Great Cole Slaw Recipe

PINEAPPLE COLE SLAW

1 can chunk pineapple, reserve juice
1/4 pound green cabbage, shredded
1/2 pound carrots, shredded
1/4 pound red cabbage, shredded
1/2 cup sunflower seeds, lightly toasted
2 tablespoons frozen orange juice concentrate, undiluted
1/4 teaspoon salt


Drain pineapple, saving 2 tablespoons juice.

In a bowl, combine pineapple cabbage, carrots, and sunflower seeds.

In separate bowl mix fat-free mayonnaise, orange juice, pineapple juice and salt. Pour over salad mixture, toss, and chill.

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The True Beginnings of Coffee

The goats were behaving strangely. Instead of calmly foraging for food, they were running around, leaping up in the air, butting heads. The shepherd boy in 8th-century Ethopia, on the east coast of Africa, was worried. What could have caused this? When it continued the next day, he watched them closely and saw that they had found something new to eat; the small red berries and glossy green leaves of a strange tree. After they ate the berries, they started dancing and doing what for goats passes for singing--bleeding. When the goats showed no other effects from eating this strange, new food (like falling over dead, which the boy was afraid of), he tried some, too. He liked the way they made him feel.

Wow, what a story of the true beginning of coffee. Does this sound like you in the morning or maybe in the late afternoon after visiting your favorite cafe?

Cuisine and Culture. A History of Food and People. Wiley Publishing

Jamaican Jerk BBQ Ribs

Jamaican Jerk BBQ Ribs

INGREDIENTS

4-5 lbs. country style ribs (10-12 ribs), cut into individual rib portions
1 bottle WORLD HARBORS Jamaican Style Jerk Marinade &Sauce
Available at Chef Johnny's Products CLICK HERE

DIRECTIONS
Parboiling ribs in a microwave speeds up cooking and allows marinade to form a shiny, crisp exterior without charring.

Place ribs, meaty side down, in a 9 x 12 microwave-safe pan. Cover loosely with waxed paper and microwave at full power for 8 minutes.

Turn ribs over and microwave another 8 minutes. Drain.

Brush WH Sweet ‘n Sour or WH Jamaican Jerk Sauce to coat ribs evenly.

Grill over medium-hot colas for 8-10 minutes, basting and turning until the last 5 minutes to allow a shiny crust to form.

Serve with a side dish or warmed sauce for dipping.

NOTE: You can cook chicken breast on the bone this way. Cooking times will be the same

recipe
nutrition
info...
Per serving: 450 calories, 34g protein, 35g carb, 19g fat (7g sat. fat), 120mg chol, 660mg sodium, 0g fiber

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Maple-Mustard Grilled Chicken

MAPLE-MUSTARD GRILLED CHICKEN

Yield: 4 Servings

Ingredients:

½ cup Dijon mustard
½ cup maple-flavored syrup
2 T white vinegar
4 chicken breasts, boneless-skinless
Vegetable cooking spray
½ tsp ground pepper
½ tsp sea salt flakes


Combine the first 3 ingredients in a small bowl, stirring well, set aside.
Coat the chicken lightly with cooking spray; sprinkle with pepper and salt. Coat grill rack with the cooking spray. Place chicken on rack and grill uncovered, 15 minutes, basting with mustard mixture. Turn chicken, and grill 15 minutes additional minutes or until meat thermometer inserted into the thickest part of chicken registers 165 degrees. Basting often with mustard mixture. Serve with grilled squash or other vegetables and rice pilaf.

Salsa You Will LOVE!

PINEAPPLE-CUCUMBER SALSA

Yields: 3 ½ Cups

Ingredients:

1 20oz can pineapple tidbits in juice, drained
1 ½ cups cucumber, peeled and finely chopped
1/3 cup purple union, finely chopped
2 T sugar OR Splenda
3 T fresh lime juice (about 1 lime)
1/8 tsp dried crushed red pepper

Combine all ingredients in a large bowl; serve immediately or may be covered and chilled. Serve with grilled fish, chicken, or pork.

Per ½ Cup: Calories 54, Fat 0.1G, Carbohydrate 13.6G