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The recipes for the week of November 16th
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This week the Stars suggest great alimentary harmony: many of you in fact will be ready to find equilibrium in food. You may well be tempted to start a new diet and the Stars suggest eliminating all accumulated toxins. Let's start by cooking light, balanced meals.
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The starter...
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...the Main Course...
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| Potato Salad
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Chicken, Baked with Mushrooms and Artichokes
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Ingredients:
For the salad:
- 5 lbs. cooked skin - on red potatoes, diced
- 1 bunch celery, PEELED and diced
- 2- 3 bell peppers, diced
- 1 cup onion, diced
- 1 bunch dill, chopped
For the dressing:
- one dozen hard - cooked eggs, coarsely chopped
- one - and - a - half to two cups olive or vegetable oil, or mayonnaise or
Miracle Whip
- 1 cup white wine or rice vinegar
- 1/3 cup stone - ground mustard (Boetje's is one good midwestern brand,
there are many others)
- liberal dashes of Tabasco sauce
- salt, pepper, etc. to taste.
Preparation:
Combine all the vegetable ingredients in a large bowl.
In a blender or food processor combine all the dressing ingredients and
blend on HIGH until you get a nice creamy consistency. Depending on your
preferences, you may want to add more or less oil, vinegar, or seasonings.
Fold the dressing into the vegetables. Garnish with chopped parsley or dill or watercress.
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Ingredients
4 chicken breast halves
salt and pepper
6 oz. jar marinated artichoke hearts
8 oz. mushrooms, sliced
5 green onions, chopped
1 C. dry white wine
Preparation:
Preheat oven to 350 F. Season chicken breat halves with salt and pepper.
Place skin side up in baking dish. Drain artichokes, reserving marinade.
Cut artichokes in half. Top chicken breasts with artichokes, mushrooms,
and green onions. Pour reserved marinade and white wine over.
Bake
until chicken is cooked through, about 45 minutes.
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...and the Dessert.
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Pumpkin & Honey Muffins
Ingredients:
Wet Mix
1/2 cup margarine
1/2 cup sugar
1/4 cup honey
2 eggs
1/2 cup yoghurt
1.1/2 cups pumpkin puree (To make 1.1/2 cups puree, cook a little less than a pound of pumpkin in 1/3
cup of water, either mash, sieve or put in a blender to puree.)
1 tsp lemon rind
Dry Mix
2.1/2 cups self-raising flour (or add 2.1/2 tsp baking powder to plain flour)
Topping
1/2 cup chopped pecans
1 tsp mixed spice
1 Tbsp margarine
2 Tbsp sugar
Preparation:
Preheat oven to 350oF, prepare pans. Blend the margarine, sugar & honey. Beat
in the eggs, yoghurt, pumpkin & rind. Fold in the flour until just combined.
Spoon into pans & place a little of the topping on each muffin, press down
very slightly. Bake for 20-25 mins taking care not to scorch the topping.
Makes 12.
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