Recent Recipe Additions to our Cookbook
 

INDIAN CUCUMBER SALAD
by:  Laura (McMillion) Adkins
       great granddaughter

Prep. Time:  20 minutes
Servings:  2-4

INGREDIENTS:

3 medium cucumbers
1 cup plain low-fat yogurt
1 T fresh lemon juice
1 t ground cumin
1 t dried mint leaves

DIRECTIONS

Peel cucumber.  Cut in half lengthwise and discard seeds.  Slice thinly.

Mix the remaining ingredients together; add cucumbers and toss well.

Serve chilled.

BLACK BEAN LUAU SALAD
by:  Laura (McMillion) Adkins
       great granddaughter

1 20 oz can pineapple chunks (drained)
1 14-16 oz can black beans (rinsed and drained)
1 1/2 cups cooked white or brown rice
1 1/2 cups cubed cooked chicken breast
1 medium bell pepper (red or green) chopped
1/2 cup celery chopped
1/2 cup green onion chopped

Combine all ingredients in a bowl.  Pour 1/2 cup of fat free or light honey Dijon dressing and toss to coat.  Makes 8 servings

SOTO AYAM (CHICKEN SOUP)
by:  Laura (McMillion) Adkins
      great granddaughter

1 chicken, about 3 lbs, cut into pieces
2 t salt
6 to 8 whole black peppercorns
1 stalk celery, cut into 1 inch pieces
1 small onion, quartered
2 slices fresh ginger, bruised
2 cloves garlic, bruised
1 to 2 fresh red chilies, seeded and chopped (optional)
2 oz cellophane noodles
2 cups fresh bean sprouts
2 hard boiled eggs, chopped
3 scallions (spring onions), finely chopped

Put the chicken, salt, peppercorns, celery, onion, ginger, garlic, and optional red chilies in a large saucepan.  Add enough water to cover completely and bring to a boil over high heat.  Reduce the heat and simmer covered for 35 to 40 minutes.  Remove from the heat and allow to cool to lukewarm.  Strain the soup, reserving the chicken and the broth.  Remove the skin and bones from the chicken and cut the meat into small pieces.
While the chicken is cooking, cook the noodles according to the package directions.  Drain in a colander and cut into short lengths.  Add to the broth along with the chicken pieces.  Taste and adjust seasoning.  Put the bean sprouts in a soup tureen or divide them among individual serving bowls.  Ladle the soup over them and garnish with the chopped eggs and scallions.  Serves 4 to 6.
 

CARROT SALAD
by:  Laura (McMillion) Adkins
      Great Granddaughter

2-1/2 cups shredded fresh carrots
1 medium stalk celery, thinly sliced
1/2 cup raisins or dried cranberries
1 can (8 oz) crushed pineapple, well drained
1 8 oz container low fat lemon yogurt

Combine all ingredients.
Serve on salad greens if desired.
Makes 4 servings.

APPLE BREAD
by:  Laura (McMillion) Adkins
       Great Granddaughter

2 cups sugar
1 t baking soda
1 cup oil
1 t cinnamon
3 eggs
2 t vanilla
3 cups all purpose flour
2 cups peeled apples (diced)
1 t salt
1 cup nuts (I like pecans)

Grease 2 loaf pans.  In a large bowl, beat together the sugar, oil and eggs.  In a separate bowl, sift together the flour, baking soda, and cinnamon.  Add the dry ingredients to the sugar mixture.  Add the vanilla, apples and nuts.  Pour the batter into the prepared pans.  Bake in a 325 oven for 1 hour.
Makes 2 loaves

TOFFEE BARS
by:  Laura (McMillion) Adkins
      great granddaughter

1 cup butter
1 cup brown sugar
1 egg
1 t vanilla
2 cups flour
2 cups chocolate chips

Cream together first 4 ingredients.  Add flour.  Bake at 350 degrees for 15 or 20 minutes.
DO NOT OVERBAKE.  Sprinkle chocolate chips on warm bars and when melted, spread evenly.  Cut while warm, not hot.  ENJOY!

RUEBEN BAKED POTATOES
by:  Laura (McMillion) Adkins
       great granddaughter

4 large baking potatoes
2 cups finely diced cooked corn beef
1 can (14 oz) sauerkraut, rinsed, well drained and finely chopped
1/2 cup shredded Swiss cheese
3 T sliced green onions
1 garlic clove, minced
1 T prepared horseradish
1 t caraway seed
1 pkg. (3 oz) cream cheese, softened
3 T grated parmesan cheese
Paprika

Bake the potatoes at 425 degrees for 45 minutes or until tender.  Cool.  In a bowl, combine the corned beef, sauerkraut, swiss cheese, onions, garlic, horseradish and caraway.  Cut potatoes in half lengthwise.  Carefully scoop out potatoes, leaving shells intact.  Mash potatoes with cream cheese; stir into the corned beef mixture.  Mound potato mixture into the shells.  Sprinkle with parmesan cheese and paprika.  Return to the oven for 25 minutes or until heated through.