Place oven rack in centre of oven, heat to
5 minutes.
Wine Sauce: In a frying pan, melt butter
Saute butter, green onions and garlic until onions wilt.
Set aside.
In a bowl, cut cream cheese into chunks; add onion, garlic, sour cream and cheese.
Mix well; fold in artichoke hearts.
Cut V shape in French bread, dig out.
Spread mayonnaise on inside of bread.
Combine and stuff remaining ingredients into bread and wrap in saran wrap.
Refrigerate.
Slice and serve.
Dip fish in French dressing, then in crumbs.
Place in a greased, shallow baking dish.
Sprinkle with paprika and cover with waxed paper.
Microwave 4 to 6 minutes, turning dish after 2 1/2 minutes.
Wash Swiss Chard thoroughly and drain.
Trim off discolored stems and stem tips.
Boil the chard for 15 minutes in salted water.
Drain vegetable completely.
Add olive oil, vinegar, and garlic to sautee pan.
Heat pan on medium heat setting for 1 minute.
Add chard to saute pan.
Stir in French Honey salad dressing.
Saute on medium heat for 3-5 minutes.
Serve.
ven to 400 degrees.
In a food processor or mixer
Dip:
In large mixing bowl combine the drained spinach, cream cheese, milk, minced garlic, shredded lemon peel, lemon juice, Worcestershire sauce, 1/4 teaspoon salt and hot pepper sauce. Beat with an electric mixer on medium speed until combined.
Stir in the green onion. Cover and chill. Mix until serving time.
Sprinkle quail with salt and pepper and flour inside and out. Brown on all sides in butter in hot cast-iron pan.
Add water, mushrooms and flakes.
Cover and simmer 30 minutes.
Thicken with cornstarch.
For Dip:
In large mixer bowl combine the drained spinach, cream cheese, milk, minced garlic, shredded lemon peel, lemon juice, Worcestershire sauce, 1/4 teaspoon salt and hot pepper sauce.
Beat with an electric mixer on medium speed until combined. Stir in sliced green onion; cover and chill mixture until serving time.
Mix all together and fill inside of French loaf.
Fill with mixture.
Bake at 350\u00b0 for 30 minutes.
Serve with corn chips.
igh heat.
Dump rice in heat and stir to coat
Heat oven to 375\u00b0.
In an 8 x 12-inch baking dish, combine vegetables and 1/2 can onions. Arrange chicken on vegetables.
In a small bowl, combine bouillon, garlic salt and pepper.
Pour over chicken and vegetables. Sprinkle chicken with paprika.
Bake, covered, for 35 minutes or until chicken is done. Baste chicken with pan juices and top with remaining onions.
Bake, uncovered, 3 minutes or until onions are golden brown.
Serves 4.
In a preheated oven at 350\u00b0, cook sausages until partially cooked.
Using a long casserole dish that the sausages have been cooked in (size of pan depends on how many are being served), pour Yorkshire Pudding batter over sausages (see recipe in this book). Remember, the more you serve, the more batter you will need.
Cook for 25 to 30 minutes at 400\u00b0.
Keep watch; you do not want it to burn.
Normally served with potatoes, vegetables and gravy.
Let cool 5 minutes. Place in a food processor or heavy
Heat oven to 375\u00b0.
In an 8 x 10-inch baking dish, combine wine, bouillon, garlic salt and pepper; pour over chicken and veggies.
Sprinkle with paprika.
Bake, covered, for 35 minutes. Baste chicken with wine sauce and top with remaining onions.
Bake, uncovered, 3 minutes.
Spread potatoes with egg whites.
Spread into a sprayed pan and bake in a 400\u00b0 oven.
Rinse dry beans in cold water. Place in a lg. bowl, and cover
set aside.
Dredge chicken in flour.
Combine egg and
alt and pepper; melt butter in heavy skillet and brown chicken