Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
NOTE - orginal recipe did not give ounce measurements
Cook pasta according to package directions; drain.
meanwhile, cook chicken in hot oil in large skillet over medium-high heat 2-3 minutes or until no longer pink.
Stir in tomato sauce, peas and undrained tomatoes.
Bring to a boil; reduce heat.
Simmer, uncovered, 5-10 minutes or until thickened.
Slowly stir in cream.
Serve over hot pasta.
Sprinkle with finely shredded parmesan cheese if desired.
inutes, stirring occasionally.
The Contadina tomato sauce and paste have
Season chicken with salt and pepper. Heat oil in a deep 12-inch skillet over medium-high heat. (Omit oil if leaving skin on).
Brown chicken on both sides, about 5 minutes, working in batches, if needed. Remove chicken from pan and set aside. Add onion, carrots and celery to pan. Cook over medium heat until softened, about 3 minutes. Add garlic, thyme and oregano; cook 2 minutes, stirring frequently.
Stir in tomatoes and tomato paste. Add broth; bring to a boil; reduce heat and simmer 3 minutes.
Return chicken to pan. Cover and simmer ...
Preheat oven to 375 degrees F. Spray a 13x9-inch baking dish with non-stick cooking spray; set aside. Cook lasagna noodles according to package directions; drain.
Heat oil in large saucepan over medium heat; cook onion and garlic 3 minutes, stirring frequently.
Add squash, crushed tomatoes, tomato sauce, basil, rosemary, balsamic vinegar and sugar. Bring to a boil; reduce heat. Simmer 12 minutes or until squash is tender.
Remove from heat. Lightly mash squash with a potato masher.
Stir together ricotta, egg and 2 Tbsp. Parmesan ...
Brown sausage in a large saucepan over medium-high heat. Drain excess fat if needed.
Add onion, oregano and chili flakes. Cook until onion is softened, about 3 minutes.
Stir in tomatoes, tomato sauce and beans. Bring to a simmer; cover and simmer on low heat 10 minutes. Serve over pasta with choice of toppings, if desired.
Preheat oven to 375 degrees F. Line a baking sheet with foil; coat with cooking spray.
Combine 1/2 can tomato paste, egg, 1 tsp. each basil and oregano, onion powder, garlic powder and pepper in a large bowl. Stir in bread crumbs, Parmesan and raisins.
Mix in turkey with hands or a large spoon until mixture is combined well. Shape into 16 meatballs, about 1 1/2-inches in diameter. Bake 20 minutes or until browned and cooked through (165 degrees F internal temperature).
Meanwhile, stir together remaining tomato paste, diced tomatoes, ...
Combine sausage, onion and garlic in a large skillet. Cook over medium-high heat 4 to 5 minutes or until sausage is no longer pink inside, stirring to break up sausage.
Stir in crushed tomatoes, tomato sauce, mushrooms, oregano, basil, salt, sugar.
Bring to a boil. Reduce heat to low; cook, uncovered, 30 minutes. Serve over hot cooked pasta.
Heat olive oil in a large saucepan over medium heat. Cook shallots and red pepper flakes until softened, 2 to 3 minutes, stirring frequently.
Stir in remaining ingredients, except basil. Puree in saucepan with a hand-held immersion blender or puree in batches in a blender or food processor. Return to saucepan and heat through.
Top with fresh basil before serving, if desired.
Cook pasta according to package directions. Drain and rinse with cold water.
Combine pasta and remaining salad ingredients, except Parmesan cheese, in a large serving bowl.
Whisk together dressing ingredients in a small bowl. Pour over salad and mix well. Refrigerate at least 10 minutes for flavors to blend before serving. Serve with grated Parmesan cheese, if desired.
Coat chicken pieces with flour.
In 12-inch skillet, heat oil; brown chicken on both sides.
Remove from heat.
Combine red and green pepper, if desired, in pan and cook for 3-4 minutes or until tender.
Add meatballs (precooked, see recipe #196018), sauce, and all canned veggies to a large pot or in crockpot.
Cook on medium high heat for 30 minutes stirring often, (high crockpot) or until meatballs have warmed through.
Serve over steamed brown rice.
Enjoy!
1. HEAT oil in medium skillet over medium-high heat. Add steak; cook 4 to 5 minutes on each side for medium-rare. Remove steak to platter, reserving any drippings in skillet.
2. ADD onion, garlic and pine nuts to skillet; saute 5 minutes or until onion is tender and nuts are lightly toasted.
3. ADD undrained tomatoes, capers, oregano, basil and red pepper flakes; simmer, uncovered 5 minutes. Serve over steak.
Note:
Seasoning amounts depend on personal preference.
Taste during cooking and add additional chili powder, pepper and garlic as needed.
Grind beef and pork together.
This recipe makes a very large casserole full, so cut it down to your own individual proportion.