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The Quilt Inn Country Cookbook
Aliske Webb
pepper, parsley and rice. Stir well. Cover and cook over low for 45 minutes or until
liquid is absorbed.
Grilled Chicken and Mustard
4
2
2
1
1
2
1
1
chicken breasts, boned
tbsp. green onion, minced
tbsp. Dijon mustard
tsp. grainy mustard
tbsp. vegetable oil
tsp. lemon rind, coarsely grated
tbsp. lemon juice
tsp. Worcestershire sauce
salt and pepper to taste
Stir together all ingredients and coat breasts all over. Marinate in refrigerator
for 2 hours.
Heat grill to medium–high and grill breasts for 4 minutes. Turn and grill until
chicken is throughly cooked.
Turkey Wellington Boots
2
2
1
1
1
1
1
1
2
1
turkey tenderloins
1/2 oz. ham-flavored turkey, sliced thin
egg, beaten
/4 cup butter or margarine
/2 cup onion, chopped fine
/2 lb. fresh mushrooms, chopped fine
/4 cup fresh parsley, chopped
/2 tsp. marjoram leaves, crumbled
tbsp. brandy
sheet puff pastry (if using frozen, thawed)
Melt butter in small saucepan. Add onions and mushrooms. Saute until tender.
Add parsley and marjoram. Stir in brandy. Simmer until mixture is almost dry. Remove
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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