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.
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.
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.
Sweet And Sour Chicken
1 carrot — cut into chunks
1 green pepper — cubed
1 medium onion — quartered
2 tablespoons quick-cooking tapioca
4 boneless skinless chicken breasts
8 ounces canned pineapple
1/3 cup firmly packed dark brown sugar
1/3 cup red wine vinegar
1 tablespoon soy sauce
1 teaspoon instant chicken bouillon
1/2 teaspoon garlic powder
2 tablespoons fresh ginger — minced
1 teaspoon dried cilantro
hot cooked rice
Put vegetables in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegetables.
Combine all other ingredients. except rice in a small bowl. Pour over chicken.
Cover crockpot and turn to low and cook for 8-10 hours.
Before serving make rice. Serve over rice. Leftovers can be reheated in microwave.
OVEN: Put vegetables in bottom of a greased pan. Sprinkle vegetables with tapioca. Add chicken to pan. Combine all other ingredients except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300F oven for 2 hours. Serve over rice. Leftovers can be reheated in microwave.
Per Serving (excluding unknown items): 36 Calories; trace Fat (7.3% calories from fat); 5g Protein; 3g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 46mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
Broccoli-Rice Quiche
2 C. hot cooked rice
4 Oz. grated Cheddar cheese — (4 to 5)
3 eggs
1 Tsp. salt
1/2 C. chopped onions
1 Pkg. frozen chopped broccoli — (10 oz.)
2 Tbsp. milk
1/2 Tsp. pepper
1 Can sliced mushrooms — (4 oz.) drained
Cook rice according to directions. Combine rice, cheese, slightly beaten eggs and salt. Press mixture firmly into greased dish. Set aside. Defrost broccoli in package. Microwave 4 minutes on High. Place broccoli in 1 1/2 quart casserole; add onions to broccoli. Microwave 6 to 8 minutes on High. Let stand 3 minutes covered. Drain broccoli. Beat remaining egg slightly. Stir in milk, pepper, mushrooms and remaining salt; add to broccoli and mix well. Spoon into rice quiche shell. Microwave 8 to 10 minutes. Sprinkle with remaining cheese. Microwave 20 seconds on High, if necessary, to melt cheese. Makes 6 servings. (Use 10-inch quiche dish.)
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.
Beef and Tofu
1 c Beef broth
1 tb Cornstarch
2 tb Water
1 ts Brown sugar
2 tb Oil
1/2 lb Lean ground beef
1 cl Garlic minced
2 c Shredded Chinese cabbage
1/2 lb Tofu, cut into 1/2″ cubes
3 c Hot cooked rice
2 Green onions with tops,
Sliced Bring broth to a boiling medium sauce pan. Combine cornstarch and water in a small bowl. Set aside. Heat oil in wok over high heat. Add beef. Stir fry until no longer pink,breaking larger pieces with a wooden spoon. Add garlic and Chinese cabbage. Stir fry about 1 minute. Reduce heat and add broth mixture;stir until thickened. Add tofu;gently stir until heated,about 1 minute. Spoon tofu mixture over rice and garnish with green onions. Serves 4.
NIGERIAN STEW
2 lbs. cooked meat (your choice of chicken, beef or turkey)
1 (15 oz.) can Hunt’s tomato sauce with herbs
1 whole chopped onion
1 tbsp. black pepper & salt
3 tbsp. oil
2 c. cooked rice
Heat oil about 2 minutes. Pour 1 teaspoon salt in oil. Add tomato sauce to salt and oil and cook about 10 minutes. Add meat. Cook about 7 minutes.) Simmer about 30 minutes and serve over cooked rice.
Easy Chicken Creole
1 c Chopped onion
1 Clove garlic, crushed
2 tb Flour
2 1/4 c Chicken broth
1/4 ts Sugar
Black pepper to taste 1 Med. Bell pepper, diced
3 tb Oil
1 cn Tomato paste ( 6 oz.)
1/2 ts Salt
1/4 ts Tabasco sauce (or to taste)
2 c Cooked, cubed, chicken
Saute onion, green pepper and garlic in oil until tneder, stirring occasionally. Add flour, stir just until flour starts to brown. Stir in tomato paste, broth, salt, sugar and Tabasco sauce. Cook and stir until mixture comes to boil and thickenes. Stir in chicken and black pepper. Simmer uncovered 5 minutes or until chicken in heated through. Serve over hot cooked rice.