If you liked the Brazilian Beef Stroganoff, then you will love Chicken Stroganoff!  We had my Brazilian friend, Larissa, over for dinner (I taught her and she was one of my baptisms on my mission in Rio de Janeiro).  She brought this and it reminded me that Estrogonofe can be made with Chicken AND Beef!  This recipe came directly from her so it is a legitimate Brazilian recipe.  It is pretty much the same as the Beef Stroganoff except there is corn as well.  It is really yummy! Hope you enjoy it too. :)

P.S. Though this is a different recipe from the other, you really could exchange Beef or Chicken in either one. You can also add more or less of tomato sauce and ketchup to your own tastes.

• 1 big Onion, cut up (Cebola grande, ralada)
• Garlic, however much you want (Alho, o quanto que quiser)
• 1 TBSP Oil (1 colher Oleo)
• 2 Chicken breast (2 peitos de frango)
• Salt (Sal)
• Tomato sauce , 14oz (molho de Tomate, 400gr)
• Corn, however much you want (Milho)
• Mushrooms, canned (optional) (lata de cogumelos, opcional)
• 1/2 TBSP Mustard
• 1/2 cup Milk (1/2 copo de leite)
• 3 cups of Whipping cream (3 latas de creme de leite)
• White Rice
• Potato Sticks

1) Put Oil in pan and add onion and garlic until onion turns yellow.
2) Cut chicken into pieces and add to pan.
3) Add tomato sauce, milk, corn, mustard and mushroom to pan. Let cook for 3 minutes.
4) Add whipping cream - depending on the amount of chicken, usually you put 1 can cream to 2 people. Let cook from no more than a minute and then remove from heat. Serve over rice and top with potato sticks.

1) Voce coloca o oleo, cebola e alho na panela, frita um pouco ate a cebola fricar amarela.
2) Voce corta o frango em pedacos pequenos e coloca na panela que esta com a cebola frita. Voce frita o frango ate ele ficar moreno e macio.
Depois voce coloca sal.
3) Coloca o tomato sauce, leite, milho, mostarda na panela que esta com o frango. Se quiser, pode colocar mushrrow tambem. Deixe cozinhar por 3 minutos.
4) creme de leite (3 latas) - depende da quantidade de frango, geralmente e' 1 lata para cada 2 pessoas.
depois que coloca o creme de leite, mexe so um pouco e desliga o fogo, pois nao pode deixar ferver.

Grandma Jo sent this one out.

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs

I have never really liked Cauliflower until now!  This recipe is delicious (I found it on Food Network.com).  I could eat it as my main dish.  Yum!

Ingredients

1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
1/4 cup extra-virgin olive oil
5 cloves garlic, roughly chopped
1/4 teaspoon crushed red pepper
2 teaspoons kosher salt
2 teaspoons roughly chopped fresh thyme leaves

Directions
Preheat the oven to 450 degrees F.
Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.

Copyright 2005 Television Food Network, G.P. All rights reserved.

Mom always made this as gifts for neighbors and friends around the holidays. Delicious!!!

1/2 c warm water
1 TBSP sugar
1 pkg yeast
1 1/2 c scalded milk
1/2 c butter or margarine
1 TBSP (Heaping) shortening
1/2 c sugar
2 1/2 tsp salt
1/2 c water
3 eggs
9 cups flour

Mix water, sugar and yeast - let rise.

Meanwhile, in a bowl, put *scalded milk. Add butter, shortening, sugar & salt (butter & shortening will melt).
Add 1/2 c water. Add eggs & 1 cup flour. Let mixer mix.
Add yeast & the rest of the flour (8 cups more).

Knead or mix with Kitchen Aid mixer 5 minutes.
Butter bowl and place dough in bowl, turning once to coat surface of dough. Cover w/ clean towel and allow to rise double 2 times (~1 1/2 hours each time - punching down after each raise).

Making braids: Separate dough into number of loaves (between 3-5: 3 big or 5 smaller loaves). Divide dough into 3 strips and roll into logs. Lightly butter a cookie sheet and place the pieces on the sheet. Pinch three of the ends tightly together and braid the strips loosely, pinching the opposite ends together when done (tuck the pinched ends under for neatness).
Cover braids with a clean damp towel and raise double (~45 minutes).

Bake 10 min @ 400 degrees...
Then LOWER temp to 350 degrees and bake for 20 minutes longer or until golden brown. (watch bread - if making smaller loaves, requires less cooking time.)
When done, transfer to wire rack to cool. Brush top with melted butter to soften crust.

Enjoy!!! or Share!!! :)

*Scald the Milk: In a saucepan, heat the milk until tiny bubbles form around the edges of the pan. It is best to use a heavy saucepan to avoid scorching the milk on the bottom of the pan (which will impart to the milk a bitter, burnt taste). Remove the saucepan from the heat as soon as the tiny bubbles form (do not allow to boil).

For some pictures and a similar recipe's tutorial - visit http://www.dana-made-it.com/2008/07/recipe-braided-bread.html.

Simple and delicious asparagus! [my notes in italics]

1 lb thin asparagus spears
2 TBSP olive oil
1/8 tsp fresh ground pepper
1/2 tsp fine sea salt (Fleur de sel is excellent here) [I use my coarse salt and it works great]
1 TBSP balsamic vinegar
2 oz parmigiano-reggiano cheese, grated [just real Parmesan works great, just NOT the Kraft stuff]

Preheat oven to 450 degrees
Wash the asparagus and break tough ends off (no need to peel them)
Place the asparagus in a roasting pan [i.e. on a cookie sheet] and drizzle with oil and sprinkle with pepper.
Shake the pan to coat evenly.
Place in the oven and roast until asparagus is softened but retains a little crunch, about 10-12 minutes.
Watch it carefully - It's so sad to overcook it!

Remove from oven, arrange on a serving platter and top with the balsamic vinegar, Fleur de sel (salt), and freshly grated Parmesan (remember - no Kraft please!).  Serve immediately.

4 servings
15 minutes/5 min prep

1 lb chocolate almond bark, melted. (Ghirardelli melting bars from Sam's Club/Costco are the best. They go on sale after Christmas so you can stock up for the following year.)
1 lb of your favorite caramel squares
3 or so bags of Snyders Pretzel Rods or Large regular

Melt down the caramel and chocolate in different pans. *Use broilers or a bowl on top of a pan with boiling water. (Do Not let the water evaporate or it will burn the chocolate/caramel. Dip pretzels in caramel and lay onto Parchment paper (NOT WAX PAPER). After they cool for 30 minutes, dip each one half-way into chocolate. Cool down again and Enjoy! These are my favorite.