Friday, August 11, 2017

Butter Beans, Italian Sausage, and Chard Stew

Not stew weather yet, but it will be!

Butter Beans, Italian Sausage, and Chard Stew

12 oz. Italian chicken sausage -- sliced
1 Tbsp. oil
1 med. onion -- sliced
2 cloves garlic -- chopped
1 can butter beans -- drained
2 cups chicken broth
1/2 tsp. thyme
1/2 tsp. oregano
1 bunch Swiss chard
2 Tbsp. Balsamic vinegar

Wash Swiss chard, cut off stems, and chop. Set aside. In a large skillet, sauté sausage, onions, and garlic in oil. Add beans, chicken broth, and spices. Bring to boiling and simmer for five minutes. Add Swiss chard, cover, and cook for three minutes until wilted. Stir in vinegar.

Chicken ala King

One of the first "real" recipes I remember making as a newlywed!

Chicken ala King

6 Tbsp. butter
1/2 cup green pepper
1 can mushrooms
1/2 cup flour
1 tsp. salt
1/4 tsp. pepper
1 1/2 cups milk
1 1/4 cups chicken bouillon
2 cups chicken pieces -- already cooked
8 pieces toast

 Melt butter in a 3-quart saucepan over medium-high heat. Cook green pepper and mushrooms in butter, stirring occasionally, until pepper is crisp-tender. Stir in flour, salt, and pepper. Cook on medium, stirring constantly, until bubbly. Stir in milk and bouillon. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in chicken and cook until hot. Serve on toast.