Tuesday, September 2, 2008


Sesame Noodles with Chicken
Christine Gilbert

Kosher salt

1 lb. dried whole-grain spaghetti

6 Tbs. Asian sesame oil

4 medium cloves garlic, peeled

2/3 cup creamy peanut butter

½ cup less-sodium ginger-flavored soy sauce
(or use regular soy-sauce and add 1 Tbs. minced fresh ginger)

6 Tbs. rice vinegar

¼ cup light or dark brown sugar

6-8 frozen chicken tenders

2 tsp. peanut oil

Freshly ground black pepper

6 scallions, thinly sliced on the diagonal

Any thinly sliced vegetable can be added:
 grated carrots (raw), sugar-snap peas (steamed for two minutes in skillet after cooking chicken), 

red bell pepper (stir-fry in skillet after cooking chicken)
, peanuts and chopped cilantro for garnish

Cook, drain and rinse pasta. Transfer the pasta to a large bowl, and toss with 1 Tbs. of the sesame oil. In a food processor, pulse the garlic until roughly chopped. [Add the fresh ginger with the garlic if it is not in the soy sauce.] Add the remaining 5 Tbs. sesame oil, and the peanut butter, soy sauce, vinegar, brown sugar, and 1 ½ tsp. salt. Process until smooth, stopping as necessary to scrape down the bowl, about 30 seconds. Set aside.

 Place frozen chicken in a frying pan and cover with ½ cup Yoshida’s sauce (or terryiaki sauce) and ¼ cup water. Let the chicken simmer until cooked through – season with fresh pepper. Transfer the chicken to a cutting board and slice crosswise into ½-inch pieces. Add the chicken to the spaghetti along with half of the scallions and any other vegetables you want to include.

Pour about 1-1/4 cups of the dressing over the pasta and toss to coat. Add more dressing to taste—you may not need to use it all. Transfer to a serving platter, sprinkle with the remaining scallions, cilantro, and peanuts and serve.

Manti BBQ Turkey
Karen McMaster

1 part Wesson oil (or olive)
2 part 7 - up (best if it is in the can)
1 part soy sauce
1/2 tsp horseradish
1/4 tsp garlic powder
Marinade in the fridge for 18-24 hours
Stir occasionally, BBQ on low- turning frequently. Baste turkey each time you turn it.

Sweet Chicken Bacon Wraps
Sarah d’Evegnee

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder
Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Strawberry Spinach Salad
Karen McMaster

1 lemon
2 TBSP white wine vinegar
1/3 cup sugar
1 TBSP Olive Oil
1 Tsp poppy seeds
1/2 tsp lemon zest
2 TSP lemon juice

1/4 cup sliced and toasted almonds
8 OZ. strawberries, hulled and quartered
1/2 medium cucumber, sliced and cut in half
slices of either red or green onion ( the red is more colorful)
1 pkg (6 oz.) baby spinach

Mix salad ingredients, pour dressing over salad, top with sliced almonds and serve.

Yummy Baked "Bean-Thing"
Konda Fullmer

1 lb. extra lean hamburger
1 lb. honey cured bacon
1/2 link polska Keilbasa (opt.)
1 large onion
3 cans pork and beans
1 can each of butter beans, kidney beans,lima beans
1 c. brown sugar
1 c. catsup
2 T. vinegar
1 t. Liquid Smoke

Dice onion and brown with hamburger, bacon and Keilbasa. Add all other ingredients and bake at 350 degrees for 1 hour.

Cheesy Artichoke Dip
Caryn Esplin

2 c. light mayo
2 c. light sour cream
8 oz. light cream cheese
1 c. parmesan
2 g. grated Jack cheese (or cheddar)
1 box frozen chopped spinach
1 or 2 cans artichoke hearts
1 sm bunch green onions, diced
1 lg tomato, diced

Stir the mayo, sour cream and cheeses until well mixed. Defrost spinach in microwave. Squeeze and separate the leaves into small pieces. Add to the mixture. Drain and quarter the artichoke hearts, then carefully in. Spoon mixture into two large pie plates. (stone or glass) Bake at 350 for 25 minutes or until browned. Remove from oven and sprinkle the diced onions and tomatoes on the top.
Serve with tortilla chips, veggies, or crackers.

Creamy Tortilla Pie
Mindy Sutherland

1 pd ground beef
1 medium onion, chopped
1 can green chilis (4 oz) with liquid
2 (8oz) cans tomato sauce
1 package taco seasoning
4 tortillas
¾ cup milk
1 can cream of chicken soup
2 cups grated cheddar cheese

Brown ground beef with onions and drain. Add green chilis and tomato sauce and simmer for 5 minutes. Put one tortilla in the bottom of two greased pie plates, pressing down and cutting to fit, if necessary. Combine milk and soup, stirring well. Pour over beef mixture. Sprinkle one cup of cheese over each pie and place one tortilla on top of each one. Cover with foil and bake for 15 minutes at 350. (This freezes well, so you can freeze one pie and save.)

Strawberry Spinach Salad
Janeese Summers

1 pd spinach
1 quart strawberries
¾ cups chopped almonds
1/3 cup sugar

Dressing :
¼ cup sugar, ½ t salt, ¼ cup cider vinegar
1/3 cup strawberry jam, 2 t poppy seeds
½ cup oil
Heat almonds and sugar over medium heat until sugar is melted and almonds are covered in sugar and browned. Let cool and place over spinach and strawberries. Combine ingredients for dressing except oil and blend well, then add oil.

Craisins Salad
Maija-Liisa Adams

One head each of : Red leaf lettuce, green leaf lettuce and iceburg lettuce
8 oz. pkg shredded mozzarella
8 oz pkg shredded parmesean
1 lb bacon, cooked and crumbled
8 oz craisins (dried cranberries)
1 c. sliced toasted almonds

Toss together.

1/2 c. red wine vinegar, 1 c. sugar, 1/2 onion chopped, 1 1/2 tsp salt, 2 tsp mustard, 1 c. vegetable oil. Mix everything in a blender except for oil. Add oil, blend again.

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