Pear Walnut Salad
DRESSING:
1 c. oil
6 tbsp. vinegar
1/2 c. sugar
1 tsp. celery seed
1/2 tsp. salt
SALAD:
8 c. lettuce, torn into pieces
2 pears, cored & sliced (I have used canned pears, and they worked fine)
1/2 c. walnut halves, toasted
Shake all dressing ingredients in a glass jar until sugar dissolves.
Refrigerate several hours to blend flavors. Arrange pears and walnuts
over greens and pour dressing over salad just before serving. Makes 8
servings.
To toast walnuts: Bake on cookie sheet at 375 degrees for 3-5 minutes,
stirring occasionally. Very good change of taste for a salad. Chicken
Cacciatore
1 large or 2 medium sized onions, chopped Green pepper, chopped ( large
or medium sized, according to your taste) salt and pepper
3 medium sized cloves of garlic, chopped 1cube of chicken stock (like
Wylers)
1/2 cup of white wine
1 large can of chopped tomatoes
Oregano (dried)
One cut up chicken or whatever chicken parts you like (Also, you can add
or change any of the vegetables in this recipe)
First, I cut the skin off of the chicken with kitchen scissors. ( I
discard the skin).
While I am cutting the skin off, I sauté the onion, green bell pepper
and garlic in a little olive oil. When they are starting to brown, I
remove them and save them. Then, after I salt and pepper the chicken, I
brown the chicken in the same pan that I just sautéed the vegetables
in. You may need to add a little more olive oil.
When they are brown, I add the sautéed vegetables back into the pan
with the chicken. Then I add the chicken cube, the white wine, a little
more salt and pepper and then I lightly sprinkle the dried oregano over
it. Lastly, I add the can of cut up tomatoes, juice and all. (Don't be
heavy handed on the oregano).
Then, I cover with a lid and let it slowly simmer on the stove top for
about 30 min. You can serve over egg noodles, or white rice. It is even
better the next day. Enjoy :)
~Once someone touches your heart, the fingerprints last forever~ *
Angelique *
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