If frozen fish is used, let it thaw entirely in the refrigerator. Thoroughly wash spinach and remove heavy stems. Steam in water that clings to the leaves only until they are limp. Set aside. Pat fish filets dry and roll each one neatly. Secure with thread *** at top and bottom. Arrange rolled fillets in […]

Poach or bake chicken breasts until tender. Chill, remove skins and all visible fat. Cut each half breast into 1/3″ wide diagonal strips (about 2 cups). Place chicken breasts, fennel, red peppers, tomato and olives in large mixing bowl. Toss gently to combine. To serve, mix well with dressing, adjusting seasonings, vinegar and chicken broth […]

*Annes note: Butter or margarine may be substituted for the chicken fat as it is used to grease a dish. Roll out the dough not too thin and fold as you would for a jelly roll, 2 1/2″ wide. Cut 1/6″ wide slices and toss to unfold noodles. Bring 6 quarts of water to a […]

Place Chicken & Garlic in 2 Quart Glass Measure. Cover With Plastic Wrap & Vent. e At Medium-High 4 Min. Stirring Once. Add Peas; Cover & Microwave At Medium-High 4 Min. Stirring Once. Stir in Mushrooms; Cover & Microwave At Medium-High 2 To 3 Min. OR Just Until Chicken Is Done. Drain Well. Set Aside. […]

1. In skillet, brown meat in vegetable oil. 2. Add onion, bell pepper, mirlitons, salt and pepper; cook slowly until well done (about 30 minutes). 3. Fill buttered casserole with mirliton mixture, mixing in parsley. 4. Top with bread crumbs and bake in preheated 350F. oven 20 minutes. NOTE: Squash may be substituted for mirlitons.

Scoop avocado into a medium bowl. Mash & add hummus, blend thoroughly. Gently stir in the scallion, tomato & chilies. Check seasonings. Cover & refrigerate. Before serving, drizzle with olive oil & garnish with cilantro. Serve with pita wedges.

Heat oil in large skillet over medium high heat. Brown cutlets on both sides. Add jelly, onion, vinegar, soy sauce and ginger, cover and simmer for 8-10 minutes.

In top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes. Serve over pound cake or ice cream. To store, pour into a jar and cover. Sauce keeps in refrigerator up tp 3 months. To warm sauce, set jar in pan of hot water over low heat.

SPOON BREAD TOPPING 1 Garlic clove,fresh,pressed 1 tb Butter or margarine 1 pn Nutmeg 2 Eggs,separated 1 1/3 c Milk 1/2 ts Salt 1/4 c Yellow cornmeal 3/4 c Cheddar cheese,grated sharp 1. Combine butter, garlic, flour, salt, lemon-pepper and rosemary. 2. In a buttered 7 1/2-cup souffle dish or casserole, layer vegetables and seasoned […]

Saute squash in butter until soft. Reduce heat and add corn, onions, salt, pepper and green chili. Mix well and add milk. Simmer until well blended. Add cheese and cover until cheese is melted.