Wednesday, March 10, 2010

February Dinner



Thai Limeade:

Makes 6-8 servings

6 Fresh limes
1/2 Cup Granulated sugar
2-1/2 Cups Boiling water
1/2 tsp Salt
12 Ice cubes

Roll limes on cutting board to loosen flesh and juice. Cut limes in half and squeeze juice into a jug. (Remove seeds and lith.) Reserve rinds.
Place rinds in another jug and cover with sugar. Pour in boiling water; steep for 5-10 minutes, depending upon your taste. Add salt and stir thoroughly.
Strain warm liquid into juice jug. Refrigerate.
Crush 8-9 sprigs of mint into 1 liter of 7-up.
To serve, add 2 parts 7-Up to 1 part Limeade. Serve over ice.







Asian Cucumber Salad

2 cucumbers; sliced (unpeeled)
2 tsp soy sauce
2 T rice vinegar
2 T sugar
1/4 tsp. chili paste

Mix ingredients together and chill up to 24 hours

Baked Chicken Teriyaki
1 T cornstarch
1 T cold water
1/2 c white sugar
1/2 c soy sauce
1/4 c cider vinegar
1 clove garlic, minced
1/2 tsp. ground ginger
1/4 tsp. ground black pepper
12 skinless chicken thighs or 6 chicken breasts

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425 degrees.
3. Place chicken pieces in a lightly greased 9x13 baking dish. Brush chicken with sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.


White Chocolate Raspberry Tuxedo Brownies

1 package brownie mix
1/2 cup raspberry jam
2 cups fresh rasberries
3 squares white chocolated
2 packages (16 oz) cream cheese
1/2 cup powdered sugar
1/4 cup milk
1 container frozen whipped topping, thawed
chocolate shavings

Prepare brownie as indicated. Cool completely. Spread jam onto brownie; arrange 1 1/2 cups raspberries evenly over jam. Microwave chocolate and stir until completely melted and smooth. Cool slightly.

Meanwhile, combine cream cheese and powdered sugar. Gradually whisk in melted chocolate and milk. Fold in whipped topping, spread carefully over raspberries. Refrigerate 2-3 hours until firm. Cut into squares. Garnish with the reserved raspberries and chocolate shavings.

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