Thaw vegetables and cook in boiling water about 10 minutes; drain, in large bowl.
Combine all ingredients except crackers and oleo, put in baking dish, cover with crackers, cut up oleo on top of crackers.
Bake in 325\u00b0 oven for 30 minutes.
Will keep in refrigerator for several days.
ays).
For the blanched vegetables, bring a saucepan of water
DIRECTIONS FOR POACHED SALMON: In a very large
ake for the most tender poached chicken.
4. Place a
ith tempura vegetables with dipping sauce recipe below.
Vegetables.
You can
repare dill sauce according to recipe #106801.
Plate the fillets
In the top of a double boiler over boiling water, combine cheese, dry milk, water and mustard.
Cook, stirring, until cheese is melted.
Sprinkle bacon bits evenly on English muffin halves. Top each half with a poached egg; spoon sauce over eggs.
Serves 2.
Whisk the dressing ingredients together.
Assemble this recipe on individual dinner plates. Put a piece of toast on each plate. Arrange the salmon and asparagus on each piece of toast. Top with the egg. Drizzle the dressing over the egg and asparagus. Garnish with dill.
ery ripe, they will be poached after 5 minutes.
Place
rench Roast Vegetables with Hot Balsamic & Olive Oil Dressing, (Recipe #195130) up
Cook vegetables according to package directions.
Meanwhile, in a large skillet, saute onion in oil until tender.
Stir in the water, ketchup, vinegar, Worcestershire sauce, honey, mustard, paprika, salt, sugar, pepper and hot pepper sauce. Warm slightly.
Add sausage and bring to a boil.
Reduce heat; simmer, uncovered, for 10-12 minutes or until sauce is slightly thickened and sausage is heated through, stirring occasionally and turning sausage once.
Serve over the vegetable medley (and rice, if desired).
Combine first 6 ingredients in saucepan.
Cook and stir on medium heat, until mixture thickens and boils.
Add mushrooms, lobster and vegetables.
Cover; reduce heat.
Simmer about 10 minutes or until tender-crisp, stirring once.
Stir in lime juice and margarine.
Makes 4 servings, 111 calories per serving.
tablespoon of the reserved poached cherry liquid. This is the
Preheat oven to 450\u00b0.
In a plastic bag or bowl, shake or toss all ingredients until vegetables are coated.
Empty into a 13 x 9-inch baking pan.
Bake, stirring once, 20 minutes or until vegetables are tender.
Makes 4 servings.
On 2 connected paper towels, place 1/2 cup vegetables.
Top with chicken.
Dot with butter and season.
Fold sides of paper towels over chicken, tucking under ends.
Moisten \"package\" with sprinkling of water and place on microwave plate.
Cook 1 pack on High (100% power) for 2 1/2 to 3 minutes.
Cook 2 packs for 4 1/2 to 5 minutes.
Let stand 3 minutes before serving.
ork. Mix in the diced vegetables, egg and herbs. Season the
br>Meanwhile, to make the poached rhubarb, combine rhubarb, sugar, cinnamon
Preheat the oven to 300\u00b0F. For the rice pudding, mix all ingredients in a high-sided baking dish. Bake for 1 1/2 hours, or until rice is cooked and creamy, stirring 3-4 times during the cooking process.
For the poached rhubarb, place all ingredients in a saucepan with 1/3 cup water. Bring to a boil. Reduce heat to low; simmer for 5 mins, or until rhubarb is tender but still intact.
Remove the vanilla bean; scrape out seeds and stir into the rice pudding. Serve rice pudding with poached rhubarb.
bsorbed.
Meanwhile, for the poached pears, combine all ingredients in
ins.
Meanwhile, to make poached berries, bring 1/2 cup