Rainbow Chicken (Chef Lily)

Ingredients:
2 large chicken breasts, sliced to thickness of choice. (trimmed)
1 cup each: Fruity Pebbles Cereal and Multi Grain Cherrios, ground
1/2 cup sunflower seeds, ground
2 eggs, beaten
salt and pepper, to taste

Directions:
1.  In large skillet heat fry oil (olive oil, canola oil or vegetable oil)
2.  Beat eggs, place in separate bowl
3.  Ground cereals and seeds together, place in separate dish
4.  Dredge chicken in egg and then into dry mixture.  Place into hot oil.  Season.
     Cook until slightly brown, flip and brown opposite side until cooked.
5.  Drain cooked chicken on paper towel to absorb excess oil.  Cover to keep warm.

Grilled Pepper Jack Eggplant Sandwich

1 eggplant, peeled and sliced 1/4 inch thick
3 eggs, beaten
1 cup flour
fry oil
12 slices sour dough bread
12 slices pepper jack cheese
1 small jar roasted peppers, drained and sliced
1 stick butter, softened

Heat skillet on medium heat with fry oil.  Beat eggs in small bowl.  In another bowl add flour.  Dredge each slice of eggplant in egg and then in flour.  Add to skillet.  Fry on both sides until brown.  Remove from pan and drain on paper towels to remove excess oil.



Assemble Sandwich:

Spread out 6 slices of bread.  Layer slices of eggplant on bread slices.  Top with roasted peppers.  Then top with 2 slices of pepper jack cheese.  Place another slice of bread on top, spread with butter.  Place (butter side down) heated flat skillet.  Spread other side of sandwich with butter.  Grill until brown then flip, then brown other side.  Slice and enjoy!!!!!

Makes 6 Sandwiches

Creamy Lemongrass Ginger Soup

Picture is garnished with Black Forbidden Rice.

Prepared Forbidden Rice, (optional)

1 quart vegetable broth, (chicken broth, opt)
1/2 cup celery, chopped
1/2 cup onion, chopped
2 garlic cloves, chopped
1/2 each red bell and yellow bell peppers, chopped
2 TBS lemongrass, grated
1 TBS ginger root, grated
1/3 cup vegetarian oyster sauce (regular oyster sauce, optional)
16 ozs Tofu, (firm) pureed
cilantro, handful, reserve some for garnish
baby spinach, (bag) fresh/rinsed.
salt and pepper, to taste

Directions:
In large sauce pan add broth, celery, onions, garlic, peppers, lemongrass, ginger and oyster sauce.  Simmer until all ingredients are soft (approx. 30 mins).  Add pureed tofu, cilantro and spinach.  Season with salt and pepper.  Simmer for an additional 30 mins.  Garnish with cilantro.  Serve hot.

Note:  Soup may be pureed with a hand blender before adding the spinach.  Giving soup a more creamy texture.

Ice Box Pudding Pie

INGREDIENTS:

1	Large Box Vanilla Pudding, not instant
1	Large Box Chocolate Pudding, not instant
	Whole Milk, according to recipe on box
1 box	Graham Crackers
2	Ripe Bananas

DIRECTIONS:

1. Using a 9 x 13 inch glass dish, layer graham crackers on bottom and sides until covered.

2. Cook vanilla pudding according to recipe on box. Pour in dish on top of first layer of graham crackers.

3. Layer graham crackers on top of vanilla pudding.

4. Cook chocolate pudding, according to recipe on box. Pour on top graham crackers in dish.

5. Crush extra graham crackers and sprinkle on top.

6. Chill for several hours, to set.

Steak Pizzaiola with Pasta

Ingredients:

2 large rib eye steaks, or other favorite steaks

olive oil, for sauteing

2 TBS butter

1/2 cup onion, chopped

3 garlic cloves, chopped

1/4 cup white wine

1/2 - 1 cup cherry tomatoes, sliced

1/2 cup black olives, sliced

2 large basil leaves, chopped

grated cheese

salt and pepper, to taste

Directions:

1.  Broil or grill steak, cover put aside.

2.  Heat oil and butter in saute pan.  Add onion and garlic, season.  Cook until soft. 

3.  Add wine then add tomatoes, olives and basil.  Saute for about 2 mins, stirring.  Add grated cheese, salt and pepper, toss.

4.  Slice steak, served on favorite pasta.  Top with tomato and olive mixture.  Sprinkle with extra grated cheese.

Note:  Optional herbs, oregano

           Pasta may also be tossed with olive oil, salt, pepper and/or grated cheese for extra flavor.

Rustic Seafood Pasta

1/2 pound each of shrimp (shelled), squid (cleaned and sliced approx 1/4 slices), little neck clams and mussels.
4 TBS olive oil
1 small onion, chopped
2-3 cloves garlic, chopped
2 sprigs thyme
2 large basil leaves
2 bay leaves
1 sprig rosemary
1 can tomato paste
1/4 cup red cooking wine
1/2 tsp crushed red pepper
salt, to taste
2 cans crushed tomatoes

In large sauce pot, on medium to low heat add oil.  Add seafood, starting with clams and mussels, cook until shells open.  Add remaining seafood, cook until shrimp is pink.  Remove all seafood from pot.  Add onions and garlic.  Saute until soft.  Add all herbs and paste.  Deglaze by adding wine to the pot, season with salt and pepper.  Add tomatoes and simmer for 20 mins.  Add seafood and simmer for addition 10 mins.  Serve with favorite pasta.

Note:  Sauce is enough for approx 2 pounds of pasta.
Can substitute other seafood, if you like.
Crushed red pepper is optional.

Candy Bar Brownies

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• 1/2 cup melted butter
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts (optional)
• 1 cup chopped up candy bars, (I used Nestle Crunch, Babe Ruth and Butterfingers)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
2. In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.  Sprinkle candy bar on top.  With a spoon or knife gentle press candy bar into batter.
3. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.