Chicken Piccata, Blueberry Soup and Green Tomato Pie

Marion Dunn, Margaret Carroll and Judy Palm

Chicken Piccata

Marion Dunn

For two-plus servings of chicken, cut a half of breast in fairly large pieces. Put in a small bag with a couple of spoonfuls of flour and shake well. Remove the chicken and arrange on a plate.

Meanwhile, melt butter (or margarine) and olive oil (half and half) to coat the bottom of an electric fry pan. Add a little more shortening as it starts to sizzle. Place chicken pieces in frying pan, add a cup or more of sliced mushrooms and two half lemon rinds, stir, cover and cook for ten minutes. Stir to cook the other side of chicken, adding about one half cup of dry vermouth and cover. Cook for an additional ten minutes. Sprinkle with paprika when ready to serve.

This recipes takes only about 20 minutes. Reduce heat to warm.

Blueberry Soup

Margaret Carroll

2 cups Blueberries (fresh or frozen)
1/2 cup Water
1/2 cup Stonewall Kitchen Wild Maine blueberry Syrup
1/4 cup Orange Juice
1/2 tsp. Cinnamon
1 cup plain Yogurt
1/2 cup Sour Cream
Puree all ingredients together and save.
Yield: about 6 1/2 cups

Compliments of Justin Lipsky, Stonewall Kitchen

Green Tomato Pie

Judy Palm

6 medium green tomatoes, thinly sliced with stems and bottom removed
1 cup sugar
2 tablespoons flour
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/2 lemon, sliced very thin
pie crust, unbaked
Mix together the sugar, flour, ginger and cinnamon.

Place layer of tomato slices on bottom pie crust. Cover with lemon slices.
Sprinkle some of sugar mixture on top. Repeat layers until everything is used. Dot with butter. Put on top crust and bake at 450 degrees for 15 minutes. Lower heat to 350 degrees and continue baking for about 40 minutes.

September, 2008