This
is an easy and elegant chicken dish. It's a great way to use leftover chicken
or turkey. Green pepper, red pepper or red
pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or
noodles. Can be made ahead and reheated.
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup cream
2 egg yolks
1 green pepper, minced
1 cup quartered fresh mushrooms
1 pimiento or small red pepper cut in
narrow strips
˝ cup celery, sliced diagonally in small
pieces
2-3 Garlic Cloves, chopped
˝ Onion, chopped
2 cups cooked diced chicken
Salt and pepper to taste
Sprig fresh parsley
Make
a white sauce of the butter, flour, milk, cream, salt and pepper. Sauté
together the vegetables then add the chicken and combine with the sauce. Cook
gently until the meat is heated through. Just before serving stir in the egg yolks, slightly beaten, and cook for a
moment, stirring constantly. Serves about 4 hearty eaters... the only kind we
have in the Robbins' Family!
When
Mama made mashed potatoes, there usually wasn't a problem with 'leftovers'. But
when there was, she'd use them to make these delicious, easy, patties.
2 cups mashed potatoes
1 large egg, beaten lightly
6 tablespoons all-purpose flour
Green onions, finely chopped, to taste
Salt and pepper
Vegetable oil, for frying
Preheat
oven to 250 degrees F. In a bowl combine well the potatoes and the egg, stir in
the flour thoroughly, and stir in the onion, salt and pepper, to taste.
In
a large heavy skillet, preferably iron, heat 1/8-inch of the oil over
moderately high heat until it is hot but not smoking. Grab a good handful of
the mixture and form it into a patty, about like a hamburger or salmon patty,
Make the rest into patties and fry them, flattening them slightly with the back
of a spatula, for one minute on each
side, or until they are golden brown. Transfer the pancakes / patties as they
are cooked to paper towels to drain and if desired, keep them warm on a rack
set on a baking sheet in a preheated 250 degree F oven. Serve the pancakes as
an accompaniment to meat, poultry, or
eggs.
4
Chicken breasts
4
slices of bacon cut in half
3
oz. whipped cream cheese
1
can chopped green chilies
Sauce:
1/2
cup ranch dressing
1/2
cup chunky Picante sauce
"handful"
shredded cheddar
Pound
chicken with mallet until flat and set aside. Mix cream cheese, green chilies and shredded cheese -
mold into 4 "balls". Put each
"ball" in middle of flattened chicken and fold to make a round
pocket. Put 1 slice (cut in two pieces)
of bacon around each pocket of chicken & secure with toothpick.
Bake
uncovered in Pyrex dish at 350 for 30 min. and then broil until crisp on top (couple of minutes). When
done, spread some sauce on plate and then put chicken pocket on sauce and
drizzle some sauce on top. Would be great to sprinkle some parsley and/or green
onion on top!!!