Saturday, February 25, 2006

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

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.

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