Birds of a Feather (Stuffed Chicken Breasts)

 Made this a lot in the 70's! Stuffed Chicken Breast

BIRDS OF A FEATHER

Stuffed Boneless Breasts of Chicken

Makes 4 servings

2 cups ready-mix bread stuffing

2 chicken breasts. (about 12 ounces, split and boned

2 tablespoons butter or margarine. melted

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1 can (10'', ounces) condensed cream of mushroom soup

1/2 cup dry white wine

1 Make stuffing. following label directions

2 Generously butter a baking' dish, 8x8x2. Di-

vide stuffing into 4 equal mc)IInd s in baking dish.

ToP each with a half chicken breast. tucking

meat down around stuffing to cover completely.

Brush with butter or margarine. sprinkle with

salt, pepper. garlic powder. and paprika

3 Bake in moderate oven (350'’) 1 hour. or until

golden .

4 Combine souP and wine in a small saucepan;

heat slowly. stirring constantly.

Stuffed Chicken Breasts

English Muffin Toasting Bread - King Arthur Flour

English Muffin Bread recipe 

I've had success making English Muffins using sourdough but it's time consuming.  This is the way to go! Thanks King Arthur Flour

Hands-on

8 mins

Bake

22 to 27 mins

Total Time

1 hr 15 mins

Yield

1 loaf

Ingredients

• 3 cups (360g) King Arthur Unbleached All-Purpose Flour
• 1 tablespoon (14g) granulated sugar
• 1 1/2 teaspoons (9g) table salt
• 1/4 teaspoon baking soda
• 1 tablespoon instant yeast
• 1 cup (227g) milk
• 1/4 cup (57g) water
• 2 tablespoons (25g) vegetable oil or olive oil
• yellow cornmeal, to sprinkle in pan

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl, or the bowl of a stand mixer.

2. Combine the milk, water and oil in a separate, microwave-safe bowl (or in a saucepan on the stove top), and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don't have a thermometer, the liquid will feel uncomfortably hot if you quickly dip your finger into it. Be sure it doesn't reach 140°F, as temperatures in that range can harm the yeast.

3. Pour the hot liquid over the dry ingredients in the mixing bowl and mix until thoroughly combined. 

4. Using an electric beater, or stand mixer fitted with the flat beater attachment, beat on high speed for 1 minute; the dough will be smooth and very soft. If you don't have an electric mixer, beat by hand for 2 to 3 minutes, or until the dough is smooth and starting to become elastic.

5. 1. Lightly grease an 8 1/2" x 4 1/2" loaf pan, and sprinkle the bottom and sides with cornmeal.

   2. Scoop the soft dough into the pan, leveling it in the pan as much as possible.

   3. Cover the pan, and let the dough rise until it's just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn't be more than, say, 1/4" over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn't very cold. While the dough is rising, preheat the oven to 400°F.

   4. Remove the cover, and bake the bread for 22 to 27 minutes, untill it's golden brown and its interior temperature is 190°F.

   5. Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

   6. Store leftover English Muffin Toasting Bread, well wrapped, at room temperature for several days; freeze for longer storage.

Beef Kabobs

 From the Hartford Courant Bicentennial Cookbook 1976

Allow 1/2 pound meat per person.  Cut rump roast, sirloin tip, or beef stew meat into cubes.  Marinate one day (or at least for 5 hours) in:

1/2 cup oil
1/2 cup sherry
2 T wine vinegar
4 tsp Worcestershire sauce
1/2 tsp black pepper
1 clove garlic or garlic powder
1/2 tsp dried parsley flakes
1/2 tsp seasoned salt
1/2 tsp salt

Also marinate green pepper, small onions, large mushroom caps, and tomato quarters.  

Put meat on skewers and broil in oven or over BBQ 15-20 minutes.  Add vegetables and broil 5-6 minutes longer.  Serve with Fried Rice.

Tofu Bites

firm tofu, cubed

3 T Soy Sauce

3 cloves garlic

2 T honey

3T water

Brown the tofu.  Make the sauce a ND cover browned tofu.  Add 1 teaspoon of sesame oil and 1 teaspoon of sesame seeds and green onion.

Microwave egg

1 egg

tablespoon Mayo

salt and pepper

Wisk together in a small bowl.  Microwave on high for 40 seconds

Elizabeth's Italian Dressing

Parmesan Cheese

Oregano

Garlic Powder

Salt and Pepper

OIL????

Brie in a pastry crust

1 large sheet of puff pastry dough (Pepperidge Farms frozen dough works wonderfully)
A small wheel of Brie
Cranberry Chutney, or jam of your liking
1/4 cup of chopped pecans
brown sugar
1/4 cup of maple syrup

Preheat oven to 350 degrees.  On a cookie sheet, lay out the puff pastry; put brie round on top.  Generously spoon chutney and nuts on brie, fold dough over top.  Drizzle maple syrup and place a handful of brown sugar on top.  Bake at 350 for 25 minutes.