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MONTEREY CHICKEN

~Submitted by Lou, FL

I have made this and find it simple to do. I cheat and use ready-cooked bacon. Even easier!!

Ingredients:

4 boneless skinless Chicken Breast
1/2 cup Barbeque Sauce (your favorite)
8 slices of well crisped Bacon? 
1 cup or more of a mixture of Monterey Jack and Sharp Cheddar Cheese

Instructions:

Pound chicken breast until it is somewhat flattened, and season with salt and pepper. Spray Pam in a nonstick skillet, and cook chicken breasts until they are done. Transfer to an shallow oven proof casserole. Top chicken breast with Barbeque sauce, 2 pieces of bacon and divide cheese evenly on each one. Broil chicken breast in the oven, or melt the cheese in a microwave. Sprinkle with a small amount of chopped tomatoes and green onions. Serve with fettuccine or herbed rice.



BAKED SALMON PATTIES

~Submitted by Joyce, IL

I use to fry these but since we are trying to cut out some of the fat in our food I came up with this recipe.

1 can (15 1/2 oz) Pink Salmon liquid and all; break up with a fork
3/4 of a sleeve of Saltine Crackers Crushed
2 eggs

Put all ingredients into a bowl and mix well until all the salmon liquid has been absorbed by the crackers. Spray a large Pizza pan with Pam. Shape salmon mixture into 8 or 9 patties. Place on prepared pan and spray the tops of the salmon patties with the Pam

Bake in a pre-heated oven 450?? for 20 to 25 min.



CHICKEN SCALOPPINE ESCOVITCH

~Submitted by Larry Holmes, Ontario, Canada

1 ?? pounds boneless, skinless chicken breast halves
?? cup all-purpose flour
1 teaspoon salt, divided
1/8 teaspoon freshly ground pepper
3 tablespoons olive oil, divided
1 tablespoons chopped garlic
1 tablespoon finely chopped fresh ginger
1 bay leaf
1 green pepper, cut into ??-inch strips
1 red pepper, cut into ??-inch strips
1 medium red onion, thinly sliced
1 carrot, cut into 2-inch pieces and thinly sliced lengthwise
1/3 Scotch Bonnet chili or haba?±ero, seeded and very thinly sliced
1 1/3 cups water
?? cup malt or cider vinegar
2 tablespoons chopped fresh parsley
?? cup green pimiento-stuffed olive
cooked rice

Heat oven to 200?°F.

On cutting board, pound each chicken breast between 2 sheets plastic wrap until ??-inch thick. Remove plastic and cut breasts in half, lengthwise. Combine flour, ?? teaspoons salt, and pepper in 9-inch pie plate; add chicken, tossing to coat.

Heat 1 tablespoon oil in 12-inch non-stick skillet over medium-high heat. Add one third of the chicken pieces and cook 3 minutes per side, until golden and cooked through. Transfer to serving platter; cover and keep warm in oven. Repeat process with remaining chicken and 1 tablespoon oil.

Add remaining tablespoon oil to same skillet and reduce heat to medium. Add garlic, ginger and bay leaf; cook 30 seconds until fragrant. Sir in peppers, onion, carrots, chili and remaining salt; cook 2 to 3 minutes. Add water and bring to a boil. Boil 3 to 4 minutes, until vegetable are tender-crisp. Add vinegar and cook 1 minute more.

Remove from heat; discard bay leaf. Stir in parsley and pour over chicken. Garnish with olives. Serve with rice.

Makes 6 servings.



SHRIMP PARTY PIE (TNT) (1964)

~Submitted by Ann, FL

1/4 cup butter or margarine
1/4 cup flour
1/2 teaspoon salt
Dash pepper
2 cups milk
3 cups (1/2 pound) fresh mushrooms, sliced,
or 4 oz can
2 cups cooked, cleaned shrimp
1 Tablespoon lemon juice
1 1/2 cups Rice Krispies
2 Tablespoons melted butter or margarine

Melt 1/4 cup butter over low heat, blend in flour and seasonings. Add milk, stirring constantly, and cook until thickened. Saut?© fresh mushrooms slightly in a small amount of butter, about 5 minutes. Add to sauce. Sprinkle shrimp with lemon juice, fold into sauce. Pour into 1 1/2 qt baking dish or individual baking dishes. Mix cereal with 2 Tablespoons melted butter, sprinkle over shrimp mixture. Bake in 400 F oven 20 minutes or until bubbly and browned. Serves 6.

Gloria Doswell (Mrs. Marshall)
SOURCE: FOOD THRILLS FROM ROCK HILL
Episcopal Churchwomen
Church of Our Savior
Rock Hill, South Carolina



LOUIS PAPPAS FAMOUS GREEK SALAD

~Submitted by Lillian, FL

This is a recipe from a famous Greek Restaurant in Tarpon Springs, Fl. It takes time, but is well worth the effort.

Source: Louis Pappas Greek Recipes? 

6 boiling potatoes
2 medium sized onions OR 4 green onions
?? cup finely chopped parsley
?? cup thinly sliced green onion
?? cup salad dressing? 
Salt
1 large head of lettuce
3 cups of potato salad (recipe follows)
12 roka leaves (Greek vegetable) OR 12 sprigs of watercress
2 tomatoes, cut into 6 wedges each
1 peeled cucumber, cut lengthwise into 8 fingers
1 Avocado pear, peeled and cut into wedges
4 portions of Feta (Greek Cheese)
1 green bell pepper, cut into 8 rings
4 slices of canned, cooked beets
4 peeled and cooked shrimp
4 anchovy filets
12 black olives (Greek style preferred)
12 medium hot Salonika peppers, bought in bottles
4 fancy cut radishes (I cut them as you do radish roses or, sometimes as fans.)
4 whole green onions
?? cup distilled white vinegar
?? cup each of olive and salad oil, blended
Oregano

POTATO SALAD

Boil the potatoes in, the jackets, for about 30 minutes or until tender, but not soft. Drain, cool and peel. When cold, slice into a bowl. Cut onions and peppers into thin slices and chop the parsley. Add to the potatoes and sprinkle lightly with salt. Fold in the salad dressing, using more if necessary to hold salad together.

Line a large platter with the outside lettuce leaves and place 3 cups of the potato salad in a mound, in the center of the platter. Cover with the remaining lettuce, which has been shredded. Arrange the roka or watercress on top of this. Place the tomato wedges around the outer edges of salad with a few on the top, and place the cucumber wedges in between the tomatoes, making a solid base of the salad. Place the avocado slices around the outside edges. Slices of the Feta should be arranged on the top of the salad, with green pepper slices over all. On the very top, place the sliced beets with a shrimp on each beet slice and an anchovy filet on the shrimp. The olives, peppers and green onions can be arranged as desired. The entire salad is then sprinkled with the vinegar (more may be used) and then with the blended oil. Sprinkle the oregano over all and serve at once. Garlic toasted Greek bread is served with this salad, and Louis Pappas called it ???Salad for 4 persons.???



APPLE PORK CHOPS

~Submitted by Jean, Syracuse, NY

Makes 6 servings

Ingredients:

1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon white pepper
6 (1/2-inch thick) pork chops
1/4 cup vegetable oil
2 medium-size cooking apples
2 cups apple juice, divided
3 tablespoons brown sugar
1/2 teaspoon ground allspice

Preparation:

Combine first 4 ingredients in a shallow bowl, dredge pork chops in mixture. Reserve remaining flour mixture. Brown pork chops in oil in a large skillet.

Arrange chops in a 13x9x2 inch baking dish.

Core unpeeled apples and cut into rings, place on chops. Pour 1-1/2 cups apple juice over apples. Combine sugar and allspice, sprinkle over apples.

Bake, uncovered, at 325?°F. for 1 hour or until chops are tender.

Remove pork chops and apple slices to a serving platter, reserving pan drippings. Dissolve 1-1/2 tablespoons remaining flour mixture in remaining 1/2 cup apple juice.

Combine flour mixture and pan drippings in a saucepan, cook over medium heat until thickened, stirring constantly. Serve sauce over pork chops.

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For Two...

FRENCH ONION SOUP

~Submitted by Jean, Syracuse, NY

2 tablespoons butter
2 cups sliced onion
2 10 oz cans of beef bouillon
1/2 teaspoon salt
French bread
dash of pepper
grated Parmesan cheese

In a large skillet saut?© the onions in melted butter until tender. In a medium saucepan mix together the bouillon, onion and salt. Bring to a boil. Reduce heat and simmer for 20 minutes. Top with Parmesan cheese and serve with French bread.