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Zucchini Rounds

[expand title=’Ingredients’]1/3 c. packaged biscuit mix
1/4 c. grated Parmesan cheese
1/8 tsp. pepper
2 slightly beaten eggs
2 c. shredded unpared zucchini (2 med. zucchini)
2 tbsp. butter or margarine[/expand]

In mixing bowl, stir together biscuit mix, cheese, and pepper. Stir in beaten eggs just until mixture is moistened. Fold in zucchini. In skillet, melt butter or margarine over medium heat, using 2 tablespoons mixture for each round, cook 4 rounds at a time about 2-3 minutes on each side, or until brown. Keep warm while cooking remaining rounds. Makes 12 rounds.

Black Bean Salad

[expand title=’Ingredients’]1 lb. can black beans (Goya or other)
1 red bell pepper, coarsely chopped
1 green bell pepper, coarsely chopped
1 sm. can chilies (optional)
10-12 oz. box frozen corn, thawed
1-2 scallions, chopped–DRESSING:–1 clove garlic, mashed or chopped
1/2 c. olive oil
1/4-1/3 lime juice or balsamic vinegar (or mixture of the two)
1/2-1 tsp. Tabasco sauce
Black pepper to taste[/expand]

Amounts of ingredients may be varied to taste. Here’s a suggestion to get you started. Mix dressing ingredients and pour over vegetables. Stir. Garnish with shredded lettuce, if desired – serve at room temperature or chilled. Keeps well up to 4 or 5 days in refrigerator.

Sesame Chicken Nuggets

[expand title=’Ingredients’]2 boneless, skinless chicken breasts, cut into nugget-size pieces2 tbsp. each olive oil, soy sauce
4 tbsp. white wine
2 egg whites
1 tsp. ground gingerBread crumbs
Sesame seeds[/expand]

Marinate chicken in bag for 1 hour, in refrigerator – turning several times. Roll cubes in this mixture to coat. Arrange in single layer on baking sheet which has been sprayed with cooking spray. Bake at 450 degrees until golden brown (about 20 minutes). Serves 5 or 6.

Broccoli Salad

[expand title=’Ingredients’]2 bunches raw broccoli, cut up sm.
1 med. red onion, chopped
1/2 to 1 c. raisins
10-12 slices bacon, fried and crumbled
1 c. mayonnaise
1/2 c. sugar
2 tbsp. Vinegar[/expand]

Mix all ingredients together. Marinate in refrigerator for 3 hours. Serve cold.

Chicken Salad

[expand title=’Ingredients’]5 c. chicken (4 whole breasts)
2 tbsp. salad oil
2 tbsp. orange juice
2 tbsp. white vinegar
1 tsp. salt3 c. cooked rice (1 c. uncooked)
1 1/2 c. cut green grapes
1 c. chopped celery
1 c. pineapple chunks
1 c. mandarin oranges
1 c. slivered almonds
1 1/2 c. mayonnaise[/expand]

Let chicken set in this overnight. Gently toss together.

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