1 cup Coriander -- chopped
3 Scallions (including tops) -- minced
2 Chicken breasts -- boneless
3 tablespoons Butter or margarine
1/4 cup Sesame seeds -- toasted
Garlic clove -- minced
1/2 Head of iceberg lettuce -- shredded
1 tablespoon Dry mustard
1 tablespoon -Water
1/2 cup Sesame oil
1/2 cup Salad oil
1/4 cup Soy sauce
3 teaspoons Sugar
1 tablespoon Lemon juice
1/4 teaspoon Chinese 5-spice powder

Cut chicken into strips (optional: soak in soy sauce for one hour).

Fry chicken in butter and garlic until brown. Reduce heat and simmer until done. Cool in the refrigerator. Toss cooled chicken with coriander, sesame seeds and scallions. Toss in sesame dressing (see below). Serve over a bed of shredded lettuce.

DRESSING: Make a paste of mustard and water. Blend in other ingredients until homogeneous. Optional: let dressing sit at room temperature over night to get well-blended mixture (but it tastes fine freshly made, too)


2 cups Corn Kernels -- cooked
16 ounces Black Beans ;Can, rinsed
-- drained
1 Red pepper -- diced
4 tablespoons Olive oil
2 tablespoons Wine vinegar
1/2 teaspoon Cumin
2 tablespoons Coriander -- sprinkle chopped

Combine 2 cups cooked corn kernels, 16 ounce can rinsed and drained black beans, 1 diced red pepper, 4 teaspoons olive oil, 2 tablespoons wine vinegar, 1/2 teaspoon cumin and salt and pepper to taste. Mix well, sprinkle with 2 tablespoons chopped coriander.

Cottage Cheese Salad

1 package cherry jello -- large
1 c crushed pineapple
1 carton cool whip
1 container cottage cheese
12 slliced cherries

Mix dry jello with drained pineapple
Add cottage cheese and cherries
Fold in cool whip
Chill and serve.

Counterfeit Tuna Salad

2 cups Carrots -- finely shredded
1/2 small Onion -- grated (1 tb)
1/2 cup Celery -- chopped fine
2 tablespoons Sweet pickle relish
1 tablespoon Lemon juice
1/4 cup Mayonnaise
Salt & Pepper

In a medium bowl, combine carrots, onion, celery and relish. In a small
bowl, combine remaining ingredients. Add to carrot mixture, mixing well.

Chill several hours or overnight to blend flavors.

Crawfish and Egg Salad

3 Each Eggs, hard boiled
1 Tablespoon Durkee's famous sauce
1 Pound Chopped crawfish or shrimp
2 Tablespoons Mayonnaise
Salt, if needed
2 Tablespoons Dill pickles, finely chopped
1 Teaspoon Red cayenne pepper
1 Teaspoon Poupon mustard

To cook crawfish: In a saucepan bring 2 quarts water to boil with 2 tsp
salt and 1/2 tsp of red pepper. Add peeled crawfish tails to water. Bring to boil and remove from heat immediately. Drain and cool. Chop hard-boiled eggs.

Chop crawfish and mix with eggs. Add pickles. Mix mustard, Durkee's,
and mayonnaise and add to egg mixture. If needed, add more pepper and salt.


3 Chicken breast -- whole
1 cup Chicken broth
3/4 cup Rice
2 Mangoes
3 Green onions -- chopped
3 tablespoons French dressing
1 Mango
1/2 cup Light cream
1/4 cup Thousand island dressing
1 tablespoon Mint -- chopped
1 tablespoon Mango chutney

Place chicken stock in pan, add chicken; cover and bring to a boil, reduce heat and simmer 10 minutes or until chicken is tender; drain and cool. Add rice gradually to a large pan of boiling water. Boil rapidly, uncovered, for 10 minutes or until rice is tender; drain and cool. Cut mango into thin strips. Cut chicken into slices. Make dressing by combining all ingredients in a blender. Combine rice, onions and French dressing in a bowl. Place on plates; top with chicken and mango dressing.

Creamy Fruit Salad

1 cup Strawberries -- quartered
1 cup Cantaloupe -- chunked
6 each Strawberries -- whole
1 each Apple -- cored and chopped
20 each Grapes -- seedless green
1/2 cup Pineapple -- chunked
1/2 cup Mandarin orange sections*
1 1/2 cups Topping*
2 tablespoons Coconut -- shredded & toasted

In 2 quart bowl combine fruits except whole berries; cover with plastic
wrap and refrigerate until well chilled, at least 2 hours. To serve: into each of 6 parfait or sundae glasses spoon 2 T whipped topping* thawed frozen non-dairy) and top each portion with 1/4 c.
fruit mixture. Top each portion of fruit with 1 T whipped topping, then an equal amount of remaining fruit mixture. Spoon 1 T whipped topping onto each portion of fruit, sprinkle with 1 t coconut, and granish with 1 berry.

Creamy Kidney Bean Salad

2 cans Light Red Kidney Beans
1/4 cup Onion -- chopped fine
1/4 cup Celery -- chopped fine
1/4 cup Carrot -- chopped fine
2 teaspoons Vinegar
1/8 cup Mayonnaise
3/8 cup mayonnaise-type salad dressing
1 teaspoon Mustard
1 teaspoon relish

Place beans in a saucepan, bring to a boil, reduce heat and simmer for
five min. or until desired doneness. Place chopped vegetables in a
microwave safe dish and nuke for two min. Drain beans, reserving liquid.

Let beans and veggies cool to room temperature.
Combine mayo, salad dressing, vinegar, mustard, and 6 T. reserved liquid, and mix well.

Combine beans, chopped vegetables, relish and sauce and mix. Chill before serving.

Crunchy Refrigerator Coleslaw

1 cabbage head -- shredded
1 cup green peppers -- julienned
2 carrots -- shredded
1 Bermuda onions -- minced
1 cup Jicama
1 cup sugar
--- Dressing: ---
2 teaspoons sugar
1 teaspoon celery seed
teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dry mustard
1 teaspoon cilantro -- minced
1 teaspoon fresh parsley
1/4 teaspoon ground basil
3/4 cup vegetable oil
1 cup cider vinegar

* Add julienned or chopped jicama just before serving.

1. Shred the cabbage very thin. Combine with pepper, minced onion,
and carrots. Sprinkle with sugar, being sure to stir and sprinkle so sugar reaches all the cabbage.

2. In a saucepan, combine all the dressing ingredients. Bring to a
boil; remove from heat. While still hot, pour this over the cabbage
mixture, blending well.

3. Cover and refrigerate 8 hours or overnight. Add jicama and stir
again before serving.

Cucumber and Avocado Salad

1 each English Seedless Cucumber
Chili Pepper
1 tablespoon Fresh Lime Juice
1 teaspoon Minced Onion
Slices -- Sweet Red Pepper
1 each Ripe Avocado -- sliced
Fresh Parsley

Peel and slice the cucumber paper-thin. Season with salt, chili pepper and lime juice. Sprinkle with onion and red pepper slices.
arrange lettuce on 6 serving plates. Pile cucumber mixture in center of
each plate. Add avocado slices and parsley. 6 servings.

Cucumber and Onion Salad

1 medium cucumber -- sliced
1 medium onion -- sliced
2 teaspoons salt
2 tablespoons sugar
2 tablespoons vinegar
1 cup cold water
1/4 teaspoon pepper

Mix together and chill before serving.

Cucumber In Sour Cream Salad

1 each Med cucumber thin sl 3 cups
1 teaspoon Salt
1/2 cup Sour cream
1 tablespoon White vinegar
2 each Drops of tabasco
2 tablespoons Chopped chives
1 teaspoon Dill seed or fresh chop dill
1 each Dash of pepper

Sprinkle the cucumber with salt. Let stand 30 minutes. Drain thoroughly. Dry on paper towel.

Combine sour cream, vinegar, tabasco, chives, dill seed and pepper.
Pour over cucumber. Chill well before using. Garnish with fresh dill.

Cucumber Relish Salad

2 each Cucumbers -- medium
1 1/2 tablespoons Sugar
1 1/2 tablespoons Cider vinegar
1/2 teaspoon Salt
1/8 teaspoon Pepper
1/2 cup Sour cream
1 tablespoon Parsley; fresh -- minced

Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley.

Cucumber Salad

1 package Lime gelatin (3 oz.)
1 cup Hot water
1 cup Cucumber -- scrubbed & grated
1/2 cup Onion -- grated
1 cup Sour cream
1 cup Cottage cheese
1 cup Mayonnaise

Dissolve gelatin in hot water. Let cool. Add cucumber and onion to
gelatin. Fold in sour cream, cottage cheese, and mayonnaise. Pour into 6 cup mold and refrigerate at least four hours before serving.

Cucumber-Mint Salad

1 large cucumber
1 small onion -- chopped fine
1 tablespoon fresh mint -- chopped
1/4 cup white vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon lemon pepper seasoning

Peel cucumber and chop into 1/4-inch cubes. Combine all ingredients in bowl and mix. Serve at room temperature. Serves 4.

Cucumbers With Yogurt Dressing

1 1/2 cups lowfat yogurt
6 tablespoons scallions -- chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon mustard
3 cucumbers -- sliced
dill weed sprigs -- for garnish

In small bowl, combine the yogurt, scallions, salt, pepper and
mustard. Blend. Add thinly sliced cucumbers and mix well to coat with
dressing. Lay about 2 or 3 dill sprigs on top but do not mix in. Cover
tightly and refrigerate for one hour.


1/4 cup Chopped Tomato
3 tablespoons Peeled -- Chopped Cucumber
3 tablespoons Chopped Green Pepper
1 tablespoon Chopped Purple Onion
1 small Jalapeno Pepper Chopped
1 tablespoon Ground Cumin
1 teaspoon Pepper
4 (4 Oz. ) Chicken Breasts
Boned And Skinned
1 tablespoon Red Wine Vinegar
Cherry Tomatoes (Optional)
Fresh Basil (Optional)

Combine Tomato, Cucumber, Green Pepper, Purple Onion & Jalapeno Pepper in A Small Bowl & Set Aside. Combine Cumin & Pepper. Rub All Sides Of Chicken Breasts With This. Place A Large Cast Iron Skillet Over Medium High Heat Until Hot. Add Chicken & Cook 6 Min. On Each Side OR Until Tender. Remove From Skillet, Reserving Drippings in Skillet. Set Chicken Aside.

Add Vinegar To Pan Drippings & Cook 2 Min, Stirring Constantly. Pour Over Reserved Vegetable Mixture, Tossing Well. Thinly Slice Each Chicken Breast Diagonally Across Grain & Arrangeon Individual Serving Plates. Serve With Reserved Vegetable Mixture. Garnish Each Serving With Cherry Tomatoes & Basil.

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