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2001 Recipe Archive January 2001 Week of: June 2001 July 2001 August 2001 September 2001 October 2001 November 2001 December 2001 If you have a question or comment, please email us at greatgroceries@wfmj.com
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Country Chicken, Sausage and Peppers Easy to prepare and only one pan to clean! 1 (2 1/2 to 3 lb.) chicken, cut up 1 lb. Italian sausage (sweet or hot), cut in 1 inch pieces 4 medium potatoes, unpared, cut in bite-size pieces 4 red or green peppers, cut in bite-size pieces 4 medium onions, quartered 4 garlic cloves, peeled and minced 1 (13 3/4 oz.) can chicken broth 1/4 cup red wine vinegar (or substitute a dry red or white wine) 2 tsps. Italian seasoning 3 Tbls. cornstarch Cut each chicken breast into 2 pieces. In large roasting pan, combine chicken, sausage and potatoes. Roast at 425° for 20 minutes; stir in peppers, onions and garlic. In small bowl, combine 1 cup chicken broth, vinegar and Italian seasoning; pour over meat and vegetables in pan. Cover; bake for 40 to 45 minutes more or until chicken is done stirring occasionally. Spoon meat and vegetables into serving dish. In 1 quart measuring cup, combine cornstarch with remaining broth until smooth; add enough pan liquid to equal 3 cups. Discard any remaining pan liquid. Return cornstarch mixture to roasting pan; cook and stir over medium heat until mixture thickens and boils. Pour over meat and vegetables.Serves 4-6. Ham and Egg Brunch Make ahead and pop in the oven an hour before serving... 6 slices white bread, cubed 1/2 lb. cooked ham, diced 1/2 lb. sharp Cheddar cheese, grated 6 eggs 2 cups milk 1/2 tsp. dry mustard 1/2 tsp. salt 1/2 cup butter, melted The night before serving, toss cubed bread, cubed ham and shredded cheese together in a large bowl. Pour into a buttered, 9 by 13 inch baking dish. Beat eggs until foamy. Beat in milk, dry mustard and salt. Pour over bread, ham and cheese. Pour melted butter over entire mixture. Cover with foil and refrigerate overnight. Uncover before baking. Bake at 325°for 1 hour. Serves 10-12. Black Bean and Corn Soup A crockpot recipe that is nutritious and low-fat. 2 1/4 cups dry black beans (1 lb.) 1 10 oz. pkg. frozen whole kernel corn 1 cup chopped onion 4 cloves garlic, minced 1 Tbls. ground cumin 1 tsp. salt 1 tsp. ground coriander 1/4 to 1/2 tsp. bottled hot pepper sauce 4 cups boiling water 1 (14 1/2 oz.) can Rotel brand diced tomatoes and green chiles 1 recipe fresh Pepper Salsa Salsa: In a bowl combine 1 1/2 cups finely chopped yellow or green sweet pepper; 1 finely chopped small jalapeno pepper; 1/3 cup chopped, seeded tomato (may use canned, diced tomatoes); and 1 Tbls. snipped fresh cilantro. Cover and chill up to 24 hours. Soup: Rinse beans; place in a large saucepan. Add enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in a large saucepan. Cover and let beans soak in cool place overnight.) Drain and rinse beans. In a 3 1/2, 4, or 5 quart crockery cooker combine the beans, corn, onion, garlic, cumin, salt, coriander and hot pepper sauce. Pour boiling water over all. Cover; cook on low heat setting for 8-10 hours or on high-heat setting for 4 to 5 hours. To serve, mash beans slightly to thicken. Stir in tomatoes. Serve with Pepper Salsa. Makes 6 main dish servings. |
