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Spiced
Up Chicken Salad
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1/3 c lime
juice
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1 1/2 lbs
boneless skinless chicken breasts
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2 Tbs
brown sugar
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1 jalapeno
pepper, seeded and chopped**
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1 Tbs
minced fresh or 1 tsp dried basil
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1/4 tsp
salt
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1 Tbs
minced fresh or 1 tsp dried mint
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1/8 tsp
white pepper
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1 Tbs soy
sauce
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1/8 tsp
paprika
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1 1/2 tsp
minced garlic, divided
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1 pkg (5
oz) spring mix salad greens
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1/4 tsp
ground ginger
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2 large
sweet red peppers, julienned
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1/4 c
olive oil
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1 small
cucumber, halved and sliced
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In a small
saucepan, combine the lime juice, brown sugar, basil, mint,
soy sauce, 1/2 teaspoon garlic and ginger.
Slowly whisk in oil; set aside.
Cut chicken breasts into strips.
In a large nonstick skillet coated with cooking spray,
saute chicken until no longer pink.
Add the jalapeno, salt, white pepper, paprika and
remaining garlic; saute 1 minute longer.
Place salad greens on a large platter; top with red
peppers, cucumber and chicken.
Bring lime juice mixture to a boil; drizzle over salad.
Serve immediately.
Yield: 6 servings
** When cutting or seeding hot peppers, use rubber or
plastic gloves to protect your hands.
Avoid touching your face.
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Greek
Spinach Bake
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2 c (16
oz) 4% cottage cheese
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1/2 tsp
pepper
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1 pkg (10
oz) frozen chopped spinach, thawed and squeeze dry
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1/4 tsp
salt
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8 oz
crumbled feta cheese
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4 eggs,
lightly beaten
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6 Tbs
all-purpose flour
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In a large
mixing bowl, combine the cottage cheese, spinach and feta
cheese. Add the
flour, pepper and salt; mix well.
Stir in eggs. Spoon
into a greased 9-inch square baking dish.
Bake, uncovered, at 350 degrees for 1 hour or until
set. Yield: 6
servings
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Buttery
Grilled Onions
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6 medium
onions, peeled
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1/8 tsp
coarsely ground pepper
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6 Tbs
butter, softened
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6 tsp
sherry, optional
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6 tsp beef
bouillon granules
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shredded
Parmesan cheese
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1/8 tsp
garlic powder
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Carefully
remove a 1 inch x 1 inch core from the center of each onion
(save removed onion for another use).
Place each onion on a double thickness of heavy-duty
foil (about 12 inches square).
Combine the butter, bouillon, garlic powder and pepper;
spoon into onions. Sprinkle
with sherry if desired. Fold
foil around onions and seal tightly.
Grill, covered, over medium heat for 30-40 minutes or
until crisp-tender. Carefully
unwrap foil to allow steam to escape.
Sprinkle onions with Parmesan cheese.
Yield: 6 servings
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Broccoli
Tomato Cups
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1 1/2 c
soft bread crumbs, divided
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1 c (4 oz)
shredded cheddar cheese
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1 c grated
Parmesan cheese, divided
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3/4 c
mayonnaise
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6 to 8
medium tomatoes
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salt to
taste
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2 c
chopped broccoli
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pepper to
taste
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Combine
1/2 cup of bread crumbs and 1/4 cup Parmesan cheese; set
aside. Cut a thin
slice off the top of each tomato; scoop out pulp and place in
a strainer to drain. Place
tomatoes upside down on paper towels.
Cook broccoli until crisp-tender; drain.
Chop tomato pulp and place in a bowl.
Add broccoli, cheddar cheese, mayonnaise, salt, pepper
and remaining bread crumbs and Parmesan; mix gently.
Stuff tomatoes; place in a greased 11x7x2 inch baking
dish. Sprinkle
with reserve crumb mixture.
Bake, uncovered, at 375 degrees for 30-40 minutes.
Yield: 6-8 servings
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Chocolate
Chip Raspberry Bars
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1 3/4 c
all-purpose flour
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1/2 tsp
almond extract
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1 c sugar
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1 c
seedless raspberry jam
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1 c cold
butter
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1/2 c
miniature semisweet chocolate chips
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1 egg
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In a large
bowl, combine flour and sugar.
Cut in butter until mixture resembles coarse crumbs.
Stir in egg and extract just until moistened.
Set aside 1 cup crumb mixture for topping.
Press the remaining mixture into a greased 11x7x2 inch
baking pan. Bake
at 350 degrees for 5 minutes.
Spread with jam and sprinkle with reserved crumb
mixture. Bake
35-40 minutes longer or until golden brown.
Sprinkle with chocolate chips.
Return to the oven for 30 seconds or until chips are
glossy. Cool
completely on a wire rack.
Cut into bars. Yield:
about 3 dozen
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Blueberry
Cream Dessert
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1 c (8 oz)
sour cream
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1/2 tsp
vanilla extract
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1 carton
(6 oz) blueberry yogurt
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1 1/4 c
graham cracker crumbs
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1 envelope
unflavored gelatin
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6 Tbs
butter, melted
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3/4 c cold
water
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1 c fresh
blueberries
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3/4 c
sugar, divided
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1/2 c
heavy whipping cream, whipped
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In a small
bowl, combine sour cream and yogurt; set aside.
In a small saucepan, sprinkle gelatin over cold water;
let stand 1 minute. Add
1/2 cup sugar. Cook
and stir over low heat until gelatin is completely dissolved.
Remove from the heat; stir in vanilla and sour cream
mixture until blended. Transfer
to a large bowl. Chill
until partially set. Meanwhile,
in a small bowl, combine the graham cracker crumbs, butter and
remaining sugar; set aside 1/4 cup for topping.
Press the remaining crumb mixture into an ungreased
8-inch square dish; set aside.
Stir blueberries into gelatin mixture; fold in whipped
cream. Spoon into
crust. Sprinkle
with reserved crumb mixture.
Chill until set. Refrigerate.
Yield: 9 servings
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Fantasy
Strawberries
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2 pkg (3
oz ea) strawberry gelatin
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1 tsp
vanilla extract
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1/2 c
sweetened condensed milk
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red and
green colored sugar
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1 c finely
chopped pecans
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slivered
almonds
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1 c flaked
coconut
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green
liquid food coloring
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In a small
bowl, beat the gelatin powder and milk until smooth.
Add pecans, coconut and vanilla; mix just until
combined. Shape
into strawberries. Roll
sides of strawberries in red sugar and dip tops into green
sugar. Tint
almonds with green food coloring; insert an almond into the
top of each strawberry for stem.
Store in an airtight container in the refrigerator.
Yield: about 2 dozen
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Fresh
Vegetable Pasta Salad
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1/2 c
uncooked small pasta shells
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1/4 c
chopped sweet yellow pepper
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1/4 c
fresh cauliflowerets
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1/4 c
chopped seeded tomatoes
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1/4 c
fresh broccoli florets
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1/4 c
creamy Italian salad dressing
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1/4 c
thinly sliced fresh carrots
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leaf
lettuce, optional
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Cook pasta
according to package directions.
Meanwhile, in a small saucepan, cook the cauliflower,
broccoli, carrots and yellow pepper in boiling water for 2
minutes. Rinse in
cold water and drain well; place in a bowl.
Drain pasta and rinse in cold water; add to vegetables.
Cover and refrigerate for at least 30 minutes.
Stir in tomatoes. Add
dressing and toss to coat.
Serve on lettuce-lined plates if desired.
Yield: 2 servings
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Strawberry
Shortcake
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1 1/2 c
sliced fresh strawberries
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1/4 tsp
cream of tartar
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1/3 c
sugar
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1/8 tsp
baking soda
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BISCUITS:
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1/4 c
shortening
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1 c
all-purpose flour
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1/3 c
buttermilk
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7 tsp
sugar, divided
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1/4 tsp
vanilla extract
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2 tsp
baking powder
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1/2 c
heavy whipping cream
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1/4 tsp
salt
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In a small
bowl, mash the strawberries; stir in sugar.
Cover and refrigerate until serving.
For biscuits, in a bowl, combine the flour, 4 1/2
teaspoons sugar, baking powder, salt, cream of tartar and
baking soda. Cut
in shortening until mixture resembles coarse crumbs.
Stir in buttermilk and vanilla until moistened.
Turn dough onto a lightly floured surface; knead 8-10
times. Shape into
two 4 inch circles. Place
on a ungreased baking sheet.
Bake at 450 degrees for 12-14 minutes or until golden
brown.
Split
biscuits in half horizontally; spoon strawberry mixture over
bottom halves. Replace
tops. In a small
mixing bowl, beat the cream until it begins to thicken.
Add remaining sugar; beat until still peaks form.
Dollop onto shortcakes.
Serve immediately.
Yield: 2 servings
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