4 tbsp. white wine
2 egg whites
1 tsp. ground gingerBread crumbs
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.
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
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.
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
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.
2 med. onions, sliced
2 cloves garlic, minced
1 c. vegetable broth
1 1/2 tsp. salt
1/2 tsp. each thyme and basil
1/4 tsp. pepper
4 carrots, sliced thin
1 sm. zucchini, sliced thin
Toasted Walnut Sauce
4 med. potatoes, diced
2 c. cut green beans
1 sm. eggplant, cubed and unpeeled
In medium saucepan in hot oil saute onions and garlic 3 minutes. Add broth, salt, thyme, basil and pepper. Combine remaining ingredients except Sauce in large casserole (shred cabbage coarse). Bring broth mixture to boil and pour over vegetables. Cover; bake in preheated oven (350 degrees) for 30 minutes or until vegetables are tender. Serve hot or cold with Toasted Walnut Sauce. Make 6 servings. Per serving: 263 cal., 9 g pro., 39 grams car., 9 g fat, 3 mg. chol. Soak bread in water to cover until well saturated. In heavy skillet over medium heat, cook walnuts 5 to 7 minutes, stirring occasionally, until lightly toasted. Drain bread, squeeze dry. In blender or food processor grind walnuts fine. Add bread, salt, pepper and half milk. Continue whirling until smooth. Gradually add remaining milk to give thick yet smooth, pourable sauce. Good served with green salad, hot rolls.
1/4 c. salad oil
1/4 c. soy sauce
1/4 tsp. sugar
2 tsp. Cornstarch
ABOUT 15 MINUTES BEFORE SERVING: Break cauliflower into small flowerets. In 5-quart Dutch oven or 12-inch skillet, over high heat, in very hot salad oil, cook cauliflower, stirring quickly and constantly until coated with oil. Add soy sauce, sugar and 1/2 cup water. Reduce heat to medium-high; cover and cook 6 minutes or until tender-crisp, stirring occasionally. Meanwhile, in a small bowl, stir cornstarch with 2 tablespoons cold water until smooth. Stir into cauliflower, cook, stirring until mixture thickens. Makes 6 servings.