Ingredients
1 loaf french bread, sliced every inch, part way through
1/2 cup butter, softened
2 or more cloves garlic, minced
1 teaspoon dried parsley
1/3 cup grated parmesan cheese
Directions
Combine butter, garlic, herbs and cheese and spread between slices. Wrap bread in foil, leaving an opening. Bake at 375 for 15 minutes.
Ingredients
2 lb Chantenay carrots, sliced and steamed tender
1 cup orange juice,
4 tablespoon apricot all fruit spread
grated fresh ginger root (to taste)
Directions
In a nonreactive saucepan, Heat: orange juice, fruit spread and ginger root to taste. Boil until thick (10 minutes) Add steamed carrots and serve.
Ingredients
parsley
oregano
6-8 plum tomatoes
8 Large garlic cloves
2 medium red or yellow onions
sprinkling of cornmeal
Wood Prairie Farm Pizza Dough Mix
pepper
1 1/2 cup shredded Mozzarella
1/4 cup Romano cheese
Directions
Prepare one Wood Prairie Farm pizza dough mix. Let it rise once and punch it down. Sprinkle cornmeal on 2 14′ pizza pans. Roll out dough into 2 circles. Prick with a fork. Bake at 450 degrees for 4-5 minutes. Thinly slice 2 medium red or yellow onions. Halve 8 large garlic cloves. Broil 3-4 from the heat until softened and lightly browned. Cut 6-8 plum tomatoes into eighths and seed. Broil the tomatoes for 2 minutes on each side. Finely chop garlic. Arrange onions, tomatoes and garlic on the crusts. Sprinkle with oregano, parsley, pepper and 1 1/2 cup shredded mozzarella cheese and 1/4 cup grated Romano cheese. Bake at 450 degrees for 8-9 minutes until cheese is melted.
Ingredients
6 tablespoon butter
3 tablespoon flour
1 cup stock
4 cup finely chopped roasted leg of lamb (or ground lamb, or beef, browned)
2 large cloves garlic, minced
1 large onion, minced
1 teaspoon fresh rosemary and thyme, chopped
salt and pepper, to taste
diced carrots
rutabaga
4 cup mashed potatoes
Directions
Melt butter and cook for 5 minutes with flour, stirring constantly. Slowly add stock and cook until thickened. Add meat, garlic, onion, and herbs. Add carrots and rutabaga. Spread in a 2 quart casserole, covering with 4 cups mashed potatoes. Bake for 40 minutes at 350 degrees.
Ingredients
1 cup Wood Prairie Spelt flour
1/2 cup water
1/2 teaspoon cinnamon
4 tablespoon sugar
4 tablespoon flour
4 apples, cored and sliced
1/2 cup Wood Prairie Rolled Oats
2/3 cup sugar
1/2 cup butter
Directions
Preheat oven to 350 degrees. Toss together the apples, flour, sugar & cinnamon. Grease a 9*13 glass baking dish and layer in the apples and add the water. Combine the spelt flour, oats, 2/3 cup sugar and butter. Blend together and spread this streusel topping over the apples. Bake for 45 to 50 minutes until the apples are tender.
Ingredients
3 lb potatoes, cut 1/8 in. thick
2 tablespoon unsalted butter
3 large garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
8 ounce grated Swiss cheese (can be decreased to reduce fat)
10 ounce chicken stock
Directions
Grease a 9 x 13 pan with half of the butter. Assemble the scallop in 4 layers, using 1/4 of the ingredients each time. Pour broth over the top, dot with butter and bake at 375 degrees for 90 minutes. Long Weekends, by Lee Bailey
Ingredients
1/2 teaspoon white pepper
1 teaspoon salt
1 tablespoon parsley, chopped
1-2 cloves minced garlic
1 cup heavy cream or milk
4 Large potatoes, peeled and diced
1 cup chopped green cabbage
1 leek, diced
Directions
In a heavy oven proof saucepan boil cream, potatoes, salt, pepper and garlic for 5 minutes. In a separate pan cook vegetables until tender. Combine with potatoes and bake at 400 for 20 minutes.
Ingredients
Ingredients
1-1 1/2 lb parsnips, peeled
3 tablespoon olive oil
2 generous pinches cayenne pepper (optional)
1/4 teaspoon salt;; more to taste
2 large garlic cloves, minced
Directions
Position an oven rack on a lower-middle rung; heat the oven to 450 degrees. Cut the parsnips into matchsticks 2 inches long and a scant 1/2 inch thick. Dump the matchsticks onto a rimmed baking sheet large enough to fit them in a single layer. Sprinkle the olive oil, cayenne or herbs, and salt over all; toss to mix and coat well. Roast for 15 minutes, stirring once or twice. Sprinkle with the garlic, stir well, and continue roasting until the parsnips are well browned, about another 15 minutes. Let cool slightly, taste for salt, and serve. Note: These are tasty eaten just like fries, sprinkled with a little malt vinegar. Serves 4.
Ingredients
1/3 cup parsley
freshly ground pepper
1/4 cup lemon juice
1 cup olive oil
2 cup warm unseasoned mashed potatoes
4 large garlic cloves
Greek black olives
Pita bread warmed & cut into triangles
Directions
In a food processor, finely chop garlic, add potatoes, 1/2 c. oil, lemon juice, salt and pepper, process until very smooth. With machine running, add remaining oil in thin stream until the consistency of mayonnaise. Add parsley and process until chopped. Serve with warm pita and olives. All the Best Potatoes by Joie Warner
