SWEET VINAIGRETTE

3 ounces fresh fruit
1/4 cup Lemon Vinegar
1 cup olive oil
3 Tablespoons Egg Beaters
2 Tablespoons honey
salt and pepper to taste
Add poppy seeds or mint if desired

Put fruit and vinegar in blender. Puree. While blender is running, slowly add oil in a steady stream. Blend well. Add Egg Beaters and mix until well blended. Add honey, salt, pepper and more or less vinegar depending on flavor preference. Serve over fruit salad or mixed green with fresh fruit and flowers.

MARINATED CHICKEN BREASTS

For each half breast:
2 Tbsp. Lemon Vinegar
2 tsp. olive oil
1/2 tsp. HERB LEMON BUTTER FOR CHICKEN OR FISH
1 cup vegetables – steamed and crunchy

For stir fry: Cut chicken, put in a zippered bag. Add vinegar, oil and FRAWLEY’S FINE HERBARY HERB LEMON BUTTER FOR CHICKEN OR FISH and mix together. Let set in refrigerator at least 1/2 hour. In a fry pan heat 1 tsp. oil and add chicken and marinade, stirring constantly. When chicken is done add steamed vegetables (carrots, broccoli and mixed colored bell peppers give nice color). When all is hot, squeeze a little fresh lemon juice on top and serve with pasta.
For Grilling: Leave chicken in half breasts, put in zippered bag, add marinade; let set in refrigerator at least 1/2 hour. Grill, basting with marinade while chicken is cooking. Serve with pasta and veggies.