Issues → March/April 2007 → Food →

April Menu

Creamy wine and lemon sauce for French chicken. Tres bien!

Broccoli Salad with Warm Cranberry Vinaigrette, French Chicken, Carrots with Dill Dressing, Chocolate Banana Pudding

Broccoli Salad

Vegetables Recipes | Salads Recipes

Yield: 6 to 8 servings

Tired of the same old spinach salad? Here's a delicious alternative made with good-for-you broccoli. It incorporates the same flavors as the standard spinach salad, but it can be made up to a day in advance and won't wilt on the buffet table.

• 4 cups broccoli florets
• 4 hard-boiled eggs, thinly sliced
• 1/2 cup (or more) thinly sliced onion
• 10 slices bacon, fried crisp and crumbled
• 1 cup mayonnaise
• 1/4 cup white sugar
• 3 tablespoons vinegar

Blanch the broccoli in boiling water to cover for 30 seconds. Remove the broccoli from the water and plunge it into ice water to stop the cooking. Drain well.

In a large bowl, combine the broccoli, eggs, onion, and bacon. In a small bowl, mix together the mayonnaise, sugar, and vinegar, whisking until the sugar is dissolved. Pour over the broccoli and mix gently. Refrigerate for 6 hours or overnight before serving. Just before serving, toss lightly.

Find Similar Recipes

• By Category
  • Vegetables Recipes
  • Salads Recipes
• By Course
  • Main Dish Recipes
  • Appetizers Recipes
  • Salads Recipes
• By Preparation Method
  • No Cook Recipes

French Chicken

Poultry Recipes

Yield: 4 servings

"Wow!" reported one young tester, whose mom has already passed the recipe on to several friends. This dish offers great flavor and an elegant presentation for very little effort. Serve any extra sauce over rice or buttered noodles for a fabulous meal.

• 3 tablespoons margarine
• 3 to 4 pounds chicken quarters
• 1 small onion, minced
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 3/4 cup dry white wine
• 2 tablespoons sherry
• 1 cup light cream
• Juice of 1/2 lemon

In a large skillet over medium heat, melt the margarine. Add the chicken, onion, salt, and pepper. Cook until the chicken is browned on both sides. Reduce the heat to low, cover, and cook for 20 to 30 minutes. Add the thyme, basil, white wine, and sherry and continue cooking for 15 minutes more, or until done.

In a small saucepan, bring the cream to a boil and cook to reduce the volume somewhat. Add the lemon juice.

Transfer the chicken to a serving dish. Add the hot cream to the pan juices and stir briefly over a hot burner. When well blended, pour over the chicken and serve.

Find Similar Recipes

• By Category
  • Poultry Recipes
• By Course
  • Main Dish Recipes

Carrots with Dill Dressing

Vegetables Recipes | Sauces, Salad Dressings Recipes | Salads Recipes

Yield: 4 to 6 servings

Carrots and dill are a winning combination, but you can substitute tarragon if you prefer. This salad makes a wonderful accompaniment for hot or cold poultry dishes.

• 5 to 6 medium-size carrots, thinly sliced or julienned
• 1/2 medium-size onion, peeled and finely chopped
• 1 teaspoon finely chopped fresh dill or 1 tablespoon chopped fresh tarragon
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon white sugar
• 3/4 teaspoon salt
• 2 tablespoons peanut or corn oil
• 1 tablespoon red or white vinegar

Blanch the carrots in boiling water to cover for about 30 seconds. Plunge them into ice water to stop the cooking. Drain well. In a large mixing bowl, combine the carrots with the remaining ingredients. Chill well before serving.

Find Similar Recipes

• By Category
  • Vegetables Recipes
  • Sauces, Salad Dressings Recipes
  • Salads Recipes
• By Course
  • Main Dish Recipes
  • Appetizers Recipes

Chocolate Banana Pudding

Puddings and Custards Recipes

Yield: Makes 4 to 6 servings.

• 1 cup chocolate chips, melted
• 2 ripe bananas
• 1 cup plain or vanilla yogurt
• 1 teaspoon vanilla extract
• 1 tablespoon brown sugar
• 1 tablespoon orange juice
• pinch of salt
• 4 to 6 fresh berries, for garnish

Melt chocolate over a double boiler (or in a microwave oven). Meanwhile, place bananas, in chunks, and yogurt into a blender, and pulse to just mix. Add remaining ingredients and blend briefly. When chocolate is melted, add to the banana mixture and blend to just mix. (It's okay if the chocolate is still quite hot.) Pour pudding into individual serving dishes, cover tightly with plastic wrap, and chill for at least 2 hours. Serve with fresh berries on top.

Find Similar Recipes

• By Category
  • Puddings and Custards Recipes
• By Course
  • Desserts Recipes