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RECIPES
CHICKEN CACCIATORE
2 tablespoons vegetable oil
1
⁄
3
cup chopped green bell pepper
3 to 4 pieces chicken 1 can (4-ounces) sliced mushrooms,
(thighs, legs, of halved breasts) drained
1
⁄
3
cup chopped onion 1 teaspoon Italian seasoning
1 bay leaf Salt and ground black pepper to taste
1 clove garlic, minced Hot cooked spaghetti or other pasta
1 can (14
1
⁄
2
-ounces) peeled,
diced tomatoes
Set skillet temperature to 350° F.Add oil. Arrange chicken pieces, skinside-down
in skillet. Cookchicken until well browned on first side, about 5 minutes. Turn
chicken. Add onion and garlic around chicken. Cook 3 minutes, or until onion is
cooked, but not brown. Reduce temperature to ”WARM”. Add remaining
ingredients, except spaghetti. Cover and cook 30 to 40 minutes, or until chicken
is cooked. Stir sauce and spoon over chicken occasionally.Serve chickenand
sauce over spaghettior other pasta.
RECIPES
FISH FILLETS WITH LEMON DILL SAUCE
1
⁄
4
-lb. fresh mushrooms, sliced 1 tablespoon lemon juice
2 green onions, sliced
1
⁄
3
teaspoon dill weed
2 tablespoons butter or margarine
1
⁄
4
teaspoon salt
1
1
⁄
2
teaspoons all-purpose flour Dash ground black pepper
1
⁄
4
cup milk 1 to 2 orange roughy or other firm
1 tablespoon white wine fish fillets, (about 8-ounces each)
1
⁄
4
cup cream, optional
Set skillet temperature to 300° F. Add mushrooms, onions and butter. Sauté,
stirring frequently, 2 minutes. Add flour; cook, stirring constantly, 1 minute.
Combine milk and water.
Reduce temperature to “WARM”. Add milk mixture to skillet and cook, stirring
constantly, 1 minute. Blend in wine, lemon juice and seasonings. Arrange fish
fillets in sauce, spooning sauce over fish. Cover and cook 8 to 10 minutes or
until fish flakes easily with a fork. Lift fish from sauce with a wide spatula.
If not using cream, spoon sauce over fish and serve. If desired, remove fish from
serving platter and keep warm. Blend cream into sauce in skillet. Heat uncovered
1 to 2 minutes. Spoon sauce over fish.
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