Antipasto bread Apple & Raisin-Stuffed Chicken Breasts on Curried Rice This recipe may look a bit long, but it's really two recipes in one; it's very simple and only takes an hour or so. The sauce and rice are prepared while the chicken bakes, and it all comes together beautifully with plenty of color and flavor.
Asian Salmon Fillets with Curry Butter
Bacon & Onion Stuffed Mushrooms
Balsamic Vinaigrette (Fall 2003) Balsamic vinegar, made from white Trebbiano grape juice, gets its dark color and pungent sweetness from aging in barrels of various woods for a period of years. Most supermarket varieties are aged for four years, and upwards of ten, but the most flavorful—and expensive!—can be aged for decades.
Bread with Rosemary and Sea Salt
Chai Cake
Chipotle Chicken Cups (Winter 2004)
Crab Dip (Fall 2003)
Crunchy Asian Salad
Dilled Vegetable Salad
Glazed Pork Loin Chops
No-Bake Lemon Cheesecake with Pretzel Crust
Piña Colada Frozen Dessert Squares (Winter 2004)
Salsa Sour Cream Bacon Bundles
Shrimp Bisque (Winter 2004)