Spring Vegetables & Chicken

Spring Vegetables & Chicken

1 1/2 lb boneless, skinless chicken breasts
or thighs, cut in chunks or left whole
2 cups baby carrots, halved lengthwise
1 large leek, white and light green parts only, sliced
1 jar (12 oz) chicken gravy or Cream of chicken Soup
8 oz fresh asparagus, cut in 1- to 2-in. lengths
1 Tbsp chopped fresh tarragon
1⁄/3 cup dry white wine
1⁄3 cup thawed frozen peas
1 Tbsp flour
1⁄/2 tsp salt

Put chicken, carrots, leeks and tarragon in slow-cooker.
Pour in gravy. Put wine, flour and salt in gravy jar; cover and shake to mix.
Pour into slow-cooker; toss to coat. Cover and cook on low 5 to 8 hours
until chicken and vegetables are tender. Turn to high. Add asparagus and peas;
cover and cook on high 10 to 15 minutes until asparagus are crisp-tender.
Serve with egg noodles.

Download this Recipe Card & at blank at Box.net


These cards were made with digital graphics courtesy of
by Kathryn Balint and Velma Balint @ KB & Friends

Signs of Spring

Sweet Noodle Keugel

1 (12 ounce) package medium egg noodles
4 eggs
3/4 cup granulated sugar
1 tablespoon vanilla extract
1 (16 ounce) container cottage cheese
1 (8 ounce) container sour cream
1 cup milk
1/2 stick (1/4 cup/2 oz./56g) butter, melted and cooled
1 cup chopped apple (optional)
1 cup raisins (optional)
Ground cinnamon, for sprinkling

Instructions:
Cook the egg noodles until done and drain.

Beat the eggs and mix well with sugar. Add vanilla and mix well, then the cottage cheese, sour cream, milk, and the butter. Add the cooked noodles (and apples or raisins, if you choose to use them), and stir until well combined.

Pour mixture into a 9 x 13-inch baking dish and sprinkle with cinnamon. Bake at 350 degrees F/180 degrees C for one hour. Cool for about 10 minutes, then slice into desired portions.

Download this Recipe Card

& at blank at Box.net


These cards were made with digital graphics courtesy of
Werinka Designs at e-scapeandscrap.net

The Kitchen Elements & Papers
by Werinka Designs/e-scapeandscrap.net

Old-Fashioned Egg Salad

1/4 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon dried minced onion
1/4 teaspoon salt
1/4 teaspoon pepper
6 hard-cooked eggs, chopped
1/2 cup finely chopped celery

*optional:
1 tsp. of mustard
or 1 tsp. cream cheese

In a large bowl, combine the mayonnaise, lemon juice, onion, salt and pepper.
Stir in eggs and celery. Cover and refrigerate.

*Can also use all low-fat substitutes as well!
Great recipe to use up all those leftover Easter eggs!

Download this Recipe Card

& a blank for your own
'Easter, Egg or Old Fashioned' recipe

and at Box.net


These cards were made with digital graphics courtesy of
Julie Mead & Ruth Davis at e-scapeandscrap.net

Soldered Sentiments by Julie Mead at e-scapeandscrap.net



Cotton Candy Splash by Ruth Davis at e-scapeandscrap.net

Ruth's Cotton Candy Series also is perfect for Easter projects!
And is very versitile, as you see in the recipe card I recolored the paper yellow.

Noodle Pudding (Noodle Kugel), Plain

2 cups dried medium egg noodles
3 tablespoons unsalted butter, softened
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon white pepper

Preheat oven to 350°F. Cook noodles in a large pot of boiling
salted water* until tender, then drain well and toss with
butter in a bowl. *1 tablespoon salt for every 4 quarts water.

While noodles are cooking, whisk together eggs, cottage cheese, sour cream, salt,
and white pepper in a large bowl. Stir in noodles.

Transfer to a buttered deep 1-quart baking dish and bake in middle of oven until firm,
45 minutes to 1 hour.

This basic, versatile recipe can be embellished in many ways!




Download this Recipe Card

& at blank at Box.net


These cards were made with digital graphics courtesy of
Werinka Designs at e-scapeandscrap.net

The Kitchen Elements & Papers
by Werinka Designs/e-scapeandscrap.net

Sixth Annual LI Great Chefs ® Fundraiser

THE MORGAN CENTER
For Preschool Age Children with Cancer

Cordially invites you to the Sixth Annual Great Chefs ® Fundraiser

An extravaganza of food and wine.

Friday, March 27th 2009
7:00 p.m. to 11:00 p.m.
Southward Ho Country Club
Montauk Highway
Bay Shore, NY

$125 per person ~ postmarked by March 19th
($150 per person ~ after March 19th)  

Sample the culinary creations of some of Long Island’s finest restaurants and wineries.

Please RSVP by March 19th to THE MORGAN CENTER.

Download the Flyer and RSVP info here:

http://www.themorgancenter.org/grtchefs09-invite.pdf

Tuscan Potatoes & Peppers

1 pound uncooked red potatoes, scrubbed and thinly sliced
1 medium yellow pepper, cut into thin strips
1 medium red onion, thinly sliced
2 medium garlic cloves, minced
1 tbsp rosemary, fresh, chopped
1 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper


Heat oven or outdoor grill. Tear off four 12-inch long pieces of aluminum foil.
In a large bowl, combine all ingredients until mixed and coated.
Spread about 1 1/2 cups of vegetable mixture in a fairly even layer near 1 end of each piece of foil. Fold foil over to form packets; fold edges in to form a tight seal.
Grill packets, turning a few times, until potatoes are tender, about 20 to 25 minutes.
Or, add chicken breasts and cover with foil.

Download this Recipe Card

& a blank for your own 'Tuscan' recipe

on 4shared

or Box.net









These cards were made with digital graphics

courtesy of Jacqueline Carney's Designs at Scrapbook Elements
 




HERE


*Yellow Pepper courtesy Saxon Holt
*Rosemary courtesy Becky Troxel

The Cooker's Blog files on Box.net

With all the problems that Windows users were having with 4shared viruses,

I have updated all of the Recipe Card Downloads to Box.net. Each post has been updated.

Or, you can stop by the Directory and download away!

The Cooker's Blog files on Box.net