Sunday, July 25, 2010 —
Here are some easy to fix dishes to help you enjoy the season’s flavors when fresh summer vegetables are in your garden.
Lemon Chicken
1 pound boneless skinless chicken breasts, cut into strips
1 medium onion, chopped
1 large carrot, thinly sliced
1 garlic clove, minced
2 tbsps. butter
1 tbsp. cornstarch
1 can (14-1/2 ozs.) chicken broth
2 to 3 tbsps. fresh lemon juice
1 tsp. grated lemon peel
1/2 tsp. salt, optional
1-1/2 cups uncooked instant rice
1 cup frozen chopped broccoli, thawed
1/4 cup minced fresh parsley
In a large skillet, cook chicken, onion, carrot and garlic in butter for about five minutes or until the chicken is lightly browned and the meat juices run clear; stirring occasionally.
In a large bowl, combine the cornstarch and broth; stir in lemon juice, peel, salt and rice. Add to skillet. Bring to a boil; cook and stir for two minutes or until thickened. Reduce heat; add broccoli and parsley. Cover and simmer 5-10 minutes or until rice is tender.
Yield: 4 servings.
Marinated Green Beans
If you are in a hurry, substitute a 27-oz. can of cut green beans, drained.
1 pound green beans, cut in 1-1/2 inch pieces
1/3 cup white vinegar
1/4 cup sugar
1/4 cup packed brown sugar
3 tbsps. ketchup
2 tbsps. vegetable oil
1-1/2 tsps. Worcestershire sauce
1/4 tsp. dry mustard
Dash of salt
1 can (8 oz.) sliced water chestnuts, drained
1/2 small red onion, thinly sliced
Boil or steam green beans 5-15 minutes until desired doneness. Drain and chill.
In a medium bowl, whisk vinegar, sugars, ketchup, oil, Worcestershire sauce, dry mustard, and salt until blended. Add beans, water chestnuts, and onion, stirring until coated. Let stand at room temperature up to two hours, stirring occasionally.
Lazy Chocolate Icebox Pie
1 baked pie shell
20 large marshmallows
1 (8 oz.) almond chocolate bar
1 carton (8 oz.) Cool Whip
Melt marshmallows and chocolate over low heat or double boiler. Cool partially and fold in Cool Whip. Place in pie shell. Chill.
Ann Hudson lives on Cottonville Road. She loves cooking and sharing recipes with others.
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July 26, 2010
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