Recipe: Assorted Recipes (11) - 09-24-97 Recipe Swap Part 2 of 2 (updated)

11 ASSORTED RECIPES (PART 2 of 2)
Recipe Swap - September 24, 1997

RECIPES IN THIS FILE:
Sour Cream Pancakes
Scalloped Sweet Potatoes
Broccoli Casserole
Red Swiss Chard with Lime and Chiles
Vegetable Ratatouille
Lemon Scented Broccoli with Garlic and Sun Dried Tomatoes
Cherry-Sauced Turkey Breast
Vegetables Mornay
Basil Stuffed Chicken with Tomato-Basil Pasta
Lime-Grilled Chicken with Black Bean Sauce
One Pan Chocolate Peanut Bars

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SOUR CREAM PANCAKES
Source: Bob Bowersox, QVC, 1990's
From: Risa G., NJ
Makes about 16 (4-inch) pancakes, should serve 4

3/4 cup flour
1/4 cup quick-cooking rolled oats, uncooked
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup buttermilk
1 cup sour cream
1 egg
2 tablespoons butter, melted
Vegetable oil
FOR SERVING:
Maple syrup, warmed
Sliced peaches, skins removed
Blueberries, stems removed
Grated orange peel

In a large bowl, stir together the flour, rolled oats, sugar, baking powder, baking soda, cinnamon, and salt. Mix well.

In a large measuring cup, combine the buttermilk, sour cream, egg, and melted butter. Beat until well mixed. Add the buttermilk mixture to the flour mixture and mix well to form a smooth batter.

For each pancake, pour about 1/4 cup of the batter onto a hot griddle (greased, if not non-stick). Cook until little bubbles appear on the tops of the pancakes, 3-5 minutes. Using a spatula, turn them and cook on the second side until both sides equally browned, 1-2 minutes
longer. Transfer to a warmed platter and keep warm while you make more.

Drizzle the pancakes with the warmed syrup and top with the fruit and orange zest.

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SCALLOPED SWEET POTATOES
Source: Bill, DC
Makes 6 servings

1 1/2 teaspoons olive oil
1 1/2 pounds peeled sweet potatoes, cut in 1/4-inch thick slices
1/2 pound chicken stock
2 1/4 tablespoons flour
1 1/8 dashes ground nutmeg

Preheat oven to 350 degrees F. Coat (12x20x2-inch) hotel pans with oil.

Arrange slices of sweet potatoes in the pans in a single layer. Season with salt and pepper. Repeat layering and seasoning with remaining potatoes.

Whisk broth together with flour and nutmeg to blend. Pour over potatoes.

Cover tightly with aluminum foil. Bake until almost tender, about 35-50 minutes. Uncover; increase oven temperature to 400 degrees F and bake until potatoes are tender and most of the liquid evaporates, about 15 minutes longer.

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BROCCOLI CASSEROLE
From: Candy,VA

2 pkg (10 oz each) frozen chopped broccoli
1 (10 3/4 oz) can condensed cream chicken soup
3/4 cup mayonnaise
1 tsp curry powder
Bread crumbs

Put broccoli in boiling water with little salt. Cook until broken up (about 3 minutes). Drain.

Add remaining ingredients, except bread crumbs. Put in casserole dish. Top with bread crumbs.

Bake 25-30 minutes.

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RED SWISS CHARD WITH LIME AND CHILES
From: Bill, DC
Makes 6 servings

This one is truly flavorful if you like greens.

2 tablespoons olive oil
2 1/3 pounds red Swiss chard, washed and trimmed
1 1/2 teaspoons minced garlic
1/4 cup lime juice
1 1/2 teaspoons granulated sugar
3/4 teaspoon crushed red pepper
Salt and pepper, to taste

In a large skillet, heat the olive oil over high heat. When the oil is very hot, add the chard and stir vigorously until it has turned bright green and becomes slightly wilted, about 1 minute.

Add the garlic and cook 20 seconds more.

Add the lime juice, sugar, red pepper, salt and pepper and cook an additional 15 seconds. Remove from the skillet and serve.

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VEGETABLE RATATOUILLE
Source: Bob Bowersox, QVC
From: Risa G., NJ
Makes 4 servings

4 tablespoons olive oil
1 eggplant (about 1 pound), cut into 1-inch cubes
2 zucchini, cut into 1/4-inch rounds
1 yellow onion, cut into 1/4-inch slices
Mix of red, yellow, orange and green bell peppers, cut into 2-inch squares
2 tomatoes, cut into 1/2-inch thick rounds, then cut those in half
3 cloves garlic, minced
2 tablespoons red wine vinegar
Salt and freshly-ground pepper
1/4 cup chopped fresh Italian flat-leaf parsley
20 fresh basil leaves, cut into thin strips

Place the oil in a large skillet or chicken fryer and heat. Add the vegetables and toss well, then cover and saute under cover for about 1 minute, then uncover, toss again, cover and saute under cover again.

Add the garlic, red wine vinegar, salt and pepper, toss, cover and cook again. The idea is to get the vegetables browned in the oil without overcooking them.

Add the parsley and basil and cook, again tossing to keep the vegetables from overcooking on any one side. When they are crisp-tender and brightly colored, remove from the heat and serve.

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LEMON SCENTED BROCCOLI WITH GARLIC AND SUN DRIED TOMATOES
From: Bill, DC
Makes 6 servings

1 1/8 pounds broccoli florets
2 1/4 tablespoons olive oil
2 1/4 teaspoons minced garlic
3/8 cup sun-dried tomatoes, rehydrated and julienned
2 1/4 tablespoons lemon juice
3/4 teaspoon lemon zest
Salt and pepper to taste

Steam the broccoli for about 3-4 for minutes or until CRISP TENDER.

Meanwhile, heat the oil in a skillet over medium heat. Add the garlic and saute until it turns white (do not brown garlic or it will be bitter).

Add the cooked broccoli, sundried tomatoes, lemon juice and lemon zest. Saute briefly to combine. Season to taste with salt and pepper.

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CHERRY-SAUCED TURKEY BREAST

1 (2 pound) boneless turkey breast
3/4 cup fat-free chicken broth
FOR THE CHERRY SAUCE:
1 (16 oz.) can dark sweet cherries in heavy syrup
1/4 cup sugar
2 tablespoons vinegar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 tablespoons cornstarch

TO ROAST THE TURKEY:
Preheat oven to 350 degrees F. Spray an 8x8x2-inch baking dish with non-stick cooking spray. Place turkey breast in dish skin side up. Add broth.

Cover with foil; roast at 350 degrees F for 45 minutes. Remove foil; cook 30 to 45 minutes more or until thermometer pops up, basting occasionally. Remove from oven. Let stand 10 minutes before slicing.

MEANWHILE, PREPARE THE CHERRY SAUCE:
Drain cherries, reserving juice; set cherries aside. Mix all but 3 tablespoons of the cherry juice with sugar, vinegar, cinnamon and cloves. Bring sauce to a boil, then reduce heat and cook for 10 minutes.

Mix the reserved 3 tablespoons cherry juice with cornstarch, then add to hot sauce, stirring constantly until thickened. Add cherries to sauce and remove from heat.

When turkey is done, remove skin and slice into about 8 slices. Heat up sauce. Spoon two tablespoons of sauce over each serving.

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VEGETABLES MORNAY
From: Candy,VA - 09-24-97
Makes 8 servings

2 pkg (16 oz each) frozen mixed veggies
1/4 cup water
2 Tbsp butter
1/4 tsp garlic powder
Salt, to taste
FOR THE SAUCE:
1/4 cup butter
1/4 cup sifted flour
Reserved vegetable liquid and enough milk or cream to make 2 cups
1 tsp salt
1/4 cup grated Parmesan cheese
Pinch of nutmeg
Pinch of thyme
1/8 tsp garlic salt
FOR TOPPING:
Bread crumbs
Melted butter

TO PREPARE THE VEGETABLES:
Steam veggies in a tightly covered pan with 1/4 cup water. Cook only until crisp tender-about 5 minutes. Drain and reserve the cooking liquid. Season vegetables with 2 tablespoons butter, garlic powder and salt to taste; mix gently.

TO PREPARE THE SAUCE:
Melt 1/4 cup butter in pan and blend in flour. Add the liquid-milk mixture, stirring constantly until thick. Add remaining ingredients for the sauce and simmer 5 minutes.

TO BAKE:
Spread vegetables in a greased baking dish. Pour sauce over and cover with bread crumbs. Drizzle with melted butter.

Bake at 350 degrees F for 30 minutes, then brown under broiler.

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BASIL STUFFED CHICKEN WITH TOMATO-BASIL PASTA
Source: Southern Living Magazine, August 1994
Makes 4 servings

4 (4 oz each) skinless, boneless chicken breast halves
1/4 tsp salt
1/4 tsp garlic powder (I'd crush garlic!)
2 bunches fresh basil (about 20 large basil leaves)
Tomato-Basil Pasta (for serving, recipe follows)
Fresh basil sprigs (to garnish)

Place each piece of chicken between 2 pieces of plastic wrap; flatten to 1/4-inch thickness, using a meat mallet. Sprinkle chicken breasts evenly with salt and garlic powder.

Arrange basil leaves in a single layer over chicken. Starting at the short end, roll up 2 chicken breasts. Place each roll on top of a remaining chicken breast, and roll up, forming two larger rolls. Secure with wooden picks.

Cook, covered with grill lid, over medium hot coals, 18 to 20 minutes, turning once. Wrap in aluminum foil, and refrigerate overnight.

WHEN READY TO SERVE:
Prepare the Tomato-Basil Pasta.

Remove chicken from refrigerator and unwrap. Place chicken rolls on a microwave safe plate and cover with wax paper. Microwave at medium-high heat 1.5 minutes, turning once.

Remove wooden picks. Cut each roll into thin slices. Serve with Tomato-Basil Pasta.

TOMATO-BASIL PASTA
Makes 4 servings

8 oz spaghetti, uncooked
1 tbsp butter or margarine
2 cloves garlic, minced
1/4 cup lemon juice
1/4 cup dry white wine (ie Chablis)
1/4 cup peeled, seeded, and finely chopped tomato

Cook pasta according to package directions; drain.

Melt butter in a large saucepan over medium heat; add minced garlic, and cook 1 minute, stirring constantly. Add lemon juice wine and tomato; toss gently with the pasta.

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LIME-GRILLED CHICKEN WITH BLACK BEAN SAUCE
Source: Julie Bertholf, 1997
Makes 4 servings

"The exotic flavors of South Florida and the Caribbean combine in this attractive yet easy entree. Serve it with yellow rice, a tossed green salad, and crusty bread to use for sopping up every single drop of the delicious savory sauce."

FOR THE CHICKEN:
3 tablespoons fresh lime juice
2 tablespoons vegetable oil
1/4 teaspoon ground red pepper
4 cloves garlic, crushed
4 (4 ounces each) skinless, boneless chicken breast halves
Vegetable cooking spray
FOR THE BLACK BEAN SAUCE:
2 cups water
1/2 cup diced red bell pepper
1 tablespoon chopped purple onion
1 cup drained canned black beans
1/2 cup unsweetened orange juice
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 cloves garlic, crushed
Fresh cilantro sprigs (optional, to garnish)

TO MARINATE THE CHICKEN:
Combine first 4 ingredients in a large zip-top heavy-duty plastic bag. Add chicken; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally.

WHEN READY TO COOK:
Remove chicken from bag, reserving marinade.

Coat the grill rack with cooking spray; place on grill over medium-hot coals. Place chicken on rack, and cook 10 minutes on each side or until chicken is done, basting occasionally with reserved marinade. Set aside, and keep warm.

TO PREPARE THE BLACK BEAN SAUCE:
Bring 2 cups water to a boil in a small saucepan; add bell pepper and onion. Cook 30 seconds; drain. Plunge into ice water; drain well. Set aside.

Position knife blade in food processor bowl; add beans and next 5 ingredients. Process until smooth. Pour into a saucepan, and cook over medium heat until heated.

TO SERVE:
Spoon 1/4 cup plus 1 tablespoon bean mixture onto each of 4 serving plates. Place 1 chicken breast half on top of sauce; top each with 2 tablespoons bell pepper mixture. Garnish with fresh cilantro, if desired.

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ONE PAN CHOCOLATE PEANUT BARS
From: Kathy-Idaho

3/4 cup packed brown sugar
1/3 cup butter or margarine, softened
1 egg yolk
3/4 tsp. vanilla
2 cups Bisquick baking mix
1 (6 ounce) package milk chocolate chips
1/2 cup chopped peanuts

Preheat oven to 350 degrees F.

Mix brown sugar, margarine, egg yolk and vanilla with fork in ungreased rectangular (13x9x2-inch) baking pan. Stir in baking mix until moistened - will be crumbly. Press mixture evenly in pan.

Bake until light brown 16 to 18 minutes. Immediately sprinkle chocolate chips over top. Let stand until chocolate are softened, then spread evenly and sprinkle with peanuts. Cut into bars.