INGREDIENTS
* 4 skinless, boneless chicken breasts
* 2 cups olive oil
* 1 egg, beaten
* 1/3 cup water
* 1/3 cup all-purpose flour, presifted
* 1 1/2 tablespoons sesame seeds, toasted
* 1 1/2 teaspoons salt
this is a 4 star recipe
DIRECTIONS to make:
1. Rinse chicken with cold water and pat dry with paper towels. Cut into 1x1x1/2 inch pieces.
2. Fill a deep fryer with corn oil, no more than about 1/3 full. Heat with medium heat.
3. Place egg and water in a small bowl and mix well. Add the flour, sesame seeds and salt, stirring until a smooth batter is formed.
4. Dip chicken pieces in batter and drain off any excess. Add battered chicken, a few pieces at a time, to the hot oil. Fry about 4 minutes or until golden brown and done (remove chicken from oil to test). Drain on paper towels.
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Very Tasty BAKED MACARONI AND CHEESE
2 lbs elbow macaroni
4 10 oz. sharp cheese
4 10 oz. sharp cheese
2 sticks butter
milk
salt
Preheat oven to 355°F degrees. Cook macaroni according to directions on box, rinse and drain.
Put in a large roasting pan. Slice the butter and mix with macaroni. Shred the cheeses and stir into the macaroni. Pour in milk until you can see it but not completly covering the macaroni. Season with salt to taste.
Cover with foil and bake 2 hours. Remove foil uring last 18 minutes, allowing top to become golden brown. Eat and enjoy with a cold beer.
Special recipe: Shrimp Salad with Orzo
* 1 lb. orzo pasta
* 7 oz. fresh baby spinach, washed
* 1 red onion, chopped
* 1 English (seedless) cucumber, diced
* 2 lbs. raw shrimp (18-24 per pound), peeled
* 1/2 cup olive oil
* sea salt and pepper
* 1/3 cup fresh lemon juice (from about 2 lemons)
* 4 oz. crumbled goat cheese
Preheat the oven to 400 degrees F. Cook orzo. Drain. Transfer to a large mixing bowl. Toss with spinach, red onion and cucumber. Set aside.
Toss shrimp with 1 Tbsp. olive oil, salt and pepper and spread out on a jelly pan in a single smooth layer. Roast for about 5 minutes. This will make it tasty.
whisk together olive oil, lemon juice and salt and pepper. Pour over orzo mixture. When shrimp come out of the oven add to salad. Toss well. Top with crumbled goat cheese.
Will Make 6-8 servings.
HOT CRAB DIP
Makes about 3-1/2 cups. (Serves 12)
Pita chips are great low-fat dippers for this dip. To make the chips, cut 4 pita rounds in half horizontally. Cut each half into 6 wedges. Place in a single layer on an ungreased baking sheet. Bake in a 350° oven 8 to 10 minutes, then let cool and enjoy.
1 cup chopped fresh mushrooms
3/4 cup Florida Orange Juice
1 14-ounce can artichoke hearts, well-drained and chopped
2/3 cup fat-free mayonnaise dressing
1/2 cup sliced green onions
1/3 cup grated Parmesan cheese
1/4 cup diced pimiento
1 small can lump crabmeat, drained, flaked,
Spray an unheated medium saucepan with nonstick coating. Heat over medium-high heat.
Add mushrooms; cook and stir until tender. Remove from heat.
Add orange juice, artichokes, mayonnaise dressing, onions, cheese, and pimiento.
Gently fold in crabmeat. Transfer to a 1-quart casserole.
Bake, uncovered, in a 400° oven for 20 to 25 minutes or until bubbly.
Cool 5 minutes.
Serve warm with chips, vegetable dippers, or crackers.
Tuna Melt Recipe
English muffin or 2 pieces of bread
2 tomato slices
1 c mock tuna salad
3-4 T peanuts (optional)
several T grated cheese or 2 slices
Preheat oven or toaster oven to 425.
Arrange the 2 muffin halves on a dish. Put tomato slices on top, then add tuna.
Top with peanuts and cheese.
Bake for 5-10 minutes, until the cheese is melted. Let cool before eating.
Recipe: Roasted Red Pepper Dip
Yields about 2 cups
Time 45 minutes
9x9 baking dish
spatula
Ingredients 1 c mayonnaise
1/2 c grated parmesan cheese,
15 oz artichoke hearts (unmarinated)
1/4 t garlic powder
2 T red onion
1 c roasted red peppers
Directions Preheat oven to 350, food process until smooth.
Transfer to the baking dish and bake for 30 minutes.
Recipe: Vegetarian Chili
Yields 12-15 servings
Time 2 hours
Tools large pot with lid
wooden spoon
Ingredients 1 large red onion, chopped
2 bell pepper, chopped
3 stalks celery, sliced
2 carrots, sliced
1 zucchini, chopped
1 can corn, drained
4 cans kidney beans, drained and rinsed
2 cans (15 oz each) tomato sauce
2 cans (15 oz each) stewed tomatoes
parsley
chili powder, to taste
tabasco sauce, to taste
Directions: Combine all ingredients in a big pot,
bring to a boil, then simmer covered for a 3 hours. Taste and add chili powder.
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