JUDY’S MAPLE-BAKED CHINESE CHICKEN
1/4 cup maple syrup
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon chopped fresh ginger
2 cloves garlic, minced
2-1/2 to 3 pounds small chick legs and thighs (I used boneless skinless thighs)
2 tablespoons minced green onion
1 tablespoon toasted sesame seeds
In glass measure with spout, combine syrup, soy sauce, vegetable and sesame oils, ginger and garlic. Arrange chicken pieces in single layer in shallow baking dish. Pour syrup mixture over all. Turn chicken pieces to coat evenly with sauce.
Bake at 400 degrees 30 minutes, turning several times and basting with some of sauce, until cooked through. Sprinkle with green onion and sesame seeds. Serve immediately over steamed rice.
Makes 4 to 6 servings.
STEAMED BROCCOLI
Well you all know how to do this.
JUDY’S ORIENTAL CUCUMBER SALAD
Rice vinegar to just cover
Soy sauce and sesame oil to taste
Sprinkle with toasted sesame seeds
Judy has a great garden and these cucumbers came out of her garden.
JUDY’S ASIAN PICKLED CARROTS
1 16-oz. Bag peeled baby carrots
1 tsp. salt
1/4 cup gingerroot, peeled and cut into thin strips
3 whole allspice
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3/4 cup water
3/4 cup rice vinegar
1/3 cup packed brown sugar
4 whole cloves
4 whole black peppercorns
Cook carrots and salt, covered, in a small amount of boiling water about 3 minutes or till crisp-tender. Drain and place in 3 hot clean half-pint jars. Place some of the gingerroot and one whole allspice in each jar.
In a medium saucepan combine the 3/4 cup water, rice vinegar, brown sugar, cloves, and peppercorns. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Pour over carrots. Seal jars and refrigerate for up to 3 months. Makes 3 half-pints.
CURRIED ALMONDS
1 egg white
2 tablespoons curry powder
2 tablespoons sugar
1 teaspoon salt
1 pound raw, unblanched almonds
1 tablespoon butter
DIRECTIONS
Preheat oven to 375 degrees F. Whisk egg white with spices. Add almonds and stir to coat. Put butter on a large cookie sheet and melt in the oven.
Spread coated almonds on cookie sheet and return to oven for 20 minutes or until lightly toasted, turning almonds now and then to prevent sticking and to even out toasting. Allow to cool thoroughly before storing.
WONTON NAPOLEONS
Ingredients
Cooking spray
16 wonton wrappers
2 tablespoons granulated sugar
1-1/2 teaspoons ground cinnamon
2 cups frozen whipped topping, thawed
16 large strawberries, sliced
1 pint fresh raspberries
4 fresh mint sprigs
1 tablespoon confectioners’ sugar
Directions
Preheat the oven to 400 degrees F. Coat a large baking sheet with cooking spray. Arrange the wonton wrappers on the sheet and spray them with cooking spray. Sprinkle them evenly with the granulated sugar, and then bake until golden brown about 5 minutes.
Remove from the oven and arrange 4 of the wontons on a serving platter or individual dessert dishes. Sprinkle wontons with cinnamon. Cool completely.
To Assemble
Top each wonton with 2 tablespoons of the whipped topping and then arrange 1 sliced strawberry and 2 to 3 raspberries over whipped topping. Spoon 1 tablespoon of whipped topping over berries. Top with another wonton. Repeat layering 2 more times. Spoon dollops of remaining whipped topping atop each stack. Garnish with mint sprigs and remaining berries. Serve immediately.
Serves 4
