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Chicken-Vegetable Casserole
Recipes Team (August 2003)
2 onions, finely chopped
1 kg boiled boneless chicken
1 can asparagus (drained)
2 cups of sliced carrots
10 -14 small potatoes (in jackets)
3 cups mixed chopped vegetables
2 tablespoons Olive oil to fry
1 can of cream of mushroom soup
can chicken broth (or 1 cup milk)
1/2 cup chopped celery
1 can of cream of chicken soup
1/2 cup White wine
salt and pepper to taste
Cook potatoes, asparagus and carrots (not too soft). Add mushroom and chicken soup (see package instructions on how to prepare the soups). Add chopped vegetables and celery. Fry onions in 2 tablespoons Olive oil. Cut chicken in small slices and add to the fried onions. Pour wine to the mixture, let simmer for about 5 minutes. Mix everything together, season with salt and pepper and arrange in a glass casserole. Cover with chicken broth (or milk) and bake in oven 375F for 20 minutes. Serve immediately.  Makes 4 servings.

Chicken Caesar Cobb Salad
Recipes Team (August 2004)
1 small iceberg salad
2 chicken breasts (each 200 gr)
2  1/2 cups chpeed pecan (or walnut pieces)
2 hard-boiled eggs, chopped
1 cup carrots, grated
1 cup corn
1/2 cup grated Cheddar cheese
Lemon Vinagraite (recipe below)
Wash iceberg salad and cut into not too small pieces. Cut chicken breasts into medaillons (not too thin), marinate them for about 3 hours in any Caesar Dressing either your preference or our recipe (below), then grill and reserve. In a bowl mix salad with chicken. Add pecans, carrots and corn. Add to the salad. Mix well. Over top sprinkle with Cheddar cheese and decorate with chopped eggs. Serves 6.
Caesar Dressing:
4  to 5 cloves mashed fresh garlic
1 tablespoon good red wine vinegar
2 teaspoons Balsamic vinegar
1 tablespoons fresh lemon juice
1 tablespoon water
1/2 teaspoon dry mustard
1 to 2 drops hot pepper sauce (or Tabasco)
 Mix or blend all ingredients together. Use immediately for marinating any meat or over salad, as a dressing.
Serving Suggestion for Salad: Lemon Vinagraite
1/4 cup extra-virgin Olive oil
2 tablespoons freshly squeezed lemon juice
3/4 teaspoon fresh thyme leaves, chopped
1 clove garlic, minced
3/4 teaspoon salt
pinch freshly cracked black peppercorns
In a jar or bowl, combine Olive oil, lemon juice, thyme, garlic, salt and pepper. Store, covered, in the refrigerator. Serve at room temperature. Yields 1/4 cup.
Note: If desired you may use the Caesar Dressing for your salad !!!

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