This issue "O" 03-08-2010

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Hi Everyone!

I hope you enjoy the recipes!
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Index

1. Oat Crisps with Blueberries and Crème Fraîche
2. Oeufs Au Plat
3. One Dish Chicken & Rice Bake
4. Orange Beef Steak
5. Over Easy BLT

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1. Oat Crisps with Blueberries and Crème Fraîche

Epicurious | August 2009

by Emily Luchetti
Classic Stars Desserts

Yield: Serves 6

1 1/4 ounces (2 1/2 tablespoons) unsalted butter, melted
1/4 cup firmly packed dark brown sugar
2 tablespoons granulated sugar
2 tablespoons dark corn syrup
1 cup old-fashioned rolled oats
2 pints blueberries (about 4 cups)
1 cup crème fraîche

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

In a bowl, combine the butter, brown sugar, granulated sugar, and corn syrup and stir until blended. Stir in the oats, mixing well.

To form the crisps, drop the oats mixture by tablespoonfuls onto the prepared baking sheets, spacing them about 2 1/2 inches apart. Bake, rotating the baking sheets 180 degrees at the midway point, until golden brown and bubbly, about 15 minutes. Let cool for 5 minutes on the baking sheets. Then, using a metal spatula, transfer the crisps to a large flat plate to cool.

To serve:
Divide the blueberries and crème fraîche among individual bowls and place 2 oat crisps alongside or on top of each serving.

Planning Ahead
The oat crisps may be made a day in advance. Store in an airtight container at room temperature.

Source Information
Reprinted with permission from Classic Stars Desserts by Emily Luchetti, (C) 2007, Chronicle Books

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2. Oeufs Au Plat

Epicurious | January 2010
by John Besh
My New Orleans: The Cookbook

Editor's note: Serve these fried eggs with Chef John Besh's Green Onion Sausage and Shrimp Gravy .

A simple dish like fried eggs can be so good, and because it's so simple it's important to start with the best eggs, butter, and salt you can find. Pay attention to the cooking process and you'll have the most memorable eggs ever.

Yield: Makes 1 or 2

2 teaspoons softened butter
2 eggs
2 pinches salt

1. Rub a room-temperature 9-inch skillet with the butter. Place the skillet on the burner without turning it on. Crack the eggs into the skillet on opposite sides of the pan from each other.

2. Turn the heat on to medium-low and cook the eggs until the whites have coagulated and turned opaque. Season the eggs with salt and serve with Green Onion Sausage and Shrimp Gravy , if you like.

Source Information
Reprinted with permission from My New Orleans: The Cookbook, by John Besh., © September 2009 Andrews McMeel Publishing

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3. One Dish Chicken & Rice Bake

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1 cup water

3/4 cup uncooked regular long-grain white rice

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

4 skinless, boneless chicken breast halves (about 1 pound)

Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.
Ingredient Note: For creamier rice, increase the water to 1 1/3 cups.
Serving Suggestion: Serve with a steamed vegetable blend and crusty whole wheat rolls. For dessert serve fresh apple slices and store-bought caramel sauce for dipping.

Source: CampbellsKitchen.com

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4. Orange Beef Steak

1 jar (12 ounces) Campbell's® Slow Roast Beef Gravy

1 tablespoon grated orange zest

2 tablespoons orange juice

1/2 teaspoon garlic powder

OR 2 clove garlic, minced

1 boneless beef top round steak, 1 1/2-inch thick (about 1 1/2 pounds)

Stir the gravy, orange zest, orange juice and garlic powder in a 1-quart saucepan.
Heat the broiler. Place the beef on a rack in a broiler pan. Broil 4 inches from the heat for 25 minutes for medium or to desired doneness, turning the beef over halfway through cooking and brushing often with the gravy mixture. Thinly slice the beef.
Heat the remaining gravy mixture over medium-high heat to a boil. Serve the gravy mixture with the beef.

Source: CampbellKitchen.com

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5. Over Easy BLT

PARADE | March 2009

by Sheila Lukins

Yield: Makes 2 servings

4 slices of bacon
2 large eggs
Salt and black pepper, to taste

1/4 cup mayonnaise
1 tablespoon chili sauce
4 slices rye bread, lightly toasted
2 slices ripe tomato
1 cup baby arugula

1. Cook the bacon over medium heat in a nonstick skillet until golden brown and crisp, about 5 minutes on the first side and 2 minutes on the second side. Drain on a paper towel.

2. Slide eggs into the skillet (with drippings) and fry until the white is set but the yolk is still soft, about 2 minutes. Carefully turn eggs over; cook 1 minute longer. Season with salt and pepper. Remove from heat.

3. Stir mayonnaise and chili sauce together. Spread the mixture on each slice of toast. Lay 2 slices of bacon over the mayonnaise on 2 slices of toast. Top each with a tomato slice, a fried egg, and the arugula. Cover with a second slice of toast. Cut in half and serve immediately.

Per serving: 470 calories, 29g carbohydrates, 17g protein, 31g fat, 240mg cholesterol
Nutritional analysis provided by Other

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