"Recipes from the Chef's Kitchen"

Ingredients:
(20 Servings)
1)   2 cups All-purpose Flour
2)   2 tsp. Salt
3)   12 oz. Macadamia Nuts, finely chopped
4)   1 lb. skinless boneless Chicken Breast,
       cut 3/4" x 3" strips
5)   1/2 cup Butter, melted
6)   4 Eggs, lightly beaten

Preparation:
1)   Preheat oven to 350 degrees.
2)   Pour flour mixed with salt into a plastic bag.
3)   Pour macadamia nuts into another plastic bag.
4)   With a small handful at a time, dip chicken
       strips in melted butter to coat.  Place in flour-filled
       bag and shake to coat.  Shake excess flour off chicken
       and dip in egg.  Shake off excess egg and place in
       macadamia nut-filled plastic bag.  Shake to coat.
5)   Place chicken strips on ungreased, nonstick cookie
       sheet.  Repeat with remaining chicken pieces.
6)   Bake 20 minutes.
7)   Store in refrigerator in an airtight container, then
       serve tepid.
8)   Note...macadamia nut chicken pieces are best if
       made the day they are to be served.

Ingredients:
(8 Servings)
1)   12 oz. Cream Cheese, softened
2)   4 tbs. Butter, softened
3)   1 tbs. Yogart
4)   1 tsp. Marjoram, chopped
5)   1 1/2 tsp. Paprika
6)   1/4 tsp. Salt
7)   1 tbs. Caper
8)   1/2 cup fresh Chives, minced
9)   1 head Radicchio
10) 1 head Endive

Preparation:
1)   With an electric mixer, blender, or food processor,
       whip together cream cheese, butter, and yogart.
2)   Fold in marjoram, paprika, salt, capers, and chives.
3)   May refrigerate until firm.
4)   Wash lettuce and dry well.
5)   Pack leptaur into a bowl with a 2 1/2 cup capacity.
6)   Stick greens in cheese to make a flower design.
7)   Each lettuce leaf will have a small amount of cheese
       on it.

Ingredients:
(15 Servings)
1)   7 oz. Pimientos, drained
2)   1 tbs. Tomato Paste
3)   1 Egg
4)   1 Egg Yolk
5)   6 tbs. Vegetable Oil
6)   6 tbs. Olive Oil
7)   1 dash Lemon Juice
8)   Salt and Pepper to taste
9)   3 lbs. Asparagus

Preparation:
1)   Drain pimientos.  Pat dry on paper towels.
2)   Place in a blender and turn on to finely mince.
3)   Over a double boiler pour the minced pimientos,
       tomato paste, egg, and egg yolk.  Whisk together,
       stirring gently.  Cook until thickened.
4)   Whisk in the lemon juice.
5)   Remove from heat.
6)   Return to a blender or food processor and while
       processing pour in the oils slowly until the
       mayonnaise is emulsified.
7)   Season with salt and white pepper to taste.
8)   Break tough parts off stalks off asparagus.
9)   Steam asparagus 5 minutes or until tender.
10) Cool and pat dry.
11) Arrange asparagus in pitchers with mayonnaise
       as if it were a flower arrangement.
12) Allow guests to pluck out asparagus with it's
       mayonnaise dip.
13) Note...both the asparagus and the mayonnaise
       can be made a day in advance, well wrapped
       and stored in the refrigerator.  Put together
       just before serving.

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