CREAMY BROCCOLI CARROT SOUP
1 small onion, chopped
1/2 cup melted
1/2 cup flour
2 cups half and half
2 cups chicken stock
1/2 pound fresh broccoli, coarsely chopped
1 cup carrots, julienned
1/4 tsp nutmeg
8 oz grated cheddar cheese
Salt and pepper
Saute onion in butter. Add flour and cook until bubbly. Add half and half and chicken stock; stir until thickened. Add cheese and stir until melted. Add other ingredients. Simmer for 20 minutes and carrots are tender.
BARBEQUE SAUCE
1/4 cup soy sauce
1 cup coca cola
1/2 cup brown sugar
2 tbls Dijon mustard
3 tbls oil
2 tbls worcestershire sauce
1/3 cup ketchup
2 cloves minced garlic
1 tbls dry mustard
2 tbls balsamic vinegar
1 tsp ginger
1 tsp thyme
Mix all ingredients together and simmer on low for 10 minutes. Serve over pork.
STRAWBERRY
ICE BOX PIE
1 can condensed milk
1/3 cup lemon juice
1 cup mashed
strawberries
8 oz Cool Whip
1 graham cracker crust
Beat together milk and lemon juice. Fold in strawberries and whipped topping. Pour into crust and refrigerate.
ROSEMARY POTATOES
1 pound new potatoes
3 tbls olive oil
2 1/2 tbls fresh rosemary, chopped
1 tsp garlic salt
Salt and pepper
Boil potatoes in salted water until tender (15 minutes). Cool.
Heat oil in skillet, add potatoes and mash. Cook until crispy. Flip and add rosemary and garlic salt. Correct seasonings.
TARRAGON CHICKEN BREASTS
3 whole boneless chicken breasts, halved
Salt and pepper
1/4 cup flour
1/2 cup butter, divided
1 tbls chopped green onion
1/4 cup white wine
1 tsp tarragon
1/4 cup chicken broth
1/4 cup cream
Cooked rice
Salt and pepper breasts, dredge in flour. Reserve remaining flour. Heat 1/4 cup butter in skillet, add chicken and brown on both sides. Remove chicken; add onions to butter and saute. Add wine. Cook on high until wine has reduced.
Add reserved flour; stir. Sprinkle with tarragon and add broth. Return chicken to skillet. Cover and cook until tender (25 minutes), Add remaining 1/4 cup butter and cream; correct seasonings. Serve over rice.
ZUCCHINI
LEMON BREAD
(makes 2 loaves)
4 cups flour
1 1/2 cup sugar
1 small box instant lemon pudding
1 1/2 tsp baking soda
1 tsp Baking Powder
1 tsp salt
4 beaten eggs
1 1/4 cup milk
1 cup melted coconut oil
3 Tbls lemon juice
1 tsp lemon extract
2 cups shredded zucchini
3 Tbls poppy seeds
2 tsp grated lemon peel
Whisk together first 6 ingredients. Combine eggs, milk, coconut oil, lemon juice and lemon extract. Stir into dry mixture. Stir in zucchini, poppy seeds and lemon peel. Pour into 2 greased loaf pans. Bake at 350 for 1 hour or until knife comes clean from center. Cool.
BLACK BEAN AND RICE SALAD
2 cups cooked rice
1 cup black beans, cooked or canned
1 cup chopped fresh tomato
1 cup shredded cheese (optional)
1 Tbls chopped parsley
1/4 cup Italian dressing
Lettuce leaves
Combine all ingredients and toss lightly. Serve on lettuce leaves.
