While my mother was alive, she mailed me a copy of every new recipe she tried and liked. Like a dutiful daughter, I tried those which really sounded appealing to me and added a few, like Mandarin Orange Cake, to my list of favorites.
However, I filed away much of what she sent me because it didn’t whet my taste buds at the time. Or, I thought it was too complicated for a busy working woman even to try. Or it called for ingredients that I don’t usually keep on hand.
As we have tried to replace some of our favorite red meat dishes with more chicken and fish and I now have more time to prepare, I’ve returned to my old file to review. Rereading those recipes has been like hearing a familiar, comforting voice from the past.
Two of my mother’s recipes that I’ve tried during the past year have become favorites and now I would like to share them with you. Although neither is a “diet” recipe, I’ve tried using healthier versions of the ingredients. In all but one case, that kind of substitution works well without reducing taste. I have noted where not to substitute in the recipes.
Sour Cream Marinated Chicken Breasts
1 cup reduced fat sour cream
2 tablespoons fresh lemon juice
2 teaspoons celery salt
1 teaspoon paprika
2 cloves garlic, crushed
1 teaspoon salt (can be omitted)
1/2 teaspoon pepper
6 skinless chicken breasts
1 cup or more Italian bread crumbs
1/2 cup butter or margarine
Combine the first seven ingredients. Coat chicken breasts in mixture. Place in covered dish and refrigerate overnight.
At least eight hours later, roll coated chicken in bread crumbs and place in shallow baking dish. Pour half of the butter over the pieces. Bake, uncovered, for one hour in 350 degree oven. Pour the remainder of the butter over the pieces. Cook an additional 30 minutes uncovered.
Fettuccine Monte Carlo
8 oz. fettuccine noodles (I now use angel hair noodles)
2 cups heavy cream (do NOT substitute milk, but half and half works well)
2 tablespoons cornstarch dissolved in 1/4 cup half and half.
salt and pepper (I use lemon pepper)
2 tablespoons chopped parsley
4 tablespoons (or more) grated Parmesan cheese
1 cup smoked Salmon, julienne cut
(My mother used a 16 oz. can of salmon, drained, with skin and bone removed and so do I)
Cook noodles according to package directions for al dente
While noddles are cooking, heat the cream, dissolved cornstarch, salt and pepper over low heat. Add cheese. Whisk the mixture constantly for one minute.
Drain noodles and add to mixture. Add salmon. Toss quickly to coat all noodles. Add parsley. Serve immediately.
2003
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