Chicken Vermicelli

Famous Recipe – Chicken Vermicelli

MAKES 14 TO 16 SERVINGS

6 pounds skinless chicken breasts
Salt and pepper to taste
2 celery stalks, cut in half
2 onions, 1 halved and 1 chopped
1 (16-ounce) package vermicelli pasta
1 tablespoon margarine
1 green bell pepper, seeded and chopped
2 cups chopped celery
1/2 teaspoon minced garlic
1 (8-ounce) can mushrooms, drained
1 cup all-purpose flour
4 cups reserved chicken broth
1 (10-ounce) can diced tomatoes and green chilies
1/4 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
1/2 cup grated Parmesan cheese
1/4 cup chopped parsley
1 cup chopped green onion (scallion)

Preheat the oven to 300°F.

Place the chicken in a large pot, and add water to cover. Add the salt and
pepper, celery stalks, and halved onion; bring to a boil. Reduce heat and
cook for 30 minutes, or until the chicken is done. Reserve the broth,
discarding the celery and onion. Cool slightly; then debone the chicken and
cut into bite-size pieces.

Meanwhile, cook the vermicelli according to the package directions, omitting
any oil and salt. Drain and set aside.
In a large pot, melt the margarine over medium heat, and saute the chopped
onion, green pepper, celery, and garlic until tender. Add the mushrooms.
Gradually stir in the flour, mixing for 30 seconds. Gradually add the
chicken broth, stirring. Add the tomatoes and green chilies, cayenne pepper,
and Worcestershire sauce. Add the chicken and vermicelli, mixing well.

Divide the mixture into two 2-quart shallow casseroles coated with nonstick
cooking spray. Top each casserole with half the Parmesan cheese, parsley,
and green onion, and bake for 20 to 30 minutes, or until thoroughly heated.
Serve immediately.

Nutritional information per serving: Calories 329, Protein (g) 30,
Carbohydrate (g) 30, Fat (g) 9, Calories from Fat (%) 24, Saturated Fat (g)
3, Dietary Fiber (g) 2, Cholesterol (my 74, Sodium (mg)  291 Diabetic
Exchanges: 3 lean meat, 2 starch

Recipe – Beef Steak House Salad

Beef Steak House Salad

1 1/2 C. Wish-Bone Italian Dressing

2 T. fresh lemon juice

4 T. grated parmesan cheese

5 cloves of garlic finely chopped

1 T. Worcestershire sauce

1 lb. boneless beef top sirloin steak, 1 inch thick

1 large red bell pepper, cut into 1 inch pieces

1 small loaf of French bread

10 C. torn romaine lettuce leaves

For the marinade:

Blend 1 C. Italian dressing, lemon juice, 2 T. cheese, 4 cloves

garlic and Worcestershire sauce

Cut the steak into 1 1/4 inch pieces. In a plastic bag pour 1/3 of

the marinade over the steak and red pepper. Turn to coat. Then place

in the refrigerator for 30 minutes. Add remaining marinade.

Meanwhile, cut bread into bite size cubes and toast in oven, until

lightly browned.

For dressing, blend remaining 1/2 C. of Italian dressing, cheese and

one clove of garlic. Set aside.

Remove steak and red pepper from marinade. Place on skewers and

grill. Turn occasionally and brush frequently with remaining

marinade. Cook 8 – 10 minutes or until steak is medium rare to

medium done.

To serve, toss lettuce with dressing. Arrange in bowl or on serving

plates. Top with steak, red pepper and bread. Garnish if desired

with additional parmesan cheese.

Makes 4 servings.

Chipotle-Chicken Stew

Chipotle-Chicken Stew

Serving Size : 16 Preparation Time :0:00

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

3 pounds boneless breast – cut into bite-size pieces

1 tablespoon olive oil

3 cups chopped onion

6 cloves minced garlic

2 cups cubed, peeled red potato (1-inch)

1 1/2 cups carrots – sliced (1-inch-thick)

1/4 cup tomato paste

1 1/2 teaspoons ground cumin

3 (16-oz) cans fat-free less-sodium chicken broth

3 (14.5-oz) cans no-salt-added diced tomatoes – undrained

3 drained canned chipotle chiles in adobo sauce – finely chopped

2 tablespoons chopped fresh cilantro

Place a Dutch oven coated with cooking spray over medium-high heat. Add the chicken; sauté 7 minutes or until browned. Remove chicken from pan; keep warm.

Add oil to pan. Add onion; sauté 7 minutes or until lightly browned. Add garlic; sauté 1 minute.

Add potato and the next 6 ingredients (potato through chiles); bring to a boil. Reduce heat, and simmer for 25 minutes or until vegetables are tender.

Add chicken and salt; cover and cook for 10 minutes. Stir in cilantro. Serving size: 1 cup.

CALORIES 173; FAT 2.3g; PROTEIN 22.7g; CARB 14.6g; FIBER 1.6g; CHOL 49mg; IRON 1.6mg; SODIUM 361mg; CALC 54mg.

Per Serving (excluding unknown items): 23 Calories; 1g Fat (35.0% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 34mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

One Skillet Pork Supper

Down-home and yummy, this easy simmer of pork chops, potatoes and carrots in tomato soup, enlivened with a dash of Worcestershire sauce, is sweet simplicity itself.

One Skillet Pork Supper

4 pork chops

(10.75 oz.) can condensed tomato soup

1/2 cup water

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

3 potatoes, quartered

4 small carrots, cut into 2 inch pieces

In a large skillet, brown pork chops over medium heat for about 4 to 6 minutes each side. Pour off fat. Add the tomato soup, water, Worcestershire sauce, salt, potatoes, and carrots. Cover skillet, reduce heat to medium low and let simmer for 45 minutes.

4 servings

Calories: 281.01, Calories from Fat: N/A, Total Fat: 6.68 g, Saturated Fat: N/A, Cholesterol: N/A, Sodium: N/A, Total Carbohydrate: 31.84 g, Dietary Fiber: N/A, Sugars: N/A, Protein: 23.39 g, Vitamin A: N/A, Vitamin C: N/A

Black Bottom Irish Creme Pie

Black Bottom Irish Creme Pie

Level:

Easy

The perfect dessert for the Irish Creme lover. And it requires very little

effort.

Estimated Times:

Preparation – 15 min | Cooking – 25 min | Cooling Time – 4 hrs refrigerating

| Yields – 10

Ingredients:

. 1 package (18 ounces) NESTLÉ TOLL HOUSE Refrigerated Brownie Bar Dough

. 2 packages (2.8 ounces each) Milk Chocolate Irish Creme NESTLÉ EUROPEAN

STYLE Mousse Mix

. 3 bars (6 ounces total) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Baking

Bars, made into curls (optional)

Directions:

PREHEAT oven according to brownie bar dough package directions. Grease

9-inch deep-dish pie plate.

PRESS brownie bar dough into prepared pie plate. Bake according to package

directions; cool completely.

PREPARE mousse mix according to steps 1 and 2 of package directions; spread

over brownie pie. Sprinkle with chocolate curls. Refrigerate for 4 hours or

until set.

TO MAKE CHOCOLATE CURLS:

MICROWAVE baking bar on LOW (10%) power for 10 seconds. Hold bar over a

sheet of foil or wax paper. Pull vegetable peeler along chocolate surface.

As curls

form, let them drop onto foil or gently lift from peeler. Transfer curls to

refrigerator for 5 minutes to firm.

Comanche Chicksaw Plum Bars

2 eggs, well beaten

1 cup light brown sugar

1/2 cup buttermilk

1 tsp vanilla extract

2 cups all-purpose flour

1/4 tsp salt

1/4 tsp allspice

1 cup cooked wild plums, mashed, pits removed (may substitute fresh cooked or canned plums)

1 cup chopped pecans or hazelnuts

Powdered sugar to sift over baked plum bars (about 1/2 cup)

1. Preheat oven to 325F. Spray a 13×9-inch baking dish or pan.

2. In a medium mixing bowl, cream well together the beaten eggs with the brown sugar, buttermilk and vanilla. Add the flour, salt, and allspice, beating well together, then stir in the cooked plums and chopped pecans. Pour this batter into the prepared baking dish; spread evenly. Bake 35 to 40 minutes, until golden.

3. Remove and cool completely on wire rack. Cut into about 30 bars and dust well with fine sifted powdered sugar, if desired. Yield: 30 servings.

Calories: 103, Sodium: 29 mg, Cholesterol: 16 mg, Fat: 3 g, Carbohydrates: 18 g

Exchanges: 1 Starch; 1/2 Fat

Sesame-Soy Vinaigrette

Sesame-Soy Vinaigrette Recipe

1/4 cup tamari soy sauce

1/4 cup rice vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

1/2 cup light sesame oil

Salt and pepper to taste

In bowl or jar, mix soy sauce, vinegar, mustard, honey, oil. Add salt, pepper.

Serve with Asian greens, meat or poultry, or as desired.

Aunt Julia’s Paella

Yield: 6 servings

1 Chicken, cut up (Or 4 thighs

-and legs)

Salt and pepper to thaste

1 lb Lean pork, cut into 1-inch

-cubes

1 md Onion, minced

2 Toes garlic, minced

Cut into 1 1/2 inch julliene

-strips:

1/2 lg Bell pepper

1 lg Carrot

1 Stalk celery

1 c Frozen green peas

1 1/2 lb Peeled shrimp

1 3/4 oz Jar sliced pimento

2 ts Capers, with juice

4 oz Jar pimento-stiffed green

-olives

1/2 lb Calamari (squid), cleaned

-and sliced

5 c Water

4 Chicken bouillon cubes

1 ts Saffron threads

2 1/2 c Uncle Ben’s (c) rice,

-uncooked

3 Hard boiled eggs, sliced

1/2 lb Unpeeled shrimp (heads on)

Oil for frying

{ Submitted by Chiqui Collier, Cookery N’Orleans Restaurant }

In a large electric skillet or paella pan, brown the chicken pieces

(that have been seasoned with salt and pepper) in a little oil.

Remove from the pan. Add the pork cubes to the drippinfs and brown

for about 5 minutes. Remove from the pan. To the pan drippings (add

a little more oil if necessary) add the onion, garlic, bell pepper,

celery and carrot. Stir-fry for 2 minutes.

Add the peas, peeled shrimp, pimentos, capers, chicken, calamari and

pork. Stir. In a separate pot, bring the 5 cups of water to a boil;

stir in the bouillon cubes and saffron. Let it stand for 5 minutes

until dissolved.

Gently stir the rice into the skillet mixture. Slowly pour in enough

of the bouillon mixture to cover the rice and chicken pieces. Cover

and cook over low heat for about 20 minutes. Uncover and

decoaratively arrange the egg slices and raw unpeeled shrimp on the

top. (Add more broth as necessary to keep the rice moist.

Cover and steam for another 10 minutes until the shrimp are cooked

and the rice is tender. (Paella should be moist but not wet!) Place

the pan on a hot pad on the serving table and let everyone help

themselves.

Serve with a mixed green salad, red ripe tomatoes and some French

bread. Also mix up a pitcher of Sangria and enjoy!

Baked Corn

Originally submitted to ThanksgivingRecipe.com.

1 (15.25 ounce) can whole kernel corn

1 (14.75 ounce) can cream-style corn

1/2 cup sour cream

1 cup butter or margarine, melted

2 eggs

1 (12 ounce) package corn muffin mix

Preheat oven to 350 degrees F (175 degrees C).

Combine the whole-kernal corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix.

Mix well and pour into one 9 x 13 inch baking pan.

Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.

Creamed horseradish

Creamed horseradish:

1/2 pint of heavy cream (whipping cream).

1 ounce fresh horseradish root (peeled and finely grated).

1 teaspoon Lawry’s seasoned salt.

2 to 3 drops hot pepper sauce (to taste).

In a medium bowl, whip cream until soft peak form. Gradually add horseradish, seasoned salt and hot pepper sauce. Continue to whip until very stiff. Refrigerate until ready to use. Makes 2 cups.