Asian Chicken Salad

 

Ingredients

• 1/4 cup soy sauce
• 1 teaspoon sugar
• 2 cups cubed cooked chicken
• Oil for deep-fat frying
• 12 wonton wrappers, cut into thin strips
• 1 large bunch green leaf lettuce, chopped (about 12 cups)
• 10 large fresh mushrooms, thinly sliced
• 4 green onions, chopped
• DRESSING:
• 1/2 cup canola oil
• 1/3 cup white wine vinegar
• 1/4 cup sugar
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions

• In a large resealable plastic bag, combine soy sauce and sugar. Add chicken; seal bag and turn to coat. Refrigerate overnight.
• Just before serving, in a electric skillet or deep-fat fryer, heat oil to 375°. Fry wonton strips for 1-2 minutes or until golden brown. Drain on paper towels.
• In a large salad bowl, combine the lettuce, mushrooms and onions. Add the wonton strips and chicken with any remaining soy sauce mixture.
• In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle 1/2 to 3/4 cup over salad; toss to coat. Save remaining dressing for another use. Yield: 15 servings.

Cake Mix Brownies

	CAKE MIX BROWNIES	P
1 box chocolate or lemon cake mix 1 stick butter (4 oz), melted 2 eggs 8 oz (1/2 lb or 1/2 box) 10X confectioners' sugar 1 (8 oz.) pkg. cream cheese Mix together cake mix, melted butter and 1 egg. Press into greased sheet cake pan.Mix together 1/2 box sugar, 1 egg and cream cheese. Spread on top of cake mixture. Bake at 325°F for about 25 minutes. Cool in pan and cut into squares.

Black Bean Dip

Pioneer Pantry

BLACK BEAN TORTILLA DIP

1 large can (12-16oz) black beans, drained
1 1/2 teaspoons taco seasoning
1 large onion, chopped
1 celery stalk
4 cloves garlic
3 slices bacon, crisply cooked
salt and pepper, to taste
1/2 teaspoon garlic powder
pinch cayenne pepper

Fill a blender container half way with cold water. Cut celery into 3-4 chunks and onion into quarters; process in the blender (with water) until minced. Drain.

In a skillet, sauté celery, onion and bacon together until bacon is crisp, adding whole garlic cloves half way through cooking and allowing them to take on a toasted color and turning them once or twice. Remove the garlic to blender container if they begin to become too dark.

Drain bacon on paper towels. Add to blender along with garlic cloves and garlic powder, taco seasoning, cayenne, celery, onion and drained black beans. Process until well combined but some small chunks of vegetables remain.

Chicken and Bean Salad

Pioneer Pantry

CHICKEN AND BEAN SALAD

2 cups cooked chicken, shredded
1 can cannellini beans
1/4 cup green onions, sliced
1/3 cup Miracle Whip Salad Dressing
1 tablespoon soy sauce
1 teaspoon freshly grated ginger
2 teaspoons rice vinegar
1/4 teaspoon dijon mustard
2 garlic cloves, minced
1/2 red onion, sliced thinly
1/8 teaspoon cayenne pepper (pinch)
lettuce leaves

Combine chicken, beans, onions, in a salad bowl.

In a small bowl or blender, combine ginger, soy sauce, vinegar, mustard, garlic, and mayonnaise; blend.

Toss with chicken mixture and serve over lettuce leaves.

Sunny's Fire Cracker Cole Slaw

Recipe courtesy Sunny Anderson, 2011

Prep Time:

30 min

Inactive Prep Time:

1 hr 0 min

Cook Time:

--

Level:

Easy

Serves:

15 to 18 servings

Ingredients

• 2 cups mayonnaise
• 1 cup sour cream
• 1/4 cup apple cider vinegar
• 1 tablespoon adobo sauce, plus more as needed
• 1 chipotle pepper in adobo sauce, finely chopped
• 2 cups carrots, shredded
• 1/2 cup dried cranberries
• 1/2 cup golden raisins
• 2 Granny Smith apples, cored and shredded
• 2 Bosc pears, cored and shredded
• 1 head red cabbage, shredded or sliced thin
• 1 head Savoy cabbage, shredded or sliced thin
• Salt and freshly ground black pepper

Directions

In a large bowl, stir together the mayonnaise, sour cream, apple cider vinegar, adobo sauce and chipotle pepper. Taste, season with salt and pepper and, if needed, add a bit more adobo sauce to make it spicy to your taste. Add the carrots, dried cranberries, raisins, apples, pears and cabbages and then toss to combine. Taste and season with a pinch of salt and a grind or 2 of pepper. Cover and refrigerate at least 1 hour before serving.

Stromboli

Pioneer Pantry
STROMBOLI
2 c. flour
2 tbsp. oil
1 tsp. sugar
1/8 tsp. salt
1 pkg. yeast
3/4 c. warm water

Mix flour, oil, sugar, and salt. Combine water and yeast. Gradually add water and yeast to flour mix. Blend well. Knead 2-3 minutes. Sprinkle a little flour in bowl; put dough in bowl. Cover and let rise in warm oven until double in size.

STROMBOLI FILLING:

1/2 lb. Mozzarella cheese
1/2 lb. Provolone cheese
1/4 lb. American cheese
1/4 lb. hard salami
1/2 lb. ham
1/2 lb. pepperoni

You can substitute other cheese and meat. Roll dough to 1/4 - 1/8 inch thick. Spread small amount of mustard on dough. Alternate layers of cheese and layers of meat on 1/3 of dough. Roll tight, starting with meat end. Seal edges. Bake at 350 degrees for 30 or 45 minutes. Serve with pizza sauce.
You can also use Frozen Bread Dough.