Fernandina Fare - Tested Recipes of Local Favorites

FERNANDINA FARE
Tested recipes of local favorites

THAI CHICKEN WRAPS
FROM: Hugh White

1 TBL. peanut oil
1 lb. ground chicken (may use coarsley chopped, cooked, deveined shrimp)
1/2 cup finely chopped celery
1/4 cup water chestnuts, chopped
1 clove garlic, minced
1 tsp. finely chopped fresh ginger
1 TBL. hoisin sauce
1 TBL. light soy sauce
1 TBL. rice wine vinegar
1 head of lettuce (Boston or Iceberg)
toasted chopped peanuts (optional)

Heat oil in large skillet. Add chicken and stir until cooked through. Remove chicken.
Add celery, water chestnuts, garlic and ginger to skillet. Stir fry until vegetables are crisp and tender.

Return chicken to pan and add hoisin sauce, soy sauce and vinegar. Cook for one minute, or until heated through.

Divide mixture among the lettuce leaves and garnish with peanuts.

ZUCCHINI PARMESAN
FROM: www.recipesource.com

1/2 cup parmesan cheese, grated
8 medium zucchini, sliced
2/3 cup chopped onion
2 TBLS. chopped parsley
1 large garlic clove
1 TBL. salt
1/4 tsp. pepper
1/4 tsp. oregano
1/4 tsp. rosemary
4 cups tomatoes, peeled and chopped
1/4 cup olive oil

Heat oil in large skillet. Add zucchini, onion, parsley, garlic, salt, pepper, oregano and rosemary. Saute mixture over medium heat, stirring often, until zucchini is tender (about 20 minutes).

Toss in chopped tomatoes and continue to saute until tomatoes are thoroughly heated (5 minutes).
Turn mixture into serving dish and sprinkle with parmesan cheese.

CHERRY CINNAMON COBBLER
FROM: Pillsbury Bake-Off Dessert Cookbook

21 oz. cherry pie filling
12-3/8 oz. reduced fat refrigerated cinnamon rolls
2 TBLS. reduced fat margarine, melted
1/4 cup walnuts, chopped
1/8 tsp. lemon peel

Preheat oven to 400°. Prepare a 8" round cake pan with cooking spray. Pour pie filling into prepared pan. Separate cinnamon rolls and dip edges into melted margarine. Then, dip in walnuts. Arrange rolls, topping side up, onto pie filling. Bake for 30 minutes or until golden brown. In a small bowl, combine lemon peel and icing from cinnamon rolls. Spread over warm rolls and serve.