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Recipes from the Front Porch

Crab Meat Pie -Andi: A Front Porch Chef
Ingredients:	Directions:
1 pkg cream cheese, softened 1, 6 1/2 oz. can of crab meat, drained and flaked 2 T chopped onion 1 T milk 1/2 t (or more to your taste) horseradish 1/4 t salt a dash of pepper Slivered almonds for garnish paprika for garnish	Spread cream cheese, crab meat, milk, onion and horseradish in an 8" glass pie pan Mix to blend. Sprinkle with salt and pepper. Top with slivered almonds, sprinkle or dust paprika lightly over the top. Bake @ 375 degrees for 15 minutes. Serve hot as spread for crackers, or thin cocktail rye. Enjoy!

Grilled Lime Chicken -Andi: A Front Porch Chef
Ingredients:	Directions:
8 boneless chicken breasts 1/2 c. lime juice 1/3 c. olive oil 4 green onions, chopped 4 garlic cloves, minced 3 T. chopped fresh dill, divided 1/4 tsp. pepper	Pound chicken breasts to flatten. Combine lime juice, oil, onions, garlic, 2 T. dill and pepper in a re-sealable plastic bag. Add chicken;seal. Refrigerate 2-4 hours. Drain, discard marinade. Grill/ broil chicken, uncovered, over/under medium heat until juices run clear. Turn after 6 minutes. Sprinkle with remaining dill before serving.

One serving has 235 calories, and only 12 gm of fat!

BASIC RISOTTO -??: From the IE

Ingredients:

Directions:

5-1/2 cups chicken broth, divided
3 tablespoons butter, divided
1 tablespoon vegetable oil
1 to 3 cups minced onion
1-1/2 cups arborio rice
1 to 3 cups grated parmesan cheese

Place broth in heavy saucepan.
Heat to simmering.
In a 4-quart saucepan with a heavy bottom, melt 2 tablespoons butter in oil.
Add onion and saute' 1 to 2 minutes.
Do not brown.
Add rice and stir until grains are well-coated.
Begin adding simmering broth,
1/2 cup at a time, reserving about 1/4 cup.
Cook over moderate heat until liquid is almost completely absorbed,
stirring frequently to prevent sticking,
before adding next 1/2 cup liquid.
Continue cooking approximately 25 to 30 minutes,
until rice is tender but still
firm and mixture has creamy texture.
Turn off heat, add reserved 1/4 cup broth,
remaining 1 tablespoon butter and parmesan.
Stir vigorously to combine with rice.
The finished product should be rice cooked "al dente",
bound together with a velvety sauce.
Serve immediately as a first course, light entree or accompaniment. Makes 4 servings.
NOTE: Half a cup white wine may be substituted for part of chicken broth.
Use as first liquid addition to rice.

The key to success with this is selecting the right kind of rice,
and that is "Arborio",
a short grained rice grown in the Po Valley of Northern Italy.
It is preferred because it absorbs liquid and becomes tender,
yet retains its texture.
It should NOT be washed before cooking because the starch in the rice
adds to the creaminess of the finished dish.

Creamed Turkey -Sandie: A Front Porch Chef
Ingredients:	Directions:
1 can condensed cream of mushroom, celery or chicken soup** 1/2 can of milk (to the consistency you like) cooked turkey pieces parsley and paprika to taste sliced mushrooms to taste	Heat creamed soup and some milk cut the turkey in small pieces and add to soup mixture add spices and mushrooms. Serve over biscuits, toast, mashed potatoes, rice or noodles.

**Instead of the cream soups, use a packaged chicken
or turkey gravy mix, but water it down a little beyond
what the envelope says.
Or if you feel adventurous, you can make a white sauce - if you have a basic cookbook there should be exact measurements in there, but all it is is butter, flour, milk, salt and pepper - cook until thickened. -Sandie