The holidays are over, we are busy packing away decorations, cleaning out the leftovers and are concentrating on our resolutions for the New Year. I must confess, I decided that this year I would not make any, knowing that I never quite keep them all. I know what I must change and concentrate on this new year without seeing them written on the first page of my new journal. Good luck to you in keeping yours.

Never in my life have I seen so many high tech gadgets! I received a few for gifts and for the life of me, I don’t know if I can learn to use them or not. The digital camera is great, but I still enjoy holding the picture in my hand and pasting them in memory albums. When they are on your computer screen, it is nice but I still want the picture. Call me old-fashioned and that is OK. The computer still surprises me as to what all it will do. When I think I have it all down pat, I discover there is something else to learn about it. It is my most favorite thing and I can’t imagine being without it. E-mails are wonderful and I enjoy them so very much and this weekend I got a big surprise when a friend of mine, who had recently moved to France, e-mailed me and we had a great visit over all that distance. Isn’t that something…unbelievable! I received an IPod and am not sure that it is needed or I can learn all it’s rules. What I really need is one of those directional finders for your car as I am awful with directions, but I don’t want one you install in your car. I want one factory installed, which of course, means a new car. Well, maybe 2007 calls for new wheels and it will tell me where to go and how to get there.

My desk is just full of good recipes, so I hope you all will enjoy them.

Here is a different recipe for chicken salad. It is great put into a flour tortilla for an Asian wrap.



Grape and Cashew Chicken Salad

3 T. soy sauce

2 T. vegetable oil

2 T. honey

1 T. sesame oil

1/4 tsp. red chili flakes

1/2 c. roasted and salted cashews

3 c. chicken, cooked and chopped into cubes

1/4 c. green onion, thinly sliced

1 1/2 c. seedless grapes



In bowl whisk together soy sauce, oil, honey, sesame oil and chili flakes until combined and set aside. Combine cashews, chicken, onion and grapes. Toss dressing with the salad ingredients to combine. If you are doing wraps, add some shredded Napa cabbage and julienned carrots before rolling.

This is a delicious soup with the tastes of Asian cuisine, simple and easy to make.



Asian Corn and Chicken Soup

1 lb. frozen corn kernels

14-oz. can coconut milk

2 T. vegetable oil

1/2 tsp. hot red pepper flakes

4 medium garlic cloves, minced

2 T. minced fresh ginger

3 c. low-sodium chicken broth

1 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces

3 T. minced fresh cilantro

1 T. lime juice

Salt and pepper to taste

Lime wedges for serving



Place corn in large bowl and microwave on high until defrosted, but not hot, 1-2 minutes. Place corn and coconut milk in blender and pulse until blended. Set aside. Combine oil, pepper flakes, garlic and ginger in large dutch oven and cook, stirring often, over medium heat until fragrant but not browned, 1-3 minutes. Add broth and corn mixture and bring to a gentle simmer. As soon as soup begins to simmer, reduce heat to medium low and cook, stirring occasionally until flavors combine, about 15 minutes. Add chicken and continue cooking until chicken is done, 10-15 minutes. Stir in cilantro and lime juice and season with salt and pepper. Serve in warm bowls with wedge of lime on the side.

I had a request for a recipe for eggplant casserole with crackers and tomatoes. This is a good one, so I hope you will enjoy it.



Eggplant Casserole

1 1/2 lb. eggplant

1 medium onion, chopped

1 large clove garlic, minced

2 T. olive oil

2 eggs, beaten

1 c. milk

14-oz. can stewed tomatoes, drained

1 1/2 c. cracker crumbs, divided

Salt and pepper to taste



Preheat oven to 325º. Butter a 2-quart casserole dish. Peel eggplant and cut into cubes. Boil in salted water for 10 minutes or until soft. Remove from heat and drain well. Sauté onion, garlic and drained eggplant in the oil until onions are limp. Allow to cool slightly.

Add beaten eggs, milk, tomatoes and 1 cup cracker crumbs, reserving remaining half cup for topping. Add salt and pepper. Transfer mixture to a buttered casserole dish and top with remaining cracker crumbs. Bake for 30 minutes or until bubbling in the center.

Cook’s note: Add Some melted butter to crackers for topping. You may some cheese to top also, but I really like this dish without.

A note to Flo Coggins of apology. I received a lovely letter and a poem, “November,” which I failed to acknowledge and I am deeply sorry. I will blame it on the pile of letters and books received. Thank you so much and I am sorry I am so late.