| Tina's Recipe Finds for the Crocheter by Tina Fraleigh |
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| Broiled Chicken-Spinach Salad 2 medium free-range chicken breasts* or regular chicken breasts 2 tablespoons butter or margarine, melted, or cooking oil 8 slices bacon, chopped 1/4 cup finely chopped red onion 1/3 cup packed brown sugar 1/4 cup molasses 1/3 cup red wine vinegar 1 cup water 3 tablespoons Dijon-style mustard or stone-ground mustard 2 teaspoons cornstarch 8 cups torn spinach leaves 12 cherry tomatoes, halved 1. Split the chicken breasts and remove the meat from the bones. Remove skin, if desired. Brush the chicken with some of the melted butter, margarine, or oil. Place chicken, skin side down, on the unheated rack of a broiler pan. 2. Place chicken under the broiler 4 to 5 inches from the heat. Broil for about 6 minutes or until the chicken is lightly browned. Turn skin side up; brush with more melted butter, margarine or oil. Broil for 6 to 9 minutes more or until chicken is no longer pink. 3. Meanwhile, for a vinaigrette dressing, in a large skillet, cook the chopped bacon and chopped red onion until the onion is tender but not brown and the bacon is cooked but not crisp. Drain off the fat. Add the brown sugar and molasses. Cook and stir until the mixture begins to simmer. 4. Stir together the water, the red wine vinegar, Dijon-style or stone-ground mustard, and cornstarch. Add to the mixture in the saucepan. Cook and stir until the mixture is slightly thickened and bubbly. Cook and stir for 2 minutes more. Remove the saucepan from the heat. 5. To serve, on each of 4 serving plates, mound 1/4 of the torn spinach leaves. Bias-slice a chicken breast and arrange on top of the spinach. Garnish with cherry tomato halves. Drizzle each serving with some of the vinaigrette. Cover and refrigerate the remaining vinaigrette dressing for another use. Reheat the vinaigrette before using. Makes 4 servings. *NOTE: You'll find free-range chicken in some large supermarkets. Link to website |
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| Strawberry Bread 1/2 cup butter 1 cup sugar 4 eggs 1/2 teaspoon strawberry flavoring or vanilla 3-1/2 cups all-purpose flour 4 teaspoons baking powder 1 teaspoon salt 1 cup milk 1 cup chopped fresh or frozen strawberries 1/2 cup chopped nuts 1 recipe Powdered Sugar Glaze (see below - optional) 1. Lightly grease two 9x5x3-inch loaf pans or three 8x4x2-inch loaf pans. Set aside. 2. In a large bowl, beat sugar, butter, eggs, and strawberry flavoring or vanilla with electric mixer until well combined. 3. In another bowl, stir together flour, baking powder, and salt. Add to egg mixture alternately with milk, beating until combined after each addition. With a spoon, stir in strawberries and nuts. Turn into prepared pans. 4. Bake in a 350 degree F oven for 45 to 50 minutes for larger loaves, 30 to 35 minutes for smaller loaves, or until a toothpick in the centre of the bread comes out clean. 5. Cool bread in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks. Drizzle with Powdered Sugar Glaze, if you like. Makes 2 large or 3 medium loaves (24 servings) Powdered Sugar Glaze: In a small bowl, stir together 1 cup sifted powdered sugar and 1/2 teaspoon vanilla. Stir in enough milk (2 to 4 teaspoons) for a drizzling consistency. Link to website |
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| Strawberry-Rhubarb Freeze 2 cups sliced rhubarb 1/4 cup orange juice or water 3/4 cup sugar 2 cups strawberries 2 teaspoons lemon juice 1. In a small saucepan, combine rhubarb, sugar, and orange juice. Bring to boiling; reduce heat. Cover and simmer for 5 minutes or until rhubarb is tender. 2. Place berries in a blender or food processor bowl. Cover and blend or process until smooth. Add rhubarb mixture and lemon juice. 3. Turn into a 9x9x2-inch pan. Freeze at least 4 hours or until slushy. Scrape with a spoon into serving dishes. Makes 6 servings Link to website |
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| Mango Chutney 2 cups water 1-1/2 cups coarsely chopped sweet onion 2 cups coarsely chopped mango 1 cup snipped dried tomatoes 1 cup raisins 1/2 teaspoon crushed dried red pepper flakes 1/2 cup light brown sugar, firmly packed 1/3 cup red wine vinegar 2 teaspoons white vinegar 1. Combine the first 6 ingredients in a 3-quart saucepan; bring to a boil and simmer, stirring occasionally, for 15 minutes, or until tomatoes are softened. 2. Add remaining ingredients and simmer for 20 to 30 minutes, stirring occasionally, until most liquid has been absorbed. 3. Cool and pack in air-tight containers. May be kept in the refrigerator 2 to 3 weeks or frozen for up to 12 months. Makes about 3 cups Serve with roast pork or beef, or grilled chicken Link to website |
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