Flexible Fare

MODIFY RECIPES TO MEET YOUR NEEDS

by Sandra Rudloff

 

Carrot Raisin Spice Bread

This makes a great breakfast bread or lunch box treat. Adding carrots and raisins makes this bread a healthy indulgence. Makes 1 loaf.

1 1/3 cups sugar

1/3 cup vegetable shortening

2 eggs

3/4 cup shredded zucchini

3/4 cup shredded carrots

1/3 cup apple juice

1 tsp. vanilla extract

1/2 tsp. cinnamon

1/2 tsp. ground cloves

1/2 tsp. ground allspice

1 2/3 cups all-purpose flour

1 tsp. baking soda

1/4 tsp. baking powder

3/4 tsp. salt

2/3 cup raisins

Preheat oven to 350 degrees. Prepare a 9-inch loaf pan by greasing and flouring bottom and sides.

In a large bowl, mix sugar and shortening until light and fluffy. Add eggs and beat well.

Add zucchini, carrots, apple juice, vanilla extract, cinnamon, cloves and allspice. Stir until ingredients are well mixed.

In a small bowl, combine flour, baking soda, baking powder and salt. Stir to mix and add to carrot mixture. Stir to mix and add raisins, mixing to incorporate only.

Pour batter into prepared pan. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes and transfer bread to a cooling rack; cool completely. Store tightly wrapped in the refrigerator.

 

Variations:

Zucchini Raisin Spice Bread

Omit carrots. Increase amount of shredded zucchini to 1 1/2 cups in step 2.

Carrot Nut Spice Bread

Omit raisins from step 3 and use 2/3 cup chopped walnuts or pecans.

 

Cashew Chicken Salad

All the ingredients you love in a Chinese-style cashew chicken entree are disguised as a light salad. Itís great served over shredded lettuce. Servings: 4-6.

4 boneless, skinless chicken breast halves, cooked and chopped

1/2 cup cashew pieces

1/2 cup shredded peeled carrots

1/4 cup slivered green onions

1/2 cup coarsely chopped water chestnuts

 

Dressing:

1/2 cup rice vinegar

1/2 cup vegetable oil

1/2 tsp. sesame oil

1/2 tsp. ground ginger

1/2 tsp. salt

In a large bowl, combine chicken, cashews, carrots, green onions and water chestnuts. Stir to mix; set aside.

In a small bowl, combine all dressing ingredients; stir well to mix.

Pour dressing over chicken mixture and stir well to mix. Serve over shredded lettuce.

 

Variations:

Almond Chicken Salad

Omit cashews and use 1/2 cup slivered almonds in step 1.

Cashew Turkey Salad

Omit chicken and use 1 large cooked turkey breast in step 1. Remove skin from cooked breast hand chop.

Creamy Cashew Chicken Salad

Omit vinegar and oil from dressing and use 1 cup mayonnaise in step 2. Increase ginger to 3/4 tsp. in step 2.

 

Honey-Mustard Pork Tenderloin

You can also prepare this dish by grilling the pork and then basting with the honey mustard sauce in the final minutes of grilling. The smoky flavor of grilling accents the sweetness of the honey. When basting any meat with a sweet sauce, make sure to keep the meat very low or indirect heat to prevent burning. Servings: 4.

 

1 pork tenderloin, about 2 lb.

1/2 cup apple juice

1/2 cup grainy mustard

1/2 cup honey

 

Preheat oven to 325 degrees. Spray a 9-x-13-inch baking dish with nonstick cooking spray.

Cut pork tenderloin into 8 thick slices and place in a shallow dish with 1/3 cup of the apple juice. Let mixture stand at room temperature for 30 minutes, turning once.

In a small bowl, combine mustard, honey and remaining apple juice. Remove pork from apple juice and pat dry. Rub mustard mixture over pork slices and place in prepared baking dish. Cover dish tightly with foil.

Bake pork for 30 minutes or until cooked through. Serve immediately.

 

Variations:

Maple-Mustard Pork Tenderloin

Substitute 1/2 cup maple syrup for honey in step 2.

Orange-Mustard Pork Tenderloin

Substitute freshly squeezed orange juice for apple juice in steps 1 and 2.

From Flexible Fare, by Sandra Rudloff. Copyright © 1999 by Bristol Publishing Enterprises. Excerpted by arrangement with by Bristol Publishing Enterprises. $12.95. Available in local bookstores or call 800-346-4889 or click here.