Marinated Artichoke Slaw
3 cups shredded cabbage
1/2 cup chopped red bell pepper
2 green onions, thinly sliced
2 tablespoons mayonnaise
1 (6 ounce) jar marinated quartered artichoke hearts, drained reserving liquid, chopped.
In a large bowl, combine all ingredients including liquid from artichokes; toss gently to coat. Serve immediately, or cover and refrigerate up to 6 hours before serving. 6 servings.
Salted Peanut Chocolate Caramel Squares
MARSHMALLOW LAYER:
2 1/2 cups powdered sugar
1 (7 oz. ) jar marshmallow creme
CRUST:
1 cup crushed cream-filled chocolate sandwich cookies (about 8 to 10 cookies)
1/2 cup salted peanuts, finely chopped
1/4 cup margarine or butter, softened
TOPPING: 36 caramels, unwrapped
3 tablespoons milk
1 cup salted peanuts, coarsely chopped
1/2 cup semi-sweet chocolate ships, melted
Combine 1/2 cup of the powdered sugar and marshmallow cream; blend thoroughly. On surface sprinkled with powdered sugar, knead in remaining 2 cups powdered sugar. Shape mixture into 7 1/2-inch square. Cover with plastic wrap. Set aside.
Heat oven to 350º. Line 8-inch square pan with foil. In small bowl, combine crust ingredients. Press in bottom of lined pan. Bake at 350º for 10 minutes or until puffy. Uncover marshmallow square; immediately place over hot crust.
In medium saucepan over low heat, heat caramels and milk until caramels are melted, stirring occasionally. Pour melted caramels over marshmallow layer. Immediately sprinkle with 1 cup peanuts. Drizzle melted chocolate chips over peanuts. Cool completely. Cut into bars. 16 bars.
Happy Cooking!
Citrus Chicken Stir-Fry
3 tablespoons frozen orange juice, thawed
2 tablespoons soy sauce
2 tablespoons water
3/4 teaspoon cornstarch
1/4 teaspoon garlic powder
2 carrots, cut into 1/4 inch slices
3/4 pounds boneless skinless chicken breasts, cut into bite pieces
1 package (12 ounces) frozen broccoli and cauliflower florets
1 1/3 cups hot cooked rice
Nonstick cooking spray
For sauce, stir together orange juice, soy sauce, water, cornstarch and garlic powder; set aside.
Spray nonstick wok or large skillet with cooking spray
Add carrots to skillet. Stir-fry over high heat 1 minute. Add broccoli and cauliflower. Stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Remove vegetables from skillet; set aside.
Add oil to skillet. Stir-fry chicken in hot oil 2 to 3 minutes or until no longer pink. Push chicken to side. Add sauce mixture; cook and stir until boiling. Return all vegetables to skillet; cook and stir until mixture is heated through. Serve with hot cooked rice. Makes 4 servings.
