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.
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.
Sweet And Sour Lamb Chops
2 tablespoons butter or margarine
2 pounds shoulder lamb chops
salt and pepper
8 ounces pineapple chunks in unsweetened juice — undrained
1/4 cup firmly packed dark brown sugar
1/4 cup white vinegar
1 tablespoon cornstarch
1/2 teaspoon brown bouquet sauce
2 carrots — peeled and thinly sliced
1 large green pepper — cut into 1-inch squares
Melt butter in a heat-resistant, non-metallic broiler-proof skillet on a conventional surface unit. When butter is hot, sear lamb chops on both sides until lightly browned. Sprinkle with salt and pepper to taste. Or use the “browner” for 4 to 5 minutes per side.
While the chops are browning, drain pineapple juice into a small heat-resistant, non-metallic bowl. Reserve pineapple chunks; add brown sugar, vinegar, cornstarch and brown bouquet sauce to pineapple juice. Stir to combine.
Heat pineapple juice mixture, uncovered, 2 minutes in Micro- wave Oven or until thickened and clear.
Pour thickened sauce over browned lamb chops.
Add carrot slices and heat, covered, 5 minutes in Microwave Oven. Add pineapple chunks and heat, covered, 2 1/2 minutes in Microwave Oven. Add green pepper squares and heat, uncovered, in Microwave Oven 2 1/2 minutes, or until lamb and vegetables are tender.
VARIATIONS: Pork chops, veal chops, boneless chicken pieces or shrimp may be substituted for the lamb chops; however, cooking times will have to be adjusted for pork, chicken, and shrimp. Pork chops will require an extra 2 minutes in Step 5, as pork should always be cooked to well-done. Chicken should be cooked for only 4 minutes in Step 5 and shrimp 3 minutes.
Per Serving (excluding unknown items): 568 Calories; 22g Fat (35.1% calories from fat); 51g Protein; 41g Carbohydrate; 3g Dietary Fiber; 179mg Cholesterol; 271mg Sodium. Exchanges: 0 Grain(Starch); 7 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates.
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
1. Put vegetables in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegetables.
2. Combine all other ingredients. except rice in a small bowl. Pour over chicken.
3. Cover crockpot and turn to low and cook for 8-10 hours.
4. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave.
5. 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.
SWEET AND SOUR CHICKEN WINGS
2 1/2 lb. chicken wings with tips removed
1/3 c. Crisco
1/3 c. vinegar
1/2 c. firmly packed dark brown sugar
1 (12 oz.) can unsweetened pineapple juice
3/4 c. catsup
1 tbsp. soy sauce
1 tsp. prepared mustard
1/8 tsp. salt (optional)
Brown wings in hot Crisco, adding more, if necessary. Remove wings as they brown. Drain drippings from skillet. Add vinegar, sugar, juice, catsup, soy sauce, mustard, and salt to skillet. Bring to boil, stirring occasionally.
Simmer gently about 5 minutes. Add browned chicken wings. Cover skillet. Simmer 15 minutes. Turn wings and cook uncovered 15 minutes longer. Serve with rice. Makes 4 servings.
Country Chutney
1 1/4 lb Parsnips
1 lb Apples (3 md.)
-peeled, cored and sliced 1/2 lb Onions (2 md., abt. 1 cup)
-peeled and chopped 1/2 lb Ripe tomatoes (2 md.)
-peeled and finely chopped — (about 1 cup) 1/2 ts Dried cracked ginger or
1 1″ piece dried whole ginger
1 ts Mustard seed
2 1/4 c Cider vinegar
1 c Dark brown sugar; packed
1 c Dried currants (4 oz.)
– lightly packed 1/2 c Pitted dates (4 oz.)
– finely cut 1/4 c Crystallized ginger; packed
-finely diced (abt. 2 oz.) 1 ts Table salt
1 lg Pinch cayenne
“This relish is based on a prize-winning English recipe of more than a generation ago. It is less sweet than traditional chutneys; most of its sweetness comes not from sugar, but from apples, dates, and parsnips. I generally use Winesap apples but any well-flavored, crisp eating apple will do.” Cook unpeeled parsnips 30 to 40 minutes in boiling water, to cover, in a saucepan or skillet wide enough to permit them to lie flat. They should be soft enough to mash. When the parsnips can be pierced easily with a fork, drain and cover with cold water until cool enough to handle. Peel and mash. Simmer the apple slices with 1/2 cup water in a covered 1 1/2-quart saucepan for 12 to 15 minutes, or until soft enough to mash. Do not drain. Place the mashed parsnips and apples in a wide 4-quart saucepan. Add onions and tomatoes; tie ginger and mustard seed loosely in a double thickness of dampened cheesecloth or place in a metal tea ball and add to the pan, along with vinegar. Bring to boil over medium heat and simmer slowly 1 hour, stirring occasionally. Add remaining ingredients and simmer 1 hour more, or until thick. Stir occasionally to prevent sticking. The chutney will darken considerably. Remove from heat and spoon at once into hot, sterilized half-pint or pint jars; seal. Store at least 1 month before opening. Yield: About 7 cups.