A Teriyaki Party

For an informal buffet supper for 10, here are three recipes that are guaranteed to appeal to all tastes: a piquant chive and goat cheese dip, teriyaki chicken salad and dense walnut brownies. These recipes are easy and can be done ahead except for the final tossing of the salad. Add sliced tenderloin, a spiral-cut baked ham or platter of cold cuts on small buns and a fresh fruit platter to complete the meal.

Mandel’s latest book is “Celebrating the Midwestern Table” (Doubleday & Co., 1996).

TERIYAKI CHICKEN SALAD

Sliced water chestnuts, toasted sesame seeds or coarsely chopped peanuts are good additions if you want more crunch.

CHICKEN

2 cups light teriyaki sauce

2 1/2 tablespoons minced ginger root

2 1/2 tablespoons balsamic vinegar

1 tablespoon plus 1 teaspoon minced garlic

1 tablespoon plus 1 teaspoon sugar

1/2 cup peanut oil

1 1/2 cups orange juice

1/8 teaspoon red pepper flakes

8 boneless, skinless chicken breast halves

SALAD

32 cups loosely packed mixed greens, such as watercress and cilantro leaves and sliced iceberg and romaine lettuces

8 green onions, thinly sliced

2 red bell peppers, cut into thin strips

Salt

Combine teriyaki sauce, ginger, vinegar, garlic, sugar, oil, orange juice and red pepper flakes in 2-quart measuring cup. Put 2 cups marinade in large resealable plastic food bag and chill remaining 2 cups for dressing.

Trim chicken of fat, wash and blot dry with paper towels. Put chicken in plastic bag with marinade, mixing well to thoroughly coat. Seal bag and marinate in refrigerator at least 1 hour or up to 4 hours.

Divide chicken and marinade between 2 large nonstick skillets and cook breasts in single layer, tightly covered, over medium heat until cooked through and juices run clear when pierced with fork, about 12 minutes. Turn once midway through cooking time. If marinade begins to evaporate, add just enough water to maintain film of liquid in pan. Set chicken aside in pan juices to cool slightly. (Recipe can be prepared to this point and refrigerated overnight. Before serving, let rest briefly at room temperature to lose chill.)

SALACombine mixed greens, green onions, bell peppers and salt to taste in large bowl. Chill.

Cut breasts into 1/3-inch-thick crosswise slices and toss in pan juices. Add chicken slices to salad and reserve pan juices. Toss salad with reserved juices. Taste and adjust seasoning, adding remaining pan juices if needed for flavor and/or moisture. Transfer to large bowl and serve immediately.

10 servings. Each serving:

195 calories; 601 mg sodium; 39 mg cholesterol; 7 grams fat; 14 grams carbohydrates; 19 grams protein; 1.40 grams fiber.

CHIVE GOAT CHEESE DIP

1 clove garlic

1 (1-inch-square) piece onion

1/4 cup snipped chives

3 1/2 ounces soft chive goat cheese

1/4 cup light cream cheese

1/4 cup light sour cream

1 teaspoon lemon juice

1 tablespoon olive oil

1 tablespoon drained capers

1/2 teaspoon anchovy paste

Freshly ground pepper

Mince garlic, onion and chives in food processor fitted with metal blade. Add goat cheese, cream cheese, sour cream, lemon juice, olive oil, capers, anchovy paste and pepper to taste and process until smooth. Taste and adjust seasoning. Chill at least 2 hours. (Dip can be made a day ahead and refrigerated, covered. Before serving, stir well and adjust seasoning.) Serve chilled.

1 1/3 cups. Each 1 1/2-tablespoon serving:

36 calories; 59 mg sodium; 5 mg cholesterol; 3 grams fat; 1 gram carbohydrates; 3 grams protein; 0.04 gram fiber.

FUDGY BROWNIES

5 ounces unsweetened chocolate

1 1/3 cups sugar

1/2 cup (1 stick) butter, softened, plus extra for greasing pan

4 eggs

2 tablespoons light corn syrup

2 teaspoons vanilla extract

1 cup flour, plus extra for preparing pan

1/4 teaspoon salt

1 cup coarsely chopped walnuts

I like to serve these moist and fudgy brownies chilled.

Melt chocolate in top of double boiler over simmering water or in microwave oven. Set aside.

Beat sugar and butter with electric mixer until creamy. With mixer running, add eggs, one at a time. Continue beating until batter is smooth and flowing, about 1 minute. Add corn syrup, vanilla and melted chocolate and mix well. Stir in flour, salt and walnuts with wooden spoon. Batter will be thick.

Pour batter into greased and floured 13x9-inch baking pan and spread evenly. Bake at 325 degrees until toothpick inserted in center comes out moist but not coated with batter, about 20 minutes. Cool on rack, then chill at least 4 hours. Serve chilled.

20 brownies. Each brownie:

209 calories; 47 mg sodium; 55 mg cholesterol; 13 grams fat; 22 grams carbohydrates; 3 grams protein; 0.47 gram fiber.