Snuggled among other cookbooks was one I don’t remember ever having seen or used before. Perhaps it was gifted to me as part of a larger contribution of books.
This one, Kitchen Caper-rs, contains recipes “your children will love to make and eat.”
It also talks about table manners: “Please do not burp at the table. If absolutely unavoidable, do so quietly into your napkin.”
And most importantly, “don’t speak with your mouth full.”
This week’s recipes are from this interesting book.
• • •
Chicken and Apple Salad
4 skinless, boneless chicken breasts
4 oz. rice vermicelli
1 1/2 cups diced apples, unpeeled
1 1/2 cups shredded iceberg lettuce, or spinach
3/4 cup grated carrot
1/4 cup chopped, unsalted roasted peanuts or cashews
Dressing:
1/4 cup soy sauce
3 tbsps. lime juice
2 tbsps. brown sugar
1 1/2 tsps. minced fresh ginger root
1 clove garlic, minced
1/4 tsp. hot pepper flakes, optional
Place chicken breasts in a saucepan and cover with lightly salted water. Simmer for 10 minutes or until no longer pink. Remove and let cool. Cut into 1 1/2 inch strips.
Cut vermicelli into 3 inch lengths. Place in a bowl and cover with boiling water. Let stand for 3 minutes or until softened. Drain well.
In a serving bowl, combine chicken, vermicelli, apples, lettuce or spinach, carrot and nuts.
To make the dressing, mix all ingredients then pour over salad and toss well. Chill a few minutes before serving.
• • •
Apple Vegetable Salsa
2 large apples, cored, peeled and finely chopped
2 large ripe tomatoes, finely chopped
1 medium zucchini, peeled, seeds removed, and finely chopped
2 large scallions, sliced
2 tbsps. chopped parsley
3 tbsps. cider vinegar
1 tbsp. minced fresh ginger
1 tbsp. olive oil
3/4 tsp. salt
1/4 tsp. crushed red pepper, optional
Combine all ingredients in a large bowl. Mix well. Cover and refrigerate about 1 hour to blend flavours. Stir occasionally. Makes about 5 cups of salsa. Use with broiled chicken or fish or serve with crackers and raw vegetables.
• • •
Pear and Raisin Pudding
4 large eggs
1 1/2 cups milk
1/3 cup granulated sugar
2 tbsps. grated orange rind
1/4 tsp. ground nutmeg
2 cups bread cubes, 1/2 inch thick
1/2 cup golden raisins
4 large ripe pears, peeled, cored and cut into 1 inch chunks
In a large mixing bowl, whisk together eggs, milk, sugar, orange rind and nutmeg until well beaten. Stir in bread crumbs and raisins.
Butter a 9 inch baking dish. Place pears in dish and pour egg mixture over distributing raisins evenly.
Bake in a preheated 375 degrees F oven for 45 minutes or until knife inserted in centre comes out clean.
Joyce Walter can be reached at [email protected].
The views expressed in this column are solely those of the author and do not necessarily reflect those of Moose Jaw Today, the Moose Jaw Express, its management, or its subsidiaries.
