3/4 cup finely chopped onion
1 1/2 cup chopped celery (with leaves)
1 cup margarine or butter
9 cups soft or dried bread cubes
2 teaspoons salt
1 ½ teaspoons dried sage leaves
1 teaspoon dried thyme leaves
1/2 teaspoon pepper
Pre-heat oven to 325 degrees.
Cook and stir onion and celery in margarine or butter in 10 inch skillet until onion is soft (tender). Stir in about 1/3 of the bread cubes. Turn all into deep bowl. Add remaining ingredients; toss. If ingredients appear to be dry – add chicken broth until no longer looks dry – stir. At this point I add 1 tsp. poultry seasoning.
Spray casserole dish and add stuffing or shape stuffing into balls by filling 1/2 cupfuls and place into greased or sprayed casserole dish. Cover and bake in 325 degree oven for 30 minutes. Uncover and bake 15 minutes longer.
2-1/2 c all-purpose flour
l teaspoon baking soda
1/2 teaspoon salt
1/2 c butter or margarine
1/2 c shortening
1 c packed brown sugar
1/2 c granulated sugar
1 1/2 teaspoons vanilla
1 12 oz pkg (2 c) choc. pieces
1 or 1/2 pkg. butterscotch pieces
1 c chopped nuts
Stir together flour, soda and salt. In a mixing bowl beat butter and shortening on medium speed of electric mixer for 30 seconds. Add sugars and beat until fluffy. Add eggs and vanilla (eggs should be at room temp if possible). Add dry ingredients to beaten mixture, beating till well combined. Stir in choc. pcs and nuts. Drop from a teaspoon 2 inches apart onto an ungreased cookie sheet. Bake in in a 375 oven for 8 to 10 mins. Cool about 2 mins. before removing to a wire rack.
1 1/2 tablespoon finely chopped onion, cooked in small amount of butter or margarine
1 egg beaten lightly
1 large can red or pink salmon, cleaned and flaked
1/4 cup soda crackers, broken into small pieces pinch of salt
1/8 teaspoon pepper
1/2 teaspoon dried oregano leaves
1 tablespoon dried flat-leaf parsley leaves (or fresh)
1/8 teaspoon dill weed
1/2 teaspoon Thyme leaves
Combine all ingredients and shape into patties. Cook in skillet with a little olive oil or canola oil until lightly browned. Listen to David’s song Funky Fish Party while eating your Funky Fish Patties!
6 cans low sodium chicken stock
1 medium chopped onion
1 cup chopped carrots
1 cup chopped celery
1 can buttermilk biscuits
1 cup chopped cooked chicken
1 can chicken gravy
1 tablespoon canola or olive oil
Saute onion in oil just until onion is soft Cook carrots and celery in water until tender (can cook in microwave with small amount of water) Add onion, carrots and celery to stock Add salt, pepper and poultry seasoning, chicken and gravy Cut each biscuit into 4 pieces & when stock is simmering drop in bisciuts one at a time, then cover for 10 minutes
Please don’t really squish them with your feet
1 Tablespoon vegetable oil
1/3 cup chopped green onion
1 lb. Lean ground beef, or Morningstar beef substitute
1 can (4 oz.) chopped green chilies, drained
1 can (10-3/4 oz.) condensed tomato soup 1 cup water
1 teaspoon chili powder (let’s add some zip!)
1-1/2 cup (6 oz.) elbow macaroni, uncooked
5 slices American cheese, halved diagonally, divided
In large skillet, heat oil; add green onion and cook until tender, but not brown. Add ground beef and chilies; cook until meat is browned. Drain off fat. Stir in soup, water and chili powder. Heat to boiling; reduce heat and simmer 10 minutes. Meanwhile, heat oven to 350 degrees. Cook elbows 4 minutes; drain. In 2 quart casserole, layer half meat mixture; top with hot elbows. Place 5 cheese triangles on top of elbows, with triangle tips pointing inward (for the super starburst!). Top with remaining meat mixture. Reserve remaining cheese for later use. Cover; bake 25 minutes or until hot and bubbly. Remove cover; place reserved cheese on top as described above. Let stand 5 minutes or until cheese melts. 4 to 6 servings. Enjoy! Super Chachie would be proud!
1/4 Margarine (trans fat free) – divided
2 small cans white chicken
2 tablespoons chicken – flavored (low-sodium) instant bouillon
2 cloves garlic, minced (make sure you brush your teeth after this one, but it’s worth it!)
1/4 teaspoon tarragon leaves
1/4 teaspoon lemon pepper
2 cups small fresh or frozen broccoli flowerets 1 medium onion, cut into chunks
1 medium red sweet bell pepper, cut into small strips
1 cup sliced carrots, cut into thin, short sticks
1/2 cup frozen small peas, thawed
1 cup milk
1 tablespoon flour
1 1/2 cup shredded Velveeta or cheddar cheese
Prepare macaroni accordingly to package directions – then drain in strainer.
In large skillet melt 2 tablespoons margarine. Add bouillon and garlic and remaining margarine, add rest of seasoning, bell pepper, onion, carrots and broccoli. Do not add peas yet!
Stir-fry one minute. Cover and cook on low heat until vegetables are just tender. Stir in macaroni and peas. Stir gently so as not to smash peas. Blend milk and flour in a shaker or jar with lid until mixed well. Add to macaroni mixture and add chicken and cheese. Cook until cheese melts–being careful to stir until thickened. Now you’ve got a tasty meal with lots of great ingredients!
1 can tuna
2 eggs, hard-boiled
2 or 3 pickles, chopped (sweet or dill–I use sweet!)
Small amount of minced celery (1/2 of one rib)
Optional: some sliced black olives or jalapeño slices if you want some kick!
A little salt and pepper
Mix it all together in a big bowl and make some sandwiches!
Then brusha yo teeth for two minutes while listening to “Brusha Yo Teeth”!
More to come!