Text 27382, 93 rader
Skriven 2015-05-24 01:36:46 av Janis Kracht (1:261/38.0)
  Kommentar till text 27350 av Dave Drum (1:18/200.0)
Ärende: WAS:GF Olive Oil cake
=============================
Hi Dave,

>> Yes, sometimes I make Buttered Parsley Potatoes, but more
>> often I make olive oil/Italian-spiced potatoes. Then
>> there's the sausage/potato variation:

>> ==Sausage Links Baked with Potato Wedges==
>> preheat oven to 350F

>> 1 lb. Italian sausage links, separated about 4 or 5
>> potatoes cut in wedges 1 large onion quartered
>> Spices:
>> oregano
>> basil
>> garlic salt
>> 2 cloves garlic chopped
>> pepper
>> Olive oil drizzled over all

>> In a 13X9" pan which has been oiled with olive oil, place
>> the sausage links (separated), potato wedges, garlic and
>> chunks of quatered onion.  Try to distribute the sausage
>> and onion amongst the potatoes evenly for the best flavor.

> That looks like something that would do well in a crock-pot. While staying at

I still don't own one that is of any size that is reasonable... I have a little
tiny one that someone gave me, that I've never used Lol.. but I don't think a
crockpot would be good for this mainly because the oven browns the potatoes and
the sausages.  And it only takes an hour to cook it once you have everything in
the pan and in the oven :) JMMV <grin>


> Phil & Vicky's I met a crockpot that looks like an oblong roaster. I am going
> to get one for my house.

> http://www.crock-pot.com/specialty/new-casserole-crock-slow-cooker/

Looks interesting :)  Ooh.. another toy Lol I could run out of room for all
these toys you know <grin>

> This is going to be supper tonight.

> MMMMM----- Recipe via Meal-Master (tm) v8.06

> Title: Swiss Chicken Casserole (Crock Pot)
> Categories: Poultry, Cheese, Soups, Dairy
> Yield: 6 servings

> 3 lb Boned, skinned chicken;
> - breasts or thighs
> 6 sl Emmenthal Swiss cheese
> Mrs Dash seasoning salt
> 10 3/4 oz Can cream of mushroom soup
> 1/4 c  Milk
> 2 c  Seasoned stuffing mix
> 1/2 c  Butter; melted
[...]
> Cover and cook on low for 8-10 hours or on high for 4-6
> hours.

This reminds me of a recipe I really like in Dom Deluise.'s cookbook "Eat This!
It'll Make You Feel Better",  (darn, before he died, what a drag).  I it was
actually a recipe by Loni Anderson  (who'd'a'thought) that he included in his
cookbook:

==Loni's Chicken with Wild Rice==
2 Cups Wild rice, uncooked
1 green pepper, coarsely chopped
1 red pepper, coasely chopped
3 ribs celer, coarsely chopped
1 onion chopped
2 cups chicken broth
6 chicken-breast halves, skin removed soy sauce
1 can cream of mushroom soup (she says "trust me" in the cookbook Lol) 8-10
mushrooms sliced
1/2 cup blanched almonds

Combine the rice with peppers, celery, onion and chicken broth in a 9X10"
casserole.  Cover and bake at 350F for 40 minutes. Brush the chicken with soy
sauce: immerse in rice. In a mixing bowl combine the cream of mushroom soup
with mushrooms and almonds. Pour over chicken and rice mixture.  Mix slightly
and bake covered for another 40 minutes.
===


I thought it was a surprising good cookbook as far as ideas went :)

Take care,
Janis

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