Our Customer's Favorite Recipes

CHICKEN MARSALA

4 boneless chicken breast -2 green or red peppers(red is preferred)-1 large onion,chopped-1/2lb fresh mushrooms halved-3 med. cloves garlic,pressed-1 lemon-fresh parsley-one handful or 1 tablespn dried-1/4tsp. basil-salt&pepper -1/2 cup flour-oil-1/2 cup tamari or soy-3/4 cup marsala wine-1 1/2 cups rice white or brown

cook rice-wash chicken and cut into bite sized pieces-squeeze lemon over chicken-place flour ,salt and pepper in plastic bag-put a few pieces of chicken at a time in bag and shake-put into oiled skillet and brown lightly on both sides-remove and set aside-to same pan (leave all brownings) add garlic,onions,peppers,mushrooms,parsley and basil-saute 5 min.-add chicken,tamari and wine -cover and simmer 20 mins. serve over rice

CHICKEN WITH PEPPERS

3lb chicken,cut into serving size pieces-3 lg. peppers red,yellow or green-6Tbsp olive oil - 2 med. red onions,finely sliced - 2 cloves garlic,finely chopped - sm. piece of dried chili,crumbled(optional) - 1/2 cup white wine - salt & freshly ground black pepper - 2 tomatoes, fresh or canned,peeled and chopped - 3 Tbsp chopped fresh parsley

trim any fat off chicken - slice peppers into strips - heat half the oil in a large heavy saucepan or casserole - add the onion - cook over low heat until soft - remove set aside - add remaining oil to pan - raise heat to moderate - add chicken and brown 6-8 mins. - return onions to pan - add garlic and chili,if using - pour in wine - cook until reduced by half - add peppers and stir to coat - season- after 3-4 mins. stir in tomatoes - lower heat - cover- cook until peppers are soft and chicken is cooked - about 25-30 mins. stir occasionally - stir in parsley and serve

serves 4

CHICKEN FRIED WITH DICED LEMONS (Pollo Fricto Con Limone)

Chicken,cut-up (I use boneless skinless breast)-salt-3Tbsp.olive oil-41/2 lemons-3Tbsp sugar-1Tbsp. Peppercorns,freshly ground

Rub chicken with salt-brown in olive oil-squeeze juice of 3 lemons-cut remaining 1 1/2 lemons into 1/2" dice- add lemon juice and diced lemon to pan-cover and simmer 15 mins.-uncover simmer 5-10 mins. longer-turn chicken to glaze all sides-combine sugar and ground pepper and pass to season chicken to individual taste

if using small amount of chicken can use 1 or 1 1/2 less lemons-if using boneless breast can do with a little less cooking time

It looks strange on paper,but this is a surprisingly tasty dish. Mentioned in a banquet menu recorded by Cristofaro Messisbugo in 1557

Connie Gale

SWEET POTATO CASSEROLE

3 cups sweet potatoes(peeled,boiled & mashed)-1 cup sugar-2 eggs-1/4 cup milk-1 tsp vanilla

add ingredients to potatoes & blend with electric mixer-whio for 2 mins-pour into buttered casserole dish

Topping

1 cup brown sugar-1/2 cup plain flour ( mix and sprinkle on casserole)

1 stick butter- 1 cup pecans (melt butter-add pecans & pour over topping)

Bake at 350 for 20 mins.

R.D.