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Kitchen ScoopKITCHEN SCOOP: Chicken Salad it's friday night, you're exhausted from the work week, and you just want something quick and easy for dinner. ell alicia has just the thing for you. she shows us her recipe for a soda-fountain style chicken salad you can make right in your own kitchen KITCHEN SCOOP: Fruit Parfait So the weather is rainy and gloomy, but it's still really hot outside. You need a cool, sweet treat to cheer you up. Tonight, Alicia Ross has a parfait recipe that tastes great, without being loaded with fat KITCHEN SCOOP: Cheese Crisps When it's time for a snack, are you tired of the same old bag of chips? Alicia Ross is here to help. Tonight, she has a recipe that puts a new twist on a classic snack that your whole family will love. Chica's Cheese Crisps 1 stick butter, at room temperature 1. Preheat the oven to 350 degrees. 2. In a medium mixing bowl, mix together the butter, cheese, flour, cayenne and salt until it forms a lightly stuck together ball. (There should be no individual ingredients in the bottom of the bowl. You may use your hands or a wooden spoon. ) 3. Gently fold the rice cereal into the dough. Pinch off nickel-sized balls and roll tightly between your hands. Place on an ungreased cookie or baking sheet about an inch apart. When all the balls are rolled, flatten each ball with the tines of a fork. Bake for 15 minutes. 4. Cool crisps for 5 to 10 minutes before removing from the pan and serve. Leftovers may be stored in a tin for up to 1 week. Kitchen Provided by Becky Filer - Intracoastal Realty KITCHEN SCOOP: Street Corn Do you love that corn on the cob they sell at the azalea festival street fair? Do you find yourself missing it? Turns out, you can make it yourself with ingredients you probably already have. Street Corn - Mexican Sstyle 4 ears fresh corn on the cob, shucked 1. In a large pot place the corn and cover with water. Bring to a boil over high heat. Cook for 5 minutes, remove from heat, drain and set aside. KITCHEN INFO: |
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