RECIPES FOR CHICKEN KABOB DINNER
Menu
Chicken kabobs w/mushroom, onion, zucchini
Brown Rice Pilaf
Tossed salad
Chocolate cake
CHICKEN KABOBS
Ingredients:
8 chicken breasts, cut into chunks
½ cup soy sauce
½ cup water
¼ cup sugar
2-3 garlic cloves, chopped
1 T. chopped fresh ginger
32 mushrooms
32 red onion wedges
32 zucchini cubes
16 wooden skewers
Preparation:
In a large bowl, mix together soy sauce, water, sugar, garlic and ginger. Add chicken
chunks and marinade for at least 1 hour.
Thread the chicken, mushroom, onion and zucchini on the skewer alternating
between meat and vegetables.
Grill over high heat until chicken is cooked through and juices run clear.
BROWN RICE PILAF
Brown Rice Pilaf
Serves 8
4 cups of water
2 cup of brown rice
2 cube vegetable boullion
2 onion diced
4 cloves garlic, diced
4 tablespoons olive oil
2 cup frozen peas
2 carrot, diced into small pieces
2 zucchini, diced into small pieces
Salt and pepper, to taste
1/2 bunch parsley, chopped
Bring water to boil in a pot. Add rice, reduce heat and cover. Cook on a simmer for
45 minutes or until rice absorbs all of the water.
Heat oil in a skillet. Sauté onions, garlic until transluscant. Add carrots, peas, and
zucchini and sauté for 1-2 minutes.
Add sauted vegetables to cooked rice, mix and season with salt and pepper.
Garnish with parsley.
SALAD
Prepare a tossed salad with lettuce and seasonal vegetables. Make sure the dressing
does not contain any dairy ingredients since this is a meat meal.
Specific recipes for salads are available.
CHOCOLATE CAKE
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Hershey’s Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Preparation:
Heat oven to 350°F. Grease and flour 9x13-inch pan. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in
boiling water (batter will be thin). Pour batter into prepared pan. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool
completely and frost.
Serves 12-15
CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup Hershey’s Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to
spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla.
About 2 cups frosting.
Option: When cake comes out of oven, let cool for 10 minutes then remove from
pan. When completely cooled, place on platter and frost tops and sides of cake.