In shallow dish, pour dressing over chicken. Cover and marinate in refrigerator, turning occasionally, 3 hours or overnight. Remove chicken, reserving marinade. Grill or broil, turning and basting frequently with reserved marinade, until done. Also terrific with Wish Bone Ro

Grease 9 x 13" shallow baking dish;set aside.In large bowl,beat together all ingredients except bread.Arrange bread slices so they overlap.Pour egg mixture over bread.Cover;refrigerate overnight. When ready to serve,preheat oven to 350 degrees.Bake for 30 to 35 minutes,

mix ground beef with half of the garlic, 1/4 ts each salt and pepper and 2 tb cold water. Gently form into 1 1/2 inch balls. Combine flour with pinch each salt and pepper. roll meatballs in flour mixture. In large nonstick skillet, heat half of the olive oil over medium br

FROM: Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate! (1:161/202)) This recipe came from an unknown magazine. Judging from the comments that accompanied the recipe, apparently the magazine was running a Chicken Recipe contest. Mama Bina s Italian Chicken

Mix first eleven ingredients together.Reserve 1/4 cup pizza sauce. On a large sheet of wax paper,pat meat into a 10 x 13" rectangle. Arrange ham on top of meat mixture,leaving a small margin.Spread mushrooms over ham.Sprinkle cheese over all.Reserve small amount of chee

Heat oil in large saucepan and brown meat and onions for 10 minutes over medium heat. Add tomato, seasonings, and 2 cups water. Cover and simmer for 1 1/2 hours until meat is tender. Add remaining water and bring to a boil. Add manestra. Stir once or twice. Simmer

Quarter each prosciutto slice and wrap each quarter around a piece of mango, securing it with a wooden pick. Arrange the hors d oeuvres on a chilled platter and serve them with the lime wedges. makes about 50 hors d oeuvres. Nutritional analysis per serving: 19.1 calori

Drain any liquid off of cottage cheese. In a bowl, combine cottage cheese and lemon juice. Set aside. Prepare spaghetti according to package directions, omitting salt. Drain thoroughly. Meanwhile, heat oil in skillet over medium high heat. Add scallions, onions

SOURCE: Natl Cooking Echo 19 Jun 90 Contributed to the echo by: Debra Heng Originally from: Mom s Polish Neighbor Well, I finally found that recipe I told you about, and another one that s slightly different. Neither is anything like the ones I saw posted on th

Drain juice from pineapple. Add sufficient hot water to make 2 cups of liquid. Heat to boiling. Pour over gelatin. Stir until dissolved. Cool until partially set. Beat until light and fluffy. Add marshmallow cream, pineapple, and nuts. Fold in stiffly whipped cream. Pour int

Sprinkle all but 2 tbsp of the crumbs into bottom of 9 x 5 inch loaf pan. In small heatproof bowl, combine lemon and orange juice; sprinkle gelatni over juices and let soften for 1 minute. Set bowl over simmering water for 2 minutes, stirring, until gelatin dissolves. Remove

If you think your sausage has too much fat, simmer in shallow water in a frying pan, pricking the sausage with a sharp knife to allow the fat to escape. Combine the lukewarm water, salt, yeast, saffron, and fennel seeds in a metal cup and maintain a lukewarm temperature

Wash peas well. Place in a bowl, cover with hot water & let sit for an hour. Drain. Place in a large pot, add 4 1/2 cups water & throw in the turmeric. Bring to a boil, stirring occasionally. Reduce heat to medium low, partially cover & simmer for 45 minutes. Remove

Wash lentils. Place in a deep pot with the turmeric & 5 cups of water. Bring to a bol, stirring often. Reduce heat to medium low & simmer for 15 to 20 minutes. Turn off heat & beat lentils with a wire whisk to smooth the puree. Stir in the salt. When ready t

Wash the dal well and drain. Boil the water and add the dal, salt, pepper, turmeric, finely chopped ginger, and garlic. Cover the pot and simmer for 20 minutes. When done, heat the ghi add the cumin. Fry till golden brown and add thinly sliced onions. Fry till crisp and

1. Wash the dal and drain it. 2. Boil water and add the dal, salt, pepper, turmeric, finely chopped ginger, and garlic. Cover the pot and simmer for 20 minutes. 3. When done, heat the ghee, add the cumin and fry till golden brown. Add thinly sliced onions. Fry till crisp and

Bring water to a boil over medium heat & add lentils. Add turmeric & simmer, covered, until the lentils are tender, about 15 minutes. They are cooked when they easily break when pressed between the thumb & index finger. Add salt & sugar. In a blender, puree until

Place the meat in a glass dish. Mix together the vinegar, garlic and thyme. Pour over the meat and let marinate for 1 or 2 hours at room temperature. Preheat the oven to 375 degrees F. Wash the spinach under cold running water; drain and trim off the stems. Spread the le

Wash peas & soak in water for 20 minutes. Drain, rinse & cover with fresh water & bring to a boil. Add salt & turmeric & boil hard for 2 minutes removing any scum that forms in that time. Reduce heat, cover & simmer until soft, about 30 minutes. Remove fr

Combine all of the ingredients in a small sacuepan. Cook gently over low heat, stirring occasionally, for 5 minutes, to allow the flavors to blend. Chill for 1 hour. "The New McDougall Cookbook". Posted by Carolyn Doss     strong

Partially freeze the steak.Thinly slice across the grain into bite size strips.In skillet,brown meat,half at a time, in hot oil for 2 to 4 minutes.Remove meat from skillet.Add sliced mushrooms to the skillet;cook for 2 to 3 minutes or until tender.Remove mushrooms.Add sherry

Season the hamburger well with salt and pepper and add the egg. Mix well. Mix in rice. To make sauce, melt the butter and add the tomato soup and an equal amount of water and add to onion. Add the parsley, celery, lemon juice, sugar, salt and pepper, and cook for 10 minutes. br

Mix thoroughly beef, bread crumbs, onion, egg and seasonings. Shape into 16 meat balls. In a skillet, brown meat balls; pour off fat. Stir in soup, sour cream and water. Cover; cook over low heat for 20 minutes. Stir now and then. Serve with noodles. Randy Rigg  br

Heat oven to 375 F. Combine oats, 1/4 cup tomato sauce, 1/4 cup olives, egg, 1 teaspoon onion, Italian seasoning and salt. Add ground beef, mix lightly but thoroughly. Shape to form four 4x2 inch loaves; place in 8 inch square glass baking dish or 9 inch glass pie plate. Bak

1/4 c skim milk 3 c white bread crumbs 1/2 ts black pepper 1 lb ground chicken breast, : skinless 1/2 TB olive oil 27 oz sauerkraut, canned : drained 1/2 c onions chopped 3/4 c long grain rice uncooked 1 1/2 c water 14 1/2 oz crushed tom

Brown the beef in a skillet in a small quantity of oil. Place browned beef *and its juices* in a stewpot. Add more oil (if necessary) to the skillet; saute onions until tender and translucent. Add onions to stewpot. Add raisins and spices to the meat mixture, along with a sm

Mix halibut, lemon juice and 2 ts oil in small bowl. Let mixture stand while preparing soup. Heat 2 tb oil in heavy large saucepan over medium heat. Add onion and cook until translucent, stirring occasionally, about 10 mintes. Squeeze tomatoes through fingers to br

Cut 1 cantaloupe, casaba, honeydew or Spanish melon (about 3 pounds) lengthwise into halves; scoop out seeds and Fibers. Cut each half lengthwise into 6 wedges; remove rind. Cut crosswise slits 1 1/2 inches apart in each melon wedge. Cut 1/4 pound thinly sliced prosciut

In salad bowl, combine first four ingredients. Add dressing and toss. *Mesclun is a mixture of shoots and leaves from slightly bitter lettuces endive, mache, arugula, dandeline and oak leaf. From: McCall s August 1993 Happy Charring ~ EZPoint V2.2 * Origin:

Arrange melon balls and thread prosciutto accordion style on wooden skewers. Store in an airtight container. Chill at least 2 hours. Transport in insulated cooler with ice pack. Makes 6 servings. From the files of Al Rice, North Pole Alaska. Feb 1994  

1 1/2 lb ground beef 1 cn French style green beans : (16 oz) 1 cn tomato soup 1 sm onion chopped 1 cn mushrooms In dutch oven or large pot, brown ground beef and onion until onion is clear. Drain and add other ingredients. Heat through and salt to ta

Cut butter into 6 portions. Beat chicken pieces between wax paper until they are thin cutlets. Do not make any holes. Put one portion of butter in the middle of each cutlet. Sprinkle each with green onion and salt and pepper. Roll each chicken piece into an envelope sha

Freeze steak 1 hour to make slicing easier.Cut steak into very thin slices across the grain.In a 2 qt. microwave safe casserole, combine beef and onion.Cover with lid;microwave on high 5 minutes or until beef is no longer pink,stirring once during cooking. In small bowl,stir

Halve peppers lengthwise. Discard seeds and membranes. Arrange cut side up in 12 x 8 x 2 M/w safe dish. Cover with plastic wrap, vent Cook on HI, 4 5 minutes. Drain. Season withn salt. Set aside. In a 2 qt M/w safe casserole cook beef, onion, and garlic, uncovered on HI 4 5

1. Trim excess fat from pot roast. In a 3 quart casserole stir together Worchestershire sauce, beef bouillon granules, sugar, oregano, garlic, 1/2 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. 2. Add pot roast to mixture in casserole. Cook, covered, on 100% br

Sift flour into a mound on a working surface and hollow out a well in the center with your fingertips. Place the butter, egg, salt and half the water in the center of the ring; work up the center mixture with 2 table knives or a pastry cutter, with a cutting motion. Work in

Heat oven to 350 degrees. Grease bottoms of 48 small muffin cups. Mix shortening, 1/2 c sugar, and egg thoroughly. Sift together flour, baking powder, salt and nutmeg. Stir flour mixture and milk alternately into sugar/shortening mixture. Fill greased muffin cups 2/3 full. B

1. Run tap water until hot. Fill container with water to cover double height of rice. Add rice. Let sit for 5 minutes, stirring. Drain in colander. (This step eliminates 90% of the surface starch from the rice kernels, and reduces the foam generated during cooking.) 2.

1. Cut each slice of bread in half. Beat eggs with milk and pinch of salt. In separate bowl, mash cheese until smooth with another pinch of salt, cinnamon, sugar, and vanilla, adjusting to taste. Spread one fourth of cheese filling evenly over four slices of bread. Top with

Melt butter in large skillet, add shallots and onion. Add crawfish (or shrimp) and both soups. Cook, stirring frequently. Prepare shells according to package. Fill the shells with mixture and bake until heated through or pie shells are done. (oven temp. 350*) Note: can be ma