Robyn's Recipes

Meal of the Week

Make it a special weekend...
How about an evening outdoor
concert?  Check the activity
schedule in your area to see
what's available in the way of
entertainment. Invite friends
in for dinner, then spend the
rest of your evening at a jazz
concert, classical or whatever you
prefer.  It would be a lovely time to
spend with friends before the
summer begins to come to a 
close....

This week, I dedicate my page to
my friend, Eunice.  She shared the
 following recipes for the chicken
breasts and the sweet potato soufflé.
I hope you give these recipes a try!
They are excellent! 
Eunice is a lovely lady from
Washington State and is a good friend
to everyone she meets.  I met her in
a Slingo room on AOL and we had
the best time!  Congratulations, Eunice,
on the new addition to your family!!
And thank you for sharing these
wonderful recipes!
"Be well, my friend...."

                            -----Robyn

Entree

Boneless Chicken Breasts
With Grapes

3 Whole chicken breasts (3 lb), halved, boned,
and skinned
Salt and freshly grated nutmeg, as needed
2 Tablespoons butter or margarine
1 Tablespoon orange marmalade
1/4 Teaspoon dried tarragon
1 green onion, thinly sliced (use part of top)
1/3 Cup dry white wine
1 Cup seedless grapes
1/4 Cup whipping cream


Sprinkle chicken breasts with salt and nutmeg.
In a large frying pan, heat butter over 
medium-high heat and brown chicken lightly.
Add marmalade, tarragon, green onion, and wine.
Cover, reduce heat, and simmer 10 minutes; 
add grapes, cover again, and continue cooking
until chicken is cooked through (about 10 minutes
longer; test in the thickest part with a small kitchen
knife). Using a slotted spoon, remove chicken and
grapes to a heated serving dish; keep warm.
Add cream to liquid in pan. Bring to a boil, stirring;
cook until sauce is reduced and slightly thickened.
Salt to taste.
Pour sauce over chicken.

Yield: 4 to 6 Servings

Side Dishes

Sweet Potato Soufflé

4 cups mashed sweet potatoes
1 cup sugar
2 eggs
1/2 cup milk
1/2 teaspoon salt
1/3 stick butter or margarine (melted)
1 tsp. vanilla

Topping:
1 cup brown sugar
1/2 cup flour
1/3 cup butter or margarine (melted)
1 cup pecans


Mix together sweet potatoes, sugar, eggs, milk, salt
and 1/3 stick of melted butter. Pour into a buttered
pan. Mix together all topping ingredients and
crumble topping evenly over potato mixture. Bake
at 350 degrees for 35-45 minutes uncovered.

Makes 4-6 servings.

Lightly Seasoned Asparagus

2 pounds fresh asparagus spears
1/3 cup butter
1/2 teaspoon seasoned salt
1/8 teaspoon pepper

Trim ends of asparagus spears, then cut
each spear diagonally into 1 inch pieces.
In a large skillet, heat 1/3 cup butter and
1/3 cup water to boiling.  Add the asparagus,
1/2 teaspoon seasoned salt and 1/8 teaspoon
pepper.  Cover and cook over high heat 
for 5-8minutes or until asparagus is crisp-tender.

Makes 6 servings.

Dessert

Sparkling Fruit Compote
(this is perfect for a dessert OR an appetizer)

3 medium peaches
2 cups sliced strawberries
2 cups blueberries
2 cups melon balls or chunks (honeydew or
cantaloupe, or mixture of both)
3 medium bananas
1 bottle (1 pint 9 oz.) pink sparkling Catawba
grape juice, chilled (*if you can't find pink
Catawba, regular sparkling grape juice will
work just fine)

Peel peaches and slice into bowl.
Top peach slices with strawberries, blueberries,
and melon balls.
Cover tightly and chill.

Just before serving, peel bananas and slice
into the fruit mixture.  Pour grape juice over fruit
and serve.

Makes 8-10 servings.