Recipe - Fresh Fruit Salsa

1 Jala eno
1 Lime
2 table poons
One fourth Cup fresh
3 cups ruit

Combine all ingredients in a small bowl and set aside for 30 minutes at
room temperature or for a few hours in the refrigerator to allow flavors to
blend before serving. Makes 3 cups.
*************************************************** Joanne McAndrews
Eisenman jmca@nwu.edu

"Life is like a banana, to be peeled and savored." Donna "Banana" Leonard
***************************************************
From: "Kathy Bohaty" KathysWaltz@msn.com Subject: Breakfast Request Date:
Sun, 20 Oct 96 18:14:03 UT

Good Day all,

My office is having an informal food feast. I usually will bring in cut or sliced up
fruit, however no one ever eats. Everyone goes for the sausages and
muffins. Can I have some suggestions of something low fat yet yummy so I
can feel like I contribute to the feast?

Your help appreciated! Kathy L.I. NY
From: "Tina D. Bell" tdbell@altair.csustan.edu Subject: Chicken With
Squash/Potato/Spinach "Risotto" Date: Sun, 20 Oct 1996 12:23:56 0700 (PDT)
MIMEVersion: 1.0 ContentType: TEXT/PLAIN; charset=USASCII
* Exported from Key Home Gourmet *

Roast Chicken Thighs With Squash/Potato/Spinach "Risotto"

Recipe By : NYT Magazine 9/18/94 Serving Size
: 4 Preparation Time :0:00 Categories
: Healthy And Hearty Herbs
Main Dishes Poultry
Chicken

Amount Measure Ingredient Preparation Method

2 Tablespoons Fennel Seed
1 Teaspoon White Pepper
1 Teaspoon Coriander
One half Teaspoon Salt 4 Each Boneless Skinless Chicken Breast
Halves
One half Cup Chicken Broth
2 Teaspoons Olive Oil
5 Cloves Garlic 2 Cups Boiling Potato minced 1 Tablespoon
Thyme minced
One half Cup White Wine 3 One half Cups Butternut Squash minced
1 Cup Chicken Broth
1 Cup Spinach Leaves
1/3 Cup Parmesan Cheese
One half Teaspoon Salt

Preheat oven to 450. Toast fennel seeds in skillet over medium heat. Let
cool, grind. Stir in pepper, coriander and salt.

Season chicken with mixture. Place chicken in ovenproof skillet, and roast
until cooked through, about 10 min. per side.

Heat olive oil in saucepan over mediumhigh heat. Add garlic, and cook
until lightly browned. Add potatoes, thyme and wine; lower heat to medium,
cook, stirring constantly, until wine is absorbed ab out 7 minutes.

Add squash and Three fourths cup of broth and cook, stirring, until broth is
absorbed, adding up to Three fourths cup more as needed until vegetables are tender.
Stir in spinach leaves and parmesan, remove from heat.

Remove chicken from pan and pour off excess butter. Add One half cup broth and
place over medium heat. Cook until reduced to 2 Tb, about 4 minutes. Stir
into risotto.
Recipe By: Glamour magazine (March 1994)

Posted to Digest eatlf.v096.n193

Date: Sun, 20 Oct 1996 13:10:03 0600

From: Joanne McAndrews Eisenman jmca@nwu.edu