Carrot Soup
4 large carrots, peeled and sliced
1 medium potato, peeled and sliced
1 chopped onion
2 cloves garlic
1 tablespoon butter
2 ounces cream cheese
1/2 cup milk
Sprinkle of nutmeg
Boil carrots and potato for 10 minutes in 3 cups water.
Saut? onion and garlic in butter. Add cream cheese to carrots and allow to melt. Blend all vegetables on lowest speed of blender for 15 seconds and return to pan. Add milk and warm slowly. Sprinkle with nutmeg.
Serves 2.
Cozy Lime Chicken
1/4 cup fresh lime juice
1 tablespoon olive oil
4 broiler-fryer chicken parts
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ounces sliced mushrooms, saut?ed in butter
In small bowl, combine lime juice and olive oil. Dip each chicken part in mixture, covering completely. On foil-lined baking pan, arrange chicken in single layer; sprinkle with salt and pepper. Arrange oven rack at least 6 inches from heat and set temperature to broil. Broil about 15 minutes; turn and pour remaining lime-oil mixture over chicken. Broil about 15 minutes more, until fork can be inserted into chicken with ease. Pour mushrooms over chicken and return to oven for about 2 minutes, until mushrooms are hot.
Makes 2 servings.
Chinese Chicken
1 cup shredded cabbage
1 scallion, minced
1/4 cup thinly sliced celery
1 teaspoon soy sauce
1/8 teaspoon ground ginger
2 skinless boneless chicken breast halves
Salt and pepper to taste
1 chicken bouillon cube
1/2 cup boiling water
Combine cabbage, onion, celery, soy sauce and ginger in a small bowl.
Cut chicken breasts in half lengthwise. Pound to 1/4 inch thick. Season with salt and pepper.
Place 1/4 of cabbage mixture on each piece. Roll up jellyroll style and secure with wooden picks. Place in a baking dish.
Dissolve bouillon in boiling water and pour over the chicken breasts.
Bake, covered with aluminum foil, at 350 degrees F for 30 minutes.
Remove foil and bake for another 15 minutes.
Serves 2.
Avocado Glazed Chicken Breast
Serves 2.
1/4 cup all-purpose flour
Vegetable oil
1/4 teaspoon salt
1 teaspoon tarragon
1 teaspoon pepper
1 teaspoon basil
1 large whole chicken breast, boned, halved (skin on)
2/3 cup white wine
1 tablespoon sweet butter
1 egg, beaten
1 small ripe California avocado
Mix flour, salt and pepper. Dip chicken in egg then flour mixture to coat.
Heat a thin layer of oil in skillet. Saut? chicken skin side down until golden. Turn and saut? other side until chicken is tender. This will take about 7 to 10 minutes for the whole operation.
Sprinkle herbs over chicken. Add wine and butter to pan. Bring to boil and simmer uncovered for 3 to 5 minutes until sauce thickens and becomes glossy.
Place halved avocado cut side down and slice. Press down on avocado with palm of hand to fan slices slightly. Lift with knife or spatula to top of chicken. Spoon some pan juices over top. Cover skillet and heat briefly just to warm through.
Quick Clam Chowder
1 can Campbell’s New England clam chowder
1 (6 1/2 ounce) can chopped clams
1/2 soup can milk
1/2 soup can canned milk
Heat soup and milk. Add clams and heat.
Serve with oyster crackers.
Serves 2.
Easy Oven Potatoes
2 medium potatoes
1 small onion, thinly sliced
1 small red or green bell pepper, thinly sliced
2 small cloves garlic, thinly sliced
2 teaspoons vegetable oil
1/4 teaspoon seasoning (rosemary, thyme, oregano)
Salt and pepper to taste
Lemon juice
Cut two pieces of aluminum foil to about 12 x 15-inches; set aside.
Cut potatoes into slices about 1/16-inch thick. Toss potatoes with onion, bell pepper, garlic, oil and seasonings. Distribute mixture evenly between the two pieces of foil. Drizzle with lemon juice. Wrap each securely but loosely to form a flat package. Place, seam side up, on baking sheets. Bake in 450 degree F oven about 20 minutes until potatoes are tender.
Hot Crab Dip
1 (8 ounce) package cream cheese, softened
1 (12 ounce) can crab meat
1 small onion, chopped several dashes of Worcestershire sauce
2 or 3 teaspoons horseradish
Combine all ingredients in bowl; mix well. Spoon into small casserole. Bake at 350 degrees F for 10 to 15 minutes.
Serve with crackers.
Hamburger Gravy
2 hamburger patties
1/4 cup all-purpose flour
1/4 cup butter or margarine
Salt and pepper
1 cup cream
1 cup water
Crumble hamburger into saucepan and stir until brown; drain on paper towel. Return to pan; add butter, flour, salt and pepper to taste. Cook 5 minutes, stirring constantly.
Add cream and water together; cook until thick.
Serve over toast or biscuits.
Chicken Breast in Herb Mustard Cream Sauce
Serves 2.
1 boneless chicken breast, cut in half
1 to 2 tablespoons balsamic vinegar
1 tablespoon white wine
1/2 cup heavy cream
1 tablespoon herbed Dijon mustard
Saut? chicken breast halves in a little olive oil until golden brown and cooked throughout. Remove to a warm plate. Pour off any excess oil from the pan. Over high heat, add the wine and balsamic vinegar, scraping the pan and reducing the liquid until thick and syrupy. Add the heavy cream and boil vigorously, continuously scraping the pan with a wooden spoon, until the cream is thick and reduced by about half its original volume.
Remove from heat, stir in the mustard, and spoon over the chicken.
