This is my faster version of the other recipe
Swiss Chicken Enchiladas
I found this in Bound to Please, Boise’s Junior League cook book.
Teriyaki Steak Marinade
This is a thicker emulsion that coats the meat. The mixture will keep for two weeks.
Noah’s Ark Meat Marinade
Fred’s mom created the title, because the original recipe had two of everything. She used it for round steak cut 2″ thick. I usually cut it in half for one or two flank steaks.
It’s a great marinade that doesn’t use any oil!
Scones
Holly Bryson, a good friend of Annie’s, has graciously allowed us to try out her scones recipe. Mmmm.
Spinach Pomegranate Salad with Pears & Hazelnuts
Laura found this in the November 2010 issue of Sunset. We used it at Thanksgiving dinner
Lemon Meringue Tarte
Again, an Ina Garten recipe, this lemon filling uses nine eggs( four of the whites are used for the meringue) and is not as tart in flavor as the cornstarch-based filling. The filling and tarte crust can be made a day ahead.
Provencal Vegetable Soup
This was a hit with friends at a recent lunch. I served it with Croque Monsieur (French grilled ham & cheese sandwiches) and a tossed salad.
It can be hearty or light, depending on the amount of pistou added.
Southwest Chicken Soup
This soup was a favorite when the French students ran the concession stands for basketball games at Caldwell High.
Hamburger Soup
A good winter warmer that can be made quickly.