CHICKEN BREAST WITH SAGE AND BLACK WALNUTS
4 Chicken Breasts, boneless and skinless, pounded flat
1 cup apple, Jonathan or other tart cooking apple, grated
1 cup black walnuts
2 Tbs. sage fresh or dried leaves
1 tsp. salt
1/2 tsp. freshly ground pepper
1/4 cup hot sauce(Red Hot, Texas Pete)
14 oz. chicken broth, canned, double strength
3 T. flour
Preheat oven to 350 degrees.
In blended or food processor, grind black walnuts with sage, salt and pepper until black walnut pieces are 1/8 inch.
Remove from blender and combine with grated apple to form a paste.
Spread 1/4 of the paste on the bottom of each chicken breast, covering evenly.
Carefully roll each breast into a lengthwise roll, and secure with a toothpick
Place, toothpick down, in oven proof skillet.
Generously coat the rolls with the hot sauce and sprinkle with salt and pepper.
Add 1/2 cup of the chicken broth and poach in the oven for 30 minutes, or until the chicken rolls are cooked in the middle and browned on top.
Remove the breasts to a cutting board and add 1/4 of the remaining broth to the skillet.
Reduce the pan drippings almost completely.
Just as they are turning brown, add another 1/4 of the chicken broth and deglaze the pan. Mix remaining broth with the flour, be sure it has no lumps and stir into the skillet. Continue stirring over medium heat until the sauce is thickened and the flour taste has disappeared.
Correct the seasonings with salt and pepper.
Carefully remove the toothpicks from the chicken breasts and, holding them carefully, slice into 1/2 inch slices. Keep the roll intact as much as possible.
Arrange cut rolls on serving platter, fanning each roll so the black walnut filling with show.
Cover with foil and return to oven until chicken has regained its warmth.
Just before serving, spoon sauce over each breast individually.
Enjoy!!
Rhonda Walton
PORK ROAST WITH CHERRY ALMOND GLAZE 1 pork roast
1/4 tsp salt
1/4 tsp pepper
10 oz cherry preserves
2 tbsp light corn syrup
1/4 tsp cinnamon
1/4 cup red wine vinegar
1/2 tsp cloves, ground
1/4 cup toasted, slivered almonds
Rub roast with salt and pepper. Roast uncovered at 325 deg. for 30 min. for every pound.
In a sauce pan, combine all remaining ingredients except almonds; cook and stir until boiling. Reduce hear and simmer for 2 minutes; all almonds. Spoon sauce over roast and continue cooking 30 minutes more, basting every 15 min. Slice roast and serve with remaining sauce. ITALIAN POT ROAST 1 whole beef fillet, 4 lbs.
1 bottle Italian Barbera or California Cabernet
1 tbsp salt
1 tbsp black pepper
1 tsp whole ground cloves, optional
1 tsp nutmeg
1 stem of fresh sage
3 cloves garlic, crushed
1 tbsp olive oil
1 fresh stem rosemary
2 carrots, cut julienne
2 stalks celery, cut julienne
Remove all fat from beef. Mix together next 8 ingredients and marinate beef for 24 hours.
Remove beef, strain and reserve marinade
In a large pot, brown beef with olive oil, fresh rosemary and sage from reserved marinade. Add carrots, celery and reserved marinade to beef. Cover and cook over very low hear for 3 to 4 hours until sauce is reduced by half.
Remove beef, slice and drizzle with remaining sauce.
Yeilds 4 to 6 servings TARRAGON CHICKEN
6-8 Chicken breasts, skinned and boned
1 Cup plain bread crumbs
1/2 tsp salt
1/4 tsp pepper
1 tsp dried tarragon
7 tbsp butter (divided)
1/2 oinion, chopped
1/2 cup chicken stock
1/2 cup white wine
1/2 pound mushrooms, sliced
Preheat oven 375 degrees
Coat chicken breasts in crumbs, salt, pepper and tarragon. In a skillet, brown chicken breasts in 4 tablespoons of butter. Remove chicken and place in shallow baking dish and set aside.
Add onions to the skillet and cook until tender. Add in chicken stock and wine and bring to a boil. Pour sauce around chicken and bake, uncovered for 30 min. Saute mushrooms in remaining butter and add to chicken. Bake for an additional 8 to 10 min.
BEEF STROGANOFF 1 med. onion, chopped
2-3 tbsp oil
2 obs round steak, slice to 1 in. strips
1 lb. (2-4 cans) mushrooms, drained
1 pint sour cream
6 tbsp ketchup
3 tbsp soy sauce
rice, cooked
In a large sauce pan, saute inion in oil until transparent. Add beef, browning slightly, then cover and cook on low heat for 15 min. Mix in remaining ingredients except rice and pour into a 9"x12" baking dish. Cover and make at 300 deg. for 1 hour. Serve over rice. CHICKEN TETRAZZINI CASSEROLE 1/4 cup butter
8 oz. fresh mushroom, sliced
3 tbsp flour
2 cups chicken broth
3/4 cup of half and half
3 tbsp dry sherry (optional)
1 tbsp fresh parsley, chopped
1/2 tsp salt
1/8 tsp nutmeg
dash of pepper
3 cups cooked, cubed chicken
7 oz. spaghetti, uncooked
3/4 cup grated parmesan cheese
fresh parsley, chopped (optional)
Preheat oven to 350 deg.
Cook spagheti to desired doneness as directed on package. Drain and rinse with ot water; cover to keep warm
Melt butter in Dutch oven or large sauce pan over med. heat. Add mushrooms and cook until tender, stirring occasionally. Stir in flour and cook 1 min. or until smooth and bubbly, stirring constantly. Gradually stir in chicken broth. Cook over med. heat until slightly thick and bubbly, stirring constantly. Remove from heat. Add next 6 ingredients and mix well. Add chicken and spaghetti, toss to combine. Spoon in 9x13 in making dish and sprinkle with cheese. Bake 30-35 min or until thoroughly heated. Just before serving, sprinkle with chopped fresh parsley.
Yeilds 10 servings SPINACH FANDANGO 2 packages of frozen spinach
or equivialnt of fresh
1 lb. gound beef
1 med. onion, chopped
1-2 cloves garlic, minced
2 dashes hot sauce
1 tbsp oregano
1 sm can mushrooms,sliced,drained
1 sup sour cream
1 can cream of celery soup
1 cup fresh shredded mozzarella cheese
Cook spinach accoeding to package, drain and squeeze all excess water, set aside.
In a large skillet brown ground beef and onion. Drain fat off and add spinach and remaining ingredients except cheese. Mix together intil well blended. Pour into a greased 9x12 baking dish and top with cheese. Bake uncovered at 350 deg. for 20 - 25 min. or until bubbly.
BONELESS LOIN PORK CHOPS 3/4" thick pork loin chops
canola oil
water
1 can cream of celery soup
Preheat oven to 325 deg.
Remove fat from pork and fry pork in water to brown on both sides. In a Dutch oven, rub sides of the pan with canola oil and add cream of celery soup. When meat is browned add to pan and cook for 1 hour and 15 min. |
