Gleanings of Wheat: A Blog dedicated to cooking, kids, and Christ

Thursday, April 17, 2008

Dawn Hall Cookbooks

I was listening to MBI today and Dawn Hall was on This is the day with Nancy Turner as well as Mid-day Connection talking about her cookbooks so I googled her and was pleasantly surprised to find TONS of free recipes on her website. What is nice is that she gives you the grocery list already broken into sections.

This is the first recipe I'm going to try:

Hawaiian Chicken Salad Sandwich with Melon Medley KabobsHawaiian Chicken Salad Sandwich

2 (13-ounce) cans chicken breast, in water, drained
1 (8-ounce) can sliced pineapple in pineapple juice, drained
2/3 c Teriyaki Baste & Glaze (Kikkoman) in barbeque aisle
1 (16-ounce) round loaf King's Hawaiian Sweet Bread
2 thin slices red onion
6 leaves of red leaf lettuce

Melon Medley Kabobs

4c honeydew melon (about 1/2 of large melon)
4c cantaloupe (about 3/4 of a medium melon)
12 kebob skewers

30 minutes before dinner, prepare instant tea by stirring 1 packet sugar-free instant tea (to make 2-quarts) with 8 cups cold water in a 2-quart pitcher until dissolved. It is very important that you do this recipe first because the tea needs to marinate.

Peal and cut each kiwi into 8 slices.

Set out 8 drinking glasses (for best results use tall glasses.) In each glass alternate putting ice cubes and slices of kiwi, put 3-6 ice cubes and 2 slices of kiwi per glass.

Fill each glass with prepared tea and let the beverages marinate. The kiwi will flavor the tea as it sets. Pieces of ice and kiwi should be floating in the glasses. It is very pretty.

25 minutes before dinner, remove seeds and rind from melons. Cut melons into bite size chunks (about 1-inch pieces).

Alternate pieces of honeydew and cantaloupe chunks on the kabob skewers. Cut kabob skewers in half. Place kabobs on platter. Wrap in plastic wrap and put in refrigerator.

10 minutes before dinner, in a medium bowl shred the 2 (13-ounce) cans of drained chicken breast by pressing the chicken against the inside of the mixing bowl with the back of a large mixing spoon.

Drain and discard the juice from 1 (8-ounce) can sliced pineapple (in pineapple juice). With a sharp knife, cut the pineapple slices while they are still in the can into small pieces. Stir the pineapple and 2/3-cups Teriyaki Baste & Glaze (Kikkoman) in with the chicken until well mixed.

Cut 1 (16-ounce) round loaf King’s Hawaiian Sweet Bread in half horizontally.

With a spatula spread the chicken salad on the bottom layer of the bread and press it firmly with your hands to help secure it to the bread.

Separate 2 thin slices red onion into rings and arrange on top of chicken salad. Place lettuce on top of onion and place top layer of bread on sandwich.

1 minute before dinner, cut sandwich into 8 large, pie shaped pieces. Secure each wedge with a long toothpick. Get melon kebobs from refrigerator and place on table.