Mandarin Salad

Mandarin Salad

Rachael Randall

½ cup slivered almonds

3 tablespoons sugar

½ head iceberg lettuce

½ head romaine lettuce

1 cup chopped celery

2 whole green onions, chopped

1 11-ounce can mandarin oranges, drained

Dressing:

½ teaspoon salt

dash of pepper

¼ cup vegetable oil (or canola oil)

1 tablespoon chopped parsley

2 tablespoons sugar

2 tablespoons vinegar

dash of Tabasco sauce

Over medium heat in pan, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved.  Watch carefully as they will burn easily.  Cool on tin foil and store in air-tight container.  Mix all dressing ingredients and chill.  Mix lettuces, celery and onions.  Just before serving add almonds and oranges.  Toss with the dressing.

(You can use any type of lettuce.  Avocados and craisins are good to add.  Tomatoes are not though!)

Crock Pot Cream Cheese Chicken

Crock Pot Cream Cheese Chicken

by Nancy Walnum

3-4 chicken breasts
1 pkg dry Italian dressing seasoning
1/2 cup water
1 (8 oz ) cream cheese
1 can cream of chicken
1 can cream of mushroom
1/4 cup milk

Place chicken in crock pot on LOW.  Pour in water and sprinkle Italian dressing over chicken.  Cook for 4 hours.  Shred chicken.  Thirty minutes before serving, in a saucepan, heat both soups, cream cheese, and milk until melted.  Pour over chicken.  Cook for 20 minutes.  Serve over rice.

Taco Soup

Taco Soup

by Cheryl Cardall

(use the Costa Vida chicken recipe)
2 Tablespoons oil
1 small onion, diced
1 jalapeno, seeded and diced
5 cloves garlic, minced
...6 cups chicken broth
1 (14 ounce) can diced tomatoes
1 can black beans, rinsed and drained
1 (4 ounce) can chopped green chilies
1 cup cilantro, chopped
Costa Vida chicken shredded
sour cream
avacado
shredded cheese
tortilla chips, crushed
Saute onion in oil. When onion is transluscent, add chopped jalapeno and garlic cloves. Cook for a couple of minutes then add chicken broth, tomatoes, black beans, green chilies, chicken and cilantro.
Serve with sour cream, avacado, cheese and tortilla chips.

Costa Vida Chicken

Costa Vida Chicken

by Cheryl Cardall

1 small bottle Kraft Zesty Italian Dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves garlic, minced
5 lbs.  skinless, boneless chicken breast (this recipe can be easily halved but make a full batch and freeze the leftovers for another meal!  Good menu planning!)
Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour

I put the rice/beans in  the tortilla with the chicken and a little bit of cheese and sour cream.  I ate this more as a tace in a corn tortilla.  They were yummy!

Cilantro Lime rice (I added black beans at the end)

• 1 Tbsp. olive oil
• 1 cup basmati rice
• 1 1/2 cups chicken broth
• 2 to 3 cloves garlic, minced
• 2 Tbsp. fresh lime juice
• zest from one lime
• 1/2 cup cilantro, chopped
• 1 tsp. salt

Directions:

Add the oil to a sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat stirring frequently.
Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to rice package directions.
When the rice is done, add lime zest and chopped cilantro and stir to mix in. Serve immediately.
If you are using regular long grain rice, follow the cooking directions on the box regarding the amount of liquid to use and the cooking time

Blanched Spinach with Sauce

BLANCHED SPINACH WITH SAUCE
by Denia Wong

In a pot of water, add some chicken bouillon/salt and oil. Cut off root from fresh spinach bunch and drop spinach into boiling water. Remove when spinach is wilted and cooked.  CAUTION: DO NOT OVERCOOK!!!!   Drain spinach and when cool enough to handle, cut spinach into 1” length and place on a plate. Drizzle sauce over spinach and sprinkle with toasted sesame seeds.

SAUCE

Mix together oyster sauce, white pepper and sugar to taste, and thin it with chicken broth. Blend in sesame oil.

Pork Spring Rolls

SPRING ROLLS

  by Denia Wong

 

1 lb ground pork

1/8 tsp salt

1 tsp sugar

1 tsp chicken bouillon

1/8 tsp black pepper

2 tsp soy sauce

1 ½ - 2 oz mung bean vermicelli (glass noodle)

1/3 cup finely shredded carrot

½ cup green onion, finely chopped

PACK OF 25 spring roll wrappers

 

Soak glass noodles in hot water until softened.  Drain and chop finely.  Mix ground pork, salt, sugar, chicken bouillon, black pepper and soy sauce WELL.  Add glass noodles, carrot, and green onion.  Spoon filling into wrapper and fold to make spring rolls. Seal with beaten eggs. Deep fry spring rolls in medium hot oil until golden brown and crispy.  Remove and drain oil.  Serve with choice of sauce or sweet chili sauce.

Panko Pork Chops

PANKO PORK CHOP

  by Denia Wong

Thinly cut boneless pork chop

Salt

Lemon Pepper

Flour

Eggs, beaten

Panko bread crumbs

Tenderize meat on both sides with a meat mallet.  Lightly sprinkle with salt and rub in lemon pepper.  Dredge pork pieces in flour, then egg wash and then coat with Panko bread crumbs, pressing firmly and dust off excess.  Deep fry or pan fry  (with oil enough to cover half of the meat) pork chop until cooked and golden brown.  Remove and drain on paper towel.  Serve with Tonkatsu sauce, your desired sauce, or try the following sauce: Mix your choice of BBQ sauce with plum sauce to taste.