January 31 – Featured Recipes 31 Jan 12

Serves 8

2 Tbsp prepared horseradish
2 Tbsp olive oil
2-3 Tbsp vodka (optional)
1-2 Tbsp fresh lemon juice
1-1/2 tsp hot sauce (e.g., Tabasco)
1 tsp Worcestershire sauce
1/4 tsp salt
1/2 tsp pepper
3 pints grape or cherry tomatoes, cut in half
4 stalks celery, cut into 1/4 inch thick diagonal slices
Celery leaves (garnish)

In a large bowl, whisk horseradish, all liquid ingredients, and salt and pepper together.

Add tomatoes and celery and toss. Cover and refrigerate at least 2

hours (best overnight).

Toss again before serving. Garnish with celery leaves.



1 onion, sliced thin
1 carrot, shredded
5 stalks celery, thinly sliced
1/2 c. sour cream
3 tbsp. cider vinegar
1/2 c. vegetable oil
2 tsp. salt
1 tbsp. sugar
1/2 tsp. pepper
1/2 c. vegetable oil

Combine salt, pepper, sugar, oil and vinegar; beat then add sour cream. Beat again. Pour the dressing over celery and chill 3 hours.

Before serving, add the onion and carrot, mix well. Serve. Serves 4 to 6.



3 lbs. boneless/skinless chicken breasts
2 red peppers, cored, seeded, stemmed, and cut vertically into 3 slabs
8 scallions, cut to fit the feed tube of the food processor (about 3 inches)
3 zucchini (cut to fit)
1 yellow squash (cut to fit)
½ cup water
3 T dry sherry
3 T soy sauce
1 T sesame oil
¼ t freshly ground black pepper
1 T cornstarch
1-1/2 garlic cloves, peeled
1 1-inch piece fresh ginger
¼ c vegetable oil

Split chicken breasts lengthwise. Tuck ends under to form compact shapes of uniform thickness. Wrap individually in plastic wrap and freeze on a baking sheet until firm to the touch, but easily pierced with the tip of a knife.

Insert standard slicing disc, stand peppers on long ends and slice. Lay scallion pieces in feed tube horizontally and slice into slivers.

Insert shredding disc. Shred zucchini and squash. Remove and reserve vegetables.

Use metal blade to mix water, sherry, soy sauce, sesame oil, ground pepper and cornstarch until smooth, about 15 seconds, and reserve.

Use metal blade to finely chop garlic and ginger. Do not empty work bowl. Insert standard slicing disc, unwrap chicken pieces and cut to fit feed tube vertically. Slice, using firm pressure. Leave in work bowl.

Heat vegetable oil in skillet over medium heat. Add chicken mixture and cook, stirring vigorously until chicken is opaque, about 3-5 minutes.

Add vegetable mixture and stir-fry until crisp-tender, about 2 minutes. Add soy sauce mixture, cook, stirring until sauce thickens, about a minutes. Serve over brown or white .