LIGHT CHICKEN SALAD

Ingredient

3/4  light mayonnaise

1/2 tsp. ginger

1/2 tsp. salt

3 cooked chicken

1 1/2 c. red seedless grapes

1  sliced celery

1/3  sliced green onion

1/2  broken walnuts

Method

Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onion and

walnuts. Makes 5 1/2 cups. Serve on lettuce leaf.

CURRIED CHICKEN BALLS

Ingredient

2 (3 oz.) pkg. cream cheese, softened

2 tbsp. orange marmalade

2 tsp. curry powder

3/4 tsp. salt

1/4 tsp. pepper

3 c. finely minced cooked chicken

3 tbsp. minced green onion

3 tbsp. minced celery

Method

1 c. finely chopped almonds, toasted

In a mixing bowl,

combine first 5 ingredients. Beat until smooth. Stir in chicken, onion

and celery. Shape into 1-inch balls; roll in almonds. Cover and chill until firm (can

refrigerate up to 2 days).

CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE)

Ingredients

1 1/2 lbs. chicken wings, disjointed

1 med. egg

1/2 c. soy sauce

2 tbsp. garlic powder

1/4 tsp. ginger powder

1 med. onion, finely diced

2 c. finely crushed corn flakes

Method

Mix together egg, soy sauce, garlic powder and ginger powder. Set aside.

On wax paper,

 mix together crushed corn flakes and diced onion.

Dip each wing in soy sauce

mixture,

 then roll in corn flakes and onion.

 In glass baking dish, cover and cook wings

on high (9) for 20 minutes, or until cooked.

Remove covering halfway through cooking.

Use 13"x9" baking dish. Yield:

HOT-N-SPICY CHICKEN WINGS

Ingredient

5 lbs. bag chicken wings (drumettes)

12 fl. oz. Louisiana Pre Crystal Hot Sauce

1-2 sticks butter

Method

Fry chicken wings until golden brown and drain on paper towel.

Mix hot sauce and

melted butter and pour into deep pan or crock pot.

Add chicken wings to sauce and

heat thoroughly.

CHICKEN WINGS

Ingriedient:

36 chicken wings

1 (5 oz.) bottle soy sauce

1 tsp. Dijon mustard

4 tbsp. brown sugar

1/2 tsp. garlic powder

Method:

Rinse chicken wings and pat dry.

Mix soy sauce, mustard, brown sugar and garlic

powder together.

Marinate wings in mixture overnight (or about 6 hours).

Bake wings on cookie sheet for about 1 hour at 375 degrees.

Baste wings occasionally with sauce.

Serves 9-12

Ital carrot and sweet potato soup

Ingredients:-
1 litre carrot juice (I juice them fresh in a juicer)
2 sweet potatoes, peeled and cut into 2cm chunks
1 x 400g can chickpeas, drained
4cm chunk of creamed coconut, from a block
1 small hot red chilli (ideally Scotch bonnet), chopped (seeds left in or removed, depending on how hot you like it)
2cm piece of fresh root ginger, very finely chopped
1 garlic clove, finely chopped
Leaves from 2 sprigs of thyme, finely chopped
Large handful of callaloo or spinach leaves, washed thoroughly, tough stalks removed (optional)
Black pepper (optional)
1 tablespoon chopped fresh coriander leaves, to garnish
Low fat sour cream or Greek yogurt, to serve (optional)

Method:

1 Put the carrot juice in a medium-sized saucepan and bring to the boil. Add the sweet potatoes, chickpeas, creamed coconut, chilli, ginger, garlic and thyme. 2 Simmer gently, covered, for 10 minutes or until the potato is soft. Shred the callaloo or spinach, if using, and add to the soup 5 minutes before the end of cooking time. Leave the soup chunky or smash up the chickpeas and sweet potato with a potato masher if you want. (Adjust the consistency of the soup to taste with a little extra carrot juice or stock if you decide to mash it, as it will become very thick.) 3 Season with black pepper, if liked and garnish with fresh coriander. Serve each bowl with a blob of sour cream or Greek yogurt on top, if liked.

mushroom and noodle soup

Ingreadent:

1–2 stalks lemongrass, tough outer layers removed, roughly chopped
1–2 small chillies, or to taste, roughly chopped
2cm piece ginger, peeled and roughly chopped
3 garlic cloves, peeled and roughly chopped
3–4 kaffir lime leaves, torn into pieces, stem discarded, or zest of 1 lime
Approx 2 tablespoons water
1 litre low salt vegetable stock, made up
300g rice noodles
200ml (half a tin) coconut milk
300g mushrooms such as oyster and button mushrooms, chopped
1 tablespoon low salt soy sauce
Juice of half a lime
Handful of coriander leaves to garnish
Spring onions, thinly sliced, to garnish
Red chillies, sliced into thin strips, to garnish

Method:
1 Whizz the lemongrass, chilli, ginger, garlic, lime leaf and 2 tablespoons of water in a food processor to form a paste. 2 Heat the stock in a sauce pan over a medium heat and bring to the boil. Add the blended spice paste and boil for a 2–3 minutes. 3 Meanwhile, cook the rice noodles according to the packet instructions, drain and rinse with cold water to prevent them from sticking. 4 Stir the coconut milk into the soup, add the mushrooms and soy sauce and continue to cook for 3–4 minutes. Finally, stir in the lime juice. 5
Divide the cooked noodles into 4 bowls. Ladle the soup over the noodles and garnish with the coriander, spring onion or chilli.

carrot and sweet potato soup

Ingredent:

1 litre carrot juice (I juice them fresh in a juicer)
2 sweet potatoes, peeled and cut into 2cm chunks
1 x 400g can chickpeas, drained
4cm chunk of creamed coconut, from a block
1 small hot red chilli (ideally Scotch bonnet), chopped (seeds left in or removed, depending on how hot you like it)
2cm piece of fresh root ginger, very finely chopped
1 garlic clove, finely chopped
Leaves from 2 sprigs of thyme, finely chopped
Large handful of callaloo or spinach leaves, washed thoroughly, tough stalks removed (optional)
Black pepper (optional)
1 tablespoon chopped fresh coriander leaves, to garnish
Low fat sour cream or Greek yogurt, to serve (optional)


Method:
1 Put the carrot juice in a medium-sized saucepan and bring to the boil. Add the sweet potatoes, chickpeas, creamed coconut, chilli, ginger, garlic and thyme. 2 Simmer gently, covered, for 10 minutes or until the potato is soft. Shred the callaloo or spinach, if using, and add to the soup 5 minutes before the end of cooking time. Leave the soup chunky or smash up the chickpeas and sweet potato with a potato masher if you want. (Adjust the consistency of the soup to taste with a little extra carrot juice or stock if you decide to mash it, as it will become very thick.) 3 Season with black pepper, if liked and garnish with fresh coriander. Serve each bowl with a blob of sour cream or Greek yogurt on top, if liked.