March 2012 Rotation

Asian Salad

Crisp Lettuce

Chopped BBQ Pork

Almonds

Snow Peas

Carrots

Green Onion

DRESSING:

1/2 C Mayo

3/4 C Sugar

2 tsp Salt

1/2 tsp Pepper

1 tsp Coleman mustard powder

1 C Oil

1/2 C Japanese Rice Vinegar

1 minced clove Garlic

Blend well.

Chicken Souiza Cornbread Bake (Oct 2011)

Crust:
1/2 cup butter
1 onion, finely chopped
1 clove garlic, minced
1 can (14 oz) corn, drained
1 can (14 oz) cream style corn
1/4 tsp salt
2 eggs
1 (8.5 oz) package corn bread mix

Chicken Filling:
2 1/3 cups chopped cooked chicken breast
2 tbsp canned green chili peppers
1 1/2 cups sour cream
1/4 tsp salt
1/4 tsp black pepper
1 cup shredded cheese, monterey or cheddar

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 9x13 inch baking dish. Melt butter in a small skillet over med-high heat. Saute onion and garlic until tender, 4 to 6 minutes; set aside. In a large bowl, combine corn, cream style corn, salt and eggs. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish. In a large bowl, combine chicken, green chiles, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese. Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.

Garlic Cheese Quick Bread (Nov 2011)

3 cups self-rising flour*
1 cup shredded sharp cheddar cheese
1/4 cup sugar
1 tsp garlic powder
1 1/2 cups milk
1/4 cup olive oil
1 egg

Preheat over to 350 degrees F.  In a large bowl, combine flour, cheese, sugar and garlic powder. In another bowl, whisk the milk, oil and egg. Stir into dry ingredients just until moistened. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 55-66 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

* As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Up and Coming Drink (Dec 2011)

This is a traditional 19th century English drink and is very similar to egg nog.  Very rich but very yummy.

1 quart heavy cream
1 cup apple cider
1 cup milk
1 cup sugar
1 tsp vanilla extract
1 tbsp freshly grated nutmeg

In a half gallon container, mix together all ingredients with a whisk.  Serve immediately or refrigerate overnight.  Whisk again before serving.

Cheesy Buffalo Chicken Dip (Feb 2012)

2 chicken breasts shredded or two large cans of chicken breast
1 stalk celery
1 tsp olive oil or butter
3/4 cup ranch dressing
3/4 cup bleu cheese dressing
1 8 oz package of cream cheese
1/3 cup buffalo sauce or hot sauce (Frank's)
1 cup shredded sharp cheddar

Preheat oven to 350. If using chicken breasts, boil for 20 minutes until cooked.  Shred chicken.  Chop celery fine (I use my small food processor) and saute chopped celery in olive oil or butter until soft.  Mix all ingredients together, pour into an 8x8 baking dish, and bake at 350 until brown and bubbly.

Berry Drink

This is an old standby, of course:
2 Liter of Fresca
2 Liter of Diet Sprite
1 can condensed White Grape Raspberry Juice

Mix together and enjoy!

Feb 2012 at Jessica's