Ginger Peanut Chicken Salad Wraps

From the kitchen of: Eileen Schnepff.

  • 1 tsp. olive oil
  • 6 chicken breasts
  • 1 cup chopped and seeded cucumber
  • 3/4 cup chopped red bell pepper
  • 1 1/2 Tbsp. sugar
  • 1 Tbsp. minced fresh ginger
  • 3 Tbsp. fresh lime juice
  • 1 Tbsp. soy sauce
  • 1/4 tsp. sale
  • 1/4 tsp ground red pepper
  • 1 clove garlic crushed
  • 1/2 cup peanut butter
  • 2 Tbsp. water
  • 8 tortillas
  • 4 cups lettuce

1. Heat oil in large skillet over medium/high heat. Add chicken and
cook 5 minutes on each side until done. Remove chicken and cool.
Shred into bite-sized pieces. Place chicken, cucumber, bell pepper in
a large bowl – set aside.
2. Place sugar and next six ingredients (sugar through garlic) in a
blender and process until smooth. Add peanut butter and water,
process until smooth, scraping sides. Add peanut butter mixture to
chicken mixture and stir well. Warm tortillas. Place lettuce on
warmed tortilla, spoon chicken salad on top and roll.
Yield: 8 servings (1 wrap = 1 serving)

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Super Nachos

From the kitchen of: Elsie the Cow

  • 1/2 pound lean ground beef
  • 1/2 cup chopped onion
  • 1 (16 oz.) can refried beans
  • 1(4 oz.) can chopped green chilies, undrained
  • 1-1/2 teaspoons chili powder
  • dash hot pepper sauce
  • 1 pound shredded cheese
  • bag tortilla chips

Preheat oven to 350 degrees.

In skillet, brown meat and onion, pour off fat. Add beans, chiles, chili powder, hot pepper sauce and 2 cups shredded cheese, cook until cheese melts. Arrange chips on baking sheet. Top with meat mixture and remaining shredded cheese. Bake 10 minutes. Garnish as desired.

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From the kitchen of: Unknown

  • 2 tablespoons chopped onions
  • 1 pound ground beef
  • 15 ounce can chili beans
  • chili powder
  • Taco sauce
  • 1/2 pound longhorn cheese
  • 1 package of tortillas

Part of the recipe is missing?

I gather you should cook everything together but the tortillas and them fill them…

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Chicken and Rice Dish

From the kitchen of: Dan Uhrig

Here’s are relatively quick and easy chicken dish that you might enjoy.

  • 5 Cups uncooked chicken (cut to pieces or cubes)
  • 1 package Uncle Ben’s Combo-Wild/White rice
  • 1 can cream of celery soup
  • 1 medium jar diced pimentos
  • 1 medium onion-chopped
  • 2 cups French style green beans-chopped
  • 1 cup Hellmans mayo
  • 1 can water chestnuts-sliced
  • Salt & Pepper to taste

Mix all ingredients. Pour into a 2 1/2 or 3 quart casserole dish. Bake at 350 degrees 45 to 50 minutes. Serves 16.

If you want to freeze for later, don’t bake first!

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Sunshine Chicken Drumsticks

From the kitchen of: Indiana State Fair

  • 1/2 cup plain breadcrumbs
  • 1 cup dry roasted sunflower seeds, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon black pepper
  • 14 chicken drumsticks
  • 1 large egg, beaten

In medium bowl, mix together first seven ingredients. In shallow dish, place egg. Dip chicken, one piece at a time, first in egg and then roll in breadcrumb mixture to coat. Place chicken in baking pan. Bake at 375 degrees for 30- 35 minutes.

Spicy Mustard Yogurt Sauce

  • 1 cup plain yogurt
  • 2 tablespoons spicy brown mustard

Serve with chicken in separate bowl.

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Corned Beef and Cabbage

From the kitchen of: Stephanie de Silva

  • 1 3/4 lbs onions
  • 2 1/2 lbs carrots
  • 6 lb corned beef brisket or round, spiced or unspiced
  • 1 cup malt vinegar
  • 6 oz Irish stout
  • 1 tablespoon mustard seed
  • 1 tablespoon coriander seed
  • 1/2 tablespoon black peppercorns
  • 1/2 tablespoon dill seed
  • 1/2 tablespoon whole allspice
  • 2 bay leaves
  • 3 lb cabbage, rinsed
  • 2 1/2 lb small red potatoes
  • 1/2 cup coarse grain mustard
  • 1/2 cup dijon mustard

To serve 12, use a 14 to 20 quart pan.

Coarsely chop enough onions and carrots to make 1 cup each. In pan, place onions and carrots, corned beef with any liquid, vinegar, stout, mustard seed, coriander, peppercorns, dill, allspice and bay leaves. Add water to barely cover beef. Cover pan and bring to a boil over high heat. Simmer until meat is tender when pierced, 2 1/2 to 3 hours.

Meanwhile, cut remaining onions into wedges. Cut remaining carrots into 2-inch lengths; halve them lengthwise if large. Cut cabbages in half through cores, then into wedges. Scrub potatoes.

Add onions, carrots and potatoes to tender corned beef, place cabbage on top. Cover and return to simmering over high heat; reduce heat and simmer until cabbage is tender when pierced, 15 to 20 minutes.

With a slotted spoon scoop out vegetables onto warm serving dishes. Using tongs and a slotted spoon, remove beef to a cutting board; cut off and discard fat, slice meat across the grain and place on warm platters. Serve meat and vegetables with coarse-grain and dijon mustards.

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Penne con Fagiolini

From the kitchen of: Unknown.

  • 1 1/2 lb. fresh Green beans
  • 1 lb. Penne Pasta
  • 1/2 cup Olive Oil
  • 3 cloves Garlic, crushed
  • Salt and freshly ground Black Pepper, to taste

Clean string beans and trim ends.

Bring a pot of lightly salted water to boil; in it, cook the beans until tender.

Bring a second pot of lightly salted water to boil, and cook the Penne pasta just until al dente.

While string beans and pasta are cooking, warm the olive oil in a large skillet or pan over medium heat. Add the garlic, and saut_ until lightly browned.

Drain the string beans, reserving 1/4 cup of the water they were cooked in.

Add the green beans, pasta, salt and pepper, and the 1/4 cup cooking water to the oil and garlic in the skillet. Stir together for about 1 minute to warm through, then serve. Serves 4.

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All-Seasoned Grilled Chicken

From the kitchen of: Easy Everyday Cooking

Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Perfect Partner: Baked Beans

  • 1 1/2 cups chili sauce
  • 3/4 cup red wine vinegar
  • 1 1/2 tablespoons prepared horseradish
  • 2 samll cloves garlic, halved
  • 1 teaspoon salt
  • 4 bone-in breasts of chicken (6 ounces each)

Mix chili sauce, vinegar, horseradish, garlic and salt in a bowl. Reserve 1/2 of the marinade. Add chicken to bowl; turn to coat. Cover; marinate in refrigerator for about 5 minutes.

Preheat grill or broiler. Remove chicken from marinade; discard marinade in bowl. Place chicken on grill or on the broiler pan.

Grill or broil chicken, turning and basting frequently with half the reserved marinade, until juices run clear when meat is pierced with a knife, about 30 minutes.

Heat remaining reserved marinade in a small saucepan, stirring occasionally. Serve hot alongside chicken.


Precooking the chicken in the microwave will save time. Cover chicken with plastic wrap; microwave on HIGH for about 5 minutes.

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Honey Mustard Chicken

From the kitchen of: Easy Everyday Cooking

Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Perfect Partner: Green Beans

  • 1/3 cup Dijon Mustard
  • 1/3 cup honey
  • 2 tablespoons chopped fresh dill or 1 tablespoon dried dill
  • 1 teaspoon freshly grated orange peel
  • 2 1/2 pound chicken, quartered

Preheat oven to 400 degrees F. Combine mustard and honey in a small bowl. Stir in Dill and orange peel. (You may make the honey-mustard sauce ahead of time and keep refrigerated until ready to use. Store in an air-tight container for up to a week.)

Linke a baking sheet with foil. Place chicken, skin-side down, on prepared pan. Brush sauce on top of chicken; coat well. Turn chicken over. Gently pull back skin and brush meat with sauce, then brush skin with remaining sauce.

Bake until juices run clear when thickest portion of the meat is pierced with a knife, about 30 minutes.


Give the chicken a wonderful tangy taste by adding 2 tablespoons of orange marmalade to the sauce. For an even speedier meal, use skinless chicken breasts. Broil chicken, turning once, until no longer pink, about 15 minutes.

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From the kitchen of: Red Lobster

  • 1 small Red Lobster Cocktail Shrimp Party Platter
  • 1/4 cup oil
  • 1 medium onion, diced
  • 2 medium green peppers, diced
  • 8 stalks celery, diced
  • 20 ounce can chopped tomatoes
  • 1/4 cup flour
  • 1/2 to 1 teaspoon cayenne pepper (or to taste)
  • 1/8 teaspoon black pepper
  • 1 teaspoon salt
  • 1/4 cup dry sherry

Remove tails from shrimp, if desired. Add oil to large skillet. Place onions, peppers, celery and garlic in hot oil. Saute 2 minutes, then cover and sweat until cooked (5-7 minutes). Stir again. Sprinkle flour over vegetables and stir. Cook 5 minutes unitl roux begins to brown and stick to vegetables. Stir in tomatoes, allow to boil and thicken.

Add shrimp, cayenne, pepper and salt. Cook 5 minutes. Add sherry, bring back to a boil. Serve over white rice.

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