Fluffo Chicken Fanfare Food

FLUFFO CHICKEN FANFARE

Steps:

• Preheat oven to 350.
• Brown the chicken in 3 tablespoons of shortening in a skillet over med-high heat. Add water, cover, lower heat and slow cook until tender about 20 minutes.
• Steam asparagus until just barely tender.
• In a small saucepan, melt the remaining shortening, add chopped onion and saute about 2 minutes. Blend in flour, salt and pepper.
• Stir in cream gradually, whipping constantly with a wire whisk to keep mixture smooth.
• Add wine, bring to a boil and remove from heat.
• Add about 2 tbsp of the cheese (I use a little extra) and stir until melted.
• Arrange the asparagus in 4 portions in a baking dish, place one chicken breast on top of each portion and pour the sauce over all. Sprinkle with remaining cheese (I use extra).
• Bake at 350 for about 15-20 minutes until bubbly and starting to brown slightly.

EGGS TETRAZZINI

Steps:

• Preheat oven to 350°F.
• Grease (or spray with cooking spray such as Pam) a 13x9-inch baking dish.
• Prepare spaghetti as label directs; drain and place in baking dish.
• Meanwhile, in 3 quart saucepan add the butter and when melted add chopped onions an cook till tender, about 5 minutes; stir in flour until blended.
• Gradually stir in milk and cook stirring constantly until mixture is thickened; stir in chopped eggs, mushrooms, bouillon, salt, pepper and paprika till well blended.
• Pour egg mixture over hot spaghetti; sprinkle with cheese.
• Bake 15 to 20 minutes until cheese melts and mixture is hot.

BAKED CHICKEN BREASTS IN VERMOUTH

Steps:

• Mix all ingredients together except for the chicken.
• Place chicken in a covered baking dish and pour the mixture over it.
• Cover and bake at 375 for 1 hour, until done.

BLACKENED SHRIMP STROGANOFF

Steps:

• Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and shallot in butter until tender. Remove from pan. Add shrimp cook until shrimp turn pink about 2 to 3 minutes. Remove from pan. Add 2/3 cup chicken broth to pan, and bring to a boil. Cook, uncovered, until reduced to 1/4 cup (2 to 3 minutes).
• In a small bowl, stir together sour cream and cornstarch; mix in 1 cup chicken broth. Stir into reduced chicken broth in the frying pan. Cook and stir until thick and bubbly. Cook 1 minute more. Stir in shrimp, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste. Serve over pasta.
• You can substitute shrimp broth or white wine for the chicken broth. To make shrimp broth, reserve shrimp shells, and simmer in 2 cups water for 15 minutes.

HOLIDAY APPLE COCONUT CAKE

Steps:

• Cream oil, sugar, and eggs with an electric mixer until it is well-blended.
• Sift together flour, salt, baking soda and cinnamon.
• Add dry ingredients to the creamed oil, sugar, and eggs, and mix thoroughly.
• Blend in apples, coconut, raisins, pecans, and vanilla extract.
• Mix the entire mixture very well.
• Bake in a greased and floured "Bundt" pan at 350 for 1 hour and 15 minutes.

YUM YUMS

Steps:

• Soak marshmallows in whipping cream overnight.
• Roll marshmallows in graham cracker crumbs.