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September 27, 2006

Oat Dough

1 part flour
1 part water
2 parts oatmeal

Simply mix all ingredients with your hands.

Industrial Salt Dough

1 cup flour
1/4 cup salt
2 tsp cream of tartar
1 cup warm water
1 tsp oil
Food coloring

This is a long lasting dough. Mix all ingredients in a sauce pan and cook over medium heat until smooth. Let the mixture cool slightly and knead. The dough will be very pliable and easy to sculpt. Place in plastic bag or airtight container to store. Bake in a low oven and paint.

Salt Dough

1 cup flour
1/2 cup salt
1/2 cup water
1 Tbsp cooking oil (optional)

This is the most basic and time tested dough mixture. First mix all the ingredients together. Next knead the dough for at least 10 minutes. The kneading will make the dough smooth and shiny. Flour your hands to prevent the dough from sticking. This dough can be baked in a 250 ° oven and then painted. Spray with a varnish for added shine.

September 25, 2006

Cajun Chicken Stir Fry

6 strips bacon, diced
3 single chicken breasts, skinless, boneless
1 tsp liquid smoke
1 tsp garlic
1 Tbsp cajun seasoning
2 Tbsp file powder
1/2 tsp pepper sauce
1 onion, sliced & cut in half
1 green peppers, cut into strips
1 red pepper, cut into strips
1 cup okra, sliced
1 cup kernel corn
1/2 cup smoked ham, cooked, sliced & cut into strips
1/2 lb. sausage links, cooked & cut into chunks
2 cup chicken broth
1/4 cup cornstarch
1/2 cup green onions & tops, sliced

Cut chicken into 1/2" x 1/2" x 1" pieces.

Add green onions and tops, add bacon to wok and fry until crisp. Strain and set aside. To the bacon fat add the chicken pieces and stir fry until the chicken is white and firm. Add liquid smoke, garlic, cajun spice, file powder, pepper sauce, onions, green and red peppers, okra, corn, ham and cooked sausage pieces and most of the chicken broth. Simmer for 3 minutes. Add remaining chicken broth to the cornstarch and dissolve. Stir the cornstarch slurry into the stir fry and simmer until thickened. Serve on steamed rice. Garnish with crumbled chopped parsley and sliced green onions. Yield: 8 persons.

September 11, 2006

Warm Chicken Salad With Pine Nuts

3 cups defatted, reduced-sodium chicken broth
3/4 cup balsamic vinegar
4 cloves garlic, peeled and halved
2 sprigs rosemary
1/2 tsp chopped bay leaf
2 boneless, skinless chicken breast halves (8 oz), trimmed of fat
1 Tbsp extra-virgin olive oil
1 1/2 tsp chopped shallots
1/4 tsp freshly ground black pepper
Salt to taste
3 cups torn mixed salad greens, such as curly endive, escarole, spinach, Belgian endive, arugula, radicchio, and/or watercress, washed and thoroughly dried
1 medium-size red bell pepper, roasted and cut into thin strips
1 1/2 tsp pine nuts, toasted
1 Tbsp chopped fresh parsley, preferably flat-leaved

In a wide saucepan or Dutch oven, combine broth, vinegar, garlic, fresh rosemary sprigs and bay leaf. Bring to a boil, reduce heat, and simmer 5 minutes. Add chicken breasts; cover and poach gently for 10 to 15 minutes or until no longer pink inside. Transfer to a cutting board and keep warm. Boil the poaching liquid for 5 minutes, or until slightly reduced.

Strain; discard garlic, rosemary, and bay leaf, and pour 1/4 cup poaching liquid into a small bowl. Whisk in oil, shallots, and pepper. Season with salt if desired. In a large bowl, toss greens with 2 tablespoons of the oil mixture. Arrange on individual plates. Carve chicken into thin slices and arrange over greens. Garnish with red pepper and drizzle the remaining dressing over chicken and peppers. Sprinkle pine nuts, parsley, and remaining 1/2 teaspoon fresh rosemary over the chicken.

Allowed on all phases of South Beach diet. Makes 2 servings. Per serving: 357 calories, 12 g total fat (2 g sat), 66 mg cholesterol, 28 g carbohydrate, 36 g protein, 2 g fiber, 265 mg sodium

September 4, 2006

Garlic Cheese Bread

1/2 cup butter
3/4 cup cheese
2 Tbsp Parmesan cheese
1/2 tsp garlic powder
1/4 tsp Worcestershire sauce
1/4 tsp sale
dash pepper
dash paprika
loaf French Break

Preheat oven to 400°.

Combine all ingreidents in a bowl. Smear on bread.

Bake 10-12 minutes, or until cheese is brown and bubbly.

September 1, 2006

Lemon-Tarragon Chicken Salad in Butter Lettuce Cups

4 (6-ounce) boneless, skinless chicken breast halves
1 bunch asparagus, trimmed (about 1 pound)
1/2 cup fat-free plain yogurt
1/4 cup mayonnaise
3 Tbsp fresh lemon juice
2 stalks celery, thinly sliced
3 Tbsp thinly minced red onion
2-3 Tbsp finely chopped fresh tarragon
Salt
6 leaves butter lettuce

Trim excess fat and skin from chicken. Place chicken and 4 cups of water in medium Dutch oven or heavy saucepan over medium-high heat. Bring to a simmer; cook 10 minutes, or until chicken is just cooked. Transfer chicken to bowl. Let chicken cool, and slice into 1-inch strips.

Bring water to a boil in medium saucepan over high heat. Add asparagus and cook, 3 minutes, until tender-crisp. Drain and rinse with cold water. Slice diagonally into 1/2-inch pieces.

In medium bowl, combine yogurt, mayonnaise, and lemon juice. Add chicken strips, asparagus, celery, onion, and tarragon. Season with salt to taste and add one scoop of mixture to each lettuce leaf. Select the sturdy inside leaves of the lettuce head to hold the salad. Each leaf should hold about one cup of chicken salad. Serve immediately after filling the lettuce cups.

Allowed on South Beach Diet, Phase 1-3. Makes 6 servings. Per serving: 235 calories, 24 g protein, 9 g carbohydrate, 3 g fiber, 11 g total fat, 2 g saturated fat, 64 mg cholesterol, 249 mg sodium