Toss the salad dressing into the greens first and then add other ingredients on top.

This just sort of happened when I asked Matt to make a salad to go along with spaghetti last night. It was delicious! We really liked the variety in flavors and textures.

• 1 cup bread or cracker crumbs
• 1/4-1/2 cup Parmesan cheese grated
• 2 tsp Accent salt (or less)
• 3/4 tsp paprika
• 1/2 tsp Seasoned salt

1/2 cup butter or margarine melted

Dip chicken in butter and roll in bread crumb mixture.

Bake at 400 degrees F. for 35 mins.

Combine:

• 1 Tbsp sugar
• 1 cup lukewarm water
• 1 cup scalded milk

For each pint:

• 1/4 tsp cayenne pepper
• 1 tsp dill seed
• 1 clove garlic
• 1/8 tsp alum or crystal of alum

• 1/4 cup butter or margarine
• 1/2 cup brown sugar
• 1/4 tsp nutmeg
• 1 cup washed currants
• 1/2 cup light white corn syrup
• pinch of salt

Put in a heavy saucepan and bring to full boil:

• 1 cup water
• 1 stick margarine or butter

Toss everything in a ziplock bag and shake/rub the  mixture on the chicken until well coated. If you want to marinate it for awhile before you grill it then add about 1/4 to 1/2 cup of oil to the bag as well.

1 Tbsp Ghee or unsalted butter
1 Tbsp olive oil
1 Tbsp minced garlic
1 Small onion chopped
1 bay leaf
1/2 tsp salt
1/2 tsp cumin
1 tsp chili powder
1 can Rotel tomatoes
1 can light kidney beans drained
3 cups of water
3 chicken bouillon cubes
a handful or two of kale torn up in bite size pieces or 1-2 cups parboiled green beans
1-2 Tbsp balsamic vinegar to taste

Directions

1. Heat oil and ghee/butter, add garlic and heat for 30 seconds.
2. Add onion and bay leaf. Cook until onions are softened.
3. Add everything else and simmer until kale is softened. About 30 minutes.

Sauce 1

• 1 cup coconut cream
• 1/2 cup sugar
• pinch of salt

Sauce 2

• 1 cup coconut cream
• 1/2 cup sugar

Drain the rice and place in an even layer in a steamer lined with cheesecloth so the rice does not fall through the holes.  Steam the rice on full steam or high heat for 15 minutes.
While the rice is cooking combine the ingredients for Sauce 1.  Remove the rice to a bowl and mix twith Sauce 1 while the rice is still hot.  Set aside.
Peel the mangoes.  Slice in half as close to the seed as possible, then slice each half into 1/2 inch slices.
Put some sticky rice in a bowl with some mangoes on top.
Combine the ingredients for Sauce 2 and either serve it separately or pour over the sticky rice.  Garnish with a sprinklying of toasted sesame seeds and perhaps an orchid or other flower on the side.
Serves 4
(The original recipe has you put the sticky rice on a banana leaf, then in a bowl;  that’s how the Thai’s serve it.)

Note:  If I use coconut milk instead of coconut cream I usually double the sugar or even more.