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Jade Chicken

INGREDIENTS

4 large chicken breasts, de-boned and cut into bite size pieces
2 cups sliced fresh mushrooms
2 Tbl oil
1/2 cup unsalted cashew nuts or almonds
2 cups sliced celery
1 green pepper, cut in strips
1 can 13 1/2 oz size pineapple tidbits
1/4 cup dry sherry
1/4 cup soy sauce
1 tsp garlic
1/2 tsp ginger
1 Tbl cornstarch
1/2 cup green onions, sliced

DIRECTIONS

Sauce mushrooms in oil. Add celery, peppers and cook 2 minutes. Add chicken pieces and cook til white, 2 or 3 minutes. Drain pineapple juice and add to sherry, soy, garlic, ginger and cornstarch and add this mixture to the chicken. When it thickens, add pineapple, and onions. Sprinkle nuts on top. Serve with hot rice. Serves 4.

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California Chicken (Stella Willen)

INGREDIENTS

Combine:
1 egg yolk
4 Tbl honey
2 Tbl soy sauce
1/4 lb melted butter
1 tsp lemon juice

DIRECTIONS

Dip chicken pieces in the mixture and bake 375 degrees 1 1/2 hours. Keep basting and turning the chicken every 10 – 15 minutes.

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Chicken One, Two, Three

INGREDIENTS

Mix together:
1 envelope Lipton’s Onion Soup Mix
1 jar apricot preserves
1 bottle Russian salad dressing

DIRECTIONS

Cut up chicken or use just breasts. Put in foil lined pan and cover liberally with the mixture. Cover and bake at 350 degrees for 1 hour and uncover for another 1/2 hour turning pieces to brown.

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Oven Fried Chicken

DIRECTIONS

Melt 1/4 lb margarine in baking pag large enough to hold the cut up chicken. Put 1 cup pancake mix in a plastic bag. Add seasoning (salt, pepper, garlic powder, onion powder, and paprika) and mix. Add cup up chicken pieces and shake to coat evenly. Put chicken in the pan on the melted margarine and bake covered for 1 hour at 350 degrees and uncover turning pieces to brown evenly for another hour. Good hot or cold.

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Flounder Almondine

INGREDIENTS

1 lb fish filets
2 Tbl lemon juice
1 tsp salt
1 Tbl margarine
1/4 cup slivered almonds
2 drops Tabasco sauce

DIRECTIONS

Sprinkle fish with lemon, salt and pepper. Place on greased broiler and broil until tender. Turn. Sauté almonds and Tabasco in margarine. Pour over fish and garnish with parsley.

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Lynn’s Fish

DIRECTIONS

Saute sliced carrots, onions, mushrooms, peppers and celery in margarine. Spread on bottom of shallow baking pan. Dip each filet in milk and then in cornflake crumbs. Layer on top of vegetables. Bake at 350 degrees for 30 minutes. Mix plain yogurt and ketchup (just enough to turn pink). Spread on fish and bake 10 minutes longer. Sprinkle with dill and serve.

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Cream of Broccoli Soup

INGREDIENTS

1 pkg frozen chopped broccoli
1 onion, peeled and quartered
1/2 cup chicken broth
1 clove garlic
1 potato, peeled and quartered
salt and pepper to taste
1 cup skim milk or mixture ricotta cheese and milk
1/2 tsp curry

DIRECTIONS

Steam all vegetables. When soft, put in pot with broth. Add curry and simmer. Puree soup, add milk and correct seasonings. Serves 4 – 6.

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Cream of Onion Soup

INGREDIENTS

7 onions, peeled and quartered
4 Tbl margarine
2 medium carrots, sliced
1 rib sliced celery
3 cups chicken stock
freshly ground pepper
1/2 to 1 cup evaporated skim milk

DIRECTIONS

Put onions in pot covered by cold water. Bring to boil for 2 minutes. Drain immediately. Melt the margarine and sauce the carrots, celery and onions for 15 minutes. Add broth and simmer until the vegetables are limp. Add pepper. Puree the soup and add the milk, correct the seasoning. Do not let soup boil. Can be served either hot or cold. Serves 4.

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Cream of Mushroom Soup

4 Tbl butter or margarine
1 cup chopped onion
1 cup chopped celery
1 1/4 lbs mushrooms, sliced
juice of 1 lemon
1/4 cup flour
6 cups chicken stock
fresh ground black pepper
1/4 cup sherry

DIRECTIONS

Melt 1/2 the butter in a pot. Add onion and celery and cook 2 minutes. Add mushrooms and lemon juice and stir. Cover and cook over low heat 15 minutes. Sprinkle with flour and stir to coat. Add broth and simmer uncovered 15 minutes. Pour in processor and puree. Return to pot and bring to boil. Swirl in remaining butter, pepper and sherry and serve hot. Serves 4 – 6. To cream the soup, add 1 cup of skim milk and 1 cup ricotta cheese to the puree in the processor. It is good both ways.

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Minestrone

INGREDIENTS

1/2 cup olive oil
1 large onion, diced
2 large carrots, diced
2 ribs celery, diced
2 medium potatoes, peeled and diced
1/2 lb green beans cut into 1″ pieces
4 cups water
1/2 small head of cabbage, shredded
1/2 bag of spinach, shredded
6 medium tomatoes
2 medium zucchini, diced
4 boullion cubes
1 tsp salt
1 lb can white kidney beans, drained
1 lb can red kidney beans, drained
grated Parmesan cheese

DIRECTIONS

In a large pot over medium heat, cook onion, carrots, celery, potatoes, and green beans in hot olive oil until vegetables are slightly brown, about 20 minutes, stirring occasionally. Add water, cabbage, spinach, tomatoes, zucchini, boullion, and salt. Bring to boiling, stirring to break up the tomatoes. Reduce heat to low, cover, simmer 40 minutes or until veggies are very tender. Stir in white and red beans and cook 15 minutes longer. Pass cheese to sprinkle over each serving. Serves 16.