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CHICKEN WITH PARMESAN CREAM SAUCE
1 ounce (28 g) Parmesan cheese, cut in 1-inch (2.5 cm) cubes
2/3 cup (150 mL) heavy cream
1 egg yolk
2 sprigs parsley
1/4 teaspoon (1 mL) crushed tarragon
1/4 teaspoon (1 mL) cracked pepper
dash onion salt
2 chicken breasts, split and boned
1/2 cup (125 mL) all-purpose flour
1/2 teaspoon (2 mL) salt
1 tablespoon (15 mL) vegetable oil
1 tablespoon (15 mL) butter
Blender-chop cheese. Add cream, yolk, parsley, tarragon, pepper and onion salt.
Cover and process 3 times at PULSE. Pour into small saucepan and cook over
medium heat until thickened, stirring occasionally. Meanwhile, remove skin
from chicken pieces. Using a mallet or a rolling pin, pound chicken to 1/8-inch
(.3 cm) thickness. Mix together flour and salt. Press both sides of each piece
of chicken into flour to coat. Heat oil and butter over medium high heat in
large frypan until lightly browned. Cook chicken in fat about 3 minutes on
each side until no longer pink on inside. Add more butter and oil if needed.
Remove to plate and pour sauce over chicken. YIELD: 4 SERVINGS
CHICKEN IN RICE
1 cup (250 mL) uncooked long grain rice
1 2-1/2 – 3 pound (1.1-1.4 Kg) broiler-fryer chicken, cut into pieces
1/2 cup (125 mL) whole almonds
1 cup (250 mL) milk
1 can (10-3/4 ounces or 305 g) condensed cream of mushroom soup
1/4 teaspoon (1 mL) salt
1/4 teaspoon (1 mL) ground pepper
1 medium onion, quartered
1 stalk celery, cut into 1-inch (2.5 cm) pieces
4 sprigs parsley
Put rice into a 13x9x2-inch (33x23x5 cm) baking pan. Arrange chicken pieces
over the rice. Blender-chop nuts. Set aside. Put remaining ingredients into
blender container. Cover and process 2-3 times at PULSE or until vegetables
are finely chopped. Pour over chicken. Sprinkle with chopped nuts.
Cover tightly with foil. Bake in preheated 350°F (160°C) oven for 45 minutes.
Remove foil, bake additional 15 minutes. YIELD: 4 SERVINGS
MEAT LOAF
2 slices bread
1-1/2 pounds (681 g) ground beef
1/2 pound (227 g) ground pork
2 eggs
1 medium onion, quartered
6 sprigs parsley
1 teaspoon (5 mL) Worcestershire sauce
1 cup (250 mL) canned, drained tomatoes
1 teaspoon (5 mL) salt
1/2 teaspoon (2 mL) pepper
Heat oven to 350°F (180°C). Break 1 slice of break in 8 pieces into blender
container. Cover and process 2 times at PULSE. Empty into mixing bowl.
Repeat with remaining bread. Add meat. Put remaining ingredients into blender
container. Cover and process 2 times at PULSE. Pour over meat and crumbs,
mix thoroughly Pack into a loaf pan and bake about 1 hour.
YIELD: 8 SERVINGS
QUICHE LORRAINE
4 eggs
1-1/2 cups (375 mL) light cream or undiluted evaporated milk
1 tablespoon (15 mL) all-purpose flour
1/2 teaspoon (2 mL) salt
1/4 teaspoon (1 mL) pepper
1/4 teaspoon (1 mL) ground nutmeg
1 medium onion, quartered
1-1/2 cups (375 mL) Swiss cheese, cubed
1 pound (454 g) pork sausage, fried and crumbled – OR
3/4 pound (339 g) sliced bacon, crisply fried and crumbled
1 9-inch (23 cm) unbaked pie shell
Preheat oven to 375°F (190°C). Put eggs, light cream or evaporated milk, flour,
salt, pepper and nutmeg into blender container. Cover and process at PULSE
until well blended. Stop blender and add onion pieces and Swiss cheese cubes.
Cover and process 2-3 times at ON. Sprinkle crumbled sausage or bacon into
bottom of unbaked pie shell and pour egg mixture into pie shell. Bake for
35-45 minutes or until a knife inserted into center comes out clean.
YIELD: ONE 9-INCH (23 CM) QUICHE