Marines Vs. Navy in Fleet Week Cook-Off

4. Add broth, wine and dried oregano to skillet. Increase heat to a boil. Reduce heat to med low. Simmer until chicken is cooked trough and sauce is slightly thickened, about 10 mins. Remove from heat, remove string and serve.

Parsleyed Cauliflower

• 1 large head of cauliflower

for dressing:

• 2 tablespoons chopped green onion

• 1 teaspoon olive oil

• 1 teaspoon prepared white horseradish

• ½ teaspoon salt

• ½ teaspoon freshly ground black pepper

1. In a large saucepan, bring 2 inches of water to a boil over high heat. Place cauliflower in a steamer basket; place basket in pan. Cover and steam until crisp tender-about 10 min. 2. While cauliflower is cooling, prepare dressing. In a large bowl, combine parsley, green onion, oil, horseradish, salt, and pepper. Mix well. 3. Add cauliflower to dressing; toss to coat.

Sweet & Sour Potatoes

• 4 lbs of new potatoes

• 1 cup white distilled vinegar

• 1 cup sugar

• 1 medium onion

• ½ pound bacon

1. In a pot, boil potatoes peeled and quartered.

2. When cooked, drain and place in a bowl, sprinkle sugar, diced onion on cooked potatoes. Dice bacon and cook.

3. Drain grease and add vinegar for 1 min. Pour contents over potatoes and mix well.

Recipes posted with permission from Healthy Meals in Minutes (TM), International Masters Publishers AB, produced under license

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