Northwest NEWS

June 29, 1998

Home & Garden

DINING IN - Recipes for celebrating July 4th

   Red, White and Blue Cheesecake

   2 pkg. (8 oz. each) cream cheese, softened
   1/2 c. sugar
   1/2 tsp. vanilla
   2 eggs
   6 oz. white chocolate, chopped, melted
   1 ready-to-use chocolate flavor crumb crust (6 oz. or 9 in.)
   2 c. blueberries, raspberries and sliced strawberries

   Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Blend in melted chocolate. Pour into crust. Bake at 350 F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with fruit and drizzle 2 tablespoons strawberry jelly, melted, if desired.
  
   Grilled Stuffed Portabello Mushrooms

   1 c. diced onions
   1 tsp. chopped garlic
   2 c. chopped white mushrooms
   1 (14-ounce) can artichokes, drained and chopped
   3/4 c. reduced fat french onion snack crackers, coursely broken
   2 Tbsp. grated Parmesan cheese
   1/4 c. sundried tomatoes, softened in warm water for 5 minutes, drained and chopped
   1/4 tsp. salt
   1/4 tsp. ground black pepper
   4 medium to large portabello mushrooms (about 1 1/2 pounds,) stems removed

   In large nonstick skillet sprayed with cooking spray, over medium-high heat, cook onion and garlic for 2 minutes. Add chopped mushrooms; cook for 6 to 8 minutes more or until tender. Remove from heat; stir in artichokes, crackers, tomatoes, cheese, salt and pepper. Set aside.
  
   Grill portabello mushrooms, rounded side up for 5 to 6 minutes; remove from grill. Spoon cracker mixture onto flat side of mushrooms, mounding firmly. Place stuffed mushrooms on grill. Cover and cook for 12 to 15 minutes or mushrooms is tender and stuffing is heated through.
  
   Chicken Sate

   8 wooden skewers
   3/4 lb. skinless, boneless chicken breasts
   Nonstick cooking spray

  
   Marinade:

   1/4 c. maple syrup
   2 Tbsp. ketchup
   1 Tbsp. soy sauce
   1 clove garlic, minced
   1 tsp. curry powder

  
   Peanut Sauce:

   2 Tbsp. balsamic vinegar
   2 Tbsp. low-sodium chicken broth
   2 Tbsp. peanut butter
   1 Tbsp. fructose
   1 Tbsp. low-sodium soy sauce
   1 clove garlic, minced
   1/4 c. slice scallions, divided

   Soak skewers in water while preparing chicken and sauce. Cut chicken into 16 strips and place in shallow dish. Combine ingredients for marinade; pour over chicken and toss to coat. Refrigerate 1 hour. Meanwhile, in blender or food processor, combine all ingredients for peanut sauce, using half the scallions. Blend until smooth. Pour into small serving dish and sprinkle with remaining scallions. Remove skewers from water. Thread 2 strips of chicken on each skewer. Heat oven to broil or highest setting. Spray broiler rack with nonstick cooking spray. Place skewers on rack and broil 7 to 8 minutes, turning once, until chicken is cooked through. Serve with peanut sauce.
  
   Crisp Green Salad with Tonnato Dressing

   Dressing:
1 (6 1/2 oz.) can water packed chunk light tuna drained
   1 clove garlic
   1/4 c. Dijon mustard
   2 tsp. red wine vinegar
   1 Tbsp. olive oil
   1/4 tsp. dried oregano
   2-3 anchovy filets, drained and rinsed (optional)
   1/2 c. chicken broth
   Freshly ground pepper

  
   Salad:
8 Romaine lettuce leaves
   8 red bell pepper rings
   8 slices cucumber
   12 red onion rings (optional)
   In a blender or food processor, combine the tuna, garlic, mustard, vinegar, olive oil, oregano and anchovies, stopping to scrape down the sides of the container. Add chicken broth and blend until the dressing has the consistency of thin mayonnaise. Season to taste with pepper. If possible, refrigerate 2-3 hours before using. Tear the lettuce into bite-size pieces and mound on a serving platter. Arrange the pepper rings, cucumber and onion rings over the lettuce. Pour over 1/2 c. of the dressing and serve. (This dressing keeps 2-3 days in a tightly sealed container in the refrigerator.) Use leftover dressing on a rice salad made with diced bell pepper, red onion, green peas and chopped Italian parsley.
  
   Vinaigrette

   1 c. white or cider vinegar
   1 c. olive oil
   1/4 tsp. pepper
   2 tsp. fresh dill or 1 tsp. dried dill

   Whisk all ingredients together in a jar and shake vigorously. Makes 2 cups.
  
   Picnic Potato Salad

   3/4 c. vinaigrette (recipe above)
   1/2 c. mayonnaise
   2 Tbsp. Dijon-style mustard
   2 1/2 lbs. potatoes, cooked, peeled and diced
   1/2 c. finely chopped red onion
   1/2 c. diced celery
   1 tsp. salt
   2 hard-cooked eggs, peeled and chopped

   Whisk vinaigrette together with mayonnaise and mustard. Combine remaining ingredients in large bowl and add vinaigrette mixture. Toss well. Cover and refrigerate at least four hours or overnight.
  
   Summertime Slaw

   1 c. vinaigrette (recipe above)
   1/4 c. granulated sugar
   1 Tbsp. Dijon-style mustard
   2 c. shredded red cabbage
   2 c. shredded green cabbage
   1/2 c. minced onion
   1 tsp. salt

   Whisk vinaigrette together with sugar and mustard. Combine remaining ingredients in a large bowl and add vinaigrette mixture. Toss well. Cover and chill for up to four hours.