I'll share my recipes, if you'll share yours -May 13

17 years ago

Sizzling Chicken Strawberry Kabobs

Very pretty and very fruity. Chicken cubes are marinated in pineapple and lemon juice with a hint of cinnamon, and then tucked onto skewers with chunks of pineapple and whole strawberries.

* Prep Time: 30 Minutes

* Cook Time: 15 Minutes

* Ready In: 1 Hour 45 Minutes

* Yields: 6 servings

INGREDIENTS

* 1 cup lemon juice

* 2 (8 ounce) cans pineapple chunks, juice reserved

* salt and pepper to taste

* 2 teaspoons ground cinnamon

* 3 skinless, boneless chicken breast halves, cubed

* 1 cup butter, melted

* 2 tablespoons brown sugar

* 1 teaspoon ground nutmeg

* 24 large strawberries

DIRECTIONS

In a shallow glass bowl combine lemon juice, juice from pineapple can, salt, pepper and 1 teaspoon cinnamon. Mix together. Add cubed chicken and marinate for 1 hour in the refrigerator.

2. Preheat grill to medium heat.

3. In a small bowl combine the melted butter or margarine, 1 teaspoon cinnamon, brown sugar and nutmeg.

4. Lightly oil grate. Using metal or soaked wooden skewers arrange chicken, pineapple chunks and strawberries on each stick (approximately 4 to 6 pieces of each item per skewer). Brush kabobs with butter or margarine mixture place on grill and cook, turning on all sides, until chicken is cooked through and strawberries are sizzling. Approximately 8 to 10 minutes.

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Comments (4)

Marilyn Sue
17 years ago
I have not tried this recipe. My oldest DD wanted me to find a recipe for a crumb topped lemon pie as her inlaws buy them and love them. So this is what I found. I plan to try it soon.

Lemon Crumb Pie

Topping

3/4 cup flour
1/4 tsp. baking powder
2 tbsp. sugar
4 tbsp. butter
Make into crumbs and set aside

Filling

Juice and rind of 1 or 2 lemons
1 to 1 1/4 cups white sugar
3 large tbsp. cornstarch
3 well beaten egg yolks
1 1/4 cups boiling water
3 egg whites

1 9 inch baked pie shell (recipe didn't mention this but it is needed)

Mix juice, sugar, cornstarch, well beaten egg yolks and boiling water. Stir until well blended and cook until thick. Beat egg whites until stiff. Fold the lemon mixture int the whites. Pour into the 9 inch pie shell. Top with crumbs and bake until golden. Bake at 350 degrees. This filling is delicious baked in a greased pie pan without the crust.
rthummer
17 years ago
Summer Macaroni Salad

Ingredients~
3/4 teaspoon dry mustard
3 tablespoons sour cream
2 cups dry elbow macaroni, cooked, rinsed, and drained
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1/3 cup diced celery
1/2 teaspoon course ground salt, plus more to taste if you want.
1/2 cup prepared mayonnaise
1/2 cup diced tomato (optional)but sure good in salad
1 tablespoon minced flat-leaf parsley
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
ground black pepper

In a bowl combine the macaroni, celery, onion, parsley and tomato. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to your liking. Store covered in the refrigerator.

I am not sure how many this serves but husband and I eat on it for several meals. You can keep it in frig. for up to 3 days.
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I hope I haven't posted this recently. It's on my desk-top as a salad to try. I would use leftover roasted chicken, instead of buying frozen strips. Summer Layered Chicken (recipe.com) 7 cups torn romaine lettuce (from 1 head) 2 packages frozen fully cooked chicken breast strips (not breaded), thawed (9 ounces each; 4 cups) 1 cup crumbled Gorgonzola cheese (about 4 ounces) 1 cup pecan halves (4 ounces) 1 quart fresh strawberries, quartered (3 cups) Dressing 1/3 cup olive or vegetable oil 2 tablespoons sugar 1/2 teaspoon salt 3 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 clove garlic, finely chopped 1. In deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries. 2. In small bowl or glass measuring cup, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.
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Sour Cream Peach Pie Pastry for single-crust pie (9 inches) 4 cups sliced peeled peaches 2 tablespoons peach preserves 1 cup sugar 1 cup (8 ounces) sour cream 3 egg yolks 1/4 cup all-purpose flour 1 teaspoon vanilla extract TOPPING: 1/2 cup all-purpose flour 1/2 cup packed brown sugar 1/4 cup sugar 3 tablespoons chopped pecans 1 teaspoon ground cinnamon 1/4 cup cold butter, cut in cubes Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, combine peaches and preserves. Transfer to pastry shell. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches. Bake at 425 for 30 minutes. Meanwhile, in a small bowl, combine the flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie. Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator. Yield: 8 servings.
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glenda_al
17 years ago
This is a tried and true recipe that I got at KT and have made it several times. Just so yummy!!

Strawberry Magic Cake
1 10oz pkg. miniture marshmallows
1 box yellow cake mix prepared as directed on package
1 3oz box strawberry jello
1 16oz. box frozen sliced strawberries, slightly thawed, but do not drain
2/3 cup cold water

Spread marshmallows evenly over the bottom of a greased 10x13 baking pan. Spread prepared cake batter evenly over marshmallows. Sprinkle dry jello powder evenly over the cake batter. Spool slightly thawed strawberries here and there over jello powder and then drizzle evenly with 2/3 cup water, but do not stir. Slip cake carefully onto
center rack of a 350o oven, and bake 55-60 minutes or until top is golden brown. Let cool in pan at least 30 minutes before cutting.
Serve with Cool Whip or whipped cream. Refrigerate leftovers. Freezes well
Jasdip
17 years ago
I saw this in a magazine on the weekend and thought it sounded really good. I made it the other day, and neither of us liked it!

So, if you have better luck than I, or want to give it a shot, go for it.

Pineapple Rhubarb Crisp
4 cups chopped rhubarb
3 cups chopped fresh pineapple
3 tbsp sugar
1 tbsp cornstarch
1 cup flour
2/3 cup packed brown sugar
1 tsp finely grated orange rind
1 tsp ground ginger
1/4 tsp each cinnamon and nutmeg
pinch cayenne pepper
1/3 cup butter, melted

Toss together rhubarb, pineapple, sugar and cornstarch. Place in buttered 8" square baking dish.

Whisk together flour, brown sugar, orange rind, giner, cinnamon, nutmeg and cayenne until thoroughly combined. Drizzle with butter; stir until crumbly. Spread over fruit mixture.
Bake in 350 oven until fruit is bubbly and topping is crisp, 50 to 60 minutes.

I'll share my recipes, if you'll share yours -May 13

Comments (4)

Marilyn Sue

rthummer

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glenda_al

Jasdip

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