------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
 
     Title: Lemon Chicken
Categories: Oriental Main dish Ethnic Entertain  
  Servings:  4

      1 T  vegetable oil                       1 t  cornstarch dissolved in 
      2 t  soy sauce                         1/2 t  sherry            
      1 t  vegetable oil                       4 ea boned chicken breasts halves 
      1 x  Flattened 1/2" thick                1 x  Vegetable oil 
    2/3 c  bean sprouts                        1 x  cornstarch            
    2/3 c  snow peas sliced thinly           3/4 c  water            
    1/2 c  water chestnuts sliced              3 T  sugar            
      1 x  tomato wedges, lemon                2 T  catsup            
      1 x  slices, green onion slices          1 ea lemon juiced            
      1 x  and crushed almonds                 1 pn salt 

  For  marinade:   Combine first 4 ingredients in small  bowl.   Rub  over
  chicken,  allowing  excess to drain off.   Coat lightly with cornstarch.
  Refrigerate at least 30 minutes.
  For lemon sauce:   Combine first 6 ingredients in a small sauce pan  and
  bring  to  boil  over medium  high  heat,  stirring  occasionally.   Add
  dissolved cornstarch and stir until slightly thickened.  Keep warm.
  Heat  1/2  in of vegetable oil in large skillet over medium  high  heat.
  Fry chicken until golden brown on both sides.   Drain, then cut into 3/4
  inch wide strips.  Set aside and keep warm.
  Wipe out skillet, add small amount of vegetable oil and heat over medium
  high  heat.   Add  bean  sprouts,  snow peas,  bamboo shoots  and  water
  chestnuts and stir fry until crisp-tender.   transfer to heated platter.
  Top  with  chicken  and spoon lemon sauce  over.   Garnish  with  tomato
  wedges, lemon slices, green onions and almonds.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
 
     Title: Yogurt Chicken
Categories: Indian Main dish Chicken Spicy  
  Servings:  8

      4 lb chicken pieces skinned              3 T  lemon juice 
      3 ea garlic cloves minced            1 1/2 t  soy sauce 
    1/2 t  fine herbs                      1 1/2 t  turmeric 
    1/4 t  freshly ground pepper             3/4 t  ground ginger 
      3 c  plain yogurt                      1/2 t  cinnamon 
      2 ea onions finely chopped             1/2 t  ground cloves 

  Rub  chicken  with garlic,  fine herbs and  pepper.   Combine  remaining
  ingredients in large bowl.   Add chicken,  turning to coat well.   Cover
  and marinate in refrigerator 24 hours turning occasionally.
  Preheat  oven to 350.   Remove chicken from marinade and place in single
  layer  in  large  roasting pan.   Tent with foil and  bake  30  minutes.
  Remove  foil,  turn  pieces and bake about 30 minutes  longer  or  until
  lightly browned, basting occasionally with marinade.  Serve immediately.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
 
     Title: Chicken in Silky Almond Sauce
Categories: Indian Main dish Chicken Spicy Ethnic 
  Servings:  8

     16 ea pieces skinned chicken              2 T  chopped fresh ginger 
      2 T  vegetable oil                       2 t  ground cardamom 
    1/2 c  vegetable oil                       2 t  ground red pepper 
      5 ea medium onions thin sliced           1 t  ground cumin 
      6 T  blanched slivered or              1/2 t  ground fennel 
      1 x  ground almonds                      2 c  plain yogurt 
      3 T  ground coriander                    1 c  water 
      1 x  course salt                         1 x  fresh cilantro (garnish) 

  Pat  chicken dry.   Heat smaller amount of oil in heavy large skillet or
  Dutch  oven over medium high heat.   Add chicken in batches and cook  on
  all  sides  just  until no longer pink (do  not  brown).   Remove  using
  slotted spoon and set aside.
  Heat  remaining oil in skillet.   Add sliced onion and fry until  wilted
  and pale brown,  stirring constantly to color evenly,  about 12 minutes.
  Stir in almonds,  coriander,  ginger, cardamom, ground red pepper, cumin
  and fennel and cook 3 to 5 more minutes.  Remove mixture from heat.
  Transfer half of mixture to processor or blender.  Puree with 1/2 of the
  yogurt  and  1/2  of the water.   Repeat with the rest of  the  mixture,
  yogurt  and  water.   Pour  sauce back into  skillet.   Add  chicken  to
  skillet.  Place over medium high head and bring to a boil.  Reduce heat,
  cover and simmer until chicken is tender and sauce is  thickened,  about
  45  minutes.   Remove from head.   Let stand at room temperature for  30
  minutes  (dish  is best refrigerated and reheated).    Rewarm  over  low
  heat.  Transfer to serving dish, garnish and serve immediately.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
 
     Title: Chicken Saute with Oranges and Avocados
Categories: Main dish Chicken Entertain   
  Servings:  6

      6 ea chicken breasts halves              2 T  minced parsley 
      1 x  boned and skinned                   1 t  finely grated orange peel 
      1 x  All purpose flour                   1 pn rosemary 
      3 T  butter                              3 T  raspberry vinegar 
      2 T  safflower oil                       2 ea oranges peeled 
    3/4 c  orange juice                        1 x  sectioned & seeded 
    1/3 c  dry white wine                      2 ea avocados, peeled 
    1/3 c  sliced mushrooms                    1 x  pitted & sliced 

  Pound  chicken slightly to flatten into even thickness.   Dredge lightly
  in  flour,  shaking  off excess.   Heat butter with oil in  heavy  large
  skillet  over medium high heat.   Add chicken (in batches if  necessary)
  and  saute on both sides until well browned.   Add orange  juice,  wine,
  mushrooms,  parsley,  orange peel and rosemary and bring to simmer.  Let
  simmer  5  minutes.   Transfer chicken to heated serving  platter  using
  slotted spoon.   Add vinegar to skillet and continue simmering, scraping
  up  any browned bits,  until sauce is reduced by 1/3.   Pour sauce  over
  chicken,   garnish  with  orange sections  and  avocado  slices.   Serve
  immediately.
  Serve  with  a simple spinach salad,  desert,  bread,  and a dry  Chenin
  Blanc.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
 
     Title: Arroz con Pollo
Categories: Mexican Ethnic Easy Main dish  
  Servings:  6

    1/2 c  olive oil                         1/4 c  tomato sauce 
      1 ea frying chicken cut up             1/8 t  saffron (powdered) 
      1 ea small onion chopped             2 1/2 c  chicken broth 
      1 ea clove garlic minced                 1 c  uncooked rice 
      1 x  salt and pepper to taste      
 
  Heat oil,  brown chicken on both sides.  Add onion and garlic, fry a few
  minutes, then add tomato sauce, saffron dissolved in chicken broth, salt
  and pepper.   Cover and cook for 20 minutes.  Add rice, stir well, cover
  again  and simmer for 30 minutes longer,  or until all liquid  has  been
  absorbed and chicken is tender.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
 
     Title: Grilled Chicken Dijonnais
Categories: Chicken Easy Main dish Marinade  
  Servings:  6

    1/2 c  oil                               1/4 c  fresh lemon juice 
    1/2 t  ground pepper                       6 ea chicken breasts halves 
      3 T  tarragon vinegar                    1 x  skinned and boned 
      2 T  dry white wine                      1 t  dried tarragon 
    1/2 t  white pepper                        1 c  butter 
      2 T  strong dijon mustard                1 x  emon slices  parsley 

  Combine oil,  lemon juice and pepper in shallow dish.   Swirl chicken in
  mixture  to  coat.   Cover  with plastic wrap and marinade  in  frig  30
  minutes.   Meanwhile  combine vinegar and wine in heavy small sauce  pan
  and  boil  over  medium  high heat until liquid is reduced  to  about  2
  Tablespoons.   Remove from heat and add tarragon and pepper.   Whisk  in
  butter  on tablespoon at a time blending thoroughly after each addition.
  Place  over  low heat and continue whisking until  sauce  has  thickened
  slightly.  Whisk in mustard.  Set aside and keep warm.
  Prepare  charcoal  grill.   Drain chicken well.   Grill  three  to  four
  minutes  on each side.   Arrange on heated platter.   Garnish with lemon
  slices and parsley.  Serve warm sauce separately.
 
-----------------------------------------------------------------------------
