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FareShare Gazette Recipes -- September 2011 - C's

 

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Chicken Breasts Wrapped With Bacon

Chicken-Fried Rice

Cinnamon Apple Snack Cake

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* Exported from MasterCook *

Chicken Breasts Wrapped With Bacon

Recipe By : Pudgy47
Serving Size : 6 Preparation Time :0:30
Categories : Volume 14-09 Sep 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 boneless, skinless chicken breasts
1/2 teaspoon poultry seasoning
Salt and freshly ground pepper
6 slices bacon
1/4 cup butter, melted
1 tablespoon Worcestershire sauce
1/2 cup orange marmalade

Preheat oven to 375 F. Line a shallow baking pan with
non-stick foil.

Sprinkle each chicken breast evenly with poultry seasoning,
then season generously with salt and pepper. Wrap each
breast with one slice of bacon and place in baking pan with
bacon ends tucked under.

Melt together butter, Worcestershire sauce, and orange
marmalade in the microwave for about 45 seconds on high.
Stir until combined. Pour evenly over bacon-wrapped chicken.

Bake until bacon is crisp and chicken test done in the center
(180F) about 25 to 30 minutes. If the chicken breasts are
thick, bake an additional 5 to 10 minutes.

Time 30 minutes
Serves 6

Contributed to the FareShare Gazette by Art; September 12, 2011
www.fareshare.net

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Per Serving (excluding unknown items): 104 Calories; 3g Fat (25.7% calories from 
fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 140mg 
Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 1 Other Carbohydrates.

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* Exported from MasterCook *

Chicken-Fried Rice

Recipe By : Susa Bigelow, Westover Jr.H.S., Morgantown, WV
Serving Size : 5 Preparation Time :0:00
Categories : Volume 14-09 Sep 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups cooked chicken -- chopped
2 tablespoons soy sauce
1 cup long grain rice
1/3 cup oil
2 1/2 cups chicken broth
3/4 cup chopped onion
1/2 cup celery -- thinly sliced
2 eggs -- slightly beaten
2 cups cabbage -- finely shredded
salt -- to taste

Combine chicken and soy sauce in a bowl. Marinate for several minutes. Cook
rice in hot oil in heavy skillet over Medium heat until golden brown,
stirring constantly. Reduce heat; add chicken, soy sauce, broth. Simmer,
covered for 15 minutes. Stir in onion and celery. Cook, uncovered, over
Medium heat until liquid is absorbed. Push rice to side of skillet. Add
eggs. Cook until set; stir into rice mixture. Stir in cabbage and salt.
Steam, covered for 5 minutes.

Note: Leftovers reheat well in microwave.

Source: "The Just for Two Cookbook, Favorite Recipes of Home Economics Teachers"
S(MC Formatted by:): "Bobbie"
Copyright: "(c) 1985 Great American Opportunities, Inc.,
ISBN 0-87197-195-X

NOTES : Bobbie's Note: This was very good and was a bit different with the
addition of shredded cabbage. Very easy.

Contributed to the FareShare Gazette by Bobbie; 5 September 2011.
www.fareshare.net

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Per Serving (excluding unknown items): 274 Calories; 19g Fat (63.6% calories from 
fat); 19g Protein; 6g Carbohydrate; 2g Dietary Fiber; 121mg Cholesterol; 871mg 
Sodium. Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 3 Fat.


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* Exported from MasterCook *

Cinnamon Apple Snack Cake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Volume 14-09 Sep 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs
1 cup granulated sugar
1/2 cup margarine -- (1 stick) or butter, melted
14 Cinnamon Grahams -- finely crushed
(about 2 cups crumbs)
1 medium apple -- peeled, cored and chopped
3/4 cup chopped Walnuts
2 tablespoons powdered sugar

PREHEAT oven to 350F. Beat eggs lightly in medium bowl with wire
whisk. Add granulated sugar and margarine; mix well. Stir in graham
crumbs, apple and walnuts until well blended.

SPREAD evenly into greased 8-inch square baking pan.

BAKE 40 to 45 minutes or until firm to the touch. Cool completely.
Cut into 16 squares to serve. Sprinkle with powdered sugar just
before serving.

Makes 16 pieces

Tips: Substitute 3/4 cup cholesterol-free egg product for the 3 eggs.

Source: "Kraft Foods"
S(Formatted by Chupa Babi): "May 2011"
Yield: "16 pieces"

Contributed to the FareShare Gazette by Chupa; September 10, 2011
www.fareshare.net

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Per Serving (excluding unknown items): 122 Calories; 7g Fat (48.1% calories from 
fat); 1g Protein; 15g Carbohydrate; trace Dietary Fiber; 40mg Cholesterol; 80mg 
Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates.

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