Thursday, November 12, 2009

Recipes from Bible Study Luncheon

Okay, Bible Study Group, I am posting the recipes from our luncheon as requested.  I will start today, and maybe finish tomorrow.

Chicken Corn Chowder

3-5 slices of Bacon
1/2 cup diced Celery
1/2 cup diced Onion
1/2 cup diced Carrot
3 T. Plain Flour
4 (or more) cups Chicken Broth
2 cups (or more) chopped cooked Chicken
2 cups peeled and chopped potatoes
1 (20 oz.) pkg. frozen cream style corn, thawed
1 cup frozen whole kernel corn
1/2 tsp. poultry seasoning
1 cup heavy cream
Salt and Pepper to taste

Cook bacon in Dutch oven until crisp.  Drain bacon and set aside.  Reserve 1 tablespoon of drippings.  Saute celery, onion, and carrots in drippings until tender.  Stir in flour, stirring constantly, for 3 minutes.  Slowly whisk in broth, scraping sides of pan if necessary.

Add cooked chicken, potatoes, corn, and poultry seasoning. Cook for 15 minutes (or longer) until potatoes are tender.  Add cream (milk won't be as rich or tasty, but could be used) and slowly heat through.  Season with salt and pepper.  Garnish with crumbled bacon.

Hint:  Use however much chicken broth to make it the consistency you like.  I also like to let it simmer for a while (longer than 15 minutes) for the flavors to mingle.  I use chicken breast. 

Citrus Salad

2 T. chopped Walnuts or Pecans (optional)
1 (5 oz.) bag of Mixed Baby Greens (washed)
2 Navel Oranges peeled and sectioned
1 large Grapefruit peeled and sectioned
1 pear, peeled and thinly sliced
1 cup seedless grapes, halved

Preheat oven to 35o degrees.  Bake nuts in a single layer in shallow pan for 6-8 minutes or until toasted and fragrant.

Place greens in a large bowl and add orange and grapefruit sections, grapes, and sliced pear.  Drizzle dressing over salad and toss.  Sprinkle with nuts or serve on the side.  Serve immediately.

Orange Vinaigrette

1/4 cup White Wine Vinegar
2 tsp. grated Orange Rind
3 T. fresh Orange Juice
1 T. Sugar
1/2 tsp. Salt
1/2 tsp. Pepper
3/4 cup Olive Oil

Whisk together frist 6 ingredients in a small bowl; add oil in a slow steady stream, whisking until blended.

Hint:  The dressing can be made ahead and placed in refrigerator.  Oranges, grapefruit, and grapes may be prepared ahead and kept in refrigerator to make it easier at time of serving.

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