Antipasto Platter
Antipasto Platter
Posted by artsycook at recipegoldmine
com 6/11/01 3:53:19 pm
Cheese: Provolone, Mozzarella and fresh mozzarella sliced between slices of ripe tomato
Meats: hard salami, capacola, pepperoni
Olives: Italian, Greek or Spanish, green to black
Vegetables: cucumber, sweet cherry peppers, pepperoncini, green onions, hearts of palm, artichoke hearts etc
Italian Dressing – homemade!!!!!!
Arrange assortment of vegetables, cheeses, or deli meats; sliced or rolled and arranged on a serving platter
Pour Italian dressing (see index) over all and served with Italian bread or crackers
Feel free to make up your own combination
Szechwan Shrimp
Szechwan Shrimp
2 Tbsppeanut oil
1 pound extra-large raw shrimp, shelled & de-veined
1/4 cup minced scallion
2 Tbspminced fresh ginger
2 Tbspdry sherry
2 Tbspsoy sauce
2 tpss granulated sugar
1/2 tps salt
2 to 3 Tbspcatsup
2 Tbspchili sauce
1 tps red pepper flakes
Heat oil in a wok or large, heavy skillet
Add shrimp, scallion, ginger & garlic
Stir-fry until shrimp are pink
Add sherry, soy sauce, sugar & salt
Stir well & blend in catsup, chili sauce & red pepper flakes
Serve over hot rice
Gingered Chicken Stir Fry
Gingered Chicken Stir Fry
1 package boneless chicken tenders
1 (11 ounce) can m&arin oranges
1 tps grated fresh ginger or
1 1/2 tpss ground ginger
1 tablespoon vegetable oil
1/4 pound snow peas or 1 (16 ounce)
package frozen snow peas
1/4 cup Oriental stir fry sauce
4 cups hot cooked rice
Cut chicken tenders in half
Drain oranges; reserve 1/2 cup syrup
If using fresh ginger, cook ginger in hot oil 30 seconds
Add chicken & powdered ginger (if using) & stir fry about 3 min
Add snow peas, reserved syrup & stir fry sauce
Heat to boiling, stirring
Reduce heat, cover & cook 2 min
Top with orange sections
Serve over rice
Makes 4 servings