Honey-Mustard Turkey Meatballs
1 pound ground turkey
1 egg — lightly beaten
3/4 cup crushed butter-flavor crackers
1/2 cup shredded mozzarella cheese
1/4 cup chopped onion
1/2 teaspoon ground ginger
6 tablespoons dijon mustard — divided
1 1/4 cups unsweetened pineapple juice
1/4 cup chopped green pepper
2 tablespoons honey
1 tablespoon cornstarch
1/4 teaspoon onion powder
In a bowl, combine turkey, egg, cracker crumbs, cheese, onion, ginger and 3 tablespoons mustard. Form into 30 balls, 1″ each. Place in a grease 13×9x2″ baking dish.
Bake, uncovered, at 350 degrees for 20-25 minutes or until juice run clear.
In a saucepan, combine pineapple juice, green pepper, honey, cornstarch and onion powder; bring to a boil, stirring constantly. Cook and stir 2 minutes more; reduce heat. Stir in remaining mustard until smooth.
Brush meatballs with about 1/4 cup sauce and return to the oven for 10 minutes. Serve remaining sauce as a dip for meatballs.
Per Serving (excluding unknown items): 55 Calories; 2g Fat (38.7% calories from fat); 4g Protein; 5g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 81mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
Spam Stuffed Potatoes Florentine
vegetable cooking spray
1 teaspoon butter or margarine
1 12-oz can Spam luncheon meat — cubed
1/3 cup chopped onion
1/2 10-oz package frozen chopped spinach — thawed and squeezed dry
1/4 teaspoon dried thyme
6 baking potatoes — baked and kept warm
1/4 cup skim milk
2 tablespoons grated parmesan cheese
1/4 teaspoon pepper
1/4 cup shredded monterey jack cheese
1/4 cup shredded cheddar cheese
Heat oven to 350F. Spray a shallow rectangular 2-quart baking dish with vegetable cooking spray.
In a large nonstick skillet, saute SPAM in butter 3 minutes. Add onion, spinach, and thyme; cook and stir 2 minutes. Set aside.
Cut a thin slice off the top of each potato. Scoop out each potato, leaving a 1/2″ shell. Place shells in prepared baking dish. Place scooped out potato in medium mixing bowl. Beat at medium speed 30 seconds. Add milk, Parmesan cheese, and pepper; beat just until combined. Stir in SPAM mixture. Fill potato shells with potato mixture.
Bake, uncovered, 25-30 minutes or until thoroughly heated. Top with cheeses. Bake 5 minutes longer or until cheese is melted.
Per Serving (excluding unknown items): 344 Calories; 15g Fat (39.2% calories from fat); 17g Protein; 36g Carbohydrate; 4g Dietary Fiber; 40mg Cholesterol; 900mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.
Dutch Sweet Potato Puff
Peel and boil 3 sweet potatoes in salted water until tender; then mash well with 3 beaten yolks of eggs, 1 cup of milk, 3 tablespoonfuls of butter, 2 tablespoonfuls of sugar, a pinch of nutmeg and lemon-juice. Beat the whites with a pinch of salt to a stiff froth; add to the potatoes and put in a well buttered baking-dish and bake. Serve hot.
Dutch Baked Mackerel
Place the mackerel in a baking-dish; sprinkle with pepper and chopped parsley. Cover with fried bread-crumbs and bits of butter, and moisten with cream. Then bake until brown on top and serve hot with stewed potatoes.
French Veal Souffle
Heat 2 tablespoonfuls of butter. Mix with 2 tablespoonfuls of flour until smooth; add 1 cup of milk; let boil up. Then add 1 cup of minced veal, some parsley, salt, pepper and nutmeg to taste. Stir in the yolks of 2 eggs. Remove from the fire; let cool. Beat the whites to a stiff froth; add to the meat. Put in a buttered baking-dish and bake twenty minutes. Serve at once.
Barbecue Pecans
2 tablespoons butter
1/4 cup Worcestershire sauce
1 tablespoon catsup
6 dashes Hot sauce
4 cups Pecans — halves
salt — to taste
Melt butter in a large saucepan; add Worcestershire sauce, catsup, and hot sauce.
Stir in nuts; spoon into a glass baking dish, spreading evenly. toast at 400 degrees about 20 minutes, stirring frequently.
Turn out on absorbent towels, and sprinkle with salt.
Egyptian Meat-Pie
Line a large baking-dish with pie-dough. Have ready 1/2 pound of calf’s liver chopped, and 1/2 pound of fresh pork chopped fine. Season highly and mix with 1/2 cup of butter, 2 green peppers, 1 onion chopped and 1/2 can of chopped mushrooms. Moisten with a glass of sherry. Fill the dish with the mixture and cover with the dough. Let bake until done and serve hot.
Egyptian Cabbage
Parboil a cabbage in salted water; drain and stuff with chopped cooked mutton. Mix with chopped ham, 1 onion and 2 sprigs of parsley chopped fine. Add 1/2 cup of cooked rice, salt and pepper to taste. Place in a buttered baking-dish; sprinkle with bits of butter; add the juice of a lemon, and let bake in a moderate oven until done. Baste often with butter and serve hot.
CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE)
1 1/2 lbs. chicken wings, disjointed
1 med. egg
1/2 c. soy sauce
2 tbsp. garlic powder
1/4 tsp. ginger powder
1 med. onion, finely diced
2 c. finely crushed corn flakes
Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking. Use 13″x9″ baking dish. Yield: 24 appetizers.
Braciole Balsamico
—–for the beef rolls—–
1 1/2 pound top round — very thin sliced
1/2 cup fresh basil — minced
2 roasted red peppers — diced
4 tablespoon parmesan — fresh grated
2 tablespoon parsley — minced salt and pepper
6 slproscuitto — very thin
—–for the marinade—–
2 tablespoon olive oil
2 tablespoon parsley — minced
1/4 cup balsamic vinegar
2 tablespoon pepper — black fresh ground
2 clovesgarlic — finely minced
1/4 cup olive oil
Place beef slices on counter or flat surface. (Get your butcher to slice them; he can do it so much neater than we can!) Sprinkle with the red peppers and parsley. Cut proscuitto to fit each beef slice and place over peppers. Sprinkle with basil leaves, Parmesan and pepper. Roll tightly and tie in two places with kitchen twine to secure, or use toothpicks. Combine all marinade ingredients and pour over beef rolls in non-reactive pan. Let set at room temp for an hour, or refrigerate for several hours. Remove from marinade, reserving marinade. Heat 1/4 cup olive oil in large heavy skillet. Brown beef rolls on all sides. Add marinade and simmer for 20 minutes. Or you can put into tightly covered baking dish and bake at 350 for 15-20 minutes.
Baked Stuffed Zucchini
2 md zucchini
1 pound ground beef
1 md onion — chopped
1 cup rice — cooked
10 milliliter garlic — minced
2 eggs — beaten
1/2 cup romano cheese
1 teaspoon salt
2 bread slices — soaked
1/2 teaspoon pepper
1 inwater and
1/4 teaspoon dried oregano
squeezed dry
4 mozzarella slices
Preheat oven 350. Cut zucchini in half lengthwise and remove pulp, leaving shells 1/4″ thick. Chop the flesh. In a bowl, combine onion, garlic, cheese, meat, rice, bread, eggs, salt, pepper, oregano, and zucchini. Mix well. Stuff each zucchini half with the mixture. Place in greased baking dish and cover. Bake 40 minutes. Place a slice of mozzarella on each half and bake, uncovered 10 minutes. Serve hot.
Hamburger & Rice Casserole
2 cans cream of mushroom soup
1 pound hamburger
4 cups rice, cooked
1/2 cup chopped onion
1 cup sour cream
Preheat oven to 350 degrees. Brown the hamburger and onion in a large skillet; drain fat. Stir in the remaining ingredients and pour into a greased 13×9x2-inch baking dish or a casserole dish. Bake for 45 minutes or until heated completely through.
Hot Mexican Spinach Dip
1 (16 ounce) jar salsa
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, diced and softened
1 cup evaporated milk
1 (2.25 ounce) can chopped black olives, drained
1 tablespoon red wine vinegar
salt and pepper to taste
Preheat oven to 400F. In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper. Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly. Serve with tortilla chips.
Lasagna Bolognese
3 tablespoon Butter or margarine
1 Dash pepper
3 tablespoon Flour
1/2 pound Lasagna noodles
1 cup Milk
Meat sauce Bolognese 1 cup Whipping cream
1 cup Grated Parmesan cheese
1/4 teaspoon Salt
Melt butter in saucepan, blend in flour. Gradually add milk and cream, stirring until thickened and smooth. Add salt and pepper Cook lasagna noodles in boiling salted water, according to package directions. Drain;rinse and spread on a damp towel. Spread a thin layer of meat sauce Bolognese in a 13×9 inch baking dish. Top with a layer of half the lasagna noodles, half the meat sauce, half the white sauce and half the cheese. Repeat layers. Bake uncovered at 375 degrees, 35-40 minutes, or until mixture is bubbly and top is golden brown. Let stand 10 minutes. Cut into squares and serve. 8 servings
Baked Cod with Cheese
1 1/2 Lb. cod fillets
salt and pepper 1 Tsp. sage
1/2 C. grated Swiss cheese
1 C. sour cream
Preheat oven to 350 degrees. Wash and dry codfish. Sprinkle both sides with salt, pepper and sage. Place in greased shallow baking dish. Sprinkle cheese on top and cover with sour cream. Bake 25 minutes.
Glazed Tuna Steaks
Yield: 4 Servings
1/3 c dry sherry
1 T gingerroot,Minced
1 T low sodium soy sauce
1 t honey
1 cl garlic,Minced
1 lb tuna steaks cut into 4
1pieces
Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass Measure. Microwave Uncovered At High 1 Min. OR Until Mixture Boils.
Cool Slightly. Place Tuna in An 11 X 7 X 1 1/2 in. Baking Dish. Pour Marinade Over tuna. Cover & Chill 2 Hours. Remove Tuna From Marinade, Reserving Marinade. Preheat Grill
Arrange Tuna On Grill With Thickest Portions To The outside. Turn Steaks Over & Baste With Marinade.
Serve Immediately With Warm Marinade.
Aubergines a La Toulousaine - Eggplant a La Toulouse
1 md Eggplant
1/4 c Salad oil
3 lg Tomatoes, peeled
2 c Fresh bread cubes
2 tb Snipped parsley
1 cl Galic, minced
1 tb Salad oil
1/4 c Grated Parmesan cheese
Cut eggplant into 1/2-inch thick slices: pared. Place slices on paper towels; sprinkle each generously with salt. let stand for 30 minutes; then blot dry with paper towels. Start heating oven to 400 deg. F. Saute eggplant in 1/4 cup salad oil until golden. Add more oils as needed. Cut tomatoes into 1/2-inch thick slices; saute in same skillet. In a 10×6x2 inch baking dish, arrange eggplant and tomatoes in alternate layers, (4 in all), sprinkling each layer with 1/4 teaspoon salt and 1/8 teaspoon pepper. Combine bread cubes with parsley, garlic, 1 tablespoon salad oil and cheese. Toss well. Sprinkle over top layer. Bake 20 minutes or until bread cubes are golden and eggplant is tender.
Asparagus-Egg Casserole
1/2 c Celery; chopped
1/4 c Butter
1/4 c Flour
1/2 ts Salt
1/2 ts Dry mustard
1 ds Pepper
1 3/4 c Milk
1 ts Chicken bouillon granules
4 oz Mushrooms, chopped; drained
16 oz Asparagus, frozen cut
3 Egg; hard-cooked, sliced
1/2 c Ritz crackers; crushed (12)
In saucepan cook celery in butter; blend in flour, salt, mustard and pepper. Add milk and bouillon granules. Cook and stir till thickened and bubbly. Stir in mushrooms; set aside. Cook the frozen asparagus according to package directions; drain thoroughly. Reserve 1/2 cup asparagus and 1 egg for garnish. In a 10″x6″x2″ baking dish arrange remaining asparagus and egg slices. Pour sauce over all. Bake, covered, at 375F for 15 minutes. Arrange reserved asparagus and sliced egg atop casserole; sprinkle with crushed crackers. Bake, uncovered, 10 minutes longer.