Northwest NEWS

September 28, 1998

Home & Garden

DINING IN: Fast and Easy

   Skillet Lemon Chicken
   Lemon flavor seasoning spray
   1 lb. boneless skinless chicken breasts, cut into strips
   4 c. broccoli florets, stems removed
   1 Tbsp. cornstarch
   1/2 tsp. garlic powder
   3/4 c. chicken broth or water
   2 c. cooked rice
  
   Coat both sides of chicken strips with lemon flavor seasoning spray for about,10 seconds.
   Spray large skillet. Saute chicken strips over medium heat for 8 minutes or until white.
   Meanwhile, spray broccoli with lemon spray for 5 seconds; steam in microwave 5 to 6 minutes until soft. Stir broccoli into chicken.
   Dissolve cornstarch and garlic powder in broth; pour liquid into skillet. Stirring frequently, cook until liquid thickens and chicken is cooked through, about 4 minutes. Serve over rice. Serves four.
  
   Salmon Steaks with Shallot Butter
   4 fresh salmon steaks (about 1 1/2 lbs)
   1 c. water
   3 Tbsp. chopped shallots or green onion
   1 Tbsp. butter or margarine
   1 Tbsp. corn starch
   1/8 tsp. dried rosemary, crushed
   1 tsp. lemon juice
   3/4 c. chicken broth
  
   Place salmon steaks in 10 x 6 x 2-inch glass baking dish. Pour water around salmon. Cover and microwave at medium high for 8 minutes or until salmon flakes easily when tested with a fork. Drain and place on serving plate; cover and keep warm.
   In 2-cup glass measuring cup, combine shallots and butter. Microwave at high for 1 to 1 1/2 minutes or until tender, stirring once. Stir in cornstarch and rosemary. Stir in chicken broth. Microwave at high for 2 to 2 1/2 minutes or until boiling and thickened, stirring once. Stir in lemon juice. Spoon over salmon to serve. Serves four
  
   Fresh Mushroom Chili Soup
   2 Tbsp. vegetable oil
   8 oz. fresh white mushrooms, sliced (about 3 cups)
   1 large clove garlic
   1 Tbsp. chili powder
   1 can (about 15 oz.) chicken broth
   1 can (about 15 oz.) kidney beans
   1 can (about 7 oz.) vacuum-packed corn kernels
  
   In a large saucepan, heat oil over medium-high heat. Add mushrooms and garlic; cook stirring frequently until mushrooms are tender and liquid evaporates, about 5 minutes. Stir in chili powder; cook and stir 1 minute.
   Add chicken broth, stewed tomatoes, kidney beans, and corn.
   Bring to a boil, reduce heat and simmer to blend flavors, about 10 minutes. Serve topped with tortilla chips, if desired. Serves four
  
   Tenderloin Beef Strips with Potatoes and Green Peppers
   3 c. sliced (1/4 inch thick) peeled potatoes
   2 tsp. garlic pepper blend
   1 tsp. vegetable oil
   1/2 lb. boneless beef tenderloin, thinly sliced into strips
   1 c. thinly sliced green pepper
   1 cam (10 1/4 oz.) beef gravy
  
   In large glass boil, microwave potatoes, loosely covered, at high for 8 minutes or until tender, stirring after 4 minutes. Set aside.
   In another glass bowl, combine pepper blend and oil.
   Add beef strips and toss to coat. Cover loosely and microwave at high for 5 minutes or until no longer pink, stirring after half the cooking time.
   Remove beef, reserving liquid in bowl. Add beef to potatoes.
   Add green pepper to reserved liquid. Cover loosely and microwave at high for 2 minutes or until crisp-tender. Stir in gravy.
   Add green pepper mixture to beef and potatoes, stirring gently.
   Cover and microwave at medium for 5 minutes or until thoroughly heated. Serves two