Chicken Almendrado

Yield: 4 servings

1/2 cup chopped onion (1 medium)
2 tablespoons butter or margarine
1 tablespoon vegetable oil
1 cup chicken broth
1/4 cup slivered almonds
1 tablespoon ground red chiles
1 teaspoon vinegar
1/2 teaspoon granulated sugar
1/2 teaspoon ground cinnamon
4 boneless chicken breast halves
Slivered almonds (garnish)

Cook and stir onion in butter and oil in a 10-inch skillet until tender. Stir in broth, the 1/4 cup almonds, the ground red chiles, vinegar, sugar and cinnamon. Heat to boiling; reduce the heat and simmer, uncovered, for 10 minutes.

Spoon mixture into a blender container, cover and blend on low speed until smooth, about 1 minute. Return sauce to skillet. Dip chicken breasts into the sauce to coat both sides. Place skin sides up in a single layer in the skillet. Heat to boiling and then reduce the heat, cover and simmer until done, about 45 minutes.

Serve sauce over chicke n and sprinkle with the remaining slivered almonds.

Guajolote (pavo) En Mole Verde (turkey In Green Mole Sauce)

1 cooked small turkey, disjointed
1 (10 ounce) can tomatillos, drained
1/2 cup pumpkin seeds
1/4 cup blanched almonds
1 can peeled green chiles
2 cups rich chicken broth
Salt to taste
1/4 cup oil
1/2 cup minced parsley

Put tomatillo, pumpkin seeds, almonds, and chiles through blender or fine blade food grinder.

Mix broth with ground mixture; add salt and simmer in hot oil for 10 minutes.

Add turkey; cook another 10 minutes

Add parsley; cook 5 more minutes before serving.

Serves 8 to 10.

Poppy Seed Bread

Posted by kdipaolo at April 30, 2001

This makes a very moist and tasty bread. ~ Kathy

3 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
2 1/4 cups granulated sugar
1 1/2 tablespoons poppy seed
3 eggs
1 1/8 cups oil
1 1/2 cups milk
1 1/2 teaspoons almond extract
1 1/2 teaspoons butter flavoring
1 1/2 teaspoons vanilla extract

Mix the first 5 ingredients together. Combine the remaining ingredients in a bowl, then add to the first 5 ingredients. Bake in 2 loaf pans at 350 degrees F for one hour.

Mexican Chicken Thighs

1 tablespoon minced garlic
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
6 chicken thighs, boned and skinned if possible
2 tablespoons olive oil or vegetable oil

Mix garlic, cumin, oregano, salt and pepper on a wide plate or baking dish. If chicken thighs aren't skinned, remove and discard their skins. Put chicken thighs on top, then turn them over, so as to coat the thighs with the seasoning mix.

Put the olive oil in a wide skillet over medium-high heat. When the oil is hot, add the chicken thighs and cook 7 to 8 minutes.

Turn the chicken thighs over and cook 7 to 8 minutes more, or until cooked through (it will take longer for thighs that are not boned).

At this point, you may either serve the thighs as is, with sides of tortillas, refried beans and tomato salsa, or you may cut or shred the chicken and pass it in a bowl to be used as fil ling for the tortillas. Guests can help themselves to servings of all the food and use them as fillings, or not, as they choose.

To make salsa: Drain a 1 pound can of whole or diced tomatoes or fresh tomatoes. Dice tomatoes (even the canned diced ones) into fairly small pieces. Chop 2 to 4 tablespoons of cilantro and add to tomatoes, along with 1/4 to 1/2 cup minced red onion. Salt and pepper according to taste.

Paw Paw Bread

Posted by FootsieBear at April 30, 2001

3 cups granulated sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 cup oil
4 eggs
2/3 cup water
1 cup paw paws
1 cup sweet potatoes
1 cup nutmeats, chopped

Sift dry ingredients. Mix in water. Add other ingredients; mix well. Bake in oiled pans for 1 hour in 350 degree F oven.

To make pumpkin bread, substitute the paw paws and sweet potatoes for 2 cups of pumpkin. Bread may be frozen for later use.

Orange Pecan Quick Bread

Posted by kdipaolo at April 30, 2001

2 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 cup pecans, chopped
1 egg
1/4 cup water
1/4 cup frozen orange juice concentrate
3/4 cup evaporated milk
2 teaspoons orange rind
2 tablespoons melted margarine or butter

Sift flour, baking powder, salt and sugar together. Beat eggs in a separate bowl until thick and ivory color. Add water, juice, and evaporated milk. Blend well, add orange rind and margarine.

Add flour mixture to egg mixture and stir only until well blended. Add nuts. Pour into a greased and floured loaf pan. Bake at 350 degrees F for 50 minutes or until a wooden pick inserted in the center comes out clean.

Mexican Stuffed Chicken Breasts

Yield: 4 servings

2 chicken breasts
1 can green chiles
2 tablespoons black olives, chopped
1/2 cup Monterey jack cheese, shredded
1 large egg, beaten
1 cup crushed tortilla chips
1/4 cup vegetable oil
1/2 cup canned enchilada sauce
1 (16 ounce) can tomatoes
1/2 cup Cheddar cheese

Split, skin, bone and pound chicken breasts to flatten.

Crush the tortilla chips finely. Chop enough black olives to yield 4 to 6 teaspoons.

On each chicken breast place 1 chile, 1 teaspoon or more of chopped olives and 2 tablespoons jack cheese. Roll breasts tightly and fasten with wooden picks. Dip each roll into the beaten egg, then into crushed chips.

Heat oil in a heavy skillet; brown rolls lightly. Place rolls in a shallow baking dish.

Chop the tomatoes but do not drain. Mix with the enchilada sauce and pour over chicken rolls. Bake in preheated 350 degree F oven for 35 to 40 minutes.

Sprinkle with Cheddar cheese and bake 5 to 7 minutes longer until cheese is bubbling.

Taco Chip Chicken

4 (3 ounce) skinless chicken breasts
1 cup chopped scallions or onions
1 cup chopped red pepper
1/2 cup chopped celery
1 tablespoon plus 1 teaspoon butter or margarine
1 1/2 cups stewed tomatoes
4 taco shells, coarsely crushed
20 small pimento-stuffed olives, chopped
1 1/2 ounces shredded Cheddar cheese

In a 1 1/2-quart casserole, arrange chicken breasts with thicker parts toward outside of the dish. Cover and microwave on HIGH for  8 to 10 minutes, until chicken is thoroughly cooked. Remove chicken to plate and set aside.

In the same casserole, combine scallions (onions), pepper, celery and margarine; microwave on HIGH for 3 to 4 minutes, stirring once, until vegetables are tender. Add tomatoes; microwave on HIGH for 5 to 7 minutes, until slightly thickened.

Arrange chicken on top of tomato mixture; sprinkle evenly with coarsely crushed taco chips, cheese and olives. Microwave on HIGH for 2 min utes, or until cheese melts.

Serve with rice and a salad.

Yield: 4 servings

Each serving: 1 fat, 2 1/2 proteins, 2 vegetables, 1/2 bread; per serving: 351 calories

Pineapple Coconut Loaf

Posted by Pats Cookin at

Source: a booklet from Carnation

It smells so good while baking!

1 box yellow cake mix with pudding added
1 cup undiluted evaporated milk
1 (8 ounce) can crushed pineapple and juice
2 eggs
1/2 teaspoon nutmeg
1/2 cup flake coconut

Combine cake mix, evaporated milk, crushed pineapple and juice, eggs, and nutmeg in large mixer bowl. Beat on lowest speed, just until moistened. Beat on highest speed 2 minutes. Stir in coconut. Spoon into two buttered 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Bake in slow oven (325 degrees F) for 45 to 50 minutes, or until golden brown and wooden pick inserted in center comes out clean. Cool on wire racks 15 minutes. Remove from loaf pans. Cool completely.

Glaze: Stir together 1 1/2 cups sifted powdered sugar and 1 to 2 tablespoons water until smooth. Drizzle over loaves. Sprinkle 2 Tablespoons toasted coconut over glaze.

Chicken Diable

1 (3-pound) frying chicken
1/4 cup (1/2 stick) butter
1/2 cup honey
1/4 cup wet mustard
1 teaspoon curry powder
1 teaspoon salt

Cut frying chicken into large pieces.

Melt butter and add honey, mustard, curry powder and salt. Coat chicken pieces with the sauce and place in a baking pan (do not stack). Bake at 350 degrees F for 1 1/2 hours, tightly covered.

This makes a wonderful sauce, and it is delicious served over rice.

Turkey Enchiladas

Turkey Filling
1 chopped onion
2 tablespoons vegetable oil
1 clove garlic, crushed
2 cups tomato puree
2 cups chopped cooked turkey
1 small can chopped green chiles
Salt to taste

Cream Sauce
6 chicken bouillon cubes
3 cups hot cream

12 flour tortillas
1/2 pound Monterey jack or pepper jack cheese, shredded
Avocado slices
Pico de gallo

Turkey Filling: Saut? onion in oil until soft. Add garlic, tomato puree, chopped turkey and chiles. Season with salt and simmer 10 minutes.

Cream Sauce: In a heavy saucepan, heat cream but do not bring to a boil. Add bouillon cubes, cooking until dissolved.

Warm tortillas wrapped in white paper towels in the microwave until soft and pliable. Dip each in the Turkey Cream Sauce. Place a generous amount of the turkey filling and a little of the cheese at the end of each tortilla and roll up. Place seam-side down in a greased 9 x 13-inc h baking dish. Top with remaining cream sauce, then remaining cheese. Bake at 350 degrees F for 30 minutes or until hot bubbly.

Garnish with avocado slices and pico de gallo.

Chicken Enchiladas

1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 can cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken
1 cup shredded Cheddar cheese, divided
6 (12-inch) flour tortillas
1/4 cup milk

Preheat oven to 350 degrees F. Lightly grease a large baking dish.

In a medium pan over medium heat, melt the butter and saut? the green onion until tender. Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream; mix well. Reserve 3/4 of this sauce and set aside.

To the remaining 1/4 of the sauce in the saucepan add the chicken and 1/2 cup shredded Cheddar cheese. Stir together.

Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.

In a small bowl, combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the roll ed tortillas and top with the remaining 1/2 cup shredded Cheddar cheese. Bake for 30 to 35 minutes or until cheese is bubbly.

Chicken Enchiladas

Submitted to by Mindy Spatz 9/10/03

This is really a good recipe. I have never had a recipe for this, but my family just absolutely loves it and begs me to make it all the time.

Set oven at 350 degrees F.

1 whole chicken
1 medium onion
2 bricks cream cheese
2 cans green enchilada sauce (El Paso brand or any other brand)
30 corn tortillas
1 pound Monterey jack cheese
1 pound Cheddar cheese
Vegetable oil

Boil chicken for one hour or until chicken falls off the bone.

While chicken is boiling, dice onion and mash into cream cheese until blended smoothly. Add about 3/4 can green enchilada sauce and blend that into the cream cheese mixture. Then grate both cheeses and mix them together.

After you get the meat off the chicken, mix this into the cream cheese mixture.

Add enough vegetable oil to a skillet and get it hot enough that water makes it sizzle. Then add one or two to rtillas in for about three to five seconds flipping them once. After this is done, fill the tortillas with the cream cheese mixture and then roll them up with the seam down in a 9 x 13-inch pan, then pour the remaining 1 1/4 cans over the tortillas and spread all over. Top with the Monterey jack and Cheddar mixture. Bake at 350 degrees for 20 minutes.

Chicken Guacamole Tortillas

2 chicken breasts (about 1 pound), boned and skinned
Salt to taste
Black pepper to taste
Cayenne pepper to taste
1/2 teaspoon ground cumin
1 tablespoon olive oil

1 ripe avocado
1 jalape?o or serrano pepper, seeded and minced
1/2 small red onion, chopped
1 clove garlic, minced
1 small tomato, seeded and diced
2 tablespoons chopped fresh cilantro
Black pepper
Cayenne pepper
Fresh lime juice to taste
2 large flour tortillas
1/2 cup sour cream

Season chicken breasts on both sides with salt, peppers, and cumin, and in a large skillet saut? in hot oil 3 to 4 minutes on each side, until golden. Remove and slice thin.

Make guacamole by mashing avocado, adding other ingredients, and seasoning to taste with salt, peppers, and lime juice.

Lay half the chicken slices in one of the tortillas, cover with half the guacamole, and roll up tortilla. Repea t.

Serve with sour cream on the side for dipping.

Peanut Butter Bread

Posted by JBic01 at 8/1/02 10:00:33 am

2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/4 cup honey
2/3 cup peanut butter
1 1/4 cups milk

Sift the first 4 ingredients together. Mix the milk into the peanut butter very well, blend in the honey. Add the peanut butter mixture to the dry ingredients and beat well.

Turn into a buttered loaf pan. Bake at 350 degrees F for 45 minutes.

Tastes even better on the second day!