CARAMEL APPLE BREAD PUDDING
From Taste of Home
Tender, sweet pudding with delicious apple pieces, spices and a luscious low-fat caramel topping make a rich tasting comfort dish without all the fat. Yum! —Michelle Borland, Peoria, Illinois
SERVINGS 8
1 cup unsweetened applesauce
1 cup fat-free milk
1/2 cup packed brown sugar
1/2 cup egg substitute
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
5 cups cubed day-old bread
1/2 cup chopped peeled apple
1/2 cup fat-free whipped topping
1/2 cup fat-free caramel ice cream topping
In a large bowl, combine the applesauce, milk, brown sugar, egg substitute, vanilla and cinnamon.
Fold in bread cubes and apple. Pour into an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted near the center comes out clean.
Serve warm with whipped topping and caramel topping. Refrigerate leftovers.
Yield: 8 servings.
Saturday, August 27, 2011
Hudson's Chicken Burgers
Hudson's Chicken Burgers
Recipe By :Gail Hudson, Minneapolis, Minnesota (Tried & True)
Serving Size : 4
1 pound boned and skinned chicken breast -- ground *See note
1/4 cup fresh basil -- snipped
1/4 cup fine dry breadcrumbs
1/4 teaspoon Worcestershire sauce
1/8 teaspoon salt
8 slices French bread slices -- toasted * See note
4 lettuce leaves -- optional
4 slices tomato slices -- optional
4 medium onion -- sliced (4 slices),-- optional
*Note: #1 - original recipe called from ground chicken, which contains light and dark meat and sometimes skin, therefore has more fat than breast meat, either ask you butcher to grind or bring in food processor at home.
#2 - four Kaiser rolls or hamburger buns, split and toasted.
In a medium bowl, combine ground chicken, basil, bread crumbs, Worcestershire sauce, salt, and pepper. Shape the chicken mixture into four 1/2 inch thick patties. (The mixture may be sticky. If necessary, wet hands to shape patties.) Grill patties on the rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until chicken is not longer pink, turning halfway through grilling. Serve patties on toasted French bread, rolls, or buns with lettuce leaves, tomato, and onion slices if desired.
Makes 4 servings.
Description: "In the summertime, this is our house specialty. We serve the burgers with corn on the cob from the veggie stand down the street."" Source: "Hometown Cooking, August 2000 (Better Homes and Gardens)" S(MC formatted by): "Helen D (hdeacey@home.com) July 2000"
By "Helen Deacey"on Jul 15, 2000.
NOTES : BH&G Test Kitchen Tip: If you really want a really lean chicken burger, ask the butcher to grind only the chicken breast.
Recipe By :Gail Hudson, Minneapolis, Minnesota (Tried & True)
Serving Size : 4
1 pound boned and skinned chicken breast -- ground *See note
1/4 cup fresh basil -- snipped
1/4 cup fine dry breadcrumbs
1/4 teaspoon Worcestershire sauce
1/8 teaspoon salt
8 slices French bread slices -- toasted * See note
4 lettuce leaves -- optional
4 slices tomato slices -- optional
4 medium onion -- sliced (4 slices),-- optional
*Note: #1 - original recipe called from ground chicken, which contains light and dark meat and sometimes skin, therefore has more fat than breast meat, either ask you butcher to grind or bring in food processor at home.
#2 - four Kaiser rolls or hamburger buns, split and toasted.
In a medium bowl, combine ground chicken, basil, bread crumbs, Worcestershire sauce, salt, and pepper. Shape the chicken mixture into four 1/2 inch thick patties. (The mixture may be sticky. If necessary, wet hands to shape patties.) Grill patties on the rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until chicken is not longer pink, turning halfway through grilling. Serve patties on toasted French bread, rolls, or buns with lettuce leaves, tomato, and onion slices if desired.
Makes 4 servings.
Description: "In the summertime, this is our house specialty. We serve the burgers with corn on the cob from the veggie stand down the street."" Source: "Hometown Cooking, August 2000 (Better Homes and Gardens)" S(MC formatted by): "Helen D (hdeacey@home.com) July 2000"
By "Helen Deacey"
NOTES : BH&G Test Kitchen Tip: If you really want a really lean chicken burger, ask the butcher to grind only the chicken breast.
Polynesian Burgers
Polynesian Burgers
Teriyaki flavor shines through to provide a new twist to hamburgers.
1/4 cup LAWRY'S® Teriyaki Marinade with Pineapple Juice
1 pound ground beef
1/2 cup chopped green bell pepper
4 onion-flavored hamburger buns
1 can pineapple slices -- (51/4 ounces) drained
Lettuce leaves
In medium bowl, combine Teriyaki Marinade, ground beef and bell pepper; mix well. Let stand 10 to 15 minutes. Shape into 4 patties. Grill or broil burgers 8 to 10 minutes or until desired doneness, turning halfway through grilling time. Serve burgers on onion buns topped with pineapple slices and lettuce.
Serving Suggestion Serve with assorted fresh fruits.
Hint- For extra teriyaki flavor, brush buns and pineapple slices with additional Teriyaki Marinade; grill or broil until buns are lightly toasted and pineapple is heated through.
Makes 4 servings
http://www.fbnr.com/
Teriyaki flavor shines through to provide a new twist to hamburgers.
1/4 cup LAWRY'S® Teriyaki Marinade with Pineapple Juice
1 pound ground beef
1/2 cup chopped green bell pepper
4 onion-flavored hamburger buns
1 can pineapple slices -- (51/4 ounces) drained
Lettuce leaves
In medium bowl, combine Teriyaki Marinade, ground beef and bell pepper; mix well. Let stand 10 to 15 minutes. Shape into 4 patties. Grill or broil burgers 8 to 10 minutes or until desired doneness, turning halfway through grilling time. Serve burgers on onion buns topped with pineapple slices and lettuce.
Serving Suggestion Serve with assorted fresh fruits.
Hint- For extra teriyaki flavor, brush buns and pineapple slices with additional Teriyaki Marinade; grill or broil until buns are lightly toasted and pineapple is heated through.
Makes 4 servings
http://www.fbnr.com/
Red Cabbage Apple Slaw
Red Cabbage Apple Slaw
1 1/2 c diced peeled tart apple
2 T lemon juice
3 1/2 c shredded red cabbage
4 T mayonnaise
4 T plain yogurt
Dash each onion salt, white pepper and celery seed Toss apples and lemon juice. Add the remaining ingredients and toss to coat. Serve immediately.
Yield: 4 servings.
1 1/2 c diced peeled tart apple
2 T lemon juice
3 1/2 c shredded red cabbage
4 T mayonnaise
4 T plain yogurt
Dash each onion salt, white pepper and celery seed Toss apples and lemon juice. Add the remaining ingredients and toss to coat. Serve immediately.
Yield: 4 servings.
KRAUT BURGERS
KRAUT BURGERS
1 1/2 pounds ground beef
1 can sauerkraut -- (20 ounce)
1 teaspoon oregano
1/2 envelope onion soup mix
1 box hot roll mix
Brown ground beef. Add sauerkraut, oregano and soup mix. Divide into 8 equal portions. Set aside. Prepare roll mix and let rise 1 time.
Divide dough into 8 equal parts. Roll each portion into circle. Place 1 portion of meat in each rolled circle. Pull edges of dough together to cover meat mixture. Press edges together. Place bottom up on cookie sheet. Bake at 400 degrees F until brown, about 30 minutes.
Format jacksdvds 12/29/08
1 1/2 pounds ground beef
1 can sauerkraut -- (20 ounce)
1 teaspoon oregano
1/2 envelope onion soup mix
1 box hot roll mix
Brown ground beef. Add sauerkraut, oregano and soup mix. Divide into 8 equal portions. Set aside. Prepare roll mix and let rise 1 time.
Divide dough into 8 equal parts. Roll each portion into circle. Place 1 portion of meat in each rolled circle. Pull edges of dough together to cover meat mixture. Press edges together. Place bottom up on cookie sheet. Bake at 400 degrees F until brown, about 30 minutes.
Format jacksdvds 12/29/08
Upside Down Caramel Apple Pie Recipe
Upside Down Caramel Apple Pie Recipe
Glaze and pastry
1/4 cup packed brown sugar
1 Tbl butter, melted
1 Tbl corn syrup
1/3 cups pecan halves, coarsely chopped
1 package refrigerated pie crusts (2 crusts)
Filling
1/2 cup packed brown sugar
3 Tbl all purpose flour
3/4 tsp ground cinnamon
Dash of ground nutmeg
4 large Granny Smith apples
1 Tblsp lemon juice
Preheat oven to 425°F.
For glaze, combine brown sugar, butter and corn syrup in Stoneware 9" Pie Plate; spread evenly onto bottom. Chop pecans using Food Chopper; sprinkle over sugar mixture. Top with 1 pastry crust; set aside.
For filling, combine brown sugar, flour, cinnamon and nutmeg in 1-Qt Batter Bowl; mix well. Peel, core and slice apples using Apple/Peeler/Corer/Slicer; cut slices crosswise in half. Place apple slices in Classic 2-Qt Batter Bowl; sprinkle with lemon juice. Layer half of the apples in pastry-lined Pie Plate; sprinkle with half the brown sugar mixture. Repeat layers.
Place remaining crust over filling. Fold edge of top crust under edge of bottom crust; flute edge. Cut several slits in top crust. Bake 50-60 minutes or until golden brown. Let stand 5 minutes. Loosen edge of pie from Pie Plate; carefully invert pie onto heat resistant serving plate. Scrape any remaining caramel topping from pie plate onto pie. Cool at least 1 hour before serving.
Glaze and pastry
1/4 cup packed brown sugar
1 Tbl butter, melted
1 Tbl corn syrup
1/3 cups pecan halves, coarsely chopped
1 package refrigerated pie crusts (2 crusts)
Filling
1/2 cup packed brown sugar
3 Tbl all purpose flour
3/4 tsp ground cinnamon
Dash of ground nutmeg
4 large Granny Smith apples
1 Tblsp lemon juice
Preheat oven to 425°F.
For glaze, combine brown sugar, butter and corn syrup in Stoneware 9" Pie Plate; spread evenly onto bottom. Chop pecans using Food Chopper; sprinkle over sugar mixture. Top with 1 pastry crust; set aside.
For filling, combine brown sugar, flour, cinnamon and nutmeg in 1-Qt Batter Bowl; mix well. Peel, core and slice apples using Apple/Peeler/Corer/Slicer; cut slices crosswise in half. Place apple slices in Classic 2-Qt Batter Bowl; sprinkle with lemon juice. Layer half of the apples in pastry-lined Pie Plate; sprinkle with half the brown sugar mixture. Repeat layers.
Place remaining crust over filling. Fold edge of top crust under edge of bottom crust; flute edge. Cut several slits in top crust. Bake 50-60 minutes or until golden brown. Let stand 5 minutes. Loosen edge of pie from Pie Plate; carefully invert pie onto heat resistant serving plate. Scrape any remaining caramel topping from pie plate onto pie. Cool at least 1 hour before serving.
BBQ Cheeseburgers
BBQ Cheeseburgers
Serving Size : 4
1 pound lean ground beef
1/4 cup onion -- finely chopped
Barbecue sauce
4 slices American cheese
4 crusty rolls
Romaine lettuce -- split
Tomato -- sliced
In medium bowl, combine ground beef, onion and 2 tablespoons barbecue sauce, mixing thoroughly. Shape into four 1/2-inch-thick patties.
Place patties on grid over medium ash-covered coals. Grill 14 to 16 minutes or until centers are no longer pink, turning once. Approximately 1 minute before end of cooking time, brush top side of burgers with additional barbecue sauce; top each with 1 slice cheese. Cook until cheese slices are melted.
Line bottom half of each roll with lettuce and tomato; top with cheeseburger. Close sandwiches.
Serving Size : 4
1 pound lean ground beef
1/4 cup onion -- finely chopped
Barbecue sauce
4 slices American cheese
4 crusty rolls
Romaine lettuce -- split
Tomato -- sliced
In medium bowl, combine ground beef, onion and 2 tablespoons barbecue sauce, mixing thoroughly. Shape into four 1/2-inch-thick patties.
Place patties on grid over medium ash-covered coals. Grill 14 to 16 minutes or until centers are no longer pink, turning once. Approximately 1 minute before end of cooking time, brush top side of burgers with additional barbecue sauce; top each with 1 slice cheese. Cook until cheese slices are melted.
Line bottom half of each roll with lettuce and tomato; top with cheeseburger. Close sandwiches.
All American BBQ Bacon Cheeseburgers
All American BBQ Bacon Cheeseburgers
Serves: 4
1 lb. ground beef
2 Tbsp. KRAFT Original Barbecue Sauce
8 KRAFT DELI DELUXE Process American Cheese Slices
4 Kaiser rolls, split, toasted
4 lettuce leaves
4 slices tomato (optional)
8 slices crisply cooked
MIX meat and barbecue sauce. Shape into 4 patties.
PLACE patties on grill over medium coals. Grill 7 to 9 minutes on each side or until cooked through
(160°F), brushing occasionally with additional barbecue sauce. Top each patty with 2 process cheese slices. Continue grilling until process cheese begin to melt. Fill rolls with lettuce, tomato, cheeseburgers and bacon.
Great Substitute: Substitute hamburger buns for Kaiser rolls.
Serves: 4
1 lb. ground beef
2 Tbsp. KRAFT Original Barbecue Sauce
8 KRAFT DELI DELUXE Process American Cheese Slices
4 Kaiser rolls, split, toasted
4 lettuce leaves
4 slices tomato (optional)
8 slices crisply cooked
MIX meat and barbecue sauce. Shape into 4 patties.
PLACE patties on grill over medium coals. Grill 7 to 9 minutes on each side or until cooked through
(160°F), brushing occasionally with additional barbecue sauce. Top each patty with 2 process cheese slices. Continue grilling until process cheese begin to melt. Fill rolls with lettuce, tomato, cheeseburgers and bacon.
Great Substitute: Substitute hamburger buns for Kaiser rolls.
CRUNCHY APPLE STIR FRY
CRUNCHY APPLE STIR FRY
Serves 4
1/2 cup sliced onion
2 medium carrots, thinly sliced
1 1/2 teaspoons vegetable oil
1 teaspoon crushed dried basil
1 cup fresh or thawed frozen snow pea pods
1 tablespoon water
1/4 teaspoon ground ginger
1 Gala or Golden Delicious apple, cored and thinly sliced
In large skillet, heat oil over medium-high heat; add onion, carrots, and basil; stir fry 3 minutes. Add pea pods, water, and ginger; stir fry 2 minutes. Add apple and cook 2 minutes longer. Serve hot. Enjoy.
Serves 4
1/2 cup sliced onion
2 medium carrots, thinly sliced
1 1/2 teaspoons vegetable oil
1 teaspoon crushed dried basil
1 cup fresh or thawed frozen snow pea pods
1 tablespoon water
1/4 teaspoon ground ginger
1 Gala or Golden Delicious apple, cored and thinly sliced
In large skillet, heat oil over medium-high heat; add onion, carrots, and basil; stir fry 3 minutes. Add pea pods, water, and ginger; stir fry 2 minutes. Add apple and cook 2 minutes longer. Serve hot. Enjoy.
Apple Banana Smoothie
Apple Banana Smoothie
1 frozen bananas, peeled and chopped
1/2 cup orange juice
1 apple, peeled ( or unpeeled , cored and chopped )
1/4 cup milk
In a blender combine frozen banana, orange juice, apple and milk. Blend until smooth. pour into glasses and serve.
1 frozen bananas, peeled and chopped
1/2 cup orange juice
1 apple, peeled ( or unpeeled , cored and chopped )
1/4 cup milk
In a blender combine frozen banana, orange juice, apple and milk. Blend until smooth. pour into glasses and serve.
Coming up...
In honor of Apple Season and The End of Summer, (both of which should be national holidays as far as I am concerned); I will start putting out burger and apple recipes today.
Visit the following site for tips and locations for picking your own apples.
http://www.pickyourown.org/applepicking.htm
I hope you enjoy and if you try them please post a review.-Michelle
Visit the following site for tips and locations for picking your own apples.
http://www.pickyourown.org/applepicking.htm
I hope you enjoy and if you try them please post a review.-Michelle
Friday, August 26, 2011
White Meat Ravioli
White Meat Ravioli
Serving Size : 4
3/4 lb Canned Chicken breast OR Canned tuna-chopped
2 tb Shallots -- finely chopped
2 Plum tomatoes -- chopped
1 t Dried leaf sage -- crumbled
1/4 ts Mace
1/4 c Parmesan or Romano cheese Grated
1/2 c Parsley -- chopped
1/2 ts Black pepper -- coarsely Ground
1 tb Brandy or dry sherry
Pasta dough
SAUCE
2 tb Olive oil
4 Scallions -- thinly sliced
2 Cloves garlic -- minced
1 c Tomatoes -- crushed
1 c Tomato sauce
1 tb Basil
Place all ingredients, except pasta, in a large mixing bowl and combine completely. Fill ravioli with mixture.
Heat oil over medium heat. Stir-fry scallions and garlic for about 30 seconds. Add tomatoes, tomato sauce and basil. Stir. Simmer for 10-15 minutes.
Serving Size : 4
3/4 lb Canned Chicken breast OR Canned tuna-chopped
2 tb Shallots -- finely chopped
2 Plum tomatoes -- chopped
1 t Dried leaf sage -- crumbled
1/4 ts Mace
1/4 c Parmesan or Romano cheese Grated
1/2 c Parsley -- chopped
1/2 ts Black pepper -- coarsely Ground
1 tb Brandy or dry sherry
Pasta dough
SAUCE
2 tb Olive oil
4 Scallions -- thinly sliced
2 Cloves garlic -- minced
1 c Tomatoes -- crushed
1 c Tomato sauce
1 tb Basil
Place all ingredients, except pasta, in a large mixing bowl and combine completely. Fill ravioli with mixture.
Heat oil over medium heat. Stir-fry scallions and garlic for about 30 seconds. Add tomatoes, tomato sauce and basil. Stir. Simmer for 10-15 minutes.
AFTER WORK TUNA AND CANNED BISCUITS
AFTER WORK TUNA AND CANNED BISCUITS
1 (6 1/2 oz.) can tuna
1 (10 3/4 oz.) can cream of chicken soup
1/2 c. milk
1/2 c. water
1 can biscuits
Bake biscuits as directed. Stir soup in pan. Gradually add milk and water. Drain tuna. Add to soup. Heat to simmer, stirring occasionally. Serve tuna, soup mixture over hot biscuits with fresh salad.
1 (6 1/2 oz.) can tuna
1 (10 3/4 oz.) can cream of chicken soup
1/2 c. milk
1/2 c. water
1 can biscuits
Bake biscuits as directed. Stir soup in pan. Gradually add milk and water. Drain tuna. Add to soup. Heat to simmer, stirring occasionally. Serve tuna, soup mixture over hot biscuits with fresh salad.
Easy Salmon Cakes
Easy Salmon Cakes
4 servings
If you are trying to boost your intake of omega-3s, try this simple favorite. It is a great way to use convenient canned (or leftover) salmon. The tangy dill sauce provides a tart balance.
**Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 8 hours.
RECIPE INGREDIENTS
3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
1 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1 3/4 cups fresh whole-wheat breadcrumbs (see Tip)
1/2 teaspoon freshly ground pepper
Creamy dill Sauce (see recipe link above)
1 lemon, cut into wedges
Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
DIRECTIONS- Preheat oven to 450 degrees F.
Coat a baking sheet with cooking spray.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.
Creamy Dill Sauce about 1/2 cup
Cutting mayonnaise with yogurt is an excellent technique for reducing calories and fat. Here, it makes a simple sauce that goes perfectly with delicate preparations.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
INGREDIENTS
1/4 cup reduced-fat mayonnaise
1/4 cup nonfat plain yogurt
2 scallions, thinly sliced
1 tablespoon lemon juice
1 tablespoon finely chopped fresh dill or parsley
Freshly ground pepper to taste
DIRECTIONS
Combine mayonnaise, yogurt, scallions, lemon juice, dill (or parsley) and pepper in a small bowl and mix well.
4 servings
If you are trying to boost your intake of omega-3s, try this simple favorite. It is a great way to use convenient canned (or leftover) salmon. The tangy dill sauce provides a tart balance.
**Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 8 hours.
RECIPE INGREDIENTS
3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
1 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1 3/4 cups fresh whole-wheat breadcrumbs (see Tip)
1/2 teaspoon freshly ground pepper
Creamy dill Sauce (see recipe link above)
1 lemon, cut into wedges
Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
DIRECTIONS- Preheat oven to 450 degrees F.
Coat a baking sheet with cooking spray.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.
Creamy Dill Sauce about 1/2 cup
Cutting mayonnaise with yogurt is an excellent technique for reducing calories and fat. Here, it makes a simple sauce that goes perfectly with delicate preparations.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
INGREDIENTS
1/4 cup reduced-fat mayonnaise
1/4 cup nonfat plain yogurt
2 scallions, thinly sliced
1 tablespoon lemon juice
1 tablespoon finely chopped fresh dill or parsley
Freshly ground pepper to taste
DIRECTIONS
Combine mayonnaise, yogurt, scallions, lemon juice, dill (or parsley) and pepper in a small bowl and mix well.
Chili Magic
Chili Magic
1-1/2 pounds chuck tender, cubed
1/2 teaspoon cayenne pepper, ground
1/2 tablespoon onion powder
2 cubes chicken bouillon
1 cube beef bouillon
2 tablespoons, divided, Rio Tejas chili powder
2 tablespoons, divided, Fort Worth light chili powder
1 can beef broth
1 can tomato sauce
2 teaspoons cumin
1 teaspoon Sazon Goya (Con Culantro)
1/4 teaspoon brown sugar
1 teaspoon garlic
1/8 teaspoon black pepper
Brown meat, then add cayenne pepper, onion powder, chicken bouillon, beef bouillon, 1 tablespoon of the Rio Tejas chili powder, and 1 tablespoon of the Fort Worth light chili powder.
Add beef broth and tomato sauce. Cook over medium heat about 2-1/2 hours until tender.
Add cumin, Sazon Goya, brown sugar, garlic, black pepper, the remaining 1 tablespoon of Rio Tejas chili powder, and remaining 1 tablespoon of Fort Worth light chili powder. Simmer 15 to 30 minutes over medium heat.
Read more: http://www.thenewstribune.com/
1-1/2 pounds chuck tender, cubed
1/2 teaspoon cayenne pepper, ground
1/2 tablespoon onion powder
2 cubes chicken bouillon
1 cube beef bouillon
2 tablespoons, divided, Rio Tejas chili powder
2 tablespoons, divided, Fort Worth light chili powder
1 can beef broth
1 can tomato sauce
2 teaspoons cumin
1 teaspoon Sazon Goya (Con Culantro)
1/4 teaspoon brown sugar
1 teaspoon garlic
1/8 teaspoon black pepper
Brown meat, then add cayenne pepper, onion powder, chicken bouillon, beef bouillon, 1 tablespoon of the Rio Tejas chili powder, and 1 tablespoon of the Fort Worth light chili powder.
Add beef broth and tomato sauce. Cook over medium heat about 2-1/2 hours until tender.
Add cumin, Sazon Goya, brown sugar, garlic, black pepper, the remaining 1 tablespoon of Rio Tejas chili powder, and remaining 1 tablespoon of Fort Worth light chili powder. Simmer 15 to 30 minutes over medium heat.
Read more: http://www.thenewstribune.com/
Grilled Pork in Pita
Grilled Pork in Pita
From: Campbell's Kitchen via The Our_Recipe_World mailer on yahoogroups. com
Serves: 6
3/4 cup Pace® Picante Sauce
1/2 cup plain yogurt
1 tsp. lime juice
1/4 tsp. garlic powder OR 2 cloves garlic, minced
1 lb. boneless pork chops, 3/4" thick
6 pita breads (6"), warmed
1 cup shredded lettuce
1 medium green onion, sliced (about 2 tbsp.)
Directions:
1. Mix 3 tablespoons picante sauce, yogurt and lime juice. Refrigerate until ready to serve. Mix the remaining picante sauce and garlic powder in a small bowl.
2. Lightly oil the grill rack and heat the grill to medium-high. Grill the pork chops for 15 minutes or until chops are cooked through but slightly pink in center, turning and brushing them often with the picante sauce mixture while they're grilling. Discard remaining picante sauce mixture.
3. Slice the pork into thin strips. Spoon the pork down the center of the pita. Top with the yogurt mixture, lettuce and green onion. Fold pita around filling.
TIP: Time-Saving Tip: To warm the pita breads, wrap them in a plain paper towel. Microwave on HIGH for 1 minute or until warm.
From: Campbell's Kitchen via The Our_Recipe_World mailer on yahoogroups. com
Serves: 6
3/4 cup Pace® Picante Sauce
1/2 cup plain yogurt
1 tsp. lime juice
1/4 tsp. garlic powder OR 2 cloves garlic, minced
1 lb. boneless pork chops, 3/4" thick
6 pita breads (6"), warmed
1 cup shredded lettuce
1 medium green onion, sliced (about 2 tbsp.)
Directions:
1. Mix 3 tablespoons picante sauce, yogurt and lime juice. Refrigerate until ready to serve. Mix the remaining picante sauce and garlic powder in a small bowl.
2. Lightly oil the grill rack and heat the grill to medium-high. Grill the pork chops for 15 minutes or until chops are cooked through but slightly pink in center, turning and brushing them often with the picante sauce mixture while they're grilling. Discard remaining picante sauce mixture.
3. Slice the pork into thin strips. Spoon the pork down the center of the pita. Top with the yogurt mixture, lettuce and green onion. Fold pita around filling.
TIP: Time-Saving Tip: To warm the pita breads, wrap them in a plain paper towel. Microwave on HIGH for 1 minute or until warm.
Braised Ham Steak
Braised Ham Steak
1 Pound ham steak -- 1 inch thick
1/4 Cup light soy sauce
1/4 Cup dry sherry wine
1 Tablespoon butter or vegetable oil -- (up to 2)
1 Teaspoon minced fresh ginger
1/4 Cup water
salt and freshly ground black pepper
1/4 Cup finely sliced green onions
Remove rind and trim off all but 1/4-inch of outer fat. Score the fat edge at 1-inch intervals so the steak does not curl during cooking and divide ham steak into 2 serving pieces. Marinate ham in soy sauce and sherry wine. Remove ham from marinade. Reserve marinade.
Dry the ham steak and lightly brown in butter for a minute or 2 on both sides. Add ginger, water and reserved marinade to the skillet and bring to a boil. Cover and cook for 5 minutes or until heated through. Remove ham to a serving platter. Boil the liquid down until syrupy and season to taste with salt and pepper. Stir in the scallions and spoon sauce over steak.
Yield: 2 servings
1 Pound ham steak -- 1 inch thick
1/4 Cup light soy sauce
1/4 Cup dry sherry wine
1 Tablespoon butter or vegetable oil -- (up to 2)
1 Teaspoon minced fresh ginger
1/4 Cup water
salt and freshly ground black pepper
1/4 Cup finely sliced green onions
Remove rind and trim off all but 1/4-inch of outer fat. Score the fat edge at 1-inch intervals so the steak does not curl during cooking and divide ham steak into 2 serving pieces. Marinate ham in soy sauce and sherry wine. Remove ham from marinade. Reserve marinade.
Dry the ham steak and lightly brown in butter for a minute or 2 on both sides. Add ginger, water and reserved marinade to the skillet and bring to a boil. Cover and cook for 5 minutes or until heated through. Remove ham to a serving platter. Boil the liquid down until syrupy and season to taste with salt and pepper. Stir in the scallions and spoon sauce over steak.
Yield: 2 servings
Fried Octopus with Persimmon, Chilli and Fennel Salsa
Fried Octopus with Persimmon, Chilli and Fennel Salsa Serves 4
Salsa
1 1/2 cup finely diced persimmon
1/3 cup finely diced fennel bulb
1 red chilli - seeds removed if less heat is desired
1 Tbs caster sugar
1 Tbs lime juice
Fresh coriander, chopped - optional
Octopus
Vegetable oil
16 baby octopus
1 cup plain flour
Salt and freshly ground black pepper
2 eggs, whisked
Panko breadcrumbs
1 To make the salsa; combine all the ingredients and taste. Add more lime juice if necessary. Leave for at least 1 hour for the flavours to develop before serving.
2 Half fill a large saucepan with oil and put onto a medium heat. When the surface of the oil begins to shimmer - it is hot enough.
3 Pat the octopus dry with paper towels. Toss in seasoned flour then into the eggs and finally coat with the breadcrumbs.
4 Fry the octopus in batches until golden then remove and drain on paper towels. Serve hot, sprinkled with salt and the salsa on the side.
http://www.nzherald.co.nz/lifestyle
Salsa
1 1/2 cup finely diced persimmon
1/3 cup finely diced fennel bulb
1 red chilli - seeds removed if less heat is desired
1 Tbs caster sugar
1 Tbs lime juice
Fresh coriander, chopped - optional
Octopus
Vegetable oil
16 baby octopus
1 cup plain flour
Salt and freshly ground black pepper
2 eggs, whisked
Panko breadcrumbs
1 To make the salsa; combine all the ingredients and taste. Add more lime juice if necessary. Leave for at least 1 hour for the flavours to develop before serving.
2 Half fill a large saucepan with oil and put onto a medium heat. When the surface of the oil begins to shimmer - it is hot enough.
3 Pat the octopus dry with paper towels. Toss in seasoned flour then into the eggs and finally coat with the breadcrumbs.
4 Fry the octopus in batches until golden then remove and drain on paper towels. Serve hot, sprinkled with salt and the salsa on the side.
http://www.nzherald.co.nz/lifestyle
Asian Chopped Steak with Wasabi Mayo Slaw
Asian Chopped Steak with Wasabi Mayo Slaw
For the Wasabi-Mayo Slaw:
1/3 cup low-fat mayonnaise
1 1/2 teaspoons wasabi powder
3 cups packaged coleslaw mix
1/2 cup thinly sliced red bell pepper strips
1/4 cup chopped green onions
For the Asian Chopped Steak:
1 pound ground beef (95 percent lean)
1 tablespoon reduced-sodium soy sauce
1 1/2 teaspoons minced garlic
3 tablespoons reduced-sodium soy sauce (for basting)
4 large romaine or Boston lettuce leaves
To make the Wasabi-Mayo Slaw, mix together mayonnaise and wasabi powder in a small bowl until blended.
Combine coleslaw mix, pepper strips and onions in large bowl. Add mayonnaise mixture; toss to coat slaw evenly.
Cover and refrigerate until ready to use.
Combine ground beef, 1 tablespoon soy sauce and garlic in large bowl, mixing lightly but thoroughly.
Gently shape into four 1/2-inch-thick oval patties.
Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11 to 13 minutes to medium (160 degrees Fahrenheit) doneness, until no longer pink in center and juices show no pink color, turning occasionally and basting with 3 tablespoons soy sauce.
Place burgers in lettuce leaves; top evenly with Wasabi-Mayo Slaw.
Makes 4 servings.
For the Wasabi-Mayo Slaw:
1/3 cup low-fat mayonnaise
1 1/2 teaspoons wasabi powder
3 cups packaged coleslaw mix
1/2 cup thinly sliced red bell pepper strips
1/4 cup chopped green onions
For the Asian Chopped Steak:
1 pound ground beef (95 percent lean)
1 tablespoon reduced-sodium soy sauce
1 1/2 teaspoons minced garlic
3 tablespoons reduced-sodium soy sauce (for basting)
4 large romaine or Boston lettuce leaves
To make the Wasabi-Mayo Slaw, mix together mayonnaise and wasabi powder in a small bowl until blended.
Combine coleslaw mix, pepper strips and onions in large bowl. Add mayonnaise mixture; toss to coat slaw evenly.
Cover and refrigerate until ready to use.
Combine ground beef, 1 tablespoon soy sauce and garlic in large bowl, mixing lightly but thoroughly.
Gently shape into four 1/2-inch-thick oval patties.
Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11 to 13 minutes to medium (160 degrees Fahrenheit) doneness, until no longer pink in center and juices show no pink color, turning occasionally and basting with 3 tablespoons soy sauce.
Place burgers in lettuce leaves; top evenly with Wasabi-Mayo Slaw.
Makes 4 servings.
Cabbage Casserole
Cabbage Casserole
1 head cabbage
Cracker crumbs (about 10)
2 Tbsp. butter
2 cans small Oysters
Salt and pepper to taste
Soak cabbage in boiling water for 30 minutes. Put cabbage in layers; between layers put butter and Oysters, crackers, crumbs, salt and pepper. Sprinkle crackers over top and bake about 45 minutes at 350 F. Makes a large casserole. Can be cut in half.
1 head cabbage
Cracker crumbs (about 10)
2 Tbsp. butter
2 cans small Oysters
Salt and pepper to taste
Soak cabbage in boiling water for 30 minutes. Put cabbage in layers; between layers put butter and Oysters, crackers, crumbs, salt and pepper. Sprinkle crackers over top and bake about 45 minutes at 350 F. Makes a large casserole. Can be cut in half.
That Good Ole Strawberry Pretzel Salad
That Good Ole Strawberry Pretzel Salad
2 cups unsalted pretzels -- crushed
3 tablespoons sugar
3/4 cup margarine -- melted
8 ounces cream cheese -- softened
1 cup confectioner' s sugar
8 ounces frozen topping -- thawed
2 cups miniature marshmallows
2 cups water
6 ounces strawberry gelatin powder
24 ounces frozen strawberries -- partially thawed
Oven 350 degrees. Combine pretzels, sugar and butter in med-size bowl; mix well.
Press mixture into bottom of 13x9" baking dish. Bake crust in oven for 15 min. or until lightly toasted. Remove dish to a wire rack and cool completely. Beat together cream cheese and confectioners' sugar in a large bowl. Fold in whipped topping and miniature marshmallows. Spread mixture with a spatula over the crust in an even layer. Bring water to boiling in med. saucepan. Add gelatin and stir to dissolve. Add strawberries. Pour over second layer in dish. Refrigerate until firm. Cut the salad into squares.
2 cups unsalted pretzels -- crushed
3 tablespoons sugar
3/4 cup margarine -- melted
8 ounces cream cheese -- softened
1 cup confectioner' s sugar
8 ounces frozen topping -- thawed
2 cups miniature marshmallows
2 cups water
6 ounces strawberry gelatin powder
24 ounces frozen strawberries -- partially thawed
Oven 350 degrees. Combine pretzels, sugar and butter in med-size bowl; mix well.
Press mixture into bottom of 13x9" baking dish. Bake crust in oven for 15 min. or until lightly toasted. Remove dish to a wire rack and cool completely. Beat together cream cheese and confectioners' sugar in a large bowl. Fold in whipped topping and miniature marshmallows. Spread mixture with a spatula over the crust in an even layer. Bring water to boiling in med. saucepan. Add gelatin and stir to dissolve. Add strawberries. Pour over second layer in dish. Refrigerate until firm. Cut the salad into squares.
Thursday, August 25, 2011
Wild Rice Seafood Casserole
Wild Rice Seafood Casserole
1 cup wild rice
3 cups chicken broth
1 can (10-3/4 oz size) condensed cream of mushroom soup
6 ounces cooked fresh or canned shrimp, rinsed and drained
6 ounces cooked fresh or canned crab meat, rinsed, drained and flaked
4 stalks celery, sliced
3 ounces fresh mushrooms, sliced
***Sauce***
1 can (10-3/4 oz size) condensed cream of mushroom soup
6 ounces cooked fresh or canned shrimp, rinsed and drained
3 ounces sliced fresh mushrooms, sauteed
2 ounces dry sherry
Preheat oven to 350 degrees F. Grease 2 quart casserole.
Rinse rice under cold running water; drain well. Combine rice and chicken broth in medium saucepan; heat, stirring constantly, to boiling. Reduce heat to low; simmer, covered, stirring occasionally, until rice is tender, about 40 minutes.
Mix cooked rice and mushroom soup in large bowl. Add shrimp, crab meat, celery and mushrooms; mix well. Transfer to prepared casserole dish. Cover with aluminum foil; bake 45 minutes.
Prepare sauce: in a medium saucepan, combine the mushroom soup, shrimp, mushrooms and sherry. Cook over medium-low heat, stirring frequently, just to simmering point. Spoon into gravy dish and serve along with casserole.
Serves/Makes: 6
1 cup wild rice
3 cups chicken broth
1 can (10-3/4 oz size) condensed cream of mushroom soup
6 ounces cooked fresh or canned shrimp, rinsed and drained
6 ounces cooked fresh or canned crab meat, rinsed, drained and flaked
4 stalks celery, sliced
3 ounces fresh mushrooms, sliced
***Sauce***
1 can (10-3/4 oz size) condensed cream of mushroom soup
6 ounces cooked fresh or canned shrimp, rinsed and drained
3 ounces sliced fresh mushrooms, sauteed
2 ounces dry sherry
Preheat oven to 350 degrees F. Grease 2 quart casserole.
Rinse rice under cold running water; drain well. Combine rice and chicken broth in medium saucepan; heat, stirring constantly, to boiling. Reduce heat to low; simmer, covered, stirring occasionally, until rice is tender, about 40 minutes.
Mix cooked rice and mushroom soup in large bowl. Add shrimp, crab meat, celery and mushrooms; mix well. Transfer to prepared casserole dish. Cover with aluminum foil; bake 45 minutes.
Prepare sauce: in a medium saucepan, combine the mushroom soup, shrimp, mushrooms and sherry. Cook over medium-low heat, stirring frequently, just to simmering point. Spoon into gravy dish and serve along with casserole.
Serves/Makes: 6
You Name It Tuna Casserole
You Name It Tuna Casserole
2 cups broken uncooked spaghetti
2 Tbsp. butter or margarine
1/2 cup chopped onions
1/2 cup blanched almonds
2 Tbsp. flour
1 cup milk
1 tsp. salt
1 (2 oz.) can mushrooms
1/2 cup stuffed olives
2 Tbsp. parsley, chopped
1 cup cheese in cubes
2 cans Tuna with oil
Cook spaghetti in water until tender; drain. Saute onions and almonds in butter until golden.
Stir milk into flour to make paste.
Combine spaghetti, onions, almonds, milk mixture and remaining ingredients, toss with fork and bake in 2 quart casserole 30 minutes at 400 F.
Serves 6
Just Seafood Recipes is located at http://www.justseafoodrecipes.com/
2 cups broken uncooked spaghetti
2 Tbsp. butter or margarine
1/2 cup chopped onions
1/2 cup blanched almonds
2 Tbsp. flour
1 cup milk
1 tsp. salt
1 (2 oz.) can mushrooms
1/2 cup stuffed olives
2 Tbsp. parsley, chopped
1 cup cheese in cubes
2 cans Tuna with oil
Cook spaghetti in water until tender; drain. Saute onions and almonds in butter until golden.
Stir milk into flour to make paste.
Combine spaghetti, onions, almonds, milk mixture and remaining ingredients, toss with fork and bake in 2 quart casserole 30 minutes at 400 F.
Serves 6
Just Seafood Recipes is located at http://www.justseafoodrecipes.com/
CARIBBEAN GRILLED CHICKEN
CARIBBEAN GRILLED CHICKEN
Source: dailyrecipe. com
INGREDIENTS:
4 chicken breast halves, skin on, bone in
Salt and freshly ground black pepper to taste
Juice of 2 fresh limes or 1 lemon
2 tablespoons vegetable oil
1/4 cup finely diced bacon
1/2 cup finely chopped onion
1/2 cup thinly sliced green bell pepper strips
1/2 cup finely chopped celery
2 cups diced canned tomatoes and their juices
1 cup chicken stock
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme
DIRECTIONS:
TO GRILL THE CHICKEN: Season the chicken with salt and pepper and marinate in lime or lemon juice for 10 minutes. While this is marinating, heat the grill. Grill for 10 minutes on each side or until just cooked through. Keep the skin on as you grill the chicken to keep it moist. You can take the skin off after cooking. While the chicken is cooking, make the sauce.
TO MAKE THE SAUCE: In a 2-quart saucepan, over medium heat, heat the oil and bacon. When the bacon is brown, add the onion, green pepper and celery and cook, covered, over low heat for 10 minutes or until tender.
Add the tomatoes and their juices, chicken stock, Worcestershire sauce, and thyme and simmer, uncovered, for 10 minutes. Season with salt and pepper to taste.
Yield: 4 Servings.
From Caribbean Cruise, http://groups.yahoo.com/groups/caribbean-cruise
Source: dailyrecipe. com
INGREDIENTS:
4 chicken breast halves, skin on, bone in
Salt and freshly ground black pepper to taste
Juice of 2 fresh limes or 1 lemon
2 tablespoons vegetable oil
1/4 cup finely diced bacon
1/2 cup finely chopped onion
1/2 cup thinly sliced green bell pepper strips
1/2 cup finely chopped celery
2 cups diced canned tomatoes and their juices
1 cup chicken stock
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme
DIRECTIONS:
TO GRILL THE CHICKEN: Season the chicken with salt and pepper and marinate in lime or lemon juice for 10 minutes. While this is marinating, heat the grill. Grill for 10 minutes on each side or until just cooked through. Keep the skin on as you grill the chicken to keep it moist. You can take the skin off after cooking. While the chicken is cooking, make the sauce.
TO MAKE THE SAUCE: In a 2-quart saucepan, over medium heat, heat the oil and bacon. When the bacon is brown, add the onion, green pepper and celery and cook, covered, over low heat for 10 minutes or until tender.
Add the tomatoes and their juices, chicken stock, Worcestershire sauce, and thyme and simmer, uncovered, for 10 minutes. Season with salt and pepper to taste.
Yield: 4 Servings.
From Caribbean Cruise, http://groups.yahoo.com/groups/caribbean-cruise
BRANDING IRON CHILI
BRANDING IRON CHILI
3 lb Sirloin rough ground
2 lb Pork rough ground
4 c Stewed tomatoes
3 Onions chopped
4 Jalapenos seeded & chopped
5 tb Cumin
3 tb Tabasco sauce
2 oz Sour mash whiskey
16 oz Beer
2 ts Salt
1 c Tomato paste
1/2 t All spice
5 Garlic cloves minced
2 Bell peppers chopped
3 c Tomato sauce
2 tb Corn oil or peanut oil
Heat the oil in a large, cast iron skillet. Cook the meats, onions, garlic and Bell peppers until meat is
browned and the onions are translucent. In a large pot bring the beer and whiskey to a slow boil. Add the
meat mixture, tomato sauce, tomato paste, and all spices except 1 T of cumin. Reduce the heat, cover and
simmer for 1 hour stirring frequently. Remove the lid and cook for 30 minutes more continuing to stir
frequently. Add the remaining cumin and serve.
Origin: Pat Kilgore, Chili cook and a great lady! circa 1989
3 lb Sirloin rough ground
2 lb Pork rough ground
4 c Stewed tomatoes
3 Onions chopped
4 Jalapenos seeded & chopped
5 tb Cumin
3 tb Tabasco sauce
2 oz Sour mash whiskey
16 oz Beer
2 ts Salt
1 c Tomato paste
1/2 t All spice
5 Garlic cloves minced
2 Bell peppers chopped
3 c Tomato sauce
2 tb Corn oil or peanut oil
Heat the oil in a large, cast iron skillet. Cook the meats, onions, garlic and Bell peppers until meat is
browned and the onions are translucent. In a large pot bring the beer and whiskey to a slow boil. Add the
meat mixture, tomato sauce, tomato paste, and all spices except 1 T of cumin. Reduce the heat, cover and
simmer for 1 hour stirring frequently. Remove the lid and cook for 30 minutes more continuing to stir
frequently. Add the remaining cumin and serve.
Origin: Pat Kilgore, Chili cook and a great lady! circa 1989
Black Bean Chili with Oranges
Black Bean Chili with Oranges
2 lg Onions, chopped
2 Cloves garlic, pressed or - minced
1 tb Salad oil
2 qt Regular-strength chicken - broth
1 lb Dried black beans, sorted - for debris and rinsed
1 tb Coriander seed
1 t Whole allspice
1 t Dried oregano leaves
3/4 ts Crushed dried hot red - chilies
6 Cardamom pods, hulls remove - (1/4 tsp seed).
2 1/2 lb Oranges for zest, juice, - slices
Combine in onions, garlic, and oil in a lidded 6 quart sauce pan, over high heat. Stir often until onions are tinged with brown, about 8 minutes. Add remaining ingredients, but not zest, juice, or slices, to onions, etc., and bring to a boil over high heat. Reduce heat to simmer. Cover and simmer until beans are tender to bite, about 1 1/2 to 2 hours.
While beans simmer, remove 2 teaspoons zest, squeeze 1/2 cup juice, remove peel and white membrane from rest of fruit and slice thinly crosswise, removing seeds. After the beans become tender, raise heat to high, uncover, and boil until most of the liquid evaporates, about 10 - 15 minutes. (Reduce the heat and stir occasionally as mixture thickens.)
Remove beans from heat and stir in 1 tsp zest and the 1/2 C juice. Ladle beans into serving bowls. Place the sliced fruit equally on top of the beans in each bowl. Add to taste: sour cream, fresh cilantro sprigs, salt.
Garnish with the remaining 1 tsp zest.
2 lg Onions, chopped
2 Cloves garlic, pressed or - minced
1 tb Salad oil
2 qt Regular-strength chicken - broth
1 lb Dried black beans, sorted - for debris and rinsed
1 tb Coriander seed
1 t Whole allspice
1 t Dried oregano leaves
3/4 ts Crushed dried hot red - chilies
6 Cardamom pods, hulls remove - (1/4 tsp seed).
2 1/2 lb Oranges for zest, juice, - slices
Combine in onions, garlic, and oil in a lidded 6 quart sauce pan, over high heat. Stir often until onions are tinged with brown, about 8 minutes. Add remaining ingredients, but not zest, juice, or slices, to onions, etc., and bring to a boil over high heat. Reduce heat to simmer. Cover and simmer until beans are tender to bite, about 1 1/2 to 2 hours.
While beans simmer, remove 2 teaspoons zest, squeeze 1/2 cup juice, remove peel and white membrane from rest of fruit and slice thinly crosswise, removing seeds. After the beans become tender, raise heat to high, uncover, and boil until most of the liquid evaporates, about 10 - 15 minutes. (Reduce the heat and stir occasionally as mixture thickens.)
Remove beans from heat and stir in 1 tsp zest and the 1/2 C juice. Ladle beans into serving bowls. Place the sliced fruit equally on top of the beans in each bowl. Add to taste: sour cream, fresh cilantro sprigs, salt.
Garnish with the remaining 1 tsp zest.
Maple Roast Pork Tenderloin
Maple Roast Pork Tenderloin
Serves/Makes: 6
1/4 cup Dijon mustard
3 tablespoons maple syrup
1 tablespoon chopped rosemary
1 tablespoon lemon juice
1 tablespoon soy sauce
2 pork tenderloins, (8 or 9 ounces each)
1 tablespoon butter
4 peeled, sliced green apples
2 tablespoons maple syrup
1/2 teaspoon cinnamon
Whisk together the mustard, 3 tablespoons maple syrup, rosemary, lemon juice and soy sauce. Trim the tenderloins of excess fat. Pour the marinade over the tenderloins and let marinade for three hours or overnight.
To bake, drain the marinade from the tenderloins and reserve liquid. Place the tenderloins in a roasting pan and season with salt and pepper.
Bake at 425 degrees for 30 minutes or until cooked through. Place reserved marinade in a saucepan and bring to a boil and cook for at least three minutes. Reduce heat. Meanwhile heat a large sauté pan over high heat. Melt the butter, then add the apples.
Sauté for five minutes then add the maple syrup and cinnamon. Cook for five minutes more. Slice the pork into thick slices and serve the apples and reserved cooked marinade over all.
From: Marita Blessing
http://www.cdkitchen.com/recipes/recs/561/MapleRoastPorkTenderloin64299.shtml
Serves/Makes: 6
1/4 cup Dijon mustard
3 tablespoons maple syrup
1 tablespoon chopped rosemary
1 tablespoon lemon juice
1 tablespoon soy sauce
2 pork tenderloins, (8 or 9 ounces each)
1 tablespoon butter
4 peeled, sliced green apples
2 tablespoons maple syrup
1/2 teaspoon cinnamon
Whisk together the mustard, 3 tablespoons maple syrup, rosemary, lemon juice and soy sauce. Trim the tenderloins of excess fat. Pour the marinade over the tenderloins and let marinade for three hours or overnight.
To bake, drain the marinade from the tenderloins and reserve liquid. Place the tenderloins in a roasting pan and season with salt and pepper.
Bake at 425 degrees for 30 minutes or until cooked through. Place reserved marinade in a saucepan and bring to a boil and cook for at least three minutes. Reduce heat. Meanwhile heat a large sauté pan over high heat. Melt the butter, then add the apples.
Sauté for five minutes then add the maple syrup and cinnamon. Cook for five minutes more. Slice the pork into thick slices and serve the apples and reserved cooked marinade over all.
From: Marita Blessing
http://www.cdkitchen.com/recipes/recs/561/MapleRoastPorkTenderloin64299.shtml
Crisp Pork Tidbits Carnitas
Crisp Pork Tidbits Carnitas
Makes 4 to 6 servings
Small bits of crisp browned pork are served all over Mexico. Most of the typical carnitas (little meats) are still prepared in huge pots of boiling lard, but excellent carnitas can be made at home in a simpler way using
much less fat. (Although for crisp carnitas, it's important for the pork to have some fat.) Serve with tortillas and some trimmings to make tacos or burritos, such as guacamole, red or green salsa, and shredded lettuce or cabbage.
2 pounds boneless pork shoulder or pork butt
1 teaspoon dried oregano (Mexican variety preferred), crumbled
4 large garlic cloves
1/2 teaspoon salt
Cooking oil or lard (about 2 tablespoons) , if needed
1.Cut the pork into 3/4- to I-inch pieces. Put the pork in a large deep heavy skillet or wide heavy pan. Add oregano, garlic, and salt. Add water to nearly cover the meat with some showing above the surface. Bring to a boil.
2. Reduce heat to medium-low and cook, uncovered, at a simmer, about 45 minutes, or until all the liquid has evaporated. If the meat is still not tender, add a little more water and continue to cook until it is tender. The pork will then start to brown, in the fat that has rendered during cooking. (If the meat is quite lean, there may not be enough rendered fat for the meat to brown properly, so add some cooking oil or lard.) Fry the meat, stirring frequently, until the pork bits are evenly browned and crisp. The meat is ready to use.
Makes 4 to 6 servings
Small bits of crisp browned pork are served all over Mexico. Most of the typical carnitas (little meats) are still prepared in huge pots of boiling lard, but excellent carnitas can be made at home in a simpler way using
much less fat. (Although for crisp carnitas, it's important for the pork to have some fat.) Serve with tortillas and some trimmings to make tacos or burritos, such as guacamole, red or green salsa, and shredded lettuce or cabbage.
2 pounds boneless pork shoulder or pork butt
1 teaspoon dried oregano (Mexican variety preferred), crumbled
4 large garlic cloves
1/2 teaspoon salt
Cooking oil or lard (about 2 tablespoons) , if needed
1.Cut the pork into 3/4- to I-inch pieces. Put the pork in a large deep heavy skillet or wide heavy pan. Add oregano, garlic, and salt. Add water to nearly cover the meat with some showing above the surface. Bring to a boil.
2. Reduce heat to medium-low and cook, uncovered, at a simmer, about 45 minutes, or until all the liquid has evaporated. If the meat is still not tender, add a little more water and continue to cook until it is tender. The pork will then start to brown, in the fat that has rendered during cooking. (If the meat is quite lean, there may not be enough rendered fat for the meat to brown properly, so add some cooking oil or lard.) Fry the meat, stirring frequently, until the pork bits are evenly browned and crisp. The meat is ready to use.
Modern Day Scrapple
Modern Day Scrapple
2 pounds ground lean pork
1 pound beef liver
1 cup buckwheat flour
3 cups yellow corn meal
4 tablespoons salt
4 teaspoons freshly ground black pepper
2 teaspoons sage
2 teaspoons ground mace
2 teaspoons ground coriander
2 teaspoons ground thyme
2 teaspoons whole sweet marjoram
3 quarts of water
In a large pot bring the water to a boil. Add beef liver and boil 10 minutes. Remove the liver and either run through a chopper or grab a knife and cut it in as small pieces as you can. Return chopped liver to the pot. Add the ground pork, a little at a time, and stir. Simmer for 20 minutes.
In a large bowl mix the buckwheat flour, corn meal, salt, and spices; add to meat and broth slowly, stirring constantly. Simmer gently for one hour, stirring frequently. Use lowest possible heat, as mixture scorches easily.
Pour into two greased loaf pans. Bounce the pans a couple of times so that the Scrapple settles, and let cool. Let the Scrapple set in the refrigerator overnight.
When you arise in the morning, remove the scrapple from the refrigerator and cut into to 3/8 inch slices.
To freeze, lay a sheet of waxed paper between slices, place in freezer bags.
To serve: Thaw slices and dust with flour. Fry in either bacon grease or lard until golden brown. Do not use a cooking spray. It will not taste right and ruin the scrapple.
2 pounds ground lean pork
1 pound beef liver
1 cup buckwheat flour
3 cups yellow corn meal
4 tablespoons salt
4 teaspoons freshly ground black pepper
2 teaspoons sage
2 teaspoons ground mace
2 teaspoons ground coriander
2 teaspoons ground thyme
2 teaspoons whole sweet marjoram
3 quarts of water
In a large pot bring the water to a boil. Add beef liver and boil 10 minutes. Remove the liver and either run through a chopper or grab a knife and cut it in as small pieces as you can. Return chopped liver to the pot. Add the ground pork, a little at a time, and stir. Simmer for 20 minutes.
In a large bowl mix the buckwheat flour, corn meal, salt, and spices; add to meat and broth slowly, stirring constantly. Simmer gently for one hour, stirring frequently. Use lowest possible heat, as mixture scorches easily.
Pour into two greased loaf pans. Bounce the pans a couple of times so that the Scrapple settles, and let cool. Let the Scrapple set in the refrigerator overnight.
When you arise in the morning, remove the scrapple from the refrigerator and cut into to 3/8 inch slices.
To freeze, lay a sheet of waxed paper between slices, place in freezer bags.
To serve: Thaw slices and dust with flour. Fry in either bacon grease or lard until golden brown. Do not use a cooking spray. It will not taste right and ruin the scrapple.
Spaghetti All Amatriciana
Spaghetti All Amatriciana
4 slices low-salt, no-sugar-added bacon (3 ounces)
1 cup sliced onion
2 cups canned diced or crushed tomatoes
1/4 teaspoon dried crushed red pepper
1/4 pound spaghetti
2 tablespoons freshly grated Parmesan cheese
Bring a large pot filled with 3 to 4 quarts water to a boil for the pasta over high heat. Cut as much fat as possible from bacon strips and then cut bacon into 1/2-inch slices. Sauté in a small nonstick skillet 3 minutes. Pour off all fat. Add onion and sauté 2 minutes. Add tomatoes and crushed red pepper. Simmer gently until tomatoes form a sauce, about 5 minutes. Add pasta to boiling water and boil until firm to the bite, about 8 minutes. Drain and add to the skillet with the sauce. Toss to combine. Sprinkle with cheese.
Makes 2 servings.
Read more: http://www.thenewstribune.com/2011/03/23/1596120/bacon-adds-smoky-taste-to-spicy.html#ixzz1RM3LU1dM
4 slices low-salt, no-sugar-added bacon (3 ounces)
1 cup sliced onion
2 cups canned diced or crushed tomatoes
1/4 teaspoon dried crushed red pepper
1/4 pound spaghetti
2 tablespoons freshly grated Parmesan cheese
Bring a large pot filled with 3 to 4 quarts water to a boil for the pasta over high heat. Cut as much fat as possible from bacon strips and then cut bacon into 1/2-inch slices. Sauté in a small nonstick skillet 3 minutes. Pour off all fat. Add onion and sauté 2 minutes. Add tomatoes and crushed red pepper. Simmer gently until tomatoes form a sauce, about 5 minutes. Add pasta to boiling water and boil until firm to the bite, about 8 minutes. Drain and add to the skillet with the sauce. Toss to combine. Sprinkle with cheese.
Makes 2 servings.
Read more: http://www.thenewstribune.com/2011/03/23/1596120/bacon-adds-smoky-taste-to-spicy.html#ixzz1RM3LU1dM
Greek Chicken Fricassee
Greek Chicken Fricassee
PG tested
2 chicken quarters, about 2 1/2 pounds, bone-in, skinned, thighs and legs separated
1/2 cup (scant) olive oil
10 green onions, sliced
1 1/2 cups water
1 cup low-sodium chicken broth
3 celery stocks, chopped
2 teaspoons salt
1/2 teaspoon pepper
2 heads romaine lettuce, cut into 1-inch pieces For the avgolemono
3 eggs, separated
1 tablespoon cold water
Juice of 3 lemons
Put chicken pieces in a large saucepan and cover with water. Boil for 5 minutes. Drain.
In a large skillet, heat the oil over medium heat and brown the chicken. Add the green onions and cook until softened.
Transfer chicken and onions to a stew pot with the water, chicken broth, celery, salt and pepper. Bring to a boil, reduce heat to medium, cover, and cook for 20 minutes. Add lettuce (it will look like too much lettuce at first, but don't worry; it will cook down), and bring to a boil again.
Reduce heat to medium, cover and simmer for another 30 minutes. When the chicken has cooked, turn off heat.
To make avgolemono: In a small bowl, whisk the egg whites with 1 tablespoon cold water and whisk until frothy. Then, whisk in the egg yolks and lemon juice. Stir in 1 to 2 ladles of warm liquid from the chicken to the egg-lemon mixture. This step tempers the egg mixture and prevents it from curdling in the hot stew. Pour the egg-lemon sauce over the chicken and stir gently. Allow fricassee to sit covered on the stove for 15 minutes before serving. Serve over rice.
Serves 4.
-- Adapted from Nancy Gaifyllia's "Lamb Fricassee with Avgolemono" on about.com's Greek food blog
Thursday, March 24, 2011 By Lauren Wadowsky
PG tested
2 chicken quarters, about 2 1/2 pounds, bone-in, skinned, thighs and legs separated
1/2 cup (scant) olive oil
10 green onions, sliced
1 1/2 cups water
1 cup low-sodium chicken broth
3 celery stocks, chopped
2 teaspoons salt
1/2 teaspoon pepper
2 heads romaine lettuce, cut into 1-inch pieces For the avgolemono
3 eggs, separated
1 tablespoon cold water
Juice of 3 lemons
Put chicken pieces in a large saucepan and cover with water. Boil for 5 minutes. Drain.
In a large skillet, heat the oil over medium heat and brown the chicken. Add the green onions and cook until softened.
Transfer chicken and onions to a stew pot with the water, chicken broth, celery, salt and pepper. Bring to a boil, reduce heat to medium, cover, and cook for 20 minutes. Add lettuce (it will look like too much lettuce at first, but don't worry; it will cook down), and bring to a boil again.
Reduce heat to medium, cover and simmer for another 30 minutes. When the chicken has cooked, turn off heat.
To make avgolemono: In a small bowl, whisk the egg whites with 1 tablespoon cold water and whisk until frothy. Then, whisk in the egg yolks and lemon juice. Stir in 1 to 2 ladles of warm liquid from the chicken to the egg-lemon mixture. This step tempers the egg mixture and prevents it from curdling in the hot stew. Pour the egg-lemon sauce over the chicken and stir gently. Allow fricassee to sit covered on the stove for 15 minutes before serving. Serve over rice.
Serves 4.
-- Adapted from Nancy Gaifyllia's "Lamb Fricassee with Avgolemono" on about.com's Greek food blog
Thursday, March 24, 2011 By Lauren Wadowsky
Wednesday, August 24, 2011
Black Bean Chili with Cilantro
Black Bean Chili with Cilantro
1/4 c Dry sherry
1 tb Olive oil
2 c Chopped onion
1/2 c Chopped celery
1/2 c Chopped carrots
1/2 c Seeded and chopped red - bell pepper
4 c Cooked black beans
2 c Vegetable stock or water
2 tb Minced fresh garlic
1 c Chopped Italian plum - tomatoes
2 ts Ground cumin
4 ts Chili powder
1/2 t Dried oregano
1/4 c Chopped fresh cilantro
2 tb Honey
2 tb Low sodium tomato paste
In large heavy pot, over medium heat, combine sherry and oil and heat to simmering. Add onions and saute 8 to 10 minutes. add celery, carrots and bell pepper and saute 5 minutes more, stirring frequently. Add remaining ingredients and bring to a boil. Lower heat and simmer, covered, for 45 minutes to 1 hour. Mixture should be thick, with all water absorbed. Serves 6-8. Serving suggestion: This chili is tasty with a garnish of crushed low salt tortilla chips, grated Monterey Jack cheese, plain non-fat yogurt, or minced fresh cilantro.
1/4 c Dry sherry
1 tb Olive oil
2 c Chopped onion
1/2 c Chopped celery
1/2 c Chopped carrots
1/2 c Seeded and chopped red - bell pepper
4 c Cooked black beans
2 c Vegetable stock or water
2 tb Minced fresh garlic
1 c Chopped Italian plum - tomatoes
2 ts Ground cumin
4 ts Chili powder
1/2 t Dried oregano
1/4 c Chopped fresh cilantro
2 tb Honey
2 tb Low sodium tomato paste
In large heavy pot, over medium heat, combine sherry and oil and heat to simmering. Add onions and saute 8 to 10 minutes. add celery, carrots and bell pepper and saute 5 minutes more, stirring frequently. Add remaining ingredients and bring to a boil. Lower heat and simmer, covered, for 45 minutes to 1 hour. Mixture should be thick, with all water absorbed. Serves 6-8. Serving suggestion: This chili is tasty with a garnish of crushed low salt tortilla chips, grated Monterey Jack cheese, plain non-fat yogurt, or minced fresh cilantro.
Boston Market-Style Squash Casserole
Boston Market-Style Squash Casserole
4 1/2 cup zucchini, diced
4 1/2 cup yellow squash, diced
1 1/2 cup sweet onion, chopped
1 box Jiffy corn muffin mix, prepared as directed on box
3/4 cup butter, 1 1/2 sticks
8 ounce non-Velveeta American processed cheese, diced
3 chicken bouillon cubes
1 teaspoon garlic, minced
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon thyme
1 tablespoon parsley, chopped
Prepare Jiffy mix as directed and set aside to cool.
Place zucchini and yellow squash in a large sauce pan and add just enough water to cover. Cook on medium-low heat just till tender; remove from heat. Drain squash; reserve 1 cup water for casserole.
On medium- low temperature, place all of the butter in large sauce pan and saute the onions till the onions turn clear. Add chicken bouillon cubes and garlic to onions; stir. Add drained squash and diced cheese; stir.
Crumble corn bread in squash, add the reserved cup of water and mix well. Place squash mixture in a (9 x 13-inch) baking pan that has been sprayed with a non-stick spray.
Cover casserole and place in a preheated oven at 350 degrees F. Bake for 50-60 minutes. Remove cover the last 20 minutes of baking time.
4 1/2 cup zucchini, diced
4 1/2 cup yellow squash, diced
1 1/2 cup sweet onion, chopped
1 box Jiffy corn muffin mix, prepared as directed on box
3/4 cup butter, 1 1/2 sticks
8 ounce non-Velveeta American processed cheese, diced
3 chicken bouillon cubes
1 teaspoon garlic, minced
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon thyme
1 tablespoon parsley, chopped
Prepare Jiffy mix as directed and set aside to cool.
Place zucchini and yellow squash in a large sauce pan and add just enough water to cover. Cook on medium-low heat just till tender; remove from heat. Drain squash; reserve 1 cup water for casserole.
On medium- low temperature, place all of the butter in large sauce pan and saute the onions till the onions turn clear. Add chicken bouillon cubes and garlic to onions; stir. Add drained squash and diced cheese; stir.
Crumble corn bread in squash, add the reserved cup of water and mix well. Place squash mixture in a (9 x 13-inch) baking pan that has been sprayed with a non-stick spray.
Cover casserole and place in a preheated oven at 350 degrees F. Bake for 50-60 minutes. Remove cover the last 20 minutes of baking time.
Pork Chop and Green Bean Casserole
Pork Chop and Green Bean Casserole
Ingredients
* 6 center-cut pork chops
* 3 tablespoons shortening
* Flour
* Salt
* Pepper
* 2 cans mushroom soup
* 6 large potatoes, peeled and sliced
* 3 15-ounce cans cut green beans, drained
* 1 smaller can french-fried onion rings
* 8 ounces fresh sliced mushrooms
* 2 cups milk
* Chopped parsley
Instructions
1. In skillet, melt several tablespoons shortening for frying. Dredge pork chops in flour that has been seasoned with salt and freshly ground black pepper. Shake excess flour off and place in skillet.
2. Fry chops on each side until crusty and lightly browned. Don't worry if they are not fully cooked, they will finish in the oven. Remove all from skillet and set aside.
3. In a large mixing bowl: Add green beans which have been drained, sliced mushrooms and 1 can of mushroom soup that has been diluted with one cup milk, and 1/2 can of the fried mushrooms. Mix together. Set aside until casserole is assembled.
4. In a large 13 x 9 x 2-inch greased baking dish, place the potato slices then salt and pepper lightly. Layer over the potatoes, the green bean mixture-- spreading into an even layer. On top of the green bean mixture, arrange the six chops. Dilute the final can of mushroom soup with remaining 1 cup milk and pour
over all. Garnish with remainder of French-fried onion rings.
5. Bake in 350 degree F. oven for 60 minutes, covered with aluminum foil. Remove foil and bake for 10 more minutes uncovered until top of casserole gets brown and bubbly.
Ingredients
* 6 center-cut pork chops
* 3 tablespoons shortening
* Flour
* Salt
* Pepper
* 2 cans mushroom soup
* 6 large potatoes, peeled and sliced
* 3 15-ounce cans cut green beans, drained
* 1 smaller can french-fried onion rings
* 8 ounces fresh sliced mushrooms
* 2 cups milk
* Chopped parsley
Instructions
1. In skillet, melt several tablespoons shortening for frying. Dredge pork chops in flour that has been seasoned with salt and freshly ground black pepper. Shake excess flour off and place in skillet.
2. Fry chops on each side until crusty and lightly browned. Don't worry if they are not fully cooked, they will finish in the oven. Remove all from skillet and set aside.
3. In a large mixing bowl: Add green beans which have been drained, sliced mushrooms and 1 can of mushroom soup that has been diluted with one cup milk, and 1/2 can of the fried mushrooms. Mix together. Set aside until casserole is assembled.
4. In a large 13 x 9 x 2-inch greased baking dish, place the potato slices then salt and pepper lightly. Layer over the potatoes, the green bean mixture-- spreading into an even layer. On top of the green bean mixture, arrange the six chops. Dilute the final can of mushroom soup with remaining 1 cup milk and pour
over all. Garnish with remainder of French-fried onion rings.
5. Bake in 350 degree F. oven for 60 minutes, covered with aluminum foil. Remove foil and bake for 10 more minutes uncovered until top of casserole gets brown and bubbly.
Cajun Pork Tenderloin with Vegetables
Cajun Pork Tenderloin with Vegetables
2 teaspoons Cajun or Creole seasoning
1 pound pork tenderloin
2 medium baking or Yukon gold potatoes peeled
4 small zucchini about 1 pound
1 1/2 cups frozen small whole onions
2 tablespoons butter or margarine melted
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
Heat oven to 425ºF. Rub Cajun seasoning into pork.
Place pork in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.
Insert meat thermometer horizontally into center of thickest part of pork. Cut potatoes and zucchini lengthwise in half.
Arrange potatoes, zucchini and onions around pork. Drizzle butter over vegetables; sprinkle with thyme and salt. Bake uncovered about 35 minutes or until thermometer reads 155º. Loosely cover pan with aluminum foil and let stand about 10 minutes or so until thermometer reads 160º. Cut pork into thin slices. Serve
vegetable.
Makes 4 servings
2 teaspoons Cajun or Creole seasoning
1 pound pork tenderloin
2 medium baking or Yukon gold potatoes peeled
4 small zucchini about 1 pound
1 1/2 cups frozen small whole onions
2 tablespoons butter or margarine melted
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
Heat oven to 425ºF. Rub Cajun seasoning into pork.
Place pork in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.
Insert meat thermometer horizontally into center of thickest part of pork. Cut potatoes and zucchini lengthwise in half.
Arrange potatoes, zucchini and onions around pork. Drizzle butter over vegetables; sprinkle with thyme and salt. Bake uncovered about 35 minutes or until thermometer reads 155º. Loosely cover pan with aluminum foil and let stand about 10 minutes or so until thermometer reads 160º. Cut pork into thin slices. Serve
vegetable.
Makes 4 servings
Caramel Marshmallow Bars
Caramel Marshmallow Bars
Adapted from Bake Sale Favorites
16 servings
Crumb Mixture:
1/4 cup peanuts, chopped
1 1/4 cups unbleached flour
Filling:
1/4 cup low-fat graham crackers, crushed
6 ozs fat-free caramel topping
1/2 cup granulated sugar
3 tbsps peanuts, chopped
1/4 cup margarine
1 oz miniature marshmallows
1/4 tsp salt
2 oz milk chocolate chops
Preheat oven to 350. Prepare a 8" square dish with cooking spray; set aside. To prepare crumb mixture, combine flour, graham cracker crumbs, sugar, margarine, and salt in a mixing bowl.
Mix until crumbly. Add 1/4 cup peanuts. Reserve 3/4 cub mixture and set aside. Press remaining mixture onto bottom of prepared pan. Bake for 10 minutes. Spread caramel topping over hot crust.
Sprinkle top evenly with remaining crumb mixture, remaining peanuts, marshmallows, and chocolate chips.
Bake for 10 minutes more, or until marshmallows are browning.
http://groups.yahoo.com/group/Cookie
Adapted from Bake Sale Favorites
16 servings
Crumb Mixture:
1/4 cup peanuts, chopped
1 1/4 cups unbleached flour
Filling:
1/4 cup low-fat graham crackers, crushed
6 ozs fat-free caramel topping
1/2 cup granulated sugar
3 tbsps peanuts, chopped
1/4 cup margarine
1 oz miniature marshmallows
1/4 tsp salt
2 oz milk chocolate chops
Preheat oven to 350. Prepare a 8" square dish with cooking spray; set aside. To prepare crumb mixture, combine flour, graham cracker crumbs, sugar, margarine, and salt in a mixing bowl.
Mix until crumbly. Add 1/4 cup peanuts. Reserve 3/4 cub mixture and set aside. Press remaining mixture onto bottom of prepared pan. Bake for 10 minutes. Spread caramel topping over hot crust.
Sprinkle top evenly with remaining crumb mixture, remaining peanuts, marshmallows, and chocolate chips.
Bake for 10 minutes more, or until marshmallows are browning.
http://groups.yahoo.com/group/Cookie
Roast Pork Sandwiches
Roast Pork Sandwiches
Recipe By :The Southern Living Complete Do Ahead Cookbook
1/2 cup mayonnaise
1 tablespoon orange juice
1 teaspoon grated orange rind
1 dash hot sauce
1 loaf Italian bread -- (16-ounce), sliced -- in half lengthwise
1 pound thinly sliced cooked pork roast
1 medium tomato -- thinly sliced
1 small purple onion -- thinly sliced and separated into rings
Salt and pepper to taste
Combine first 4 ingredients; stir well. Spread cut sides of bread with mayonnaise mixture. Layer pork, tomato, and onion on bottom slice of bread; sprinkle with salt and pepper. Cover with top slice of bread. Cut sandwich into fourths.
Yield: 4 servings.
from the Friendly-Freezer list by SuzyWert on Sep 23, 1998.
Recipe By :The Southern Living Complete Do Ahead Cookbook
1/2 cup mayonnaise
1 tablespoon orange juice
1 teaspoon grated orange rind
1 dash hot sauce
1 loaf Italian bread -- (16-ounce), sliced -- in half lengthwise
1 pound thinly sliced cooked pork roast
1 medium tomato -- thinly sliced
1 small purple onion -- thinly sliced and separated into rings
Salt and pepper to taste
Combine first 4 ingredients; stir well. Spread cut sides of bread with mayonnaise mixture. Layer pork, tomato, and onion on bottom slice of bread; sprinkle with salt and pepper. Cover with top slice of bread. Cut sandwich into fourths.
Yield: 4 servings.
from the Friendly-Freezer list by SuzyWert on Sep 23, 1998.
Asian Pork Tenderloin
Asian Pork Tenderloin
2 Servings
1/2 cup reduced-sodium soy sauce
1 tablespoon minced fresh ginger root
1-1/2 teaspoons sesame oil
2 whole cloves
1 pork tenderloin (3/4 pound)
1/4 cup sesame seeds
1 tablespoon honey
1 tablespoon brown sugar
Directions
In a large resealable plastic bag, combine the soy sauce, ginger, sesame oil and cloves. Add the pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade. Place sesame seeds in a shallow dish. Roll pork in sesame seeds and place in a 13-in. x 9-in. baking dish coated with cooking spray. Drizzle with honey; sprinkle with brown sugar.
Bake, uncovered, at 425 for 20-30 minutes or until a meat thermometer reads 160.
Yield: 2 servings.
2 Servings
1/2 cup reduced-sodium soy sauce
1 tablespoon minced fresh ginger root
1-1/2 teaspoons sesame oil
2 whole cloves
1 pork tenderloin (3/4 pound)
1/4 cup sesame seeds
1 tablespoon honey
1 tablespoon brown sugar
Directions
In a large resealable plastic bag, combine the soy sauce, ginger, sesame oil and cloves. Add the pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade. Place sesame seeds in a shallow dish. Roll pork in sesame seeds and place in a 13-in. x 9-in. baking dish coated with cooking spray. Drizzle with honey; sprinkle with brown sugar.
Bake, uncovered, at 425 for 20-30 minutes or until a meat thermometer reads 160.
Yield: 2 servings.
Herb Butter Burgers
Herb Butter Burgers
Because these burgers are, well, buttery, they tend to cause flare-ups at the grill. Have a spray bottle filled with water on hand to tame the flames. Prep and Cook Time: 30 minutes.
Makes four 6-ounce burgers
Ingredients
1 1/2 pounds freshly ground chuck
1 teaspoon salt
1 stick (1/2 cup) butter, frozen and then half of it grated into large bowl (use the other half as your handle and reserve it afterward for another use)
2 tablespoons mixed minced herbs (such as parsley, thyme, rosemary, and dill)
Preparation
1. Buy the right meat. For juicy burgers, get ground chuck with a fat content of at least 18%. Lean and extra-lean meat make tough, dry burgers. Also, the more freshly ground the meat is, the more tender and flavorful the burger: If your store has butchers, ask them to grind the meat fresh for you. (Or just grind your own, following our no-fuss method, see below.)
2. Mix in your seasonings very, very gently. The more you handle the meat, the tougher your burger will be. In a large bowl, pull the meat apart into small chunks, add salt, butter, and mixed minced herbs, and toss gently with fingers spread apart until loosely mixed.
3. Use wet hands to form patties. This keeps your hands from getting sticky. It also allows the meat to come together faster and prevents overhandling.
4. Make patties thinner in the center. Divide the meat into 4 equal portions and form patties about 3/4 inch thick at the edges and 1/2 inch thick in the center. They'll shrink and even out when cooking.
5. Keep meat cold until it goes on the grill. Put the patties in the fridge while the grill heats up. This helps more of the flavor-carrying fat stay in the meat.
6. Use a clean, well-oiled, preheated grill. Bits of debris encourage sticking, as does an unoiled surface and too low a temperature; you want your burgers to quickly sizzle, firm up, and release from the grill.
7. Keep grill at a steady high heat (you can hold your hand 1 to 2 inches above grill level for 2 to 3 seconds). If using charcoal, you want ash-covered coals to produce even heat. With a gas grill, keep the lid down while cooking; with a charcoal grill, leave the lid off.
8. Flip burgers once and at the right time. Constant turning will toughen and dry out meat, and if you flip too soon, burgers will stick. Cook 2 minutes per side for rare, 3 for medium-rare, 4 for medium, and 5 for well-done.
9. Don't press on the burgers while they're cooking. The juice that seeps out holds most of the flavor and moisture.
10. Let burgers rest a few minutes before eating. This allows them to finish cooking and allows their juices, which have collected on the surface during grilling, to redistribute throughout patty.
The real secret: Grind your own meat.
Grinding meat at home is not only easier than most people think, but also makes the moistest and most flavorful burgers. And, given the periodic safety concerns about commercially ground meat, home-ground is the way to go if you like your burgers cooked rare or medium. Manual meat grinders (about $30) are available at kitchen supply stores, and grinder attachments (about $50) for standing mixers work very well.
1. For four 6-ounce burgers, buy 1 1/2 pounds chuck roast or sirloin, keeping a thin layer of fat on the meat.
2. For added safety, bring a large pot of water to a boil and boil the roast for 30 to 60 seconds. Remove meat and rinse with cold water.
3. Cut the meat into 1-inch pieces. In a large bowl, toss meat pieces with 1 teaspoon salt. Cover and refrigerate overnight.
4. Chill the grinder for 30 minutes before starting (a cold grinder grinds more efficiently).
5. Set up grinder according to manufacturer's instructions, using the coarse plate or setting. Feed meat into funnel and grind, stopping to clear the grinder if necessary. Put ground meat through grinder once more and proceed with step 2 above.
Because these burgers are, well, buttery, they tend to cause flare-ups at the grill. Have a spray bottle filled with water on hand to tame the flames. Prep and Cook Time: 30 minutes.
Makes four 6-ounce burgers
Ingredients
1 1/2 pounds freshly ground chuck
1 teaspoon salt
1 stick (1/2 cup) butter, frozen and then half of it grated into large bowl (use the other half as your handle and reserve it afterward for another use)
2 tablespoons mixed minced herbs (such as parsley, thyme, rosemary, and dill)
Preparation
1. Buy the right meat. For juicy burgers, get ground chuck with a fat content of at least 18%. Lean and extra-lean meat make tough, dry burgers. Also, the more freshly ground the meat is, the more tender and flavorful the burger: If your store has butchers, ask them to grind the meat fresh for you. (Or just grind your own, following our no-fuss method, see below.)
2. Mix in your seasonings very, very gently. The more you handle the meat, the tougher your burger will be. In a large bowl, pull the meat apart into small chunks, add salt, butter, and mixed minced herbs, and toss gently with fingers spread apart until loosely mixed.
3. Use wet hands to form patties. This keeps your hands from getting sticky. It also allows the meat to come together faster and prevents overhandling.
4. Make patties thinner in the center. Divide the meat into 4 equal portions and form patties about 3/4 inch thick at the edges and 1/2 inch thick in the center. They'll shrink and even out when cooking.
5. Keep meat cold until it goes on the grill. Put the patties in the fridge while the grill heats up. This helps more of the flavor-carrying fat stay in the meat.
6. Use a clean, well-oiled, preheated grill. Bits of debris encourage sticking, as does an unoiled surface and too low a temperature; you want your burgers to quickly sizzle, firm up, and release from the grill.
7. Keep grill at a steady high heat (you can hold your hand 1 to 2 inches above grill level for 2 to 3 seconds). If using charcoal, you want ash-covered coals to produce even heat. With a gas grill, keep the lid down while cooking; with a charcoal grill, leave the lid off.
8. Flip burgers once and at the right time. Constant turning will toughen and dry out meat, and if you flip too soon, burgers will stick. Cook 2 minutes per side for rare, 3 for medium-rare, 4 for medium, and 5 for well-done.
9. Don't press on the burgers while they're cooking. The juice that seeps out holds most of the flavor and moisture.
10. Let burgers rest a few minutes before eating. This allows them to finish cooking and allows their juices, which have collected on the surface during grilling, to redistribute throughout patty.
The real secret: Grind your own meat.
Grinding meat at home is not only easier than most people think, but also makes the moistest and most flavorful burgers. And, given the periodic safety concerns about commercially ground meat, home-ground is the way to go if you like your burgers cooked rare or medium. Manual meat grinders (about $30) are available at kitchen supply stores, and grinder attachments (about $50) for standing mixers work very well.
1. For four 6-ounce burgers, buy 1 1/2 pounds chuck roast or sirloin, keeping a thin layer of fat on the meat.
2. For added safety, bring a large pot of water to a boil and boil the roast for 30 to 60 seconds. Remove meat and rinse with cold water.
3. Cut the meat into 1-inch pieces. In a large bowl, toss meat pieces with 1 teaspoon salt. Cover and refrigerate overnight.
4. Chill the grinder for 30 minutes before starting (a cold grinder grinds more efficiently).
5. Set up grinder according to manufacturer's instructions, using the coarse plate or setting. Feed meat into funnel and grind, stopping to clear the grinder if necessary. Put ground meat through grinder once more and proceed with step 2 above.
Double Chocolate Pudding Recipe
Double Chocolate Pudding Recipe
Our home economists set our to create a rich chocolate sensation, and they certainly succeeded with this soft creamy pudding. A little German chocolate and baking cocoa make it a mouthwatering hit without much fat.
8 Servings
3/4 cup sugar
1/3 cup baking cocoa
1/4 cup cornstarch
1/8 teaspoon salt
3 cups fat-free milk
1 can (5 ounces) evaporated milk
1 ounce German sweet chocolate, grated
1 teaspoon vanilla extract
1/4 cup whipped topping
Directions
In a large heavy saucepan, combine the sugar, cocoa, cornstarch and salt. Gradually add the milks. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat.
Stir in grated chocolate and vanilla. Spoon into individual serving dishes. Serve warm or cold with whipped topping. Yield: 8 servings.
Double Chocolate Pudding published in Light & Tasty April/May 2005, p33 Beth Layman :)
Our home economists set our to create a rich chocolate sensation, and they certainly succeeded with this soft creamy pudding. A little German chocolate and baking cocoa make it a mouthwatering hit without much fat.
8 Servings
3/4 cup sugar
1/3 cup baking cocoa
1/4 cup cornstarch
1/8 teaspoon salt
3 cups fat-free milk
1 can (5 ounces) evaporated milk
1 ounce German sweet chocolate, grated
1 teaspoon vanilla extract
1/4 cup whipped topping
Directions
In a large heavy saucepan, combine the sugar, cocoa, cornstarch and salt. Gradually add the milks. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat.
Stir in grated chocolate and vanilla. Spoon into individual serving dishes. Serve warm or cold with whipped topping. Yield: 8 servings.
Double Chocolate Pudding published in Light & Tasty April/May 2005, p33 Beth Layman :)
Woolworth's Lunch Counter Chop Suey Chow Mein
Woolworth's Lunch Counter Chop Suey Chow Mein (Circa 1950) Yield: 4 Servings
1 tb lard or Crisco shortening
1 1/2 lb pork; cut in 1/2" cubes
salt
pepper
flour
1 lg Spanish onion; diced
3 c chopped celery
3 tb soy sauce; regular strength
2 tb molasses
liquid drained from canned-sprouts and from canned mushrooms; (1-cup total)
8 oz canned mushrooms
16 oz canned Oriental Vegetables
1 Sticky steamed white rice
Fried chow mein noodles
soy sauce
Instructions
PRESSURE COOKER -- Heat shortening in cooker. Dust meat lightly with seasoned flour. Brown meat in batches in hot, smoky oil. Add onion, celery, soy, molasses, and liquids from canned vegetables. Cover. Set rocker (pot only had one pressure setting). Heat until you get a steady rocking and cook 10 minutes.
Cool of its own accord. Stir in vegetables and heat through.
Serve: chow mein noodles on bottom; 2 scoops of rice; 1 ladleful of chop suey; extra soy sauce. (And they always brought catsup.)
1 tb lard or Crisco shortening
1 1/2 lb pork; cut in 1/2" cubes
salt
pepper
flour
1 lg Spanish onion; diced
3 c chopped celery
3 tb soy sauce; regular strength
2 tb molasses
liquid drained from canned-sprouts and from canned mushrooms; (1-cup total)
8 oz canned mushrooms
16 oz canned Oriental Vegetables
1 Sticky steamed white rice
Fried chow mein noodles
soy sauce
Instructions
PRESSURE COOKER -- Heat shortening in cooker. Dust meat lightly with seasoned flour. Brown meat in batches in hot, smoky oil. Add onion, celery, soy, molasses, and liquids from canned vegetables. Cover. Set rocker (pot only had one pressure setting). Heat until you get a steady rocking and cook 10 minutes.
Cool of its own accord. Stir in vegetables and heat through.
Serve: chow mein noodles on bottom; 2 scoops of rice; 1 ladleful of chop suey; extra soy sauce. (And they always brought catsup.)
Roasted Carrot Soup
Roasted Carrot Soup
Yield: 6
Roasted Carrot Soup
2 pounds medium sized organic carrots peeled and cut in half lengthwise (1kg)
2 tablespoons olive oil (30ml)
Juice of 2 limes
1 medium onion cut into small dice
1 tablespoon ginger grated (15ml)
1 tablespoon butter (15ml)
1 tablespoon sugar (15ml)
4 cups chicken stock (1litre)
1/4 cup white wine (125ml)
Salt and pepper to taste
1/4 cup plain yogurt for garnish
Tomato Salsa
3 tomatoes seed and diced fine
1 tablespoon fresh finely chopped mint (15ml)
2 teaspoons balsamic vinegar (10ml)
1 teaspoon olive oil (5ml)
Salt and pepper to taste
Baguette sliced into 1/4 inch rounds.
Directions:
Roasted Carrot Soup
Peel the carrots and cut them in half. Place them on a baking sheet and drizzle with half of the olive oil, fresh lime juice, salt and pepper. Toss until coated.
Preheat the grill to medium heat. Oil the grill and place the carrots on for approximately 3 - 4 minutes per side until charred.
Remove from the grill and let carrots cool.
In a soup pot set over medium heat add 1 tablespoon of olive oil allow to heat for 20 – 30 seconds. To the pot add onions, minced ginger and butter. Sauté until onions become translucent. Add a pinch of sugar and some white wine to deglaze. Roughly chop carrots and add to pot. Add chicken stock, stir and simmer for 20 minutes to allow flavors to mingle together. Remove from the heat and puree the mixture with hand wand. Season to taste with salt and pepper.
Pour the pureed soup through a sieve over an empty pot. Reheat soup on low heat and stir in some yogurt. If necessary thin out soup with warm water or more chicken stock to reach desired consistency.
Tomato Salsa
Chop tomatoes and fresh mint into a bowl. Drizzle with balsamic vinegar, some oil and a hint of salt and pepper. Mix together and chill.
Slice baguette into rounds and lightly toast in a 325°F oven. Spoon salsa on top and serve with Roasted Carrot Soup.
Yield: 6
Roasted Carrot Soup
2 pounds medium sized organic carrots peeled and cut in half lengthwise (1kg)
2 tablespoons olive oil (30ml)
Juice of 2 limes
1 medium onion cut into small dice
1 tablespoon ginger grated (15ml)
1 tablespoon butter (15ml)
1 tablespoon sugar (15ml)
4 cups chicken stock (1litre)
1/4 cup white wine (125ml)
Salt and pepper to taste
1/4 cup plain yogurt for garnish
Tomato Salsa
3 tomatoes seed and diced fine
1 tablespoon fresh finely chopped mint (15ml)
2 teaspoons balsamic vinegar (10ml)
1 teaspoon olive oil (5ml)
Salt and pepper to taste
Baguette sliced into 1/4 inch rounds.
Directions:
Roasted Carrot Soup
Peel the carrots and cut them in half. Place them on a baking sheet and drizzle with half of the olive oil, fresh lime juice, salt and pepper. Toss until coated.
Preheat the grill to medium heat. Oil the grill and place the carrots on for approximately 3 - 4 minutes per side until charred.
Remove from the grill and let carrots cool.
In a soup pot set over medium heat add 1 tablespoon of olive oil allow to heat for 20 – 30 seconds. To the pot add onions, minced ginger and butter. Sauté until onions become translucent. Add a pinch of sugar and some white wine to deglaze. Roughly chop carrots and add to pot. Add chicken stock, stir and simmer for 20 minutes to allow flavors to mingle together. Remove from the heat and puree the mixture with hand wand. Season to taste with salt and pepper.
Pour the pureed soup through a sieve over an empty pot. Reheat soup on low heat and stir in some yogurt. If necessary thin out soup with warm water or more chicken stock to reach desired consistency.
Tomato Salsa
Chop tomatoes and fresh mint into a bowl. Drizzle with balsamic vinegar, some oil and a hint of salt and pepper. Mix together and chill.
Slice baguette into rounds and lightly toast in a 325°F oven. Spoon salsa on top and serve with Roasted Carrot Soup.
Tuesday, August 23, 2011
Bodacious Chili
Bodacious Chili
2 lb Boneless beef chuck roast Cut into 1" inch cubes
2 lg Onions -- chopped
3 Celery Sliced into 1-inch pieces
1 lg Green pepper -- coarsely - chopped
1 lg Sweet red pepper -- coarsely - chopped
1 c Sliced fresh mushrooms
2 Jalapeno peppers -- seeded and chopped
4 cl Garlic -- minced
3 tb Olive oil
2 tb Cocoa
2 tb Chili powder
1 t Ground cumin
1 t Dried oregano
1 t Paprika
1 t Ground turmeric
1/2 t Salt
1/2 t Ground cardamom
1/4 t Pepper
1 tb Molasses
1/2 c Burgundy or other dry red - wine
2 cn Kidney beans, drained -- 16 - oz each
1 cn Chick peas (garbanzo beans) -- 16 oz each
Spicy sour cream topping -- * see note
Shredded cheddar cheese
Recipe by: DOROTHY CROSS (TMPJ72B)
Cook first 8 ingredients in olive oil in a large Dutch oven over medium-high heat, stirring constantly, until meat browns. Drain and return meat mixture to Dutch oven. Stir in cocoa and next 13 ingredients. Bring mixture to a boil; cover, reduce heat, and simmer 1-1/2 hours, stirring occasionally. Serve with Spicy Sour Cream Topping and shredded cheese. Yield 12 cups.
* SPICY SOUR CREAM TOPPING:
1 (8 oz.) carton sour cream,
1/3 cup commercial salsa,
2 tb mayonnaise,
1 tsp chili powder,
1/2 tsp onion powder,
1/2 spt curry powder,
Dash of ground red pepper,
1 tb lemon juice,
1 tsp Dijon mustard.
Combine all ingredients; chill. Serve with chili.
Yield 1-2/3 cups.
Source Southern Living Magazine - January, 1995
DOTTIE, in Irvine, CA
2 lb Boneless beef chuck roast Cut into 1" inch cubes
2 lg Onions -- chopped
3 Celery Sliced into 1-inch pieces
1 lg Green pepper -- coarsely - chopped
1 lg Sweet red pepper -- coarsely - chopped
1 c Sliced fresh mushrooms
2 Jalapeno peppers -- seeded and chopped
4 cl Garlic -- minced
3 tb Olive oil
2 tb Cocoa
2 tb Chili powder
1 t Ground cumin
1 t Dried oregano
1 t Paprika
1 t Ground turmeric
1/2 t Salt
1/2 t Ground cardamom
1/4 t Pepper
1 tb Molasses
1/2 c Burgundy or other dry red - wine
2 cn Kidney beans, drained -- 16 - oz each
1 cn Chick peas (garbanzo beans) -- 16 oz each
Spicy sour cream topping -- * see note
Shredded cheddar cheese
Recipe by: DOROTHY CROSS (TMPJ72B)
Cook first 8 ingredients in olive oil in a large Dutch oven over medium-high heat, stirring constantly, until meat browns. Drain and return meat mixture to Dutch oven. Stir in cocoa and next 13 ingredients. Bring mixture to a boil; cover, reduce heat, and simmer 1-1/2 hours, stirring occasionally. Serve with Spicy Sour Cream Topping and shredded cheese. Yield 12 cups.
* SPICY SOUR CREAM TOPPING:
1 (8 oz.) carton sour cream,
1/3 cup commercial salsa,
2 tb mayonnaise,
1 tsp chili powder,
1/2 tsp onion powder,
1/2 spt curry powder,
Dash of ground red pepper,
1 tb lemon juice,
1 tsp Dijon mustard.
Combine all ingredients; chill. Serve with chili.
Yield 1-2/3 cups.
Source Southern Living Magazine - January, 1995
DOTTIE, in Irvine, CA
Rustic Rub...
Rustic Rub...
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
Combine all the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to 3 months.
Source: Southern Living via The Our_Recipe_World mailer on yahoogroups.com
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
Combine all the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to 3 months.
Source: Southern Living via The Our_Recipe_World mailer on yahoogroups.com
CHEATER'S GUMBO
The notes on this are not mine.
CHEATER'S GUMBO
1 16 oz. jar of Savoie's dark roux
1- 2 cooked hickory smoked chickens, depending on the size. You want to have about a 3.5 lb chicken, no less. (get the chicken from a bbq restaurant or a grocery store. Do not get a mesquite or other smoked
flavor.)
1 lb. andouille or good quality hickory smoked sausage. Savioe's andouille works very well.
2.5 quarts of chicken broth*** or water ***I use Swanson's. Some of the others have a funny taste and too much salt.
2 teaspoons salt
1/2 teaspoon of red pepper
1 cup chopped white onion
3/4 cup chopped celery
1 cup chopped bell pepper
2 cloves garlic, finely chopped
5 green onions, whites and green tops, chopped
In a large pot, which holds at least 5 quarts or more, add the chicken broth or water and bring to a slow simmer. Don't simmer too high as the broth will reduce some and you may have to add more. Pull
the bones from the chickens and put them in the water to simmer. Do not use the ones which might be too small to find when you remove them, like the little ones in the breast.
In a cast iron skillet, add the roux and the salt and red pepper. Heat on low. Do not let roux pop on you. It can really burn. Stir often while heating. Add the chopped vegetables, except for the garlic. Stir well and heat to a low simmer, so that the vegetables cook down a bit and soften. Turn down heat or turn it off when
vegetables are nice and soft.
Tear or chop the chicken meat into bite sized pieces, discarding the skin and fat. Set aside. Chop the sausage into bite size pieces. Set aside.
Remove the bones from the stock. Make sure to get all of them out. Now, it's time to add the roux mixture. If the roux mixture is cooled, warm it up again and then add it to the simmering stock by large spoonfuls, stirring after each addition to dissolve, until you've added all of the roux mixture.
Add the sausage, chicken, and garlic to the pot and simmer for about 30 minutes. Turn of the heat and let sit for a few minutes. With a large spoon, remove any grease or oil which comes to the top. Don't worry if you pick up a little of the juices. After removing the oil, you can stir in the green onions. If you want, you can reserve some of them and sprinkle a few in the bowls for garnish. If your gumbo is thicker than you'd like, add a little warmed water or broth until it's the consistency you like. I always have an extra jar of Savoie's
available. If the gumbo is thinner than you like, add a few more tablespoons of roux. Write your changes down and you'll have it perfect the next time you make it. Some people prefer thin gumbo and some like thick.
Serve the gumbo over rice. It's best if cooled and refrigerated and then served the next day. Gumbo is always better the next day.
Serves about 8-10 large gumbo bowls. You can look at your pot and see where the gumbo comes up on the pot and figure out how many quarts you have based on the size of the pot. Allow at least a 1.5 cups of
gumbo per serving, minimum and a little more for guys.
CHEATER'S GUMBO
1 16 oz. jar of Savoie's dark roux
1- 2 cooked hickory smoked chickens, depending on the size. You want to have about a 3.5 lb chicken, no less. (get the chicken from a bbq restaurant or a grocery store. Do not get a mesquite or other smoked
flavor.)
1 lb. andouille or good quality hickory smoked sausage. Savioe's andouille works very well.
2.5 quarts of chicken broth*** or water ***I use Swanson's. Some of the others have a funny taste and too much salt.
2 teaspoons salt
1/2 teaspoon of red pepper
1 cup chopped white onion
3/4 cup chopped celery
1 cup chopped bell pepper
2 cloves garlic, finely chopped
5 green onions, whites and green tops, chopped
In a large pot, which holds at least 5 quarts or more, add the chicken broth or water and bring to a slow simmer. Don't simmer too high as the broth will reduce some and you may have to add more. Pull
the bones from the chickens and put them in the water to simmer. Do not use the ones which might be too small to find when you remove them, like the little ones in the breast.
In a cast iron skillet, add the roux and the salt and red pepper. Heat on low. Do not let roux pop on you. It can really burn. Stir often while heating. Add the chopped vegetables, except for the garlic. Stir well and heat to a low simmer, so that the vegetables cook down a bit and soften. Turn down heat or turn it off when
vegetables are nice and soft.
Tear or chop the chicken meat into bite sized pieces, discarding the skin and fat. Set aside. Chop the sausage into bite size pieces. Set aside.
Remove the bones from the stock. Make sure to get all of them out. Now, it's time to add the roux mixture. If the roux mixture is cooled, warm it up again and then add it to the simmering stock by large spoonfuls, stirring after each addition to dissolve, until you've added all of the roux mixture.
Add the sausage, chicken, and garlic to the pot and simmer for about 30 minutes. Turn of the heat and let sit for a few minutes. With a large spoon, remove any grease or oil which comes to the top. Don't worry if you pick up a little of the juices. After removing the oil, you can stir in the green onions. If you want, you can reserve some of them and sprinkle a few in the bowls for garnish. If your gumbo is thicker than you'd like, add a little warmed water or broth until it's the consistency you like. I always have an extra jar of Savoie's
available. If the gumbo is thinner than you like, add a few more tablespoons of roux. Write your changes down and you'll have it perfect the next time you make it. Some people prefer thin gumbo and some like thick.
Serve the gumbo over rice. It's best if cooled and refrigerated and then served the next day. Gumbo is always better the next day.
Serves about 8-10 large gumbo bowls. You can look at your pot and see where the gumbo comes up on the pot and figure out how many quarts you have based on the size of the pot. Allow at least a 1.5 cups of
gumbo per serving, minimum and a little more for guys.
San Francisco Chops
San Francisco Chops
Recipe By :Great American Recipes/rec. food.recipes
Serving Size : 4
4 pork chops -- 3/4 inch thick
1 tablespoon oil
1 clove garlic -- minced
***SAUCE***
2 teaspoons oil
4 tablespoons dry sherry or broth
4 tablespoons soy sauce
2 tablespoons brown sugar
1/4 teaspoon crushed red pepper
2 teaspoons cornstarch
2 tablespoons water
1. Trim pork chops of fat.
2. Heat oil in skillet. Brown chops on both sides.
3. Remove and add a little more oil if needed.
4. Saute garlic for a minute, being careful not to burn it.
5. Combine oil, sherry or broth, soy sauce, brown sugar and red pepper.
6. Place chops in skillet. Pour sauce over them. Cover tightly.
7. Simmer over low heat until chops are tender and cooked through, 30 to 35 minutes. Add a little water, 1 to 2 Tbsp. if needed to keep sauce from cooking down too much. Turn once.
8. Remove chops to platter. Stir in cornstarch dissolved in water. Cook until thickened.
9. Pour over chops and serve.
Notes: Made 04/29/98 - Added about 1/4 cup of orange juice to the sauce as the chops were cooking. Mine were very thick so I cook them about 45 minutes. They were tender and tasted great. Served with rice and steamed asparagus.
Notes: Serve with wide buttered parslied noodles Boneless pork loin chops can be used. Trim fat and pound to 1/4-inch thickness. Cooking takes only 20 minutes.
Posted to Rec.Food.Cooking on Jan 27, 1994, converted by MC_Buster.
Posted to RecipeLu List by RecipeLuon May 02,1998.
Recipe By :Great American Recipes/rec. food.recipes
Serving Size : 4
4 pork chops -- 3/4 inch thick
1 tablespoon oil
1 clove garlic -- minced
***SAUCE***
2 teaspoons oil
4 tablespoons dry sherry or broth
4 tablespoons soy sauce
2 tablespoons brown sugar
1/4 teaspoon crushed red pepper
2 teaspoons cornstarch
2 tablespoons water
1. Trim pork chops of fat.
2. Heat oil in skillet. Brown chops on both sides.
3. Remove and add a little more oil if needed.
4. Saute garlic for a minute, being careful not to burn it.
5. Combine oil, sherry or broth, soy sauce, brown sugar and red pepper.
6. Place chops in skillet. Pour sauce over them. Cover tightly.
7. Simmer over low heat until chops are tender and cooked through, 30 to 35 minutes. Add a little water, 1 to 2 Tbsp. if needed to keep sauce from cooking down too much. Turn once.
8. Remove chops to platter. Stir in cornstarch dissolved in water. Cook until thickened.
9. Pour over chops and serve.
Notes: Made 04/29/98 - Added about 1/4 cup of orange juice to the sauce as the chops were cooking. Mine were very thick so I cook them about 45 minutes. They were tender and tasted great. Served with rice and steamed asparagus.
Notes: Serve with wide buttered parslied noodles Boneless pork loin chops can be used. Trim fat and pound to 1/4-inch thickness. Cooking takes only 20 minutes.
Posted to Rec.Food.Cooking on Jan 27, 1994, converted by MC_Buster.
Posted to RecipeLu List by RecipeLu
Pork on a Bun
Pork on a Bun
1/2 cup Bull's-Eye or Kraft Original Barbecue Sauce
1/2 cup pineapple juice
2 tsp. grated ginger root
2 tsp. minced fresh garlic
1 pork shoulder (5 lb.)
3/4 cup A.1. Original Steak sauce
20 hamburger buns, partially split
Heat grill to medium heat. Mix barbecue sauce, pineapple juice, ginger and garlic. Place meat in disposable foil pan; cover with barbecue sauce mixture. Refrigerate 20 minutes. Place pan on grill grate; cover with lid of grill. Cook 3 to 3-1/2 hours or until meat is done (160F). Remove from grill; cover with foil. Let stand 10
minutes. Shred meat with 2 forks; mix with steak sauce. Serve in buns.
Special Extra: Serve with Claussen Pickles -kraftrecipes. com
1/2 cup Bull's-Eye or Kraft Original Barbecue Sauce
1/2 cup pineapple juice
2 tsp. grated ginger root
2 tsp. minced fresh garlic
1 pork shoulder (5 lb.)
3/4 cup A.1. Original Steak sauce
20 hamburger buns, partially split
Heat grill to medium heat. Mix barbecue sauce, pineapple juice, ginger and garlic. Place meat in disposable foil pan; cover with barbecue sauce mixture. Refrigerate 20 minutes. Place pan on grill grate; cover with lid of grill. Cook 3 to 3-1/2 hours or until meat is done (160F). Remove from grill; cover with foil. Let stand 10
minutes. Shred meat with 2 forks; mix with steak sauce. Serve in buns.
Special Extra: Serve with Claussen Pickles -kraftrecipes. com
Bacon 'n Eggs Crescent Sandwich
Bacon 'n Eggs Crescent Sandwich
1 8-oz package refrigerated crescent rolls
1 tablespoon chopped onion
4 cheddar cheese slices
1/2 cup milk
1/2 pound bacon
2 eggs
Cook the bacon crisp; crumble. Heat oven to 375F.
Separate dough into 4 rectangles. Place 2 rectangles in ungreased 8" square pan; press over bottom and 1/2" up sides to form crust, sealing perforations. Place cheese slices over dough. Sprinkle bacon and onions over evenly. Blend milk and eggs; pour over bacon. Separate remaining dough into triangles; arrange triangles over bacon-egg mix; do not seal.
Bake for 30-35 minutes or until golden brown and filling is set.
1 8-oz package refrigerated crescent rolls
1 tablespoon chopped onion
4 cheddar cheese slices
1/2 cup milk
1/2 pound bacon
2 eggs
Cook the bacon crisp; crumble. Heat oven to 375F.
Separate dough into 4 rectangles. Place 2 rectangles in ungreased 8" square pan; press over bottom and 1/2" up sides to form crust, sealing perforations. Place cheese slices over dough. Sprinkle bacon and onions over evenly. Blend milk and eggs; pour over bacon. Separate remaining dough into triangles; arrange triangles over bacon-egg mix; do not seal.
Bake for 30-35 minutes or until golden brown and filling is set.
Poor Man's Jambalaya
Poor Man's Jambalaya
Ingredients
* 4 small whole bay leaves
* 1 teaspoon salt
* 1 teaspoon dry mustard
* 1 teaspoon cayenne pepper
* 1 teaspoon gumbo file powder
* 1/2 teaspoon ground cumin
* 1/2 teaspoon black pepper
* 1/2 teaspoon thyme
* 4 tablespoons margarine
* 6 ounces smoked ham, diced
* 6 ounces smoked sausage or kielbasa
* 1 1/2 cups onion, chopped
* 1 cup green pepper, chopped
* 1 1/2 teaspoons minced garlic
* 2 cups uncooked rice (converted)
* 4 cups beef, pork or chicken stock
Instructions
1. Combine bay leaves, salt, mustard, cayenne, file, cumin, pepper, and thyme in a small bowl and set aside.
2. In a large heavy (preferably cast iron) skillet, melt margarine over high heat.
3. Add ham and sausage, cook 5 minutes, stirring occasionally.
4. Add onions, celery, bell peppers, and garlic.
5. Cook until brown, about 10-12 minutes, stirring and scraping the bottom.
6. Stir in rice and cook 5 minutes, stirring and scraping.
7. Add the stock, stir well.
8. Bring mixture to boil; reduce heat and simmer until rice is tender but still crunchy, about 20 minutes, stirring occasionally.
9. Remove bay leaves before serving.
Ingredients
* 4 small whole bay leaves
* 1 teaspoon salt
* 1 teaspoon dry mustard
* 1 teaspoon cayenne pepper
* 1 teaspoon gumbo file powder
* 1/2 teaspoon ground cumin
* 1/2 teaspoon black pepper
* 1/2 teaspoon thyme
* 4 tablespoons margarine
* 6 ounces smoked ham, diced
* 6 ounces smoked sausage or kielbasa
* 1 1/2 cups onion, chopped
* 1 cup green pepper, chopped
* 1 1/2 teaspoons minced garlic
* 2 cups uncooked rice (converted)
* 4 cups beef, pork or chicken stock
Instructions
1. Combine bay leaves, salt, mustard, cayenne, file, cumin, pepper, and thyme in a small bowl and set aside.
2. In a large heavy (preferably cast iron) skillet, melt margarine over high heat.
3. Add ham and sausage, cook 5 minutes, stirring occasionally.
4. Add onions, celery, bell peppers, and garlic.
5. Cook until brown, about 10-12 minutes, stirring and scraping the bottom.
6. Stir in rice and cook 5 minutes, stirring and scraping.
7. Add the stock, stir well.
8. Bring mixture to boil; reduce heat and simmer until rice is tender but still crunchy, about 20 minutes, stirring occasionally.
9. Remove bay leaves before serving.
Jimmy Dean Sausage Cheese Balls
Jimmy Dean Sausage Cheese Balls
By: Jimmy Dean
2 (16 ounce) packages Regular Flavor Jimmy Dean Pork Sausage
1 1/2 cups all-purpose baking mix
4 cups shredded sharp Cheddar cheese
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 teaspoons black pepper
2 teaspoons minced garlic (optional)
Preheat oven to 375 F. Combine all ingredients in a large mixing bowl; stir well. Form into 1inch balls. Place on ungreased baking sheet; bake 18-20 minutes or until golden brown. Remove from oven; cool 5 minutes before removing from pan. Serve with cocktail forks or toothpicks.
Footnotes- May be prepared ahead and frozen uncooked. To bake from frozen: thaw on baking sheet 15 minutes; bake in preheated oven 20-25 minutes or until golden brown.
Variation- For firmer texture, add 3 cups baking mix and 2 cups shredded cheese to the ingredients listed above.
Saving Tip: One package of 9.6 oz fully cooked Jimmy Dean® Hearty Sausage Crumbles may be substituted for one 16 oz roll of fresh breakfast sausage in most dishes.
By: Jimmy Dean
2 (16 ounce) packages Regular Flavor Jimmy Dean Pork Sausage
1 1/2 cups all-purpose baking mix
4 cups shredded sharp Cheddar cheese
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 teaspoons black pepper
2 teaspoons minced garlic (optional)
Preheat oven to 375 F. Combine all ingredients in a large mixing bowl; stir well. Form into 1inch balls. Place on ungreased baking sheet; bake 18-20 minutes or until golden brown. Remove from oven; cool 5 minutes before removing from pan. Serve with cocktail forks or toothpicks.
Footnotes- May be prepared ahead and frozen uncooked. To bake from frozen: thaw on baking sheet 15 minutes; bake in preheated oven 20-25 minutes or until golden brown.
Variation- For firmer texture, add 3 cups baking mix and 2 cups shredded cheese to the ingredients listed above.
Saving Tip: One package of 9.6 oz fully cooked Jimmy Dean® Hearty Sausage Crumbles may be substituted for one 16 oz roll of fresh breakfast sausage in most dishes.
DIABETIC PAN SEARED PORK WITH MANGO SALSA
DIABETIC PAN SEARED PORK WITH MANGO SALSA
Yield: 4 servings (4 ounces each)
Source: "The Diabetes Food and Nutrition Bible" via The Diabetic Gourmet Daily Recipe Mailer
INGREDIENTS
1 pound boneless pork loin chops
1/4 cup flour
Salt and pepper
2 tablespoons olive oil
1/4 cup diced red onion
1/4 cup diced red pepper
1 medium mango, peeled and chopped
1/2 cup diced canned pineapple
1/2 cup halved grapes
2 tablespoons lime juice
1 teaspoon sugar
DIRECTIONS
On a plate or in a zippered plastic bag, combine the flour with salt and pepper. Coat the pork chops in the flour mixture. Shake off excess.
In a skillet over medium-high heat, heat the oil. Add the pork chops and cook until the pork chops are browned, about 7-9 minutes. Remove from the skillet and keep warm. Add the onion and red pepper to the skillet and saute for 5 minutes.
Put the onion and pepper in a bowl. Add the mangoes, pineapple, grapes, lime juice, and sugar. Serve the salsa with the pork.
Yield: 4 servings (4 ounces each)
Source: "The Diabetes Food and Nutrition Bible" via The Diabetic Gourmet Daily Recipe Mailer
INGREDIENTS
1 pound boneless pork loin chops
1/4 cup flour
Salt and pepper
2 tablespoons olive oil
1/4 cup diced red onion
1/4 cup diced red pepper
1 medium mango, peeled and chopped
1/2 cup diced canned pineapple
1/2 cup halved grapes
2 tablespoons lime juice
1 teaspoon sugar
DIRECTIONS
On a plate or in a zippered plastic bag, combine the flour with salt and pepper. Coat the pork chops in the flour mixture. Shake off excess.
In a skillet over medium-high heat, heat the oil. Add the pork chops and cook until the pork chops are browned, about 7-9 minutes. Remove from the skillet and keep warm. Add the onion and red pepper to the skillet and saute for 5 minutes.
Put the onion and pepper in a bowl. Add the mangoes, pineapple, grapes, lime juice, and sugar. Serve the salsa with the pork.
Hungarian Stuffed Red Bell Peppers
Hungarian Stuffed Red Bell Peppers
6 Medium Red Bell Peppers
2 Tbsp Freshly Rendered Lard -- Or Oil
3 Cloves Garlic -- Crushed
1 Medium Yellow Onion -- Finely Chopped
1/2 Cup Chopped Parsley
1/4 Cup long grain rice
1 1/2 Cups Chicken Stock
1 Lb Finely Ground Pork, Veal Or Chicken
1 1/2 Tbsp Hungarian Paprika
1 Egg
Salt And Freshly Ground Pepper -- To Taste
2 Cups Paprika Grave -- * See Note
Cut off the very top part of the peppers. Chop the pepper tops finely, omitting the stems, and save for the filling. Seed and core the peppers; set aside. Heat a large covered frying pan and add the lard or oil.
Sauté the garlic, onion and reserved chopped pepper tops until tender. Add the parsley and rice, and sauté for a few minutes. Add 1/2 cup of the chicken stock; cover and simmer for 10 minutes. Allow to cool. In a
large bowl combine the ground meat, paprika, egg,salt and pepper-rice mixture. Mix very well.
Fill the peppers just to the top, but don't pack too firmly because the rice will expand during cooking. Place the filled peppers in a Dutch oven and add the remaining 1 cup chicken stock to the bottom of the pot. Cover and simmer very gently for 45 minutes, keeping the temperature very low or the peppers will break.
Move the peppers about the pot a few times during cooking to prevent sticking. Pour the paprika gravy over the peppers; cover and simmer for 20 more minutes. Enjoy. Marilyn.
6 Medium Red Bell Peppers
2 Tbsp Freshly Rendered Lard -- Or Oil
3 Cloves Garlic -- Crushed
1 Medium Yellow Onion -- Finely Chopped
1/2 Cup Chopped Parsley
1/4 Cup long grain rice
1 1/2 Cups Chicken Stock
1 Lb Finely Ground Pork, Veal Or Chicken
1 1/2 Tbsp Hungarian Paprika
1 Egg
Salt And Freshly Ground Pepper -- To Taste
2 Cups Paprika Grave -- * See Note
Cut off the very top part of the peppers. Chop the pepper tops finely, omitting the stems, and save for the filling. Seed and core the peppers; set aside. Heat a large covered frying pan and add the lard or oil.
Sauté the garlic, onion and reserved chopped pepper tops until tender. Add the parsley and rice, and sauté for a few minutes. Add 1/2 cup of the chicken stock; cover and simmer for 10 minutes. Allow to cool. In a
large bowl combine the ground meat, paprika, egg,salt and pepper-rice mixture. Mix very well.
Fill the peppers just to the top, but don't pack too firmly because the rice will expand during cooking. Place the filled peppers in a Dutch oven and add the remaining 1 cup chicken stock to the bottom of the pot. Cover and simmer very gently for 45 minutes, keeping the temperature very low or the peppers will break.
Move the peppers about the pot a few times during cooking to prevent sticking. Pour the paprika gravy over the peppers; cover and simmer for 20 more minutes. Enjoy. Marilyn.
Company Mashed Potatoes
Company Mashed Potatoes
4 cups hot seasoned mashed potatoes
1 cup sour cream
1/3 cup snipped chives (or green onions)
4 ounces Cheddar cheese, cut into 1/4-inch cubes
1/2 teaspoon seasoning salt
Combine potatoes, sour cream, chives (or green onions) and cheese. Turn into a greased, 1 1/2-qt casserole; sprinkle with seasoned salt. Bake in a 350-degree oven for 25 minutes.
4 cups hot seasoned mashed potatoes
1 cup sour cream
1/3 cup snipped chives (or green onions)
4 ounces Cheddar cheese, cut into 1/4-inch cubes
1/2 teaspoon seasoning salt
Combine potatoes, sour cream, chives (or green onions) and cheese. Turn into a greased, 1 1/2-qt casserole; sprinkle with seasoned salt. Bake in a 350-degree oven for 25 minutes.
Monday, August 22, 2011
Enchilada Microwave Chicken Pie
Enchilada Microwave Chicken Pie
Worcestershire sauce gives the pie crust a brown color, enhancing the appearance of this quick and easy main dish pie.
Ingredients:
1 9" pie shell
4 eggs
1 tsp. Worcestershire sauce
1 onion, chopped
3 cloves garlic, minced
1 cup baby frozen peas, thawed
12 oz. can cooked chicken, drained and flaked
4 oz. can chopped green chilies, or jalapeno pepeprs, well drained
1 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1/2 cup whole milk
1/2 tsp. cumin
1 tsp. chili powder
1/8 tsp. pepper
4 drops hot pepper sauce
2 Tbsp. Cotija cheese
Preparation:
Place pie crust in 9" microwave safe pie pan. Prick crust well with fork. Blend 1 egg with Worcestershire sauce in a small bowl and brush this mixture lightly over the pie crust. (Reserve remaining egg mixture for pie filling.) Microwave the pie crust on high for 6-8 minutes, rotating pan every 2 minutes. Crust is done when the surface looks dry.
Place onions and garlic in small microwave safe bowl and sprinkle with water; cover. Cook on high for 3 minutes or until crisp tender. Drain well and set aside.
Layer chicken, peas, cooked onions, chilies and Monterey jack and Cheddar cheeses in cooked pie crust. In medium bowl combine remaining egg and Worcestershire sauce mixture, 3 eggs, milk, cumin, chili powder, pepper and hot pepper sauce and mix well. Pour slowly over food in pie crust, gently shaking pie to let egg mixture settle to bottom of ingredients. Sprinkle with Cotija cheese.
Microwave pie on high power for 8-11 minutes, turning pie once during cooking. Pie is done when knife inserted near center comes out clean. Let stand on solid surface for 5 minutes before serving.
6 servings
Worcestershire sauce gives the pie crust a brown color, enhancing the appearance of this quick and easy main dish pie.
Ingredients:
1 9" pie shell
4 eggs
1 tsp. Worcestershire sauce
1 onion, chopped
3 cloves garlic, minced
1 cup baby frozen peas, thawed
12 oz. can cooked chicken, drained and flaked
4 oz. can chopped green chilies, or jalapeno pepeprs, well drained
1 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1/2 cup whole milk
1/2 tsp. cumin
1 tsp. chili powder
1/8 tsp. pepper
4 drops hot pepper sauce
2 Tbsp. Cotija cheese
Preparation:
Place pie crust in 9" microwave safe pie pan. Prick crust well with fork. Blend 1 egg with Worcestershire sauce in a small bowl and brush this mixture lightly over the pie crust. (Reserve remaining egg mixture for pie filling.) Microwave the pie crust on high for 6-8 minutes, rotating pan every 2 minutes. Crust is done when the surface looks dry.
Place onions and garlic in small microwave safe bowl and sprinkle with water; cover. Cook on high for 3 minutes or until crisp tender. Drain well and set aside.
Layer chicken, peas, cooked onions, chilies and Monterey jack and Cheddar cheeses in cooked pie crust. In medium bowl combine remaining egg and Worcestershire sauce mixture, 3 eggs, milk, cumin, chili powder, pepper and hot pepper sauce and mix well. Pour slowly over food in pie crust, gently shaking pie to let egg mixture settle to bottom of ingredients. Sprinkle with Cotija cheese.
Microwave pie on high power for 8-11 minutes, turning pie once during cooking. Pie is done when knife inserted near center comes out clean. Let stand on solid surface for 5 minutes before serving.
6 servings
Salmon Salad Sandwich
Salmon Salad Sandwich
1 15 1/2-ounce can red salmon drain -- bone, and flake
3/4 cup celery minced
1 cucumber small -- chopped
3 eggs hard-cooked -- chopped
1 tablespoon onion minced
3/4 cup mayonnaise real
1 tablespoon lemon juice fresh
2 teaspoons Dijon style mustard
1/4 teaspoon dill weed dried or to taste
1/8 teaspoon nutmeg freshly ground
crisp iceberg lettuce leaves
light rye bread slices -- lightly buttered
GARNISH:
dill pickle fans*
Blend salmon with celery, cucumber, eggs, and onion. In separate bowl, blend mayonnaise, lemon juice, mustard, dill weed, and nutmeg. Combine with salmon mixture and toss gently to blend well. Cover and chill. Place lettuce leaves on half of the bread slices and thickly spread the other half with the salmon mixture. Close sandwich and garnish with dill pickle fans.
* To add that special little touch, the dill pickle fans may be made by thinly slicing a whole pickle horizontally two-thirds the length of the pickle, then fan the slices open.
Source: "Cookin' 99 CD Collection"
1 15 1/2-ounce can red salmon drain -- bone, and flake
3/4 cup celery minced
1 cucumber small -- chopped
3 eggs hard-cooked -- chopped
1 tablespoon onion minced
3/4 cup mayonnaise real
1 tablespoon lemon juice fresh
2 teaspoons Dijon style mustard
1/4 teaspoon dill weed dried or to taste
1/8 teaspoon nutmeg freshly ground
crisp iceberg lettuce leaves
light rye bread slices -- lightly buttered
GARNISH:
dill pickle fans*
Blend salmon with celery, cucumber, eggs, and onion. In separate bowl, blend mayonnaise, lemon juice, mustard, dill weed, and nutmeg. Combine with salmon mixture and toss gently to blend well. Cover and chill. Place lettuce leaves on half of the bread slices and thickly spread the other half with the salmon mixture. Close sandwich and garnish with dill pickle fans.
* To add that special little touch, the dill pickle fans may be made by thinly slicing a whole pickle horizontally two-thirds the length of the pickle, then fan the slices open.
Source: "Cookin' 99 CD Collection"
Regal Lobster Dip
8 ounces cream cheese
1/4 cup mayonnaise or salad dressing
1 clove garlic, crushed
1 teaspoon grated onion
1 teaspoon prepared mustard
1 teaspoon granulated sugar
Dash seasoned salt
1 (5 ounce) can (about 1 cup) lobster, flaked
3 tablespoons sauterne
Melt cream cheese over low heat, stirring constantly. Blend in mayonnaise, garlic, onion, mustard, sugar and salt. Stir in lobster and cooking sauterne; heat through.
Serve hot with Melba toast and assorted crackers.
Makes 1 3/4 cups.
8 ounces cream cheese
1/4 cup mayonnaise or salad dressing
1 clove garlic, crushed
1 teaspoon grated onion
1 teaspoon prepared mustard
1 teaspoon granulated sugar
Dash seasoned salt
1 (5 ounce) can (about 1 cup) lobster, flaked
3 tablespoons sauterne
Melt cream cheese over low heat, stirring constantly. Blend in mayonnaise, garlic, onion, mustard, sugar and salt. Stir in lobster and cooking sauterne; heat through.
Serve hot with Melba toast and assorted crackers.
Makes 1 3/4 cups.
Slow Cooker Caramel Rice Pudding
Slow Cooker Caramel Rice Pudding
3 cups cooked white rice
1/2 cup raisins
2 tsp. vanilla extract
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 tbsp. sugar
1 tsp. ground cinnamon.
Prepare the inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix all ingredients except sugar and cinnamon in the cooker. Cover and cook on low-heat setting 3 to 4 hours, or until liquid is absorbed. Stir pudding before serving. Sprinkle pudding with sugar and cinnamon. Serve warm.
Makes 8 servings.
3 cups cooked white rice
1/2 cup raisins
2 tsp. vanilla extract
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 tbsp. sugar
1 tsp. ground cinnamon.
Prepare the inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix all ingredients except sugar and cinnamon in the cooker. Cover and cook on low-heat setting 3 to 4 hours, or until liquid is absorbed. Stir pudding before serving. Sprinkle pudding with sugar and cinnamon. Serve warm.
Makes 8 servings.
Stuffed Pork Chops
Stuffed Pork Chops
4 bone-in pork rib chops (12 to 14 ounces each), 1 1/2 inches thick
3/4 cup packed light brown sugar
table salt
Stuffing:
1/4 cup crumbled blue cheese
5oz (1/2 a standard package) frozen spinach, thawed
1/4 cup chopped roasted red pepper
1 tablespoon melted butter
To prep and brine the pork chops: Insert sharp paring or boning knife through side of chop until tip touches bone. Carefully cut opening to width of about 1 inch. Swing knife tip through chop to create pocket, being careful not to widen opening. Turn knife and swing blade in oppposite direction. The finished pocket should be as large as possible. Dissolve sugar and 1/4 cup salt in 6 cups water in large bowl or container; submerge chops, cover with plastic wrap, and refrigerate for 1 hour.
To make the stuffing, in a bowl, combine the ingredients until fully incorporated; set aside.
Adjust oven rack to lower-middle position, place rimmed baking sheet or shallow roasting pan on rack, and heat oven to 450 degrees. Remove chops from brine and rinse under cool running water; pat dry with paper towels. Place one-quarter of stuffing in pocket of each chop. Sprinkle chops with salt and pepper.
Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until just beginning to smoke. Arrange chops in skillet and cook without moving chops until well browned, about 3 minutes. Using tongs, flip chops and cook until well browned on second side, 2 to 3 minutes longer.
Using tongs, transfer chops to preheated pan in oven; cook until instant-read thermometer inserted into center of stuffing registers 135 degrees, 15 to 20 minutes, flipping chops halfway through cooking time. Transfer chops to platter, tent loosely with foil, and let rest 10 minutes (internal temperature will climb to 145 degrees). Serve immediately.
4 bone-in pork rib chops (12 to 14 ounces each), 1 1/2 inches thick
3/4 cup packed light brown sugar
table salt
Stuffing:
1/4 cup crumbled blue cheese
5oz (1/2 a standard package) frozen spinach, thawed
1/4 cup chopped roasted red pepper
1 tablespoon melted butter
To prep and brine the pork chops: Insert sharp paring or boning knife through side of chop until tip touches bone. Carefully cut opening to width of about 1 inch. Swing knife tip through chop to create pocket, being careful not to widen opening. Turn knife and swing blade in oppposite direction. The finished pocket should be as large as possible. Dissolve sugar and 1/4 cup salt in 6 cups water in large bowl or container; submerge chops, cover with plastic wrap, and refrigerate for 1 hour.
To make the stuffing, in a bowl, combine the ingredients until fully incorporated; set aside.
Adjust oven rack to lower-middle position, place rimmed baking sheet or shallow roasting pan on rack, and heat oven to 450 degrees. Remove chops from brine and rinse under cool running water; pat dry with paper towels. Place one-quarter of stuffing in pocket of each chop. Sprinkle chops with salt and pepper.
Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until just beginning to smoke. Arrange chops in skillet and cook without moving chops until well browned, about 3 minutes. Using tongs, flip chops and cook until well browned on second side, 2 to 3 minutes longer.
Using tongs, transfer chops to preheated pan in oven; cook until instant-read thermometer inserted into center of stuffing registers 135 degrees, 15 to 20 minutes, flipping chops halfway through cooking time. Transfer chops to platter, tent loosely with foil, and let rest 10 minutes (internal temperature will climb to 145 degrees). Serve immediately.
Creamy Ham Fettucini
Creamy Ham Fettucini
12 oz fettucine
3 cups cubed ham
2 cups frozen peas, thawed
2 cups grated parmesan cheese
1 cup heavy whipping cream
In saucepan, cook pasta according to directions. Drain. In same pan, heat ham, add the peas, cheese, cream and fettuccine. Cook and stir until heated through.
12 oz fettucine
3 cups cubed ham
2 cups frozen peas, thawed
2 cups grated parmesan cheese
1 cup heavy whipping cream
In saucepan, cook pasta according to directions. Drain. In same pan, heat ham, add the peas, cheese, cream and fettuccine. Cook and stir until heated through.
Amish Sugar Pie
Amish Sugar Pie
Measure Ingredient
1 Unbaked 8" pie shell
1 cup Brown sugar
3 tablespoons Flour
¼ teaspoon Salt
1½ cup Evaporated milk
3 tablespoons Butter
Cinnamon to taste
The following is a Sugar Pie recipe that came from Northern Indiana and is an old Amish recipe. It is very, very good - and different. Preheat oven to 350F. In a small bowl blend together the sugar, flour and salt. Spread in bottom of pie shell. Pour the milk over the sugar mixture, but do not stir. Dot with the butter and sprinkle cinnamon over all. Bake for 50-60 minutes, or until filling bubbles in center. This will not be a firm custard, so don't despair if it doesn't look like the custard pies you are accustomed to! Pie is best served at room temperature. JM.
From Peggy MakolondraPosted to recipelu-digest Volume 01 Number 653 by RecipeLu on Jan 31, 1998
Measure Ingredient
1 Unbaked 8" pie shell
1 cup Brown sugar
3 tablespoons Flour
¼ teaspoon Salt
1½ cup Evaporated milk
3 tablespoons Butter
Cinnamon to taste
The following is a Sugar Pie recipe that came from Northern Indiana and is an old Amish recipe. It is very, very good - and different. Preheat oven to 350F. In a small bowl blend together the sugar, flour and salt. Spread in bottom of pie shell. Pour the milk over the sugar mixture, but do not stir. Dot with the butter and sprinkle cinnamon over all. Bake for 50-60 minutes, or until filling bubbles in center. This will not be a firm custard, so don't despair if it doesn't look like the custard pies you are accustomed to! Pie is best served at room temperature. JM.
From Peggy Makolondra
Weight Watchers Spanish Rice Salad
Weight Watchers Spanish Rice Salad
Serving Size : 10
2 Cups Rice -- cooked
2 11oz. Mexicorn Whole Kernel Corn With Red and Green Peppers -- drained
1/2 Cup Red Onion -- chopped
1/2 Cup Green Pepper -- chopped
1 Cup Reduced Fat Cheddar Cheese -- shredded
Dressing
3/4 Cup Salsa -- thick and chunky
1/2 Cup Light Sour Cream
1/2 Teaspoon Salt
1/2 Teaspoon Cumin
1/2 Teaspoon Chili Powder
Garnish
1 Avocado -- pitted and sliced
10 Cilantro Sprigs
In a large bowl, combine all salad ingredients. Mix well.
In medium bowl, combine all dressing ingredients. Mix well.
Add dressing to salad. Toss to coat. Spoon into individual serving plates. Garnish
Per Serving
200 cal. 8 fat 15 mg chol. 580 mg sodium 26 g. carbs. 3 fiber 6 g. sugar 4.5 WW points
Source : The Bethies-Pointed-Recipes mailer on yahoogroups.com
Serving Size : 10
2 Cups Rice -- cooked
2 11oz. Mexicorn Whole Kernel Corn With Red and Green Peppers -- drained
1/2 Cup Red Onion -- chopped
1/2 Cup Green Pepper -- chopped
1 Cup Reduced Fat Cheddar Cheese -- shredded
Dressing
3/4 Cup Salsa -- thick and chunky
1/2 Cup Light Sour Cream
1/2 Teaspoon Salt
1/2 Teaspoon Cumin
1/2 Teaspoon Chili Powder
Garnish
1 Avocado -- pitted and sliced
10 Cilantro Sprigs
In a large bowl, combine all salad ingredients. Mix well.
In medium bowl, combine all dressing ingredients. Mix well.
Add dressing to salad. Toss to coat. Spoon into individual serving plates. Garnish
Per Serving
200 cal. 8 fat 15 mg chol. 580 mg sodium 26 g. carbs. 3 fiber 6 g. sugar 4.5 WW points
Source : The Bethies-Pointed-Recipes mailer on yahoogroups.com
Winona Judd's Peach Pie
Winona Judd's Peach Pie
FILLING
1/2 cup sugar
3 tablespoon flour
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 salt
4 cup peaches, sliced & peeled
2 teaspoon margarine
CRUST
5 1/2 cup flour
2 teaspoon salt
1 lb shortening
1 teaspoon vinegar
1 cup water
Directions
CRUST: Combine salt & flour. Cut in shortening. Add water & vinegar. Mix. It should be a firm dough, ready to be rolled. If not firm, add a little more flour. Divide into 2. Roll one ball thinly & fit into the bottom of a 8" pie plate.
FILLING: Combine peaches with sugar, flour, nutmeg, cinnamon & salt. Mix well & add to pie crust.
Roll out remaining pastry & cover pie, seal. Pierce the top of the pie in the center with a sharp knife. Bake at 400F for 35-40 minutes.
Yield: 8 servings
FILLING
1/2 cup sugar
3 tablespoon flour
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 salt
4 cup peaches, sliced & peeled
2 teaspoon margarine
CRUST
5 1/2 cup flour
2 teaspoon salt
1 lb shortening
1 teaspoon vinegar
1 cup water
Directions
CRUST: Combine salt & flour. Cut in shortening. Add water & vinegar. Mix. It should be a firm dough, ready to be rolled. If not firm, add a little more flour. Divide into 2. Roll one ball thinly & fit into the bottom of a 8" pie plate.
FILLING: Combine peaches with sugar, flour, nutmeg, cinnamon & salt. Mix well & add to pie crust.
Roll out remaining pastry & cover pie, seal. Pierce the top of the pie in the center with a sharp knife. Bake at 400F for 35-40 minutes.
Yield: 8 servings
Easy Tuna Spread
Easy Tuna Spread
Makes: 2 cups spread
1 cup fat-free ricotta cheese
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
2 tablespoons lemon juice
2 tablespoons reduced-fat sour cream
1 can (9 oz) or 2 cans (5 oz each) albacore tuna in water, drained
1. Line 2-cup metal bowl or mold with plastic wrap.
2. Place all ingredients in blender or food processor. Cover and blend on high speed until smooth. Spread mixture in bowl.
3. Cover and refrigerate 2 hours. Carefully unmold onto serving plate.
Makes: 2 cups spread
1 cup fat-free ricotta cheese
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
2 tablespoons lemon juice
2 tablespoons reduced-fat sour cream
1 can (9 oz) or 2 cans (5 oz each) albacore tuna in water, drained
1. Line 2-cup metal bowl or mold with plastic wrap.
2. Place all ingredients in blender or food processor. Cover and blend on high speed until smooth. Spread mixture in bowl.
3. Cover and refrigerate 2 hours. Carefully unmold onto serving plate.
Sunday, August 21, 2011
Seafood Alfredo Dip
Seafood Alfredo Dip
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup heavy cream
2 (4 ounce) cans shrimp, drained
1 (6 ounce) can crabmeat, drained
1/4 cup shredded Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon white pepper
Directions-
1. Melt the butter in a pan over medium heat. Whisk in the flour, and cook to make a smooth paste, about 5 minutes. Gradually stir in the heavy cream. Continue to whisk the mixture until thick and smooth, about 5 minutes. Stir in the shrimp and crabmeat. Add the Parmesan cheese, and stir until melted. Season to taste with salt and white pepper. Serve warm as a dip.
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup heavy cream
2 (4 ounce) cans shrimp, drained
1 (6 ounce) can crabmeat, drained
1/4 cup shredded Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon white pepper
Directions-
1. Melt the butter in a pan over medium heat. Whisk in the flour, and cook to make a smooth paste, about 5 minutes. Gradually stir in the heavy cream. Continue to whisk the mixture until thick and smooth, about 5 minutes. Stir in the shrimp and crabmeat. Add the Parmesan cheese, and stir until melted. Season to taste with salt and white pepper. Serve warm as a dip.
Chunky Chipotle Chicken Chili
Chunky Chipotle Chicken Chili
Freezing instructions: After adding the chicken and bacon to the corn mixture, spoon into a freezer-safe container. Cool mixture completely in refrigerator; cover and freeze for up to 3 months. Thaw in the
refrigerator. Place in a large skillet; cook over medium-low heat until thoroughly heated, stirring occasionally.
INGREDIENTS
3 bacon slices
1 pound skinned, boned chicken breasts, cut into 1-inch pieces
1/2 cup chopped red onion
1 teaspoon ground coriander
5 garlic cloves, minced
1 drained canned chipotle chile in adobo sauce, seeded and minced
1 cup frozen whole-kernel corn, thawed
1 (16-ounce) bottle salsa
1 (15-ounce) can pinto beans, rinsed and drained ( optional )
1 (7-ounce) bottle roasted red bell peppers, drained and sliced
INSTRUCTIONS- Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add chicken to drippings in pan; saute 4 minutes.
Remove from pan; keep warm.
Add the onion, coriander, garlic, and chile to pan; saute 3 minutes. Add corn, salsa, beans, and bell peppers; cover and cook 5 minutes. Return the chicken and bacon to pan; cook 5 minutes or until thoroughly heated.
YIELD: 6 servings (serving size: 1 cup)
Freezing instructions: After adding the chicken and bacon to the corn mixture, spoon into a freezer-safe container. Cool mixture completely in refrigerator; cover and freeze for up to 3 months. Thaw in the
refrigerator. Place in a large skillet; cook over medium-low heat until thoroughly heated, stirring occasionally.
INGREDIENTS
3 bacon slices
1 pound skinned, boned chicken breasts, cut into 1-inch pieces
1/2 cup chopped red onion
1 teaspoon ground coriander
5 garlic cloves, minced
1 drained canned chipotle chile in adobo sauce, seeded and minced
1 cup frozen whole-kernel corn, thawed
1 (16-ounce) bottle salsa
1 (15-ounce) can pinto beans, rinsed and drained ( optional )
1 (7-ounce) bottle roasted red bell peppers, drained and sliced
INSTRUCTIONS- Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add chicken to drippings in pan; saute 4 minutes.
Remove from pan; keep warm.
Add the onion, coriander, garlic, and chile to pan; saute 3 minutes. Add corn, salsa, beans, and bell peppers; cover and cook 5 minutes. Return the chicken and bacon to pan; cook 5 minutes or until thoroughly heated.
YIELD: 6 servings (serving size: 1 cup)
Black Bean Chili
Black Bean Chili
Serves 6 to 8
2 tablespoons vegetable oil
3 pounds boneless beef bottom round roast, cut into 1/2-inch chunks
2 cans (16 ounces each) Mexican-style stewed tomatoes, undrained
1/2 cup steak sauce
3/4 cup water
2 teaspoons fresh lemon juice
3 tablespoons chili powder
1/4 teaspoon crushed red pepper
2 cans (15 ounces each) black beans, rinsed and drained
In a large soup pot, heat the oil over medium-high heat. Add the beef chunks and stir until brown on all sides.
Add the tomatoes, steak sauce, water, lemon juice, chili powder, and crushed red pepper; mix well and bring to a boil.
Reduce the heat to low, cover, and simmer for 45 to 50 minutes, or until the beef is tender. Stir in the beans until heated through, then serve.
SERVING TIP: It's nice to top each serving with a dollop of sour cream, some shredded cheese, and a sprinkling of sliced scallions.
Serves 6 to 8
2 tablespoons vegetable oil
3 pounds boneless beef bottom round roast, cut into 1/2-inch chunks
2 cans (16 ounces each) Mexican-style stewed tomatoes, undrained
1/2 cup steak sauce
3/4 cup water
2 teaspoons fresh lemon juice
3 tablespoons chili powder
1/4 teaspoon crushed red pepper
2 cans (15 ounces each) black beans, rinsed and drained
In a large soup pot, heat the oil over medium-high heat. Add the beef chunks and stir until brown on all sides.
Add the tomatoes, steak sauce, water, lemon juice, chili powder, and crushed red pepper; mix well and bring to a boil.
Reduce the heat to low, cover, and simmer for 45 to 50 minutes, or until the beef is tender. Stir in the beans until heated through, then serve.
SERVING TIP: It's nice to top each serving with a dollop of sour cream, some shredded cheese, and a sprinkling of sliced scallions.
5 Bean Chili
This is the chili recipe everyone asks me to make for potlucks and parties. There is never any left over.
5 Bean Chili
Serves: 8
Source: Sandra Lee
Ingredients:
1 1/2 pounds lean ground beef
2 cups chopped onion
1 (15-ounce) can light red kidney beans drained
1 (15-ounce) can dark red kidney beans drained
1 (15-ounce) can cannellini beans drained
1 (15-ounce) can butter beans drained
1 (15-ounce) can pinto beans drained
2 (14 1/2-ounce) cans diced tomatoes with jalapenos
2 (1 1/4 ounce) packets chili seasoning mix
1 (8-ounce) can tomato sauce
1 cup water
Salt and pepper
Instructions:
In a skillet over medium-high heat, brown ground beef with the onions. Be sure to break up clumps as much as possible. Put the mixture in a slow cooker.
Add remaining ingredients and stir together. Cover and cook on high setting for 4 hours or on low for 7 to 8 hours.
Ladle into bowls and serve with your favorite chili fixings. Suggested servings: cornbread, sour cream, cheese, chips, and fresh cilantro.
5 Bean Chili
Serves: 8
Source: Sandra Lee
Ingredients:
1 1/2 pounds lean ground beef
2 cups chopped onion
1 (15-ounce) can light red kidney beans drained
1 (15-ounce) can dark red kidney beans drained
1 (15-ounce) can cannellini beans drained
1 (15-ounce) can butter beans drained
1 (15-ounce) can pinto beans drained
2 (14 1/2-ounce) cans diced tomatoes with jalapenos
2 (1 1/4 ounce) packets chili seasoning mix
1 (8-ounce) can tomato sauce
1 cup water
Salt and pepper
Instructions:
In a skillet over medium-high heat, brown ground beef with the onions. Be sure to break up clumps as much as possible. Put the mixture in a slow cooker.
Add remaining ingredients and stir together. Cover and cook on high setting for 4 hours or on low for 7 to 8 hours.
Ladle into bowls and serve with your favorite chili fixings. Suggested servings: cornbread, sour cream, cheese, chips, and fresh cilantro.
Acadian Stuffed Pitas
Acadian Stuffed Pitas
1 (4-ounce) skinned, boned chicken breast halves, cooked
2 cups shredded lettuce
1 medium apple, peeled and shredded
1/4 cup reduced-calorie whipped salad dressing
3/4 tsp. ground cinnamon
1/2 tsp. poultry seasoning
Dash of hot sauce
1 medium carrot, scraped and grated
1/2 cup alfalfa sprouts
1 (6-inch) whole wheat pita bread rounds, halved
Position knife blade in food processor bowl; add chicken, and process until finely chopped.
Combine chicken, lettuce, and next 5 ingredients, stirring well. Set aside.
Combine carrot and sprouts, and divide evenly among pita bread halves; fill with chicken mixture.
Yield: 4 sandwiches
1 (4-ounce) skinned, boned chicken breast halves, cooked
2 cups shredded lettuce
1 medium apple, peeled and shredded
1/4 cup reduced-calorie whipped salad dressing
3/4 tsp. ground cinnamon
1/2 tsp. poultry seasoning
Dash of hot sauce
1 medium carrot, scraped and grated
1/2 cup alfalfa sprouts
1 (6-inch) whole wheat pita bread rounds, halved
Position knife blade in food processor bowl; add chicken, and process until finely chopped.
Combine chicken, lettuce, and next 5 ingredients, stirring well. Set aside.
Combine carrot and sprouts, and divide evenly among pita bread halves; fill with chicken mixture.
Yield: 4 sandwiches
Pork Steak Burritos
Pork Steak Burritos
1 tablespoon vegetable oil
5 pork steaks, cut into strips
1 (12 ounce) jar salsa
10 (8 inch) flour tortillas
1 (8 ounce) container sour cream
3 green onions, sliced
DIRECTIONS:
Heat the oil in a skillet over medium-high heat.
Place pork in the skillet, and cook until evenly brown.
Pour in the salsa, and continue cooking 5 minutes, until heated through.
Place tortillas 1 or 2 at a time on a microwave-safe dish.
Cook in the microwave 1 minute on High, until warm.
Place equal amounts of pork strips and salsa in the center of each warm tortilla, and roll.
Top with sour cream and garnish with green onions to serve.
Source ; The Our_Recipe_World mailer on yahoogroups. com
1 tablespoon vegetable oil
5 pork steaks, cut into strips
1 (12 ounce) jar salsa
10 (8 inch) flour tortillas
1 (8 ounce) container sour cream
3 green onions, sliced
DIRECTIONS:
Heat the oil in a skillet over medium-high heat.
Place pork in the skillet, and cook until evenly brown.
Pour in the salsa, and continue cooking 5 minutes, until heated through.
Place tortillas 1 or 2 at a time on a microwave-safe dish.
Cook in the microwave 1 minute on High, until warm.
Place equal amounts of pork strips and salsa in the center of each warm tortilla, and roll.
Top with sour cream and garnish with green onions to serve.
Source ; The Our_Recipe_World mailer on yahoogroups. com
Cherry-Cream Pie
Cherry-Cream Pie
8 oz Philadelphia Cream Cheese- softened
1 14 oz Can Sweetened condensed milk- Borden Eagle Brand
1 t Vanilla
1/3 c Lemon juice
48 oz Comstock canned cherries
2 8 inch Graham Cracker
Pie Crusts
Blend Cream Cheese, Vanilla, Lemon Juice and Condensed Milk well. No lumps.
Pour half mixture into each pie crust. Refrigerate for 1 hour, until firm.
Fill top half of pie crusts with cherries. Refrigerate 1 hour.
Serve cold.
Jeff Duke
8 oz Philadelphia Cream Cheese- softened
1 14 oz Can Sweetened condensed milk- Borden Eagle Brand
1 t Vanilla
1/3 c Lemon juice
48 oz Comstock canned cherries
2 8 inch Graham Cracker
Pie Crusts
Blend Cream Cheese, Vanilla, Lemon Juice and Condensed Milk well. No lumps.
Pour half mixture into each pie crust. Refrigerate for 1 hour, until firm.
Fill top half of pie crusts with cherries. Refrigerate 1 hour.
Serve cold.
Jeff Duke
Spicy Cajun Rice Salad
Spicy Cajun Rice Salad
2 c water
3/4 t salt
2 c instant rice
1/2 c zesty Italian salad dressing
1 1/2 t hot pepper sauce
2 t prepared hot spicy mustard
2 hard-boiled eggs, chopped
1/2 c celery, diced
1/2 c toasted pecans, chopped
1/2 c green onions, chopped
1/4 c stuffed green olives, sliced
1/4 c sweet pickle relish
1 T dill pickle, diced
Bring water and salt to a full boil in a medium saucepan.
Stir in rice.
Cover.
Remove from heat .
Let stand 5 minutes.
Fluff with a fork.
Cool.
Combine salad dressing, pepper sauce and mustard in a small bowl.
Blend well.
Combine rice with remaining ingredients in large bowl.
Spoon dressing mixture over salad, tossing to coat.
Cover and chill.
Makes 6 servings.
2 c water
3/4 t salt
2 c instant rice
1/2 c zesty Italian salad dressing
1 1/2 t hot pepper sauce
2 t prepared hot spicy mustard
2 hard-boiled eggs, chopped
1/2 c celery, diced
1/2 c toasted pecans, chopped
1/2 c green onions, chopped
1/4 c stuffed green olives, sliced
1/4 c sweet pickle relish
1 T dill pickle, diced
Bring water and salt to a full boil in a medium saucepan.
Stir in rice.
Cover.
Remove from heat .
Let stand 5 minutes.
Fluff with a fork.
Cool.
Combine salad dressing, pepper sauce and mustard in a small bowl.
Blend well.
Combine rice with remaining ingredients in large bowl.
Spoon dressing mixture over salad, tossing to coat.
Cover and chill.
Makes 6 servings.
Japanese Fruit Pie
Japanese Fruit Pie
2 Eggs
1 c Sugar
1/2 c Margarine -- melted
1/2 c Raisins or currents
1/2 c Coconut
1/2 c Chopped pecans
1 t Vanilla
1 tb Vinegar =(the secret key ingredient)
1 Unbaked pie shell
Beat eggs well; add sugar and beat well. Add melted margarine, raisins, coconut, and pecans. Add vanilla and vinegar. Bake at 300 degrees for 45 minutes in ungreased pie shell. (Be sure to place it on a baking sheet or foil before baking because it may overflow.)
****(My gram gave me this recipe shortly before she had her stroke. It is the last recipe she ever gave me and for that reason alone it would be special BUT it is so yummy which makes it even more dear to me. My DH loves it and requests it on every special occasion. This year for his birthday, I made him his own pie that he did not have to share! Kay Talbott
South Brunswick Middle School Southport, NC 28461
2 Eggs
1 c Sugar
1/2 c Margarine -- melted
1/2 c Raisins or currents
1/2 c Coconut
1/2 c Chopped pecans
1 t Vanilla
1 tb Vinegar =(the secret key ingredient)
1 Unbaked pie shell
Beat eggs well; add sugar and beat well. Add melted margarine, raisins, coconut, and pecans. Add vanilla and vinegar. Bake at 300 degrees for 45 minutes in ungreased pie shell. (Be sure to place it on a baking sheet or foil before baking because it may overflow.)
****(My gram gave me this recipe shortly before she had her stroke. It is the last recipe she ever gave me and for that reason alone it would be special BUT it is so yummy which makes it even more dear to me. My DH loves it and requests it on every special occasion. This year for his birthday, I made him his own pie that he did not have to share! Kay Talbott
South Brunswick Middle School Southport, NC 28461
Almond-Crusted Tilapia
Almond-Crusted Tilapia
2 eggs
1 teaspoon lemon pepper
1 teaspoon garlic pepper
1 cup ground almonds
1 cup freshly grated Parmesan cheese
8 (6 ounce) tilapia fillets
1/4 cup all-purpose flour for dusting
6 tablespoons butter
salt to taste
1 cup freshly grated Parmesan cheese
8 sprigs parsley
8 lemon wedges
Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets
with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.
Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired.
Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.
Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.
2 eggs
1 teaspoon lemon pepper
1 teaspoon garlic pepper
1 cup ground almonds
1 cup freshly grated Parmesan cheese
8 (6 ounce) tilapia fillets
1/4 cup all-purpose flour for dusting
6 tablespoons butter
salt to taste
1 cup freshly grated Parmesan cheese
8 sprigs parsley
8 lemon wedges
Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets
with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.
Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired.
Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.
Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.
Ranch Omelet
Ranch Omelet
1 12 oz can Corned Beef Cut into small cubes
1 tbsp Vegetable Oil
2 tbsp Green Onion Finely Chopped
2 tbsp Celery Diced
2 med tomatoes Cut into Julienne
8 Eggs
Salt and Pepper
Vegetable Oil
1 tbsp Parsley Chopped
Directions:
Heat 1 tbsp. oil in skillet. Add onions and celery and saute over medium - high heat for 2 minutes, stirring occasionally. Add the HEREFORD Corned Beef and tomatoes. Cook, stirring occasionally, for 2 minutes. Set aside; keep warm. For each serving; Beat 2 eggs in a bowl with a dash of salt and pepper. Cook each omelet in a skillet with 1/2 tbsp. of oil, over medium heat. Spoon 1/4 of the corned beef mixture onto half of the omelet; fold other half of omelet over filling. Slip out of pan onto plate. Sprinkle with parsley. Garnish as desired. (4 servings)
1 12 oz can Corned Beef Cut into small cubes
1 tbsp Vegetable Oil
2 tbsp Green Onion Finely Chopped
2 tbsp Celery Diced
2 med tomatoes Cut into Julienne
8 Eggs
Salt and Pepper
Vegetable Oil
1 tbsp Parsley Chopped
Directions:
Heat 1 tbsp. oil in skillet. Add onions and celery and saute over medium - high heat for 2 minutes, stirring occasionally. Add the HEREFORD Corned Beef and tomatoes. Cook, stirring occasionally, for 2 minutes. Set aside; keep warm. For each serving; Beat 2 eggs in a bowl with a dash of salt and pepper. Cook each omelet in a skillet with 1/2 tbsp. of oil, over medium heat. Spoon 1/4 of the corned beef mixture onto half of the omelet; fold other half of omelet over filling. Slip out of pan onto plate. Sprinkle with parsley. Garnish as desired. (4 servings)
Squash Fritters
Squash Fritters
Source: Naomi Davis, A Taste of Heaven
2 eggs, beaten
1/2 tsp. salt and pepper
2 T. chopped onion
1/2 C. self-rising flour
1 T. sugar
2 T. milk
1 C. cooked, mashed squash
Mix all ingredients together, fry a tablespoon at a time in salad oil.
Source: Naomi Davis, A Taste of Heaven
2 eggs, beaten
1/2 tsp. salt and pepper
2 T. chopped onion
1/2 C. self-rising flour
1 T. sugar
2 T. milk
1 C. cooked, mashed squash
Mix all ingredients together, fry a tablespoon at a time in salad oil.
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