POTATO AND CABBAGE CHOWDER
1 (14-1/2-ounce) can chicken broth (not condensed)
3 medium potatoes (about 3 cups) peeled and cubed
1/2 cup skim milk
2 cups chopped cabbage
1/2 cup shredded carrot
1/2 teaspoon dried dill weed
1/4 teaspoon pepper
In a medium saucepan combine broth and potatoes; bring to a boil. Reduce heat; cover and simmer 8 minutes or until potatoes are tender. Cool slightly. Place 1 cup hot potato mixture in blender or food processor. Add milk, cover and blend 30 seconds or until mixture is smooth. Return to saucepan; stir in remaining ingredients. Cook over medium heat for 8 to 10 minutes or until cabbage is crisp-tender.
Yield: 5 (1-cup) servings.
1/4 cup flour
1 teaspoon salt
1/8 teaspoon black pepper
2 chicken breasts, split and skinned
2 tablespoons butter
1/2 green pepper, finely chopped
1/4 cup pimiento, finely diced
3/4 cup fresh mushrooms, cut in quarters
1/4 teaspoon ginger
1 cup canned chicken broth
1/4 cup orange juice
1/2 orange, unpeeled and sliced thin
Mix together flour, salt, half the pepper. Lightly coat chicken with flour mixture. Cook chicken in butter until golden, using a tightly covered pan. Turn breasts meat side down; add remaining ingredients; cover. Simmer gently, stirring occasionally, until tender, about 30 minutes. Yield: 4 servings.
3 tablespoons reduced-sodium soy sauce
1-1/2 tablespoons orange juice
1-1/2 tablespoons honey
1 tablespoon grated gingerroot
1/8 teaspoon hot-red-pepper flakes
4 (6-ounce) salmon steaks (3/4-inch thick)
To prepare marinade: In small bowl, mix marinade ingredients. Pour all but 1 tablespoon marinade into large, resealable food storage bag. Add salmon steaks to plastic bag; seal bag, and turn to coat salmon. Let salmon marinate 5 minutes.
To prepare salmon: Preheat broiler. Lightly coat broiler-pan rack with cooking spray. Remove salmon from bag; arrange on broiler-pan rack. Reserve marinade in bag.
Broil salmon steaks 4 minutes; turn over. Brush with marinade from bag. Broil 3 to 5 minutes or until just barely opaque at center. Transfer to plates; drizzle with 1 tablespoon marinade from bowl. Yield: 4 servings.
(Delicious served as a side with fish, beef, or chicken.)
4 large tomatoes
1 cup Italian salad dressing
1 (6-ounce) jar marinated artichoke hearts, drained and sliced
1-1/3 cups crushed round buttery crackers
1 stick unsalted butter, melted
1/3 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh basil
2 tablespoons plus 2 teaspoons unsalted butter
Dip tomatoes into boiling water 20 seconds, remove with slotted spoon and plunge into ice water. Slip skins off, using a paring knife. Cut tomatoes in half; arrange tomato halves, cut side up, in an ungreased 13-inch-by-9-inch-by-2-inch baking dish. Pour Italian dressing evenly over tomato halves; cover and chill at least 8 hours. Spoon sliced artichoke hearts evenly over tomato halves. Combine cracker crumbs and 1 stick melted butter; stir well. Sprinkle crumb mixture evenly over tomato halves. Sprinkle evenly with cheese and basil; dot with 2 tablespoons plus 2 teaspoons butter. Bake, uncovered, at 350º for 20 minutes or until golden. Serve immediately with a slotted spoon. Yield: 8 servings.
YELLOW SQUASH CASSEROLE
1 pound yellow squash, sliced
1 medium onion, chopped
1/3 cup water
1/4 teaspoon salt
3/4 cup (3-ounce) shredded Cheddar cheese, divided
1/2 cup fine, dry bread crumbs or buttery cracker crumbs, divided
1/2 stick butter
2 large eggs, lightly beaten
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon soy sauce
1/8 teaspoon black pepper
1/8 teaspoon paprika
Combine squash, onion, water and 1/4 teaspoon salt in a large saucepan. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes or until vegetables are tender. Drain and mash squash mixture. Add 1/2 cup Cheddar cheese, 1/4 cup bread crumbs, and next 6 ingredients; stir well. Spoon into a lightly greased 1-1/2 quart casserole. Bake, uncovered, at 350º for 20 minutes; top with remaining 1/4 cup cheese and remaining 1/4 cup bread crumbs. Sprinkle with paprika and bake 15 more minutes or until cheese melts and mixture is thoroughly heated.
Yield: 4 servings.
CHOCOLATE CHIP POUND CAKE
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (6-ounces) semisweet chocolate mini chips
2 sticks butter, room temperature
1 cup granulated sugar
5 large eggs
2 teaspoons vanilla
Powdered sugar (optional)
Preheat oven to 325º. Grease and lightly flour 9-inch fluted or plain tube pan. Mix flour, baking powder, salt and mini chips. In large bowl, beat butter with electric mixer until smooth. Gradually beat in sugar until mixture is pale and fluffy. Add eggs, one at a time, beating well after each addition. Stir in flour mixture until well blended. Gently pour into prepared tube pan; bake 65 minutes or until pick inserted in center comes out clean and cake pulls away from side of pan. Cool in pan on rack 15 minutes, then unmold onto rack to cool completely.
PEACH OATMEAL COOKIES
1-1/2 teaspoons vanilla
3/4 cup shortening or margarine
3/4 cup sugar
3/4 cup packed brown sugar
1-1/2 cups whole-wheat flour
1 teaspoon salt
2 teaspoons baking powder
2-1/2 cups rolled oats
1-1/2 cups fresh peaches, diced
1 cup raisins
Beat together first 5 ingredients in mixing bowl. In separate bowl, combine next 3 ingredients; add to egg mixture and beat at low speed 2 or 3 minutes until smooth. Stir in oats, peaches and raisins; chill. Drop by heaping tablespoon onto lightly greased baking sheet. Bake at 350º for 10 to 15 minutes or until golden.
Yield: 2 to 2-1/2 dozen large cookies.
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