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Recipes
FAVORITE STUFFINGS FOR DATES
Cheese: All the way from mild Monterey Jack Cheese to Sharp Cheddar's, Pimientos and Roquefort.
 Cream Cheese: Sweet or tangy, depending on your taste. Add chopped Mango, crushed pinapple, or marichino cherries and chopped walnuts for seasonal party appetizers. Spice it up with chopped Fresh Jalepeno Peppers. Try softening cream cheese with orange juice or lemonade concentrate.
Peanut Butter: Smooth or creamy - Try this on buttered multigrain toast, mmm.
Fresh Vegetables: Carrots, Celery, Green Peppers, anything that crunches!
Fresh Fruit: Tart cubes of Apples, slices of firm fresh Pears or Strawberries, wedges of Pineapple or cubes of Papayas with a dash of Lime.
FRUIT 'N' PASTA SALAD
with CALIFORNIA MEDJOOL DATES, APPLES 'N' PINEAPPLE
1 Can (8oz) Pineapple Chunks in Syrup 3 Tbsp. Vegetable Oil
1 Tbsp. chopped fresh mint 1 Tbsp. Honey
2 Unpeeled-Sliced Apples; Green & Red 4 Cups Penne Pasta
Drain pineapple, reserving syrup. Make dressing in a jar with lid; combine pineapple syrup, oil, and juice of 1/2 lemon, mint and honey; shake well. In large bowl, toss apple slices with remaining juice of 1/2 lemon. Add cooked, cooled pasta, pineapple chunks, dates and green onions. Toss pasta mixture.
SAVORY CHICKEN WITH MEDJOOL DATES AND PEARS
 4 Small Chicken Breasts/ 11.5 Oz. Pear Nectar/ 1/4 Tsp Ground Nutmeg
2 Ripe Pears -peeled, cored/ 1 Cup Sliced Green Onions/ 1 Tsp. Vegetable Oil
1 Tsp. Cornstarch/ Dash White Pepper/ 6 Fresh Medjool Dates cut in half
In large non-stick skillet, brown chicken well on both sides in hot oil over medium-high heat, about 10 to 12 minutes. Drain off any excess fat. Stir 1/4 cup nectar into cornstarch; reserve. Pour remaining nectar into skillet with chicken. Add nutmeg and pepper. Cover and cook over low heat for 10 minutes. Add pear halves, cut side-down, and continue cooking, covered, for 10 to 15 minutes, until chicken and pears are tender. Remove chicken and pears to serving platter. Add cornstarch mixture, date halves and green onions; heat, stirring until sauce thickens. Spoon some sauce over chicken, and serve remainder on the side. Makes 4 servings.
FROZEN YOGURT DELIGHT WITH DATES, BANANA 'N' PECANS
7-10 Medjool Dates, halved/ 1/3 Cup Pecan Halves/ 1 Sm Banana
1/8 Tsp. Cinnamon/ 1/3 Cup Pecan Halves/ 1 Tsp. Lemon Juice
1 Pint Frozen Vanilla Yogurt Softened
Toast pecan halves in small baking pan at 350 degrees f. for 6 - 8 min. cool. Reserve 12 pecan halves and coarsely chop remaining to equal about 3 Tbsp. Chop 3 Dates (using a wet knife) to equal about 1/3 cup. In medium bowl, mash banana with lemon juice and cinnamon. Stir in chopped nuts and dates and softened yogurt. Cover and quickly return to freezer; freeze until firm. To serve, scoop frozen yogurt mixture into 4 dessert glasses and garnish each with 3 pecan halves and 2 to 3 date halves. Garnish with fresh mint leaves Makes 4 servings.
MEDJOOL DATE OATMEAL COOKIES
1 Cup Butter or margarine\ 1 Cup Brown Sugar, firmly packed \ 1 Cup Granulated sugar\ 1 Tsp. Vanilla\ 2 Eggs\ 1 Cup chopped Medjool Dates\ 1 1/2 Cup Sifted All - Purpose Flour\ 1 Tsp. Salt\ 1 Tsp. Baking Soda \ 1/2 Tsp. Cinnamon \ 1/2 Tsp. Nutmeg \ 1/2 Tsp. Ground Cloves \ 3 Cups of Rolled Oats
Cream butter or margarine and sugars until fluffy. Stir in vanilla. Add eggs one at a time, beating well after each addition. Stir flour, salt, soda and spices together. Add to the mixture and mix well. Stir in oatmeal and Medjool Dates. Drop by teaspoonful about 2 inches apart on well-greased cookie sheet. Bake at 350 degrees 10-15 minutes. Let cool a few minutes before removing from the baking sheet.
BIG PARTY CHICKEN SALAD
Here's a 24-serving salad for your next big "do" for the club...
hearty enough for men and pretty enough for women!
DRESSING:
8 Cups (2 qts.) Cubed, Cooked Chicken\ 2 Cups Water Chestnuts, Sliced\ 3 Cups Pineapple Chunks\ 2 Cups Seedless Grapes\ 2 Cups Diced Celery \ 2 Cups Diced Medjool Dates\ 2 Cups Sliced Nuts \ 2 1/2 Cup Chicken Broth\ 1 Tsp. Curry Powder (or more to taste)\ 2 Tsp. Soy Sauce
Mix just enough to blend. Combine the chilled ingredients with enough dressing to moisten. Serve in crisp lettuce cups.
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