Recipes of the Week - September 20th

Chicken, Apple, and Cheese Casserole

"Outstanding! The combination of apples and Swiss cheese is lovely, and preparation is easy. Use Golden Delicious apples -- or any other variety firm enough to hold up when cooked." From: http://www.almanac.com/recipe/chicken-apple-and-cheese-casserole

•5 tablespoons butter or margarine, softened

•3 medium-size apples, halved, cored, and sliced (3 cups)

•2 large onions, thinly sliced (2 cups)

•3 whole chicken breasts, boned, skinned, and split

•1 teaspoon salt

•1/4 teaspoon pepper

•1/2 cup shredded Swiss cheese

•1/2 cup grated Parmesan cheese

•1/4 cup dry bread crumbs

•1/2 teaspoon dried thyme

•2 tablespoons brandy or apple cider

Preheat the oven to 350 degrees F. Coat a 2-quart baking dish with 1 tablespoon of the butter.

Melt the remaining 4 tablespoons butter in a large heavy skillet over medium heat. Add the apples and onions and sauté until the apples are tender, about 10 minutes. Spoon into the baking dish.

Rub the chicken with the salt and pepper and arrange over the apple-onion mixture. Combine the cheeses with the bread crumbs and thyme and sprinkle the mixture over the chicken. Drizzle the brandy over the cheese. Bake for 35 minutes or until the cheese is golden brown and the chicken is done.

Winter Squash Rolls from: http://allrecipes.com/Recipe/Winter-Squash-Rolls/Detail.aspx

· 1 1/2 cups cubed winter squash

· 1 cup scalded milk

· 2 (.25 ounce) packages active dry yeast

· 1/2 cup warm water (110 degrees F/45 degrees C)

· 6 cups all-purpose flour

· 1/2 cup white sugar

· 2 teaspoons salt

· 1/2 cup shortening

1.Preheat oven to 400 degrees F (200 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash.

2.In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar and salt. Stir in the yeast mixture, shortening, squash and milk. Mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

3.Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.

4.Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes or until golden brown.

Mustard Greens Recipe from:http://simplyrecipes.com/recipes/mustard_greens/

1/2 cup thinly sliced onions

2 cloves garlic, minced

1 Tbsp olive oil

1 pound mustard greens, washed and torn into large pieces

2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon dark sesame oil

1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.

2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.

Bruschetta with Shallots from: http://allrecipes.com/Recipe/Bruschetta-with-Shallots/Detail.aspx

12 roma (plum) tomatoes, chopped

1 tablespoon minced garlic

2 tablespoons minced shallots

1 cup chopped fresh basil leaves

1 teaspoon fresh lemon juice

salt to taste freshly ground black pepper to taste

1/3 cup extra virgin olive oil

3 cloves garlic, cut into slivers

1/4 cup extra virgin olive oil

1 (1 pound) loaf Italian bread, cut into 1/2

inch slices

1. In a large bowl, toss together the roma tomatoes, minced garlic, shallots, basil, lemon juice, salt, pepper and 1/3 cup olive oil.

2. Place the slivered garlic and 1/4 cup olive oil in small saucepan over medium heat. Slowly cook and stir 2 to 3 minutes. Discard garlic.

3. Toast the bread slices, and brush with the olive oil heated with garlic. Top slices with the roma tomato mixture.