January 2007
Martha’s Salad Dressing
Broadcast date 1/01/07 & 1/02/06
1 c mayonnaise
1/4 c maple syrup
3 T champagne vinegar
2 t sugar
1/2 c vegetable oil
Mix in a shaker and refrigerate.
Jalapeno Chicken Casserole
Broadcast date 1/02/07 & 1/04/06
Makes 8 main-dish servings
1 2-1/2 lb. broiler-fryer (or vegetarian substitute)
water
6 medium jalapeno chilies
1 medium onion
1 garlic clove
2 T salad oil
1/4 t ground cumin
1 10 oz. can condensed cream of chicken or mushroom soup
1 10 oz. pkg frozen chopped spinach
1/2 t salt
1 pint sour cream
1 8 oz. package of corn chips (not tortilla chips)
1/2 lb. Monterey jack cheese, shredded (2 cups)
paprika
Rinse chicken, its giblets and neck with running cold water. Place chicken, breast side down in saucepan just large enough to hold the chicken. Add giblets, neck and cover with 2 inches water. Over high heat, heat to boiling. Reduce heat to low, cover saucepan and simmer 35 minutes or until chicken is fork tender. Remove chicken, giblets and neck to large bowl; refrigerate 30 minutes or until easy to handle. (Refrigerate giblets, neck and broth for use another day). Discard skin and bones from chicken; cut meat into bite-sized pieces. Set aside.
Reserve 1 jalapeno chili for garnish. Remove stems and seeds from remaining jalapenos and dice. Chop onion; mince garlic.
In 10-inch skillet over medium heat, in hot salad oil, cook jalapenos, onion and garlic until tender, stirring occasionally. Stir in cumin, cook 1 minute. Stir in undiluted soup, frozen spinach and salt; over high heat, heat to boiling, breaking up spinach with fork. Reduce heat to low; cover and simmer until spinach is cooked. Stir in chicken and sour cream; heat through. Remove skillet from heat.
In 2-qt. casserole, arrange 1/3 of corn chips, top with 1/3 of shredded cheese and 1/2 of chicken mixture. Repeat layering, ending with cheese. Bake 30 minutes of until mixture is heated through. Sprinkle casserole with paprika. Cut reserved jalapeno lengthwise in half. Garnish casserole with jalapeno halves.
Ranch Sausage Stars
Broadcast date 1/03/07 & 5/29/06
1 lb cooked sausage, crumbled
1-1/2 c sharp cheddar cheese, grated
1-1/2 c Monterey jack cheese, grated
1 c prepared Hidden Valley Ranch dressing
1 can (2.25 oz) can black olives, sliced
1/2 c red pepper, chopped (or chopped green chilies)
1 pkg won ton or egg roll wrappers (fresh or frozen), cut into fourths
Cooking spray
Preheat oven to 350. Blot cooked sausage dry with paper towels and combine with cheese, salad dressing, olives and peppers. Light grease muffin tin and press one won ton wrapper in each cup. Spray with cooking spray. Bake 5 minutes until golden. Remove from tins, place on cookie sheet. Fill with sausage mixture and bake 5 minutes until bubbly. Can be frozen before final baking. Yield: 4-5 dozen.
Harvest Moon Chicken
Broadcast date 1/04/07 & 5/30/06
1 c mayonnaise
1/2 c prepared horseradish
1/2 c spicy brown mustard
1 T Worcestershire sauce
1/4 t cayenne pepper
8 chicken breasts, boneless, skinless, frozen
4 c White Cheddar cheese, shredded
1 c bacon, cooked crisp, coarsely chopped
1 t paprika
Preheat oven to 375. Combine the mayonnaise, horseradish, mustard, Worcestershire sauce and cayenne in a bowl and mix thoroughly. Cover and chill.
Spray a foil-lined baking tray lightly. Place the frozen chicken breasts in the pan and bake for 45 to 55 minutes, until done.
Place breasts on an ovenproof platter. Top each breast with the horseradish mustard sauce. Sprinkle with the cheese and then the bacon pieces.
Broil for 1-1/2 minutes or until the cheese is blended with the sauce and lightly browned. Just before serving, sprinkle each breast with paprika.
Bombay Chicken Wings
Broadcast date 1/05/07 & 5/22/06
1 t curry powder
1/2 t ground turmeric
2 T soy sauce
2 T vegetable oil
2 T green onion, minced
2 cloves garlic, minced
1/8 t black pepper
2-1/2 lb chicken wing drumettes (24 pieces)
Sprigs of cilantro for garnish
In large bowl, mix all ingredients except chicken and cilantro to make marinade. Add chicken wings, making sure all pieces are coated well with mixture, cover and refrigerate for at least 1 hour.
Preheat oven to 350. Drain chicken wings, place in single layer on jelly roll pan. Bake 25 minutes until golden brown. Garnish with cilantro sprigs and serve.
Mexican Corn Dip
Broadcast date 1/08/07 & 5/19/06
3 cans Mexi-corn, drained and rinsed
3 c shredded cheese (such as Sargento brand 4-cheese Mexican blend)
1 c sour cream
1 c mayonnaise
1 4-oz can diced green chilies, drained
1/2 of a 4-oz can diced jalapenos, drained (add more if you’d like)
2-3 green onions, chopped, to taste
Dash of tobasco, salt, pepper and garlic powder, to taste
Mix all ingredients together in a large bowl and serve with tortilla or corn chips. Can be chilled 24 hours before serving.
Embassy Pate
Broadcast date 1/09/07 & 5/16/06
1-1/2 c cooked chicken, finely ground (about 1/2 breast)
1 c almonds, toasted and finely chopped
1/4 c green onions or chives, chopped
1-1/2 T garlic-flavored wine vinegar
1/2 to 1 t Worcestershire sauce
1/2 c mayonnaise
salt & freshly ground pepper to taste
In a food processor, combine ingredients and puree thoroughly. Cover and refrigerate for 24 hours. Serve with crackers.
Ginger Dip
Broadcast date 1/10/07 & 5/17/06
1 c mayonnaise
1 c sour cream
1/4 c onion, finely chopped
1/4 c watercress, finely chopped
1 T candied ginger
2 cloves garlic, crushed
1 T soy sauce
dash of salt
Mix all ingredients together by hand and let sit overnight in the fridge. Serve with celery sticks, jicima, cucumbers, carrots and other veggies of your choice.
Red Pepper Pesto with Crostini
Broadcast date 1/11/07 & 5/25/06
1 7-oz jar roasted red peppers, drained
1/2 c fresh cilantro leaves
6 T olive oil
3 T balsamic vinegar
1 small clove garlic, chopped
1/2 t dry mustard
1/2 t ground coriander
Pinch of cinnamon
1/2 c (2-1/2 oz) whole toasted almonds
Salt & pepper
1 French or sourdough baguette, sliced and toasted
Combine the peppers, cilantro, oil, vinegar, garlic, mustard, coriander and cinnamon in the food processor bowl. Process until almost smooth.
Add the almonds. Process until almonds are finely chopped, but not ground.
Season with salt and pepper. Serve with crostini.
Savory Spinach Appetizer Cheesecake
Broadcast date 1/12/07 & 7/20/06
1 12-oz pkg Stouffer’s Spinach Soufflé
1 c shredded Parmesan cheese
2 8-oz pkg onion-and-chive cream cheese, softened
2 3-oz pkg goat cheese, softened
3 eggs, lightly beaten
1 t seasoned pepper
1/2 t dried oregano
1/2 t dried basil
1/2 t dried thyme
2 garlic cloves, pressed
1/4 c Italian-seasoned breadcrumbs
Thaw spinach soufflé in microwave at MEDIUM (50% power) for 6-7 minutes. Stir together spinach soufflé, 1 c parmesan and next 8 ingredients. Coat at 9-inch springform pan with cooking spray. Sprinke breadcrumbs over bottom of plan. Spoon spinach mixture into pan. Bake at 325 for 50-55 minutes, just until set. Remove from oven; cool in pan on a wire rack. Cover and chill 8 hours. Serve on crackers with toppings such as sour cream, toasted pine nuts, shredded parmesan cheese.
Chicken Lime Vegetable Soup
Broadcast date 1/15/07 & 9/04/06
2 T butter
2 T canola oil
3 white onions, chopped
5 stalks celery, chopped
4 carrots, peeled and chopped
1 c mushrooms, sliced
3 quarts water
2 whole chicken breasts with skin (or one whole small chicken)
2 T chicken base
5 Roma tomatoes, peeled, seeded, coarsely chopped
3 T tomato paste
1 bunch fresh spinach, thoroughly washed and chopped
1 T freshly ground pepper
2 T Worcestershire sauce
3 T fresh lime juice (or more to taste)
1 c fresh parsley, chopped
Melt butter and oil in soup pot and sauté onions, celery and carrots over medium heat for about 10 minutes. Add mushrooms and continue cooking about 3-5 minutes. Add water, chicken and chicken base. Bring to low boil and cook until chicken is tender (about 25 minutes for breasts; 60 minutes for whole chicken).
Remove chicken from pot and let cool until you can handle. Reserve liquid. Remove and discard skin and bones. Dice or shred chicken.
Reheat liquid and add chicken, tomatoes, tomato paste, spinach, pepper, Worcestershire sauce, lime juice and parsley.
Ladle into bowls and top with crispy tortilla strips. Serves 8.
Oriental Chicken Salad
Broadcast date 1/17/07 & 9/05/06
3 whole chicken breasts
24-32 small won ton wrappers (4 per person)
4 c canola oil
1 head red leaf lettuce, washed, dried, chopped
2 heads iceberg lettuce, washed, thinly sliced, chilled
6 green onion, whites and tops, thinly sliced
2 c mandarin oranges, drained, chilled
1/3 c sesame seeds, toasted
1 c bottled soy ginger dressing
Preheat oven to 375. Wrap chicken breasts in foil and bake for about 30 minutes. Cool and shred or dice.
Heat oil in frying pan and brown won ton wrappers. Drain on paper towels. Allow to cool, then break them up in salad.
Reserving a handful of crushed won tons and half of the sesame seeds, toss all ingredients in a large bowl. Top each serving with reserved won tons and sesame seeds. Serves 6-8.
Avocado Butter
Broadcast date 1/17/07 & 9/06/06
2 avocados, ripened and diced
10 oz salted butter, softened
1 t Worcestershire sauce
1/4 t Tabasco sauce
4 cloves garlic, finely minced
1 t freshly ground pepper
Whisk all ingredients together with wire whisk until smooth and thoroughly blended. Roll into log, wrap in waxed paper, and chill in refrigerator until ready to serve. Slice pieces of the log for each serving. You may also store in a bowl if you plan to serve the butter warm or at room temperature. Store in refrigerator up to 4 days. Makes 1 cup.
Caramelized Onions
Broadcast date 1/18/07 & 9/07/06
4 white or yellow onions, peeled and thinly sliced
2 T canola oil
2 T butter
1 T sugar
1 t chicken base
1/2 c water
Heat oil and butter in heavy skillet over med-low heat. Add onions, sugar, chicken base and water and cook slowly, stirring frequently, for 40-60 minutes until onions are golden brown. Store refrigerated for up to a week and reheat as needed. Makes 1 cup.
Cherry Chutney
Broadcast date 1/19/07 & 9/08/06
3/4 c sugar
1/3 c cider vinegar
1 T fresh ginger, peeled and minced
3 cloves garlic, minced
1 t ground cumin
1/2 ground cinnamon
1/8 t crushed dried red pepper
1 large red onion, finely chopped
1 c dried cherries
Combine all ingredients in heavy sauce pan and cook over medium heat until mixture thickens, about 30 minutes. If you want a thinner sauce, you may add up to a cup of beef stock. Store refrigerated for up to a week. Makes 2 cups.
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