Great Groceries Recipe Archive-April 2000

Risotto with Smoked Chicken, Caramelized Onions and Walnuts
Takes a few minutes to make but so worth it......

12 Tbls. butter
1 cup arborio rice
1-1/2 qts. chicken stock
1 medium onion, sliced
2 cups smoked chicken, diced
1/2 cup walnuts, chopped
2 cups dry jack or Parmesan cheese, grated
Salt and fresh ground Pepper to taste

In a medium-sized saucepan, melt 4 Tbls. butter. Add the arborio rice and stir until hot. Slowly add the chicken stock, stirring constantly. Keep adding stock when the previous amount is cooked into the rice. This is a long process that requires constant attention, 30 to 45 minutes, but you will reap the rewards. At the same time you are cooking the rice you can also caramelize the onions. Melt the remaining 8 Tbls. butter in a separate skillet and cook the onions slowly over medium heat until golden brown. Drain and set aside. When the risotto has absorbed all of the stock, add the chicken, walnuts, caramelized onions and cheese. Stir constantly until cheese has melted and the risotto takes on a creamy look. Season with salt and pepper, serve immediately. Serves 4.

Two-Step Pound Cake
A simplified mixing technique produces spectacular results!

4 cups all-purpose flour
3 cups sugar
1 lb. butter, softened
3/4 cup milk
6 eggs
2 tsp. vanilla extract

Place flour, sugar, butter, milk, eggs, and vanilla (in that order) in a 4 quart bowl of a heavy-duty stand mixer. Beat at low speed with a heavy-duty electric mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Pour into a greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour and 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack.

Crunchy Romaine Toss
A super delicious salad!

1 (3 oz.) pkg. ramen soup mix
1/4 cup unsalted butter
1 cup chopped walnuts
1/2 cup extra virgin olive oil
1/4 cup honey
1/3 cup white wine or champagne vinegar
1/4 tsp each: salt and freshly ground pepper
1 lb. fresh broccoli, coarsely chopped
1 head romaine lettuce, torn into pieces
4 green onions, chopped

Remove flavor packet from soup mix, and reserve for another use. Break noodles into 1/2 inch pieces. Melt butter in a pan in a 350 degree oven. Add noodles and walnuts; bake, stirring occasionally, 10 minutes or until lightly browned. Whisk together olive oil and next 4 ingredients in a large bowl. Add walnut mixture, broccoli, lettuce, and green onions, tossing to coat. Serves 6.