Spring Favorites
Begin this Spring with the aroma of freshly cooked chicken, the refreshing smell of cucumbers and a refreshing scent and visual appeal of Fresh Fruit. Enjoy yourself and have a happy Spring!
 The Recipe Exchange |
Card 40 |
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Ingredients:
- 3 whole chicken breasts, split, skinned and boned
- 2 tablespoons vegetable oil
- ¼ cup margarine or butter
- 1 large onion, chopped
- 1 can (4oz) sliced mushrooms, drained
- 2 tablespoons parsley flakes
- 1 ½ tablespoons finely chopped fresh dill
- 1 clove garlic, minced
- 1 package (10oz) frozen chopped spinach, cooked and drained
- 1 ½ tablespoons all-purpose flour
- 1/3 cup vermouth
- 1 cup (8oz) ricotta cheese
- Salt and pepper to taste
- ½ cup melted butter or margarine
- 12 sheets Filo Dough
- Dry Bread Crumbs
Directions:
Pound chicken breasts between two pieces of plastic wrap to ¼ inch thickness. Heat oil in large skillet over medium heat. Add chicken, cook until brown on both sides. Remove, drain on paper towels and set aside. Wipe out skillet.
Melt ¼ cup butter or margarine in same skillet over medium heat. Add onion. Cook and stir until golden, Add mushrooms, parsley flakes, dill, garlic and spinach. Cook and stir for two minutes. Stir in flour while mixing well. Slowly stir in Vermouth. Cook stirring constantly until thickened. Stir in ricotta, salt and pepper. Remove from heat.
Preheat oven to 350°. Brush melted margarine or butter on 1 filo sheet. Sprinkle with bread crumbs. Cover with another sheet and brush with melted butter or margarine. Place chicken breast in center of filo. Spoon 1/6th of the spinach mixture on top. Fold the filo over the chicken and turn the ends under. Repeat for each chicken breast. Place in a single layer in greased baking pan. Brush tops with butter. Bake for 45 minutes or until brown.
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Chicken in Filo
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| The Recipe Exchange |
Card 41 |
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Ingredients:
- 1 (3 oz) pkg. cream cheese, softened
- 1 tbs. grated onion
- 1 tbs. horseradish
- 1 tbs. sour cream
- 1 med. cucumber, peeled and sliced into medium thick slices
- Teaspoon of vinegar
- Salt
- Pepper
- Small slices of bread
Directions:
Arrange cucumber slices on plate. Sprinkle vinegar and salt over cucumbers. Let stand for 30 minutes.
Combine cream cheese, grated onion, horseradish, sour cream, and dash of pepper in a bowl .
Stir together until smooth mixture. (makes approx. ¾ cups of mixture)
Spread on top of a thin slices of cocktail bread.
Put a cucumber on top of the spread.
Put a dab of the mixture on top of the cucumber
Makes approximately 20 mini-sandwiches.
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Cucumber Sandwich
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| The Recipe Exchange |
Card 42 |
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Fruit Dips
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Send Us Your Recipes!
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