. Season the roast with Salt & Pepper and then dredge (lightly) in flour. Brown roast (on top of the […]

In a small bowl combine oil, vinegar, juice, soy, paprika, garlic, ginger, cumin & mustard. Place chicken in shallow dish in single layer. Spoon marinade over & cover with plastic wrap. Refrigerate for at least 12 hours & up to 24 hours, turning frequently. Heat oven to 350. With slotted spoon transfer chicken to 13 […]

Cut chicken breasts into strips about 4″ long and 1/2″ wide. Dip each strip into beaten eggs, then into mixture of bread crumbs. In large skillet, melt half of butter and cook chicken in single layer till crisp, about 3 minutes each side, adding more butter as necessary. Drain on paper towels and serve with […]