small saucepan combine gelatin and 1/2 cup cold
icrowave-safe bowl, place chocolate and butter.
Microwave at High
asserole.
Add remaining ingredients and stir to coat.
Cover
Preheat the oven to 350 degrees F (175 degrees C). Butter a 6-inch round cake pan.
Place flour in a bowl. Rub butter into the flour until mixture resembles fine bread crumbs. Add mixed fruit, 1 cup plus 1 tablespoon sugar, and mixed spice. Stir to combine. Add milk and egg and mix until batter is soft and easy to drop.
Drop batter into the prepared pan. Sprinkle light brown sugar on top and pat down with the back of a spoon.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 to 1 1/4 hours.
In a 1-quart saucepan over medium heat in 2 teaspoons corn oil, cook celery, onion, salt and ginger until tender.
In medium bowl, mix turkey, vegetable mix, horseradish and 1 tablespoon chopped parsley until blended.
With slightly dampened hands, shape turkey mixture into 8 medallions.
Drain apricot halves and pineapple, peaches and pears in an 11 x 7 x 1 1/2-inch baking dish.
Combine reserved liquid, brown sugar and curry powder together in a small bowl; stir well.
Pour over fruit mixture.
Bake, uncovered, at 350\u00b0 for 25 minutes or until thoroughly heated and bubbly.
Yield:
8 (1/2 cup) servings.
Make \"yoghurt cheese\" by spreading yogurt onto several layers of paper towels to 1/2-inch thickness. Cover with more paper towels. Let stand and replace paper towels once they are saturated.
Meanwhile combine cream cheese and next 8 ingredients (cream cheese through hot sauce), stirring well with a whisk.
With a spatula, scrape yogurt off paper towels into the bowl with the cream cheese mixture.
Add all remaining ingredients and stir gently to combine.
Mix all together; pour into waffle iron.
Make whole thing into waffles.
Very light and airy.
Can be reheated in toaster after refrigerated if not all eaten.
Combine first 6 ingredients in container of electric blender; process until smooth and set aside.
Start in a new bowl beating cream cheese at medium until smooth.
Add next 3 ingredients; beat until smooth.
Gradually add other mixture to new mix; beat until smooth.
It will be thin.
In olive oil, saute onion, garlic and mushrooms.
Add cans of tomatoes.
Simmer on low for 10 minutes.
Add red wine vinegar, salt, pepper, basil and cheeses.
Simmer.
In hot oil in skillet,\tcook
chicken
ten
minutes
or until browned on both sides.
Spoon off fat.
Combine soup and milk. Stir in lemon juice and
pepper.
Pour over chicken and top each piece of chicken with slice
of lemon.
Reheat on low (covered) 5 minutes or until
chicken is fork-tender, stirring occasionally. Serves 4.
Ready in fifteen minutes.
Cook rice according to package directions.
Combine with cooked rice, the celery, onions, margarine, salt, pepper, parsley and carrots and mix.
Place into a lightly greased 13 x 9 x 2-inch baking dish.
Top with chicken breast.
In skillet, in hot oil, cook chicken 10 minutes or until brown on both sides.
Combine soup and milk, stir in lemon juice and pepper. Pour over chicken; top each chicken piece with a lemon slice.
Reduce heat to low.
Cover and simmer 5 minutes or until chicken is fork-tender, stirring occasionally.
Serve with rice and vegetables, yields 4 servings.
Combine ingredients and simmer awhile.
owl, add the eggs, sugar and salt, then using a handheld
In skillet with oil, cook chicken until tender and brown on all sides.
Spoon off fat.
Combine soup and milk; stir in lemon juice and pepper.
Pour over chicken.
Top each chicken piece with lemon slice.
Reduce heat to low; cover and simmer 5 minutes or until fork-tender, stirring once.
Serves 5.
dium heat, add the butter and melt, then add the
In skillet in hot oil, cook chicken for 10 minutes, or until browned on both sides.
Spoon off fat.
Combine soup and milk; stir in lemon juice and pepper.
Pour over chicken.
Top each chicken piece with lemon slice.
Reduce heat to low.
Cover; simmer for 5 minutes, or until chicken is fork-tender, stirring occasionally.
Serves 4.
In skillet, in hot oil, cook chicken 10 minutes or until brown on both sides.
Spoon off fat.
Combine soup and milk; stir in lemon juice and pepper.
Reduce heat to low.
Cover.
Simmer 5 minutes or until chicken is fork-tender, stirring occasionally.
e about 3 inches deep and not come up more than