Killer Cranapple Turkey
1 turkey breast roast
1/2 gallon cranapple juice
1/2 cup salt
1 tablespoon rosemary
1 tablespoon sweet basil
1 12-oz honey bear
TWO DAYS BEFORE YOU WISH TO SERVE: Start thawing turkey breast
TWENTY FOUR HOURS PRIOR TO COOKING: Place thawed turkey breast, salt, rosemary, and sweet basil in a one gallon zip lock bag. Add Cranapple juice to fill. Seal bag and agitate to move and mix spices over roast. Place bag in refrigerator, turning occasionally to spread the spice mixture around.
ONE HOUR BEFORE COOKING: Remove roast from marinade leaving as much spice as possible on roast. Let roast “air dry” until cooking.
Cook roast as you prefer (it just ain’t the same if you don’t smoke it) until a meat thermometer indicates an internal temperature of one hundred and sixty degrees. Coat the roast with honey. Continue coating with honey every twenty to thirty minutes until the thermometer reads one hundred and eighty degrees. Remove roast from heat and let sit for fifteen to thirty minutes. When you remove the “net” from the roast, most of the spice should “hop off” leaving a nice checkered pattern.
Per Serving (excluding unknown items): 4010 Calories; 72g Fat (16.3% calories from fat); 461g Protein; 372g Carbohydrate; 2g Dietary Fiber; 860mg Cholesterol; 59474mg Sodium. Exchanges: 0 Grain(Starch); 63 1/2 Lean Meat; 0 Vegetable; 5 1/2 Fruit; 0 Fat; 18 1/2 Other Carbohydrates.
Lamb and Pine Nut Stir-Fry
2 ounces boneless lamb
3 tablespoons water
1 1/2 teaspoons oyster sauce
3/4 teaspoon cornstarch
1/2 teaspoon grated gingerroot
1/4 teaspoon instant chicken bouillon
3/4 cup bok choy — cut in 1″ pieces
1/4 cup sliced fresh mushrooms
1 tablespoon water
1 tablespoon cooking oil
2 tablespoons pine nuts — toasted
hot cooked rice (optional)
Partially freeze lamb. Thinly slice into bite-size strips.
In a 1-cup measure stir together 3 tablespoons water, oyster sauce, cornstarch, grated gingerroot and chicken bouillon granules. Micro-cook, uncovered, on 100% power for 1 1/2 minutes or till mixture is thickened and bubbly, stirring every 30 seconds. Set aside.
In a small nonmetal bowl combine bok choy, sliced mushrooms, and 1 tablespoon water. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 1 1/2 minutes or till bok choy is just crisp-tender. Drain. Cover and set aside.
Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to browning dish. Swirl to coat dish. Add lamb strips. Micro-cook covered, on 100% power for 1 to 2 minutes or till lamb is done. Drain off fat. Stir in oyster sauce mixture. Micro-cook, uncovered, on 100% power about 30 seconds or till mixture is heated through.
Toss lamb mixture with toasted pine nuts and bok choy mixture. Serve over hot cooked rice, if desired.
Per Serving (excluding unknown items): 315 Calories; 26g Fat (71.0% calories from fat); 17g Protein; 7g Carbohydrate; 2g Dietary Fiber; 37mg Cholesterol; 222mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 4 Fat.
Mandarin Pork Roast
4 ounces boneless pork loin
1/4 teaspoon pepper
2 tablespoons dijon mustard
1/4 cup light brown sugar
1 chicken bouillon cube
2 tablespoons cornstarch
1 medium onion — chopped
1 teaspoon salt
1/2 teaspoon garlic powder
11 ounces canned mandarin oranges
1/4 cup vinegar
1 tablespoon soy sauce
1/2 cup water
1/3 cup chopped green pepper
Trim excess fat from roast. Sprinkle roast with salt, pepper and garlic powder. Spread mustard over roast; place in a large Dutch oven. Cover and bake at 325 degrees for about 2 1/2 hours or until meat thermometer registers 170 degrees.
Drain Mandarin oranges, reserving liquid. Set oranges aside.
Combine liquid and remaining ingredients except onion and green pepper; cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat; stir in oranges, onion and green pepper. Spoon sauce over roast.
Bake uncovered at 400 degrees for 30 minutes, basting occasionally. Slice pork and serve with warm pan drippings.
Per Serving (excluding unknown items): 57 Calories; 1g Fat (10.9% calories from fat); 3g Protein; 10g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 437mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.
Meat Loaf Wellington
1 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
1 teaspoon Worcestershire sauce
2 eggs
1 1/2 cups cracker crumbs
3/4 cup ketchup
1/2 cup warm water
1 packet dry onion soup mix
4 slices bacon
2 8-oz packages crescent roll dough
1 egg white — lightly beaten with 1 tablespoon water
flour
Heat oven to 350 degrees. Mix meats together by hand in a large bowl. Add Worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix. Mix by hand and shape into a loaf in a shallow baking dish. (For cleanup ease, use non stick cooking spray.) Drape the loaf with bacon strips.
Bake 1 1/2 to 2 hours or until done. Cool 10 to 15 minutes.
Separate 2 packages of crescent roll dough into 6 rectangles (2 crescent forms make 1 rectangle). Reserve the remaining 2 for decorating. Overlap the triangles on a large floured surface to make a large rectangle. Gently, press together the seams and perforations. Place over meat loaf and mold to fit. Trim off excess dough. Use remaining rectangles to make a design for the top; cookie cutters may be used.
Brush dough with egg white and return loaf to the oven for 15 to 20 minutes or until golden.
Per Serving (excluding unknown items): 480 Calories; 33g Fat (62.2% calories from fat); 25g Protein; 20g Carbohydrate; 1g Dietary Fiber; 153mg Cholesterol; 1096mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 5 Fat; 1/2 Other Carbohydrates.
Meatloaf Stuffed With Ham And Cheese
1 1/4 pounds ground sirloin
1 large onion — finely chopped
1 teaspoon Dijon mustard
1 10 3/4 ounce can condensed tomato soup
2 tablespoons chopped fresh parsley
1 green bell pepper — finely chopped
2 large eggs — lightly beaten
1 cup plain bread crumbs
1/8 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove — minced
1/2 teaspoon dried oregano
STUFFING:
6 boiled ham slices
1 cup shredded mozzarella cheese
TOPPING:
1 tablespoon all-purpose flour
3 Mozzarella cheese slices
Preheat oven to 400F. Lightly oil a 9×5x3″ pan.
In a large bowl, combine the meatloaf ingredients, adding more bread crumbs if necessary, a tablespoon at a time, to make a firm loaf. Lightly spray a large piece of aluminum foil. Place the meat mixture on the foil, and form into a 12×8″ rectangle.
Arrange the ham on top of the meat, leaving a small margin around the edges. Sprinkle shredded cheese on top of the ham slices. Starting from the short end, carefully roll the meat mixture jelly-roll style. Seal the edges and ends.
Place the loaf seam side up in the prepared pan. Sprinkle the top of the meatloaf with the flour. Bake 1 hour or until done. The center of the loaf will be pink because of the ham. Top the loaf with slices of cheese, then return to the oven for 5 minutes, or until the cheese melts. (Option: Broil the loaf to melt the cheese. Watch it carefully.)
Per Serving (excluding unknown items): 368 Calories; 20g Fat (48.5% calories from fat); 26g Protein; 21g Carbohydrate; 1g Dietary Fiber; 126mg Cholesterol; 850mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
Mom’s Meat Loaf
2 pounds ground beef
1/2 pound ground pork
1 cup minced onion
1/2 cup catsup
1/2 cup seasoned dry breadcrumbs
2 eggs
2 tablespoons Worcestershire sauce
2 teaspoons dried oregano
2 teaspoons dried basil
1 1/2 teaspoons garlic powder
1 teaspoon salt
3/4 teaspoon ground pepper
Preheat the oven to 350F. By hand, thoroughly mix all of the ingredients in a large bowl. Pack the mixture into a 9-x-5-3-inch loaf pan.
Bake for about 1 1/4 hours or until the meat loaf is firm to the touch in the center, golden brown on the top and has pulled away from the sides of the pan. Transfer to a platter. Cut crosswise into slices.
Per Serving (excluding unknown items): 503 Calories; 38g Fat (68.0% calories from fat); 27g Protein; 13g Carbohydrate; 1g Dietary Fiber; 170mg Cholesterol; 791mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 5 1/2 Fat; 1/2 Other Carbohydrates.
Moo Shoo Pork In Tortillas
1 tablespoon vegetable oil
1 teaspoon vegetable oil
1 pound precut pork loin for stir-frying — see notes
1 teaspoon cornstarch
1 garlic clove — minced
16 ounces broccoli coleslaw
10 ounces sliced mushrooms
10 ounces coleslaw mix
1/2 cup stir-fry sauce
3 green onions — sliced
10 ounces flour tortillas (1 package)
hoisin sauce
Heat large, deep skillet or wok over high heat. Add 1 tablespoon oil and heat until almost smoking. Toss pork with cornstarch in medium bowl. Add pork to skillet and cook, stirring, until beginning to brown, 3 to 4 minutes. With slotted spoon transfer pork to clean bowl.
Add remaining 1 teaspoon oil to skillet; add garlic and cook 15 seconds. Add vegetables and Stir-Fry Sauce to skillet. Cook, stirring frequently, until vegetables are tender-crisp, 5 minutes. Return pork to skillet and cook 1 minute more. Transfer to serving bowl and sprinkle with green onions.
Wrap tortillas in paper towel and microwave on High 1 1/2 minutes.
To serve, spread Hoisin sauce on tortillas, spoon on Moo Shoo Pork and roll up.
Per Serving (excluding unknown items): 494 Calories; 15g Fat (27.3% calories from fat); 33g Protein; 58g Carbohydrate; 7g Dietary Fiber; 51mg Cholesterol; 1477mg Sodium. Exchanges: 3 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 2 Fat.
Mushroom Cheeseburger Pizza
1/2 pound ground beef or turkey
1 cup prepared pizza sauce
4 1/2 ounces canned sliced mushrooms — drained
10 ounces refrigerated all ready pizza crust (1 can)
8 ounces shredded cheddar cheese
Heat oven to 425F. Grease 12″ pizza pan or 13×9″ pan. Unroll dough and place in greased pan; starting at center press out with hands. Bake at 425F. for 5-8 minutes or until golden brown.
Brown ground beef in medium skillet; drain. Stir in pizza sauce and mushrooms. Spoon hamburger mixture over partially baked crust; sprinkle with cheese. Bake at 425F. for 10-15 minutes or until deep golden brown.
Per Serving (excluding unknown items): 275 Calories; 14g Fat (46.1% calories from fat); 16g Protein; 21g Carbohydrate; trace Dietary Fiber; 52mg Cholesterol; 703mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.
Old-Time Country Ham With Redeye Gravy
6 cured ham slices — 1/2″ thick
1 cup boiling water
1 tablespoon freshly made black coffee
Place ham slices in a large flat pan and cover with cold water. Let stand 6-8 hours; drain and blot dry. Remove and discard rind.
Fry ham slices in single layer in an ungreased heavy skillet over medium-high heat. Fry for 5-6 minutes on each side, then remove to heated platter. Pour off all but about 2 tablespoons fat. Add boiling water and let boil up, scraping bottom to pick up all flavorful bits of ham from the skillet. Stir in coffee. Pour over ham slices and serve at once.
Per Serving (excluding unknown items): 122 Calories; 4g Fat (32.8% calories from fat); 20g Protein; trace Carbohydrate; 0g Dietary Fiber; 45mg Cholesterol; 1270mg Sodium. Exchanges: 3 Lean Meat.
Orange-Glazed Ham
6 ounces slice fully cooked ham — cut into 3/4-inch chunks
2 stalks celery — cut into 1/2-inch chunks on a slant cut (bias)
11 ounces mandarin orange sections — *see directions
1 teaspoon cornstarch
1/8 teaspoon ground ginger
* Mandarin Oranges should contain pineapple also. If they do not, add pineapple to taste.
In a 1 1/2-quart casserole micro-cook ham, celery, 1 tablespoon water, covered, on 100% power for 3 to 4 minutes or till heated through.
Drain orange sections with pineapple, reserving 1/3 cup liquid.
In a 1-cup measure stir together cornstarch and cinnamon. Stir into reserved liquid. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds.
Drain liquid off ham and celery mixture. Stir in thickened mixture. Stir in orange sections with pineapple. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till heated through. Serve with hot cooked rice, if desired.
Per Serving (excluding unknown items): 176 Calories; 4g Fat (20.9% calories from fat); 17g Protein; 19g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 921mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat.
Pasta Pizza
8 ounces angel hair spaghetti
1 tablespoon olive oil
1 teaspoon olive oil
1/3 cup chopped green pepper
1/4 cup chopped onion
1 1/4 cups low-fat pasta sauce
1/4 cup sliced black olives
1/2 cup shredded non-fat mozzarella
1/4 teaspoon Italian seasoning
Prepare angel hair pasta as directed on package. Rinse and drain. Set aside.
In 6-inch nonstick skillet, combine 1 teaspoon olive oil, green pepper and onion. Cook over medium high heat for 3 to 5 minutes or until vegetables are tender, stirring frequently. Set aside.
Heat remaining 1 tablespoon olive oil over medium high heat in 10-inch nonstick skillet. Spread angel hair pasta in skillet. Cook for 4 to 6 minutes or until lightly browned on underside. Turn pasta crust onto plate. Slip crust back into skillet browned-side-up. Reduce heat to medium.
Spoon sauce evenly over crust. Top evenly with prepared vegetables and the olives. Sprinkle with cheese and Italian seasoning. Cover and cook for 4 to 5 minutes or until cheese is melted. Cut pizza into wedges and serve.
Per Serving (excluding unknown items): 212 Calories; 4g Fat (17.9% calories from fat); 9g Protein; 35g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 288mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.
Peninsula Lamb Shanks
6 1-lb each lamb shanks
1 1/2 teaspoons salt
1/4 teaspoon pepper
3 tablespoons olive oil
3 tablespoons flour
14 ounces canned chicken broth
1 medium onion — sliced
1 clove garlic — minced
4 cups celery — sliced
3 medium tomatoes — cut in wedges
1 tablespoon fresh parsley — chopped
Sprinkle the lamb shanks with salt and pepper. Heat oil in a dutch oven, Add shanks and brown on all sides. Remove shanks and set aside.
Stir flour into oil and brown lightly. Blend in the broth and 1 3/4 cup water gradually and bring to boiling point.
Return shanks and add onion and garlic. Reduce heat and cover. Simmer for 2 hour and 15 min to 2 hour and 30 min or until lamb is tender.
Remove lamb to warm serving platter. Add celery to liquid in dutch oven and cook for 10 minutes. Add tomatoes and parsley and cook for 5 minutes longer. spoon over shanks.
Per Serving (excluding unknown items): 848 Calories; 56g Fat (60.9% calories from fat); 71g Protein; 11g Carbohydrate; 3g Dietary Fiber; 243mg Cholesterol; 1026mg Sodium. Exchanges: 0 Grain(Starch); 10 Lean Meat; 1 1/2 Vegetable; 5 Fat.
Pizza Style Cube Steaks
1 cube steak
1/2 teaspoon lemon
dill weed
rosemary
1 slice tomato
1/2 teaspoon salad oil
salt and black pepper
oregano
1 slice provolone cheese
Brush steak with the oil and lemon juice. Broil 5 min. quickly on one side. Turn and sprinkle with herbs. Broil 5 min on the other side. Turn off broiler and top with cheese and tomato. Serve on toast.
Per Serving (excluding unknown items): 330 Calories; 23g Fat (64.1% calories from fat); 27g Protein; 2g Carbohydrate; trace Dietary Fiber; 83mg Cholesterol; 305mg Sodium. Exchanges: 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat.
Pork Chops And Beans
4 pork chops, loin or shoulder
30 ounces beans in tomato sauce
1 medium onion — minced
1/2 teaspoon salt
6 tablespoons ketchup
Brown chops lightly. Mix beans and remaining ingredients. Place in a 9 inch square pan or casserole. Top with chops and bake 1 - 1 1/2 hours at 350 F.
Per Serving (excluding unknown items): 517 Calories; 24g Fat (40.1% calories from fat); 30g Protein; 50g Carbohydrate; 11g Dietary Fiber; 90mg Cholesterol; 1522mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrates.
Pork Chops With Spices
2 pounds pork chops (8 total) — 1/2-in. thick
1 tablespoon vegetable oil
1 1/2 cups finely chopped onion
2 teaspoons minced garlic
1 cup water
1/2 teaspoon cumin
1/8 teaspoon paprika
1/2 teaspoon turmeric
1 bay leaf
Heat the oil in a heavy skillet large enough to hold the chops in one layer. Add the chops and cook until nicely browned on one side, about 5-6 min. Turn the chops and cook on the other side about 5 min. Pour off all the fat from the skillet.
Return the skillet to the heat and scatter the onions and garlic around the chops. Cook briefly, stirring. Add the water and sprinkle the chops with cumin, paprika, turmeric and bay leaf. Cover closely and cook about 30 min. over low heat.
Serve the chops with the sauce poured over.
Per Serving (excluding unknown items): 473 Calories; 36g Fat (69.9% calories from fat); 29g Protein; 6g Carbohydrate; 1g Dietary Fiber; 113mg Cholesterol; 84mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 4 1/2 Fat.
Pork Dumplings
8 dried black mushrooms
1 pound lean ground pork
1/2 cup chopped bamboo shoots
1/4 cup chopped green onions with tops
1 egg white
2 tablespoons cornstarch
2 teaspoons salt
2 teaspoons light soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon white pepper
1 pound siu mai skins
1/4 cup light soy sauce
1/8 teaspoon sesame oil
Wonton skins can be substituted for siu mai skins. Cut off corners to make a circle.
Soak mushrooms in hot water 20 minutes or until soft. Drain. Rinse in warm water. Drain. Squeeze out excess moisture. Remove and discard stems. Chop caps finely.
Mix together mushrooms, pork, bamboo shoots, green onions, egg white, cornstarch, salt, 2 teaspoons soy sauce, 1/2 teaspoon sesame oil and white pepper.
Hold siu mai skin in hand. (Cover remaining skins with plastic wrap to keep them pliable.) Place 1 tablespoon pork mixture in center of skin. Bring edge of skin up side of filling, leaving top open. Repeat with remaining skins. (Cover filled dumplings with plastic wrap to keep them from drying out.)
Place dumplings in single layer on rack in steamer. Cover and steam over boiling water 20 minutes. (Add boiling water if necessary.) Repeat with remaining dumplings.
Mix together 1/4 cup soy sauce and 1/8 teaspoon sesame oil. Serve with dumplings.
Per Serving (excluding unknown items): 346 Calories; 13g Fat (35.1% calories from fat); 17g Protein; 39g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 1251mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
Pork Steaks With Peppers
2 tablespoons olive or vegetable oil
1 1/2 pounds pork blade steaks (4 to 5 whole) — cut 1/2″ thick
1 medium red bell pepper — cut into thin strips
1 medium green bell pepper — cut into thin strips
1 medium yellow bell pepper — cut into thin strips
1 clove garlic — finely chopped
1 medium tomato — coarsely chopped
1 packet dry soup mix — onion, onion-mushroom or beefy mushroom
1 cup water
1/2 teaspoon dried thyme
1/8 teaspoon pepper
In large skillet, heat oil and brown steaks over medium-high heat. Remove steaks.
Reduce heat to medium, into skillet, add peppers and garlic and cook 5 minutes or until peppers are crisp tender. Stir in tomato, then onion soup mix blended with water, thyme and pepper. Bring to a boil.
Return steaks to skillet and simmer, uncovered, stirring sauce occasionally 25 minutes or until steaks and vegetables are tender.
Per Serving (excluding unknown items): 475 Calories; 38g Fat (70.9% calories from fat); 22g Protein; 13g Carbohydrate; 3g Dietary Fiber; 90mg Cholesterol; 947mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 6 Fat.
Pork Tenderloin In Tequila
1/4 cup prepared mustard
2 pounds pork tenderloin
1/4 cup vegetable oil
2 cloves garlic — cut in half
1/4 cup chopped carrot
1/4 cup chopped celery
1/4 cup lime juice
1/4 cup tequila
1 tablespoon ground red chiles
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon pepper
4 cups chopped tomatoes — 4 medium
1/4 cup chopped onion — 1 small
1 bay leaf
1/4 cup snipped parsley
Spread mustard over the pork tenderloin.
Heat oil and garlic in a 10-inch skillet until hot. Cook pork in oil over medium heat until brown. Remove garlic. Stir in remaining ingredients except the parsley. Heat to boiling then reduce the heat. Cover and simmer until pork is done, about 30 minutes.
Remove the bay leaf and sprinkle with the parsley. Serve.
Per Serving (excluding unknown items): 331 Calories; 15g Fat (44.2% calories from fat); 34g Protein; 10g Carbohydrate; 3g Dietary Fiber; 98mg Cholesterol; 576mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.
Pork Tenderloin With Hawaiian Sauce
6 pounds pork tenderloin
2 quarts reduced pork broth
1 cup brown mustard
1 cup yellow mustard
1/3 cup horseradish
1/3 cup ketchup
1/3 cup brown sugar
4 large garlic cloves — minced
1/3 cup salt
1/3 cup cumin
1/3 cup black pepper
16 small red potatoes
4 carrots — stripped
1 can pineapple rings
In saucepan, place pork broth, brown and yellow mustards, honey, horseradish, ketchup, brown sugar and garlic. Cook until simmers and then keep warm, reducing the stock.
Grill pork tenderloin, turning to prevent burning while brushing sauce over the meat. Remove from grill when done (170 degrees) [about 1 hour on low heat].
Grill vegetables and pineapple during last half of the cooking time and serve with the meat.
Per Serving (excluding unknown items): 676 Calories; 17g Fat (22.6% calories from fat); 83g Protein; 50g Carbohydrate; 6g Dietary Fiber; 221mg Cholesterol; 6163mg Sodium. Exchanges: 2 Grain(Starch); 11 Lean Meat; 1 Vegetable; 1/2 Fat; 1 Other Carbohydrates.
Pork with Chestnuts
1 pound very lean pork
1 teaspoon sesame oil
1 teaspoon dark brown sugar
2 tablespoons dry sherry (optional)
3/4 pound skinned chestnuts
5 tablespoons soy sauce
1 pound fresh leaf spinach
Cut the pork into small bite size cubes and place in frying pan with 2 cups of water and bring to a boil. Remove residue and cover tightly and simmer for an hour.
Place the chestnuts into a large pan with enough water to cover, and bring to a boil, reduce heat, cover and simmer for an hour. Drain the chestnuts and add to pork meat with the soy sauce, sherry and dark brown sugar. Cook slowly for an additional 25 minutes.
Wash the spinach very thoroughly and drain. Place into frying pan or wok along with 1 tablespoon of the liquid from the pork and 1 teaspoon Sesame oil. Set heat to high and cook for approx. 5 minutes stirring constantly.
Place the spinach into a deep dish; place pork on top of spinach and pour the juices over top. Serve very hot.
Per Serving (excluding unknown items): 89 Calories; 4g Fat (35.3% calories from fat); 11g Protein; 4g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 935mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.
Pork With Sweet Potatoes And Pineapple
4 pork chops — 3/4 inch thick
4 medium sweet potatoes — or canned
4 pineapple rings in juice
1 cup pineapple juice — from can
1/4 cup packed brown sugar
1 tablespoon cornstarch
2 tablespoons pineapple juice — from can
1/4 teaspoon salt
1/4 cup water
2 tablespoons margarine
Trim excess fat from chops and brown well in a heavy skillet. Lay on paper towels to drain.
In a shallow casserole, arrange pineapple. Lay the chops on top, and the potatoes over that.
Heat the pineapple juice to boiling. Stir in brown sugar, cornstarch, and salt, stirring until syrup is clear and thickened. Stir the water and margarine into the hot syrup; pour over casserole.
Bake at 350 covered for 1 hour. During last 15 minutes, uncover and complete cooking.
Per Serving (excluding unknown items): 616 Calories; 28g Fat (40.8% calories from fat); 22g Protein; 70g Carbohydrate; 5g Dietary Fiber; 75mg Cholesterol; 277mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Fruit; 3 1/2 Fat; 1 Other Carbohydrates.
Pork With Vegetables And Cashews
1 pound boneless fresh pork shoulder — cut into 3/4″ cubes
1 medium onion — sliced and separated into rings
2 tablespoons soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 10-oz package frozen peas
8 ounces fresh mushrooms — sliced
1 tablespoon cornstarch
2 tablespoons cold water
2 ounces canned pimiento — sliced
1 cup salted cashews or peanuts
Mix pork, onion and soy sauce in 3-qt casserole. Cover and microwave on medium (50%) until meat is no longer pink, 12 to 15 minutes. Stir every 3 minutes.
Stir in salt, pepper, peas and mushrooms. Cover and microwave on medium (50%) 9 minutes. Stir every 3 minutes.
Blend cornstarch and water; stir into meat mixture. Stir in pimiento. Cover and microwave on medium (50%) until meat is tender, 9 to 12 minutes, stirring every 3 minutes.
Stir in cashews. Cover and let stand 5 minutes. Serve with rice if desired.
Per Serving (excluding unknown items): 548 Calories; 34g Fat (54.5% calories from fat); 34g Protein; 29g Carbohydrate; 6g Dietary Fiber; 62mg Cholesterol; 1147mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.
Portuguese Pork With Lemon
2 pounds pork boneless shoulder
2 garlic cloves — chopped
2 tablespoons lemon juice
2 tablespoons olive or vegetable oil
1 teaspoon salt
1/4 teaspoon ground cumin
1/2 teaspoon crushed red pepper
1/4 cup water
1/2 cup pitted ripe olives
Trim fat from pork. Cut pork into 3/4-inch cubes.
Toss together pork, garlic, lemon juice, 1 tablespoon oil, salt, cumin and red pepper in glass or plastic bowl. Cover and refrigerate, stirring occasionally, at least 8 hours.
Remove pork from marinade. Reserve any remaining marinade.
Heat 1 tablespoon oil in skillet until hot. Cook and stir pork in oil over medium heat until liquid has evaporated and pork is brown, about 25 minutes. Drain.
Add water and reserved marinade. Cover and simmer until pork is tender, about 30 minutes. (Add water if necessary.) Stir in olives.
Per Serving (excluding unknown items): 398 Calories; 29g Fat (66.7% calories from fat); 31g Protein; 2g Carbohydrate; trace Dietary Fiber; 83mg Cholesterol; 539mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat.
Portuguese Roast Turkey
10 pounds fresh turkey
2 pounds kosher salt
1/4 pound unsalted butter
3 tablespoons olive oil
2 large garlic cloves — peeled and minced
1 pound French or Italian bread
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 1/2 cups chicken stock
2 large egg yolks
Remove the giblets from the turkey for another use. Fill the neck and body cavities of the turkey with coarse salt, then rub the skin well all over with salt. Place the turkey and remaining coarse salt in a large deep kettle, adding enough cold water to just cover the bird. Set in a cool spot for 3 to 4 hours.
TO PREPARE THE STUFFING: Put the butter and olive oil in a large heavy saute pan, or better yet, a kettle, and place it over moderate heat. When the butter is melted, add the garlic and cook for 3-5 minutes until limp.
Meanwhile, tear the bread into small chunks. Add the bread and the fine salt and pepper and toss well. Pour in the chicken stock and beat hard with a wooden spoon until the mixture is pastelike. Turn the heat to its lowest point, cover the kettle and steam 15-to-20 minutes until the bread absorbs all the liquid.
Add the egg yolks to the stuffing mixture and beat hard until smooth. Remove from the heat and reserve.
Preheat oven to 400F. Drain the turkey and rinse several times in cool water so that all traces of salt are gone. Place the bird on the counter with the neck cavity facing you. With your hands, begin working the skin free from the breast. Proceed gently, taking care not to tear the skin. It’s slow going at first, but once you begin to free the skin, the job goes quickly. Loosen it all the way down the bird to within about 1 inch of the tail end, down both sides.
With your hands, push the stuffing bit by bit far down under the skin and continue, packing it in lightly, until the breast is covered with about a 1-inch layer. Next fill the neck cavity, skewer the neck skin flat against the back to enclose, and truss the bird.
Place the turkey breast-side up in a large shallow roasting pan without a rack and roast uncovered for about 2 1/2 hours. Do not baste. When the bird is richly browned and a leg moves easily in the hip joint, remove from the oven.
Let stand, uncovered, 20 minutes. Drain drippings into a sauce boat and keep warm. Remove trussing string and skewers and serve at once on a warmed platter.
Per Serving (excluding unknown items): 836 Calories; 44g Fat (49.4% calories from fat); 78g Protein; 24g Carbohydrate; 1g Dietary Fiber; 311mg Cholesterol; 35511mg Sodium. Exchanges: 1 1/2 Grain(Starch); 10 Lean Meat; 0 Vegetable; 3 Fat.
Potato Croquettes
3 medium baking potatoes — peeled and sliced
1/4 cup shredded low-fat swiss or cheddar cheese
1/4 cup nonfat cream cheese
1 tablespoon chopped fresh chives
1 tablespoon nonfat margarine
1 1/2 teaspoons prepared or dijon mustard
1/4 teaspoon hot sauce
1/8 teaspoon salt
1 egg white — lightly beaten
1 3/4 cups coarsely crushed corn flakes
vegetable cooking spray
Cook potato in boiling water for 20 minutes, or until tender; drain. Transfer to bowl.
Beat potato at medium speed until smooth. Add cheese, and next 6 ingredients. Beat well.
Divide mixture into 10 equal portions and shape into balls. Dip in egg white and roll in cereal.
Place on a baking sheet coated with nonstick spray. Bake at 400F for 10-15 minutes or until crisp and golden.
Per Serving (excluding unknown items): 235 Calories; 1g Fat (3.3% calories from fat); 8g Protein; 48g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 517mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.
Potato Topped Meat Loaf
1 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
2 1/2 cups crushed corn flakes
2 eggs
1/2 teaspoon salt
1/2 teaspoon sage
1/2 cup evaporated milk
1 1/2 cups hot mashed potatoes
Combine beef, veal, pork and cornflakes. Beat eggs, add to meat mixture with salt, sage and milk. Put into greased loaf pan and bake in 350 oven 1 hour. Unmold; frost with potatoes. Bake in 350 oven until potatoes are browned.
Per Serving (excluding unknown items): 617 Calories; 35g Fat (51.7% calories from fat); 33g Protein; 41g Carbohydrate; 2g Dietary Fiber; 200mg Cholesterol; 840mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat.
Queen Of Sheba Meatloaf
2 tablespoons virgin olive oil
3 tablespoons butter
4 garlic cloves — crushed
2 medium onions — finely chopped
1/2 cup finely chopped fresh Italian parsley
1 teaspoon fennel seeds
2 1/2 pounds lean ground lamb
1 pound ground hot sausage — casing removed
1 lime (juice of)
1/4 cup dry vermouth
3/4 cup dry bulgur wheat — soaked for 30 minutes in enough water to cover
2 large eggs — lightly beaten
3 tablespoons ketchup
1 teaspoon sesame oil
2 tablespoons dried mint
1 teaspoon ground allspice
1/4 teaspoon dried rosemary
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/8 teaspoon black pepper
2 tablespoons Worcestershire sauce
1/4 cup toasted pine nuts
1/3 cup pistachios
3 tablespoons bay leaves — split in half
Preheat oven to 375F. Thoroughly coat a Bundt pan with olive oil.
In a large saute pan, heat the olive oil and 2 tablespoons of butter. Add the garlic and onions. Saute until the onions are translucent, about 3 minutes. Add the parsley and fennel seeds.
Remove half the onion mixture and combine with the ground lamb in a large bowl. Set aside the other half of the onion mixture.
Add the ground sausage to the saute pan, and brown. Add the lime juice and vermouth. Remove from the heat. Add this mixture to the reserved onion mixture. Set aside.
Squeeze the excess water from the bulgur wheat. Mix with the lamb. Add the eggs, ketchup, sesame oil, mint, allspice, rosemary, cinnamon, nutmeg, black pepper and Worcestershire sauce. Mix well. Divide this mixture in half. Press half the lamb mixture into the pan. Arrange the sausage mixture on top of the lamb. Sprinkle the pine nuts and pistachios evenly over the sausage layer.
Press the other half of the lamb mixture on top of the nut layer. Dot the loaf with the remaining tablespoon of butter and place the broken bay leaves on top of the loaf.
Bake for 1 hour or until done. Remove the bay leaves. Let the loaf sit for 15 minutes before inverting it onto a round serving platter. Serves 8-10.
Per Serving (excluding unknown items): 694 Calories; 57g Fat (73.8% calories from fat); 29g Protein; 16g Carbohydrate; 4g Dietary Fiber; 165mg Cholesterol; 509mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates.
Rapid Roast Turkey With Cream Gravy
16 pounds turkey
1/2 cup butter — melted
2 cloves garlic — minced
CREAM GRAVY:
turkey backbone, wing tips, and giblets
1 onion — quartered
1 carrot — coarsely chopped
1 bay leaf
1 parsley sprig
1 teaspoon dried thyme
6 tablespoons butter
6 tablespoons flour
2 cups whipping cream
2 teaspoons salt
1/2 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
Preheat oven to 400 degrees F. Place turkey, breast side down, on a cutting surface. Using poultry shears or sturdy kitchen scissors, remove backbone from turkey by cutting along each side of backbone. Cut off wing tips. Reserve backbone, wing tips, and giblets for Cream Gravy.
Place turkey in roasting pan. Push legs down slightly so that they are flat in pan. Stir butter and garlic together in a small bowl; pour over turkey.
Roast turkey 15 minutes; reduce heat to 375 degrees F and roast until 170 degrees F on an instant-read thermometer and exterior of bird is a rich dark brown and juices run clear when joint is moved (about 2 hours and 20 minutes). After first hour baste turkey with pan juices from roasting pan. While turkey is roasting begin gravy. 4. Place roast turkey on carving board. Loosely cover with aluminum foil and let rest for 15 to 20 minutes before carving to maintain moisture of turkey and make it easier to carve. Strain pan juices into turkey broth (see below).
Carve turkey and serve piping hot with Cream Gravy.
CREAM GRAVY: In a large saucepan place backbone, wing tips, and giblets, onion, carrot, bay leaf, parsley, and thyme, and cover with water. Bring to a boil, reduce heat, and simmer for 30 minutes. Remove from heat and strain turkey broth into a mixing bowl. Discard turkey pieces. Stir in strained pan juices from roasted turkey. In a large saucepan over medium heat, melt butter. Whisk in flour, mixing until well combined and cooked (about 2 minutes). Add reserved turkey broth mixture and whisk until smooth. Cook over medium heat until reduced slightly (10 minutes). Whisk in whipping cream and cook another 10 minutes. Season with salt, pepper, and nutmeg. Makes about 6 cups.
Per Serving (excluding unknown items): 625 Calories; 40g Fat (58.8% calories from fat); 60g Protein; 4g Carbohydrate; trace Dietary Fiber; 249mg Cholesterol; 492mg Sodium. Exchanges: 0 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.
NOTES : Removing the backbone of the turkey and pressing bird as flat as possible in the pan reduces roasting time by half. Purchase a fresh turkey to avoid thawing time.
Rice Meatloaf - Uncle Ben
3/4 pound lean ground beef
3/4 pound lean ground pork
1/2 cup raw converted rice
1/2 cup milk
1/4 cup minced onion
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 eggs — slightly beaten
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon pepper
In a large bowl, mix all ingredients together until well blended. Pack into a 9×5 (2L) loaf pan, cover with foil, and bake at 350F 180C for 1-1/4 to 1-1/2 hrs (removing foil after 30 minutes), or until loaf is well-browned and meat is cooked through with an internal temperature of 106F 70C. Even when cooked through, meat will still be slightly pink because of the ketchup.
Drain off fat, and let the meatloaf rest for 5 minutes before slicing to serve.
Per Serving (excluding unknown items): 404 Calories; 26g Fat (59.4% calories from fat); 24g Protein; 16g Carbohydrate; trace Dietary Fiber; 157mg Cholesterol; 366mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.
Roast Goose With Stuffing
9 pound Canadian goose — (9-12 lb)
1 tart apple — peeled and diced
10 dried figs — cut into fourths
2 1/2 cups crumbled corn bread
salt to taste
ground pepper to taste
3 tablespoons chopped parsley
2 teaspoons chopped fresh savory
GRAVY:
1 1/2 cups reserved goose broth
1 tablespoon flour — 1 to 2
Remove the neck and gizzard and place in a saucepan with about 1 qt. of water and let simmer lightly for several hours while partially covered. Reduce to about 2 cups and season with salt.
Mix remaining ingredients, except for gravy, together and adjust seasoning by tasting.
Stuff, lace, and truss the bird and roast in a 325′ oven, breast down, for 1 1/2 hours. Draw off fat as it accumulates.
Turn and roast another 1 1/2 hours (or longer for a larger bird) until juices run clear when pricked where the thigh attaches to the body.
Remove when done and let rest on a heated serving platter while you prepare the gravy.
Pour off all but 2 Tbls. of the fat and sprinkle with the flour. Set the roasting pan over low heat and stir for one minute while scraping up all the brown bits. Add the broth and stir until smooth. Season to taste with salt and pepper and serve in a boat with goose.
Per Serving (excluding unknown items): 606 Calories; 19g Fat (28.6% calories from fat); 59g Protein; 47g Carbohydrate; 9g Dietary Fiber; 202mg Cholesterol; 694mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 2 Other Carbohydrates.