br>Bake as normal.
For dinner rolls.
Mix in bread
Combine Greek seasoning and pepper.
Rub
nd oyster sauce and saute for 30 seconds. Remove from the
- Middle rack at 400 degrees for 30 minutes. Remove from the
For the dressing: combine minced garlic with one teaspoon of oregano and lemon juice, slowly whisk in olive oil, season with salt and taste-you want a salty taste in the dressing, add pepper.
For salad: layer romaine, bell pepper, red onion, cucumber, cherry tomatoes, chickpeas, kalamata olives, feta cheese, and pepperoncinis.
Sprinkle with remaining teaspoon of oregano.
Whisk and drizzle dressing over the top.
Line a fine wire-mesh strainer with a coffee filter. Place strainer over a bowl. Spoon yogurt into strainer. Let stand 15 minutes. Spoon yogurt into a medium bowl, and discard strained liquid.
Pat bell peppers dry with paper towels. Stir peppers, feta cheese, chopped fresh dill, Greek seasoning, and garlic into yogurt. Cover and chill at least 1 hour. Store in an airtight container in refrigerator up to 3 days. Serve with pita chips.
1. Preheat oven to 400 degrees. Line a shallow baking pan with foil.
2. Add breadcrumbs, seasoning, and cheese to a ziploc bag. Close and shake up to mix.
3. Rinse chicken in water. Do not pat dry. Add 1 drumstick at a time to ziploc bag. Shake to coat.
4. Bake for approximately 45 minutes or until juices run clear.
Mix all ingredients together and refrigerate for at least 2 hours.
alt and half of the Greek seasoning on the potato.
Combine all ingredients and stir to mix.
The spices should be coated with oil but they should not stick together.
This will keep for up to 6 months if stored in an airtight jar away from light or heat.
In a large bowl, mix flour and milk.
Stir until mixed well. Batter will be stiff.
Add mayonnaise and mix until blended in. If desired, add blueberries, cheese, etc., and stir in.
Bake in greased muffin pan at 350\u00b0 for 25 minutes or until brown on top.
Mix cream of chicken and milk. In crock-pot, put in chicken, salt and pepper, then soup. Layer again. Cover and bake 4 hours on high or 6 hours on low. When done, uncover; sprinkle onions on top and put in oven, uncovered, for 10 to 15 minutes to crunch up onions.
hut and place in refrigerator for about 2 hours.
Pour
radually add remaining flour (enough for a stiff, kneadable dough) and
Mix all ingredients together. Marinate meat in mixture for at least one hour before broiling.
Cook beef and taco seasoning in skillet until browned. Pour off fat.
Add soup, water and rice. Heat to a boil. Cover and cook over low heat 5 minute or until done.
Top with salsa, cheese and lettuce. Serve with tortilla chips for dipping.
Note: I have also used this for a tortilla filling, but then you can't say you had nachos for dinner.
Spray 9 x 13-inch pan with Pam.
Put in chicken, cover with cheese.
Mix wine and soup and pour over.
Mix stuffing with melted margarine and place on top.
Bake at 350\u00b0 for 60 minutes.
Serves 10 for lunch and 8 for dinner.
ntil well blended.
Mix for 5 minutes in a machine
he cobbler at 350 degrees for about 45-50 minutes, until
pot of boiling water for about a minute or until