GREEN and GOLD SALAD
1 ½ cup fresh, canned (drained) or frozen Green Beans
1 ½ cup fresh, canned (drained) Peach slices
¼ cup sliced Celery
1/4 cup green onions
1 Tbsp minced parsley
2 Tbsp Vinegar
2 Tbsp Salad Oil
1 Tbsp sugar
1/8 tsp Hot Sauce
4 Lettuce cups
Combine beans, peaches, celery, onions, and parsley.
Combine vinegar, oil, sugar, salt and hot sauce. (Can add any syrup drained off canned peaches.) Pour over bean-peach mixture. Chill.
Make individual lettuce cups and place on serving plates. Ladle 1/2 cup of salad on each lettuce cup.
. ¼ cup chopped sweet red pepper
. ¼ cup chopped onion
. 2 Tbsp finely chopped jalapeno pepper
. 3 cloves of garlic, minced
. 1 Tbsp Olive or vegetable oil
. 2 cups cooked rice
. 1 cup frozen corn
. ½ tsp salt
. ¼ tsp pepper
. 3 green onions
. Soy Sauce – optional
In a large skillet, saute the red pepper, onion, jalapeno and garlic in oil until tender.
Add the rice, corn, salt and pepper.
Cook and stir until heated through.
Sprinkle with green onions. Serve with Soy Sauce, if desired. (Serves 4.)
HONEYED CHICKEN TERIYAKI
2 lbs chicken breasts, split, skinned & boned Cut chicken in 2-inch squares.(For appetizers, cut in 1-inch squares.)
½ cup all-purpose flour Combine flour, salt and pepper.
½ tsp salt
1/8 tsp pepper
2 eggs, beaten Dip chicken in eggs, then coat with seasoned flour.
Oil for frying. Pour ½ inch oil in wide frying pan.
Place over medium-high heat. (To test – drop . a pinch of flour into
pan, flour should sizzle & float on hot fat.)
When fat is hot, add chicken, half at a time.
Cook, turning as needed until chicken is . golden brown.
Allow 6-8 minutes for larger pieces,
Allow 4-5 minutes for smaller pieces.
1/3 cup soy sauce Meanwhile heat soy, honey, sherry, garlic and ginger
1/3 cup honey in a small pan.
1 Tbsp dry sherry Lift chicken from oil. Drain briefly.
1 clove garlic, minced or pressed Dip in glazed mixture, then place on a rack,
1 tsp grated fresh ginger set in a baking pan.
2 Tbsp sesame seeds, optional When all of chicken is cooked and dipped,
sprinkle with sesame seeds, if used.
Bake at 250 degrees F for 20 minutes.
Brush with glaze after 10 minutes.
Serve hot or at room temperature. .
PLUM OATMEAL BREAD
4 cups Flour In mixing bowl, combine flour, sugar, baking
1 1/3 cups packed brown sugar powder, cinnamon, salt and oats.
2 Tbsp baking powder
2 tsp cinnamon
2 tsp salt (optional)
2 cups quick-cooking oats
1 can (30 oz) Purple plumbs, packed in heavy syrup, Drain syrup and reserve, remove pits and chop plums.
Stir chopped plums in flour mixture to coat well.
Add enough water to plum juice to make 1 ½ cups liquid.
2 eggs, beaten Combine plum juice, eggs, and oil.
½ cup Vegetable oil Add to flour mixture, stirring just until dry ingredients are
Pour into two greased 8 ½ x 4 ½ x 2 1/2 – inch loaf pans.
Bake at 350 degrees for 60-70 minutes. Cool 10 minutes.
Remove from pans. Cool on wire rack. Makes 2 loaves.
Flavor develops when wrapped and stored overnight.
BUTTER CREAM RIBBON CHOCOLATE FUDGE CAKE
1 (8 ounce) package cream cheese, softened 2 cups flour 1 egg 1 tsp baking powder ¼ cup sugar ½ tsp baking soda 3 Tbsp milk ¼ tsp salt 2 Tbsp butter, softened 1 1/3 cups milk 1 Tbsp cornstarch 1 tsp vanilla ½ tsp vanilla Fudge Frosting 4 (1 ounce) squares unsweetened chocolate ½ cup butter, softened 2 cups sugar 2 eggs
Combine cream cheese, 1 egg and ¼ cup sugar in a medium mixing bowl. Beat at high speed until smooth. Gradually add 3 Tablespoons milk, 2 Tbsp butter, 1 Tbsp cornstarch, ½ tsp vanilla. Beat well. Set aside.
Place chocolate squares in top of double boiler, bring water to a boil. Reduce heat. Cook until chocolate melts, stirring occasionally. Remove from heat and let cool.
Cream ½ cup butter, gradually add 2 cups sugar, beating well at medium speed. Add 2 eggs, one at a time, beating well after each addition. Combine flour baking powder, soda and salt, stir well. Add flour mixture to creamed mixture alternately with 1 1/3 cups milk, beginning and ending with flour mixture. Mix after each addition. Stir in melted chocolate and 1 teaspoon vanilla.
Spread half of chocolate batter in a greased and floured 13 x 9 x 2 inch baking pan. Spoon reserved cream cheese mixture evenly over chocolate batter. Top with remaining half of chocolate batter. Bake at 350 degrees for 55 – 60 minutes or until toothpick inserted in center comes out clean. Let cool completely in pan on a wire rack. Spread frosting over cake. Yield 15 servings.
FUDGE FROSTING 2 (1 ounce) squares unsweetened chocolate ¼ cup butter 3 ½ cups powdered sugar 1/3 cup milk 1 tsp vanilla Combine chocolate and butter in top of double boiler and bring water to a boil. Reduce heat to low and cook until chocolate and butter melt, stirring occasionally. Remove mixture from heat and let cool. Add powdered sugar and milk to chocolate mixture, beating at medium speed until smooth.
Stir in vanilla. Yield: 2 cups