The German Corner - There's a Fungus Amungus (among us) he he heee

Chicken Continental

adapted from allrecipes.com

INGREDIENTS

• 4 skinless, boneless chicken breast halves
• 2 c fresh mushrooms, sliced
• 2 tablespoons butter
• 2 tablespoons olive oil
  
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/2 cups chicken broth
  
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon salt
• 1 pinch ground black pepper
• 1 1/2 cups instant rice

DIRECTIONS

1. In a large skillet, brown the chicken and mushrooms in butter and olive oil. Stir in the soup, water, parsley, salt and a dash of ground black pepper. Cover and simmer for 20 minutes.
2. Stir in uncooked rice and simmer for an additional 10 minutes, or until liquid has been absorbed

Hello everyone!!

Just giving us a bump up as I come by! :)

Later Jet

 I can't let this thread pass into archive-heaven without adding a coupe of very good recipes that came from a diet book  (:^o)  (In case you're wondering, that's supposed to represent "surprise.") The first is a really good pasta sauce that can be used on any pasta or on the Spinach Stuffed Jumbo Shells, the recipe for which follows.

 TOMATO-MUSHROOM SAUCE

1 cup onion, chopped
1 cup fresh mushrooms, sliced  (I use more)
3 cloves garlic, minced
3 Tbsp. olive oil
1/2 cup wine and 1/2 cup water OR 1 cup water
2 lbs. canned tomatoes, no added salt (OR 9-10 fresh tomatoes)
1 bay leaf
1 tsp. dried oregano
2 tsp. dried basil,
7 oz. tomato paste, no salt added
Freshly ground black pepper
Hot red peppers (optional)
2 tbsp.fresh parsley, snipped

In 2-quart saucepan, saute onions, mushrooms, and garlic in olive oi.  Chop canned tomatoes in small pieces or whirl in food processor.  Add tomatoes to pan along with remaining ingredients and simmer 1-1/2 to 2 hours (the longer the better).  Add more water if sauce cooks down too much.  Makes 6 generous servings.

SPINACH STUFFED JUMBO SHELLS

10 oz. pkg. frozen chopped spinach
8 oz. jumbo stuffing shells
2 cups low-fat cottage cheese, drained
2 egg whites
4 oz. shredded mozzarella
2 Tbsp. Parmesan cheese, grated
1/4 tsp. garlic powder
Freshly ground pepper to taste
1 pint (2 cups) Tomato-Mushroom Sauce (see above)

Cook spinach according to package directions, drain thoroughly ~ it is important to remove as much liquid as possible.  Cook jumbo shells according to package directions, drain and cover with cold water.

Combine spinach, cottage cheese, egg whites, shredded mozzarella, grated Parmesan, garlic powder and pepper.  Stuff into shells and place in baking dish.  Cover with Sauce.  Bake uncovered at 350 degrees F. for 45 minutes or until bubbling. 

 I've been wanted to make this delicious-sounding soup from Robin Miller of the Food Network for the longest time.  (One pound of mixed mushrooms!)  Maybe if I get it over here, I'll finally make it!

Wild Mushroom Soup with Arugula and Walnuts and Parmesan-Crusted Rolls with Herb Butter 1 (1-pound) loaf bread or pizza dough (fresh, or frozen and thawed) Cooking spray 1/2 cup grated Parmesan 1 tablespoon butter, plus 1/2 cup unsalted butter, softened 1 pound assorted wild mushrooms (chanterelle, oyster, shiitake, crimini, portobello, etc.), stemmed and sliced 1/2 cup chopped yellow onion 2 cloves fresh garlic, minced or 2 teaspoons jarred, minced 1 teaspoon dried thyme 6 cups reduced-sodium chicken broth 1 cup dry white wine 1/2 chopped fresh parsley leaves Salt and freshly ground black pepper 1 cup lowfat milk 1 cup andouille sausage 1 cup chopped arugula 1/4 cup chopped walnutsPreheat oven to 450 degrees F. Coat a large baking sheet with cooking spray. Break dough into 8 equal pieces and roll each piece into a thick rope shape. Twist each 'rope' piece into a knot. Place balls on prepared baking sheet and spray with cooking spray. Sprinkle with Parmesan to coat surface. Bake 8 minutes, until golden brown. Meanwhile, melt butter in a large stock pot over medium heat. Add mushrooms, onion and garlic and cook 5 minutes. Add thyme and cook 1 minute. Add chicken broth and wine and bring to a simmer, about 1 minute. Simmer 5 minutes. While soup is simmering, blend softened butter with chopped fresh parsley and salt and pepper. Remove Parmesan knots from the oven. Remove soup from the heat and, using an immersion or stand blender, puree until smooth Return the soup to low heat, add milk and andouille sausage and simmer 1 minute to heat through. Ladle soup into bowls and top with arugula and walnuts. Serve rolls on the side with parsley butter.		Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 30 minutes Yield: 4 servings User Rating:

Ina Garten, the Barefoot Contessa of the Food Network, has a delicious sounding soup also:

Cream of Wild Mushroom Soup

5 ounces fresh shiitake mushrooms 5 ounces fresh portobello mushrooms 5 ounces fresh cremini (or porcini) mushrooms 1 tablespoon good olive oil 1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided 1 cup chopped yellow onion 1 carrot, chopped 1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided Kosher salt and freshly ground black pepper 2 cups chopped leeks, white and light green parts (2 leeks) 1/4 cup all-purpose flour 1 cup dry white wine 1 cup half-and-half 1 cup heavy cream 1/2 cup minced fresh flat-leaf parsley Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside. To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water. Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot. Here's a last one, from Woman's Day  magazine which said, "The delicate flavor of this light creamy sauce is the perfect complement to fettuccine." CREAMY MUSHROOM SAUCE  2 Tbsp. butter OR margarine 1/4 cup finely chopped shallots OR scallions 8 oz. fresh mushrooms, sliced thin (4 cups) 1/3 cup Madeira wine (optional) 1 cup  heavy cream (OR evaporated skim milk) 1 Tbsp. finely chopped fresh parsley 1 Tbsp. chopped fresh chives (optional) 1/2 tsp. salt, OR to taste 1/8 tsp pepper OR to taste 9 oz. fresh OR 6 oz. dry fettuccine, freshly cooked and drained Melt buter in a 2-quart saucepan, over medium-high heat.  Add shallots and mushrooms.  Cook 4-5 minutes, stirring 2 or 3 times, until mushrooms release their liquid.  Add Madeira; increase heat to high.  Boil until only one tablespoon of liquid remains.  Add cream and again bring to a boil.  Reduce heat to medium.  Simmer 5-7 minutes until sauce thickens.  Stir in parsley, chives, salt and pepper.  Cover sauce and keep warm over very low heat until ready to serve. To serve:  Pour over pasta in a large bowl, tossing to coat and mix.  Makes 2 main-dish servings or 4 side-dish servings.

hello

hope you all have a fun weekend - looks very nice outside again!!! sunny and a bit blue oround the sky but mostly clouded. I have seen so many nice wild flowers that i do not even remember the names of - i want to check that later today. I had a rough night as i couldn't sleep and then i started to read a good book so i had to read more -lol going to prepare my lunch soon and then my cousin will come later just for coffee and cake.

It is almost white asparagus season - can't wait..... i wil have some green asparagus with the meatloaf today and some lemony brokkoli and oven baked potato wedges and a gravy of some kind. Dessert will be a little mixed berry tarte that i got a aldis it is in the frozen section a d very good (lazy girl).

Berny how is the fair?? Did you get a chance to eat a spudnut yourself or maybe you are lucky and do not even have to work???

Shoppingaddict thank you very much for saving us and welcome to our corner - would be nice to see you again!

How are you marlene, texas and lydia???

waving to everybody - twinkle

Portabello & Sausage French Bread Pizza

4 to 6 Servings

1 loaf French bread
3 Italian sausages, hot or mild
1 Tablespoon flour
1/4 cup red wine (Malbec is perfect)
2 large Portabello mushrooms
1/4 cup Parmesan cheese, grated
8 slices Provolone cheese, about 8 ounces

Preheat oven to 400 degrees.

Slice the bread lengthwise and in half so you have four equal portions. Place on a baking sheet and toast in the oven for about five minutes then remove while preparing the topping. Meanwhile prepare the mushrooms by wiping clean with a paper towel and removing the stem. Thinly slice the mushrooms and set aside.

Remove casing from sausages and crumble into a large skillet. Cook over medium heat until no longer pink, about 5 minutes. Add the flour and continue cooking for another minute or two. Add the wine and stir the mixture then add the mushrooms. Cook, stirring frequently and scraping up the bottom of the pan. Mushrooms will release their juices and turn brown. Cook another few minutes until mushrooms are cooked through. Take skillet off the heat and mix in the Parmesan cheese.

Spread the sausage and mushroom mixture evenly on top of the bread halves. Cut each slice of cheese in half and place on top. Bake for five to ten minutes or until cheese is melted. Cut each piece in thirds to serve.

Enjoy!

Here are some suggestions for using your fresh mushrooms:

*Saute in butter and garlic and serve on toast

*Serve as a garnish for grilled pork chops

*Saute and use as a filling for a French omelette

*Saute with chicken and make a cream sauce from the pan drippings

*Make a stew of mushrooms, onions, and chicken

*Bake in parchment with either a filet of fish or scallops

*Serve as a side dish with a mild vegetable such as pan cooked green beans

Mushroom Queen of 1973 reporting here, lol.  Every year, Berwyn, Illinois, has a Houby Festival.  Houby is the Czech word for mushroom.  Every year Berwyn elects a Czech Houby Queen.  They usually pick one of the Czech folk dancers.  Got to be on my own float with a small polka band, and got a $25 check to boot.

Twinkle, isn't it fun to drag your kid to all sorts of different stuff?  I always did and still do, although these days, it's them dragging me,

Shannon, am kinda along with Twinkle - don't know how you stand it.  My mother was quite successful in drastically interfering with my brother's marriage (her only son), and it ended in bitter divorce 6 years later.  The only thing I can think of is that your MIL wouldn't like any woman Scott brought home, so disassociate, if possible.  Maybe you can slip her some "magic mushroom" tea, might trip her out (kidding).

Erna, 5 miles, swimming, you're gonna look fabulous!

Picasso, had to smile about the wedding advice, so true.  My ex-Bil and Sis had a $$$ wedding, which they thought they were gonna get xxxx amount of $$$.  Oops, they were woefully short, owed over 5K for the wedding and no extra cash for honeymooning.  Well, DH gets a frantic call from Aruba, where they were honeymooning.  BIL's AmEx got cut off; DH helped him out.  What a way to start married life.  Am glad we eloped and used $$ on a downpayment for a small home.

Berny, those spud donuts do sound yummy.  Around here it's the Wisconsin State Fair Cream Puff.  Gazillion calories; not my idea of a cream puff, but they go like crazy.  You're right to plant something in the garden space, those weeds love an empty patch of dirt.  Lol on the care pkg. to DD - many Asian folks like very sweet drinks.  DH is in the beverage business and his biggest customers for Grenadine are the Asians.

Jet, our family has had lingering coughs too.  Methinks its alot of our inside recirculating air, so I've been opening a few windows, weather permitting to get a cross breeze.

Wonderful recipes posted, TY all for sharing, will post a few later.

Sleet/snow/ice here on Fri. here in SE Wisc., a day not fit for man nor beast.  We had to shove Dobie outside and Maynard was quick.  lydia

I really like reading the German Corner- Catchy titles and lots of great recipes and posters!

hello alliea nice to have you here - maybe you like to share a recipe and you are always welcome ot join our chats!!

hello miss mushroom - wow that must have been fun!!! I enjoy taking DS anywhere - he doesn't always but most of the time and in the end he always brags to his friends where we went - but in the car he can get very impatient sometimes and bored -lol

hope the weather turns for you and the others that still have to fight the remains of winter. I would have loved to have you and all the other german corner ladies with me at the river bank yesterday - it was fun !!!

see you later -twinkle

Breaded Mushrooms

can be served as an appetizer, side dish or even as a snack.

INGREDIENTS

Before you try to keep up with the Joneses, be sure they're not trying to keep up with you. - Erma Bombeck

Mushroom Queen - Young and Sweet - Only 17 ............... oops wrong song lol.  Hi Lydia how've you been?  I'm pretty excited as I can see about 3/4 of my front lawn (the back not so much - like none!) but it's a start.  It is supposed to be really warm today but the sun isn't shining.  (Twinkle can you send the sun back over?)

There are a lot of bad germs going around here too.  Many of the staff have been out at the school.  Knock on wood - I am still fine!

Time to hit the shower.  TTYL

Lydia, where were you hiding, good to see you back. I blew my diet yesterday. We went to Mexico and I bought way to many doughnuts at the bakery, which I couldn't resist to eatafter we got home and the last one for breakfast this morning. I felt so guilty and  went swimming this morning at 9 o'clock.

Berny, I can send you lots of sunshine. We have today over 30 celcius. DH said at 10 this morning that it showed already 90degrees. I got my face burned in the pool. I will go again later this afternoon. Got to loose the doughnuts pounds.

 Berny, I also planted finaly some string beans and leeks today. Way to late, but better than never.

 Check in later again, till then

Erna