When you want a good meal, but find you are limited on time, give this combination a try!
BROILED GINGER CHICKEN
4 boneless skinless chicken breast halves (about 1 lb) 1 tablespoon soy sauce
1/4 teaspoon ground ginger
1/2 cup mayonnaise
1/8 teaspoon cayenne Pepper
Flatten the chicken to 1/4 inch thickness. Place on a broiler pan rack. Broil for 3 minutes on each side. Combine mayonnaise, soy sauce, ginger and cayenne, brush over the chicken. Broil 2-3 minutes longer on each side or until juices run clear. YIELD: 4 servings.
STIR-FRY CABBAGE
2 tablespoons vegetable oil
6 cups sliced cabbage
1/2 teaspoon salt
3 tablespoons water
In a large skillet, heat oil over medium. Add the cabbage, water and salt. Cook, uncovered, for 5-7 minutes or until crisp-tender, stirring occasionally. YIELD: 4 servings.
BUTTERED BREADSTICKS
1 1/2 cups all-purpose flour, divided
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
2/3 cup milk
1/4 cup butter/margarine, melted
In a medium bowl, combine 1-1/3 cups flour, baking powder, sugar and salt. Gradually add milk, stir in the remaining flour to form a soft dough. Turn onto a lightly floured surface; knead gently for 1-2 minutes. Roll into a 1/4 inch thick rectangle. Cut in half widthwise, then cut each lengthwise into six strips. Brush one side with butter. Place, butter side down, on a greased baking sheet; butter the other side and fold each strip nearly in half. Bake at 450 degrees for 10-12 minutes or until golden brown. YIELD: 1 dozen.
BROILED GINGER CHICKEN
4 boneless skinless chicken breast halves (about 1 lb) 1 tablespoon soy sauce
1/4 teaspoon ground ginger
1/2 cup mayonnaise
1/8 teaspoon cayenne Pepper
Flatten the chicken to 1/4 inch thickness. Place on a broiler pan rack. Broil for 3 minutes on each side. Combine mayonnaise, soy sauce, ginger and cayenne, brush over the chicken. Broil 2-3 minutes longer on each side or until juices run clear. YIELD: 4 servings.
STIR-FRY CABBAGE
2 tablespoons vegetable oil
6 cups sliced cabbage
1/2 teaspoon salt
3 tablespoons water
In a large skillet, heat oil over medium. Add the cabbage, water and salt. Cook, uncovered, for 5-7 minutes or until crisp-tender, stirring occasionally. YIELD: 4 servings.
BUTTERED BREADSTICKS
1 1/2 cups all-purpose flour, divided
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
2/3 cup milk
1/4 cup butter/margarine, melted
In a medium bowl, combine 1-1/3 cups flour, baking powder, sugar and salt. Gradually add milk, stir in the remaining flour to form a soft dough. Turn onto a lightly floured surface; knead gently for 1-2 minutes. Roll into a 1/4 inch thick rectangle. Cut in half widthwise, then cut each lengthwise into six strips. Brush one side with butter. Place, butter side down, on a greased baking sheet; butter the other side and fold each strip nearly in half. Bake at 450 degrees for 10-12 minutes or until golden brown. YIELD: 1 dozen.
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