Spiced Pumkin Bread w/ orange cream cheese

Posted by Pat

• 1/3 C. butter, softened 1 1/4 C. sugar
• 1 C. solid pack pumpkin 1 egg
• 1 3/4 C. flour 1 tsp. pumpkin pie spice
• 1/2 tsp. baking soda 1/2 tsp. salt
• 1/2 tsp. cinnamon 1/4 tsp. baking powder
• 1/2 C. dried currants 1/2 C. chopped pecans

Beat butter and sugar until light, add pumpkin and egg,mixing well. In medium bowl combine flour, pumpkin, pie spice, baking soda, salt, cinnamon and baking powder; gradually add to butter mixture, mixing until well blended. Stir in currans and pecans.

Pour into greassed loaf pan and bake at 350 for 1 to 1 hour and 15 min. or until wooden pick come out clean. Cool in pan on wire rack for 15 min. then remove from pan and cool completely.

Serve with orange cream cheese.


Orange Cream Cheese

In medium bowl combine 1 8oz. pkg. softened cream cheese, 3 T. sugar, 2 tsp. vanilla and 1 tsp. dried orange peel; stir until smooth. Stir in 1 to 1 tsp milk to make spreading consistency.
I like to let the orange cream cheese set a while so the dried orange peel isn't so hard.

Spicy Orange Beef Kabobs

Posted by Pat

Now it's time for some beef!

• 1 lb. boneless sirloin, 1" thick 1 onion cut into 8 wedges
• 1 red, yellow or green bell pepper cut into 1" pieces.
• 1/2 C. A.1 steak sauce 1/4 C. frozen orange juice concentrate
• 1 tsp. crushed red pepper 1 T. packed brown sugar
• 2 C. hot cooked rice

Cut beef into 1" pieces. Alternately thread beef, onion and bell pepper on each of four 12" skewers. Heat steak sauce, orange juice concentrate, brown sugar and crushed red pepper, stirring to blend. Grill kabobs over medium heat for 9 to 11 minutes, brushing with sauce and turning occasionally. Serve over rice. You can save back some of the sauce to use for dipping or just to pour over the meat and veggies.

Chicken Marsala

Posted by Pat

Another yummy chicken recipe, Darci you will love this one!

• 4 boneless, skinless chicken breasts 1/2 lb. mushrooms
• seasoned flour 1/2 C. butter
• 3 T. lemon juice(fresh) 2 chicken bouillon cubes
• 1/2 C. boiling water 2 oz. marsala wine

Cut breasts in half, flatten with mallet and dredge in flour. Melt butter in skillet and brown chicken. Add mushroooms. Stir bouillon in boiling water, add wine and lemon juice. Pour over chicken and simmer uncovered for 15 to 25 minutes.

Note: I always add a litte olive oil to the skillet with the butter to keep it burning.

Chicken with wine-mushroom sauce

Posted by Pat

It's been a long time since I have gone through my "old fashion" recipe box and when I did I pulled out a couple of wonderful chicken recipes I had forgotten about, hope you give them a try!

• 1 T. butter 2 T. olive oil, divide use
• 8 oz. slice mushrooms 1 T. minced fresh basil or parsley
• 4 bone in chicken breasts w/skin salt and pepper to taste
• 1/2 C. dry white wine 1/4 C. chicken broth
• 1/4 C. heavy whiping cream

Melt butter in large deep non-stick skillet. Add 2 tsp. of the olive oil. When oil and butter are hot add mushrooms. Saute on med.high heat until mushrooms are lightly browned and softened and all liquid has evaporated. Remove mushrooms and set aside. Season mushrooms with salt, pepper and the parlsey or basil.

Return skillet to med-high heat. Add remaining olive oil. Season chicken on both sides with salt and pepper. Add chicken in a single layer skin side down and cook until well browned, about 5 min. on each side. Lower heat to medium, cover and cood until cooked trhug, about 8 to 14 min.

Transfer chicken to large plate and cover. Pour off fat from skillet, add wine and boil on high until reduced by half, about 2-3 minutes. Add broth and boil until reduced by half, about 1 minute.

Add cream and boil 1 minute, stir in mushrooms. Taste and add salt and pepper if needed. Spoon sauce over chicken and enjoy!

Note: We always prepare more sauce so I increase the amounts, we like it over rice or noodles so extra sauce is great.