* Exported from MasterCook * Chicken Veronique Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 2-4, Apr.'99 Chicken
Main Dishes Turkey
Wine Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 lb. package PERDUE® FIT 'N EASY® Fresh
Skinless & Boneless
Thin-sliced Chicken or Turkey Breast
Cutlets
1 large lemon wedge
Ground pepper
1 tablespoon unsalted margarine
1 1/2 teaspoons cornstarch
1/2 cup low-sodium chicken broth or bouillon
1/4 cup dry white wine
1 cup seedless green grapes -- halved Rub cutlets with lemon and sprinkle lightly with pepper. In large skillet
over medium heat, melt margarine. Add chicken cutlets, a few at a time, so
that pieces do not touch. Sauté 4 minutes, turning once, until chicken is
lightly browned on both sides. Remove from skillet; keep warm. In small bowl, stir together cornstarch, broth and wine until smooth; add
to skillet. Over medium heat, bring to a boil; boil 1 minute, stirring
constantly. Stir in grapes until heated through. To serve, spoon grape
mixture over chicken. Makes 4 servings Posted on FareShare 4-99 by Robin GrassRats@aol.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Chicken Zorba Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Volume 2-4, Apr.'99 Cheese
Chicken Main Dishes
Pasta/Noodles Tomatoes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 lb pkg. PERDUE® FIT 'N EASY® fresh
thin-sliced chicken
breast cutlets
1 teaspoon dried oregano leaves
Salt and ground pepper to taste
1 tablespoon olive oil
3 garlic cloves -- crushed
1 can Italian-style tomatoes -- (14 1/2 ounces)
1/2 teaspoon fennel seed
8 ounces orzo pasta cooked following package
directions
1/2 cup crumbled feta cheese
Freshly chopped parsley
1/3 cup Kalamata or other oil-cured black olives
(optional) Season breasts with oregano, salt and pepper. In large nonstick skillet,
over medium-high heat, heat oil. Add garlic; saute 2 minutes and remove.
Add chicken and brown 1 1/2 to 2 1/2 minutes per side. Stir in tomatoes and fennel seed. Reduce heat to medium-low and simmer,
uncovered, 5 minutes to blend flavors. Serve chicken and sauce over pasta. Sprinkle with feta and parsley and garnish with olives. Nutrition facts per serving:
Calories 429, Protein 36 g, Carbohydrate 48 g, Fat 9 g, Saturated Fat 3 g,
Cholesterol 89 mg, Sodium 399 mg Posted on FareShare 4-99 by Robin GrassRats@aol.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chile Cheese Rice Bake Recipe By : JUDI M. PHELPS
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Grains
Volume 2-4, Apr.'99 Cheese
Rice Tomatoes
Zucchini Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 c Long grain white rice
2 md Zucchini -- sliced
1 cn (7 oz) diced green chiles
12 oz Jack cheese -- grated
1 lg Tomato -- chopped
Salt to taste
2 c Sour cream
1 t Oregano
1 Garlic clove -- chopped
1/4 c Green onions -- chopped
Parsley -- chopped Preheat oven to 350 degrees F. Cook rice and set aside. Steam zucchini until tender, then drain. Butter
3-quart casserole. Layer rice, chiles, 1/2 of cheese, zucchini and tomato.
Sprinkle with salt. Combine sour cream, oregano, garlic and green onions
and spoon over tomato layer. Scatter remaining cheese on top. Cover and bake for 45-50 minutes. Sprinkle with chopped parsley and
serve. Source: California Sizzles, Junior League of Pasadena.
Shared on FareShare 4-99 and MM by Judi M. Phelps
jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Chili-Cheese Stuffed Turkey Breasts (Spieler) Recipe By : Marlena Spieler, The Classic Barbecue and Grill Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Volume 2-4, Apr.'99 Cheese
Grill/Outdoor Cooking Main Dishes
Stuffing Tomatoes
Turkey Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 pound turkey breast -- sliced in 4 steaks
3 cloves garlic -- finely chopped
1 fresh chili -- chopped
salt
3 tablespoons fresh cilantro -- chopped
1/3 cup mozzarella or fontina -- cut in 4 slices
1 teaspoon cumin seed (up to 2 tsp)
1 tablespoon olive oil
2 ripe tomatoes -- diced Prepare a charcoal fire or preheat a gas grill. Place the turkey breasts between waxed paper or plastic wrap, or inside
a plastic bag. With a rolling pin or butcher's mallet, lightly pound the
turkey to about half its thickness. Sprinkle each turkey slice with garlic, chili, salt, and half the
cilantro, then cover one half of the turkey with a cheese slice, leaving
a border around the edge. Fold over the turkey and press the edges
together. Sprinkle the top of the bundles with cumin seed and drizzle olive oil
over. Cook over medium hot coals, turning after about 4 minutes to cook
the other side. The cheese should be melted and the turkey just cooked
through. Serve immediately, sprinkled with the remaining cilantro, diced
tomatoes, and salt to taste. These stuffed breasts are delicious and surprisingly simple to prepare.
Serve with warm corn tortillas sprinkled with sliced scallions and
topped with sour cream. For a spicier dish, serve with a selection of
salsas. Recipe from The Classic Barbecue and Grill Cookbook by Marlena Spieler,
page 90, ISBN 0-7894-0421-4
Posted to FareShare 4/99 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Chilled Sesame Spinach Recipe By : SPINACH by Willoughby and Schlesinger
Serving Size : 4 Preparation Time :0:00
Categories : Spinach Salads
Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 20 ounces crinkly leaf spinach
OR 2-bunches flat leaf spinach
stemmed and well washed
1/4 cup soy sauce
1/4 cup white vinegar
3 tablespoons sesame oil
2 tablespoons sugar
2 tablespoons minced fresh ginger
1 tablespoon freshly ground white or black pepper
1/4 cup sesame seeds -- toasted
see directions Toast sesame seeds in a saute pan over medium heat and shaken frequently
until fragrant (4 to 5 minutes). Fill a sink or a large stockpot with ice and cold water. Bring a large pot of salted water to a boil over high heat. Add the
spinach (in 2 batches if necessary), leave for 5 seconds, then remove
using a slotted spoon, tongs or skimmer. Immediately plunge the spinach
into cold water to stop the cooking process. Drain spinach, gently squeezing it between your hands, and chop roughly.
Place in a medium bowl, cover and refrigerate until well chilled, about 15
minutes. In a small bowl, combine the soy sauce, vinegar, sesame oil, sugar, ginger
and pepper, and mix well. Pour the dressing over the spinach, and mix well with a fork, fluffing it
to make sure it is coated with the dressing. Stir in the toasted sesame
seeds. Serve on its own or with a strongly flavored fish like tuna,
bluefish or mackerel. Makes 4 servings, each 210 calories, 15 grams fat. (Source: Going for the Green: Spinach, by John Willoughby and Chris
Schlesinger, NY Times News Service, April 1999)
Posting to FareShare from kitpath@earthlink.net 4/99 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Chocolate Hazelnut Kisses Recipe By : Susan Feniger and Mary Sue Milliken
Serving Size : 50 Preparation Time :0:00
Categories : Candies Volume 2-4, Apr.'99
Chocolate Nuts Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 6 ounces Hazelnuts -- whole
2 teaspoons Baking soda
1/4 cup Sugar
1 cup Heavy cream
1 pound Bittersweet chocolate -- chopped finely
2 tablespoons Unsalted butter
2 tablespoons Amaretto or other nut liqueur, or dark rum
(optional)
1 pound Tempered chocolate -- for dipping Preheat oven to 350 degrees. Bring large pot of water to the boil and add the baking soda. Drop
in the hazelnuts, bring back to a boil, and blanch 10 seconds. Drain
hazelnuts in a colander, then spread out on a baking sheet in a single
layer. Place in oven and roast 8 to 10 minutes until light brown.
Remove from oven, place a kitchen towel over the pan, and allow to cool
completely. Rub cooled hazelnuts between your palms; the skins should slip right
off. Set aside 50 whole hazelnuts. Grind the rest very fine in a food
processor fitted with the metal blade and set aside. Place sugar and heavy cream in a medium pot and bring to a boil. Add
the chopped chocolate, let sit for 2 minutes, then whisk until smooth.
Whisk in the butter. Pour the ganache into the bowl of an electric
mixer and allow to cool until set. Fit the machine with a paddle and
beat the set ganache on medium speed until aerated and fluffy, about 2
minutes. Beat in the reserved ground hazelnuts and the liqueur if
using. Beat well to thoroughly combine. Load mixture into a pastry bag fitted with a 1/2-inch plain tip.
Line a baking sheet with parchment or waxed paper. Pipe out 1/2-inch
balls. On top of each ball, press in one of the reserved whole toasted
hazelnuts until it is halfway buried. Place pan in refrigerator to
chill completely. To coat, place tempered chocolate in a medium bowl. Line 2 baking
sheets with parchment or waxed paper. Get yourself 2 forks. Place one
nut-topped ball on the prongs of one fork, nut up. Lower the fork into
the melted chocolate, covering completely. Lift fork up, pause 3
seconds to allow excess chocolate to drip off, then run bottom of fork
along top of bowl to remove excess chocolate. Place fork on paper-lined
pan and use second fork to push off the candy while you withdraw the
first fork (it's easier than it sounds). Keep the nut up at all times.
Repeat with remaining centers. If it's warm out, place the finished
candies in the refrigerator to set; otherwise they will set at cool room
temperature (65 degrees). This recipe yields about 50 candies. Comment: These candies make great Christmas presents packed into
little boxes or baskets. They are involved but can be done easily in
large batches. One day of work can yield many gifts. Recipe Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6349 broadcast 02-12-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com 2/21/97
Posted to FareShare 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
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