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Show Mjp CooMng Comes gj) Heres a dramatic dinner party entree a prize winner in the American Dairy Association "Great Chefs of America contest. Best of all, its make-ahead- ... CHICKEN GORGONZOLA 1. Prepare caramelized onions: 8 oz. clarified butter 3 lbs. Spanish onions, julienned il zucchini: 12 boneless, skinless chicken 1 breasts, flattened 12 lbs. zucchini, bias cut 14 inch thick 2 cups Herbed Olive Oil 1 8 ounces Gorgonzola cheese, crumbled A new taste treat thats different from traditional July 4th hamburger and hot dog fare. And surprise! Its a recipe from the Tortilla Industry Association that features tortillas in a way you'd never expect. Be it a park, beach or backyard picnic, this original recipe cooks up easily on an outdoor grill. Best of all. most of the preparation can be done beforehand, so you'll have more time to relax and enjoy the holiday. 4 boneless, skinless chicken 2 breasts (about 1 pound) Salt and pepper to taste tablespoons olive or vegetable oil separately in 1 cup Herbed Oil. (Make by heating 2 cups olive oil to 325 F. Add 2 12 T minced garlic and 1 12 T each: rosemary and cracked black peppercorns. Cool; strain.) Cook chicken and zucchini 3 to 5 minutes on each side or until done. 3. When ready to serve: Fan three slices of zucchini and top with chicken breast. Add 14 cup of cara- melized onions, then 1 12 oz. 2 1 1 tablespoons lime juice medium clove garlic, minced container (8 ounces) port wine or sharp Cheddar cold pack cheese food, softened 8 wheat flour or whole wheat flour tortillas (about 13 cup chopped green onions 12 cup sour cream cheese to each. Bake at 325 F until cheese softens, about Marinate chicken and zucchini II. Grilled Chicken Appetizer Roll-l'p- s 14 cup granulated sugar Heat butter in skillet over medium heat. Add onions and sugar. Cook, stirring occasionally, until onions are well browned, about 20 minutes. Set aside. 2. Char-broor grill chicken and .11 Serves 12. 3 minutes. Cut chicken breasts in half lengthwise. Salt and pepper. Combine oil, lime juice and garlic; BUTTERFLY OML SKiNHiP CATFISH BASTF. WHILE BRoilw&,WITH SALT s( PEPPER marinate chicken 30 minutes or longer. Remove from marinade. Grill or barbecue chicken 10 to 12 minutes, turning once, until chicken is just cooked through. (Or k skillet 10 to 12 sautl in minutes). Divide cheese in half; reserve one half. To make each roll-uspread 1 tablespoon cheese on lower third of tortilla. Lay 1 chicken strip across; sprinkle with a little green onion. Fold in sides of tortilla; roll up tightly. Wrap in foil. (Can be made ahead and refrigerated.) To serve, warm on grill or barbecue for 8 to 10 minutes. (Or warm in oven at 350F. for 8 to 10 minutes). Meanwhile, combine reserved softened cheese and sour cream. Remove roll-up- s from foil; cut in half diagonally. Serve with cheese sauce for dipping. Makes 16 appetizers. non-stic- p, ' BUTTER. ' To CHOPPED OAHOM j GARLic, FRiED PiCEp Potato, .shredded cheesf, bea tea EIEG.HALF HALF ok Milk ,SAlT PEPPER Mix WELL I ADD ADD MIXTURE BAKE AT 3 SO A PRECOOKED PlE CRoSj. (MJTU ToP IS &RowN. To TO iN CHEF THE ROAD A S HE SEARCHES THE BACKRoADS oFAMERiCA Fol? 5 THE TASTY, THE WIERD THE CHEAPEST. DlUEt;0N f PIE. WAS IWVENTED Ohl THE SHORES of K TSToWE LAKE, 35 MILES AoRTHWEST OF TULSA, OKLAHOMA CATFISH ABT IJawsic city WST;?RAM$oA,Hloij |