From the Menu of Green Pastures Restaurant

Supreme of Chicken with Brandy

6 supremes (boned chicken breasts)
1 stick butter, clarified
1/2 cup Madeira (Sercial)
1/2 cup cognac
1/2 teaspoon salt
1/2 teaspoon pepper, freshly ground

Salt and pepper the chicken breasts. Melt butter in large skillet until bubbly over medium heat. Sauté chicken breasts until they are golden, turning from time to time while maintaining constant heat. Pour the cognac over the chicken and ignite, lifting the pan at an angle to ensure chat all the meat is in contact with the brandy. When the flame extinguishes itself, cook for 5 minutes over low heat and remove the chicken to a heated serving platter Add the Madeira to the pan and scrape up all the brown particles. Let the sauce boil a little until its volume is reduced by one-third and pour over the chicken. Serve at once.

Serves six.

Wild Rice Medley

1/2 cup white rice, long-grain
1/2 cup wild rice
1 medium onion, chopped
10 fresh mushrooms, sliced
3 cups chicken stock
1/4 teaspoon thyme
1/4 teaspoon garlic powder
1 teaspoon white pepper
1/4 cup butter
1 tablespoon parsley
1/4 cup almonds

In a medium skillet, sauté white rice in butter over medium heat until golden. Add onions, mushrooms and almonds; cook until onion bits are limp. Transfer to large casserole dish. Add wild rice, thyme, garlic, pepper, parsley and chicken stock. Bake in a 325 degree oven for about one hour or until all liquid is absorbed.

Serves six to eight.

Zucchini Filled with Creamed Peas

4 whole zucchini
1 teaspoon salt
2 slices bacon, cooked and crumbled into small bits
1 teaspoon onion, finely chopped
2 cups cooked peas (fresh or frozen)
1 cup milk
1 tablespoon butter
1 tablespoon white pepper
1 tablespoon parsley

Drop zucchini into salted (1/4 teaspoon) boiling water until cooked, but still firm. Drain well, split in half and remove approximately 2 tablespoons of pulp along the center. Melt butter in small saucepan over low heat. Blend in flour, salt and white pepper. Add milk all at once, then onion, and cook over low heat, stirring until thickened and bubbly. Add cooked peas and bacon and stir. Pile into zucchini shells. Sprinkle with chopped parsley. Bake in 350 degree oven for 10-15 minutes until zucchini is tender.

Serves eight.

Cotillion Rolls

3 1/2 cups whole wheat flour
3-3 1/2 cups white flour
2 pkgs. active dry yeast
2 cups milk
1/2 cup sugar
3 tablespoons shortening
1 tablespoon salt
2 eggs

Combine 2 1/2 cups white flour and yeast in large bowl. In medium saucepan, mix milk, sugar, shortening and salt and cook over low heat. Stir until shortening is completely melted and liquid reaches a temperature of 115-120 degrees. Add to flour mixture. Add eggs, one at a time, beating well after each addition with electric beater. Beat at high speed for 3 minutes. Add whole wheat flour and remaining white flour. Mix with a wooden spoon. Knead, adding more white flour if necessary to make a firm dough, until dough is smooth and elastic (5-10 minutes). Place dough in a large greased bowl, turn over once. Cover the bowl and let dough rise for approximately 1 1/2 hours or until double in size. Punch the dough down and allow it to rest for 10 minutes. Shape into desired rolls (cloverleaf, crescents, or casseroles). Cover the rolls and allow to rise until almost doubled for approximately 45 minutes. Bake in 400 degree oven for 15-20 minutes.

Makes 2-3 dozen.

Italian Cream Cake

1/2 cup butter
1/2 cup vegetable shortening
1 cup sugar
5 eggs, separated
2 cups flour
1 teaspoon soda
1 cup buttermilk
1 teaspoon vanilla
1 cup coconut, shredded
1 cup pecans, finely chopped

Cream Cheese Frosting:

2 8-oz. pkgs. cream cheese
3 cups confectioners' sugar
1/2 cup pecans, chopped
1/2 teaspoon vanilla
1/4 cup butter

Sift flour and soda together. Set aside. Beat butter and shortening together with electric beater in a large bowl until creamy. Add sugar and continue beating. Beat in egg yolks, one at a time, beating well after adding each yolk. Add flour mixture and buttermilk, alternately beating after each addition. Beat egg whites until stiff. Set aside. Add vanilla and coconut to batter. Mix well. Add pecans and mix again. Fold in egg whites very gently until completely incorporated. Pour batter into three greased and floured 9" round pans. Bake in 350 degree oven for 25 minutes or until toothpick comes out clean when inserted. Let layers cool in pans 10 minutes. Remove from pans and complete cooling on cake racks. Prepare frosting and spread between layers, on top and on sides.


Beat cheese and butter together with electric beater in medium bowl until creamy. Add vanilla and mix well. Add sugar gradually while beating. Beat in chopped pecans. Frosting should be creamy and easy to spread. If frosting is too thick, add a drop of milk. If frosting is too thin, sprinkle more confectioners' sugar until mixture is thick enough.

Milk Punch

3 cups vanilla ice cream
1 1/2 cups milk
1/2 cup bourbon
1/4 cup white rum
1 jigger brandy
3 ice cubes

Combine ice cream, milk, bourbon, rum, brandy and ice cubes in blender. Blend until ice cream is liquefied and mixture has smooth texture of a thin milk shake. Serve in wine glasses and sprinkle nutmeg on top.

Makes about 5 cups.

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