Baked Rice Pudding

Brenda V.

 from Mormon Cooking-Authentic Recipes

6 servings

2 cups milk

½ cup regular rice

½ cup raisins

 In heavy 2 quart saucepan, bring to boil the above ingredients.  Reduce heat.  Cover, cook over very low heat until rice is tender, about 15 minutes.

Remove from heat.  Stir in ¼ cup butter or margarine until melted.

In bowl combine:             2 cups milk

3 beaten eggs

1/3 cup sugar

1 teaspoon vanilla

½ teaspoon salt

Gradually stir rice mixture into egg mixture.

Pour into 10 x 6 x 2 inch baking dish.  Bake uncovered at 325 degrees for 30 minutes.  Stir, sprinkle with ground cinnamon.

Bake until knife inserted halfway between center and edge comes out clean, about 20 minutes more.  Serve warm or chilled with cream or just plain is great!

Pistachio Ice Cream Dessert

Brenda V.

Crust:                    36 Ritz crackers, crushed (about 1 roll)

                                1/3 cup margarine, melted

Filling:                   2 boxes (4 ½ ounce) Pistachio Instant Pudding

                                1¼ cup milk

                                ½ gallon softened vanilla ice cream

Topping:              Cool Whip- 8 ounces

1-2 Heath or Skor candy bars.

 Mix crust together in a 9 x 13 x 2 inch baking pan.  Pat crust into pan.  It will not be thick.  It is easier to crush crackers in their wax paper container.

Bake 10 minutes at 350 degrees.  Cool.

Beat filling ingredients together for 2 minutes.  Add ice cream, a little at a time and continue to beat.  Pour mixture on to crust.  Put into freezer for 15 minutes.

Remove from freezer and cover with the Cool Whip. 

Crush candy bars with a hammer and sprinkle on top of the Cool Whip.  Freeze for at least 6 hours.

Remove from freezer about 10-15 minutes before serving to make it easier to cut.

( The Pistachio Ice Cream Dessert is a favorite of ours.  We serve it every Christmas.    It is a beautiful green and white color.  You can also use different flavors of pudding and ice cream.  Remember us when you make it.)

Spinach Casserole

Brenda V.

4-6 side servings

2 packages chopped spinach, thawed and drained well

1 can cream mushroom soup

1-2 teaspoons dry onion soup mix

1 cup mayonnaise, can use low fat

2 eggs

Grated cheese

Chopped onions if desired.

 Mix all ingredients.  Pour into greased casserole dish.  Bake at 350 degrees for 30 minutes.

Top with grated cheese.  May put back in oven for 3-5 minutes to melt cheese.

Serve with fruit salad and bread or rice.

*For main dish, double recipe and bake in 13 x 9 x 2 inch pan

Chili with Portuguese Sausage

Brenda V

10 servings

1 ½ pound hamburger

1 package chili seasoning mix

3 cans kidney or chili beans

3 (8 ounce) cans tomato sauce

12 ounce Portuguese sausage

1 medium onion, chopped

1 large can stewed tomatoes

 Brown hamburger and onion.  Drain.  Cut sausage into slices then cut each slice into smaller pieces.

Put hamburger, sausage and all of remaining ingredients into a large pot.  Bring to a boil.  Lower heat and simmer until ready to eat.  Serve over rice.

Zucchini Quiche

Brenda V

10 servings

10 eggs

2 quarts (8 cups) finely chopped zucchini (about 2 ½ pounds)

2 cups buttermilk baking mix (Bisquick)

1 onion, finely chopped

½-1 teaspoon garlic salt

1 cup oil (try cutting back on this by half)

1 cup grated Parmesan cheese (I have used Cheddar as well)

1 teaspoon garlic powder

 Position rack in lower third of oven and preheat oven to 350 degrees.  Grease 11 x 17 inch baking pan.  (a 13 x 9 x 2 inch pan works, the Quiche is just thicker)

Beat eggs in a large bowl.  Add remaining ingredients and mix well.

Pour into pan.  Bake until tester inserted in center comes out clean.  About 35 minutes.  May be longer for the smaller pan.

Cool slightly before cutting into squares.

Queen’s Hospital Beef Stew

Brenda V

Serves 8

1 Tablespoon  vegetable oil

2 lbs beef, in 1-dice size

8 ounces (1 ½ cups) onion, diced ½ inch size

1 teaspoon salt

1 teaspoon pepper

2 beef bouillon cubes

1 ½ cups water

2 bay leaves

½ cup tomato paste

½ cup canned, diced tomatoes

1 teaspoon chili pepper sauce

8 ounces (2 cups) celery diced ½ inch size

12 ounces (1 ½ cups) carrot, diced ½ inch size

12 ounces (2 1/8 cups) potato, peeled, diced in ½ inch size

2 Tablespoons cornstarch, dissolved in ¼ cup cold water

¼ cup frozen peas.

 Heat oil in skillet.  Brown meat over medium heat.

Add onions and cook until onions are transparent.

Add salt, pepper, beef bouillon cubes, water, bay leaves, tomato paste, diced tomatoes and pepper sauce.

Bring to a boil, then reduce heat to low and simmer until vegetables are tender.

Add cornstarch slurry to stew.  Simmer a few minutes.  Add peas and simmer 4 minutes.

(from The Queen’s Medical Center, Honolulu, Hawaii)

Per serving:  390 calories, 22 g carbohydrate, 24 g protein,            23 g fat (9 g saturated), 75 mg cholesterol, 620 mg sodium

Food Exchanges:  1 ½ carb choices, 3 medium fat meat, 1 fat

Sloppy Joe Squares

Brenda V

Prep time:  25 minutes

Baking time:  15 minutes

Serves:  8 (or 5-6 teenage boys)

2 lbs lean ground beef or turkey

1 Tablespoon dried minced onion

1-15 ounce can reduced sodium tomato sauce

5 ½ teaspoons Sloppy Joe seasoning mix (~  ½ of 1.5 ounce package)

2- 8 ounce (8 rolls each) refrigerated crescent rolls

1 cup shredded cheddar cheese (4 ounces) or cheddar/Monterey Jack mix.

 Spray a 3 quart rectangular baking dish with cooking spray.  I use a 13 x 9 x 2 inch cake pan.

In a large skillet, cook beef or turkey and dried minced onion until meat is brown.  Drain off any fat.

3.  Stir in tomato sauce and sloppy Joe seasoning mix.  Bring to a boil, reduce heat.  Cover and simmer for 5 minutes.

Press 1 can of the crescent roll dough into prepared dish to cover bottom of dish.

Spoon meat mixture over dough in dish.  Sprinkle with cheese.

Separate the remaining can of roll dough into triangles and place on top of cheese.  I just roll it out in one piece that covers the top.  You can brush top with a table spoon of milk if desire.

Bake uncovered, in a 425 degree oven for 15 minutes.  Serve hot.

1 serving (1/8^th of recipe):   576 calories, 28 g carbohydrate, 29 g protein, 37 g total fat (14 g sat fat using beef), 96 mg cholesterol, 859 mg sodium, 1 g fiber

Food Exchanges:   2 carb choices, 3 medium fat meat, 4 fat

Chili-Ghetti

Brenda V; a family favorite

10-12 servings

¾ cup onion, chopped

1 lb lean ground beef

1 can (1 lb 13 ounce) tomatoes

1 can (32 ounces) mild flavored chili

1 package (8 ounce) spaghetti noodles

3 cups (12 ounces) cheddar cheese, shredded

1 cup (8 ounces) sour cream

1 pound fresh mushrooms (optional)

¼ cup (2 ounces) Parmesan cheese, grated

 Preheat oven to 350 degrees.  In large skillet, brown ground beef and onion until brown and tender.  Drain.

Add tomatoes and chili, simmer 45 minutes.

In the meantime, cook spaghetti noodles and drain.

Remove skillet from heat.  Stir in cheddar cheese until melted.  Fold in sour cream.  Combine chili mixture and spaghetti.

If using mushrooms, was, pat dry.  Slice and cook in 1-2 tablespoons of oil over high heat in medium skillet until lightly sautéed.  Add to chili-ghetti.

Pour mixture into 4 quart casserole.  Top with Parmesan cheese.  Bake, covered, for 45 minutes.  Remove cover the last 15 minutes.

One Dish Laulau

Brenda V

originally from Mormon Country Cooking

12 servings

4 small or 3 large bunches fresh spinach

2 ½ pounds lean, boneless pork chops or slices

5 medium yams (approximately 4 pounds), peeled and sliced ¾ inch thick

½ teaspoon salt

½ teaspoon pepper

 Wash spinach, remove stems, and place half in 11 x 15 inch baking pan.  Place pork on top.  Sprinkle with salt and pepper.

Cover pork with remaining spinach leaves.  Place yams on top of spinach.  Bake, covered at 350 degrees for 1 ½ hours.

1 serving = 285 calories, 26 grams protein, 6 grams fat, 56 mg cholesterol, 245 sodium

Sloppy Joes

Brenda V.

12 servings

2 pounds ground beef

2 medium onions, chopped

½ can (10 ½ ounces) tomato soup

1 ½ teaspoon Worcestershire sauce

1 ½ teaspoon dry mustard

½ cup catsup

2 Tablespoon brown sugar, packed

1 ½ teaspoon chili powder

1 teaspoon salt

½ teaspoon curry powder

16 hamburger buns

 Cook ground beef slowly in heavy sauce pan, stirring to break up meat. 

Add onions, continue to cook until soft and transparent.  Drain.

Add remaining ingredients, simmer 20-30 minutes.

1 serving = ¼ cup mixture for each bun.

Meatloaf Casserole

Brenda V

from my mother she made it with scalloped potatoes.  See her recipe in side dishes

6-8 servings

1 pound hamburger                                                                        dash of Worcestershire sauce

3-4 slices bread, torn into small pieces                    1 green pepper, chopped

1-2 eggs                                                                                               2-4 Tablespoons flour

½ teaspoon salt (optional)                                                           2 Tablespoons oil

1 large can stewed tomatoes                                                      1 teaspoon pepper

 Mix hamburger, egg, bread, salt, pepper and Worcestershire sauce together until mixed well.  Put into a larger casserole dish.

Brown onion and green pepper in oil until tender.  Add flour to mixture, stir.  Add tomatoes, stir and cook until bubbly.

Pour over hamburger mixture.

Cover and bake at 350 degrees for 1-1 ½ hours.

Swiss Steak in Foil

Brenda V

6 servings

1 cup catsup                                                                                                                       ¼ cup flour

2 pounds round steak, 1 inch thick                                                                           1 large onion, sliced

1 Tablespoon vinegar                                                                                                     Salt and pepper

 Preheat oven to 350 degrees.

Tear off 5-foot length of aluminum foil.  Fold in half.  Combine catsup and flour in a small bowl.  Spoon half of the mixture in center of foil.

Place steak on top of mixture.  Season with salt and pepper.

Cover meat with onion slices and remaining catsup mixture.  Sprinkle with vinegar.

Fold foil over and seal edges securely.  Place in shallow baking pan.  Bake in oven for 1 ½ hours or until meat is tender.

Remove foil, cut steak in pieces.

1 serving = 4 medium fat meat and 1 carb choice

Uilani's best tasting Meatloaf

Uilani H

7 pounds hamburger

2 eggs

1 1/2 TBLS  black pepper (to taste)

2-3 TBLS garlic salt

3 cups Mayonnaise

5 cups oatmeal

Mix well, with love; hamburger,  eggs, pepper, garlic salt, mayo and oatmeal.  If it feels too mushy; add more oatmeal.  If it's too dry; add more mayo.  It should feel moist when mixing. 

After mixing well; make a loaf  in the center of a baking or aluminum pan.  Be sure to move away from the sides of pan so meatloaf won't stick to pan. 

Bake at 350° uncovered; for 1 1/2 to 2 hours.  (for a smaller meatloaf reduce cooking time to 45 min. to 1 hour)   To check the meat to see if it is cooked, slice through center.  If still pink, cook longer.  When finished cooking, drain oil.  Cut into slices.  Pour Brown Gravy on and in between slices. 

Gravy

(McCormick)

3/4 cup McCormick Brown Gravy

4 cups Cold Water

Wisk till boils and thickens.  Pour over and in between sliced meatloaf.  

Hamburger Stroganoff

Brenda V

6 servings

1 pound hamburger                                                                                                                        2 Tablespoons flour

1 clove garlic, minced                                    

1 (4 ounce) can mushrooms, drained, or use fresh if desired

2 cans cream mushroom soup                                                                                    ½ cup chopped onion

1 teaspoon salt                                                                                                                                 ¼ teaspoon pepper

1 cup sour cream (I use fat free)                                                                                               Cooked noodles

 Brown hamburger and onion, drain.  Stir in flour, salt, garlic, pepper and mushrooms.  (If using fresh, add mushrooms later).  Cook 5 minutes.  Stirring constantly.  May need to add a little water or milk.

Sir in soup, heat to boiling, stirring constantly.

Reduce heat, add fresh mushrooms, and simmer uncovered for 10 minutes.

Stir in sour cream, heat through.  Serve over noodles.

( This is Kapono’s favorite.  He loves to make it.   It is inexpensive and filling.  It can also be served over rice)

Hamburger Pie

Brenda V. Adrianne's fave

6-8 servings

1 ½ pound hamburger

2 cans tomato soup

1 (15 ounce) can cut green beans, or any leftover or other kind of vegetables

5 medium potatoes, peeled, quartered*

Milk

½ cup chopped onion

¾ teaspoon salt

½ cup shredded cheese (or more if desired)

1/8 teaspoon pepper

¼ cup water

1 beaten egg

 In large skillet, brown meat and onion.  Drain fat

Stir in vegetables, tomato soup, salt, water, and pepper.

Turn into 1 ½ quart casserole dish or 13 x 9 x 2 inch pan.

Cook potatoes in boiling salted water, until tender (about 20 minutes), drain and mash.  Blend in egg and enough milk to make potatoes fluffy-yet stiff enough to hold their shape.  *Or use instant potatoes for 8 servings according to package directions, except omit milk.  Omit egg.  Season to taste with salt and pepper.

Sprinkle cheese on top.  Bake uncovered at 350 degrees until heated through, about 25-30 minutes.

Crockpot Creamy Chicken Soft Tacos

Brenda V

6-8 servings

4 frozen, boneless, skinless chicken breasts

1 jar (16 ounces) salsa

1 cup sour cream

6-8 flour tortillas

 Place chicken greased 3 ½-4 ½ quart slow cooker.  Pour salsa over top.

Cover and cook on high heat 6-8 hours or on low heat for 10-12 hours.

Shred chicken by pulling apart with 2 forks.

During the last hour of cooking, stir in sour cream.

Fold chicken mix inside warm flour tortilla with lettuce, cheese, tomatoes, etc.

Taco Casserole

Brenda V

6 servings

1 large onion, coarsely chopped                                1/8 teaspoon black pepper

1 clove garlic, minced                                                     4 ounces (about 1 cup) shredded cheddar cheese

¼ cup finely chopped green pepper                        ¼ cup tomato sauce

1 Tablespoon Vegetable oil                                         ¼ cup shredded lettuce

2 teaspoons chili powder                                              ¼ teaspoon salt

½ teaspoon ground cumin (optional)

10-11 regular size taco shells, broken into bite size pieces or use tortilla chips

2 (15 ounce) cans kidney beans

1-3 Tablespoons chopped canned green chilies or to taste

2 medium size tomatoes, cored, and coarsely chopped.

 Preheat oven to 275 degrees.  Sauté onion, garlic, and green pepper in oil in a large skillet until soft, about 7 minutes.

Coarsely mash kidney beans with potato masher.  Add beans to skillet, along with tomato sauce, green chilies, chili powder, cumin, salt, and pepper.  Cook, stirring frequently, 10 minutes or until almost all of moisture has evaporated.  Spread ½ of taco shell pieces in bottom of 13 x 9 x 2 inch pan. 

Spoon bean mixture in even layer over chips (taco pieces).  Top with remaining taco pieces.  Sprinkle with cheese.

Bake in oven 4-5 minutes, until cheese melts.  Sprinkle lettuce and tomato over cheese.  May serve with salsa.

1 serving = 305 calories, 12 grams protein, 11 grams fat, 629 mg sodium, 15 mg cholesterol

Picante-Dijon Grilled Chicken

Erica V

8 servings

8 boneless, skinless chicken breasts (2 pounds)

1 ½ cups picante sauce

2 tablespoons Dijon mustard

¼ cup packed brown sugar

 Flatten chicken breasts to about ½ inch thickness.  Combine picante sauce, Dijon mustard and brown sugar.  Mix well.

Grill chicken over medium hot heat for 2 minutes.  Turn and brush generously with some of the picante sauce mixture.

Grill 12 minutes longer or until chicken is tender and juices run clear, turning and brushing occasionally with remaining picante sauce mixture.

1 serving:  183 calories, 4 g fat, 1 g saturated fat, 73 mg cholesterol, 400 mg sodium, 9 g carbohydrate, 27 g protein.

Grilled Chicken Lettuce Wraps

Brenda V

8-10 servings

¼ cup minced fresh cilantro

¼ cup vegetable oil

2 Tablespoons soy sauce

2 Tablespoons rice wine vinegar

1 Tablespoon firmly packed brown sugar

1 Tablespoon plus 2 teaspoons minced fresh ginger, divided

1 Tablespoon sesame oil

3 cloves garlic, minced

1 ½ pounds boneless, skinless chicken breasts

½ cup finely chopped water chestnuts

2 Tablespoons minced green onion

Lettuce Wrap Sauce

2 heads butter lettuce, separated into leaves

 In a large re-sealable plastic bag, combine cilantro, vegetable oil, soy sauce, vinegar, brown sugar, 1 tablespoon ginger, sesame oil and garlic. 

Add chicken; seal bag and refrigerate for 2 hours.

Preheat grill to medium-high heat (350-400 degrees).  Spray grill with nonstick, nonflammable cooking spray.

Remove chicken from marinade, discarding marinade.  Grill chicken, covered with grill lid, for 5-6 minutes each side, or until chicken is no longer pink in the center.  Cool chicken for 10 minutes.  Cut into ½ inch pieces.

In a large bowl, combine chicken, water chestnuts, green onion, remaining 2 teaspoons ginger, and Lettuce Wrap Sauce.  Toss to gently to coat.  Spoon onto lettuce leaves to serve.

Lettuce Wrap Sauce

Makes about ¼ cup

2 Tablespoons hoisin sauce

4 teaspoons soy sauce

1 teaspoon sesame oil

½ teaspoon red pepper flakes

½ teaspoon rice wine vinegar

 In a small bowl, whisk together hoisin sauce, soy sauce, oil, pepper flakes, and vinegar.

Cover and chill.

Chicken Ole

Brenda V, a family favorite

6-8 servings

1 dozen corn tortilla, cut in 6-8 strips

4 cups cooked, chopped chicken

1 can cream of chicken soup

1 can cream of mushroom soup

1 ½ cup grated cheddar cheese

1 Tablespoon chopped onion

1 cup sour cream

1 (7 ounce) can green chili salsa

 Mix all ingredients except cheese and tortilla strips.

Layer tortilla strips then sauce in crock pot until you reach the top.  The top layer should be sauce.  Be sure to grease the pot.

Cook on low 4-5 hours (I cook 8 hours).  The last hour, top with cheese.

Kalua Turkey

Brenda V

10-12 pound turkey                                                        2-3 cloves of garlic, chopped

½ cup margarine                                                                               1 large piece of ginger, chopped

1 Tablespoon Hawaiian salt                                          5 drops of liquid smoke

 Slice margarine and put into cavities, neck and stomach and under wings and drumsticks of turkey.  Mix remaining ingredients and rub all over turkey and cavities.

Bake in browning bag at 400 degrees for 1 hour and 300 degrees for 3-4 hours until cooked.  If I don’t have a browning bag, I just cover it with foil.

Shred turkey and mix into turkey juices and serve.  Take fat out of juices first.  Save bones for jook if desired.

Roast Chicken

Brenda V

 Sprinkle neck and body cavities of whole broiler-fryer chicken with 1 teaspoon salt.  If desired, stuff with favorite stuffing.  Hook wing tip onto back to hold neck skin.  Tie legs and tail together.

Place chicken directly in shallow pan; it is not necessary to use roasting rack.  If desired, brush chicken with salad oil, shortening, butter or margarine.

Roast according to timetable.  To test for doneness, drumstick meat should feel soft when pressed between fingers and leg should twist easily out of thigh joint.

Weight in pounds	Temperature degrees F	Time per pound without stuffing	Approximate total time*	Approximate amount of stuffing
1 ½	400	40 minutes	1 hour	¾ cup
2	400	35 minutes	1 hour 10 min	1 cup
2 ½	375	30 minutes	1 hour 15 min	1 ¼ cups
3	375	30 minutes	1 hour 30 min	1 ½ cups
3 ½	375	30 minutes	1 hour 45 min	1 ¾ cups
4	375	30 minutes	2 hours	2 cups
4 ½	375	30 minutes	2 hours 15 min	2 ¼ cups
5	375	30 minutes	2 hours 30 min	2 ½ cups

*increase roasting time by 15 minutes when chicken is stuffed.

Baked Chicken Dijon

Brenda V, a family fave

4 servings

4 boneless chicken breasts (skin removed)

Marinade:           5 teaspoons Dijon mustard

                                1 cup butter (1/2 cup)-you can get by with half this amount

                                1 clove garlic, minced OR ½ -1 teaspoon bottled minced garlic

 Melt butter in a pan over low heat.  Add garlic.  Simmer on low heat for 5 minutes.  Blend in mustard, stirring well.  Remove from heat and let cool enough to touch but not solidify.  Whip vigorously until mixture thickens.

Breading:             2 Tablespoon fresh parsley, minced

5 Tablespoons Parmesan cheese, shredded

1 ½ cup panko bread crumbs (these are very fine bread crumbs)

Mix parsley, cheese, and bread crumbs together, blending well.

Dip chicken breast in butter mixture, coating all surfaces, then breading mixture, packing crumbs onto chicken to coat well.

Place chicken breast on sheet pan and bake at 350 degrees for 15-20 minutes.  Chicken should be lightly browned and moist inside.  Top with finely shredded Parmesan cheese.

Serve with Dijon mayonnaise:  1 part Dijon to 2 parts mayonnaise.

Stove Top Chicken

Brenda V, originally from Makiki Ward RS

12 servings

5 pounds chicken thighs                                                                1 can sliced mushrooms, drained

4 cloves garlic                                                                                     sliced almonds, optional

1 can cream mushroom soup                                                      3 cups water

1 box stove top stuffing*                                                             grated cheese

1 can cream of chicken soup or can use mushroom

1 can sliced water chestnuts, drain, rinse and dice (optional)

 Cook chicken in water, add garlic (do not add salt).  Cook until meat is loose from bone.

Take out all chicken thighs from the broth.  Save broth after fat is removed.

Shred chicken meat from bone after cooking (not too fine).  Set aside.  Prepare 1 box of stove top stuffing according to package.

Add soups, mushrooms, water chestnuts and almonds.

Mix well, then layer in 13 x 9 x 2 inch pan as follows:

1/3 of chicken

½ of stove top stuffing mixture

1/3 of chicken

½ of stove top stuffing mixture

1/3 of chicken

Pour ¾ cup broth on top.

Top with grated cheddar cheese.  Put on as much as you like.

Bake at 350 degrees for 30 minutes.

*For my family of 4 boys plus the rest of us, I make 3 boxes of stove top stuffing and add 1 additional can of mushroom soup.  I do not add more chicken, etc.  It still turns out great!

Tomato and Avocado Salad with Lemon-Basil Vinaigrette

Brenda V

Makes about 4-6 servings

1 pound small gourmet tomatoes, quartered

2 ripe avocados, peeled, pitted, and diced

3 Tablespoons shredded fresh basil

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

A recipe of Lemon-Basil Vinaigrette

 In a medium bowl, combine tomatoes, avocados, basil, salt and pepper. 

Toss gently with half of Lemon-Basil Vinaigrette, reserving remaining vinaigrette for another use.

Serve immediately.

Lemon-Basil Vinaigrette

Brenda V

Makes about 1 1/3 cups

1 cup fresh lemon juice

1/3 cup extra-virgin olive oil

2 Tablespoons firmly packed brown sugar.  Could try Splenda brown sugar.

1 Tablespoon shredded fresh basil

1 teaspoon minced shallot

1 teaspoon minced garlic

1/8 teaspoon kosher salt

1/8 teaspoon ground black pepper

 Combine all ingredients in the container of an electric blender.  Pulse until combined. 

Cover and store in the refrigerator until ready to use.

Unused vinaigrette can be stored in an air tight container in the refrigerator for up to 1 week.  Whisk before serving.

Torn Chicken and Cabbage Salad

Brenda V

6 servings

Dressing:

1 red Fresno or Serrano chili, seeded and minced

1 clove garlic, finely minced

1 ½ Tablespoons sugar, or to taste

3 Tablespoons fresh lime juice

2 Tablespoons fish sauce

1 whole chicken breast, about ¾ lb

4 cups finely shredded green cabbage

½ carrot, peeled and finely shredded

½ cup finely slivered fresh mint

2 Tablespoons finely slivered fresh polygonum or fresh cilantro leaves

2 Tablespoons chopped unsalted roasted peanuts

 To make the dressing, in a bowl, combine the chili, garlic, lime juice, sugar and fish sauce.  Stir together and set aside.

Place the chicken in a saucepan and add water to cover.  Bring to a simmer over medium-high heat, adjust the heat to maintain a gentle simmer, and cook until opaque throughout, about 20 minutes.  Transfer the chicken to a plate, let cool, then remove the skin and bones.  With fingers, tear the meat along the grain into long thin shreds and place in a large bowl.  Discard the cooking liquid or reserve for another use.

Add the cabbage, carrot, mint, polygonum or cilantro, and dressing and toss gently to mix well.

Arrange the salad on a platter.  Sprinkle with the peanuts and serve.

24-hour Salad

Brenda V; originally from Mary Smith

1 large can fruit cocktail, drained

1 can mandarin oranges, drained

1 large can pineapple chunks, drained

1 sliced banana- put in just before serving

1 cup miniature marshmallows

 Toss above together.

Fruit dressing:   2 eggs                                                    2 Tablespoons sugar                                       2 Tablespoons lemon juice                                          dash of salt

1 Tablespoon butter or margarine                            2 Tablespoons pineapple juice

 Cook fruit dressing ingredients in sauce pan over low heat, stirring constantly just to boiling.  Remove from heat.  Cool.

Fold in 1 cup whipped topping or whipped cream into cooled dressing.

Combine the dressing and fruits.  Let set in refrigerator for 24 hours.  Just before serving add in sliced bananas.

Bread and Summer Vegetable Salad

Brenda V(Made at RS Enrichment '08-very good)

6 servings

2 tomatoes, cut into bite-size pieces

1 small cucumber, peeled and sliced

1 cup (1 ounce/30 g) fresh basil leaves, torn into small pieces, plus whole leaves for garnish

1 small red onion, thinly sliced

½ cup extra-virgin olive oil, or as needed

3 Tablespoons red wine vinegar or to taste

Salt and freshly ground pepper to taste

6-8 slices coarse country bread

 In a large bowl, combine the tomatoes, cucumber, onion, and torn basil.  Drizzle with the ½ cup olive oil and the 3 tablespoons vinegar and season with salt and pepper.  Toss well to coat evenly.

Cut or tear bread into bite-size pieces.  Place half the bread in a wide shallow bowl.  Spoon half of the vegetables.  Layer the remaining bread on top and then the remaining vegetables.

Cover and refrigerate for 1 hour.

Toss the salad, then taste and adjust the seasoning.  If the bread is dry, add a little more oil or vinegar.  Garnish with a few basil leaves.  Serve at once.

To vary flavors:  add arugula or capers.

Colorful Tomato ‘n’ Mozzarella Salad

(Brenda V; Made in RS enrichment '08)

4 servings

1 cup fresh baby spinach

2 medium yellow tomatoes, sliced

2 medium red tomatoes, sliced

4 ounces fresh mozzarella cheese, sliced.

2 Tablespoons thinly sliced fresh basil leaves

¼ teaspoon salt

¼ teaspoon pepper

1 Tablespoon balsamic vinegar

2 teaspoons olive oil

 Arrange spinach on a platter.  Top with tomato and cheese slices.

Sprinkle with basil, salt and pepper.  Drizzle with vinegar and oil.

Let stand 15 minutes before serving.

Per serving:  132 calories, 9 grams fat, 4 grams saturated fat, 22 mg cholesterol, 218 mg sodium, 7 grams carbohydrate, 2 grams fiber, 7 grams protein.

Almond Raspberry Tossed Salad

Brenda V

10 servings

8 cups torn romaine

1 cup fresh raspberries

½ cup sliced almonds, toasted

½ cup seedless raspberry jam

¼ cup white vinegar

¼ cup honey

2 tablespoons plus 2 teaspoons vegetable oil

 In a salad bowl, combine the romaine, raspberries and almonds. 

In a blender, combine the remaining ingredients.  Cover and blend until smooth.

Serve with salad.

Diet Namasu

Brenda V

12 servings

3 Tablespoons + 2/3 teaspoon water

13 Tablespoons rice vinegar

6 ½ packets equal

½ ounce ginger root

2 pounds sliced cucumbers

9 2/3 ounce thick shredded carrots

 Mix water, vinegar, sugar, and ginger until sugar is dissolved.

Add cucumber and carrots.  Refrigerate.

Spinach, Bacon, and Mushroom Salad

Brenda V

6 servings

1 large bunch (12 ounces) fresh spinach leaves, washed, drained and torn

¾ cup sliced fresh mushrooms

4 slices bacon, cooked and crumbled

4 hard cooked eggs, finely chopped

Black pepper to taste

¾ cup Ranch dressing or Italian

 Combine spinach, bacon, mushrooms and toss.

Top with croutons, eggs.  Season with pepper.

Pour dressing over.

Options:  can add drained mandarin oranges and red onion for variation.

Sweet Potato Pecan Parfait

Cathy W.

5 1/2 lbs. sweet potatoes (about 4 large)

1 cup low fat plain Greek Yogurt

3 TBS honey

1/2 tsp. salt

1/4 tsp. ground cinnamon

1/8 tsp ground nutmeg

1/2 cup unpacked light brown sugar

2 cups pecan halves, toasted & coarsely chopped

Preheat oven to 350°

Roast sweet potatoes until soft and cooked (about 30-40 minutes)   When potatoes are fully cooked, remove and cool.  Scoop potatoes from their jackets into a mixing bowl and add yogurt, honey, salt spices and brown sugar.  Beat until smooth. 

Alternate layers of sweet potato mixture and chopped pecans in a parfait cup or glass.  Sprinkle top with chopped pecans.

Enjoy!

Asian Slaw

Cathy W

1 medium head green cabbage

1 medium head red cabbage

1 tsp salt

3 large carrots

1/4 cup minced scallions

Dressing

1/3 cup unseasoned rice vinegar

1/2 cup hot pepper vinegar

1/4 cup light brown sugar

1 1/2 TBS dark roasted sesame oil

1.       Discard the outer leaves of cabbages.  Cut heads in quarters, and remove and discard cores.  Slice cabbage thinly or shred in a food processor.  In a large bowl, layer cabbage with sea salt.  Toss to distribute salt evenly, and let cabbage sit 1 hour to soften. 

2.       Meanwhile, peel carrots and grate into thin shreds. 

3.       Drain off any liquid produced by the cabbage and rinse cabbage well in cold water to remove excess salt.  Taste the cabbage: if it is still too salty, rinse again. 

4.       Add carrots to cabbage and mix well.

5.       For the dressing, whisk vinegars, brown sugar, and sesame oil together in a small bowl.  

6.       Pour dressing over cabbage and mix well.  Chill

*Garnish with minced scallions and toasted sesame seeds before serving. 

Enjoy! 

Waldorf Salad

Brenda V

8 servings

3 apples, diced with skin left on

1 cup diced celery

¼ cup low fat yogurt

¼ cup calorie reduced mayonnaise

3 Tablespoons sunflower seeds

Combine ingredients and chill.

Serving size:  ½ cup

92 calories                           5 grams fat          6 mg cholesterol               97 mg sodium