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Recipes from the Front Porch

Cranberry Chicken -BettyLou: From teh IE
Ingredients:	Directions:
chicken strips (cooked), as many as you like 1 can of whole berry cranberry sauce 1 envelope of onion soup mix 1 bottle of russian dressing a total of 1 1/2 cups of cooked wild and white rice, mixed	In a pyrex baking dish, mix cranberry sauce, soup mix, russian dressing and the chicken Bake at 350 35-40 minutes. When you take it out add COOKED rice to taste.

I found this years ago in Midwest Living and I
have been the hit of the party ever since...

The Olive Garden's Chicken Alfredo Pizza -shared by Paulette: from the Idea Exchange

Ingredients:

Directions:

1 can (10 oz.) refrigerated pizza crust
12 oz. chicken tenders or 2 med skinned, boned chicken-breast halves,
each cut diagonally in 8 pieces
1/4 cup flour
2 tsp. oil, preferably olive oil
2 Tbsp. chopped garlic
3/4 cup bottled, reduced-fat four-cheese Alfredo sauce
5 oz.(1 1/4 cups) part-skim mozzarella cheese, shredded
1/4 cup sliced scallions
2 Tbsp. grated Parmesan cheese

Heat oven to 425 degrees F.
Lightly grease a cookie sheet.
Unroll pizza dough and place on cookie sheet.
Tuck in corners and press into a 12-inch
round with a slightly raised edge.
Bake 7 minutes or just until crust begins to brown.
Meanwhile, put chicken and flour in a large plastic food bag;
shake to coat.
Heat 2 tsp. oil in a large, non-stick skillet over medium heat.
Shake excess flour off chicken,
add chicken to skillet and saute 2 minutes.
Add garlic and, turning chicken once,
cook 2 to 3 minutes until pale golden.
Remove to a small bowl.
Spread Alfredo sauce on pizza crust.
Arrange chicken pieces like spokes of a wheel on sauce.
Top with mozzarella, then sprinkle with scallions and Parmesan.
Bake 6 to 10 minutes until cheese is bubbly and crust is golden brown.
Serves 4.

Per serving: 461 cal, 38 g pro, 43 g car, 1 g fiber, 15 g fat (6 g saturated fat), 72 mg chol, 1319 mg sod

(from Woman's Day magazine, 3/9/99 Issue)Prep: 8 min, Cook: 6 min, Bake: 17 min, Cost per serving: $1.59

Chicken Fajita Pizza -shared by Paulette: from the Idea Exchange

Ingredients:

Directions:

1 pkg. (1/4 oz) active dry yeast
1 cup warm water (110 to 115 degrees F)
2 1/2 cups all-purpose flour
4 Tbsp. vegetable oil, divided
2 tsp. salt, divided
1 tsp. sugar
1 lb boneless skinless chicken breast, cut into strips
2 cups sliced onions
2 cups sliced green peppers
2 tsp. chili powder
1 tsp. garlic powder
1 cup salsa
2 cups (8 oz) shredded Monterey Jack or Mozzarella cheese

In a bowl, dissolve yeast in water.
Add flour, 2 Tbsp. oil, 1 tsp. salt and sugar.
Beat vigorously by hand 20 strokes.
Cover and let rest about 15 minutes.
Divide dough in half;
press each portion into a greased 12-inch pizza pan.
Prick dough several times with a fork.
Bake at 425 degrees F for 6-8 minutes.
In a skillet, saute chicken in remaining oil until juices run clear.
Add onions, peppers, chili powder, garlic powder and remaining salt;
cook until vegetables are tender.
Spoon over crusts;
top with salsa and cheese.
Bake for 14-18 minutes or until crust is golden and cheese is melted.
Yield: 2 pizzas, 8 slices each.

Nutrition: One slice (prepared w/ reduced-fat cheese) equals 193 cal, 544 mg sod, 23 mg chol, 20 gm car, 12 gm pro, 7 gm fat Diabetic Exchanges: 1 starch, 1 meat, 1 veggie, 1/2 fat

(from Taste of Home magazine, Feb/Mar 99 Issue)

SWEET ONION PIE - shared by Sandie : A Front Porch Chef

Ingredients:

Directions:

1, 9-inch pie crust, unbaked
4 large sweet onions (such as Walla Walla)
1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 eggs
1 cup half-and-half or whipping cream
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon cayenne pepper, or to taste
1/4 teaspoon freshly ground black pepper
Pinch nutmeg
2 ounces swiss cheese, grated (1/2 cup; divided)
Chopped fresh parsley

Preheat oven to 450 degrees.
Bake the crust about 10 minutes.
Reduce heat to 375 degrees.
Saute the onions in the oil and butter
over low heat until golden brown.
Beat together the eggs, cream, flour, salt, cayenne
pepper, black pepper and nutmeg,
then add the onions and 1/4 cup of grated cheese.
Pour into the crust and sprinkle remaining 1/4 cup
of cheese on top.
Bake 25 to 30 minutes or until golden brown.
Garnish with parsley.

Makes 6 servings

This savory pie, from Ron Bennett of Luckiamute Bee,
is wonderful as a main dish or served as a side dish.
It will bring out the onion lover in anyone.