Busters Recipes

Cold Chicken And Cucumber
Yield: 4 Servings

1 c cooked chicken
2 cucumbers
1/2 ts powdered mustard
1/2 ts salt
2 tb vinegar

Cut cooked chicken in strips or shred by tearing (the Chinese prefer the
latter because it adds textural interest).
Peel cucumbers. Cut in half lengthwise and scoop out seeds; then cut in
strips.
Arrange cucumber strips on a flat serving plate; top with chicken.
Combine mustard, salt and vinegar. Pour over chicken just before
serving.

VARIATIONS: For the cucumbers, substitute 3 Cups celery, blanched and
shredded. In step 4, add to the dressing either 1/4 teaspoon cayenne
pepper or a few drops of Tabasco Sauce.

In step 4, substitute the following dressing: 1/2 teaspoon ginger root
and 1/2 scallion stalk, both minced; 1/2 teaspoon sugar, 2 teaspoons
vinegar, 1 tablespoon peanut oil, 1 tablespoon light soy sauce and a few
drops of sesame oil.

Slice the cucumbers 1/4-inch thick. Omit the dressing in step 4. Instead
make a paste by gradually adding 1/4 cup water to 1/4 cup peanut butter,
stirring until smooth. Then stir in 1/2 teaspoon salt and 1/2 teaspoon
sesame oil. Add to cucumber slices and toss; then top with the chicken.