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GARLIC CHICKEN BITES

~Submitted by Katina, Memphis, TN

Source: Mr. Food Cooks Chicken by Art Ginsburg

Serves about 25 pieces

2 chicken breasts (about 1 pound), boned, skinned, and cut into bite-sized strips
?? cup olive oil
4 garlic cloves, minced
?? tsp. black pepper
?? cup dry bread crumbs
?? tsp. cayenne pepper

Place the chicken strips in a large shallow dish. In a small bowl, mix together the olive oil, garlic, and black pepper and pour over the chicken strips. Cover and let the chicken marinate in the refrigerator for 30 minutes; drain off excess marinade and discard. Preheat the oven to 475?°F. In another shallow dish, mix the bread crumbs with the cayenne pepper; dip both sides of the chicken strips in the mixture. Arrange the strips in a single layer on a nonstick cookie sheet(s). Bake for about 10 minutes, or until browned.




BASIC CHINESE YEAST DOUGH (Fa Mein)

~Submitted by Tena, MO

1/4 cup sugar
1 3/4 cups warm water
1 envelope active dry yeast
6 cups flour
2 tablespoons butter, melted and cooled
2 teaspoons baking powder

Dissolve sugar and yeast in warm water and proof for 15-20 minutes, or until very foamy and full. Add flour and butter and form dough into a ball. Knead for 10 minutes, or till smooth and satiny. Let rise, covered, in a warm place for 3-4 hours or until triple in bulk. Punch dough down. Make a well in the center, add baking powder and knead it in thoroughly.

BUTTERFLY BUNS

Use 1/2 of Basic Yeast Dough recipe. Divide dough in ?? and shape each half into a 10??? log. Cut each log crosswise into 1??? pieces and keep covered with dampened tea towel. Flatten 1 piece of the dough cut side down into a 3??? circle, brush the circle lightly with imported sesame oil, and fold in half, oiled surfaces together. Make 3 indentations on the rounded edge of the dough at 3 equidistant points to make ???wings???. Halfway along the straight edge of the dough, pull out a ????? portion of the dough, to form the head. Score butterfly with paring knife to simulate body lines and wings. Arrange butterflies about 1 1/2"apart on steamer trays lined with parchment paper. Let rise, covered, for 20 minutes. Stack the trays and steam the buns, rotating every 5 minutes, for 15-20 minutes or until they are puffed and springy. Makes 20.




FROZEN COCONUT CAKE

~Submitted by Donna, TX

2 cups sugar
12 ounces sour cream
18 ounces frozen coconut (You can find this in the frozen food dept. of your grocery store.)

Mix together and put in covered dish in refrigerator for 24 hours.

1 box Duncan Hines Cake Mix (Butter Yellow)

Mix as directed on cake box and bake in 2 nine inch cake pans. When cake has thoroughly cooled, split layers. and spread sour cream and coconut mixture between layers. Spread 1 large container of cool whip and cover cake like icing. Refrigerate in covered container (like a Tupperware cake carrier) for 5 days.

This is easy to make and what I like about it (beside being delicious) is that you prepare it in advance.




JACK DANIEL'S MARINADE

~Submitted by Anita, Battle Ground, WA

1/4 cup Jack Daniel's Whiskey
1/4 cup soy sauce
1/4 cup Dijon-style mustard
1/4 cup minced green onions and tops
1/4 cup firmly packed light brown sugar
1 teaspoon salt
Dash of Worcestershire sauce
Pepper to taste

Combine all ingredients. Blend well. Use to marinate shrimp or scallops for 1 hour or beef, chicken, or pork in the refrigerator overnight. Use to baste the shellfish or meat as it is grilled or broiled. Makes about 1 1/4 cups.




ZUCCHINI CASSEROLE

~Submitted by Nancy, NM

4 medium zucchini
2 tomatoes cut into wedges
1 onion, chopped
1/4 cup butter or margarine

Dry mixture:

2 TB grated parmesan cheese
2 TB sugar
1/4 tsp oregano
1/2 tsp salt
1/8 tsp pepper

Mix the dry ingredients together. In a baking dish, cube the zucchini and place the tomatoes on top. Sprinkle the cut onion on top of the tomatoes and add the pats of butter or margarine. Sprinkle the dry mixture on top and bake for 60 minutes at 350 degrees F. This is a very adaptable recipe - you can add more zucchini, tomatoes, onion, cheese to suit your taste.




SUNNY FRUIT FIESTA

~Submitted by Larry Holmes, Ontario, Canada

1 cantaloupe melon, halved and seeded
?? honeydew melon, seeded
?? cup superfine or granulated sugar
?? cup fresh lime juice
2 tablespoons fresh lemon juice
1 tablespoons orange-flavored liqueur (optional)
1 ?? teaspoons grated lime peel
1 cup sliced strawberries
1 cup black or red seedless grapes

Using a melon baler, scoop flesh from cantaloupe and honeydew into balls; set aside. In a large glass or ceramic bowl, combine sugar, lime juice, lemon juice, orange liqueur, and lime peel. Stir well to dissolve sugar. Add cantaloupe and honeydew balls, strawberries and grapes. Toss gently to combine.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to blend flavors, stirring once or twice.

Spoon mixture into serving bowls or hollowed our melon halves, dividing evenly. Serve immediately.

Variations: For a tropical fruit version, substitute kiwi slices, pineapple chunks, papaya slices or mango cubes for some of the melon balls. Add a little grated fresh ginger or ground ginger. A dash of coconut extract would also make an intriguing addition. Try serving this version in a hollowed-out pineapple half.

Serves 6.

Per serving (of basic recipe): 105 calories; 1 g fat; 1 g protein; 27 g carbohydrates; 0 mg cholesterol; 19 mg sodium




IMPOSSIBLE RATATOUILLE PIE

~Submitted by Ann, FL

1 c. chopped zucchini
1 c. chopped pared eggplant
1/2 c. chopped tomato
1/2 c. chopped green pepper
1/4 c. chopped onion
1 med. clove garlic, crushed
1/4 c. margarine or butter
3/4 tsp. salt
1/2 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
1/8 tsp. pepper
1 c. shredded Monterey Jack cheese
1 1/4 c. milk
1/4 c. sour cream
3/4 c. Bisquick baking mix
3 eggs

Heat oven to 400 degrees. Lightly grease pie plate, 10 x 12 inches. Cook zucchini, eggplant, tomato, green pepper, onion and garlic in margarine until crisp-tender. Stir in seasonings. Spread in pie plate; sprinkle with cheese. Beat remaining ingredients until smooth. 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until knife inserted halfway between center and edge comes out clean, 30-35 minutes. Let stand 5-10 minutes.

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For Two...

CHAMPAGNE RISOTTO WITH SCALLOPS

2 tablespoons butter
?? cup chopped green onions
2/3 cup Arborio or medium grain white rice
1 cup dry champagne
2 cups chicken broth
?? pound bay scallops (medium to large)
?? cup freshly grated Parmesan cheese
salt and pepper

Melt the butter in a heavy saucepan over medium heat. Add the onions and saut?© for 1 minute. Add the rice and saut?© for 2 minutes. Add the champagne and simmer until the liquid is almost evaporated, stirring often. Add the broth and simmer until the rice is almost tender, stirring often. Add the scallops and simmer until they are cooked through and the rice is tender but firm. Stir in the Parmesan and season with salt and pepper.

Serves 2