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Hibachi Miso Chicken with Peanut Butter

1 whole chicken (2 to 3 pounds) deboned

One half cup miso (fermented soy bean paste) (1/2 cup)
One half cup smooth peanut butter (1/2 cup)
One half cup shoyu (1/2 cup)
One half cup sugar (1/2 cup)
One half cup beer (1/2 cup)
2 tablespoons minced fresh ginger
1 tablespoon minced garlic

Combine marinade ingredients and marinate chicken overnight in refrigerator. Grill over charcoal. Serve with hot rice.


Stuffed French Toast

2 slices Hawaiian Sweet Bread Loaf (thick sliced 1")
½ cup French Toast Filling
1 Tbsp All-Purpose Flour
2 Eggs (large), beaten
½ cup Panko-Macadamia Nut Crust Mix
1 cup Fresh Berry Mix
1 cup Whipped Cream

French Toast filling:
8 oz. Cream Cheese, softened
2 Tbsp Sour Cream
¼ cup Fruit Jam or Fruit Pie Filling
1 tsp Lemon Juice, fresh
1 Tbsp Honey

Panko Macadamia Nut Crust Mix:
2 cups Panko Crumbs
½ cup Macadamia Nuts, finely chopped

Fresh Berry Mix:
½ cup Raspberries
½ cup Blueberries
1 cup Strawberries

Mix together the cream cheese and sour cream in a mixing bowl. Add and blend in the remaining ingredients. Store refrigerated.
Evenly spread ½ cup of filling on one side of sweet bread. Close with the second slice of sweet bread, double dip bread in the following order: -flour -egg wash -panko-macadamia nut crust mix
Hold refrigerated until ready to serve.
Deep fry stuffed French toast until golden brown. Remove and drain off excess oil. Bias slice in half and arrange on a serving plate. Sprinkle slices with powdered sugar and top with the fresh berry mix.
Garnish top with a large rosette of whipped cream and serve with maple syrup.