41. Swiss Chard Unlike many greens, the stalks of swiss chard are completely edible; Whenever possible, use the cooking liquid from chard in a sauce or add it to a soup http://www.wholehealthmd.com/refshelf/foods_view/1,1523,140,00.html

Library only Advanced Search Previous Page Swiss chard Why Eat It Varieties Availability Shopping ... Nutrition Chart Why Eat It One of the easiest vegetables to growit will keep growing right through the winterSwiss chard is a good source of beta-carotene and dietary fiber. Also known as chard, these greens come from a variety of beet grown for its stems and leaves, not its root; their distinctive flavor is akin to (but milder than) that of beet greens. The dark green leaves are wider and flatter than beet greens, and they have a a full-bodied texture similar to spinach (for which chard is a good substitute). The fleshy stalks and ribs are either white or, in red (ruby) chard, a jewel-like red. Unlike many greens, the stalks of Swiss chard are completely edible; in fact, in European countries they are considered the best part of the plant. Unless the chard is young, though, the stalks should be separated from the leaves and given a little extra cooking time. Varieties There are thin-stemmed and thick-stemmed chard varieties. If you prefer the leaves to the stalks, choose a thin-stemmed variety; if you enjoy the crunchy stalks, go for a thick-stemmed type. Most red chard is thin-stemmed. Availability Swiss chard is most widely available from April through November.

42. Cocktail Times.com | Cooking With Spirits swiss Roast 4) Cook on low heat fo r1012 hours 5) strain vegetables and meat, serve with some of remaining tomato-sauce liquid. http://www.cocktailtimes.com/maindish/meat.swizzroast.shtml

! VIP MEMBERSHIP ! WWW Cocktailtimes New! ORIGINALS WHISKEY BOURBON SCOTCH ... DESSERT Swiss Roast Ingredients: (serves 6) - 1 2-3 lb beef pot roast - 2 tbsp olive oil - 1/3 cup Brandy - 3 tomatoes, blenderized - 1 tsp freshly snipped thyme - 1 small onion, cut into thin slices - 1 celery stalk, sliced thinly - 2 carrots, sliced thinly How to: 1) In a large skillet, heat 2 tbsp olive oil and brown roast on all sides. 2) Place roast in a 4-qt. crock pot with enough water to cover. 3) Add brandy, tomatoes, thyme, onions, celery, and carrots, stirring to blend. 4) Cook on low heat fo r10-12 hours 5) strain vegetables and meat, serve with some of remaining tomato-sauce liquid. email this cocktail to your friend! Cooking with Scotch Whisky Cooking with Bourbon Dessert Recipe Meat: Bourbon Steak Margarita Chicken Chicken Teriyaki Orange-Bourbon Glazed Ham ... Pepper Steak Seafood: Scottish Salmon with Scotch Whisky Tequila Salmon Steak Whiskey-Broiled Swordfish Tequila-Fish Kebabs ... Wine-Sauteed Scallops Pasta Chow Mein Brandy-Shrimp Pasta Creamy Scallop Pasta Side French Onion Soup Portabella Salad South of the Border Tequila-Chicken Salada Brandy Sauce ... Grilled Corn Advertisement Cocktail Times.com and its affiliate sites are for mature and responsible adults only.

43. Easy Swiss Steak -- Recipes From The KSL-TV Cooking Show Easy swiss Steak 1000s of recipes from famous chefs on the cooking segment of the Channel 5 Eyewitness News at Noon. http://recipes.ksl.com/recipe-223i.php

Recipe Home Main Dishes Side Dishes Salads ... More Types... Easy Swiss Steak Presented by Sharon Kofford on May 13, 1998 Ingredients: 1 1/2 pounds tenderized minute steak 1/4 cup flour 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon dried mustard 1-2 tablespoons oil Sauce: Ingredients: 1 can (14.5 oz) stewed tomatoes, crushed or cut 1/2 cup celery, sliced thin 1/2 cup carrots, diced 1/2 cup onions, diced 1 teaspoon Worcestershire sauce 1 teaspoon instant beef boullion 1 teaspoon brown sugar 1 small can mushrooms (optional) Method: 1. Heat oil in frying pan. (electric works well) 2. Mix flour, salt and pepper together. Dip steaks into seasoned flour. Brown both sides in hot oil. 3. Add tomatoes, celery, carrots, onions, Worcestershire sauce, bouillon, brown sugar, and mushrooms. 4. Cover and cook on low for one hour or until meat is very tender. If using frying pan, you may want to add a little water if it should tend to dry during the last half of cooking time. It can be baked covered, in 350 degree oven for one hour. 5. Taste and correct seasonings. Serve with noodles or rice. Serves 4.

44. Swiss Steak -- Recipes From The KSL-TV Cooking Show swiss Steak 1000s of recipes from famous chefs on the cooking segment of the Channel 5 Eyewitness News at Noon. http://recipes.ksl.com/recipe-11499i.php

Recipe Home Main Dishes Side Dishes Salads ... More Types... Swiss Steak Presented by Becky Low on January 17, 2005 "Mom’s favorite way to cook meat. I’ve added my shortcut tips for time savings, but keeping the full flavor of Mom’s cooking. " Ingredients: 1 large onion, optional 2 tablespoons oil 1 1/2 pound round steak, 1/2 inch thick* 1/2 cup flour 1 teaspoon garlic salt 1/4 teaspoon pepper 1/2 - 1 cup water or beef broth 1/2 pound fresh mushrooms, sliced, optional 1 can (10.75 oz.) cond. cream mushroom soup, optional Method: Over medium, heat 1 tablespoon oil in large skillet with a snug fitting lid. Slice onion into rings. Fry onion in hot oil until lightly browned and almost transparent (note – cooking brings out the sweetness in the onion). Remove onion from pan and set aside. Cut meat into 6-8 pieces. Combine flour, salt and pepper. Dredge each piece of meat in flour and pound both sides of meat with a mallet or the back edge of a butcher knife.** Sprinkle with additional flour, as needed, to prevent meat from sticking to cutting board. Heat remaining tablespoon oil in skillet used for frying onions. Heat Add meat and brown on both sides. Add 1/2 cup water or beef broth to pan; place onions and sliced mushrooms on top meat; reduce heat to simmer, cover tightly and simmer 30-45 minutes or until meat is tender. Watch pan closely during cooking and add additional water, 1/4 cup at a time, to prevent pan from burning dry. Turn meat once during cooking process. If desired, remove meat from pan and keep warm. Add 1 can (10.75 oz.) condensed cream mushroom soup to pan drippings. Thin to desired consistency with water or beef broth Stir to loosen and dissolve glaze from bottom of pan. Serve meat and gravy with cooked rice or mashed potatoes. Serves 6-8

45. Recipe: Swiss Steak swiss Steak. Of course the slow cooking makes an inexpensive cut of meat nice You can cook the meat in one piece, but I like to cut it into serving size http://www.donogh.com/cooking/beef/swiss.shtml

Monday, September 26 ADD A CAN OF SOUP APPETIZERS BAKED PASTA BAKED SQUARES ... Beef Swiss Steak Of course the slow cooking makes an inexpensive cut of meat nice and tender. You can cook the meat in one piece, but I like to cut it into serving size portions before cooking. The sauce makes a nice tasty gravy, this is great served with mashed potatoes. Ingredients: 1 1/2 pounds round steak, 3/4 inch thick 3 tablespoons flour 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoons oil 1/2 bay leaf 1/2 teaspoon Worchestershire sauce 2 cups hot water 1 cup chopped onion 1/2 cup chopped celery Directions: With a meat pounder or edge of a saucer, pound flour, salt and pepper into both sides of steak.

46. Recipes - Ham And Swiss Stuffed Burgers Recipe At Cooking.com Quality kitchenware and cooking recipes for cooks. Cookware Bakeware Cutlery Small Appliances Knives Cook s Tools Tableware Cookbooks Gift Ideas Housewares http://www.cooking.com/recipes/static/recipe7495.htm

Advanced Search Recipes Menus Articles ... Glossary Sign Up to get Special Offers and Updates: Ham and Swiss Stuffed Burgers Recipe Source: Cooking Light magazine 4 servings RECIPE INGREDIENTS 1 tablespoon dried parsley 1 tablespoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon freshly ground black pepper 1 pound ground round 1/2 cup (2 ounces) shredded Swiss cheese 2 ounces thinly sliced 33%-less-sodium smoked deli ham Cooking spray 8 (1-ounce) slices sourdough bread 4 curly leaf lettuce leaves 8 (1/4-inch-thick) slices red onion 8 (1/4-inch-thick) slices tomato RECIPE METHOD Prepare grill. Combine first 6 ingredients. Divide mixture into 8 equal portions, shaping each into a 5-inch oval patty. Top each of 4 patties with 2 tablespoons cheese and 1/2 ounce ham, leaving a 1/2-inch border; top with remaining patties. Press edges together to seal. Place patties on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Place bread slices on grill rack; grill 1 minute on each side or until toasted. Top each of 4 bread slices with 1 lettuce leaf, 2 onion slices, 1 patty, 2 tomato slices, and 1 bread slice. Recipe reprinted by permission of Cooking Light Choose from over 9,000 cookbooks

47. Seattle's Best Coffee Swiss Water Organic Twilight Blend Coffee Beans - Cooking. Find your Seattle s Best Coffee Coffee Beans here at cooking.com. 100% Satisfaction Guarantee. http://www.cooking.com/products/shprodde.asp?SKU=221605

48. Swiss Meringue Buttercream From The New Joy Of Cooking - Recipelink.com swiss Meringue Buttercream From The New Joy of cooking by Irma S. Rombauer (Simon Schuster; November 1997; ISBN 0684818701; HC) http://www.recipelink.com/ch/2002/december/joc7.html

Recipe Links A-Z Index Boards Clippings Home Page Search DAILYS: Food Columns Today's Swap Today's Menu TOPICS: Baking Barbecue Beginners Breadmaker Brunch Cakes Cards Chefs Chocolate Companies Cookbooks Copycat Crock Pot Diabetic Diets Ethnic Gingerbread Ham Health Holidays Kid's Low Fat Magazines Meal Plans Mixes Net Search Newspapers Nutrient Data Parties Picnics Preserving Restaurants Software Schools Turkey TV Chefs MORE... Board Topics COOKING: Cooking Club Daily Swap Baking Copycat Dinner Ethnic Foodservice Frugal Heirloom Holidays Low Fat Lunch Make Ahead One or Two Outdoor Parties Preserving Quantity Vegetarian OTHER: Chat-Books Chat-Misc Collectibles Contests Gadgets Gardening Groceries Hobbies LIST ALL Shopping Kitchen Link Cookbooks Amazon Free Offers Hot Topics: Halloween! Thanksgiving Copycat Recipes Make Ahead ... Archive Today at TRL: Top Forums: Today's Recipe Swap Newspaper Food Columns Today's Menu New Recipe Additions ... More Featured Cookbook ORDER/INFO Featured Recipes from the New Joy of Cooking Book Description The New Joy of Cooking: Revised for the first time since 1974 for today's lifestyles by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker photographer: Laura Hartman Maestro Date: November 1997 ISBN: Hardcover ORDER/INFO Swiss Meringue Buttercream From: The New Joy of Cooking by Irma S. Rombauer

49. Italian Cooking And Living - Roasted & Braised Guinea Hen With Pancetta, Swiss C Italian cooking and Living guide to Italian recipes, Italian food, wines, Remove the swiss chard leaves from the stems. Wash the leaves thoroughly to http://www.italiancookingandliving.com/food/chef_recipes/cr_Roasted_&_Braised_Gu

SEARCH SITE RECIPE ARCHIVE Recipe Archive Appetizers Breads Desserts Eggs Fish Grains Meat Pasta Pizza Poultry Rices Salads Sauces Savory Pies Seafood Soups Vegetables RESTAURANTS Restaurants AK AZ AR CA CO CT DC FL GA IL IN MD MA MI MN MO NJ NM NY NC OH OK OR PA RI TN TX VA WA WI ARUBA CANADA ITALY GOURMET STORES Gourmet Stores AZ CA CO CT DC DE FL GA HI ID IL IN IA KS LA ME MD MA MI MN MO MS NH NJ NY NC OH OK PA RI SC TX UT VT VA WA WI NEWSLETTER Subscribe Now EXCLUSIVE FOR MEMBERS Login Food Guest Chef Recipes: Marco Canora 2 2½-3 lb guinea fowls, breast meat and breast bones removed, and thighs separated from drumsticks For braised thighs: 1 Tbs peanut oil 1 small onion, peeled and chopped 1 small carrot, peeled and chopped 1 celery stalk, peeled and chopped 1 sprig fresh thyme 1 sprig fresh rosemary 2 cups brown chicken stock Preheat oven to 350 degrees. In medium-sized heavy bottom skillet, heat the peanut oil, salt and pepper, the thighs, and brown on both sides. Remove and set aside. While oil is still hot, add the vegetables and brown, approximately 5 to 10 minutes. Return thighs to pan, skin side up. Add fresh herbs and enough chicken stock to come up sides of thighs, but not to cover. Transfer skillet to oven and simmer for 25 minutes. For breasts: 18 slices of pancetta 20 thin slices of raw black truffle 4 boneless guinea hen breasts Assemble five slices of black truffle under the skin of each breast. Uncurl slices of pancetta to create long strips. Wrap three strips of pancetta per breast, being sure to cover completely. In a heavy bottom skillet, heat two tablespoons of peanut oil. Salt and pepper wrapped breasts. Add to skillet and cook breasts, rotating 60 degrees every four to five minutes until brown on all sides, about 25 minutes.

50. Italian Cooking And Living - Roasted & Braised Guinea Hen With Pancetta, Swiss C The official site of Italian cooking and Living magazine and tv show Remove the swiss chard leaves from the stems. Wash the leaves thoroughly to remove http://www.italiancookingandliving.com/pf_recipes/pf_cr_Roasted_&_Braised_Guinea

2 2½-3 lb guinea fowls, breast meat and breast bones removed, and thighs separated from drumsticks For braised thighs: 1 Tbs peanut oil 1 small onion, peeled and chopped 1 small carrot, peeled and chopped 1 celery stalk, peeled and chopped 1 sprig fresh thyme 1 sprig fresh rosemary 2 cups brown chicken stock Preheat oven to 350 degrees. In medium-sized heavy bottom skillet, heat the peanut oil, salt and pepper, the thighs, and brown on both sides. Remove and set aside. While oil is still hot, add the vegetables and brown, approximately 5 to 10 minutes. Return thighs to pan, skin side up. Add fresh herbs and enough chicken stock to come up sides of thighs, but not to cover. Transfer skillet to oven and simmer for 25 minutes. For breasts: 18 slices of pancetta 20 thin slices of raw black truffle 4 boneless guinea hen breasts Assemble five slices of black truffle under the skin of each breast. Uncurl slices of pancetta to create long strips. Wrap three strips of pancetta per breast, being sure to cover completely. In a heavy bottom skillet, heat two tablespoons of peanut oil. Salt and pepper wrapped breasts. Add to skillet and cook breasts, rotating 60 degrees every four to five minutes until brown on all sides, about 25 minutes. For the Swiss Chard Malfatti: 3 cups Swiss chard, processed

51. Cook's Thesaurus: Cooking Greens beet greens Notes Like their close relative, swiss chard, beet greens have swiss chard (a very close substitute) OR turnip greens OR spinach (cooks http://www.foodsubs.com/Greenckg.html

home vegetables Cooking Greens African spinach alogbati See Malabar spinach amaranth (There is also a grain called amaranth beet greens Notes: Like their close relative, Swiss chard, beet greens have lots of flavor and a good, sturdy texture. The best ones are young and tender, and sometimes come with small beets attached. Substitutes: Swiss chard (a very close substitute) OR turnip greens OR spinach (cooks more quickly) borecole Pronunciation: BORE-cole See kale broccoli de rabe broccoli de rape broccoli raab = broccolirab = broccoli de rape = broccoli de rabe = brocoletti di rape = brocoletto = rappi = rape = raab = rapini = cima di rapa = cima di rabe = choy sum = Chinese flowering cabbage Notes: This slightly bitter cooking green has long been popular in Italy and is now catching on in America. It's best to just eat the florets and leaves; the stems are quite bitter. Substitutes: Chinese broccoli (similar, but not as bitter) OR dandelion greens OR Swiss chard OR mustard greens OR turnip greens OR kale OR broccoli (milder, takes longer to cook) OR cauliflower OR watercress broccolirab calalou callaloo = callilu = calalou = callau = taro leaf = bhaji = elephant's ear = sag = sagaloo Notes: These huge leaves are about a foot and a half long, and they're a popular vegetable among Pacific islanders and some Asians. Many Western cooks steer clear of them, though, since they must be cooked for at least 45 minutes to an hour to rid them of calcium oxalate, a toxin that irritates the throat if swallowed.

52. Swiss Salad. Farmer, Fannie Merritt. 1918. The Boston Cooking School Cookbook swiss Salad. Farmer, Fannie Merritt. 1918. The Boston cooking School Cookbook. http://www.bartleby.com/87/r1008.html

Select Search All Bartleby.com All Reference Columbia Encyclopedia World History Encyclopedia Cultural Literacy World Factbook Columbia Gazetteer American Heritage Coll. Dictionary Roget's Thesauri Roget's II: Thesaurus Roget's Int'l Thesaurus Quotations Bartlett's Quotations Columbia Quotations Simpson's Quotations Respectfully Quoted English Usage Modern Usage American English Fowler's King's English Strunk's Style Mencken's Language Cambridge History The King James Bible Oxford Shakespeare Gray's Anatomy Farmer's Cookbook Post's Etiquette Bulfinch's Mythology Frazer's Golden Bough All Verse Anthologies Dickinson, E. Eliot, T.S. Frost, R. Hopkins, G.M. Keats, J. Lawrence, D.H. Masters, E.L. Sandburg, C. Sassoon, S. Whitman, W. Wordsworth, W. Yeats, W.B. All Nonfiction Harvard Classics American Essays Einstein's Relativity Grant, U.S. Roosevelt, T. Wells's History Presidential Inaugurals All Fiction Shelf of Fiction Ghost Stories Short Stories Shaw, G.B. Stein, G. Stevenson, R.L. Wells, H.G. Reference Farmer's Cookbook SALADS AND SALAD DRESSINGS Individual Chicken Salads in Aspic ... Swiss Salad Mix one cup cold cooked chicken cut in cubes, one cucumber pared and cut in cubes, one cup chopped English walnut meats, and one cup French Peas. Marinate with French Dressing, arrange on serving dish, and garnish with Mayonnaise Dressing. CONTENTS BIBLIOGRAPHIC RECORD Individual Chicken Salads in Aspic Nile Salad Click here to shop the Bartleby Bookstore Welcome Press Advertising ... Bartleby.com

53. Swiss Pudding. Farmer, Fannie Merritt. 1918. The Boston Cooking School Cookbook swiss Pudding. Farmer, Fannie Merritt. 1918. The Boston cooking School Cookbook. http://www.bartleby.com/87/r1197.html

Select Search All Bartleby.com All Reference Columbia Encyclopedia World History Encyclopedia Cultural Literacy World Factbook Columbia Gazetteer American Heritage Coll. Dictionary Roget's Thesauri Roget's II: Thesaurus Roget's Int'l Thesaurus Quotations Bartlett's Quotations Columbia Quotations Simpson's Quotations Respectfully Quoted English Usage Modern Usage American English Fowler's King's English Strunk's Style Mencken's Language Cambridge History The King James Bible Oxford Shakespeare Gray's Anatomy Farmer's Cookbook Post's Etiquette Bulfinch's Mythology Frazer's Golden Bough All Verse Anthologies Dickinson, E. Eliot, T.S. Frost, R. Hopkins, G.M. Keats, J. Lawrence, D.H. Masters, E.L. Sandburg, C. Sassoon, S. Whitman, W. Wordsworth, W. Yeats, W.B. All Nonfiction Harvard Classics American Essays Einstein's Relativity Grant, U.S. Roosevelt, T. Wells's History Presidential Inaugurals All Fiction Shelf of Fiction Ghost Stories Short Stories Shaw, G.B. Stein, G. Stevenson, R.L. Wells, H.G. Reference Farmer's Cookbook HOT PUDDINGS Cream Sauce ... Swiss Pudding cup butter Grated rind one lemon cup flour 5 eggs 2 cups milk cup powdered sugar Cream the butter, add flour gradually; scald milk with lemon rind, add to first mixture, and cook five minutes in double boiler. Beat yolks of eggs until thick and lemon-colored, add sugar gradually, then add to cooked mixture; cool, and cut and fold in whites of eggs beaten stiff. Turn

54. Cheese@Everything2.com Gruyère(greeair ) swiss origin. Nutty, sharper than swiss. cooking, dessert. swiss Mild, nutty, sweet flavor. Appetizer, sandwich, cooking, dessert. http://www.everything2.com/index.pl?node=cheese

55. Greens - Cooking Greens - Food Reference - Descriptions, Usage GREENS, cooking GREENS Food Reference Greens, collard, mustard, kale, swiss chard, broccoli rabe - Trivia, Facts, History, Tips, Recipes, Quotes, Art, http://www.foodreference.com/html/art-greens.html

Home Kitchen Tips Recipes Food Quotes ... Small Business Loans $3,000 to $125,000 Do your customers pay with VISA or MasterCard? We’ll advance you money on your future sales! Apply Now Get a Free Trial issue of SAVEUR The Award-Winning magazine that celebrates the people, places and rituals that establish culinary traditions Blumenversand Foodreference.com - Articles Section Subscribe to the FREE Weekly Newsletter Articles Beverages - A to M ... Buy Posters at AllPosters.com Check the and Cooks Tips sections for more information. GREENS - COOKING GREENS Cooking greens are a Southern tradition – and superstitiously thought to bring good luck for the upcoming year when eaten on New Year’s Day. They include any type of cabbage where the green leaves do not form a compact head. Collard, mustard, kale, swiss chard, and broccoli rabe are all varieties of cooking greens. COLLARD GREENS Collards are the oldest known greens in the cabbage family dating back to ancient times because of their similarity to cabbage eaten by prehistoric people. In addition, ancient Greeks and Romans cultivated collard greens Collards are native to the eastern Mediterranean region and Asia Minor. In approximately 400 B.C. they were brought to Britain and France by either the Romans or Celts. The first documentation of collard greens in America was in 1669 though it is possible they were present in the colonies at an even earlier date.

56. Swiss Steak For 50 Recipe | Cooking For A Crowd Recipes Try this delicious recipe from our cooking for a crowd recipes collection. http://www.recipegoldmine.com/crowd/crowd17.htm

Recipe Goldmine Home Recipes Index Kitchen Charts Culinary Dictionary ... Training provided. Work from home. FREE details here. Swiss Steak for 50 12 1/2 pounds round steak (1/2 inch thick) 1 pound onions, minced 2 cloves garlic, minced 12 ounces tomato puree 6 quarts water 3 cups vegetable oil 12 ounces flour Salt and pepper to taste Cut steak into 4 ounce pieces. Heat oil in a skillet. Brown steak on both sides. Place steak in roasting pan. Sauté onions and garlic in fat where meat was browned. Add flour and brown slightly. Add hot stock and puree, whipping constantly with wire whip to make a smooth sauce. Season with salt and pepper. Pour sauce over steak in roasting pan. Cover and bake at 350 degrees F for approximately 2 hours or until steak is tender.

57. Scottish Cooking, Swiss Roll Tour Scotland, leave the herd behind with a unique small group tour of Scotland. http://www.fife.50megs.com/swiss-roll.htm

Tour Scotland Home Page Click Here for: Scottish Cooking or Recipes Best Scottish Books or Scottish Music Small Group Tours Of Scotland Scottish Cooking, Swiss Roll 3 eggs 3oz caster sugar 3oz plain flour 1 tbsp warm water Serves 4-6 Whisk eggs and sugar together until mixture is thick enough to retain trail of whisk. Lightly fold in sifted flour, using metal spoon. Line swiss roll tin 30 x 22.5cm (12x9 in) with greased paper. Add the warm water to the mixture and pour into tin. Bake: 375 F 15-20 mins When cooked turn out on sugared paper on top of wet tea towel. Quickly trim edges, spread with warmed jam, and roll up, sprinkle with fine sugar. Return To Scottish Cooking Return To Scottish Recipes E-Mail me today Homepage

58. CBC Toronto - Programs - Fresh Air - What S Cooking? Now include chopped swiss chard and continue to cook onions, garlic with swiss chard. *make sure your heat is low enough that you don t burn swiss chard. http://www.cbc.ca/freshair/frittata.html

59. Simply Recipes: Swiss Chard Recipe Continue cooking until the swiss chard is done, adding more water if necessary. Heat the olive oil in a skillet and add the chopped onion. http://www.elise.com/recipes/archives/000965swiss_chard.php

Simply Recipes home about subscribe ... shop Recipes by Type Beef Chicken Duck Egg ... List of all recipes on Simply Recipes Shopping Alerts Calphalon Anodized 9 Piece Set Calphalon Anodized Saucier Cook's Select Stockpots Cuisinart 5 Piece Starter Set ... Cuisinart Copper Pot Measurement Converter (How to use the Converter) Link to Simply Recipes! Contact Email Elise www.elise.com Technorati Profile (What does this mean?) Powered by Movable Type var site="s14simplyrecipes" Recipe Home Swiss Chard Recipe I never liked Swiss chard, until several years ago I had some that had been freshly picked from a friend's garden. It was so sweet and yummy and buttery I couldn't believe it was actually Swiss chard. It was then I learned that freshness was the key determinant to whether chard was delectable or detestable. Last night we had Swiss chard that we had picked up from Whole Foods. It was good, quite good. But not nearly as fantastic as the chard we had a week ago that we had bought from the farmer's market. So here's a hint. If the thought of Swiss chard leaves you uninspired, get some from a farmer's market that has been freshly picked. It is sort of like the difference between white corn picked that day, or the same corn two days later. The tastes don't even compare. 1 large bunch of fresh Swiss chard 1 small clove garlic, sliced

60. Kentucky Swiss Steak Recipe | Southern Cooking Recipes try one of our southern cooking recipes from our collection of traditional favorites, including our kentucky swiss steak recipe. http://www.thatsmyhome.com/mainstreet/beans/kentucky-swiss-steak.htm

Kentucky Swiss Steak Recipe "Online Southern Cooking Recipes" Recipe Site Index Conversion Tables Recipe Converter Substitution List Enjoy one of our southern cooking recipes today! Kentucky Swiss Steak 8 Minute Steaks 1/4 cup Flour 1 Green Pepper 6 Carrots, sliced 1 small Onion, chopped 1 can Tomatoes, 15 oz. 1 teaspoon Pepper 1 1/2 cups Water 2 teaspoons Oil Roll the steaks in the flour and fry until brown on both sides. Place the browned steaks into a large roaster. Top with green pepper, carrots and onions. Pour the tomatoes over all sprinkle with pepper. Add water and cover. Bake at 350° F. for about 1 hour. Yield 6 servings From: Kentuckies Favorites Cookbook Beans and Greens Main Dish Recipes Main Dish Recipes 2 Vegetable Recipes ... Dessert Recipes That's My Home Graphics from the Wooden Spoon Graphics not available for download

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