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2008 Monthly Recipes |
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| October 2008 Recipe | ||
| Pumpkin Pie | ||
| ingredients: | ||
| 2 eggs, slighly beaten
3/4 cup sugar 1 - 1lb. can punpkin (2 cups) 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. ginger 1/4 tsp. cloves 1/2 tsp. allspice 1 2/3 cups evaporated milk (1 can) |
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| Directions: | ||
One 9 inch pie crust, slightly cooked. (or 10 1/2 inch). Bake in hot oven (425F) for 15 minutes. Keep oven door closed and reduce temp to moderate (350F/180C) and continue baking for 45 minutes or until table knife inserted in center of pie comes out clean. cool on wire rack. May be eaten cold or at room temperature and can serve with whipped cream. |
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| April 2008 Recipe | ||
| Perfect Chicken Salad | ||
| I have recently been made privy to what could very well be considered THE PERFECT CHICKEN SALAD recipe. And considering the fact that it is not every day that one is given the perfect chicken salad recipe, I thought that I might share my good fortune with you, my trusted and deserving customers… so here you go, and without any further ado… | ||
| ingredients: | ||
| 2 lbs. cooked boneless,skinless chicken breast, cut into teeny pieces.
1 and 1/4 tsp. dill, divided 1/2 cup Mayonnaise 4-5 tbsp. vinegar and oil salad dressing (I like Newman's Best Brand) 3/4 cup chopped celery 3/4 cup slivered almonds 1 cup red grapes, cut in half and/or 1 can mandarin oranges 1/4 tsp. salt 1/8 tsp. pepper |
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| Directions: | ||
Cut chicken into very small pieces, and cook on the stove in a pan with 2 tbsp. olive oil. Add dill, and cook until chicken is white all the way through. Meanwhile, combine all the other ingredients, except the mandarin oranges in a large bowl. Let your cooked chicken cool a few minutes before adding it to the bowl, and refrigerate. Sprinkle on another ¼ tsp of dill, and gently toss in mandarin oranges just before serving. serve on croissants - YUM! A real crowd-pleaser. |
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| “The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.” ~~Calvin Trillin | ||
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