Tomato Basil Bruschetta

                         

• 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
• 2 cloves garlic, minced
• 1 Tbsp extra virgin olive oil
• 6-8 fresh basil leaves, chopped.
• Salt and freshly ground black pepper to taste

• 1 baguette French bread or similar Italian bread

Chop all ingredients and blend, top on bread

Fried Rice

                               

2 cups enriched white rice 4 cups water 1 bag frozen green peas/carrots

2 tablespoons vegetable oil 2 eggs soy sauce to taste sesame oil, to taste (optional)

1.	In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
2.	In a small saucepan, bring water to a boil. Drop peas/carrots into boiling water, and drain.
3.	Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

Sweet and Sour Meatballs

                          

Meatballs:

1 lb lean ground beef

½ cup oats

1 egg

½ of an onion finely chopped

1 tsp salt

½ tsp pepper

1 tsp Worcestershire sauce

Mix all together in a bowl. Form into balls and place on pan. Bake for 15-20 min. at 375 degrees.

Sauce:

1 cup brown sugar

½ cup vinegar

2 tsp mustard

½ cup BBQ sauce

2 tsp Worcestershire sauce

Boil in sauce pan, add meatballs and simmer for 15 minutes. Serve over rice.

Cheese Enchiladas

                                                            

• 1 can (15 ounces each) tomato sauce
• ¾ cups water
• 1 tablespoon chili powder
• 1garlic clove, minced
• ½  teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 8 flour tortillas (8 inches), warmed
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 1 ¼ cups (10 ounces) shredded cheddar cheese, divided
• 1medium onion, finely chopped
• ½  cup (4 ounces) sour cream
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Shredded lettuce, sliced ripe olives and additional sour cream, optional

Directions

• In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally. Spoon 2 tablespoons sauce over each tortilla.
• In a large bowl, combine the Monterey Jack, 1 cup cheddar cheese, onions, sour cream, parsley, salt and pepper. Place about 1/3 cup down the center of each tortilla. Roll up and place seam side down in two greased 13-in. x 9-in. baking dishes. Pour remaining sauce over top.
• Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer or until cheese is melted. Garnish with lettuce, olives and sour cream if desired. Yield: 8 enchiladas.

Bengal BBQ
(Disneyland recipe)

Chieftain Chicken Skewer - In a Polynesian Sauce

Chicken breasts cut into long strips

4 - Whole Cloves

1 T - Red Wine Vinegar

1 Cup – Catsup

½ Cup – Crushed Pineapple

½ cup – Brown Sugar

½ cup – Soy Sauce

¼ cup – Orange Juice Concentrate

3 T – Water

Simmer cloves in vinegar for 5-10 minutes.  Strain cloves and allow vinegar to cool completely before adding other ingredients. Add other ingredients and mix well.  Place chicken in uncooked sauce and marinate for 24 hours.  Remove chicken from marinade and steam until cooked through. Bring mixture to slow boil over medium heat.  Place chicken on soaked skewers and grill until heated. Dip grilled chicken into heated sauce and serve with green onion.

 Bengal Beef Skewer - In a Sweet Zulu Sauce

Beef cut into long strips

1 cup – Teriyaki Sauce

1 cup – Soy Sauce

1 T – Red Wine Vinegar

1 cup – Brown Sugar

½ cup – Sherry Cooking Wine

2 – whole Bay Leaf

1 T – ground black pepper

2 T – fresh ginger root

2 T – fresh garlic

Mix ingredients and marinate beef over night. Remove beef from marinade and steam until cooked through. Bring mixture to slow boil over medium heat.  Place beef on soaked skewers and grill until heated. Dip grilled beef into heated sauce and serve with green onion.

Banyan Beef Skewer - Hot & Spicy

Beef cut into long strips

1 cup – Soy Sauce

1 ½ cup – Water

1 T – ground black pepper

3 T – Sesame Seed Oil

1 t – Ground Red Pepper

½ t – Cayenne Pepper

1 T – fresh garlic

1 T – Corn Starch

Mix all ingredients except corn starch; bring to a slow boil over medium heat. Add corn starch to thicken
Place beef on soaked skewers and grill until cooked through. Dip grilled beef into heated sauce and serve with green onion.

                     Basil Chicken in Coconut Curry Sauce

3 skinless, boneless chicken breast halves

2 teaspoons curry powder

1 teaspoon salt

½ teaspoon pepper

¼ teaspoon chili powder

1 medium red onion, chopped

5 cloves garlic, minced

2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)

1 tablespoon olive oil

1 14-ounce can light coconut milk

1 tablespoon dried basil

1 teaspoon grated fresh ginger

3 cups hot cooked rice

Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.

In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.

. Carefully add  coconut milk to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over rice.

contributed by Kristin Guilonard

                                                   Chili with Turkey
NOT Thanksgiving chili

1 large onion, chopped
4 cloves garlic, pressed
1 tbsp + 1 tsp chili powder
1 1/4 tsp cumin
1 1/4 tsp oregano
20 oz ground turkey
14 oz can tomato sauce
14 oz can diced tomatoes
4 oz can green chiles
14 oz can pinto beans, drained

sour cream
cilantro

Saute the onions and garlic in some oil. Add in the turkey and saute until almost browned. Add the rest of the stuff in and simmer for 20-30 minutes. Serve with sour cream and chopped cilantro.