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.
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.
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.
Roast Leg Of Lamb With Rhubarb Mint Chutney
1 leg of spring lamb
1 tablespoon vegetable oil
2 teaspoons dried mint — divided
1 teaspoon grated lemon zest — divided
1 tablespoon butter
1 small onion — minced
3 cups chopped rhubarb
2/3 cup granulated sugar
1/4 cup fresh lemon juice
salt
pepper
Use fresh or frozen, short-cut, leg of lamb. If using frozen, thaw in refrigerator overnight. Trim any excess fat from lamb and make several slits in meaty side.
Stir together oil, half the mint and half the lemon zest. Rub all over leg, making sure it goes into the slits. (Leg can be prepared to this point, covered and refrigerated for up to one day).
RHUBARB MINT CHUTNEY: Melt butter in large skillet over medium heat; cook onion for 3 minutes or until soft. Add rhubarb, sugar, lemon juice, remaining mint and remaining lemon zest. Bring to boil stirring to dissolve sugar. Reduce heat and simmer, uncovered, for 5 to 7 minutes or until thickened. Season to taste with salt and pepper. (Chutney can be prepared, cooled, covered and refrigerated for up to 2 days.)
Place lamb on rack in shallow roast pan; roast, uncovered, in 450F (230C) oven for 15 minutes. Reduce temperature to 325F (160C) and continue roasting for about 1 hour and 15 minutes longer or until internal temperature is 130F (54C) to 140F (60C) on meat thermometer.
Remove lamb and let rest for 15 minutes under tent on foil before carving. Accompany with Rhubarb Mint Chutney to serve.
Per Serving (excluding unknown items): 118 Calories; 4g Fat (28.4% calories from fat); 1g Protein; 21g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 20mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.
Roast Venison
4 pounds venison roast (elk, moose, deer)
2 tablespoons flour
2 cloves garlic — minced
2 tablespoons brown sugar
1 teaspoon prepared mustard
1 tablespoon Worcestershire sauce
1/4 cup vinegar or lemon juice
1 large onion — sliced
14 ounces canned tomatoes
MARINADE:
1/2 cup vinegar
2 cloves garlic — minced
1 tablespoon salt
1/2 cup red wine
cold water to cover meat
Let the meat stand at room temperature for 8 hours then marinade the venison over night in the refrigerator. This opens the pores of the meat when at room temp and when cooling will draw in the marinade.
Season with salt, roll in flour and brown in hot skillet. Place in crock-pot cooker and add remaining ingredients. Cover and cook on low 10 to 12 hours.
MARINADE: Mix ingredients together in a bowl just large enough to cover venison with water. No need to stir this marinade. Use for “red” meats or game birds.
Per Serving (excluding unknown items): 428 Calories; 7g Fat (16.8% calories from fat); 71g Protein; 13g Carbohydrate; 1g Dietary Fiber; 257mg Cholesterol; 1368mg Sodium. Exchanges: 0 Grain(Starch); 9 1/2 Lean Meat; 1 Vegetable; 0 Fat; 1/2 Other Carbohydrates.
Rosemary Turkey Patties
1 pound ground turkey
1/4 cup soft whole-wheat bread crumbs
1 egg — slightly beaten
3 tablespoons finely minced onion
2 tablespoons chopped fresh parsley
1/2 teaspoon thyme
1/4 teaspoon dried rosemary
SAUCE:
1 tablespoon margarine
1/2 cup chopped onion
1 clove garlic — minced
1 tablespoon flour
1/2 teaspoon dried rosemary
1/2 teaspoon chicken bouillon granules
1/4 cup water
2 tablespoons water
1/4 cup skim milk
2 tablespoons skim milk
Combine turkey and next 6 ingredients. Shape into patties. Place patties in a greased baking dish. Bake at 350°F for 30-45 minutes, or until done, turning once. Spoon rosemary sauce over patties. Garnish with chopped fresh parsley.
SAUCE: Melt 1 tablespoon margarine in a small saucepan. Add 1/2 cup chopped onion and 1 clove minced garlic; saute until tender. Add 1 tablespoon flour and 1/2 teaspoon crushed rosemary; cook, stirring constantly, 1 minute. Gradually add 1/2 teaspoon chicken bouillon granules, 1/4 cup plus 2 tablespoon water, and 1/4 cup plus 2 tablespoons skim milk. Cook over medium heat, stirring constantly, until thickened.
Per Serving (excluding unknown items): 255 Calories; 14g Fat (49.7% calories from fat); 23g Protein; 8g Carbohydrate; 1g Dietary Fiber; 143mg Cholesterol; 246mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.
Sage Pork Tenderloin
2 pounds pork tenderloin
5 fresh sage leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon olive oil
Butterfly and lay pork open. Place sage in open cut. Sprinkle with salt and pepper. Fold back over and tie into original shape.
Brown well directly over hot coals. Remove to edge of grill. Rub with oil. Place additional sage sprigs onto coals as desired. Cover and cook to an internal temperature of 160 degrees.
Carve into thin slices. Serve hot, with a flavored butter.
Per Serving (excluding unknown items): 189 Calories; 6g Fat (29.4% calories from fat); 32g Protein; trace Carbohydrate; trace Dietary Fiber; 98mg Cholesterol; 253mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Fat.
Saucy Beef Taco Pizza
2 pounds ground beef round
1 medium onion — chopped
16 ounces mild or hot taco sauce
4 ounces canned chopped mild green chilies — drained
1/2 cup sliced ripe olives
8 ounces refrigerated crescent rolls (1 can)
1 1/2 cups crushed corn chips
1 cup sour cream
1 cup shredded monterey jack cheese
1/2 cup shredded cheddar cheese
sliced olives (optional)
sliced mushrooms (optional)
1 cup shredded lettuce
1 medium avocado — peeled and sliced
1 medium tomato — diced
Pastry for single-crust pie may be substituted for crescent rolls.
Brown ground beef and onion in large frying-pan or Dutch oven. Pour off drippings. Add 1 cup taco sauce, green chilies and olives.
Separate crescent rolls into 8 triangles and press into greased 9 to 10-inch pie pan to form crust. Sprinkle 1 cup crushed corn chips evenly over dough. Spread beef mixture evenly over chips, spread with sour cream. Cover with shredded Monterey Jack cheese, then shredded Cheddar Cheese. Sprinkle with remaining 1/2 cup crushed chips. Garnish with sliced olives and mushrooms, if desired.
Bake in a moderate oven (375F) for 20 to 25 minutes or until crust is golden. Cut into wedges and serve with lettuce, avocado, tomato and remaining taco sauce.
Per Serving (excluding unknown items): 1327 Calories; 96g Fat (63.3% calories from fat); 64g Protein; 60g Carbohydrate; 5g Dietary Fiber; 222mg Cholesterol; 2061mg Sodium. Exchanges: 3 Grain(Starch); 7 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 14 1/2 Fat.
Saucy Potatoes
16 ounces frozen hash brown potatoes
14 1/2 ounces stewed tomatoes
4 ounces Velveeta — diced
Spray a 1 1/2 quart microwave safe casserole dish. Place potatoes and stewed tomatoes (undrained) in the dish and stir.
Microwave, covered, on high for about 6 – 8 minutes, stirring once during cooking. Stir in Velveeta, and continue cooking for another 4 minutes, stirring once.
Per Serving (excluding unknown items): 176 Calories; 8g Fat (36.7% calories from fat); 8g Protein; 22g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 519mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.
Sausage and Pepper Loaf
1 tablespoon olive oil
2 medium red peppers — diced
1 large onion — diced
1 large clove garlic — crushed
1 pound sweet Italian sausage — casings removed
1 pound ground beef chuck
2 large eggs
1 1/2 cups fresh bread crumbs
1/3 cup grated parmesan cheese
8 ounces tomato sauce
1/2 teaspoon salt
1/2 cup shredded fontina cheese
In nonstick 12 inch skillet, heat olive oil over medium heat. Add red peppers and onion and cook until tender and lightly browned, 10 to 15 minutes, stirring occasionally. Add garlic; cook 1 minute stirring. Set vegetables aside to cool slightly.
Preheat oven to 375 degrees. In large bowl, mix sausage meat, ground beef, eggs, bread crumbs, parmesan, tomato sauce, salt, and cooked vegetables just until well combined but not overmixed.
In 13×9 metal baking pan, shape meat mixture into 9×5 inch loaf. Bake meat loaf 1 hour. Sprinkle Fontina cheese down center of loaf in a 2 inch wide strip. Bake 10 minutes longer. Let stand 10 minutes before slicing.
Per Serving (excluding unknown items): 466 Calories; 36g Fat (70.1% calories from fat); 24g Protein; 10g Carbohydrate; 1g Dietary Fiber; 149mg Cholesterol; 939mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 5 Fat.
Savory Spam Crescents
10 slices bacon — cut in small pieces
1/4 cup finely chopped onion
1 12-oz can Spam luncheon meat — cubed
1 egg — beaten
3 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley
2 tablespoons dijon-style mustard
1/8 teaspoon pepper
2 8-oz packages refrigerated crescent roll dough
Heat oven to 375F. In skillet, cook bacon and onion until bacon is crisp; drain. Stir in remaining ingredients except crescent roll dough.
Separate each package of crescent dough into 8 triangles. Spread top half of each triangle with SPAM mixture; roll up. Place on baking sheets. Bake 12-15 minutes or until golden brown.
Per Serving (excluding unknown items): 196 Calories; 13g Fat (59.8% calories from fat); 8g Protein; 12g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 622mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates.
Shashlik
3 pounds cubed lamb
1 cup olive oil
3 onions — chopped
1 teaspoon salt
1 teaspoon ground pepper
You can use cubed leg or shoulder of lamb. Combine oil, onion, salt and pepper and marinate lamb for at least one day in refrigerator. Skewer the meat and broil until brown all over. Serve with Rice Pilaf and broiled tomatoes.
Per Serving (excluding unknown items): 966 Calories; 72g Fat (67.7% calories from fat); 70g Protein; 7g Carbohydrate; 2g Dietary Fiber; 221mg Cholesterol; 757mg Sodium. Exchanges: 0 Grain(Starch); 10 Lean Meat; 1 Vegetable; 11 Fat.
Smoked Barbequed Turkey
8 pounds turkey (8-10 lbs)
1/2 cup salt
1/2 cup sugar
1 quart apple juice
1 tablespoon rosemary
1 tablespoon basil
1 honey for basting
Place turkey in brine for 8-12 hours. Remove from brine. Rinse well and air dry. Place turkey in the smoker with both upper and lower cavities open to expose the insides to smoke. Smoke 3-3 1/2 hours or longer being careful not to dry bird out.
Remove turkey from the smoker and cook in your favorite way. If you desire more smoke flavor, simply increase smoking time and the amount of fuel used. Reduce your cooking time by 10% for each hour in the smoker (up to 40%).
If you are using a smoker/barbeque/roaster type of barbeque, switch modes to roast mode and baste the turkey with honey during the roasting time.
Per Serving (excluding unknown items): 5466 Calories; 232g Fat (39.2% calories from fat); 587g Protein; 221g Carbohydrate; 4g Dietary Fiber; 1951mg Cholesterol; 53060mg Sodium. Exchanges: 1/2 Grain(Starch); 80 1/2 Lean Meat; 7 Fruit; 0 Fat; 6 1/2 Other Carbohydrates.
Smoked Salmon Pizza
2 12-inch pizza shells
3/4 cup mascarpone cheese
2 medium shallots — minced
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh chives
4 ounces smoked salmon
Put a pizza stone on the lowest rack of the oven. Preheat to 400F. If you use a metal pizza pan instead, do not preheat the pan.
Mix cheese, shallots, lemon juice and 1 tablespoon chives. Spread over two 12″ pizza shells. Slide the pizzas onto the pizza stone.
Bake 15 minutes, or until the crust is golden brown. Immediately sprinkle with salmon and chives.
Per Serving (excluding unknown items): 734 Calories; 23g Fat (28.1% calories from fat); 30g Protein; 102g Carbohydrate; 4g Dietary Fiber; 36mg Cholesterol; 1436mg Sodium. Exchanges: 6 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat.
Smoker Honey-Glazed Breast Of Turkey
1 bone-in turkey breast
1/2 cup honey
1/4 cup dry sherry
1 tablespoon butter
1/2 lemon — juiced
1/2 teaspoon salt
liquid smoke — (optional)
Rinse turkey breast and pat dry. Heat honey, sherry and butter in a saucepan. Remove from heat, stir in lemon juice and salt (and the few drops of Liquid Smoke). Pour honey mixture (we recommend you cool the mixture thoroughly first) over turkey breast and let stand, covered, in refrigerator for 3 to 5 hours (We think overnight is much better, several days is okay, too, turning at least twice a day). Place turkey breast on smoker grid and baste. Baste once again when almost done. See below for times.
Charcoal Smoker: Use 7 pounds charcoal, 4 quarts hot water (we make a portion of this white wine, and put in an onion, a few celery stalks, a lemon cut in half, a few cloves of garlic and a couple bay leaves), 2 wood sticks (we use about 4 to 6 hickory blocks, soaked for at least an hour in water), and smoke 3 to 4 hours. (Stop about 1/2 hour early if you plan to reheat at a later time in the oven; we don’t usually do this, but rather pour hot gravy over the sliced turkey if we want it warm.)
Electric Smoker: Use 4 quarts hot water (see recommendations for charcoal smoker for our suggestions), 2 wood sticks (ditto) and smoke 2-1/2 to 3-1/2 hours.
Per Serving (excluding unknown items): 531 Calories; 21g Fat (37.5% calories from fat); 62g Protein; 18g Carbohydrate; trace Dietary Fiber; 188mg Cholesterol; 317mg Sodium. Exchanges: 9 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.
Spam Hawaiian Pizza
1 10-oz can refrigerated all-ready pizza crust
6 ounces sliced provolone cheese
1 12-oz can Spam luncheon meat — cut in thin squares
8 ounces canned chunk pineapple — drained
1/2 cup thinly sliced red onion
1/2 cup chopped green pepper
Heat oven to 425F. Grease 12″ pizza pan or 13×9″ baking pan. Unroll dough; press in prepared pan. Top with cheese. Arrange remaining ingredients over cheese. Bake 25-30 minutes or until crust is deep golden brown.
Per Serving (excluding unknown items): 389 Calories; 20g Fat (46.5% calories from fat); 21g Protein; 31g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 1338mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat.
Hot Vegetable Salad Sandwiches
6 unsliced whole wheat buns or kaiser rolls
1 7-oz can Spam luncheon meat — cubed
1 cup shredded monterey jack cheese
1 tomato — chopped
1/2 cup finely chopped broccoli
1/2 cup thinly sliced carrot
1/4 cup chopped onion
2 tablespoons peppercorn ranch-style salad dressing
Heat oven to 350F. Cut thin slice from top of each bun; reserve. Remove center from each bun, leaving a 1/2″ wall. Combine remaining ingredients. Spoon into buns, pressing filling into buns. Top with reserved tops of buns.
Wrap each sandwich tightly in aluminum foil. Bake 20 minutes or until thoroughly heated and cheese is melted.
Per Serving (excluding unknown items): 328 Calories; 17g Fat (46.5% calories from fat); 16g Protein; 28g Carbohydrate; 4g Dietary Fiber; 34mg Cholesterol; 786mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
Spam Primavera
1 12-oz can Spam — cut in strips
2 carrot — thinly sliced
1 zucchini — thinly sliced
1/4 cup onion — finely chopped
1 clove garlic — minced
6 tablespoons olive oil — divided
9 ounces linguine — cooked
1/2 cup grated parmesan cheese
2 tablespoons lemon juice
1/4 teaspoon white pepper
In a large skillet, cook Spam, carrots, zucchini, onion and garlic in 3 tablespoons olive oil until vegetables are crisp and tender.
Toss together linguini, vegetable mixture, parmesan cheese, 2 tablespoons olive oil, and lemon juice until well coated. Serve immediately.
Per Serving (excluding unknown items): 347 Calories; 20g Fat (52.5% calories from fat); 14g Protein; 28g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 683mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat.
Spam Strudels With Mustard Sauce
1 12-oz can Spam luncheon meat — chopped
1 cup shredded swiss cheese
1 cup sliced mushrooms
1 egg — beaten
1/4 cup chopped green onions
8 frozen phyllo leaves — thawed
1/2 cup butter or margarine — melted
MUSTARD SAUCE:
1/2 cup sour cream
1/2 cup mayonnaise or salad dressing
1 tablespoon dry mustard
1/2 teaspoon sugar
Heat oven to 350F. Combine first 5 ingredients. Brush 1 phyllo sheet with butter. (Keep remaining phyllo covered with a damp towel to prevent drying.) Fold sheet in half crosswise; brush with butter. Fold in half crosswise again; brush with butter.
Place 1/3 cup SPAM mixture in center of sheet. Fold long sides up and over filling, overlapping slightly. Fold into thirds from narrow edge. Place seam side down on baking sheet. (Cover with damp towel to prevent drying.) Repeat with remaining phyllo sheets.
Bake 20 minutes or until golden. Serve with Mustard Sauce.
MUSTARD SAUCE: In saucepan, combine all ingredients. Heat over low heat, stirring occasionally, until warm.
Per Serving (excluding unknown items): 459 Calories; 40g Fat (77.4% calories from fat); 14g Protein; 12g Carbohydrate; 1g Dietary Fiber; 103mg Cholesterol; 922mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 5 1/2 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.
Spam Swiss Pie
1 9-inch deep dish pie shell
6 eggs
1 cup whipping cream
1/8 teaspoon pepper
1 12-oz can Spam luncheon meat — cubed
1/4 cup chopped onion
2 cups shredded swiss cheese — divided
Heat oven to 425F. Bake pie shell 6-8 minutes. Reduce oven temperature to 350F.
In bowl, beat together eggs, whipping cream, and pepper. Stir in SPAM and onion. Sprinkle 1 cup cheese in pie shell. Pour egg mixture over cheese. Sprinkle remaining cheese over egg.
Bake 45-55 minutes or until eggs are set.
Per Serving (excluding unknown items): 625 Calories; 49g Fat (70.6% calories from fat); 29g Protein; 17g Carbohydrate; 1g Dietary Fiber; 329mg Cholesterol; 1152mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 7 1/2 Fat.
Spicy Pork With Peanuts
1/4 cup raw unsalted peanuts
3 tablespoons peanut oil
4 whole dried chile peppers
4 scallions — thinly sliced
3 garlic cloves — thinly sliced
SAUCE:
1 tablespoon chile paste with garlic
2 tablespoons soy sauce
1 teaspoon sugar
1 1/2 tablespoons chinese rice wine or dry sherry
1 tablespoon chinkiany vinegar or red wine vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch — mixed with
1 tablespoon chicken broth — (cold)
8 ounces boneless pork — cubed
Stir-fry the peanuts over a high flame in 1 tablespoon of the oil until they develop a golden-brown color. This brings out their flavor. Take care not to let them burn. Remove them and set them aside.
Lower the flame to medium. Add the remaining 2 tablespoons of oil and flavor it with the peppers. With the oil still at medium heat, add the scallions and garlic. Stir-fry them for 10 to 20 seconds, until their aroma rises from the wok. Add the sauce ingredients.
When the sauce comes to a boil, add the cornstarch dissolved in broth. The sauce must be thick enough to coat the pork pieces. Since the pork is not seasoned, the sauce is the seasoning. Add the pork pieces and the peanuts. Quickly toss to coat them well. Stir and toss the pork for 30-to-45 seconds, or until the pieces are cooked through. Turn the pork out on a serving plate.
Per Serving (excluding unknown items): 259 Calories; 19g Fat (67.1% calories from fat); 14g Protein; 7g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 581mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 3 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.
Stir-Fried Pork Tenderloin With Vegetables
3/4 pound pork tenderloin
3 tablespoons soy sauce
1 tablespoon dry sherry
2 1/2 teaspoons cornstarch
1 1/4 teaspoons sugar
1/4 teaspoon minced fresh gingerroot
salad oil
1/2 bunch broccoli
1/2 pound sliced mushrooms
1 carrot — thinly sliced
1/4 teaspoon salt
2 tablespoons water
With knife held in slanting position, almost parallel to the cutting surface, cut tenderloin crosswise into 1/8″-thick slices. In medium-sized bowl, mix pork with next 5 ingredients.
In 12″ skillet or wok over high heat, in tablespoons hot salad oil, cook broccoli, mushrooms, carrot, and salt, stirring quickly and frequently (stir frying) until vegetables are coated with oil. Add water and stir fry until vegetables are tender-crisp; spoon onto warm platter.
In same skillet over high heat, in 2 more tablespoons hot salad oil, cook pork mixture until pork loses its pink color, about 2-3 minutes, stirring quickly and frequently. Return vegetables to skillet with pork; heat through.
Per Serving (excluding unknown items): 224 Calories; 5g Fat (18.3% calories from fat); 30g Protein; 17g Carbohydrate; 5g Dietary Fiber; 74mg Cholesterol; 1303mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Other Carbohydrates.
Stuffed Fresh Ham
12 pounds fresh ham — (12-18 lbs) with pockets cut into it for stuffing
8 Italian sausage links — or more
Put ham into a roasting pan and surround with water. Cook in oven at 400 degrees F for 2 hours. Remove.
Strip casings from the sausage and stuff the ham with the un-cased sausage. Add more water to pan if needed. Return ham to oven and cook for 1 hour more. When ham is done , drain off juice from the pan and put into a small pot. Place in refrigerator for 30 minutes. remove from refrigerator, skim off the grease that has formed and use for a gravy base.
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Per Serving (excluding unknown items): 1828 Calories; 122g Fat (61.6% calories from fat); 171g Protein; 1g Carbohydrate; 0g Dietary Fiber; 481mg Cholesterol; 1160mg Sodium. Exchanges: 23 Lean Meat; 11 Fat.
Stuffed Grape Leaves
1/4 cup olive oil
1 pound lamb
1 onion
1/2 cup short-grain rice
1 tablespoon dill weed
1/3 cup pine nuts
1 dash tomato paste
3 cups rich chicken broth
salt and pepper
1/4 cup water
3 tablespoons lemon juice
1 quart grape leaves (jar) — rinsed well
Rinse grape leaves well. Saute the onion until translucent. Add meat, stirring to break pieces. Add rice, dill, pine nuts, tomato paste and water. Season with salt and pepper to taste. Cook over medium heat for 10 minutes.
Cover the bottom of a dutch oven with grape leaves. Stuff the remaining leaves by placing leaf side down, on the palm of the hand, with base of leaf toward palm and tip toward middle finger, shiny side down. Put a spoonful of meat in center and fold from bottom, tuck in edges snuggly.
Arrange tip side down in pan. Add chicken broth to within 1 inch of top layer. Place a plate upside down on top layer and press. Cover and cook over medium heat for 30 or until rice is tender. Sprinkle with lemon juice and cook 5 minutes longer.
Per Serving (excluding unknown items): 92 Calories; 7g Fat (64.3% calories from fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 105mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 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.
Sweet and Sour Pork
3 pounds boneless pork — cut into 2′ strips
3 teaspoons paprika
2 tablespoons shortening
2 small onions — thinly sliced
2 green peppers — cut in strips
2 tablespoons brown sugar
6 tablespoons dry milk
3 tablespoons cornstarch
2 chicken bouillon cubes — crushed
2 13 1/2-oz cans pineapple chunks in juice — drained, reserve syrup
1/2 cup vinegar
1 1/2 tablespoons soy sauce
1 1/2 tablespoons Worcestershire sauce
Sprinkle pork pieces with paprika. Heat shortening in skillet. Saute pork and discard fat. Place meat in removable liner. Add onion and pepper.
Combine next four ingredients in bowl then add vinegar, soy sauce, Worcestershire sauce and 1 1/3 cup pineapple liquid. (Add water if necessary.) Pour entire mixture into removable liner of crockpot. Place liner in base. Cover and cook on low 8-9 hours, high 4-5 hours or auto 6 hours. During last 1/2 hour, add pineapple. Serve over rice.
Per Serving (excluding unknown items): 392 Calories; 15g Fat (34.6% calories from fat); 35g Protein; 29g Carbohydrate; 2g Dietary Fiber; 106mg Cholesterol; 511mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.