Two yummy recipes

Zucchini Risotto with Sun-dried Tomatoes (Makes 4 servings)

3 1/2 c vegetable stock (sometimes I use chicken stock)
1/2 c tomato juice
1 Tb olive oil
6 shallots, finely chopped
4 medium zucchini, chopped
1/2 c dry white wine (I just increase my stock by 1/2 c)
1 1/3 c Arborio rice (aka risotto)
16 sun-dried tomato halves (not oil-packed), finely chopped
1/2 c finely chopped fresh parsley
1 Tb finely chopped fresh marjora, or 1/2 tsp dried
2 Tb grated parmesan cheese
1/4 tsp freshly ground pepper
chopped fresh parsley, to garnish

1. In a medium saucepan, combine the stock and tomato juice; bring to a boil. Reduce the heat and simmer.
2. In a medium skillet, heat the oil. Saute the shallots until soft, about 2 minutes. Add the zucchini and wine (or 1/2 c stock); cook until the zucchini is softened, about 5 minutes longer. Add the rice; cook, stirring, about 1 minute.
3. Add 1 c of the stock mixture, the sun-dried tomatoes, parsley, and marjoram; cook, stirring, until the liquid is absorbed. Continue adding stock, 1/2 c at a time, stirring until the stock is just absorbed before adding more, until the rice is just tender. The total cooking time should be about 25-30 minutes. Stir in the cheese and pepper; serve at once, garnished with parsley.



Russian Chicken

1 bottle Russian dressing
1 envelope onion soup mix
3 Tb apricot preserves
1/2 c hot water
4-8 chicken breasts

1. Place chicken in a 13x9 baking dish.
2. In a medium bowl, combine preserves with water. Add dressing and soup. Mix until combined.
3. Pour mixture over top of chicken.
4. COVER and bake at 350 for 1 1/2 hrs.

This recipe is easily doubled or tripled. It's great for serving a big bunch of people!