n top of the poatatoes. (Pioneer Woman says you can never have
Cook bowtie pasta in boiling, salted water until al dente, about 10 minutes. Drain and rinse. Add olive oil and lemon juice, salt and pepper. Pioneer Woman says DO NOT UNDERSALT! Toss and then add zucchini, tomatoes, parsley and feta cheese. Toss.
Add more of whatever you think it needs. PW says she likes to go heavy on the feta. Squeeze in a little more lemon juice and/or drizzle in a little more olive oil if it looks like it needs more moisture. Cover and refrigerate a few hours before serving.
Warm the milk in a medium saucepan over medium-low heat. .
Stir in chocolate chips. Stir until melted (\"though there will still be lovely particles of chocolate throughout,\" the Pioneer Woman's words, not mine.).
If it's too chocolatey for you, splash in a little more milk. If it's not quite sweet enough for you, add 1 teaspoon sugar (I added the sugar).
Serve in mugs, and it should be rich and creamy, and perhaps even better with whipped cream and/or marshmallows.
day.).
2. FINISH SOUP Remove bones from slow cooker
reen chilies.
Let the soup simmer for 25 to 30
In a large soup pot or dutch oven, melt
o taste, and allow the soup to simmer for another 20
In a soup pot, saute diced onion in
ugar in a pan (large soup-pot type). \"Scald\" the mixture
Cook 1 cut up fryer in water and pick out the meat to make two cups.
Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar.
Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.).
Sort beans and pick out rocks. Rinse and put in large stock pot. Cover with water by 1 inch and add the ham hock. Bring to a boil then cover and reduce heat to simmer. Cook 2 hours, checking often to see if more water is needed.
After initial 2 hours cooking, add remaining ingredients. Cover and cook 1 hour more (adding more water if necessary).
Remove lid after hour is up and continue cooking for 20 to 30 minutes till done. What you want is the consistency of a stew rather than a soup.
Serve with cornbread or on nachos, tacos, etc.
Stir until smooth. Pour into soup, stir to combine, and simmer
njoy.
Like most chili recipes, this one tastes better the
All ingredients should be at room temperature.
Sift together flour, soda and salt.
Set aside.
Cream together butter, shortening, Pioneer sugar and vanilla.
Add egg.
Mix until fluffy.
Stir in dry ingredients until mixture is smooth.
Blend in milk.
Drop by teaspoonful onto greased cookie sheet.
Flatten with bottom of glass which has been dipped in Pioneer sugar.
Bake at 375\u00b0 for 10 to 12 minutes.
Cool.
Yield:
5 1/2 dozen 2-inch cookies.
Sprinkle Lipton mix over bottom of casserole dish or pan.
(I use 2 1/2-quart casserole.)
Put meat on top of soup mix.
Mix can of soup with water; add splash of red wine.
Pour soup mixture over meat.
Add the cut up vegetables on top.
Season with salt and pepper.
Cover tightly.
Bake 2 1/2 to 3 hours in 300\u00b0
oven. Serve with Bisquick biscuits or crusty French bread.
dvance or used for other recipes calling for vegetable broth or
Heat oven to 425\u00b0F
Boil vegetables in a small sauce pan for about 10 minutes.
Whisk together soup, milk, herbs, salt and pepper.
Drain liquid from vegetables. Gently stir vegetables and chicken in to the soup and milk mixture.
Line a 9-in. pie plate with 1 crust.
Add filling.
Top with other crust; fold edges under and crimp. Cut slits in top to vent.
Bake 25 to 30 minutes until pastry is golden and filling is hot.
Preheat oven to 450\u00b0.
Spray baking sheet with spray (no fat). Add Pioneer biscuit mix and milk.
Mix well and turn on floured paper.
Add flour to dust dough and roll to thickness desired. Cut into biscuits and place on sprayed baking sheet or pan.
Bake 6 to 7 biscuits for 13 to 15 minutes.
Preheat oven to 375\u00b0.
In a large bowl, combine rice mix, turkey, celery, water chestnuts, almonds and onion.
In a small bowl, combine soup, mushrooms, water and Worcestershire sauce. Add soup mixture to rice mixture; mix well.
Pour into greased 1 1/2-quart casserole.
Bake, covered, for 30 minutes.
Uncover; continue baking for 20 to 30 minutes until rice is done.
Yields 4 to 6 servings.
Place thawed potatoes in 9 x 12 pan.
Mix together melted butter, soup, cheese, onion and sour cream, pour over potatoes. Top with crushed cornflakes.
Pour another stick of butter (melted) over the top and bake uncovered at 350\u00b0 for 45-50 minutes.
Freezes well before baking.