February 3, 2011

Happy New (Year of the Rabbit)

That blizzard and a third snow day has kept us busy (and a bit stir crazy) at home and kept us from virtually heading to Indiana. But since today is the Chinese New Year, thought we'd toss out a recipe we're planning on having today or tomorrow in honor of the holiday. Happy New Year!

Though we just learned from our neighbors who celebrate the holiday that it's not considered good luck to shower (washes away good luck) or chop anything today. You can find other prohibitions HERE, including avoiding meats.

So technically, this dish makes more sense to fix tomorrow when chopping vegetables isn't considered bad luck. I've got enough problems with my knives that I don't need any more bad vibes. I'm not sure it sounds like good karma to fix rabbit today either. (Though Welsh Rabbit might be okay.)

Here's one of my favorite Chinese-inspired recipes from my friend, Shelly Trenholm in the Asbury United Methodist Church's "Treasured Recipes 2006" cookbook.

Chinese Chicken Bake
2 TABLESPOONS margarine or butter, melted
1/4 teaspoon onion powder
2 1/2 cups crispy rice cereal
1 (8 oz.) can crushed pineapple, drained well
2 cups cooked chicken or turkey — chopped, though might be better to get canned chicken today
1 (10 3/4 oz) can reduced fat condensed cream of mushroom soup
1 1/4 cup celery, — chopped, use food processor?
2 TABLESPOONS green onions — chopped, food processor?

Preheat oven to 350°. Combine butter and onion powder. Gradually add cereal, stirring until all pieces are evenly coated. Set aside. Place in an ungreased 2-quart baking dish. Sprinkle with remaining cereal mixture. Bake 30 minutes or until top is lightly browned.

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