Dawn’s Warm Chicken Rollups

Dawn made these (and many other things!) for the Silver Beach 50th Anniversary.

Combine:
• 1 c cooked chicken, diced fine
• 1 c. jack cheese with jalapeno
• ½ c cream cheese
• Sweet onions
• Tin of Old El Paso green chilis chopped fine

Spread on tortillas and roll up.
Wrap in plastic wrap and keep overnight in the fridge.
Slice rolls about 1 cm wide and bake for 10 minutes at 325°.

Banana Bread

Another Philp family favourite! According to the recipe I copied more than 30 years ago from Grandma Forstrom’s cookbook, this Banana Bread was originally attributed to family friend, the late Marion Lamm. When, as a young mom, I first made it for my family, it was tasty as I remembered from my childhood. Over the years I’ve modified it a bit to increase the fibre but it’s still delicious. I find it is always a great use for the bananas that get past their prime – I throw them in the freezer and they are perfect for this recipe.


Preheat oven to 300 º F

Spray (with non-stick cooking spray) and flour two small or one large loaf pan.

(I use food processor to blend all ingredients but mixer or by hand will work).

Cream together:
1 cup sugar
½ cup butter or margarine

In small bowl mix and set aside:
1 tsp baking soda
3 tbsp hot water (or sour milk)

Add to sugar mixture:
2 eggs
3 ripe bananas, mashed

Add soda mixture

Add:
1 cup all-purpose flour
1 cup whole wheat flour

Blend until flour is mixed in, then pour batter into loaf pans. Tap on counter to remove air bubbles.

Bake one hour, testing with toothpick. Cool 10 minutes in pan, then turn out on cooling rack to cool completely.

According to Marty, the last step is wrap up the cooled loaves to send off to sons in university!

Orange, Dried Cranberry and Cornmeal Muffins with Millet

Mary sold these muffins at the Kelowna Farmers' Market.

Makes 12

2 2/3 cups all-purpose flour
4 tsp baking powder
1 tsp salt
½ cup granulated sugar
2/3 cup yellow cornmeal
¼ cup millet
2 large eggs
1 tsp finely grated orange zest
1 ½ cups orange juice
2/3 cup unsalted butter, melted and cooled
1 cup dried cranberries

1. Preheat oven to 350 degrees. Grease 12 regular sized muffin tins, including rims, or line with paper liners. Sift the flour, baking powder and salt together into a large bowl. Add the sugar, cornmeal and millet and stir with a fork or whisk to blend.

2. In a separate bowl, lightly whisk the eggs, then blend in the orange zest and juice and melted butter. Add the egg mixture all at once to the dry ingredients, mixing with a rubber spatula or a wooden spoon just until the dry ingredients are moistened. While there are still a few floury patches, gently fold in the cranberries.

3. Spoon the batter into prepared tins, filling each cup to the rim, and place the tray on a baking sheet, to catch any drips. Bake 20 to 25 minutes or until the tops are golden brown in places, spring back when lightly touched and a skewer inserted in the centre comes out clean.

4. Transfer the tray to a rack and cool 5 minutes, then turn the muffins out onto the rack. These are fabulous served warm with a little sweet butter, or may be cooled completely, then wrapped individually and stored at room temperature for up to two days. If they become slightly hard, wrap in foil and warm in a low oven before serving.

Chicken Marsala

Susan made this for Mom and Dad last night. She got this recipe from Dawn.

1 ½ pounds boneless chicken breasts
2 tbsp olive oil
5 tbsp butter
¾ cup chopped onion
1 lb cremini mushrooms
2 tbsp minced garlic
1 cup dry Marsala
1 cup mascarpone cheese
2 tbsp Dijon mustard
2 tbsp chopped flat parsley
12 oz fettuccini

 Cut chicken breasts crosswise into 3 pieces and sprinkle with salt and pepper
 Heat oil in pan and brown chicken, approximately 4 minutes per side
 Transfer chicken to a plate and cool slightly
 Add 2 tbsp butter to the same pan over medium heat
 Add onion and sauté until tender, about 2 minutes
 Add mushrooms and garlic and sauté until the mushrooms and juices evaporate, about 12 minutes
 Add wine and simmer until reduced in half, about 4 minutes
 Stir in mascarpone and mustard
 Cut chicken crosswise into 1/3 inch thick slices
 Return chicken and accumulated juices to pan
 Simmer uncovered over medium-low until chicken is cooked and sauce thickens slightly, about 2 minutes
 Stir in parsley, season to taste
 Serve with fettuccini