Fruity Curry Chicken Salad

Ingredients

• 4 skinless, boneless chicken breast halves - cooked and diced
• 1 stalk celery, diced
• 4 green onions, chopped
• 1 Golden Delicious apple - peeled, cored and diced
• 1/3 cup golden raisins
• 1/3 cup seedless green grapes, halved
• 1/2 cup chopped toasted pecans
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon curry powder
• 3/4 cup light mayonnaise

Directions

1. In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!

Nutritional Information

Amount Per Serving Calories: 156 | Total Fat: 6.6g | Cholesterol: 37mg

Mom's Zucchini Bread

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Nutritional Information

Amount Per Serving Calories: 223 | Total Fat: 10g | Cholesterol: 26mg

Chicken Marsala

Ingredients

• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup Marsala wine
• 1/4 cup cooking sherry

Directions

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Nutritional Information

Amount Per Serving Calories: 448 | Total Fat: 26.6g | Cholesterol: 99mg

Ham and Cheese Crescent Roll-Ups

Ingredients

• 1 (8 ounce) can Pillsbury® Refrigerated Crescent Dinner Rolls
• 8 thin slices cooked ham
• 4 thin slices Cheddar cheese, cut into strips

Directions

1. Heat oven to 350 degrees F. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle.
2. Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet.
3. Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Nutritional Information

Amount Per Serving Calories: 164 | Total Fat: 10.2g | Cholesterol: 13mg

Lemon Cucumber Tamarind Chutney

Ingredients:
lemon cucumber 1
Urad Dal 2 Tbsps
Whole Red Chiles 3 – 4
Tamarind 2 inch Piece
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Soak tamarind in a tbsp or two of hot water.
Peel, wash, remove ends and halve the lemon cucumber.
Discard the seeds and chop the lemon cucumber into small pieces.

Heat a pan on low heat, add urad dal and fry till urad dal is light golden brown in color.
Remove the urad dal from heat and cool to room temperature.
Heat oil in the same pan, add broken red chiles.
Fry till red chiles are brown or until aromatic and remove from heat.
Grind urad dal and red chiles are into fine powder along with salt.
Stir in cucumber pieces and tamarind to the ground powder.
Pulse a couple of times and remove onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove the pan from heat and it to the above cucumber chutney.
Serve lemon cucumber tamarind chutney with steamed rice or with dal rice.
Notes: Make sure not to burn the spices.

Suggestions: Adjust the red chiles according to preference. Make sure not to over crush the lemon cucumber pieces.
Variations: Check other recipes with lemon cucumber here.
Other Names: Lemon Cucumber Tamarind Chutney, Dosakaya Chintapandu Pachadi.

The "Hall of Fame Smoothie"

Ingredients

• Juice eight young carrots
• Juice one small beet
• Juice one half turnip
• Juice one half parsnip
• Juice three large individual celery stalks
• Juice one large Fugi apple
• Juice one large Comice pear
• Juice 2 inches of Burdock root one half inch in diameter

After these vegetables and fruits have been juiced, and gently stirred, you then put the amount you want to drink in a blender and add:

• One teaspoon of Bee Pollen by Honey Run Honey Co. of Chico, CA
• Two tablespoons of Barley Green by American Image Marketing of Calgary, Alberta, Canada
• One scoop of Spiru-Protein powder (vanilla) by Nature's Plus of Melville, NY
• One or two ounces of New Vision's Essential Minerals (colloidal) of Tempe, Az.

Put on the puree setting of your blender for 2 minutes and you will have the most delightful drink you could ever imagine.

Irish Soda Bread Cookies

Hoping to find an Irish soda bread recipe that's a little more special than the usual? You've found it! This recipe is for Irish soda bread cookies, and they're fun to make with the kids...and even more fun to eat.

Yields: 36

Cooking Time: 14 min

Ingredients

• 2 cups all-purpose flour
• ³/4 cup white sugar
• ¹/2 teaspoon baking soda
• ¹/2 cup butter or margarine
• ¹/2 cup currants
• ¹/4 cup buttermilk
• 1 egg
• ¹/4 teaspoon salt
• 1 teaspoon caraway seeds

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
   
2. Combine dry ingredients in a mixing bowl.
   
3. With a pastry blender, cut in butter until mixture resembles coarse meal.
   
4. Stir in currants.
   
5. Mix in beaten egg.
   
6. Pour in milk and mix with a fork to make a soft dough (may need a little more milk).
   
7. On a floured surface, shape dough into a ball and knead lightly 5 or 6 times.
   
8. Roll out dough to 1/4 inch thick and cut into squares and triangles with a knife (approximately 2 inches in diameter).
   
9. Bake for 12 to 14 minutes or until slightly browned

Baileys Chocolate Chip Cheesecake

This rich and creamy cheesecake is delightful with the addition of Baileys Irish Cream. Bring thing to a potluck or dinner party and everyone will go wild.

Cooking Time: 1 hr 20 min

Ingredients

• 2 cups graham cracker crumbs
• ¹/4 cup sugar
• 6 tablespoons (3/4 stick) butter, melted
• 2 ¹/4 pounds cream cheese, room temperature
• 1 ²/3 cups sugar
• 5 eggs, room temperature
• 1 cup Baileys Irish Cream
• 1 tablespoon vanilla extract
• 1 cup semisweet chocolate chips
• 1 cup chilled whipping cream
• 2 tablespoons sugar
• 1 teaspoon instant coffee powder
• Chocolate curls

Instructions

1. Preheat oven to 325 degrees F. Coat 9" diameter springform pan with nonstick vegetable oil spray. Combine crumbs and sugar in pan. Stir in butter. Press mixture into bottom and 1" up sides of pan. Bake until light brown, about 7 minutes.
   
2. Maintain oven temperature at 325 degrees F. Using electric mixer, beat cream cheese until smooth. Gradually mix in sugar. Beat eggs in one at a time. Blend in Baileys and vanilla. Sprinkle half of chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips.
   
3. Bake cake until puffed, springy in center and golden brown, about 1 hour 20 minutes. Cool cake completely.
   
4. Beat cream, sugar, and coffee powder until peaks form. Spread mixture over cooled cake. Garnish cake with chocolate curls.

Irish Cream Chocolate Fondue

What's better than a fondue pot filled with warm chocolate and Irish cream? Probably nothing. This may not be an authentic Irish recipe, but it's perfect for a St. Patrick's Day dinner party.

Ingredients

• 9 ounces semisweet Baker's chocolate
• ¹/4 cup heavy cream
• ¹/4 cup Bailey's Irish cream

Instructions

1. Combine all the ingredients in a saucepan or small chafing dish.
   
2. Stir over low heat until the chocolate is melted and smooth. Serve in a chafing dish over low heat.

Irish Black Ginger Cake

This unique ginger cake is loaded with flavor from molasses, coffee and spices like cinnamon, cloves and ginger. This cake is so tasty it doesn't even need frosting, but if you're craving a sweet topping, try a coffee icing.

Cooking Time: 1 hr

Ingredients

• ¹/2 cup (1 stick) butter, softened
• ¹/2 cup sugar
• 1 egg
• 1 cup blackstrap molasses
• 2 ¹/2 cups flour
• 1 ¹/2 teaspoons cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger (or 1/2 teaspoon freshly grated ginger root)
• ¹/2 teaspoon salt
• 1 ¹/2 teaspoons baking soda
• 1 cup hot strong freshly brewed coffee

Instructions

1. Preheat oven to 350 degrees F. Butter an 8-inch square of 9-inch round cake pan and set aside.
   
2. Cream together the butter and sugar until smooth. In a large bowl, beat the egg into the molasses, then add to the butter mixture. Sift together the flour, spices, and salt, then fold into the butter mixture.
   
3. Dissolve the baking soda in the hot coffee, then add it to the batter. Beat vigorously until well blended.
   
4. Scrape the batter into the prepared pan. Bake for 45 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.

Lime Party Punch

Holiday punch recipes are such fun, and many of them are really easy to make. Take this one, perfect for a kid's St. Patrick's Day party. Just put all the ingredients into a punch bowl, let the kids stir it up (gently!), and serve in festive little party cups. The green color works well for Christmas parties too, or summertime birthdays, or any other occasion. Don't like lime? Substitute the sherbet flavor of your choosing.

Serves: 20

Ingredients

• ¹/2 gallon box lime sherbet
• 2 liters bottle ginger ale or Sprite/7-Up
• 1 large can of pineapple juice

Instructions

1. Place the sherbet into the punch bowl.
   
2. Pour the pineapple juice and ginger ale over it.
   
3. Mix and serve with ladle.

3 Berry Shakes

For a refreshing, sweet treat any time, try this delectable berry shake. We love it for an after dinner, sitting-on-the-porch beverage, but it's great as a breakfast smoothie too.

Serves: 4

Preparation Time: 5 min

Ingredients

• 2 cups strawberries, frozen, unsweetened
• 1 ¹/4 cups skim milk
• ¹/3 cup raspberry jam
• ¹/4 cup blueberries, frozen, unsweetened
• 2 ounces lowfat Neufchatel cheese, cut up

Instructions

1. Place the strawberries, milk, jam, blueberries, and Neufchatel cheese in blender container; cover and blend until smooth.

2. If necessary, add more milk to make mixture the desired consistency.

3. Pour into 4 glasses.

4. Garnish with fresh strawberries, raspberries, and blueberries. Serve immediately.

4 fruit Wedding Punch

This delicious juice combination makes a drink that packs a punch. This is a great drink to serve at a birthday party or wedding and is perfect for guests of all ages.

Ingredients

• 2 parts orange juice
• 2 parts lemonade
• 1 part pineapple juice
• 1 part grapefruit juice (optional, but gives a nice tang)

Instructions

1. Prepare lemonade. Reconstitute orange juice, pineapple juice,and grapefruit juice, according to package directions, and in separate containers.
   
2. Add lemonade to punch bowl. Add all of the orange juice, 1/2 (up to 3/4) of the pineapple juice, and 1/2 of the grapefruit juice.
   
3. Slice thin orange wheels and float on top for a festive look. Cherries would also look nice

All Purpose Punch

Serves: 16

Ingredients

• 1 12-ounce can frozen orange juiceconcentrate, thawed
• 1 46-ounce can pineapple juice
• 1 2-liter bottle clear soda, such as club soda, ginger ale, or lemon-lime

Instructions

1. Reconstitute the orange juice with water in a punch bowl.

2. Add the pineapple juice and soda, stirring gently.

3. Add an ice ring and serve.

Makes about five quarts.

Tip: A large ring mold, such as a Bundt pan molds an ice ring that will last several hours before it melts. Fill the pan with water and freeze overnight the night before for best results

Chicken Puffs

Serves: 4

Cooking Time: 20 min

Ingredients

• 1 tube Pillsbury crescent rolls
• 2 cups chopped cooked chicken
• 3 tablespoons butter, divided
• 1 tablespoon milk
• 3 ounces cream cheese, softened
• 2 tablespoons chopped pimentos
• 1 teaspoon salt
• ¹/2 teaspoon pepper
• breadcrumbs
• ³/4 cup milk
• 1 can cream of mushroom soup

Instructions

1. Preheat oven to 350F.
   
2. Divide crescent rolls into 4 squares, sealing the perforations.
   
3. Cream together the cream cheese and 1 tbsp. of butter. Add milk, chicken, pimentos, salt and pepper.
   
4. Place about 1/2 cup of mixture in the middle of each square and bring corners together, to form a pouch. Twist corners together to seal, and press any open sides together. It should look like a small drawstring purse.
   
5. Place puffs on ungreased cookie sheet.
   
6. Melt remaining 2 tbsp. of butter and brush over each puff and sprinkle (heavily) with breadcrumbs.
   
7. Bake for 15-20 minutes, or until golden brown.
   
8. To prepare sauce heat milk and mushroom soup in a small saucepan. Serve over chicken puffs.

Quick and Easy Tuna Noodle Casserole

Serves: 6

Cooking Time: 30 min

Ingredients

• 1 small onion, diced
• 1 can cream of mushroom soup
• 2 cans (6-ounce) tuna in water, drained
• 2 cups cheddar cheese or cheddar blend
• ¹/2 teaspoon each paprika, garlic powder, onion powder
• salt and pepper to taste
• 1 large (12-ounce) bag egg noodles
• ¹/2 of a single package of Ritz crackers
• ¹/2 cup Parmesan cheese
• 1 teaspoon paprika
• 1 teaspoon garlic powder

Instructions

1. Preheat oven to 400 degrees F.
   
2. Cook egg noodles according to package directions and drain. Place in a 9x13-inch baking dish.
   
3. Combine onion, soup, tuna, cheese, garlic powder, onion powder, salt, pepper and paprika. Pour on top of noodles and stir to spread evenly. Pack down tightly.
   
4. Combine Ritz crackers, Parmesan cheese, paprika and garlic powder, and sprinkle over top.
   
5. Bake at 400 degrees F for 30 minutes.