Spicy Szechuan Chicken

Ingredients:

3 - 4 chicken breasts, skinned and deboned
2 egg whites
2 tablespoons cornstarch
Sauce:
2 tablespoons sherry cooking wine
1 tablespoon barbeque sauce
2 tablespoons sesame oil
1 tablespoon soy sauce
2 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/2 - 1 teaspoon crushed dried chilies
1 tablespoon ginger, minced

4 carrots, cut into thin strips
3 green onions, chopped
1/2 red pepper, sliced
1/2 green pepper, sliced


Directions:

1. Partially freeze chicken breasts. Cut into strips.

2. Combine sauce ingredients and set aside.

3. Mix together egg whites and cornstarch.

4. Coat chicken in cornstarch mixture.

5. Heat wok. Fry chicken strips in oil until they turn white.

6. Add 1 tablespoon oil to wok. Add vegetables and stir-fry
for 30 seconds.

7. Add sauce to vegetables.

8. When boiling, add chicken.

9. Stir-fry 1 to 2 minutes. Serve with rice.




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Halloween-Ghoulish Brain DIP

Ingredients:

2 ripe, dark-skinned soft avocados
5 ounces of shredded cheddar cheese
10 sprigs fresh cilantro
4 tablespoons chunky salsa
Salt and freshly-ground pepper to taste

Instructions:

Wash and chop cilantro. On a cutting board and using a sharp knife, slice avocados in half. Remove the pits and put aside. Remove the center of avocados with knife and place in a bowl. Mash leaving a few lumps for brain effect. Stir in salsa until well blended. Add cheese and mix well. Place cilantro in the mixture and continue to mix until all ingredients are blended together well. Place pits in dip to keep dip from turning brown. Cover and refrigerate for at least 1 hour. Remove from refrigerator and discard pits. Add salt and pepper to taste being sure to stir well.

Serve with your favorite chips or fresh vegetables.

Apple Honey Glazed over Baby Spinach.

Ingredients:
1/2 cup apple cider (not hard cider)
1 1/4 tablespoons honey
4 skinless salmon fillets (6 ounces each)
Salt and pepper, to taste
2 lemons halved
1 tablespoon butter
12 ounces fresh baby spinach
1 1/4 tablespoons white cooking wine

Instructions:
Preheat oven to 350 F. In a small saucepan bring the honey and cider to a boil over medium-high heat.
Continue to boil until half the mixture has evaporated.
Put the salmon in a large baking dish in one layer, skinned side up.
Drizzle the honey cider mixture over the salmon and let set for 10 minutes.
Heat a large oven proof skillet on the stove over medium-high heat.
Salt and pepper the flesh side of the salmon and place into the pan (flesh side down).
Brush the top with the honey cider glaze until the fish begins to caramelize (approximately 2 minutes).
Flip the fish over and drizzle with the rest of the glaze and add the lemon halves, cut side down.
Place in the oven and bake for 7 minutes or until the salmon flakes easily.

To prepare spinach, melt butter in another large skillet over medium heat.
When the butter is melted add salt, pepper and spinach.
When the leaves begin to wilt, add the wine and cook for 2 minutes. Drain spinach. Arrange on 4 plates with the spinach on the bottom, salmon on top garnished with a lemon half on the side.

Sweet Goblin Snack.

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Ingredients:

1/4 cup maple-flavored syrup
2 tablespoon butter or margarine
1/4 teaspoon ground cinnamon
4 cups Cocoa or Fruity PEBBLES Cereal
1 cup Dry Roasted Peanuts
2 cups Miniature Marshmallows
1 cup candy corn
1 cup candy-coated chocolate pieces

Instructions:

Grease a large baking dish. In a microwave safe bowl put maple syrup, cinnamon and butter. Microwave on high for 45 seconds. Remove bowl from microwave and stir until butter is melted. Can microwave an additional 5 seconds if butter is not soft enough. Mix cereal and peanuts together in large bowl. Add to syrup mixture and fold together with rubber spatula making sure all ingredients are covered well. Heat oven to 300 degrees. Place cereal mixture into baking dish being sure to spread out evenly. Place in oven and bake 30 minutes, stirring at 10 minute intervals to make sure cereal mixture cooks evenly. Cool. Once cereal is cool enough to touch, break into pieces in bowl. Be sure the bowl has an air tight lid. Add marshmallows and candies. Place lid on bowl and shake to make sure all ingredients are mixed together.

Can be stored at room temperature, in airtight container, for up to 3 days.

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Spooky Graveyard Treats

Ingredients:

15 chocolate sandwich cookies, crushed
3 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (12 ounce) COOL WHIP Whipped Topping, thawed, divided
1-2 green Fruit Rollups, shredded
6-8 raisins
3 CAMEO Creme Sandwich Cookies
Black, brown or grey decorating gel
5 candy pumpkins
10 pieces candy corn

Instructions:

Place both boxes of instant pudding powder into a large mixing bowl. Add milk. Beat with electric mixer on low speed until all the powder is absorbed in milk and there are no lumps. Let stand until slightly thickened. Mix in 2 cups of Cool Whip with rubber spatula. Gently fold in 1/2 of the cookie crumbs, folding until well blended. Place pudding mixture in a large rectangular pan. Cover top completely with remaining cookie crumbs. Cover and refrigerate for 2 hours. After dessert has chilled remove from refrigerator and decorate. Take shredded fruit rollups and place strategically around top of dessert for grass. Decorate CAMEO Cookies to look like tombstones with gel.

To make ghosts, take remaining Cool Whip and using a tablespoon place a large dollop on top of dessert. Next take a smaller dollop and place on top of large dollop. Be sure to take spoon in an upward swirl to make top of ghost head. Add raisins for the ghost eyes.

Finally place pumpkins and candy corn strategically around the top. Serve immediately

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