Greatest Recipes

2 c Cooked millet

6 tb Mirin or dry sherry

1 10-oz package of tofu,

Diced 3 tb Soy sauce

3/4 c Chopped snow peas

1 1/2 tb Rice or cider vinegar

3/4 c Frozen peas, thawed

1 Clove garlic, minced

1 8-oz can sliced water

Chestnuts 1 ts Sugar (or other sweetener)

1/2 c Chopped scallion

In a large bowl, combine the millet, tofu, snow peas, peas, water chestnuts, and scallion. In a small bowl, stir together the mirin, soy sauce, venegar, garlic, and sugar. Pour over the salad and toss to combine. Although the original recipes didn’t say to, I let both of these salads chill for awhile to let the flavors blend before I served them. I think that this step is a particularly good idea for the Asian Millet salad, as it allows the tofu to absorb the flavors of the dressing. If you try these, I hope you enjoy them as much as I did!

1 1/2 tb Oil, olive;

3 tb Lemon juice;

1 1/2 tb Balsamic vinegar;

1/2 c Rice vinegar;

1 1/2 ts Maple syrup;

3/4 ts Salt;

1/4 ts Pepper, black; ground

1/4 ts Pepper, cayenne; -=or=- more

-if desired 6 c Red cabbage; thinly sliced

3/8 c Parsley; chopped

3 tb Cilantro; chopped

3/8 c Onions, red; minced

IN a large bowl, combine oil, lemon juice, vinegars, maple syrup, salt, black pepper, and cayenne. Toss with cabbage; let stand at room temperature for 1 hour. Taste for seasoning and adjust if necessary, toss in parsley, cilantro and red onion. Serve at room temperature. Makes 8 servings.

3/4 cup Flour — all-purpose

14 ounces Ff smoked sausage — slice 1/4

18 ounces Chicken breast halves withou

1/2 cup Green pepper — chopped

1/2 cup Celery — chopped

1 cup Onion — chopped

2 quarts Water — hot

3 Cl Garlic — mince

2 pinches Bay leaf

2 teaspoons Cajun seasoning

1/2 teaspoon Thyme — dried

1 tablespoon Worcestershire sauce

1 teaspoon Hot sauce

1/2 cup Green onion — chopped

4 cups Rice — cooked

1/4 cup Chicken broth

1 teaspoon Olive oil

bake for 15 min at 400 deg. until the color of caramel, stirring every 5 min. Brown chicken in oil. Add broth and saute vegetables. Sprinkle in flour. Stir in water slowly. Add garlic and remaining ingredients except rice. Simmer 1 hour. Serve over rice.

4 T Butter

1 c Rice, uncooked

2 oz Egg noodles, small

2 c Chicken stock

Basil (optional) Melt butter in large saucepan, add egg noodles and cook until browned. Add rice, stir to coat with butter. Cook on medium-high heat for 1 minute. Add chicken stock and optional basil, and stir to mix. Reduce heat, cover and cook for 25-30 minutes until rice is done. Remove from heat and let stand, covered, for 5 minutes before serving. NOTES: * Rice with noodles in chicken broth. Yield: Serves 2-3. : Difficulty: very easy. : Time: 5 minutes preparation, 30 minutes cooking. : Precision: Approximate measurement OK.

2 T Jalapenos; seeded, minced

1 t Cayenne pepper

1/4 t Salt

2 T Cornstarch

1/4 c Granulated sugar

1/4 c Lime juice, fresh preferred

1/4 c Unsweetened pineapple juice

1 c Water

Soy sauce 2 T Fresh ginger;peeled,shredded

1/2 c Pineapple chunks

2 T Chardonnay or dry white wine

1 T Chopped cilantro

In a saucepan, blend the salt, cornstarch, sugar, lime juice, and pineapple juice until smooth. Premix and gradually stir in the water, soy sauce, ginger, Jalapeno, and Cayenne. Cook over medium heat, stirring constantly unyil the sauce is thick and transparent. Finish the sauce by stirring in the pineapple chunks, Chardonnay, and cilantro. Broil swordfish or chicken breast, basting with lemon and butter. Then serve on a bed of rice, topped with a liberal portion of warm sauce. Chile Pepper Magazine

2 c All-purpose flour

1/4 ts Salt

1/8 ts Baking soda

6 tb (3/4 stick) butter or

Margarine, softened 2 tb Honey

2 tb Warm water

2/3 c (1 large) mashed banana

“These flavorful crackers are an obvious choice for a breakfast snack. A wonderful fruit cobbler crust can be made by finely crumbling these crackers, moistening them with melted butter, and pressing them into a baking dish. 350~F. 15 to 20 minutes Preheat the oven to 350~F. Combine the flour, salt, and baking soda in a large bowl or in the food processor. Cut in the butter until the mixture resembles coarse meal. Add the banana and blend well. In a separate bowl, dissolve the honey in the warm water. Slowly add the sweetened water to the flour-banana mixture and blend to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll thin, at most 1/8 inch. With a cookie cutter or a small glass, cut into 2- to 2-1/2-inch circles. Arrange the circles on a lightly greased or parchment-lined baking sheet. Prick each cracker in 2 or 3 places with the tines of a fork. Bake for 15 to 20 minutes, turning over once during baking. These crackers should be medium brown. Cool on a rack. Yield: 60-70. VARIATION: Substitute 1-1/2 cups rice flour for an equal amount of the all-purpose flour.