1/2 Cup Orange Juice 1/2 Cup Raisins 1/4 Cup Soy Sauce 1/4 CupWhite Vinegar 2 Tbsp Dijon mustard 1 Tbsp Bottled Grated Orange Peel 2 Tbsp Heinz Ketchup 2 Tbsp Heinz Chili Sauce
1. Bring to a boil for 2 minutes stirring. 2. Remove from heat. Allow to cool to lukewarm. 3. Put mixture in a blender till it is pureed. Pour in bottle.
4. Cap tightly and refrigerate to use within 90 days
Ingredients (26 servings) 4 c (8 1/2-oz) shredded coconut1/4 c Light corn syrup 1 pk (11 1/2-oz) milk chocolate pieces 1/4 c Vegetable shortening 26 Whole natural almonds (1-oz)
Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside. Place coconut in large bowl; set aside. Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1 minute or until syrup boils. Immediately pour over coconut. Work warmsyrup into coconut using the back of a wooden spoon until coconut is thoroughly coated. This takes a little time, and yes, there is enough syrup. Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2 inches apart on wire racks. Let dry10 minutes. Reroll coconut balls so there are no loose ends of coconut sticking up. Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice. Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making surechocolate coats and letting excess chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place in refrigerator. Store in a single layer in airtight container. Keeps best if refrigerated. Makes 26.
1 Quart water 1 Cup sugar 1 Cup FRESH lemon juice Sparkling Water (not tonic water, like Perrier)Mix first three togther. Fill a tall glass 2/3 to 3/4 with Lemon mixture then fill with sparkling water. An intresting variation is to puree some fruit (raspberries, strawberries, etc) with a little superfine or powdered sugar and put that in the glass before adding the the lemonade and water.
Applebee's Low-Fat Blackened Chicken Salad
Dressing: 1/4 cup fat free mayonnaise 1/4 cup GreyPoupon Dijon mustard 1/4 cup honey 1 tablespoon prepared mustard 1 tablespoon white vinegar 1/8 teaspoon paprika
Chicken Marinade: 1 cup water 3 tablespoons lime juice 2 tablespoons soy sauce 1/2 tablespoon Worcestershire
Cajun Spice Blend: 1/2 tablespoon salt 1 teaspoon sugar 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon cayennepepper 1/2 teaspoon white pepper 2 boneless, skinless chicken breast halves 2 tablespoons light butter
Salad: 8 cups chopped iceberg lettuce 1/2 cup shredded red cabbage 1/2 cup shredded carrot 1/2 cup fat free shredded mozzarella cheese 1/2 cup fat free shredded cheddar cheese 1 large tomato, diced 1 hardboiled egg white, diced
1. Make dressing by combining ingredients in a small bowl. Mixwell by hand. Store in a covered container in the refrigerator until salad is ready. 2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better. 3. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you've got it) over...