Yield: 12 Chicken Wontons
- ¼ lb shrimp, chopped
- ½ lb ground chicken
- ¼ tsp salt
- 1 stalk scallion cut in rings
- A dash of fish sauce
- ½ tsp cornstarch
- ½ tsp sesame oil
- Dash of ground pepper
- 12 wonton wrappers
For Dipping Sauce:
- 3 TBS Thai sweet chili sauce
- 1 TBS cilantro leaves, chopped
- 2 tsp lime juice
- Pinch of sesame seeds
- Mix together scallion, cornstarch, shrimp and chicken and add salt, sesame oil, pepper, and fish sauce.
- Wrap wontons with the wrappers. Place each wonton wrapper in the palm of your hand and add about half a tablespoon of the filling in the middle. Dip your index finger in water and trace around the outer edges of the wrapper. Then, fold and pinch edges of the wrapper and seal tightly.
- Deep fry in oil until golden.
I say to you today, my friends, so even though we face the difficulties of today and tomorrow, I still have a dream. It is a dream deeply rooted in the American dream.
I have a dream that one day this nation will rise up and live out the true meaning of its creed: ‘We hold these truths to be self-evident: that all men are created equal.’
I have a dream that one day on the red hills of Georgia the sons of former slaves and the sons of former slave owners will be able to sit down together at the table of brotherhood.
I have a dream that one day even the state of Mississippi, a state sweltering with the heat of injustice, sweltering with the heat of oppression, will be transformed into an oasis of freedom and justice.
I have a dream that my four little children will one day live in a nation where they will not be judged by the color of their skin but by the content of their character.
I have a dream today.
I have a dream that one day, down in Alabama, with its vicious racists, with its governor having his lips dripping with the words of interposition and nullification; one day right there in Alabama, little black boys and black girls will be able to join hands with little white boys and white girls as sisters and brothers.
I have a dream today.
“These creamy garlic mashed potatoes are so good, you can serve them plain—no butter or gravy is needed. This is the only way we prepare mashed potatoes”. —Valerie Mitchell, Olathe, Kansas
Yield: 6 servings
- 8 medium red potatoes, quartered
- 3 garlic cloves, peeled
- 2 tablespoons butter
- 1/2 cup fat-free milk, warmed
- 1/2 teaspoon salt
- 1/4 cup grated Parmesan cheese
- Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender.
- Drain well. Add the butter, milk and salt; mash. Stir in cheese.
For a delicious spice to add to pumpkin pie, try this spice blend. The blend can also be added to spiced nut blends.—Mary Dixon, Catlin, Illinois
Makes 30 Servings
Yield: Approximately 2-1/2 tablespoons.
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- Mix all ingredients. Store in an airtight container in a cool, dry place up to 6 months.
- Homemade Pumpkin Pie Spice may be used as a substitute for store-bought pumpkin pie spice or to prepare the following recipe: Spiced Nuts.
Originally published as Homemade Pumpkin Pie Spice in Country Woman November/December 1995
Yield: 6 cups
- 1 egg white
- 1 teaspoon water
- 2 cans (12 ounces each) salted mixed nuts
- 1/2 cup sugar
- 1 tablespoon Homemade Pumpkin Spice (recipe above)
- In a small bowl, beat egg white until frothy. Add water; beat until soft peaks form. Stir in nuts; toss to coat. Combine sugar and spice; stir into nut mixture. Spread nuts evenly on a greased 15-in. x 10-in. x 1-in. baking pan.
- Bake at 325° for 25-30 minutes, stirring occasionally. Cool on waxed paper.
Originally published as Spiced Nuts in Country Woman November/December 1995, p21