Bella’s Table — April/May 2017

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Estella with her Chicken Bella recipe.


Have you ever spent time perusing your old recipe collection? I did in preparation for this issue and found some oldies but goodies to share with you. I have the habit of dating my recipes, so I know these go all the way back to the ‘70s and my old college days! What a trip down memory lane.


Chicken Bella

This chicken recipe has incredible flavors—the Marsala Wine, the chicken stock, the green onions—you will love this dish. If you use more than two chicken breasts, just increase the other ingredients, too.
Serves 2 to 4

8 ounces fresh sliced mushrooms
2 tablespoons melted butter
2 boneless, skinless chicken breasts, sliced in half and flattened to 1/8 inch thickness
1/2 cup flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1/3 cup butter (for browning chicken pieces)
3/4 cup Marsala Wine
1/2 cup chicken broth
1/2 cup shredded mozzarella
1/2 cup shredded Parmesan
2-3 onions chopped

Sauté mushrooms in 2 tablespoons butter until soft. Set aside.

Dredge chicken breasts in flour. Cook in batches in 1-2 tablespoons butter until golden on each side. Then place chicken pieces in lightly greased 9 X 13 dish. Reserve drippings in skillet. Sprinkle mushroom on chicken pieces.

Add wine and broth to skillet and bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Stir in salt and pepper. Pour sauce over chicken.

Sprinkle both cheeses and green onions over chicken and bake uncovered at 450 degrees for 12-14 minutes until cheese has melted.



Southern Celebration Salad

Southern Celebration Salad

One of my grade school friends from Columbus, Georgia, Mary Allen Olive, shared this recipe with me. It will grace the table at any social gathering in the South—hence the name! It is a refreshing, crunchy salad that will feed a large group.
Serves 15

1 cup white vinegar
1 cup sugar
1/2 cup canola oil
1 teaspoon salt

Combine all ingredients until sugar and salt are dissolved. Set aside.

Dice the following vegetables and put in a large bowl:
1 large onion
4 stalks celery
1 green bell pepper
To the same bowl, add:
1 can French cut green beans, drained
1 can small peas, drained
1 can white shoepeg corn, drained
1 can kidney beans, drained and rinsed
1 small jar chopped pimentos

Pour the dressing over this and mix well. Chill before serving.



John’s Jezebel Sauce

John’s Jezebel Sauce

If any of you know Robin Hawkins, you know this is one of her signature dishes to bring to a gathering. She mentioned to me that I should put this in one of the next Marvelous! issues, so when I found this in my collection, dating back to 1979—it was a must. It’s a spicy appetizer from former Mountain Home resident, John Adams. The sauce will keep for quite a while in the refrigerator.
Makes about 2 pints

1 18-ounce jar pineapple preserves
1 18-ounce jar apple jelly
2 ounces dry mustard
5 ounces Kraft Creamed Horseradish Sauce

Melt the pineapple preserves and apple jelly together over low heat, stirring often. Add the dry mustard and Kraft’s Creamed Horseradish Sauce. Blend together and chill to firm up. Serve over cream cheese with Wheat Thins or any favorite cracker.



Garlic Rosemary Olive Oil for Baked Potatoes.

Garlic Rosemary Olive Oil for Baked Potatoes

Oh my, this is so wonderful! If you ever want a change from the traditional butter and sour cream toppings for your baked potatoes…here it is. It is quite easy to make.
Enough for 4-6 Baked Potatoes

1/2 cup olive oil
2 cloves garlic, crushed
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh chives or parsley (I prefer the chives)
4-6 baked potatoes
Salt and pepper

Heat the olive oil in a small skillet over medium heat. Add the garlic and rosemary, and cook until golden and fragrant—about 3-5 minutes. Remove from heat and allow to cool. Drain through a fine sieve. Stir in chives or parsley. Split open the potatoes and fluff lightly with a fork. Then drizzle flavored oil over potatoes and season with salt and pepper. Note: Best if used immediately. Any unused portion should be refrigerated. M! April/May 2017




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