Archive for November, 2008

Cranberry Salad

Posted on November 14, 2008. Filed under: Salads |

Cranberry Salad

1 bag of fresh cranberries;
1 cup of chopped walnuts;

3 organic navel oranges, sectioned and chopped broadly after removing pith and skin – save the skin for zest;
3 Granny Smith or other tart apples, chopped broadly (I like to leave the skin on for color);
1 1/2 teaspoons of orange zest;
* 1/4 cup of white sugar; and
* 1 tablespoon of cinnamon.

Wash the fresh cranberries. Throw out any berries that are discolored or soft. Throw them into the food processor. Put them into a mixing bowl and add everything else. Mix. Be sure to taste-test for sweetness – you might want more or less sugar. Refrigerate overnight (if possible). At least for 4 hours, to let it all come together. Enjoy!


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Southern Sweet Tea recipe

Posted on November 12, 2008. Filed under: Beverages |

Put one cup of sugar and one cup of water in a small sauce pan. Bring to a boil and remove from heat. This is called simple syrup. Add this to a gallon of tea to sweeten it. The sugar melts in the water so you don’t have that “gritty” taste from the sugar.

To make tea:
Put 8 regular or 4 family tea bags in 8 cups of water. Bring to a boil and immediately cover and remove from heat. Let sit for 15-20 minutes. Pour into your pitcher with the simple syrup and add water to fill your gallon container.
Now that is Southern Sweet Tea

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Petti di Pollo alla Valdostana

Posted on November 10, 2008. Filed under: Chicken, Main Dish |

Petti di Pollo alla Valdostana
(Chicken breasts with mushrooms & cheese)

4 B/S chicken breasts
3 TBSP flour
5 TBSP butter
1/4 cup extra virgin olive oil
1 12 oz. can sliced mushrooms
1/2 lb. mozzarella cheese, thinly sliced
1/2 cup white wine
1 can chicken stock, divided

Coat chicken breasts with flour. Melt 4 TBSP of the butter with the olive oil in a skillet. Add chicken and cook til golden brown on both sides.
Pour 1/4 cup chicken broth into 8 x 12 casserole dish, transfer chicken from skillet, cover with foil and bake in 350º oven for 30 minutes.
Add the mushrooms to the skillet and cook til heated. Remove chicken from oven. Using a slotted spoon, remove mushrooms from skillet and place on top of chicken breasts, topping with mozzarella cheese.
Return to oven.
Pour wine and 1/3 cup chicken stock into skillet, and bring to a boil stirring well. Simmer for 10 mins.
Stir in remaining 1 TBSP butter.
Remove chicken from oven and pour sauce from skillet all around chicken. Serve immediately.

Source:  Debbie F. at

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Cinnamon Raisin Bread (ABM)

Posted on November 7, 2008. Filed under: ABM, Bread |

Cinnamon Raisin Bread Recipe (makes 1 1/2 lb loaf)

1 cup plus 2 tbsps Water
2 tbsps butter or margarine
3 cups bread flour
3 tbsps sugar
1 1/2 tsps salt
1 tsp ground cinnamon
2 1/2 tsps bread machine yeast
3/4 cup raisins

Measure carefully, placing all ingredients except raisins in bread machine pan in order recommended by manufacturer. Add raisins at the raisin/nut signal or 5 to 10 mins before last kneading cycle ends. Select Sweet or Basic/White cycle. Use medium or light crust color. Remove baked bread from pan and cool on wire rack.

Source:  cherylpearl at Family Corner

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    My collection of recipes that I haven’t yet tried! I’m buried under paper here….


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