Chicken and Bowties
Submitted
by: Cricket |
1 whole chicken breast, boneless,
trimmed and cut into 1 inch strips
1/2 cup flour
4 large cloves garlic, minced
1/2 lb Bow Tie Pasta
1 small red pepper, cut into thin strips
3 tablespoons unsalted butter
14 oz can chicken broth |
4 tablespoons olive oil
1 chicken bouillon cube
4 tablespoons parmesan cheese
1 large handful of stemless spinach
pepper to taste
splash of Madeira wine |
| Bring an 8 quart
pan of salted water to a boil for the pasta. Dredge strips of
chicken in the flour and saute until golden brown in olive oil.
Add garlic and red peppers, cook until golden brown. Add chicken
stock, bouillon cube and spinach, bring to a boil. Knead the 3
tablespoons of butter into the flour to form 3 dough balls. Add
to boiling mixture whisking constantly to thicken and prevent
lumps. Cook pasta to al dente, drain and add to sauce. Add
parmesan cheese and fold. Serves 2. |
Orange Chicken
Submitted
by: KatjaGirl |
1 Fryer about 2 lbs, quartered, skin removed
1 teaspoon fresh basil
1 tablespoon orange rind |
3
tablespoons orange juice
3 tablespoons lemon juice
1/2 cup Ginger Ale |
| Rub chicken with
basil and grated orange rind. Combine remaining ingredients and
set aside. Brown on all sides in a non stick pan sprayed with
vegetable spray. Place into a shallow pan and pour liquid over
chicken and cover with foil and bake at 400°F for 30 minutes.
Serves 2. |
Orange Duck
Submitted
by: CajunSue |
1 duck
8 tablespoons olive oil
1 cup dry white wine |
3
oranges
salt to taste |
| Take away the fat
you can see from your duck and wash. Season with salt the inside
of the duck. Put in a saucepan with olive oil and brown all over.
Then add wine and some water; cook, covered, slowly for about
45-60 minutes, according to the duck size. Season with salt.
Meanwhile peel an orange and, with a little sharp knife,
eliminate all trace of the white pith. Cut into little strips
and boil for some minutes. Drain very well. Squeeze the other 2
oranges and add their juice to the duck with the boiled little
strips. Let it simmer until well reduced. Serve hot. Makes 2
servings. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
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