Recipe(tried): Sunday Menu & Recipes

Hello Everyone!

Well, the warm weather has returned to us again and even tho' we are in the Christmas season, it feels like it is summer, oh well, so much for our arctic blast.

The roast was tasty, the flavors were reminiscent of Chicken Marbella, a very european tasting dish. It had rustic overtones...I will save the leftovers for the middle of the week.

Tonight's Sunday menu is:

Chicken Breasts w/Mushroom Madeira Sauce
Mashed Potatoes w/Scallions and Parmesan
Green Beans w/Red Bell Peppers in Balsamic Vinegar
Apple Cinnamon Walnut Loadf
Granny Smith Pecans & Orange Apple Divine Cake

The cake is especially enjoyable as you wrap gifts and sip cider.

Enjoy!

Chicken Breats with Mushroom Madeira Sauce
serves 4

4 chicken breats halves, boneless and skinless
salt and ground black pepper to taste
1 tsp. garlic powder
1 tsp. crushed dried basil
1 Tbsp. olive oil
1 Tbsp. butter
1 medium onion, finely chopped
1/2 lb. fresh mushrooms, sliced
1/8 tsp. dried thyme
1/4 cup Madeira wine
1/4 cup heavy cream
1/4 tsp. salt
1/4 tsp. black pepper

Sprinkle breasts with salt, pepper and garlic powder. Saute in oil over medium heat until golden. Remove from pan and keep warm. In the same pan, combine the butter and remaining seasonings with onions & mushrooms and saute til golden. Add the wine and cook til almost all the liquid is absorbed. Stir in the cream til sauce is slightly thickened. Spoon sauce over chicken.

Mashed Potatoes with Scallions and Parmesan
serves 4

4 large russett potatoes, peeled and cut into chunks
1 large garlic clove
1/2 cup half and half
6 Tbsp. butter
2 scallion stalks, finely chopped
1 1/2 cups grated parmesan
salt and pepper to taste

Boil potatoes and garlic clove until potatoes are tender. Drain well and mash in a large bowl. Blend in half and half and 3 T. butter. Saute the scallions in the remaining 3 T. butter until wilted. Add sauteed onions and parmesan to potatoes and blend gently. Season with salt and pepper. Preheat oven to 350, transfer mixture to a well buttered casserole and bakea for 15 minutes.

Green Beans with Red Bell Pepper and Balsamic Vinegar

1 lb. fresh green beans, ends snapped off
2 large onion slices, chopped
1 red bell pepper, cored and sliced in strips
1 garlic clove
2 bacon strips
2 Tbsp. veg. oil
pepper
salt
1/8 tsp. cayenne
splash of balsamic vinegar

Cook bacon pieces with onion in a med. pot. After 3 min. add the oil and stir. Add seasonings and garlic clove. Add vinegar, red pepper strips and green beans. Lowerheat to med-low. Check after 5 min., stir, and lower heat to low. Cook for about 25 min or tender.

Apple Cinnamon Walnut Loaf
(Must be made day before serving)

6 Tbsp. butter, melted
3/4 cup sugar
3 Tbsp. milk
2 large eggs
1 3/4 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 cup chunky applesauce
1 1/2 cup chopped walnuts
1 tsp. cinnamon

Preheat oven to 350.

In a large bowl cream together the milk, butter, and sugar. Add eggs and beat well. Sift togetrher all the dry ingredients and add to the creamed mixture. Blend well and add the applesauce, cinnamon and nuts. Blend well. Pour into a greased loaf pan and bake for 55 minutes. Remove from pan and cool to room temp. Wrap with aluminum and store at room temp.

Granny Smith Pecan Orange Apple Divine Cake
serves 14

A nice cake to have around when friends or neighbors drop in to chat. Keeps well, if it lasts that long!

4 large Granny Smith apples
1/4 cup honey
1 Tbsp. cinnamon
3 cups flour
2 cups sugar
1 cup vegetable oil
4 large eggs
1/3 cup orange juice
3 tsp. baking powder
2 1/2 tsp. vanilla eaxtract
1 tsp. salt
1/2 cup chopped pecans
1/2 cup pecan halves for garnish

Place oven rack in lower third of oven and preheat to 350. Butter a tube pan very well.

Peel, quarter, core and slice the apples and place in a bowl with the honey and cinnamon. Toss to coat and set aside.

In a large mixing bowl, mix flour, sugar, oil, eggs, orange juice, baking powder, vanilla and salt until blended. Pour 1/3 of batter into prepared pan. Arrange 1/3 of apple slices over and sprinkle with chopped nuts. Cover with 1/2 remaining batter and arrange half the remaining apples over again and cover that with the remaining batter spreading over evenly. Overlap the remaining apple slices over the batter extending out like petals. Pour any juices in bowl over the apples. Arrange the nut halves all around the edge circling the cake batter.

Place the cake pan on a baking sheet and bakae for 1 1/2 hours or until a toothpick inserted in middle comes out clean. Go around inside of cake pan with a knife to loosen cake. Cool 10 minutes in pan. Cut around sides carefully with spatula to loosen cake and remove. Place on serving platter and you may dust with confectioner's sugar.