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1993-01-18
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Digest: #143
Date: Mon, 17 Jun 91 19:58:36 GMT
From: dfw@needle..bellcore.com (Doris Woods)
Subject: MEAT: Low-salt Chicken Teriyaki, and Ham and Potato Summer Casserole
In article <1991Jun17.165754.10730@mthvax.cs.miami.edu>
flaster@thunk.Berkeley.EDU (Michael E. Flaster) writes:
>Does anyone have a recipe for Chicken Teriyaki? The recipe I sometimes
>make is too salty...
This is what I usually do:
For 4 breasts
1/4 cup Low salt soy (my preference is kikkoman)
1/4 cup water
2 garlic cloves minced
fresh grated ginger (depends on taste I use 1/2 tsp)
Pinch of sugar
Marinate chicken for 4-5 hours covered in the fridge.
Very tasty when used on BBQ grill or broiled.
People had asked about potato salad and summer recipes. I came across this
one you might like:
Ham and Potato Summer Casserole
1 lb Red Skinned potato scrubbed and quartered
1/4cup +1tbs veg.oil
2 med size zucchini, halved lengthwise and sliced
1 med onion sliced
2Tbs fresh lemon juice
1tbs dijon mustard
yolks of 2 lge eggs
1/2 tsp salt
1/4 tsp fresh pepper
1 lb cooked ham in strips
1/2 cup shredded lettuce
In 3qt saucepan bring potatos to boil. Reduce heat and simmer until
fork tender. In small bowl combine 1/4c oil, lemon juice, mustard and
egg yolks, salt and pepper. Mix until blended (mayonnaise)
When potatos are cooled combine everything, refrigerate and serve.
Enjoy
Doris