Butternut Soup
INGREDIENTS:
- 2 pounds butternut squash, cubed
- 2 onions, chopped
- 1 tablespoon butter
- 4 cups vegetable broth
- 1/2 cup heavy cream
- salt and pepper to taste
- 1 dash ground nutmeg
- 1 dash ground cloves
- 1 dash ground cinnamon
DIRECTIONS:
In a large microwave safe dish combine squash, onions and
butter. Cover and microwave on high for 4 minutes. Peel squash.
Stir in broth and cook on high for another 20 to 25 minutes,
or until squash is tender. Puree squash, onions and broth
in a food processor or blender. Add cream, salt and pepper,
and microwave on high for another 3 to 4 minutes, or until
heated through. Flavor with nutmeg, cloves and cinnamon to
taste.
Baked Havarti Chicken
INGREDIENTS:
- 4 boneless, skinless chicken breast halves
- 1 (8 ounce) package sliced fresh mushrooms
- 2 (4 ounce) cans whole green chili peppers, drained,
and sliced lengthwise
- 4 ounces sliced Havarti cheese with dill
- Italian dressing
- Greek seasoning (optional)
- 1 tablespoon butter
- 1 tablespoon white cooking wine
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic salt
- salt
DIRECTIONS:
- Preheat oven to 400 degrees F (200 degrees C).
- Marinate chicken in Italian Dressing and Greek Seasoning,
if using, for a minimum of 30 minutes.
- Place chicken in a 9 x 13 inch baking dish. Sprinkle
top with additional Greek seasoning, if desired, and bake
in preheated oven for approximately 25 minutes, or until
no longer pink in center and juices run clear.
- Shortly before chicken is done, melt butter in a skillet
over medium-high heat until bubbling. Pour in wine, Worcestershire
sauce, and garlic salt, and bring to a boil. Stir in mushrooms.
Reduce to a simmer, cover, and cook until mushrooms are
tender, about 3 to 5 minutes. Adjust seasoning with salt
as needed.
- Remove chicken from the oven. Lay green chili slices
on top of each breast, then top each chili with a slice
of cheese. Return to the oven until cheese has melted.
- Remove chicken from the oven, top with mushrooms and
their pan juices, and serve.
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