The dinner in this week's column is made up of recipes collected during our years in St. Louis. We find the flavor of the chicken refreshing with the last minute addition of lemon juice. Any leftovers of the chicken are a great beginning for a tossed salad when chopped and combined with lettuce, canned (rinsed) black beans, chopped snow peas and ranch-style dressing.
Although the chicken must be done just prior to serving, the chilled broccoli and the apple tart can be made up to one day ahead. The cooking time for the wild rice makes it a good choice for company since it can be assembled ahead and put into the oven before guests actually arrive.
Ingredients:
Using a mallet, flatten chicken breasts between sheets of waxed paper to a thickness of 3/8". Combine cheese, breadcrumbs and pepper on a separate sheet of waxed paper. In medium bowl, whisk together egg and milk until blended. Dip chicken into egg mixture, then into breadcrumb mixture. Chicken should be thoroughly, but lightly coated. Shake off any excess crumbs. The recipe can be done ahead to this point and refrigerated for up to one hour.
In a large skillet, heat oil (enough to cover pan with 1/4" oil) to medium-high. Add chicken (several pieces at a time) and saute until cooked through and golden brown (about 4-5 minutes per side). Transfer to paper towels and drain. When all of the chicken is cooked, place on a warm platter. Mix melted butter and lemon juice and pour over chicken. Garnish with chopped parsley. 6 servings.
This is an excellent dish which is also very flexible. If you wish to use it as a main course, simply add 3 cups diced, cooked chicken with the other ingredients. Since it cooks for over an hour, the dish can go in the oven before guests arrive and it will need little attention.
Ingredients:
Rinse rice, cover with boiling water and soak for one hour. Drain well. In large skillet over medium heat, melt butter and saute mushrooms and onions for 8-10 minutes.
In lightly greased 3 quart casserole dish, combine rice, sauteed vegetables, salt and pepper, almonds, chicken broth and cream. Mix lightly.
Cover with foil and bake at 350° for 1 1/2 hours. Check liquid periodically and add more if needed. Remove cover, sprinkle with Parmesan cheese and raise heat to 450°. Bake for an additional 5 minutes (or just until cheese is golden brown). 8 servings.
This recipe can be changed to match the season by substituting either asparagus, cauliflower or fresh green beans for the broccoli.
Ingredients:
Break broccoli into small bite-size pieces and blanch in boiling water for 2-4 minutes or just until tender. Immediately rinse in cold water and chill.
Combine soy sauce, sesame oil, sesame seeds and honey in medium mixing bowl. When ingredients are well mixed, add broccoli. Refrigerate at least two hours. Serve on a bed of lettuce leaves. 6 servings.
Ingredients for Crust:
Ingredients for Filling:
Topping:
To make crust, cream together butter, sugar and vanilla. Blend in flour until thoroughly mixed and spread dough in bottom of 9" springform (or false-bottomed tart) pan.
Combine filling ingredients and mix until well blended. Pour over crust.
Combine sugar and cinnamon in medium bowl. Toss apple slices in sugar mixture until thoroughly coated. Spoon apples over cream cheese layer to completely cover. Sprinkle with almonds. Bake in preheated 450° oven for 10 minutes. Reduce heat to 400° and continue baking for 25 minutes. Cool thoroughly before removing sides of pan. 8 servings.
 |
Back to the Cooking Table of Contents |
This Website is maintained by
