Crunchy Cherry

INGREDIENTS

• 4 cups bite-size corn or rice square cereal (such as Corn or Rice Chex)
• 2 cups bite-size wheat square cereal (such as Wheat Chex)
• 2 cups broken whole grain Melba toast
• 2 cups small fat-free pretzel twists
• 3 tablespoons margarine or butter, melted
• 1 tablespoon Worcestershire sauce
• 2 teaspoons chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon ground red pepper
• 1 1/2 cups dried tart cherries

DIRECTIONS

1. Put corn or rice cereal, wheat cereal, Melba toast and pretzels in a large bowl; stir to mix.
2. In a glass measuring cup or small bowl, stir together melted margarine or butter, Worcestershire sauce, chili powder, garlic powder, onion powder and ground red pepper. Drizzle over cereal mixture. Toss to coat. Spread cereal mixture in a 15x10x1-inch (or 13x9x2-inch) baking pan.
3. Bake in a preheated 300-degree oven about 25 minutes, stirring every 7 to 8 minutes.
4. Remove from oven; stir in dried cherries. Pour onto aluminum foil to cool completely.
5. Store in a tightly covered container for up to 1 week.

Source: Japanese Food

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Chicken Spring Rolls

INGREDIENTS

• 1 quart oil for deep frying
• 2 (10 ounce) cans chunk chicken, drained and flaked
• 1 small onion, grated
• 1/2 cup finely shredded cabbage
• 1 small carrot, grated
• 1/4 cup barbeque sauce
• 1 dash hot pepper sauce
• 1 dash soy sauce
• 1 dash Worcestershire sauce
• 1 (14 ounce) package spring roll wrappers

DIRECTIONS

1. Heat oil in a deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together chicken, onion, cabbage, carrot, barbeque sauce, hot pepper sauce, soy sauce and Worcestershire sauce.
3. Place approximately 1 tablespoon of the chicken mixture in the center of spring roll wrappers. Moisten fingers with water, and wet the edges of the wrappers. Roll around the filling. Press seams to seal.
4. In small batches, deep fry the spring rolls 3 to 5 minutes, or until golden brown. Drain on paper towels.

Source: All Recipes

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Roasted Rhubarb Compote

INGREDIENTS

• 1 pound rhubarb
• Finely grated zest of 1 medium orange (about 1 packed tablespoon)
• 3 tablespoons freshly squeezed orange juice (from 1 medium orange)
• 1/2 cup granulated sugar

INSTRUCTIONS

1. Heat the oven to 350°F and arrange rack in middle. Rinse rhubarb under cold water, trim ends, and remove any leaves. Slice each stalk in half lengthwise, then cut each half crosswise into 1-inch pieces.
2. Combine rhubarb, orange zest, orange juice, and sugar in an 8-by-8-inch glass baking dish; toss together until rhubarb is well coated with sugar.
3. Cover with aluminum foil bake until rhubarb has released a lot of juice, and mixture is be bubbling, about 25 minutes.
4. Remove foil and bake until juices are slightly thickened and syrupy, about 10 minutes. Remove from the oven and cool

Source: Chow.com