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Sesame Pasta Chicken Salad
Ingredients:
1 pound dry pasta
1/4 cup toasted sesame seeds
1/2 cup vegetable oil
1 teaspoon sesame oil
1/3 cup light soy sauce
3 tablespoons white sugar
1/3 cup rice vinegar
1/4 teaspoon ground black pepper
1/2 teaspoon ground ginger
1 pound chicken breast, cooked and chopped
1/3 cup chopped fresh cilantro
1/3 cup chopped green onion
Directions:
Cook pasta in a large pot of boiling salted water until al dente.
Drain pasta and rinse under cold water until cool. Allow to drain,
then transfer to a large bowl. In a jar with a tight-fitting lid,
combine vegetable oil, sesame oil, soy sauce, sugar, vinegar,
pepper, and ginger. Shake well, then pour mixture over pasta.
Toss thoroughly to evenly coat pasta.
Gently mix chicken, cilantro, and green onions into pasta.
Serve immediately or chill overnight.
Recipe makes 10 to 12 servings
Recipe submitted by Olivia, of South Dakota
Taco Bake
Ingredients:
1 1/2 pounds ground beef
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (16 ounce) jar salsa
2 cups shredded Monterey Jack cheese
Directions:
Preheat oven to 325 degrees F (160 degrees C).
In a large, heavy skillet over medium-high heat, brown
ground beef, and drain fat. Mix in dry taco seasoning.
Spoon browned meat into a 9x13 inch glass baking dish.
Spoon a layer of refried beans over meat, then salsa.
Top with shredded cheese.
Bake about 20 to 25 minutes in the preheated oven.
Recipe makes 8 servings
Recipe submitted by Les, of South Dakota
Pheasant Nuggets
Ingredients:
2 pounds pheasant breast, cut into strips
1 teaspoon meat tenderizer
1 cup all-purpose flour
seasoned salt and pepper to taste
1/2 cup dry potato flakes
1/2 (16 ounce) package buttery round crackers, crushed
1 egg
1/2 cup milk
Directions:
Preheat a deep fryer for 375 to 400-degrees
Sprinkle the pheasant meat with meat tenderizer and pound
lightly with a mallet to make all the pieces uniform and the
same thickness. Using a medium bowl, combine the flour,
seasoned salt, pepper, potato flakes and crushed cracker
crumbs. Mix well and set aside.
In a separate medium bowl, combine the egg and the milk and
whisk until smooth. Dip the pheasant meat strips into the egg
mixture then dredge each strip into the flour mixture. Coat well
and thoroughly and lay out on a plate so the strips can be easily
transferred to the deep fryer.
Place the strips in a deep fryer set at 375 to 400-degrees until
golden brown. (Note: You can also pan fry these in a skillet over
medium high to high heat with 1 cup oil for pan frying, but you
may need to flip them if they are not submerged in oil.)
Makes 4 to 6 servings
Recipe submitted by Debra, from South Dakota