Recipes Den

Nice cream of mushroom soup recipe.

Ingredients:

1/2 tsp cooking oil
1 medium onion, finely chopped
1 clove garlic, minced
1 1/4 cup fresh mushrooms, finely chopped
2 Tbsp flour
3/4 cup evaporated skim milk
1/4 cup plain yogurt
salt and pepper to taste

Preparation:

Heat oil in a sauce pan, add onion and garlic, saute until softened.
Add the mushrooms and saute about 3 minutes. Sprinkle flour over the mixture, stir and cook 1 minute. Slowly whisk in the milk and bring to a boil, stirring constantly then reduce heat to low and cook 1 minute or until thickened.
Remove from heat and add yogurt, salt and pepper. Serve.

Makes 2 servings.

Homemade chicken soup recipe.

Ingredients:

1 chicken (4-5 LB) cleaned, quartered, excess fat removed
bullet 12 cups water
bullet 3-4 carrots
bullet 1-2 stalks celery
bullet 1-2 parsnips
bullet 1 onion
bullet 1 Tbsp salt
bullet 1/4 tsp pepper
bullet 1 parsley root, chopped
bullet 1 clove garlic
bullet 1 sweet potato, peeled & cut in pieces
bullet Fresh dill to taste

Preparation:

Fill an 8 litre pot with water and bring to a boil.
Add chicken and vegetables, salt & pepper. Add dill to taste.
Bring to a boil and reduce to a simmer cooking covered for 2 hours. Remove the garlic. Serve hot.

Makes 8 servings.

Breakfast banana split recipe.

Ingredients:

1 Banana
2 Tbsp fruit flavored yogurt
1 plum, diced
1/4 cup high fiber dry cereal

Preparation:

Peel and split the banana.
Combine the plum and yogurt then spread into the split of the banana; sprinkle cereal over the top.
Serve and enjoy!

Start your day with some breakfast fruit bagel. Very easy recipe.

Ingredients:

Bagel of choice (plain, onion, egg, blueberry, etc.) sliced in half and toasted
Cream Cheese
Sliced fruit of choice (peach, pear, plum, strawberry, etc.)

Preparation:

Spread cream cheese on both sides of the bagel, top one slice with fruit then cover with the second slice. If desired, each slice of bagel can be topped with fruit and served open-faced.

Baked cod recipe.

Ingredients:

2 LB thick cod fillets
1 large onion, sliced
1 cup dry vermouth or other white wine
1 Tbsp butter
2 large tomatoes, peeled & thinly sliced
1/2 green bell pepper, seeded and sliced thin
salt and pepper to taste

Preparation:

Place cod in a glass dish and sprinkle salt & pepper over each fish fillets, top the fish with onion.
Pour wine over the cod and marinade for 30 minutes, covered, in the refrigerator.
Melt the butter in a large shallow baking pan. Remove the fish and onion from the marinade to the baking pan, cover with tomatoes and pepper. Add a sprinkle with a small amount more of salt.
Bake uncovered in a preheated 375 F oven for 30-35 minutes or until cod is done and flakes easy. While fish is cooking baste twice with the marinade.

Serves 6.

Pizza pocket recipe – fun for kids.

Ingredients:

3 wheat pitas, 6 inch
6 romaine lettuce leaves
8 cherry or grape tomatoes cut in half
1/2 cup chopped red onion
1 cup sliced fresh mushrooms
1 can (13 3/4 oz) artichoke hearts, packed in water, well drained & quartered
1 oz pepperoni slices, cut in half
1/2 cup pizza sauce
1/4 cup grated mozzarella cheese
2 Tbsp chopped black olive
3 Tbsp red wine vinegar
1/4 tsp garlic powder
Chopped Italian parsley to taste

Preparation:

Combine the tomato, onion, mushrooms artichoke hearts, pepperoni pizza sauce, cheese olive, vinegar and garlic powder in a microwave safe bowl mixing well.
Heat in a microwave about 1 minutes or until mixture is warm, not hot. Cut the pitas in half and warm in the microwave.
Fill each half pita with 1 lettuce leaf followed by the pizza mixture and garnish with parsley.

Makes 6 half sandwiches in about 20 minutes.

Delicious trout recipe.

Ingredients:

2 pounds trout filet
1 egg
1 cup milk
flour
1/2 cup butter
1/3 cup slivered almonds
juice of 2 lemons
2 tbls Worcestershire sauce
1 tblsp chopped parsley
salt and pepper to taste

Preparation:

Salt and pepper the trout. Dip in batter (1 beaten egg and 1 cup milk). Drain. Dredge in flour.
In a skillet, melt the butter and saute the trout about 5 to 8 minutes (or until goldn brown).
Remove the trout and place on a warm platter. Add almonds to your skillet and brown lightly. Add the lemon juice, Worcestershire sauce and parsley.
Heat through and pour over the fish.
Makes 3-4 servings.