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Colorado Cat Collectors

July 2004 Outing

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We met at Barbara's. Everything was so beautiful!

The birthday people:

Gifts were opened:

Group Photo Finale:

More images of the cake:

Recipes:

Splendid Raspberry Spinach Salad

2 tablespoons raspberry vinegar
2 tablespoons raspberry jam
1/3 cup vegetable oil
8 cups spinach, rinsed and stemmed and torn in pieces
3/4 cup coarsely chopped macadamia nuts
1 cup fresh raspberries
3 kiwis, peeled and sliced

To prepare dressing, combine vinegar and jam in blender or small bowl. Add
oil in a thin stream, blending well. Toss spinach, 1/2 of nuts, 1/2 of
raspberries and 1/2 of kiwis with dressing on a platter or in a salad bowl.
Top with remaining nuts, raspberries, and kiwis. Serve immediately.

Equally as splendid with strawberries, strawberry jam and strawberry
vinegar.

8 servings.

Zesty Lemon Chicken

6 whole chicken breast, boned and skinned
2 cups fresh lemon juice (9 to 10 lemons)
1 cup all-purpose flour
1-1/2 tsp. salt
2 tsps. paprika
1 tsp. freshly ground black pepper
1/2 cup safflower oil
2 tablespoons grated lemon peel
1/3 cup packed light brown sugar
1/4 cup chicken broth
2 lemons, sliced
minced fresh parsley

In large zip-lock bag, combine chicken breasts and lemon juice. Squeeze out
air and seal. Refrigerate overnight, turning once.

Remove chicken, reserving 2 Tbps. of marinade, and pat dry. Put flour,
salt, paprika, and pepper in a plastic bag. Shake until well mixed. Put
chicken breasts in bag, one at a time, and shake to coat evenly. In large
skillet, heat oil, and fry breast, a few at a time, until well browned,
about 10 minutes. Arrange chicken in a single layer in large baking dish.
Sprinkle evenly with lemon peel and brown sugar. Mix chicken broth with
reserved 2 Tbps. marinade and pour around chicken. Place a thin lemon slice
on top of each breast and sprinkle with minced parsley. bake at 350 degrees
for 20 to 30 minutes or until tender.

Excellent hot or cold.

6 servings

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