JUNE 9, 1997

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recipes

Dining In: Graduation--Make it safe, fun, and delicious


Call for recipes: Do you have a favorite summertime recipe you'd like to share with your friends and neighbors? If so, send it to us. Mail to the Woodinville Weekly at P.O. Box 587, Woodinville, WA 98072; fax your favorites to 425-486-7593; or e-mail them to kdiefendorf@woodinville.com.

Non-Alcoholic Champagne
   1 bottle (1 liter) club soda, chilled
   1 bottle (1 liter) ginger ale, chilled
   3 c. unsweetened white grape juice, chilled

   In a large pitcher, combine club soda, ginger ale, and grape juice. Mix gently. Pour into chilled champagne flutes and serve immediately. Makes about 11 (1 cup) servings.

Non-Alcoholic Margaritas
   1 can (12 0z.) frozen lemonade concentrate, thawed, undiluted
   1 can (12 oz.) frozen limeade concentrate, thawed, undiluted
   1 c. confectioners' sugar
   6 c. finely crushed ice
   Green food color (optional)
   1 bottle (1 liter) club soda, chilled
   Lime slices
   Coarse salt

   In a 4-quart non-metal container, combine lemonade concentrate, limeade concentrate, confectioners' sugar and crushed ice. Mix well. Add a few drops of food color, if desired; mix well. Cover and freeze, stirring occasionally. Remove container from freezer about 30 minutes before serving time and let stand at room temperature to thaw slightly.
   Spoon 2 cups slush mixture into container of electric blender. Add 1 cup club soda. Cover and blend until slushy and smooth. To serve, rub rim of glass with lime slice and dip rim in coarse salt; fill glass. Garnish with lime slice. Repeat with remaining slush mixture, club soda, lime slices, and coarse salt. Makes 12 (1 cup) servings.

Non-Alcoholic Pina Coladas

   1 can (8 oz.) pineapple rings packed in natural juice
   2 cartons (8 oz. each) pina colada or pineapple yogurt
   3 Tbsp. cream of coconut
   12 ice cubes

   Reserve 2 pineapple rings. In container of electric blender, combine remaining pineapple rings with their juice, yogurt, cream of coconut, and ice. Blend on high speed until smooth. Cut reserved pineapple rings in half; use to garnish each glass. Serve immediately. Makes 4 (1 cup) servings.

Parmesan Chicken
(Sent in by Janine Mudrovich, Redmond)
   1 c. very dry bread crumbs
   2/3 c. dry grated Parmesan cheese (do not use fresh grated)
   1 tsp. salt
   1/4 tsp. pepper
   1/4 tsp. minced parsley
   1/8 tsp. garlic powder
   1/8 tsp. paprika
   4 whole chicken breasts, halved
   1/2 c. butter, melted
   juice of 1/2 lemon

   Combine bread crumbs, cheese and spices. Dip chicken in melted butter, then in crumbs. Place in shallow baking dish and sprinkle with lemon juice. Refrigerate for 1/2 hour. Preheat oven to 350 F. Bake for 45 minutes to 1 hour.

Peanut Coleslaw
(Also sent in by Janine Mudrovich, Redmond)
   4 c. shredded green cabbage
   1 c. dry roasted peanuts
   1/2 c. red pepper, diced
   1/2 c. green pepper, diced
   Dressing:
   1/2 c. mayonaise
   2 Tbsp. lemon juice
   1 Tbsp. grated onion
   1/2 tsp. celery seed
   1 tsp. sugar
   1/2 tsp. salt
   1/4 tsp. black pepper

   Crisp cabbage in ice water for 1 hour. Drain well. Combine dressing ingredients in a small bowl. Place drained cabbage with dressing and peanuts in a large bowl; mix well. Garnish with red and green peppers.

Shrimp Risotto
   2 lbs. fresh tomatoes
   1 can (8 oz.) crushed pineapple in juice
   2 Tbsp. vegetable oil
   1 tsp. minced garlic
   1 can (15 oz.) coconut milk
   1 c. long grain white rice
   1 can (4 1/2 oz.) chopped mild green chilies
   1 tsp. curry powder
   1 tsp. salt
   12 oz. shelled and deveined cooked shrimp

   Use tomatoes held at room temperature until fully ripe. Core tomatoes; chop (makes about 5 cups); set aside. Drain pineapple, reserving 1/4 c. juice. In a large saucepan heat oil until hot; add garlic and reserved tomatoes. Cook, stirring occasionally, until tomatoes soften, about 3 minutes. Add coconut milk, rice, chilies, curry powder, salt, 1 c. water, and the reserved pineapple juice. Bring to a boil, stirring occasionally; reduce heat, cover, and simmer until rice is tender, about 15 minutes (some of the liquid will not be absorbed). Stir in the shrimp and crushed pineapple; simmer until shrimp are hot, about 1 minute.