Monthly Archives: October 2010

Steve’s Chicken and Capers

4 boneless, skinless chicken breasts 1 tbsp olive oil flour salt & pepper ¾ c dry white wine juice of 1-2 large lemons 1 3-oz jar of capers, drained 2 tbsp butter With a sharp knife, butterfly the breast pieces … Continue reading

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Krista’s Curried Butternut-Apple Soup

Curried Butternut-Apple Soup 2 1/2 – 3 pounds butternut squash, cut in half and seeds scooped out 2 cups chopped onion 1 or more large ribs of celery, chopped 3 apples, peeled, cored and chopped 1/4 cup butter (or 1/8 … Continue reading

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Steve’s Fennel-Chicken Soup

As it gets chilly and the days grow shorter, I like to cook soups. This one is terrific. I believe it is Italian. It is easy to add too much crushed red pepper. Fennel-Chicken Soup 2 lbs chicken breast meat … Continue reading

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Sherrilee’s Apple Brown Betty

Ingredients 2 cups torn up day old bread 3 T butter Juice of one lemon ¼ c. apple cider 2 lbs apples 1/3 c. white sugar 1/3 c. brown sugar 1 tsp cinnamon ¼ tsp allspice ¼ tsp nutmeg ¼ … Continue reading

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Linda’s Easy Peanut Butter Chocolate Fudge

The recipe is called Easy Peanut Butter Chocolate Fudge. (I love recipes whose titles begin with the word “Easy”.) 1 10-ounce package peanut butter chips 1 6-ounce package chocolate chips 1 14-ounce can sweetened condensed milk 1/4 cup butter In … Continue reading

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