Prestigious Recipes - November 28, 2001

Scallion "Egg Roll"

Posted by Mai

Have a Great Day :o)
I haven't tried this one but I love scallions so will be trying it shortly.
6 eggs
1½ cups milk
½ cup all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
5 scallions, thinly sliced
1 cup (4 ounces) shredded Cheddar cheese
1. Preheat the oven to 350°F.
Line a 10" x 15" rimmed baking sheet with aluminum foil, then coat the foil with non-stick cooking spray.
2. In a large bowl, whisk together the eggs, milk, flour, salt, and pepper for 2 to 3 minutes,
or until the mixture is smooth.
Stir in the scallions, then pour the mixture onto the baking sheet.
3. Bake for 12 to 15 minutes, or until set.
Sprinkle evenly with the cheese, then bake for 2 to 3 minutes, or until the cheese is melted.
4. Allow to cool for 5 minutes, then carefully lift the aluminum foil (eggs and all)
and remove it from the baking sheet.
Starting from a smaller end, roll up the eggs jelly roll style,
carefully releasing them from the aluminum foil as you roll.
Slice into 1-inch pieces and serve.
ENJOY!!
That's It!! Good Luck and Bon Appetite!

CROCKPOT CHICKEN PARMIGIANA

Posted by Starr

The crockpot queen has another yummy recipe for you!

6 boneless skinless chicken breasts
1 Egg
1 t Salt
1/4 tsp Pepper
1 c Dry bread crumbs, Italian style (or add your own seasoning like I do)
1 1/4 c Butter
1 can Pizza sauce -- 10 1/2 oz
6 slices Mozzarella cheese
Parmesan cheese
If using whole chicken breasts, cut in to halves.
In bowl beat egg salt and pepper dip chicken into egg, then coat with crumbs.
In large skillet sauté chicken in butter.
Arrange chicken in crockpot.
Pour pizza sauce over chicken.
Cover and cook on low 6 to 8 hours.
Add mozzarella cheese, sprinkle parmesan cheese on top.
Cover and cook 15 minutes.
Makes 6 servings.
*HUGS* to everyone!

CREAMY POTATO SOUP WITH SWISS

Posted by Kelly

Something nice and warm for those ladies in the south getting that snow we're supposed to have!

INGREDIENTS:
4 medium potatoes, peeled and quartered
1 small carrot, peeled and finely chopped
1/2 stalk celery, finely chopped
1 small onion, finely diced
1-1/2 cups chicken broth
1 tsp. salt
2-1/2 cups milk
3 tbs. butter, melted
3 tbs. flour
1 tbs. parsley
1 tsp. pepper
1 cup shredded Swiss cheese
DIRECTIONS:
In a large saucepan, bring potatoes, carrot, celery, onion, chicken broth and salt to a boil.
Reduce heat; cover and simmer until potatoes are just tender.
Do not drain; mash slightly. Stir in milk.
In a small bowl, blend butter, flour, parsley and pepper; stir into potato mixture.
Cook and stir over medium heat until thickened and bubbly.
Remove from heat; add cheese and stir until cheese is almost melted.
Let soup stand for 5 minutes.
Here are some tips to make sure your potatoes are the freshest and most delicious potatoes available:
* Store potatoes in a cool, dark place at about 50 degrees.
Do not wash potatoes before storing, because the moisture can cause sprouting.
* Do not refrigerate potatoes.
Storage in temperatures cooler than 45 degrees converts the potato starch into sugar which changes the taste and causes the potatoes to darken prematurely when cooked.
* Protect potatoes from turning green and acquiring a bitter taste by keeping them out of strong light.
If a potato has any green spots, simply pare these areas off before cooking

Kluski Chicken

Posted by Siobhan

Chicken thighs;
small onion, chopped;
1 cup flour with salt pepper and paprika mixed in;
1 1/2 cups water;
1/2 pint sour cream
Take about 2 1/2 pounds of chicken thighs and strip the skin and fat from it.
Put skin and fat in a skillet and cook over medium heat until you get 4 tablespoons of grease.
Throw away skin.
Brown chopped onion in grease on medium high heat.
Roll thighs in flour mixture.
Remove browned onions and set aside.
Brown chicken using slightly higher heat.
After browning, reduce heat, return onions to pan, and add 1 1/2 cups water.
Cover and simmer until tender, about 30-45 minutes.
Cook kluski noodles in separate pot and drain.
In large pot or bowl mix together noodles, sour cream and skillet mixture.
Let set about 10 minutes and serve.
I think it needed a bit more salt, but my fuss budget kids loved this and asked for me to make again!