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Tropical treasures

When we get together we sometimes pick a theme dinner.  We liked the tropical dishes the best, with lots of citrus flavors. – Pat

Tropical island chicken

½ cup soy sauce

1/3 cup vegetable oil

¼ cup water

2 tablespoons dried minced onion

2 tablespoons sesame seeds

1 tablespoons sugar

4 garlic cloves, minced

1 teaspoon ground ginger

¾ teaspoon salt

1/8 teaspoon cayenne pepper

2 broiler/fryer chickens (3 to 4 pounds each), quartered

In a large re-sealable plastic bag, combine the first 10 ingredients. Remove 1/3 cup for basting; cover and refrigerate. Add chicken; seal and turn to coat. Refrigerate 8 hours or overnight. Drain; discard marinade. Grill chicken, covered, over medium-hot heat for 45-60 minutes or until juices run clear and meat thermometer reads 170 degrees, turning and basting often with reserved marinade. Yield 8 servings.

 

Citrus rice pilaf

1 package (6.9 oz) chicken-flavored rice mix

2 tablespoons butter or margarine

2-¾ cups water

1 package (6 oz) frozen snow peas

1 can (8 oz) sliced water chestnuts, drained

1 to 2 tablespoons orange marmalade

¼ teaspoon pepper

In a large skillet, sauté rice mix in butter until golden brown. Stir in water and contents of rice seasoning packet. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peas, water chestnuts, marmalade and pepper. Cover and cook for 3-4 minutes or until rice and vegetables are tender. Yield: 4 servings.

 

Citrus cabbage slaw

5 cups shredded cabbage

1 can (11 oz) mandarin oranges, drained

1 cup cauliflowerets

1 can (8 oz) unsweetened pineapple chicks, drained

½ cup chopped green pepper

2/3 cup sugar

1/3 cup white vinegar

1/3 cup vegetables oil

1 tablespoon water

2 teaspoon finely chopped onion

1 teaspoon salt

1 teaspoon prepared mustard

½ teaspoon celery seed

In a large bowl, toss the first five ingredients. In another bowl, combine remaining ingredients. Stir into cabbage mixture. Cover; refrigerate 2 hours. Toss just before serving. Yield 8 servings.

 

Honey fruit salad 

1 can (11 oz) mandarin oranges, drained

1 can  (8 oz) pineapple chunks, drained

1 cup green grapes

1 cup halved fresh strawberries

1 medium firm banana, sliced

3 tablespoons honey

2 teaspoon lime juice

¼ teaspoon grated lime peel

¼ teaspoon vanilla extract

¼ teaspoon poppy seed

fresh mint, optional

In a large bowl, combine fruit. In a small bowl, combine honey, limejuice, peel and vanilla pour over fruit; toss sprinkle with poppy seeds. Garnish with mint if desired. Yield: 4 servings.

 

FOOD FACTS

• If milk is getting close to the curdling stage, try adding a teaspoon or two of baking soda to the milk. It will give you a few more good days.

• Natural peanut butter will remain fresh longer if you store the bottle upside down in the refrigerator.

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