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Diane
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| Posted: May 04 2006 at 10:32am | IP Logged
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Calling all foodies---I need help! We're going to a potluck meal after Mass on Sunday, and I have to take an entree. For the life of me, I can't think of anything original to make. Any ideas or favorites? A chicken dish would be helpful, since I already have a lot on hand, but I'm open to anything at this point.
Please keep in mind that I am NOT a foodie and my culinary skills are limited. Also, no exotic ingredients if it can be avoided---I have to be able to translate them into French when I head to the market. 
I just know you will come up with something really good. Merci.
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Peace,
Diane
Mom to five fair lasses and one bonny prince
The Journey of a Mother's Heart
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stefoodie
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| Posted: May 04 2006 at 11:05am | IP Logged
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I have this recipe in my files that I haven't tried but I kept it because it sounds so good -- tomato, mushrooms, curry, yum! -- I'd make adjustments on the seasoning though, as it looks they have been pretty much left out of the recipe.
Chicken Casserole
4 whole chicken breasts, boned, skinned and cut in half
1/4 c. flour
1 tsp. curry powder
1/4 tsp. salt
1/4 tsp paprika
1/2 cube butter or margarine
Sauce:
2 tbl. butter or margarine
3 tbl. flour
3/4 c. hot water with 1 chicken or beef boullion
1/4 c. white wine or to taste
2 tomatoes, sliced into wedges
1/4 lb sliced mushrooms
3 - 4 green onions
Preheat oven to 350
Melt butter in pretty casserole dish ( can use 13 x 9 " pyrex dish) . Meanwhile, place
flour, salt, curry powder and paprika in a bowl or plastic bag. Coat chicken in flour
mixture place in casserole dish for 25 mins.
Meanwhile make sauce:
Melt butter or margarine in saucepan. Add flour to make a roux and let cook until
bubbling. Add wine and slowly add broth to make a wine sauce. Add more wine if you
like. Do not let the sauce get too thin.
Take chicken out of the oven and turn over. Decorate with tomatoes, mushroom and
green onions and pour sauce over all.
At this point you can refrigerate until company comes. Cook 15- 20 minutes until
chicken is hot! I serve with a fresh orange and butter lettuce salad (can add advocados
and green onion), green beans and rice pilaf.
And I have taken the liberty of translating it into French for you via Altavista's Babel Fish, though except for ingredient names I don't speak French, so no idea if this is correct: (might be good for laughs though)
Cocotte en terre De Poulet
4 blancs de poulet entiers, désossé, pelés et coupe dedans à moitié 1/4 paprika de tsp du sel 1/4 de la poudre de cari de la farine 1 tsp. de c. 1/4 tsp. beurre ou margarine de cube en 1/2 Sauce : beurre de 2 tbl. ou farine de la margarine 3 tbl. 3/4 eau chaude de c. avec du 1 vin blanc du boullion 1/4 c. de poulet ou de boeuf ou au goût 2 tomates, coupées en tranches en cales 1/4 livre découpée en tranches répand 3 - 4 oignons verts Préchauffez le four à 350 Fondez le beurre dans le joli plat de cocotte en terre (peut employer 13 x 9 "le plat de pyrex). En attendant, placez la farine, le sel, la poudre de cari et le paprika dans une cuvette ou un sachet en plastique. Enduisez le poulet dans l'endroit de mélange de farine dans le plat de cocotte en terre pendant 25 minutes. En attendant faites la sauce : Fondez le beurre ou la margarine dans la casserole. Ajoutez la farine pour faire un roux et laissez le cuisinier jusqu'au bouillonnement. Ajoutez le vin et ajoutez lentement le bouillon pour faire une sauce à vin. Ajoutez plus de vin si vous aimez. Ne laissez pas la sauce obtenir trop mince. Prenez le poulet hors du four et retournez. Décorez des tomates, du champignon et des oignons verts et versez la sauce au-dessus de tous. En ce moment vous pouvez frigorifier jusqu'à ce que la compagnie vienne. Faites cuire 15- 20 minutes jusqu'à ce que le poulet soit chaud ! Je sers avec de la salade fraîche de laitue d'orange et de beurre (peut ajouter les advocados et l'oignon vert), les haricots et le pilaf verts de riz.
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stef
mom to five
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stacykay
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| Posted: May 04 2006 at 12:19pm | IP Logged
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That chicken sounds delicious!
I have the run-of-the-mill chicken and broccoli casserole recipe and a non-chicken (but very yummy and easy!) tortellini salad recipe.
Here they are:
Chicken and Broccoli
1- 3 pound frying chicken (or equivalent chicken parts)
2- 10 ounce bags of frozen broccoli or 2 bunches fresh (I use a little more fresh, cause I love broccoli )
2- 10 3/4 oounce cans of cream of chicken soup (at least one cream of chicken and then any one of cream of chicken, cream of celery or cream of mushroom)
1/4 teaspoon curry powder
1 Tablespoon lemon juice
1/2 cup of grated cheese (cheddar or a favorite)
1/2 cup bread crumbs
1 Tablespoon melted butter
1. stew chicken, cool, and remove meat
2. steam broccoli until tender
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stacykay
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| Posted: May 04 2006 at 12:35pm | IP Logged
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That chicken sounds delicious!
I have the run-of-the-mill chicken and broccoli casserole recipe and a non-chicken (but very yummy and easy!) tortellini salad recipe.
Here they are:
Chicken and Broccoli
1- 3 pound frying chicken (or equivalent chicken parts)
2- 10 ounce bags of frozen broccoli or 2 bunches fresh (I use a little more fresh, cause I love broccoli )
1 cup of mayonnaise
2- 10 3/4 oounce cans of cream of chicken soup (at least one cream of chicken and then any one of cream of chicken, cream of celery or cream of mushroom)
1/4 teaspoon curry powder
1 Tablespoon lemon juice
1/2 cup of grated cheese (cheddar or a favorite)
1/2 cup bread crumbs
1 Tablespoon melted butter
1. stew chicken, cool, and remove meat
2. steam broccoli until tender
3. grease 7x11 casserole
A. place chicken on bottom
B. place broccoli on top
4. combine mayonnaise, soup, curry powder, and lemon juice.
5. pour over broccoli
6. mix cheese, bread crumbs, and butter together.
7. sprinkle mixture over top.
8. Bake at 350' for 30 minutes.
serves 4-6
Tortellini Salad
Take 1 bag (or a large bowl) of fresh spinach, washed and torn to bite-size pieces, and spread evenly on bottom of 9x13 pan.
Slice 1 medium red onion and sprinkle over top of spinach.
Shred 2 cups of a white cheese (I mix mozzarella and monteray jack), sprinkling 1 cup of it over onion.
Pour 4 ounces of a ranch dressing over the cheese.
Take 1 package of fresh cheese tortellini (about 1 pound.) Cook and drain according to package. (or til heated through.) Rinse in cold water and drain. Layer the tortellini over the salad.
Sprinkle the rest of the cheese over the salad.
Chop 1 tomato and sprikle over the salad.
Swirl 4 more ounces of dressing over salad.
Sprinkle with bacon bits.
Refrigerate til ready to eat.
Serves 18
I am not sure which of these ingredients you will find in Belgium. Let us know how it goes, and if you come across any interesting recipes there.
God Bless,
Stacy in MI
dh 21 years! in 3 weeks from today.
6 ds's
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stacykay
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| Posted: May 04 2006 at 12:37pm | IP Logged
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Oops (my 1 yo hit the keyboard, and sent my message 1/2 way through!  )
Sorry!
God Bless,
Stacy
mum to tired 1 yo, John  , and his 5 big brothers
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Topic: need a good potluck dish
