ready in about 35 minutes;
serves 8
You might need to buy:
- fish fillets such as tilapia or cod
- fresh chopped garlic
- diced onion
- diced celery
- diced carrot
- extra virgin olive oil
- chopped flat leaf parsley
- vegetable or chicken broth
- white wine
ready in about 45 minutes;
serves 8
You might need to buy:
- Italian seasoning
- fettuccine pasta
- olive oil
- red pepper
- white wine
- whole leaf spinach
- heavy cream
- chicken breasts
serves 8
You might need to buy:
- mango salsa
- Cumin to taste
- Lemon Pepper to taste
ready in about an hour and 10 minutes;
serves 8
You might need to buy:
- reduced sodium Stuffing mix
- milk
- swiss cheese shredded
- cheddar cheese shredded
serves 8
You might need to buy:
- onion
- large carrots
- celery
- curry powder
- chicken broth
- Granny Smith apple,
- chicken
- dried thyme
- whipping cream
- olive oil
ready in about 50 minutes;
serves 8
You might need to buy:
- sour cream
- whipping cream
- cayenne pepper
- ground cumin
- dried oregano
- chopped green chilies
- Great Northern Beans,
- oil
- garlic powder
- chicken breasts
- Fresh cilantro,
You might need to buy:
- canola oil
- Salt and pepper for seasoning roast
- ground cumin
- dried oregano
serves 8
You might need to buy:
- honey
- chili powder
- garlic powder
- chicken
- flour tortillas
- green enchilada sauce
The closing of her favorite Mexican restaurant spurred life member Emily E. Lane to try to recreate a much-loved dish. Although she runs a baking business from her home, this is the first original recipe Emily has developed. It’s full of shrimp and crab, and covered with a creamy cheese sauce.
PER SERVING: 460 calories, 23.5 g total fat (12.5 g saturated fat), 27.5 g protein, 33 g carbohydrate, 130 mg cholesterol, 1180 mg sodium, 1.5 g fiber
ready in about 40 minutes;
serves 8
You might need to buy:
- butter
- reduced-sodium chicken broth
- half-and-half
- freshly ground pepper
- sour cream
From the Lake Holm Ward Cookbook
You might need to buy:
- margarine
- honey
- mustard
- curry powder