Makes a 9 x 13-inch casserole. 3 tablespoons extra virgin olive oil 1 medium onions, finely diced 3 ribs celery, finely diced 3 carrots, peeled and diced 2 tablespoons fresh minced garlic 1 1/4 cups cooked Lundberg Wild Blend rice (from 3/4 cup uncooked Wild Blend rice) 1 … [Read more...]
Baked Ziti with Spinach & Eggplant
Adapted from a 2010 Williams-Sonoma catalog. Recipe makes enough for a large 10 x 16” casserole containing sausage (serves 12) and a 9 x 13” casserole for the vegetarian version (serves 6). If your ratio of meat-eaters to vegetarians is different, modify the … [Read more...]
Chili
Downsized and adapted from Chili for a Crowd in Recipes from Pennies by Penny Greenwood (1985). To serve our family of many tastes, I make vegetarian chili and offer a Chili Bar with bowls of ground beef, grated Cheddar, diced onions, sliced jalapeños, and cooked rice or … [Read more...]
Chicken Marengo
From The New York Times Cook Book by Craig Claiborne, 1961. Chicken Marengo is one of our most popular family dinners, often requested for birthday celebrations. The original called for a whole chicken, but I have always used chicken breasts either whole or boned and cut into … [Read more...]
Chicken Pot Pie
Comfort food at its best. Andy asked for Chicken Pot Pie for his sixteenth birthday dinner. Instead of a cake, we had sixteen biscuits on top. We didn’t get too far with birthday candles on the biscuits, though. The recipe below has been tested by both Mary and me and the … [Read more...]
- « Previous Page
- 1
- …
- 4
- 5
- 6