Eating My Way Around the Blogosphere
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Eggplant Parmesan Casserole

Where does the time go? I’ve had so much going on in the past several weeks, I can barely remember my own name. In summary, I lost a grandfather, discovered my cat has cancer, and learned I was pregnant. I’m very happy about that last part, but not so much about the rest. I won’t get into details here, but for those of you interested, you may read more about those events on my other blog. Needless to say, with all that’s been going on, I haven’t had much time to get creative with my cooking. And now that things … Continue Reading →

Savory Stuffed Meatloaf
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Savory Stuffed Meatloaf

This is another recipe from the archives.  I believe I originally found it on the Nabisco web site, hence the brand names in the ingredients list.  I always get strange looks from people when the ask how I make the sauce.  A1 and marmalade doesn’t sound like a weird combination, but – trust me – it works!  I was never a fan of meatloaf until I tried this recipe. I think the only changes I’ve made are doubling the sauce so there’s extra to serve on the side (also great to have when reheating leftovers!) and using plastic wrap instead … Continue Reading →

Wild Rice Stuffing with Hazelnuts and Dried Cranberries
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Wild Rice Stuffing with Hazelnuts and Dried Cranberries

I’ve been making this “stuffing” since I first got the November issue of Bon Appétit in 1999. I use quotes because, while this makes a wonderful stuffing, it works just as well as a side dish. It’s really just a fancy pilaf. Just skip the baking portion if you’re serving it as a side dish. Essentially all the baking does is reheat it. What I really love about this recipe, aside from the wonderful flavor of course, is the bright color of the cranberries and the green onions.  It makes it look so festive. I find that this recipe makes … Continue Reading →

Chestnut Stuffing
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This recipe is from the 1996 edition of Better Homes and Gardens New Cook Book. Print Chestnut Stuffing Prep Time: 15 minutesCook Time: 5 minutesTotal Time: 20 minutes Yield: 8 cups (10 to 12 servings) Ingredients1 pound (3 cups) fresh chestnuts, OR 1 8-ounce jar whole peeled chestnuts, chopped 1 cup finely chopped celery 1/2 (1 medium) cup chopped onion 1/2 cup margarine or butter 1 teaspoon poultry seasoning or ground sage 1/4 teaspoon pepper 1/8 teaspoon salt 8 cups dry bread cubes (see tip) 1 to 1-1/3 cups chicken broth or waterInstructionsIn a small saucepan cook celery and onion in … Continue Reading →

Stove Top Chicken
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Source: RecipeGoldmine.com Print Stove Top Chicken Prep Time: 10 minutesCook Time: 45 minutesTotal Time: 55 minutes Yield: 4 servings Ingredients1 box Stove Top stuffing 4 boneless, skinless chicken breasts 1 can cream of chicken soup 1/2 cup sour creamInstructionsPreheat oven to 350°F. Prepare stuffing for 4 servings as directed on the box. Meanwhile whisk the sour cream and soup together. Put a little of the soup mixture in the bottom of a 13 x 9-inch baking pan. Place chicken in a single layer on the soup mixture. Spoon remaining soup mixture over the chicken. Spoon the cooked stuffing over the chicken. … Continue Reading →