In lg skillet, saute broccoli, zucchini, mushrooms, and carrots in oil until crisp-tender. Set aside. Cook spaghetti according to pkg directions. In another saucepan, saute onion and garlic in butter for 30 seconds. Stir in flour, bouillon and thyme. Slowly add milk, bring to a boil. Cook and stir for 2 minutes. Reduce heat to low; stir in cheeses. Add vegetables; heat through. Drain spaghetti; toss with vegetable mixture.
1/4 cup butter or margarine 4 ounces dried beef 2 tablespoons finely chopped onion 3 tablespoons all-purpose flour 1 cup milk 1 cup sour cream 1 can (4 ounces) chopped mushrooms, drained 1 cup shredded Cheddar cheese 2 tablespoons chopped parsley (2 teaspoons dried parsley flakes) salt and pepper to taste
Preparation:
Melt butter in a saucepan over medium-low to medium heat. Cut beef into thin strips; add to melted butter. Add onion and cook for 2 minutes; blend in flour. Gradually add milk and continue to cook, stirring constantly, until thickened and bubbling. Stir sour cream, mushrooms, cheese, chopped or dried parsley, and salt and pepper to taste; heat through. Serve creamed chipped beef on rice, in pastry shells, or over toast points.
Recipe for creamed chipped beef on toast serves 4.
1 large onion, thinly sliced 2 turkey thighs (about 2 lb), skin and excess fat removed 1 can (16 oz) whole cranberry sauce 1/2 cup salt-free Southwestern chipotle marinade (we used Mrs. Dash)
PREPARATION
1. Place onion, then turkey thighs in a 3 1/2-qt or larger slow-cooker.
2. Stir 1/2 cup cranberry sauce and 1/4 cup chipotle marinade in small bowl until blended. Spoon over thighs to coat.
3. Cover and cook on low 8 to 10 hours until turkey is tender. Remove turkey thighs to cutting board. Cut meat in large pieces from both sides of each thigh bone and slice.
4. Remove onion from cooking liquid with slotted spoon; discard cooking liquid. Microwave remaining cranberry sauce and chipotle marinade about 2 minutes until melted. Stir in onion and spoon over turkey.
1/4 cup fresh parsley 1/4 cup roasted red peppers 6 ounces fettuccine (approx. 1/3 box) 2 tablespoons garlic butter one 8-ounce tub fresh jumbo lump crab meat 1/4 cup white wine 1 cup heavy whipping cream 3/4 cup shredded Italian cheese blend 1 1/2 teaspoons Montreal steak seasoning
Steps
1. Fill saucepan 3/4 full of hot water, cover and place on high heat to boil for pasta. 2. Wash parsley. Remove and discard stems. 3. Using food chopper, chop parsley (enough for 1/4 cup). Set aside. 4. Dice roasted peppers into 1/2-inch pieces; set aside. 5. Check pasta water for boil. When boiling, add pasta and cook uncovered for 7 minutes, stirring occasionally. 6. Measure remaining ingredients and place near stove. 7. Preheat sauté pan on high for 1-2 minutes. 8. Add garlic butter and swirl to coat. Add: roasted peppers, parsley, and crabmeat; cook for 2 minutes, stirring occasionally. 9. Add wine and cook for 1 minute. 10. Add whipping cream and cook for 1 minute. 11. Remove pasta from heat and drain in colander. 12. Add to crabmeat mixture: pasta, cheese and steak seasoning; cook for 1-2 minutes, stirring occasionally. Serve.
1lb Jumbo Lump Crab Meat 1 egg 1 tsp Soy Sauce 1 tsp Worcestershire sauce 1 tbsp Hellman’s Mayo 1 tsp Mustard 1 tsp or to taste Old Bay Seasoning Cracker Meal
Mix the egg, soy sauce, Worcestershire sauce, mayo,& mustard together in a bowl. Pick thru the crab meat and remove any cartilage or shells (shouldn’t have any using jumbo lump) Add the egg mixture to the crab meat and gently mix, try not to break up the lump crab. Sprinkle the old bay and gently mix into the mixture.
Add the cracker meal…a little at a time…until the crab mixture holds together. The amount of craker meal you use depends on the way you going to prepare the crab cakes. If your going to broil the crab cakes, you don’t need as much cracker meal.
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