2 tablespoons butter
1/2 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon onion powder
2 teaspoons dried parsley
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon garlic powder
1/8 teaspoon dried oregano
2 cups small green onions
1 1/2 tablespoons seasoned dry mustard
salt to taste
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together butter, salt, basil, onion powder, parsley, thyme, garlic powder, oregano, garlic powder, oregano, thyme, garlic powder, oregano, thyme, garlic powder, oregano, garlic powder, oregano, garlic powder, oregano, garlic powder, and basil.
In a small bowl, mix together baking powder, margarine, 1 teaspoon olive oil, and 1 teaspoon basil. Make a well in the center and add the onion, celery, and garlic powder; mix together. Mix in the Ichez Pequeno, tomato, cheese, onion, celery, and garlic powder. Pour a 1/2 cup of the mixture into the bottom of a greased 9x13 inch baking dish.
Bake 10 to 12 minutes in the preheated oven, until chicken is cooked through and juices run clear. Remove from the oven, and let stand in a warm place between sheets of waxed paper for 5 minutes.
In a large bowl, stir together the cabbage, green beans, green peppers, onions, celery, garlic powder, oregano, parsley, thyme, green bell pepper, mushrooms, tomato, cheese, onion, celery, garlic powder, oregano, parsley, thyme, garlic powder, and basil. Season with salt, mustard, Worcestershire sauce, and ketchup.
Bake 15 minutes in the preheated oven, until chicken is cooked through. Serve as a vegetable sandwich or over sandwiches for a flavorful meal.
Pheasant Green salad w/pumpkin puree, sun-dried tomatoes, red pepper flakes & fresh cilantro. Delicious!
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