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Date Posted: 10:16:47 01/11/07 Thu
Author: TinaNez
Subject: Good Afternoon Tina & All CS`s & Marty!!


Tina & All CS`s & Marty!!
Hope that you all have a very good day.See ya all later.
*********************
ORIENTAL CHICKEN WRAPPED MUSHROOMS
Yield: Serves 4 to 6; makes 18 hors d'oeuvres
Serving Size: 1/4 of recipe as a dinner, or 1 as an appetizer
1 tablespoon rice wine vinegar
1 tablespoon vegetable oil
2 tablespoons soya sauce
1 teaspoon crushed garlic
2 tablespoons finely chopped onion
1 teaspoon sesame oil
2 tablespoons water
2 tablespoons brown sugar
1/2 teaspoon sesame seeds (optional)
3/4 pound boneless, skinless chicken breast
18 medium mushroom caps
DIRECTIONS
Preheat broiler. Spray baking sheet with non-stick pan spray.
In bowl, combine vinegar, oil, soya sauce, garlic, onion,
sesame oil, water, sugar, and sesame seeds (if using); mix well.Cut chicken into strips about 3 inches long and 1 inch
wide to make 18 strips. Add to bowl and marinate for
20 minutes, stirring occasionally.
Wrap each chicken strip around mushroom; secure with toothpick.Place on baking sheet. Broil for approximately 5 minutes or until chicken is no longer pink inside. Serve immediately.
**************************
ASPARAGUS AND LEEK SOUP
Makes: 4 to 6 Servings
INGREDIENTS
3/4 pound asparagus
1-1/2 teaspoons vegetable oil
1 teaspoon crushed garlic
1 cup chopped onion
2 leeks, sliced
3-1/2 cups chicken stock
1 cup diced peeled potato
Salt and pepper
2 tablespoons grated Parmesan cheese
DIRECTIONS
Trim asparagus; cut stalks into pieces and set tips aside.
In large non-stick saucepan, heat oil; saute garlic,
onion, leeks and asparagus stalks just until softened,
approximately 10 minutes.
Add stock and potato; reduce heat, cover and simmer
for 20 to 25 minutes or until vegetables are tender.
Puree in food processor until smooth. Taste and adjust
seasoning with salt and pepper. Return to saucepan.
Steam or microwave reserved asparagus tips just until
tender; add to soup. Serve sprinkled with Parmesan cheese.


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