| 38 | 39 | 40 | 41 | 42 |
| 1 | 16 | 32 | 47 | 63 |
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1
1
1
teaspoon salt
tablespoon fresh chopped basil
/4 teaspoon freshly ground pepper
In food processor, place onion and process with on-and-off control until onion is
chopped. In medium frying pan, placeoil and heat to medium temperature. Add
garlic and onion; sauté about 5 minutes or until lightly browned and set aside.In
large sauce pan, place 2 cups water and a steamer basket. Cover and bring
water to a boil; add kale and steam overhigh heat about 6 minutes or until kale is
cooked through. Remove kale and place in food processor. Process with on
andoff control until finely chopped. Gather into a ball and gently press out excess
water. In large bowl, mix together onionand garlic mixture, kale, ricotta, egg,
parsley, salt, basil and pepper. Gently loosen skin from one side of breast to
forma
pocket. Stuff 1/3 cup of kale mixture into pocket of each breast. Tuck skin and
meat under breast to form dome shape. Place chicken in buttered glass baking
dish. Bake in 350 degrees F, oven about 30 minutes or until fork can be inserted
in chicken with ease. Remove from oven and let rest about 10 minutes before
slicing and serving. Makes 8 servings.
GRILLED SWORDFISH
The marinade in this recipe can be used for most fish.
4
1
2
1
1
1
1
large swordfish steaks, cut in half
/4 C. fresh lemon juice
tsp. Dijon mustard
/3 C. soy sauce
tsp. lemon peel, grated
clove garlic, crushed
/2 C. vegetable oil
Lemon wedges
Prick swordfish all over and place in shallow, glass dish. Combine all remaining
ingredients, except lemon wedges, which are used for garnish. Pour over the
swordfish. Marinate for 1 to 3 hours (or longer, if desired). Broil or grill fish using
moderate heat for 5 to 6 minutes per side, basting with remaining marinade.
MIDDLE EASTERN GRILLED CHICKEN
4
chicken breast halves,
skinned and browned
1
2
2
1
1
4
1
1
/4 C. lemon juice
T. oil
T. hot mustard
/2 tsp. oregano
/4 tsp. salt
medium?size onions, cut in half
green bell pepper, cut into
?inch squares
Cut chicken into 1?inch pieces. Combine lemon juice, oil, mustard, oregano and
salt. Add chicken, stirring until well coated. Cover and refrigerate at least 2 hours.
Arrange on skewers, alternating with onions and green pepper. Grill over hot
coals
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