Recipz

Archive for the ‘Celeste Queen’ Category

1 lb. skinned and boned chicken breasts
1/2 c. apple juice
1 T. honey
1 T. Dijon style mustard
2 t. cornstarch
10-oz. pkg. frozen Chinese-style stir-fry vegetables with seasonings
1 T. cooking oil
3 green onions, bias-sliced into 1″ pieces
chow mein noodles

Rinse chicken; pat dry. Cut chicken into 1″ pieces.

For sauce, stir together apple juice, honey, mustard, cornstarch, and the seasoning packet from the frozen vegetables. Set sauce mixture aside.

Preheat wok or large skillet over high heat; add oil. (Add more as necessary during cooking.) Stir-fry vegetables and onions in oil for 3-4 minutes or until crisp-tender.

Remove vegetables from wok. Add half of the chicken to the hot wok. Stir-fry about 3 minutes or until no longer pink. Remove chicken. Repeat with remaining chicken. Return all chicken to the wok. Push from center of the wok. Stir sauce; add to the center of the wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Return vegetables to the wok; toss to coat with sauce. Cook and stir for 1 minute or until heated through. Serve over chow mein noodles. Makes 4 servings.

1-1/2 c. all purpose flour
1 c. whole wheat flour
2 t. ground cinnamon
1 t. salt
1 t. baking soda
1/2 t. baking powder
3 eggs
2 c. packed brown sugar
2 c. finely shredded unpeeled zucchini
3/4 c. cooking oil
2 t. finely shredded lemon peel
1 t. vanilla 1/2 c. nuts, chopped

In bowl stir together the flours, cinnamon, salt, baking soda, and baking powder.

In large mixer bowl beat together the eggs, brown sugar, and zucchini. Add oil, lemon peel, and vanilla; mix until well blended. Stir flour mixture into zucchini mixture. Gently fold in nuts. Turn batter into two greased 8″-x-4″-x-2″ loaf pans.

Bake at 350*F about 50 minutes or until wooden pick inserted near center comes out clean. Cool in pan 10 minutes; cool thoroughly on wire rack. Wrap and store overnight before slicing.

4 eggs
1-2/3 c. sugar
1 c. cooking oil
2 c. pumpkin (16-oz. can)
2 c. flour
2 t. baking powder
1 t. cinnamon
1 t. cloves
1 t. salt
1 t. baking soda

Cream Cheese Icing
1/2 c. butter or margarine, softened
1 t. vanilla
2 c. sifted powdered sugar
3 oz. cream cheese, softened

In mixer bowl, beat together eggs, sugar, oil, and pumpkin until light and fluffy.

Stir together flour, baking powder, spices, salt, and baking soda. Add to pumpkin mixture and mix thoroughly. Spread
batter in greased 9″-x-13″ pan.

Bake at for 30-35 minutes. Cool.

Icing: cream together cream cheese, and butter or margarine. Stir in vanilla. Add powdered sugar, a little at a time, beating well, until mixture is smooth.

8 oz. cream cheese, softened
3/4 c. sugar
2 bananas, mashed
1 medium can crushed pineapple, drained
10 oz. frozen strawberries
partially-thawed container of Cool Whip
1/2 c. chopped nuts

Mix together. Pour in 8″ x 8″ or similar size pan. Freeze.

4 c. boiled potatoes, diced (10 medium)
1 c. diced cucumber (1 medium)
1-1/2 t. salt
3 T. minced onion
1/2 t. pepper
3 hard-boiled eggs, diced
1-1/2 c. sour cream
1/2 c. mayonnaise
1 T. vinegar
3/4 t. celery seed
1 t. prepared mustard

Combine potatoes and cucumbers; sprinkle with salt. Blend in onion, pepper, and egg. Mix sour cream with mayonnaise, vinegar, celery seed, and mustard. Pour over vegetables; gently toss and mix to coat all ingredients.

Cover and chill several hours before serving.

1/2 c. vinegar
1 onion, sliced
1/4 c. sugar
1/4 t. salt
1/4 t. pepper
1 bay leaf
2 c. beets, sliced

Combine all ingredients except beets with 1/2 c. liquid from beets. Add beets and bring to boil. Refrigerate.