Time for more recipes...

Applebee's Oriental Chicken Salad

Dressing

3 T. honey

1 1/2 T. rice wine vinegar

1/4 c. mayo

1 tsp. Dijon mustard

1/8 tsp. sesame oil

Blend all ingredients together in small bowl. Chill.


Salad

2/4 c. veg. oil (frying)

1 egg

1/2 c. milk

1/2 c. flour

1/2 c. corn flake crumbs

1 tsp. salt

1.4 tsp. pepper

1 skinless chicken breast (I used 4 keeping the rest of the ingredients the same - and there was plenty!)

3 c. romaine lettuce, chopped

1 c. red cabbage, chopped

1 c. Napa cabbage, chopped

1/2 carrot, shredded

1 gr. onion, chopped

1 T. almonds, sliced

1/2 c. crispy chow mein noodles, optional



Preheat oven 350 degrees. In shallow bowl, beat egg and milk; mix well. In another shallow bowl, combine flour, corn flakes, salt and pepper. Cut chicken breast into strips, lengthwise. Dip each strip into egg mixture, then into flour mixture. Fry each chicken finger for about 5 minutes.



Prepare salad by tossing salad greens and carrots together. Sprinkle green onion on top of lettuce. Toast almonds in small skillet for 3-4 minutes; sprinkle over salad. Add chow mein noodles. Place chicken fingers on top of salad. Serve dressing on the side.


*I actually skipped breading and frying the chicken because I didn't have corn flakes. So, I sprinkled and rubbed in salt, pepper, & ginger on each side of the chicken breasts. Stuck them under the broiler for 7-8 minutes on each side. Ended up still really yummy without the calories of breading and frying. Although, if I had had corn flakes, I would have kept that step in because it's just so YUMMY!


My Mother-in-law made these next two recipes for us while she was up here. It is SO good!

Mushroom Rice

1 stick butter, melted

1 onion, diced

1 1/2 c. rice

3 beef bouillon cubes

3 c. water

1 can mushrooms, sliced

1/4 c. Parmesan cheese

1-2 T. rosemary leaves*

garlic to taste

Melt butter and saute rice and onions. Add water, bouillon, mushrooms, rosemary, and garlic to mixture. Sprinkle in Parmesan. Mix & cover with lid. For white rice, cook 20 minutes. For brown rice, cook 40 minutes.

*Great tip she gave me: use a metal tea-steeper for the rosemary leaves. Leave it in while it bakes, and take it out when ready to serve. That way, you have all the flavory without having to bite into twigs.

Parmesan Chicken

1 c. bread crumbs, Italian seasoned

1/4 c. parsley leaves

1/4 c. parmesan cheese, canned

1 1/2 tsp. seasoned salt

1/4 tsp. pepper

In shallow dish, mix together the bread crumbs, parsley, parmesan, salt and pepper. Set aside.

1/3 c. butter

8-10 chicken breasts

Melt butter. Roll chicken in butter, then in bread crumb mixture. Place in casserole dish. Bake, uncovered, 325 degrees for 30 minutes. Cover; reduce heat 275 degrees and bake for 1 hour.

ENJOY! (I know I did!)