2 chicken breast halves, boned and skinned, flattened to ¼-inch thickness
1 slice Swiss cheese, halved
1 thin slice prosciutto or smoked ham, halved
3 tablespoons fine, dry breadcrumbs
1 tablespoon grated Parmesan cheese (may use canned Parmesan)
1 teaspoon paprika
1/8 teaspoon garlic salt
Pinch of dried tarragon
2 tablespoons butter or margarine
Place each breast half on sheet of waxed paper. Place a piece of Swiss cheese and prosciutto in center of each piece of chicken. Roll up lengthwise and secure with wooden toothpicks.
Combine next 5 ingredients, stirring well. Melt butter in microwave.
Dip each chicken breast in butter; roll in crumb mixture. Place rolls, seam side down, in 1 quart shallow casserole. Cover with wax paper and microwave on HIGH for 4 minutes or until chicken is fork tender, rotating dish after 2 minutes.
Note: I have used chicken strips instead of chicken breast halves, and they work well. Reduce the amount of cheese and ham per portion as the chicken rolls will be much smaller.
Yield: 2 servings
submitted by Receptionist Susan Stedman
Traditional ropa vieja is made with flank steak but for more tender meat the best choice for slow-cooked shredded beef is chuck – often sold as pot roast. 20 minutes to prepare and then 5-9 hours in the slow cooker.
submitted by Online Coordinator Dave Drake ’92 (attributed to The Daring Gourmet with tweaks)
The prepared tempeh in this salad has an umami flavor similar to crisp bacon. The tempeh can be mixed with any favorite ingredients similar to chicken or tuna salads; those listed below are suggestions we often have handy in the refrigerator. Besides the tempeh, soy sauce and mayo, treat any other ingredients as “optional” and “to taste.”
1 8-oz. package of tempeh
¼ cup soy sauce or tamari (you might need more depending on how readily the tempeh absorbs it)
¼ cup chopped bread-and-butter or other sweet pickles
2 tbs. each, minced: onion (white, yellow, green, red or shallots); carrot; celery
¼ to ½ cup vegan or other mayonnaise (amount depends on desired consistency of the spread)
1 tsp. mustard (yellow, spicy or Dijon)
Salt and black pepper
Slice the tempeh into 1/8-inch thick pieces and spread in a single layer in a dry skillet (cast iron works well; cook in batches if necessary to keep all slices on a single layer).
Heat the skillet to medium-high and toast the tempeh slices until they are dark golden or brown on one side. Turn slices to toast the other side.
While the other side is toasting, use a pastry brush or small spoon to dab the top toasted side with the soy sauce or tamari.
Once the other side is toasted, flip slices again and dab that side with the soy or tamari.
Continue flipping, toasting and dabbing with soy sauce/tamari until slices are deeply brown and crisp (being careful not to let them burn; lower heat if necessary and remove individual strips as they are ready).
Remove from pan to cool enough to handle, then roughly mince.
In a small bowl, mix the minced tempeh with the vegetables and salt and pepper to taste.
Stir in the mayonnaise and mustard, adding more as needed for desired creaminess.
Makes about 2 cups and is easy to ramp up for larger amounts.
Spread on bread of choice with any favorite sandwich toppings, or serve as a salad in scoops alongside fresh vegetables and fruit.
submitted by Associate Editor Keith King ’82
submitted by Director of Membership Stephanie Miller ’83
From the Chef:
This is great in the pressure cooker on a busy (or lazy) night. Also adaptable for the stove – just cook the sausage first, remove it from the pot and drain the grease. Proceed with cooking all other parts of the recipe as listed, allowing the rice to simmer on medium-low for 25-30 minutes with the other ingredients after bringing to a boil. Incorporate sausage last. We doubled everything for two nights, but following 1 recipe might give you 4-6 servings.
Vidalia onions, celery and peppers (we buy the stoplight pepper trio from Harris Teeter) –> add as much or little of each as you want but 1/2 of each color pepper, 1/4 cup onion and one stalk of celery is about what we would use if preparing for one night only.
1 box Goya yellow rice
1 can kidney beans, rinsed and drained
1 package smoked beef sausage
1 can Rotel diced tomatoes
submitted by Coordinator of Alumni Relations and Special Events Jennifer Guy ’09
From the Chef:
I do my own “Taco Tater” version by adding seasoned ground beef and taco seasoned cheddar cheese, plus sour cream and onions if you’ve got ’em! This works well if you’ve run out of taco shells and need to use up leftovers.
2 medium sweet potatoes (8 to 10 ounces each), scrubbed and dried (chef uses 4-6 small and medium potatoes)
1 tablespoon olive oil
1 cup cooked black beans (if canned, rinsed and drained)
1 cup shredded sharp Cheddar
submitted by Senior Coordinator of Alumni Education and Travel Douglass Payne ’04 (attributed to The New York Times)
1 lb shrimp, jumbo cooked & diced
1 tbsp cilantro
1 Hass avocado (diced, medium)
1 jalapeno, diced
¼ cup red onion, diced
1 tomato, diced
2 limes (juice of)
¼ kosher salt
1 tsp olive oil
In a small bowl, combine the red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
In a large bowl, combine chopped shrimp, avocado, tomato, jalapeno.
Combine all the ingredients, add chopped cilantro and gently toss. Adjust salt and pepper to taste. Enjoy with tortilla chips.
submitted by Assistant Director of Alumni Records Rachel Orr (attributed to skinnytaste.com)
1 3-5 pound stewing chicken
3 sprigs parsley
3 stalks celery with leaves
1 carrot, sliced
1 onion, sliced
2 teaspoons salt
1/2 teaspoon pepper
Place chicken in Dutch oven, cover with water, and add parsley, celery, carrot, onion, salt, and pepper. Bring to boil and boil 5 minutes; simmer 2 hours or until tender. Add more water if necessary. Remove chicken and vegetables from broth. Bone chicken or cut into service pieces. Yield: 8 servings
1 cup milk
1 egg, beaten
1 1/2 cups flour
2 heaping teaspoons baking powder
1 teaspoon salt
1 teaspoon sugar
3 tablespoons minced parsley or chives (optional)
Mix milk and egg. Sift together flour, baking powder, salt, and sugar. Combine milk and egg mixture with dry ingredients. Drop by tablespoonfuls into boiling broth. Cover tightly and cook 15 minutes. Do not peek! Add chicken and garnish of parsley or chives before serving. Yield: 20 Dumplings
submitted by Records Assistant Justin Baugher ’14 (attributed to The Southern Junior League Cookbook)