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Recipes
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Egg Drop Soup - Compliments from
Egg-Land's Best
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6 cups low-sodium
chicken (or
vegetable) stock
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1/2 cup
thinly
sliced
scallions
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1/4 cup
fresh baby
spinach or
baby arugula
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4 shitake
mushrooms,
stems
removed,
wiped clean,
and thinly
sliced
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1 tsp
low-sodium
soy sauce
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1/8 tsp
finely
ground white
pepper
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2
large
Egg-land's
Best eggs,
lightly
beaten
Low Fat
ready in 15
minutes
Makes 6
servings
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1. In a medium saucepan, bring
the stock to a simmer.
2. Add 6 tablespoons of
scallions, the spinach (or
arugula), mushrooms, soy sauce
and white pepper. Return
to a low simmer and cook for 3
minutes.
3. Stirring with a fork,
gradually add the eggs in a slow
steady stream. Cook until
the eggs are set, stirring to
create shreds or ribbons of the
eggs, 1 minute.
4. Remove saucepan from the
heat.
5. Ladle soup into bowls,
garnish with remaining
scallions.
6. Season with salt to
taste and serve immediately.
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Orange Juice Chicken
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4 skinless, boneless
chicken breast
halves
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1/2 cup packed brown
sugar, divided
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2 tablespoons
prepared Dijon-style
mustard
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1/2 cup chopped
onion
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2 cups Royal Crest
Dairy orange juice
ON SALE THIS MONTH
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2 tablespoons butter
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2 tablespoons
all-purpose flour
Prep Time: 15
minutes
Cook time: 45
minutes
Serves: 4
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1. Preheat oven to 375 degrees
F.
2. Place chicken in a 9x13 inch
baking dish. Spread mustard
evenly over the chicken and sprinkle
with chopped onion. Coat
lightly with 1/4 cup of the brown
sugar and pour in enough orange
juice to cover chicken. Add
butter on top.
3. Bake in preheated oven for 45
minutes, then removed leftover sauce
from baking dish and pour into a
saucepan. Sprinkle chicken
with remaining 1/4 cup brown sugar
and return to oven.
4. Whisk flour into sauce in
saucepan. Add any leftover
orange juice and heat on high until
the sauce thickens. Remove chicken
from oven and place on a serving
dish; pour sauce over the chicken or
into a gravy boat, and serve.
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Caesar Chicken Sandwich from
Sara Lee
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1 tablespoon
shredded Parmesan
cheese
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2 tablespoons creamy
Caesar salad
dressing
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1/2 tsp
Worcestershire sauce
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2 large romaine
lettuce leaves, torn
into bite-size
pieces
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2 slices Sara Lee
whole wheat bread
ON SALE THIS MONTH
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4 slices Sara Lee
golden roasted
breast of chicken
Serves 1
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1. Combine cheese, salad
dressing, and Worcestershire sauce
in a medium bowl. Add lettuce
and toss together until lettuce is
coated with dressing.
2. Place half of lettuce on one
slice of toast. Top with
chicken, remaining lettuce, and
toast. Cut in half and serve. |
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Send your favorite recipes to:
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Royal Crest Dairy Recipes
350 S.
Pearl St.
Denver, CO 80209
or
Email Us!
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