American Northwest Vintage Homes

RECIPE BOARD

Ruffin' Stuffin'

1- 14 1/2 oz. can chicken broth
Pepper as you like it
1 stalk diced celery
1 med. onion diced
2 cups dried stuffing mix
2 cups dried 12 grain bread cubed

In large skillet mix all ingredients except stuffing and bread. Over high heat bring to a boil. Cover and cook on low heat for 5 min. or until veggies become tender.

Add stuffing and toss lightly to mix.

Serves 5-6

Skinny Mashed Potatoes

6 large potatoes cut into 1" pieces
2 cans chicken broth (29 oz. total)
Desired pepper to flavor

In saucepan place potatoes and broth.
Heat to boil. Cover and cook over med. heat for about 10 min. or until potatoes become soft. Drain broth into separate container.
Mash potatoes with 1 1/4 cups of broth and pepper.
Add additional broth as needed to bring potatoes to desired consistency.

Lemon-Herbed Pot Roast
Serves 6-8

3 lb. boneless beef chuck pot roast
2 tsp. lemon pepper
2 tsp. chopped fresh basil
2 cloves crushed garlic
1 tbsp. olive oil
2 tbsp. cornstarch dissolved in 2 tbsp. water

Veggies:
2 cups peeled baby carrots
1 lb. small red potatoes halved
1 med. onion cut into 6 wedges
1 stalk celery diced

Combine garlic, lemon pepper and 1 tsp. basil; press evenly into surface of beef.
In large deep iron skillet heat oil over med-high heat until hot.
Brown beef on both sides.
Pour off drippings into seoarate pan.
Add 1 cup water and bring to boil; reduce heat to low.
Cover and simmer for 2 hrs.

Add veggies; cover and continue cooking for 40-45 min. or until beef and veggies are
tender. Remove beef and veggies.

Skim fat from liquid. Stir in corn starch mixture, 1 teaspoon basil and 2 tbsp. of
original drippings. Bring to a boil; cook and stir until gravy thickens.

Garbanzo Spinach Pasta

4 oz. Garbanzo beans
2 cups uncooked rotini pasta
1/2 medium onion, sliced
2 cloves garlic, minced
1 tbsp. olive oil
1 tsp. basil
1 med. red or yellow pepper; cut in strips
8 oz. fresh spinach; washed and well drained

Cook pasta to desired tenderness; drain and keep warm
Sautee` onion, garlic and basil in oil in skillet until onion is tender.
Add pepper strips to skillet; cook approx. 3 min.. Stir in spinach; heat through to wilt spinach.
Add garbanzo beans; cook for 1 min. Toss with pasta and top with Romano cheese.

Serve with pot roast and veggies.

Serves 6. Approx. 3 hrs. cook time

Crab Pesto Pizza

1 12-inch Italian Bread Shell (Boboli)
1/3 cup Prepared Pesto
1 cup grated Romano cheese
1 cup grated Parmesan cheese
1/4 cup Feta cheese crumbles
9 oz. cooked crab
1/4 cup diced green onion
1/2 cup softened chopped sun-dried tomatoes
1/4 tsp. crushed red pepper
1/4 tsp. ground basil

Preheat oven to 450 degrees

Place bread shell on baking sheet; spread pesto evenly over shell. Sprinkle half of Romano/Parmesan cheese mix; cover with crab and tomatoes.Top with onion, red pepper and basil. Cover with remaining cheese mix.

Bake for 10 min. or until cheese is melted.

Top with Feta crumbles.

Chianti-poached Pears on Field Greens

2 Red or Green d'anjou pears
1 1/2 cups Chianti (or preferential dry red wine)
1/3 cup brown sugar
1/2 cup equal combination- orange juice,balsamic vinegar and lemon juice
1 tsp. lemon zest (shaved lemon peel)
1/4 tsp. black peppercorns
1 cinnamon stick
8 cups mixed field greens (want some bitter greens in mix)
1 cup chopped walnuts

Cut pears in half lengthwise.
Combine wine/juice mixture, brown sugar, peppercorns, and cinnamon stick and bring to simmer. Add pear halves and reduce heat. Cover and simmer until pears become soft. Approx. 15 min.
Remove pears and place in baking dish and refrigerate. Bring dressing to boil and
reduce to 1 cup. Remove peppercorns and cinnamon: cool moderately.

In a large container mix greens with desired amount of dressing (less is more)approx. 1/2 cup. Place dressed greens on plate. Place pear half on top of greens sprinkle desired amount of walnuts aound pear. Spoon additional dressing over pear and walnuts. Serve chilled.

Onion/Garlic London Broil

2-4 lb. London Broil cut of beef
1 whole med. bulb Garlic
1/2 med. size red onion
2 tbs. Black Pepper
2 tbs. Sage
2 tbs. Thyme
1 tsp. Safflower oil (or your preference)

Unroll London Broil and pierce randomly with fork to open grain of meat. Place in refrigerator while preparing paste.

Preheat oven to 400 degrees.

Place garlic, onion, oil, and all spices in small chopper/blender (if you have one) and blend together to form a paste. Finished product should have a spreadable consistency.
OR
Dice garlic and onion and place in small mixing bowl. Add all other ingredients and fold rapidly with fork. You will not get the same consistency as with a chopper, but it will work fine as long as you mix everything together thoroughly.

Pull London Broil from refrigerator. Spread onion/garlic mixture evenly over both sides of meat, (should not completely cover meat). Place meat on a foil covered broiling pan. (This is so the meat broils in juices). Place on center rack in oven. Cook 4-6 min. and turn over. Cook another 4-6 min. Meat should temp. at about 125-130 degrees at this point. If not, cook until you reach that point.

Once you reach this temp., turn oven to broil. Broil each side 3-4 min. This should bring meat to 140-150 degrees, or medium rare-medium. Cook times will depend on oven and desired finish temp. of meat.

Remove London Broil from oven and allow to cool 3-4 min. Slice meat at a diagonal against the grain and serve.

Accompaniments: Scalloped potatoes and Caesar salad.Accompaniments: Scalloped potatoes and Caesar salad.