QUICK AND EASY CHICKEN MARINADE

QUICK AND EASY CHICKEN MARINADE


½ cup oil
1 cup vinegar
1 ½ teaspoons poultry seasoning
2 tablespoons salt
¼ teaspoon pepper
1 egg
Paprika


Mix together all ingredients. Add 1 large or 2 small chickens. Refrigerate several hours.

MARINADE FOR CHICKEN II

MARINADE FOR CHICKEN II


1 ½ cups vegetable oil
¾ cup soy sauce
½ cup Worcestershire sauce
½ cup red wine vinegar
1/3 cup lemon juice
2 tbsp. dry mustard
1 teaspoon salt
1 tablespoon pepper
1-½ teaspoons finely minced fresh parsley


In medium bowl mix together oil, soy sauce, Worcestershire sauce, wine vinegar and lemon juice. Stir in mustard powder, salt, pepper and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have

MARINADE FOR CHICKEN ON GRILL

VMARINADE FOR CHICKEN ON GRILL


½ cup soy sauce
¼ cup vegetable oil
¼ cup red wine vinegar
1 tsp. oregano
½ tsp. sweet basil
½ tsp. garlic powder
½ tsp. parsley
¼ tsp. Pepper


Combine ingredients and pour over chicken. Refrigerate in glass dish only, do not use aluminum. Refrigerate overnight. Chicken will look charbroiled when it’s done. Coats about 8-10 pieces of chicken depending on size.

MARINADE FOR CHICKEN ON THE GRILL I

MARINADE FOR CHICKEN ON THE GRILL I


½ cup soy sauce
½ cup unsweetened pineapple juice
¼ cup vegetable oil
Dash sesame oil
1 tbsp. brown sugar
1 tsp. garlic powder
1 ½ tsp. ginger
1 tsp. dry mustard
¼ tsp. pepper


Combine and simmer for 5 minutes. Let cool and add uncooked chicken, which has been cut into 2-inch pieces. Marinate 1 hour. Stir occasionally. Put chicken on skewers along with pieces of any of the following: onion, green pepper, cherry tomatoes, pineapple, fresh mushrooms, squash, and what ever you like. Cook about 20 minutes on grill. Brush with reserve marinade.

HOT and SOUR CHICKEN SOUP

HOT and SOUR CHICKEN SOUP


3 cups chicken broth
½ cup water
2 cup sliced fresh mushrooms
½ cup sliced bamboo shoots, drained
3 slices fresh ginger root
2 cloves garlic, crushed
tsp. soy sauce
¼ tsp. red pepper flakes
1 lb. skinless, boneless chicken breast halves, cut into thin strips
1 tbsp sesame oil
2 green onions, chopped
¼ cup chopped fresh cilantro, (optional)
3 tbsp. red wine vinegar
2 tbsp. cornstarch
1 egg beaten

In a saucepan, combine the chicken broth, water, mushrooms, bamboo shots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
Place the chicken slices into a bowl and toss with some sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar , and set aside.
Increase the heat under the broth to a medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg white while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until the chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onion and cilantro.


Yield: 4 servings.

HOT and SOUR SOUP with TOFU

HOT and SOUR SOUP with TOFU

1 tbsp. vegetable oil;
1 red bell pepper, chopped
3 green bell peppers, chopped
3 green onions, chopped
2 cups water
2 cups chicken broth
Tbsp. soy sauce
1 tbsp. red wine vinegar
¼ tsp. crushed red pepper flakes
1/8 tsp. black pepper
1 tbsp. cornstarch
3 t5bsp. Water
1 tbsp. sesame oil
6-oz. frozen snow peas
1 (8-oz.) package firm tofu, cubed
1 (8-oz.) can sliced water chestnuts, draine3d


Heat oil in a large saucepan over medium heat. Add the red bell pepper and green onions and sauté for 5 minutes. Then, add the 2 cups water, broth and soy sauce, reduce heat to medium low and simmer for 5 minutes.

In a separate medium bowl, combine the vinegar, red pepper flakes, black pepper, cornstarch and 3-tbsp. water and sesame oil. Add this to the soup and continue to simmer for 5 more minutes, or until soup becomes thick and bubbly.

Finally, mix in the tofu, snow peas and water chestnuts, and continue cooking 10 minutes, or until heated through.


Yield: 4 servings.

ANTIPASTO PASTA SALAD I

ANTIPASTO PASTA SALAD I


1 lb. Rotini or corkscrew pasta
1/3 lb. Provolone cheese, cubed
1/3 lb. Muenster cheese, cubed
1/3 lb. pepperoni, cubed
1/3 lb. salami, cubed
1 small can pitted ripe olives, sliced or halved
11 (4-oz.) jar pimentos, drained and chopped (optional)
½ cup chopped parsley
1 tbsp. tarragon, crumbled
salt and pepper to taste
1 ¼ cups Italian salad dressing


Cook pasta according to package directions. Combine with remaining ingredients, tossing with 1-cup salad dressing. Refrigerate for several hours, or overnight. Toss lightly with remaining dressing before serving.


Yield: 10 servings.

POLPETTE of POTATO with AVOCADO RED ONION & CUCUMBER SALAD

POLPETTE of POTATO with AVOCADO
RED ONION & CUCUMBER SALAD


1 ½ lbs. potatoes, peeled, cut into large chunks
4-oz. red onion
½ cup cider vinegar
½ tsp. dried oregano
2-oz. Mozzarella cheese slice, quartered
½ cup plus 2 tablespoons olive oil
12-oz. cucumber, peeled, seeded, cut diagonally into ¼-inch thick crescents
2 medium ripe, French California Avocados cut into ½-inch dice
1 large ripe tomato cut into bite-sized chunks
1 small head iceberg lettuce, shredded
salt and freshly ground pepper to taste


Preheat oven to 325 degrees.

Cover potatoes in large pot with salted water. Bring to a boil over high heat; cook until potatoes are tender, about 10 minutes Drain well; scatter on a baking sheet; let cool several minutes and place in oven to dry, about 20 minutes. Let cool. Put through a ricer or large holes of a box grater.

Put dried potatoes in bowl; season with salt and pepper. While potatoes are in the oven, cut onions into quarters, slice thinly for 1–inch long pieces. Place in a non-reactive bowl with vinegar and oregano; let stand 15 minutes. Divide potatoes in 8 2-oz.balls. Pick up one in palm of hand, top with ½-oz. cheese and cover with second potato ball. Press and shape potato around cheese to form cake. (May be prepared ahead to this point5, covered and refrigerated up to 1 day prior to cooking.)

Heat 2-tbsp. olive oil in a non-stick skillet over medium heat, or in electric frying pan set at 350 degrees. Cook polpettes until brown and crispy on biota sides, about 20 minutes. While polpettes are cooking, make salad.

Whisk remaining ½ cup olive oil, and salt and pepper to taste into onion-vinegar mixture. Add cucumber45s, avocados and tomato; toss well. Arrange a nest of lettuce on e3ach of 4 plates. Spoon salad over each nest and top with a polpette. Spoon additional dressing over all.


Yield: 4 servings.

POLPETTE of POTATO with AVOCADO RED ONION & CUCUMBER SALAD

POLPETTE of POTATO with AVOCADO
RED ONION & CUCUMBER SALAD


1 ½ lbs. potatoes, peeled, cut into large chunks
4-oz. red onion
½ cup cider vinegar
½ tsp. dried oregano
2-oz. Mozzarella cheese slice, quartered
½ cup plus 2 tablespoons olive oil
12-oz. cucumber, peeled, seeded, cut diagonally into ¼-inch thick crescents
2 medium ripe, French California Avocados cut into ½-inch dice
1 large ripe tomato cut into bite-sized chunks
1 small head iceberg lettuce, shredded
salt and freshly ground pepper to taste


Preheat oven to 325 degrees.

Cover potatoes in large pot with salted water. Bring to a boil over high heat; cook until potatoes are tender, about 10 minutes Drain well; scatter on a baking sheet; let cool several minutes and place in oven to dry, about 20 minutes. Let cool. Put through a ricer or large holes of a box grater.

Put dried potatoes in bowl; season with salt and pepper. While potatoes are in the oven, cut onions into quarters, slice thinly for 1–inch long pieces. Place in a non-reactive bowl with vinegar and oregano; let stand 15 minutes. Divide potatoes in 8 2-oz.balls. Pick up one in palm of hand, top with ½-oz. cheese and cover with second potato ball. Press and shape potato around cheese to form cake. (May be prepared ahead to this point5, covered and refrigerated up to 1 day prior to cooking.)

Heat 2-tbsp. olive oil in a non-stick skillet over medium heat, or in electric frying pan set at 350 degrees. Cook polpettes until brown and crispy on biota sides, about 20 minutes. While polpettes are cooking, make salad.

Whisk remaining ½ cup olive oil, and salt and pepper to taste into onion-vinegar mixture. Add cucumber45s, avocados and tomato; toss well. Arrange a nest of lettuce on e3ach of 4 plates. Spoon salad over each nest and top with a polpette. Spoon additional dressing over all.


Yield: 4 servings.

GREEK IDAHO POTATO SALAD

GREEK IDAHO POTATO SALAD


4 medium Idaho potatoes, peeled and cut into ½-inchj chunks
8-oz. green beans, stem ends trimmed, cut into 1-inch lengths
¾ cup buttermilk
2 Tbsp. extra virgin olive oil
½ tsp. grated lemon zest
1 Tbsp. fresh lemon juice
½ tsp. salt
! large cucumber, peeled, halved lengthwise, seeded and thinly sliced
1 cup cherry tomatoes, halved
1 medium red onion, halved and thinly sliced
¼ cup snipped fresh dill
4-oz. feta cheese, crumbled



In a large pot of boiling salted water, cook potatoes about 12 minutes, until crisp tender.
Add green beans and cook 2 minutes longer. Drain well.

Meanwhile, in a large bowl, whisk together the buttermilk, olive oil, lemon zest, lemon juice and salt. Add potatoes and green beans and toss gently to coat.

Add cucumber, tomatoes, red onion, and dill; tossing gently. Cool to room temperature. Serve at room temperature or cover and refrigerate until serving time. At serving time spoon onto 4 serving plates and sprinkle the feta over.


Yield:8 servings.

IDAHO POTATO MUFFINS with SMOKED SALMON, CHIVES and SOUR CREAM

IDAHO POTATO MUFFINS with SMOKED
SALMON, CHIVES and SOUR CREAM


1 tbsp. butter, at room temperature
½ tsp. salt
½ cup finely diced onion
2 large Idaho potatoes, scrubbed and cut into
narrow, matchstick-like-pieces
2 tbsp. olive oil
1 tsp. Thyme leaves
2-oz. good quality smoked salmon, diced
freshly ground black pepper
1 tbsp. fresh minced chives
¼ cup sour cream

Preheat 0ven to 325 degrees. Coat the cups of a 6-cup muffin pan with the softened butter; refrigerate pan.
Add salt to large saucepan water; bring to boil over medium-high heat. While waiting for water, sauté’ onion in olive oil in a medium nonstick skillet until lightly browned and softened. Transfer onion to a large mixing bowl and set aside.
Add matchstick potato pieces to the boiling, salted water and cook 3-4 minutes, strain off the water and add potatoes to the bowl with the onions. Cool potatoes and onions to room temperature.
To the cooled mixture add olive oil, thyme, smoked salmon and black pepper to taste, mix thoroughly.
Using clean hands, shape potato mixture into 6 equal portions, press each portion into a muffin cup of the pre-buttered pan. Bake in preheated oven for 20 minutes, or until golden brown. Remove the muffins from the pan and top with a dollop of sour cream and a sprinkling of chives.

CRUNCHY TOPPED POTATOES (Pressure Cooker)

CRUNCHY TOPPED POTATOES
(Pressure Cooker)

5 medium Idaho potatoes cut in ½-inch strips
3/4 -cup chicken stock or water
salt and freshly ground pepper, to taste

Topping:

2 Tbsp. butter
2 Tbsp. minced onion
1 clove garlic, minced
½ cup dried breadcrumbs
¼ tsp. basil
¼ tsp. thyme
1 Tbsp. minced garlic
1 tsp. paprika

Directions:

To make topping, heat butter in cooker and slowly sauté’ the onion and garlic until onion has softened. Stir in breadcrumbs and all other topping ingredients; season with salt and pepper. Cook over low heat until the breadcrumbs are toasted and crunchy. Set aside and wipe out cooker.

Arrange the potato strips in a steamer basket and sprinkle with salt and pepper. Pour broth or water into the cooker and lower steamer basket.

Close lid, bring to high pressure and cook 4 minutes.

Release pressure according to manufactures directions open lid and remove potatoes onto plate. Sprinkle with breadcrumb mixture and serve.


Yield: 4 servings.

CRUNCHY TOPPED POTATOES (Pressure Cooker) 5 medium Idaho potatoes cut in ½-inch strips 3/4 -cup chicken stock or water salt and freshly ground pepper

CRUNCHY TOPPED POTATOES
(Pressure Cooker)

5 medium Idaho potatoes cut in ½-inch strips
3/4 -cup chicken stock or water
salt and freshly ground pepper, to taste

Topping:

2 Tbsp. butter
2 Tbsp. minced onion
1 clove garlic, minced
½ cup dried breadcrumbs
¼ tsp. basil
¼ tsp. thyme
1 Tbsp. minced garlic
1 tsp. paprika

Directions:

To make topping, heat butter in cooker and slowly sauté’ the onion and garlic until onion has softened. Stir in breadcrumbs and all other topping ingredients; season with salt and pepper. Cook over low heat until the breadcrumbs are toasted and crunchy. Set aside and wipe out cooker.

Arrange the potato strips in a steamer basket and sprinkle with salt and pepper. Pour broth or water into the cooker and lower steamer basket.

Close lid, bring to high pressure and cook 4 minutes.

Release pressure according to manufactures directions open lid and remove potatoes onto plate. Sprinkle with breadcrumb mixture and serve.


Yield: 4 servings.

hot sour soup

POTATO DONUTS

POTATO DONUTS


4 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg
½ teaspoon vanilla
¼ cup shortening
1 cup sugar
2 eggs
¾ cup mashed potatoes
¾ cup milk


Sift dry ingredients.

In a medium bowl, beat shortening (may use softened butter until light) until light and fluffy, gradually adding sugar and eggs.

Combine milk and vanilla. Add liquids alternately with dry ingredients. Beat for 30 seconds. Refrigerate for 1 hour. Roll, cut into donut shapes.

Allow to dry for 20 minutes. Fry in hot oil (365 degrees) turning once. When golden brown, remove using a slotted spoon to paper towels. Shake in a bag of sugar or sugar and cinnamon or drizzle with confectioners icing.

Makes 3 dozen medium size donuts.

TASTY EASY RUEUBEN CASSEROLE

TASTY EASY RUEUBEN CASSEROLE


1 can (27-oz.) sauerkraut, drained
4 tablespoons thousand Island salad dressing
1 tablespoon margarine
3 (3-oz.) package pressed corn beef, chopped
2 cups shredded Swiss cheese
2 cups dry breadcrumbs
¼ teaspoon caraway seed


Preheat oven to 375 degrees.

Spread sauerkraut in a 13-x-9-inch baking dish.

Spread Thousand Island dressing over this and then sprinkle with caraway seed.

Layer with chopped corned beef and then Swiss cheese.

Sprinkle breadcrumbs over all and then dot with margarine.

Bake at 375 for 30 minutes.


Yield: 8 servings.

HEARTY HAMBURGER VEGETABLE SOUP

HEARTY HAMBURGER VEGETABLE SOUP


1 lb. lean ground beef
1 large yellow onion
1 large green pepper
1 cup sliced baby bella mushrooms
1 cup baby carrots
2 cans diced tomatoes with green chills
1 can chipotle white corn
3 cans beef broth
1 bay leaf
¼ tsp. basil
½ tsp. Old Bay seasoning


Brown ground beef in skillet, set aside. Cut up onion, green pepper mushrooms and sauté in canola oil in a soup pot. Add cut up carrots bit later and sauté with the onion, etc. Add beef broth, bouillon, seasonings, tomatoes, corn and hamburger meat. Bring to a rolling boil and let simmer covered for 30 to 45 minutes.

SLOW COOKED MEAT LOAF & POTATOES

SLOW COOKED MEAT LOAF & POTATOES


2 medium-sized potatoes, peeled and cut into 1-inch cubes
2 pounds lean ground beef
½ pound hot Italian sausage, casing removed
1 large onion, finely chopped
1-½ cups ketchup, divided
3/4 cups crushed butter-flavored crackers
2 eggs
2 teaspoons salt
1/3 cup packed brown sugar 1/2 teaspoon prepared yellow mustard


Place potatoes in bottom of a 3-1/2 quarts (or larger) slow cooker

In a large bowl, combine beef, sausage, onion, ¾ cup ketchup, cracker crumbs, eggs, and salt; mix well. Place over potatoes and pat down to form a loaf.

In the same bowl, combine brown sugar, mustard, and the remaining ¾ cup ketchup, mix well. Spread over the top of the loaf, cover, and cook on the low setting for 6 to 10 hours. Drain off excess liquid, and serve.

Yield: 6 servings.

BEEFY SUMMER SALAD

1 pound cooked roast beef, cut into ½-inch cubes
1 medium-size tomato, coarsely chopped
1 medium-sized cucumber, peeled, seeded, and coarsely chopped
½ head iceberg lettuce, coarsely chopped
½ cup mayonnaise
1 teaspoon onion powder
½ teaspoon dried dill
¼ teaspoon salt
1 teaspoon black pepper


In a large bowl, combine the roast beef, tomato, cucumber, and lettuce; set aside.

In a small bowl, combine the remaining ingredients to make a dressing. Pour over the lettuce mixture and toss to coat.

Cover and refrigerate for 1 to 2 hours before serving.

Yield: 4 servings.

SAUSAGE DINNER


1 pound hot or sweet Italian sausage, crumbled
1-cup fine chopped onion
1 cup finely chopped green bell pepper
1 can (14-oz.) whole tomatoes
1 cup sour cream
1 cup water
1 tablespoon sugar
2 teaspoons salt
1-teaspoon chili powder 1/2 pound narrow or medium egg noodles


In a large skillet, combine sausage, onion, and green pepper. Cook over medium heat until sausage is brown and onion is tender; drain off pan drippings.

In a medium-sized bowl, combine the potatoes, sour cream, water, sugar, salt and chili powder; stir into sausage mixture.

Gently stir in noodles, Cover and simmer about 30 minutes or until noodles are tender, stirring occasionally.


Yield: 4 servings.

SWEET ‘n’ CITRUSY PORK CHOPS

SWEET ‘n’ CITRUSY PORK CHOPS


6 (3/4-inch thick) center-cut pork loin chops, trimmed
1 teaspoon salt
1 teaspoon black pepper
¼ cup packed light brown sugar
¾ cup orange juice
2 cloves garlic, minced
2 medium oranges, unpeeled and sliced


Sprinkle pork chops on both sides with salt and pepper. Place chops in a 4 to 5 quart slow cooker.

Combine the brown sugar, orange juice, and garlic in a small bowl: pour over chops, Arrange orange slices over chops.

Cover and cook on HIGH setting 1 hour. Reduce heat to LOW setting, and cook 3 hours.


Yield: 6 servings.

FROZEN LEMONADE PIE


14-oz. sweetened condensed milk
6-oz. lemonade concentrate. Thawed and undiluted
12-oz. frozen whipped topping, thawed
18-inch graham cracker pie crust


In a large bowl, mix together the sweetened condensed milk and lemonade concentrate.

Fold whipped topping in very slowly, keeping as much air in the mixture as possible.

Spoon into crust.

Freeze until firm, about 2 hour minimum.

Remove from the freezer half an hour before serving.


Yield: 16 servings.

FROZEN LEMONADE PIE

FROZEN LEMONADE PIE


14-oz. sweetened condensed milk
6-oz. lemonade concentrate. Thawed and undiluted
12-oz. frozen whipped topping, thawed
18-inch graham cracker pie crust


In a large bowl, mix together the sweetened condensed milk and lemonade concentrate.

Fold whipped topping in very slowly, keeping as much air in the mixture as possible.

Spoon into crust.

Freeze until firm, about 2 hour minimum.

Remove from the freezer half an hour before serving.


Yield: 16 servings.

Dad's meat loaf

DAD’S MEAT LOAF


1 pound ground beef
1 pound ground pork
½ cup chopped onion
½ cup Italian bread crumbs
2 eggs
½ cup ketchup, divided
1 teaspoon Worcestershire sauce
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon light brown sugar


Preheat oven to 350 degrees. Coat a 9-x-5-inch loaf pan with cooking spray.

In a large bowl, combine beef, pork, onion, breadcrumbs, eggs, ¼ cup ketchup, Worcestershire sauce, salt, and pepper; mix well. Press mixture into prepared pan

In a small bowl, combine remaining ketchup and brown sugar; brush over meat loaf.

Bake 1 to 1-1/4 hours, or until juice runs clear. Allow to sit 5 minutes, then slice and serve.


Yield: 6 servings.

F

DAD’S MEAT LOAF

DAD’S MEAT LOAF


1 pound ground beef
1 pound ground pork
½ cup chopped onion
½ cup Italian bread crumbs
2 eggs
½ cup ketchup, divided
1 teaspoon Worcestershire sauce
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon light brown sugar


Preheat oven to 350 degrees. Coat a 9-x-5-inch loaf pan with cooking spray.

In a large bowl, combine beef, pork, onion, breadcrumbs, eggs, ¼ cup ketchup, Worcestershire sauce, salt, and pepper; mix well. Press mixture into prepared pan

In a small bowl, combine remaining ketchup and brown sugar; brush over meat loaf.

Bake 1 to 1-1/4 hours, or until juice runs clear. Allow to sit 5 minutes, then slice and serve.


Yield: 6 servings.

AMISH-STYLE STRAWBERRY PIE

AMISH-STYLE STRAWBERRY PIE


1-1/2-cups water
¾ cup sugar
2 tablespoons cornstarch
3 tablespoons strawberry gelatin
1 teaspoon lemon juice
1 quart fresh strawberries
Whipped cream for topping, optional
1 9-inch baked and prepared pie crust


Boil together water, sugar and cornstarch for 1 minute.

Remove from heat and add gelatin and lemon juice.

Cool slightly and add strawberries.

Pour into cooled 9-inch piecrust.

Serve with whipped cream, optional.


Note:
If using frozen strawberries, increase cornstarch and gelatin 1-1/2 times.

MACARONI EGG SALAD-RECIPE

MACARONI EGG SALAD-RECIPE


8-oz. elbow macaroni
1 ½-cups salad dressing
¼ cup milk
½ teaspoon prepared mustard
½ teaspoon onion salt
¼ teaspoon pepper
1 tablespoons sugar
6-hard boiled eggs, cooled and peeled


Cook the macaroni as directed on package; drain and rinse with cold water to stop it from cooking more.

While macaroni is cooking, mix the salad dressing, milk, onion, salt, pepper and sugar together; stir until well mixed.

Remove the yolk from the eggs and put in a separate bowl, set the whites aside.

Mash the yolk and then add to the dressing mixture. Stir until mixed.

Slice the egg whites with an egg slicer and add to the dressing and egg yolk mixture.

Add macaroni and add the entire mixture together until evenly mixed.

Refrigerate until ready to serve.

Yield: 10 servings.

CLASSIC AMERICAN FRIED CHICKEN

CLASSIC AMERICAN FRIED CHICKEN


2 cups all-purpose flour
2 cups instant mashed potato flakes
3 eggs
1 cup milk
1 cup breadcrumbs
1 tsp. freshly ground black pepper
¼ teaspoon cayenne pepper
1 teaspoon dried oregano leaves
½ teaspoon dried sage
½ teaspoon dried thyme leaves
½ teaspoon paprika
1 teaspoon garlic powder
8 chicken legs
6 cups canola oil


1. Stir 1 cup flour and 1 cup potato flakes in a medium bowl. Beat the eggs and milk in another bowl with a fork or whisk. Stir the remaining flour, potato flakes, breadcrumbs and seasoning in another bowl.

2. Coat the chicken with flour mixture. Dip the chicken in the egg mixture. Coat the chicken with seasoned flour mixture.

3. Heat the oil in a 4-quart saucepot over medium high heat. Add the chicken in batches and cook for 10 minutes or until the chicken is golden brown and cooked through. Drain the chicken on paper towels.

EASY SWEET and SOUR CHICKEN

EASY SWEET and SOUR CHICKEN


3 tablespoons all-purpose flour
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 pound skinless, boneless chicken breast halves, cur into 1-inch cubes
3 tablespoons vegetable oil, divided
3 celery ribs, sliced
2 green bell peppers, diced
1 onion, chopped
½ cup ketchup
½ cup lemon juice
½ cup crushed pineapple with syrup
1/3 cup packed brown sugar


Combine flour, garlic powder, salt and black pepper in a shallow dish.

Roll and coat chicken cubes in flour mixture.

Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.

Cook and stir chicken in hot oil until no longer pink in the center and juices run clear, to 10 minutes; remove and set aside.

Heat 1-tablespoon vegetable oil in same skillet over medium heat.

Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.

Return chicken to skillet.

Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl, pour into skillet and bring to boil.

Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.

COLESLAW with LIME & CILANTRO

COLESLAW with LIME & CILANTRO

Coleslaw:
16-oz. coleslaw mix
½ cup lightly packed cilantro leaves, coarsely chopped
½ cup sweet red pepper, chopped


Dressing:
¼ cup canola oil
3 tablespoons fresh lime juice
¾ teaspoon ground cumin
½ teaspoon salt
Freshly ground pepper

Garnish:
Sliced almonds, if desired

Directions
In a serving bowl, combine coleslaw mix, cilantro and red pepper.

In a separate small bowl, blend together oil, lime juice, cumin, salt and pepper. Pour dressing mixture over coleslaw mixture.

Cover and chill 1 to 2 hours before serving.

Garnish with sliced almonds, if desired.

Yield: 4 servings.

GUMBO FILET’

GUMBO FILET’


1 pint oysters
1-stewing chicken cut up
2 teaspoons salt
1-1/2 teaspoons monosodium glutamate
1 small onion
3 sprigs, parsley
2 3-inch pieces of celery with leaves
1 bay leaf
2-3 peppercorns
1 cup diced cooked ham
1 cup chopped onion
½ teaspoon salt
2 tablespoons chicken fat
1/8 teaspoon pepper
1/8 teaspoon cayenne
2 tablespoons file powder


Drain oysters, reserving liquid. Refrigerate until needed. In a large saucepan, simmer chicken with salt and monosodium glutamate, onion, parsley, celery, bay leaf and peppercorns for 2 to 3 hours, or chicken is done. Remove chicken from broth. Drain broth and cool slightly. Remove skin and bones from cooled chicken. Dice chicken meat and set aside. Saute’ onion and ham in chicken fat until onion is translucent. Add chicken broth, oyster liquid, diced chicken, pepper and cayenne. Simmer for 1 hour. About 10 minutes before serving add oysters. Cook until the edges of oysters begin to curl. Remove from heat. Add ½ cup of the liquid with file powder. Add mixture to soup, stirring thoroughly.

File powder should always be added after the soup has been removed from the heart. If cooked, the gumbo will become stringy and unpalatable.


Yield: 6 to 8 servings.

sweet sour soup