Recipe(tried): Chicken Paillard, Spinach Mornay, Madame Angelique's Souffle du Carot', Double Lemon Streusel Cake

Hello,

To celebrate my Mom's return from her vacation so she can regale us with her stories of where she went and waht she saw, I am preparing this simple but delicious meal for her tonight!

The name given to this dish, Paillard, means to flatten the chicken breasts. Delicately seasoned with lemon juice and garlic, it promises to be a delight. I will serve it alongside a Mediterranean salad of mixed greens, cucumbers, tomatoes, green peppers chunks, french olives and a wonderful balsamic-oil dressing.

Side dishes will be a Spinach Mornay and a French Carrot Souffle from my friend Angelique. Dessert will be a Double Lemon Streusel Cake served with coffee.

Here are the recipes!

Chicken Paillard
serves 4

4 boneless skinless chicken breasts
1 garlic clove, minced
2 T. lemon juice
1 T. freshly minced parsley
6 T. butter
1 T. capers, drained

Flatten the chicken breasts between sheets of plastic wrap to about 3/8-inch thickness. Place them in a shallow bowl and sprinkle lemon juice and garlic over, turn to marinade, cover and refrigerate for at least 4 hours. I do this early in the morning so they are ready to cook by 5 or so.

I use 2 large non-stick skillets to cook the 4 breasts...melt the butter in the skillets and place the chicken in them. Cook over medium heat till both sides are nicely browned. Sprinkle capers and remaining lemon juice left over from marinade onto skillets and then serve sauce over chicken breasts. Sprinkle with parsley before serving.

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SPINACH MORNAY

4 tablespoons butter, softened
1/4 cup flour
1 1/2 cups milk
1/4 tsp. ground cayenne pepper
2 pkgs. (10 oz. each) chopped spinach, cooked and well drained (or 1 lb. fresh spinach, washed)
2 hard-boiled eggs, sliced
1 cup breadcrumbs
1 cup shredded sharp cheese
2 strips bacon, cut into 1-inch lengths

Melt butter and add flour to make a paste. Add milk and cayenne pepper; stir until thickened.

Butter casserole dish. Layer 1/2 of the spinach, 1/2 of the sliced eggs, 1/2 of the breadcrumbs and 1/2 of the cheese. Repeat layers ending with cheese. Arrange bacon on top.

Bake at 350 degrees F for about 25-30 minutes, until bubbly.

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Madame Angelique's Souffle du Carot'

My friend Angelique has a way with carrots that delight all the senses!! This is soo delicious!!!

2 pounds carrots, peeled, boiled and pur ed
6 eggs, 2 whole and 4 separated
2/3 cup sugar
5 tablespoons flour
1 cup (2 sticks) butter, melted and cooled
1 teaspoon vanilla
1 teasoon lemon extract

For topping:
6 tablespoons brown sugar
1 T. cinnamon
4 tablespoons ( 1/2 stick) butter
1/2 cup pecan pieces

Preheat oven to 350 degrees. Grease an 8-cup souffl dish or 8-by-12-inch baking dish. In large bowl or a food processor, process the carrots with whole eggs and egg yolks. Add sugar, flour, melted butter, vanilla & lemon extracts. With an electric mixer, whip egg whites until they form stiff peaks. Fold into carrot mixture and pour into prepared dish. Bake 40 minutes. Combine topping ingredients and sprinkle over souffl . Return to oven and bake 20 minutes more. Makes 12 servings.

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Double Lemon Streusel Cake

1 pkg. lemon cake mix with pudding in the mix
1/2 c. butter,room temp.
3/4 c. milk
2 large eggs
1pkg. 8 oz. cream cheese, softened
1/4 c. sugar
2 tsp. lemon peel
1 T. lemon juice
powdered sugar for sprinkling top
1/2 c. chopped nuts

Heat oven to 350 degrees. Grease 9x13 pan. Cut butter into cake mix until crumbly. Reserve 1 c. of mixture for topping. Add milk and eggs to remaining mix. Beat 2 min. on high speed. Pour into pan. Combine cream cheese,sugar,1 tsp. lemon peel, and juice in a seperate bowl. Blend until smooth. Drop by spoonfuls onto cake batter. Spread to edges of pan. Add nuts to reserved dry cake mix. Sprinkle over cream cheese mixture. Bake for 30-35 min. Cool completely and sift powdered sugar over top. Sprinkle remaining teaspoon of lemon peel on top. Store in fridge.