Sunset's kitchen cabinet - recipes

Sunset, May, 1995

Creative ways with everyday foods - submitted by Sunset readers, tested in Sunset kitchens

Cinnamon Bran Dollar Cakes Chris Whipple, Pioneer, California

2 cups each 100 percent bran cereal and hot water

1/2 cup each all-purpose flour and sugar

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

2 large eggs

About 1 1/2 tablespoons salad oil

1 teaspoon vanilla

Maple syrup

Freshly sliced strawberries

In bowl of an electric mixer, stir together cereal and hot water; let stand a few minutes until liquid is absorbed. Combine flour, sugar, baking powder, cinnamon, and allspice; set aside.

To cereal, add eggs, 1 tablespoon oil, and vanilla. Gradually add flour mixture; beat until smooth.

Lightly rub a 10- to 12-inch nonstick frying pan with remaining oil (use 2 pans for faster cooking), and heat over medium heat. Add 1 heaping tablespoon batter for each cake: cook cakes until both sides are browned, about 2 minutes per side. Keep cakes warm on a rack set on a 10- by 15-inch baking pan in a 250 [degrees] oven. Serve with warm syrup and berries. Serves 6.

Per serving: 228 cal. (28 percent from fat); 5.9 g protein; 7 g fat (1.2 g sat.); 42 g carbo.; 296 mg sodium; 71 mg chol.

Party Garden Slaw Judy Wong, Oakland, California

1 large head (about 1 lb.) iceberg lettuce, cored and shredded

2 cups each broccoli flowerets, shredded carrots, and shredded purple cabbage (Take advantage of prepared vegetables from the market.)

2 cups thinly sliced mushrooms

1 cup sliced radishes

1/2 cup (about 8) sliced mild Greek peppers

2 jars (6 oz. each) marinated artichoke hearts, liquid reserved from 1 jar

Honey-Dijon dressing (recipe follows)

In a large bowl, combine lettuce, mushrooms, broccoli, cabbage, carrot, radishes, peppers, and artichoke hearts; gently fold to mix. If making ahead, cover and chill up to 4 hours. To serve, pour dressing over vegetables; mix to coat evenly. Makes about 18 cups, 14 to 18 servings.

Honey-Dijon dressing. In an empty artichoke jar, combine reserved liquid from marinated artichoke hearts with 1/3 cup red wine vinegar, 1 tablespoon each honey and Dijon mustard, and 1/2 teaspoon pepper; shake to mix well.

Per cup: 43 cal. (33 percent from fat); 1.7 g protein; 1.6 g fat (0.2 g sat.); 6.6 g carbo.; 129 mg sodium; 0 mg chol.

Quick and Lean Kung Pao Chicken Tracy L. Johnston, San Mamas, California

1/4 cup regular-strength chicken broth

2 tablespoons each soy sauce and dry sherry

1 teaspoon each cornstarch and Oriental sesame oil

3/4 pound chicken meat, cut into 1/4- by 2-inch pieces

3 cloves garlic, chopped or slivered

1/4 to 3/4 teaspoon crushed dried hot red chilies

About 1 tablespoon salad oil

10 green onions, ends trimmed (6 cut into 1 1/2-inch pieces, 4 reserved for garnish)

1/3 cup unsalted dry-roasted peanuts

About 4 cups hot cooked rice

Mix broth, soy, sherry, cornstarch, and sesame oil to blend; set aside. Mix chicken with garlic and chilies.

In a wok or 12-inch frying pan over high heat, heat 2 teaspoons oil until hot. Add half the chicken mixture; stir-fry until chicken has golden brown tinge and is no longer pink in thickest part (cut to test), about 3 minutes; remove to a dish. Repeat with remaining chicken, adding oil as needed.

Return cooked chicken to wok; stir in reserved sauce, onion pieces, and nuts. Cook, stirring, until sauce bubbles and thickens, about 1 minute. Serve with rice; add onion garnish. Serves 4.

Per serving: 510 cal. (25 percent from fat); 28 g protein; 14 g fat (2.3 g sat.); 65 g carbo.; 599 mg sodium; 60 mg chol.

Pine Nut Macaroons Marie Bergamini, Walnut Creek, California

2 large egg whites

1/3 cup sugar

1 tablespoon instant coffee

1 teaspoon vanilla

1 cup pine nuts or slivered almonds

With an electric mixer, beat egg whites until soft peaks form. Add sugar, 1 tablespoon at a time, beating until thoroughly incorporated, about 30 seconds after each tablespoon. Add instant coffee and vanilla; beat until coffee is completely dissolved. Gently fold in nuts.

Drop rounded tablespoons of batter onto greased and floured baking sheets, each 12 by 15 inches (you'll need 3 sheets). Bake in a 325 [degrees] oven until golden, about 20 minutes; switch pan positions after 10 minutes. Let macaroons cool 5 minutes on sheets; transfer to racks to cool completely. Serve, or store airtight up to 3 days; freeze for longer storage. Makes about 2 1/2 dozen.

Per cookie: 40 cal. (65 percent from fat); 1.4 g protein; 2.9 g fat (0.5 g sat.); 3.2 g carbo.; 3.9 mg sodium; 0 mg chol.

Fruited Pepper Steak Salad Kim Chew, Pleasanton, California

1/2 pound flank steak

3/4 cup dry white wine

3 tablespoons soy sauce

2 teaspoons Oriental sesame oil

2 medium-size jalapeno chilies, deveined, seeded, and minced

2 medium-size (1 lb. total) oranges

1 medium-size (7 oz.) apple

1 medium-size (7 oz.) red bell pepper

1 large head (about 1 lb.) romaine lettuce, rinsed and crisped

2 teaspoons salad oil

1 lime, cut in 4 wedges

Slice steak across the grain into 1/4-by 2-inch strips. In a bowl stir together wine, soy sauce, sesame oil, and jalapenos. Add meat and marinate at least 15 minutes, or up to 2 hours.