Shop Edmonds Elements for Unique Educational Resources, Toys and Games
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Shop Edmonds Elements for Unique Educational Resources, Toys and Games
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This is a scrumptious recipes for fresh green beans that
your family will love.
Ingredients
1 clove garlic chopped
1 can or package sliced fresh mushrooms
1 onion
3 tablespoons heavy cream
2 tablespoons parmesan
all season salt--a couple dashes
1 tablespoon margarine or butter
1/4-1/2 pounds green beans
Sauté onions, garlic and mushroom
prepare fresh green beans--wash and snap off ends--cut
into one inch pieces
When onions are almost translucent add beans. Cover and
steam until beans are tender. Add cream and parmesan, bring to boil, reduce
heat, cover and simmer for 5 minutes. Remove lid and serve.
Do this recipe to suit taste. You can add more cream,
parmesan and season salt to suit taste.
You'll need about 5 cups flour, 1tsp baking powder, 1/4 stick butter or margarine and water to moisten. Sift flour and baking soda into a mixing bowl, cut in butter and mix with hands until mixture is crumbly. Add only enough water to form a dough that isn't sticky. Form 1 inch balls and lay on a plate under a wet towel (I use paper towels) Heat an iron skillet (or other without oil) Roll balls out 1 at a time to form a flat shell. Place in skillet. Cook until it forms bubbles and then turn over. Cook a few more seconds and remove from heat. Place cooked tortillas on a rack to cool. Chicken Legs smothered in Cream of Mushroom soup is very easy and everyone except mushroom and chicken haters loves it. It is quite simple: You'll need up to 12 pieces of chicken and a can of Cream of Mushroom soup. Preheat your oven to 350degrees and place chicken big side up in shallow baking dish. When your oven has heated about 10 minutes or so put the chicken in. Allow it to cook for 20 minutes then turn it and cook it 20 more minutes. When this time is up pull the chicken out of the oven and turn it once again. Using a spoon place the the cream of mushroom soup over each drumstick. Allow to cook twenty more minutes and it's finished! Okay here's another-- Marinated Chicken Breasts Barbequed or Baked In the dish you are going to place the chicken pour about 1/2 cup of apple juice, 1/2 teaspoon ginger, 2 Tablespoons of Soy Sauce and 2 Tablespoons of Brown Sugar (Add a little salt and pepper if you like). Stir all this together and then place your chicken in the dish. Allow it to marinate in the refrigerator at least an hour before cooking. The best way to have this is Barbequed but it also takes good when cooked in a 350 oven about 30 minutes or until chicken juices run clear. You'll need a can of Beef Broth or Beef Bullion along with potatoes, onions, carrots, mushrooms and whatever other vegetables you want to eat with the roast. Sear the roast (lightly dusting in flour) in about a tablespoon or oil. This helps lock in moisture and flavor as the roast cooks and helps the liquid thicken into a gravy. After you've seared the roast pour in enough beef broth or bullion to cover about 2 inches at the bottom of the pot. Add chopped onions to this. Allow roast to cook over a very low flame 2 to 3 hours( you want to roast to easily break apart when you put a fork in it. Now add about a 2 cups of cut potatoes (not too small or they will turn to mush), one chopped carrot, one can (or fresh) mushrooms (I love them so I add many!) Allow the roast and vegetable to cook until carrots and potatoes are tender. Remove roast and vegetables from the pot. Stir two tablespoons of flour into about 1/4 cup cold water and add slowly to broth as you whisk it constantly. Cook until it becomes thicker and bubbles. You may add as you desire for thicker gravy. If you want it thinner just add more bullion.
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