FERNANDINA FARE
Tested recipes of local favorites

CHICKEN PICCATA
FROM: Cuisine at Home

4 chicken cutlets, 1/4-inch thick
salt, pepper & flour
2 TBLS. vegetable oil
1/4 cup dry white wine
1 tsp. minced garlic
1/2 cup low-sodium chicken broth
2 TBLS. fresh lemon juice
1 TBL. capers, drained
2 TBLS. unsalted butter
fresh lemon slices

Season cutlets with salt and pepper, then dust with flour. Spray a saute pan with nonstick cooking spray, add vegetable oil, and heat over medium-high heat.

Saute cutlets for two to three minutes on one side. Flip the cutlets over and saute the other side for one to two minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from the pan.

Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about two minutes. Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side one minute. Transfer cutlets to a warm plate.

Finish with butter and lemon slices. Once butter melts, pour sauce over cutlets. Garnish with chopped fresh parsley.

SOUR CREAM YELLOW SQUASH
FROM: www.recipesource.com

2 lbs. yellow squash
1/2 cup sour cream
1/2 cup melted butter
1/4 cup sliced green onions (tops & bottoms)
salt & pepper
1 cup fresh bread crumbs
1/4 cup Parmesan cheese

Cook squash in small amount of water until just tender. Drain, mash slightly, then drain again. Combine with sour cream, 1/4 cup of the butter, onions, salt and pepper. Place in buttered one-quart casserole dish. Mix together bread crumbs and cheese; toss with remaining melted butter. Sprinkle this mixture over squash. Bake in preheated 350° oven for 25 minutes or until bubbly.

Herren's Sweet Rolls
This recipe is from Herren's Restaurant -
an Atlanta tradition from 1934 to 1987.

1 cup milk
1/4 cup (1/2 stick), butter, cut in slices
1/4 cup granulated sugar
1-1/4 tsps. salt
2 packages yeast
1/4 cup warm water
4 cups all-purpose or bread flour, sifted
2 cup granulated sugar
4 TBLS. cinnamon
1/4 cup (1/2 stick) butter, melted

In a saucepan, boil milk. Add sliced butter, 1/4 cup sugar and salt and set aside to cool. Transfer to an electric mixer fit with a dough hook. Add yeast to water and stir into milk mixture. Add flour, about half at a time, and beat well. Let rest for 15 minutes. Knead until smooth. Place dough in a buttered bowl, cover with a cloth and let rise until double in size - about an hour.

In a bowl, combine cinnamon and two cups sugar. Lightly butter two 13" x 9" baking pans and sprinkle with some of the sugar mixture. Divide dough into four equal pieces.

Working one piece at a time, roll out dough on a lightly floured board to about 1/4-inch thickness about eight inches square. Lightly brush surface with melted butter. Sprinkle some sugar mixture generously over the entire surface. Starting at one side, roll dough into a tube. Continue rolling back and forth until the tube is about 12 inches long. Cut into wheels 1/2-inch wide and place flat in the pans with a little space between them. Do not overcrowd. Brush the tops with butter and sprinkle with sugar mixture. Let stand at room temperature for one hour. Preheat the oven to 350° and bake for 18 to 20 minutes. Let cool for one minute, then promptly remove rolls to prevent sticking. Makes about 50 servings.