By Dorothy Bloemendaal
Quick and Easy Chicken Chow Mein
2 cups uncooked regular long-grain white rice
l (14 oz.) can chicken broth
3 tablespoons soy sauce
4 cups water
l (2 oz.) jar diced pimientos, drained
3 cups cubed cooked chicken breast
8 oz. fresh bean sprouts, rinsed
1 1/2 cups sliced celery
1/3 cup cold water
l medium onion, chopped
1 to 2 tablespoons cornstarch
3 cups sliced fresh mushrooms
Cook rice in water as directed on package.
In large nonstick skillet, combine chicken, celery, onion, mushrooms, broth, soy sauce and pimientos. Bring to a boil. Reduce heat, cover and simmer 10 minutes. In small bowl, combine 1/3 cup water and cornstarch, blend until smooth. Over medium-high heat, gradually add cornstarch mixture to chicken mixture, stirring constantly until thickened. Serve over rice. 6 servings.
Country Apple Streusel Cake
Streusel topping:
3/4 cup whole wheat flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup cold butter or margarine
Cake:
1 1/2 cups whole wheat flour
3/4 cup butter or margarine, softened
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla
3 teaspoons baking powder
3 eggs
l teaspoon salt
4 cups very thinly sliced peeled apples
1 1/4 cup milk
Heat oven to 350º. Spray 9 x 13 inch pan with cooking spray. In small bowl, mix topping ingredients with pastry blender or fork until crumbly; set aside.
In large bowl, beat all cake ingredients except apples in mixer for three minutes, scraping bowl frequently. Spread batter in pan. Arrange apple slices evenly over batter. Sprinkle evenly with topping.
Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Serve warm with ice cream or whipped cream.
15 servings.
Garden Bean Salad
2 cans green beans
l jar pimento (2 ounces)
l can lima beans
l bunch green onions, chopped
l can kidney beans
2 cups vinegar
l can wax beans
2 cups sugar
l can garbanzo beans
1/2 cup water
l large green pepper, chopped
l teaspoon salt
3 stalks celery chopped
Drain beans. Bring vinegar, sugar, water, and salt to a boil. Boil for 5 minutes. Pour over vegetables, chill over night. Serves 10-15 people.
