Fried Rice with Chicken Breast and Sugar Snap Peas

Fried Rice with Chicken Breast and Sugar Snap Peas

Ingredients


1 boneless skinless chicken breast half

3/4-lb. sugar snap peas

2 C. cooked and cooled white rice, preferably made a

day ahead

2 garlic cloves, minced

1 small onion, minced

1 egg, lightly beaten

2 Tbs. soy sauce

2 Tbs. peanut oil or vegetable oil

Salt

Freshly ground black pepper

2 Tbs. coarsely chopped cilantro leaves or Italian parsley

Directions



With a sharp knife, trim away any fat or connective tissue

from the chicken breast. Cut the meat into 1/2-inch cubes.

Rinse the sugar snap peas under cold running water. Pat

them thoroughly dry with a clean kitchen towel or paper

towels. With your fingertips, pinch off the stem end of

each pod and pull lengthwise along the seam to remove

the strings.

In a bowl, gently rub the cold rice between

your fingers to separate it into individual grains.

Within easy reach close to the stove, arrange the chicken

breast cubes, sugar snap peas, rice, garlic, onion, beaten

egg and soy sauce.

Heat a nonstick wok or a large, heavy

nonstick skillet over medium-high heat. Add the oil. When

it is so hot that it is barely beginning to show slight

wisps of smoke, add the garlic, onion and cubed chicken

breast. With a stir-fry spatula or a long-handled wooden

spatula or spoon, stir constantly until the chicken pieces

begin to color slightly 2 to 3 minutes.

Add the sugar snap

peas and stir-fry just until their color brightens, about

30 seconds. Then add the rice and stir-fry for 2 minutes

more. Drizzle the beaten eggs around the rim of the wok or

skillet so that it cooks before it touches the rice. Stir

the egg into the rice. Sprinkle in the soy sauce and stir

well. Season the fried rice to taste with salt and pepper.

Transfer the mixture to a heated serving dish or individual

plates, garnish with cilantro or parsley, and serve

immediately.

Serves 4.

Mom's Buttermilk Biscuits

Mom's Buttermilk Biscuits



2 cups all-purpose flour


 2 teaspoons baking powder

1/2 teaspoon baking soda

 1/2 teaspoon salt

 1/4 cup shortening

 3/4 cup buttermilk

In a bowl, combine the flour, baking powder, baking soda and salt; cut in


shortening until the mixture resembles coarse crumbs. Stir in buttermilk; knead

dough gently. roll out to 1/2-in thickness. Cut with a 2-1/2-in. biscuit cutter

and place on a lightly greased baking sheet. Bake at 450� for 10-15 minutes or

until golden brown. Yield: 10 servings.

Marbled Cheesecake Brownies

Marbled Cheesecake Brownies


Ingredients:




1 box Betty Crocker� Supreme walnut or triple chunk brownie mix

3 tablespoons water

1/2 cup vegetable oil

2 eggs

1 package Cream cheese (8 oz) softened

1/3 cup sugar

1/2 teaspoon vanilla

1 egg

1 jar (10 oz) raspberry spreadable fruit



Instructions:



1. Heat oven to 350�F for shiny metal or glass pan (325�F for dark or

nonstick pan). Grease bottom of 9-inch pan.



2. In medium bowl, stir brownie mix, water, oil and 2 eggs until well

blended. Spread in pan. In medium bowl, beat cream cheese with

electric mixer on low speed until creamy; beat in sugar, vanilla and 1

egg until well blended. Drop by tablespoonfuls over brownie batter in

pan. Cut through batter with knife several times for marbled design.



3. Bake 38 to 42 minutes or until cream cheese mixture is light brown.

Immediately spread fruit on top. Cool completely, about 1 hour. Store

covered in refrigerator.

Lemon Snowballs

Lemon Snowballs




1 c. butter, softened

1/2 c. confectioner's sugar

1 tsp. grated lemon peel

1 tsp. lemon extract

1/2 c. lemon drops candy, crushed

2 1/4 c. all-purpose flour

1/4 tsp. salt

Confectioner's sugar for coating





In a large bowl, beat butter, 1/2 c. sugar, lemon peel and extract until

blended well. Stir in flour, salt and 1/4 c. of the crushed lemon drop

candy. Shape dough into 1-inch balls and place on ungreased baking sheet.

Bake at 400 degrees for 8-9 minutes, or until set but not brown. Remove

cookies from oven and roll in confectioner's sugar. Cool cookies for about

10 minutes and roll in remaining crushed candy, then finish cooling on wire

wracks.