Recipes using bay leaves


Goulash

Goulash

Mamma Mia! Pasta. Linguine, spaghetti, angel hair, ditalini, rigatoni, penne and the list goes on. It’s a favorite of young and old alike, whether it’s smothered in sauce, stuffed or layered. It is versatile and can be as simple as topping it with a bit of olive oil and Parmesan or making homemade Bolognese sauce.  […]

Italian Beef Sandwich

Italian Beef Sandwiches

Submitted by: Suzanna Bedrava, Rural Electric Convenience Cooperative

Shrimp Boil

Low Country Shrimp Boil

In the movie Forrest Gump, Forrest’s friend Bubba gives a seemingly never-ending list of all the ways shrimp can be prepared – “you can barbecue it, boil it, broil it, bake it, saute it,” and the list continues. We don’t have room for that many preparations, but we think you’ll like the ones submitted. Rice […]

Herb Brined Turkey

Thanksgiving One of my favorite times of the year is Thanksgiving. I love the savory scents of sage and rosemary as the stuffing is made, the sweet aromas of pumpkin and apple pies as they bake, and the yeasty smell of freshly baked dinner rolls. My mouth is watering already! Everyone has foods they hope to […]

Cauliflower “Rice” Pilaf

Feed My Flock Who: First United Methodist Church Cost: $15 includes shipping Details: Hard-backed, comb bound Pages of recipes: 163 Send checks to: United Methodist Women, 702 Plum St., Marshall, IL 62441 or call 217-826-8041. Print Recipe Cauliflower “Rice” Pilaf Servings Ingredients 1/2 c. slivered almonds1 small head cauliflower1 T. butter1 T. olive oil2 T. […]

Portuguese Bean Soup

Just What the Doctor Ordered! Who: Peoria Medical Society Auxiliary, Inc. Cost: $20.95 includes shipping Details: soft-backed, spiral bound Pages of recipes: 268 Send checks to: Mary Clare Geraghty, 715 W. Bridgetowne Ct., Dunlap, IL 61525 or call 309-243-1063 Print Recipe Portuguese Bean Soup Servings Ingredients 1/2 c. smoked ham diced1/2 c. diced tomatoes with […]

Chicken and Rice Soup

AIEC employees share favorite soups Print Recipe Chicken and Rice Soup By Sandy Wolske, Advertising Coordinator/Graphic Designer Course Soup Servings Ingredients 2 T. olive oil1 onion chopped1 leek white and light green parts halved lengthwise, sliced thin and washed thoroughly; dark green part chopped coarse and washed thoroughly2 celery ribs chopped1 (2-1/2 lb.) rotisserie chicken […]

Vegetable Beef

AIEC employees share favorite soups Print Recipe Vegetable Beef By Kristin Banks, Coordinator of Workers Compensation and Youth Programs Course Soup Servings Ingredients 1-1/2 lbs. beef chopped into small pieces1 T. oil4- 14 oz. cans beef broth1 tsp. dried oregano1/2 tsp. Dried basil1/4 tsp. Black pepper2 bay leaves2 c. chopped peeled tomatoes or 1-14 oz. […]