1 cup sugar
1/3 cup shortening
1 egg
1/2 cup molasses
2 teaspoon soda
4 tablespoon hot water
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon salt
3-1/4 cup flour
ginger icing (recipe below) *
Cream sugar and shortening. Mix egg and molasses. Dissolve soda in hot water. Mix flour, cinnamon,
ginger and salt together. Add dry mixture alternating with soda water to creamed mixture. Spread on
greased cookie sheet. Bake 15-20 minutes in 350°F oven. Cool. Frost with powdered sugar
icing.(recipe below) Cut into squares or bars.
Ginger Icing *
3/4 cup powdered sugar, sifted
1/4 teaspoon ground ginger
3-4 teaspoons orange juice or milk
In a small bowl stir together powdered sugar, ground ginger, and orange juice or milk.
Drizzle icing over bars.
Chicken Fajitas
1-1/2 pound boneless chicken breast
2 garlic cloves
2 jalapeno peppers
1/2 cup olive oil
1/3 cup dry sherry
1 tablespoon chili powder
2 teaspoons ground cumin seeds
Slice the chicken breast into long ˝-inch wide strips. To make a marinade, drop the garlic
cloves and jalapeno peppers through the feed tube of a food processor with the chopping
blade in place and the motor running until chopped finely (for 10 seconds or so). Add the
remaining ingredients and process until smooth (about another 10 seconds.) Pour the
marinade over the chicken and let marinate for 2 hours at room temperature or overnight
in the refrigerator, turning occasionally. Preheat the oven broiler. Drain the chicken,
reserving the marinade. Arrange the chicken on a rack on a broiler tray and broil 3 inches
from the heat source for 5 minutes; turn, baste with marinade, and broil for another five
minutes. Serve with warmed tortillas, shredded lettuce, shredded cheese, chopped
tomatoes and salsa verde.
Tropical Chicken Kebabs
1/3 cup limejuice
1 tablespoon vegetable oil
1 tablespoon honey
6 (4-ounce each) chicken breast halves, skinned, boned, cut into 1-1/2-inch pieces
12 pearl onions, peeled
1 large green pepper seeded, and cut into 2-inch pieces
1 papaya, peeled, seeded, and cut into 2-inch pieces
1-1/2 cups fresh pineapple chunks
Combine limejuice, vegetable oil, and honey in a shallow dish. Add chicken and toss
gently. Cover and marinate in refrigerator for 8 hours or overnight, stirring occasionally.
Remove chicken from marinade, reserving marinade. Alternatively thread chicken, onion,
pepper, papaya, and pineapple on 6 (12-inch) skewers. Coat grill rack with Pam; place
rack on grill over medium-hot coals. Place kebabs on rack, and cook for 15-20 minutes or
till done, turning and basting frequently with reserved marinade.
Spanish Saffron Chicken
6 (4-ounce each) skinned, boned chicken breast halves
1/4 teaspoon ground pepper
1 medium onion, sliced
1 clove garlic, minced
1/2 pound fresh mushrooms, sliced
1 cup water
2 teaspoons paprika
1 teaspoon dry chicken bouillon powder
1/2 teaspoon saffron threads (or turmeric)
1 cup frozen english peas
2 tablespoon sliced ripe olives (pitted)
1/4 cup skimmed milk
1 tablespoon cornstarch
2 tablespoons water
3 cups hot cooked long-grain rice
Sprinkle chicken with pepper. Place in large Dutch oven that has been coated with
cooking spray. Cook over medium heat until browned. Wipe pan drippings from Dutch
oven with a paper towel. Coat Dutch oven again with Pam; place over medium-high heat
until hot. Add onion, garlic, and mushrooms; sauté until tender. Add chicken, 1 cup
water, and paprika, bouillon powder, and saffron threads. Bring to a boil. Cover, reduce
heat, and simmer for 25 minutes until chicken is tender. Remove chicken and set aside.
Add peas, olives, and skim milk to Dutch oven. Cover and simmer for 5 minutes.
Combine cornstarch and 2 tablespoons water; add to vegetable mixture. Bring to a boil.
Reduce heat; cook, stirring constantly, until thickened and bubbly. Remove from heat. To
serve, place rice on a serving platter. Arrange chicken over rice; top with vegetable
mixture.
Grilled Beef Kabobs
1 lb stew meat -- cut into 1
inch cubes
1/2 cup teriyaki sauce
1/3 cup dry red wine
1 tablespoon worcestershire sauce
1/2 teaspoon garlic salt
1 unseasoned instant meat
tenderizer
1/2 small pineapple (or canned)
1 large green pepper -- cut into 1
inch
1 large onion -- cut into 1 inch
Place meat in bowl. Mix teriyaki sauce, wine, worcestershire sauce, and garlic salt. Pur over meat. Cover and refrigerate overnight or let stand at room temperature for 2 hours, stirring occasionally. Drain meat, reserving marinade. Sprinkle meat with tenderizer according to package
directions. Prepare pineapple, cut into wedges. On four skewers thread meat alternately with green pepper, pineapple, and onion. Grill over hot coals 8 minutes, baste with marinade. Turn, grill 7 minutes more. (Or broil 4-5 inches from heat for 8 minutes, turn, baste, then grill 7 minutes more). Brush once more.
Yield: 4 servings.
Recipe From: South Dakota CattleWomen - Carrie Puthoff, Madison SD
Thoroughly combine first 6 ingredients in medium bowl. Shape beef mixture into 8 1-inch thick patties. Cover and chill at least 1 hour or up to 8 hours. Prepare barbecue (medium-high heat) Place burgers on grill. Cover grill and cook burgers to desired doneness, about 4 minutes for medium rare.
Note: Nonfat yogurt works as well as sour cream, makes the flavor tangier.
Recipe From: Bon Appetit, July 1992
Grilled Pork And Vegetables
2/3 cup soy sauce
2 tablespoon minced fresh ginger
2 tablespoon country-style mustard
2 garlic cloves; crushed
2 teaspoon tabasco pepper sauce
2 pork tenderloins; about 1 1/2 pounds
3 medium tomatoes
2 medium zucchini
2 large red onions
In medium bowl, combine soy sauce, ginger, mustard, garlic and tabasco pepper sauce. Set aside one half of mixture. Add pork tenderloins to bowl. Cover and marinate mixture at least 2 hours or overnight, turning occasionally.
Cut each tomato in half. Cut each zucchini diagonally into 1/4-inch-thick slices. Cut onions into 1/4-inch-thick slices. Place vegetables in remaining marinade; carefully toss to mix well.
Preheat grill to medium, placing rack 5 to 6 inches above coals. Place pork tenderloins on grill; grill 20 minutes, turning occasionally and brushing with marinade occasionally. Place tomatoes, zucchini and red onions on grill. Grill vegetables 4 minutes, turning once and brushing with marinade occasionally.
Note: It is important to keep marinade used for pork tenderloin separate from that used for vegetables.
Makes 6 servings.
