Thursday, January 19, 2012

First 5 recipes in my email today

Asian Chicken and Noodles

1 (3 ounce) package chicken flavor instant ramen noodles
1 (16 ounce) bag frozen broccoli, carrots and water chestnuts*
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breasts, cut into thin strips
1/4 cup stir-fry sauce

Reserve seasoning packet from noodles. Bring 2 cups water to boil in large saucepan. Add noodles and vegetables. Cook 3 minutes, stirring occasionally; drain.

Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add chicken; cook and stir until browned, about 8 minutes. Stir in noodles, vegetables, stir-fry sauce and reserved seasoning packet; heat through.

* Or substitute 1 (16 ounce) bag frozen broccoli cuts.
vegetables over chicken

1 tablespoon butter
1 tablespoon olive oil
4 boneless, skinless chicken breast halves (1 to 1 1/4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
1 cup slivered yellow bell pepper
1 cup cubed zucchini
1 cup Ocean Spray® Craisins® Blueberry Juice Infused Dried Cranberries
3/4 cup chicken broth
2 tablespoons lemon juice
1 tablespoon honey
2 teaspoons cornstarch
1 teaspoon grated lemon zest
1/2 teaspoon dry mustard


Heat butter and oil over medium heat in large skillet. Season chicken with salt and black pepper; cook, turning once, for 3 to 4 minutes or until well-browned. Cover; cook for 8 to 10 minutes longer or until internal temperature of chicken is 165ºF. Remove from skillet; cover to keep warm.

Add onion to skillet; cook for 3 to 4 minutes or until soft. Add bell pepper and zucchini; cook for 2 minutes longer. Stir in sweetened dried cranberries.

Whisk together remaining ingredients in small bowl. Pour into skillet. Bring to a boil, stirring frequently. Return chicken to skillet; cover. Cook for 1 minute or until thoroughly heated. Serve vegetables over chicken.

Makes 4 servings

Cherry Almond Nanaimo Bars

1/2 cup butter
1/4 cup granulated sugar
1/3 cup cocoa
1 teaspoon vanilla extract
1 egg, beaten
1 cup desiccated coconut
1 3/4 cups graham cracker crumbs
1/2 cup chopped almonds

1/4 cup butter, softened
1 tablespoon cherry juice
1/4 teaspoon almond extract
2 cups confectioners' sugar
1/3 cup chopped maraschino cherries

2 ounces semisweet chocolate
1 tablespoon butter or vegetable shortening

Grease a 9-inch square pan.

Base: Cook butter, sugar, cocoa, vanilla extract and egg in saucepan over low heat , stirring constantly until custard begins to thicken. Remove from heat and stir in coconut, crumbs and almonds. Pat firmly into prepared pan. Chill for 1 hour.

Filling: Cream butter, cherry juice and extract. Gradually beat in confectioners' sugar to a make a smooth spreading consistency. Stir in cherries. Spread over base and chill until firm.

Topping: Heat chocolate and butter or vegetable shortening, stirring until smoothly melted. Drizzle chocolate over filling. Chill. Cut into bars.

Yield: 30 bars
Apple Crisp

4 cups sliced pared baking apples, about 4 medium
2/3 to 3/4 cup packed brown sugar
1/2 cup flour
1/2 cup regular oats
3/4 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1/3 cup margarine or butter, softened

Heat oven to 375. Grease baking pan, 8 x 8 inches. arrange apples in pan. Mix remaining ingredients with fork; sprinkle over apples. Bake til apples are tender and topping is golden brown, about 30 minutes. Serve with cream, ice cream or hard sauce if desired. You may use self rising flour instead of regular flour in this recipe.
For cherry crisp, substitute 1 can cherry pie filling, 21 oz, for the apples and use lesser amount of sugar.
For peach crisp, substitute 1 can slices peaches, 29 oz. for the apples (drain peaches) and use lesser amount of sugar.
Serves 6
Applescotch Pie

5 cups thinly sliced pared tart apples, about 5 medium
1 cup packed brown sugar
1/4 cup water
1 Tbsp. lemon juice
1/4 cup flour
2 Tbsp. sugar
3/4 tsp. salt
1 tsp. vanilla
Pastry for 9 inch two crust pie, homemade or store bought

Mix apples, brown sugar, water and lemon juice in 2 quart pan. Heat to boiling; reduce heat. Cover and simmer just til apples are tender, 7 to 8 minutes. Mix flour, sugar and salt; stir into apple mixture. Cook, stirring constantly til mixture thickens and boils. boil and stir 1 minute; remove from heat. Stir in vanilla and margarine. Cool.
Heat oven to 425. Prepare pastry. Turn apple mixture into pastry lined pie plate. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2 to 3 inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake til crust is golden brown, 40 to 50 minutes. If using self rising flour, omit salt.
Note: The round flat apple pie featured in older cookbooks is an American classic. This pie shape was created by thrifty American colonists so that "a little would go a long way." Apple Pye, of old England was made in a long deep dish called a "coffin".


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