Greatest Recipes

1 md Rabbit, cut up, frying

1 tb Olive oil

1 tb Butter or margarine

1 md Onion, cut in four

Whole cloves Bouquet garni * Salt to taste Brandy 4 tb Whipping cream

1 1/2 tb Grainy coarse Dijon Mustard

* See Bouquet garni recipe for ingredients. Calories: 311; Protein 27 g.; Carbohydrate 3 g.; Fat 21 g/serving. Wipe meat pieces and trim off any fat. Heat olive oil and butter or margarine in large skillet until bubbly. Add meat pieces and saute on all sides until browned. While browning, press whole cloves into onion chunks (generously). Add chunks to skillet in between meat pieces; add Bouquet garni. Sprinkle with salt. Generously ’slosh’ brandy over top (at least 1/2 cup). Cover. Cook over medium to low heat about 30 minutes or until meat is cooked through. Remove meat pieces from pan and keep warm. Discard onion chunks, cloves and Bouquet garni. Increase heat to medium high. Add cream and mustard; cook, stirring constantly until slightly thickened. Return meat to pan and coat on all sides with sauce. Serve at once.

1 10 Oz. Pkg Frozen Brussel Sprouts

3 Tablespoons Butter

1/4 Cup Flour

1/2 Teaspoon Salt

1/8 Teaspoon Freshly Ground Pepper

1 Cup Milk

1 Teaspoon Grated Onions — or to taste

4 Eggs — separated

1 Cup Mozzarella Cheese — grated

Cook sprouts, drain, and chop. Melt butter and add flour, salt, and pepper. Add milk and onion and stir until thickened. Beat egg yolks and add to warm sauce. Add cheese and cook for one minute, stirring constantly. Add sprouts and remove from heat. Beat egg whites until stiff and fold into hot mixture. Turn into ungreased 2-quart souffle dish. Bake at 300? for 1 1/2 hours and serve immediately.

Serves: 4 to 6

Source: “Mountain Measures” –Junior Leauge of Charleston, WV ed. 1974

2 1/2 c All-purpose flour

1 pk Fast-rising active dry yeast

1/8 ts Salt

1 c Water (120 to 130 F.)

2 ts Olive oil

3 tb Kikkoman Lite Soy Sauce

1 1/2 ts Dried Italian herbs, crushed

1 Garlic clove; pressed

1 1/2 c Shredded low fat Mozzarella

- cheese, divided 1/4 lb Mushrooms, sliced

2 md Tomatoes

– cut into thin wedges 1 sm Green bell pepper; sliced

Combine first 3 ingredients in mixing bowl; stir in water and oil to form a ball. Turn out on lightly floured board; knead 1 minute. Shape dough into ball; place in lightly greased bowl. Cover; let rise in warm place until doubled, 30 to 40 minutes. Meanwhile, combine next 3 ingredients; set aside. Punch down dough; divide into 6 equal pieces. Roll out each piece to circle about 5 inches in diameter; place on lightly oiled baking sheets, building up edges slightly. Brush circles with half of soy sauce mixture; sprinkle with 1 cup cheese. Divide vegetables between pizzas; brush vegetables with remaining soy sauce mixture. Top with remaining cheese. Bake in 450 F. oven 15 to 20 minutes, or until golden. Makes 4 to 6 servings. Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias

750 g large free-range skinless chicken breasts — cut in

2cm cubes 12 bay leaves

— The Marinade — 2 tbsp balsamic vinegar

2 tbsp runny honey

1 large garlic clove — crushed

4 tbsp extra virgin olive oil

salt and pepper — The Salsa — 1 tbsp white wine vinegar

3 tbsp extra virgin olive oil

1/2 tsp sugar

salt and pepper 3 spring onions — finely chopped

500 g tomatoes — skinned deseed chopd

20 basil leaves

4 large chicken breasts (approx 750g) makes 6 skewers

1. In a bowl, combine the marinade ingredients. Add the cubed chicken, stir to coat well and cover with clingfilm. Leave to marinate in the fridge for at least 6 hours or up to 24.

2. Thread the marinated chicken on to 6 skewers, inserting two bay leaves on each, and barbecue or grill until cooked through.

3. Meanwhile, to make the salsa, combine the vinegar, olive oil and sugar in a bowl and season to taste. Add the copped spring onions and tomatoes and toss well to combine. Stir in the basil leaves at the very last moment and then serve with the kebabs.

6 Flour tortillas — *see below

2 lg Chicken breasts — cooked and

-cut up in small pieces 1 cn Cream of Chicken soup

8 oz Can diced green chilies

-(I used mild) 1/2 pt Sour cream

1/3 lb Jack cheese — grated

1/3 lb Sharp cheese — grated

1/2 cn Sliced black olives

1 sm Onion — grated

Green onion tops

Combine soup, onion, green onion tops, sour cream, chilies, and black olives. Add most of the cheeses, saving some for the top. Set aside 1 cup of this mixture without the chicken. Then add the cut up chicken to the remaining mixture. In a 9 X 13 greased shallow baking dish fill each tortilla with some of the chicken mixture and roll up, folding ends in if you so desire. Pour remaining sauce over the top of filled tortillas and sprinkle with remaining cheese. (Sprinkle with paprika if you choose.) Refrigerate overnight. At this point they can be frozen for later use. Then thaw in refrigerator over night before baking. Bake at 350^ for 45 minutes. *This will fill 6 large size or 8-9 med size tortillas. Formatted for MM by Janet Newcomer, J.Newcomer1 on Genie 12/12/95 J.Newcomer1@Genie.com@Internet# From the kitchen of Helda Sooter

4 Boneless skinless chicken br

3 tb Flour

2 tb Olive oil

1 c Chicken broth

2 ts Dry mustard

2 ts Cornstarch

Pepper 2 tb Fresh parsley; chopped

6 tb Dry sherry

2/3 c Ricotta cheese; low-fat

2/3 c Plain yogurt

Dredge chicken in flour. Heat oil in skillet and brown chicken on both sides, about 7-10 minutes. Stir a little chicken broth into dry mustard and cornstarch to make a paste. Then stir in the rest of the broth; add pepper. When breasts are browned, remove and keep warm; deglaze pan with sherry. Add mustard mixture, return chicken to pan and cook until mixture thickens. Process ricotta with yogurt until smooth. Remove chicken when cooked; turn heat to very low and quickly stir in ricotta mixture. Do not boil. Serve sauce over chicken and sprinkle with parsley. —–