STR A W B ER R IES R ECIP ES
food
3
V
2
cupsfreshwholestrawberries, hulled
V
2
cup red wine vinegar
V
3
cup strawberry jam
'/3
cupoliveoil
V
2
tsp.groundginger
V
4
tsp. cayenne pepper
i
5
-oz. pkg. babyspinach(
8
cups)
i
recipeSpiced Chips,
below
5
minutes. Remove; sprinkle spice mixture.
KITCHEN TIP If desired, invert salad into
larger bowl to toss ingredients together.
EACH SIDE-DISH SERVING
248 cal, 10 g fat (2 g
sat. fat), 9 mg chol, 358 mg sodium, 31 gcarho, 2 g
fiber, 6gpro. Daily Values:24% vit. A, 52%
, vit. C,
3% calcium, 6%>
iron.
J LAYERED SPINACH &
POT STICKER SALAD
Pot stickers are small dumplings made of
won ton skins filled with meat. Also try the
strawberry vinaigrette drizzled over grilled
chicken or vegetables.
START TO FINISH: 30 MIN.
2
13
-oz. pkg. frozen chicken pot stickers
ortwoi
6
-to i
9
-oz. pkg. frozen
cheese-filled tortellini
1
. In 4- to 5-quart pot cook pot stickers or
tortellini according to package directions;
drain. Rinse gently in cold water; drain well
and set aside.
2
. Meanwhile, for vinaigrette, place IV
2
cups
berries in large trifle bowl. Crush with
masher; whisk in vinegar, jam, oil, ginger,
and pepper. Layer pot stickers or tortellini
and spinach. Quarter or slice remaining
berries; layer on spinach. Refrigerate,
covered, up to 1 hour. To serve, top with
Spiced Chips. MAKES 12 SIDE-DISH OR
6
MAIN-DISH SERVINGS.
SPICED CHIPS Heat oven to 350°F. In small
bowl combine IV
2
tsp. chili powder and
IV
2
tsp. brown sugar; set aside. Bake 4 cups
ridged potato chips in shallow baking pan
I I I M:=Wr W
To hull (or stem) each berry, use a small
narrow spoon, such as a plastic or
grapefruit spoon,to cut around and
scoop out the stem end. For aquick
treat,fill
hulled berries
with melted
chocolate or
sweetened
whipped
cream then
sprinkle with
chopped
nuts.
BETTER HOMES ANDGARDENS
MAY
2009
195
C r u n c h y .
T a s t y .
B
e t t e r t h a n
b r e a d c r u m
b s " .
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•t-f
FRENCH’S® CRUNCHY
ONION CHICKEN™
prep time: 5 minutes | cook time: 20 minutes
2 cups (4 oz.) French’s® Original
or Cheddar French Fried Onions
2
tbsp. flour
4 boneless skinless chicken breasts
1
egg, beaten
Crush French Fried Onions with flour in plastic bag.
Dip chicken into egg, then coat in onion crumbs.
Bake at 400°F for 20 minutes until cooked through.
Look for us in the canned vegetable aisle.
www.frenchsfoods.com
5
