Recipes Included On This Page California Chef Salad Cheese and Chicken Enchiladas Chicken Bulgur Salad Chicken Piccata with Cauliflower, Capers, Sage & Orange Chicken Salad Nicoise Chile Oil Chocolate Bread Pudding Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * California Chef Salad Recipe By : www/perdue.com Serving Size : 4 Preparation Time :0:08 Categories : Volume 2-7 July '99 Chicken Ham Salads - Main Dish Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg. PERDUE® SHORT CUTS® Fresh Lemon Pepper -- (10 oz.) Carved Chicken Breast 1/2 cup prepared Catalina-style dressing -- divided 1 package prewashed fresh mixed salad greens -- (10 oz.) 4 ounces PERDUE® Turkey Ham -- cut into strips 2 ripe tomatoes -- cut into wedges Combine chicken with 1/4 cup dressing. Place greens on four chilled dinner plates. Arrange chicken slices, ham and cheese over greens. Garnish with tomato wedges. Drizzle with remaining dressing and serve with hot, crusty sourdough rolls. PREP TIME: 6 to 8 minutes, COOK TIME: None Makes 4 servings Note: I made this this past week. Very quick and good. From www.perdue.com Posted on FareShare 7-99 by Robin <*GrassRats@aol.com> MC formatting by bobbi74@acd.net - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheese and Chicken Enchiladas Recipe By : Edmonton Journal Reader's Favourites, 1996. Serving Size : 4 Preparation Time :0:00 Categories : Cheese Chicken Cream Cheese Leftovers Main Dishes Quick And Easy Nuts Mexican Volume 2-7 July '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- or green pepper 2 T margarine 1 1/2 cups cooked chopped chicken or turkey 1 1/2 cups salsa -- divided (use mild or hot, according to your preference) 8 oz cream cheese 1 t cumin 2 cups cheddar cheese -- grated, divided 8 6 in flour tortillas Heat oven to 350F - 180C. Cook and stir onion in margarine over medium heat for 2 minutes. Stir in chicken, 1/4 cup salsa, cream cheese and cumin. Cook until thoroughly heated. Stir in 1 cup cheddar. Spoon about 1/3 cup chicken mixture in centre of each tortilla and roll up. Place seam side down in a 12 x 8 baking pan. Top with remaining salsa and cheese. Bake 20 minutes. Can be made ahead and baked before serving. Edmonton Journal Reader's Favourites, 1996. It's easy and very tasty. Message From Tuggy <tuggy@tuggy.demon.nl> to The TNT Recipes List. Posted on FareShare 7-99by Roberta Banghart <bobbi744@acd.net> - - - - - - - - - - - - - - - - - - NOTES : Bobbie's: This was delicious. I used light cream cheese, fat-free flour tortillas, mild salsa with some added chopped jalapenos. * Exported from MasterCook * Chicken Bulgur Salad Recipe By : www.perdue.com Serving Size : 4 Preparation Time :0:00 Categories : Volume 2-7 July '99 Chicken Grains Salads - Main Dish Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup bulgur wheat 1 package PERDUE® FIT 'N EASY® Fresh Skinless & Boneless Chicken Breast Tenderloins (about 3/4 pound) 2 tomatoes -- peeled, seeded and chopped 1/4 cup chopped fresh basil leaves 2 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 1 garlic clove -- minced 1 tablespoon chopped fresh mint leaves Salt and ground pepper to taste 1 head Romaine lettuce -- separated into leaves 1/2 cup minced fresh parsley (optional) Prepare bulgur according to package directions. Meanwhile, in large saucepan or skillet over high heat, bring 2 inches water to a boil. Add chicken tenderloins; reduce heat to medium-low. Cover and poach 7 to 10 minutes until cooked through. Let tenderloins cool in liquid about 10 minutes. Shred chicken into bite-sized pieces. In medium-sized bowl, toss bulgur with chicken, tomatoes, basil, oil, vinegar, garlic, and mint; season with salt and pepper. To serve, mound salad on a bed of Romaine lettuce; garnish with parsley. Makes 4 servings From www.perdue.com Posted on FareShare 7-99 by Robin <*GrassRats@aol.com> MC formatting by bobbi744@acd.net - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Piccata with Cauliflower, Capers, Sage & Orange Recipe By : Chef on a Shoestring Serving Size : 1 Preparation Time :0:00 Categories : Chicken Volume 2-7 July '99 Cauliflower Citrus Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons Olive oil 8 2 oz. skinless boneless chicken breasts -- thinly sliced flour for dredging 4 Tablespoons butter -- at room temp. 2 Tablespoons capers 2 navel oranges -- peeled and sectioned, with juice reserved 1 cup cauliflower florets -- blanched 1/2 cup small croutons 8 leaves of sage -- washed, dried and julienned into thin strips kosher salt and freshly ground pepper -- to taste Heat 1 tablespoon of the olive oil in a 12-inch saute pan over high heat. Dredge the chicken breast in the flour, shaking off the excess. In a single layer, saute 4 pieces for 45 seconds on the first side, then 30 seconds on the other. Remove and repeat with the remaining oil and chicken. Keep warm in a slow oven along with 4 plates. Heat the butter in a 10-inch saute pan over high heat. When the butter turns brown, add the capers, orange sections and juice, cauliflower, croutons and sage. Salt and pepper to taste. Heat through for 1 minute. Yield: 4 servings. Posted on FareShare 7-99 by Robin <GrassRats@aol.com> Our local Saturday morning news show, Chef on a Shoestring. (CBS) Terrance Brennan, Executive Chef, Picholine - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Salad Nicoise Recipe By : www perdue.com Serving Size : 4 Preparation Time :0:00 Categories : Volume 2-7 July '99 Chicken Green Beans/Wax Beans Potatoes Salads - Main Dish Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can cut green beans -- (16 oz.)or fresh 1 head Boston lettuce -- trimmed and washed 1 package PERDUE® SHORT CUTS® Fresh Honey Roasted -- (10 ounces) Carved Chicken Breast 1 16 ounce can sliced potatoes -- drained 1 cup cherry tomato halves 1/2 cup pitted whole black olives 1/3 cup bottled balsamic and basil vinaigrette -- dressing Arange lettuce on a serving platter. Mound chicken in center. Arrange beans, potatoes tomatoes and olves around edges; drizzle dressing over all. Makes 4 servings. Note: I made this yesterday and I used fresh green beans broken into bite size pieces. Much better than canned. From www.perdue.com Posted on FareShare 7-99 by Robin <*GrassRats@aol.com> MC formatting by bobbi744@acd.net - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chile Oil Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-7 July '99 Condiments/Seasonings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup peanut oil 6 fresh bird chiles -- or to taste Place the chiles in the oil in a fancy cruet and allow them to rest for 1 week, until they have flavored oil. Add a drop or two of the oil to your usual cooking oil for a special zap. Makes about 1 cup From Good Morning American, Jessica B. Harris Recipe copyright ©1998 The Africa Cookbook. Posted on FareShare 7-99 by Robin <GrassRats@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Bread Pudding Lowfat Recipe By : Sweet Nothings Serving Size : 8 Preparation Time :0:00 Categories : Bread Pudding Chocolate Desserts Eggs Healthwise Volume 2-7 July '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Slices French Bread Slice -- good-quality/day-old OR Italian baguette -- about 1" thick (3-4 oz total weight) -- (1) 34 cups Egg BeatersĘ 99% Egg Substitute -- equiv to 3 eggs (2) 2 1/2 C Nonfat Milk -- (2.5) 1/4 C Honey -- (3) 3 tablespoons Sugar 1 tsp Vanilla Extract 2 tbsp Brandy -- or Kahlua 1/3 C Cocoa Powder -- Dutch-process (4) 2 tsp Cornstarch 1 pinch Salt Last night I finally tried the chocolate bread recipe in "Sweet Nothings" and it was GREAT! The only fat comes from that which is in 1/3 C. of cocoa powder and the bread. It's supposed to have 3 eggs, but I didn't have any eggs so I used substitute instead and it was fine. Even though I was out of a lot of the ingredients, I managed to make-do with what I had on hand. Perhaps it would've been tastier if made exactly according to recipe, but as it stands it's pretty damn tasty! Here's the original unaltered recipe (my alterations are below): Arrange bread slices, staggering them, in a 12 - 14" long oval gratin dish or a 4 C souffle dish. In a large bowl whisk together the eggs, milk, honey, sugar, vanilla and brandy or Kahlua. Sift the cocoa powder, cornstarch, and salt together onto the egg mixture, then whisk until thoroughly combined (and your arm will probably want to fall off at this point). Pour the cocoa-egg mixture evenly over the bread slices and let stand until all the bread is thoroughly saturated with the custard. Depending upon the freshness of the bread (5) and the dish you choose, this could take 1 - 2 hrs. Bake the pudding in a 325 deg F oven for 40 - 60 min, until it is barely firm to the touch but not dry and pulling away from the sides of the dish. Serve warm or, alternatively, cover and chill thoroughly before serving. 170 calories, 2.7g fat (6) Originally: Cal 189.2, Fat 1.6 g 1) I didn't have the right bread but I did have some Squaw bread in the freezer so I dried it out in the over at a low temperature for about 1/2 an hour. 2) I didn't have eggs so I used egg sub. 2.5) Forgot this one. I didn't have any skim milk on hand so I used a can of nonfat evaporated milk and added water to make 2.5 C. 3) I didn't have any honey so I used corn syrup (a little extra because honey is so sweet). 4) You can use unsweetend Hersheys cocoa for it if you don't want to try to locate dutch-process. Actually, dutch-processing just leaves more of the fat in the cocoa. 5) I broke the bread up into pieces rather than leaving it in slices. I figured that would help along the soaking process. I let it soak for 10-15 min. 6) Probably lots less fat without using real eggs. I estimate 3g from the cocoa. At most only 1g or so per serving. npm@netcom.com Nancy from San Diego, California Formatted into MasterCook II by Reggie Dwork reggie@netcom.com Posted on Fareshare 7-99 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : Bobbie's Notes: I made this with 1 egg, 1/2 cup Egg Beaters, honey, skim milk, and Dutch cocoa powder. It was a wonderful dessert. We served it with FF or Light Cool Whip, defrosted

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