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PUFFED CHICKEN CHILI RELLENOS
~Sent in by: Joyce, IL
I haven't tried these but they sure sound good!
4 whole broiler-fryer chicken breasts, halved, skinned, boned
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1/4 cup flour
1 tablespoon yellow cornmeal
1 can (4-ounce) whole green chilies, cut lengthwise into 8 slices, seeds removed
8 ounces Monterey Jack cheese, cut in 8 equal slices
1/4 cup butter
2 eggs, separated
1 tablespoon grated Parmesan cheese
1 bottle (8-ounce) taco sauce
1/4 cup water
On a hard surface with meat mallet or similar flattening utensil, pound the chicken to 1/4-inch thickness; sprinkle with 1/2-teaspoon of the salt and pepper. In a shallow bowl, combine together the flour and cornmeal. Mix
well. In each chili, wrap one piece of cheese; place one chili-wrapped cheese slice on each chicken breast half and roll, tucking in sides. Fasten with wooden tooth picks. Place each chicken roll in flour mixture, dredging to coat. In a
heavy, oven-proof skillet, melt the butter over medium heat. Add the chicken, seam side down, and cook, turning, about 10 minutes or until brown on all sides. Baste the chicken and place the skillet in 350-degree oven for 25 minutes. In a small mixing bowl, place egg whites and beat until stiff; fold in slightly beaten egg yolks and gently mix. Add the remaining 1/4-teaspoon of the salt and Parmesan cheese. Remove the tooth picks from the chicken and increase the oven temperature to 375-degrees. Spoon a mound of egg mixture over each chicken breast, covering completely. Bake for approximately 12 minutes or until a fork can be inserted in the chicken with ease and chicken is golden brown. Remove the chicken to a warm serving platter. To the pan drippings, add the taco sauce; add water to sauce
bottle, cover, shake and add to pan. Heat, stirring to loosen the brown bits in the pan. Serve over chicken.
Serves: 8.
BRAISED TURNIPS
~Sent in by: Tena, MO
1 1/2 pounds turnips, peeled and cut into 1 1/2 by 1/4??? matchsticks
1/4 cup unsalted butter
1/3 cup canned beef broth
1 tablespoon fresh lemon juice
3 tablespoons minced fresh parsley
Saute the turnips in the butter over moderately high heat, stirring, for 3 minutes. Stir in the broth and the lemon juice and braise the turnips, covered, over low heat for 8 minutes, or until they are tender. Stir in the parsley and salt and pepper to taste.
Serves 6.
MISSISSIPPI CHOCOLATE & COFFEE CAKE
~Sent in by: Bev, FL
This is a very rich dense cake
2 cups all-purpose flour
1 teaspoon baking soda
1 3/4 cup Italian coffee (I just used strong coffee)
1/4 cup bourbon
5 oz unsweetened chocolate
1 cup butter
2 cups sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
Icing
6 1/2 oz semisweet chocolate
4 1/2 tablespoons butter
I do not use above icing. I use the following, from the Cake Doctor.
Chocolate Marshmallow Frosting
2 cups confectioners??™ sugar
1/2 cup unsweetened cocoa powder
6 large marshmallows
4 tablespoons (1/2 stick) butter
1/3 cup plus 1 tablespoon milk
1-teaspoon vanilla extract
For the Cake:
Preheat oven to 350??. Grease and line a 9-inch round cake pan.
In a mixing bowl, sift together the flour, baking soda, and salt.
In the top of a double boiler set over simmering water, heat the coffee, bourbon, chocolate and butter, stirring until the chocolate and butter are melted and the mixture is smooth. Remove the pan from the heat and stir in the sugar. Let mixture cool for 3 minutes and transfer to an electric mixer.
Add the flour mixture to the chocolate mixture, half a cup at a time, and beat at medium speed for 1 minute. Add the eggs and vanilla and beat until smooth. Batter will be thin.
Pour into the prepared pan and bake for 1 1/2 hours or until a skewer inserted in the center comes out clean. Let the cake cool completely in the pan. When cooled, turn out onto a serving platter.
Icing:
Combine chocolate and butter in the top of a double boiler and stir over low heat until they are melted and combined. Cool slightly and then ice cake.
Frosting:
Sift the sugar and cocoa powder together into a large mixing bowl. Set aside.
Place the marshmallow, butter and milk in a medium-size heavy saucepan over low heat. Stir until the marshmallows are melted, 3 to 4 minutes. Remove the pan from the heat. Pour the confectioners??™ sugar and cocoa mixture over the
marshmallow mixture. Add the vanilla and stir until the frosting is smooth and satiny.
Use at once to frost the top of the cake.
THE HOT BROWN TURKEY SANDWICH
(Served by The Brown, Louisville, Kentucky)
~ Sent in by Larry Holmes, Ontario, Canada
1/3 cup butter
3 tablespoons all-purpose flour
1/8 teaspoon pepper
2 ?? cups milk
2 slightly beaten egg yolks
1/3 cup grated Parmesan cheese
8 slices white bread, toasted
12 ounces thinly sliced fully cooked turkey
2 tablespoons grated Parmesan cheese
16 strips fully cooked bacon
For sauce, in a medium saucepan, melt butter. Stir in flour
and pepper. Add milk all at once. Cook and stir until
thickened and bubbly. Gradually stir some of the hot mixture
into the beaten egg yolks. Return all of the mixture to the
saucepan; cook and stir just until bubbly. Remove from heat.
Stir in the 1/3 cup Parmesan cheese.
Arrange the slices of toast in a single layer on the unheated
rack of a broiler pan. Top with sliced turkey, sauce and the
2 tablespoons Parmesan cheese.
Broil 3 to 4 inches from heat about 3 minutes or until sauce is
brown and bubbly.
For each serving, place 1 toast stack on a serving plate.
Top each serving with 2 slices of cooked bacon, form an "X".
Serve immediately.
Makes 8 servings.
CHOCOLATE COGNAC TRUFFLES
~Sent in by: Rita, London, England
These truffles are easy to make, but require plenty of time in the refrigerator in order to set. Plan on making them at least 1 day and preferably 2 days before you plan to serve them.
Ingredients
8 oz. semisweet chocolate, chopped (the best you can find,
like Valrhona or Callebaut)
6 Tablespoons unsalted butter, softened and creamed until smooth
1/3 cup whipping cream
1/4 cup cognac
3 Tablespoons (more or less) unsweetened cocoa powder
3/4 cup finely chopped walnuts
1. Melt chocolate on the top of a double boiler over barely simmering water, stirring until smooth.
2. Heat cream in a small saucepan over med-high heat, just until bubbles begin to form around the edge. Remove from heat and cool for 3 minutes.
3. Pour cream over chocolate and whisk to blend.
4. Whisk in butter; cool mixture to room temperature.
5. Stir in the cognac. Cover with a paper towel, then plastic wrap and refrigerate 5 hours or until firm.
6. Line 2 trays with foil. Using about 2 teaspoons of chocolate, shape it into rough 3/4-inch mounds and place on the prepared tray.Cover and refrigerate at least 3 hours. They should be firm.
7. Working with one tray at a time, shape each mound into a ball. The other tray should be kept in the refrigerator.
8. Working quickly, dip your palms in the cocoa powder and roll each ball. Cover and refrigerate 2 hours.
9. Put walnuts in a shallow bowl, and again working with one tray at a time, roll the truffles in the walnuts. Place back on the trays, cover and refrigerate 1 hour.
To store:
Store in an airtight container in the refrigerator up to 1 week. They may also be frozen for up to 2 months.
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Heart Healthy...
FABULOUS FRUIT SALAD-LF,LC
1 (15 ounce) can pineapple chunks, drained with juice reserved
1 apple - peeled, cored and diced
1 orange - peeled, diced and juice reserved
1 banana, sliced
1 cup seedless green grapes, halved
1. In a large bowl, toss together the pineapple, apple, orange, banana and grapes.
2. Add the juice from the pineapple and orange and let chill until serving.
6 Servings
106 calories; .4g fat; 1g Protein; 2.6g Fiber; 27.1g Carbohydrate; 1mg Sodium; 0mg Cholesterol
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For Two...
BAKED HAM AND EGGS FOR TWO
~Sent in by: Barbara, Chula Vista, CA
1/2 cup plain croutons
4 teaspoons butter, melted
4 eggs
Dash of pepper
2 tablespoons shredded cheese
4 tablespoons fully cooked ham strips
Toss croutons with melted butter; set aside.
Break eggs into a buttered small casserole dish. Sprinkle with pepper. Top with cheese, arrange ham atop. Place buttered croutons around edge of dish.
Bake, uncovered at 350 F. till eggs are done, 15 to 18 minutes.
Makes 2 servings
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