Greatest Recipes

—–PATTI - VDRJ67A—– 1/2 c Onions — thinnly sliced

1 Garlic clove — minced

1 tb Margarine or butter

1 c Medium salsa

1/2 ts Sugar

1/4 ts Cinnamon

1/8 ts Cloves — ground

1/2 Bay leaf

4 Chicken breast halves

- boneless 2 ts Cornstarch

8 oz Tomato sauce

1 sm Orange — peeled,sections

Rice

In a large skillet, over medium heat, cook onion and garlic in margarine until tender. Stir in salsa, sugar, cinnamon, cloves, and bay leaf; add chicken. Cover and simmer for 30 minutes. Remove chicken to heated platter; keep warm. In a small bowl, dissolve cornstarch in tomato sauce; stire into skillet. Cook, stirring constantly until the mix thickens and begins to boil. Add orange sections; heat through. Discard bay leaf. Serve chicken over rice with the sauce over all.

4 boned and skinned chicken breast halves — cook

& chopp ed 2 c couscous — dry

2 3/4 c fat-free chicken broth — boiling

1/2 c Golden raisins

1/2 c slivered almonds — toasted

2 apples — peeled and chopped

1/2 tsp coriander

1/4 tsp Ground cinnamon

1/8 tsp Ground cloves

Preheat oven to 400F. Combine all ingredients in a 9×13x2 inch glass baking pan . Cover with foil and bake for 25 minutes.

The original recipe called for 2 1/2 c stock and 1/4 c unsalted butter. I have adapted it to reduce the fat.

4 ea Chicken breasts

: Salt, pepper : Paprika 1 cn Cream of mushroom —

: undiluted 8 oz Sour cream

: Margarine Now it is your turn to bear with me. I have a delicious Chicken Papriksha recipe, but it is in my head, as it was taught by my mother in law and never written down; Season the chicken well with salt, pepper and garlic powder (Optional), top chicken pieces with lot of paprika (both sides). In a large frying pan (that has a lid) melt some margarine and sautee chicken pieces till well browned,** add 1/2 cup of water and cover pan, let it cook for 15 minutes. Mix soup and sour cream add to chicken mixing well with the juice that chicken has been cooking .Cook for a few more minutes and ENJOY! I serve it with butter noodles. ** before adding water you can drain some of the fat margarine) if there is too much. Let me know when you try>> or if you do not understand. You can use chicken with or without skin. Recipe By : —–

4 Skinless Boneless Chicken Breast Halves — *Note

Garlic Salt — To Taste 1/8 C Icbinb-Light — Melted, **Note

1 Tbsp Paprika

1 Tbsp Lemon Juice

1/3 Oz Canned Mushrooms — Stems And Pcs

1/2 Tsp Worcestershire Sauce

1/4 C Sherry — ***Note

1 Tsp Slivered Almonds — ****Note

1 Tsp Almond Extract — ****Note

*NOTE: Original recipe used 4 whole chicken breasts **NOTE: Original recipe used 1/4 C melted butter ***NOTE: You can use nonfat chicken broth instead of the sherry ****NOTE: Original recipe used 1/4 C slivered almonds. ****NOTE: The original recipe did not use any almond extract…I used it to give it more of an almond flavor since I had cut out so much of the slivered almonds. I absolutely could not get the CFF any lower with the slivered almonds left in the recipe.

Salt both sides of chicken breast halves with garlic salt. Dip in melted butter to which paprika and lemon juice has been added. Place in shallow baking dish. Bake for 30 minutes at 350 deg F. Mix remaining ingredients listed and spoon over chicken breasts. Sprinkle with slivered almonds and continue baking for 30 additional minutes. Remove chicken; thicken sauce with 2 Tbsps. flour and stir in 1/4 cup fat free sour cream (I did not include these in the counts since I didn’t use them - Reggie). Serve chicken breasts over rice.

*You can use boneless breasts and cut the cooking time to 15 minutes, add other ingredients and cook another 15 minutes, then thicken sauce and serve over rice.

The counts will be lower if you serve this over rice.

It is wonderful!! Very moist and has a great flavor.

This was originally posted to EAT-L mailing list. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>

2 1/2 cups diced boiled beets

2 1/2 cups stewed tomatoes

1/2 cup grated cheese

2 cups bread crumbs

2 tablespoons fat

salt and pepper to taste

Put 1/2 beets in bottom of greased baking dish. Add half the tomatoes then half the cheese in layers. Season to taste with salt and pepper. Add 1/2 bread crumbs. Dot with 1 tablespoon fat. Repeat. Brown in moderate oven 350?, 20 minutes.

Tootie Notes: This was the old recipe. To update: Use a sprayed glass casserole. Use canned beets and tomatoes. I use the sliced beets-it lays out in the dish better. Cut down on the salt. Use butter or margarine instead of fat. This is steamy good.

Salmon Cakes 2 tablespoons butter

1/4 cup green onion — sliced

1 clove garlic — minced

1 pound cooked salmon — flaked

1 cup bread crumbs

2 eggs — lightly beaten

3 tablespoons cream

1/4 cup fresh basil — slivered

1/2 teaspoon salt

1/4 teaspoon white pepper

2 tablespoons vegetable oil

Tomato-Basil Sauce 1/3 cup white wine

2 tablespoons shallot — finely chopped

1 teaspoon white wine vinegar

2 teaspoons tomato paste

2 tablespoons heavy cream

1/2 cup butter — chilled

1/4 cup fresh basil — chopped

1/4 teaspoon salt

pinch white pepper For Salmon Cakes: Melt butter in a small saut? pan over medium-low heat. Add green onion and cook 2 minutes. Add garlic and cook 2 minutes longer. Transfer to a medium bowl. Add salmon, bread crumbs, eggs, cream, basil, salt and pepper to bowl. Mix with a fork until blended. Cover and refrigerate for 30 minutes. For Tomato-Basil Sauce: In a small saucepan, combine wine, shallot, vinegar, and tomato paste. Bring to a boil over medium-high heat and cook until mixture is reduced to 2 tablespoons. Add cream and boil 1 minute. Reduce heat to medium and add cold butter, 1 tablespoon at a time. Whisk constantly until all butter is added and sauce has thickened. Do not allow sauce to boil again. Remove from heat and stir in basil, salt, and pepper. Sauce may be reheated briefly over low heat just before serving. Form salmon mixture into 8 cakes. Heat oil in a large skillet over medium heat. Cook cakes 3 minutes per side. Divide cakes among 4 plates, spoon sauce over and serve immediately.