Recipes Included On This Page Celery Bake Chicken Marsala with Basil & Mushrooms Chicken Yam Salad Chili Pie Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Celery Bake Recipe By : Company's Coming - Light Recipes Serving Size : 5 Preparation Time :0:00 Categories : Volume 15-01 Jan 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sliced celery -- (350 mL) 1 cup sliced onion -- (250 mL) Boiling water 3 large hard-boiled eggs, whites only -- coarsely chopped 2 1/2 tablespoons all-purpose flour -- (40 mL) 1 1/4 cups skim milk -- (275 mL) 1/8 teaspoon pepper 1/8 teaspoon paprika Cayenne pepper -- (a sprinkle) 2 tablespoons margarine -- (30 mL) 1/2 cup dry bread crumbs -- (125 mL) Cook the celery and onion in boiling water until tender; drain. Turn into a 1-quart (1 L) casserole dish. Scatter the chopped egg white over the top. Measure the flour into a saucepan and whisk in part of the milk until smooth. Add the remaining milk, pepper, paprika and cayenne pepper. Heat and stir until it boils and thickens. Pour over the casserole. Lift the vegetables up a bit with a fork here and there so a bit of the sauce goes through to the bottom. Melt the margarine in a small saucepan. Stir in the bread crumbs. Spread over the top of the ingredients in the casserole dish. Bake, uncovered, in a 350F (180C) oven for about 20 to 30 minutes until browned and hot. Makes about 2 3/4 cups (625 mL). Serves 5. From Company's Coming Light Recipes by Jean Pare; 1993. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 6 January 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 134 Calories; 5g Fat (35.8% calories from fat); 4g Protein; 17g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 210mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat. Back to Recipe List * Exported from MasterCook * Chicken Marsala with Basil & Mushrooms Recipe By : McCormick® Serving Size : 8 Preparation Time :0:00 Categories : Volume 15-01 Jan 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds boneless, skinless chicken breasts 4 tablespoons flour 1 teaspoon salt 1 teaspoon garlic powder 1/2 teaspoon ground black pepper 5 tablespoons olive oil, divided 1 tablespoon butter 1 cup sliced mushrooms 1 cup Marsala wine 1 cup chicken broth 1 teaspoon basil leaves 1 teaspoon onion powder Place chicken between two sheets of wax paper and pound to approximately 1/4-inch thick. If breasts are large, cut into serving size. In a large bowl or plastic bag, combine flour with salt, garlic powder and pepper. Add chicken to flour mixture, toss to coat. Heat 3 tablespoons oil in a large skillet over medium-high heat. Sauté chicken 3-5 minutes per side or until done. Remove from skillet. Do in batches if needed. Add mushrooms, butter and remaining oil. Sauté 2-3 minutes. Stir in wine, broth, basil and onion powder. Stir to loosen any browned particles; bring to a boil. Return chicken to skillet. Reduce heat and simmer, uncovered, 2 minutes. Serve with over rice or pasta. Source: McCormick® Makes 8 servings. Contributed to the FareShare Gazette by Art; 28 January 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 56 Calories; 2g Fat (40.4% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 379mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Chicken Yam Salad Recipe By : Company's Coming - Recipes for Leftovers Serving Size : 8 Preparation Time :0:00 Categories : Volume 15-01 Jan 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups chopped yam -- or sweet potato (750 mL) 1 tablespoon cooking oil -- (15 mL) 1/4 teaspoon salt -- (1 mL) 1/4 teaspoon pepper -- (1 mL) 4 cups mixed salad greens -- (1 L) 1 1/2 cups shredded leftover cooked chicken -- (375 mL) [about 9 ounces/255 grams] 1/2 cup toasted cashews -- (125 mL) 1/2 cup thinly sliced red onion -- (125 mL) **Orange Dressing** 3 tablespoons cooking oil -- (50 mL) 2 tablespoons white wine vinegar -- (30 mL) 2 tablespoons orange juice -- (30 mL) 1 teaspoon Dijon mustard -- (5 mL) 1/2 teaspoon finely grated orange zest -- (2 mL) 1/4 teaspoon salt -- (1 mL) 1/2 cup shaved fresh Parmesan cheese Combine the first 4 ingredients. Arrange in a single layer on a greased baking sheet. Bake in a 375F (190C) oven for about 40 minutes, stirring once, until the yam is tender and golden. Cool. Put into a large bowl. Add the next 4 ingredients and toss. **Orange Dressing** Combine the first 6 dressing ingredients in a jar with a tight-fitting lid. Shake well. Makes about 1/2 cup (125 mL) of dressing. Drizzle over the vegetable mixture. Toss gently. Sprinkle with the shaved Parmesan cheese. Makes 8 cups (2 L). From Company's Coming Recipes for Leftovers by Jean Pare; 2004. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 5 January 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 68 Calories; 7g Fat (88.3% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 148mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Chili Pie Recipe By : Red Deer Advocate Cookbook 1988 Serving Size : 6 Preparation Time :0:00 Categories : Volume 15-01 Jan 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon oil 1 large onion -- chopped 1/2 cup green pepper -- chopped 1 tablespoon green chili peppers -- chopped 1 garlic clove -- minced 20 ounces red kidney beans -- (1 can) drained 16 ounces tomatoes in puree -- (1 can) chopped 3/4 cup water 2 tablespoons chili powder 1/4 teaspoon cumin 3/4 teaspoon salt -- divided 3/4 cup cornmeal -- divided 2 eggs 1 1/2 cups milk 1 1/4 cups shredded sharp cheddar cheese Preheat oven to 350F. In large skillet, heat oil over medium heat. Add onion, green pepper, chilies and garlic. Cook, stirring often, 3 minutes. Add beans, tomatoes, water, chili powder, cumin and 1/4 teaspoon of the salt. Gradually stir in 1/4 cup of the cornmeal. Cook, stirring constantly, until thickened. Spoon into a 2-quart casserole dish. Beat the eggs in a medium bowl. In a medium saucepan, heat the milk and the remaining 1/2 teaspoon of salt over medium heat. Gradually stir in remaining cornmeal. Cook, stirring constantly, until thickened. Gradually stir into eggs. Stir in 1 cup of cheese. Spoon over the bean mixture. Bake 55 to 60 minutes or until golden brown. Sprinkle with remaining 1/4 cup cheese and bake for 5 minutes more or until cheese has melted. Serves 6 to 8. Preparation: 30 minutes; total time, 1 hour 25 minutes. "Served with a vegetable salad and fruit ambrosia for dessert, this meatless main course dish is high in protein and low in calories." Variation: Ground beef can also be added along with the beans or use ground beef instead of the beans. Contributed to The Red Deer Advocate Cookbook 1988 by Marlene P. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 16 January 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 579 Calories; 16g Fat (23.8% calories from fat); 33g Protein; 79g Carbohydrate; 17g Dietary Fiber; 104mg Cholesterol; 505mg Sodium. Exchanges: 5 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.

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