Welcome to the Kitchen Where country cookin is the 'game' |
OUR KITCHEN FEATURES THE BETTER HOMES AND GARDENS RECIPES FOR THE WEEK! |
This page was last updated on: March 16, 2003
Chicken And Parsley Dumplings Serve this hearty entree on a chilly fall evening. Serves 4 1 Chicken, cut up (about 3 1/2 pounds) 3 cups Water 1 medium Onion, diced 2 Carrots, peeled and diced 2 stalks Celery, diced 1/2 teaspoon Thyme 3/4 cup Flour 1 teaspoon Baking powder 1/4 cup Milk 2 tablespoons Oil 1/4 teaspoon Salt 1 Tablespoon parsley, chopped Place the chicken, water, onion, carrots, celery, and thyme in a large pot. Bring to a boil. Reduce the heat, cover and simmer for 30 minutes. Mix together the flour, baking powder, salt, and parsley. Mix in the milk and oil. Place by spoonfuls into the chicken pot, cover and simmer about 15 minutes. Serve chicken, broth and dumplings warm in large bowls. - Nick Sundberg Rosti This potato preparation is considered the national dish of Switzerland. Serves 4 4 Potatoes, large Butter Salt and pepper to taste Peel the potatoes. Place in boiling water for 10 minutes. Allow to cool. Cover and refrigerate. Grate. Season. Form into patties. Heat the butter in a heavy skillet over medium flame. Add the patties and brown on both sides. Serve warm. - Nick Sundberg |
Black Bean Chili Black beans give a rich, full flavor to chili. Serves 4-6 1 1/2 pound Ground beef 1 large Onion, diced 1/2 teaspoon Garlic, minced 1 1/2 Tablespoons Cumin 2 cups Black beans 1 cup Tomatoes, diced 1/2 cup Mild green chilies, chopped 1 cup Beer Salt, pepper, and hot sauce to taste Monterey Jack cheese, grated In a heavy soup pot, brown the beef. Add the onion and garlic and cook until just brown. Drain off any excess fat. Add the remaining ingredients (except the cheese). Bring to just under a boil. Reduce the heat and simmer for 1 1/2 hours. Serve warm, garnished with the cheese. - Nick Sundberg |
Mexican-Style Strata Serve this do-ahead casserole at your next brunch. Serves 6-8 1 pound Chorizo sausage (ground) 1 medium Onion, diced 1/2 teaspoon Garlic, minced 1/4 cup Mild green chiles, chopped 5 Eggs 2 cups Milk 2 cups Monterey Jack, grated 1 loaf Bread, firm Fresh cilantro, chopped Brown the sausage. Add the onion and garlic and cook until just soft. Drain off any excess fat. Toss in the green chiles. Set aside. Lightly whip the eggs. Whisk in the milk. Set aside. Lightly oil a medium casserole dish. Layer the casserole as follows: 1/3 bread, 1/2 chorizo mix, 1/3 cheese, 1/3 bread, 1/2 chorizo mix, 1/3 cheese and 1/3 bread. Pour on the egg mix. Top with 1/3 cheese. Refrigerate at least 1 hour (overnight is best). Pre-heat the oven to 350. Place casserole on cookie sheet. Bake for one hour or until the cheese is lightly browned. Garnish with the cilantro. Serve warm. - Nick Sundberg |
