Recipes Included On This Page Almond Chicken Dijon Amish Slaw Apple Burritos with Cider Butter Sauce Apple Snow with Stirred Custard Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Almond Chicken Dijon Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 small boneless skinless chicken breast halves -- (1 lb.) 2 Tablespoons Kraft Mayo Light Mayonnaise 2 Tablespoons Grey Poupon Dijon Mustard 1/4 cup Planters Slivered Almonds -- coarsely chopped PLACE chicken in lightly greased 13x9-inch baking pan. MIX mayo and mustard until well blended. Spread top side of each chicken breast half with 1 tablespoon of the mustard mixture; sprinkle evenly with almonds. BAKE at 375F for 20 to 25 minutes or until chicken is cooked through. Great Substitute: Substitute GREY POUPON Country Dijon Mustard for Dijon mustard. Diet Exchange: 3 1/2 Meat (L) Prep Time: 10 min Total Time: 35 min Source : "http://www.kraftfoods.com" S(mastercook formatting by): "Bobbie" NOTES : This was delicious. Very moist and flavorful, also low carbohydrate. Contributed to the FareShare Gazette by Bobbie; 25 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 1g Fat (10.8% calories from fat); 27g Protein; 0g Carbohydrate; 0g Dietary Fiber; 68mg Cholesterol; 77mg Sodium. Exchanges: 4 Lean Meat. * Exported from MasterCook * Amish Slaw Recipe By : Christina J. Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium head cabbage -- cored and shredded 1 medium onion -- finely chopped 1 cup white sugar 1 cup vinegar 1 teaspoon salt 1 teaspoon celery seed 1 teaspoon white sugar 1 teaspoon prepared mustard 3/4 cup vegetable oil In a large bowl, toss together the cabbage, onion and 1 cup sugar. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring to a boil and cook for 3 minutes. Cool completely, then pour over cabbage mixture and toss to coat. Refrigerate overnight for best flavor. Source : "allrecipes.com" S(Formatted by Chupa): "10.04.04" NOTES : Christina J.: I live in a wonderful Amish community and the ladies here are wonderful cooks. This is a lovely cole slaw recipe for those who like slaw without mayonnaise. Servings : 8 Contributed to the FareShare Gazette by Chupababi; 17 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; 21g Fat (91.9% calories from fat); trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 277mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Apple Burritos with Cider Butter Sauce Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- APPLE FILLING: 12 Granny Smith apples -- or any tart variety 1 lemon 4 tablespoons butter 1/2 cup granulated sugar Fresh ground nutmeg CIDER BUTTER SAUCE: 1 leek 1 cinnamon stick -- 1/2-inch 1 quart apple cider 1 pound butter 1 leek 12 flour tortillas -- 8-inch 2 tablespoons butter Whipping cream -- (optional) For the filling, peel and core apples and cut into 1-inch pieces. Squeeze juice from lemon. Melt the butter in a large, non-reactive frying pan. Add the apples, lemon juice, sugar and nutmeg to taste; cook over medium heat, stirring occasionally, until apples are soft but not mushy, about 15 minutes. For the Cider Butter Sauce, cut both leeks for the sauce and for the garnish into thin julienne strips, reserving 1/2 for garnish. Break cinnamon stick into pieces. Put the cider, 1/2 of leeks and cinnamon stick in a pot; bring to a boil and reduce by 2/3, about 20 minutes. Remove cinnamon stick. Recipe can be made to this point a day ahead. COOKING AND SERVING: Heat oven to 350F. Wrap tortillas in foil and warm in preheated oven, about 10 minutes. Reheat apple filling and sauce. Melt the 2 tablespoons of butter in a frying pan and sauté the remaining leek over medium heat, stirring, until soft, about 3 minutes. Over the lowest possible heat, add the 1 pound of cold butter to the sauce, about a tablespoon at a time, adding another piece as each is almost incorporated. Butter should not melt completely but should soften to form a creamy sauce. If the sauce gets too hot and butter starts to melt, remove it from the heat and continue adding butter. Put an equal amount of apple filling on each tortilla and roll it up. Put a burrito on each plate. Top with Cider Butter Sauce and sprinkle with sautéed leek. Top with a dollop of whipped cream if you like. NOTES : A dessert burrito with spicy fruit sauce. A dessert burrito is innovative in itself, but the real surprise element here is julienned leek both in the sweet cider sauce and as a garnish. Apples and leeks make a good combination, but if it seems too strange to you, omit the leek in the sauce and grate lemon zest over the top as garnish instead. Contributed to the FareShare Gazette by Robin; 14 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 702 Calories; 42g Fat (52.6% calories from fat); 7g Protein; 77g Carbohydrate; 6g Dietary Fiber; 98mg Cholesterol; 724mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 2 Fruit; 8 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Apple Snow with Stirred Custard Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- APPLES: 3 large apples -- tart, peeled, cored and chopped 2 teaspoons lemon juice -- (2 to 3 teaspoons) depending on the tartness of the apples 2 tablespoons water 3 egg whites -- at room temperature 1 pinch cream of tartar STIRRED CUSTARD: 3/4 cup light cream 3 egg yolks 1 pinch salt 3 tablespoons granulated sugar 3/4 teaspoon vanilla 2 teaspoons light rum -- (optional) 1. Put apples, lemon juice, and water in a heavy, medium-size, non-reactive saucepan. Cover and bring to a simmer. Simmer gently until apples are very soft, 15 to 20 minutes. Cool slightly. Put mixture into a blender or food processor and purée. Cool completely. 2. In a large mixing bowl, beat egg whites and cream of tartar until they form soft peaks. Gradually add sugar and continue beating until meringue is stiff and glossy. Fold meringue gently into apple puree until completely blended. Mound Apple Snow into a single large serving dish or into 4 to 6 individual goblets or dessert glasses. Chill at least 1 hour and up to 4 hours. 3. For the custard, in a heavy, medium-size saucepan, scald cream. Gradually whisk in egg yolks, salt, and sugar until light and thoroughly blended. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats the spoon, 5 to 8 minutes. Remove from heat and whisk custard vigorously for 2 minutes to stop cooking. Strain and add vanilla and optional rum. Cool completely, stirring occasionally. Chill. 4. Serve Apple Snow with Stirred Custard as a sauce. Contributed to the FareShare Gazette by Robin; 14 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 9g Fat (46.1% calories from fat); 4g Protein; 18g Carbohydrate; 2g Dietary Fiber; 126mg Cholesterol; 65mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

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