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Posted by: Kim_Hamilton on 04/07/2008 08:54 AM
Updated by: Kim_Hamilton on 04/07/2008 11:34 AM
Expires: 01/01/2013 12:00 AM
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Some Recipes to Share for our "Recipe Box"~From Ken Churches
Here are some recipes to share by Ken Churches. Thanks Ken for sending these to us for our viewers (and us of course!) to enjoy. Feel free to send some of your favorite recipes to us at kim@thepinetree.net or mail them to ThePineTree, PO Box 178, Avery, CA. 95224. We would love to hear from you. Yummy recipes enclosed.....
Mother Lode Almond Chicken Baked in Cream~By Ken Churches
6 chicken breasts boned and skinned
Flour
1 teaspoon each celery salt, paprika, and salt
1/2 teaspoon each curry powder, crushed oregano, and ground pepper
6 tablespoons melted butter or margarine
3/4 cup sliced almonds
12 ounces heavy cream
6 tablespoons fine dry bread crumbs blended with 1 tablespoon melted margarine
Coat chicken pieces with flour. Blend celery salt, paprika, salt, curry powder, oregano, and pepper with butter; coat chicken pieces in seasoned butter. Arrange in a single layer in a baking dish. Sprinkle evenly with almonds. Pour cream between pieces. Bake, covered, in a 350 degree oven for 45 minutes. Uncover: spoon cream over chicken pieces. Sprinkle with bread crumbs. Bake uncovered for about 15 minutes longer. Serve over a light pasta such as orzo or thin egg noodles. Makes six servings.
Dolores Mast’s Mexican Shrimp Dip~By Ken Churches
1 8 ounce package cream cheese
3 tablespoons salsa
3 tablespoons Cocktail sauce
Juice of one lemon
½ pound salad shrimp
½ cup grated cheddar
½ cup jack cheese
2 tablespoons fresh chives
1 avocado chopped
Toss shrimp and lemon juice together in small bowl. In pie sized dish, spread cream cheese that has been mixed with salsa. Drizzle cocktail sauce over. Drain shrimp and spread over previous mixture. Toss on avocado. Spread cheese. Sprinkle with chives. Sliced olives may also be added if desired. Serve with tortilla chips.
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