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amphigamous (medicine) and Chicken Tetrazzini (recipes)


amphigamous (medicine)


amphigamous
<botany> Having a structure entirely cellular, and no distinct sexual organs; a term applied by De Candolle to the lowest order of plants.

Origin: Gr. + Marriage.

Source: Websters Dictionary


Chicken Tetrazzini (recipes)


Chicken Tetrazzini

Yield: Makes 4 servings



Ingredients:



8ounces uncooked vermicelli, broken in half

1can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1/4cup half-and-half

3tablespoons dry sherry

1/2teaspoon salt

1/8to 1/4 teaspoon red pepper flakes

2cups chopped cooked chicken breasts (about 3/4 pound)

1cup frozen peas

1/2cup grated Parmesan cheese

1cup fresh coarse bread crumbs

2tablespoons margarine or butter, melted

Chopped fresh basil (optional)









Preparation:





1.Preheat oven to 375°F. Spray 8-inch square Baking dish with nonstick Cooking spray. Set aside.2.Cook pasta according to package directions until al dente. Drain and set aside.3.Meanwhile, combine soup, half-and-half, sherry, salt and red pepper flakes in large bowl. Stir in chicken, peas and cheese. Add pasta to chicken mixture; stir until pasta is well coated. Pour into prepared dish.4.Combine bread crumbs and margarine in small bowl. Sprinkle evenly over casserole. Bake, uncovered, 25 to 30 minutes or until heated through and crumbs are golden brown. Sprinkle with basil, if desired.







Cook' s Nook:

Have rotisserie chicken from your local supermarket for dinner one night and use 2 cups leftover chicken to make Tetrazzini the next.





Nutritional Information:







Serving Size:







Sodium

2442 mg







Protein

40 g







Fiber

2 g







Carbohydrate

62 g







Cholesterol

82 mg







Total Fat

20 g







Calories

614









Dietary Exchange:







Fat

2-1/2







Meat

4







Starch

4















Other aways:



Chicken Tetrazzini

(serves 6)



Ingredients

4 whole chicken breasts

1 pound fresh mushrooms, sliced

1/4 cup butter plus 3 tablespoons

1 tablespoon lemon juice

1/2 teaspoon salt

1 small onion, grated

1/2 pound linguine

3 tablespoons flour

1 teaspoon salt

1/4 teaspoon each of pepper and nutmeg

2 cups chicken broth

1cup heavy cream

1/3 cup sherry

1 jar of pimentos, chopped

1/2 cup chopped green pepper

1/2 cup grated Romano cheese



Directions

Preheat oven to 375 degrees.



Cook chicken in water to cover for about 1 hour or until tender. Cool in broth. Remove meat from bones and cut into bite-size pieces. In a skillet, cook mushrooms in 1/4 cup butter for 5 minutes. Sprinkle with lemon juice and salt; add onion. Cook pasta in boiling water until tender; drain. Melt remaining butter; blend in flour, salt and pepper. Add broth and heavy cream; cook stirring constantly, until thick and smooth. Add sherry. Divide sauce into two parts. Add the chicken to half of the sauce. In the Other half, add pasta, mushrooms, pimentos, and green pepper. In a large shallow Baking dish, add the pasta mixture; make a hole in the center of the pasta and add the chicken mixture. Sprinkle with cheese and bake for 20 minutes.