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for 8 minutes, stirring frequently. Add the tomatoes, beef stock, chicken stock, parsley, wine, and pepper. Bring to a boil, reduce the heat, and simmer, uncovered, for 1 hour. Dissolve the arrowroot in the ccff? water. Add to the sauce. Cook over medium heat, stirring constantly until the sauce thickens. Add salt to taste. Brussels Sprouts with Walnuts VA pounds Brussels sprouts Vi cup butter 2 tablespoons lemon juice 1 teaspoon dill weed Vi cup walnuts, coarsely chopped Salt and pepper
Trim the Brussels sprouts and cut an “X” in the base of each. Boil or steam the sprouts until tender. Melt the butter in a skillet. Add the lemon juice, dill weed, and walnuts and saute gently for 2 minutes. Do not let the butter brown. Add the Brussels sprouts and toss over medium heat until heated through. Add salt and pepper to taste.
Boneless Breast of Chicken
With Virginia Ham 6 large chicken breasts, skinned and boned
93.5%