Chicken in Mushroom Cream Sauce
Makes four to six servings. Recipe is through Teresa B. Day.
1 teaspoon salt
½ teaspoon pepper
½ teaspoon sage
eight chicken leg quarters, separated
¼ cup unsalted butter
1 clove garlic, minced
1 tablespoon all-purpose flour
8 ounces mushrooms, chopped
½ cup chook stock
¾ cup milk
1. Heat oven to 375 F.
2. In a small bowl, stir together the salt, pepper and sage.
Three. Pat the bird dry with paper towels. Rub every piece with seasoning mix.
Four. Melt the butter in a large Dutch oven or skillet. Sauté garlic until fragrant.
5. Add the bird to the pot. Sprinkle half of of the flour over the top. Cook 3 minutes.
6. Turn the fowl and sprinkle the closing flour on top and cook a further 3 minutes.
7. Add the mushrooms on top. Pour in the inventory and milk.
Eight. Cover and cook 10 minutes inside the oven or till the chook reaches one hundred sixty five F whilst examined with a meat thermometer.
Nine. Serve warm with the mushroom sauce from the pot.
Asparagus with Cherry Tomatoes
Yields four servings. Recipe is through Teresa B. Day.
1 pound clean asparagus, trimmed
1 cup cherry tomatoes, halved
¼ cup coarsely chopped pecans
1 tablespoon olive oil
½ tablespoon balsamic vinegar
¼ teaspoon sparkling oregano
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons crumbled goat cheese
1 tablespoon clean basil, julienned
1. Preheat oven to 425 F. Place asparagus, tomatoes and pecans in a baking pan.
2. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper. Toss to coat.
3. Roast 15-20 mins or till asparagus is crisp-tender, turning veggies every so often.
Four. Top with goat cheese and fresh herbs. Serve right away.
Makes 2½ to a few dozen cookies. Recipe is by using Teresa B. Day.
1½ sticks unsalted butter
¾ cup granulated sugar
2 big eggs
½ teaspoon vanilla extract
1½ cups all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
½ teaspoon salt
1. Heat oven to 325 F. Line baking sheets with parchment paper.
2. Cream butter and sugar together in a mixer.
Three. Add eggs, one after the other, mixing nicely after every. Mix in the vanilla.
4. In a separate bowl, whisk together the flour, cornmeal, baking powder and salt.
5. Add the dry elements to the butter mixture, 1/2 a cup at a time. Mix on low till just mixed.
6. Cover the dough with plastic wrap and refrigerate approximately one hour.
7. Pinch off dough by using the tablespoon and roll into balls. Place balls on prepared baking sheets and flatten barely together with your palm.
Eight. Bake for 13-sixteen minutes, till cookies are lightly golden. Cool barely on a twine rack, then serve heat.
What is your family’s favorite recipe? Where did you get it? Was it something Grandmother learned when she was a young bride? Was it a sushi recipe that won a prize for Uncle Lyle at the state fair?
A recipe scrapbook album would be a wonderful gift for family members. Imagine giving each one a collection of family recipes, each with its own bit of history, in a recipe scrapbook album.
You can make those recipe scrapbook albums following these steps.
Recipe Scrapbook Album Materials
Prepare to make your recipe scrapbook album by assembling the following minimal materials. You may want other things as well, but these 7 are recommended for a complete recipe scrapbook album.