Menu
Menu: Friday, September 19, 2008
Head Chef: Margaret Thorpe
Entrée: Chicken Italiano
| Ingredient | Quantity |
|---|---|
| Small boneless & skinless chicken breast | 20 halves |
| Thinly-sliced onions, separated into rings | 5 rings |
| Red peppers, cut into thin strips | 5 strips |
| Chicken broth | 5 cups |
| Caesar dressing | 3 cups |
| Shredded Italian Five Cheese Blend | 5 cups |
HEAT large non-stick skillet sprayed with cooking spray on medium-high heat. Add chicken. Cook for 5 minutes on each side or until cooked through (165oF)
ADD vegetables, broth, and dressing, and then cover it. Cook on medium heat for 6 to 8 minutes, or until vegetables are crisp-tender.
SPOON vegetables onto platter. Top with chicken, sauce, and cheese.
Dessert: Peanut Butter Marshmallow Grahamwiches
| Ingredient | Quantity |
|---|---|
| Creamy peanut butter | 1/2 cup |
| Butter or margarine | 6 tablespoons |
| Miniature marshmallows, divided | 2 packages (10.5 ounces) |
| Chocolate grahams | 24 |
| Semi-Sweet Chocolate Chips | 3 to 4 cups |
PLACE peanut butter, butter, and marshmallows into large saucepan. Cook on medium-low heat for 5 to 7 minutes, or until marshmallows are completely melted and mixture is well blended. Constantly stir.
PLACE 6 of the chocolate grahams on a wax paper-covered baking sheet. Spread evenly with the marshmallow mixture, using about 1/4 cup of the marshmallow mixture on each graham. Top the remaining 6 grahams to make sandwiches. Cut crosswise in half. There will be 12 sandwich squares.
MELT chocolate in a small saucepan on low heat, stirring constantly. Dip sandwiches in chocolate, coating about half of each sandwich. Return to baking sheet. Refrigerate for 20 to 30 minutes, or until chocolate is set.
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