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FareShare Gazette -- June 2004 Recipes

A home-style FareShare Gazette -- June 2004 Recipes made with Asian Chili Garlic Paste, Reduced Sodium Soy Sauce, Rice Vinegar, Water, and Chow Mein Noodles. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 tbsp
• 1/4 cup
• 3/4 cup
• 1/3 cup
• 2 cup
• 1/3 cup
• 2 pkg
• 2 tsp
• 1/2 cup
• 1 1/2 tsp
• 1/4 tsp
• 1/4 cup
• 1 1/2 cup
• 3 tbsp
• 2 tsp
• 1/8 tsp
• 1/4 cup
• 1 1/2 cup
• 1 1/2 tsp
• 1 tsp
• 2 tbsp

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   MIX SPLENDA� Granular, chili garlic paste, mayonnaise and ginger together in medium bowl. Add soy sauce and rice vinegar; blend.

3. 3

   POUR 1 cup dressing in zip seal plastic bag.

4. 4

   Place chicken breasts in bag, seal and turn to coat.

5. 5

   Chill 45 to 60 minutes to marinate.

6. 6

   PLACE remaining dressing in small saucepan.

7. 7

   Mix cornstarch and water in small bowl until cornstarch is dissolved.

8. 8

   Pour cornstarch mixture into dressing while stirring constantly.

9. 9

   Place pan on medium-high heat.

10. 10

    Boil 1 to 2 minutes, stirring constantly.

11. 11

    Remove dressing from heat and pour into small bowl.

12. 12

    Chill 1 hour or until cool.

13. 13

    REMOVE marinated chicken breasts from bag; discard marinade.

14. 14

    Grill or broil chicken until internal temperature reaches 160F.

15. 15

    Set aside to cool; slice or shred meat.

16. 16

    Cover and refrigerate until ready to assemble salad.

17. 17

    PLACE 1 bag [6 cups) Asian slaw in straight-sided glass bowl.

18. 18

    Drizzle 1/3 of prepared dressing over slaw.

19. 19

    Arrange 1/2 of prepared chicken and pea pods on top.

20. 20

    ADD remaining slaw to bowl. Top with remaining chicken, oranges and dressing. Chill until ready to serve.

21. 21

    Options: Substitute shredded napa cabbage if Asian slaw mix is unavailable.

22. 22

    Toasted sliced almonds also make a great garnish.

23. 23

    For authentic Asian flavor, add 1 to 2 teaspoons toasted sesame oil.

24. 24

    Preheat oven to 300�F. Butter sides and bottom of 9 1/2" springform pan.

25. 25

    Sprinkle bottom of pan with chopped nuts.

26. 26

    Add pumpkin and sour cream (or ricotta) mixing thoroughly. Add eggs one at a time, mixing thoroughly between each one. Mix in spices.

27. 27

    Pour batter over nuts.

28. 28

    Bake 60 to 70 minutes or until knife inserted in center comes clean.

29. 29

    Cool 20 minutes, remove sides from pan and refrigerate cheese cake overnight.

30. 30

    PREHEAT oven to 350F. Oil or line muffin pans with paper baking cups.

31. 31

    BLEND applesauce, egg, buttermilk, oil, vanilla, salt nonfat dry milk and SPLENDA� Granular together in large mixing bowl, using wire whisk. Reserve

32. 32

    Add remaining wheat bran, flour, baking soda and cinnamon to applesauce mixture; stir well.

33. 33

    Mix in flaxseeds and currants.

34. 34

    FILL muffin cups with batter.

35. 35

    Top each cup with sprinkle of wheat or bran flakes.

36. 36

    Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.