Hungarian chicken

3 lbs frying chicken
salt pepper
1 Tbs salad oil
1 Tbs butter
1 onion chopped
1.5 Tbs paprika
3/4 cup chicken broth
1/2 cup yogurt or sour cream

Sprinkle chicken w/salt and pepper.
Heat oil and butter in frying pan over med-high heat.
Add chicken and cook, turning until golden. Remove from pan.
Add onion, stir until soft. Reduce heat to med.
Stir in paprika and broth. return chicken to pan and bring to boil.
Cover; reduce heat and simmer, turning until cooked.
Remove chicken and discard fat from pan.
Reduce heat to very low. Whisk in sour cream until smoothly blended.
Add chicken and turn to coat.

Tomato, Basil Pasta

Zucchini Pasta

MANICOTTI

MANICOTTI

Heat:                               1/3 c olive oil

Saute:                             1 1/2 c chopped onion

1 clove garlic

Mix in:                             1 can (2 lb, 3 oz) tomatoes (undrained)

1 can tomato paste

2 tbs chopped parsley

1 tsp salt

1 tbs sugar

1 tsp oregano leaves

                                        1 tsp basil leaves

                                        1/4 tsp pepper

                                        1 ½ cups water (use less)

Mash tomatoes with fork. 

Bring to boil, reduce heat. 

Simmer covered stirring occasionally for 1 hour.

Combine:                          2 lb ricotta cheese

1 pkg (8 oz) mozzarella cheese diced

1/3 c grated Parmesan

2 eggs

1 tsp salt 

1/4 tsp pepper

1 tbs chopped parsley

1/4 c grated Parmesan

Beat with wooden spoon to blend well. 

Stuff manicotti noodles.

Cover with sauce and bake.

TURKEY TETRAZZINI

TURKEY TETRAZZINI

Mix:                                         4 ½                   3 tbs butter

                                                7 ½                   5 tbs flour

Cook until bubbly.

Add:                                         4 ½                   3 c chicken broth

                                                1 ½                   1 c evaporated milk                                                 ½                      ¼ c cream

Cook, stirring until sauce boils and thickens.

Stir in:                                    1                       ¾ c parmesan

Sauté:                                     4 ½                   3 tbs butter

                                                1 lb           ¾ lb sliced mushrooms

Cook, stirring until lightly browned and liquid has evaporated.

Season:                                   salt

                                                Pepper

Reserve 1 c sauce.

Cook:                                       1 lb           12 oz thin spaghetti

Combine:                                  spaghetti

sauce

mushrooms

3-4 c bite sized poultry

Put in a greased 2 qt casserole.

Spoon reserved sauce over the top.

Cover and bake at 375’F until hot and bubbly; 45 min.

Uncover and broil until lightly browned.

SPINACH SALAD

SPINACH SALAD

Marinate 4 hours:

1 med onion

¾ lb mushrooms

In:

1 ½ c oil

¾  c mixed white and red wine vinegar

½ c sugar

1 ½ tsp salt

¾ tsp dry mustard

1 ½ tbs poppy seed

Combine with:

1 head lettuce

1 pckg spinach

1 c well drained cottage cheese

½ lb bacon, crumbled

¾ grated swiss cheese

Add:                         more lettuce and spinach as needed

RISOTTO

RISOTTO

Heat:                                        2 tbs oil

Sauté:                                      1 diced onion

1-4 cloves minced garlic

Add:                                         6 oz cooked ham, diced

Cook 1 min.

Add:                                         2 c Aborio rice

Stir while cooking 2 min.

The rice must be covered with oil, and be

transparent.

Pour:                                 2 c chicken broth

Bring to a boil, reduce heat, cover & simmer.

When the liquid is almost absorbed

Add:                                         10 oz chopped spinach

Stir gently.

Season with:                             salt

pepper

Continue to cook, about 20 minutes.

Add:                                                 2 cups of broth,

½ cup at a time, whenever the liquid is absorbed.

While the Risotto is cooking

Brown over low heat:         1 tbs butter

                                                ¼ c pine nuts

When the Risotto is done

Add:                                         nuts

                                                3 tbs butter

                                                1 c grated parmesan

Serve immediately.

POT ROAST

PRESSURE COOKED POT ROAST

Slice:                                       2-4 cloves garlic

Cut:                                         ¾” incisions in 3 ¼ lb roast

Put garlic in holes.

Brown meat on all sides in:     3 tbs oil; 2-3 min each side

Season with salt and pepper.

Remove and set aside.

Sauté 3 min:                            ½ c chopped celery

½ c parsnip or turnip

½ c chopped carrot

1 c chopped onion

Add:                                         2 ½ c broth

2 bay leaves

1 tsp thyme

Place meat filled rack into liquid so most surface possible

is covered.

Cook at high pressure for 60 min.

Let pressure drop naturally.

Remove meat and vegetables.

Mash:                                      2 tbs flour

                                                Into 2 tbs butter

Whisk into gravy over high heat.

Cook until thick, stirring constantly; 3-4 min.

Remove bay leaves and season to taste.
From Cooking Under Pressure

CHICKEN WITH MUSHROOMS

CHICKEN WITH MUSHROOMS

Sauté:                                     2 tbs butter

                                                ½ lb chopped mushrooms

1 med chopped onion

½ tsp minced fresh ginger

1 clove minced garlic      

Cook until very soft and liquid has evaporated.

Add:                                         1 tsp soy sauce

Fill 6 cut chicken breasts with 2 tbs mushrooms.

Brown:                                     chicken breasts in

                                                3 tbs butter

Add:                                         6 large mushrooms

½ tsp minced fresh ginger

1/3 c sake, dry sherry or water

1 c chicken broth

1 ½ tbs soy sauce

½ tsp sugar

½ tsp vinegar

Cover & simmer 7 minutes.  Turn.

Cover; simmer until thick meat is not pink; 3 min.

Mix:                                         1 tbs cornstarch

2 tbs water

Stir into pan juices.

Bring to boil, stirring.

CHICKEN GUBBIAN STYLE

CHICKEN GUBBIAN STYLE

Wash & dry:                                    8 pieces of chicken; 3 lb

Sauté:                                             ¼ c olive oil

                                                        1 large white onion

                                                        Coarsely chopped

Slowly, over med – low heat until tender; 5 min.

Raise heat to med – high.

Add & brown:                                   chicken

Add:                                                 ¼ c wine vinegar

Boil until evaporated.

Lower the heat.

Add:                                                 1 tsp rosemary

                                                        1 tsp sage

Cook 20 min.

Raise the heat.

Add:                                                 1 c dry white wine,

                                                        broth or water

Boil until evaporated.

Add:                                                 1 ½ c pureed plum tomatoes

                                                        salt

                                                        pepper

Reduce heat to med - low and cook until thickened and chicken is easily pierced; 25 min.

BASQUE STYLE CASEROLE

BASQUE STYLE CASEROLE

Saute:                                     3 tbs oil

                                                1 onion sliced into rings

                                                2 green peppers, julienne

                                                5 large sliced mushrooms

                                                1 celery stalk sliced diagonally

                                                5 cloves minced garlic

Add:                                         6 diced tomatoes

Bring to a boil.

Add:                                         1 tbs fines herbs

                                                (= parts:  parsley, tarragon,

                                                Chives, chervil, any other mild

Mediterranean herb.)

Simmer for 30 min on low.

Put chicken (pieces, chunks or slices) in casserole.

Sprinkle with Parmesan.

Pour sauce over and sprinkle with 1 c grated Swiss cheese.

Heat in 350’F oven until chees is melted.

Kabobs

Yummy Honey Chicken Kabobs

Rated: Submitted By: Ann Marie Photo By: chibi chef Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 2 Hours 30 Minutes Servings: 12

"Honey, soy sauce, pepper and garlic make a terrific marinade and basting sauce for chicken chunks grilled on skewers with your favorite vegetables - try onion, bell peppers, tomatoes, or mushrooms."

INGREDIENTS:

1/4 cup vegetable oil 1/3 cup honey 1/3 cup soy sauce 1/4 teaspoon ground black pepper 8 skinless, boneless chicken breast

halves - cut into 1 inch cubes 2 cloves garlic 5 small onions, cut into 2 inch pieces 2 red bell peppers, cut into 2 inch pieces skewers

DIRECTIONS:

1.	In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2.	Preheat the grill for high heat.
3.	Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4.	Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Crock Pot Orange Turkey Roast

1 whole turkey breast (whatever will fit completely in your size of crock pot)
1/4 cup butter
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp salt
1 tsp seasoned salt
1 (t-oz.) can frozen orange jucie concentrate (thawed)
1/2 cup water

"This is a great Sunday meal or for holidays.  The night before, put 1/2 cup water in bottom of crock pot, then place a whole turkey breast in and lightly salt and pepper (remember more salt is yet to come).  Then turn crock pot on low and let simmer all night.  In the early morning, mix the remaining 7 ingredients together.  Drain from crock pot first the drippings and water from the night before and save this to make gravy, in case you will be having potatoes.  Then pour orange/butter mixture over top of turkey and let it run down the sides.  Occasionally, you may want to spoon it back over turkey or turn turkey so that all parts can soak in orange mixture.  Keep crock pot on low and continue cooking until mid-day.  We like this on a Sunday, when we have morning meetings so that we can just come home and dive in.

You can remove turkey roast from crock pot and let stand 5-10 mi.  before cutting.  After you have sliced it you can take a spoonful of orange sauce to drip back over meat.  Leftovers make great sandwiches, if there is any leftover!"

Rolla, Missouri RS,  Corrine Nelson

Fila Chicken and Artichoke Casserole

3/4 cup butter or margarine
1/4 cup flour
1/2 cup half-and-half
3 1/2 cups chicken broth
salt and white pepper
2 cloves garlic, minced
1 large onion, chopped
1/2 lb. mushrooms, sliced
3/4 cup rice
3/4 tsp each summer savory and thyme (or 1 1/2 tsp. 
       Italian seasoning)
10 oz. artichoke hearts (frozen or canned) cut in 8ths
3 or 4 cups bite-sized cooked chicken pieces
16 sheets fila (frozen Pepperidge Farms)

Melt 4 tbl butter over medium heat. Blend in flour and
cook, stirring until bubbly. Remove from heat; stir
in half-and-half and 2 cups of broth. Cook stirring
until sauce thickens. Season to taste with salt and
pepper. Set aside.

Melt 3 Tbl butter over medium heat. Add garlic, onion
and mushrooms. Cook until vegies are soft. Add rice,
still to coat. Add remaining 1-1/2 cups broth, and
herbs. Bring to a boil, cover, reduce heat and simmer
until all liquid is absorbed. (About 20 minutes) Stir
in 1 cup of cream sauce; let cool. Stir chicken into
remaining cream sauce.

Stack fila; keep sheets covered with plastic wrap while
you work. Melt remaining butter and Brush some on
bottom and sides of 9 by 13 inch pan. Place 1 sheet
of fila on bottom of pan, folding to fit. Brush with
butter. Repeat with 7 more sheets, brushing each with
a little butter. Spread half the rice mixture over the
fila; add all the chicken mixture; then spoon on
remaining rice mixture. Cover with 7 sheets of fila,
as before. Then add the last sheet of fila, tucking
edges inside the pan.

With a sharp knife, score the top 3 or 4 layers of fila
into as many servings as you want. Bake at 350
uncovered for about 45 minutes or until golden brown. 

Note: You can prepare it fully and refrigerate it;
then cook it. That takes a bit longer than the 45
minutes. but it is convenient.

Makes 8 to 12 servings