Title: Chicken Stew Provencal
Categories: New import
Yield: 4 servings

3 qt Mixed root vegetables*
2 tb Balsamic vinegar
3 ts Tarragon leaves (divided
Use)
1 ts Thyme (divided use)
1/2 ts Instant minced garlic
1/2 ts Salt
1/2 ts Black pepper
1/8 ts Cayenne pepper
1 c Fresh green beans, cut
In 2-inch pieces
3/4 c Dtv white wine
1 1/2 lb Boneless, skinless chicken
Breast halves, cut in 2-inch
Pieces
2 (13 3/4-ounce) cans
Low-sodium,
Chicken broth
3 tb Flour

*(parsnips, turnips, new potatoes, onions, baby carrots, cut in 1-inch
chunks)

Preheat oven to 450 F. Spray large, heavy nonstick roasting pan with
olive oil cooking spray. Add root vegeta- bles, vinegar, 2 Tsp
tarragon, 1/2 teaspoon thyme, garlic, salt and peppers; toss to coat.
Bake until vegetables begin to caramelize, about 30 to 45 minutes.
Add green beans and bake until vegetables are tender, about 10 to 15
minutes longer. Remove vegetables to a large bowl; cover to keep
warm. Add wine to pan, scraping brown bits off the bottom. Add
chicken; bake until throughly cooked, about 15 to 20 minutes. Add to
vegetables; cover again. Place roasting pan on top of range. Add
broth; bring to a simmer. Mix Hour with 1/2 cup water, stirring until
smooth; add to pan. Cook, stirring constantly, until smooth. Add
remaining tarragon and thyme. Return vegetables and chicken to pan;
toss to coat evenly. Heat through. Makes 6 servings.

MMMMM

Catalan Bean Stew

Recipe By : High-Flavor, Low-Fat Vegetarian Cooking, Steven Raichlen
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 red or brown dried chile peppers
– such as Pasilla or New Mexico Reds
– or 1 tbsp sweet paprika — Spanish or Hungarian
3 cups vegetable broth
2 medium onion — peeled quartered
4 ripe tomatoes
6 cloves garlic — peeled
2 country-style white bread
3 parsnips — diced
– or carrots
1 potato — peeled diced
1/2 cup flat-leaf parsley — finely chopped
2 cups fava beans — cooked
– (4 cups cooked favas)
– or 4 cups cooked lima beans
1 cup corn kernels — cooked
2 tablespoons sherry — or to taste
1 tablespoon sherry vinegar — or to taste
salt and freshly ground black pepper

Tear the chiles in half and remove the stems and seeds. Soak the chiles in
the stock for 1 hour or until soft. If using paprika, dissolve it in the
stock. Preheat the oven to 350 degrees.

Place the onions and tomatoes on a baking sheet lined with foil and roast
them for 20 minutes. Add the garlic and continue roasting for 20 minutes,
or until the garlic is soft and the onions are golden brown. Darkly toast
the bread in a toaster.

Transfer the chiles to a blender with a slotted spoon, reserving the
stock. Add the onions, tomatoes, garlic, and toast and puree until smooth,
adding stock as necessary to obtain a thick paste. Note: A blender works
better than a food processor for this purpose.

Transfer the chile mixture to a large, nonstick frying pan and cook over
medium heat, stirring often, for 3 minutes or until fragrant. Stir in the
reserved stock, parsnips, and potatoes and half the parsley and cook,
uncovered, stirring often, for 15 to 20 minutes, or until the vegetables
are just tender. The recipe can be prepared ahead to this stage.

Stir in the fava beans, corn, sherry, and vinegar and simmer for 5
minutes, or until the beans and corn are thoroughly heated. Correct the
seasoning, adding salt, sherry, or vinegar to taste. The mixture should be
highly seasoned. If the stew is too thick, add a little more stock. If too
thin, simmer the stew, uncovered, to evaporate the excess liquid.

Transfer the stew to a bowl or platter and sprinkle with the remaining
parsley. Rice or polenta would make a nice accompaniment.

This stew originally was topped with almonds which I omitted. I served
it over polenta and it was great! The recipe is a bit fussy but I think it was
worth the effort. Enjoy!

– – – – – – – – – – – – – – – – – –

Per serving: 691 Calories; 5g Fat (7% calories from fat); 33g Protein; 133g
Carbohydrate; 2mg Cholesterol; 1356mg Sodium
Food Exchanges: 6 Starch/Bread; 1 1/2 Lean Meat; 6 1/2 Vegetable; 1 Fat

Nutr. Assoc. : 2612 0 0 0 0 1514 0 1625 0 0 0 3771 0 0 0 0 0 0 0
_____

Bacon Cheddar Drop Biscuits

Recipe By : Gourmet Magazine 1988
Serving Size : 16 Preparation Time :0:00
Categories : Breads Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup onion — finely minced
4 slices crisply cooked bacon — finely minced
(reserve 2 tablespoons of bacon fat)
1 3/4 cups flour
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold vegetable shortening
3/4 cup extra sharp Cheddar cheese — coarsely grated
2/3 cup milk

In a skillet, cook the onion in the reserved fat over moderately low heat,
stirring, until it is softened; let mixture cool. In a small bowl combine
the onion mixture with the finely minced (do this in a food processor) bacon;
season with freshly ground pepper. Into a bowl, sift together the flour, the
baking powder, the baking soda, and the salt. Add the shortening and blend
the mixture until it resembles coarse meal. Stir in the bacon mixture and
the Cheddar; add the milk and stir the mixture until it just forms a soft
sticky dough. Drop the dough by rounded tablespoons onto a buttered baking
sheet. Bake the biscuits in the middle of a preheated 425 oven for 15 to 17
or until pale golden brown. Makes about 16 biscuits.

– – – – – – – – – – – – – – – – – –

Chocolate Dipped Raisins

Recipe By : Rosemary Matejka
Serving Size : 20 Preparation Time :0:15
Categories : Candy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ozs raisins
—-Coating—-
7 ozs Hershey’s® Milk Chocolate Bar — melted
1 c semisweet chocolate discs — melted

In a saucepan over low heat, melt chocolate bar and disks. Set saucepan in
hot water to maintain dipping consistency. Dip several raisins at a time in
chocolate. Place in paper candy cup. Repeat with remaining chocolate and
raisins. Refrigerate until chocolate sets, about 10 minutes. Store covered
in refrigerator.

– – – – – – – – – – – – – – – – – –

Per serving: 92 Calories; 5g Fat (32% calories from fat); 2g Protein; 24g
Carbohydrate; 2mg Cholesterol; 10mg Sodium

Nutr. Assoc. : 0 0 0 4886

Title: FAVA BEANS AND PEAS
Categories: Side dish, Vegetables
Yield: 1 recipe

2 c Fresh or frozen fava beans
1 c Fresh or frozen peas
1 tb Olive oil
2 ea Garlic cloves, minced
1 tb Fresh anise, chopped
Salt pepper, to taste
Water

In a heavy pot, heat the olive oil and add the salt
garlic saute for a few minutes. The temperature
should be about medium high. Add the anise stir to
mix. Add the fava beans and mix well. Add salt, pepper
water; cover the pot with a tight fitting lid. Turn
down the heat let steam cook until tender.
Add the peas; stir to mix well. Cover again steam
until the peas are done, about ten minutes. Adjust
salt pepper serve.

—–

COOL CUCUMBER SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Cucumbers
1/4 c Walnuts
1 Fennel or celery stalk
3 c Plain yogurt
1 tb Olive oil
—–GARNISH—–
Dill or parsley, chopped

Peel cucumbers. Blend in food processor with other
ingredients except the oil. Add oil drop by drop
while blending. Chill for 2 hours. Garnish with dill
or parsley.

Recipe developed by Ellen Ogden. In “The Cook’s
Garden” catalog, Vol. 9, No. 1. Spring 1992. Pg. 17.
Posted by Cathy Harned.

– – – – – – – – – – – – – – – – – –

Title: Apple Cream Lasagne
Categories: 8, Desserts, Fruits, Italian
Yield: 8 Servings

9 Oven ready lasagne noodles
1/3 c Butter
6 Granny Smith apples-
Peeled,cored and sliced.
1/3 c Packed brown sugar
1/2 c Toasted, chopped pecans
2 ts Ground cinnamon
1 pk Light cream cheese,softened
1 Egg
1 ts Vanilla
1 c Whipping cream, whipped
1/2 c Fresh breadcrumbs
1/4 c Granulated sugar

Place noodles in a 11 x 7 inch baking dish, cover with
warm water and soak 20 minutes. Drain and set aside.
Meanwhile, in saucepan, melt 1/4 cup butter over
medium heat. Add apples, cover and cook 10 minutes,
or until tender, stirring occasionally. Remove from
heat and stir in 3 tbsp. brown sugar, pecans and
cinnamon; set aside. Place cream cheese and remaining
brown sugar in large bowl. Beat 3 minutes or until
light and fluffy. Beat in egg and vanilla. Fold
whipped cream into cream cheese mixture in thirds and
set aside. Melt remaining butter. In small bowl,
combine breadcrumbs, sugar and melted butter.
Spread half of the apple mixture in bottom of same
baking dish. Layer with 3 noodles. Spread with half
of cream cheese mixture, and layer with 3 more
noodles. Spread with remaining apple mixture and layer
with last three noodles.
Top with remaining cream mixture and sprinkle with
breadcrumb mixture. Bake at 305øF for 30 minutes. Let
stand 20 minutes before serving. Makes 8 servings.
Source: Primo Family Favourites ch.

—–

Title: MUSTARD HORSERADISH BUTTER FOR FISH
Categories: Sauces, Seafood
Yield: 6 servings

2 tb Dijon-style mustard
2 tb Prepared horseradish
5 tb Butter; room temperature
Salt and pepper to taste

BLEND ALL INGREDIENTS TOGETHER, scrape into a serving
bowl and serve at room temperature for dolloping over
fish.

—–

Easy Spicy Beans and Rice

2 C. Brown rice (uncooked), or 4 C. cooked
2 15-oz cans of any type of beans
1/2 C. salsa
1 clove garlic, minced (or 1 tsp. minced garlic-in-a-jar)
1/2 large red onion, chopped
2 tsp cumin
2 C tomato (ie spagetti) sauce
10 dashes tabasco sauce

If using uncooked rice, start it cooking.

Rinse canned beans thoroughly in a colander. In a large nonstick frying
pan add salsa, garlic, onions, and cumin. Saute until onions are limp.
Add tomato sauce and tabasco sauce, and simmer.

If using cooked rice, reheat it now.

Five minutes before the rice is ready, stir the beans in gently and
simmer until well heated.

Serve beans over rice.

From “Think Light” meal program, which states:
Serves 4 (1-cup) servings. Per serving – 424 calories. 2.7 gms fat
(5% cff). 84 gms carb. 21 gms protein. 450 mg sodium. 25 gms fiber.

1 small onion, peeled and finely chopped
4 medium portobello mushrooms, stemmed and cut
into 1/2-inch dice
1/4 cup red wine
1/4 cup vegetable broth, homemade or low-sodium canned
1/2 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
1 tablespoon coarsely chopped Italian parsley

1) Spray a nonstick skillet w/ PAM over medium-low heat. Add
the onion and cook for 2 minutes. Add the mushrooms and cook,
stirring often, until the onions are soft and the mushrooms have
released their juices, about 8 minutes.
2) Stir in the wine and broth, increase the heat to medium and cook
until syrupy, about 5 minutes. Stir in the salt, pepper and parsley.

Makes: 4 servings.