Great Groceries Recipe Archive-April 1999

Chicken with Curried Rice

1 (3 lb.) whole chicken, skinned and cut up
1 tbls. vegetable oil
2 large carrots, chopped
2 medium apples, chopped
1 1/2 cups uncooked rice
6 cups water
4 chicken bouillon cubes
1/8 tsp. liquid from hot peppers in vinegar (optional)
2 tsp. curry powder
8 oz. sour cream
2 tbls. chopped green onions
1 tbls. butter
Apple slices

Brown chicken in hot oil in a large skillet over medium-hi heat; cover and cook 20 more minutes or until done. Remove chicken, reserving drippings in pan and keep warm.
Add carrot, chopped apple and rice to skillet; cook, stirring often, until carrot and apple are tender. Stir in 6 cups water, bouillon, pepper liquid, if desired and curry; bring to a boil. Cover, reduce heat, simmer 15 minuites or until rice is tender. Stir in sour cream; transfer to serving dish. Top rice mixture with chicken; sprinkle with green onions.
Cover and let stand 10 minutes. Melt butter in a small skillet; add apple slices and saute 5 minutes or until tender. Stir rice and chicken and top with apple slices. Serves 4.

Chicken and Rice Skillet Dinner

1/4 cup all-purpose flour
3/4 tsp seasoned salt
1 lb skinned and boned chicken breast halves, cut into 1 inch cubes
2 tbls vegetable oil
2 (14 1/2 oz ) cans diced tomatoes, undrained
1 (1 1/4 oz.) package taco seasoning mix
1 cup thinly sliced celery
1 small onion, chopped
1 cup uncooked long-grain rice
1 cup water
1 (2 1/4 oz) can sliced ripe olives
1/2 cup (2 oz) shredded Cheddar cheese

Combine flour and seasoned salt in a heavy-duty zip-top plastic bag; add chicken. Seal bag and shake to coat chicken.

Brown chicken in a large skillet in hot oil over medium-hi heat. Add tomatoes and next 5 ingredients; bring to a boil. Cover and reduce heat. Simmer and stir occasionally for 25 minutes or until rice is tender and liquid is absorbed. About 5 minutes before rice is done, put olives in with chicken mixture. Before serving, sprinkle with cheese. Serves 4.

Traditional New York-Style Cheesecake

1/2 cup unsalted butter, softened
1/4 cup packed brown sugar
4 eggs
1 1/4 cups all purpose flour
4 (8 oz) pkg. cream cheese, softened
1 1/4 cups granulated sugar
1/4 cup all purpose flour
4 tsp. vanilla
2 (8 oz.) cartons dairy sour cream
1/4 cup granulated sugar

Preheat oven to 350 degrees. In a large mixing bowl beat butter on medium to high speed for 30 seconds, and then add brown sugar beating until fluffy. Add one of the eggs; beat well. Slowly beat in the 1 1/4 cups flour until combined. Divide dough in half. Cover and refrigerate one portion.
Spread remaining portion onto the bottom of an ungreased 10 inch springform pan with sides removed. Place on baking sheet and bake for 10 minutes. Let cool completely. When bottom crust has cooled, attach sides of pan. Press chilled dough onto sides to a height of about 1 3/4 inches. Set aside.

Increase oven temperature to 450 degrees. In alarge mixing bowl beat cream cheese and the 1 1/4 cups granulated sugar until fluffy. Beat in the 1/4 cup flour at low speed until smooth. Add the remaining 3 eggs and 1 tbls. of the vanilla all at once, beating at low speed until just combined. Stir in 1/2 cup of the sour cream. Pour batter into the crust-lined pan. Place on a shallow baking pan in oven.

Bake mixture for 10 minutes. Reduce oven temperature to 300 degrees. Bake for 30 minutes more or until center appears nearly set when gently shaken. Remove from oven. Stir together remaining sour cream, the 1/4 cup granulated sugar and the remaining vanilla. Spread mixture evenly over top of baked cheesecake. Return to oven and bake for 15 minutes more. Remove from oven and cool on wire rack for 15 minutes. Loosen crust from sides of pan and cool for 30 minutes more. Remove sides of pan; cool completely. Cover and chill at least 4 hours or overnight. Let stand at room temperature for 15 minutes before slicing. Serves 16 slices.