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From Pat Barger at Queen Anne Community Kitchen, adapted from Eating Well, 2008 Combine 1 1/2 c all purpose flour, 1/2 c cornmeal, 1 T baking powder, 1/2 t baking soda, 1/2  t salt and 1/4 t pepper in a food processor. Pulse to mix . Add 1/2 c...

From Pat Barger, adapted by Mary Kolb from Vegetarian Times. Heat 1 1/2 t canola oil in large saucepan. Add 1 1/2 c chopped onion. Cook until transparent. Stir in 1 1/2 T minced garlic. Cook 1 minute. Add 9 c cooked kidney beans, 3 c water, 2 T...

From Pat Barger at Queen Anne CK, substantially adapted from The Spice Islands Cook Book Brown 12  6 oz pieces of skinless boneless chicken breast in 6 T butter in a heavy casserole or covered skillet. Season with 1 T salt and 1t black pepper. Combine 1 t onion...

From Pat Barger, adapted from Eating Well, February/March 2006 Scrub, trim if necessary, and stab 12 medium russet potatoes. Bake either in a 400 degree oven for an hour until soft or in a microwave. When cool enough to handle, slice off the top 1/4 of the potato. Carefully...

From Pat Barger at Queen Anne CK, adapted from The Spice Islands Cookbook Rehydrate 9T dried minced onion in 9T water. Sprinkle over 4 lb skinless boneless chicken breasts. Let stand 20 minutes. Melt 1 stick butter in a heavy skillet, Stir in 1 1/2 t turmeric, 3 T...

From Pat Barger, adapted from About.com Busy Cooks Cook 36 jumbo pasta shells as directed by the package, omitting oil and salt. In a large saucepan heat 2 c water and 2 vege bouillon cubes to boiling. Stir in 1 1/2 minced carrot, 1 potato–peeled and finely diced and...

From Pat Barger at Queen Anne CK, adapted from Eating Well, Jan 09 Whisk together 3 c chicken broth, 6 T red wine vinegar, 6 T orange marmalade, 1 T cornstarch and  1 T Dijon. Sprinkle 3 lb chicken breast (cut in 4 oz portions) with 1 1/2 t...

From Pat Barger Adapted from my high school home-ec Betty Crocker book. Adapted a lot because ideas of how we should eat have changed significantly. At the time of Yankee Doodle, “macaroni” was a term to describe elegance. Saute 6 c minced onion, 6 cloves minced garlic and 6...

From Pat Barger’s Queen Anne CK, adapted from Cooking Light, Aug 07. Cut 4 1/2 lb of skinless, boneless chicken breasts or thighs in 1 inch cubes. Heat 2 T olive oil in a non stick skillet over medium-high heat. Add chicken to pan and sprinkle with 1/2 t...