Foods Recipes

5 md Potatoes

1/2 c Butter

1 md Onion, chopped

4 Split chicken breasts

1 1/2 t Salt

1/8 t Pepper

3/4 t Oregano

1/4 t Italian seasonings

1 T Chopped parsley

1. Peel potatos and cut into 1" cubes. Set aside.

2. Melt butter in heavy skillet, such as cast iron. Add onions and

saute till golden brown. Add chicken breasts and potatos. Sprinkle with salt and pepper. Cover and cook on medium heat 20 minutes, turning often. 3. Sprinkle with oregano and italian seasonings. Continue to cook,

turning often, for another 20 minutes. 4. Sprinkle with parsley and continue to cook until chicken is done

to your satisfaction.

2 tb Scallions Or Green Onions; *

2 tb Lime Juice

1/4 ts Salt

2 c Cooked Chicken; Cut Up

1 c Green Peas; Cooked

1 c Mayonnaise Or Salad Dressing

1/4 c Carrot; Finely Chopped

1/4 c Celery; Finely Chopped

1/4 c Fresh Cilantro;FinelySnipped

3 tb Orange Juice

1/2 ts Salt

1/2 ts Cinnamon; Ground

1/4 ts Pepper; Freshly Ground

1 x Lettuce Leaves

3 ea Oranges; **

2 ea Avocados; ***

* Finely chop the scallions or green onions including a few green tops. ** Oranges should be pared and sectioned, or can be unpared, cut into wedges. *** Avocados should be pared and cut into wedges. Sprinkle the scallions with the lime juice and 1/4 t salt; cover and refrigerate. Mix the remaining ingredients except the lettuce, oranges and avocados and refrigerate at least 1 hour. Spoon chicken mixture onto lettuce. Garnish with oranges and avocados; sprinkle with scallions.

8 ounces Okra -- Trimmed

1/2 cup White Vinegar

1 cup Water

2 tablespoons Olive Oil

2 1/2 pounds Chicken Pieces

1 cup Onion -- Roughly Chopped

2 teaspoons Garlic -- Minced

28 ounces Canned Tomatoes -- Drained And Chopped

1/2 cup Dry White Wine

1 teaspoon Sugar

1 teaspoon Ground Cinnamon

Salt -- To Taste Cayenne Pepper -- To Taste 1 tablespoon Fresh Oregano -- Or 1/2 Tsp Dried

n of tastes in this simple version of the dish are delicious. I like it served in shallow soup bowls with lots of good bread for the juices.

Preheat the oven to 400 degrees.

Place the okra in a bowl with the vinegar and water and let soak for 20 minutes. Drain and pat dry.

and gently mix everything together, being careful not to crush the okra. Cover the casserole and place it in the preheated oven. Immediately reduce the heat to 350 degrees and cook for 40 minutes.

Per serving: 461 calories, 39 gm protein, 22 gm carbohydrates, 21 gm fat, 106 mg cholesterol, 5 gm saturated fat, 711 mg sodium, 3 gm dietary fiber

? Copyright 1998 The Washington Post Company

Posted to MC-List by Johnnye

1/2 lb Boneless Chicken Breast

2 c Chicken Stock

1 c Fresh Mushrooms, quartered

4 tb Sesame Oil

2 tb Sherry

2 tb Fresh Parsley, chopped

Thinly slice the chicken breast meat. Bring the chicken stock to a rolling boil and add the chicken and mushrooms. When the soup starts to boil again and all of the ingredients float to the top, remove from the heat. Add the sesame oil and sherry and taste for seasoning. Add salt and pepper if necessary. Serve in individual soup bowls and sprinkle the parsley on top. Serves 2. From The Gazette, 91/02/13.

-JUDI M. PHELPS (G.PHELPS1) 2 T Olive oil

1/4 c Shallots; minced

8 oz Mushrooms

1 Red pepper; diced

1 sm Zucchini; quarterd & sliced

1 ts Dried thyme or more to taste

2 T Olive oil

4 Boneless chicken breasts;

-cut in sixths or eighths 1 ts Dried thyme

1 T Balsamic vinegar

3/4 c Sun-dried tomatoes in oil;

-chopped Salt and pepper to taste Heat 2 tablespoons of the oil in a large skillet. Add shallots and mushrooms and saute for about 2 minutes. Add the pepper, zucchini, and 1 teaspoon thyme and saute until the vegetables are just barely tender, about 2 more minutes. Remove from the skillet and keep warm.

Add the remaining 2 tablespoons oil to the skillet. Then add the chicken and the remaining 1 teaspoon thyme; saute until the chicken is done, 12-15 minutes. Remove the chicken from the skillet and combine with the vegetables. To the juices in the skillet, add the vinegar. Cook for a minute, stirring up any browned particles clinging to the bottom of the pan. Return the chicken and vegetables to the pan, along with the tomatoes. Toss together for a minute or two to blend the flavors. Season with salt and pepper. Serve at once. SOURCE: Sun Dried Tomatoes by Andrea Chessman