December 15, 2010

Spinach Cheese Triangles

1 pkg. (8oz) Philadelphia Cream Cheese, softened
1 pkg. (10 oz) frozen chopped spinach, thawed, well drained
1/3 cup. chopped drained roasted red peppers
1/4 tsp. garlic salt
6 sheets frozen phyllo, thawed
1/2 cup. (1 stick) butter or margarine, melted

   Mix cream cheese, spinach, red peppers, and garlic salt with electric mixer on medium speed until well blended.
   Lay 1 phyllo sheet on flat surface. Brush with some of the melted butter.
Cut lengthwise into 4 (18 x 3-1/2-inch) strips.
   Spoon about 1 Tbsp. filling about 1 inch from one end of each strip. Fold the end over the filling at a 45-degree angle. Continue folding as you would fold a flag to form a triangle that encloses filling. Repeat procedure with remaining phyllo sheets.
  Place triangles on cookie sheet. Brush with melted butter.
Bake at 375F. for 12 to 15 minutes or until golden brown.

Makes: 3 dozens appetizers.

Tip: Unfold phyllo sheets; cover with wax paper and damp towel to prevent drying until ready to use.

Prep Time: 30 minutes
Bake Time: 15 minutes

Cranberry Chicken

Prep: 15 minutes, Cook: 6 to 7 hours on low or 3 to 3-1/2 hours on high. Makes: 6 servings.

3 medium apples, cored and cut into wedges
1 medium onion, thinly sliced
6 skinless, boneless chicken breast halves (about 2 lbs.)
1 16oz. can. whole cranberry sauce
1/4 C. frozen lemonade concentrate, thawed
2 Tbsp. quick cooking tapioca
2 Tbsp. honey
1/4 tsp. salt
2 6 to 6-1/2oz. pkgs. long grain wild rice mix

  In a 3-1/2 or 4 quart slow cooker combine apples and onion. Place chicken on top of apples mixture. In a medium bowl combine cranberry sauce, lemonade concentrate, tapioca, honey and salt. Pour over chicken in slow cooker.
   Cover and cook on low heat for 6 to 7 hours or on high heat for 3 to 3-1/2 hours.
In a large saucepan prepare long grain rice with seasoning packets according to package directions. Serve chicken and apples mixture over rice.

Spicy Chicken with Peppers and Olives

Prep: 20 minutes, Cook: 6 to 7 hours on low or 3 to 3-1/2 hours on high, Makes: 6 servings.

2-1/2 to 3 lbs. meaty chicken pieces(breast halves, thighs and drumsticks), skinned
Black Pepper
1 small yellow pepper, coarsely chopped
1/2 C. sliced, pitted ripe lives and / or pimiento-stuffed green olives
1 26oz. jar spicy red pepper pasta sauce
    Hot cooked whole wheat pasta

    Place chicken in a 3-1/2 or 4 quart slow cooker. Sprinkle lightly with salt and pepper. Add sweet pepper and olives to slow cooker. Pour pasta sauce over chicken mixture in slow cooker.
   Cover and cook on low heat for 6 to 7 hours or 3 to 3-1/2 hours on high heat.
If desired, serve chicken and sauce over hot cooked pasta.