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Skriven 2012-01-01 23:21:24 av Nick Kill (1:261/1406)
Ärende: Fidonet Volume 29 Number 1 Food For Thought
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                           F O O D  for T H O U G H T
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     After the Holiday Dinner By Janis Kracht, 1:261/38,

     janis@filegate.net

     

     

     Pasta en Brado 6 servings

     

     Broth: 3 pounds chicken wings 2 medium size onions,

     coarsely chopped 3 medium size carrots, coarsely chopped 2

     celery stalks, coarsely chopped 1 bay leaf 2 teaspoons salt

     5-6 quarts of water

     

     Pasta: 1 tablespoons salt 1/2 pound spinich macaroni twists

     1/2 pound white macaroni twists 6 scallions, cut up 1

     8-ounce can water chestnuts,

      drained and cut up twice

     

     Place chicken, onion, carrots, celery, bayleaf and salt in

     large stockpot with 5 quarts of water.  Bring to boil then

     simmer slowly for three and one-half hours.

     

     Prepare pasta in salted water, cooking for 8 minutes

     

     While pasta cooks, pour three and one-half cups of broth

     into a medium sized sauce pan and bring to simmer over low

     heat.  Add scallions and poach for one minute.  Heat oil in

     a skillet and add water chestnuts.  Saute for 1 minute. 

     Drain pasta and divide into soup bowls with soup and

     scallions and water chestnuts on top.

     

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     Chicken Parmesan Serves 4 Preheat oven to 350X

     

     4 boneless, skinless chicken breast cutlets 1 egg with 1

     Tablespoon water 1 cup flour 1 cup Italian flavored bread

     crumbs 1/4 cup Locatelli Pecorino cheese 2 Tablespoons

     chopped parsley Dash of salt and pepper 1 clove garlic

     minced 2 tablespoons butter or olive oil 2 cups marina

     sauce 4 thin slices mozzarella cheese 1/2 cup grated

     parmesean cheese

     

     Pound the  breast pieces lightly between two pieces of

     plastic wrap.  Salt and pepper the chicken breasts.  Put

     the flour in a dish.  Beat the egg and water in another

     dish.  Mix the breadcrumbs with the mozsarella cheese,

     parsley, salt and pepper in a separate dish.  Dredge the

     chicken breasts in the flour, then dip in the egg, then in

     the breadcrumbs.

     

     Saute the garlic in the butter or olive oil in a large

     saute pan, just until golden.  Add the breast pieces one at

     a time, and brown them quickly.

     

     In a square pan, place the sauteed chicken pieces, topping

     each with marinara sauce, then some parmesean cheese.  Top

     each with thin slices of mozzarella cheese.

     

     Bake in the oven for 20 minutes, or until the chicken is

     done, and the cheese is melted.

     

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     FIDONEWS Vol 29 No 01              Page 3          January 1st 2012

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