Kitchen Delights 1/3/19
The year 2018 was a very hectic year. Hopefully, 2019 will be an uplifting year. I plan to have a good year. I’m planning to do more things with my family and friends. I want to smile and laugh more.
I pray for each and every one of my recipe friends that you have a blessed year and enjoy your life.
Chicken Cordon Bleu
6 skinless chicken breast halves
3 thin slices deli ham, halved
3 slices Swiss cheese, halved
1/2 c. flour
1/2 tsp. salt
1/4 tsp. paprika
2 T. milk
3/4 c. dry bread crumbs
3 T. butter
1 c. chicken broth
2 T. dried parsley flakes
Hot cooked rice
10-3/4 oz. can cr. chicken soup
1/2 c. sour cream
Flatten chicken breasts to 1/4-in. thickness; top each with a piece of ham and one piece of cheese. Fold chicken around ham and cheese; secure with toothpicks.
In a shallow bowl, combine flour, salt and paprika. In another bowl, whisk egg and milk. Dredge chicken in flour mixture, dip in egg mixture, then roll in bread crumbs.
In a large skillet, over medium heat, brown chicken in butter. Add broth and parsley. Cover and simmer over medium-low heat for 50-60 minutes, or until chicken juices run clear. Remove toothpicks.
Place rice on serving platter; top with chicken and keep warm. In the same skillet, combine soup and sour cream; heat through, but do not boil. Pour over chicken and rice.
Yield: 6 servings
Peppercorn Beef Top Loin Roast
4 lb. beef top loin round roast
1/3 c. brown sugar
3 T. whole peppercorns, crushed
4 garlic cloves, minced
3/4 tsp. salt
1 lg. onion, finely chopped
1 T. olive oil
2 T. tomato paste
2 tsp. Worcestershire sauce
1-1/2 c. port wine
1-1/2 c. dry red wine
Trim fat from roast. In a small bowl, combine the brown sugar, peppercorns, garlic and salt. Rub over meat. Place in a shallow roasting pan.
Bake at 325 degrees until meat reaches desired doneness (for medium-rare, 135 degrees; medium-well, 140 degrees), 1-1/2 hours. Let the roast stand 15 minutes before slicing.
Meanwhile, in a large saucepan, sauté onion in oil, cooking until tender. Stir in tomato paste and Worcestershire sauce until blended. Add wines; bring to a boil. Cook until liquid is reduced to half. Serve with roast.
Yield: 10 servings
Creamy Cranberry Salad
3 c. fresh cranberries, chopped
20 oz. can crushed pineapple, drained
2 c. miniature marshmallows
2 med. apples, chopped
2/3 c. sugar
1/8 tsp. salt
2 c. heavy whipping cream
1/4 c. chopped pecans
In a large bowl, mix the first six ingredients. Refrigerate, covered, overnight. To serve, beat cream until stiff. Fold whipped cream into cranberry mixture. Top with pecans.
Yield: 16 servings
Lemon Coconut Bread
1 c. sugar
1/2 c. butter, softened
1/2 c. milk
3 T. lemon juice
1 T. lemon zest
1-3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
3/4 c. coconut, toasted, divided
3 oz. pkg. cream cheese, softened
3 T. powdered sugar
1/2 c. powdered sugar
2-3 tsp. milk or water
Preheat oven to 350 degrees. Grease or spray an 8x4 in. loaf pan with cooking spray.
In a large bowl, combine sugar, butter and eggs. Beat until well blended. Add 1/2 cup milk, lemon juice and zest. Stir in flour, baking powder and salt.
Reserve 2 tablespoons coconut; set aside. Combine cream cheese and 3 tablespoons powdered sugar in a small bowl until well mixed. Stir in remaining coconut.
Spoon half of the batter into pan. Drop teaspoonfuls of the filling evenly over batter. Spoon remaining batter over filling.
Bake for 50-60 minutes, or until golden and tests done in center. Cool in pan 10 minutes. Remove from pan.
Combine glaze ingredients; drizzle over the top. Sprinkle with reserved coconut.
Sauerkraut & Sausage
Made in slow cooker
3 T. butter
1/2 c. diced onion
1 lb. Kielbasa sausage, cut up
2-3 small red potatoes, quartered
10-3/4 oz. can cream of chicken soup
16-20 oz. pkg. sauerkraut, drained
1/3 c. water
2 T. brown sugar
2 tsp. cider vinegar
1 lg. apple, peeled & sliced, opt.
In a small skillet, melt butter. Sauté onion for 4 minutes. Add sausage; cook until browned. Transfer to a slow cooker. Add the potatoes, sauerkraut, soup, water, cider vinegar, brown sugar and apple slices. Cover and cook on low for 6-7 hours.
Yield: 8 servings
1 lb. ground beef
1 lb. sausage
3/4 c. chopped onion
16 oz. can black beans, drained
16 oz. can great northern beans
1-1/2 c. frozen corn
2 (15 oz.) cans diced tomatoes
10 oz. can diced tomatoes w/green chiles
1 bay leaf
1 pkg. Hidden Valley® ranch dressing
1 pkg. taco seasoning
4 c. water
In large skillet, brown the ground beef and sausage with the onion. Drain. Transfer to a slow cooker; add all the remaining ingredients. Cover and cook on low 6-8 hours.
Yield: 12 servings
Laundry Care Hints:
• Soiled collars on shirts: Brush with hair shampoo, let sit for 20 minutes; wash as usual.
• To clean your washing machine: Fill with hot water, add a gallon of distilled vinegar; run the machine through the entire wash cycle.
• Too sudsy: When your washer overflows with too many suds, sprinkle salt in the water, the suds disappear.
• Remove creases from hems: Sponge material with white vinegar solution, press flat with medium heat iron.
“May the spirit of God’s love live in your hearts throughout year 2019.”