–GINGER-RAISIN CHUTNEY– 1 1/2 c Ginger, chopped 1 Green chili, seeded, chopped 3 tb Red wine vinegar 2 tb Golden raisins 1 ds Salt Soak raisins in boiled water until they are plumped. Drain & dry with paper towels. Combine spinach, scallions, orange, walnuts & raisins in a large salad bowl. Whisk together the olive […]

Remove Giblets & Neck Fromm Chicken. Rinse Chicken; Pat Dry. Make Several Slits in Skin Of The Chicken & Insert Gingerroot Slices. Place Chicken in A Dutch Oven & Cover With Water. Bring To A Boil, Reduce Heat & Simmer 50 Min. OR Until Chicken Is Tender. Remove Chicken From Broth, Reserving Broth; Let Chicken […]

We decided on romaine lettuce for this dish because it is crisp textured, and readily available. Preparation: Wash & remove core from lettuce. Combine oil & oyster sauce in small sauce pan; bring to simmer; keep hot until ready to serve. Blanching: Heat about 2 gallons water in large pot. We use bottom of aluminum […]

Saute mushrooms in olive oil, covered, about 15 minutes. Uncover; add garlic, parsley, salt and pepper. Simmer until liquid evaporates. Do not let garlic brown. Serve and enjoy.

SALAD 14 oz Canned hearts of palm — drained 1 Ripe honeydew melon 1 Ripe cantaloupe Shredded lettuce In a small bowl, blend together mustard, honey, chutney, and 4 tablespoons lime juice. Gradually whisk in olive oil. Add salt and pepper to taste, then strain dressing through a sieve to remove large pieces of chutney. […]

Blend basil, buttermilk, green onions and salt in processor until smooth. Transfer to bowl. Add mayonnaise and pepper and whisk until dressing is smooth. Let stand 30 minutes. Season to taste with salt and pepper. Core and slice tomatoes. Arrange on platter. Spoon dressing over to coat. Garnish with basil leaves.

Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. […]

Cook chicken. Set aside to cool. In a large bowl, shred or cut the chicken into bite sized pieces. Add the raisins, mango and grapes and mix well. In a small bowl, whisk the Low Fat Blend, chutney, sour cream, curry powder, and parsley together. Combine with the chicken and chill for at least 3 […]

Combine lemon juice, cider and salt in a non-reactive bowl.Peel an apple and grate it into the bowl,using the graters large holes so you get shreds rather than pulp.Discard core.Stir to coat shreds with the dressing so they dont brown,then repeat with the remaining apples.. Toss the carrots,red pepper and chives.The salad tends to clump,so […]

In a bowl, combine jicama and vinegar; let stand for at least 15 minutes or up to 5 hours. If using fresh peas, shell them; you need 2 cups. In a 2- to 3-quart pan, cook shelled peas in about 1 inch of boiling water; uncovered, stirring occasionally, just until peas are bright green and […]