Chicken in Phyllo

An entertaining worthy chicken dish

Chicken In Phyllo
  1. 8 phyllo pastry sheets
  2. 1/4 cup butter, melted
  3. 4 boneless, skinless chicken breasts, halved
  4. 1 bunch fresh spinach, stem removed
  5. 1 bunch fresh basil leaves, chopped
  6. 1large red pepper, cut in strips
  7. 3/4 cup Feta cheese, crumbled
  1. Lay 1 sheet of phyllo on counter and fold in half (not length-wise). Brush melted butter on edges. Place one half chicken breast in the middle, near the bottom of phyllo. Layer spinach leaves, a sprinkling of basil, a few pepper strips and some Feta cheese on top of chicken. Roll chicken and phyllo over once. Fold edges toward the middle and continue rolling to form a small rectangular package. Brush with a little butter. Place on a cookie sheet and cover with a slightly damp cloth while making the others. These can be wrapped in plastic wrap and refrigerated overnight. Heat oven to 375 F. and place rack in middle of oven. Bake for 25-30 minutes. Serve with vegetable couscous
  1. Best of the Best and More – Pg. 184).
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Yummy Chicken

The name says it all! Serves 6

Yummy Chicken
  1. 1/4 cup flour
  2. 1/2 tsp. salt
  3. 1/4 tsp. pepper
  4. dash of thyme
  5. 3 – 4 lb. cut-up chicken (remove the skin – it’s healthier!)
  6. 1/4 cup butter, melted
  7. 4 green onions, chopped
  8. 1/2 cup mushrooms, sliced
  9. 2 Tbsp. lemon juice
  10. 1 tsp. sugar
  11. 1/2 tsp. salt
  12. 1/3 cup apple juice
  1. Mix flour, salt, pepper, and thyme in a plastic bag. Shake chicken to coat well. Brown chicken in butter and remove to casserole dish. Add green onions and mushrooms to frying pan. Cover and simmer for 3 minutes. Add to casserole dish. Mix together lemon juice, sugar, salt and apple juice. Pour over chicken and bake at 325 F. for 1 hour.
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Mindless Meat Sauce

Use this sauce in any recipe calling for meat sauce such as spaghetti, lasagne or cannelloni

Mindless Meat Sauce
  1. 1 1/2 lb. lean ground beef
  2. 1/2 tsp. sage
  3. 1 tsp. oregano
  4. 1 tsp. basil
  5. salt and pepper to taste
  6. 1 medium onion, finely chopped
  7. 15 large mushrooms, finely chopped
  8. 3 cloves garlic, minced
  9. 28 oz. (796 ml) can tomatoes, chopped
  10. 14 oz. (398 ml) can tomato sauce
  11. 5 1/2 oz. (156 ml) tomato paste
  12. 1 tsp. sugar
  1. In a large heavy bottomed pot, brown meat with spices, onion, mushrooms and garlic until onion is soft. Add tomatoes, tomato sauce, paste and sugar. Bring to boil, reduce heat and simmer uncovered, at least 1 hour. Correct seasonings to taste. Store in containers and freeze.
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Patio Ribs

A great summer favourite

Patio Ribs
  1. 4 lb. (3 – 4 racks) pork babyback ribs
  2. 1/2 cup hoisin sauce
  3. 1/2 cup oyster sauce
  4. 3 Tbsp. hot chili sauce
  5. 2 Tbsp. liquid honey
  1. Remove skin fom underside of ribs. (Place ribs meaty side down on a flat surface. Using point of a knife or your fingers, loosen skin and pull back along end of last rib. Grasp membrane with a paper towel or pliers and peel away. Discard.)
  2. To tenderize ribs, slice each rack in half and add to large pot of boiling water. Boil gently until ribs are fork tender (45 minutes). Drain.
  3. Stir hoisin, oyster, hot chili sauce and honey together.
  4. Generously coat ribs with sauce on each side. When ready to barbecue, spray grill and cook over medium heat, basting with sauce and turning often until well glazed, about 15 minutes.
  5. Where there’s a will, I want to be in it!
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Hamburger Soup

Don’t be deceived by the name – this is a family favorite and a breeze for entertaining. This recipe makes 18 soup ladles and freezes very well.

Hamburger Soup
Serves 10
  1. 1 1/2 lbs. ground beef 750 G
  2. 1 medium onion,finely chopped
  3. 1 – 28 oz. can tomatoes 796 mL
  4. 2 cups water 500 mL
  5. 3 – 10 oz.9284 mL) cans consomme
  6. 1 – 10 oz. can tomato soup 284 mL
  7. 4 carrots, finely chopped
  8. 1 bay leaf
  9. 3 sticks celery, finely chopped
  10. parsley
  11. 1/2 TSP thyme 2ML
  12. pepper to taste
  13. 1/2 cup pot barley 125 mL
  1. Brown meat and onions. Drain well. Combine all ingredients in large pot. Simmer covered, at least 2 hours, or all day.
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Thai Grilled Chicken

Thai Grilled Chicken
  1. 1/3 cup fresh basil
  2. 1/3 cup fresh mint
  3. 1/3 cup fresh cilantro
  4. 3 Tbsp. peeled, chopped ginger
  5. 2-3 garlic cloves
  6. 1 1/2 Tbsp. soy sauce
  7. 1 1/2 Tbsp. fish sauce
  8. 1 1/2 Tbsp. vegetable oil
  9. 1 1/2 Tbsp. brown sugar
  10. 1 Anaheim pepper, chopped
  11. 6 skinless, boneless chicken breast halves (2 lb/ 1 kg)
  1. To Make Marinade: Process all ingredients in food processor or blender until finely chopped.
  2. Arrange chicken in a glass baking dish. Pour marinade over, cover and refrigerate several hours or overnight. Remove chicken from marinade and grill until chicken is no longer pink in the middle.
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