RECIPES for the WEEK Carol's 10/26 HAVE A GREAT WEEKEND

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Broiled Yogurt-Ginger Chicken Breasts Serves 43 cups plain yogurt1 piece (5 inches) peeled fresh ginger, grated (about 1/4 cup)1/2 teaspoon ground cumin1/2 teaspoon cayenne pepperCoarse salt4 boneless skinless chicken breast halves (about 8 ounces each), tenderloin removed1 small red onion, thinly sliced1 cucumber, peeled, seeded, and chopped1/4 cup fresh cilantro leavesJuice of 1 limeStir together the yogurt, ginger, cumin, 1/4 teaspoon cayenne, and 1/2 teaspoon salt in a 9-by-13-inch baking dish.Starting on one long side, cut each chicken breast almost in half horizontally, stopping about 1/2 inch before reaching the opposite side. Open each breast like a book.Add chicken to marinade and turn to coat. Cover with plastic wrap. Refrigerate at least 1 hour or up to 8 hours.Preheat broiler. In a small bowl, toss together red onion, cucumber, cilantro, lime juice, remaining 1/4 teaspoon cayenne, and pinch of salt.Transfer chicken to a broiler pan. Discard marinade. Broil chicken, rotating pan once, until cooked through, about 10 minutes. Top with cucumber mixture Frosting RecipesRasberry juice (strain frozen unsweetened raspberries-Stahlbush Island Farms from Oregon is a good brand) Add honey to dripped or plain French Cream (recipe is in the back of SCD)Just Google SCD Cookies. There are many recipes"Carol Frilegh" <c.frilegh@...> Climb to the top of the charts!  Play Star Shuffle:  the word scramble challenge with star power. Play Now!