Thursday, October 14, 2010

Pear Tart



Store bought pie crusts.


3 medium pears
1 tablespoon lemon juice
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons light brown sugar
1/8 teaspoon ground cinnamon


1 teaspoon honey

Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the brown sugar and cinnamon and toss until the pears are evenly coated. Spread the crust over the tart pan and press into place.  Spread the pears in a circular pattern across the entire tart pan.

Preheat the oven at 425.  Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.

When the tart is done remove it from the oven and brush the honey all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.  Buon appetito!

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Chicken with Lemon Leek Linguine

6 oz. linguine
4 chicken breast halves
1/2 t. salt
1/4 t. pepper
1/4 c. flour
3 T. butter
3 garlic cloves, thinly sliced
1 1/2 c. leeks, trimmed, cut in half and sliced
2 T. lemon juice
1/2 c. chicken broth
2 T. chopped parsley

Cook pasta, drain, and keep warm.

Pound chicken to an even thickness. Sprinkle with 1/4 t. salt and pepper. Dredge in flour.

Heat 1 T. butter in non-stick skillet over medium high heat. Add chicken. Cook about 5 min. per side until done. Remove from pan and keep warm.

Melt 1 T. butter in skillet over medium high heat. Add garlic, leek, and 1/4 t. salt. Saute.
Add lemon juice and chicken broth. Cook until reduced by half. Add 1 T. butter. Add pasta to leek mixture. Serve chicken over pasta. Sprinkle with parsley. Makes 4 servings.

Adapted from Cooking Light
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Chicken Enchiladas


1/4 C chopped pecans
1/4 C chopped onion
2 T margarine or butter
1 4-ounce can diced green chili peppers, drained
1 3-ounce package cream cheese, softened
1 T milk
1/4 tsp ground cumin
2 C chopped cooked chicken
12 7-inch flour tortillas
1 10-3/4 ounce can condensed cream of chicken soup
1 8-ounce carton dairy sour cream
1 C milk
3/4 C shredded Monterrey Jack or Cheddar cheese (3 ounces)
2 T chopped pecans


In a skillet cook the 1/4 cup pecans and the onion in margarine or
butter over medium heat until onion is tender and pecans are lightly
toasted.  Remove skillet from heat.  Stir in 1 tablespoon of the
canned green chili peppers.

In a medium mixing bowl combine softened cream cheese, the 1
tablespoon milk, and cumin; add nut mixture and chicken.  Stir until
combined.  Spoon about 3 tablespoons of the chicken mixture onto each
tortilla near an edge; roll up.  Place filled tortillas, seam sides
down, in a greased 3-quart rectangular baking dish.

In a medium mixing bowl combine soup, sour cream, the 1 cup milk, and
remaining canned chili peppers.  Pour the soup mixture evenly over
the tortillas in the baking dish.  Cover with foil and bake in a 350
degree oven about 35 minutes or until heated through.  Remove foil.
Sprinkle enchiladas with Monterrey Jack cheese and the 2 tablespoons
pecans.  Return to oven and bake about 5 minutes more or until cheese
melts.  Makes 6 servings.  Buon appetito!

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Wednesday, October 6, 2010

Crock Pot Chicken Paprikash


6 boneless skinless chicken breasts
1 medium onion, chopped
1 tablespoon Hungarian paprika
1 (14 ounce) can chicken broth
1 cup sour cream
4 cups spaetzle


Combine the chicken, onion, paprika and chicken broth.  Cook in the crock pot on low for 6-7 hours.  Before serving, shred the chicken and mix in the sour cream.  Saute the spaetzle with a small about of butter in a pan and serve with the chicken on top!  Buon appetito!

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Crock Pot Beef Barley Soup


1 1/2 pounds boneless lean beef, cubed
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoon chopped garlic
3 (10.5 ounce) cans beef broth
6 cups water
4 stalks celery, chopped
6 carrots, chopped
1 cup onions, chopped
1 cup barley


Combine all ingredients in the crock pot on low for 6-8 hours.  Shred beef before serving.  Bake up some fresh bread and enjoy! Buon appetito!

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Mary’s Crock Pot Campfire Chili

2-3 lbs beef roast (or pork if you like)
1 (28 oz) can of diced tomatoes, with liquid
1 (16oz) can kidney beans, with liquid
1 medium onion chopped
2 cloves of garlic chopped
1-2 tsp of chili powder


Combine all in crock-pot, run on LOW for 6-8 hours.  Remove meat and shred meat with a fork and return to the pot.  Serve and Enjoy!  Buon appetito!

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1 cup finely sifted flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Fruit Preserves or Whipped Cream or Powdered Sugar or Nutella or Bananas

Whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Top with your favorite topping.

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