Recipes Included On This Page Chicken Osso-Buco Style Cranberry Punch Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Chicken Osso-Buco Style Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-06 Jun 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 medium-size chicken thighs -- (2 1/2 pounds) 2 tablespoons salad oil salt 16 ounces carrots 1 large onion 1 large celery stalk 14 1/2 ounces Italian-style stewed tomatoes -- (1 can) Chopped parsley -- for garnish and Grated lemon peel -- for garnish Remove skin and fat from chicken thighs. In 12-inch skillet over medium- high heat, in hot salad oil, cook chicken thighs and 1 teaspoon salt until chicken is golden on all sides. Remove to bowl. Meanwhile, dice carrots, onion, and celery. In drippings remaining in skillet, cook carrots, onion, and celery until lightly browned. Return chicken to skillet; stir in stewed tomatoes. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 25 minutes or until chicken is fork-tender and juices run clear when chicken is pierced with a knife. Sprinkle with chopped parsley and grated lemon peel. Serves 4 Source : "Good Housekeeping on the Net, http://homearts.com/" Copyright : "(c) 1996 by The Hearst Corporation; all rights reserved" Start to Finish Time: "0:45" NOTES : This was delicious and easy. I made half of the recipe, using baby carrots, cut in thirds and a small onion. Contributed to the FareShare Gazette by Bobbie; 17 June 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; 7g Fat (52.4% calories from fat); 1g Protein; 13g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 45mg Sodium. Exchanges: 2 1/2 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Cranberry Punch Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Volume 8-06 Jun 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 48 ounces unsweetened white grape juice 24 ounces cranberry juice cocktail -- frozen concentrate thawed 48 ounces lemon-lime carbonated beverage Ice ring In a large punch bowl combine white grape juice and cranberry juice cocktail concentrate. Just before serving, stir in lemon-lime carbonated beverage. Add Ice Ring. Ice Ring: Fill a 6-cup ring mold half full of water; freeze till firm (about 4 hours). Cut 3 orange slices in half; arrange atop frozen ice layer. Garnish with whole cranberries and lemon leaves. Add enough water to just cover the oranges, cranberries, and lemon leaves. Freeze till firm (about 2 hours). Makes 30 (4-ounce) servings. Preparation Time: 25 minutes. Freezing Time: 6 hours. Contributed to the FareShare Gazette by Suzie; 27 June 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 13 Calories; trace Fat (1.5% calories from fat); 0g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Fruit.

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