Chicken Cornish game hen Turkey
Chicken breast Valentino
1 Tbsp. butter
1 Tbsp. flour
1/2 c. cream
1/2 c. chicken stock
1 whole chicken breast (i.e. both sides), quartered
salt, pepper to taste
1 egg yolk beaten with a little milk
1 Tbsp. cooked, chopped red pepper
4 Tbsp. Kahlua
1/2 tsp. salsa picante
1/2 t Worcestershire sauce
1/4 c chopped roasted peanuts
Melt butter and mix in flour; add cream and chicken stock, being careful to prevent lumps. Add chicken and season. Cover and cook 30 min. on low, turning occasionally. Add egg yolk, red pepper, Kahlua, salsa, and Worcestershire sauce. Cook another 10 min., stirring gently. Sprinkle with peanuts. May be made ahead and reheated.
Aphrodite : a memoir of the senses / Isabel Allende. HarperFlamingo, c1998.
****************************************************************
Chicken broth and noodles
1.5 Tbsp sesame oil, divided
1 lb lan ground turkey
1 bunch sliced scallions, divided
4 cloves minced garlic, or to taste
1 Tbsp fresh minced ginger
4 c chicken broth
3/4 cup water
3 c thinly sliced bok choy
8 oz whole wheat or buckwheat noodles
3 Tbsp soy sauce
1 Tbsp rice vinegar
1 cucumber sliced into matchsticks
Cook ground turkey, all but 2 tablespoons of the scallions, garlic, and ginger in 1 Tbsp oil over med. heat, stirring often and breaking up the turkey, 4 to 6 minutes until no longer pink. Remove to a plate. Combine broth, water, bok choy, noodles, soy sauce, vinegar and the remaining 1/2 Tbsp oil in the pan and bring to a boil.
Cook, stirring frequently, about 4 min., until the noodles are tender. Return turkey mixture to the pan and stir to blend. Top with the reserved 2 Tbsp scallions and cucumber.
From: recipeland.com
****************************************************************
Oven barbecued chicken breast
1 onion, finely chopped
1 clove garlic, crushed
1/4 cup catsup
1 T cider vinegar
1 t Worcestershire sauce
1/3 cup water
2 tsp brown sugar
salt and pepper
1 tsp chili powder
dash liquid hot pepper seasoning
1 large, whole chicken breast, halved
In a small saucepan, combine the onion, garlic, catsup, vinegar, Worcestershire, water, brown sugar, salt, pepper, chili powder, and hot pepper seasoning. Bring to a boil and simmer, uncovered, until it reaches a barbecue sauce consistency, about 20 min. Preheat oven or toaster oven to 375F. Brush the breast halves generously with the sauce and place in a shallow baking dish. Bake, basting frequently with the sauce, 30 min. or until chicken is tender and done.
From: Cooking for two today / Jean Hewitt, Marjorie Page Blanchard. 1985.
*******************************************
Chinese barbecued Cornish game hen
1 Cornish game hen
Sauce:
1 Tbsp soy sauce
1 Tbsp dry sherry
1 Tbsp honey
1 Tbsp wine vinegar
1 clove garlic, crushed
1/2 tsp sugar
1/4 cup chicken broth
Combine sauce ingredients in a bowl. Add the hen and turn until it is coated with the sauce. Cover and refrigerate for several hours or overnight. Place the hen in a small roasting pan. Reserve the marinade. Roast the hen in a 350F oven for 1 hour, basting with the marinade twice.
From: Fearless cooking for one / Michele Evans. Simon and Schuster, c1980.
*******************************************
Turkey, carrot, and apple stew
Turkey and sweet-potato soup
2 T butter
1 onion, in thin slices
1.5 t dried sage
1 lb. sweet potatoes, peeled and cut into 1/2-in cubes
1.5 qt chicken broth
2 t salt
1/4 lb green beans, in 1/4-in. (?) pieces
1/4 t pepper
1 lb turkey cutlets, cut into ca. 1.5 x .5-in strips
Melt butter in large pot over med-low. Add onion and sage; cook, stirring occasionally, until onion is translucent, ca. 5 min. Add sweet potatoes, broth, 1 t salt. Bring to boil. Reduce heat and simmer until sweet potatoes are tender, ca. 10 min. Transfer half the soup to a food processor or blender and puree. Return to the pot and add beans, remaining salt, pepper. Simmer until beans are just tender, ca. 8 min. Stir in turkey; cook until turkey is done, ca. 1.5 min.
From: Quick from scratch : one-dish meals. Food & Wine Books, American Express Pub., c2004.
****************************************************************
Turkey, carrot, and apple stew
olive-oil nonstick spray
1.25 lb boneless skinless turkey breast slices, in strips
2 onions in wedges
14 oz chicken broth
1 rib celery in 1/4-in slices
1/2 c raisins
6 carrots in 1/4-in slices
1 t brown sugar
1/2 t curry powder
1/8 t ground turmeric
1.5 c chopped McIntosh apples (or Cortland, empire, golden delicious, Granny Smith, Rome beauty, winesap)
2 T cornstarch
3 T cold water
1 t Louisiana hot sauce, or to taste
Coat a nonstick skillet with the spray and heat over med. Add turkey and onions and cook, stirring, until browned, 4-6 min. Combine turkey mixture, broth, celery, raisins, carrots, brown sugar, curry powder, and turmeric in a med. crock pot. Cover and cook on low 6-8 hr, until turkey is cooked through. Stir in apples. Cook another 1-2 min. to soften the apples. In a small cup, whisk together cold water and cornstarch and add; cook another 1-5 min. until sauce is thickened.
From: Essential slow cooker recipes / Carol Heding Munson. Main Street ; Sterling, c2002.
************************************************
Copyright © 2011 Tumwater Farmers Market. All rights reserved.
Web hosting courtesy of The Helix Group.