Some Chicago Memories

I am in the process of putting all of my recipes on the computer so that I will be able to find the ones I like more easily and I found a few that I got while I lived in Chicago. They are very delicious. Hope you like them. Give them a try.


Wonton Oriental Chicken Salad

Mix together and toss:
4 chicken breast, cook and cut into bite size pieces
½ package wonton skins, fried in oil
1 small head iceburg lettuce, torn into pieces
4 green onions chopped
2 Tbsp. sesame seeds
½ package slivered almonds

Mix together:
¾ cup apple cider vinegar
¾ cup ketchup
¾ cup water
3 tsp. soy sauce

Add:
2 tsp. cornstarch mixed with
6 tsp. water

Heat until mixture thickens. Serve hot over salad.



Chinese Chicken Salad

Mix the following together and cook until bubbly; then strain using a paper towel. Mix with mayo until the consistency resembles salad dressing.

½ cup soy sauce
½ cup water
1 tsp. sesame oil
3 Tbsp. sugar
3 cloves garlic, minced
1 ½ tsp fresh grated ginger

Make a salad out of the following:
Romaine lettuce
Bean sprouts
Green onions
Water chestnuts, sliced

Toast a handful of blanched almonds in 350 degree oven (2-3 min), to be tossed in just before serving. Pour the desired amount of dressing on the salad, mix gently and enjoy.



Red Beans and Rice (from Chicago)
This is actually a very southern recipe.

1 pound small red beans
3-4 Tbsp chicken bouillon to taste
cumin to taste
2 large yellow onions, chopped
6 stalks celery, chopped
2 Tbsp parsley, chopped
1 green pepper, chopped
3 or 4 bay leaves
4 cloves garlic, crushed
¼ pound butter
pepper to taste
2 Tbsp Worcestershire sauce
Tabasco to taste
6 cups cooked white rice

Soak the beans overnight in ample water. The next day drain the water from the beans, and place in a heavy kettle. Add the bouillon, onion, celery parsley, bay leaves, and garlic, and add water to barely cover contents. Bring to a boil, then turn to a simmer. Simmer, uncovered, for 2 hours, being careful that the beans do not stick or become too dry. You may have to add a little water. After the initial 2 hours of cooking, add the butter, pepper, Worcestershire sauce, and Tabasco to the pot. Continue cooking for one more hour, this time with a lid on the pot and the heat quite low. Correct the seasonings. Serve over white rice. Serves 8-12 people.

Ridgerunner's Blended Spinach Salad

This is supposed to be really good and does NOT taste like spinach at all. (Although it looks horrible.) But I am a little afraid to try it. But I bet it is good for you!!

1 cup pineapple
1 orange
1 pear
1 apple (or a couple carrots)
1/8 slice lemon with peel
1 tbsp. ground flaxseed
1 cup frozen blueberries
1 large handful raw spinach (about 8 oz.)

First blend the pineapple, orange, pear, apple, lemon and flaxsee to a nice fluid. Add the frozen blueberries and blend them in. Last, add the spinach and blend for 20 – 30 seconds until smooth. It looks bad, but tastes great!

Ice Cream in a Bag

I saw this recipe in a Family Fun magazine. I think I will try it with my Activity Days girls. It looks fun.

2 Tbsp. sugar
1 cup half and half
½ tsp. vanilla
½ cup kosher or rock salt
Ice cubes (enough to fill a 1 gallon bag about ½ full)
1 pint-size ziplock bag
1 gallon-size ziplock bag

Mix-ins such as chocolate chips, sprinkles, candies, fruit, crushed oreos, etc.
Combine the sugar, cream and vanilla in the pint-size bag and seal it tightly. Place the salt and ice in the big bag, then place the smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). seal the small bag to determine when it’s done. Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag.