Serves 6.

3 onions, sliced thin and separated into rings
3 eggs
1/4 cup butter
1 cup Bisquick
1/2 pound bacon, fried crisp and crumbled
1/4 teaspoon dried savory leaves
1 1/4 cups milk
1/4 teaspoon dried basil leaves
2 teaspoons Worcestershire sauce
1/4 teaspoon dried parsley leaves

Heat oven to 400 degrees F. Grease a 9-inch pie plate.

Cook onions in butter in 10-inch skillet, stirring frequently, until onions are softened. Arrange half of the onions evenly in pie plate; sprinkle with half of the bacon. Top with remaining onions and bacon.

Place milk, Worcestershire sauce, eggs and baking mix in blender container. Cover and blend on high 15 seconds. Pour into plate.

Mix herbs in small bowl; crush slightly. Sprinkle evenly over milk mixture. Bake until knife inserted in center comes out clean, about 35 minutes.

FOR 2 SERVINGS: Grease 2 (10 ounce) custard cups. Decrease onions to 1, butter to 2 tablespoons, bacon to 4 slices, milk to 1/2 cup, Worcestershire sauce to 1/2 teaspoon, eggs to 1, Bisquick to to 1/4 cup and herbs to a pinch of each. Bake 10 minutes.

HIGH ALTITUDE: Grease 10-inch pie plate. Cook onions until softened, 6-7 minutes. Bake 30-35 minutes. For 2 servings, bake 20-25 minutes.

1 cup beer or ginger ale
1/2 cup honey
1/2 cup Dijon mustard
1/4 cup vegetable oil
2 tablespoons onion powder
1 1/2 teaspoons dried whole rosemary
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
1 (3-pound) rolled and tied boneless pork loin roast

Combine first 9 ingredients; stir well. Pierce roast on all sides with a fork; place in a large shallow dish. Pour marinade over pork; cover tightly. Refrigerate 4 hours, turning roast occasionally.

Remove pork from marinade, reserving marinade. Insert meat thermometer into thickest part of roast, being careful not to touch fat. Grill roast, covered, over indirect heat 2 1/2 hours or until thermometer registers 160 degrees F, turning occasionally and basting with reserved marinade.

Yields 10 servings.

Posted by Chyrel at recipegoldmine.com 1/16/2001 5:13 pm

1/2 pound top round steak, 1/4 inch thick
4 cloves garlic, crushed
1/2 teaspoon salt
3 fresh basil leaves, chopped
3 sprigs fresh Italian parsley
Freshly ground black pepper
Grated Romano cheese

Pound the steak with a meat mallet to tenderize. Sprinkle both sides lightly with black pepper. Sprinkle the meat with enough of the Romano cheese to make a thin layer (3 to 4 tablespoons). Finely mince the garlic. Mash the garlic, salt and basil together into a paste. Spread evenly on the steak. Roll the steak into a tight jellyroll form and slice into 3/4 inch thick rolls. Thread through skewers. Grill or broil 15 to 20 minutes or until done. Turn while cooking.

1 tablespoon rosemary
1 tablespoon oregano leaves
1 tablespoon powdered sage
1 tablespoon powdered ginger
1 teaspoon marjoram
1 1/2 teaspoons thyme
3 tablespoons brown sugar, packed
3 tablespoons dry minced parsley
1 teaspoon pepper
1 tablespoon paprika
2 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons powdered chicken bouillon
1 package Lipton Tomato Cup-a-Soup mix

Place all ingredients in blender with on/off speed for 3 to 4 minutes to pulverize, or rub through a fine strainer. Store in an airtight container so it will not lose potency.

Makes about 3/4 cup.

To use with flour, add 1 ounce mix to 1 cup of flour for coating chicken.

Posted by bettyboop at recipegoldmine.com 1/4/2002 9:50 am

Here is another delicious and very tasty and a hearty dish which I make often and serve with homemade biscuits. Enjoy!

2 leeks, sliced and rinsed well
6 boneless, skinless chicken breast halves or thighs
    (I always use the chicken breasts by Butterball as
    they are the best)
4 ears corn
1 large shredded carrot
2 tomatoes, chopped
2 teaspoons fresh chopped oregano
1 teaspoon fresh chopped thyme
1/2 teaspoon salt or to taste
1/4 teaspoon freshly ground pepper or to taste
1 clove garlic, crushed (we love garlic and I always
     add lots, this will depend on your taste)

Place the cleaned leeks on the bottom of a crockpot or slow cooker.

Place the chicken breasts or thigh on top.

Cut the corn kernels off the cobs and sprinkle evenly over the chicken. Layer the shredded carrots over the corn.

In a small bowl, combine the chopped tomatoes, oregano, thyme, salt, pepper and garlic mixing well. Pour this mixture over the chicken mixture.

Cover and cook on LOW about 5 hours or until the chicken is tender.

Posted by bettyboop50 at recipegoldmine.com May 9, 2001

Serves: 4

I made this two nights ago and my husband and I just loved. While it was in the oven baking, it filled up the whole house with a wonderful aroma. My husband walked in the house and just went nuts over the smell. He just couldn’t help himself to three helpings.

4 fresh chicken thighs
1/2 cup flour
2 tablespoons olive oil
6 shallots, coarsely chopped
3 clove garlic, crushed
1/4 cup chicken stock
2 tablespoons balsamic vinegar
1 1/2 cups chicken stock
2 teaspoons crushed dried rosemary
1 teaspoon crushed dried thyme
1 teaspoon crushed dried basil
1 teaspoon crushed dried marjoram
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Preheat oven to 350 degrees F.

Dredge chicken thighs in flour to coat.

Heat olive oil in a large ovenproof saut? pan with a lid. Add shallots and allow to brown.

Add chicken and sear on each side, about 2 minutes per side. Add garlic and saut? for about 1 minute, or until you can smell the aroma.

Add 1/4 cup chicken stock and vinegar and boil until reduced by about half, 2 or 3 minutes. Add chicken stock, rosemary, thyme, basil, marjoram, salt and pepper. Bring to a boil.

Cover and bake 20 to 30 minutes, or until chicken is tender.

Remove from oven. Spoon a bit of the sauce on top, and serve the rest of the sauce on the side.

Posted by Olga at recipegoldmine.com 4/4/02 11:42:01 am

Recipe created by Dennis G. Malone, a chef affiliated with Dr. Dean Ornish

This salad can be as large or small as you like. Simply prepare it with equal amounts of each type of greens, and make a salad for yourself, or the whole gang!

Organic greens
Baby greens
Arugula Spinach
Mixed greens
Organic tomatoes, diced
Sunflower sprouts
Mushrooms, sliced
Yellow peppers, sliced
Basil, minced
Oregano
Mint
Thyme
Parsley
Non-fat Italian dressing
1 tablespoon white balsamic vinegar

Mix equal parts of each type of greens in a large salad bowl or platter. On top, distribute the diced tomatoes, sunflower sprouts, sliced mushrooms, sliced yellow peppers and any other organic produce you would enjoy.

Next, sprinkle on as many organic fresh herb leaves, minced or whole, as you want. The greater the variety of herbs, the greater the complexity of the salad.

Cover the salad bowl or platter with plastic wrap or foil and place it in the refrigerator.

Just before serving, add one tablespoon of white balsamic vinegar to 1/4 cup of non-fat Italian dressing. This will thin the dressing and add the characteristic flavor of balsamic vinegar. You could also use red balsamic vinegar or a fresh citrus juice. Freshly ground pepper, especially red or green peppercorns, added just before serving would add additional intrigue. Nature’s enchanting salad, what a wonder!

Makes 1 serving.