FETA STUFFED CHICKENPrinted from COOKS.COMchicken breasts feta cheese oregano and basil spices salt and pepper chicken soup base tooth-picks or cooking thread deep baking panCut slit in middle of each chicken breast. Stuff oregano, basil, feta, Salt and pepper the inside of each chicken breast, to taste (make sure you can close the chicken breast). Place at bottom of baking pan and pour over chicken soup base (not more than 1/2 inch of bottom of pan). Bake at 350°F for about 30-45 minutes or until chicken is cooked thoroughly. Serve over a bed of rice or with your favorite side dish. |

SPINACH BACON BLEU STUFFED CHICKEN BREASTPrinted from COOKS.COM4-6 boneless skinless chicken breast
2 eggs
1 cup seasoned bread crumbs
1 pkg frozen spinach
6 oz crumbled blue cheese
4-6 slices cooked crumbled bacon pieces
1 small onion, finely choppedPlace chicken inside a 1 gallon freezer bag; pound to 1/4 inch thickness. Prepare the stuffing as follows: Mix spinach, blue cheese, bacon and onion together in a bowl. Prepare an egg wash using 2 eggs and 2 tablespoons of water. Stuff the chicken with the spinach mix. Secure it with toothpicks or twine. Dip it in the egg mixture and then roll in bread crumbs. Place chicken in a skillet with a small amount of oil and brown an all side. Place in a casserole dish and bake at 350°F for 45 minutes. Serve with a Bearnaise sauce or a white wine sauce. Submitted by: jeannie bruce |

STUFFED BELL PEPPERS AMERICAN STYLE
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1 lb. lean ground beef
1 medium sweet onion
2 1/2 cups cooked Jasmine white rice
2 medium/large green bell peppers
2 15 oz. cans tomato sauce
8 heaping tablespoons honey
Prepare Jasmine white rice, fluff, cover and set aside.
Dice sweet onion, add to large non-stick saute/frying pan with lean ground beef. Sauté beef and onion until beef is browned. Drain fat, add 2 1/2 cups of Jasmine white rice to browned beef and diced sweet onion; mix.
Cut green bell peppers in half, remove caps and seeds; rinse. Pour 1 15 oz. can of tomato sauce into measuring cup and add 4 heaping tablespoons of honey and blend. Pour tomato sauce mixture over beef and rice; mix.
Add second 15 oz. can of tomato sauce to measuring cup and add 4 heaping tablespoons honey; blend.
Add beef and rice mixture to green bell pepper halves. Arrange in glass casserole dish.
Pour tomato sauce mixture over and around stuffed bell peppers.
Bake at 350°F for 1 hour. Serve with a crisp cool salad.
Serves 4.
Enjoy!
Submitted by: Kimberly LEMON-DILL FISHPrinted from COOKS.COM2 slices bread, toasted until crisp
1 tbsp. flour
4 Ritz, Keebler Club or Saltine Crackers
1/4 tsp. paprika
1 1/2 tsp. fresh dill
1/4 tsp. each onion powder and garlic powder
1 lemon, halved
1/4 tsp. crushed peppercorns or black pepper paprika, for sprinkling (optional)
1 lb. white fish, such as flounder, haddock or cod fillets (about 1/2-inch thick)In a blender or food processor, process first 6 ingredients to make crumbs. Line a shallow baking sheet with foil. Place fish on foil; brush with melted butter and sprinkle generously with the seasoned crumb mixture. Slice the lemon in halves; save half to make slices or wedges for serving. Squeeze the other half of the lemon over the fish. Crush the peppercorns with the side of a heavy knife and sprinkle over fish. Bake in preheated 350°F oven until the fish flakes easily with a fork, about 15-20 minutes depending upon thickness of fillets. Garnish with lemon wedges or slices (and a sprig of parsley or dill, if desired). Sprinkle top lightly with paprika for extra color, if desired. |

MEAT AND PASTA BAKE
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4 oz. small shell or elbow pasta
1 lb. ground meat
1/2 c. chopped onion
1 can cream of celery soup
1 c. shredded cheddar cheese
8 oz. sour cream
1/4 c. milk
1 tsp. Worcestershire sauce
3/4 tsp. thyme, marjoram, or savory
10 oz. frozen mixed vegetables
1/4 c. crushed crackers
Cook pasta, set aside. Cook meat and onion until brown. Drain fat. Stir in soup, cheese, sour cream, milk, Worcestershire sauce, and herb. Stir in vegetables and pasta. Put mixture in a 2 quart casserole dish. Sprinkle with crackers. Bake at 375 degrees for 30 minutes, covered. Uncover and cook for 5 to 10 minutes more.

ROASTED RACK OF LAMB WITH ARTICHOKES
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Yield: 4 servings
1 lemon, quartered
4 artichokes
1 pound Jerusalem artichokes (sunchokes)*, peeled and cut into 1-inch wedges
4 medium red onions, cut into 6 wedges - leaving enough of root ends to keep wedges intact.
16 unpeeled garlic cloves plus 1 tbsp. finely chopped garlic
2 tbsp. plus 2 tsp. extra-virgin olive oil
2 frenched racks of lamb** (8 ribs about 1 1/4 lbs. each) trimmed of all but a thin layer of fat.
3 Tbsp. fresh oregano leaves or 2 tsp, dried oregano, crumbled
1/2 tsp. kosher salt (coarse)
2 tsp. freshly ground pepper
1/2 cup chicken broth
*available at specialty produce markets and many supermarkets
** available by request from butchers
Into a bowl of water, squeeze juice from 2 lemon quarters, dropping squeezed quarters into water. Break off and discard stem from 1 artichoke. Bend back outer leaves until they snap off close to base and remove several more layers of leaves until pale inner leaves are reached. Trim base and sides of artichoke with a very sharp stainless steel knife and cut off the top 1-1/2 inches. Cut artichoke into quarters and cut away choke and spiky purple-tipped leaves. Rub artichoke quarters all over with a remaining lemon quarter and drop it in the bowl of water. Prepare other 3 artichokes in the same manner, using other lemon quarter if necessary.
Preheat oven to 475*F.
In a saucepan of boiling salted water, blanch artichokes 3 minutes and with a slotted spoon transfer to a bowl. In boiling salted water blanch Jerusalem artichoke 5 minutes, and drain.
In a flameproof roasting pan, 17 by 11 1/2 by 2 inches, toss artichokes, Jerusalem artichokes, onions, and garlic cloves with 2 Tbsp. olive oil and salt and pepper to taste. Roast vegetables in middle of oven 20 minutes.
While vegetables are roasting, heat a heavy 12-inch skillet over moderatly-high heat until hot. While skillet is heating, season lamb racks with salt and pepper. Add vegetable oil to skillet and brown lamb, meaty sides down, 2 minutes. Turn lamb over, and brown 2 minutes more. Transfer lamb to a plate and cool slightly.
In a small bowl, stir together chopped garlic, oregano, coarse salt, freshly ground pepper. and remaining 2 tsp. olive oil, and rub all over lamb.
Remove pan from oven and stir vegetables. Arrange lamb over vegetables, rib sides down, and roast 20 minutes. or until a meat thermometer inserted in fleshy section registers 130*F for medium-rare.
Remove 8 garlic cloves from pan and squeeze garlic out of skins into a blender. Add broth and blend until smooth. Transfer remaining vegetables and lamb to a heated platter, reserving juices in pan, and let rest, covered loosely for 10 minutes.
To pan, add garlic broth and salt and pepper to taste, and on top of stove deglaze over moderately-high heat, scraping up brown bits. Boil sauce until it thickens slightly and transfer to sauceboat.
Cut lamb racks in half or into individual chops and serve with vegetables.