Recipes for Women's Conference

Grilled Chicken Cabbage Salad

1/2 head of Green Cabbage - chopped
1/2 head of Red Cabbage - chopped
4 carrots grated
1 chopped red pepper
1 chopped green pepper
1/2 bunch chopped cilantro
1/2 cup chopped peanuts - (rough chop)
 2 TBS sesame seeds toasted
4-6 Chicken breasts grilled 1 chopped mango
handful per person of Tortilla Strips.

This serves 4-6 

Mix red and green cabbage, carrots, red and green peppers, and cilantro and dress it with the dressing below. I put that salad mix on the tortilla strips, then top that with mangoes, peanuts, chicken, a drizzle of the dressing watered down with milk and sesame seeds.

Dressing
1 Cup mayonnaise
3-6 TBS sugar
1 tsp sesame oil
1/4 Cup soy sauce
3 TBS balsamic vinegar.
Mix the dressing with a whisk and it is ready to go. 

Zucchini Bars

4 eggs

1 C. oil

2 C. sugar

1 tsp. vanilla

2 C. flour

2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

2 tsp. cinnamon

3 C. zucchini, shredded

1 1/2 C. flaked/shredded coconut

Beat eggs until light.  Add oil and sugar, blend well.  Add dry ingredients and vanilla.  Add zucchini and coconut.  Grease and flour jelly roll pan (rectangular with sides -- a half-sheet will work, but a true jelly roll, 10x15, works best).  Pour into pan, bake @ 350 degrees for 30 minutes.

Frosting:  8 oz. cream cheese (softened), 1 box powdered sugar, 1 cube butter, softened, 1 tsp. vanilla.  Mix together and beat until fluffy. Spread on bars after they have cooled. Cut into squares for serving.