16258: LMB Recipes 2 (fwd)

[Bob Corbett <corbetre@webster.edu>]

From: LMB <lauretteb@yahoo.com>

 CHICKEN BREAST WITH RHUM
(filets de poulet au Rhum)
Serves 4

1 pound boneless and skinless chicken breasts, cut in
strips
Juice of 1 lemon
1 teaspoon seasened salt
1 teaspoon garlic powder
2 tablespoon olive oil
1 medium tomato, chopped
1 medium onion, sliced or chopped
Few drops Tabasco sauce, to taste
3 tablespoon rhum, preferably Rhum Barbancourt
12 baby carrots sliced lenghtwise

Wash the chicken with lemon juice. Rinse and pat dry.
Sprinkle with seasoned salt and garlic powder.
Saute the chicken on both sides in olive oil. Add the
chopped tomato, onion, tabasco, rhum and carrots. Simmer
until chicken is tender, about 20 minutes. Serve with white
rice.
**********************

CHICKEN CROQUETTES
(croquettes de poulet)
Serves 4

2 slice day-old bread, cubed*
1/2 cup of milk
2 eggs beaten
1 teaspon nutmeg
1/4 teasponn salt
1/4 teaspoon pepper
1 cup cooked chicken, shredded
1/2 cup bread crumbs
Vegetable oil
Sauce "Ti-Malice"

Pour Milk over the bread to soften it. Darin and mash the
bread. Mix in the eggs, salt, pepper, nutmeg and chicken.
Heat the oil. Shape the chicken mixture into balls, roll
them in the bread crumbs and fry in the hot oil until
golden brown on all sides, about 3 to 4 minutes. Drain and
serve with tomato sauce or Sauce "Ti-Malice".
* Cooked mashed potatoes or mashed breadfruit may be
substituted for the stale bread and milk.

Sauce "Ti-Malice"
Makes one cup

11/2 chopped shallots or onions
3/4 cup strained fresh lime juice
2 teaspoon oil
2 tablespoon coarsely chopped fresh Scotch bonnet or other
hot peppers, seeds removed
1 teaspoon finely chopped minced gralic
2 teaspoon salt

Combine the shallots with the lime juice in a small bowl.
Marinate at room temperature for at least 30 minutes. Drain
the shallots through a fine sieve set over a bowl, removing
as much of the liquidas possible. Reserve the marinade.

In a large heavy skillet, saute the shallots in oil.
Strirring frequently, cook for 5 minutes, or until the
shallots are translucent but not brown. Stir in the chopped
peppers and the garlic; reduce heat and cook for 3 minutes
more, or until the peppers are tender.

Remove from heat and stir in the reserved marinade and the
salt. Cool to room tempperature before serving.

Covered tightly and refrigerated, Sauce "Ti-Malice" can be
kept safely for about 5 to 7 days.


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