Chex Mix recipes

- 1/2 cup cucumber, chopped
- 1/2 cup tomatoes\raw, seeded and chopped
- 1/2 cup red potatoes, diced, steamed and chilled
- 1/2 cup zucchini or yellow squash, sliced
- 1/4 cup red onion\raw, diced
- 1 green bell pepper\raw, seeded and chopped
- 1/4 cup jicama, peeled and chopped
- 2/3 cup tofu, or cooked seafood, fish, meat or soyfood; or canned tuna, crabmeat, shrimp, chicken breast, tempeh, seitan, or beef
- 1/2 lb. green beans, or yellow wax beans, cut in half, steamed and chilled
- 2 cups Romaine lettuce, torn
- 2 cups salad greens mix
- 1/2 cup bottled salad dressing

- 3/4 cup spinach leaves\raw, rinsed, tough stems discarded and torn into pieces
- 2 oz. european salad (or other packaged salad mix)
- 1/2 tomatoes\raw, cut into wedges
- 2 Tbsps. cucumber, peeled and thinly sliced
- 2 Tbsps. red bell peppers, seeded and thinly sliced
- 1 oz. black olives, pitted and thinly sliced
- 1 oz. feta cheese, crumbled
- 2 tsps. olive oil
- 1 Tbsp. plus 1 tsp. capers, drained and rinsed
- 1/2 tsp. white wine vinegar
- 1 Tbsp. water
- 1/2 tsp. lemon juice
- 1/4 tsp. dried dill, or 1/2 tsp. fresh dill, chopped
- 1/8 tsp. salt (optional), or to taste
- 1/4 cup cheese & garlic croutons

- <B>Crabcakes:</b>
- 1 pound jumbo lump crabmeat, picked over for bits of shell and cartilage (other crabmeat can be substituted)
- 1 small red onion, in small dice
- 1/2 large red bell pepper, in small dice
- 2/3 cup mayonnaise (homemade will be better), with Tabasco and freshly ground black pepper added to taste
- 1/3 cup Creole mustard or other coarse mustard
- 2 teaspoons capers, drained and coarsely chopped
- 1/2 medium hard-cooked egg, diced small
- 1 teaspoon prepared horseradish
- Kosher salt and freshly ground pepper to taste
- 1 teaspoon <a href ="/recipes/recipe_views/views/104680">Creole Seafood Seasoning</a> or any Creole seasoning mix, or to taste
- 2 tablespoons butter<B>Corn accompaniment:</b>
- 2 tablespoons butter
- 3 cups freshly shucked corn kernels, about 6 ears
- 2 jalape&#241;o peppers, seeds and membranes removed, in 1/8-inch dice
- Kosher salt and freshly ground pepper to taste
- 1 tablespoon minced fresh thyme<B>For serving:</b>
- 1 green onion, finely sliced
- Fresh thyme springs (optional garnish)

- Planet Hollywood Thai Shrimp Pasta
- 1/2 C. Thai sauce (see recipe)
- 1 tsp. butter (about)
- 1 tsp. chopped garlic
- 16 jumbo shrimp, peeled and deveined (16 to 20 or 26 to 30 count)
- 1 C. julienne-cut vegetables (celery, carrots, bell pepper and/or onion)
- 1 Tbsp. freshly chopped cilantro (divided)
- 1 Tbsp. chopped peanuts (divided)
- 10 oz. uncooked linguine, cooked
- 2 Tbsp. chopped green onion to garnish
- Prepare Thai sauce and set aside. Place butter and garlic in clean, heated saut? pan. Cook 1 minute. Add shrimp, cook 3 minutes, turning occasionally to cook evenly. Add additional butter if pan becomes too dry.
- Add cut vegetables, half of the cilantro and half of the peanuts. Add 1/2 cup Thai sauce (or more to taste) and mix.
- Add shrimp/vegetable mixture to pasta, tossing well to coat. Remove shrimp from mixture.
- Divide pasta with vegetables and sauce between 2 serving bowls. Place reserved shrimp, tails up, around rims of bowls, facing toward middle. Garnish center of each bowl with the onions, remaining peanuts and cilantro. Makes 2 servings.
- Note: Additional Thai sauce can be added to this dish or remaining sauce can be refrigerated 4 to 5 days and used in another dish.