Daily Archives: August 13, 2009

Thursday Menu and Recipes: Party Edition

I was going to post a menu that was based in part on a recipe I found in a book, but that will have to wait until next week.  Tonight I had a great dinner with great company. I’m not sure when I’ve had such good food and such great laughs.  I asked my host to share the recipes from tonight’s dinner.  Here are “Tate’s” wonderful recipes:

Cantaloupe Soup

Tossed Salad with Orange/Sesame Dressing

Fresh garden Grape Tomatoes and Olives

7-Grain Rolls

Oven Baked Brown Rice

Anderberg’s Chicken

Rhubarb Pie à la mode

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 Cantaloupe Soup

  • 1 large ripe cantaloupe, seeded & diced
  • 5 Tbsp butter
  • 2 tsp sugar
  • 1 tsp freshly grated lemon peel
  • Pinch each of ground ginger and salt
  • 2 1/2 cups milk
  • Fresh lemon juice
  • Mint sprigs

Cook cantaloupe in butter with sugar, lemon peel, ginger and salt, covered, until soft.  Puree’ in blender.  Add milk and bring to boil; lower heat and simmer 10 mins.   Adjust seasonings with lemon juice.  Garnish with mint.

Oven Baked Brown Rice

  • 2 cups chicken broth
  • 1 cup brown rice
  • 2 tsp grated lemon or orange zest
  • 2 tsp butter or virgin oil

Place in baking dish, cover tightly, and bake at 325 for 1 hour or 350 for 40-45 minutes.

Anderberg’s Chicken

  • 4 chicken breasts or 1 chicken
  • 1 tsp paprika
  • 1 Tbsp rosemary
  • 2 tsp curry
  • ½ cup flour
  • Salt, pepper (use sparingly)
  • 1 can peaches, drained
  • 1 cup shredded cheese (I used sharp)

Sauce:

  • ¾ cup chicken stock (I use chicken paste & water)
  • ¾ cup sour cream
  • ½ cup juice from peaches
  • 2 Tbsp soy sauce

Cut chicken breasts or chicken into servings-size. Roll chicken in a little virgin olive oil and the flour & spices. Brown in large fry pan, using virgin olive oil, just until pink disappears. Place chicken in bottom of serving oven dish.  Cover with peach slices. Pour sauce over all and cover with grated cheese.   Bake for 30-40 mins in 350 deg oven.

Rhubarb Pie

Crust:

  • 1 ½ cups flour
  • ½-2/3 cup Crisco vegetable shortening
  • ½ tsp salt

Crumble above using very clean hands and fingers.  Add approximately 5 Tbsp ice water, until dough is quite wet.  Divide dough into two parts.  Roll out on floured cloth to cover 9” pie pan.   Roll out second part, fold in half, and score at fold to allow air to escape.  Handle dough as little as possible.

Rhubarb Pie Filling

In small bowl, mix:

  • 1 ½ cups sugar (may use less)
  • 1/3 cup flour
  • 1/8 tsp salt
  • 4 heaping cups of fresh or frozen rhubarb
  • 2 Tbsp butter

Pour above over rhubarb in larger bowl.  Place rhubarb and flour mix in pie crust.  Dot with butter, Gently place top crust on…and deftly flute edge.  Bake 425 deg. For 45 minutes until crust is browned and rhubarb is tender.   Cool on rack. 

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