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Recipes
WARM BROCCOLI NUT SALAD
By Clarabell
In a 10 x 15 baking pan, mix broccoli, oil and 1/8 t salt
- 12 oz broccoli, rinsed and cut into 1” pieces
- 1 1/4 t olive oil
- Salt
- 1 1/2 T balsamic vinegar
- 1/2 t Dijon mustard
- 1/3 c toasted walnuts
STANDARD PIE PASTRY
By Clarabell
Measure flour, salt, and shortening into large mixing bowl (small for 1 crust)
- For 2 crusts:
- 2 c sifted flour
- 1/2 t salt
- 3/4 c shortening
- 6 T cold water
- For 1 crust:
- 1 c sifted flour
- 1/2 t salt
- 1/3 c shortening
- 3 T cold water
BACON CAULIFLOWER SALAD
By Clarabell
Layer in order listed: Tear lettuce into bite size pieces
- 1 head of lettuce
- 1 sweet onion
- 1 lb. bacon
- 1/2 head cauliflower
- A little sugar (about 1 -2 tsp.)
- Mayonnaise (about 1/2 to 1 cup)
- Grated Parmesan cheese
- Salt and pepper to taste
RAW CURRIED CABBAGE SALAD
By Clarabell
In large bowl, toss together all ingredients, making sure cabbage is evenly coated
- 1 head green cabbage, chopped
- 1 `/3 c shredded flaked coconut (raw)
- 2 T lemon juice
- 1/4 c olive oil
- 1/4 c soy sauce
- 3 T sesame seeds
- 1/2 t curry powder
- 2 stalks scallions (diced)
- 1/2 carrot, finely sliced
- a handful of cashews
WHOLE CROCK POT CHICKEN
By Clarabell
1. Place the chicken and the mushrooms in a crock pot set to low
- 1 (3lb.) frozen whole chicken
- 1 lb. cremini mushrooms or button mushrooms, halved
- 1 small onion
- 3 garlic cloves
- 1/2 T dried rosemary
- 1/2 T black pepper
- 1/2 T salt
- 1 T garlic poser
- 1 T onion powder
- 3 T butter, softened
- 2 T honey
CHICKEN STROGANOFF
By Clarabell
In a large nonstick skillet, saute mushrooms and onion in butter until tender
- 1 pound fresh mushrooms, sliced
- 1 large onion, chopped
- 2 T butter
- 1 1/2 pounds boneless skinless chicken breasts, cut into 2-inch strips
- 1/4 c browning sauce
- 1 1/3 c reduced-sodium, beef broth, divided
- 1 c white wine or additional reduced-sodium beef broth
- 2 T ketchup
- 2 garlic cloves. minced
- 1 t salt
- 3 T flour
- 1 c fat-free sour cream
- 6 c cooked no-yolk noodles
CORN SALAD
By Clarabell
Combine first 5 ingredients and just before serving add about two-thirds of the bag of chips slightly crushed
- 2 15oz cans corn, drained
- 1 c chopped green pepper ( I used orange.)
- 1/2 c chopped red onion
- 2 c grated cheddar cheese
- 1 c mayonnaise (I probably wouldn't use this much next time.)
- 9 1/4 oz bag chili cheese corn chips
BROILED SOCKEYE SALMON WITH CITRUS GLAZE
By Clarabell
Position a rack in the oven 3 inches from the broiler
- 1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed
- 1/3 c dark brown sugar
- 2 T lemon zest
- 1 1/2 t kosher salt
- 1/2 t freshly ground black pepper
CHICKEN BREASTS IN SHERRY
By Clarabell
Place chicken in a lightly greased baking dish
- 4 large or 6 small chicken breast halves, skin removed
- 1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
- 1 c sour cream
- 1/2 c cooking sherry
- 1 pkg (8oz) slice fresh mushrooms
- Paprika to taste
MUSTARD DIP
By Clarabell
Mix all ingredients. Serve with pretzels
- 1 c mayonnaise
- 1/2 c yellow mustard
- 1/2 c horseradish mustard
- 1 c sour cream
- 1/2 c sugar
- 1 pkg dry ranch dressing
- 3 tsp horseradish