Mattie Belle's Foods

Chicken with Chow-Chow/Lime Sauce Recipe
INGREDIENTS:
3/4 cup chicken broth
1/4 teaspoon salt
2 tablespoons lime juice
1/4 teaspoon freshly ground black pepper
2 tablespoons Mattie Belle's Chow-Chow
3/4 cup slivered red bell pepper
2 tablespoons golden or dark raisins
1/4 cup chopped green onions
2 teaspoons canola oil
3/4 tsp arrowroot dissolved in 2 tsps cold water
4 skinless and boneless chicken breast halves
Optional: 2 tablespoons chopped almonds

PREPARATION:
Combine the broth, lime juice, Chow-Chow and raisins. Set aside while cooking the chicken.

In a large non-stick skillet, heat the oil over medium heat. When the pan is hot, add chicken and cook about five to six minutes on each side, or until cooked through. (Turn the heat down a little if the chicken is becoming too brown.) Season lightly with salt and pepper.

Transfer the chicken to a plate and hold in a warm oven. Put the red pepper into the pan and sauté about five minutes. Then add the broth mixture and cook three to four minutes until slightly reduced. Pour any juices that have gathered around the chicken into the pan and cook 1 minute. Stir in the green onions and dissolved arrowroot. Cook about a minute to thicken.

Put the chicken into the pan for about a minute to coat with the sauce. Transfer to plates and sprinkle the almonds on top.

Note: Try the same preparation with boneless pork loin chops. Cook the pork about three minutes on each side, or until no longer pink. Transfer to the oven and continue with the recipe.

Yield: 4 servings

Mattie Belle's Peppercorn Marinated Grilled Chicken Pie

INGREDIENTS:
9-16 inch pie pan
1 bottle ground peppercorns
2 jars of Mattie Belle's Hot or Mild Chow-Chow
2 to 3 pounds of white or dark boneless chicken
1 bag of four cheese blend (finely grated)
1 can of herbed bread crumbs
*Fresh herbs are a plus, but are optional.

PREPARATION:
The night before, or at least four hours before, dredge chicken in oil, sprinkle a good amount of peppercorn, then chill in a plastic bag.

Spray pie pan with non-stick spray. In sauté pan saute' 1 jar of Mattie Belle's Chow-Chow for 1 to 2 minutes. Fully cover the bottom of the pie pan with the chow-chow. After grilling the chicken, cut it into bite size pieces. Layer the chicken pieces on top of the chow-chow. Sprinkle the cheese evenly over the chicken, then top evenly with the bread crumbs.

Cover tightly with aluminum foil; put in a 350°oven for 30 minutes. Remove foil and return the pan to the oven until the bread crumbs brown. Slice and serve like pie.

Yield: 8 servings

Note: Great side items for this dish include rosemary mashed potatoes, sautéed mixed vegetables and grilled asparagus.

Shrimp Stuffed Papayas

Papayas are stuffed with a slightly spicy, tangy shrimp salad for a refreshing lunch, brunch, entree or appetizer. Traditional cooked shrimp may be substituted for the baby salad shrimp. Simply cut the shrimp into 1/2-inch chunks.

INGREDIENTS:
1/2 cup mayonnaise
2 limes, divided use (see recipe instructions)
1/8 teaspoon curry powder
1/4 teaspoon dried dill weed
1-1/2 Tablespoons Mattie Belle's Chow-Chow
Salt and freshly ground pepper to taste
1/2 pound cooked baby salad shrimp (use frozen or fresh)
1 Tablespoon minced onion
1 Tablespoon minced celery
2 ripe papayas, cut in half lengthwise and seeded

PREPARATION:
Whisk together mayonnaise, juice of 1 lime, curry powder, dill weed, Chow-Chow, salt, and pepper.

Pour over shrimp, onion, and celery. Toss gently to mix. Chill for 1 hour to let flavors meld.

Mound equal portions of the shrimp salad into the papaya halves. Cut remaining lime into wedges and use as garnish.

Yield: 4 servings

OTHER COOKING TIPS:

Mix Chow-Chow with cream cheese, sour cream or creme fraiche for cracker spread or fruit dip.
Mix Chow-Chow with a bit of olive oil and use it as a quick marinade or glaze for meats.
Keep in mind that the sugar in Chow-Chow will caramelize. Add the final glaze when the meat is nearly done to avoid charring and flare-ups on the grill.
When using a Chow-Chow mixture as a marinade, be sure to boil it again and cool before using it as a glaze.