Chicken Lise

Filet boneless breasts of chicken. Soak it in a mixture of eggs, milk, italian spices, garlic powder, onion powder, and pepper for about an hour or two.

Mix butter and olive oil in a skillet.
Lightly coat chicken in part flour and part bread crumbs.
Saute till just done - don't overcook.

Layer it in a casserole dish with mushrooms that have been sautéed in butter and marsala.
Pour chicken broth 1/2 way up the chicken.
Sprinkle with parmesan and muenster cheeses and bake at 350 for about 40 minutes.

Anne gave me this recipe, after I had it at her house and it was devine!!

Ginger, Sesame, Asparagus & Lo Mein Salad

1 bunch asparagus, trimmed
2 boxes lo mein noodles, thawed
1/2 red onion, thinly sliced
1 pkg match stick carrots (10 oz)
juice and zest of one lime
1 T hot chili sauce
1 c ginger sesame vinaigrette
2 T white roasted sesame seeds
1 T black roasted sesame seeds
1 t sea salt

Blanch asparagus in large pot of boiling salted water, 2 min. Transfer to bowl of ice water and drain. Diagonally slice into 1 inch pieces. Add noodles to blanching water; blanch 2 min, drain and rinse with cold water.

Toss noodles, onion, carrots, lime zest, and asparagus in large bowl.

Combine chili sauce and lime juice in small bowl; add to noodle mix. Toss.

Add vinaigrette, sesame seeds, and salt. Toss.

This salad is amazing!!

Again from Wegmans.

Red Potato & Dill Salad

2 1/2 pounds red potatoes on, 3/4 inch dice
1/4 cup fresh dill chopped
1 bunch scallions, sliced
1 cup plain greek yogurt
3 1/2 T dijon whole grain mustard
2 t hot pepper spread
salt & pepper

Add potatoes and enough cold water to cover to stockpot. Simmer on medium about 20 minutes - don't boil. Drain.

Cool 10 minutes in single layer on baking sheet. Combine all ingredients.

This has a kick - and is SO good!

Rainbow Crunch Salad

1 12 oz pkg rainbow salad
8 oz pkg baby spinach
1 red bell pepper, chopped
1 pkg steamed, peeled baby red beets (cut matchstick) (Melissa's is great if you can find it)
1 bunch mint leaves, chopped (I am going to try substituting cilantro for this - stay tuned!)
3/4 cup currants
3/4 cup roasted sunflower seeds
1/4 cup raw pumpkin seeds
1/4 cup white roasted sesame seeds
1/2 t cumin
1 cup blueberry pomegranate vinaigrette
salt

Mix all but the seeds - roast the seeds in a skillet (no oil) for about 5-10 minutes till lightly toasted and crunchy. Add when cooled.

This salad was a big hit - again from Wegmans. Very colorful.

Red Quinoa Avocado Salad

1 7 oz box of red quinoa, cooked and then chilled 20 minutes
12 oz pkg thawed frozen corn
1 cup fresh cilantro, chopped
1 cup thinly sliced scallions
2 plum tomatoes, diced
2 avocados, chopped small
lemon vinaigrette, salt & pepper

This is from the Wegmans magazine, and got 4 out of 5 stars. Quinoa lovers love it! It is colorful and would be a good salad to take as a "guest dish."

Peanutty Coleslaw

1/2 c chopped cilantro
1/4 c chopped green onions
3 t white vinegar
1 T sesame oil
2 T light mayonnaise
1 t sugar
1 t grated fresh ginger
2 t wasabi paste
1/2 t salt
1/2 t pepper
1 16 oz pkg shredded coleslaw mix
3/4 c lightly salted peanuts

Whisk together 1st 10 ingredients in a bowl, add coleslaw mix, stirring to coat and chill for an hour. Stir in peanuts just before serving.

My sister-in-law, Mary Jo, served us this. It was so tasty! 2008

Spinach Parmesan Dip

1 cup miracle whip
1 cup sour cream
1 pkg thawed and drained frozen spinach (10 oz)
1/2 cup shredded parmesan
1 can chopped and drained water chestnuts
1/8 t cayenne pepper

serve on crackers

From the Canadian officer and his wife - ACSC 1995-1996