ROSEMARY SLOW COOKER CHICKEN

Mix together in a bowl to make gravy:

1 can condensed cream of celery soup
¾ C. chicken broth
1 onion, chopped
2 T. fresh rosemary, chopped or 1 tsp. dry rosemary

Layer in slow cooker:

Sliced carrots - some gravy
Sliced potatoes - some gravy
Chicken parts (can use anything, I used skinless thighs) - some gravy
Pour remaining gravy over top

Cook on high for 4 hours or on low for 8 hours.

Can eliminate potatoes and cook rice separately in chicken broth.

The soup and broth should have enough salt for most people, but you may add salt and pepper to taste.

Red Chile Sauce

3 dried poblano chiles covered with boiling water for 1/2 hour

Saute in saucepan in oil.

1/2 red onion chopped (or white or yellow)
2 cloves garlic chopped
1/2 c. white wine
1/2 cup chicken stock
1 c. tomato puree (or 2 - 8 oz. cans tomato sauce)
1 tsp. oregano
1 tsp. cumin
soaked chiles

Simmer for 35 minutes. Cool slightly, then process in blender. Add honey and salt and pepper to taste.

Note: I tried this with dried, red chiles and it was just as good.

Tomatillo Salsa

1 - 13 oz. can tomatillos
1/2 c. finely chopped red onion (or yellow or white)
1/3 c. cilantro, chopped
2 or 3 fresh jalapenos, seeded and minced
1 Tbl. lime juice
1 tsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper

Drain tomatillos and combine with all remaining ingredients in food processor. Process until coarsely chopped and chill overnight before serving.

Note: I could not find canned tomatillos in Gallup. I boiled 4 tomatillos in chicken stock fo 15 minutes, then let them cool. I added two seeded and chopped Roma tomatoes. I used the stock as a soup base.

Apple Cinnamon French Toast
8 Servings

5 T. Butter
2 Large baking apples, peeled, cored, and sliced
1 C firmly packed dark brown sugar
2 T dark corn syrup
1 tsp. ground cinnamon
8 - 1 inch thick slices of large French bread (4 inches wide)
3 large eggs
1 C milk
1 tsp. Vanilla extract

The day before serving prepare apples and French toast. In large heavy skillet melt butter over medium heat. Add apple slices and cook, stirring occasionally until tender.

Add brown sugar, corn syrup, and cinnamon to apples. Cook, stirring until brown sugar dissolves. Pour apple mixture into 9x13 pan and spread to even layer. Arrange bread slices in one layer on top of apple mixture.

In medium size bowl beat eggs, milk and vanilla extract with fork until well mixed; pour over bread slices. Cover with plastic wrap and refrigerate overnight.

Next day, heat oven to 375 degrees. Remove plastic wrap from baking pan and bake French toast 30 to 35 minutes or until mixture is firm and bread is golden. Cool in pan 5 minutes. Invert serving tray over French toast and carefully turn both over to unmold so that apple layer is on top. Spoon over bread any apple slices or syrup left in pan and serve immediately.

1 C brown sugar
¼ C red chile powder
2 tsp. cinnamon
1# bacon

Preheat oven to 350 degrees. Mix together sugar, chile powder and cinnamon. Place on flat plate. Dip each slice of bacon into mixture, pressing down on both sides. Place on rack over pan lined with foil. Bake 30 minutes, more or less, watching carefully. Cool slightly.

BLUEBERRY-ORANGE SCONES

2  3/4 C all-purpose flour
2/3 C sugar
1 T. baking powder
1 tsp. baking soda
3/4 tsp. salt
6 T. Cold unsalted butter, cut into small cubes
1 T. white vinegar plus enough milk to equal 1 cup
1 C fresh or frozen blueberries
1 tsp. grated orange peel
1 egg, lightly beaten
1 egg white, beaten
2 T. granulated sugar

Heat oven to 400 degrees. Line a baking sheet with parchment paper or grease. Combine flour, sugar, baking power, baking soda and salt in large bowl. Add butter, mix with pastry blender until mixture resembles coarse crumbs. Gently stir vinegar-milk into dough, along with blueberries, orange peel and whole egg just until combined.

Using a 1/2 cup measure, drop scoopfulls of dough onto baking sheet, about 2 inches apart. Brush with egg white, sprinkle with sugar. Bake for 12-15 minutes or until golden brown. Remove to wire rack to cool slightly. Serve warm or at room temperature with preserves, if desired.

PARMESAN SCONES

1 T. olive oil
1 medium onion, chopped (3/4 C)
1/8 tsp. Black pepper
1 C shredded Parmesan cheese (4 ounces)
2 C biscuit baking mix (Bisquick)
1 large egg
1/3 C heavy cream, plus 1 T

Heat oven to 400 degrees. Coat a baking sheet with nonstick cooking spray. In a small skillet, over medium-high heat, heat oil. Add onion; saute 5 minutes or until translucent. Remove from heat; add black pepper. Set aside 1 T of Parmesan for top. Place remaining Parmesan in large bowl with biscuit mix. In a small bowl, with fork, beat egg with 1/3 C cream until blended. Stir onion and egg mixtures into dry mixture until soft dough forms. Knead 10 times, shape into a ball, place on prepared baking sheet and pat into 8 inch round. Cut into 8 wedges, but do not separate. Brush top with 1 T cream, sprinkle with Parmesan. Bake 15 minutes or until golden. Cut through wedges, separate. Serve warm or at room temperature.
Note: I made these with an Italian four-cheese mixture instead of the Parmesan, then brushed the top with cream and Parmesan. Pepper-jack or cheddar would also be good.

SOUTHWEST CAESAR SALAD

Tortilla Chips:

Preheat oven to 375 degrees. Brush 5 or 6 corn tortillas with canola oil. Sprinkle with salt, pepper and chile powder. Bake 10 to 15 minutes. Turn once. Cool.

Shrimp:

Toss 1/2 to 1 pound raw shrimp with:

1 tsp. canola oil, 1 tsp. chile powder and salt and pepper

Stir fry or broil until pink. Cool.

Dressing, mix together:

1/3 cup mayonnaise
2 Tbl. Parmesan cheese, grated
2 Tbl. lime juice
4 anchovy fillets, finely chopped
Thin dressing with approximately 1 Tbl. cold water

Arrange prepared Ramaine lettuce on serving platter. Drizzle dressing over lettuce. Crumble baked tortillas over top and add shrimp.

This is a Martha Stewart recipe

COCONUT SHRIMP

Clean raw shrimp. In first bowl, beat two egg whites. In second bowl mix:

1 cup unsweetened coconut
2 pinches cayenne pepper
1 tsp. 5 spice powder
1/2 cup plain bread crumbs.

Dip shrimp in egg white, then bread mixture. Fry in hot canola oil for a few minutes on each side. Garnish with chopped cilantro and serve with lime wedges.

TERIYAKI CHICKEN WINGS

Drizzle 4 pounds of chicken wings with olive oil, salt and pepper. Bake at 350 degrees for 30 minutes.

In saucepan mix:

1 cup soy sauce
1/2 cup grapefruit juice
Splash of white wine vinegar
1/4 cup catsup
1/4 cup Hoisin sauce
1/4 cup brown sugar
1 clove garlic, crushed
1- 1 inch piece of peeled ginger, sliced
1/2 red or green jalapeno with seeds, don¹t chop

Cook sauce slowly until thickened. Put hot, baked wings in a bowl and pour sauce over. Mix well. Garnish with toasted sesame seeds and/or chopped cilantro.

BEEF IN RED CURRY

Slice beef fine, if tough, cook in a covered pot several minutes without any liquid. Remove meat and add 1 can of light coconut milk to pot. Boil milk and stir for several minutes. Add 1 3.5 ounce package of Thai Panang curry paste. Cook with milk several minutes. Add meat. Simmer until meat is cooked. Serve over jasmine rice.

In honor of St. Patrick's day, here's a soda bread I like:

IRISH BROWN BREAD

1 Cup Unbleached flour      
2 Tbl. Sugar                          
1 Tsp. Baking powder
1 Tsp. Baking soda
1 Tsp. Salt  
1/2 Tbl. Cold butter
2 Cups Whole wheat flour 
1/4 Cup Regular or quick-cooking oatmeal   
1 1/2 Cups Plain nonfat yogurt
Milk

In a bowl, mix unbleached flour, sugar, baking powder, baking soda and salt. With a pastry blender or 2 knives, cut in butter until mixture forms fine crumbs. Stir in whole wheat flour and oats. Add yogurt, stir gently. If mixture is too dry to hold together, stir in milk 1 Tsp. at a time, just until dough holds together; it should not be sticky.

Turn dough onto a lightly floured board and knead gently 5 times to make a ball. Set on a lightly greased baking sheet. Pat into a 8" circle. With a floured knife, cut a large X on top of loaf. Bake in a 375 degree oven until well browned, about 40 minutes. Cool on a rack. Serve warm or cool.

LASAGNA CASSEROLE

1-8 Oz. Pkg. egg noodles
1 Lb. Ground beef or turkey
1 Cup Onion chopped
1/2 Tsp. Salt
1/8 Tsp. Pepper
1/4 Tsp. Garlic powder
2 Tsp. Italian Seasoning
1-14 Oz. Can Diced Tomatoes
1- 8 Oz. Tomato sauce
1- 8 Oz. Sour Cream
1- 8 Oz. Cottage cheese
1 Cup Grated cheddar or mozzarella cheese

Cook noodles according to directions on package. Drain and sprinkle with a little olive oil. Brown meat and onions, drain excess fat. Add seasonings, mix in tomatoes and simmer uncovered about 5 minutes. Combine sour cream, cottage cheese and noodles. Alternate layers in a casserole starting with meat sauce, noodle mixture and ending with meat sauce. Sprinkle with cheese and bake in a preheated 350 degree oven for 20-25 minutes.
(Can be made ahead and refrigerated to cook later. Increase cooking time.)

1 Pkg. Dry yeast                                        
1 Tbl. Sugar                                                
1 1/2 Cups 110 degree water                      
4 Cups Flour (1/2 whole wheat)
2 Tsp. Salt
1/2 Cup Onion, finely chopped    
Dried Rosemary        
Olive oil

Add sugar to warm water, stir to dissolve yeast. Add flour, salt, onion and knead until smooth (8-10 minutes). Place dough in oiled bowl, cover, and let rise until double. Gently punch down. Flatten dough out on an oiled cookie sheet to about 1 inch thick. Oil top of dough, cover. Let rise until double in size. Sprinkle with additional salt and rosemary. Bake at 400 degrees for 20 to 25 minutes. Cut into squares. Dip bread in olive oil that is infused with chopped garlic and fresh rosemary.

TORTELLINI SOUP

1 Med. Onion, chopped                                                        
2 Cloves Garlic, chopped
1 Cup Green or red bell pepper, chopped                             
1 Rib Celery and leaves, chopped                                           
1/2 to 1 Tsp. Dry basil, Salt and Pepper to taste
1-14 Oz. Can Italian stewed tomatoes plus 1 can of water
1-14 Oz. Can Chicken Stock plus1 can water
1 carrot
1 Tbl. Vegetable or chicken seasoning
Olive oil
tortellini

In soup pot heat olive oil and cook onion, garlic pepper and celery until soft. Season with basil, salt and pepper. Cook a few minutes. Add tomatoes (I like to put my stewed tomatoes and water in a bowl and use an immersion blender to grind them up before putting in the pot), stock and water, plus 1 diced carrot 1/2 cup dry white wine or dry sherry, and vegetable seasoning. Bring to a boil, then add diced carrot and 1 cup dry tortellini. Cook 20 minutes until tortellinis are cooked. Serve with grated Parmesan cheese. 4 Servings.

Note: You can substitute stock for the wine and keep it vegetarian by using vegetable stock. If using fresh tortellini, add the last 4-5 minutes of cooking. Add a pinch of cayenne pepper if you like spicy food.

OATMEAL WAFFLES

1 Cup Whole wheat flour             
1 Cup Quick-cooking oatmeal       
1 Tbl. Baking powder                      
1/2 Tsp. Cinnamon                          
1/4 Tsp. Salt
2 Lrg. Eggs, beaten
1 1/2 Cups Milk or non-fat yogurt
6 Tbl. Canola oil or butter, melted
2 Tbl. Brown sugar
Fresh fruit or vanilla yogurt (optional)

Stir together flour, oats, baking powder, cinnamon, and salt. In a small mixing bowl stir together eggs, milk, oil, and brown sugar. Add to flour mixture; stir till blended. Pour batter onto grids of a preheated, lightly greased waffle baker. Top with fruit and yogurt.
Yield: 12 4" square waffles

OATMEAL PANCAKES

1 Cup Old -fashioned oats                     
1 Cup Whole wheat flour                      
1/2 Cup Brown sugar                             
2 Tsp. Baking powder                           
1/2 Tsp. Baking soda                        
1 Tsp. Cinnamon                                   
2 Oz. Chopped walnuts
3/4 Cup Sour cream   
3/4 Cup Whole milk
2 Lrg. Eggs 
1 Tsp. Vanilla   
2 Ripe Bananas, mashed
3/4 Cup Raisins  
1/4 Cup Butter, melted                

Mix oats, flour, brown sugar, baking powder, baking soda, cinnamon and walnuts in a medium bowl. In a large bowl, combine sour cream, milk, eggs and vanilla. Whisk the dry ingredients into the wet until just combined, then fold in the mashed up bananas and raisins. Stir in the melted butter.

Heat griddle over medium heat and brush with melted butter. Pour about 1/3 cup batter for each pancake onto the griddle and cook until bubbles form on the top, about 2 minutes, hen turn. Cook until golden brown on the other side, about 2 minutes. Drizzle with maple syrup or honey. Yield: 4 servings

Note: You may eliminate the raisins and nuts, use non-fat dairy products and substitute canola oil for the butter.

In both recipes you may use white flour, but they won't be as healthy or taste as good.

Serve either recipe with soy sausage or regular bacon or sausage. For an easy fruit salad, start with canned fruit in pear juice, add fresh banana and apple slices, and the juice of an orange or lime.