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Chef2Chef Recipe Club - Volume 4 Issue 86 - April 28, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Last week we sent out a special email about the Montezuma Creek Navajo Project, an effort that we have committed our resources to. There is a group of mentally challenged Navajo students on a reservation in Utah who need cookbooks, uniforms, utensils and small appliances for a Life Skills class. We intend to help them. The response to our mailing has been overwhelming! Chefs, Personal Chefs, average folks like you and I, have written us from the United States, Canada, New Zealand and Australia pledging their support and help. Some of our advertisers and site sponsors have in turn sent out mailings to their respective databases and some have offered products or rebates in the form of monies we can use to purchase what is not donated. I want to thank all of you in advance for your participation in this worthy project. If you'd like more information on how you can join us, drop me a note or go to our forums and look in the chat area. http://forums.chef2chef.net/showflat.php?Cat=&Board=chit&Number=37591 -------------------------------------------------- Moisture Limited is honored to assist Chef2Chef in The Montezuma Creek Navajo Project effort. We are committed to the success of this project and we are going to donate $13.95 for every product sold via the Chef2Chef user community for the entire month of May. Just visit us at http://www.moisturelimited.com, buy any of our residential products and the project gets a donation of $13.95. When placing your order put CHEF2CHEF in the comments section of the order form. NOTE: This great product is a must in my fridge! Eliminates odors and humidity. Adds great shelf life to your produce and is all-natural. If you buy this product, please mention Chef2Chef.net. -------------------------------------------------- On with the recipes! This week's recipes are from Cynthia Bowan of Cynthia's Corner. They are titled "Savory Spring Recipes" We hope you like them. Friday we have a full-blown BBQ or Picnic for you with 10 recipes! For more great recipes and stories from Cynthia, visit her "Corner" of Chef2Chef.net: http://chef2chef.net/features/cynthia/ -------------------------------------------------- Chicken Diane Ingredients: 4 lg. boneless chicken breasts, or 8 small Procedure: Place chicken halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle lightly with salt and pepper. Heat 1 tbsp. of oil and 1 tbsp. of butter in large skillet. Cook chicken over high heat for four minutes on each side. Do NOT cook longer, or they will be overcooked and dry out. Transfer to warm serving platter and add chives, lime juice, brandy, parsley and mustard to skillet. Cook 15 seconds, whisking constantly. Whisk in broth and stir until sauce is smooth. Add remaining butter and oil; pour sauce over chicken. Serve immediately. Good served with rice or noodles, steamed broccoli and salad. NOTE: Always use caution when adding alcohol (like brandy) to a hot skillet, as it will flare up to burn off the alcohol. -------------------------------------------------- Interested in having New York's most popular chefs and wine connoisseurs enlighten you about their passion of the culinary world? With informative articles, innovative recipes and tricks of the trade Note: I've seen both the print and online version of this magazine. There is a special offer on the above link, buy 1 year and get another one for free. You will receive two years of the printed version for only $15 and the online version is only $6. Both include an e-book with over 80 recipes that is worth the subscription price alone! -------------------------------------------------- Fresh Vegetable Salad This is another family favorite; it's great in summer, when fresh tomatoes and vegetables are readily available. Also good for picnics, because you don't have to worry about refrigeration. 1 lb. small zucchini Rinse, pat dry and slice mushrooms and zucchini. Place all vegetables in large salad bowl. Pour salad dressing over, just enough to season salad. Cover and let set for 1 hr. or longer. Serve as is, or on lettuce leaves. Makes about 6-8 servings. -------------------------------------------------- Adventure Foods was created in 1985, and is dedicated to making trail foods as tasty as home cooked meals, but with the added convenience of a light weight and a quick or instant preparation. We offer entrees, breads, and dessert baking mixes, vegetable side dishes, an exciting line of cold water preparation salads and desserts, as well as an extensive line of bulk products. All of our bulk, individual, food items are gluten free, GMO free, all natural, and most of our ingredients are certified Kosher. We began offering special packing in 1995 for individuals who are diabetic, gluten intolerant, lactose intolerant, wanted vegan foods, or had any other health or food restriction. We offer a wide selection of foods that are already gluten free, and we will special pack any item that is not already offered gluten free or lactose free (inquire). http://www.adventurefoods.com ; Adventure Foods, Whittier NC 28789; 1-828-497-4113. -------------------------------------------------- |