Recipes Included On This Page Cantaloupe/honeydew Ice Carolina Blond-barbecue Sandwich Chicken Breast With Onion-Cream Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Cantaloupe/honeydew Ice Recipe By :Candice Valencia Serving Size : 6 Preparation Time :0:00 Categories : Fruits Volume 3-4 Apr. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbs. honey 3 tbs. fresh lemon juice or fresh lime juice 1 cup sugar 1 cup water 2 Large or 3 Med Cantaloupes AND/OR Honeydews 1. Bring honey, lemon juice, sugar, and water to a boil over medium heat. Cook for 5 min.. Let cool. 2. Seed the cantaloupes. 3. Cut the rest of the cantaloupe flesh into 1-inch pieces and puree in a food processor until there are 3 cups of puree. 4. Combine the cooled honey-sugar syrup and the cantaloupe puree. Mix well and freeze in an ice cream machine according to manufacturer's instructions. 5. Transfer to a plastic container and store in the freezer until needed, no more than 3 days. 6. Allow the frozen sorbet to thaw slightly before serving to enhance the flavor. Note: When honeydew melon is used, substitute lime juice for lemon juice. Posted to FareShare 4-2000 by Candice <dcvalencia@mindspring.com> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carolina Blond-barbecue Sandwich Recipe By : Unknown Serving Size : 4 Preparation Time :0:15 Categories : Sandwiches Volume 3-4 Apr. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 (12-ounce) bag coleslaw 1/3 cup light coleslaw dressing (such as Marzetti) 1/4 teaspoon celery seeds 1 cup no-salt-added ketchup 1/2 cup water 1/4 cup cider vinegar 2 tablespoons instant minced onion 2 tablespoons dark brown sugar 1 tablespoon prepared mustard 1 teaspoon pepper 1 teaspoon hot sauce 1/2 teaspoon garlic powder 1 1/2 cups (3/4 pound) skinned shredded roasted chick 4 (2-ounce) slices Texas toast -- lightly toasted Combine first 3 ingredients in a bowl; toss well to coat. Combine ketchup and next 8 ingredients (ketchup through garlic powder) in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until mixture begins to thicken. Stir in chicken, and cook 4 minutes or until roasted chicken is thoroughly heated. Top each toasted bread slice with 1/2 cup chicken and 1/2 cup coleslaw mixture. Source: "Cooking Light, October 1996, p.122" Copyright: "Cooking Light" T(Cooking Time): "0:12" - - - - - - - - - - - - - - - - - - - Suggested Wine: Sauvignon Blanc * Exported from MasterCook * Chicken Breast With Onion-Cream Sauce Recipe By :Monika Eckert Serving Size : 4 Preparation Time :0:00 Categories : Poultry Volume 3-4 Apr. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 pounds chicken breast 3 onions -- big ones oil, for frying salt pepper 1 2/3 cups whipping cream 7 ounces creme fraiche 7 ounces Gouda cheese -- grated cayenne pepper butter for the baking tin Clean chicken breasts of skin and bones, then put salt and pepper on it. Place in a baking tin, greased with butter. Peel onions, cut into halves and cut in thin slices/rings. Fry in the oil until light golden and place over the chicken breasts. Stir creme fraiche with whipping cream, flavour with salt, pepper and cayenne pepper. Fill in the baking tin and place in preheated oven at 375F for about one hour, maybe little bit longer. About 20 minutes before it is finished spread grated cheese over the dish and finish in the oven until it's light brown. Posted to FareShare 4-2000 by Monika <quax-mgm@t-online.de> Source : "Monika Eckert" Copyright : "Monika Eckert" - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with mashed potatoes or potatoes, green salad.

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