Recipes of the Month: May 1999 - Page 2

                     *  Exported from  MasterCook  *

                       Garden Risotto with Chicken

Recipe By     : Taste of Home Cooking School: April 1999
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    boneless skinless chicken breasts
   2      tablespoons   vegetable oil
   1      large         onion -- chopped
   3      cloves        garlic -- minced
   2      cans          Campbell's condensed chicken broth -- undiluted
   2      cups          broccoli florets -- cut into bits
   1 3/4  cups          orzo pasta -- uncooked
  15      ounces        whole kernel corn, canned -- undrained
     1/4  teaspoon      salt
     1/4  teaspoon      pepper
     3/4  cup           grated parmesan cheese

Rinse chicken with cold water and pat dry with paper towels. Cut into 
1" pieces. In a large nonstick skillet, heat oil on medium-high heat. 
Add onion and garlic; cook for 2 minutes. Add broth, broccoli and pasta. 
Reduce heat to medium; cover and cook for 6 minutes, stirring frequently. 
Add chicken; cook for 6 minutes. Mix in corn, salt and pepper. Cook for 
5 minutes or until done. Remove pan from heat; stir in cheese and serve.


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                     *  Exported from  MasterCook  *

                         Mini Kisses Cookie Torte

Recipe By     : Taste of Home Cooking School: April 1999
Serving Size  : 10   Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sugar
     1/2  cup           Hershey'sŪ cocoa
     1/2  cup           water
     1/3  cup           shortening
   1      tablespoon    instant coffee granules
     1/4  teaspoon      ground cinnamon
   1      package       pie crust mix -- (11 ounces)
   2 1/2  cups          cold whipping cream
   1      package       Hershey'sŪ Mini-Kisses baking pieces -- divided

In a large microwave safe bowl, place sugar, cocoa, water, shortening, 
coffee and cinnamon. Microwave on HIGH for 1 minute; stir. Continue 
microwaving, 30 seconds at a time, until mixture is smooth and creamy 
when stirred with a wire whisk. Remove 3/4 cup of mixture; set aside 
remaining mixture. In a bowl, combine 3/4 cup cocoa mixture and pie 
crust mix; blend until smooth. Shape into a ball; cut into 4 pieces. 
Shape into patties; wrap in plastic wrap. Freeze for 10 minutes or 
until firm, but pliable. Meanwhile, line two baking sheets with foil; 
mark two 8" diameter circles on each. Place one patty in center of each 
circle; press with fingers into marked circles. Bake at 350F for 10-12 
minutes or until almost set; cool on foil. In a mixing bowl, combine 
remaining cocoa mixture and whipping cream; beat until stiff. Place 1 
cookie on serving plate; place small chocolate pieces around the outside 
edge of cookie. Spoon 1/4th of cream mixture in center; gently spread 
out to chocolate pieces. Repeat layers with remaining cookies, ending 
with cream. Place remaining chocolate pieces all over top of torte. 
Cover; refrigerate 6 hours or until filling has softened cookies.


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                     *  Exported from  MasterCook  *

                          New Wave Potato Salad

Recipe By     : Taste of Home Cooking School: April 1999
Serving Size  : 8    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          frozen Ore-Ida Southern Style Hash Browns
   2      tablespoons   water
     1/4  cup           mayonnaise
     1/4  cup           sour cream
   1      tablespoon    dill pickle juice
     1/2  tablespoon    prepared mustard
   1      teaspoon      salt
     1/8  teaspoon      pepper
     1/4  cup           chopped celery
     1/4  cup           chopped radishes
   3      tablespoons   chopped dill pickles
   2      tablespoons   chopped onions
   2                    hard-boiled eggs -- coarsely chopped
   8      large         tomatoes -- optional
                        chopped fresh dill -- optional

Place hash browns in water in a shallow microwave-safe dish. Cover 
and microwave on HIGH for 8-10 minutes or until hash browns are tender; 
stirring once during cooking. In a large bowl, combine mayonnaise, sour 
cream, pickle juice, mustard, salt and pepper; stir until smooth. Add 
celery, radishes, pickles, onions, eggs and warm hash browns; lightly 
toss. If desired, slice 1/2" off the top of each tomato and hollow out 
the inside. Spoon potato salad into the tomatoes. Garnish with dill, 
if desired. 

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