CHICKEN OR VEAL MARSALA
 
2 Chicken breast halves or 1/2 lb. veal, thinly sliced
1 1/2 T. olive oil
2 T. flour
3 mushrooms, sliced or small can mushroom slices, drained
1 shallot , chopped
1/4 C. chicken or beef stock
1 1/2 tsp. cornstarch
1 T. butter
Salt and white pepper to taste
 
Pound the chicken breasts or veal slices covered with a layer of plastic wrap, to about 1/4-inch thickness
Dredge in the flour and sauté in a large preheated skillet with the olive oil. Add the mushrooms and shallots. continue to sauté until the shallots are clear, not brown. Keep a medium heat while you sauté.
Combine the chicken stock (or beef stock) with the cornstarch in another pan, bring to a boil or until it thickens, stirring to avoid lumps. ( A quick way is to use water and instant powdered bouillon , add cornstarch , heat in the microwave about 1 minute or so until thickened.) Add the Marsala wine to the meat , simmer gently to reduce slightly and add thickened stock. When the meat is almost done, add the butter and continue to cook , covered, until the desired consistency has been achieved . Serve immediately,  pouring the sauce and mushrooms over the meat.
Makes 2-3 servings.
 
Note: Marsala wine can be found in most wine sections. It has a warm and sweet taste adding a distinct flavor to the dish.  Submitted by Randy Wilson.
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LEMON PANNA COTTA
 
2 T. cold water
1 tsp. lemon juice
1/1/2 C. unflavored gelatin
1 C. heavy cream
2 C. half & half
1/3 C. sugar
1 1/2 tsp. vanilla
 
In a very small saucepan, place the water and lemon juice. Sprinkle the gelatin over this and let stand 5 minutes to soften. Heat the gelatin mixture over low heat until it is dissolved. Remove pan from heat. In a large saucepan, bring  the cream, half & half, and sugar just to a boil  over medium heat, stirring constantly. Remove pan from heat and stir in gelatin mixture and vanilla. Strain mixture and pour into 8 slightly oiled custard cups or ramekins. Cool to room temperature. Chill custard cups or ramekins covered at least 4 hours or overnight.
 
To serve: Dip each cup or ramekin, one at a time into a bowl of hot water for 3 seconds. Run a knife around the edge of each dish to unmold onto a serving plate. Serves 8.
Note: This is a wonderful eggless custard which is especially good drizzled with a fresh blackberry sauce or raspberry sauce. Enjoy!   Submitted by Peggy Pinckley.
---- If you would like a copy of "Taste of Heaven," you can stop by First and Calvary Presbyterian Church at 820 E. Cherry St. in Springfield. The cost is $20. If you want one in the mail, it will cost $25; call (417) 862-5068.

You can also find it at Bag Lady Boutique on Republic Road and the Spec Shop Optical Showcase, 1550-J E. Battlefield Road (882-3937).