Nov 14, 2012 (St. Cloud Times - McClatchy-Tribune Information Services via COMTEX) --
Tropical chicken surprise for two
Yield: Not given
2 (12-by-18-inch) sheets Reynolds wrap
1/2 onion, sliced and separated into rings
2 boneless chicken breasts
1 (8-ounce) can pineapple chunks, drained
1/2 medium red pepper, cut into strips
1/2 teaspoon grated fresh ginger
3 tablespoons teriyaki sauce
2 tablespoons brown sugar
one Center onion slices on each sheet of foil. Top with chicken, pineapple and red peppers.
two Mix ginger, teriyaki sauce and brown sugar. Spoon over chicken and vegetables. Wrap and seal into packets.
three Bake at 450 degrees for 18 minutes or grill for 15 minutes.
four Serve over rice with more sauce if desired.
Good and quick chocolate chip cookies
Yield: 64 cookies
1 package German chocolate cake mix
1/2 cup rolled oats (quick oatmeal)
1/2 cup melted margarine
2 eggs slightly beaten
12-ounce package semi-sweet chocolate chips
one Mix all ingredients together.
two Form into cookies and bake for 8-10 minutes at 350 degrees.
Avocado green onion dip
Yield: Not given
1 medium avocado, peeled, seeded and diced into small pieces
1 tablespoon fresh lemon juice
1 cup cottage cheese
3/4 cup plain yogurt
1/4 cup mayonnaise
4 green onions, thinly sliced
1/4 cup shredded carrot
one Dice avocado and toss with lemon juice to prevent browning. Set aside.
two In a food processor, blend cottage cheese, yogurt and mayonnaise until smooth. Add cottage cheese mixture to avocado, stirring gently.
three Add onions and carrots, and fold in gently.
four Serve with broccoli florets, cucumber slices and Melba toast rounds.
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