WASHINGTON STATE BEAN SALAD
1 can (1 lb.) Green beans
1 can (1 lb.) Red kidney beans
1 Green pepper, finely chopped
1 small Onion, finely chopped
1/2 to 3/4 cup Sugar
1 tsp. Salt
1/2 tsp. Black pepper
1/2 cup Vinegar
1/2 cup Vegetable oil
Optional:
4 to 6 Large lettuce leaves
Drain beans thoroughly; add green pepper and onion. Mix well. Add remaining ingredients and toss to blend. Refrigerate for several hours; drain and serve in lettuce cups.
Note: It is not important if the bean cans are an ounce or two different from the recipe. Various brands can vary in content amounts.
Yield: 4 to 6 servings
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class information, click on the “Calendar” icon and contact me at the above e-mail address for details.
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Washington State Bean Salad
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SPANISH-STYLE RICE
3 Tbl. Chopped green pepper
2 Tbl. Chopped onion
1 small clove Garlic, minced
1 Tbl. Cooking oil
2/3 cup Cold water
1/3 cup Long grain rice
1 cup Chopped peeled tomato
1/2 tsp. Salt
1/2 tsp. Instant chicken bouillon granules
Dash Bottled hot pepper sauce
In skillet cook green pepper, onion and garlic in hot oil about 5 minutes or till tender. Add water and rice; stir in tomato, salt, bouillon granules, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or till rice is tender.
Yield: 2 servings
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class information, click on the “Calendar” icon and contact me at the above e-mail address for details.
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Spanish-Style Rice
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BUTTERFLY SALAD
For each serving cut pineapple slices in half and place back to back, butterfly fashion, on a lettuce leaf. Top with half slices of jellied cranberry sauce, lapping so pineapple shows about 1/2″ at top. Place a spoonful of cottage cheese along center and 2 alfalfa sprouts or chive stems or short pretzel sticks at top in cottage cheese as antennae. Serve with French dressing if desired.
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class information, click on the “Calendar” icon and contact me at the above email address for details.
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Butterfly Salad
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To prevent fies from swarming around garbage containers, hose them down and allow to dry in the sun. Then, sprinkle a little dry soap into them.
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class information, click on the “Calendar” icon and contact me for additional information.
Muffins bake best in moist heat; to achieve this fill one of the cups in your muffin pan with water.
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class information, click on the “Calendar” icon and contact me for details.
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Moist muffin
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SUNBURST CHICKEN SALAD
1 Tbl. Fat free mayonnaise
1 Tbl. Nonfat sour cream
2 Tsp. Frozen orange juice concentrate, thawed
? tsp. Grated orange peel
1 Boneless, skinless chicken breast, cooked, chopped
1 large Kiwi, thinly sliced
1/3 cup Mandarin oranges
? cup Finely chopped celery
4 Lettuce leaves, washed
2 Tbl. Coarsely chopped cashews
Combine mayonnaise, sour cream, concentrate and peel in small bowl. Add chicken, kiwi, oranges and celery; toss to coat. Cover; refrigerate 2 hours. Serve on lettuce leaves. Top with cashews.
Yield: 2 Servings
Nutritional information per serving:
Dietary exchanges per serving:
2 lean meat, 1 fruit, ? fat
Calories 195
% calories from fat 29
Total fat 6g
Saturated fat 1g
Cholesterol 39mg
Sodium 431 mg
Carbohydrate 18g
Dietary fiber 2g
Protein 18g
Calcium 55mg
Iron 1mg
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class information, click on the “Calendar” icon and contact me for additional details.
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Sunburst Chicken Salad
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VEGGIE BITES
1/3 cup Margarine or butter, melted
1 Egg
2 tsp. Water
? cup Flour, all purpose
? tsp. Salt
2 cups Vegetables, fresh (broccoli flowerets or cauliflowerets, 1/4″carrot slices, ?? zucchini slices, ?” strips green or red pepper
1. Heat the oven to 450*. Brush bottom of rectangular pan, 13″x9″x2″ with about 1 tablespoon of the melted margarine.
2. Beat egg and water with a fork in a shallow dish. Mix flour and salt in another shallow dish.
3. Dip about 1/4 of the vegetables into egg mixture. Remove 1 vegetable piece at a time with a slotted spoon, fork or hands; roll in flour mixture to coat. Place in pan.
4. Repeat with remaining vegetables. Pour remaining margarine carefully over each vegetable piece and into pan.
5. Bake uncovered, turning once, until vegetables are crisp-tender and coating is golden brown, 10 to 12 minutes; drain. Sprinkle lightly with grated Parmesan cheese if you like.
Yield: 2 cups of vegetable bites.
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class information, click on the “Calendar” icon and contact me for additional details.
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Veggie Bites
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APPLE BAKED CHICKEN
1 Tbl. Lemon juice
? tsp. Ginger, ground
1 Apple, tart, cored, peeled and sliced (Granny Smith or Braeburn Apple)
4 Chicken breasts (2 whole breasts split into 4 pieces), skin removed
? cup Apple juice concentrate, frozen, thawed
? cup Wine, dry
Preheat oven to 375 degrees.
In small bowl, mix lemon juice and ginger. Add apple slices and mix well. Place chicken in a baking dish and cover with the apple slices and lemon juice mixture. Combine apple juice concentrate and wine; pour over chicken.
Bake for 15 minutes; baste and continue to bake for another 15 minutes or until lightly browned. Baste occasionally.
Remove chicken and apple slices to a serving platter.
Put pan juices in a small pan; bring to a boil and cook over medium heat until reduced by half.
Serve the chicken and apple slices with sauce.
Servings: 4
Nutrition information:
Calories 229
Fat: 2g
Sodium: 88mg
Protein: 28g
Carbohydrate: 20g
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class information, click on the “Calendar” icon and contact me for additional information.
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Apple Baked Chicken
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EASY RHUBARB CAKE
1 1/2 cups Sugar
1/2 cup Oil
1 cup Buttermilk or sour milk
1 Egg
1 tsp. Baking soda
1 tsp. Vanilla
2 cups Flour
2 cups Cut up rhubarb, peeled
Mix all ingredients and pour into a greased and floured 9×13″ pan. Sprinkle topping over and bake 35-40 minutes at 350?. This cake can be frozen after it is baked. The cake is wonderful with whipped cream on the top of the baked and cooled cake.
TOPPING:
1/4 cup Sugar
1/4 cup Brown sugar
1 tsp. Cinnamon
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class information, click on the “Calendar” icon and contact me at the above e-mail address for details.
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Easy Rhubarb Cake
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To make your own fabric softener sheets pour a few capfuls of any fabric softener into a small bowl of water. Swish a washcloth in the solution. Ring it out and toss into the dryer along with the wet clothes. It's that simple. But best of all, it is a lot less expensive than using the tear-off sheet brands.
Creative Cooking
By
Lydia Critchley
creativecook@crativecookingbylydia.com
For class information, click on the “Calendar” icon and contact me at the above e-mail address for details.
