Conference turris::cooks

    You could try your local library - they always have back issues of
    magazines.  Or you could try writing to the magazine - usually they're
    pretty good about sending out recipes.
    
    Good luck!

    Hi,  I have the Jan,March,May '87 issues.   When I get a chance I can
    type these in or I could make copies and mail them to you if you
    prefer.  Send me mail, if you would like for me to copy the recipes for
    you.
    
    Sarah

Lemon Chicken Goujonettes
 (Good Food, March 1987)

1 boneless whole chicken breast (about 8 oz)
1 lemon
5 sprigs fresh parsley
1 large clove garlic
salt and pepper
3 Tbsp butter
vegetable oil

Remove skin from breast, split, and turn skinned side down on cutting 
board.  Remove tendons by pulling and scraping away meat.  Turn breast 
over and cut diagonally into 4x1 inch strips.

Grate zest from lemon.
Mince parsley and garlic and combine with zest.
Mix flour and 1/4 tsp each salt and pepper on plate.

Heat 1 Tbsp butter and 1 Tbsp oil in large skillet over
high heat.  Toss chicken strips in flour to coat; shake
off excess.  Add chicken to skillet and saute 2 minutes
each side.  Add lemon zest mixture and 2 Tbsp butter and
cook, stirring constantly, 1 minute longer.

Chicken Paillard
  (Good Food, March 1987)

1 boneless medium chicken breast (8 oz),
  skinned, halved
2 Tbsp plus 1 tsp butter
2 Tbsp fresh lemon juice
1/4 cup chicken broth
salt and freshly ground pepper to taste

Using side of large cleaver or small heavy saucepan,
pound chicken breast between sheets of waxed paper
until 1/4 inch thick.

Heat 2 Tbsp butter in medium skillet over high heat.
Add chicken and saute until browned and just cooked
through, 3-5 minutes each side.  Remove chicken and
keep warm.

Add lemon zest and juice, broth, salt, and pepper to
skillet.  Boil over high heat until slightly reduced, 
1-2 minutes.  Remove from heat and whisk in 1 tsp butter
until blended.

Spoon sauce over chicken and serve at once.


ROASTED RED POTATOES
  (Good Food, March 1987)

1 1/4 lb small red potatoes (about 8; larger red
  potatoes can be substituted)
2 Tbsp olive oil
3/4 tsp salt
1/4 tsp coarsely ground black pepper
1/8 tsp paprika

Heat oven to 425*.

Scrub potatoes, quarter, and pat very dry with paper
towels.

Mix oil, salt, pepper, and paprika in mixing bowl. 
Add potatoes and toss to coat.  Spread potatoes on 
baking sheet.

Bake, turning every 10-15 minutes, until crisp
and browned, 35-45 minutes.

PROVENCAL CHICKEN SAUTE
  (Good Food, May 1987)

Sauteed Chicken Breast
  1/4 cup flour
  1/4 tsp salt
  1/4 tsp freshly ground pepper
  1 whole chicken breast, skinned,
    boned, split
  1 Tbsp unsalted butter

Provencal Sauce
  1/2 cup dry white wine
  1 can (14 oz) Italian plum tomatoes,
    drained, chopped
  1/2 cup julienned red bell pepper
  1 clove garlic, minced
  1 Tbsp minced fresh parsley
  1/8 tsp dried thyme
  salt and freshly ground pepper to taste
  1/4 cup pitted Nicoise olives
  1 Tbsp capers, drained

Prepare chicken:  Mix flour, salt, and pepper
on plate.  Lightly coat chicken with seasoned
flour.  Heat butter in medium skillet over medium 
heat.  Add chicken and saute, turning once, until 
cooked through, 8-10 minutes.  Remove to serving 
plate and keep warm.

Prepare sauce:  Pour wine into skillet and increase
heat to medium-high.  Deglaze skillet by heating 
wine to boiling and scraping loose browned bits on 
bottom of pan.  Add tomatoes, bell pepper, garlic, 
parsley, and thyme; cook, stirring frequently, until
thickened, 4-6 minutes.  Season with salt and pepper.

Spoon sauce over chicken and sprinkle with olives and 
capers.  Serve hot.

LEMON-HERB CHICKEN SAUTE
  (Good Food, May 1987)

Sauteed Chicken Breast
  1/4 cup flour
  1/4 tsp salt
  1/4 tsp freshly ground pepper
  1 whole chicken breast, skinned,
    boned, split
  1 Tbsp unsalted butter

1/2 cup heavy cream
1 shallot, minced
2 tsp grated lemon zest
2 tsp fresh thyme leaves or 1/4 tsp dried
1 tsp minced fresh tarragon leaves or
  1/2 tsp dried
2 Tbsp fresh lemon juice (about 1/2 lemon)
salt and freshly ground pepper to taste

Prepare chicken:  Mix flour, salt, and pepper
on plate.  Lightly coat chicken with seasoned
flour.  Heat butter in medium skillet over medium 
heat.  Add chicken and saute, turning once, until 
cooked through, 8-10 minutes.  Remove to serving 
plate and keep warm.

Pour cream into skillet and increase heat to medium-
high.  Deglaze skillet by heating cream to boiling and
scraping loose browned bits on bottom of pan with 
wooden spatula or spoon.  Add shallot, lemon zest,
thyme, and tarragon; cook, stirring frequently, over
medium-high heat until cream is thickened, about 3
minutes.  Stir in lemon juice and remove from heat.
Season sauce to taste with salt and pepper.  

Spoon sauce over chicken.  Serve hot.

GINGER-MUSTARD CHICKEN SAUTE
  (Good Food, May 1987)

Sauteed Chicken Breast
  1/4 cup flour
  1/4 tsp salt
  1/4 tsp freshly ground pepper
  1 whole chicken breast, skinned,
    boned, split
  1 Tbsp unsalted butter

3/4 cup chicken broth
2 tsp minced fresh ginger
2 tsp Dijon mustard
2 tsp grainy mustard
4 scallions, minced
salt and freshly ground pepper to taste

Prepare chicken:  Mix flour, salt, and pepper
on plate.  Lightly coat chicken with seasoned
flour.  Heat butter in medium skillet over medium 
heat.  Add chicken and saute, turning once, until 
cooked through, 8-10 minutes.  Remove to serving 
plate and keep warm.

Pour broth into skillet and increase heat to medium-
high.  Deglaze skillet by heating cream to boiling and
scraping loose browned bits on bottom of pan with 
wooden spatula or spoon.  Add ginger and cook, 
stirring frequently, about 2 minutes.  Stir in 
mustards and scallions. Season sauce with salt 
and pepper.  

Spoon sauce over chicken.  Serve hot.

    Thanks... Judy...
    
    Thanks... Sarah...
    
    Still looking for June'86 - pg#70 - Fettuccine Con Pollo
                      Sept'86 - pg#100 - Mustard Crumb Chicken
    

    Good Food - Jan'87 - pg#38 - Spicy Noodles
                         pg#38 - Flank Steak Teriyaki


Ingredients: 
 1/4 c bottled teriyaki sauce
 4 cloves garlic crushed
 1/4 tsp freshly ground pepper
 1 flank steak trimmed (about 2 lbs)
 1/2 lb vermicelli
 3 tbsp peanut oil
 2 tbsp soy sauce
 1 tsp oriental sesame oil
 1 tsp grated fresh ginger
 1/4 tsp red pepper flakes
 3 scallions cut diagonally into 1/4 inch slices

 Prepare steak:  Mix teriyaki sauce, 2 cloves garlic and ground pepper in 
  broiler pan.  Add steak and let marinate at room temperature for several
  hours, turning several times.  Broil steak 4 inches from heat until steak 
  is medium rare, 5 minutes per side.

 Prepare vermicelli:  Cook noodles in large saucepan of boiling salted water
  until tender but still firm to bite, about 10 minutes. While noodles are
  cooking, mix peanut oil, soy sauce, sesame oil, ginger, red pepper flakes,
  scallions and remaining 2 garlic cloves in large bowl.  Drain vermicelli 
  in colander and rinse with cold running water; shake off excess moisture.
  Add noodles to sauce in bowl and toss to coat. Set aside covered at room 
  temperature.