Today's date: December 20, 2014



News
Top Stories
Sports
Ag Issues
Fulda 125th
Community News
Police/Courts
Editorial
Obituaries
Announcements
Notices
Columnists
Legals
Classroom
Weather
Search
Classifieds
Community News
Country Cooking

July 3, 2013

by Dorothy Bloemendaal
Teriyaki Chicken

3/4 cup vegetable oil

3/4 cup soy sauce

1/3 cup chili sauce

3 tablespoon sesame seeds

3 tablespoons white vinegar

6 garlic cloves, minced

1 1/2 teaspoons sugar

3/4 teaspoon ground ginger

3/4 teaspoon pepper

24 boneless skinless chicken breast halves (about 6 ounces each)

Toasted sesame seeds

Combine the first nine ingredients. Pour 3/4 cup marinade into each of three large resealable plastic bags. Add eight chicken breast to each bag; seal bags and turn to coat. Refrigerate for 6 hours or overnight, turning once.

Discard marinade. Transfer chicken to two greased 15x10x1 inch baking pans. Bake uncovered, at 350 for 10-13 minutes on each side or until chicken juices run clear.

To grill, cook, uncovered, over medium-hot heat for 5-7 minutes on each side or until chicken juices run clear. Sprinkle with sesame seeds before serving. Yield: 24 servings.



State Fair Potato Salad

3 pounds red-skinned potatoes, peeled and cut into 1-inch pieces

1/4 cup sweet pickle juice

3/4 cup mayonnaise

1/3 cup buttermilk

4 teaspoons Dijon mustard

l teaspoon sugar

Freshly ground black pepper, to taste

1/2 cup diced red onion

1/2 cup diced celery

1/2 cup diced sweet pickles

3 hard-cooked eggs, chopped

Salt, to taste

Cook potatoes until just tender. Drain. Drizzle the pickle juice over the warm potatoes and toss gently. Cool to room temperature.

Whisk the mayonnaise, buttermilk, mustard, sugar, pepper, Add the potatoes, onions, celery, and pickles. Fold all together gently. Fold in eggs and season with salt. Can be made up to 6 hours ahead of time. Cover and refrigerate; bring to room temperature before serving.



Red, White and Blue Tarts

1/2 cup whipping cream

1/4 cup powdered sugar

1/2 cup sour cream

l teaspoon grated lemon peel

3/4 cup halved strawberries

3/4 blueberries

6 single-serve graham cracker crusts

Combine whipping cream and powdered sugar; beat at low speed until well mixed, scraping sides of bowl occasionally. Beat at high speed until stiff peaks form.

Fold in sour cream and lemon peel Gently fold in berries. Spoon mixture evenly into crusts. Refrigerate l hour before serving. Garnish with additional fruit and small flags. Store in refrigerator. A 9 inch graham cracker crust can be substituted for the individual crusts.



Click Here to Contact Us
©Fulda Free Press 2014