Week of 9/4/2000

Pear Preserves Cake
A spicy flavor and dense texture make this a memorable recipe.

1 cup shortening
2 1/2 cups sugar
4 large eggs
1 tsp. vanilla extract
3 1/4 cups all-purpose flour
3/4 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground allspice
1 cup buttermilk
1 (11.5 oz.) jar pear preserves (may substitute peach, if pear not available)
1 cup chopped pecans
Powdered sugar

Beat shortening and sugar at medium speed with an electric mixer until fluffy. Add eggs, beating well. Stir in vanilla extract.

Combine flour and next 4 ingredients; add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

Fold in pear preserves and pecans. Pour into a greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack. Dust top of cake with powdered sugar.

Corn and Red Potato Salad

2 lb. red-skinned potatoes
2 fresh ears of corn
1/2 cup mayonnaise
1/4 cup dairy sour cream
1/2 tsp. lemon zest
1 Tlbs. fresh lemon juice
Salt and pepper to taste
1/2 cup sliced green onions
Fresh dill (optional)

Scrub potatoes; remove husks and silks from corn. In a 4 quart pot cook potatoes in boiling water for 20 minutes. Add corn; cook 5 minutes more or until potatoes are tender. Drain and cool. Slice potatoes and cut kernels from corn.

In a large salad bowl, combine mayonnaise, sour cream, lemon peel, lemon juice, salt, and pepper. Add potatoes, corn, and green onions to dressing, tossing gently to coat. Refrigerate or serve immediately. If desired, garnish with fresh dill. Makes 8 to 10 side-dish servings.

Balsamic Chicken with Almonds and Peppers
Zesty, colorful and bursting with flavor...

2 large red bell peppers (about 3/4 lb.)
2 large green bell peppers (about 3/4 lb.)
2 tsp. olive oil
1/3 cup raisins
1/4 cup balsamic vinegar
1 1/2 tsp. sugar
1/4 tsp. salt
1/8 tsp. fresh ground black pepper
1/4 cup slivered almonds, toasted
6 (4 oz.) skinned boned chicken breast halves
3 Tbls. dry breadcrumbs
3 Tbls. grated Parmesan cheese
1/4 cup all-purpose flour
2 egg whites
2 tsp. olive oil
2 Tbls. balsamic vinegar
2 Tbls. water

Cut bell peppers into 2 x 2 1/2 inch strips. Heat 2 tsp. olive oil in large nonstick skillet over medium-hi heat. Add peppers; saute 8 minutes. Add raisins, saute 1 minute. Add 1/4 cup vinegar, sugar, salt, and black pepper; cook 1 minute. Remove from heat; stir in almonds. Set aside and keep warm.

Place each piece of chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish; dredge each chicken piece in flour, and dip in egg whites. Dredge chicken in breadcrumb mixture.

Heat 2 tsp. olive oil in a large nonstick skillet over medium-hi heat. Add the chicken and cook for 3 minutes on each side or until done. Remove from heat. Place the chicken and bell pepper mixture on a serving platter; set aside, and keep warm.

Add 2 Tbls. vinegar and water to pan; stir with a wooden spoon to loosen browned bits. Spoon mixture over chicken and bell pepper mixture. Serves 6.