Today in the Valley airs from 10:05AM to 10:45 Monday through Friday.  Please join me for interviews, recipes, community announcements and lots more.

GOSHEN COUNTY 4-H PUTTING TOGETHER 2010 COOKBOOK

If you have a recipe you’d like to share and have printed in the new book you can e-mail it to: jamiemehling@yahoo.com.  Please type “Cookbook Recipe” in the subject line and request a return receipt.

AND – If you have a recipe you’d like to share with me on my program just e-mail it to: lynn.schukei@kgoskerm.com – THANKS!

RECIPES FOR: March

MARINATED RANCH BROILED CHICKEN

2 skinless – boneless chicken breasts

1 (1 ounce) package Ranch-style dressing mix

2 T. olive oil

1 T. red wine vinegar

1) Mix dressing, oil and vinegar in large – resealable plastic bag. Add chicken – seal and shake making sure marinade covers chicken well.

2) Refrigerate 1 hour (or better yet – overnight).

3) Preheat broiler or grill.

4) Remove chicken from marinade -discard – broil chicken 10 to 15 minutes or until cooked thorough – no longer pink inside.

EXCELLENT POTATO SOUP

8 ounces cubed ham

1 C. onion (chopped)

1 T. butter

2 1/2 pounds potatoes (peeled & diced)

2 cans chicken broth

1 T. prepared Dijon-style mustard

1 1/2 C. milk

1 can condensed cream of celery soup

1/4 t. garlic powder

1/4 t. seasoning salt

1/2 t. salt-free seasoning blend

1) In large saucepan saute ham and onions in butter over medium high heat until onion is translucent. Stir in mustard – then pour in chicken broth. Add potatoes – bring to boil – reduce to simmer – cook until potatoes are tender.

2) Combine milk with soup – add to potatoes. Season with garlic – seasoning salt and salt-free seasoning blend. Heat through – do not boil. Serve.

SLOW COOKER ITALIAN CHICKEN ALFREDO

Cooking spray

4 (4 ounce) skinless – boneless chicken breasts – halved

1/4 C. water

1 package dry Italian-style salad dressing mix

1 clove garlic (pressed)

1 (8 ounce) cream cheese – softened

1 can cream of chicken soup

1 (4.5 ounce) can chopped mushrooms

1 (8 ounce) package spaghetti

1 T. fresh parsley (chopped)

1) Spray slow cooker with cooking spray – place chicken breasts in crock. Combine Italian dressing mix and water in small bowl – pour over chicken. Sprinkle with garlic – cover – cook on low 4 hours.

2) After 4 hours – whisk softened cream cheese with soup – pour over chicken – stir in mushrooms. Cover – cook 1 hour on low.

3) Cook spaghetti in lightly salted boiling water until almost done – about 12 minutes. Drain well.

4) To serve – spoon chicken and sauce over cooked pasta – sprinkle with parsley.

SLOW COOKER PULLED PORK

1 (2 pound) pork tenderloin

1 (12 fluid ounces) can or bottle – root beer

1 (18 ounce) your favorite bar-b-que sauce

8 hamburger buns (split and toasted lightly)

1) Place tenderloin in crock-pot – pour root beer over roast. Cover – cook on low 6-7 hours or until pork shreds easily.  Drain well – stir in bar-b-que sauce – reheat and serve on buns.  Top with homemade (or some really good) coleslaw – yum!  ENJOY!

STEAK SALAD

1 3/4 pound beef sirloin steak

1/3 C. olive oil

3 T. red wine vinegar

2 T. lemon juice

1 clove garlic (minced)

Salt and pepper to taste

1 t. Worcestershire sauce

3/4 C. crumbled blue cheese

8 C. romaine lettuce (rinsed, drained – torn into bite-size pieces)

2 tomatoes (sliced)

1 small green pepper (sliced)

1 carrot (sliced)

1/2 C. red onion (sliced)

1/4 C. green olives

1) Preheat grill (inside or outside)

2) Lightly oil surface for grilling – grill steak 3-5 minutes per side (or desired doneness). Remove from heat let cool enough to slice into bit-size pieces.

3) In a small bowl – whisk together oil, vinegar, lemon juice, garlic, salt and pepper and Worcestershire. Mix in cheese. Cover – place in refrigerator before serving.

4) On chilled plates arrange lettuce, tomato, pepper, onion and olives. Top with steak – drizzle with dressing. Serve with crusty French bread.

DIJON-TARRAGON CREAM CHICKEN

1 T. butter

1 T. olive oil

4 skinless – boneless chicken breast halves

Salt and pepper to taste

1/2 C. heavy cream

1 T. Dijon mustard

2 t. chopped fresh tarragon

1) Melt butter and oil in skillet over medium high heat. Season chicken breasts – place in skillet.  Brown on both sides – reduce heat to medium – cover – continue cooking 15 minutes or until chicken juices run clear. Set aside – keep warm.

2) Stir cream into skillet – mix in mustard and tarragon. Cook – stir 5 minutes or until thickened. Return chicken to skillet – coat with sauce – place on serving platter – drizzle sauce over chicken – serve.