Recipes Included On This Page American Potato Salad (5 pts) Apricot and Almond Roasted Chicken Artichoke Hummus Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * American Potato Salad (5 pts) Recipe By : America's Test Kitchen Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-06 Jun 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Yukon Gold potatoes -- peeled and cut in 3/4-inch cubes 1 1/2 teaspoons salt -- divided 1/4 cup dill pickle slices -- diced [and keep 2 tablespoons of the brine: one tablespoon for potatoes, one tablespoon for dressing] 1 tablespoon yellow mustard 1/4 teaspoon pepper 1/2 teaspoon celery seed 1/2 cup mayonnaise 1/4 cup sour cream 1/2 small red onion -- finely chopped 1 stalk celery -- finely chopped 2 eggs -- hard-boiled, peeled and cut into 1/4-inch dice -- (optional) Place potatoes in a large saucepan with cold water to cover by 1 inch. Bring to boil over high heat, add 1 teaspoon salt, reduce heat to medium low and simmer until potatoes are tender, 10 to 15 minutes. Drain potatoes thoroughly, then spread out on a rimmed baking sheet. Mix 1 tablespoon pickle juice and mustard together in a small bowl, drizzle over potatoes and toss to evenly coat. Refrigerate until cooled, about 30 minutes. Mix remaining tablespoon pickle juice, chopped pickles, remaining 1/2 tsp salt, pepper, celery seed, mayonnaise, sour cream, red onion and celery in a large bowl. Toss in cooled potatoes, cover and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated in airtight container for up to 2 days.) Gently stir in eggs, if using, just before serving. NOTES : "Make sure not to overcook the potatoes or the salad will be quite sloppy. Keep the water at a gentle simmer and use the tip of a paring knife to judge the doneness of the potatoes. If the knife inserts easily into the potato pieces, they are done." 5 WW Points per serving Rating: 4 Publication: Cook's Country Publication Date: 4 Page: 19 Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue; 8 June 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 312 Calories; 19g Fat (54.9% calories from fat); 7g Protein; 29g Carbohydrate; 2g Dietary Fiber; 81mg Cholesterol; 839mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Apricot and Almond Roasted Chicken Recipe By : Serving Size : 4 Preparation Time :0:19 Categories : Volume 13-06 Jun 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons butter or margarine -- divided 1 medium leek -- halved lengthwise, thinly sliced [white & light green portion only] 1/4 cup dried apricots -- finely chopped 3 tablespoons toasted almonds -- finely chopped 2 tablespoons seasoned dry bread crumbs 3/4 teaspoon dried thyme -- divided 3/4 teaspoon salt -- divided 1/2 teaspoon pepper -- divided 4 bone-in chicken breast halves 1 tablespoon olive oil Preheat oven to 350 F. Melt 2 tablespoons of the butter in a medium nonstick skillet over medium heat. Add leek; cook and stir 3 minutes to wilt. Stir in apricots, almonds, bread crumbs, 1/4 teaspoon each of thyme, salt and pepper. Remove from heat; set aside. Rinse chicken with cold water and pat dry with paper towels. Carefully loosen, but do not remove, skin from breasts. Evenly spread one-fourth of mixture under the skin of each breast. Place chicken, skin-side up, in shallow baking dish; set aside. Melt remaining 1 tablespoon butter; whisk into olive oil. Brush over chicken breasts; sprinkle evenly with remaining 1/2 teaspoon each thyme and salt and 1/4 teaspoon pepper. Roast 35 to 45 minutes or until thermometer registers 170 F. Serve with tossed salad and crusty French bread, if desired. Serves 4. Source: "Meijers supermarket - recipe card" S(Mc Formatting by): "Bobbie" T(Cooking Time): "0:39" Contributed to the FareShare Gazette by Bobbie; 16 June 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 180 Calories; 16g Fat (74.1% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 494mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 Fat. Back to Recipe List * Exported from MasterCook * Artichoke Hummus Recipe By : Death by Rhubarb by Lou Jane Temple Serving Size : 16 Preparation Time :0:00 Categories : Volume 13-06 Jun 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked garbanzo beans 1 cup artichoke hearts 6 garlic cloves 2 lemons 1/2 teaspoon paprika 1/2 teaspoon cumin 1/2 teaspoon kosher salt 1/2 teaspoon white pepper Virgin olive oil Juice the lemons. Combine all ingredients but the oil in the bowl of a food processor, turn on and slowly drizzle in olive oil as the ingredients are being processed to a creamy consistency. Lou Jane Temple is the food writer for the Kansas City Star. She's an owner of Kansas City's trendy eatery, Cafe Lulu (1996) Source : "Death by Rhubarb" S(mastercook formatting by): "Bobbie" Contributed to the FareShare Gazette by Hallie; 27 June 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 43 Calories; 1g Fat (11.4% calories from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 71mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.

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