MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Marry Me Chicken
Categories: Poultry, Vegetables, Herbs, Dairy, Cheese
Yield: 5 servings

1/4 c A-P flour
1/2 ts Salt
1/4 ts Black pepper
2 lb Chicken breast cutlets
2 tb Oil
1 tb Butter
3 cl Garlic; minced
3/4 c Chicken stock
1/3 c Sun-dried tomatoes; in thin
- strips
1/2 ts Red pepper flakes
1/4 ts Oregano
1/4 ts Thyme
3/4 c Heavy cream; warmed
1 1/2 c Fresh baby spinach; washed,
- dried
1 c Fresh grated Parmesan
- cheese; more for garnish
Chopped fresh basil;
- garnish

Editor’s Tip: You can use a grater to mince garlic!

COAT THE CHICKEN: Whisk together the flour, salt and
pepper in a large, shallow dish. Dredge the chicken
cutlets one at a time, coating both sides of each cutlet
completely in flour.

COOK THE CHICKEN: Heat a large, nonstick skillet over
medium-high heat and add in the oil. Add 2-3 cutlets to
the pan (don’t crowd them) and cook for 3-4 minutes on
each side, until they’re lightly browned and cooked
through. Move the chicken to a plate. Continue cooking
the rest of the cutlets. Hold the cooked chicken aside.

BEGIN THE SAUCE: Reduce the heat under the skillet to
medium, and add the tablespoon of butter to the pan.
When it’s melted, add the minced garlic and saute for 30
seconds to a minute until fragrant but not burned. Pour
in the chicken stock, and stir in the sliced sun-dried
tomatoes, red pepper flakes, oregano and thyme. Simmer
the mixture for a minute.

ADD CREAM, SPINACH & CHEESE Pour the warmed heavy cream
into the pan. Simmer the sauce for about 5 minutes,
stirring occasionally. Add in the baby spinach and
grated Parmesan. Stir the sauce gently for another
minute or so until the spinach wilts.

RETURN CHICKEN TO PAN: Slide the cooked chicken cutlets
into the sauce, and let them simmer for 3-4 minutes,
spooning sauce over them, until they’re warmed through.

SERVE: Place the chicken cutlets on plates and spoon
sauce over them. Sprinkle grated Parmesan and chopped
basil over the tops and serve immediately.

Nancy Mock, Horse Apple Vermont

Makes 4 - 6 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bacon-Wrapped Smokies
Categories: Five, Pork, Appetisers
Yield: 42 servings

1 lb Sliced bacon
16 oz Pkg miniature smoked sausage
- links
1/3 c Packed brown sugar

Cut each bacon strip in half widthwise. Wrap one piece
of bacon around each sausage.

Place in a foil-lined 15x10x1-in. baking pan. Sprinkle
with brown sugar.

Bake, uncovered, @ 400+|F/205+|C until bacon is crisp and
sausage is heated through, 30-40 minutes.

Cara Flora, Kokomo, Indiana

Makes: about 3-1/2 dozen

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Garlic Chicken
Categories: Poultry, Vegetables, Dairy, Cheese, Herbs
Yield: 4 servings

2 Boned, skinned chicken
- breasts; halved
1/2 c + 1 tb A-P flour; divided
1/4 ts (ea) salt & pepper
2 tb Olive oil
2 tb Butter
1 Whole garlic bulb; peeled,
- separated into cloves
1 sm Onion; fine chopped
1 c Heavy whipping cream
1/4 c Chicken broth
1/2 ts Garlic powder
1/2 c Grated Parmesan cheese
2 tb Minced fresh parsley

BUTTERFLY CHICKEN: On a clean cutting board, use a sharp
knife to butterfly your chicken by halving the breasts
horizontally, so you have 4 thinner pieces.

Using a meat mallet, pound chicken to 1/2" thickness. If
you dongCOt have a meat mallet, use a rolling pan or
cast-iron skillet.

In a shallow bowl, mix 1/2 cup flour, salt and pepper.
Dredge chicken by dipping each piece into the flour
mixture to coat both sides, then shaking off any excess
flour.

COOK CHICKEN: Meanwhile, in a large skillet, heat oil
over medium-high heat. Sear the chicken until itgCOs well
browned on both sides. Set the chicken aside.

MAKE CREAMY SAUCE AND SERVE: In the same skillet, melt
butter on medium heat. Add garlic cloves and onion. Cook
and stir until lightly browned, 2-3 minutes. Sprinkle
with remaining 1 tb flour, and mix well. Gradually stir
in cream, broth and garlic powder. Bring to a boil.
Reduce heat; cook and stir until slightly thickened, 4-6
minutes. Stir in Parmesan cheese.

Return the chicken to the pan and allow to heat through.
Serve with a sprinkle of fresh parsley.

Risa Lichtman, Toad Squat, Arizona

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Copycat Starbucks Egg Bites
Categories: Five, Eggs, Cheese, Pork
Yield: 6 servings

6 lg Eggs
1/4 c Cottage cheese
1/4 ts (ea) salt & pepper
1/2 c Shredded Ementhal (Swiss)
- cheese
3 sl Cooked bacon; chopped

Arrange an oven rack at the lowest rack setting; place
a second rack in middle of oven. Place an oven-safe
skillet on bottom oven rack; Heat oven and skillet to
300+|F/150+|C. Meanwhile, in a small saucepan, bring 2
cups water to a boil.

In a blender, puree the first 4 ingredients until
smooth, about 20 seconds. Line 6 muffin cups with foil
liners. Divide Swiss cheese and bacon among the muffin
cups. Pour egg mixture over top.

Wearing oven mitts, place muffin tin on top rack. Pull
bottom rack out 6" - 8"; add boiling water to skillet.
(Work quickly and carefully, pouring water away from
you. Don't worry if some water is left in the saucepan.)
Carefully slide bottom rack back into place; quickly
close door to trap steam in oven.

Bake until the eggs puff and are cooked to desired
degree of doneness, 25-30 minutes. Serve immediately.

Maria Morelli, West Kelowna, British Columbia

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Taco Salad For A Large Crowd
Categories: Beef, Vegetables, Cheese, Chilies
Yield: 26 servings

1 1/2 lb Ground beef
2 oz (2 env) taco seasoning;
- divided
1 md Head iceberg lettuce
10 oz Bag nacho-flavored tortilla
- chips; coarsely crushed
2 pt Grape tomatoes; halved
32 oz (2 cans) kidney beans;
- rinsed, drained
6 3/4 oz (3 can) sliced ripe olives;
- drained
1 1/2 c Shredded Cheddar cheese
1 lg Sweet onion; chopped
8 oz (2 cans) chopped green
- chilies
1 1/2 c Thousand Island salad
- dressing
1 1/3 c Salsa
1/3 c Sugar

In a Dutch oven over medium heat, cook beef with 1
envelope plus 2 tablespoons taco seasoning until no
longer pink; drain.

In a very large serving bowl, combine the lettuce,
chips, tomatoes, beans, olives, cheese, onion, chiles
and beef mixture.

In a small bowl, combine the salad dressing, salsa,
sugar and remaining taco seasoning; pour over salad and
toss to coat.

Lisa Homer, Avon, New York

Makes: 26 servings (1-1/3 cups each)

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chilean Beef & Olive Empanadas
Categories: Beef, Vegetables, Chilies, Breads
Yield: 20 servings

1 lb Ground beef
1/2 lg Onion; fine chopped
3 lg Hard-boiled eggs; chopped
1/3 c Chopped pitted green olives
1 tb Ground cumin
1 tb Chilli spice mix
1 ts (ea) smoked paprika & salt
1/2 ts Pepper
1 lg Egg; beaten
28 oz (2 pkg)) empanada dough
- disks; thawed
Salsa verde; opt

Set oven @ 400+|F/205+|C.

In a large skillet, cook beef and onion over medium heat
until beef is no longer pink and onion is tender, 6-8
minutes, breaking up beef into crumbles; do not drain.
Stir in hard-boiled eggs, olives and seasonings; heat
through. Remove from the heat.

Brush beaten egg over edges of dough circles. Place 3
tablespoons filling on 1 side of each. Fold dough over
filling. Crimp edges and press to seal. Place on
parchment-lined baking sheets. Brush tops with remaining
beaten egg. Refrigerate for 15 minutes.

Bake until golden brown, 20-25 minutes; serve warm with
salsa verde if desired.

Kristyne McDougle, Lorain, Ohio

Makes: 20 servings

RECIPE FROM: https://www.tasteofhome.com

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