Ambrosia Rose'

• 4 Grapefruit
• 1 Pineapple
• ½ cup Sugar (or more to taste)
• Nutmeg
• 6 Oranges
• 1 pint Strawberries
• Shredded coconut
• ½ cup White or rose' wine

1. Dice pineapple; cut grapefruit and oranges in sections.
2. Wash berries and remove stems; add to fruits.
3. Add sugar and let steep for several hours in refrigerator.
4. Before serving, add wine.
5. Sprinkle with shredded coconut and nutmeg.

Spicy Peanut Thai Chicken

• 4 trimmed chicken breasts
• 1 cup dry roasted
• peanuts, chopped
• ½ cup plain bread crumbs
• ½ cup Thai peanut sauce
• 1 tablespoon mayonnaise

1. Chop peanuts and combine with bread crumbs in bowl and mix together.
2. In a second bowl, combine Thai peanut sauce (purchase in the ethnic food section) with mayonnaise, and mix together.
3. Place chicken breast between two sheets of plastic wrap.
4. With meat tenderizer flatten chicken to ½".
5. One at a time, dip chicken into liquid mixture making sure to coat entirely. Then dip into dry crumb mixture covering both sides. Place on greased pan.
6. Preheat oven and bake at 400 degrees for 10 to 15 minutes until juices run clear and outside is lightly browned.
7. Serve with extra peanut sauce on the side for dipping.