Quick Caribbean Chicken
Sweet and savory flavors join to make a lovely dish. Let the rice cook while you prepare the chicken, and dinner is on the table in 20 minutes.

12 oz. chicken tenderloin strips
1/4 tsp. salt
1/8-1/4 tsp. ground red pepper
1 tsp. cooking oil
1 medium sweet potato, peeled,
halved lengthwise and thinly sliced 1 small banana pepper, seeded and chopped
3/4 cup unsweetened pineapple juice
1 tsp. cornstarch
2 unripe bananas, quartered lengthwise
and cut into 3/4-inch pieces

2-3 cups cooked brown rice

Season chicken with salt and ground red pepper. In a large, nonstick skillet heat oil and cook chicken for 3 to 4 minutes. Add sweet potato and banana pepper; cook and stir 5 to 6 minutes more. In a small bowl stir together pineapple juice and cornstarch; add to skillet. Cook, stirring gently, until bubbly. Add bananas and cook, stirring 2 more minutes. Serve over cooked rice. Serves 4

2 cups sugar
1/2 tsp. salt
6 Tbls. flour
2 cups half-and-half
4 egg yolks
2 lemons, juiced, grated zest
4 egg whites, stiffly beaten

Preheat oven to 350°F. Using a bowl, combine the sugar, salt and flour; stir until all flour has disappeared. Slowly add the half-and-half. Add the egg yolks, lemon juice and grated zest.

Gently fold in the beaten egg whites and pour mixture into a buttered 8 by 2-inch square ovenproof dish. Set the dish inside a larger pan filled with 1-inch of water to create a bain- marie or water bath. Bake for 30 to 35 minutes or until golden brown. Serve warm or cold.

1 1/2 lb. broccoli
3/4 cup water
4 1/2 Tbls. olive oil
1 garlic clove, minced
1/4 tsp. salt 1/8 tsp. crushed red pepper
1 1/2 tsp. white wine or champagne vinegar

Peel and slice thick stems from broccoli; separate florets. In a skillet, bring water to a simmer over medium-low heat. Add stems and florets; cook, covered until bright green, about 3-4 minutes. Stir in olive oil, garlic, salt and red pepper; continue cooking for another 3-4 minutes. Remove from heat and stir in vinegar. Serves 4.