Recipe(tried): Menu from Workings Woman cookbook! Lettuce and Mushroom Salad with Mustard Dressing, Chicken Scallopini, Carrots and Pineapple

When I was working full time at the PRTC I always had the alternative of eating out, following my fancy or by accepting a kind invitation. Nevertheless, I was always a fan of my own cooking and fortunately, my friends and associates were also thus inclined. Frequently I worked from early in the morning until 6 or 7 PM, and then I went home accompanied by my closest friends to relax and cook. Our ways are hard to change. For example, this afternoon there is a meeting of a trade Association (AIHME) and I was designated Corporate Lawyer of the Governing Board. As this is an informal meeting they are coming to my home.

Hummm!!! Hard to say no. Therefore I am going to cook a simple MENU from those valuable convenient recipes from Betty Crockers Working Woman Cookbook (1982), adapted to my taste. Here are some of the recipes that I consider worth of sharing. Buen Provecho!

Lettuce and Mushroom Salad with Mustard Dressing:
8 servings

2 packages torn lettuce salad (about 8 cups)
8 ounces fresh sliced mushrooms
1 chopped red pimento
3 tb. pine nuts (or sliced almonds)

Place the lettuce in a big bowl; add and toss the mushrooms, pimento and pine nuts. Serve accompanied by the mustard dressing and a few toss of ground pepper.

Mustard Dressing

1/2 cup plus 2 tb extra virgin olive oil
2 tb Dijon mustard
2 tb Balsamic vinegar
pinch of salt
pinch of sugar
pinch of ground pepper

Blend well or process all the ingredients and serve with the salad.

Chicken Scallopini
4 servings (double the recipe)

2 boneless chicken breasts
1/2 cup all purpose flour
2 tb vegetable oil
3 tb margarine
2 tb lemon juice
chopped cilantro
chopped green pepper
chopped tomatoes (can use a can of tomatoes)
lemon slices
hot cooked linguini

Remove skin from breasts anf cut in halves. Pound the chicken pieces with a mallet. Coat with flour. Heat oil and 2 tb margarine in a skillet or wok. Cook chicken until done and golden. Remove chicken to warm platter. Heat remaining margarine , add the lemon juice and the vegetables; pour over the chicken. Garnish with some cilantro and lemon slices. Serve over the hot cooked linguini. (I usually add some butter and cream to the linguini before serving)

Carrots and Pineapple
6 servings

8 medium carrots
2 tb margarine
2 tb packed brown sugar
1 tsp salt
1 can pinneaple chunks drained
1/4 tsp dried or fresh crushed mint
1/2 cup sour cream
2 tb water

Cut carrots into strips. Heat salted water. Add the carrots and cook until al dente. Heat margarine in WOK. Add the carrots, brown sugar and pinch of salt. Cook 5 minutes. Add pinneaples and mint. Saut for about 2 minutes. Remove from heat. Add the sour cream and water. You can add a pinch of nutmeg during the cooking process. Beautiful and delicious!