southern living recipes

* Exported from MasterCook *1-2-3 Blackberry SherbetRecipe By :Arlene P. Rogers; Louisville, KYServing Size : 0 Preparation Time :0:00Categories : Desserts Ices/SorbetsAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 cups fresh blackberries -- see * Note2 cups sugar2 cups buttermilkBlackberries -- for garnishFresh mint sprigs -- for garnish* Note; Two (14-ounce) packages frozen blackberries, thawed, may besubstituted for fresh blackberries.Stir together blackberries and sugar in a bowl; let stand 30 minutes.Process blackberry mixture in a food processor or blender until smooth,stopping to scrape down sides. Pour through a fine wire-mesh strainerinto a 9-inch square pan, discarding solids; stir in buttermilk. Coverand freeze 8 hours.Break frozen mixture into chunks, and place in bowl; beat at medium speedwith an electric mixer until smooth. Return to pan; cover and freeze 3hours or until firm. Garnish, if desired.This recipe yields 1 quart.Source:"Southern Living Magazine, date unknown"S(Formatted for MC6):"07-06-2001 by Joe Comiskey - jcomiskey@krypto.net"Yield:"1 quart"- - - - - - - - - - - - - - - - - - -Per serving: 1746 Calories (kcal); 4g Total Fat; (2% calories from fat); 16gProtein; 423g Carbohydrate; 17mg Cholesterol; 518mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 27Other CarbohydratesNutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook *Almond ChickenRecipe By :Mildred Sherrer; Bay City, TXServing Size : 4 Preparation Time :0:00

Categories : Chicken Main DishPoultryAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1/3 cup lemon juice3 tablespoons Dijon mustard2 garlic cloves -- minced1 tablespoon olive oil1/2 teaspoon freshly-ground white pepper4 skinned boned chicken breast halves1 teaspoon olive oil2 cups reduced-sodium fat-free chicken broth1 teaspoon cornstarch1 tablespoon water3 tablespoons orange marmalade1 tablespoon light margarine1/2 teaspoon salt1/2 teaspoon freshly-ground black pepper1/4 teaspoon dried crushed red pepper2 tablespoons chopped fresh parsley1/4 cup sliced almonds -- toastedWhisk together first 5 ingredients. Place in a shallow dish, reserving1/4 cup mixture. Add chicken to dish; cover and chill 1 hour. Removechicken from marinade; discard marinade.Cook chicken in 1 teaspoon hot oil in a skillet over medium-high heat 8minutes on each side or until done. Remove chicken, reserving drippingsin skillet.Add reserved 1/4 cup marinade mixture and chicken broth, stirring toremove bits from bottom of skillet. Stir together cornstarch and water;add to broth mixture. Bring to a boil; cook, stirring constantly, 1minute.Stir in marmalade and next 4 ingredients. Return chicken to skillet;spoon sauce over chicken. Sprinkle with parsley and almonds.This recipe yields 4 servings.Per serving: Calories 264 (43% from fat); Fat 12.5g (sat 1.6g, mono7.1g, poly 2.2g); Protein 28g; Carb 7g; Fiber 1.1g; Chol 66mg; Iron1.4mg; Sodium 723mg; Calc 48mg.Source:"Southern Living Magazine, January 2001"S(Formatted for MC6):"05-17-2001 by Joe Comiskey - jcomiskey@krypto.net"- - - - - - - - - - - - - - - - - - -Per serving: 161 Calories (kcal); 11g Total Fat; (58% calories from fat); 3gProtein; 15g Carbohydrate; 0mg Cholesterol; 453mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook *Almond-Citrus SaladRecipe By :n/aServing Size : 10 Preparation Time :0:00Categories : Salads/DressingsAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2/3 cup vegetable oil2 teaspoons grated grapefruit rind1/2 cup fresh grapefruit juice1 envelope Italian salad dressing mix - (0.7 oz)3 grapefruits -- peeled, sectioned4 oranges -- peeled, sectioned1 package baby spinach - (6 oz)1 package mixed salad greens - (14 oz)2 celery ribs -- sliced1 green bell pepper -- chopped2 avocados -- (optional),peeledand sliced=== SWEET-AND-SPICY ALMONDS ===1 cup sliced almonds or pecan pieces1 tablespoon butter or margarine -- melted1 1/2 teaspoons sugar1/4 teaspoon ground cumin1/4 teaspoon chili powder1/8 teaspoon dried crushed red pepper1 pinch saltWhisk together first 4 ingredients; chill, if desired.Combine grapefruit, next 5 ingredients, and, if desired, avocado in alarge bowl. Add dressing, tossing to coat. Sprinkle with Sweet-and-SpicyAlmonds.For Sweet-and-Spicy Almonds: Stir together almonds and butter in a smallbowl. Combine sugar and remaining ingredients; sprinkle over almonds,tossing to coat. Spread on a lightly greased baking sheet. Bake at 325degrees, stirring occasionally, for 15 minutes. Cool. (Makes 1 cup)This recipe yields 10 servings.Source:"Southern Living Magazine, February 2001"S(Formatted for MC6):"05-17-2001 by Joe Comiskey - jcomiskey@krypto.net"- - - - - - - - - - - - - - - - - - -Per serving: 263 Calories (kcal); 22g Total Fat; (71% calories from fat); 2gProtein; 18g Carbohydrate; 3mg Cholesterol; 37mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 4 1/2 Fat; 0Other Carbohydrates