callops. Place scallops in a bowl and cover with wine; add bay
Pour wine or 1/4 cup broth into saute' pan and heat over medium high heat.
Place mushrooms in pan and add salt and pepper to taste.
Saute mushrooms in wine or broth until softened. You can add more as the mushrooms cook down, if needed.
Add all other ingredients and continue cooking over medium heat until cheese is melted and sauce is creamy.
You can alter the flavor by changing the flavor of the cheese.
Serve over chicken, rice, pasta or even vegetables!
tir together mayonnaise and water in shallow dish.
Roll each
sing meat mallet. Brown meat in hot oil; drain. Place onion
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
live oil and the butter in a large frying pan over
Preheat the oven to 350.
Place sliced mushrooms in a lightly greased 9x13 inch baking dish.
Arrange chicken over mushrooms.
Combine cornstarch and water in a small bowl, stirring until smooth.
Stir in olive oil and next 5 ingredients.
Pour over chicken.
Bake uncovered at 350 for 1 hour or until chicken is done, basting occasionally.
Serve over rice.
inutes.
Wine Sauce: In a frying pan, melt butter.
Add mushrooms.
set aside.
Dredge chicken in flour.
Combine egg and
killet, brown steak in oil.
Stir in the wine, worcestershire sauce, and basil
r the red wine sauce:
Heat the oil in a saucepan
Put butter and onion in baking dish and microwave on
Flour chops well and season as desired.
Combine butter, salt, pepper, ketchup, wine, mushrooms and steak sauce.
Pour over chops.
Simmer for about 1 hour or so until chops are done.
00\u00b0F.
Place pork in a bowl with combined orange
ustard and sage.
Cut in the shortening, using a pastry
mustard powder, and garlic powder in a small bowl to make
Combine the first 6 ingredients in a shallow dish or zip-
alt and pepper.
Place in large skillet with sliced onion
Saute mushrooms in butter.
Add remaining ingredients and simmer until liquid is reduced somewhat.
Serve warm as an appetizer or veggie side dish.
On top of stove over medium heat, put butter, onions and garlic in large skillet.
Saute until onions are soft.
Add chicken and broth and cover until chicken is cooked.
Add mushrooms and wine and simmer until soft.
Remove chicken breasts; add thickening to make sauce.
Serve chicken on rice with sauce ladled on top.