Northwest NEWS

September 27, 1999

Home & Garden

Dining in: Tasty and healthy

Rice Paper Salad

Rice Paper Salad with Chicken and Rock Shrimp

   3 chicken breasts, boneless, skinless
   1/4 lb. rock shrimp, grilled
   1 package thin rice noodles (rice vermicelli), soaked in warm water
   1 package (12 inch) rice paper (spring roll) wrappers
   1 bunch red leaf lettuce,
   2 c. fresh bean sprouts
   1/4 c. fresh basil leaves
   1/4 c. fresh mint leaves
   Vegetable oil
   Salt and ground black pepper
Vietnamese Dipping Sauce:
   6 Tbsp. Thai fish sauce (Nuoc Mam Nhi)
   6 Tbsp. lime juice
   4 Tbsp. warm water
   1-1/2 Tbsp. sugar
   8 fresh green or red Thai chilies
   2 Tbsp. coarsely chopped toasted cashews
   1 Tbsp. chopped fresh cilantro
   1 large bowl of warm water
   1 14-inch piece of cheesecloth

   Brush chicken breast with vegetable oil and set aside. Thread rock shrimp on bamboo skewers and brush with vegetable oil. Place chicken and shrimp in the center of the cooking grate, turning once. Chicken will take approximately 10 minutes; the rock shrimp will take about 5 minutes. Set aside to cool. Meanwhile, prepare dipping sauce by combining all ingredients in containers in order of use. Dampen the cheesecloth and place on a cutting board. Place one rice paper wrapper in the bowl of warm water. Soak until soft (this will only take a few minutes and the rice paper wrapper will become very pliant and fragile). Gently remove the wrapper from the bowl and place on the cheesecloth-covered board. Blot gently with a clean tea towel to remove excess water. On the bottom third of the rice paper, place 1/4 c. of the rice noodles in a straight row across the wrapper leaving a 1-inch border on each side. Place 2 or 3 pieces of the shredded chicken on top of the noodles. Place 3 pieces of rock shrimp alongside the chicken. Place several mint and basil leaves on top of the chicken and shrimp. Place 1/4 cup bean sprouts across the filling. Top with lettuce. Makes 3 servings.

Low-fat Chicken Alfredo

   2 tsp. olive oil
   1/2 c. chopped onion
   1 clove garlic, minced
   1 can (12 oz.) skimmed evaporated milk
   1 c. shredded, cooked chicken
   2 Tbsp. chopped parsley
   9 oz. dry fettuccine noodles, cooked and drained
   1/2 c. grated Parmesan cheese

   In large nonstick saucepan, sauté onion and garlic until onion is tender, about 2 minutes. Stir in milk; bring to simmer and cook 7-10 minutes or until sauce begins to thicken. Stir in chicken and parsley and cook 2 minutes. Add pasta and toss to mix. Sprinkle with cheese and serve immediately. Makes 4 servings.

Vegetable Strata

   Cooking spray
   6 slices day-old bread
   1 to 2 c. chopped cooked vegetables
   1/2 c. (2 oz.) shredded reduced-fat Cheddar Cheese
   6 eggs
   1 can (10.5 oz.) low-fat reduced-sodium condensed cream of mushroom soup, undiluted
   1/2 c. non-fat or low-fat (1%) milk
   1 tsp. prepared mustard
   1/4 to 1/2 tsp. basil leaves, crushed
   1/8 tsp. pepper

   Coat 8x8x2-inch baking dish with cooking spray. Cut bread into 1/2-inch cubes. Sprinkle half of the cubes into prepared dish. Sprinkle vegetables and cheese over cubes. In medium bowl, beat togethor egg, soup, milk and seasonings. Pour over bread-vegetable mixture. Cover. Refrigerate several hours or overnight. Bake in 350 degree oven until knife inserted near center comes out clean and top is golden brown, about 50 to 60 minutes. Makes 4 servings.

Easy Potato Bake

   1 package (32 oz.) frozen southern-style hash brown potatoes
   1 container (16 oz.) sour cream
   1 package (8 oz.) shredded Chedder cheese
   1 can (10-3/4 oz) condensed cream of chicken soup
   1 cup each: chopped green onions and corn flake crumbs
   2 Tbsp. butter or margarine, melted

   Mix potatoes, sour cream, cheese, soup and onions in large bowl. Spoon into greased 13x90inch baking dish. Toss crumbs and butter; sprinkle over potato mixture. Bake at 375 for 35 minutes. Makes 12-16 servings.

Fluffy 2-Step Cheesecake

   1 package (8 oz.) cream cheese
   1/3 c. sugar
   1 tub (8 oz.) whipped topping, thawed
   1 prepared graham cracker crumb crust (6 oz. or 9 inch)

   Beat cream cheese and sugar in large bowl with wire whisk or electric mixer on high speed until smooth. Gently stir in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. Garnish with thin apple slices and curled orange peel. Store leftover cheesecake in refrigerator. Makes 8 servings.