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Betsy at Recipelink.com

ASSORTED RECIPES
March 11, 2006

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Betsy at Recipelink.com

LEMON BUTTER LOG

1/2 cup unsalted butter, room temperature
1/4 cup chopped fresh parsley
2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a bowl beat the butter with a wooden spoon or hand-held mixer until smooth, then gradually beat in all the remaining ingredients.

Form the butter mixture into a rough log about 4-inches long and 1-inch in diameter. Wrap in plastic wrap and chill until firm.

To serve, cut into slices 1/2-inch thick.

Keeps in the refrigerator for several days, or may be frozen for several months.

Great on grilled fish.

Source: Williams-Sonoma Kitchen Library: Grilling by John Phillip Carroll

Recipe: Almond Chicken Salad with Ginger Marinade

Betsy at Recipelink.com

ALMOND CHICKEN SALAD WITH GINGER MARINADE

FOR THE MARINADE:
1 cup prepared Italian salad dressing
2 teaspoons low sodium soy sauce
1 teaspoon minced fresh ginger root or 1/4 teaspoon ground ginger
FOR THE CHICKEN SALAD:
4 boneless skinless chicken breast halves
8 cups torn mixed salad greens
1/4 cup chopped fresh cilantro (optional)
1/4 cup diagonally sliced green onions
5 fresh California peaches, divided use
1/4 cup toasted sliced almonds
2 tablespoons toasted sesame seeds (optional)

TO PREPARE THE MARINADE:
In zip-top plastic bag, combine salad dressing, soy sauce, and ginger. Add chicken; close bag securely, turning to coat well. Refrigerate 30 minutes.

TO PREPARE THE SALAD:
Arrange greens on serving plates. Sprinkle with cilantro. Top with green onions.

Slice 3 peaches and arrange on lettuce.

Remove chicken from marinade, reserving marinade.

Grill or broil chicken until browned and cooked through, basting occasionally with marinade.

Halve remaining 2 peaches; baste with marinade and grill about 5 minutes.

Slice chicken breasts and arrange chicken and grilled peaches on lettuce.

In small saucepan, bring remaining marinade to a boil (this can be done on the grill, if desired). Add almonds and sesame seeds. Pour over salads and serve immediately.

Servings: 4
Source: California Tree Fruit Agreement

Recipe: Beans and Greens Soup (using pepperoni, tomatoes, rice, and Kalamata olives)

Betsy at Recipelink.com

BEANS AND GREENS SOUP
Source: The Bean Harvest Cookbook by Ashley Miller
Servings: 4-6

You can use Swiss chard, kale, and fresh spinach in this soup. The choice of beans is likewise at your discretion -- limas, chickpeas, or any in the common-bean clan are fine.

1 tablespoon olive oil
1 piece pepperoni, about 2-inches long, cut in 1/4-inch cubes
1 medium to large onion, chopped
4 garlic cloves, minced
4 cups chopped greens, lightly packed
1 celery stalk, chopped
1 medium carrot, chopped
1 tablespoon minced fresh basil plus extra for garnish or 1 tsp dried basil
6 cups stock or stock and tomato juice
1 cup chopped tomatoes, drained
1 cup cooked beans
1/2 cup uncooked rice
8 to 12 Kalamata olives, sliced
salt (to taste)
freshly ground black pepper (to taste)
freshly grated parmesan cheese (for garnish)

In a soup pot, heat the oil over low heat. When hot, add the pepperoni and saute 3 to 4 minutes.

Add the onions and garlic and saute until the onions are translucent.

Add the greens, celery, and carrots and saute, stirring, until the greens have wilted.

Stir in the basil, stock, tomatoes, beans, rice, and olives. Bring to a boil, then lower the heat and simmer gently 45 minutes. Season with salt and pepper.

Ladle into soup bowls and top with the Parmesan cheese and extra fresh basil.

Recipe: Homemade Sweet German Mustard

Betsy at Recipelink.com

HOMEMADE SWEET GERMAN MUSTARD

1/4 cup whole mustard seeds
1/2 cup hot tap water
1/4 cup cold tap water
2 tbsp dark brown sugar
2 small garlic clove, peeled and halved
2 pinch ground cloves
5 tbsp dry mustard
1 cup cider vinegar
2 slices onion
1 1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp dried tarragon, crumbled
3 tbsp light corn syrup
1/4 tsp dill seeds

Soak together the mustard seeds, dry mustard, hot water, and 1/2 cup of the vinegar for at least 3 hours.

Combine in a saucepan the rest of the vinegar, cold water, onion, brown sugar, salt, garlic, cinnamon, allspice, dill seeds, tarragon, and cloves. Bring to a boil, boil for one minute and cover. Let stand one hour.

Scrape soaked mustard mixture into a blender. Strain into it the spice infusion, pressing solids into a strainer to extract all flavor. Process the mustard (covered) until like a coarse puree with a definite graininess.

Pour mixture into the top of a double boiler; set over simmering water and cook 10 minutes, stirring often until the mixture is noticeably thicker.

Remove from heat, add the Karo syrup and pour into a storage jar. Let it cool uncovered, then cap and store in refrigerator.

Makes about 1 1/2 cups
Source: Better than Store-Bought by Betty Colchie

Recipe: Sesame Chicken Fingers with Honey Peanut Dipping Sauce

Betsy at Recipelink.com

SESAME CHICKEN FINGERS WITH HONEY PEANUT DIPPING SAUCE

Frying these gives a crispier crust but baking works well, too. Serve with Honey-Peanut Dipping Sauce.

4 single boneless, skinless chicken breasts (1 to 1 1/4 lb)
1 1/2 cups buttermilk
Pinch each cayenne pepper, sweet paprika, optional
2 cups fine breadcrumbs
1/4 cup sesame seeds
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 to 1/2 tsp sweet Hungarian paprika
Mild-flavored vegetable oil such as canola, for frying OR 1/4 cup butter, melted, for baking
Honey-Peanut Dipping Sauce (recipe follows).

Cut chicken into 3/4-inch strips. Place in non-aluminum bowl; pour buttermilk over top. Add pinches of cayenne and paprika, stir to coat each piece. Refrigerate, covered, 2 to 4 hours.

TO COOK THE CHICKEN:
Drain chicken.

If frying, heat 3 inches oil over medium heat in large deep skillet or Dutch oven until oil reaches 350 degrees F. If baking, preheat oven to 375 degrees F; lightly grease large baking sheet with vegetable oil.

In large shallow dish, combine breadcrumbs, sesame seeds, salt, pepper and paprika. Add chicken pieces; turn to coat. If baking, brush both sides of each piece with melted butter, place on baking sheet.

Bake until golden brown and cooked through, about 20 minutes. Turn once during baking. If frying, cook in batches, until golden brown and cooked through, 3 to 4 minutes per side. Drain.

Serve hot with Honey Peanut Dipping Sauce.

Honey Peanut Dipping Sauce
Makes about 3/4 cup

For an adult kick, add a little Asian hot sauce. Peanut butter can be smooth or chunky but should preferably have no sugar or salt added. Toasted sesame oil can be found in the Asian food section of most supermarkets.

1/2 cup peanut butter
1/4 cup honey
1 tbsp vinegar, either rice wine, cider or sherry
2 tsp toasted sesame oil
1 1/2 tsp soy sauce
Pinch salt, if peanut butter unsalted
2 to 4 tbsp water

Combine all ingredients except water in non-aluminum bowl. Add enough water to yield thick dipping consistency. Sauce may be made up to 2 days ahead and kept refrigerated. Serve at room temperature.

Makes 4 servings
Source: Regan Daley; The Toronto Star, September 20, 2000

Recipe: Cajun Peanut Brittle

Betsy at Recipelink.com

CAJUN PEANUT BRITTLE
Beyond Cotton Country by the Junior League of Morgan County, Alabama
Makes 1 pound

1 cup sugar
1/2 cup corn syrup
1 1/4 cups unsalted dry roasted peanuts
1/2 teaspoon cayenne pepper
1 teaspoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Combine sugar and corn syrup in a 2-quart glass measuring cup. Microwave on high for 4 minutes.

Stir in peanuts with a wooden spoon. Microwave for 3 minutes.

Stir in cayenne pepper, butter and vanilla. Microwave on high for 2 to 2 1/2 minutes or until the mixture registers 300 degrees on a candy thermometer, hard-crack stage.

Add baking soda, stirring until light and foamy. Pour quickly onto a baking sheet sprayed with nonstick cooking spray. Spread with the back of a spoon.

Use 2 forks to spread thinly as the candy cools. Let stand to cool completely. Break into pieces. Store in an airtight container.

Note: This recipe must be prepared in a 2-quart glass measuring cup with a handle. The syrup gets very hot and must be taken in and out of the microwave. For plain peanut brittle, omit the cayenne pepper.

Recipe: Almond Double Crunch Nachos

Betsy at Recipelink.com

ALMOND DOUBLE CRUNCH NACHOS

6 pita bread rounds
1 1/2 cups grated pepper jack or Monterey Jack cheese
1/2 cup sliced green olives
1/2 cup sliced green onions
1/2 cup toasted slivered almonds
1 cup bottled salsa (or as needed)

Cut each pita bread open to make 2 circles. Cut each circle into 8 wedges. Spread in a single layer on 2 baking sheets.

Toast under broiler, turning to toast both sides of chips, approximately 1 minute per side.

Transfer all chips to 1 baking sheet. Sprinkle evenly with cheese, olives, onions and almonds.

Broil 2 minutes, or until cheese melts. Serve with a bowl of salsa.

Servings: 8
Source: The Almond Board of California

Recipe: Aunt Grace's Chard Tart from The Rowe Inn

Betsy at Recipelink.com

AUNT GRACE'S CHARD TART FROM THE ROWE INN

FOR THE CRUST:
1 package active dry yeast
1 teaspoon sugar
1/4 cup warm water
3 tablespoons sour cream
1 egg
2 cups all-purpose flour
2 tablespoons butter, softened
1/2 teaspoon salt
FOR THE FILLING:
2 tablespoons olive oil
1 large onion, thinly sliced
1 red bell pepper, seeded, sliced thin
1 pound Swiss chard (preferably ruby chard)
1 egg
1/4 cup chopped fresh basil leaves
salt (to taste)
black pepper, freshly ground (to taste)
3/4 pound Colby or mild Cheddar cheese, grated

TO PREPARE THE CRUST:
Combine the yeast, sugar, and water in a small bowl, and let sit until foamy, about 5 to 10 minutes.

In a large bowl, combine the sour cream and egg, then stir in 1/2 cup of the flour and the butter and salt. Add the yeast mixture and mix thoroughly. Gradually add the remaining 1 1/2 cups of flour until a soft dough is formed. Place the dough on a lightly floured surface and knead lightly until it is no longer sticky, adding a bit more flour if needed. Place the dough in a buttered bowl, turning to butter the entire surface. Cover and let dough rise until doubled in size, about 1 hour.

TO PREPARE THE FILLING:
Heat the oil in a skillet, and slowly saute the onion until soft, about 5 minutes.

Add the red pepper slices and saute for 5 minutes longer.

Preheat the oven to 350 degrees. Grease a 10-inch tart pan with a removable bottom.

Bring a large pot of water to a boil.

Carefully rinse and clean the Swiss chard and chop coarsely, including the stems. Cook the chopped chard and stems for 2 minutes in the boiling water. Drain the chard and squeeze out as much water as possible.

Stir together the egg, basil, pepper, salt, and the cooked chard.

Punch down the dough and roll out on a floured surface to form a 14-inch circle. Fit the dough into the prepared tart pan, trimming the excess from the edges. Spread the onion and pepper slices over the bottom of the tart shell. Cover with the Swiss chard mixture, then top with the cheese.

Bake for 45 minutes, or until the top is golden. Cut into wedges and serve hot.

NOTES: The Rowe Inn at Ellsworth in northern Michigan is a small country restaurant operated by the Westhovens, a couple who were among the first of the local restaurateurs to use and promote indigenous Michigan ingredients. Their dishes combine the old and the new, such as this appetizer tart that features chard, cheese, and egg. It is one of the favorite summer offerings at the inn, and is named for the woman who supplies the restaurant with fresh fruits and vegetables all season long.

Servings: 10-12 as an appetizer
Source: Heartland by Marcia Adams

Recipe: French Fried Artichokes

Betsy at Recipelink.com

FRENCH FRIED ARTICHOKES

12 to 15 California baby artichokes, trimmed and halved
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup buttermilk baking mix (Bisquick)
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon garlic powder
1 cup minced onion
1 tablespoon chopped parsley
lemon juice, as needed
vegetable oil for frying
salt (to taste)

Bend back outer petals of artichokes until they snap off easily near base. Edible portion of petals should remain on artichoke hearts. Continue to snap off and discard petals (or reserve and cook to serve as an appetizer) until central core of pale green petals is reached. Trim outer dark green layer from artichoke. Cut off stems and top 2-inches of artichokes; discard. Trim outer dark green layer from artichoke bottoms. Cut artichokes in half lengthwise. Cut out center petals and fuzzy centers. Dip or rub all surfaces with lemon juice.

In a small bowl beat egg and milk well. Beat in flour, baking mix, salt, baking powder, and garlic until well blended. Stir in onion and parsley.

Dip artichoke pieces to thinly coat. (If batter is too thin, add more flour.)

Heat oil to 350 degrees. Depth should be about 2-inches.

Fry artichokes, a few at a time, about 6 to 8 minutes or until golden brown. Remove with slotted spoon and drain on paper towels. Sprinkle with salt to taste.

Servings: 6 to 8
Source: The California Artichoke Advisory Board

Recipe: Stuffed-Crust Pepperoni and Cheese Pizza (using frozen bread dough)

Betsy at Recipelink.com

STUFFED-CRUST PEPPERONI AND CHEESE PIZZA

FOR THE CRUST:
1 pound frozen white bread dough (use 1 loaf from a 3-pound bag)
All purpose flour
1/4 teaspoon cornmeal
3 ounces sliced pepperoni
7 sticks (1-ounce each) string cheese
1 teaspoon olive oil
FOR THE TOPPING:
1/2 cup prepared spaghetti, marinara or pizza sauce
1 1/2 cups shredded cheese, such as mozzarella or cheddar or a combination
2 ounces sliced pepperoni
1/4 cup sliced ripe olives
1/4 cup shredded parmesan cheese

TO MAKE THE CRUST:
Preheat oven to 450 degrees. Spray 12-inch pizza pan lightly with nonstick cooking spray or coat pan lightly with oil. Sprinkle pan with cornmeal, shaking to coat bottom.

Thaw bread dough according to package directions. On a lightly floured board with a lightly floured rolling pin, roll dough into a 14-to15 inch circle. To make it easier to roll, pick up the dough from time to time and stretch from underneath with your knuckles.

Place rolled dough in prepared pan; edges will hang over sides. Arrange pepperoni slices next to one another around outer edge of crust. Lay string cheese next to one another on top of pepperoni.

Fold edge of crust over to enclose pepperoni and cheese. Press into bottom crust to seal. Prick center of dough with tines of fork to keep it from puffing up. Brush center of crust with olive oil.

Bake for 7 to 10 minutes or until lightly golden. Remove from oven, but leave oven on.

TO ASSEMBLE THE TOPPING:
Spread sauce over center of crust and sprinkle with cheese. Arrange pepperoni slices over cheese. Sprinkle olives in center. Top pepperoni and olives with parmesan cheese.

Return to oven and bake for 7 to 10 minutes or until edges are golden and cheese is melted.

Makes 4 servings (One 12-inch pizza)
Source: the Oregonian, April 20, 1999

Recipe: Spicy Rice (using bacon and tomato juice)

Betsy at Recipelink.com

SPICY RICE
Source: The Official Fajita Cookbook by Richard L. Miller, T. L. Bush
Servings: 6

1 cup uncooked white rice
2 cups water
1 tsp salt
3 slices bacon, diced
2 tbsp onion, diced
2 tbsp green pepper, diced
1 cup tomato juice
1/4 tsp pepper
1/4 tsp cumin
1 tsp chili powder

Combine the rice, water, and salt in a 2-quart saucepan and bring to a vigorous boil. Turn the heat down to low. Cover the saucepan with a lid and cook for 15 minutes. Do not remove the lid while the rice is cooking. Then remove the rice from the heat and set aside, covered.

Cook the bacon until crisp in a frying pan, then set aside.

Cook the onion and green pepper in the bacon fat until golden brown and tender.

Add tomato juice, pepper, cumin, chili powder, bacon, and onion mixture to the cooked rice. Simmer 10 minutes, or until most of tomato juice has been absorbed by the rice, stirring occasionally to prevent sticking.

Recipe: Herbed Turkey Roast (with Fontina, prosciutto, and white wine) (crock pot)

Betsy at Recipelink.com

HERBED TURKEY ROAST

5 lbs turkey breast, boned
1/4 cup chopped parsley
2 tablespoons minced fresh thyme
salt and pepper to taste
2 oz fontina cheese
2 oz prosciutto
4 sprigs parsley or thyme
2/3 cup chicken broth
1/3 cup dry white wine
2 tablespoons cornstarch
2 tablespoons cold water

Rinse turkey, pat dry and place, skin down, on cutting board. Sprinkle meat side with chopped parsley and thyme, season with salt and pepper. Cover with cheese and prosciutto, overlapping slices. Starting with a long edge, roll up turkey, firmly, jelly roll style. Overlap 3-4 sprigs parsley or thyme down length of roll; tie roll securely with string at 2-inch intervals. (at this point you may cover and refrigerate until next day).

Place turkey, thyme side up, in slow cooker. Pour in broth and wine.

Cover and cook until meat in thickest part is very tender when pierced (9-10 hours).

Carefully lift turkey to a warm platter and keep warm. Skim and discard fat from cooking liquid; blend in cornstarch (blended with water).

Increase cooker to HIGH; cover and cook, stirring 2 or 3 times, until sauce is thickened.

Remove and discard strings and thyme sprigs from turkey; slice meat 1/4-inch thick. Garnish with additional thyme sprigs, if desired. Serve with sauce.

Source: Lynna and Glenn Wagner
Servings: 6

Recipe: ABC's of Vegetables (asparagus, broccoli, carrots)

Betsy at Recipelink.com

ABC'S OF VEGETABLES
Source: The Complete Diabetic Cookbook by Mary Jane Finsand
Servings: 8

1 cup asparagus pieces
1 cup broccoli flowerets
1 cup carrots
1 cup spinach
1 (10 ounce) can condensed cream of mushroom soup
2 tablespoons onions, finely chopped
1 teaspoon thyme
1/2 cup water
salt to taste
fresh ground black pepper

Preheat oven to 350 degrees F. Coat a 1 1/2-quart baking dish with cooking spray.

Layer asparagus, broccoli, carrots, and spinach in prepared baking dish.

Blend remaining ingredients. Pour over vegetables. Cover.

Bake at 350 degrees F for 30 to 40 minutes, or until vegetables are tender.

Recipe: Cumin-Scented Cornish Hens with Jalapeno-Rice Stuffing

Betsy at Recipelink.com

CUMIN-SCENTED CORNISH HENS
WITH JALAPENO-RICE STUFFING

1 orange
1 jalapeno pepper, seeded and finely chopped
2 cooked cups rice
1/2 cup chopped cilantro
4 (about 1 1/4 lb each) Cornish hens
1/4 cup butter, room temperature
1 teaspoon curry powder
1 teaspoon ground ginger,
1 teaspoon ground cumin
1 teaspoon cinnamon
1 teaspoon salt

Preheat oven to 400 degrees F.

Finely grate peel from orange and squeeze out 1/4-cup juice. Stir into rice along with jalapeno and cilantro. Stuff into body cavity of each bird.

Blend butter with seasonings. Rub about half of the butter mixture over skin of birds. Tie legs together and tuck wing tips under body. Reserve remaining butter mixture.

Place in a roasting pan and roast, uncovered, in 400 degree F oven for 30 minutes.

Baste with pan juices. Brush with remaining butter mixture and continue roasting for 15 minutes.

Baste again with pan juices, increase oven temperature to 500 degrees F and roast until skin is crispy, about 10 more minutes. Remove from oven. Let stand for 10 minutes before serving.

Servings: 4
Source: Chatelaine, December 2000

Recipe: Orange Burgundy Chicken (crock pot)

Betsy at Recipelink.com

ORANGE BURGUNDY CHICKEN
Source: Quick Crockery Cooking by Cyndi Duncan, Georgie Patrick
Servings: 6

2 1/2 to 3 lbs frying chicken, cut up
1/2 cup orange juice
1/2 cup orange marmalade
1/2 cup dry red wine
2 tablespoons cornstarch
2 tablespoons brown sugar, packed
1 tablespoon lemon juice
1 teaspoon salt

Remove skin from chicken. Rinse and place in slow cooker.

Combine remaining ingredients in a bowl and pour over chicken. Cover and cook on low 6 to 8 hours.

Serve with rice and spinach salad.

Recipe: Rachel Dunn's Chocolate Covered Caramel Apples

Betsy at Recipelink.com

RACHEL DUNN'S CHOCOLATE COVERED CARAMEL APPLES
Source: Rachel Dunn on The Rosie O'Donnell Show
Servings: 6

24 ounces raw almonds
6 Fuji apples
Parchment paper
24 ounces wrapped caramels, unwrapped
3 tablespoons corn syrup
3 tablespoons vanilla
2 pkg (12 ounces each) Guittard semi-sweet chocolate chips

TOAST ALMONDS:
Preheat oven to 375 degrees F.

Pour raw almonds onto dry cookie sheet, distributing them evenly. Toast in oven for about 15 minutes, turning them every 5 minutes. The skins will be golden brown and beginning to crack. Remove from oven and allow to cool to room temperature.

When cool, pour 1/2 cup into food processor with chopping blade. Pulse food processor in 2 second intervals, only enough to break the almonds in chunks. Continue until all almonds are coarsely chopped. Put in 9x13-inch pan, make a 3-inch well in the middle of the almonds. Put aside.

PREPARE APPLES AND UTENSILS:
Wash and dry apples and set aside. Line clean flat baking sheet with parchment paper.

PREPARE CARAMELS:
Place unwrapped caramels in a 1 1/2 quart bowl. Pour corn syrup and vanilla over caramels and place into microwave oven. Cook 4-5 minutes on full power, stirring at 1 minute intervals***important even though it will appear that the caramels are just being moved around in the bowl for the first 2 minutes, it is important to do so to distribute the heat evenly. Continue stirring until the corn syrup and vanilla are incorporated into the caramel and mixture is completely smooth.

DIP APPLES:
Place one apple in center of hot caramel. Using sturdy serving spoon, draw caramel up sides of apple. Being careful to leave apple top exposed. Lifting the apple from bowl with spoon, press index finger on exposed apple top to guide apple onto lined baking sheet. Continue with remaining apples, spacing them 2 inches apart from each other on baking sheet.

Let caramel on apples cool completely before dipping into chocolate. To test caramel, the apples will immediately release from paper if given a quick tug. If caramel stays adhered to paper, let cool until they release immediately.

TEMPER CHOCOLATE:
Open two bags (12 ounces each) of chocolate chips. Reserve 2/3 cup of chips and set aside. Pour remaining chocolate chips into 1 1/2 quart bowl. Set microwave at 50 % power and microwave chocolate chips for 4 minutes, stirring at 1 minutes intervals. Allow temperature to reach 101 degrees to 106 degrees. Pour reserved chocolate chips in melted chocolate and stir until all chips are melted completely and temperature is 89 degrees to 90 degrees.

ASSEMBLE APPLES:
Pour tempered chocolate into center of 9x13 pan. Place one caramel apple in center of melted chocolate. Using a clean dry spatula, draw chocolate up on sides of apple covering caramel. Slide slotted pancake turner underneath the apple and lift to edge of pan. Gently tap the bottom of turner to allow excess chocolate to drain into pan. Transfer chocolate covered apple to well in almonds and gently press almonds with your hands into chocolate. Continue with remaining apples.

Place pan of chocolate covered caramel apples in the refrigerator for 15 minutes or until chocolate has set.

Recipe: Glazed Shoyu Chicken Wings

Betsy at Recipelink.com

GLAZED SHOYU CHICKEN WINGS
Source: The Book of Appetizers by June Budgen
Servings: 4

1 1/2 lb chicken wings
3 green onions, cut in 2-inch pieces
3 tbsp dry sherry
1/4 cup dark soy sauce
2 tsp sugar
sesame seeds, if desired

Remove tips from wings. Leave whole or cut at joint.

Place onions in large wok or pan on medium heat. Stir in sherry and soy sauce. Add sugar and bring to a full boil.

Reduce heat and place chicken in mixture. Cover and simmer over low heat for 20 minutes, turning occasionally or until done.

Sprinkle with sesame seeds if desired.

Recipe: Chicken Marsala over Linguine

Betsy at Recipelink.com

CHICKEN MARSALA OVER LINGUINE

1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts
2 tablespoons vegetable oil
2 cups sliced mushrooms
1/2 teaspoon minced garlic
1 can (14 1/2 ounces) whole tomatoes, chopped, undrained
1 can (8 ounces) tomato sauce
1/3 cup Marsala wine
1/2 teaspoon dried crushed basil leaves
8 ounces linguine, cooked and drained
Parmesan cheese

In a large plastic bag, combine flour, salt and pepper. Add chicken and shake to coat.

Heat oil in a skillet. Add the chicken and cook 5 minutes per side, until browned and no longer pink in the center. Remove and set aside.

In the same skillet, cook and stir mushrooms and garlic for 2-3 minutes. Stir in tomatoes, tomato sauce, wine and basil. Reduce heat; simmer, uncovered, for 5 minutes.

Return chicken to the skillet. Spoon the sauce over the chicken. Simmer, uncovered, for 5 more minutes.

Serve over hot linguine. Sprinkle with Parmesan.

Makes 4 servings
Source: The Columbus Dispatch; Wednesday, September 6, 2000

Recipe: Hot Fudge Sundaes, Chocolate Ganache, and Hot Butterscotch Sauce

Betsy at Recipelink.com

HOT FUDGE SUNDAES

This and the chocolate ganache (below) can both be made ahead. Use good ice cream: vanilla, chocolate, caramel, strawberry, butterscotch or coffee work well. Chocolate discs are sold in the gourmet chocolate section of supermarkets.

12 scoops good-quality ice cream
Chocolate Ganache (recipe follows)
Butterscotch Sauce (recipe follows)
Lightly sweetened whipped cream
1/2 cup lightly salted dry-roast peanuts, coarsely chopped
4 whole maraschino cherries, stems intact
4 small chocolate discs or other chocolate shape decorations
4 long cigarette cookies

At least an hour ahead, place 4 glass sundae dishes or shallow bowls in freezer to chill.

To assemble sundaes, warm chocolate ganache and butterscotch sauce.

Remove dishes from freezer, place 3 scoops ice cream in each. Spoon generous amount of ganache and butterscotch sauce on top. Add dollop of whipped cream; sprinkle with chopped peanuts. Top each sundae with cherry and chocolate disc. Place cookie in one side of dish. Serve with long spoons.

Makes 4 large sundaes.

CHOCOLATE GANACHE
Makes about 1/2 cup

1/2 cup 35 per cent (whipping) cream
4 oz (125 g) bittersweet or semisweet chocolate, finely chopped

Pour cream into small saucepan; place over medium heat. Bring to boil; immediately remove from heat.

Meanwhile, place chocolate in medium bowl. Pour hot cream over chocolate; stir until smooth. Use immediately or cover and chill. May be made up to 4 days ahead.

(Ganache can be gently warmed in small amounts in microwave on Medium or in top of double boiler, uncovered, over barely simmering water. Stir frequently with either method.)

BUTTERSCOTCH SAUCE
Makes about 2 cups

1 cup dark brown sugar
1 cup dark corn syrup
1 cup whipping cream
2 tbsp butter, in small pieces
1 tsp vanilla extract
Pinch salt

Combine sugar, corn syrup and cream in small saucepan. Bring to boil, reduce heat, simmer 4 minutes.

Remove from heat, stir in butter, vanilla, salt. Cool, cover, refrigerate. Warm in microwave in small increments on Medium or in double boiler, uncovered.

Source: Regan Daley; The Toronto Star, September 20, 2000

Recipe: Honey Mustard Lo Mein

Betsy at Recipelink.com

HONEY MUSTARD LO MEIN

Note from source: You can create excitement the next time you serve chicken or pork by adding this colorful Oriental side dish to the menu.

8 ounces linguine
4 tablespoons Grey Poupon honey mustard
2 tablespoons creamy peanut butter
1 tablespoon soy sauce
1/2 teaspoon ground ginger
2 tablespoons pasta water (reserved liquid)
9 ounces frozen snow peas, cooked and drained
toasted sesame seeds (optional)

Cook pasta according to package directions and drain, reserving 2 tablespoons of the cooking water.

Blend mustard, peanut butter, soy sauce, ginger, and reserved pasta water.

Toss with hot linguine and snow peas.

Sprinkle with toasted sesame seeds if desired.

Servings: 4
Source: Nabisco

Recipe: Citrus Shrimp and Spinach Salad with Orange Honey-Dijon Dressing

Betsy at Recipelink.com

CITRUS SHRIMP AND SPINACH SALAD
WITH ORANGE HONEY-DIJON DRESSING

FOR THE DRESSING:
1/3 cup Dijon mustard (such as Grey Poupon Country Style)
1/4 cup honey
1/4 cup fresh orange juice
1 tablespoon balsamic vinegar
FOR THE SALAD:
3 cups Romaine lettuce, leaves torn
3 cups fresh spinach, leaves torn
1 small red onion, thinly sliced
1 medium cucumber, thinly sliced
2 large oranges, peel, section, chop
1 pound small shrimp, peeled, deveined, cooked
1/3 cup Planters pecan pieces, toasted

For dressing, combine mustard, honey, orange juice, and vinegar; chill until serving time.

On large serving platter, layer lettuce leaves, spinach, onion slices, cucumber slices, orange pieces, and shrimp.

TO SERVE:
Sprinkle with Planters pecans and drizzle with prepared salad dressing.

Servings: 6
Source: Nabisco Brand-Name Recipes; 1997

Recipe: Arizona Albondigas Soup

Betsy at Recipelink.com

ARIZONA ALBONDIGAS SOUP

4 cups fat-skimmed beef broth
1 (14 oz) can diced tomatoes
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon freshly-ground black pepper
3/4 pound ground lean beef
1/4 cup precooked dried white rice
1 large egg
1/2 teaspoon salt
1/2 cup thinly-sliced green onions
1/4 cup chopped fresh cilantro

In a 5- to 6-quart pan over high heat, combine broth, tomatoes (including juice), 1/2 teaspoon oregano, and 1/4 teaspoon each cumin, garlic powder, and pepper; cover pan and bring to a boil.

Meanwhile, in a bowl, mix beef, rice, egg, salt, and the remaining oregano, cumin, garlic powder, and pepper.

When broth is boiling, drop beef mixture in 1-inch balls into broth. Cover pan, reduce heat, and simmer until rice in meatballs is tender to bite, about 10 minutes.

Stir in green onions and cilantro. Ladle into soup bowls.

Servings: 4
Source: Sunset Magazine, January 2000
From: John Schroeder, Scottsdale, AZ

Recipe: Garlic Chicken (using white wine, parsley, and basil)

Betsy at Recipelink.com

GARLIC CHICKEN
Source: Secrets of Fat-free Kosher Cooking by Deborah Bernstein
Servings: 6

Whenever 1 make this dish, the wonderful aromatic smell of garlic fills the air and stimulates the appetite.

2 pounds boneless, skinless chicken breasts, rinsed and patted dry
2 tablespoons garlic powder
1 tablespoon paprika
cloves from one head of garlic, peeled and left whole
1 cup dry white wine
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil
1/4 teaspoon ground black pepper

Preheat the oven to 350 degrees F. Coat a 9x13-inch glass baking dish with olive oil or cooking spray.

Place the chicken cutlets in the bottom of the baking dish. Sprinkle with garlic powder and paprika, and arrange the garlic cloves on to. Set aside.

Combine the wine, parsley, basil, and black pepper in a small bowl. Pour the mixture over the chicken.

Cover and bake for 15 minutes. Uncover and bake another 5 to 10 minutes, or until the chicken is no longer pink inside.

Arrange on a platter and serve alongside brown rice and a fresh vegetable.

VARIATION:
Cut the cooked chicken and add it to 8 ounces of cooked pasta. Add the garlic mixture and toss to coat.

Recipe: Chicken Breast Halves with Jalapeno Mustard Glaze

Betsy at Recipelink.com

CHICKEN BREAST HALVES WITH JALAPENO MUSTARD GLAZE

GLAZE:
3 tbsp red jalapeno jelly
2 tbsp Dijon mustard
1 to 2 jalapeno chiles, seeded finely chopped
CHICKEN:
8 (4 oz. each) boneless skinless chicken breast halves

In small saucepan, combine all glaze ingredients; mix well. Cook over medium-heat until jelly is melted and mixture is smooth, stirring frequently. Cool slightly.

Meanwhile, spray broiler pan with nonstick cooking spray. Place chicken on sprayed pan.

Broil 4 to 6 inches from heat for 10 to 12 minutes or until chicken is fork-tender and juices run clear, turning once.

Brush chicken with glaze. Broil an additional 1 to 2 minutes or until bubbly.

Servings: 4
Source: Pillsbury Easy Weekend Meals

Recipe: Island-Spiced Roast Chicken

Betsy at Recipelink.com

ISLAND-SPICED ROAST CHICKEN

As the chicken roasts, the savory juices drip into the pan and help flavor the sweet-potato chunks. Serve with a squeeze of fresh lime juice.

1 whole chicken (3 1/2 to 4 pounds)
2 tablespoons chipotle chiles in adobo, finely chopped
1 tablespoon dark brown sugar
1/2 teaspoon grated lime peel
4 medium sweet potatoes (about 2 1/4 pounds), peeled and each cut lengthwise into 6 wedges

Preheat oven to 450 degrees F. Remove giblets and neck from chicken; refrigerate for use another day.

In cup, stir chipotle chiles, brown sugar, lime peel, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper until blended.

With fingertips, gently separate skin from meat on chicken breast and thighs. Spread chipotle mixture under skin.

With breast side up, lift wings up toward neck, then fold wing tips under back of chicken so wings stay in place. With string, tie legs together. Place chicken, breast side up, on small rack in medium roasting pan (15 1/2 by 10 1/2-inch). Place sweet-potato wedges around rack in pan.

Roast chicken and potatoes 50 to 60 minutes, tilting chicken to drain juices from cavity and stirring potatoes halfway through cooking. (Cover chicken loosely with foil if skin browns too quickly.) Chicken is done when temperature on meat thermometer inserted in thickest part of thigh next to body reaches 175 degrees to 180 degrees F.

Place chicken on warm platter. Toss sweet potatoes with any juices in pan; transfer to platter. Let chicken stand 10 minutes to allow juices to set for easier carving. Remove skin from chicken before eating if you like.

Servings: 4
Source: Good Housekeeping

Recipe(tried): Rachel Dunn's Chocolate Covered Caramel Apples - question

Judi & Phyllis

We have tried to make this recipe a couple of times, a few years apart, and both times the caramel runs off the apples. We were real careful to make sure we followed the recipe correctly, but the same thing happened.

What are we doing wrong.

Recipe: Collection - Tips for Making Caramel Apples

Betsy at Recipelink.com

TIPS FOR MAKING CARAMEL APPLES:

From Suzanne:
From my experience. Do not wash the apples..just brush them with a clean paper towel. If they have any moisture on them, caramel will not stick. Also, I melt in microwave with a tiny bit of water. Just enough to stir the caramel. The best ones I ever did were caramel, then dark chocolate followed by crushed peanuts dipped. You can also try and put them in the fridge to harden faster.

From Kelly~WA:
Your apples must be clean, dry and at room temperature for the caramel to stick.

From Janet/MO:
If the apples have been in storage, they're waxed. If they came directly from an orchard which hasn't waxed them, they still may have a natural wax, depending on the variety. The caramel also won't stick if the apple's wax coating hasn't been removed first.

Thoroughly clean the apples by dampening and sprinkling them generously with baking soda. Use the soda as a scouring powder, rubbing them hard and adding more soda as necessary. Rinse in hot water and dry well before proceeding to dip.

You also can try dipping them briefly in boiling water, which will melt the wax off. Again, dry thoroughly.