WHITE CHOCOLATE RICE CLUSTERS

WHITE CHOCOLATE RICE CLUSTERS


1 (14 oz.) pkg. confectioners' white chocolate coating (see
notes)
2 1/2 c. crisp rice cereal
1/2 c. chopped pecans
1/2 c. broken pretzel sticks

Combine melted white chocolate, rice cereal, pecans and pretzel sticks in large bowl and drop by teaspoonful onto wax paper. Let set until firm. Makes about 3 1/2 dozen.

NOTES: Confectioners' white chocolate coating is available at craft and baking/candy shops. Substitutions for coating: 2 cups Nestle's premier white chocolate baking pieces or 2 (6 oz.) Premier white chocolate bars, melted, or almond bark.

TEXAS CHILI

TEXAS CHILI


TEXAS CHILI
(Serves 6 )

1/4 cups (50 ml) vegetable oil
2 lbs. (1kg) of stewing beef cut into 3/4 inch cubes
salt and pepper
1 large onion, finely diced
2 jalapeno peppers, seeded and diced
4 cloves garlic, minced
1 tsp. (5 ml) oregano
2 tsp. (10 ml)toasted cumin seeds
3 tsp. (15 ml) chili powder
2 cups (500 ml) of beef stock
1 small tin of tomato paste
1 Tbsp. (15 ml) brown sugar
2 Tbsp. (25 ml) cider vinegar
2 Tbsp. (25 ml) finely chopped cilantro


Small flour tortillas
Hot sauce
Sour cream
Lime wedges

Heat 1 Tbsp. (15 ml) of the oil in an ovenproof Dutch oven over medium-high
heat.

Lightly season the beef the salt and pepper. Brown 1/4 of the meat in the
oil and transfer to a plate. Repeat with remaining oil and meat until all
the meat is browned.

Add the onion to the pan and cook until light golden. Stir in the jalapeno
and garlic and cook a further minute.

Add the oregano, cumin, chili powder, stock, tomato paste, brown sugar and
vinegar. Return the browned meat to the pan.

Cook at a gentle simmer on top of the stove for about 2 hours, checking from
time to time to make sure that the chili is not sticking to the bottom of
the pan. (Or cook in a preheated 325F. oven for 2 hours). The meat should be
very tender.

Season the stew with salt and pepper to taste. Add some hot sauce if
desired. Add the cilantro.

Honey-Orange Chicken with Sesame Sauce

Honey-Orange Chicken with Sesame Sauce

Yields: 4 servings
Total Time: 21 min
Prep Time: 10 min
Cook Time: 11 min

3/4 cup(s) fresh orange juice
1/3 cup(s) orange blossom or clover honey
1 teaspoon(s) grated ginger
1 teaspoon(s) garlic
1 teaspoon(s) orange zest
1 teaspoon(s) salt
1/8 teaspoon(s) ground black pepper
4 (6 ounces each) boneless, skinless chicken breasts, trimmed
1 teaspoon(s) vegetable oil
1 teaspoon(s) toasted sesame oil
1 teaspoon(s) toasted sesame seeds

Combine juice, honey, ginger, garlic, zest, salt, and pepper in a bowl. Add
chicken; stir to coat. Cover; refrigerate 30 minutes.
Heat a large skillet over medium heat until hot; add vegetable oil and swirl to
coat. Lift chicken from marinade and let excess drip back into bowl. When oil is
hot, add chicken and cook over medium heat 3 minutes per side, or until golden
brown.
Add reserved marinade to skillet and boil over medium-high heat, turning chicken
once or twice, 3 to 5 minutes, or until chicken is cooked through and sauce is
reduced by half. Transfer chicken to a cutting board, cut into diagonal slices,
and arrange on a platter. Stir sesame oil into thickened sauce and spoon it over
chicken. Sprinkle with sesame seeds.