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   Volume 7, Issue 165, September 12, 2005        

RF4RP is a Real Food for Real People publication, ISSN: 1528-9621

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And Here Is Today's Recipe!

  
 * Exported from MasterCook *

Spicy Apricot Chicken

Recipe By : Real Food for Real People
Serving Size : 6 Preparation Time :0:00
Categories : Chicken                    Main Dish
Pasta                       Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium Chicken Breast Halves without skin -- boneless
1 tablespoon Vegetable Oil
1 clove Garlic -- minced
8 ounces Sweet & Sour Sauce
1/3 cup Apricot Preserves
1 tablespoon Dijon Mustard
1/4 cup Dried Apricots -- chopped fine
1/4 teaspoon Crushed Red Pepper
3 cups Rice, cooked -- hot

In a large skillet, thoroughly brown chicken on all sides in vegetable oil. Add garlic;
sauté lightly. Drain off any fat. In a medium bowl, combine sauce with apricot
preserves, Dijon mustard, dried apricots and crushed red pepper. Evenly pour over
chicken in skillet. Simmer, covered, 45 minutes over low heat, or until chicken is
thoroughly cooked. Serve over hot, cooked rice.  (or pasta)


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 502 Calories; 6g Fat (10.4% calories from
fat); 58g Protein; 51g Carbohydrate; 2g Dietary Fiber; 137mg Cholesterol; 293mg
Sodium.
Exchanges: 2 1/2 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1
Other Carbohydrates.

*Note: Please forward this recipe post to as many people as you like. All I ask is that you forward the entire message, and that you encourage the recipient to subscribe. Thank you so much!    Kaylin

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Recipes from our wonderful Subscribers!

About this section:
This section is YOURS! You send in questions, and answer the questions of other subscribers. Email addresses of folks sending in replies to questions and voluntary recipes WILL be posted with your submission unless you specify otherwise in your submission. Please remember these recipes have not been tried by Real Food for Real People, but *are* recommended by our subscribers. Any comments or questions on them should be directed to the person who sent it in. Thanks!

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Use of subscriber email addresses is strictly forbidden for any use other than to respond to recipes or requests which are posted here. Any harvesting or spamming which is reported will be dealt with quickly within the limits of the law. If you receive an offending message in reply to a request which has been included in RF4RP, please forward the entire message, complete with headers, to us here at RF4RP, and the matter will be dealt with promptly. Parties who choose to send offensive messages to subscribers will be immediately purged from the list.
 

I am going to New Orleans next weekend with my church group to help with clean
up. I am on a low calorie, low fat diet and am looking for ideas/recipes for
non-perishable food that I can take with me so I don't kill my diet while I am gone.
I won't have electricity where I am going, so I don't know if I will be able to cook or
have refrigeration. I maybe taking a camp stove and a cooler but am unsure of this
as of this time. Any ideas are greatly appreciated!

Janice
 

Hi Kaylin,

I am in desperate need of main dishes that can be made now and frozen for later
use. My son and daughter-in-law are having a baby soon and I just found out I will
be having surgery at the same time so both families will need food on hand in the
freezer that can easily be thawed and cooked, or reheated. Does anyone have
anything proven to be suitable for freezing that husbands can’t mess up? Thank
you in advance.

Laurie Stone

TOMATO FLORENTINE SOUP
courtesy of cooks.co,

1 med. onion, diced
2 cloves garlic, minced
1 tbsp. olive oil
2 (1 lb.) cans tomatoes
2 (1 lb.) cans tomato sauce
2 tsp. oregano
2 tsp. basil
2 tsp. thyme
1 bay leaf
1 bunch fresh spinach, washed & chopped
Salt & pepper to taste

Sauté onion and garlic in large kettle in olive oil. Add tomatoes, tomato sauce and
spices. Simmer about 30 minutes. Remove bay leaf. Add spinach. Makes about 6
(2 cup) servings.

P.S. There are other versions that have pasta included.

Jack Poulter On an Island in the Pacific              jpoulter@islandnet.com

Re: Freezing Eggs

I used to have a lot of chickens and always had success in freezing eggs for
cooking purposes. I just beat the eggs and add either a few grains of salt or a
little bit of lemon juice. I usually packed the beaten eggs in either 2-, 3-, or 6-egg
portions, so I would have the correct amount to use in recipes. I usually used
them for baked goods - cakes, cookies, etc. and the final product was the same
as if using fresh eggs.

Elaine Perez              elaineperez@msn.com

This is for Aggie in New Mexico. I freeze all kinds of cheese not only for cooking,
but also for sandwiches. I have never had a problem with it changing taste or
anything. Being a retired couple, we don't always use things as fast as a family
so freezing is a good solution. I have kept cheese frozen for three or four months.
I also freeze Velveeta when I buy it at Sam's Club and have it on hand for Mac &
Cheese.

Helen in PA               caziness627@atlanticbb.net

For Valerie who wanted a tomato Florentine Soup recipe

I found this one that contains the tomatoes and spinach but no rice but I'm sure a
cup of rice could be added with the other ingredients if you wanted rice in the
recipe. Could be a personal adage where you had eaten it before.

Tomato-Florentine Soup Recipe
Quick, easy, tasty, and very healthy

16 ounces frozen mixed vegetables, thawed
8 ounces frozen chopped spinach, thawed
1 (14 1/2 ounce) can no-salt-added diced tomatoes, with juice
2 tablespoons red wine vinegar
2 teaspoons garlic powder
3 cups beef or vegetable broth (, or low sodium bouillon with water)
1 tablespoon artificial sweetener or sugar
1 1/2 teaspoons basil leaves, crushed
1 bay leaf
freshly ground black pepper, , to taste
leaf oregano, crushed, or other herbs and spices, to taste

Combine ingredients in medium saucepan and bring to a boil. Reduce and
simmer at least 10 minutes, longer if you like. Like chili, this is better the second
day.

Ruth Justice           Ruanju@comcast.net

Re: Pear Butter for Chris

Fruit preparation: Remove stems, but do not core or peel. Quarter or slice. Cook
in half as much water as fruit. Add 3 tbsp. lemon juice to each gallon of fruit pulp.

Sugar: Use white or brown sugar. Brown sugar darkens the light fruits; it gives a
pronounced flavor to bland ones. The amount of sugar to add depends on
personal tastes, but the general rule is half as much sugar as pulp.

Salt: Add ¼ to ½ tsp. for every gallon of fruit butter.

Spices: Usually ground spices are added, although some people prefer to omit
them. About 1 tsp. ground cinnamon and ½ tsp. each ground ginger and ground
allspice to 1 gallon of butter is a good proportion. Whole spices tied loosely in a
cheesecloth bag may be substituted for ground spices in making light-colored fruit
butters. Ginger is an especially tasty spice with pears. Also, adding 3 tbsp.
lemon juice to 1 gallon of fruit pulp steps up the flavor.

Cooking:*
1. Measure the pulp and sugar into a large kettlel; add the salt. Boil rapidly,
stirring constantly to prevent scorching. As the butter becomes thick, lower heat
to reduce spattering.
2. Add spices and lemon juice.
3. Continue cooking until butter is thick enough almost to flake off the spoon, or
as Grandmother used to say: "Until it is thick enough to spread." Another test for
consistency is to pour a tablespoon of the hot butter onto a chilled plate - if no rim
of liquid forms around the edge of the butter, it is ready for canning.
4. Ladle into sterilized jars to within 1/8" of jar top. Tip jar rim; adjust lids.
Process in boiling water bath 5 minutes. Remove from canner and complete seals
unless closures are the self-sealing type.

*Instead of cooking in a kettle on top of the stove, I place the ingredients in a large
roaster and bake in a 325° oven, stirring occasionally, until butter is thick enough.
I find this easier than standing over the kettle stirring constantly.

Patcar34@aol.com

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