Name the authors of the following books and receive monthly recipes for the next 12 months totally FREE. Send your answers
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1. The Fall of the House of Usher?
2. Pickwick Papers?
3. The Railway Children?
4. Jane Eyre?
5. The Tempest?
6. Regby Dornik???? (This one is just for fun- answer optional and not required)
4. Jane Eyre?
5. The Tempest?
6. Regby Dornik???? (This one is just for fun- answer optional and not required)
Macaroni Bake
ReplyDelete8 oz macaroni
1 lb. Ground beef
1/4 cup oil
1 cup onion, chopped
1 cup green pepper, chopped
1 clove garlic, minced
1 can (8 oz) mushroom pieces
1 can tomatoes
1 can creamed corn
1 Tbs. Salt
1 tsp. Worcestershire sauce
1/4 tsp. Pepper
2 tsp. Chili powder
1 can (tall) pitted olives
Brown beef.
Stir in chopped onions, green peppers, and garlic.
Add tomatoes, corn, pepper, chili powder, and Worcestershire sauce. Turn down heat and cook slowly until vegetables are soft and brown. Break macaroni into mixture. Slice and add ripe olives. Mix thoroughly. Add can of mushroom pieces. Add water to keep moist. Turn into 2 1/2 quart casserole and bake, covered, at 325 o for about 1 1/2 hours.
Take off the cover the last 1/2 hour.
OLD FASHIONED 19TH CENTURY RECIPE
ReplyDeleteWhite Fricassee
Cut a pair of chickens into pieces, as for carving; and wash them through 2 or three waters. Then lay them in a large pan, sprinkle them lightly with salt, and fill up the pan with boiling water. Cover it and let the chickens stand for half an hour. Then put them immediately into a stew-pan; adding a few blades of mace, and a few whole peppercorns, and a handful of celery, split thin and chopped finely; also, a small white onion sliced.
Pour on cold milk and water (mixed in equal portions) sufficient to cover the chickens well. Cover the stew-pan, set it over the fire, and let it stew till the chickens are thoroughly done, and quite tender.
While the chickens are stewing, prepare, in a small sauce-pan, a gravy or sauce made as follows: - Mix two tea-spoons of flour with as much cold water as will make it like a batter, and stir it till quite smooth and free from lumps. Then add to it, gradually, half a pint of boiling milk.
Next put in a quarter of a pound of fresh butter, cut into small pieces. Set it over hot coals, and stir until it comes to a boil, and the butter is well melted and mixed throughout. Then take it off the fire, and, while it is hot, stir in a glass of Madeira or sherry, and four table-spoons of rich cream, and some grated nutmeg. Lastly, take the chickens out of the stew-pan, and pour off all the liquor, &c. Return the chicken to the stew-pan, and pour over it, hot, the above-mentioned gravy. Cover the pan closely, and let it stand in a hot place, or in a kettle of boiling water for ten minutes. Then send it to the table in a covered dish.
To the taste of many persons, this fricassee will be improved by adding to the chicken, while stewing, some small, thin sliced of cold boiled ham.
Rabbits or veal may be fricasseed in the above manner.
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ReplyDeleteDoesn't your dog deserve the best?
Taking Charge of Your Dog's Diet
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Here is what you will learn inside this guide....
• When you should start a good diet for your dog
• What is the raw food diet?
• Does your dogs diet affect its waste?
• What to look for in a good dog food and where to find them?
• Why you should not give your dog table scraps
• The debate on rawhides
• What kind of diet your senior dog might need
• How much extra food your pregnant dog really does need
• Does your dog need vitamins
• And most importantly, why your dog needs a good diet
• And a lot more!
What does it mean to you, to have your dog live a longer and healthier life?
By following the advice in this book, you will be providing your dog with a longer and healthier life. Studies have shown that the proper nutrition for your dog can help prevent a world of problems for your dog ranging from obesity to arthritis.
Learn why keeping your dog a feeding schedule is so important and learn how to determine what foods your dog could be allergic to.
Everyone these days seems to have a opinion on what is best for your dog. We understand that only you can determine what is best
Quick and Easy Pasta
ReplyDeleteVenetian-Style Pasta
Ingredients
• 2 red onion, sliced
• 1 tbsp olive oil
• 200g pasta shapes
• 4 tsp balsamic vinegar
• 2 tbsp sultana
• 4 tsp caper, drained and rinsed well
• 2 tbsp toasted pine nut
• 140g spinach leaves
Method
1. Start frying the onions in the oil in a non-stick frying pan – you’ll need to cook them for about 10 mins until they’re very soft. Meanwhile, boil the pasta.
2. Stir the vinegar, sultanas, capers and most of the pine nuts into the soft onions with some seasoning, then cook for 1 min more to soften the sultanas. Stir in the spinach with a splash of pasta water. Drain the pasta, then toss with the onion mix – the spinach should wilt as you do. Divide between 2 bowls, scatter with the remaining pine nuts and serve.
One Pot Chicken Noodles
ReplyDeleteA speedy supper for one made in one bowl that is delicious and saves on washing up!
SERVES: 1
PREP TIME: 10 Minutes
COOKING TIME: 5 Minutes
INGREDIENTS:
55g instant rice noodles
1 reduced salt chicken stock cube, crumbled and added to 250ml boiling water in a jug and stirred.
1 skinless cooked chicken breast, shredded
1 small carrot, thinly sliced
25g frozen peas
½ small red pepper, sliced
1 spring onion, shredded
1 tsp cornflour
2 tsp. reduced salt soy sauce
¼ tsp Chinese 5 spice
METHOD:
Place the noodles in an individual microwavable soup bowl or large mug then pour hot stock over the noodles and leave for 3 minutes.
Add the chicken, carrot, peas, red pepper and spring onion. In a small bowl mix the cornflour, light soy sauce, 5-spice and a 1tbsp cold water. Pour the cornflour mixture over the noodles then mix everything together ensuring that the vegetables are evenly distributed throughout the bowl.
Cover the bowl with cling film and microwave on High for 2 minutes, stirring halfway through cooking, until the chicken is piping hot. Leave to stand for 1 minute before serving.
Thigh and leg meat also can be used in this recipe.
Vegetarian Options
For a vegetarian version use firm tofu and a vegetable stock cube
NUTRITION INFORMATION:
219 calories per serving, Protein - 26g, Fat - 3.3g of which saturated fat - 0.4g, Carbohydrate - 19.8g of which sugars - 4.4g, Fibre - 2.5g, Sodium 1.3g