MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Pepperoni
Categories: Chicken
Yield: 4 Servings

1/2 lb Pasta; your favorite
1/2 Pepperoni stick *
1/3 c Flour
1/2 ts Salt
1/4 ts Freshly ground pepper
1/2 ts Ground oregano -OR-
2 ts Fresh oregano; minced
1/2 ts Crushed basil -OR-
2 ts Fresh basil; minced
1/2 ts Garlic powder
1/2 ts Onion powder
1 lb Chicken breast; boneless,
-skinless
Olive oil (optional)
16 oz Can tomato sauce
6 oz Can tomato paste
1/2 ts Crushed red pepper flakes;
-or more; to taste

* I used quartered low-fat pepperoni slices without sacrificing the
taste. While I needed to use olive oil to make up for the missing
rendered fat, I did save considerably on cholesterol.

Cook pasta according to package directions.

Dice pepperoni into 1/4" cubes. Cook in frying pan over medium heat,
allowing the fat from it to render out. Remove from pan and set aside.

Season flour with salt, pepper, oregano, basil, garlic powder, and
onion powder.

Cut chicken into bite-sized chunks. Dredge chicken pieces in seasoned
flour until coated. Shake off excess flour and brown in the rendered
pepperoni fat (and olive oil, if needed) until the chicken is almost
cooked. Remove from pan and set aside.

Whisk tomato sauce, tomato paste, crushed red pepper flakes and 1/2
cup water together in pan until smooth. Return chicken and pepperoni
to pan. Bring to simmer and cook, stirring, for 5 to 7 minutes.

Serve over a bed of pasta.

Recipe by Mimi Hiller

Recipe FROM: <https://web.archive.org/web/20170328105310/
http://recfoodcooking.org/sigs/Mimi Hiller/Chicken Pepperoni.html>

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Pepperoni
Categories: Chicken
Yield: 4 Servings

Interesting recipe. Got me to mining my data-base. This one would be
very good, and simpler (I think) over pasta.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pepperoni Chicken Supreme
Categories: Poultry, Soups, Beef, Vegetables, Herbs
Yield: 4 servings

1 tb Olive oil
1 1/2 lb Boned, skinned chicken
10 3/4 oz Can cream of celery soup;
- undiluted
3/4 c Milk
2 Tomatoes; chopped
1/4 c Sliced pepperoni; cut in
- half or quartered
1 ts Garlic powder
1/2 tb Dried thyme
1/2 ts Onion powder

In a large skillet, heat oil over medium-high heat until
hot.

Saute chicken until browned on both sides, about 3 to 4
minutes per side. Remove chicken to a plate, cover, and
set aside.

In the same skillet, combine remaining ingredients and
cook over medium heat 5 minutes. Add chicken back to
skillet and continue cooking 8 to 10 minutes, or until
chicken is no longer pink in center. Serve immediately.

RECIPE FROM: https://www.mrfood.com

Uncle Dirty Dave's Archives

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Re: Re: Chicken Pepperoni
By: Dave Drum to Ben Collver on Thu Aug 01 2024 07:20:38

Interesting recipe. Got me to mining my data-base. This one would be
very good, and simpler (I think) over pasta.

That does look easier and good. I'd probably add back in the basil,
chile flakes, and oregano.
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Ben Collver wrote to Dave Drum <=-

Interesting recipe. Got me to mining my data-base. This one would be
very good, and simpler (I think) over pasta.

That does look easier and good. I'd probably add back in the basil,
chile flakes, and oregano.

Hey, you're the cook. Recipes are just suggestions and guidelines. Bv)=

Might want to try Greek oregano (rigani) to add a bit more zip. Or if
you're out of chile flakes.

I keep a supply of flaked and ground red chilies around for cooking and
for treating my bird seeds for the feeder. Birds are not affected by
chilies - but the tree rats only hit the feeder once, then give it a
wide berth. Lights up their tiny little mouths it does. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Small Bird & Bacon Stew w/Walnuts or Hazelnuts
Categories: Game, Mushrooms, Nuts, Stews, Breads
Yield: 6 Servings

6 sl Streaky bacon; thick-sliced,
- rough chopped
3 cl Garlic
4 Pigeons, doves, quail; or
- other small game birds
8 oz Mushrooms; rough chopped
3 oz Hazelnuts or walnuts; rough
- chopped, roasted
1 1/4 c Ale; real
3/4 c Water
2 Turkish bay leaves
Salt & fresh ground pepper
6 sl Coarse brown bread

Use 6 birds if they are really small.

Fry the bacon, with the garlic, in a heavy bottomed
casserole till it is lightly browned. Add birds and
brown on all sides. Add the mushrooms and nuts, continue
to cook for a couple of minutes, then add the ale and
water with the bay leaves.

Bring to the boil, cover and simmer very gently for 2 -
2-1/2 hours -- the birds should be falling off the bone.

Remove the birds from the juices, cool juices completely
and remove any excess fat. The birds can be served whole
on or off the bone. If the latter, carve them while they
are cold then return to the skimmed juices and reheat
gently. Adjust the seasoning to taste and serve either
the whole birds of the slices on the pieces of bread,
with plenty of the juices and "bits".

A good green salad to follow is the best accompaniment.

Recipe By: The British Museum Cookbook by Michelle
Berriedale-Johnson

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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... French Food in France. They seem to like it there. -- Basil Fawlty
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