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ORZO SALAD I POLYNESIAN SALAD I FRENCH ONION SOUP
ORZO SALAD
POLYNESIAN SALAD
SUMMER DESSERT SALAD

ORZO SALAD - by Cindy Stephens

ORZO SALAD - by Cindy Stephens

 

ORZO SALAD Fry red peppers, garlic, onion, & basil in a frying pan withoil until soft for about 2 minutes.Pour in chicken broth.Bring to a boil.Stir in Orzo pasta.Cook on low for about 20 minutes.

 



Red pepper, chopped
Garlic, minced
Onion, chopped
Basil
1 cup Orzo pasta
2 ¼ cups of chicken broth

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FRENCH ONION SOUP - by Mary-Kay

FRENCH ONION SOUP - by Mary-Kay

 

POLYNESIAN SALADIn a frying pan, cook onions in butter ana oii over low heat.. .about 15 minutes. Add sugar and mustard. Blend in flour. Put into a large pot and add the Beef Consommé. Dissolve Chicken cubes in 4 cups of boiling water and add to large pot. Add wine, salt and pepper. Cook between medium and low, partially covered, stirring occasionally for 1 to 1 1/2 hours. Can be frozen at this point. To serve, put soup in bowl, top it off with a Holland Rusk, cover with Mozzarella cheese and sprinkle with parmesan. Put under broiler for a few minutes.
**NOTE: I double the recipe in order to use the whole bottle of wine

 



3 large Spanish Onions cut to bite-size pieces
6 tbsp. Margarine
2 tbsp. Corn oil
1/a tsp. Sugar
1/2 tsp. Dry mustard
3 tbsp. Flour
3 cans Beef consommé
4 cups Hot water
3 cubes Knorr-Swiss Chicken cubes
1 1/2 cups Dry White Wine (I use Capistro’)
Salt
Pepper
Round Holland Rusks
Mozzarella cheese
Parmesan cheese


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SUMMER DESSERT SALAD - by Nancy Wagner

SUMMER DESSERT SALAD - by Nancy

 

SUMMER DESSERT SALAD
Mix dry pudding with pineapple, including the juice. Stir in cool whip. Stir in marshmallows, then coconut. Fold into large bowl. Set in refrigerator. Can be served immediately, but keeps well for several days in the refrigerator.

 

 


1 pkg. Pistachio instant pudding -
1 (14 oz.) can crushed pineapple
1 (14 oz) can pineapple tidbits
1 large container Cool Whip
2 cups mini marshmallows
1 cup shredded coconut


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