People who don't cherish their elderly have forgotten whence they came and whither they go. ~Ramsey Clark
Today I have a nice Sunday dinner menu with recipes.
4 boneless chicken breasts
1/2 cup flour
1 tablespoon olive oil
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. cayenne pepper
1/4 cup green onion slices
1 can (10 3/4 oz.) low fat or regular cream of chicken soup
1 soup can water
1 (8 oz.) carton of light sour cream
Coat both sides of the chicken with flour. Heat the oil in large skillet and add the chicken, browning on both sides. Add soup,water, paprika, pepper, garlic powder, cayenne and green onions. Cover and simmer for about 25 minutes. Remove the chicken and place on serving platter. Stir the sour cream into gravy still in the pan. Warm through and serve with chicken.
Garden Style Green Beans
1 tbsp. butter or margarine
1/4 cup thinly sliced and halved sweet onion
1 clove of garlic, peeled and minced
1/2 cup chopped fresh tomato
1/2 teaspoon crushed dried basil
1 can (14 1/2 oz) whole green beans, drained
Heat butter or margarine in a skillet over medium heat. Add the onion and cook 2 minutes or until softened and browned slightly. Add garlic, tomato and basil. Cook 2 more minutes, while stirring occasionally. Add the green beans and 2 tbsp. water, stir to combine. Season with salt and pepper. Reduce heat to medium-low heat and cook uncovered 4-5 more minutes.
2 tbsp. olive oil
one large sweet onion, diced
2 cloves garlic, minced
1 cup uncooked brown rice
2 1/2 cups chicken stock
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. each salt and pepper
1 tbsp. butter or margarine
In a medium sized pan heat the oil. Add the onions, garlic, and rice. Sauté for 5 minutes while stirring frequently. Add the broth, herbs, salt, pepper and butter. Stir until mixed and bring to a boil. Reduce heat and simmer, covered, for about 40 minutes, or until the water is absorbed. Check after 30 minutes and if there is a lot of water remaining, leave the cover off for the last 10 minutes. Allow the rice to sit, covered for 10-15 minutes, fluff and serve. Serves 4.
Iced Mocha Cake
1 cup cake flour
1 1/4 cups confectioners' sugar
12 large egg whites, room temperature
4 tablespoons instant coffee granules
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/4 cups granulated sugar
2 teaspoons instant coffee powder
3 teaspoons cocoa powder -- divided
2 tablespoons hot water
11/2 cups confectioners' sugar
Sift the cake flour and 1 1/4 cups of confectioners' sugar together in a small bowl and set aside. Place egg whites, coffee, cream of tartar, and salt in a large mixing bowl. Beat at high speed until soft peaks form. Add vanilla and continue beating. Gradually incorporate the granulated sugar, a few tablespoons at a time. Keep beating on high speed until stiff peaks form. Fold in the sifted flour mixture. Spoon batter into an ungreased 10-inch tube pan. Bake in a 375 F. degrees oven for 35 to 40 minutes or until cake springs back when lightly touched. Invert pan and cool completely. Loosen the cake from the sides of pan with a metal spatula or butter knife.
ICING: Mix the coffee powder and 1 teaspoon of cocoa powder into the hot water until dissolved. Stir in 1 1/2 cups of confectioners' sugar. Drizzle icing over cake and sprinkle with remaining cocoa powder.
On OFL we have another Sunday Menu here:
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