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[nverland]

Chicken Fontina

1 lb boneless chicken
1 medium red pepper, chopped
1 lb box cavatelli or fuselli
1 small bunch scallions, chopped
2 cups light cream
3 cloves garlic, crushed
6 oz fontina cheese, cubed
1 cup sliced mushrooms
6 oz shredded asiago or romano cheese
3 Tbs olive oil

1. Prepare pasta as directed on package; drain.
2. In a 10" sauté pan, heat olive oil and crushed garlic.
3. Add white part of scallions and mushrooms.
4. Cut up chicken into bite size pieces and add to oil. Cook over medium high heat.
5. Turn heat down to low and add cream. Heat cream until almost boiling.
6. Add cheeses, stir until melted.
7. Stir in scallion greens and red pepper. Cook 3 to 5 minutes until vegetables are hot.
8. Season with pepper. Toss with pasta and serve hot.




Apricot Orange Bread
Yield: 2 loaves

1 package (6 oz) dried apricots, cut into small pieces
2 C water
2 Tbsp margarine
1 C sugar
1 egg, slightly beaten
1 Tbsp orange peel, freshly grated
3 1/2 C all-purpose flour, sifted
1/2 C fat free dry milk powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 C orange juice
1/2 C pecans, chopped

1. Preheat oven to 350 F. Lightly oil two, 9- by 5-inch loaf pans.
2. Cook apricots in water in covered medium-size saucepan for 10–15 minutes or until tender but not mushy. Drain and reserve 3/4 cup liquid. Set apricots aside to cool.
3. Cream together margarine and sugar. By hand, beat in egg and orange peel.
4. Sift together flour, dry milk, baking powder, soda, and salt. Add to creamed mixture alternately with reserved apricot liquid and orange juice.
5. Stir apricot pieces and pecans into batter.
6. Turn batter into prepared pans.
7. Bake for 40–45 minutes or until bread springs back when lightly touched in center.
8. Cool for 5 minutes in pans. Remove from pans and completely cool on wire rack before slicing.