Broccoli and Chicken Au Gratin

1/4 cup butter
1/4 cup onion, chopped
1/4 cup flour
1 teaspoon salt
1 teaspoon pepper
1 can evaporated milk
1 10 ounce package frozen broccoli spears, cooked
1 8 ounce jar button mushrooms
1 cup chicken, cooked, cubed
1 cup your favorite cheese, shredded

Saute onion in margarine; stir in flour, salt and pepper.

Drain mushrooms, reserving liquid; add water to make 1/2 cup liquid.

Gradually stir into flour mixture in skillet. Blend in milk until smooth. Add mushrooms. Cook and stir over medium heat until sauce begins to thicken.

Arrange a layer of chicken with the broccoli spears on top in a 9 x 13 baking dish. Pour sauce over chicken and broccoli. Top with cheese.

Bake at 375F for 20 minutes. Let sit 15 minutes before serving.


Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid – 9 inch x 13 Inch

Beef Goulash

1-1/2 pounds beef stew meat
2 medium carrots, bias-cut into 1/2-inch-thick slices
2 medium onions, thinly sliced
3 cloves garlic, minced
1-1/4 cups beef broth
1 6-ounce can tomato paste
1 tablespoon Hungarian paprika
1 teaspoon finely shredded lemon peel
1/2 teaspoon salt
1/2 teaspoon caraway seeds
1/4 teaspoon ground black pepper
1 bay leaf
1 red or green sweet pepper (bell pepper), cut into bite-size strips
Hot cooked noodles
Dairy sour cream or yogurt
Hungarian paprika (optional)

In a 3-1/2- or 4-quart slow cooker, combine meat, carrots, onions, and garlic.

In a small bowl, combine broth, tomato paste, the 1 tablespoon paprika, the lemon peel, salt, caraway seeds, black pepper, and bay leaf. Stir into vegetable and meat mixture in cooker.

Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.

If using low-heat setting, turn to high-heat setting. Stir in sweet pepper strips. Cover and cook for 30 minutes more. Discard bay leaf.

Serve with hot cooked noodles. Top with sour cream or yogurt. If desired, sprinkle with additional paprika.

Makes 6 servings.


Proctor-Silex 4-Quart Slow Cooker

Baked Caprese Salad

1 baguette, sliced 1/2 inch thick (30 to 36 slices)
1/4 cup extra virgin olive oil
Salt
5 Roma tomatoes, sliced
Freshly ground black pepper
1 1/4 pounds fresh mozzarella cheese, sliced
Leaves from 1 bunch of fresh basil

Preheat oven to 450.

Arrange the baguette slices on a baking sheet, brush with some of the olive oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes.

Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top with a slice of mozzarella cheese and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are just warm, about 5 minutes.

Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper and serve.

Be careful not to overheat the crostini; the cheese and tomatoes should be just warmed through and softened but not melted or falling apart. It’s perfect if you have slightly underripe tomatoes.

Serves 4 to 6


Cooking with Basil

Cooking with Basil

Baked Beans for the Slow Cooker

1 can (1 lb, 12 oz) baked beans
6 slices cooked bacon, chopped
2 tablespoons bacon drippings
2 tablespoons finely chopped onion
1 can (1 lb.) stewed tomatoes
1 tablespoon brown sugar
1 tablespoon vinegar
1 teaspoon seasoned salt

Combine all ingredients in slow cooking pot. Cover and cook on low for 5 to 6 hours.

Makes 5 to 6 servings.


Cooking with Brown Sugar: 51 Recipes

Bacon Mushroom Swiss Meatloaf

12 ounces bacon, diced
4 medium white mushrooms, chopped
1 small onion, finely chopped
1 1/2 lbs. extra lean ground beef
1 egg
1/4 cup evaporated milk or half and half
6 ounces shredded Swiss cheese
1/2 cup corn flake crumbs

Preheat oven to 350.

In a large skillet, cook bacon until crisp but not burned. Remove with a slotted spoon to paper towels to drain and cool.

Remove all but a tablespoon of the bacon fat from the skillet and saute the mushrooms and onions until tender. Allow to cool slightly.

In a large bowl, mix the beef, egg, and milk. Add the mushroom/onion mixture, all but a few spoonfuls of the Swiss cheese and all but one tablespoons of the bacon bits. Add the corn flake crumbs and mix well until blended.

Shape into a loaf and place in a large loaf pan. Bake at 350 for about an hour, or until cooked through. Drain fat from the pan and sprinkle the reserved cheese and bacon on top. Bake an additional 5 minutes, or until cheese is bubbly. Allow to rest for 10 minutes before slicing.

Yield: 4 to 6 servings.


Gourmet Basics by Mikasa Kaylee 8-Piece Stainless Steel Serving Set

Oatmeal Bread

(Bread Machine Recipe)

1 cup quick-cooking rolled oats
2/3 cup milk
1/3 cup water
1 tablespoon margarine, butter, or shortening
2 1/2 cups bread flour
3 tablespoons packed brown sugar
3/4 teaspoon salt
1 teaspoon active dry yeast or bread machine yeast

Select the loaf size.

Spread the oats in a shallow baking pan. Bake in a 350 degree oven for 15 to 20 minutes or until light brown, stirring occasionally. Cool.

Add the oats and the remaining ingredients to the bread machine according to the manufacturer’s directions. If available, select the whole grain cycle, or select the basic white bread cycle.


Cooking with Brown Sugar: 51 Recipes

Honey-Grain Bread

(Bread Machine Recipe)

1 cup water
3 tablespoons honey
2 tablespoons margarine or butter, cut up
1 2/3 cups bread flour
1 1/3 cups whole wheat flour
3/4 cup muesli
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 teaspoon active dry yeast or bread machine yeast

Select the loaf size. Add the ingredients to the bread machine according to the manufacturer’s directions. If available, select the whole grain cycle, or select the basic white bread cycle. If available, try the light-crust setting.


SKG Automatic Bread Machine 2LB – Beginner Friendly Programmable Bread Maker (19 Programs, 3 Loaf Sizes, 3 Crust Colors, 15 Hours Delay Timer, 1 Hour Keep Warm) – Gluten Free Whole Wheat Breadmaker

Harvest Bread

(Bread Machine Recipe)

1 cup milk
1 egg
2 tablespoons margarine or butter, cut up
2 1/2 cups bread flour
3/4 cup whole wheat flour
1/2 cup toasted wheat germ
3 tablespoons packed brown sugar
3/4 teaspoon salt
1 teaspoon active dry yeast or bread machine yeast

Select the loaf size. Add the ingredients to the bread machine according to the manufacturer’s directions. If available, select the whole grain cycle, or select the basic white bread cycle.


Cooking with Brown Sugar: 51 Recipes

Baked Chicken and Ravioli

1 (9 oz.) pkg. refrigerated cheese ravioli
2 tablespoons olive oil
1 onion, chopped
1 lb. cubed chicken tenders
1 (26 oz.) jar spaghetti sauce
1 (9 oz.) pkg. frozen chopped spinach, thawed and drained
1 cup shredded Muenster cheese
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees F.

In large pot of boiling water, cook ravioli until tender.

Meanwhile, heat olive oil in large skillet over medium heat. Add onion; cook for 2-3 minutes. Then add chicken; cook, stirring frequently, until chicken is done and onion is tender. Add spaghetti sauce and well drained spinach and mix well.

Drain ravioli when cooked and spread into 9″ glass baking dish. Spoon chicken mixture over ravioli. Cover with foil and bake at 350 degrees F for 20-25 minutes until bubbly. Uncover and sprinkle with cheeses. Bake 5-10 minutes longer until cheese melts.

Serves 4


Le Creuset Heritage Stoneware 9″ Square Dish, Cerise (Cherry Red)