---------- Recipe via Meal-Master (tm) v8.05 Title: Festive Irish Cream Cheesecake Categories: Desserts, Cakes, Cheesecakes Yield: 10 servings 1 c Graham Cracker Crumbs 1/4 c Sugar 1/4 c Margarine, melted 1 ea Env. Unflavored Gelatin 1/2 c Cold Water 1 c Sugar 3 ea Large Eggs, Separated 16 oz Cream Cheese, Softened 2 T Cocoa 2 T Bourbon 1 c Whipping Cream, Whipped Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture and bourbon, mixing until well blended. Chill until thickened, but not set. Beat egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill until firm. Garnish with chocolate curls and small silver candy balls, if desired. VARIATION: Substitute 2 T cold coffee for bourbon. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cookies and Cream Cheesecake Categories: Desserts, Cakes, Cheesecakes Yield: 8 servings 2 c Cream-filled Cookies * 6 T Margarine, Softened 1 ea Env. Unflavored Gelatin 1/4 c Cold Water 8 oz Cream Cheese Softened 1/2 c Sugar 3/4 c Milk 1 c Whipping Cream, Whipped 1 1/4 c Creme-filled Cookies ** * The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done. ** These cookies should be chocolate cream filled cookies and should be coarsely chopped. Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lattice Cherry Cheesecake Categories: Desserts, Cakes, Cheesecakes Yield: 10 servings 1 pk (20 oz) Cookie Mix * 16 oz Cream Cheese, Softened 1 c Sour Cream 3/4 c Sugar 1/4 t Almond Extract 3 ea Large Eggs 21 oz (1 cn) Cherry Pie Filling * Cookie mix should be refrigerated Sugar Cookie dough from the dairy case. Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Arrange slices, slightly overlapping, on bottom and sides of greased 9-inch springform pan. With floured fingers, seal edges to form crust. Combine cream cheese, sour cream, sugar and extract, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1/4 cup batter and chill. Pour remaining batter over crust. Bake at 350 degrees F., 1 hour and 10 minutes Increase oven temperature to 450 degrees F. Spoon pie filling over cheese- cake. Spoon reserved batter over pie filling forming a lattice design. Bake at 450 degrees F., 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. VARIATION: Substitute 13 x 9-inch baking pan for 9-inch springform pan. Prepare as directed except for baking. Bake at 350 degrees F., 40 minutes. Increase oven temperature to 450 degrees F. Continue as directed. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tempting Trifle Cheesecake Categories: Desserts, Cakes, Cheesecakes Yield: 10 servings 1 1/2 c Soft Coconut Macaroons* 24 oz Cream Cheese, Softened 3/4 c Sugar 4 ea Large Eggs 1/2 c Whipping cream 1/2 c Sour Cream 2 T Sweet Sherry 1 t Vanilla 10 oz Red Raspberry Preserves 1/2 c Whipping Cream, Whipped 1 x Toasted Slivered Almonds * Soft coconut macroon cookies crumbs. Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325 degrees F., 15 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixture until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream, sherry and vanilla; pour over crust. Bake at 325 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool befroe removing rim of pan. Chill. Heat preserves in saucepan over low heat until melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Dollop with whipped cream; top with almonds. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cappuccino Cheesecake Categories: Desserts, Cakes, Cheesecakes Yield: 10 servings 1 1/2 c Finely Chopped Nuts 2 T Sugar 3 T Margarine, Melted 32 oz Cream Cheese, Softened 1 c Sugar 3 T Unbleached All-purpose Flour 4 ea Large Eggs 1 c Sour Cream 1 T Instant Coffee Granules 1/4 t Cinnamon 1/4 c Boiling water Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cherry Cheesecake Categories: Desserts, Cakes, Cheesecakes Yield: 10 servings 1 c Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 24 oz Cream Cheese, Softened 3/4 c Sugar 3 ea Large Eggs 1 t Vanilla 21 oz Cherry Pie Filling (1 cn) Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time mixing well after each addition. Blend in vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperatur to 250 degrees F., continue baking 25 to 30 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chocolate Turtle Cheesecake Categories: Desserts, Cakes, Cheesecakes Yield: 10 servings 2 c Vanilla Wafer Crumbs 6 T Margarine, Melted 14 oz Carmels ( 1 bag) 5 oz (1 cn) Evaporated Milk 1 c Chopped Pecans, Toasted 16 oz Cream Cheese, Softened 1/2 c Sugar 1 t Vanilla 2 ea Large Eggs 1/2 c Semi-sweet Chocolate Chips * * Chocolate chips should be melted. Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. In 1 1/2-quart heavy saucepan, melt carmels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanila, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350 degrees F., 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Toffee Chip Squares Categories: Desserts, Cookies Yield: 96 servings -----------------------------------COOKIEE----------------------------------- 1 c Butter 2 3/4 c Flour 3 c Brown sugar 1/2 t Baking powder 1 t Vanilla ----------------------------------TOPPINGG---------------------------------- 6 oz Semi-sweet chocolate chips 1 T Water 3 T Butter 1 x Bits 'o brickle baking chips 1. Preheat oven to 350. Cream butter. Add brown sugar and vanilla. Mix well. Add flour an baking powder and mix until well blended.  2. Pat evenly into ungreased 9 x 13 baking pan. Press down flat. Bake 10-15 minutes until golden. Remove from oven and cut while warm into triangles, cut from 2 inch squares.  3. Prepare topping. Melt chocolate chips, butter and water in top of double boiler over hot water. Stir until smooth. Remove top of double boiler from hot water. Let chocolate thicken a little and then drop a large dollop in the center of each square or triangle.  4. Sprinkle Bits 'o Brickle chips on top of wet chocolate, heavily. Refrigerate to set. Remove squares with spatula and shake off excess Bits 'o Brickle.  from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fresh Strawberry Pie Categories: Desserts, Pies Yield: 6 servings 1 ea Baked 9-inch Pie Shell 1 1/4 c Sugar 1 T Cornstarch 3 T Lemon Juice 3 oz (1 Pk) Strawberry Gelatin 1 qt Fresh Strawberries 1 1/2 c Water Clean and hull strawberries. In medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to a boil. Reduce heat; cook and stir until slightly thickened and clear, 4 to 5 minutes. Add gelatin, stir until dissolved. Cool to room temperature. Stir in strawberries; turn into prepared pastry shell. Chill 4 to 6 hours or until set. Serve with whipped cream if desired. Refrigerate leftovers. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lemon Chicken 1 Categories: Oriental, Main dish, Poultry Yield: 4 servings 1 T Vegetable oil 2/3 c Snow peas sliced thinly 1 t Cornstarch dissolved in 3/4 c Water 2 t Soy sauce 1/2 c Water chestnuts sliced 1/2 t Sherry 3 T Sugar 1 t Vegetable oil 1 x Tomato wedges, lemon 4 ea Boned chicken breasts halves 2 T Catsup 1 x Flattened 1/2" thick 1 x Slices, green onion slices 1 x Vegetable oil 1 ea Lemon juiced 2/3 c Bean sprouts 1 x And crushed almonds 1 x Cornstarch 1 pn Salt For marinade: Combine first 4 ingredients in small bowl. Rub over chicken, allowing excess to drain off. Coat lightly with cornstarch. Refrigerate at least 30 minutes. For lemon sauce: Combine first 6 ingredients in a small sauce pan and bring to boil over medium high heat, stirring occasionally. Add dissolved cornstarch and stir until slightly thickened. Keep warm. Heat 1/2 in of vegetable oil in large skillet over medium high heat. Fry chicken until golden brown on both sides. Drain, then cut into 3/4 inch wide strips. Set aside and keep warm. Wipe out skillet, add small amount of vegetable oil and heat over medium high heat. Add bean sprouts, snow peas, bamboo shoots and water chestnuts and stir fry until crisp-tender. transfer to heated platter. Top with chicken and spoon lemon sauce over. Garnish with tomato wedges, lemon slices, green onions and almonds. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Blueberry Boy Bait Categories: Desserts Yield: 8 servings 2 c Flour 1 t Salt 1 1/2 c Sugar 1 c Milk 2/3 c Butter 2 ea Eggs, separated 2 t Baking powder 1 c Blueberries Mix together flour, sugar, & butter. Reserve 3/4 cup of this mixture for topping. To remainder, add salt, baking powder, milk, & egg yolks. Blend well. Beat egg whites until firm; fold into batter and pour into 9" X 11" baking pan. Sprinkle blueberries over top, and then remainder of reserved flour/sugar/butter mixture. Bake in 350 degree oven for 40-50 minutes. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: English Toffee Categories: Desserts, Candies, British Yield: 1 servings 2 c Sugar 1/4 c Safeway gourmet golden syrup 1 c Butter 1/4 c Water 2 T Vinegar Combine all ingredients in large saucepan. Bring to a boil, stirring until all dissolved, then boil without stirring until the mixture is dark golden. Test by spooning a few drops into a cup of cold water. The toffee is done when it hardens at once into a crisp ball. Take off heat and pour into a flat oiled pan to make a layer about 1/2 inch thick. When toffee is tepid, score into squares, and when cool break with a hammer and store in an airtight container. Makes about 1.5 pounds. Mrs. Thomas H. Morton ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chocolate Amaretto Cheesecake Categories: Desserts, Chocolate, Cakes, Cheesecakes Yield: 12 servings 1 1/2 c Chocolate wafer crumbs 6 T Butter, softened 1/3 c Heavy cream 2 c Sour cream 1 c Blanched almonds, lightly 24 oz Cream cheese, softened 1/2 c Amaretto 1 T Sugar 1 x Toasted and chopped 1 c Sugar 2 t Vanilla 1 c Blanched almonds, lightly 1/3 c Sugar 1 x - toasted and chopped 4 ea Eggs ~-------------------------------GARNISH-+-------------- ~---------------- Preheat oven to 375. Combine crumbs, almonds, sugar and butter. Pat mixtur on bottom and sides of a 10 inch springform pan. cream together the cream cheese, sugar, heavy cream, liqueur, and 1 t vanilla. Beat in eggs, 1 at a beating well after each addition. Beat mixture until light. Pour into cru lined pan. Bake in middle of oven for 1 1/2 hours or until top of cake cra and knife inserted in middle comes out clean. Let stand on rack 5 minutes. Combine sour cream, 1 t vanilla, and sugar. Mix well and spread evenly ove cake. Bake for 5 more minutes. Place on rack and let cool completely. cove lightly with wax paper and let chill overnight. When ready to serve, remov sides from pan and garnish with toasted almonds around outer edge and on to of cake. Hope this fills the bill. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Strawberry-Rhubarb Pie Categories: Desserts, Pies Yield: 6 servings 3 ea Eggs, beaten 2 1/2 c Rhubarb, red, 1 inch slices 1 1/4 c Sugar 1 1/2 c Strawberries, fresh, sliced 1/4 c Enriched flour 1 ea Pastry for 9" lattice crust 1/4 t Salt 1 T Butter or margarine 1/2 t Nutmeg Combine eggs, sugar, flour, salt, and nutmeg; mix well. Combine rhubarb and strawberries. Line 9" pie plate with pastry; fill with fruits. Pour egg mixture over. Dot with butter. Top with lattice crust, crimping edge high. Bake at 400 degrees about 40 minutes. Fill openings in lattice crust with whole strawberries. Serve warm- plain, or topped with vanilla ice cream. Source: Better Homes & Gardens Dessert Cookbook. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Rhubarb Cream Pie Categories: Desserts, Pies Yield: 6 servings 1 1/2 c Sugar 4 c Rhubarb in 1" slices (1 lb) 1/4 c Enriched flour 1 ea Pastry for 9" lattice crust 3/4 t Nutmeg 2 T Butter or margarine 3 ea Eggs, slightly beaten Blend sugar, flour, nutmeg. Beat into eggs. Add rhubarb. Line 9" pie plate with pastry; fill; dot with butter. Top with lattice crust. Bake at 400 degrees 50 to 60 minutes. Cool. Source: Better Homes & Gardens Dessert Cookbook. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Rhubarb Pie Categories: Desserts, Pies Yield: 6 servings 3 c Rhubarb, 1" slices 3 T Flour 1 c Sugar 1 x Dash salt 1/2 t Grated orange peel 2 T Butter or margarine Combine all ingredients except butter or margarine. Line a 9" pie plate with Orange Pastry**. Fill with rhubarb mixture and dot with the butter or margarine. Top with lattice crust. Bake at 400 degrees 40 to 50 minutes. Serve warm with vanilla ice cream. ** Substitute orange juice for the water in your favorite pastry recipe. Source: Better Homes & Gardens Dessert Cookbook. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Glazed Fresh Strawberry Pie Categories: Desserts, Fruits, Pies Yield: 6 servings 3 pt Strawberries; Fresh, Hulled 1 x Red Food Coloring; A Few Dr 1 c Sugar 1 ea Baked 9" Pie Shell 3 1/2 tb Cornstarch 1 x Sweetened Whipped Cream 1/2 c Water Mash 1 pt of the strawberries, using a fork, and set aside. Combine the sugar and cornstarch in a 3 quart sauce pan. Stir in the water and mashed berries. Cook over medium heat, stirring constantly, until the mixture comes to a boil, then cook 2 minutes longer. Remove from the heat and stir in the food coloring. Cool to room temperature. Fold in the remaining 2 pts of strawberries and turn into the baked pie shell. Chill in the refrigerator at least 2 hours. To serve, top with puffs of sweetened whipped cream ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Strawberries Yogurt San Remo Categories: Fruits, Desserts Yield: 4 servings 1 pt Fresh Strawberries * 3 T Sugar -------------------------------YOGURT TOPPPING------------------------------- 3 x Egg yolks 1 ds Nutmeg 1/3 c Sugar 1 T Brandy 1 t Vanilla 2 c Plain Yogurt ----------------------------------GARNISHH---------------------------------- 2 T Sliced Almonds 1/4 c Chocolate shavings/sprinkles * hulled, cleaned, and halved Combine strawberries and sugar. Cover; let stand 15 minutes. Prepare topping. Beat together yolks, 1/3 cup sugar, vanilla, nutmeg, and brandy until smooth. Fold in yopurt. Spoon strawberries into 4 sherbert dishes. Cover with topping; garnish with almonds and chocolate. Yield 4 servings. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Rhubarb-Strawberry Cobbler Categories: Desserts Yield: 8 servings ----------------------------------FILLINGG---------------------------------- 1 1/4 c Sugar 1 1/2 t Orange Rind 3 T Flour, all purpose 6 c Rhubarb, coarsely chopped 1 1/2 t Cinnamon 3 c Strawberries, sliced ----------------------------------TOPPINGG---------------------------------- 1 1/2 c Flour, all purpose 1/4 t Salt 3 T Sugar 3 T Margarine, chilled 1 1/2 t Baking Powder 1 c Buttermilk 1/2 t Baking Soda FILLING: In large bowl, combine sugar, flour, cinnamon and orange rind. Add rhubarb and strawberries; toss well. Spread mixture in 13 x 9 in. (3.5 L) baking dish. Bake in 400F(200C) oven 10 minutes. TOPPING: In large bowl, combine flour, sugar, baking powder, baking soda and salt. Using fingers or two knives, cut in margarine until mixture resembles small peas. With fork, stir in buttermilk just until soft dough forms. Drop by tablespoonfuls in 12 mounds on top of hot fruit filling. Bake in 400F(200C) oven 25 minutes or until topping is golden brown and has risen. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Roast Lemon Chicken Categories: Poultry, Main dish Yield: 8 servings 3 lb Chicken 2 T Olive oil 2 ea Lemons 2 T Butter or margerine 1 ea Small garlic bulb; seperated 1 x Chopped fresh parsley 1 x Salt and pepper Cut up one lemon into 8 pieces. Rub the outside of a well cleaned and dry chicken with the peel side of the pieces and then put the lemon inside the chicken. Place the garlic in with the lemon. Season well with salt and pepper and pour a mixture of half olive oil (only use extra virgin if you can still find one around) and half butter on top and inside of the chicken. (This has to be slightly heated first. But, then I know I should not have to tell you all that) Roast for 1 1/2 hour in a preheated 325*F oven. Half an hour before taking the chicken out of the oven, pour freshly squeezed lemon juice from the second lemon over the top and sprinkle lightly with the fresh chopped parsley. That is it. So simple. We all love it so much and I hope you all do as well. Even our French roommate likes it, but then he can't cook either. DANA ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lemon Chicken with Basil Categories: Poultry, Main dish Yield: 4 servings 2 ea Chicken breasts 1 x Chives; chopped 1 lb Mushrooms 1/4 c White wine-cheap 1 ea Lemon, sliced into thin wedg 1/2 c Mozarella cheese, shredded * 1 c Tomato sauce-8 oz 1 c Rice, uncooked 1 ea Basil; chopped fresh 1 x Parmesan cheese. 6 ea Sprouts Chicken breasts can be split to 4 pieces or cubed to bite size. In deep fry pan, saute chicken and mushrooms in half of the white wine with basil, lemon, and chives until mostly done. Splash in rest of wine (or extra) as needed. Add tomato sauce, cover, and simmer for 20 minutes, or until thickened, stirring occasionally. When done, lemon wedges should be thoroughly cooked, and can be eaten. Serve over steamed rice. Top with a sprinkle of parmesan or mozarella (not too much) and a little sprinkle of chives. (It's good without the cheese, too.) Garnish with a fresh sprig of basil and wedges from unused half of lemon. Serves 2 (plenty). NOTE: The white wine can be replaced with apple juice. As a matter of fact, I like mushrooms cooked in apple juice until it's reduced down to almost nothing. A lot less calories than cooking them in butter, and tastes great. Sometimes I'll put in a clove of garlic. (I haven't tried this when using apple juice instead of wine yet.) D PILEGGI (TDJR42A) Recipe: Alan Kundl on First Capitol BBS (314)-928-9228 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lemon Chicken 2 Categories: Poultry, Chinese, Main dish Yield: 6 servings 2 WHOLE CHICKEN BREASTS (2 LB) 1/2 c CANNED CHICKEN BROTH OIL 1/4 c HONEY 1 EGG 3 tb LEMON JUICE 3 tb CORNSTARCH PLUS 2 tb LIGHT CORN SYRUP 2 ts CORNSTARCH 2 tb VINEGAR 1 3/4 ts SALT 1 tb CATSUP 1 ts SOY SAUCE 1 CLOVE GARLIC, MINCED WHITE PEPPER 1/2 PEEL OF A LEMON 1/4 c FLOUR 1/2 LEMON, THINLY SLICED 1/4 ts BAKING SODA Remove bones & skin from chicken breasts & dis- card. Cut each breast into fourths. Place in a shallow glass or plastic dish. Mix 1 tbs. oil, the egg, 2 tsp. cornstarch, 1 tsp. of the salt, the soy sauce, and 1/4 tsp. white pepper; pour over the chicken. Turn chicken to coat both sides. Cover & refrigerate 30 mins. Remove chicken from marinade & reserve marinade. Pour oil into wok to a depth of 1-1/2 in. & heat to 350. Mix the reserved marinade, flour, 1/4 cup water, 2 tbs. of the cornstarch, 2 tbs. oil, the baking soda, & 1/4 tsp. of the salt. Dip chicken pieces one at a time into this batter. Fry 2 pieces at a time for 3 mins. or until light brown. Drain on paper towel. Increase oil temp. to 375. Return chicken to wok & fry to- gether approx. 2 mins, until golden brown, turning once. Drain on paper towel. Cut each piece crosswise into 5-6 pieces. Place in single layer on a heated platter & keep warm. To make sauce, heat the chicken broth, honey, lemon juice, corn syrup, vinegar, 1 tbs. oil, catsup, garlic, the remaining 1/2 tsp. salt, dash of white pepper, & the lemon peel to boil- ing. Mix the remaining 1 tbs. cornstarch w/ 1 tbs. cold water & stir into sauce. Cook & stir until thickened, approx. 10 sec. Remove lemon peel. Pour the sauce over the chicken & garnish with the lemon slices. Serve at once. Temperature(s): HOT Effort: DIFFICULT Time: 00:45 Source: LEEANN CHIN Comments: MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baked Lemon Chicken Categories: Poultry, Main dish Yield: 4 servings 4 Boneless chicken breasts 1/2 c Minced onion 1 Stick of butter 1 Clove minced garlic 1/3 c Lemon juice 1 t Salt and pepper 1/2 c Flour Bone and pound the chicken breasts. Dreddge with flour. Melt the butter in a baking pan. Coat chicken on all sides, turning skin side up if not boneless. Bake at 375 degrees, brushing with pan drippings for 30 minutes. Meanwhile, make the lemon baste, where you mix 1/3 cup lemon juice, minced onion, garlic and salt and pepper. Brush chicken with part of the baste, and bake, brushing with the remaining baster for 30 minutes longer or until done. Serve with rice and a vegetable. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Kathryn's Lemon Chicken Categories: Poultry, Chinese Yield: 4 servings 18 oz Chicken Stock 3 tb Sugar 3 ea Boneless Skinless Chicken 1 pn Baking Soda Breasts 1 bn Scallions 1/2 c Soy Sauce 1 ea Lemon 1/3 c Flour 1 ts Chicken Boullion Powder 3 tb Corn Starch 1/2 ts Garlic Powder 1/4 ts Baking Powder Canned chicken stock is fine for this receipe, but be aware it contains much more salt than if you make your own. Cut chicken breasts into bite size pieces, and marinate in soy sauce for 15 minutes. Prepare a thin batter using flour, 2 tb corn starch, baking powder, baking soda, 1/2 cup water and 1 tb hot oil. Stir until batter reaches a silky consistancy. Drench bite size chicken in batter, and deep fry in wok a few pieces at a time. In seperate sauce pan heat stock, and add scallions, 1 tb corn starch, 3 tb sugar, boullion, lemon slices and garlic powder to stock. As chicken pieces are done, put them on paper towels to drain. Serve chicken bites, and lemon sauce over rice ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Beef Carbonnade 1 Categories: French, Beef, Meats Yield: 6 servings 6 sl Bacon 1 1/2 ts Sugar 3 lb Boneless beef chuck or rump 1 tb Vinegar Cut into 2-inch chunks 1 ea Large bay leaf 5 tb Butter 3 ea Large cloves garlic 5 tb Flour 4 ea Parsley sprigs, chopped 4 ea Large onions 1/8 ts Ground cayenne pepper 1 1/2 c Beef stock Salt and pepper 2 10 oz. cans of beer In a heavy iron dutch oven fry bacon til crisp and set aside. Pour off almost all the fat, leaving just enough to have a thin film on the bottom. Salt and pepper meat lightly. Heat fat until smoking hot, and brown meat a few pieces at a time. If needed, add a little more bacon fat. When all the meat is browned, remove the meat and add butter to the pot. When the butter melts, stir in flour until well blended and light brown. Add onions and saute until soft and lightly browned. (you may need a little more bacon fat) Add beef stock, beer, and cayenne pepper. Stir constantly over low heat until well blended and mixture begins to boil. Add sugar, vinegar, bay leaf, and garlic. Simmer for 2 to 3 minutes, then taste the sauce to see if the salt and pepper are sufficient. Stir in parsley. Return the meat to the pot. There should be enough sauce to cover the meat, but if you are a little short, add beer. Stir gently, cover and place in the lower part of the oven at a temperature to keep it simmering for 1 1/2 to 2 hours. The meat should be fork tender when ready. Serve with rice or noodles if you prefer. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Beef Carbonnade 2 Categories: French, Beef, Meats Yield: 4 + servings 2 lb Beef shoulder or round, cut 2 c Beer, or to taste, preferaby Into 1/4" slices, the edges A dark beer Slashed 1 c Stock (canned is fine) 4 md Onions, halved lengthwise 2 sm Bay leaves And thinly sliced 2 t Finely crumbled mixed dried 1/3 c Olive oil Herbs (thyme, savory, and Salt Marjoram) 2 t Brown sugar Pepper 3 T Flour The objective of a Carbonnade is to build up carbonized glazes in the skillet used to brown the meat and onions. The deglazing produces a rich liquid used to subsequently braise the ingredients in the oven. The type and amount of beer used will determine the sharpness of this dish. In any event, the beer will lend a slightly bitter undertone, which is desirable. But an overly strong beer flavor will overwhelm the sweetness of the onions. Select the beer accordingly. Any will work, even flat beer, but a dark beer will give a rich color and flavor to the dish. Stout or porter is perfect. Saute the onions in about 3 tablespoons of the oil over low heat in a large skillet. Stir regularly until softened and lightly carmelized. If necessary, turn up heat to color the onions. When done, empty onions into a sieve placed over a bowl, and return the drained oil to the skillet. Make sure no onion bits remain in the skillet. If needed, add more oil to skillet, and brown slices of beef that have been salted. Do not crowd the beef. If you have to, brown in two or three shifts. Remove browned pieces to the sieve with the onions, to drain. Continue pouring the drained fat and oil back into the skillet. When all the meat has been browned and removed, turn heat to low and add the brown sugar and stir to dissolve. Add flour, stirring for a few more moments. Deglaze with the beer, adding slowly, and stirring to scrape all the carmelized bits from the skillet. Stir in the stock. Taste for salt. Assembly: Layer the meat in a casserole, alternating with the onions, ending with a layer of meat. With each layer of onions, place a bay leaf and sprinkle some of the herbs. Finally, pour over all the deglazing liquid. The meat and onions should be barely immersed. If more liquid is needed, add more beer, stock, or just water, depending on your taste. Bring to a boil on top of the stove. Then, cover tightly and place in a 325 oven for about three hours, testing for tenderness after about 2 1/2 hours. Before serving, skim the fat from the surface. Season with pepper at the table. The resulting dish is a bit of Heaven! Serve with steamed potatoes or noodles. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lemon Chicken 3 Categories: Main dish, Poultry Yield: 4 Servings 1 Whole Chicken Breast 3 c Oil For Deep-Frying 1/2 md Lemon ----------------------------------BATTER::---------------------------------- 1 Egg White 1/2 ts Baking Powder 2 1/2 tb Cornstarch 1 tb Cold Water 1/4 ts Baking Soda ---------------------------------SEASONINNG:--------------------------------- 1/2 ts Salt 1 ts Oyster Sauce 1/2 ts Sugar 2 ts White Wine or Chicken Broth 3/4 ts Soy sauce -----------------------------------SAUCE::----------------------------------- 1/3 c Cold Water 1/4 c Sugar 3 tb Lemon Juice 1 ts Catsup 1 ts Soy Sauce 1 ts Sesame Oil ---------------------------------THICKENEER:--------------------------------- 1 3/4 ts Cornstarch, mixed well with 2 ts Cold Water To prepare batter, lightly beat egg white with a fork. Add cornstarch, baking soda, baking powder, and water. Mix thoroughly. Set aside at room temperature for at least 5 hours, or as long as overnight. Skin and bone chicken breast. Cut into pieces 1 1/2" by 1/2". Place chicken in bowl. Add seasoning ingredients to chicken. Mix well. Cut lemon into thin slices. Cut each slice into half to make about 10 half slices. Combine sauce ingredients in small pan. Add lemon slices and bring to a boil. Stir in thickener. Cook for 30 seconds. Set aside. Heat oil in a wok or large skillet to 325 degrees. Add chicken pieces to batter and coat thoroughly. Drop chicken, a piece at a time, into hot oil, stirring after each addition to keep chicken from sticking to pan bottom. Deep-fry for 3 minutes. Remove chicken and drain on paper towels. Arrange on serving platter. Meanwhile, reheat sauce (including lemon slices) to a boil. Pour over chicken and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grilled Lemon Chicken Categories: Poultry Yield: 1 Servings 8 Pieces of chicken Lemon Marinade 3/4 ts Salt In glass baking dish, toss chicken with half the marinade; reserve remaining marinade. Cover chicken; refrigerate 6 hours or overnight. Drain. Cook chicken skin side down, with grill covered, 25 minutes or until done, turning once & basting several times with reserved marinade. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Recipe Secrets Golden Lemon Chicken Categories: Poultry Yield: 1 Servings 4 Boneless chicken breasts Soup mix 1 Beaten egg 1 c Water Flour 4 Lemon slices 3 tb Butter Hot cooked rice 1 Env Golden Herb with Lemon Dip chicken in egg, then flour. In 12" skillet, brown chicken in butter. Add soup mix blended with water; place lemon on chicken. Bring to boil; simmer covered 10 minutes or until chicken is done. Serve over rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Brisket Carbonnade Categories: Meats Yield: 1 Servings 4 lb Beef brisket 1/8 ts Pepper 3 md Onions, sliced 1 Clove garlic, minced 1 1/2 c Beer 1 Bay leaf 1 tb Brown sugar 1/4 ts Dried thyme, crushed 2 ts Instant beef bouillon 1/4 c Flour Season meat with salt & pepper. Place in a 13*9*2 baking pan; cover with onion slices. Sprinkle lightly with salt. Reserve 1/3 cup beer. Combine next 6 ingredients; pour over meat. Cover with foil. Bake at 350 for 3 to 3 1/2 hours or till tender. Remove meat to a platter; keep warm. Skim off excess fat from pan jucies; remove bay leaf. In a saucepan cook jucies down to 2 cups. Combine reserved beer & flour; stir into pan jucies. Cook & stir until thick & bubbly. Cook & stir 1 to 2 minutes more. Season. Slice meat across grain; pass gravy. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lemon Chicken with Thyme Categories: Meats, Main dish, Poultry Yield: 4 Servings 3 T Flour 1 T Margarine 1/2 t Salt 1 c Chicken Broth 1/4 t Pepper 3 T Lemon Juice 4 Skinless Chicken Breast halv 1/2 t Thyme (1 pound total weight) Lemon Wedges (Optional) 2 T Olive Oil 2 T Chopped Parsley (Optional) 1 Medium Onion 1. In a plastic or paper bag, combine the flour, salt and pepper and shake to mix. Add the chicken and shake to coat lightly. Remove the chicken and reserve the excess seasoned flour. 2. In a large skillet, warm 1 tablespoon of the oil over medium heat. Add the chicken and brown on 1 side, about 5 minutes. Add the remaining 1 tablespoon of oil, turn the chicken and brown well on the second side, about 5 minutes longer. Transfer the chicken to a plate and set aside. 3. Coarsely chop the onion. Add the margarine to the skillet. When the margarine melts, add the onion and cook, stirring, until softened, 2 or 3 minutes. 4. Stir in the reserved seasoned flour and cook, stirring, until the flour is completely incorporated, about 1 minute. 5. Add the broth, 2 tablespoons of lemon juice and the thyme and bring the mixture to a boil, stirring constantly. 6. Return the chicken to the skillet, reduce the haet to medium-low and cover the skillet. Cook until the chicken is tender and opaque throughout, about 5 minutes. 7. Divide the chicken among 4 plates. Stir the remaining 1 tablespoon of lemon juice into the sauce in the skillet and pour over the chicken. serve the chicken with lemon wedges and a sprinkling of parsley, if desired. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lemon Chicken Categories: Oriental, Main dish, Poultry Yield: 4 Servings 1 T Vegetable oil 2/3 c Snow peas sliced thinly 1 t Cornstarch dissolved in 3/4 c Water 2 t Soy sauce 1/2 c Water chestnuts sliced 1/2 t Sherry 3 T Sugar 1 t Vegetable oil Tomato wedges, lemon 4 Boned chicken breasts halves 2 T Catsup Flattened 1/2" thick Slices, green onion slices Vegetable oil 1 Lemon juiced 2/3 c Bean sprouts And crushed almonds Cornstarch 1 pn Salt For marinade: Combine first 4 ingredients in small bowl. Rub over chicken, allowing excess to drain off. Coat lightly with cornstarch. Refrigerate at least 30 minutes. For lemon sauce: Combine first 6 ingredients in a small sauce pan and bring to boil over medium high heat, stirring occasionally. Add dissolved cornstarch and stir until slightly thickened. Keep warm. Heat 1/2 in of vegetable oil in large skillet over medium high heat. Fry chicken until golden brown on both sides. Drain, then cut into 3/4 inch wide strips. Set aside and keep warm. Wipe out skillet, add small amount of vegetable oil and heat over medium high heat. Add bean sprouts, snow peas, bamboo shoots and water chestnuts and stir fry until crisp-tender. transfer to heated platter. Top with chicken and spoon lemon sauce over. Garnish with tomato wedges, lemon slices, green onions and almonds. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Marinated Lemon Chicken Categories: Poultry, Main dish Yield: 8 Servings 2 c Greek virgin olive oil 2 Lemons; juiced 8 lg Chicken breasts 2 tb Fresh oregano; chopped - (skin & bones removed) 1/8 ts White pepper 6 Garlic cloves; crushed 4 oz Feta cheese; cut in 8 slices In a large pan place the olive oil. Add the chicken breasts and coat them well with the oil. Spread the garlic on both sides of the chicken. Sprinkle the lemon juice over the chicken. Sprinkle on the oregano and white pepper. Cover the pan and place it in the refrigerator. Marinate the chicken for 24 hours. Charbroil the chicken for 5 to 6 minutes on each side, or until it is done. Brush the chicken with the marinade the entire time that you are cooking it. Place the broiled chicken on a large serving platter. Put a piece of feta cheese on top of each chicken breast. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lemon Chicken 4 Categories: Poultry Yield: 4 Servings 3 lb Chicken pieces 1/4 c Vegetable oil 3/4 c Lemon juice 1 ts Lemon juice Flour for dredging 1 Lemon; sliced thin 1/2 ts Salt 3 ts Brown sugar Pepper 1/2 c Chicken stock Combine chicken and lemon juice. Marinate at least 6 hours or overnight, turning occasionally. Remove chicken, discard marinade, reserving 1 Tbsp. Combine flour, salt and pepper; dredge in flour (this step may be skipped). Heat oil in large skillet over medium-high heat, fry in several batches. Transfer to casserole large enough to hold chicken in single layer. Combine peel and brown sugar in bowl, sprinkle over chicken. Combine stock and 1 Tbsp reserved marinate, pour around chicken. Bake at 350F 35-40 minutes. Serve 4 (generous portions) or 6. Good served hot, even better served cold. Great for picnics. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lemon Chicken 5 Categories: Poultry Yield: 1 Servings 3 lb Chicken brests, boned 2 c Salad oil for frying 1 tb Sherry 1/3 c Sugar 1 tb Soy sauce 1 tb Cornstarch 1 1/2 Salt 1 c Chicken broth 2 Eggs 1 tb Lemon juice 1/4 c Cornstarch 1 Lemon 1/2 ts Baking powder 2 tb Salad oil In large bowl, comine the chicken with the sherry, soy sauce and 1/2 teaspoon of the salt; let stand for 15 minutes. In small bowl, beat eggs; beat in the 1/4 cup cornstarch and the baking powder to form smooht batter. In wok or large skillet, heat the 2 cups oil to 350 degrees F. Coat chicken with batter; fry until browned. Cut into 1 1/2 X 1 inch pieces. Combine sugar, the one tablespoon cornstarch, broth, lemon juice and remaining 1 teaspoon salt. Cut lemon into thin slices. In wok or skillet, heat the two tablespoons oil; add lemon slices and stir fry for 30 seconds. Slowly stir in cornstarch mixture. Cook, stirring constantly, until sauce is clear. Pour over chicken. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lemon Chicken Ala Betty Categories: Main dish, Poultry, Casseroles, Low cal Yield: 4 Servings -ELAINE RADIS BGMB90B 1/3 c Flour 1 c Chicken broth Pam 2 Lemon 2 Chicken breasts; skinned an Paprika 1 tb Shortening 2 ts Brown sugar DUST WITH 1/2 cup flour, paprika. Put shortening in fry pan and brown the chicken. Arrange in a greased casserole (Pam will do) . Sprinkle with lemon peel, sprinkle top of each breast with brown sugar (1/2 t each piece. Slice second lemon and put over chicken, pour on juice of lemon that is grated lemon. Pour 1 cup chicken broth, stirred with the pan drippings, over the casserole (you can choose not to use the drippings. Cook at 375 degrees for about 50 minutes. Serve over wild rice. This recipe is Aunt Betty's The brown sugar is the secret ingredient; but now you all know ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chiu Chow Lemon Chicken Categories: Chinese, Poultry Yield: 4 Servings ----------------------------------CHICKENN---------------------------------- 8 Chicken breasts, boned and 1 bn Chives - skinned 4 Garlic cloves; finely minced 1 c Slivered almonds 1 tb Finely minced fresh ginger -----------------------------------SAUCE------------------------------------ 2 ts Grated lemon peel, or: 1/4 c Chicken broth - finely minced lemon peel 2 tb Light soy sauce 1/2 c Lemon juice 1/2 ts Salt 6 tb Sugar ---------------------------------TO FINISSH--------------------------------- 2 tb Cornstarch 1 c All-purpose flour 1/4 c Cooking oil 4 tb Unsalted butter Salt and pepper ADVANCE PREPARATION: Dip each chicken breast in water and then gently flatten with a meat pounder or rolling pin until the breast increases in size by about one-third. Set aside. Toast the almonds in a 325 F oven until light golden, then set aside. Mince the chives and set aside. Combine the garlic and ginger and set aside. In a small bowl combine the sauce ingredients and mix well. LAST-MINUTE COOKING: Combine the cornstarch with an equal amount of cold water. Preheat the oven to warm. Place a small noncorrosive skillet or saucepan over medium heat. Add 1 tablespoon cooking oil and then garlic and ginger. Saute briefly, then add the sauce. Bring to a low boil and reduce the heat to simmer. Sprinkle the chicken on both sides with a little salt and pepper. Dust with flour, shaking off any excess. Place a 12-inch skillet over high heat. When hot, add the butter and remaining 3 tablespoons of oil. When the butter bubbles, pan-fry 3 or 4 chicken pieces at a time. Cook for about 1 minute on each side. The chicken is done when the meat turns color and feels firm to the touch (do not overcook). Transfer the chicken to a heated platter or dinner plates and keep warm in the oven while you cook the remaining chicken. Bring the sauce back to a low boil and stir in a little of the cornstarch mixture to lightly thicken it. Spoon the sauce over the chicken. Sprinkle the almonds and chives on top. Serve at once. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Hot Pot Lemon Chicken Categories: Chinese, Poultry Yield: 4 Servings -----------------------------------SAUCE------------------------------------ 1 tb Wine 1/4 c Soup stock 1 tb Brown sugar 1 1/2 ts Salt 1 ts Oyster sauce 1 1/2 ts Cornstarch ds Sesame oil ------------------------------MAIN INGREDDIENTS------------------------------ 2 tb Oil -(boned works well, too) 2 sl Ginger, more if desired 1 lg Lemon, sliced and seeded 1 Chicken, with bones 2 Green onion stalks, cut -cut in bit sized pieced -into 1 1/2 in peices Combine sauce ingredients and set aside. Heat wok or frying pan with oil and ginger over high heat. Add chicken, stirring continuously for 1 1/2 to 2 minutes. Add lemon, green onion and sauce mixture. Stir for another 1 1/2 to 2 minutes. Trnasfer mixture to a clay pot, or a saucepan. Cover and simmer on low heat for 15 to 18 minutes. (Optional) Use a cornstartch solution to thicken the liquid. Serve with rice. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Deep-Fried Lemon Chicken Categories: Poultry Yield: 2 Servings 1 Green bell pepper 1 lb Chicken breast, 1 Red bell pepper -boneless -----------------------------------BATTERR----------------------------------- 1/2 c Flour 1/2 t Baking powder, 1/4 c Cornstarch -double-acting 1/4 t Salt 1/2 t Vegetable oil -----------------------------------SAUCE------------------------------------ 1 Lemon 1 t Cornstarch 3 T Sugar 2 t Water 1/2 c Water Parsley sprigs Wash and seed the peppers. Cut each one into strips about 2 x 1/4 inches. Cut the boneless chicken breast into strips about 3 x 1/2 inches. Prepare the batter by mixing in a bowl the flour, cornstarch, baking powder, salt, water and oil. Stir until smooth. Cut half of the lemon into thin semicircular slices. Prepare the lemon sauce by squeezing the juice from the other half of the lemon and combining in a cup with the sugar and water. Stir well. Combine about 1 teaspoon cornstarch and about 2 teaspoon water in a second cup. This mixture will be used later to thicken the lemon sauce. Dip each piece of chicken in the batter and let the excess drip back into the bowl. Deep fry the chicken in small batches. It is best to use an electric deep fryer, but if this is not available, heat about 1 quart of vegetable oil in a wok or deep pan until it is very hot. Then add about 5 pieces of chicken at a time to the oil and cook, covered, for about 5 minutes or until a golden brown crust forms. Check once a minute to see if the pieces are sticking together, and if so, separate them. After each batch is finished, set aside on a paper towel to drain off the excess oil. Cook the lemon sauce by pouring the lemon-sugar mixture into a saucepan and bring to a boil. Add the cornstarch-water mixture and stir until thickened. To please the eye as well as the palate, mix up the chicken and colored pepper pieces and pile on a plate. Top with sprigs of parsley and place the lemon slices around the outside of the plate. Put the hot lemon sauce in a cup so that people can pour it over their chicken just before eating, to keep it crispy. Serve with rice. Don't forget to start the rice so that it will be done at the same time as the chicken. A nice-looking dish for company. The deep-fried chicken pieces can also be served as party snacks instead of junk food. NOTES: * Crispy chunks of chicken in sweet lemon sauce. Yield: Serves 2-3. : Difficulty: With an electric deep fryer, easy; without one, moderate. : Time: 45 minutes. : Precision: Measure the batter ingredients. : Andy Tanenbaum : Dept. of Math and Computer Sci., Vrije Universiteit, Amsterdam, HOLLAND : ast@cs.vu.nl seismo!mcvax!cs.vu.nl!ast : Copyright (C) 1986 USENET Community Trust ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chinese Lemon Chicken Categories: Poultry, Chinese Yield: 6 Servings 2 tb 14-spice and herb blend 1/4 c Unsalted butter or 2 tb No-salt steak sauce -margarine, divided 3 tb Dry sherry 1/2 c Green onions, sliced (with 3 tb Sesame oil -tops) 2 Egg whites, lightly beaten 3 c Carrots, julienned 6 Boned and skinned chicken 1 tb Corn starch -breasts, halved 1 c Milk Vegetable oil for deep 3 tb Lemon juice -frying 3 c Cooked rice In a shallow bowl, combine herb and spice blend, steak sauce, sherry, sesame oil, and egg whites. Coat chicken in mixture, dipping twice. Refrigerate chicken for 30 minutes. Heat several inches of oil to 365 F in a large saucepan or deep fryer. Fry coated chicken, in batches, for 2 1/2 to 3 minutes; drain on paper towels. Melt 2 tablespoons butter in medium saucepan over medium heat. Cook onion until soft; add carrot and cook until tender-crisp, about 5 minutes; set aside. Melt remaining 2 tablespoons butter in small saucepan over medium heat; mix in corn starch; remove from heat. Gradually add milk, stirring until smooth. Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently for 2 minutes. Remove from heat and stir in lemon juice. Pour sauce over chicken and serve with vegetables and rice. Makes about 6 servings. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Parmesan-Crusted Lemon Chicken Categories: Poultry Yield: 6 Servings 6 Chicken breasts - halves, 1/2 c Parmesan -grated -boneless, skinless 2 ts Lemon peel- grated 5 tb Lemon juice - fresh 1/2 Stick butter - (4 2 Eggs -tablespoons) 1 1/4 c Breadcrumbs - dry Lemon wedges Pound each chicken piece to thickness of 1/2 inch between sheets of waxed paper. Place chicken in baking dish. Pour 4 tablespoons lemon juice over chicken and turn to coat. Let stand 10 minutes. Beat eggs with remaining 1 tablespoon lemon juice in medium bowl. Combine breadcrumbs, Parmesan and lemon peel in shallow dish. Dip 1 chicken breast into egg mixture. Dip into breadcrumbs to coat; gently shake off excess. Season with salt and pepper. Repeat with remaining chicken, egg mixture and breadcrumbs. [Note from me: Let breaded chicken sit on wax paper for at least 10 minutes and the coating will not fall off the meat when sauteeing.] Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/3 of chicken to skillet and saute until golden brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining chicken in 2 more batches, adding 1 tablespoon butter with each batch. Garnish platter with lemon wedges and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Rosemary Lemon Chicken Categories: Poultry Yield: 4 Servings 4 lg Chicken Breasts 2 tb Honey 1/2 c Lemon Juice 2 tb Vegetable Oil 1 ts Grated Lemon Peel 2 tb Fresh Rosemary,, Chopped Marinate the chicken in the rest of the ingredients for 30 minutes to several hours. Cover and bake at 375F for 30 minutes, remove cover and bake for another 20 minutes. This recipe is for chicken breasts that still have the bone in. If you use chicken breast fillets reduce the baking time to 15 minutes covered and 15 minutes uncovered. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lemon Chicken Breasts Categories: Poultry Yield: 6 Servings 1/2 c Fresh lemon juice 1 ts -dried tarragon 1/2 c Fresh orange juice 1/2 ts Salt 2 Garlic cloves; minced 1/4 ts Freshly ground pepper 1 tb Grated fresh ginger 6 Chicken breast halves 1 tb Chopped fresh tarragon; OR -- skinned and boned In a small bowl, stir together lemon juice, orange juice, garlic, ginger, tarragon, salt and pepper. Arrange chicken breasts in a shallow glass or porcelain dish or enameled baking pan and pour lemon juice mixture evenly over them. Marinate in refrigerator, turning occasionally, for 2-3 hours. Prepare a fire in a grill. Position the oiled grill rack 4-6 inches above the fire. Remove the chicken from the marinade and pat dry; reserve the marinade. Arrange the chicken on the rack. Grill, turning two or three times and brushing with the reserved marinade, until the chicken is no longer pink in the middle, 15-20 minutes. Nutritional information per serving (6):117 calories, 15g protein, 4g fat ( 1g saturated), 5g carbohydrates, 41 mg cholesterol, 214 mg sodium Exchanges: 2 extra lean meats Copyright Whole Foods Market, 1995, wfm@wholefoods.com (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chile Lemon Chicken Categories: Main dish, Poultry Yield: 4 Servings 4 8-Ounce Chicken Breasts 1/2 ts New Mexico Red Chile -Boneless and Skinless 1/2 ts Crushed Red Chile 1/3 c Lemon Juice 1/4 ts Black Pepper 1 ts Grated Lemon Zest 2 tb Sesame Oil 1/2 ts Minced Garlic 1 tb Honey 1/2 ts Paprika 1/8 ts Salt Wash the chicken in cold water, drain, pat dry and reserve. Mix together all other ingredients. Place the chicken in this marinade and coat well. Cover and marinate in the refrigerator for 3 to 4 hours. Grill or broil the chicken until it is tender but no longer pink inside, 3 to 5 minutes on each side. Serve immediately. Discard any remaining marinade. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Lemon Chicken Asparagus Categories: Salads, Vegetables, Low fat, Poultry, Asparagus Yield: 4 Servings 4 Boneless chicken breasts 3/4 lb Fresh asparagus; trimmed 1 tb Fresh lemon juice 1 tb Olive oil 1 ts Salt; optional 2 ts Seasoned dry bread crumbs 1/2 ts Pepper; fresh ground 4 Slices low-fat turkey ham 1/2 ts Grated lemon zest 8 Lemon slices; for garnish In med. bowl, combine chicken, lemon juice, 1/2 of the salt, pepper and lemon zest. Toss to mix. On a large flat plate, coat the chicken with the seasoned bread crumbs. Spray Pam on a non-stick skillet and heat over medium-high heat. Add the chicken and cook, turning once, until golden brown outside and white throughout (but still juicy--about 5-7 minutes). Place chicken on a serving platter. Meanwhile, steam the fresh asparagus for approx. 5-7 minutes. When done, season the asparagus with the remaining lemon zest and salt and pepper. Divide asparagus into 4 bundles. Wrap each asparagus bundle with a slice of the turkey "ham" and place on top of chicken. Garnish with lemon slices. Judy Garnett,pjxg05a Raleigh,NC Adapted from Low-Fat Low-Salt Healthy Chicken Calories: 191, Total Fat 6gm, Saturated Fat 1gm -----