Pasta with Chicken and Grilled Veggies

Recipe By : Joni Bodart
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Chicken
Main Dishes Pasta
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds boned and skinned chicken breast halves
2 portobello mushrooms
6 halves sun-dried tomatoes, oil-packed, drained — coarsely
chopped
1/2 cup basil, fresh — minced
2 roma tomato — halved
2 Japanese eggplant — quartered lengthwise
4 cloves garlic (or to taste) — minced
3/4 pound linguine or fettucine
1/2 cup olive oil (or to taste)
1 cup romano or parmesan cheese — shredded or grated
s p to taste

Cook pasta al dente, set aside in hot water to keep hot.
Lightly oil and grill chicken, eggplant, mushrooms, and roma tomatoes over
med heat till done. Cook tomatoes on skin side only, so as not to lose any
juice. Eggplant should be soft, tomatoes hot and lightly charred, and
mushrooms and chicken cooked through.
Cut chicken and eggplant into bite-sized pieces, and slice portobellos. (You
can slice them first and grill the slices if you prefer) If the mushrooms
are large, you may need to halve the slices. Cut tomato halves into two or
four pieces, saving juice.
Drain pasta, and toss with several drizzles of olive oil, garlic, basil,
sundried tomatoes and 1/4 c cheese. Add chicken and veggies, toss again.
Season to taste with s p.
Serve hot with the rest of the cheese.
NOTE: The amounts may be played with, especially the amounts of chicken and
pasta, and the mushrooms may be sauteed in butter rather than grilled if
preferred. I really like the smoky taste from the grill.

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Here’s an idea that worked and a new product recommendation.

* Exported MasterCook *

Baked Portabella Mushroom Mozzarella

Recipe By : Hanneman
Serving Size : 2 Preparation Time :0:30
Categories : 4Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 ounces Portabella mushroom slices
2 tablespoons extra virgin olive oil — or less
1 tablespoon toasted wheat germ
2 2/3 ounces Pasta Zesta®
water to cook pasta
1 cup chunky tomato sauce
with onion, celery, green bell pepper
1/2 teaspoon garlic
1/4 teaspoon basil
1/2 teaspoon oregano
1 pinch red pepper flakes
3 ounces mozzarella cheese, part skim milk
(healthy choice)
chopped parsley — garnish

The idea = substitute portabella mushroom for the meat in a favorite
Italian recipe.
This served 2 easily and would have served 3. Pre-warm/cook
everything, assemble it in a casserole, top with mozzarella and bake it
about 15 minutes.
PastaZesta is a new product for us. It’s a spaghetti, homemade, dried,
flat like soba, made of durum wheat, flavored with various – we chose tomato
and basil. No eggs! Very light and flavorful. Cooks in 3 minutes. It
comes in a tan 8-oz box and was near the bottled sauces. We recommend it.
Made in Canada.

STEP #1 Using a micro-wave proof dish, like a pyrex measure, combine the
tomato sauce, garlic, basil, oregano and red pepper flakes. Zap at 100% for
about 2 minutes (700 watts). Stir and let stand.

MEANWHILE prepare the pasta.

STEP #2 Heat oil in skillet. Press some (what you can) wheat germ into the
slices of mushroom and saute over medium-high heat, turning once, about 1
1/2 to 2 minutes per side. Remove from heat.

STEP #3 Set oven temperature to 375oF. Place drained pasta in a shallow
casserole. Pour half the sauce on top and spread. Season with pepper (a
little salt). Sprinkle on remaining wheat germ, especially along the outer
edge where it will catch the sauce. Layer the mushroom slices on top of
that. Pour on the remaining sauce. Top with cheese. Top with parsley.
Bake about 15 minutes until cheese is melted and beginning to brown.

Nice served with asparagus.

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NOTES : from ‘PatH’ phannema@wizard.ucr.edu

Title: CHINESE BBQ PORK
Categories: Pork, Chinese
Yield: 1

2 lb Boneless pork shoulder, cut
-into 8“x2-1/2”x1/2″ pieces

———————————-MARINADE———————————-
5 ts Sugar
1 1/2 ts Salt
2 Garlic cloves, minced
1 ts Ginger juice
4 tb Ketchup
4 tb Soy sauce
5 ts White wine
1 ts Five spice powder

——————————-BASTING SAUCE——————————-
1 tb Hoisin sauce
1/4 c Honey

Marinate pork for 2-4 hours, or overnight if you wish. Preheat oven to
375F and place marinated pork on a rack over a roasting pan filled with 1
cup of water. Bake for 20 minutes, basting occasionally with remaining
marinade. Turn and bake another 20 minutes.

Take pan out of oven, swich oven to broil. Baste both sides of pork with
basting sauce and broil for 1 minute on each side.

Let pork cool and cut into thin slices. Serve hot or cold. Keep in
tightly sealed container in refrigerator or in freezer if not served right
away. Reheat with a little water in roasting pan, or wrap in foil.

Notes: Let the meat marinade at least 8 hours – you will get a much more
tender result. Make extra, it’s really good… We serve it cold on a
plate with pickled ginger and green onion flowers as a starter to a
Chinese meal. Or add it to ‘La Choy’ frozen wonton soup along with some
green onion, and slivered vegetables for a ‘homemade’ look.

Source: The Joy of Wokking, Martin Yan
Unsolicited comments: Anne Sheresky (sheresky@worldchat.com)

—–

Title: Stuffed Zucchini #2
Categories: Main dish
Yield: 6 servings

6 Zucchini
4 Tomatoes, diced
1 c Bacon, crumbled
3 Cloves garlic, diced
2 Onions, diced
1 1/2 c Brown rice
2 Bell peppers, diced
3 c White wine
1 Cube vegetable bouillon
1/4 ts Mint leaves, chopped
1/2 c Butter
1/4 c Lemon juice
3 Eggs
2 tb Parsley, chopped

Trim ends off zucchini; cut in half lengthwise; scoop out centers,
leaving 1/4″ around skins. Combine zucchini centers in fry pan with
all other ingredients except eggs and parsley. Saute 30 minutes.
Place zucchini in baking dish; stuff with rice-vegetable mix; spoon
any extra around zucchini; cover with foil. Bake for 20 minutes at
350 degrees. Prick holes in foil for steam to escape. Beat together
eggs and parsley; pour over stuffed zucchini; recover and continue
cooking 10 more minutes.

MMMMM

Orzo with Parsley

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Pasta* Side dishes, vegetables*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces orzo (1-1/4 cup)
1 tablespoon vegetable oil
3 tablespoons chopped parsley
1/2 teaspoon salt

Bring large pot of water to boiling. Add orzo, stirring
constantly, until boiling resumes. Cook 8 to 10 minutes
until tender, but firm to the bite, stirring often. Drain.
Return to pot. Stir in oil, parsley, and salt.

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Baklawa

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Filo dough
6 cups walnuts — chopped
2 cups butter — rendered
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup confectioner’s sugar
2 cups syrup

Mix nuts, sugar, spices, and 1 tbsp of butter.

Grease a 12″ x 17″ baking sheet with butter. Place two layers of Filo dough on
the sheet and brush lightly with butter. Continue this process until 1/2
pound
of the dough has been layered. Spread the nut mixture evenly over the dough.

Lay the rest of the dough, following the same procedure. Cut into diamond
shape
s with a sharp knife, and pour the rest of the melted butter on top. Bake at
27
5 degrees for 1 and 1/2 – 2 hours. Cool for ten minutes, and pour the syrup
ove
r the surface. Let cool completely before serving.

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Title: Lois’ Coconut Oatmeal Cookies
Categories: Cookies
Yield: 36 servings

1/2 c Sugar
1/2 c Brown sugar
3/4 c Flour
1 c Oatmeal
1 c Coconut
1/2 ts Salt
1/2 ts Baking soda
1/2 ts Baking powder
1/2 c Margarine
1 Egg
1 ts Vanilla

Recipe by: Lois Kosick
Preparation Time: 0:45
Cream margarine and sugars.
Beat in egg.
Add mixed dry ingredients.
Bake at 350* for 8 to 10 minutes.

—–

Title: BRANDIED FRIENDSHIP CAKE AND STARTER
Categories: Cakes
Yield: 1 servings

1 1/2 c Brandy
1 lb Peaches with juice; can
6 c Sugar, divided (to 7 1/2 cup
-)
1 lb Pineapple tidbits or chunks
– can, with juice
1 lb Fruit cocktail; can, with j
-ice
10 oz Maraschino cherries; jar
1 Box yellow cake mix
1/2 c Oil; to 3/4 cup
2 Eggs; to 4 eggs
1 Vanilla instant pudding (sma
-l package)
1 1/2 c Fruit; from starter
1 c Nuts; chopped

For starter: Mix thoroughly brandy, peaches with juice and 2 to 2 1/2
cups of the sugar. Put in glass jar loosely covered. Let stand 10
days at room temperature. Stir every day. On the 11th day, add 2 to 2
1/2 more cups sugar and pineapple with juice. Stir every day. On the
21st day add remaining 2 to 2 1/2 cups sugar, fruit cocktail with
juice and Maraschino cherries. Stir every day. On the 31st day, drain
juice; save for starter or give to a friend. Use fruit for cakes.
Makes enough for 3 to 5 cakes. Fruit can be frozen to keep or is
great over ice cream. Starter can be kept in refrigerator 4 weeks.
Cake: Mix together cake mix, oil, eggs, pudding mix, 1 1/2 cups fruit
from starter and nuts. Grease and flour Bundt or angle food cake pan.
Bake @ 350 degrees for 30 to 40 minutes, until golden brown. This
cake burns easily, so check it often.

MMMMM

1 cup water
1/2 cup butter or margarine
1 cup all-purpose flour
1/4 teaspooon salt
4 eggs
1 package (3 ounces) cook-and-serve vanilla pudding mix
1-1/2 cups milk
1 cup whipping cream, whipped
1 teaspoon vanilla extract
2 packages (10 ounces each) frozen strawberries, thawed and drained or 2 cups
sliced fresh strawberries
Confectioners’ Sugar

In a saucepan over medium heat, bring water and butter to a boil. Add flour
and salt all at once; stir until a smooth ball forms. Remove from the heat;
let stand 5minutes. Add eggs, one at a time, beating well after each adition.
Beat until smooth. Cover a baking sheet with foil; grease foil. Tracea 12-in.
heart onto foil. Drop batter by rounded tablespoonfuls along the outside of
the heart (mounds should be almost touching). Bake at 400-deg. for 40-45
minutes or until golden. Lift foil and transfer to a wire rack. Immediately
cut a slit in each puff to allow steam to escape; cool. In a saucepamn, cook
pudding mix and milk according to package directions. Cool. Fold in cream and
vanilla. Place cream puffs on a serving plate; split puffs and remove soft
dough from the inside. Spoon filling into puffs; add strawberris. Replace
tops; dust with confectioners’ sugar. Chill until serving.

Makes: 14 to 16 servings.
Source: Feb/Mar 96 Issue of A , Edna Hoffman of Hebron, Indiana

Potato Broccoli Casserole

Recipe By : Patricia L. Leinheiser
Serving Size : 0 Preparation Time :0:00
Categories : Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz pkg frozen chopped broccoli
1 can condensed broccoli-cheese soup
or cream of broccoli soup
1/2 C milk
1/4 tsp pepper
5 medium potatoes

Preheat oven to 350*.

Thaw and drain broccoli. Combine broccoli, soup, milk, and pepper. Slice
potatoes thin. Add to soup mix. Toss to coat. Spoon into 2 quart greased
casserole. Cover and bake 1 hour. Uncover and bake 1 hour longer or till
potatoes are tender and top is brown.

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