Ingredient: Salt

Peppers Provencal

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 Peppers Provencal
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Instructions
  1. Heat oil and butter together in a heavy skillet or saucepan until butter is melted
  2. Add the onion and peppers
  3. Season with Herbes de Provence and salt and pepper to taste
  4. Simmer, stirring frequently, for about 45 minutes or until vegetables are limp, tender and lightly browned. Peppers should have a marmalade like appearance
  5. Add garlic and basil and cook for another 5 minutes
  6. Remove from skillet and let cool to room temperature
  7. Drain excess oil
  8. Fill a quiche shell with this mixture or fill your own tartes
Recipe Notes

Per Jodie note, may need to simmer mix for up to 90 minutes. She normally doubles the recipe and uses regular margarine. If you don't have fresh basil, you can add pesto (for a double recipe a large jigger of pesto is enough).

 

Baked Mushrooms

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 Baked Mushrooms
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Instructions
  1. Combine oil, vinegar, onion, garlic, herbs, salt and pepper
  2. Add mushrooms
  3. Marinate for 3 hours and baste frequently
  4. Drain and saute in butter over high heat for 1 minute
  5. Reduce heat to low and cook for 10 minutes, stirring frequently
  6. Transfer to a buttered baking dish and sprinkle bread crumbs and cheese over mushrooms
  7. Broil until top is browned
Recipe Notes

Serve as a first course or vegetable accompaniment to meat or fowl

Matzo Meal Rolls

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 Matzo Meal Rolls
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Instructions
  1. Melt water and margarine in saucepan
  2. Once melted, add matzo meal and salt to taste
  3. Add eggs and mix well
  4. Drop by teaspoon on cookie sheet
  5. Bake at 375 for 45 minutes
Recipe Notes

Note: Take 1 cup matzo meal and mix with eggs, then add rest of matzo meal

Lobster Dip (Bonnie Becker)

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 Lobster Dip (Bonnie Becker)
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Instructions
  1. Soften cheese and butter to room temp and whip together
  2. Add seafood and mix
  3. Add seasonings to taste
  4. Cut crust off bread and cut into bite size triangles
  5. Brown in oven on both sides
  6. Put seafood mixture on one toasted side, piled high
  7. Heat in 400 degree oven for about 10 minutes

Banana Cake

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 Banana Cake
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Instructions
  1. Cream oil and sugar, add eggs very lightly beaten
  2. Add sour cream with baking soda in it
  3. Beat well
  4. Add mashed bananas, flour, salt, and vanilla, mix well
  5. Bake in a well greased loaf pan at 350 for 1 hour

Coffee Cake

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 Coffee Cake
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Instructions
  1. Grease loaf pan
  2. Cream together margarine and butter
  3. Mix creamed butter with remaining ingredients (except chocolate)
  4. Pour 1/2 mixture into loaf pan
  5. Sprinkle powder with nuts and pour half the mixture into the pan
  6. Sprinkle with lots of sugar
  7. Bake at 350 for 1 hour

Chocolate Devil’s Food Cake

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 Chocolate Devil's Food Cake
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Instructions
  1. Cream shortening and sugar
  2. Add chocolate, eggs and vanilla and mix
  3. Add flour, salt, and baking soda, and mix
  4. Gradually add milk
  5. Blend well and pour into a greased and floured 9 inch tube pan
  6. Bake 1-1.5 hours at 375

Chocolate Pumpkin Brownies – Low Fat

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 Chocolate Pumpkin Brownies - Low Fat
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Baked Chicken with Mushrooms (Jossie)

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 Baked Chicken with Mushrooms (Jossie)
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Instructions
  1. Place saltines between two sheets of waxed paper. With a rolling pin, crush very fine
  2. Add salt, pepper and tarragon to the crumbs
  3. Moisten the chicken breasts and dip in crumb mixture
  4. Refrigerate for about 15 minutes to let crumbs set
  5. In a skillet melt the margarine
  6. Lightly brown chicken on each side and remove to sallow baking dish, placing the chicken in one layer only
  7. To the margarine remaining in the skillet add the chopped onion, saute until soft, add mushrooms, chicken broth and white wine. Pour over chicken.
  8. Bake in oven at 375 for 35 minutes
  9. Remove from oven, add the sliced grapes and bake for an additional 10 mintues

Chicken with Two Mustards

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 Chicken with Two Mustards
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Instructions
  1. Mix mustards together and thin with a few teaspoons of wine or beer and set aside
  2. Remove center breastbone cartilage from each breast
  3. Trim excess fat and overhanging skin
  4. Place on grilling pan
  5. Season with salt and pepper and drizzle with 2 tablespoons of melted butter
  6. Broil until skin starts to brown and crisp
  7. Remove from broiler and spread mustard mixture evenly over entire top surface of chickens
  8. Drizzle remaining 2 tablespoons butter and sprinkle very lightly with bread crumbs
  9. Place chicken back under broiler until surface browns and blackens slightly
  10. Finish in 400 degree oven about 5-10 minutes