Baked Lemon Chicken

Ingredients :
1 pound skinless boneless chicken breast halves (4
halves)
1 egg white
1 teaspoon water
1/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground red pepper (cayenne) -- if desired (1/4 to 1/2 teaspoon)
Chinese Lemon Sauce -- (recipe follows)
Chopped green onions and lemon slices

CHINESE LEMON SAUCE
1/3 cup fat-free reduced-sodium chicken broth
1/4 cup sugar
1 1/2 teaspoons grated lemon peel
3 tablespoons lemon juice
2 tablespoons rice vinegar
2 tablespoons light corn syrup
1 clove garlic -- finely chopped
OR
1/2 teaspoon garlic powder
1/4 teaspoon salt
2 teaspoons cornstarch
2 teaspoons cold water

Procedures:
Cut breasts crosswise in half. Mix egg white and water in medium bowl. Add chicken; turn chicken to coat. Let stand 10 minutes. Heat oven to 450F. Spray nonstick cookie sheet with nonstick cooking spray. Remove chicken from egg white mixture; discard mixture. Mix flour, baking soda and red pepper in plastic bag. Add 1 chicken piece at a time. Seal bag and shake to coat chicken. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist. Bake uncovered 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Meanwhile, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes; cut each piece crosswise into about 5 slices. Pour sauce over chicken. Garnish with green onion and lemon slices.
CHINESE LEMON SAUCE:
Heat broth, sugar, lemon peel, lemon juice, vinegar, corn syrup, garlic and salt to boiling in 1-quart saucepan, stirring occasionally. Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks. Recipe's Procedures!

Baked Pork Chops with Glazed Apples

Ingredients :
2 tablespoons margarine or butter
6 pork loin or rib chops -- about 1/2 inch thick
3 medium unpeeled cooking apples -- cored and cut into 1/2-inch rings
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon

Procedures:
Heat oven to 350F. Heat 1 tablespoon of the margarine in 12-inch skillet over medium heat until melted. Cook pork, turning once, until brown. Place pork chops in ungreased rectangular baking dish, 13 1/2 - 9 2 inches. Place apple rings on pork. Sprinkle with sugar and cinnamon. Dot with 1 tablespoon margarine. Cover and bake about 45 to 55 minutes or until pork is no longer pink in center. Recipe's Procedures!

Balsamic Pork with Mixed-Herb Brush

Ingredients :
2 (3/4-pound) pork tenderloins (about 1 1/2 pounds)
8 large sprigs rosemary
8 large sprigs thyme
1/2 cup balsamic vinegar
1/4 cup olive or vegetable oil

Procedures:
Cut each pork tenderloin crosswise into 6 pieces. Press each piece, cut side down, to form a round, about 1 1/2 inches thick. If end pieces are thin, coil into round fillets; secure with toothpicks. Place rosemary and thyme sprigs in nonmetal dish or heavy-duty resealable plastic bag. Stir in vinegar and oil. Add pork, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning pork 2 to 3 times, at least 1 hour but no longer than 24 hours. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove pork and herbs from marinade; reserve marinade. Place herbs directly on hot coals. Immediately cover and grill pork 4 to 5 inches from medium heat 7 minutes, turning and brushing frequently with marinade. Discard any remaining marinade. Cover and grill pork 6 to 8 minutes longer, turning frequently, until slightly pink in center. Remove toothpicks. Recipe's Procedures!

Beef and Broccoli with Garlic Sauce

Ingredients :
1/2 pound beef boneless sirloin or round steak
1/4 teaspoon salt
Dash white pepper
1 pound broccoli -- cut into flowerets and 1 - 1/2-inch pieces (4 cups)
1 teaspoon cornstarch
1 teaspoon soy sauce
1 teaspoon sesame oil
1/4 cup fat-free reduced-sodium chicken broth
1 teaspoon vegetable oil
1 tablespoon finely chopped garlic (6 cloves)
1 teaspoon finely chopped gingerroot
2 tablespoons brown bean paste
1 (8 ounce) can sliced bamboo shoots -- drained
2 cups hot cooked rice

Procedures:
Trim fat from beef. Cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef with salt and white pepper. Place broccoli in 1 inch boiling water; heat to boiling. Cover and cook 2 minutes. Immediately rinse with cold water; drain. Mix cornstarch and soy sauce; stir in sesame oil and broth. Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add beef; stir-fry about 2 minutes or until brown. Remove beef from wok. Cool wok slightly. Wipe clean and respray. Add oil and rotate wok to coat sides. Heat over medium-high heat. Add garlic, gingerroot and bean paste; stir-fry 30 seconds. Add bamboo shoots; stir-fry 20 seconds. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened. Serve over rice. Recipe's Procedures!

Beef in Creamy Mushroom Sauce

Ingredients :
2 tablespoons cornstarch
1 cup water
1 pound lean beef boneless sirloin steak -- about 1/2 inch thick
1 small onion -- chopped (about 1/4 cup)
1 clove garlic -- crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium red bell pepper -- cut into bite-size pieces
3 cups sliced mushrooms (about 8 ounces)
1/4 cup brandy
OR
1/4 cup water
1 teaspoon low-sodium beef bouillon granules
2 tablespoons nonfat sour cream
3 tablespoons chopped fresh chives
3 cups hot cooked mostaccioli

Procedures:
Stir cornstarch into water; set aside. Trim fat from beef steak. Cut beef into thin strips, about 1 1/2 - 1/2 inch. Spray 10-inch skillet with nonstick cooking spray; heat over medium-high heat. Cook onion, garlic, salt and pepper in skillet about 3 minutes, stirring frequently, until onion is tender. Stir in beef and bell pepper. Cook about 4 minutes, stirring frequently until beef is no longer pink. Stir in mushrooms. Add brandy to skillet; sprinkle bouillon granules over beef mixture. Heat to boiling; reduce heat. Cover and simmer 1 minute. Stir in sour cream. Stir in cornstarch mixture. Cook over medium-high heat about 2 minutes, stirring frequently, until thickened. Stir in chives. Serve over mostaccioli. Recipe's Procedures!

Beef-Barley Stew

Ingredients :
1 pound extra-lean ground beef
1/2 cup chopped onion (about 1 medium)
2 cups beef broth
2/3 cup uncooked barley
2 teaspoons chopped fresh oregano
OR
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) can whole tomatoes -- undrained
1 (8 ounce) can sliced water chestnuts -- undrained
1 (10 ounce) package frozen mixed vegetables

Procedures:
Heat oven to 350F. Spray 10-inch nonstick skillet with nonstick cooking spray. Cook ground beef and onion in skillet over medium heat, stirring occasionally, until beef is brown; drain. Mix beef mixture and remaining ingredients except frozen mixed vegetables in 3-quart casserole; break up tomatoes. Cover and bake 30 minutes. Stir in mixed vegetables. Cover and bake 30 to 40 minutes longer or until barley is done. Recipe's Procedures!

Beer-Marinated Rump Roast

Ingredients :
2 tablespoons vegetable oil
1 medium onion -- chopped (1/2 cup)
1 clove garlic -- finely chopped
1/2 cup chili sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 (12 ounce) can beer or nonalcoholic beer (1 can or
bottle)
3 1/2 pounds beef rolled rump roast (3 1/2 to 4 pounds)
2 cups hickory wood chips

Procedures:
Heat oil in 1-quart saucepan over medium-high heat. Cook onion and garlic in oil, stirring frequently, until onion is tender; remove from heat. Stir in chili sauce, salt, pepper and beer. Place beef in shallow nonmetal dish or heavy-duty resealable plastic bag. Pour beer mixture over beef; turn beef to coat with marinade. Cover dish or seal bag and refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours. Cover wood chips with water; soak 30 minutes. Brush grill rack with vegetable oil. Heat coals or gas grill for indirect heat. Remove beef from marinade; reserve marinade. Insert spit rod lengthwise through center of beef; hold firmly in place with adjustable holding forks. Insert barbecue meat thermometer so tip is near center of beef but not touching spit rod. Drain wood chips. Allow about 1/2 cup wood chips to medium-low coals or rock. Cover and grill beef on rotisserie over drip pan and 4 inches from medium-low heat about 2 hours for medium doneness (160F on meat thermometer), brushing occasionally with marinade and adding 1/2 cup wood chips to coals or rock every 30 minutes. Remove spit rod, holding forks and thermometer. Discard any remaining marinade. Cover beef with aluminum foil and let stand 15 minutes before slicing. Recipe's Procedures!

Broiled Veal and Onions

Ingredients :
4 veal rib or loin chops -- about 3/4 inch thick
1 tablespoon Dijon mustard
1 teaspoon mustard seed
1/4 teaspoon salt
1/2 teaspoon pepper
2 large yellow onions (about 3 inches in diameter) -- cut into halves
4 teaspoons reduced-fat margarine -- softened
2 tablespoons packed brown sugar

Procedures:
Set oven control to broil. Brush both sides of veal chops lightly with mustard; sprinkle with mustard seed, salt and 1/4 teaspoon of the pepper. Place veal and onions, cut sides down, on rack in broiler pan. Broil with tops of veal about 3 inches from heat about 6 minutes or until veal is brown; turn veal and onions. Spread 1 teaspoon margarine over each onion half; sprinkle with brown sugar and remaining 1/4 teaspoon pepper. Broil about 6 minutes longer or until veal is brown and onions are tender. Recipe's Procedures!

Cajun Beef and Rice

Ingredients :
1/2 pound ground beef
1 medium stalk celery -- chopped (1/2 cup)
1 medium onion -- chopped (1/2 cup)
2 teaspoons Cajun or Creole seasoning
2 cups uncooked instant rice
1 cup water
8 medium fresh okra -- sliced
OR
1 cup frozen (thawed) cut okra
2 medium tomatoes -- chopped (1 1/2 cups)
1 small green bell pepper -- chopped (1/2 cup)
2 (11 1/2 ounce) cans lightly tangy eight-vegetable juice

Procedures:
Heat 12-inch nonstick skillet over medium-high heat. Cook beef, celery, onion and Cajun seasoning in skillet about 4 minutes, stirring frequently, until beef is brown and vegetables are tender. Stir in remaining ingredients. Reduce heat to medium-low. Cover and cook about 5 minutes or until rice is tender. Recipe's Procedures!

Chicken and Asparagus Roulades

Ingredients :
4 small skinless boneless chicken breast halves -- (about 2 pounds)
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon dried dill weed
1 (10 ounce) package frozen asparagus spears -- thawed and drained
1/2 medium red bell pepper -- cut into (1/4-inch strips)
Mock Hollandaise Sauce -- (recipe follows)
Fresh dill weed sprigs -- if desired

MOCK HOLLANDAISE SAUCE
2 tablespoons reduced-fat margarine
1 tablespoon all-purpose flour
1/4 teaspoon salt
2/3 cup skim milk
1 egg yolk
1/2 teaspoon grated lemon peel
2 teaspoons lemon juice

Procedures:
Heat oven to 375F. Remove excess fat from chicken; flatten each chicken breast half to 1/4-inch thickness between plastic wrap or waxed paper. Mix salt, onion powder and dill weed; sprinkle over chicken. Place 1/4 of asparagus spears and pepper strips crosswise on large end of each chicken breast half. Roll tightly and secure with wooden picks. Place chicken, seam sides down, in square pan, 2 inches, sprayed with nonstick cooking spray. Cover and bake until chicken is done, about 30 minutes. Prepare Mock Hollandaise Sauce; serve with chicken. Garnish with fresh dill weed sprigs.
MOCK HOLLANDAISE SAUCE:
Heat margarine in 1-quart nonstick saucepan over low heat until melted. Stir in flour and salt. Cook over low heat until mixture is smooth and bubbly, stirring constantly; remove from heat. Mix milk and egg yolk until smooth; stir into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in lemon peel and lemon juice. Recipe's Procedures!

Chicken and Tortellini Salad

Ingredients :
1 (8 ounce) package cheese-filled tortellini
1 1/2 cups cut-up cooked chicken or turkey (about 8
ounces)
1/3 cup dry white wine
OR
1/3 cup chicken broth
2 tablespoons olive or vegetable oil
2 tablespoons lemon juice
1 tablespoon chopped fresh tarragon
OR
1 teaspoon dried tarragon leaves
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups bite-size pieces of salad greens (spinach,
leaf lettuce, romaine)
1 small red or green bell pepper -- cut into 1/2-inch pieces

Procedures:
Cook tortellini as directed on package; drain. Rinse with cold water; drain. Mix tortellini and chicken in large bowl. Shake wine, oil, lemon juice, tarragon, sugar, salt and pepper in tightly covered container. Stir into tortellini mixture. Cover and refrigerate at least 2 hours. Toss tortellini mixture with salad greens and bell pepper just before serving. Recipe's Procedures!

Chicken Breasts Dijon

Ingredients :
3 pounds skinless boneless chicken breast halves
(about 6 small)
1/4 cup Dijon mustard
1 teaspoon vegetable oil
2 tablespoons dry white wine
Freshly ground pepper
2 tablespoons mustard seed
Chopped parsley -- if desired

Procedures:
Heat oven to 400F. Remove excess fat from chicken. Place chicken, meaty sides up, in rectangular pan, 2 inches, sprayed with nonstick cooking spray. Mix mustard, oil and wine; brush over chicken. Sprinkle with pepper and mustard seed. Bake uncovered until chicken is done, about 30 minutes. Sprinkle with chopped parsley. Recipe's Procedures!

Chicken Breasts with Sun-Dried Tomato Sauce

Ingredients :
1/4 cup coarsely chopped sun-dried tomatoes (not
oil-packed)
1/2 cup chicken broth
4 skinless boneless chicken breast halves
(about 1 pound)
1/2 cup sliced mushrooms (1 1/2 ounces)
2 tablespoons chopped green onions (2 medium)
2 cloves garlic -- finely chopped
2 tablespoons dry red wine
OR
2 tablespoons apple juice
1 teaspoon vegetable oil
1/2 cup skim milk
2 teaspoons cornstarch
2 teaspoons chopped fresh basil
OR
1/2 teaspoon dried basil leaves
3 cups hot cooked fettuccine

Procedures:
Mix tomatoes and broth. Let stand 30 minutes. Trim fat from chicken. Cook mushrooms, green onions and garlic in wine in 10-inch nonstick skillet over medium heat about 3 minutes, stirring occasionally, until mushrooms are tender; remove mixture from skillet. Add oil to skillet. Cook chicken in oil over medium heat until brown on both sides. Add tomato mixture. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm. Mix milk, cornstarch and basil; stir into tomato mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mushroom mixture, heat through. Serve over chicken and fettuccine. Recipe's Procedures!

Chicken Gazpacho Salad

Ingredients :
1 (14 ounce) package uncooked fusilli pasta
2 cups cubed cooked chicken
1 cup chopped cucumber (about 1 small)
1 cup chopped yellow or red bell pepper (about 1
medium)
1 cup chopped tomato (about 1 large)
3/4 cup spicy eight-vegetable juice
1/4 cup lemon juice
1/2 teaspoon pepper
1/4 teaspoon salt
1 clove garlic -- finely chopped

Procedures:
Cook pasta as directed on package; drain. Mix pasta and remaining ingredients. Serve immediately. Recipe's Procedures!

Chicken Ratatouille

Ingredients :
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon plus 1/8 teaspoon pepper
3 pounds cut-up broiler-fryer chicken (3 to 3 1/2
pounds)
1 tablespoon vegetable oil
1/4 cup water
3 cloves garlic -- finely chopped
1 tablespoon chopped fresh basil
OR
1 teaspoon dried basil leaves
4 cups eggplant (about 1 pound) -- (1-inch pieces)
2 cups sliced zucchini (about 2 small)
1 medium green bell pepper -- cut into 1-inch pieces
1/2 cup chopped onion (about 1 medium)
3 medium tomatoes -- cut into wedges

Procedures:
Mix flour, 1/2 teaspoon of the salt, the paprika and 1/8 teaspoon of the pepper; sprinkle over chicken. Heat oil in 12-inch nonstick skillet or 4-quart Dutch oven. Cook chicken over medium heat about 15 minutes or until brown on all sides; add water. Heat to boiling; reduce heat. Cover and simmer 20 minutes. Mix garlic, basil and remaining 1/4 teaspoon pepper. Add eggplant to skillet; sprinkle with half of the garlic mixture. Add zucchini, bell pepper and onion; sprinkle with remaining garlic mixture. Add 1 to 2 tablespoons water if necessary. Cover and simmer 10 to 15 minutes, stirring occasionally, until juices of thickest pieces of chicken run clear and vegetables are crisp-tender. Add tomato wedges; sprinkle with remaining 1/2 teaspoon salt. Cover and simmer about 5 minutes or until tomatoes are hot. Recipe's Procedures!

Chicken with Bell Peppers

Ingredients :
2 tablespoons vegetable oil
2 medium bell peppers -- cut into 1/4-inch strips
1 small onion -- chopped (1/4 cup)
1 clove garlic -- finely chopped
1 pound skinless boneless chicken breasts -- cut into 1-inch pieces
1 teaspoon salt
1/8 teaspoon pepper
1/2 lemon
4 cups hot cooked couscous
OR
4 cups hot cooked rice

Procedures:
Heat oil in 10-inch skillet over medium-high heat. Cook bell peppers, onion and garlic in oil about 5 minutes, stirring occasionally, until peppers are almost tender. Stir in chicken, salt and pepper. Cook about 8 minutes, stirring occasionally, until chicken is no longer pink in center. Squeeze juice from lemon over chicken mixture. Serve with couscous. Recipe's Procedures!

Chicken with Fennel

Ingredients :
6 bone-in chicken breast halves (about 3 pounds)
1/4 cup margarine or butter (1/2 stick) -- softened
1 1/2 tablespoons chopped fresh basil
OR
1 1/2 teaspoons dried basil leaves
1 tablespoon chopped fresh parsley
OR
1 teaspoon dried parsley flakes
1/2 teaspoon fennel seed
1/8 teaspoon pepper

Procedures:
Heat oven to 375F. Place chicken, skin sides up, on rack in shallow roasting pan. Mix remaining ingredients. Gently loosen skin from chicken with fingers. Spread margarine mixture between breast meat and skin. Cover breast with skin. Bake uncovered 50 to 60 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Recipe's Procedures!

Chicken with Garden Vegetables

Ingredients:
1/4 cup wheat germ
1 teaspoon chopped fresh basil
OR
1/4 teaspoon dried basil leaves
4 skinless boneless chicken breast halves (about 1 pound)
1/4 cup hot water
1/2 teaspoon chicken bouillon granules
1/4 cup water
1 tablespoon lemon juice
1 clove garlic -- crushed
1 cup cut-up broccoli
2 medium carrots -- cut into julienne strips
1 medium red bell pepper -- cut into julienne strips
1 small onion -- sliced and separated into rings
1 teaspoon chopped fresh basil
OR
1/4 teaspoon dried basil leaves -- if desired
Salt and pepper to taste -- if desired
2 cups hot cooked wild and brown rice mix

Procedures:
Mix wheat germ and 1 teaspoon basil in plastic bag. Add 1 chicken breast half at a time and shake until evenly coated. Spray 10-inch nonstick skillet with nonstick cooking spray; heat skillet over medium heat. Cook chicken in skillet 10 minutes, turning once, until golden brown. Mix 1/4 cup hot water and the bouillon granules; pour into skillet. Cover and cook 5 to 10 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm. Remove any chicken coating from skillet. Heat 1/4 cup water to boiling in skillet; add lemon juice. Cook garlic in liquid in skillet 30 seconds. Stir in remaining ingredients except rice. Cover and cook over medium heat about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Spoon vegetables over rice. Serve with chicken. Recipe's Procedures!

Chicken with Orange Glaze

Ingredients:
3 pounds broiler-fryer chicken (3 to 3 1/2 pounds)
1/2 cup honey
2 tablespoons orange juice
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg

Procedures:
Heat oven to 375F. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Roast uncovered 1 hour 15 minutes. Mix remaining ingredients; reserve half of the orange mixture. Brush some of remaining orange mixture on chicken. Roast uncovered about 15 minutes longer, brushing once or twice with remaining orange mixture, until thermometer reads 180F and juice of chicken is no longer pink when center of thigh is cut. Serve chicken with reserved orange juice mixture. Recipe's Procedures!

Chicken with Peppers and Artichokes

Ingredients:
1 (6 ounce) jar marinated artichoke hearts
1/3 cup white wine or white wine vinegar
4 skinless boneless chicken breast halves (1 pound)
2 medium bell peppers -- each cut lengthwise into fourths
4 medium green onions -- sliced (1/2 cup)
1/4 teaspoon pepper

Procedures:
Drain marinade from artichoke hearts; reserve marinade. Mix marinade and wine in shallow nonmetal dish or heavy-duty resealable plastic bag. Add chicken and peppers, turning to coat with marinade. Cover dish or seal bag and refrigerate at least 8 hours but no longer than 24 hours. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken and peppers from marinade; reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 5 minutes. Turn chicken; add peppers to grill. Cover and grill 10 to 15 minutes longer or until peppers are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Strain marinade. Mix marinade, artichoke hearts, green onions and pepper. Heat to boiling; boil and stir 1 minute. Serve artichoke sauce with chicken and peppers. Recipe's Procedures!

Chicken-Apple Pate

Ingredients:
1 pound chicken livers
1/2 pound skinless boneless chicken breasts
1 small onion -- cut in half
1/4 cup half-and-half
1/4 cup bourbon
OR
1/4 cup chicken broth
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 eggs
1 cup shredded peeled apple (1 medium)
Red onion or apple slices -- if desired
Bread slices or crackers -- if desired

Procedures:

Heat oven to 350F. Grease loaf pan, 8 1/2 - 4 1/2 - 2 1/2 inches, or 4-cup ovenproof glass mold or porcelain terrine. Place chicken livers, chicken breasts and onion in food processor. Cover and process until coarsely ground. Add remaining ingredients except shredded apple. Cover and process until well blended. Stir in apple. Pour chicken mixture into mold. Cover tightly and bake 60 to 70 minutes or until meat thermometer inserted in center reads 180F. Let stand uncovered 1 hour at room temperature. Cover and refrigerate 2 hours to set. Unmold onto serving platter. Garnish with red onion or apple slices. Serve with bread slices. Recipe's Procedures!

Chicken-Artichoke Toss

Ingredients:
3 cups uncooked radiatore (nugget) pasta (9 ounces)
1 (6 ounce) jar marinated artichoke hearts -- undrained
1 pound skinless boneless chicken breast halves -- cut into 1/2-inch slices
3 cups sliced mushrooms (8 ounces)
1 (7 ounce) jar roasted red peppers -- sliced
3/4 cup chicken broth
1/2 cup dry white wine (or nonalcoholic)
OR
1/2 cup apple juice
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh parsley

Procedures:
Cook and drain pasta as directed on package. Drain liquid from artichokes into 10-inch skillet; heat over medium-high heat. Cook chicken in liquid 3 minutes, stirring occasionally. Stir in mushrooms. Cook 4 to 6 minutes, stirring occasionally, until chicken is light brown and no longer pink. Stir in artichokes and peppers. Shake broth, wine, cornstarch, salt and pepper in tightly covered container. Gradually stir into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Toss with pasta. Sprinkle with parsley. Recipe's Procedures!

Chicken-Basil Noodles

Ingredients:
2 teaspoons olive or vegetable oil
1 medium onion -- finely chopped (1/2 cup)
1 clove garlic -- finely chopped
3 medium tomatoes -- seeded and chopped (2 1/4 cups)
2 cups cubed cooked chicken or turkey breast
1/4 cup chopped fresh basil
1/2 teaspoon salt
2 cups uncooked cholesterol-free noodles (4 ounces)

Procedures:
Heat oil in 10-inch nonstick skillet over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender. Stir in remaining ingredients except noodles; reduce heat to medium. Cover and cook about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft. Meanwhile, cook and drain noodles as directed on package. Serve chicken mixture over noodles. Recipe's Procedures!

Chicken-Rice Casserole

Ingredients:
1/4 cup reduced-fat margarine
1/3 cup all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups skim milk
1 cup chicken broth
2 cups cut-up cooked chicken or turkey (about 10 ounces)
1 1/2 cups cooked white rice
OR
1 1/2 cups cooked wild rice
1/3 cup chopped green bell pepper
1/4 cup slivered almonds
2 tablespoons chopped pimiento
1 (4 ounce) can mushroom stems and pieces -- drained
Parsley -- if desired

Procedures:
Heat oven to 350F. Heat margarine in 2-quart saucepan over medium heat. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour into ungreased 2-quart casserole or square baking dish. Bake uncovered 40 to 45 minutes or until bubbly. Garnish with parsley. Recipe's Procedures!

Chicken-Stuffed Mushrooms

Ingredients:
1/4 cup chopped onion (about 1 small)
2 tablespoons chopped fresh cilantro
3 tablespoons cholesterol-free egg product
OR
3 tablespoons egg white
1 tablespoon Dijon mustard
1 1/2 teaspoons finely chopped gingerroot
2 teaspoons reduced-sodium soy sauce
1 clove garlic -- finely chopped
1/2 pound ground chicken
12 large mushrooms -- stems removed

Procedures:
Heat oven to 450F. Spray cookie sheet with nonstick cooking spray. Mix all ingredients except mushrooms. Fill mushroom caps with chicken mixture. Place mushrooms, filled sides up, on cookie sheet. Bake 7 to 10 minutes or until tops are light brown and chicken mixture is done. Serve hot. Recipe's Procedures!

Chicken-Vegetable Kabobs

Ingredients:
1/3 cup olive or vegetable oil
1 tablespoon chopped fresh basil
OR
1 teaspoon dried basil leaves
1 1/2 teaspoons snipped fresh dill
OR
1/2 teaspoon dried dill weed
2 cloves garlic -- finely chopped
1 pound skinless boneless chicken breast halves -- cut into strips
Assorted bite-size pieces fresh vegetables
(carrots,* zucchini, yellow squash, peeled
red pearl onions, small red potatoes,*
ears of corn cut into 1 1/2 inch chunks*)

Procedures:
Mix oil, basil, dill weed and garlic in medium glass or plastic dish. Add chicken; stir to coat with marinade. Cover dish or seal bag and refrigerate 1 to 2 hours. Remove chicken from marinade; reserve marinade. Heat coals or gas grill. Thread chicken and vegetables alternately on each of six 15-inch metal skewers, leaving space between each. Cover and grill kabobs 4 to 5 inches from medium coals 10 to 15 minutes, turning and brushing 2 or 3 times with marinade, until chicken is no longer pink in center. Recipe's Procedures!

Salmon Quesadillas

Ingredients:
2 garlic cloves, minced
1 teaspoon vegetable oil
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
1-2 teaspoons dried basil
1/2 teaspoon pepper
1 tablespoon butter or margarine, softened
4 flour tortillas (8 inches)
2 cups (8 ounces) shredded mozzarella cheese
Guacamole or Salsa

Procedures:
In a skillet, saute garlic in oil until tender. Stir in salmon, basil and pepper. Cook over medium heat until heated through. Meanwhile, spread butter over one side of each tortilla. Place tortillas, butter side down, on a griddle. Sprinkle each with 1/2 cup cheese. Spread 1/2 cup salmon mixture over half of each tortilla. Fold over and cook on low for 1-2 minutes on each side. Cut into wedges; serve with guacamole or salsa. Yield: 4 servings. Recipe's Procedures!

Crispy Chicken

Ingredients:
1-1/2 cups crisp rice cereal, coarsely crushed
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1/4 cup butter or margarine, melted
4 boneless skinless chicken breast halves (about 1 pound)

Procedures:
In a shallow bowl, combine cereal, flour and seasonings. Place butter in another bowl. Dip chicken in butter, then into cereal mixture. Place in a greased 11-in x 7-in x 2-in baking pan. Drizzle with remaining butter. Bake, uncovered, at 400 degrees for 20-25 minutes or until. Recipe's Procedures!

Orange Topped Chops

Ingredients:
6 pork chops (1/2 inch thick)
1 tablespoon vegetable oil
1 can (11 ounces) mandarin oranges, drained
1/2 teaspoon ground cloves
Pepper to taste

Procedures:
In a skillet, brown pork chops on both sides in oil. Top with oranges; sprinkle with cloves and pepper. Cover and cook over medium-high heat for 10 minutes or until meat juices run clear. Yield: 6 servings. Recipe's Procedures!

Rocky Road Frosting

Ingredients:
1/2 c butter
1/4 c cocoa
1/3 c buttermilk
4 c powered sugar
1/2 c miniature marshmallows

Procedures:
Cobine butter, Cocoa and buttermilk in a small pan and bring to boil. Pour over powdered sugar and marshmallows. Beat until smooth. Sread on Cake. Recipe's Procedures!

Almond Bark

Ingredients:
1 c Whole unblancehed almonds
3 pk (6oz)semisweet choco chips OR
1 lb White candy coating
2 tb Solid vegetable shortening

Procedures:
Spread almonds in a baking pan and toast in a 350 oven for about 8 minutes, shaking pan occasionally. Let cool. Line a rimmed 10x15 inch pan with wax paper, covering bottom and sides of pan. Place chocolate chips or candy coating in the top of a double boiler. Add shrotening, stir over barely simmering water just until mixture begins to melt. remove from heat; stir until completely metled. stir in toasted almonds. Turn mixture into pan and spread to distribute nuts evenly; tto spread more smoothly, drop pan onto counter several times from a height of about 8 inches. refrigerate candy just until firm. Break into pieces before serving. to store, cover airtight and refrigerate for up to 3 weeks. Makes about 1 1/4 pounds. Recipe's Procedures!

Zucchetti Gratin

Ingredients:
1 kg zucchetti
200gr onions diced
3 garlic gloves cut in slices
200gr tomatoes diced
30 gr butter
salt, pepper
50 gr brad crumbs
100 gr grated mozarella cheese
5 dl tomato sauce.

Procedures
Saute onions in butter, ad zucchetti on high heat, ad garlic salt & pepper. pour in buttered baking pan ad raw tomatoe dices on top, ad breadcrumbs pour tomatosauce over it, cheese on top and bake in 375F preheated oven for 5 min. until cheese is melted. Recipe's Procedures!

Ceviche De Corvina

You will need: 1 pound of corvina (deboned & MUST BE FRESH) 2 cups of lemon juice 1onion finly diced 1/4 cup of cellery finly diced 1 tsp aji chombo (hot chili pepper, add only if you like it hot) salt & pepper 1 tbsp vinegar.

Procedures: 1.Clean, debone corvina well & cut in 1/4" (1cm) dices. 2.Put in glass container and add all ingredients. 3.Keep in refrigerater for 12 hours stir once in a while. Recipe's Procedures!

Carpaccio

You will need:
Small fillet of beef ( tenderloin - clean )
olive oil
black crushed peppercorns
parmesamo cheese
mustard
salt
paprika
pepper.

Procedures:
Paste mustard, salt, pepper & paprika on tenderloin, marinate in olive oil overnight, rap with alu or plastic rap, freeze. Cut tenderloin in very fin slices, place on dish sparkle with crushed black pepper, some olive oil ( and lime juice optional ) on top. Add sliced parmesano decorate with tomato slice and parsley. Recipe's Procedures!

Cheesecream On Toast

You will need:
4 toasted bread slices
1 piece of box cheese per person
white wine
paprika
pepper
minced fresh herbs.

Procedures:
Melt cheese with wine, flavor rest of ingredients, stir, simmer until right consintency is reached. pour cream over toast. serve. Recipe's Procedures!

Quiche Lorraine

You will need:
1- 30cm pastry shell
1/4 lt cream
2-3 eggs
bacon
1 onion
gruyere cheese (or mozarella) salt
pepper.

Procedures:
Brown slightly sliced bacon and sliced onion in a little butter, let it cool down and place in pastry shell, add ground cheese, beat vigorosly eggs, cream, salt and pepper, pour in shell. Backe at 375? F for aprox. 35 min or until brown. Recipe's Procedures!

Smoked Mero Pâté

You will need:
3 whole smoked mero ( or trout ) ( about 1 1/4 pounds )
1 8-ounce package whipped cream
cheese
1/4 cup low-fat mayonnaise dressing
3 tablespoons lemon juice
1/8 teaspoon ground black pepper
1 tablespoon minced chives or green onion chives for garnish
assorted crackers and cucumber slices.

Procedures:
1. Cut head and tail from each mero; remove skin and bones and discard. In food processor with knife blade attached, blend mero, cream cheese, mayonnaise dressing, lemon juice, and black pepper until smooth.
2. Spoon mero mixture into medium bowl; stir in minced chives. Cover and refrigerate if not serving right away. Allow refrigerated Pâté to stand at room temperature 15 minutes to soften before serving. Garnish with chives. Serve with crackers and cucumber slices. Recipe's Procedures!

Vol-o-vent with Mushrooms In Cream Sauce

You will need:
4 large (or 8 small) Vol-o-vents kept warm in oven
100 gr onions minced
600gr mushrooms sliced
2 tbsp butter
1 tbsp flour
1 cup white wine
1 cup cream, parsley, 1/2 tsp. salt & pepper.

Procedures:
Saut onions in butter until limp, add mushrooms & blend in flour,salt & pepper, saut for a few min., add wine heat up & stir, add cream heat up again and fill vol-o-vents with mushrooms top with a bit minced parsley and serve. Recipe's Procedures!

Baked Bluefish

You will need:
2 1/2 pounds bluefish fillet(s)
1 (8 ounce) container herb-seasoned dry bread stuffing mix
1 1/2 cups boiling water
1/2 cup butter, melted
salt and pepper to taste
2 tablespoons butter, melted
1/2 cup minced onion
4 sprigs fresh dill weed.

Procedures:
Preheat oven to 500 degrees F (260 degrees C).
Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter.
Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.
Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes. Recipe's Procedures!

Adobo Pasta

You will need:

• 1/4 kilo DEL MONTE Spaghetti, cooked
• 8 cloves garlic, crushed and fried
• 1 small onion, sliced
• 400 grams pork pigue or kasim, cut into chunks
• 1 pc. laurel leaf
• 6 Tbsp. olive oil

MARINADE

• 1/4 cup soy sauce
• 1/4 cup DEL MONTE Red Cane Vinegar
• 1/4 tsp. pepper
• 8 cloves garlic, crushed

Procedures:
1 MARINATE pork for 30 minutes. Drain (reserve marinade). SAUT garlic from marinade, the onion and prok. Cook for 5 minutes. Add 1/2 - 3/4 cup water, laurel leaf and marinade. Simmer for 40 minutes or until dry and oil comes out. Brown pork in it?s own oil for 3 minutes. Flake meat.
2 COMBINE Adobo (include sauce and oil) with cooked DEL MONTE spaghetti and olive oil. Blend well. Top with fried garlic. Recipe's Procedures!

Pineapple flamb

You will need:
8 slices pineapple
4 tbsp butter
4 tbsp sugar
3/4 cup pineapple juice
1 tsp coffee (ground)
1/2 cup ron
1/2 cup almonds grated and roasted.

Procedures:
Heat butter in pan, sauté pineapple both sides slightly, add juice, sugar & coffee let simmer for a minute, add ron and flambe. place on dish & sprinkle with almonds. Recipe's Procedures!