ROOT BEER BARBEQUE BURGERS

ROOT BEER BARBEQUE BURGERS

1 lb. ground beef
one-fourth cup mushrooms
2 tablespoons dried onions
2 tablespoons fresh onion, chopped
1 tablespoon barbeque rub (for seasoning during grilling)

Mix meat with ingredients. Form into four half-inch patties. Grill 5 minutes; flip and baste with barbecue sauce and season with rub. Serve on toasted buns with sauce on the side.

ROOT BEER BARBECUE SAUCE:

1 cup root beer
1 cup ketchup
one-fourth cup fresh lemon juice
one-fourth cup orange juice
3 tablespoons Worcestershire sauce
1-1/2 (packed) tablespoons dark brown sugar
1 tablespoon mild-flavored molasses
1 teaspoon liquid smoke
½ teaspoon grated lemon peel
½ teaspoon ground ginger
½ teaspoon garlic powder
½ teaspoon onion powder

Combine all ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat and simmer until thick. Season with salt and pepper. Refrigerate up to two weeks.

Makes about 1-1/2 cups.

TROPICAL SLAW

TROPICAL SLAW

1 can (20 ounces) pineapple tidbits
1 tablespoon lemon juice
1 medium firm banana, sliced
3 cups shredded cabbage
1 can (11 ounces) mandarin oranges, drained
1 cup miniature marshmallows
1 cup flaked coconut
1 cup chopped walnuts
1 cup raisins
½ teaspoon salt
1 carton (8 ounces) pineapple yogurt

Drain the pineapple, reserving two tablespoons juice; set pineapple aside. Stir lemon juice and banana into reserved juice. In a large salad bowl, combine the cabbage, oranges, marshmallows, coconut,
walnuts, raisins, salt, pineapple and banana mixture.

Add yogurt; toss to coat. Cover and refrigerate until serving.
Yield: 10 servings.

Baby Back Ribs with Root Beer and Sweet Onion BBQ Sauce

    Baby Back Ribs with Root Beer and Sweet Onion BBQ Sauce

    Recipe: Chris Brill, exec. chef at Iowa Meat Farms, San Diego

    Servings: 4

    RIBS:

    2 racks baby back ribs

    3 tablespoons dry rub

    24 ounces root beer — (that's a guess, more as needed)

    BBQ SAUCE:

    8 ounces sweet onions — chopped

    3 cloves garlic — peeled, chopped

    4 ounces red bell pepper — chopped

    16 ounces canned tomatoes — undrained

    1 cup bottled spicy hot red sauce — (not Tabasco, but a milder but spicy blend)

    10 ounces brown sugar — (or use 5 ounces honey)

    2 ounces lemon juice — (or cider vinegar)

    1. Ribs: Preheat oven to 325. Season the ribs well with the dry rub.

    2. Place on a rimmed sheet pan or cookie sheet (or a disposable aluminum pan) that's just large enough to hold the ribs. Add about 1/2 inch of root beer. Cover a with foil and seal well.

    3. Bake until the ribs are tender, about 2 hours. During last 5-10 minutes brush the ribs with the sauce (below). You may also finish the ribs on an outdoor grill, but don't add the sauce until the last. Serve ribs with additional sauce.

    4. SAUCE: In blender or food processor combine the onions, garlic, pepper and tomatoes. Blend until evenly pureed.

    5. Pour sauce into a saucepan and add remaining ingredients. Simmer over low heat until the sauce thickens some, about 20-30 minutes.

Baked Beans

Baked Beans

1 lb. Dry navy beans
6 c. Cold water
1 tsp. Salt
1 (8 oz.) pkg. Bacon
1/2 c. Brown sugar, packed
1/4 c. Molasses
1 med. Onion, cubed
2 tsp. Dry mustard

Rinse beans. Combine beans and water in a large saucepan or Dutch oven. Cover, heat to a boil; boil 2 minutes. Remove from heat and let stand 1 hour or overnight. Add salt, simmer partially covered 1 hour or until beans are tender. Drain, reserving liquid. Cut bacon into 1" pieces. Combine bacon, brown sugar, molasses, onion and dry mustard with beans in Dutch oven or 2 quart bean pot. Add 1 3/4 cup reserved liquid. Bake, uncovered in 300 degree oven for 5 hours. Add additional water if necessary.
Makes 12 (1/2 cup) servings.

Watermelon Pie

Watermelon Pie

Ingredients

1 (3 ounce) package watermelon flavored gelatin
1/4 cup water

1 (12 ounce) container frozen whipped topping, thawed

2 cups watermelon

1 (9 inch) prepared graham cracker crust

Directions

Mix together the watermelon gelatin and water. Fold gelatin mixture into the dessert topping. Add cut watermelon.

Pour mixture into graham cracker crust. Cool in refrigerator for about 3 hours.

Bayou Tomato Soup

Bayou Tomato Soup

6 cups peeled and finely chopped tomatoes
1 medium onion, grated
3/4 cup lemon juice
1 teaspoon vinegar
1 teaspoon celery seed
Salt
6 tablespoons mayonnaise
Curry powder
Chopped parsley

Combine tomatoes, onion, lemon juice, vinegar and celery seed.
Mix well.
Season with salt.
Pour into freezer tray and freeze to a mush (about 1 hour).
Serve half-frozen, topped with mayonnaise which has been seasoned
with curry and chopped parsley.

Serves: 6

Grilled Cabbage

Grilled Cabbage

Ingredients

1 large head cabbage, cored and cut into 8 wedges
8 teaspoons butter
1/4 cup water
1/2 teaspoon garlic powder, or to taste
1/2 teaspoon seasoned salt, or to taste
ground black pepper to taste
 

Directions Preheat an outdoor grill for medium-high heat and lightly oil grate. Arrange the cabbage wedges into the bottom of a large metal baking dish. Pour the water into the dish. Place a teaspoon of butter on each cabbage wedge. Season liberally with garlic powder, seasoned salt, and pepper. Cover the dish with aluminum foil. Place the dish on the preheated grill; cook until cabbage is tender, about 30 minutes.

Dark Chocolate Almond Joy Cookies

Dark Chocolate Almond Joy Cookies 

makes about 2 dozen

6 ounces unsweetened chocolate, chopped
4 tablespoons unsalted butter
1/4 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 1/3 cups sugar
2 teaspoons vanilla extract
1/2 cup chopped almonds
1 cup sweetened, flaked coconut

Whisk flour, baking powder, and salt in a bowl. Set it aside.

In a small bowl, microwave the chopped chocolate and butter for 1 minute at high power. Stir and continue to microwave at 15 second intervals until the mixture has melted. Be careful not to burn your chocolate.

In a large bowl, beat eggs with sugar and vanilla until well blended, about 3 minutes. Stir in melted chocolate mixture. Scrape down the sides of the bowl to mix well. Stir in flour mixture. The dough will be thick. Add chopped almonds and coconut and stir to incorporate.

Cover the dough and refrigerate it for 30 minutes. This will allow it to firm up and rest, for a chewier cookie center.

Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper and set aside. Shape the dough into balls roughly 2 tablespoons in size. Roll them between your palms and flatten them slightly with your fingertips. Space two inches apart on the baking sheet and bake for 8-10 minutes, until they’ve puffed and begun to look dry and cracked on top. Remove to cool on a wire rack.

jackie austin

Fantastic Fish Tacos Recipe

Fantastic Fish Tacos Recipe

Searching for a lighter substitute to traditional fried fish tacos, I came up with this entree. It's been a hit with friends and family. --Jennifer Palmer, Rancho Cucamonga, California

Quick
Diabetic Exchange

TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings
Ingredients

1/2 cup fat-free mayonnaise
1 tablespoon lime juice
2 teaspoons fat-free milk
1/3 cup dry bread crumbs
2 tablespoons salt-free lemon-pepper seasoning
1 egg
1 teaspoon water
1 pound mahi mahi or cod fillets, cut into 1-inch strips
4 corn tortillas (6 inches), warmed

TOPPINGS:
1 cup coleslaw mix
2 medium tomatoes, chopped
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
1 tablespoon minced fresh cilantro

Directions

For sauce, in a small bowl, mix mayonnaise, lime juice and milk; refrigerate until serving.
In a shallow bowl, mix bread crumbs and lemon-pepper. In another shallow bowl, whisk egg and water. Dip fish in egg mixture, then in crumb mixture, patting to help coating adhere.

Place a large nonstick skillet coated with cooking spray over medium-high heat. Add fish; cook 2-4 minutes on each side or until golden brown and fish just begins to flake easily with a fork. Serve in tortillas with toppings and sauce. Yield: 4 servings.

Nutritional Facts

1 taco equals 314 calories, 10 g fat (4 g saturated fat), 99 mg cholesterol, 659 mg sodium, 32 g carbohydrate, 3 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 2 starch.

Originally published as Fantastic Fish Tacos in Simple & Delicious July/August 2006, p52

Beth Layman :)

Baked Fish Recipe

Baked Fish Recipe

I created this quick recipe after enjoying a seafood dish with Parmesan cheese sprinkled on top at a restaurant. The cheese added extra zip and gave me the idea to try the fish at home.--Lynn Mathieu,
Great Mills, Maryland

Quick
Diabetic Exchange

TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings

Ingredients

1/2 pound panfish fillets (perch, trout or whitefish)
4 teaspoons grated Parmesan cheese
1/2 teaspoon dill weed

Directions

Place fish in a 10-in. pie plate that has been coated with cooking spray. Sprinkle with Parmesan cheese and dill. Bake, uncovered, at 350° for 8-10 minutes or until fish flakes easily with a fork. Yield: 2 servings.

Originally published as Baked Fish in Taste of Home June/July 1996, p16
Beth Layman :)

Pork Chop Recipe with Orange Marmalade Sauce

Pork Chop Recipe with Orange Marmalade Sauce 


4 to 6 pork chops
1/2 cup orange juice
2 tablespoons marmalade
2 tablespoons brown sugar
1 tablespoons white vinegar

Brown the pork chops in a hot skillet.

Mix the remaining ingredients together and pour over the browned chops. Cover the skillet and simmer for 45 minutes, stirring occasionally until the chops are cooked and the sauce is thickened.

jackie austin

Vegetable Fish Dinner Recipe

Vegetable Fish Dinner Recipe

My family loves fish and when I plan to serve it, I always fix it in the microwave. It doesn't dry out and is a lot better then frying. This one dish meal is so delicious and will become a favorite of your family as well.--Paula Marchesi, Lenhartsville, Pennsylvania

Quick
Diabetic Exchange

TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings

Ingredients

2 orange roughy fillets (6 ounces each)
2 tablespoons minced chives
2 teaspoons minced fresh thyme
1 medium lime, thinly sliced
3 cups frozen Italian vegetables, thawed
2 teaspoons butter, melted
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

Place fish fillets in an 8-in. square microwave-safe dish.
Sprinkle with chives and thyme. Top with lime and vegetables. Drizzle with butter; sprinkle with salt and pepper.
Cover and microwave on high for 5-7 minutes or until fish flakes easily with a fork and vegetables are heated through. Yield: 2 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts

1 fillet with 1-1/2 cups vegetables equals 247 calories, 5 g fat (2 g saturated fat), 112 mg cholesterol, 517 mg sodium, 16 g carbohydrate, 6 g fiber, 31 g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 1 fat.

Originally published as Vegetable Fish Dinner in Simple & Delicious July/August 2008, p17

Beth Layman :)