Diet recipe club News

2 frozen barbecued chickens with sauce — defrosted

–kosher precooked 8 ounces frozen chopped peppers & onions

1/2 cup orange-flavored brandy

8 ounces mixed dried fruits — cut in half

–see note 14 ounces stewed tomatoes — partially drained

2 teaspoons five-spice powder

8 ounces shredded carrots

2 teaspoons garlic powder

2 tablespoons honey

1/2 cup lemon juice

2 cups coarsely cut italian parsley

sliced almonds 1 sprig italian parsley — for garnish

Drain barbecue sauce from defrosted chickens. Reserve. Cut each chicken into 8 pieces and place, skin side up, in a baking pan. Remove any fat from reserved sauce. Place 2 cups sauce in large microwave dish. Dispose of remaining sauce. Mix in peppers and onions, brandy, dried fruits, tomatoes, five-spice powder, carrots, garlic powder, honey, lemon juice and parsley. Partially cover and microwave on high 7 minutes, until fruits are fork-tender.

Pour sauce and its contents over chicken and marinate overnight. Sprinkle with almonds and bake in preheated 350-degree oven for 45 minutes until heated completely through. Garnish with parsley before serving. This goes beautifully with a couscous mix, which cooks in 5 minutes, or barley pilaf, which microwaves in 8 minutes. Just follow the package directions.

Note: You can also use dried Mission figs

Nutritional information per serving: Calories: 374, Protein: 35 grams, Carbohydrates: 35 grams, Fat: 5 grams, Cholesterol: 88 milligrams, Sodium: 363 milligrams.

Recipes courtesy of Myra Chanin, aka “Mother Wonderful”

Formatted by Gail Shermeyer <4paws@netrax.net>.

1 1/2 lb Fresh Beets With Greens

(About 1 Bunch) 1 lg Orange

2 Unpeeled Granny Smith

Apples Thinly Sliced 1 tb Olive Oil

1 tb Raspberry Vinegar

1/2 ts Sugar

1/4 ts Salt

1 cl Garlic Minced

2 tb Unsalted Sunflower Seeds

Toasted Coarsely Shred Beet Greens To Measure 2 C. Set Aside. Leave Root & 1 Inch Of Stem On 2 Beets, Reserving Remaining Beets For Another Time. Scrub With A Brush & Set Aside. Place Beets in A Small Saucepan & Add Water To Cover & Bring To A Boil. Cover, Reduce Heat & Simmer 20 Min. OR Until Tender. Drain & Let Cool. Trim Off Beet Stems & Roots & Rub Off Skins. Cut Each Beet Into 8 Wedges. Set Aside. Peel & Section Orange Over A Medium Bowl, Reserving Juice & Membranes; Set Sections Aside. Squeeze Membranes Over Bowl To Extract Juice. Discard Membranes. Add Orange Sections, Beets & Apples. Toss Gently & Set Aside. Combine Oil, Vinegar, Sugar, Salt & Garlic in A Jar. Cover & Pour Over Beet Mixture. Toss Well. Arrange 1/2 C. Shredded Beet Greens On Each Of 4 Salad Plates. Top With Beet Mixture; Sprinkle With Sunflower Seeds. Serve At Room Temperature OR Chilled. (Fat 6, Chol. 0)

1 pk Pistachio pudding

1 cn Crushed pineapple and juice

(Large can) 1 c Miniature marshmallows

1 lg Carton of Cool Whip

Nuts Mix pudding, crushed pineapple and juice together. Add marshmallows. Add Cool Whip. Add sufficient nuts to topping. Mix well and refrigerate. Randy Rigg

3 c Cr?me Fra?che

1 1/2 tb Dijon-style mustard

3 tb Tomato paste

3 tb Worcestershire sauce

2 ts Paprika, sweet inported

3/4 ts Salt

Pepper, fresh 1 ts Demiglace

1 lb Mushrooms

10 tb Butter

24 Onions, pearl

3 lb Beef tips (filet)

Parsley, chopped Combine cr?me fra?che, mustard, tomato paste, Worcestershire sauce, paprika, salt, pepper to taste, and demiglace in a medium-size saucepan and simmer slowly for 20 minutes, or until sauce is slightly reduced. Remove from heat and let stand, covered, while completeing recipe. Trim stem ends off mushrooms and discard. Wipe mushrooms with a damp paper towel and slice thin. Melt 3 tablespoons of butter in a medium sized skillet and saut? mushrooms until tender and golden, about 10 minutes. Transfer to a bowl and reserve. Cut a small X in the root end of each pearl onion. Bring a large kettle of water to a boil and drop in the onions. Blanch for 10 minutes, drain, and rinse under cold running water. Peel the onions. Heat another 2 tablespoons of butter in the same skillet and saut? the onions, stirring and shaking the skillet often, until they are lightly browned, 3 to 4 minutes. Transfer the onions to the bowl with the mushrooms. Cut the meat into thin slices on the diagonal. Heat remaining butter in the skillet and saut? the pieces of filet over high heat until just lightly browned. Transfer pieces to a plate as each batch is browned. Recipe can be prepared to this point several hours before serving. To complete, set sauce over medium heat and bring to a simmer. Add mushrooms, onions and any accumulated juices from the bowl, and simmer for 5 minutes.

Add slices of filet and any accumulated juices and simmer until the meat is heated through, about 2 minutes. Serve immediately over buttered noodles. Garnish with chopped parsley. Garnish side with saut?ed cherry tomatoes and pour a good red wine.