CHICKEN PATE
Submitted by: Donna Gruel; From: Channing Huhn
4 oz. cooked chicken
1 cup mayo
2 cloves garlic
1 up pecans
1 cup walnuts
2 T minced (fresh) ginger
1 T soy sauce
2 t. Worcestershire sauce
1 t Wine Vinegar
½ cup minced green onions
In food processor chop nuts and remove.
Process garlic, chicken, then the rest of ingredient. Adding green onions and nuts last.
There are many ways to cook chicken but the following are two of my favorites when you want to use the chicken for salad, pate, or “whatever”
- On a bed of quartered onions, carrot pieces and chunks of celery, bake chicken breasts, with the skin on until the juices not longer run pink….usually 45 minutes. To 1 hour. Cool and remove skin. (I make this chicken for dinner the night before, making sure I have enough extra for my recipe. This gives you the most juicy and tender chicken of the two recipes.)
- Poach boneless, skinless breasts in apple juice….delicious
Either way will work for the pate! ENJOY!
ARTICHOKE DIP
submitted by Donna Guel:
1 can Artichoke Hearts ¾ cup Mayo
1 cup Parmesan Cheese 1/8 tsp garlic powder
Salt & Pepper
Mash Artichoke hearts ((I use the Cuisinart), add remaining ingredients and mix. You can garnish with paprika and parsley sprigs (or not).
Bake at 350° for about 20 minutes or until bubbly,
Best Cornbread Ever (Very low fat)
submitted by Donna Gruel:
Mix together:
1 cup enriched flour
3 t baking powder
½ t salt
½ cup sugar (I use ¼ cup Splenda, or less)
Stir in:
½ cup yellow corn meal
1 egg beaten
1 cup milk
1 T melted shortening
Bake:
Bake in shallow greased 8-inch pan at 400º for about 20 minutes.
Best-Ever Chili
submitted by Dennis Reid; By popular demand, I am forwarding the recipe for the chili that we served at the Christmas Rally. The recipe was from a 1977 cookbook that was compiled by the great cooks of Warwick Memorial Methodist Church in Newport News, VA. This is the same church that Joyce and I attended, and were married in 1969. Ironically, Paul and Nancy Cummings attend this same church today. It is a small world after all.
2 lbs. ground chuck (I prefer 80/20)
1 cup chopped onion
1 cup chopped green pepper
1 15 oz. can of kidney beans (2 cups)
1 15 oz. can of black beans (2 cups)
2 16 oz. cans of petite diced tomatoes (4 cups)
1 6 oz. can of tomato paste
2 tablespoons chili powder (depending on taste)
2 tablespoons salt (depending on taste)
In an iron skillet (I just use a pot), cook the ground chuck, onions and green pepper until the meat is brown and the vegetables are tender. Add beans and remaining ingredients, and cook approximately 1 1/2 hours on range top. Shredded cheese, hot sauce and sour cream are optional if desired. Serves 8 people.
For larger quantities, just make the ingredients proportional. The chili that we served had 5 lbs. of ground chuck for example. I think soups and chili's are always better after they have set overnight and been re-heated.
