A to Z Recipes
Newsletter

CHICKEN BREASTS WITH PLUM SAUCE

~Submitted by Larry Holmes, Ontario, Canada

6 boneless chicken breasts, about 1 1/2 pounds
1/4 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
8 large plums, halved and pitted
1/2 cup dry red or white wine
2 tablespoons packed brown sugar
2 tablespoons wine vinegar
2 tablespoons lemon juice
pinch cardamom
2 teaspoon cornstarch
1/4 cup cold water

Pound chicken slightly to flatten; remove skin if desired. In plastic bag, shake together flour, paprika, salt and pepper. Add breasts one at a time and shake to coat well.

In a large skillet, melt butter over medium-high heat; cook breasts for 5 minutes. Turn and add plums; cook for 5 minutes. Remove chicken and plums to a platter; keep warm.

Pour wine into skillet; bring to boil, scraping up any brown bits from bottom of pan. Stir in sugar, vinegar, lemon juice and cardamom; cook, stirring, for 2 minutes. Taste and adjust seasoning with salt, pepper and sugar if necessary. Dissolve cornstarch in cold water. Stir into sauce; cook until clear and thickened. Pour over chicken and serve with plums.

Serves 4 to 6

CALIFORNIA CHEDDAR CHEESE AND APPLE SOUP

~Submitted in by Anita, Battle Ground, WA

2 T. butter
4 cups peeled, cored and chopped Granny Smith Apples
1 cup peeled and diced Russet Potatoes
1/3 cup diced celery
1/2 cup diced onions
1/4 tsp dried thyme
1/4 cup dry white wine or chicken broth
4 cups chicken broth
3 cups shredded white cheddar cheese (about 3/4 lb.)
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 cup heavy cream
thinly sliced apples for garnish
pinch of nutmeg for garnish

In a large saucepan, heat butter and saute the apples, potatoes, celery, onions and thyme for 10 minutes or until translucent. Add white wine or broth to deglaze pan and then add remaining broth. Cover, simmer 30 minutes. Transfer to blender and puree until smooth. Over medium heat, reheat the soup and add the cheddar cheese, salt, pepper, nutmeg and cream. Stir well and cook until cheese is melted and soup is hot, but do not boil. Garnish with apple slices and pinch of nutmeg.

Serves 4.

FUDGY CHOCOLATE LAYER CAKE

~Submitted by Treva, NC

Source: Easy to Bake, Easy to Make recipe collection.
Prep Time: 20 minutes
Baking Time: 25-30 minutes
Makes 12 servings

Ingredients

3/4 cup (1 1/2 sticks) butter
2 squares (2 ounces) unsweetened chocolate
2 1/4 cups all-purpose flour
2 cups sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 3/4 cups buttermilk
2 large eggs, at room temperature
3/4 cup whipping cream
1 1/2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350F. Grease and flour two 9-inch round cake pans. In a saucepan, melt butter and unsweetened chocolate, stirring, over low heat. Set aside; cool slightly.

2. Combine flour, sugar, cocoa, baking soda and salt in a large bowl of electric mixer. Add chocolate mixture, buttermilk and eggs. Beat at low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes.

3. Divide batter equally between prepared pans. Bake until cakes spring back when gently pressed, 25-30 minutes. Cool in pans 5 minutes; invert onto wire racks.

4. Bring cream just to a boil. Remove from heat and stir in chocolate chips; mix until frosting is smooth and starts to thicken.

5. Place 1 cooled layer on a cake plate. Spread top with 1/3 cup frosting. Top with second layer. Frost top and side of cake with remaining frosting.

Per Serving: 522 Cal.; 7g Protein; 27g Fat; 69g Carb.; 463mg Sodium; 88mg Chol.; 3g Fiber.

Tip:
You can also melt the butter and chocolate for the cake by combining them in a small glass dish and microwaving on HIGH for 1-2 minutes.

SOUR CREAM COOKIES

~Submitted by Patti, NM

1 C shortening
2 C sugar
2 eggs
1/4 C sour cream
1 tsp baking powder
1/2 tsp baking soda
flavoring or spices to taste
4 C flour (or more to make dough easy to handle)

Mix well. Roll thin. Cut into desired shapes. Sprinkle with sugar. Bake on greased cookie sheet at 350* until lightly browned.

Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."

For Two...

FETTUCCINE ALMOST-ALFREDO

~Submitted by Stoney, Mount Hope, WV

12 oz fettuccine
1 16-oz container low-fat cottage cheese
1/3 cup grated Parmesan cheese
dash coarsely ground pepper
dash nutmeg

Gradually add the fettuccine to about 2 quarts of rapidly boiling water so that the water continues to boil. Cook, uncovered, stirring occasionally, until tender. Drain in a colander.

Meanwhile, put the cottage cheese and Parmesan cheese into an electric blender or food processor, and blend into a smooth, thin sauce. Toss the cooked drained fettuccine with the sauce. Sprinkle with coarsely ground pepper and nutmeg and serve at once.

Makes 2 servings.