~ 4 Boneless, Skinless Chicken Breasts (6 To 8 Oz.)
~ 2 Tbsp. Butter
~ 2 Tbsp. Flour
~ 2 (14 Oz.) Cans Chicken Broth
~ 1 Tbsp. Dijon Mustard
~ 2 Tbsp. Fresh Tarragon Chopped Or 2 Tsp. Dried
~ Salt & Freshly Ground
~ Black Pepper
Bring 2 cans of chicken broth to a boil. Add chicken to the broth, cover and reduce heat to simmer. Poach chicken 12 minutes. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl. Return the pan to heat and add butter. When butter melts, add flour and cook, whisking with butter, 2 minutes. Slowly pour cooking liquid back into pan, until appropriately thickened, combining with whisk. Stir in Dijon mustard and tarragon and season sauce with salt and pepper. Return chicken to the pan and coat with sauce. Simmer 2 to 3 minutes to heat chicken back through and to combine flavors. Serve with rice pilaf and roasted squash vegetable medley.
~ 2 To 2 1/2 Lb. Veal Cutlets, Thin Cut Or Pound Them Thin
~ 4 Eggs
~ 1/4 Cup Olive Oil
~ 1/4 Tsp. Salt & Pepper
~ 1 Tsp. Garlic Powder
~ 1/2 Cup Grated Cheese
~ 1/2 Tsp. Dried Parsley Or 1 Tsp. Fresh
~ 1 Lemon
~ 3/4 Cup Good White, Sherry Is Best
Blend eggs, cheese, parsley, garlic, salt & pepper. Roll in flour, dip each piece into egg mixture. Fry in hot oil, brown each side. Place on paper towel. When all meat is browned, place in a baking dish. Mix wine, juice of lemon, a little parsley, butter and water. Pour over the veal. Bake in 325˚ oven for 1/2 hour, turning the meat once after 15 minutes. Serve with lemon slice.
• 1 3 1/2 to 4 1/2 Pound Roaster Chicken
• 1 stalk celery
• 1/2 tsp. dried thyme
• 1/2 tsp. salt
• 1 tbsp. butter or margarine softened, divided
• 1 onion quartered
1. Preheat oven to 475 F. Slice celery. Sprinkle inside cavity of chicken with thyme and salt; add 1 teaspoon butter, sliced celery and onion. Rub outside of chicken with remaining butter. 2. Tuck wing tips under back of chicken. Place chicken breast side-down on rack in roasting pan. 3. Add enough water to cover bottom of pan. Roast for 10 minutes. Reduce temperature to 375 F. Roast for 20 minutes longer. 4. Turn chicken breast-side up. Roast until chicken is browned, about 30 minutes longer. Until juices run clear. Serves 4.
~ 2 Slabs Baby Back Spare Ribs (About 6LB.)
~ 1 1/2 Cups Prepared Barbecue Sauce
~ 1/2 Cup Jalapeno Jelly Or Hot Pepper Jelly
~ 1/4 Cup Cider Vinegar
~ 2 Tbsp. Seeded And Chopped Jalapeno Peppers
~ 2 Tsp. Garlic Powder
(1) To make sauce: In 1-quart saucepan, combine barbecue sauce, jelly, vinegar, peppers and garlic. Over medium heat, heat until jelly melts, stirring often. (2) In covered grill, arrange preheated coals around drip pan; test for medium heat above pan. (3) On grill rack, place ribs, fat side up, over pan but not over coals. Grill, covered, 1 1/2 to 2 hours or until well-done. Adjust vents and add more charcoal as necessary. Turn and brush often with sauce during the last 30 minutes. Makes 6 servings. After cooking may be cut into riblets as hors d’oeuvres.
To roast: Place ribs, fat side up, on rack in roasting pan. Roast, uncovered, at 350 degrees F. 1 1/2 to 2 hours or until well-done. Turn and brush oftenwith sauce during the last 30 minutes.