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Recipes from the Front Porch

Chicken Broccoli Stir-Fry -Val: A Front Porch Chef
Ingredients:	Directions:
4, boneless chicken breasts, chopped 1 c chicken stock 1 c milk mixed with 1 T flour (to create a rue) 1 medium onion, diced 1 c (or more) fresh broccoli florets 1 c fresh mushrooms, sliced 1 clove garlic, chopped Salt and pepper to taste	Heat wok Add chicken Fry with onion, garlic, salt & pepper. Add some chicken stock, if dry. When chicken is cooked, add chicken stock and broccoli. Cover and cook until tender-crisp but not over cooked (limp). Uncover and add milk that has been combined with flour. Stir and cook until sauce reaches desired thickness. Serve over hot fettucine.

This is a quick cooking recipe so it's a good idea to have everything cut up and ready to go!

Pork Tenderloins -Andrée : A Front Porch Chef

Ingredients:

Directions:

1 T spoon butter
1 T spoon oil
2 pork tenderloins
1 onion minced
1 garlic clove minced
1/2 cup cognac or brandy
1 can beef broth diluted in same amount of water

Brown tenderloins in pan in butter and oil;
put aside;
Put garlic, onion, cognac in pan
(stir well to unstick what is stuck in the pan);
Add beef broth, stir well,
bring to boil;
Slice tenderloins in 1/2 inch slices;
add them to liquid;
Put in oven 30 minutes at 300
Take it out, put tenderloins aside.
Bring gravy to boil;
thicken with mixture of butter and flour (3 T spoon each),
stirring well.
Display slices of pork on the plate in a
half moon presentation and put gravy on top.
Serve with nice colored vegetables (carrots, broccoli) and some rice or potatoes.

Single Serving Chicken Recipe -Anne-Marie/Montréal: From the IE
Ingredients:	Directions:
*1 chicken breast 2 teaspoons salt 1/2 teaspoon paprika 1/4 teaspoon black pepper	Mix all together. Sprinkle over chicken (I usually do both sides) to cover it uniformly . Bake in 350 degree oven until juices run clear**

**But here's what I add when I'm barbecueing:
Squeeze 1/2 lemon over chicken BEFORE adding the salt-paprika-pepper.
Then, melt about 2 tablespoons butter,
add about 1/2 t oregano to the melted butter,
and squeeze the remaining 1/2 lemon into this butter.
Every time you turn the chicken on the grill,
baste with the butter mixture. -Anne-Marie

*These basic proportions can be doubled, tripled, quadrupled, etc. depending on how much chicken you have.

Crockpot Curried Chicken -Gail S: From the IE

Ingredients:

Directions:

1, (2 1/2 to 3 1/2 lb.) chicken fryer,
cut up (I use breasts -Gail S)
salt and pepper
3 T cold water
1 T curry powder
1 T instant minced onion
1 clove garlic, crushed
1 (29-oz)can cling peach halves
1 T melted butter
1/2 c pitted prunes
1/2 c chicken bouillon
3 T cornstarch

Sprinkle chicken w/ salt and pepper
Place in crock.
Combine curry w/ garlic, butter, bouillon & onion.
Drain peaches, saving syrup.
Add 1/2 c peach syrup to curry mixture.
Pour curry sauce over chicken.
Cover pot & cook on low for 4-6 hours.
Remove chicken from pot.
Turn control to high.
Stir in prunes.
Dissolve cornstarch in water
stir into sauce in pot.
Cover & cook on high for
10-15 mins or until slightly thickened.
Add peaches.
Serve chicken with sauce.
Peanuts, coconut & chutney are ideal accompaniments.
Makes 4-5 servings.
(Serve with steamed white rice)

(taken from Mabel Hoffman's "Crockery Cookery")