Recipes Included On This Page Chicken Veronique Chicken Zorba Chile Cheese Rice Bake Chili-Cheese Stuffed Turkey Breasts (Spieler) Chilled Sesame Spinach Chocolate Hazelnut Kisses Use Your Browser's "Back" Button to Return to This Recipe List
	* 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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