Happy New Year! Welcome to another installment of my monthly First Tuesday Recipes series. This month we’re going international. I’ve got an Eastern European comfort food, a French-inspired entrée, and a German side dish.
Let’s get cooking!
For the dough:
1 1/4 c. flour
1/4 t. salt
1 t. baking powder
1/2 c. solid Crisco (do NOT use butter)
1 egg, beaten
3 T. milk
For the filling:
2 c. cooked chicken breast, chopped
1/2 c. chopped celery
1 T. chopped parsley
1/2 t. salt
1 can cream of chicken soup, undiluted and divided (do not substitute another cream soup)
Prepare dough: sift dry ingredients in a large bowl. Cut in Crisco with two knives until pieces are pea-sized. In a small bowl, combine egg and milk; add to dry ingredients. Toss with a fork until dough holds together. With floured hands, pat dough into a ball. Chill overnight.
Prepare filling: in a large bowl combine chicken, celery, parsley, salt, and 1/2 c. soup.
Preheat oven to 375 degrees.
Assemble: on a floured surface, roll out dough into 16″ by 17″ rectangle. Spread with filling. Roll up lengthwise. Shape roll into a ring and place in a greased 9″ pie pan. Bake 40-45 minutes or until golden.
While babka bakes, in a small saucepan combine remaining soup and chicken broth to make a gravy. The amount of broth you use will depend on how thick you like your gravy. Simmer until heated through. Slice babka and serve with gravy.
Chicken Monte Cristo
6 boneless, skinless chicken breasts
1/4 tsp. black pepper
3 slices deli ham
3 slices Swiss cheese
2 egg whites, lightly beaten
1/2 c. seasoned breadcrumbs
Preheat oven to 375 degrees.
Flatten chicken to a thickness of 1/4 inch. Sprinkle each chicken breast with black pepper. Cut each slice of ham and each slice of cheese in half. Place one piece of ham and one piece of cheese on top of each chicken breast. Roll up each breast lengthwise, tuck ends under, and secure with a toothpick.
Dip each chicken roll in egg white, then dredge in breadcrumbs.
Spray baking sheet with cooking spray and place the chicken on the sheet. Bake for 25 minutes or until chicken juices run clear.
Serve with cherry preserves.
German Potato Salad
6 medium potatoes
6 slices bacon
1/2 c. chopped onion
2 T. flour
2 T. sugar
1 t. salt
1 t. celery seed (key ingredient–no substitutions)
1 c. water
1/2 c. vinegar
2 hard-boiled eggs, sliced
Cook potatoes until tender. Drain well and slice. Cook bacon until crisp, reserving 1/4 c. drippings. Crumble bacon and set aside.
Cook onion in drippings until tender. Stir in flour, sugar, salt, celery seed, and pepper. Add water and vinegar. Cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more; fold in bacon and potato slices. Heat through, tossing lightly. Add egg slices; toss lightly just to mix.
As always, if you have a recipe you’d like to share, please email me at firstname.lastname@example.org and I’ll be happy to include it in a future post!
Until next time,