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Recipes
Pork Stroganoff
By shauna
*Serve with Buttered Herb Noodles- Under "Pasta"
- 1 Tbsp. Canola Oil
- 1 Tbsp. Butter
- 11/2 lbs. Cubed Pork ( Pork Butt ), trimmed of excess fat
- 1 C. Onion, chopped
- 4 Garlic Cloves, minced
- 11 oz. Small White Mushrooms, sliced ( 2/3 of a bag )
- 24 oz. Can Diced Tomatoes
- 3 Tbsp. Tomato Paste
- Salt & Pepper to taste
- 2/3 C. Light Sour Cream
Garlic Mushroom Appetizer
By shauna
In a lg. saucepan, saute onion in oil & butter till tender-crisp
- 1 C. Chopped Onion
- 1/2 C. Vegetable Oil
- 3 Tbsp. Butter
- 2 lb. Fresh Mushrooms, sliced
- 1 Can ( 28-oz. ) Crushed Tomatoes in Puree, undrained
- 1 tsp. Salt
- 1/4 tsp. Pepper
- 1/2 C. Red Wine Vinegar
- 1 Bunch Fresh Parsley, finely chopped ( about 11/2 C. )
- 3 Garlic Cloves, minced
- Sliced French Bread
Rhubarb-Limoncello Cocktail
By shauna
Mix sugar w/ Rhubarb, put in an ovenproof dish, add vanilla pod & bake for 1 hr
- 6 C. Sliced Fresh Rhubarb
- 1 1/2 C. Sugar
- 1 Vanilla Pod (split)
- Limoncello
Sweet & Sour Sauce
By shauna
Mix together & bring to a boil
- 11/2 C. Sugar
- 1 Tbsp. Cornstarch
- 3/4 C. Vinegar
- 1/4 C. Water
- 1 Tbsp. Soya Sauce
- Ketchup
Chicken Breasts Stuffed With Cheese, Tomato & Basil
By shauna
Preheat oven to 450. Cut a 1-in
- 4 Bone-In Chicken Breast Halves
- 1/2 C. Packed Fresh Basil Leaves
- 1/2 C. Drained, Oil-Packed Sun-Dried Tomato Halves ( about 8 )
- 2 Garlic Cloves, peeled
- 1 tsp. Finely Grated Orange Zest
- Salt & Freshly Ground Black Pepper
- 2 oz. Fontina or Mozzarella Cheese, cut into 4 pieces
- 2 tsp. Olive Oil
Peach Shortcakes
By shauna
Heat oven to 425. Mix flour, 2 Tbsp
- 1 C. Flour
- 1/4 C. plus 2 tsp. Sugar, divided
- 2 tsp. Baking Powder
- 1/2 tsp. Lemon Zest
- 125 g (1/2 of 250g pkg.) Philadelphia Cream Cheese, cubed
- 1/3 C. plus 1 Tbsp. Milk, divided
- 3 Lg. Peaches, sliced
- 11/2 Tbsp. Lemon Juice
- 1 C. Thawed Cool Whip Whipped Topping
Roasted Pepper and Goat Cheese Pasta
By shauna
Preheat oven to 425. Cut bell peppers into pieces; Place on baking sheet & bake for 15-20 min
- 3 Lg. Red Bell Peppers
- 5 tsp. Olive Oil, divided
- 2 Garlic Cloves, minced
- 1/2 C. Fat-free, Low-sodium Chicken Broth (or substitute vegetable broth)
- 2 Tbsp. Lemon Juice
- 2 tsp. Sugar
- 3/4 tsp. Salt
- 1/4 tsp. Freshly Ground Black Pepper
- 1/8 tsp. Crushed Red Pepper
- 1/4 C. Chopped Fresh Basil
- 4 C. Hot Cooked Bow Tie ( Farfalle) Pasta ( 8 oz. uncooked )
- 1/2 C. ( 2 oz. ) Crumbled Goat Cheese
Grilled Cheddar Toasts With Red Onions & Peppers
By shauna
Preheat oven to 425. Cut peppers & onions into 1/2 in
- 2 Lg. Red Bell Peppers
- 2 Lg. Red Onions
- 1 Tbsp. Extra Virgin Olive Oil, plus more for brushing
- Baguette
- 1/2 C. Mayonnaise
- 3 Tbsp. Prepared Pesto Sauce
- 11/2 tsp. Red Wine Vinegar
- Salt & Freshly Ground Black Pepper
- 1/2 lb. White Sharp Cheddar Cheese, Grated
One Bowl Chocolate Peanut Butter Cookies
By shauna
Preheat oven to 350. Coarsely chop 8 of the chocolate squares; set aside
- 2 Pkg. ( 8 squares each ) Baker's Semi-Sweet Chocolate, divided
- 3/4 C. Firmly Packed Brown Sugar
- 1/2 C. Peanut Butter
- 1/4 C. Butter, slightly softened
- 2 Eggs
- 1 tsp. Vanilla
- 1/2 C. Flour
- 1/4 tsp. Baking Powder
- 2 C. Chopped Peanuts
Tomato-Pepper Sauce with Sausages
By shauna
In a 4 qt. Dutch oven, cook sausages over med heat till brown, stirring occasionally
- 1 lb. Sweet Italian Sausage Links, cut into 1/2 in. pcs.
- 1 Yellow Sweet Pepper, cut into 1 in. squares
- 1 Red Sweet Pepper, cut into 1 in. squares
- 1 C. Chopped Onion
- 2 Cloves Garlic, minced
- 2 Tbsp. Olive Oil
- 1/2 C. Dry Red Wine
- 1 28 oz. Can Italian Plum Tomatoes in puree, undrained & crushed
- 3 Tbsp. Tomato Paste
- 1 tsp. Sugar