Monthly Archives: August 2013

Drop Biscuits

2 C flour 1 Tbs baking powder 1/2 tsp salt 1 Tbs sugar 1/3 C butter or shortening 3/4 C milk Preheat oven to 425F. Sift together flour, baking powder, salt, sugar. Cut butter into dry ingredients. Add milk and … Continue reading

Posted in Beth's Recipes

Marinated Ginger Chicken

~ 2 pounds chicken 1/2 C lemon juice 1/2 C oil 1/4 C soy sauce 1 tsp ground ginger (or grated) salt Combine ingredients in zip lock bag and refrigerate for at least 4 hours. Grill or broil chicken. (marinade)

Posted in Beth's Recipes

Pasta Shells with Prosciutto, Peas, and Mushrooms

2 Tbs olive oil 2 1/4 inch thick slices prosciutto, 1/4 inch dice 1/2 C onion, chopped 2 C sliced mushrooms 1 1/2 C peas 1 tsp butter 2 C chicken stock salt pepper 1 pound pasta shells 1/2 C … Continue reading

Posted in Beth's Recipes

Mushroom and Sun-dried Tomato Risotto

6 C vegetable broth (4 tsp bouillon, 6 C water) 1 C dried shiitake mushrooms 3 Tbs olive oil 1 C finely chopped shallots 3 C thinly sliced cremini mushrooms 1/4 C chopped sun-dried tomatoes 1 1/2 tsp fresh thyme … Continue reading

Posted in Beth's Recipes

Chipotle, Corn, Black Bean Stew

2 tbs olive oil 1 onion, chopped 1 tbsp cumin salt pepper 2 chipotle peppers, canned, chopped (use 3 for 8/10 spicy) 1 28 oz can crushed tomatoes 2 C water 4 russet potatoes, diced 4 carrots, diced 1 C … Continue reading

Posted in Beth's Recipes