http://bestonlinecookbook.com/ 2010-03-11T08:35:35+01:00 FeedCreator 1.7.2-ppt (info@mypapit.net) 2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 http://bestonlinecookbook.com/view/1/bologna_triangles.html

Combine all ingredients except bologna. Spread mixture on 5 slices bologna; stack these slices; top with unspread slice. Make second stack. Wrap each stack in waxed paper. Chill well. Then cut each stack into 8 wedges.

2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 http://bestonlinecookbook.com/view/2/cucumber_rings.html

Combine all ingredients except cucumber. With apple corer, scoop out inside of cucumber; fill with cheese mixture. Refrigerate until serving. Slice 1/4" thick.

2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 http://bestonlinecookbook.com/view/3/southern_potato_salad.html

Peel and dice potatoes into bite sized pieces. Boil in large pot until desired doneness is reached. Drain and let cool. Once the potatoes are cooled mix all ingredients in a large bowl. Adjust mayonnaise, mustard and spices to taste. Refrigerate until cool and serve.

2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 http://bestonlinecookbook.com/view/4/onion-baked_lamb_shanks.html

1. Place lamb shanks single layer in a deep casserole. 2. In frying pan, saute onions in butter and oil until limp but not browned. Add garlic, salt and spices. Mix until onions are evenly coated. Stir in water and honey, blending well. Pour over lamb shanks. 3. Arrange lemon slices over shanks. Cover. 4. Bake at 350 Degrees for 1 1/2 to 2 hours until lamb is juicy and tender and meat comes away easily from bones. 5. Arrange on bed of cooked brown rice. Top with onions. Discard lemon. 6. Skim fat from juices. Boil juices down until slightly thickened. Spoon over meat. Garnish with fresh lemon slices.

2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 http://bestonlinecookbook.com/view/5/lamb_chops_with_tarragon_sauce.html

1. Wipe the lamb chops with damp paper toweling. 2. Heat the butter in a frying pan. Quickly brown the chops on both sides over medium-high heat. Reduce heat. Sprinkle chopps wiht tarragon and black pepper. 3. Cover and cook over low heat 10 to 15 minutes or until chops are tender. Length of time depends on thickenss and quality of chops. Remove chops to platter and keep warm. Salt to taste. 4. To make the sauce, pour the broth, lemon juice and tarragon into the skillet with the pan drippings. Simmer, stirring, for 3 to 4 minutes until blended and heated through. Pour over chops and serve.

2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 http://bestonlinecookbook.com/view/6/zucchini_and_tomato_saute.html

1. Cook onion in oil in a large frying pan until soft but not browned. Mix in garlic, tomatoes, salt, basil, sugar, oregano, pepper, and wine. 2. Bring to boiling, cover. Reduce heat, and simmer 20 minutes. 3. Uncover. Mix in zucchini. Cook over moderately high heat, stirring frequently, until tomato sauce is reduced and thickened and zucchini is tender-crisp, about 10 minutes. Salt to taste.

2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 http://bestonlinecookbook.com/view/7/eggplant_catalan.html

1. Cut unpeeled eggplant into 1/2-inch slices. Spread on paper towels; sprinkle generously with salt. Let stand 20 minutes. Blot surface moisture. 2. Brush both sides of eggplant with some of the oil. Arrange slices in a single layer in a greased, shallow baking pan. Mix 1 Tbs. of the oil, herbs, and garlic; reserve 1 tsp. of mixture. Sprinkle remaining mixture evenly over eggplant. Sprinkle with cheese. 3. Brown onion and celery lightly in remaining oil in a medium frying pan. Mix in tomatoes (coarsely chopped, with liquid), tomato paste, wine, parsley, salt, black and cayenne peppers, and reserved mixture. 4. Bring to boiling, cover, reduce heat. Simmer 20 minutes. Uncover, cook until sauce is thick, 8 to 10 minutes. 5. In the meantime, bake eggplant at 425 degrees until tender and brown, 20 to 25 minutes. Serve with tomato sauce.

2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 http://bestonlinecookbook.com/view/8/spiced_winter_squash.html

1. Mix the squash with the salt, coriander, mace, ginger and flour. turn into a buttered 1-quart shallow casserole. Drizzle with 2 Tbs. melted butter. 2. Sprinkle evenly with brown sugar. 3. Mix the bread crumbs with the 3 Tbs. melted butter. Sprinkle over the squash. (Recipe may be made ahead to this point and refrigerated.) 4. Bake at 325 degrees for 30 minutes or until crumbs are golden and sugar has melted.

2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 http://bestonlinecookbook.com/view/9/glazed_carrots_and_onions.html

1. In a large saucepan combine 2 of the bouillon cubes with the carrots. Add boiling water to cover; stir to dissolve the bouillon. Cover. Cook 10 minutes. 2. Add onions and cook 6 minutes longer or until vegetables are just tender. Drain. 3. In a large skillet, melt butter. Add the remaining bouillon cube and sugar. Stir until cube is dissolved. 4. Add vegetables. Cook until golden brown and glazed, stirring frequently. 5. Transfer to serving dish. Sprinkle with chopped parsley or fresh basil.

2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 http://bestonlinecookbook.com/view/10/asparagus_stirfry_medley.html

1. Rinse asparagus well; snap off tough ends. Cut stems into thin diagonal slices, leaving tips whole (you should have about 2 cups). Cut celery into thin diagonal slices. 2. Heat oil in large heavy frying pan or wok over medium-high heat. Add asparagus, celery, and onion. Cook, stirring and lifting constantly, until vegetables are tender-crisp, about 5 minutes. Mix in garlic. 3. Mix water, sugar, salt, and ginger. Stir into vegetables until liquid is nearly gone. Mix in bean sprouts and stir to mix with other vegetables. Heat through, about 15 seconds. Remove from heat and serve at once.

2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 http://bestonlinecookbook.com/view/11/baked_spinach.html

Spread spinach over bottom of lightly buttered, shallow 8- or 9-inch tart pan or square oven-to-table pan. Spread tomato mixture over center, allowing some of the green to show around edges. Dot with butter. (This much can be done ahead, covered and refrigerated for later heating and serving.) Bake at 400 degrees for 15 to 20 minutes or until hot and bubbly. Serve hot.

2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 http://bestonlinecookbook.com/view/12/easy_herbed_corn_pudding.html

Melt butter in medium skillet. Remove 2 Tbs. butter to small bowl. Saute onion in skillet until golden. Add both cans of corn, pimiento, salt and black pepper. Pour into ungreased shallow baking dish. Stir stuffing mix with melted butter in bowl. Sprinkle evenly over corn. With back of tablespoon, lightly press stuffing down about 1/4-inch into corn. Bake at 350 degrees about 20 minutes or until nicely browned and bubbly. Sprinkle with paprika and minced parsley, if desired.

2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 http://bestonlinecookbook.com/view/13/zucchini%2c_onion_and_carrot_saute.html

Wash zucchini but do not peel. Cut into thin, diagonal slices. Put into 10-inch skillet. Add carrots, onions, salt, black pepper and basil. Pour olive oil over top. Stir gently until well mixed with vegetables. Over medium heat saute vegetables for 5 minutes, stirring often. Reduce heat to low. Cover vegetables and cook 5 minutes longer. Remove cover. Stir and cook about 10 more minutes until vegetables are tender-crisp. Serve very hot.

2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 http://bestonlinecookbook.com/view/14/chili_beef_stew.html

Sprinkle beef cubes with salt and pepper; coat lightly with flour, shaking off excess. Brown beef cubes, about half at a time, well on all sides in heated butter in a large heavy frying pan or Dutch oven, removing and reserving them as they brown. When all beef is browned cook onion in same pan, stirring frequently, until soft and lightly browned. Return beef to pan; mix in garlic, salt, cumin and chili powder. Add tomatoes, coarsely chopped, and their liquid, and green chiles. Bring to boiling. Cover, reduce heat and simmer until beef is tenderm, 1 1/2 hours. Skim and discard fat. Mix in beans. Continue cooking, uncovered, stirring occasionally, until thickened slightly. 20 minutes. Sprinkle with cheese. Cook for a few minutes longer to melt it. Serve over rice, garnishing each portion with avocado slices.

2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 http://bestonlinecookbook.com/view/15/oven_pot_roast_with_red_wine.html

Sprinkle meat lightly with salt and pepper, coat with flour. Brown well in heated oil in a large frying pan. Reduce heat. Add onion and celery, cook until limp. Transfer roast to a deep 4-quart casserole. To vegetables in pan add garlic, thyme, mustard and broth. Bring to boiling, stirring in pan drippings. Pour mixture over meat. Cover and bake at 325 degrees until meat is almost tender, about 2 1/2 hours. Add carrots and wine. Cover, continue baking 30 to 35 minutes. Remove meat and carrots to a platter, keep warm. Strain cooking liquid; skim fat, reserving 2 tablespoons. To this fat in a saucepan add cornstarch, stirring; cook until bubbly. Remove from heat. Gradually mix in cooking liquid (about 3 cups). Return to heat. Cook, stirring constantly, until thickened. Taste; add salt, if needed. Slice meat, serve with sauce spooned over. Sprinkle with parsley.

2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 http://bestonlinecookbook.com/view/16/sesame-soy_marinated_chuck_roast.html

Place roast in large bowl or dish with cover. Brown sesame seeds in butter 1 minute over medium heat in shallow pan. Add coffee, soy sauce, Worcestershire sauce and vinegar. Heat to boiling. Pour marinade over roast. Marinate overnight, covered. Remove roast from marinade. Brown on both sides in heavy flame-proof casserole. Pour marinade over, cover. Bake at 325 degrees for 2 to 2 1/2 hours. Remove roast from casserole. Remove excess fat. Strain drippings, bring to boil. Add cornstarch mixed with sherry or water. Whisk until thickened. Stir in additional teaspoon of sesame seeds, if desired. Pour over roast. Slice to serve.

2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 http://bestonlinecookbook.com/view/17/liver_with_stir-fried_vegetables.html

Cut liver in serving pieces; sprinkle with salt and pper, then evenly with mixture of rosemary and oregano. Coat lightly with flour, shaking off excess; set aside. In a large frying pan heat 2 Tbs. of the butter with oil over medium-high heat. Add onions and carrots. Cook until onion is limp, stirring frequently, about 3 minutes. Add green pepper. Continue cooking and stirring until onions brown lightly and carrots are tender-crisp, about 3 minutes. Mix in garlic and parsley. Rove vegetable mixture to a bowl. Ad remaining 1 tablespoon butter to pan. Quickly brown liver well on both sides, 2 1/2 to 3 minutes per side. Place liver on warm platter and keep warm. To pan add wine or broth. Cook, stirring, until reduced by about half. Add vegetables. Cook, stirring, until reheated; add salt, if needed. Spoon vegetables over and around liver.

2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 http://bestonlinecookbook.com/view/18/country_corn_brown_rice.html

Fry bacon until crisp. Crumble and set aside. In 1 to 2 tablespoons bacon fat, brown the rice, onion and celery about 10 minutes, stirring often. Add broth, seasonings and corn. Cover and cook about 45 minutes. Stir to combine the ingredients. Top with crumbled bacon. Sprinkle with parsley.

2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 http://bestonlinecookbook.com/view/19/red_rice.html

Cut bacon into 1/2-inch pieces. Put into heavy saucepan with lid. Saute for 3 to 4 minutes until crisp. Remove bacon and reserve. Add onion and green pepper. Saute for 2 minutes. Add tomato paste, water, sugar, if used., salt, black pepper and rice. Blend well. Heat to boiling. Cover and steam for 20 to 25 minutes or until rice has absorbed all the liquid. Sprinkle with reserved bacon and chopped parsley. Serve immediately or cover and keep warm until ready to serve.

2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 http://bestonlinecookbook.com/view/20/pepper_chicken.html

1. Put flour in a plastic or paper bag with chicken pieces. Close and shake to coat evenly. 2. Heat 2 tsp. oil in a large nonstick skillet over medium heat. Add chicken and cook about 6 to 7 minutes, turning to brown evenly. When chicken is golden brown and juices run clear when chicken is pierced, remove to a plate. 3. Put remaining oil in skillet. Add sliced peppers and cook, stirring often, 4 to 5 minutes, until lightly browned and crisp-tender. Stir in tomatoes and chicken and heat 2 minutes.

2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 http://bestonlinecookbook.com/view/21/spinach_manicotti.html

In large, non-stick fry pan, saute onion, celery, garlic, basil, thyme, oregano in oil. Cook, stirring often, until onion is soft. Add tomato puree and water. Bring to a boil; reduce heat, cover, simmer 25 minutes, stirring often. Meanwhile, mix tofu and spinach in a bowl and blend well. Evenly stuff dry manicotti with mixture. Spread half the tomato sauce in 9x13" baking pan. Set manicotti in sauce; top with remaining sauce. Cover and bake in 375 degree oven until pasta is tender (about 50 minutes). Sprinkle with mozzarella cheese.

2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 http://bestonlinecookbook.com/view/22/scalloped_potatoes_and_ham_skillet.html

Spray medium nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Add ham, potatoes, celery, carrot, onion and water. Cook until bubbly. Reduce heat to medium-low; cover and cook 5 to 8 minutes or until vegetables are tender, stirring once. Meanwhile, in small bowl, combine milk, flour and pepper; blend well. Add to skillet; cook and stir over medium heat until thickened and bubbly.

2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 http://bestonlinecookbook.com/view/23/stuffed_sole.html

In a saucepan, saute onion, shrimp and mushrooms in butter until onion is tender. Add crabmeat; heat through. Sprinkle fillets with salt, pepper and paprika. Spoon crabmeat mixture on fillets; roll up and fasten with a toothpick. Place in a greased baking dish. Combine the soup, broth and water; blend until smooth. Pour over fillets. Sprinkle with cheese. Cover and bake at 400 degrees for 30 minutes. Sprinkle with parsley; return to oven, uncovered, for 5 minutes or until the fish flakes easily with a fork.

2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 http://bestonlinecookbook.com/view/24/basque-style_potatoes.html

In small skillet, saute onion, garlic and green pepper in heated butter until onion is tender. Add olives, tomatoes, herbs, salt and black pepper. Bring to a boil. Simmer 5 minutes. Spread potatoes evenly into shallow 1 1/2-quart baking dish or 9-inch pie pan. Cover with the sauce. Sprinkle with cheese. Bake at 400 degrees for 15 minutes or until hot and bubbly. Sprinkle with parsley.

2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 http://bestonlinecookbook.com/view/25/skillet_chicken_with_biscuit_dumplings.html

Sprinkle chicken pieces on both sides with salt and paprika. Melt butter in a large skillet. Add chicken pieces and saute until well browned on both sides. Remove chicken and pour off drippings. Return chicken to skillet. Add enough water to broth to make 1 1/2 cups. Pour over chicken. Add minced onion, poultry seasoning and black pepper to pan. Bring to boiling. Cover and simmer 25 minutes. Add vegetables and bring to boiling again. top with biscuits. Simmer uncovered 10 minutes. Cover and simmer 10 minutes longer or until dumplings are cooked through. Sprinkle with parsley.

2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 http://bestonlinecookbook.com/view/26/ham-stuffed_turkey_breast.html

Slit turkey breast horizontally through centver of thickest portion, enough to open meat up (do not cut all the way through). Meat should be about 1-inch thick. Place turkey on plastic wrap, opened up like a book. Cover with second sheet of plastic. Pound down on thickest portions with mallet to make a rectangle, about 8 by 10 inches. Cut ham into strips, about 1/3-inch thick. Lay across turkey breast. Saute mushrooms and onion in 2 Tbs. of the butter for 4 to 5 minutes until mushrooms are done and onion is tender. Add thyme and salt. Sprinkle mushroom mixture over ham and turkey. Roll up so that ham pieces rest lengthwise inside the roll. Using cotton twine, tie in several places to hold together. Sprinkle roll with flour. Heat remaining butter in heavy skillet. Brown turkey on all sides. Place into roasting pan. Add wine to pan. Roast at 350 degrees about 1 1/2 hours until thermometer registers 180 degrees. Remove turkey to platter. Discard string. Heat drippings with additional water. Scrape, boil and pour over turkey roll.

2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 http://bestonlinecookbook.com/view/27/cornish_hens_oregano.html

Remove bags of livers and neck from hens. Wash and pat dry. Rub skins with oil. Season inside and out with salt, black pepper and oregano. Set aside. Make stuffing by heating butter in saucepan until bubbly. Add onion and celery. Cook 1 minute. Stir in bread cubes, oregano, celery salt, black pepper and water. Loosely stuff each hen with 1/4 of the stuffing. Place stuffed hens in a roasting pan. Roast at 450 degrees for 20 minutes. Reduce heat to 350 degrees. Roast 30 to 40 minutes longer or until juices run clear when thigh joint is priced. Arrange hens on warm serving platter. To make sauce, skim off excess fat. Transfer juices to saucepan. Add water and butter. Simmer 2 minutes. Season to taste. Serve hot in a small sauce boat with hens.

2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 http://bestonlinecookbook.com/view/28/new_orleans_chicken.html

Lightly sprinkle chicken pieces with salt and black pepper. In Dutch oven or very large skillet, brown chicken on both sides in heated butter. Remove chicken pieces. Saute onion and garlic in drippings until golden. Stir in flour. Measure chicken broth and add enough water to make 3 cups. Stir into pan with tomato paste, celery, thyme and lemon juice. Bring to a boil, stirring. Return chicken to pan. Bring to boil again. Cover and simmer 35 minutes or until chicken is tender. Add pimientos, green pepper and shrimp. Simmer, covered 5 minutes longer. Add salt and black pepper to taste. Serve on a bed of parsley rice.

2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 http://bestonlinecookbook.com/view/29/carrot_apple_casserole.html

Steam carrots in boiling salted water until tender-crisp. Set aside. Cook onions until golden in 2 tablespoons of the butter. In buttered baking dish, layer carrots, onions and apples. Sprinkle with thyme. Drizzle with lemon juice. Melt remaining butter. Mix in bread crumbs. Sprinkle over vegetable mixture. Bake at 300 degrees for 15 minutes or until vegetables are heated through and crumbs are golden brown.

2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 2010-03-11T13:35:35+01:00 http://bestonlinecookbook.com/view/30/cheese_chili_with_rice.html

In saucepan saute onion and garlic in butter until onion is tender. Ad tomatoes, beans and chili sauce. Bring to boiling and simmer, uncovered, for 10 minutes. Remove from heat. Add cheese (reserve a little for garnish) and stir until melted. Add salt to taste. Serve chili in soup bowls with scoops or mounds of rice in the center, topped with shredded cheese.