il, season well and griddle for 3 minutes on each side
he biscuit mix. Let stand for about 10 minutes.
Dip
o a boil and cook for 2 mins. Drain. When cool
n airtight container for 6 months.
To prepare vegetables, pour olive
For the vegetables, cook potatoes in boiling salted water for 20 mins, drain and
.
To prepare the vegetables, peel and trim the shallots
he dressing.
Spread the vegetables on a roasting tray in
ll the other ingredients except for the vegetables. Bring to a boil
For the sauce:
Whisk all of the ingredients in a small bowl. Set aside.
For the vegetables:
Pour 1- inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes or just until the vegetables are crisp tender. Serve warm or at room temperature with the sauce.
igh heat and cook lamb for 5 minutes, turning once, until
For the sauce: heat the oil
Prepare sauce by mixing yogurt, mayonnaise and garlic in serving bowl.
Keep at room temperature while vegies cook.
Use large steamer for vegies.
Cut potatoes into chunks.
They take about 20 minutes to cook.
Cut other vegies into chunks and add at appropriate times.
Allow at least 10 minutes for all vegetables. Add onion, cut in large crescents, on top.
Mix all together.
Good for fresh vegetables, cherry tomatoes, cauliflower, squash, zucchini, broccoli, celery, carrots and potato chips.
It is better if mixed the night before serving. Will keep a long time in refrigerator.
he oil turning as needed for about 20 minutes on a
ook, covered, over medium heat for 5 minutes.
Add the
Mix soup together.
Put one bag of frozen vegetables in dish. Spread half the soup mixture and half the cheese.
Add the other bag of frozen vegetables.
Add the rest of soup mixture and the rest of the cheese.
Top with crushed crackers and dot with butter in a 9 x 13-inch baking dish.
Bake in a 350\u00b0 oven for 45 minutes to 1 hour.
Cook vegetables in microwave on High for 10 minutes.
Stir halfway through cooking.
Mix cooked vegetables, chicken, cheese and soup; put in a 9 x 13-inch pan.
Melt butter.
Crush crackers. Mix crackers and butter; sprinkle on top.
Bake at 350\u00b0 for 25 to 30 minutes, or until cheese is bubbly.
In skillet over medium heat in 1 tablespoon hot oleo, cook chicken for 10 minutes or until brown on both sides.
Remove chicken.
In same skillet, add remaining oleo.
Cook broccoli, carrots and mushrooms for 5 minutes, stirring often.
Stir in soup, milk and pepper.
Heat to boiling.
Return chicken to skillet.
Reduce heat to low, simmer 5 minutes or until chicken is fork-tender.
Makes 4 servings.
an and cook, turning once, for 5-7 mins, until browned
epper. Cook, stirring, until the vegetables are soft.
Add the