In this issue:

Thursday's Diabetic Recipe: *Zesty Chicken Italiano*
Requests & Replies from Subscribers:  Rebecca Sauce

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And Here Is Today's Recipe!
 

 * Exported from MasterCook *

Zesty Chicken Italiano

Recipe By : Real Food for Real People
Serving Size : 6      Preparation Time :0:00
Categories : Chicken                   Diabetic
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Butter or Margarine
1 pound Chicken Breast, no skin, no bone -- cut in 1" pieces
1 clove Garlic -- minced
1 1/2 cups Zucchini -- thinly sliced
1 1/2 cups Mushrooms -- sliced, fresh
15 ounces Tomato Sauce
14 1/2 ounces Canned Tomatoes -- undrained & quartered
1/2 teaspoon Dried Oregano
1/2 teaspoon Lemon Pepper
8 ounces Vermicelli -- or other pasta
Grated Parmesan Cheese
Salt & Pepper to taste

In a large skillet, melt butter and saute chicken pieces until lightly browned. Add garlic,
zucchini and mushrooms, and saute 2 minutes. Stir in remaining ingredients except pasta
and Parmesan cheese. Simmer, uncovered, 10 minutes to blend flavor and thicken sauce.
Meanwhile, cook pasta according to directions on package; drain. Serve sauce over hot
cooked pasta and sprinkle with Parmesan cheese.

Source: "Best of the Best from Oregon Cookbook"
Copyright: "(c)2002 by Quail Ridge Press, Inc."
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Per Serving (excluding unknown items): 302 Calories; 6g Fat (18.5% calories from fat); 23g
Protein; 40g Carbohydrate; 2g Dietary Fiber; 57mg Cholesterol; 639mg Sodium.

Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 1 Fat.

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Hi Kaylin,

I need a recipe for eggnog butter cookies. I think they are made in a cookie press. Does
anyone out there have anything like this? Thank you in advance.

Sue

Hello,

Its that time of year again! My mom has visited, I purchased eggnog (a holiday favorite, but
only for her) and now I have left over eggnog. A few years ago I had gotten a great recipe
for Eggnog Bread, but of course, it has disappeared. Anyone got one or any other recipes
that use eggnog would be appreciated! Thank you.

Lynn

Hello wonderful cooks! Anyone know how to make the buttery shrimp dish from Bubba
Gump's that is served in a pot? Thanks!

Carla

~ Subscriber Responses ~
 

Cheryl,

Here is a recipe for Rebecca Sauce... hope it tastes like the one that your friend had in
Kentucky. This is not a fruit sauce, but it is served with strawberries. I found it in
Cooks.com. Sounds interesting to me... worth a try.

Elizabeth in NY                   Ebass815@aol.com

REBECCA SAUCE

1 (8 oz.) pkg. Philadelphia cream cheese
1 c. whipping cream
1 tsp. vanilla
Powdered sugar to taste (I use 5-6 tbsp., stirring after each tbsp.)
Strawberries (1 c. per person)

Beat cream cheese until softened in a bowl. Gradually add cream until mixture is smooth.
Stir in vanilla and sugar to desired sweetness. Wash and hull strawberries. Keep berries
and cream mixture in refrigerator until ready to serve.

For Cheryl.

Galt House Hotel Rebecca Sauce and Strawberries

Rebecca Sauce is from the Galt House Hotel, Louisville, Kentucky. It is a favorite during
Derby Day.

2 cups sour cream
1/2 cup dark brown sugar
1 tablespoon vanilla extract
1 tablespoon dark rum or bourbon
Whole strawberries, with stems on

Combine all ingredients except strawberries, and stir until completely smooth. Chill before
serving. Use for dipping with whole strawberries.

Jack Poulter On an Island in the Pacific        jpoulter@islandnet.com
 

Cheryl,

Here is a recipe for Rebecca Sauce:

Rebecca sauce and strawberries

Yield: 8 Servings

2 cup Confectioners' sugar, sifted plus additional for dipping
2 tablespoon Bourbon
1 teaspoon Vanilla
Cream (opt)
2 pint Fresh strawberries; stems on

Mix 2 cups confectioners sugar, bourbon and vanilla. Add a little cream if desired and blend
until smooth. Serve sauce with strawberries and bowl of confectioners sugar. To eat, hold
strawberry by stem, dip in sauce, then roll in sugar.

Lisa                     truleelee@msn.com
 

 Cheddar Twists

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour (3 to 3 1/2 cups)
3 tablespoons sugar
2 packages Fleischmann's. Rapid Rise Yeast
1 1/2 teaspoons salt
2/3 cup water
1 5-ounce can evaporated milk
1 1/2 cups (6 ounces) grated sharp Cheddar cheese
1 egg white with 1 tablespoon water -- lightly beaten
Poppy seed, sesame seed or grated Parmesan cheese (optional)

In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat water and milk
until very warm (120 to 130:F); stir into dry ingredients. Stir in cheese and enough
remaining flour to make soft dough. Knead on lightly floured surface until smooth and
elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.

Divide dough into 12 equal pieces. Roll each to 14-inch rope; fold each rope in half and
pinch ends to seal. Twist each rope two to three times. Place on large greased baking
sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.

Brush with egg white mixture. Sprinkle with poppy seed, if desired. Bake at 400:F for 10 to
15 minutes or until done. Remove from baking sheet; cool on wire rack.

Source: "Fleischmann's Yeast"
Yield: "12 twists"
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Per Serving (excluding unknown items): 204 Calories; 6g Fat (26.5% calories from fat); 8g
Protein; 29g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 373mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other
Carbohydrates.

Nicole                 stampsclan@yahoo.com
 

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