Sweet Mustard Carrots

Ingredients:
1 pound baby carrots, peeled (fresh or frozen)
2 Tablespoons butter or margarine, melted
1/4 cup brown sugar
2 Tablespoons dry mustard
1/4 teaspoon salt

Procedure:
1. Steam carrots until crisp, yet tender, and place in a medium saucepan.
2. Combine the remaining ingredients in a small bowl and add to carrots.
3. Cook over medium heat for 5-7 minutes.
4. Serve warm.

Serves eight people.

Angel Hair Pasta

Ingredients:
5-6 cloves garlic, minced
2 Tablespoons olive oil
8-10 sun-dried tomatoes packed in oil, drained and chopped
8-10 Kalamata olives, chopped
1/2 cup fresh chopped basil
4 chicken breasts, skinned, boned, cooked and julienned
Pinch red pepper flakes
6 medium tomatoes, chopped
1 pound angel hair pasta, cooked according to package directions
Grated Parmesan cheese

Procedure:
1. Saute garlic in oil.
2. Add sun-dried tomatoes, olives and basil. Simmer for 3 minutes.
3. Add prepared chicken and heat for 2 more minutes.
4. Add pepper flakes and tomatoes and continue heating for a few more minutes.
5. Do not overcook.
6. Combine sauce with drained pasta in a large bowl and toss well.
7. Top with grated Parmesan cheese.

Serves six people.

A Different Chicken Salad

Ingredients:
4 cups chopped cooked chicken
2 (5-ounce) cans water chestnuts, sliced
1 cup finely chopped celery
1 pound fresh seedless grapes
1 cup toasted slivered almonds
1 cup mayonnaise
1-1/2 teaspoons curry powder
1 Tablespoon soy sauce
1 Tablespoon lemon juice
1 (16-ounce) can pineapple chunks

Procedure:
1. Combine chicken, water chestnuts, celery, grapes and almonds.
2. Mix mayonnaise, curry powder, soy sauce and lemon juice.
3. Add seasoned mayonnaise to chicken mixture and chill for several hours.
4. Serve on a lettuce leaf and top with pineapple chunks.

Serves ten people.

Sponsored by: Saints vs Vikings live stream
Affiliate: Sweets Multiply Layout

Linguine in Egg Sauce

Ingredients:
1 pound uncooked linguine or noodles
8 slices bacon, diced
3 eggs at room temperature, slightly beaten
1 cup grated Romano or Parmesan cheese
Freshly ground pepper
1/4 cup butter

Procedure:
1. Cook linguine in boiling salted water 8-10 minutes.
2. Drain, season with salt, and return to pan to keep warm.
3. Fry bacon until crisp, drain, and keep hot.
4. Reserve bacon drippings and keep hot.
5. Add eggs, cheese, pepper, hot bacon pieces and hot bacon dripping to linguine.
6. Mix well.
7. If eggs are not entirely set, mixture may be heated slightly.
8. Place in heated serving dish and top with slices of butter.
9. If all ingredients are mixed while very hot, the eggs will be set and the linguine ready to serve when the slices of butter have melted.

Serves six people.

Sponsored by: Colts vs Jets live stream
Affiliate: Raining Texts Multiply Theme

Pear Cake

Ingredients:
1-1/2 cups plus 2 tablespoons flour
1-1/2 cups sugar
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
2 eggs
3/4 cup pear nectar (or juice from canned pears)
1/2 teaspoon vanilla extract
1 pound 13 ounce can pears in heavy syrup, sliced
3/4 cup brown sugar, packed
3 tablespoons butter, softened
1 cup slivered blanched almonds

Procedure:
1. Preheat oven to 350 degrees.
2. Sift together flour, sugar, baking, soda, salt, cloves and ginger.
3. Set aside.
4. Beat eggs slightly and add pear nectar and vanilla.
5. Mix in sifted dry ingredients.
6. Pour batter into buttered 9x13-inch pan.
7. Press sliced pears evenly into batter, pushing down slightly.
8. Prepare Topping: Combine brown sugar, butter and almonds until mixture is crumbly.
9. Sprinkle evenly over pears.
10. Bake for 40-45 minutes or until golden brown.

Serves eight people.

Vegetable Casserole

Ingredients:
3 cups thinly-sliced onions
1/2 cup olive oil
4 green peppers, sliced
1 eggplant, peeled and thinly sliced
4 zucchini, thinly sliced
5 tomatoes, peeled and thinly sliced
3 cloves garlic, crushed
2 teaspoons salt
3/4 teaspoon freshly ground black pepper

Procedure:
1. Saute onions in 2 Tablespoons of the oil for 5 minutes.
2. Remove onions.
3. Add 2 more Tablespoons oil and saute green peppers for 5 minutes.
4. Remove peppers.
5. Add 2 more Tablespoons oil and saute eggplant on each side for 2 minutes.
6. Remove eggplant.
7. Add remaining 2 Tablespoons oil and saute zucchini for 3 minutes.
8. Arrange alternate layers of the sauteed vegetables and tomatoes in a casserole.
9. Sprinkle each layer with garlic, salt and pepper.
10. Cover and bake in a 325 degree oven for 45 minutes.
11. Remove cover and bake 5 minutes longer.
12. Serve hot or cold.

Serves 8 people.

Moussaka

Ingredients:
1-1/2 pounds ground lamb or chuck
1 large onion, chopped fine
1/4 cup butter
28-ounce can tomatoes, drained
2 Tablespoons chopped parsley
1/2 cup red wine
Salt and pepper to taste
2 eggs, well-beaten
1/2 cup grated Parmesan cheese
3 Tablespoons bread crumbs
medium eggplants
1/4 cup melted butter
1/3 cup bread crumbs
3 Tablespoons butter
3 Tablespoons flour
1-1/2 cups milk
2 eggs, well-beaten
1/4 cup grated Parmesan cheese

Procedure:
1. Brown meat and onion in 1/4 cup butter; add tomatoes, parsley, wine, salt and pepper.
2. Cook slowly until liquid is absorbed; set aside to cool.
3. Then add eggs, cheese and 3 Tablespoons bread crumbs.
4. Mix well and season to taste.
5. Meanwhile, peel and slice eggplants lengthwise into 1/2-inch slices; brush with melted butter and broil until brown on each side.
6. Sprinkle the bottom of a 9x13-inch pan with bread crumbs; place a layer of eggplant over this; cover with meat mixture; repeat eggplant and meat layers.
7. In a saucepan, prepare a cream sauce by melting butter, adding flour, and stirring until blended; add milk gradually.
8. Cook until thick, stirring constantly.
9. Remove from heat and slowly add heated sauce to eggs; add cheese and mix.
10. Pour over casserole and bake uncovered for 1 hour at 375 degrees, or until top is golden.
11. Cool at least 30 minutes before serving.

Oyster Casserole

Ingredients:
1 cup cracker crumbs
1/2 cup seasoned bread crumbs
1/2 cup melted butter
2/3 cup chopped parsley
2/3 cup chopped onions
Tabasco sauce
1 dozen large or 2 dozen small oysters
Seasoned salt
Butter
3/4 to 1 cup chablis wine
3/4 to 1 cup light cream
1 cup American cheese

Procedure:
1. Mix first three ingredients.
2. In a separate bowl, mix parsley and onions.
3. Put layer of bread crumb mixture, then layer of parsley and onions on bottom of a 2 or 3 quart casserole.
4. Put a layer of oysters.
5. Put 1 drop Tabasco sauce on each oyster.
6. Put a little salt and a dot of butter on each oyster.
7. Repeat procedure.
8. Crumb mixture should be last.
9. When the dish is full, gently pour wine, then cream, over the mixture.
10. Sprinkle cheese over the top.
11. Bake at 400 degrees for 20 minutes.

Serves 8 people.

Recipe sponsored by Saints vs Cardinals live stream.

Turkey Honey Ginger

Ingredients:
12-pound turkey
1/2 cup Chablis
1-inch piece gingerroot, grated
1/3 cup honey
Salt and pepper

Procedure:
1. Dissolve honey and wine together.
2. Add gingerroot; sprinkle with salt and pepper; pour honey-wine mixture over bird.
3. Cover turkey loosely with foil to prevent burning the skin.
4. Cook at 350 degrees for 25 minutes to the pound.
5. Baste every 30 minutes.
6. When done, you will have a delightful, dark brown glaze.

Serves 8 people.

Recipe sponsored by Colts vs Ravens live stream.