Sleuth’s Corner

Q. I have been trying to find, for many years, a recipe for a rice dish that I believe came right from the package. You cooked the rice in cranberry juice and added other ingredients. I have never seen anything like it again. This was a favorite of my family and so good with chicken.

Barbara, Clayton, N.Y.

Main dish

Chicken Divan

with Asparagus

1/3 cup sliced almonds, toasted

8 portions boneless, skinless chicken breast, about 1 1/2 pounds total

1/3 teaspoon salt

1/3 teaspoon white pepper

1/3 teaspoon dried tarragon

1/2 cup plus 2 tablespoons all-purpose flour, divided

2 tablespoons olive oil

4 tablespoons butter, divided

Strips of peel from 1 lemon

1 1/2 pounds asparagus spears

1/4 cup sherry

1 cup chicken stock

1/3 cup half-and-half

2 tablespoons fresh tarragon, leaves chopped

2 green onions, chopped

Freshly grated Parmesan cheese, optional, as garnish

Toast the almonds until golden in a single layer on a cookie sheet in a 200-degree oven (about 10 minutes). Set aside. Keep oven on to use in later steps for keeping chicken warm.

Place the flour, salt, pepper and dried tarragon in a plastic bag. Add the chicken and shake until nicely coated. Remove chicken from bag. Heat the olive oil in a large, heavy skillet over medium-high heat. Add the butter, swirl around pan to melt, then add the chicken pieces and brown about 3 minutes per side, or until juices run clear. Remove from pan and keep warm. Do not wash skillet.

Bring 3 inches of water and the lemon zest to a boil in a pan large enough to hold the asparagus. Boil 2 minutes, then reduce heat to simmer and add asparagus. Cook until just tender, about 4 minutes. Drain off water, discard lemon peel or use as garnish and keep asparagus warm.

Return chicken skillet to medium heat and add remaining 2 tablespoons butter. Melt butter, incorporating any browned bits, then whisk in the remaining 2 tablespoons flour. Cook the flour 1 minute then whisk in the sherry. Cook 1 minute, then whisk in the chicken stock, half and half and fresh tarragon. Bring to a boil, then reduce to a simmer until thick as desired, about 3 minutes.

To serve, divide the asparagus spears into four portions and top each plate with 2 pieces of chicken and ladle the sauce on top. Sprinkle with the toasted almonds and chopped green onions. Add Parmesan or pass it, as desired. Makes 4 servings.

Per serving: 570 calories, 44 percent from fat, 28 g fat, 11 g sat fat, 12 g mono fat, 138 mg cholesterol, 49 g protein, 30 g carbs, 6 g fiber, 578 mg sodium.

Dessert

Pet Peanut Butter Cookies

1 cup peanut butter

1/2 cup soft shortening or margarine

1 cup sugar

1 cup brown sugar

2 1/2 cups flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

2 eggs, unbeaten

1/4 cup Pet evaporated milk

In large mixing bowl, mix peanut butter, shortening and sugars.

Add flour, baking soda and salt, mix well. Add eggs and milk.

Shape into small balls. Place on ungreased cookie sheet an inch apart. Press flat with floured fork. Bake at 375 degrees about 10 minutes or

until light brown. Makes about 6 dozen.

Per serving: (2 cookies) 147 calories, 39 percent calories from fat, 7 g fat, 1 g sat fat, 3 g mono fat, 12 mg cholesterol, 3 g protein, 20 g carbs, 1 g fiber, 155 mg sodium.

Dessert

No-Bake Fruity Two Bites

20 shortbread cookies, such as Lorna Doone

1/4 cup heavy cream

1/4 cup seedless strawberry jam, without fruit pieces

1 cup white chocolate chopped into quarter-size pieces (candy melts may be substituted)

3 tablespoons unsalted butter

1 cup dried strawberries

Line an 8-by-8-inch baking pan with plastic wrap and set aside. Process the cookies in a food processor until fine crumbs form, about 30 seconds. Transfer to a clean bowl and set aside. You should have about 1 cup of crumbs.

Pour cream into a small nonstick saucepan’ place over medium heat until the cream comes to a low boil, about 1 minute. Turn the heat down to a simmer and stir in the jam until melted.

Melt 2 tablespoons of the white chocolate in the microwave on high power, about 1 minute. Remove the saucepan from the heat and, using a whisk, mix the melted chocolate and the butter into the cream-jam mixture until completely combined. Add the cookie crumbs to mixture and stir well to cream a dough. Pat into the prepared pan and cover with plastic wrap. Refrigerate for 2 hours.

Line a cookie sheet with waxed paper and set aside.

Roll the refrigerated dough into 1-inch balls. Place on the prepared cookie sheet and return to the refrigerator for 1 hour. Melt and temper the remaining white chocolate. Dip each ball into the melted white chocolate, place back on the prepared cookie sheet and top with a dried strawberry. Refrigerate until solid, about 1 hour. Makes 25.

Per serving: (1 cookie) 100 calories, 40 percent from fat, 5 g fat, 3 g sat fat, 1 g mono fat, 8 mg cholesterol, 1 g protein, 14 g carbs, 2 g fiber, 8 mg sodium.