Week of 7/5/1999

Grilled Chicken and Mango Salad

1/4 cup olive oil
1/4 cup seasoned rice vinegar
3/4 tsp. salt
1/4 tsp. ground red pepper
4 medium chicken thighs (about 1 1/2 lb with bones)
1 large shallot, minced
1/4 cup loosely packed fresh cilantro leaves, chopped
1 Tbls. chopped fresh mint leaves
1 Tbls. minced, peeled fresh ginger
1/2 tsp. freshly grated lemon peel
1 mango, peeled and cut into 1/2 in. pieces
1 cucumber (about 5 oz.) peeled and cut into 1/4 in. pieces
4 medium ears corn, husks and silk removed
10 cups mixed greens (5 oz)

In medium bowl, with wire whisk or fork, mix olive oil, vinegar, salt, and ground red pepper. Spoon 3 Tbls. oil mixture into pie plate. Add chicken to mixture in plate; turn to coat. Marinate chicken 15 minutes at room temperature or 30 minutes in the refrigerator, turning occasionally. Meanwhile, into oil mixture in bowl, stir shallot, cilantro, mint, ginger and lemon peel. Stir in mango and cucumber; set aside.

Place chicken on grill over medium heat; discard marinade in plate. Cook chicken 12 to 15 minutes, until juices run clear when thickest part is pierced with tip of knife, turning once. At the same time, grill corn 10 to 15 minutes, turning often, until lightly browned. Transfer chicken and corn to plate; cool slightly until easy to handle.

When cool, remove and discard skin and bones from chicken thighs. With fingers, pull meat into shreds. Remove kernel of corn from cob. Toss chicken and corn with mango mixture in bowl. To serve, place greens on 4 dinner plates; top with corn mixture. Makes 4 main dish servings.

Modern Macaroni Salad

2 1/3 cups elbow macaroni (about 10 oz) cooked, drained, rinsed with cold water
2/3 cup mayonnaise
1/4 cup Dijon mustard
2 Tbls. fresh lemon juice
1 1/2 Tbls. sugar
1 1/3 cups chopped drained bread and butter pickles
1 1/4 cups chopped celery
2 4 oz. jars sliced pimentos, drained
1/2 cup thinly sliced green onions

Whisk mayonnaise, mustard, lemon juice and sugar in large bowl. Mix in macaroni, pickles, celery, pimentos and onions. Season with salt and pepper. Serves 6-8 as side dish.

Kahlua Wafer Ice Cream Sandwiches

3/4 cup butter, softened
3/4 cup sugar
3 Tbls. Kahlua
2 Tbls instant coffee granules
1 tsp. vanilla extract
2 cups all-purpose flour
1/4 tsp. baking powder
1/2 tsp. salt
2 pints ice cream (flavor of choice)

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir together Kahlua, coffee granules and vanilla until coffee dissolves; add to butter mixture, beating until blended. Combine flour, baking powder and salt; add to butter mixture, beating at low speed just until blended.

Turn dough out onto a lightly floured surface and roll to 1/8 inch thickness. Cut with a floured 3 inch round cutter and place 1 inch apart on lightly greased baking sheets. Bake at 375 degrees for 7 minutes or until cookies are lightly browned; remove to wire racks to cool. Makes 16 cookies.

Fill with coffee flavored or favorite ice cream. Edges can be rolled in mini chocolate chips, toasted nuts. Sandwich may be served on plate if desired, with any complimentary flavor of syrup or ice-cream topping.