ROBYN'S RECIPES

MEAL OF THE WEEK

jTHIS WEEK FEATURES A MEAL THAT IS ELEGANT, YET SIMPLE.  YOU CAN SERVE IT TO GUESTS, FAMILY, OR EVEN THAT SPECIAL EVENING THAT YOU'VE BEEN PLANNING FOR THE TWO OF YOU.  THE ENTREE IS A BIT TIME CONSUMING, BUT EASY TO DO.  ANYONE YOU SERVE THIS MEAL TO WILL HAVE TO ADMIT THAT IT LOOKS LIKE IT CAME RIGHT OUT OF ONE OF THE FINEST RESTAURANTS!!

YOU CAN EVEN MAKE THE ENTREE EARLIER IN THE DAY, REFRIGERATE IT, AND PUT IT INTO THE OVEN AS THE TIME TO SERVE YOUR MEAL GETS CLOSER. 

I PREPARED THIS MEAL FOR MY FAMILY THIS WEEK, AND THEY ABSOLUTELY LOVED IT!
(COME ON, YOU CAN DO IT!!!)

ENTREE

CHICKEN & ASPARAGUS ROLL-UPS

1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon poultry seasoning
6 boneless chicken breasts (or turkey cutlets), about 1/2 inch thick
1 bunch of fresh asparagus OR 1 package frozen asparagus (16 oz.), thawed
1-2 tablespoons oil
1 small onion, diced (optional)
2 cans Campbell's Golden Mushroom Soup (not regular mushroom soup)
1 cup milk (nonfat OR whole milk is fine)
3/4 cup sour cream (regular or nonfat)
1-1/2 teaspoons dried parsley

In a small bowl, combine salt, pepper and poultry seasoning.
Lay the cutlets flat, and using a cooking mallot, pound each cutlet on both sides, until it spreads out a bit and is nice and flat.
Sprinkle each cutlet with a little of the prepared seasoning.

Blanche (if using fresh) asparagus in boiling water for 2 minutes, then remove from pot.  Place 4-5 asparagus spears in the center of each cutlet on top of the sprinkled seasoning.  Roll the cutlets around the asparagus and secure them with toothpicks in about three places, one at each end and one in the middle.  Holds them together nicely.

Saute prepared cutlets in oil in a large nonstick skillet for about two minutes on each side or until lightly golden.  Then remove from the skillet and place into a large sprayed baking pan..

Add onion to skillet and sautee for a moment.   Remove onion from skillet, draining as much oil as possible,  and place sauteed onion over each cutlet in the baking pan.

In a separate bowl:

Whisk together the soup, milk and sour cream.   Add any remaining seasoning to this sauce.  Pour over top of all cutlets in the baking pan.
(At this point, you can cover with aluminum foil and refrigerate until you're ready to cook the rest of the meal.)

Bake, covered with aluminum foil, at 350 degrees for about 45 minutes or until done.

To serve, place one roll-up on each plate, gently remove the toothpicks, and cover each with a little of the sauce.  Spoon remaining sauce into a bowl and serve on the table on the side so your guests can use more if they'd like.

SIDE DISHES

PILAF

1/2 cup vermicelli noodles (regular spaghetti noodles work fine, as well)
1 stick butter
2-1/2 cups chicken broth (use either one can condensed chicken broth plus enough water to make 2-1/2 cups total OR boil 5 chicken bouillon cubes in 2-1/2 cups water until dissolved)
1 cup uncooked long-grain rice (Uncle Ben's Converted is great)
1 12-oz. can crushed tomatoes
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
tabasco sauce to taste (optional)
pepper

Break noodles into 1/2" size.   Brown the dry noodles in melted butter.  Add chicken broth and bring to a boil. 

Add rice to boiling liquid and mix together.   Mixture should boil.

Next:  add can of crushed tomatoes, onion salt, garlic powder and tabasco to taste.

Lower heat and cover pan; simmer for about 25-30 minutes or until liquid is absorbed and almost gone.   

Wait about 10 minutes, remove from heat and let stand for a few minutes.  Sprinkle a few dashes of pepper on top and serve.

Makes 6 servings.

MAKE-AHEAD MARINATED COLESLAW

THIS SHOULD BE MADE AT EAST 8 HOURS AHEAD OF YOUR MEAL, BUT IS DEFINITELY WELL WORTH THE WAIT.

4-5 cups shredded cabbage (shred cabbage using large side of a grater)
1 medium onion, sliced thinly
3/4 cup sugar
3/4 cup white vinegar
1/2 cup water
1 teaspoon celery seed
1/2 teaspoon dry mustard
1/2 teaspoon lemon pepper

Mix the cabbage and onion together in a large bowl with a lid that will seal, such as a Tupperware container.  Set aside.

In a saucepan, combine the remaining ingredients, and boil for three to four minutes.  Pour the hot dressing over the cabbage and onion and mix well.  Cover and refrigerate for at least 8 hours, stirring two or three times. 
Use a slotted spoon for serving.

DESSERT

APPLE CAKE

1 cup sugar
1/4 cup applesauce
1 egg
1 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
2 cups shredded peeled tart apples (use the large side of grater to shred)
1/4 cup chopped walnuts (optional)
Your favorite white frosting or cream cheese frosting

Preheat oven to 350 degrees.  Spray an 8X8 inch baking pan with cooking spray.

In a mixing bowl, stir together the sugar and applesauce.  Add egg and mix well. 

In a separate bowl, mix the flour, baking soda, cinnamon and salt.  Beat together the wet ingredients and the flour mixture just until smooth.  Fold in the apples and walnuts (if you're using the walnuts).

Spread the batter in the prepared baking dish.  Bake for 35-40 minutes, or until the cake shrinks slightly away from the sides of your pan and is springy to the touch.  Remove to a rack and cool. 

Use your favorite frosting and serve!!!

AFTER DINNER BEVERAGE SUGGESTION:  SINCE IT'S COLD IN MOST PLACES RIGHT NOW, WE NEED TO THINK SUMMER... TRY THIS EXCELLENT DRINK AS A PERFECT ENDING TO YOUR FINE MEAL.  ALL ALCOHOLIC INGREDIENTS CAN BE FOUND AT YOUR LOCAL LIQUOR STORE. 

SUMMER DREAM

1 OZ. ORANGE CURACAO
1 OZ. WHITE CREME DE CACAO
1 OZ. WHITE RUM
2 CUPS ICE
1 SCOOP VANILLA ICE CREAM

BLEND ALL INGREDIENTS TOGETHER IN A BLENDER, POUR INTO A 16 OZ.  GLASS AND GARNISH WITH AN ORANGE SLICE.