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.
2 cups cooked chicken, chopped 1 cup cheddar cheese, mexican blend, shredded 2 tablespoons taco seasoning mix 1 cup sour cream 1 cup salsa 4 flour tortillas
Mix chicken with seasoning mix. Melt 1 tsp. butter in skillet. Place tortilla in preheated skillet, top with chicken and cheese, fold in half. Grill on both sides until lightly toasted and warmed through.
Remove from pan, cut into triangles. Serve with sour cream and salsa.
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