I'll Share my Recipes if you Share Yours-Sun.Mar.7

16 years ago

This is a nice dish that I make when asparagus is young in the spring.

Chicken for Two

1 tbsp oil

2 boneless, skinless chicken breasts

1 cup long-grain rice

1 onion, chopped

1 clove garlic, minced

1 tsp dried tarragon

salt and pepper

1 tsp grated lemon rind

2 tbsp lemon juice

l lb asparagus

In large deep skillet, heat oil over medium-high heat. Brown chicken, about 10 minutes. Transfer to a plate.

Reduce heat to medium, cook rice, onion, tarragon, garlic, salt and pepper, stirring 2 minutes. Stir in 2 cups water, lemon rind, and juice. Nestle chicken into rice, bring to a boil. Reduce heat to low, cover and cook 15 minutes.

Snap tough ends off asparagus, cut stalks diagonally into 1! pieces. Stir gently into chicken and rice, cook 5 minutes or until asparagus is tender and juices run clear when chicken is pierced.

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Comments (4)

Marilyn Sue
16 years ago
Aunt Vickie's Sugar Cream Pie

Pie Crust

1 cup flour
1 stick butter
3 1/2 tablespoons powdered sugar

Melt butter and add to the flour and powdered sugar. Mix well and pat into pan.

Bake at 350 degrees 20 minutes.

Cream Filling

1 stick butter
3 rounded tablespoons of flour
1 pint of cream
1 1/2 cup white sugar
2 pinches of salt
1 teaspoon vanilla

Melt butter and mix with sugar and flour. Add the vanilla and salt. Cream and mix well.
Cook in double boiler for 30 minutes. Stirring every 5 minutes until thick.

Pour into the baked crust and bake 15 minutes more. Cool before cutting.

I made this yesterday and cooked my filling in the microwave, stirring from time to time for about 7 minutes. Instead of using cream I used a can of evaporated milk and added enough water to equal 2 cups. This filled the 9 inch pie shell that I baked first with a bit left over so I could taste it. It was very good, if you like sugar cream pie. This was my Aunt Vickie's recipe and I think she probably gave it to me 50 years ago and I just ran across it again. If you like sugar cream pie, I think you might like this one.

Sue
luckygardnr
16 years ago
Copycat Olive Garden Chicken Crostina

Serves 6
Prep Time: 10 minutes
Cook Time: 35 minutes

6 boneless, skinless chicken breasts
2 cups & 1 Tbsp flour
1 Tbsp salt
1 Tbsp pepper
1 Tbsp Italian seasoning
1 Tbsp roasted garlic, minced
1 cup white wine
1 1/2 cups heavy cream
5 Tbsp olive oil
1 lb linguine
1 cup parmesan cheese, grated
1 cup roma tomatoes, cored & diced
2 Tbsp parsley, chopped

Potato Crust

1 1/2 cup seasoned breadcrumbs
1/4 cup parmesan cheese, grated
1/4 cup melted butter
1/2 tsp garlic powder
1/4 cup parsley, chopped
1 small potato, peeled & grated
Salt & pepper to taste

MIX all ingredients for Potato Crust in a bowl and set aside.

MIX 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, or until internal temperature reaches 165ï¿½ F. Add more oil for each batch as necessary.

PLACE cooked chicken breasts on a baking sheet or dish and top with potato crust mixture. Transfer baking sheet to a pre-heated broiler until golden brown (1-2 minutes).

COOK pasta according to package directions. Drain and set aside.

HEAT 2 Tbsp oil in a sauce pan. Add roasted garlic, cook for 1 minute. Stir in 1 Tbsp of flour and wine and bring to a boil. Add cream, parmesan cheese, 1 Tbsp parsley, and tomatoes. Sauce is done when it is bubbling throughout and begins to thicken.

COAT pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley.
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glenda_al
16 years ago
Cranberry meatballs
2 pounds ground chuck
2 large eggs
1/3 cup dry breadcrumbs
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
1 (16-ounce) can cranberry sauce OR you can use the whole cranberry suce.
1 (12-ounce) jar chili sauce
1 Tablespoon brown sugar
2 tsp lemon juice
Combine first 8 ingredients in a large bowl. Shape mixture into about 54 (1-inch) balls.***I made 75 with smaller balls

Cook meatballs, in batches, in a large skillet over medium-high heat until browned (about 5 minutes); remove meatballs from pan, and drain well on paper towels.

Stir together cranberry and chili sauces, sugar and lemon juice. in a large Dutch oven over medium heat, and cook, whisking occasionally, 5 minutes or until smooth. Add meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until centers are no longer pink. **Because my meatballs were smaller, cooked in 10 minutes.

***The thyme, etc added an extra delightful taste to the meatballs
sandy_in_ia
16 years ago
I am going to make this for lunch after a bit. I used to make something similar when the kids were young, and just came across a recipe that reminded me of it.

CHOW MEIN CASSEROLE
1-1/2 lb. hamburger
3 large stalks celery, chopped
2 onions, chopped
Water chestnuts or bamboo shoots chopped (opt)
1 1/2 cups boiling water
1 pkg Lipton Onion Soup mix
1/2 cup cup rice, uncooked
1 can chicken and rice soup
4 oz. mushrooms (opt)
1 tablespoon brown sugar
2-3 teaspoons soy sauce
1 teaspoon butter (opt)

Chow Mein noodles

Cook and stir hamburger, celery and onion until hamburger is light brown, then drain. Pour water on rice and onion soup mix in greased 2 qt. casserole.

Stir in hamburger, soup, mushrooms, sugar, soy sauce and butter.

Cover and cook in 350Â°F oven for 30 minutes; stir. Cook uncovered for 30 minutes longer.
Serve over noodles.

I'll Share my Recipes if you Share Yours-Sun.Mar.7

Comments (4)

Marilyn Sue

luckygardnr

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glenda_al

sandy_in_ia

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