Crab Cakes
1 cup mayonnaise
4 teaspoons chili-garlic sauce
3 1/2 teaspoons fresh lemon juice
3 tablespoons olive oil
¼ cup chopped red bell pepper
3/4 cup chopped celery
1/4 cup chopped red onion
¼ cup chopped green pepper
2 tablespoons chopped seeded jalapeño chili
1 pound crabmeat, coarsely chopped
1 large egg, beaten to blend
5 cups fresh breadcrumbs
• Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl.
• Cover and refrigerate chili mayonnaise.
• Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add peppers, celery, onion, and jalapeño; sauté 3 minutes.
• Transfer to large bowl.
• Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs.
• Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each.
• Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat each one.
• Place on baking sheet.
• Cover and refrigerate at least 1 hour and up to 8 hours.
• Heat remaining 2 tablespoons oil in heavy large skillet over medium heat.
• Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side.
• Transfer to plates.
• Serve, passing remaining chili mayonnaise separately.
Serves 8
SUNSHINE SQUASH
1 butternut squash, about 2 pounds, peeled, seeded and diced
1 can(14-1/2-ounce) tomatoes, undrained
1 can(about 15-ounces) corn, drained
1 medium onion, coarsley chopped
1 clove garlic, minced well
1 green bell pepper, seeded and cut into 1-” pieces
1 canned green chili, coarsely chopped
1/2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon plus 1-1/2- teaspoons tomato paste
Combine all ingredients except tomato paste in slow-cooker. Cover and cook on LOW 6 hours or until squash is tender. Remove about 1/4- cup cooking liquid and blend with tomato paste. Stir into slow-cooker. Cook 30 minutes or until mixture is slightly thickened and heated through. Serves 6- 8.
SHRIMP CREOLE
1 1/2 c diced celery
1 1/4 c chopped onion
3/4 c chopped bell pepper
1 (8oz) can tomato sauce
1 (28 oz) can whole tomatoes
1 clove garlic*
1 tsp salt
1/4 tsp pepper
6 drops Tabasco sauce (optional)
1 lb shrimp, deveined and shelled
Combine all ingredients except shrimp. Cook 3 - 4 hours on high or 6 - 8 hours on low. Add shrimp last hour of cooking. Serve over hot rice. Chicken, rabbit or crawfish may be substituted for the shrimp. * 1 tsp garlic salt or 1/4 tsp garlic powder may be substituted.
HEALTHY CROCKPOT CHICKEN CREOLE
* 3 lbs. chicken thighs or breasts, skinned
* 1 cup celery, diced
* 1 red bell pepper, sliced
* 1 green bell pepper, sliced
* 1 onion, sliced
* 1 can sliced mushrooms
* 1 can tomatoes
* 1 tsp. garlic powder
* 3 pkg. sugar substitute
* 1 tsp. Cajun seasoning
* 1/2 tsp. paprika
* salt & pepper to taste
* Louisiana hot sauce to taste
* 2 cups minute rice, cooked
Place chicken in bottom of slow cooker/Crock Pot. Combine remaining ingredients (except rice) & add to slow cooker/Crock Pot. Cook on high 4 to 5 hours or on low 7-8 hours. Cook rice according to package direction. Spoon Creole mixture over hot cooked rice.
FIESTA CHICKEN
* 2 tablespoons oil
* 3 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
* 1 medium onion, chopped
* 1 teaspoon oregano
* 1 small jalapeno pepper, finely chopped
* 3 cloves garlic, minced
* 1 can (14 1/2 ounce) Mexican style diced tomatoes
* 1/4 teaspoon ground cumin
Heat oil in skillet. Cook chicken pieces until browned. Remove and drain. Place onion, green bell pepper, garlic and jalapeno pepper in skillet and saute until slightly cooked. Add all ingredients to crockpot and stir to combine. Cover; cook on LOW 8 hours (HIGH 4 hours). Serve on flour tortillas.
CROCKPOT CREOLE CHICKEN
8 chicken thighs (I used 3 big breasts)
1 can diced tomatoes (I used 1 can whole tomatoes chopped up)
1 can tomato paste (I used 1 can Rotel drained)
1 chopped bell pepper
1 chopped onion chopped ham (I used one thick slice ham chopped up)
diced sausage (I left this out only because I didn’t have any)
Tabasco sauce to taste (I left this out)
-Throw it all in the crock and cook on low 4-5 hours. I thickened it a little at the end with cornstarch. I served it over brown rice. The ham gave it really good flavor. We really liked it.
CROCKPOT COUNTRY CHICKEN STEW WITH BASIL DUMPLINGS
12 small white onions
water
1 pound boneless skinless chicken thighs
1 pound bonless skinless chicken breasts halves
1/2 Tablespoon chopped fresh basil leaves
(or 1/2 teaspoon dried, crumbled)
salt and pepper to taste
1 large red bell pepper cut into 1″ squares
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4 cloves garlic - thinly sliced
2 cups canned chicken broth
1/3 cup dry white wine
2 Tablesppons all purpose flour
2 Tablespoon butter - room temperature
1 pound fres asparagus - cut into 1-1/2″ lengths
DUMPLINGS:
1 cup buttermilk and baking mix
1/3 cup whole milk
1/4 cup chopped fresh basil leaves (or 1 Tablespoon dried, crumbled)
1. Using a sharp knife, make a small X in the root end of each onion. Bring a saucepan of water to boil. Add the onions, lower the heat, and simmer for 5 minutes. Drain and rinse under running cold water. Slip skins off onions.
2. Rinse chicken and pat dry. Quarter the thighs and chicken breast halves. Stir in basil and seaons with salt and pepper.
3. Put chicken pieces in a 3-1/2 quart or larger crockery slow-cooker. Top with onions, bell peppers, and garlic. Pour in stock, and wine. DO NOT sitr. Cover and cook on LOW for 6 - 8 hours or HIGH for 2 - 2-1/2 hours.
4. Stir the stew. If cooking on LOW, change setting to HIGH. In a small bowl, blend together the flour and butter. Stir into slow-cooker. cook, stirring until sauce begins to thicken, about 5 minutes. Stir in asparagus.
5. In medium bowl, combine dumpling ingredients until evenly moistened. Drop by Tablespoons onto hot stew in 6 small rounds. Cover and cook for another 25 to 30 minutes, until dumplings are cooked through. Serve immediately!
CROCKPOT COSTA RICAN BEEF & VEGETABLE SOUP WITH YELLOW RICE
Yield: 6 servings
2 lb Lean, boneless beef chuck in 1 1/2 inch cubes
1 lg Onion, thinly sliced
1 c Celery, thinly sliced
3 Cloves garlic, minced
1 Dry bay leaf
1 lg Red bell pepper, seeded and cut into thin, bite-size strips
1 1/2 c Water
2 Cans (about 14 1/2 oz.@) Beef broth
***YELLOW RICE***
1 lg Ear corn, cut into 3/4 inch thick slices
4 c Coarsely shredded cabbage
1/3 c Lightly packed cilantro leaves
Salt and pepper
THE SOUP: Arrange beef cubes slightly apart in a single layer in a shallow baking pan. Bake in a 500 oven until well browned (about 20 minutes). Meanwhile, in a 3 1/2 quart or larger crockpot, combine onion, celery, garlic, bay leaf and bell pepper. Transfer browned beef to crockpot. Pour a little of the water into baking pan, stirring to dissolve drippings and pour into crockpot. Add broth and remaining water. Cover and cook on low about 8 hours. About 15 minutes before
beef is done, prepare Yellow Rice. While rice is cooking, increase cooker setting to high; add corn. Cover; cook for 5 minutes. Add cabbage; cover and cook until cabbage is bright green, 8 to 10 more minutes. Stir in cilantro; season with salt and pepper. Ladle soup into wide, shallow bowls; add a scoop of rice to each.
THE RICE:
1 tablespoon salad oil
1 small onion, finely chopped
1 cup long-grain white rice
1/4 teaspoon ground turmeric
1 3/4 cups water
Heat oil in 2-quart pan over medium heat. Add the onion; cook, stirring until onion is soft but not browned, (3 to 5 minutes). Stir in the rice and tumeric; cook, stirring occasionally, for about 1 minute. Pour in the water and reduce heat to low and cook until rice is tender, about 20 minutes.
CROCKPOT CORNY HAM AND POTATO SCALLOP
5 potatoes, peeled and cubed
1 1/2 cups cubed cooked ham
1 (15 ounce) can whole kernel corn, drained
1/4 cup chopped green bell pepper
2 teaspoons instant minced onion
1 (11 ounce) can condensed cheddar cheese soup
1/2 cup milk
3 tablespoons all-purpose flour
In a 3 1/2 to 4 quart slow cooker, combine potatoes, ham, corn, green pepper and onion; mix well. In a small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture and stir gently to mix. Cover and cook on low setting for about 8 hours or until potatoes are tender.
CROCKPOT COCONUT THAI SHRIMP AND RICE
2 (10 oz.) cans chicken broth
1 cup water
1 tsp. coriander
1/2 tsp. cumin
1 tsp salt
1/2 tsp cayenne pepper
zest and juice of 2 limes (1/3 cup of juice)
7 cloves minced garlic
1 TBLSP. minced fresh ginger
1 medium onion chopped
1 red bell pepper chopped
1 carrott peeled and shredded
1/4 cup flaked coconut
1/2 cup golden raisins
2 cups converted rice
1 lb. peeled and deveined jumbo cooking shrimp (thawed if frozen)
2 oz. fresh snow peas cut into strips
toasted coconut for garnish (optional)
In a 5 qt cp, combine chicken broth, water, coriander, cumin, salt, cayenne pepper, lime zest, lime juice, garlic and ginger. Stir in onion, pepper, carrot, coconut, raisins and rice.
Cover and cook on low 3 1/2 hours, or until rice is tender. Check after 3 hours and if liquid is absorbed, but rice is not tender, add 1 more cup water. When rice is tender, stir in shrimp and snow peas. Cook 30 minutes longer. Sprinkle with toasted coconut and serve.
CROCKPOT CHINESE PIE
1 to 1 1/2 pounds ground beef
3/4 cup diced bell pepper (green AND red if possible)
3/4 cup diced onion
1 package (dry) brown gravy
4 to 6 medium red or round white potatoes, diced (about 4 cups)
2 tablespoons butter, melted
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1 (15 oz) can whole kernel corn, drained (or 2 cups frozen)
1 (15 oz) can creamed corn
salt and pepper to taste
Brown ground beef with diced peppers and onion. Drain well. Place ground beef mixture in crockpot. Toss diced potato with melted butter to coat and add to crockpot; add whole kernel corn and creamed corn. Salt and pepper to taste. Cover and cook on low for 7 to 9 hours. Taste and adjust seasonings. Serves 4 to 6.
CROCKPOT CHICKEN PIZZA
4 skinless, boneless chicken breast- cut into bite size pieces
1 onion, chopped
1 green bell pepper, chopped
2 large cans tomato sauce
2 large cans diced tomatoes
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 tsp. thyme
4 cloves garlic, pressed
1 bay leaf
Place all ingredients in slow cooker. Stir to make sure all chicken is coated well.
Cook on Low setting for 8 hours, until chicken and vegetables are tender.
CROCKPOT CARNE GISADA
3 lbs beef stew meat
2 cans diced ROTEL tomatoes with green chilis
salt and peper to taste
3 cloves garlic minced
1 cup chopped onion
3 TBSP flour
1/2 tsp cumin
1/2 tsp oregeno
1 tsp chili powder
1/4 cup water
1 diced bell pepper
Place stew meat, 1/4 cup water, salt and pepper in crockpot. turn heat to high and let simmer for 1 1/2 hours. Drain juice from tomatoes into measuring cup. Add tomoatoes garlic and onions to crock pot STIR let simmer on high for 30 minutes. Add cumin, oregeno, and chili powder to crock pot and stir. Blend juice and enough water to equal 1 1/2 cups liquid and flour stir into meat/veggie mixture. Let cook on LOW for 3-4 hours until sauce is nice and thick (if you like runnier gravy three
hours is good) Serve with warm flour tortillas.
COUNTRY CAPTAIN CHICKEN BREASTS
The distinctive combination of curry, ginger, and fruit gives this classic Southern
dish its character.
2 medium-size Granny Smith apples
1 small onion, finely chopped
1 small green bell pepper, seeded and finely chopped
3 cloves garlic, minced or pressed
2 tablespoons dried currants
1 tablespoon curry powder
1 teaspoon ground ginger
1/4 teaspoon ground red pepper (cayenne)
1 can (about 14 1/2 oz.) diced tomatoes
6 small skinless, boneless chicken breast halves (about 1 3/4 lbs. total)
1/2 cup chicken broth
1 cup long-grain white rice
1 pound large raw shrimp, shelled and deveined
1/3 cup slivered almonds
Salt
Chopped parsley
-Quarter, core, and dice unpeeled apples. In a 4-quart or larger electric slow cooker, combine apples, onion, bell pepper, garlic, currants, curry powder, ginger, and red pepper; stir in tomatoes. Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of tomato mixture. Pour in broth. Cover and cook at low setting until chicken is very tender when pierced (6 to 7 hours).
-Carefully lift chicken to a warm plate, cover lightly, and keep warm in a 200 degree oven. Stir rice into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring once or twice, until rice is almost tender to bite (30 to 35 minutes). Stir in shrimp, cover and cook until shrimp are opaque in center; cut to test (about 10 more minutes).
-Meanwhile, toast almonds in a small nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally. Set aside.
-To serve, season rice mixture to taste with salt. Mound in a warm serving dish; arrange chicken on top. Sprinkle with parsley and almonds.
Makes 6 servings.
CHILI CHICKEN
3 whole chicken breasts (1 1/2 to 2 lbs, cut in 1 inch pieces)
1 cup chopped onion
1 cup chopped bell pepper
2 garlic cloves
2 tbsp. vegetable oil
2 cans Mexican stewed tomatoes (16 ounce each)
1 can chili beans
2/3 cup picante sauce
1 teaspoon. chili powder
1 teaspoon. cumin
1/2 teaspoon. salt
Saute chicken, onion, pepper, garlic in vegetable oil until vegetables are wilted. Transfer to slow cooker/Crock Pot and add remaining ingredients. Cook, covered, on low, for 4 to 6 hours. Serve over rice.
Serves 4 to 6.
BAYOU GUMBO
* 3 tablespoons Pillsbury Best All Purpose Flour
* 3 tablespoons oil
* 1/2 pound smoked sausage, cut into 1/2 inch slices
* 2 cups frozen cut okra
* 1 large onion, chopped
* 1 large green bell pepper, chopped
* 3 garlic cloves, minced
* 1/4 teaspoon ground red pepper (cayenne)
* 1/4 teaspoon pepper
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 (12-ounce) package frozen shelled deveined cooked medium shrimp, rinsed
* 1 1/2 cups uncooked regular long-grain white rice
* 3 cups water
In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over
medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Slow Cooker. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in slow cooker/Crock Pot; mix well. Cover; cook on low setting for additional 20 minutes.
Serve gumbo over rice.
Makes 6 servings.
Italian Style Meat Loaf
1 pound lean ground beef
6 ounces italian sausage or spicy bulk sausage
14 1/2 ounces Italian style stewed tomatoes
1 cup fresh bread crumbs
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 egg — beaten
In a large bowl, combine all ingredients; mix well.
Place in a 4 1/2 x 8″ loaf pan. Bake at 350F for 1 hour; drain.
Per Serving (excluding unknown items): 358 Calories; 26g Fat (66.0% calories from fat); 20g Protein; 10g Carbohydrate; 2g Dietary Fiber; 114mg Cholesterol; 462mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 3 1/2 Fat.
CHICKEN TETRAZZINI
1 chicken
8 oz. vermicelli
1/2 c. chopped bell pepper
1 lg. chopped onion
2 cans mushroom soup
1/4 tsp. celery salt
1/2 tsp. black pepper
1 tbsp. Worcestershire sauce
3/4 lb. Cheddar cheese, grated
Remove chicken from bone and cut in bite-size pieces. Cook bell pepper and onion in 1 cup chicken broth. Cook vermicelli in remainder of broth real slow. Mix all ingredients. Heat 25 minutes at 350 degrees.
MOZZARELLA CHICKEN AND SAUCE
4 chicken breast with or without bones
1 jar Ragu spaghetti sauce (tomatoes and herbs)
1/2 green bell pepper, chopped
1 sm. onion, chopped
1/4 c. sliced ham, chopped
1 c. mozzarella cheese
Dales steak sauce
Salt, pepper & garlic powder to taste
Cover bottom of Pyrex dish (for oven) with Dales steak sauce. Layer bottom of dish with chicken (browning optional). Sprinkle chicken with onions, green peppers, salt, pepper, garlic powder and ham. Cover with Ragu sauce. Cover and cook for 50 minutes in preheated oven, 350 degree cooking temperature. Remove cover and
cover with cheese. Remain cooking until cheese melts, about 5 minutes. Serve over spaghetti noodles and with French bread. Yield 4 servings as a complete meal.
CHICKEN SPAGHETTI 1
1 whole chicken, cooked & boned
1 can Rotel tomatoes
1 lb. Velveeta cheese
Spaghetti
1 onion
1 bell pepper
Saute onion and bell pepper in butter. Add cheese (cubed) and let it melt. Add can of Rotel. Cook spaghetti, drain and mix all ingredients.
Spam Vegetable Strudel
1 6.25-oz package long-grain and wild rice mix
1/2 cup chopped carrot
1/2 cup chopped red bell pepper
1/4 cup orange juice
1 12-oz can Spam luncheon meat — cut in thin strips
2 cups chopped mushrooms
1/4 cup sliced green onions
1 tablespoon dijon-style mustard
1/2 teaspoon basil
1/4 teaspoon pepper
6 sheets frozen phyllo pastry — thawed
butter-flavor vegetable cooking spray
1 tablespoon dry bread crumbs
soy sauce
Heat oven to 375F. Prepare rice according to package directions.
In small saucepan, combine carrots, red pepper, and orange juice. Bring to a boil. Cover and cook 5-7 minutes or until crisp-tender. Drain well. Place in medium bowl.
In large skillet, saute SPAM, mushrooms, and green onion until tender. Add SPAM mixture, rice, mustard, basil, and pepper to vegetable mixture; stir well.
Place 1 sheet phyllo pastry on a damp towel (keep remaining phyllo covered). Lightly coat phyllo with cooking spray. Layer remaining 5 sheets phyllo pastry on first sheet, lightly coating each sheet with cooking spray.
Spoon SPAM mixture lengthwise down center of phyllo stack, leaving a 1/2″ border. Roll phyllo jelly-roll style, starting with long side containing SPAM mixture. Tuck ends under; place diagonally, seam side down, on baking sheet coated with cooking spray. Lightly coat top of pastry with cooking spray and sprinkle with bread crumbs. Make 12 (1/4″ deep) diagonal slits across top of pastry using a sharp knife.
Bake 20 minutes or until golden. Serve with soy sauce.
Per Serving (excluding unknown items): 319 Calories; 12g Fat (35.0% calories from fat); 15g Protein; 37g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 1238mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.
Spicy Spam Kabobs
1/4 cup lemon juice
3 tablespoons minced onion
1 tablespoon olive oil
1 teaspoon dried thyme
1 garlic clove — minced
1/2 teaspoon whole oregano leaves
1/4 teaspoon red pepper flakes
16 pea pods
8 ounces canned pineapple chunks packed in light juice — drained
1 12-oz can Spam luncheon meat — cut into 24 cubes
1 red bell pepper — cut into 1″ pieces
4 cups hot cooked rice
Combine first 7 ingredients in 9×12″ dish. Wrap pea pods around pineapple chunks. Alternately thread SPAM cubes, pineapple chunks, and bell pepper pieces on eight skewers. Place in dish with marinade. Cover and marinade 2 hours, turning occasionally.
Grill kabobs over medium-hot coals 10 minutes, turning occasionally. Or, broil 5″ from heat source 8-10 minutes, turning occasionally. Serve with hot cooked rice.
Per Serving (excluding unknown items): 525 Calories; 20g Fat (34.8% calories from fat); 20g Protein; 65g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 1167mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat.
Twice Cooked Pork And Spicy Vegetables
1/2 pound pork butt — in one piece
5 dried black mushrooms
2 small dried red chili pepper
2 large cloves garlic — minced
2 teaspoons minced ginger root
1 small bell pepper
1/4 cup bamboo shoots
1 large carrot
1 bean curd cube
1/3 cup mushroom liquid
1 tablespoon soy sauce
1 pinch sugar
1 teaspoon salt
2 tablespoons peanut oil
cornstarch paste — as required
In saucepan, cover pork butt with water, bring to a boil and simmer for 30 minutes. Add more hot water if level goes below pork. Cool pork in its cooking water.
Wash, then soak mushrooms in warm water for 1 hour. Squeeze liquid from mushrooms, reserving liquid. Discard mushroom stems, and halve mushrooms. Halve, seed and core bell pepper; cut into pieces about 1″ by 1 1/2″. Slice bamboo to match bell pepper. Peel carrot; slice on bias into ovals.
Remove pork from cooking water, and parboil carrots in water for 1 minute. Slice 2/3 of pork butt into rectangles same size as bell pepper. Save remaining 1/3 for another dish.
Strain mushroom liquid; combine specified amount with soy sauce, sugar and salt. Drain bean curd, rinse in cold water, and slice same size as bell pepper.
Add oil to very hot wok. When oil begins to smoke, stir-fry mushrooms, garlic and ginger for 1 minute. Add bell pepper, bamboo shoots, carrots and pork; stir-fry for 1 minute. Add bean curd and mushroom liquid; bring to boil.
On medium heat, cover wok and cook for 1-2 minutes, until bell pepper is bright green and crisp. Push ingredients up side of wok. Restir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring. Recombine with ingredients. Serve.
Per Serving (excluding unknown items): 252 Calories; 17g Fat (56.6% calories from fat); 18g Protein; 11g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 833mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.
CHICKEN STIR-FRY FEAST
1 c. raw Uncle Ben’s original converted brand rice
1 lb. boneless, skinless chicken breasts
3 tbsp. cornstarch, divided
3 tbsp. soy sauce, divided
3 tbsp. dry sherry, divided
1 lg. clove garlic, minced
4 tbsp. peanut oil or safflower oil, divided
1 lg. carrot, julienned
1 lg. green or red bell pepper, cut into strips
1 lg. onion, sliced
1/4 lb. fresh mushrooms, sliced
Cook rice according to package directions. Meanwhile, cut chicken into 1-inch square pieces; combine with mixture of 2 tablespoons cornstarch and 1 tablespoon each soy sauce and sherry, and garlic. Let stand 30 minutes.
Mix remaining cornstarch, sherry and 2/3 cup water; set aside. Heat 2 tablespoons oil in hot wok or large skillet until hot. Add chicken and stir-fry 4 minutes; remove. Heat remaining oil in same pan. Add carrots, bell pepper and onion; stir-fry 4 minutes. Add mushrooms; stir-fry 30 seconds. Stir in chicken and cornstarch mixture. Cook, stirring until sauce boils and thickens. Remove from heat; stir in remaining soy sauce. Serve over rice. Makes 4 servings.
CHICKEN & ANDOUILLE SMOKED SAUSAGE GUMBO
1 chicken, cut up
Garlic powder
Cayenne pepper
1 c. chopped onion
1 c. chopped bell pepper
1 c. chopped celery
1 1/4 c. flour
1/2 tsp. salt
1/2 tsp. cayenne pepper
Vegetable oil
7 c. chicken stock
1/2 lb. Andoville sausage or Polish kielbasa in 1/4″ cubes
1 tsp. minced garlic
2 c. okra (optional)
Hot cooked rice
Remove excess fat from chicken pieces. Rub on garlic powder and cayenne. Let stand 30 minutes. In a bowl combine onions, pepper and celery. Set aside. Combine flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/2 teaspoon cayenne in a plastic bag. Add chicken pieces and shake. Reserve 1/2 cup flour. In a heavy skillet heat 1-inch oil to very hot. Fry chicken until brown (5-8 minute side).
Drain on paper towels. Pour cooled oil into glass measuring cup. Scrape pan bottom and return 1/2 cup oil to the pan. Place pan over heat; whisk in remaining 1/2 cup flour.
Cook; whisk constantly until roux is red brown (3-4 minutes). Don’t scorch. Remove from heat and add vegetables. Cook until vegetables are soft. Scrape pan bottom. Place stock in large Dutch oven.
Bring to boil. Add roux mixture tablespoons at a time. Reduce heat to simmer; stir in Andoville sausage and minced garlic. Simmer 45 minutes.
Bone cooked chicken; cut meat into 1/2 inch chunks. Stir in chicken. As a main course, serve 1/3 cup rice in soup bowl with 1 1/4 cups gumbo.
Barbecue Ground Beef
Ingredients
1 pound beef, ground
1 tablespoon shortening
1 cup onion, finely chopped
1 cup bell pepper, green, finely chopped
1 tablespoon sugar
2 tablespoon mustard, prepared
1 tablespoon vinegar
1 tablespoon salt
1 cup ketchup
1/2 teaspoon cloves, ground
Directions:
Brown meat in shortening slowly until crumbly. Combine remaining ingredients and add to meat. Cover and simmer about 30 minutes.
Serves 6 to 8.
Angus Tenderloin with Sauteed Mushrooms and Tex
2 lb Angus beef tenderloin roast
Seasoned salt to taste Pepper to taste Sauteed mushrooms (follows) Texas Caviar (follows) SAUTEED MUSHROOMS 1 tb Butter
4 c Mushrooms, whole
1/2 c Onion, chopped
1 t Garlic salt
1/4 c Chicken broth
1/2 c Beef broth
1 c Chablis wine
TEXAS CAVIAR 1 cn (15-oz)black-eyed peas
1 md Tomato, chopped
4 Green onions, chopped
1 t Garlic, minced
1/2 Green bell pepper, finely
Chopped 1/4 c Cilantro, chopped
1/2 c Mild picante sauce
Salt to taste Pepper to taste
Rub outside of tenderloin with seasoned salt and pepper. Roast in a preheated 225-degree oven 45 minutes. Slice beef at an angle into 1/2inch slices. Serve each portion with 3 ounces sliced beef, 1/2 cup each mushrooms and Texas Caviar. SAUTEED MUSHROOMS: Heat butter in skillet until melted; add mushrooms and onions and cook until onions are tender. Add garlic salt, broths and wine. Simmer 15 minutes.
TEXAS CAVIAR: Combine peas, tomato, green onions, garlic, bell pepper, cilantro, picante sauce, salt and pepper in bowl. Mix well, cover and chill 24 hours before serving.
Indian Stir Fried Vegetables In Coconut Masala
Masala:
2 cups chopped fresh coconut
1 1/2 cups water
2 tablespoons peanut oil
2 tablespoons butter
2 tablespoons grated fresh ginger
6 cloves garlic; minced
1 medium onion; chopped
1 tablespoon crushed dried hot chilies
1/2 tablespoon ground coriander
1 teaspoon dry mustard
1 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon fennel seeds
1/2 tablespoon sugar
1/4 cup water
salt and crushed dried hot chilies; to taste
2 tablespoons peanut oil
2 tablespoons water
1 large carrot cut into 1/4″ diagonal slices and b
1 small yellow summer squash cut into 1/4″ slices
2 small slim dried red chilies
1 red bell pepper seeded and cut into thin rings
2 small fresh hot chilies seeded and cut into thin rings
1 small yellow summer squash cut into 1/4″ slices
6 green onions and 3 tops cut into 2-inch lengths
3 tablespoons minced fresh cilantro
Put the coconut and 1 1/2 cups of water in the blender and whir until a puree is formed. Set aside. Melt the oil and butter together in a heavy saucepan or skillet over moderate heat. Add the ginger, garlic, and onion and saute until the onion is translucent. Adjust heat to prevent browning. Add all the remaining masala ingredients except the water, salt, and crushed chilies and stir to incorporate with the oil and onions. Cook for about 1 minute. Add the water and, stirring constantly, cook over low heat for about 5 minutes. Add the coconut puree, stir well, and cook for another 2 to 3 minutes, stirring to prevent scorching. It if appears too dry, add water 1 tablespoonful at a time until a very thick sauce results. Taste and add salt and more chilies to taste. To cook the vegetables, heat the oil and water in a large wok or skillet over high heat. Add the vegetables one at a time in order given and stir fry each for abut 40 to 60 seconds before adding the next one. Add the cilantro and toss. Spoon in the masala, toss gently, and taste again for seasoning. Stir gently over high heat, for about 1 minute.
Serving Ideas : Spoon into a bowl and serve hot.
NOTES : Yield: 6 servings.
Chicken Breasts Roma
4 chicken breasts — boneless
1 mdonion — diced
3/4 pound italian sausage; bulk
1 green bell pepper — diced hot
1 red bell pepper — diced
4 ounce mozzarella cheese
1/4 pound mushrooms — sliced cut in sticks
2 liter tomatoes — diced
1/4 cup flour
1/2 cup red wine or chicken broth
1/2 teaspoon salt
1 teaspoon basil
1/2 teaspoon dried oregano leaves
freshly ground black pepper
3 tablespoon olive oil
Place chicken between sheets of plastic wrap. With flat mallet, pound until 8 inches in diameter. Press together to patch any holes. In large skillet, saute sausage until done. Skim fat. Leave drippings in pan. Spread 1/4 of the sausage on each chicken breast. Top each with 1 cheese stick. Roll up, encasing sausage and cheese. Fold in sides. In a bowl, mix flour, salt and oregano. Roll chicken breasts in mixture. In pan drippings, brown chicken on all sides over medium heat. Remove chicken. Wipe pan dry with paper toweling. Place chicken back in pan. Add olive oil, onion, peppers, mushrooms, tomatoes, wine, basil and pepper. Cover. Simmer over low heat 25 to 30 minutes. Serve immediately.
Baked Pork Chops
• Pork chops (as many as needed)
• flour
• Dijon mustard
• 1 bell pepper
• 1 medium onion
Coat pork chops with mustard. Lightly dredge in flour and then brown quickly in skillet. Place in baking dish.
Add salt and pepper to taste. Add thinly sliced pepper and onion over each chop.
Cover with foil and bake at 325º for 35 to 40 minutes, until chops are cooked.