Involtini Di Pollo (Stuffed Chicken Breasts)

Recipe By : The Little Dishes of Italy: Antipast
Serving Size : 4 Preparation Time :0:00
Categories : Antipasto Poultry
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large chicken breast — bone, skin halve
For the stuffing:
1 cup Italian bread — remove crust; shred
1/2 cup chicken stock
2 teaspoons unsalted butter
3 green onions — white 1″ green
thinly sliced
1 teaspoon fresh sage — chop, or 1/2 tsp.dry
1 teaspoon fresh Italian parsley — chopped
Salt
freshly milled black pepper
2 slices boiled ham
1 tablespoon unsalted butter
1 tablespoon olive oil
2 tablespoons all-purpose flour — heaping
1 cup chicken stock
1/4 cup dry white wine
fresh Italian parsley — chopped for garnish

Preheat an oven to 350 degrees F. Place each chicken breast half
between two sheets of waxed paper. Using a meat mallet or the dull side
of a cleaver blade, press down and then push out from the center of each
breast half, flattening it out evenly. Do not overpound or the breasts
will break apart.

To make the stuffing: soak the bread in the stock until it is softened,
two to three minutes. Meanwhile, in a skillet melt the butter over
medium heat. Add the green onions and sautee, until softened but not
browned, about three minutes. Place the green onions in a mixing bowl.
Squeeze the excess stock from the bread; discard the stock. Add the
bread to the bowl, along with the sage, parsley, and salt and pepper to
taste and mix well. Taste for seasoning.

Place a slice of ham on each of the flattened chicken breast halves.
Divide the bread stuffing between the two breasts, spreading it over the
ham. Roll up each breast from a narrow end; the opposite end should
remain uncovered and slightly overlap the roll. Tuck in any stuffing
that may have leaked out of the ends; the ham slice will prevent
stuffing from leaking out of the center of the chicken roll. Using
cotton kitchen string, tie the rolls closed in the same fashion that a
roast is laced. Toothpicks can be used to fasten the ends securely.

Melt the butter with the olive oil in a skillet over medium heat.
Meanwhile, dredge the chicken rolls in the flour and set aside. When
the skillet is hot enough to make the chicken rolls sizzle, add them.
Brown on all sides for no longer than five minutes. Prolonged sauteing
will toughen the delicate breast meat. To turn the rolls, gently slide
a spatula under them to prevent rupturing.

Transfer the sauteed breast rolls to a casserole just large enough to
accommodate them, but with enough room to keep them from touching. Set
the skillet aside for later deglazing. Pour the stock over the breasts,
cover tightly, and place in the preheated oven. Bake until the breasts
are just cooked through but still juicy, 20 to 25 minutes. Overcooking
by even five minutes will dry them out. Remove from the oven, and
transfer the rolls to a cutting board, reserving the liquid in the
casserole. Remove the string and toothpicks and let stand for five to
ten minutes.

Meanwhile, heat the pan drippings that remain in the skillet in which
the breasts were sauteed. Add 1/2 cup of the stock from the casserole
and bring to a simmer, using a wooden spoon to dislodge any bits stuck
to the pan bottom. Add the wine and continue to simmer to evaporate the
alcohol. Taste for salt.

Cut each of the stuffed breasts crosswise into five or six slices and
arrange on a serving platter. Pour the hot pan juices over them. Serve
warm or hot.

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NOTES : c 1996 thrive@the healthy living experience
all recipes: “The Little Dishes of Italy: Antipasti” by Julia Della
Croce c 1993

A very pretty and easy to prepare appetizer. The boned chicken
breasts, stuffed and rolled closed before cooking, produce little
circles of juicy breast meat surrounding an herb-speckled disc of savory
stuffing

1/2 tsp. dill weed
1/4 tsp. garlic salt
1/4 tsp. lemon pepper
1 pkg. Hidden Valley Ranch dressing mix
3/4 c. oil
1 lb. oyster crackers

In a fairly large bowl, mix all the spices with the oil. Add oyster
crackers and stir well. Spread out in jelly roll or other large pan
with sides. Bake at 250 for 15 to 20 minutes, stirring a couple of
times. Cool and eat.

PEAS KOFTA CURRY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–KOFTAS—–
250 g Peas — boiled
1 tb Poppy seeds
2 tb Gram flour
1 sm Onion — minced
1 Handful of sliced coriander
— (leaves)
1 1-inch piece of ginger
— minced
2 Green chilies — minced
Salt — to taste
—–CURRY—–
1 Onion
4 Garlic cloves
2 tb Ghee or oil
1 Handful of coriander leaves
2 Green chilies — minced
1/2 ts Garam masala
Salt — to taste
Chili powder — to taste
3 lg Tomatoes — diced
2 md Potatoes — peeled cubed

Grind peas to a paste (or process in food processor
fitted with steel blade). Add gram flour, poppy
seeds, onion, coriander, ginger, chilies and salt, and
knead (or process) until smooth. Roll dough into
small balls and deep fry until golden brown. Drain
and set aside.
Grind onion and garlic to a paste. Fry in 2
tablespoons ghee or oil until golden brown. Add
coriander, garam masala, salt and chili powder. Cook
1 minute, then add tomatoes. Continue cooking until
tomatoes are soft and ghee (or oil) begins to separate
out from mixture. Add potatoes, and cook 3 more
minutes. Add 2 cups water to pan, then bring to a
boil. Reduce heat and simmer until potatoes are
almost done. Put in koftas and chilies and continue
cooking until potatoes are tender. Sprinkle
additional garam masala and coriander leaves over to
garnish.

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Mock Hollandaise Sauce

Recipe By : Quick and Thrifty Cooking/Bobb1744
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Gravies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup mayonnaise
2 Tablespoons lemon juice
4 Tablespoons butter or margarine
2 egg yolks
1 Pinch cayenne pepper
1 Pinch salt

Combine mayonnaise and lemon juice in the top of a double boiler. Place
over barely simmering water and cook, stirring constantly, for 3 minutes,
or until warm, but not hot.
Add the butter and egg yolks. Cook, stirring constantly for 1 minute, or
until mixture becomes thick enough to coat a spoon. Watch carefully. If
mixture gets too hot, the eggs will curdle. Remove the top of the couble
boiler from the water and stir in the cayenne
pepper and salt. Serve over broccoli, cauliflower, green beans, asparagus,
globe artichokes, poached eggs and poached or baked fish.

– – – – – – – – – – – – – – – – – –

NOTES : Makes 2/3 cup. Calories per tbsp: 60.
For a sauce that is faster (4 mins.) and more foolproof, but not as authentic
tasting or Low
in caloires as the one above, melt 4 Tbsps. butter or margarine in small
saucepan over Low
heat. Gradually whisk in 5 tsps. lemon juice and 1 1/4 cup mayonnaise. Beat
for 2 minutes.
Remove from heat and serve. Makes 1 1/2 cups, about 100 calories per Tbsp.

Date: Mon, 11 Oct 93 17:04:46 EDT
From: Sarah Gross

> Noodles and Cheese
> .5 pound wide noodles
> 1 pound ff cottage cheese
> Optional: honey, cinnamon, raisins.
>
> Cook noodles. Drain, mix in cheese.
> Season to taste with honey, cinnamon, and/or raisins.
> Authors and I prefer plain, however.

Title: Beef Satay
Categories: Appetizers
Yield: 4 servings

3 tb Corn oil
1 sm Onion, finely chopped
1 Garlic clove, crushed
1/2 ts Hot chili powder
1 1/2 ts Curry Powder
1 1/4 c Water
2/3 c Crunchy peanut butter
1 ts Light brown sugar
2 ts Dark soy sauce
1 ts Lemon juice
Salt to taste
Fresh ground pepper to taste
1 lb Boneless sirloin steak
Lemon pieces (opt)
Fresh cilantro sprigs (opt)

To make peanut sauce, heat 2 tablespoons of oil in a saucepan. Add
onion and garlic and fry gently until golden.

Stir in chili powder, Curry Powder, water, peanut butter and brown
sugar. Bring to a boil; simmer gently until thickened. Stir in soy
sauce and lemon juice, then salt and pepper. Turn mixture into a
serving dish.

Preheat broiler. Grease a broiler pan. Trim and cut meat in 1/2″
cubes. Thread (not too tightly) onto 8 bamboo skewers, leaving a
space at each end for holding. Cover ends with small pieces of foil
to prevent burning. Place skewers in greased broiler pan. Brush with
remaining 1 tablespoon oil. Cook under preheated broiler 10-15
minutes until golden and cooked through. Turn and brush frequently
with oil during cooking. Garnish with lemon pieces and cilantro
sprigs, if desired, and serve hot with peanut sauce.

MMMMM

Title: STRAWBERRY ANGEL SHORTCAKE
Categories: Desserts, Cakes, Fruits
Yield: 8 servings

3 c Strawberries, sliced
3 tb Sugar
3 tb Rum OR
2 ts Rum extract
3 tb Orange juice
3 oz White chocolate
1 c Whipping cream
1 md Angel food cake
8 lg Strawberries, whole
Fresh mint leaves

Combine sliced berries, sugar, and one tbsp rum or 1 tsp rum ext. in a
medium bowl. Combine remaining rum or ext. and orange juicein a small
measuring cup. Melt chocolate slowly over hot water in double boiler
or small bowl. Stir occasionally. Cool to room temp. Beat whipping
cream and cooled chocolate until soft peaks form. Slice angel cake
horizontally into three layers. Place one layer on large cake plate.
Drizzle with 1/3 of oranje juice mix. Top with 1/3 of cream
chocolate mixture and 1/2 of the sliced berries. Repeat layers,
ending with cream spooned over top of cake and partially down sides.
Garnish with whole berries and mint leaves. Refrigerate one to two
hours. To serve, cut into 8 wedges.

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Title: ALMOND COOKIES #1
Categories: Cookie/bars, China, Formatted, Archived
Yield: 32 Cookies

1/2 c Lard; room temp – do not
-substitute
1/4 c Shortening
2/3 c Sugar; granulated
1/4 c Sugar, brown, light; packed,
-sifted thru coarse serive
2 ea Eggs
1 tb Almond extract
2 1/2 c Flour, all-purpose
3/4 ts Baking soda
1 ts Salt
2 tb Water
32 ea Apricot pits; (traditional)
-or substitute 32 whole
-blanched almonds

1) In med. size bowl, cream together lard, vegetable
shortening, and sugars until very light and creamy.
Beat in one of the eggs and the almond extract.
2) Sift together flour, baking soda, and salt.
3) Beating at low speed if using mixer, add the four
mixture to the creamed mixture, abt. 1/3 at a time.
Press dough together with your hands to form 2 balls,
which will be very crumbly.
4) Place each ball on wax paper and roll into
cylinder abt. 8″ long. Chill several hrs. or better
yet: overnight.
5) Preheat oven to 275 F. Beat remaining egg with
the 2 tb. water.
6) With sharp, serrated knife cut each cylinder into
16 equal slices. Place on lge. ungreased baking sheet.
Brush cookies with egg wash and press an almond into
center of each.
7) Bake cookies in center of over for 25 min., then
raise heat to 325 F. and bake 10 to 15 min. more, or
until golden brown.
8) Transfer cookies to rack and let cool completely.
Store airtight for several weeks. You can obtain
traditional apricot pits at any health food store.formatted and reposted by
DonW1948@aol.com / homepage
http://members.aol.com/DonW1948/homepage.htm

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SPICED QUINCE COMPOTE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 qt Water
2 lb Ripe (bright yellow) quinces
1 c Sugar
1/2 Vanilla bean
– split lengthwise
1 Cinnamon stick (2-inch)
4 Cloves
1/8 ts Cardamom seeds
2 Wide strips orange peel

PUT THE WATER IN A SAUCEPAN to heat. Rinse the
quinces, then using a sharp paring knife, quarter the
fruits. Carefully cut out the cores. Hold each piece
firmly as you work so that it doesn’t snap in 2. Slice
each quarter into pieces about 1/2-inch thick, then
cut away the peels. As you work, put the cores and
peels in the pan of water–they will impart both
flavor and body to the water, due to the natural
pectin in the fruit. Allow the skins and cores to
simmer slowly, covered, for about 20 minutes, then
strain, keeping the liquid. Don’t worry about the
peeled fruit discoloring–it will turn pink when
cooked. Combine the sugar, spices, orange peel and the
strained liquid in a non-corroding pan. Bring to a
boil, stir to dissolve the sugar and add the quinces.
Cut out a disk of parchment paper and place it
directly on the surface to prevent any exposed slices
from drying out. Simmer slowly until the quinces have
turned pink and are slightly translucent but still
firm to the touch, 2-to-2 1/2 hours. When done,
transfer them to a bowl with the syrup and chill well
before serving. Once poached in syrup, quinces will
last for weeks in the refrigerator. Makes 1 Quart

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Title: ELLEN’S CHOCOLATE EXPRESSO TORTE
Categories: Cakes, Desserts, Passover, Jewish
Yield: 16 servings

1 c Butter; or margarine
1 c Sugar; +
1 tb Sugar
1 c Expresso; +
2 tb Expresso**
1 pk Semisweet chocolate (12 oz)
6 Eggs; plus
6 Egg yolks
Confectioners sugar; garnish

* can use margarine if it is good quality and pareve,
(if you’re serving a dairy meal). **brewed expresso or
very strong coffee.

1. Preheat oven to 325 degrees. Grease 9″ spring-form
pan. Place wax paper on bottom of pan, grease and
flour; set aside.

2. Place butter, sugar and Expresso in the top of a
double boiler and heat until sugar dissolve.

3. Pour hot liquid over chocolate and stir until
dissolved; set aside. Beat eggs and yolks until
frothy; add to the chocolate mixture and pour into pan.

4. Bake for one hour; edges should crack slightly.
Remove from oven and cool; cover and refrigerate.
Remove from pan and sprinkle with confectioners’ sugar.

HINT: This cake is rich and has NO flour. It is almost
as creamy as cheesecake You should only serve tiny
thin slices.

NOTE: This TORTE can be served at Passover; of course
then you would use Passover Cake Meal to dust the pans
not flour This is Ellen’s Trademark Pesadicha dessert.
She has made it EVERY year for Passover for at least
10 years.

SOURCE: A Jewish Mother’s Cookbook; Author, Elaine
Radis; published on disk by ONE COMMAND SOFTWARE, 1995.

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