Preheat oven to 375.Thaw spinach, drain and squeeze out all excess liquid. Dice artichoke hearts into quarters.Mix all ingredients together, reserving 1/4 C. Parmesan cheese. Transfer to oven safe b ...
Heat butter and oil; saute leeks over high heat until soft. Stir in flour.Remove from heat and add mushrooms.Mix the eggs and add the half and half; mix.Blend in the leek mixture, cheese and salt an ...
Trim fat.Beat with tenderizer.Dip pork in egg and bread crumbs.Fry until browned.Drain on paper towel.Add soup and water in a dish and place the pork chops in the dish; cover the soup.This will make ...
Melt butter in a large Dutch oven.Add onion, celery, green pepper and mushrooms.Cook, stirring frequently, until tender. Stir in potato, chicken broth and thyme.Bring to a boil.Reduce heat and simme ...
Saute onion and almonds in 3 tablespoons butter in a large, heavy saucepan until onion is soft.Set aside.Add remaining 3 tablespoons butter to saucepan and saute mushrooms until golden brown.Add oni ...
Saute mushrooms in butter or margarine.Add sherry and thyme. Cook 8 minutes or more or until almost dry.In food processor or blender, combine mushroom mixture with cream cheese.Process until smooth. ...
Combine chicken broth and rice in small saucepan.Cover and simmer over medium low heat until rice is tender and liquid is absorbed, about 50 minutes.Meanwhile, soak mushrooms in 1 1/2 cups hot water ...
Combine all ingredients in a 3 quart or 13 x 9 inch baking dish.Bake, covered, at 325\u00b0 for 1 hour; uncover, and bake 15 more minutes or until liquid is absorbed.8 servings. ...
Cook mushrooms, leek and onion in the bouillon until tender. Puree bouillon and vegetables in a blender.Melt the butter in a large saucepan and add the flour, a little at a time.Add a bit of the war ...
Chill milk in freezer.Cream Jell-O, sugar and cream cheese. Slowly add boiling water and vanilla.Let stand in refrigerator until thickened.Whip Pet milk, lemon juice and zest until it stands in peak ...