Fluffo Chicken Fanfare Recipes

FLUFFO CHICKEN FANFARE

Steps:

• Preheat oven to 350.
• Brown the chicken in 3 tablespoons of shortening in a skillet over med-high heat. Add water, cover, lower heat and slow cook until tender about 20 minutes.
• Steam asparagus until just barely tender.
• In a small saucepan, melt the remaining shortening, add chopped onion and saute about 2 minutes. Blend in flour, salt and pepper.
• Stir in cream gradually, whipping constantly with a wire whisk to keep mixture smooth.
• Add wine, bring to a boil and remove from heat.
• Add about 2 tbsp of the cheese (I use a little extra) and stir until melted.
• Arrange the asparagus in 4 portions in a baking dish, place one chicken breast on top of each portion and pour the sauce over all. Sprinkle with remaining cheese (I use extra).
• Bake at 350 for about 15-20 minutes until bubbly and starting to brown slightly.

HOT MEXICAN BEEF SALAD

Steps:

• Brown meat and drain, Add onion and cook until tender. Stir in kidney beans, dressing, water and chili powder. Simmer 15 minutes. Combine shredded lettuce and green onion. Add meat mixture and 1 1/2 cups cheese and mix lightly. Top with remaining cheese.
• Optional -- Serve with sliced avacado, sour cream, sliced olives and totilla chips, or add hot pepper slices or jalapeno for those who want some heat.

WINTER CORN PUDDING

Steps:

• Combine sugar, flour, salt and pepper.
• Add milk and slightly beaten eggs.
• Stir in corn.
• Dot with butter on top.
• Bake in 375 degree oven, in pan of water for 1 hour.