MAUI CHICKEN SANDWICH

Recipe By : BETTER HOMES AND GARDENS MAGAZINE — SEPTEMBER 1996
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Poultry
Sandwich

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can (8-oz) Dole pineapple slices
1/2 teaspoon dried oregano leaves, — crushed
1/4 teaspoon garlic powder
4 skinless boneless chicken breast halves
1/2 cup prepared light Thousand Island blend — salad
dressing
1/2 cup jicama or water chestnuts, — finely chopped
1/4 teaspoon ground red pepper, — (optional)
4 whole grain or whole sandwich rolls, — split
red or green bell pepper, — sliced in rings
lettuce

Combine undrained pineapple, oregano and garlic powder in shallow,
nonmetallic dish. Add chicken, turn to coat all sides. Cover and
marinate 15 minutes in refrigerator. Grill or broil chicken and
pineapple, brushing with reserved marinade, 5 to 8 minutes on each side
or until chicken is no longer pink in center and pineapple is golden
brown. Discard any remaining marinade. Combine salad dressing, jicama
and red pepper. Spread onto bottom halves of rolls. Top with chicken,
bell pepper rings and pineapple and top halves of rolls. Garnish with
fresh fruit and mint leaves, if desired.

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Apple – Nut Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-87 1/4 c
1/4 cup Brown sugar — packed
1 Egg
1 tablespoon Baking powder
2/3 cup Apple juice or milk
1/2 teaspoon Salt
1/2 cup Vegetable oil
1/2 cup Chopped nuts
1 teaspoon Vanilla
Cinnamon sugar
2 cups Flour
1 Chopped apple
1/4 cup Sugar

In bowl, beat egg with juice, oil and vanilla. Stir in flour, sugars,
baking powder, and salt just until flour is moistened. (will be lumpy)
Stir in nuts and apple. Fill prepared muffin tins. (greased or paper
lined.) Sprinkle with cinnamon sugar. Bake at 400 F for 20 minutes or
until golden brown. From Domino Back of the Box.

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Title: Sponge Cake
Categories: Penndutch, Cakes
Yield: 1 servings

6 Eggs, Separated
1 c Sugar
1 c Flour
1/3 ts Cream Of Tartar
1 ts Vanilla
1 Lemon, Grated Rind Of
1/4 ts Salt

Sift the flour 4 times. Beat yolks of eggs until light and thick.
Gradually add 1/2 of the sugar, the lemon rind and vanilla. Beat the
whites until stiff and add the cream of tartar and the remaining
sugar. Combine the egg mixtures. Add salt to flour and fold into the
egg mixture lightly. Pour into an ungreased pan with center tube.
Bake at 325F for 1 hour.

MMMMM

Lu’s Special Chicken Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Sauces
Marinades

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Soy Sauce
Garlic — minced
Ginger — minced
Green Onion — sliced
White Pepper
Black Pepper
Honey or Jam or combo
Oil — hot

Combine all ingredients except oil. Heat enough oil to cover bottom of frying
pan until oil is smoking. Pour oil CAREFULLY over other ingredients and let
steep to combine flavors.

***orange marmalade!

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SUGARED MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Corn Bread Mix (INDEX)
3/4 c Water
1/4 c Packed brown sugar
1 Egg
1 c Fresh blueberries*
3 tb Granulated sugar
1/2 ts Ground cinnamon
2 tb Butter/margarine — melted

*Or frozen, thawed Heat oven to 425. Grease bottoms of
12 medium muffin cups. Stir Corn Bread Mix, water,
brown sugar and egg just until mix is moistened.
(Batter will be lumpy.) Fold in blueberries. Fill
muffin cups 2/3 full.
Bake until golden brown, 15 to 20 minutes. Mix
granulated sugar and cinnamon; dip tops of muffins
into butter, then into sugar-cinnamon mixture. 1
dozen muffins.

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Cookie Pie Crust

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup margarine — melted
3 tablespoons confectioner’s sugar
1/2 teaspoon baking powder
1 cup all-purpose flour

In a small mixing bowl, mix together all ingredients. Press into a 9-inch pie
dish. Prick with a fork.

Bake at 475 degrees for 8 to 10 mintues.

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NOTES : A lower heat setting may be needed for your oven, especially is using
a glass dish.

GINGERED APRICOT-BAKED PIES

Recipe By : DESSERT SHOW #DS3051
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package refrigerator biscuits
1 cup chopped dried apricots
1 teaspoon ground ginger
2 tablespoons dark brown sugar
Egg wash

Preheat oven to 375. Separate biscuits and roll each out on floured board to
thin circle. Mix
together apricots, ginger and brown sugar. Into center of each biscuit
circle, spoon some of the
apricot mixture. Fold over to form a half moon and crimp edges with fork to
seal. Make slits in
top of each for steam to escape. Brush with egg wash. Bake until golden
brown and serve warm.
An egg wash including the yolk will give these a darker golden color. An egg
white egg wash will
give these a clear glaze.

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Black-Eyed Pea-Texmati Rice Salad

Recipe By : Dean Fearing of The Mansion on Turtle Creek, Dallas, TX
Serving Size : 4 Preparation Time :0:00
Categories : Beans and Legumes Holidays
Rice And Grains Salads
Texas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups black eyed peas — cooked
2 cups texmati rice — cooked
1 cup tomatoes — diced
1/2 cup zucchini — diced
1/2 cup country ham — diced
1/4 cup shallots — minced
2 tablespoons garlic — minced
1/4 cup scallion whites — minced
2 teaspoons thyme — chopped
2 tablespoons cilantro — chopped
2 tablespoons basil — chopped
2 canned chipotle chilies — chopped
2 tablespoons malt vinegar
2 tablespoons lemon juice
1/3 cup extra virgin olive oil
salt — to taste

Combine all ingredients. Mix well. Allow to marinate for at least two
hours.

To Serve: Place 1/4 cup greens on each plate and top with 1/3 cup of
the black eyed pea rice salad.

[Formatted to MasterCook by Terri Law on 8/20/96. Posted by Terri Law
to the MC-Recipe List and others on 12/29/96.]

Chef’s Notes: It is an old Southern tradition that black eyed peas,
when eaten on New Year’s Day, will bring luck for the new year. This
recipe was presented by Chef Fearing on his weekly cooking segment,
“Dean’s Cuisine” on KDFW-TV in the Dallas/Ft. Worth area. Dean Fearing
is the Executive Chef of The Mansion on Turtle Creek in Dallas.

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Marinated Mushrooms – Buon’appetito

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Olive oil
1/4 c Red wine vinegar
3 tb Lemon juice
1 c Water
2 Garlic cloves, chopped
1 t Thyme, dried
1 Bay leaf
1 tb Tomato paste
1 t Peppercorns
1 t Coriander seeds (optl)
1 lb Mushrooms, small, button
1 tb Brandy
Salt to taste
—–GARNISH—–
2 tb Parsley, chopped or
Chives

Mushrooms keep refrigerated for up to 2 weeks. 1. Combine all ingredients
except mushrooms, brandy and salt in a large pot. Bring to a boil and
simmer for 5 minutes. 2. Wipe mushrooms clean. If they are large, cut in
halves or quarters. Add to simmering liquid. 3. Cook together for 15
minutes or until mushrooms are tender. Remove mushrooms with slotted spoon
the boil remaining liquid down about 5-10 minutes or until 1/2 cup remains.
Stir in brandy and season with salt. Strain over mushrooms and leave
overnight. Garnish with parsley or chives before serving.

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CHOCOLATE MARBLE PRALINE CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Chocolate
Desserts Cake Mix

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
1 package DH Golden Sugar Cookie Mix
1 Egg
1/2 cup Finely chopped pecans*
—–FILLING—–
1 1/4 cup Frimly packed brown sugar
2 tablespoon Flour
3 package (8oz) cream cheese — softened
3 Eggs — lightly beaten
1 1/2 teaspoon Vanilla
1 ounce Unsweetened chocolate — melted
25 Pecan halves
Caramel flavor topping (opt.)

* For added flavor,toast pecans before chopping.

Spread pecans in single layer on baking sheet. Toast in 350 F oven for 3-5
minutes or until fragrant. Cool completely.

1. Preheat oven to 350 F.

2. FOR CRUST: combine cookie mix, contents of buttery flavor packet from Mix,
1 egg and chopped pecans in large bowl. Stir until thoroughly blended. Press
mixture into bottom of ungreased 9-inch springform pan. Bake at 350 F for
20-22 minutes or until edge is light brown and center is set. Remove from
oven.

3. FOR FILLING: Combine brown sugar and flour in small bowl; set aside. Place
cream cheese in large bowl.

Beat at low speed with electric mixer, adding brown sugar mixture gradually.
Remove one cup of batter to small bowl, add melted chocolate. Pour remaining
plain batter onto warm crust. Drop spoonfuls of chocolate batter over plain
batter. Run knife through batters to marble. Arrange pecan halves around top
edge.

Bake at 350 F for 45-55 minutes or until set. Loosen cake from sides of pan
with knife or spatula. Cool completely on rack. Refrigerate 2 hours or until
ready to serve.

4. To serve, remove sides of pan. Glaze top of cheesecake with store bought
caramel flavor topping.

Cut into slices and serve with additional caramel flaovor topping, if desired.

From Duncan Hines– Favorite Brand Name Recipes– Fabulous Fall Baking.

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