25 degrees.
Cook the breakfast sausage as directed on the
Mix turkey, egg white, sage, marjoram, thyme, summer savory and pepper together in large bowl.
Shape into patties and chill at least 1 hour (makes about 12 patties).
Spray skillet with vegetable cooking spray.
Place skillet over medium-high heat until hot.
Place patties in skillet; cook 5 minutes on each side until done.
Makes 12 servings, 1 patty per serving.
Preheat oven to 360 degrees F (182 degrees C).
Beat 1 egg in a bowl using an electric mixer. Add flour, milk, baking powder, brown sugar, and salt. Mix until smooth like pancake batter.
Whisk the remaining eggs in a separate bowl until fluffy.
Heat a large skillet over medium-high heat. Cook sausage, breaking it up with a spoon, until browned and crumbly, about 5 minutes.
Pour about 1/4 inch of pancake batter into each cup of a 12-cup muffin tin. Add 1/4 inch of beaten eggs to each cup.
Bake in the preheated oven, about 8 ...
eck from turkey; reserve for Savory Herb Gravy. Rinse Turkey with
ith olive oil and summer savory, ensuring it sticks, then wrap
eat to moderate, add the savory, and cook at a low
ngredients.
Add cheese for savory or fruit for sweet.
AY GROUND (WINTER) SAVORY. OTHERWISE, SUBSTITUTE WINTER SAVORY WITH 1/8 TEASPOON
zest, oil, and 3 tbsp savory.
Pour over chicken breasts
Butter 9 x 9 x 2-inch baking pan.
In a large saucepan, melt butter and marshmallows over low heat, stirring constantly.
Stir in peanut butter until melted.
Stir in milk and breakfast drink. Remove from heat.
Fold in raisins and cereal stirring until evenly coated.
Turn into pan.
With buttered hands, pat evenly in pan.
Cool thoroughly.
Cut into bars.
Makes 1 dozen bars.
efore adding it to the breakfast bowl. Don't go overboard
PLACE milk, Carnation Instant Breakfast, ginger and cinnamon in large mug; stir well.
Heat oven to 400\u00b0.
Prepare Savory Crunch.
Arrange onion rings in ungreased 8 x 8 x 2-inch ungreased square baking dish. Drizzle with margarine.
Arrange fish on onions; drizzle with lemon juice.
Sprinkle Savory Crunch evenly over fish.
Bake, uncovered, until fish flakes easily with fork, about 30 minutes. Makes 4 servings.
Remove husks from fresh ears of corn. Scrub with a stiff brush to remove silks. Rinse and cook uncovered in enough lightly salted boiling water to cover ears. Cook for 5 - 7 minutes or until tender. Meanwhile, in a small bowl, thoroughly combine the butter, savory and lime peel. Serve herb butter with hot corn. Store any remaining butter, covered in the refrigerator.
o use olive oil for savory pies.
Blend by hand
eat broth, peas, celery, onion, savory and garlic to boiling in
Preheat oven to 400\u00b0. In 12-inch skillet, heat oil over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until almost done. Stir in onion, carrots and celery. Cook, stirring occasionally, 3 minutes. Stir in savory herb with garlic soup mix, blended with milk. Bring to the boiling point over medium-high heat, stirring occasionally. Cook 1 minute. Turn into lightly greased 2-quart casserole. Arrange biscuits on top of chicken mixture with edges touching. Bake 10 minutes or until biscuits are golden brown.
Preheat oven to 400 degrees.
In a large mixing bowl combine all ingredients except chili sauce.
Mix with hands until thoroughly blended.
Mound into loaf pan.
Top can be covered with chili sauce.
Bake, uncovered, for 1 hour or until done.
Mashed potatoes and peas are DH's favorite accompaniments for this meatloaf.
note: summer savory has become hard for me to find in the chain grocery stores lately; but it is worth the search for what it adds to the meatloaf.
Rinse chicken and pat dry. Put flour in a shallow dish or bowl and roll chicken in flour.
Heat shortening in a large skillet over medium heat. Add floured chicken and sprinkle with savory and seasoning. Fry for about 20 minutes each side; I fry on three sides, so it takes about 60 minutes (1 hour).
Heat bouillon, savory and tarragon to a boil.
Add cauliflower; cover and simmer 10 minutes.
Add remaining vegetables.
Cover and simmer for 20 minutes.
Make a sauce of butter, seed and juice. Serve vegetables in clusters on a large platter.
Drizzle sauce over all.
Serves 8 to 10.