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ICKY STICKY PUDDING
(Serves 4 - 6)

~Submitted by Heidi, Australia

Pudding:
340 g dates (I used packaged dried dates)
2 tsp bicarb of soda
120 g butter
340 g brown sugar
4 eggs
340 g self raising flour
1 tsp vanilla essence

Toffee Sauce:
400 g brown sugar
200 ml thickened cream
250 g butter
Vanilla essence

Method Pudding:
Boil dates and bicarbonate of soda in two cups of water. Remove from heat. When cool add remaining ingredients and bake in a 29 cm tall side, round cake tin for 1 hr at 150 degrees Celsius.

Sauce:
Mix ingredients together in a pot and cook until golden.

To serve cut slices of pudding and cover with warmed sauce.

NB. I got this recipe from my Aunt who can't remember the cookbook she took it from, so I'm sorry but I cannot credit the original source.

BAKED CHICKEN NUGGETS

~Submitted by Larry Holmes, Ontario, Canada

cooking spray
4 skinless, boneless chicken breasts
2 eggs beaten
1 tablespoons water
?? cup breadcrumbs
?? cup grated Parmesan cheese
1 tablespoon dried basil leaves
1 teaspoon dried thyme
?? teaspoon salt
Apricot Dipping Sauce (recipe follows)

Preheat oven to 400?° F. Cover a baking sheet with foil and spray with cooking spray. Trim any excess fat from chicken, and cut into 1 ??" pieces. In a medium bowl, beat together eggs and water. Place chicken pieces into egg mixture, stirring to coat. Set aside.

In large zippered plastic bag, combine bread crumbs, cheese, basil, thyme and salt. Shake to combine well. Using a slotted spoon to drain excess egg mixture, transfer chicken pieces, a few at a time, to crumb mixture; close the bag and shake it. Repeat until all pieces are well coated. Discard leftover egg and coating mixture.

Place coated chicken pieces on prepared sheet. Bake 10 minutes, turn pieces over, and bake another 10 minutes. Nuggets are done when meat is no longer pink in the center. Serve warm, with Apricot Dipping Sauce.

Serves 4

APRICOT DIPPING SAUCE

?? cup apricot preserves
1 tablespoon water
1 tablespoon fresh lime juice
2 teaspoon light soy sauce
1 teaspoon Dijon mustard
?? teaspoon minced fresh ginger

Pur?©e all ingredients in a blender or food processor until smooth.

Makes about ?? cup.

Source: Ontario Chicken Lover Wing Magazine

NANCY'S MARINATED SHRIMP AND RICE SALAD

~Submitted by Nancy, Sacramento, CA

I found a recipe on the back of a chicken flavored rice mix box and altered it from Marinated Artichoke Heart Salad by adding and deleting ingredients.

If you can't find chicken flavored rice mix, you can use 1/2 cup raw rice, of your choice, and cook it with a 10 3/4 ounce can of condensed chicken broth for 20 to 25 minutes or until rice is done.

Ingredients:

1 package chicken flavored rice mix
1 bunch green onions
1 head iceberg lettuce
1 pound small salad shrimp, not canned
1/2 to 1 cup real mayonnaise, no substitutes
1/8 teaspoon curry powder or more to taste
1-8 ounce bottle good quality Italian salad dressing

Instructions:

Cook rice as directed on the package, omit butter. Place in a large salad bowl, cover and refrigerate, until cool and ready to use.

Clean and slice green onions and place in a zipper plastic bag and refrigerate until ready to use.

Clean, core and chop lettuce and place in a zipper plastic bag and refrigerate until ready to use.

Rinse shrimp and drain thoroughly. Put in a quart jar, add the salad dressing and curry powder; shake well. Place in the refrigerator to marinate for at least 4 hours, best if marinated overnight.

When ready to serve salad, drain shrimp, reserving 1/2 cup marinade. Mix the mayonnaise and marinade together.

Toss rice, onions, shrimp and lettuce together, then add the mayonnaise and marinade dressing to the salad and toss again. Serve immediately.

Serves 4 as a full meal or 8 as a side dish.

SMOKED MUSHROOM MEDLEY LASAGNA

~Submitted by Rita, Hampshire, England

Ingredients:
3 layers lasagna noodles (about 3 noodles per layer)
1 pound mixed variety mushrooms
1 large stalk celery, chopped
4 green onions, chopped (including at least 2 inches of the greens)
2 tablespoons butter
1 tablespoon dried parsley (or 1/4 cup fresh chopped)
1 teaspoon herbes de Provence (or Italian seasoning)
2 tablespoons white wine vinegar (or rice vinegar)
1/3 cup vegetable stock
1 cup half-and-half
Salt
8 ounces smoked Gouda, grated

Heat oven to 400 degrees F.

Cook lasagna noodles until tender. Drain, rinse, and set aside. Saut?© vegetables in butter and a little water until tender. Add herbs and continue to cook for another minute or so. Add vinegar and vegetable stock and cook for 1 minute. Add half-and-half and continue to cook until sauce begins to thicken. Do not overcook as moisture is needed for the lasagna. Season with salt to taste.

On the bottom of a 9-inch square baking dish, layer 1/3 of the noodles. Spoon 1/3 of the mushroom mixture on top of noodles. Sprinkle 1/3 of the shredded Gouda and repeat process starting with the lasagna noodles until all ingredients are used up.

Bake for 25 minutes until heated through. Serve hot.

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For Two...

RED PEPPER SOUP WITH BRUSCHETTA

~Submitted by Larry Holmes, Ontario, Canada

4 large red bell peppers (1 ?? pounds total)
5 tablespoons olive oil
?? cup chicken stock or canned broth
salt and freshly ground pepper

1 3x2-inch piece Italian bread (crust trimmed), cut into six ??-inch slices
1 large garlic clove, minced

2 fresh basil leaves

Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bad and let stand 20 minutes to steam. Peel, core and seed.

Rinse if necessary; pat dry. Pur?©e peppers in processor. With machine running, add 4 tablespoons olive oil and stock through feed tube. Season soup with salt and pepper.

Preheat oven to 350?° F. Arrange bread on baking sheet. Divide garlic among slices. Drizzle with remaining tablespoon olive oil. Sprinkle with salt.

Bake 4 minutes. Transfer bruschettas to broiler and brown, about 1 minute.

Lade soup into wide shallow bowls. Arrange bruschettas in each. Top with basil. Serve at room temperature.

Serves 2