Recipes

Since the recipes didn't show up that well in the previous post, I'm going see if they do better in a new posting. So here they are -- Chicken Kabobs, Salad Dressing and Eclair Dessert:

Lynn Isler's Chicken Kabobs

1 cup water
½ cup Worcestershire sauce
¼ cup cider vinegar
1/3 cup brown sugar
2 tablespoons instant coffee
¼ teaspoon hot pepper sauce
4 cloves garlic, minced
2 ¼ teaspoons black pepper
2 teaspoons paprika
1 teaspoon rosemary
1 ½ teaspoon oregano
1 ½ teaspoons thyme
¼ teaspoon cayenne pepper
¾ teaspoon salt
2 bay leaves
1 cup ketchup
1/3 cup vegetable oil
4 boneless chicken breast halves
2 medium red onions
2 red bell peppers

Soak 20 wooden skewers in water for one hour. Combine water, Worcestershire sauce, vinegar, sugar, coffee, pepper sauce, garlic, black pepper, paprika, rosemary, oregano, thyme, cayenne pepper, salt, bay leaves, ketchup and oil. Bring to boil over medium high heat, stirring frequently. Reduce heat to low and simmer for 20 minutes.

Line a broiler pan with foil. Cut chicken, onion and red bell pepper into one inch pieces. Alternating, thread on a skewer. Place on broiler pan. Baste the kebobs with the sauce, covering both sides. Broil four inches from heart for 8 minutes. Turn over and broil until chicken is done, about 5 minutes. Baste all over with sauce again. Cover with foil and reheat by baking on 350° for 30 minutes before serving. Makes 20 kebobs or about 8 – 10 servings.

Chocolate Eclair Dessert

ICING:
1/3 cup cocoa
1/4 cup milk
1 cup sugar
1 stick margarine
1/8 teaspoon salt

Mix icing ingredients together and bring to a rollin boil. Boil for one minute and remove from heat. Let cool while mixing filling.

FILLING:
2 small boxes or 1 large box of vanilla instant pudding
3 cups milk
8 ounces Cool Whip
1 box Graham Crackers

Mix pudding and milk with electric mixer. Fold in Cool Whip.

In 9" x 13" pan, layer cracker squares and half of the filling. Repeat with a second layer of cracker squares and filling. Top with a final layer of cracker squares. Pour icing over crackers. Refrigerate covered.

Peggy Miller's Salad Dressing

1/4 cup plus 2 Tablespoons cider vinegar
1/4 cup plus 2 Tablespoons sugar
3/4 teaspoon salt
3/4 teaspoon dry mustard
3/4 teaspoon paprika
3/4 teaspoon celery seed
3/4 cup vegetable oil (or Canola oil)

Combine vinegar, sugar, salt, dry mustard and paprika. Using a small hand mixer, slowly add the oil to the mixture, beating until it is well blended. (It will thicken but will separate a little if refrigerated.) Shake before using. If refrigerated, take out before time of using - as it will shake better.
I use this with salads using fruit- strawberries, oranges, grapefruit. Enjoy!!!(You may like white vinegar or even balsamic, but I prefer the cider.)