No fail French Bread!

Here it is after popular demand!

Ingredients:
3 1/2 cups of bread flour
1 1/2 tsp of yeast
1 1/4 cup of warm water
1 tsp. salt

Put it in your bread maker on dough setting. Once it is done mixing take it out. Take it out with floured hands cut dough in half and shape in 12 inch French loaves makes two. Let rise for 1 hour! If you are pressed on time like I was 20 minute rising time worked.
Bake at 450 for 15 to 20 min. or until golden Brown. Yummy, the aroma and freshness has gotten great responses from my guests! It was so simple!

Add a little music, fruit, cheese, Sparkling drink or wine and you may feel like you are in France!

One of my favorites Chicken Marsala with Mushrooms!!!!

This last weekend I had some friends over and I was making Chicken Marsala with mushrooms and I had forgotten to p/u the cream, so I called my friend up and asked if they would not mind picking up some cream! Of coarse my wonderful friend said "No Problem". The menu was Shirley J Fettuccine, Chicken Marsala, and a cranberry, pecan, blue cheese spinach salad w/raspberry/ranch dressing and homemade no fail french bread. My boys were at the fair and ended up missing our dinner get together, and upon arriving home they were to sick from all the rides to eat. The following day my oldest Son was disappointed he missed my chicken "Marsala". I told him I have some left over ingredients and I can make it for him! I ran into the same problem of "no cream!," Then it dawned on me, Shirley J! Why don't I try the cream sauce base in my famous handed down from my sister with variations Chicken Marsala sauce with mushrooms! The results? Amazingly gourmet! Just as good as when I used the cream! Here's what I did !



Ingredients:

4 boneless chicken breasts
1C. Flour for breading
3/4C. of milk for soaking chicken breast.
wax paper for pounding the chicken between
garlic salt

4 Tbl sp butter (or more if needed for cooking the chicken after it has been pounded 1/2 inch thin and soaked in milk for 20 seconds and then dipped in flour and sprinkled with garlic salt.)


Preparation


Take one chicken breast at a time and place it between two wax papers and then use your meat ponder or flat smooth rounded rock and pound the chicken out until it is 1/2 inch thick. Then place milk in a bowl large enough for your pounded out chicken. Soak the chicken for 20 seconds. Then place the flour in another bowl and put your milk soaked chicken breast in the flour making sure to cover entire chicken. In a saute skillet melt butter and as soon as butter is hot cook breaded chicken. Turn oven on to 350. Place a cookie sheet in oven to keep the chicken hot and this will ensure it is cooked so no pink is in center. Turn oven low if it takes you awhile to make the sauce, although it shouldn't. Now we move on to the heavenly sauce!



Marsala Sauce

Ingredients

1C. of mushrooms
1 Tbl sp butter for sauteing the mushrooms
1 clove of fresh garlic
3/4 C. of Marsala Wine
1cup of beef broth (Shirley J has a beef bouillon you can use that has less sodium and half the price of let's say Wylers)
1 Tbl sp fresh lemon juice
1/4 C. of Shirley J cream sauce base
1 pinch of salt

Preperation


In the same pan that you cooked the chicken in you now want to put your mushrooms in and saute, if there is not enough butter add two more Tbl spoons. Saute mushrooms until covered with the butter and barley soft, now add 1/2 C. Marsala Wine and turn heat low. In a small bowl add beef broth, lemon juice 1/4 c. Marsala Wine and Shirley J cream sauce base. Stir all ingredients until all is dissolved. Now pour it slowly over the mushrooms and increase heat until sauce starts bubbling and thickening. Sir constantly until desired consistency ( gravy). Then add a pinch or two of salt for taste. Pull chicken out of oven place in a casserole dish and pour sauce over chicken. You can do individual plates if you want . Placing each chicken breast on a plate and pouring sauce over each piece of chicken. Garnish with parley if desired. You just haven't had Chicken Marsala until you've tried this! Bon Appetite!



Serving 4

Cooking with Shirley J ! Recipes !

Vinaigrette

3T Shirley J Pizza and Pasta Mix

¼ c Water

¼ c Red Wine Vinegar

¼ c Oil

Combine all ingredients in a bowl or salad dressing bottle. Mix well and let it stand for about 1 hour, in the refrigerator.

Vegetable Lasagna

3T Butter

½ c Portobello Mushrooms chopped

1c Onion sliced

2 Cloves of Garlic chopped

1 Medium Zucchini sliced in circles

1 Box of uncooked Lasagna noodles

12oz Bag of Spinach

1t Shirley J Chicken Bouillon

1t Black Pepper

½ t Red Pepper Flake

4c Alfredo Sauce (see Shirley J recipe)

4c Mozzarella

2 cups Ricotta Cheese

¾ c Water

Sauté on medium heat mushrooms, onion, garlic, green bell pepper, and zucchini with chicken bouillon, pepper and red pepper flake. Sauté long enough to wilt vegetables. Set aside. In a 9x13 pan in layers place uncooked pasta noodles, alfredo sauce (just enough to cover noodles), vegetable mixture, add second layer of noodles, then alfredo sauce to cover, and spinach. Third layer of noodles, remaining sauce and mozzarella cheese, then add ¾ c of water. Cover and cook for 1 hour at 375. Remove from oven and let stand for 15 min. before serving.



Green Chile Chicken Enchiladas



4-6 Chicken Breasts boiled in water
4 cups Shirley J Cream Soup Base
3 4oz cans diced green chiles
16oz sour cream
corn tortillas

Saving the chicken broth, remove chicken from water and cut in to 1 inch pieces. Add water to chicken broth to make 8 cups. Whisk 4 cups Shirley J Cream Soup base to broth and bring to a boil. Add cooked chicken ,3 4oz cans diced green chiles and 16 ounces of sour cream.
Fry corn tortillas in hot oil for 3 seconds on each side and layer tortillas, sauce and grated cheese in a 9x13 pan. Cover with foil and bake at 350 for 45 minutes or u ntil bubbly and heated through.

Zucchini Alfredo

Ingredients:
2 large zucchini, julienned in long strips
1 recipe Shirley J Alfredo

Directions:
1. Julienne zucchini into long strips, using a vegetable stripper. Make strips like long noodles. Stop peeling when you reach seeds.
2. Bring pot of water to boil. Add zucchini strips to water and boil for 1-2 minutes.
3. Immediately remove strips from water.
4. Drain and serve immediately with Shirley J Alfredo Sauce.

Courtesy of Shirley J!