Black-Eyed Peas and Vegetable Chili 1 cup finely chopped onions 1 cup finely chopped carrots 1 cup finely chopped red and green peppers (either, or or both to total 1 cup) 1 clove garlic, minced 4 tsp chili powder 1 tsp ground cumin 2 tbs chopped cilantro 14 1/2 oz diced … [Read more...]

Beef Burgundy 5 onions thinly sliced 2 lbs stew meat, cubed 1 1/2 tbs flour 1/2 lb fresh mushrooms, sliced 1 tsp salt 1/4 tsp marjoram 1/4 tsp dried thyme 1/8 tsp pepper to taste 3/4 cup beef broth 1 1/2 cup burgundy wine   Place onions in slow cooker.  Dredge … [Read more...]

Cod and Vegetables with Creamy Herb Sauce on the grill!    1/2 cup sour cream 14 cup mayonnaise 2 scallions finely chopped 1 tbs red wine vinegar 1 tsp Mrs. Dash Garlic and Herb Seasoning salt free 1/8th tsp salt 1/8 tsp black pepper ~~~~~~~~~ 1 lb asparagus, … [Read more...]

Sauteed Chicken with Tarragon Cream Sauce 4 boneless/ skinless chicken breast halves salt and pepper 1/2 cup all purpose flour 2 tbs olive oil 8 ounces fresh mushrooms.  If large, cut to bite size. 3 ounces of thinly sliced deli ham or bacon well drained 1 cup chicken broth 1 … [Read more...]

'Brown Butter' Beans submitted by Erin Rapacioli 4 cups of green beans trimmed 4 tbs unsalted butter 2 tsp minced garlic 1 tbs lemon  juice salt and pepper to taste   Cook beans in large saute pan in boiling salted water for four minutes.  Drain and set aside.  Wipe out … [Read more...]

Spinach, Cheese and Prosciutto Stuffed Chicken Breasts                                                  Submitted by Erin Rapacioli 4 boneless chicken breasts Salt and pepper 4 slices (1/2 oz each) prosciutto  or thin sliced deli ham 4 slices of smoked provolone, swiss or mozzarella … [Read more...]

Scalloped Chicken Casserole by Pat Blank circa 1970   4 cups cooked chicken 1 cup celery, finely chopped 1 ½ cups soft bread crumbs 2 tbs parsley, minced 2 tsp salt 4 eggs, slightly beaten 2 cups chicken stock/ broth   Cut Chicken in large pieces. Alternate … [Read more...]