Robyn's Recipes - Meal of the Week
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Cheese, cheese, cheese!!! Every recipe this week, except the dessert, is loaded with cheese. If you're dieting, put it aside just for this one week, or, if you're desperately trying to abide by that New Year's resolution, try using the Healthy Choice fat-free or low-fat cheeses!! This meal is VERY filling, but VERY satisfying to your palate!! I suggest that you serve the appetizer to your guests during good conversation around your dinner table. Take your time, and bring out the main course about a half hour after you serve the soup. Allow your guests time to enjoy one another's company and you can prolong the evening as long as you wish..... enjoy!! (*Tip--you can prepare the entree and side dishes a few hours ahead and keep them refrigerated, and when you're ready, you can put everything into the oven as you get ready to cook.) Appetizer Walkabout Soup 8 cups water Heat the water to boiling in a large pan. Add the bouillon cubes and dissolve. Cut the onions into thin slices, then quarter the slices. Add the the broth. Add salt and pepper. Bring the mixture back to boiling, then turn the heat down and simmer, uncovered for 1 hour. While stirring, sift the flour into the soup. Continue to stir if any large lumps of flour develop. Be careful when you stir; aggressive agitation or using a whisk may tear the onions apart. As the soup continues the cook, any lumps should dissolve. After 30 minutes of additional simmering, add the cream and 1 cup Cheddar cheese. Continue to simmer the soup for another 5-10 minutes. Serve the soup hot after sprinkling a tablespoon each of shredded Monterey Jack and Cheddar on top. Serves 4 as an appetizer.
Entree Alice Springs Chicken Honey Mustard Marinade 1/2 cup Grey Poupon Dijon Mustard 4 skinless, boneless chicken breast halves Paprika Using an electric mixer, combine the Dijon mustard, honey, 1-1/2 teaspoons oil, and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Pour about 2/3 of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours. Chill the remaining marinade until later. Once the chicken has marinated, preheat the oven to 375 degrees and heat an ovenproof frying pan large enough to hold all four chicken breasts and one tablespoon of oil over medium heat. (If you don't have an ovenproof skillet, transfer the chicken to a baking dish for baking.) Brown the chicken in the pan for 3-4 minutes per side, or until golden brown. Remove pan from heat, but keep the chicken in the pan. As the chicken is cooking, in a small frying pan, saute the sliced mushrooms in the butter. Brush each browned chicken breast with a little of the reserved honey mustard marinade (not the portion that the chicken soaked in), being sure to save a little extra that you can serve on the side later with the dish. Season the chicken with salt, pepper, and a dash of paprika. Stack two pieces of cooked bacon, crosswise, on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Spread 1/4 cup of Monterey Jack cheese onto each breast followed by 1/4 cup of Cheddar cheese. Bake the pan of prepared chicken breasts, uncovered, for 7-10 minutes or until the cheese is thoroughly melted and starting to bubble. Sprinkle each chicken breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side. Serves 4 as an entree.
Side Dishes Potatoes Au Gratin 3 to 4 medium russet potatoes, peeled Preheat oven to 400 degrees. Cut the potatoes into 1/4 inch slices, then quarter each of those slices. Beat together the cream, milk, flour, garlic, salt and pepper by hand just until well combined. Coat the inside of a large baking dish with the softened butter. Arrange one-fourth of the potatoes on the bottom of the dish. Pour some of the cream mixture over the potatoes. Repeat this layering step three more times. Cover the potatoes and bake for 20 minutes. Uncover, and bake another 40 minutes or until the potatoes are starting to brown on top. Sprinkle grated Cheddar cheese over the top of the potatoes and continue to bake for 5 to 10 minutes or until the cheese is melted and slightly browned and the potatoes are tender. Sprinkle parsley over the top and serve. Serves 4-6 as a side dish.
Broiled Tomatoes 3 large tomatoes Cut tomatoes crosswise in half and sprinkle the cut surfaces with the grated cheese, salt and pepper. Place tomatoes in broiling pan. About 7 inches from heat, broil tomatoes for five minutes or until hot. Makes 6 accompaniment servings.
Banana Split Cake 3 cups graham cracker crumbs In a 9X12 pan: Layer 1: Combine 3 cups graham cracker crumbs and 1-1/2 sticks butter, melted. Press into bottom of pan. Layer 2: Beat at high speed with electric mixer for 2 minutes: Layer 3: One 16 oz. can crushed pineapple, well drained. Put a layer of sliced bananas over the pineapple (about 3 bananas). Cover with a large container of cool whip. Sprinkle, then, with one cup chopped walnuts. Top with one can of strawberry pie filling or cherry pie filling and chill at least 2 hours before serving. Ok, so this may be the most fattening meal you will ever have eaten in your life, but it's well worth the work, and well worth the calories just for one evening........and you can continue with the New Year's Resolution (your promise to yourself to lose that 20 extra pounds) tomorrow! Beverage Suggestion: Use equal parts of pineapple juice and orange juice, mix together and serve in a tall glass over ice.
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