A Battle Raging (23 page)

(
Recipe courtesy of Allrecipes.com by Maltbuster75)

Ingredient
s
(makes 4 servings)

1 pound
pork sausage

1
onion, finely chopped

1
green bell pepper, finely chopped

1 teaspoon
crushed red pepper flakes

2 tablespoons
garlic, minced

4 tablespoons
unsalted butter

salt and pepper to taste

4 tablespoons all-purpose flour

1 teaspoon
minced fresh sage

1 teaspoon
minced fresh thyme

2 cups
milk, divided

2 cubes
chicken bouillon

1/4 cup
minced fresh parsley

Directions

In a skillet on medium heat cook pork, onion, green pepper, red pepper flakes, and garlic until pork is crumbly. Drain off excess fat, but leave a small amount.

Combine butter, salt, and pepper with the meat mixture and stir until butter melts. Slowly sift flour over the top. Mix gently and allow mixture to cook for 5 minutes. It will burn, so do not let it sit unguarded. Don't forget to scrape the bottom of the pan. Add the sage and thyme.

Slowly stir in milk, about a half a cup at a time, and incorporate it well. When the mixture thickens, add more milk. Do not let it boil vigorously, or it will burn. Add chicken
bouillon and let cook for five minutes. Again, if it thickens too much, add more milk. Adjust taste with more salt and pepper if needed.

Just before serving, add the parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools.

Prep Time: 15 mins.

Cook Time: 20 mins.

Ready Time: 35 mins.

(
Recipe courtesy of Allrecipes.com by Paula M)

Ingredients
(makes 6 servings)

6
large Portobello mushroom, stems removed

1
eggplant, sliced into 1/2 inch rounds

1 medium
yellow squash, cut into 1/4-inch slices

1
zucchini, cut into 1/4-inch slices

1 (16 fl oz) bottle
balsamic vinaigrette

1 (4 ounce) package
crumbled blue cheese

6
hamburger buns, split and lightly toasted

Directions

Place the mushrooms, eggplant, winter squash, and zucchini into a shallow bowl or baking dish. Drizzle with the balsamic vinaigrette, turning to coat evenly. Cover, and refrigerate at least 2 hours, or up to 24 hours, stirring occasionally.

Preheat grill to medium-high heat.

Drain vegetables and discard marinade. Place vegetables on preheated grill, and cook until lightly browned, turning once, or about 3 minutes on each side. (Note that cooking times vary between grills.) Sprinkle the mushrooms with blue cheese, and let the cheese melt slightly.

Open the 6 hamburger buns and divide the eggplant, squash, and zucchini
among bottom halves. Place the Portobello mushrooms on top of the vegetables, cheese side up. Top with the remaining 6 hamburger bun halves. If necessary, use toothpicks to hold the buns in place. Serve immediately.

Prep Time: 20 mins.

Cook Time: 6 mins.

Ready Time: about 2
.5 hrs.

(Recipe courtesy of Allrecipes.com by Lisa)

Ingredients
(makes 4 servings)

1/4 cup
all-purpose flour for coating

1/2
teaspoon salt

1/4
teaspoon ground black pepper

1/2 teaspoon
dried oregano

4
skinless, boneless chicken

breast halves - pounded 1/4 inch thick

4 tablespoons butter

4
tablespoons olive oil

1 cup sliced mushrooms

1/2 cup Marsala wine

1/4 cooking sherry

Directions

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Prep Time: 10 mins.

Cook Time: 20 mins.

Ready Time: 30 mins.