Creamy Chicken

Recipe By :
Serving Size : 8 Preparation Time :0:50
Categories : Casseroles Main Dishes
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 each chicken breast halves without skin
1 cup herb-seasoned stuffing mix
8 each 4 x 4’" slices Swiss cheese
1/4 cup white wine
1/4 cup melted butter
1 each Cream of Chicken soup

Arrange chicken in a 9 x 13 baking dish; top with cheese slices.
Combine the so up and wine and spoon over chicken breast.

Sprinkle with crushed stuffing mix. Pour butter over crumbs. Bake at
350 degre es for 40 – 45 minutes.

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NOTES : I have served spiced pickled pears with this.

Title: Easy Shortbread
Categories: Cookies
Yield: 48 servings

1 c Sugar 1 lb Butter
3 1/2 c Flour, all purpose 1 c Rice flour
2 tb Sugar

Preheat oven to 350F. Place 1 cup sugar in food processor; blend 30 sec.
(or use fruit sugar). Add to softened butter and cream mixture until very
fluffy. Combine flour and rice flour. Beat into batter in small portions.
Turn batter out onto a lightly floured surface. Knead until smooth, adding
up to 1/2 c more all-purpose flour, if needed. Press into a 15 x 9 jelly
roll pan. Score into bars with a sharp knife. Prick surface with fork.
Sprinkle with remaining 2 T sugar. Bake 10 minutes then lower heat to 300F
and bake until golden, about 30 to 40 minutes. Cut along scored lines, cool
and store in air tight container. (Good recipe from Toronto Star, very
fast.)

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1 large onion, coarsely chopped
6 cups water
3 potatoes, peeled and chopped
3 zucchini, thickly sliced
2 cups tightly packed washed and dried fresh spinach leaves
Several twists of freshly ground pepper
1/4 package (3.5 ounces) enoki mushrooms (optional)
Place the onion in a large pot with 1/2 cup of the water. Cook and stir
until the onion softens slightly, about 3 minutes. Add the remaining water
and the potatoes, zucchini, and soy sause. Bring to a boil, reduce the
heat, cover, and simmer for 35 minutes. Add the spinach and pepper. Cook
for another 2 minutes. Remove from the heat. Puree the soup in batches in
a blender and return to the pan. Add the mushrooms, if desired. Heat
gently for 5 minutes. Serve hot.
This is how the recipe appears in the book. I have noted some additions
from a posting here on the FF list to use 2 bunches of fresh spinach, and to
add cayenne pepper and garlic powder to taste.

Title: Baked Cheddar Toast
Categories: Breads Cheese Eggs Main dish
Servings: 6

1 c Heavy Or Whipping Cream
1 c Cheddar Cheese; Md, Shredded
1/2 ts Nutmeg
1/4 ts White Pepper
4 ea Eggs; Lg, Well Beaten
12 ea Bread Slices; White

In the top of a double boiler, combine the cream, cheddar, white pepper,
and nutmeg. Stir over hot water until the cheese melts and the mixture is
well blended. Remove from the heat and cool to lukewarm. Generously
butter a large baking sheet and set aside. Cut the bread slices
diagonally and dip each triangle into the cheddar mixture. Place 1/2-inch
apart on the baking sheet and bake until browned and bubbly, about 15
minutes. Serve hot.

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Title: SLOVAK CHRISTMAS SOUP
Categories: Ethnic, Soups
Yield: 6 servings

1 lb Mushrooms
1 tb Butter
1/2 lb Sauerkraut
2 tb Shortening
2 tb Onions, chopped fine
2 tb Flour
1 qt Milk
1 x Paprika (to garnish)

Wash mushrooms well and cut up small. Cook in 2
qts. of water for 1/2 hour, then add sauerkraut and
cook for another 15 minutes. Melt in saucepan 2
tablespoons shortening, add flour, brown lightly and
stir constantly while you pour in your milk and cook
until smooth. Add to the mushrooms and sauerkraut. Fry
onion in the tablespoon of butter, when lightly brown
pour into soup. Cook altogether for a minute and salt
to taste. Sprinkle paprika over all. Makes 6 servings.

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Our Best BLT Chicken and Pasta Salad

Recipe By : Woman’s Day Magazine/Bobb1744
Serving Size : 6 Preparation Time :0:00
Categories : Bacon Chicken
Pasta Tomatoes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup mayonnaise or salad dressing
1/3 cup water
1 tablespoon bottled barbecue or chili sauce
1 1/2 teaspoons freeze-dried chives, crumbled
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 pound skinless boneless chicken breast halves
2 to 3 cups pasta twists (rotini)
6 slices bacon
2 to 3 cups Boston, Romain, iceberg lettuce, torn — in bite-size
pieces
1 large tomato, seeded — coarsely chopped

Mix salad dressing with water, barbecue sauce, vinegar, chives, garlic powder
and pepper in a large salad bowl until blended. Put chicken breast halves in
6 quart pot. Add just enough water to cover. Bring to a boil. reduce heat to
Low and simmer for 8-10 minutes. until chicken is no longer pin in center.
Remove with tongs or a slotted spoon to cutting board to cool . Add enough
water to poaching liquid in pot to cook pasta, total 4 quarts. Bring to a
boil and add pasta. Cook for 9 minutes or until crisp. Drain on paper towel.
Cut in small pieces. Add hot pasta to dressing in salad bowl. Toss to coat.
Cut chicken into bite-size pieces. Add to salad bowl along with bacon,
lettuce and tomatoes. Toss gently to mix. Serve at room teperature or chill.

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NOTES : Excellent Potluck Dish. Can use colored rotini (natural, orange and
green)

Torta Caprese

Recipe By : Cooking Live Show #CL8910
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces semisweet chocolate
1 1/2 stick unsalted butter
2/3 cups sugar — divided
8 large eggs — separated
1 1/3 cup walnut pieces — about 5 1/2 ounces
1/3 cup all-purpose flour
confectioners’ sugar for finishing

Preheat oven to 350 degrees, setting rack at middle level. Butter a
10-inch round cake pan, 2 inches deep, and cut a piece of parchment or
waxed paper to fit the bottom.

Cut the chocolate finely and place in a small bowl over hot water to
melt, stirring occasionally. Remove the bowl from the pan and cool
slightly.

In a large mixer, beat the butter with half the sugar until soft and
light. Beat in the chocolate, then the yolks, one at a time, scraping
bowl and beaters often. Continue beating until the mixture is smooth
and light. Place the walnuts in the bowl of a food processor and grind
them finely, pulsing the machine on and off at one second intervals.
Be careful that the walnuts do not become pasty. Stir the walnuts into
the batter.

In a clean dry bowl, beat the egg whites until they hold a very soft
peak and beat in the remaining sugar in a slow stream. Beat the whites
until they hold a soft glossy peak. Stir 1/4 of the whites into the
batter, then fold in the rest with a rubber spatula, so that no
streaks remain.

Pour the batter into the prepared pan and smooth the top. Bake the
Torta Caprese about 40 minutes, until the center is firm when pressed
with a fingertip.

Cool the cake in the pan for 10 minutes. The cake may sink slightly,
though this does not affect its texture. Trim off any loose crust and
invert the cake on a rack, remove the pan and allow to cool
completely. Dust cake with confectioners’ sugar and slide onto a
platter.

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Title: FLOUNDER WITH SCALLIONS
Categories: Chinese, Seafood
Yield: 6 servings

1 lb Flounder fillets
1/4 c Cornstarch
1 Egg white
2 tb Dry sherry
1/4 ts Ground ginger
Fresh ground black pepper
3 tb Vegetable oil
1 c Fresh thin slice mushrooms
1 c Chopped scallions with tops
1 tb Soy sauce

Cut fish into uniform 1 x 2-inch pieces. Dry fish
pieces. Put cornstarch on a plate. Combine egg white,
1 tablespoon of the sherry, ginger and pepper in a
small bowl. Dip fish first in cornstarch to coat
thoroughly, then in egg white mixture.

Heat oil in wok or large skillet. When oil is very
hot, add coated fish pieces and fry them quickly until
they are golden brown on both sides, keeping them
moving and turning them as they cook. Remove fish to a
warm serving dish. Add mushrooms and scallions to wok
or skillet and stir-fry a minute or two. Add remaining
sherry and soy sauce, stir and pour contents of pan
over fish. Serve at once.

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Title: Creamy Cranberry Sherbet
Categories: Fruits, Desserts, Diabetic, Low-fat/cal
Yield: 8 servings

1 c Water 2 tb Unflavored gelatin (2 pkg)
2 c Cranberry juice cocktail 1 c Skim evaporated milk *
1 c Fresh cranberries, cleaned 2 Env. aspartame sweetener

* or add about 1/3 cup skim milk powder to half a cup of milk, stir
and fill the cup up to 1 cup mark.

Combine water, 1 cup of the cranberry juice cocktail, cranberries and
gelatin in a small saucepan. Stir to mix slightly. Allow to rest
for 5 minutes or until gelatin softens.

Cook and stir over medium heat until cranberries have completely
“popped.” Remove from heat. Stir in remaining cranberry juice
cocktail and evaporated milk. Add sweetener and stir thoroughly.

Pour into metal tray, pan or bowl. Place in freezer until mixture
forms crystals around the edge of the pan. Beat until creamy. Return
to pan and freeze; stir occasionally. Makes 8 servings.

(Note from ER: Plastic 3/4 cup size yogurt containers are good for
dividing frozen desserts in equal portions.)

1 serving: 1 fruit exchange, 42 calories

Source: Diabetic High Fiber Cookbook by Mary Jane Finsand c.1985
Shared but not tested by Elizabeth Rodier Oct 93

MMMMM

Orange Liqueur Marinated Strawberries

Recipe By : Cooking Live Show #CL8865
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pints strawberries — washed and
— quartered
3 tablespoons confectioners’ sugar
3 tablespoons orange liqueur
1 large orange — juice and zest
— reserved
1 lemon — juice and zest
— reserved
1 vanilla bean
1/2 pint whipping cream
1 pint premium vanilla ice cream

Toss the strawberries with the confectioners’ sugar, liqueur, juices, and
zest. Allow to marinate refrigerated for 30 minutes. Split the vanilla bean
open with a knife and scrape out the seeds. Add the seeds to the whipping
cream in an ice cold bowl and whip the cream to soft peaks just prior to
serving. Serve one scoop of ice cream in a martini glass, spoon some marinated
strawberries over the ice cream and serve with a dollop of whipped cream on
top.

Yield: 4 to 6 servings

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