February 2nd, 2007 by alice
Tags: Broccoli, Casserole, Cheese, Low, Sodium
INGREDIENTS
- 10 1/2ounceslow-sodium cream of mushroom soup(Ready to Serve-Campbell’s)
- 10ouncesfrozen chopped broccoli
- 1cup gratedmild cheese
- 1smallonion, chopped
- 4tablespoons of low sodiumbutteror nosalted butter
- 3 1/2cupscooked white rice
DIRECTIONS
- melt butter in pan.
- add chopped onions, saute until clear.
- add brick of frozen chopped broccoli.
- cover pan to help heat melt down/break up broccoli brick.
- stir in can of soup.
- stir in grated cheese.
- once items above are well combined, add cooked white rice.
- let simmer on low for 10 to 15 minutes.
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February 2nd, 2007 by alice
Tags: Fruit, Lemony, Salad
INGREDIENTS
- 6cups cut-upfruit(use a variety of fruit — whatever is in season)
- 1cupwater
- 3tablespoonssugar
- 4teaspoonscornstarch
- 1 1/2tablespoonsfresh lemon juice
- 1/2teaspoonlemons, zest of
- 1/2teaspoonvanilla
DIRECTIONS
- Combine fruit in a bowl.
- Use a mixture of fruit– about 1/2 cup of each.
- For example: cut-up peaches, apricots, apples, melon, orange segments, blueberries, halved seedless grapes, quartered strawberries, etc.
- Combine water, sugar, cornstarch and lemon juice in a small saucepan.
- Stir to dissolve cornstarch.
- Over medium heat, bring to a boil, stirring constantly.
- Cook and stir for 1 minute longer.
- Remove from heat.
- Add lemon zest and vanilla.
- Allow sauce to cool for 15 minutes.
- Pour sauce over fruit.
- Mix well.
- Chill in fridge until serving time.
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February 2nd, 2007 by alice
Tags: Breast, Roast, Turkey
INGREDIENTS
- 1wholeturkey breast, with bone and skin
- 2cupschicken broth
- 2cupsdry white wine
- 3carrots, coarsely chopped
- 4stalkscelery, coarsely chopped
- 1onion, peeled and cut into quarters
DIRECTIONS
- Preheat oven to 350 F.
- Rinse turkey breast in cold water.
- Pat dry.
- Combine chicken broth and wine in a bowl or in a jar.
- Line a roasting pan with aluminum foil.
- Put vegetables in pan.
- Put a rack sprayed with vegetable oil in the pan.
- Place turkey breast on rack.
- Roast turkey breast for approximately 25 minutes per pound, or until juices run clear (this usually takes me about an hour and a half), basting every 15 minutes with the broth-wine mixture.
- Discard vegetables.
- Let turkey rest for 10 minutes before slicing and serving.
- The liquid left in the pan can be used to make gravy.
- Pour it into a fat separator or skim off fat.
- Use 2 cups of the defatted liquid for gravy.
- Put in saucepan, stir in 1 1/2 T cornstarch mixed with 3 T cold water.
- Cook and stir on medium heat until thickened.
- Add salt and pepper to taste.
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February 2nd, 2007 by alice
Tags: Breasts, Chicken, Deluxe
INGREDIENTS
- 1/2cupall-purpose flour
- 1/4cupdry breadcrumbs
- 2egg whites, lightly beaten
- 2tablespoonswater
- 4boneless skinless chicken breast halves
- 2tablespoonsvegetable oil
-
Sauce
- 2tablespoonsmargarineor butter
- 1tablespoonall-purpose flour
- 1cupmilk
- 1/2cupcheddar cheese, divided
- paprika(to garnish)
DIRECTIONS
- Preheat oven to 350F.
- On a sheet of waxed paper, combine the flour and bread crumbs.
- In a shallow bowl, whisk together egg whites and water.
- Dip chicken in egg white mixture, then dredge in bread crumb mixture, turning to coat.
- In large skillet, heat oil over medium-high heat.
- Add chicken; cook, turning once, until browned, about 10 minutes.
- Place chicken in a shallow baking dish.
- Bake until cooked through, about 15 minutes.
- To prepare sauce, in a small saucepan over medium heat, melt margarine (or butter).
- Stir in flour until well combined.
- Slowly add milk stirring constantly.
- Cook, stirring, until thickened (about 8 to 10 minutes).
- Remove from heat; stir in 1/4 cup of cheddar.
- Place chicken breasts on serving plates.
- Drizzle with sauce and sprinkle with the remaining cheddar.
- Garnish with paprika and serve immediately.
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February 2nd, 2007 by alice
Tags: Bearnaise, Blender, Sauce
INGREDIENTS
- 1/4cupwhite wine
- 2tablespoonstarragon vinegar
- 1tablespoon finely choppedshallotsor onions
- 1/8teaspoonwhite pepper
- 2tablespoonstarragon leaves(preferably fresh, but dried will do)
- 1tablespoonchervil
- 1sprigfresh parsley or1 tablespoondried parsley flakes
- 3egg yolks
- 1/2teaspoonsalt
- 3/4cupreal butter(stick margarine will do in a pinch)
DIRECTIONS
- Combine wine, vinegar, and herbs in the top of a double boiler.
- Cook until reduced by half.
- Mixture will be very concentrated; COOL.
- Have ready in your blender; above mixture, 3 egg yolks and salt.
- Blend about 5 seconds.
- Melt butter in a saucepan until bubbling, but DO NOT BURN.
- Remove center stopper from blender cap.
- Turn blender motor on HIGH; Pour HOT butter through opening in blender cap in a steady stream while motor is running, about 30 seconds.
- The sauce should be finished (about the consistency of thin mayonnaise).
- If not, blend on HIGH another 5 seconds.
- NOTE: Butter will be very hot and will cook the egg yolks, so you don’t have to worry about eating raw eggs.
- Serve immediately, or you can keep warm by placing blender container in warm water.
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