Spring is here at long last~

At last spring is here.    


Yesterday we were in invited to celebrate two big time birthdays in Cincinnati.  Pam, Chee, and Kathy put on quite a spread with some delicious starters like Cincinnati chili DIP.  The dish was empty right away as people hovered over the table of starters. Now we will see them all again in two weeks for Easter.  If it is nice I always like to set a big bouquet of tables outside with linen table cloths, cloth napkins and flowers that welcome us to spring.  Easter is early this year, so we will have to guess a few days before if we can accomplish this.  Tables will be ready inside as well, just in case.   I have the delicious candies ready--some elegant and delicious and some, like peeps, that rival jelly beans for a place at the tables.

Sesame chicken strips:

1  1/3 pounds of boneless chicken breasts, cut into 4 inch x 1/2 inch strips (or just buy the chicken tenders from the butcher.)
1/4 cup soy sauce
2 tablespoons sesame oil
1/4 cup rice wine vinegar
1 teaspoon fresh ginger, minced
2 teaspoons minced garlic
2 eggs
2 tablespoons milk
 1  1/2 cups dry unflavored bread crumbs
6 tablespoons sesame seeds
1 cup peanut oil
Marinate chicken in a mix of soy sauce,sesame oil,rice wine vinegar,fresh ginger and garlic.

After this soak of goodness, drain and discard liquid.
Whisk in a small bowl the eggs and milk.
Combine bread crumbs and sesame seeds in a small bowl.
Dip chicken pieces in egg/milk mixture and then roll in bread crumb/sesame seed mixture.  Lay chicken pieces on a single layer of waxed paper/
Heat the 1/2 cup peanut oil in a large heavy 10 inch skillet.  When the oil is hot, saute strips until golden on both sides about 2-3 minutes. Using a slotted spoon remove chicken and drain on paper towels. Repeat until the 66 chicken strips are finished and drained.  Serve immediately. Recipe from Betty Rosbottom's cooking school.

From Mennonite Girls can Cook (blog)

• 1 head cauliflower
• 2 small heads broccoli
• 1/2 pound bacon
• 1/2 red onion, chopped
• 3/4 cup sunflower seeds
• 1 cup golden raisins or 1 cup red grapes, halved (or some of each)

Dressing:

• 3/4 cup Miracle Whip salad dressing
• 1/3 cup sugar
• 2 tablespoons vinegar

1. Cut bacon in small pieces and fry until crisp.  Drain and set aside to cool.
2. Cut cauliflower and broccoli flowerettes into small bite-sized pieces (discard stems). 
3. Combine cauliflower, broccoli, bacon pieces, red onion, sunflower seeds and raisins in a large bowl.
4. Whisk dressing ingredients until smooth. 
5. Pour over prepared salad ingredients and toss to coat.
6. Can be prepared ahead and stored in a covered container for several hours. 

I love this salad and make it often.