ASIAN RICE SALAD
1 cup rice
2 cups chicken broth
1 bunch green onions, sliced
1/2 cup cilantro, chopped
1 1/2 cups shredded carrots
2 1/4 cups roasted peanuts
Salt and pepper to taste
DRESSING:
1 tbls sesame oil
2 tbls brown sugar
2 tbls orange juice
2 tsp fresh ginger, grated
1 tsp crushed red pepper (optional)
Cook rice in chicken broth. Add green onions, cilantro, carrots, peanuts, salt, pepper and crushed red pepper. In a separate bowl, whisk dressing together. Gently toss with dressing. Chill before serving.
SWEET AND SOUR PORK CHOPS
6 pork chops
Salt and pepper to taste
6 lemon slices
6 tsp brown sugar
1 cup catsup
Juice of 1/2 lemon
1/4 cup brown sugar
Place chops in baking dish. Sprinkle with salt and pepper. Put 1 lemon slice and 1 tsp of brown sugar on each chop. Mix other ingredients and pour over chops. Cover with foil and bake at 350 for 1 hour.
PORK CHOPS WITH WILD RICE
1 box long grain and wild rice, cooked according to directions
6 pork chops
Salt and pepper
1 can cream of mushroom soup
1/2 cup milk
Salt and pepper chops. Place cooked rice in baking dish. Arrange chops n top. Cover and bake at 350 for 45 minutes. Combine soup with milk. Pour over chops and heat until bubbly.
WILD DOVE
Dove breasts
Salt and pepper
Flour
1 cup butter
1/2 tsp thyme
1 cup heavy cream
Sherry to taste
Salt and pepper breasts; dredge in flour. Melt butter in heavy skillet and brown doves. Sprinkle with thyme; add cream and sherry. Cover and simmer slowly until tender; about an hour. Serve over wild or plain rice.
BACON WRAPPED DUCK BREASTS
Duck breasts
Bacon
MARINADE:
1/2 cup soy sauce
1 cup olive oil
1/4 cup Teriyaki sauce
1 tbls minced garlic
1/4 cup brown sugar
1 tsp fresh ginger, grated
Wrap breasts and secure with a toothpick. Whisk marinade ingredients and brush over breasts. Bake at 350 for 45 minutes, basting often until bacon is done and breasts are tender. Also excellent grilled.
BUTTERMILK PIE
1 3/4 cup sugar
1 stick butter
3 eggs
1/4 tsp vanilla
3 Tbls flour
1 cup buttermilk
1 unbaked pie shell
Cream together butter and sugar. Beat in eggs, 1 at a time. Add vanilla, salt and flour. Beat in buttermilk until blended. Fill the pie shell with mixture just to the top of the shell. (pour any excess into a custard cup) Bake at 300 for 1 hour and 10 minutes. Cool.
