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ARUGULA -TOMATO- GOAT CHEESE BREAD TOPPER -- Sprinkle hot red pepper flakes onto a thin layer of olive oil in a shallow dish. Add crumbled goat cheese. Top with chopped cherry tomatoes and then chopped fesh arugula. Spoon onto warm crusty bread. -- Karen Anderson, New London, CT Artichoke-Chicken Fry -- Brown cut up boneless chicken breasts in a little oil and set aside. Sauté thick sliced onions until tender and add basil , rosemary and halved baby artichokes and cook them until tender. Stir in the chicken, add some chicken broth and bring to heat. Can be served over pasta or rice. Brandied Chicken -- Brown diced onions in butter, add a cutup fryer and cook slowly for half an hour or until tender. Remove from pan and make a sauce of cream, curry powder, salt, pepper and a jolt of brandy or rum. Bring to a boil and serve over the chicken. Serve with/over rice. Chicken and Cheese -- Toss a cut up chicken (boned or not) in flour, salt and pepper and lay into a well-oiled baking dish. Brown in a 400 oven and then pour off excess oil. Heat up canned mushroom soup and milk, then add lots of grated cheese. When the cheese melts,pour the sauce over the chicken and bake at reduced heat for while longer. Serve with/. over mashed potatoes. Chicken and Shrimp -- Sauté cubed, boneless chicken breasts in butter and remove from pan. Add some of the juice from a can of tomatoes to the pan along with beef broth and some dry sherry. Stir in tomatoes, the chicken and undercooked shrimp and then marinate in refrigerator. Before serving, remove the shrimp and chicken, simmer the sauce before returning. Bring all to heat and serve over rice. Chicken Curry I -- Sauté chopped onions in butter until brown, add chicken, cut into small pieces, lots of good curry powder and enough water or chicken broth to stew the chicken without drowning it. When the chicken is done, add a little fresh lime juice. Serve over rice. Optional: garlic, cinnamon and chile peppers. Chicken Paprika -- Brown chopped onion oil or butter. Add salt, pepper, paprika and a cutup chicken. Cook over medium heat to brown, then add water and simmer, covered, until tender. Remove chicken, stir in sour cream. Mix well the n add back the chicken and simmer a bit more. Add dumplings, or serve over rice. Eggs and Onion Sauce -- Make white sauce with cream and sautéed onions seasoned with salt, pepper and nutmeg. Add sliced hard boiled eggs and serve hot on toast or croutons. Hunter's Chicken 1 -- Brown a jointed fryer in hot oil. Remove from pan and sauté chopped onion, garlic, and mushrooms. Add the chicken, fresh chopped tomatoes (or canned,) tomato puree, white wine and a bay leaf. Cover and simmer until the chicken is tender. Add butter and parsley to the sauce. Serve over rice or potatoes. Hunter's Chicken II --Flour and brown chicken parts in oil and remove from pan. Add sliced onions, minced garlic, diced green pepper and cook until soft. Add back the chicken, some canned tomatoes, beer and salt. Cover and simmer until chicken is tender, add seedless raisins, and cook a bit longer before serving over rice. Orange Walnut Chicken -- Brown boned chicken breasts in oil . Stir in thawed orange juice concentrate, sage, marjoram , salt and white wine or water. Cover and simmer until chicken is tender. Thicken with cornstarch, add chopped walnuts and chopped onion. Serve with or over rice, bulgur or couscous. Shrimp and Peas -- Add cooked shrimp and cooked peas to a thick cream sauce. Season to taste and serve in patty shells or on toast. Shrimp Creole I -- Sauté chopped onions, green pepper and celery in bacon fat; add canned tomatoes. tomato paste, sugar, salt and pepper and simmer to thicken. Add cooked shrimp and bring to heat. Serve over rice. Simple Curry, Charleston Style -- Simmer chopped onion, apple and celery in butter with some water until the celery is tender and most of the water is gone. Add curry powder, salt, pepper, and then cream and boiled shrimp. Cook until cream is reduced to sauce, and serve over rice with usual condiments. Stewed Shrimp in Wine -- Stew raw shrimp in white wine with chunk of butter and some nutmeg. When the butter is has melted stir in egg yolks that have been beaten with a little wine. Cook, stirring until it thickens. Serve over rice, garnished with lemon. |