Savory Stuffed Peppers
This looks pretty on a buffet table.
4 red bell peppers
4 green bell peppers
4 yellow bell peppers
2 tbs. olive oil
24 rolled anchovy fillets with capers
4 sprigs of fresh parsley
Savory stuffing:
3 Tbs. olive oil
4 green onions, minced
1 clove garlic, mined
4 slices prosciutto ham, minced
8 anchovy fillets, minced
1/3 cup pistachio nuts. Minced
1 ½ cups fresh breadcrumbs
1/3 cup whipping cream
1 large egg, beaten
3 tbs. Romano cheese
¼ tsp. oregano
¼ tsp. marjoram
1 tbs. parsley
¼ tsp. salt
¼ tsp. ground black pepper
• Preheat broiler.
• Broil peppers turning them or 3 times until they are just charred on each side.
• Using kitchen tongs place them in a plastic bag.
• Close the bag tightly.
• Let it stand for 5 minutes.
• Use a knife to peel the peppers.
• Cut each one in half lengthwise.
• Discard the stems and seeds.
• Rinse in cold water.
• Pat dry with towel and set aside.
Make the savory stuffing.
• In a large sauce pan heat the oil over medium heat.
• Add the green onions.
• Cook for 2 minutes.
• Add the garlic.
• Cook for one minute and then add the ham, anchovy and nuts.
• Cook for 2 minutes.
• Increase heat and add the breadcrumbs and cook until lightly browned for 3 to4 minutes. Add the cream slowly and stir until it is absorbed.
• Turn the mixture into a large bowl and cool for 15 minutes.
• Stir in the remainder of the ingredients.
• Brush a large shallow baking dish with 1 tbs. oil.
• Divide the stuffing among the pepper halves.
• Brush the peppers with the remaining 2 tbs. oil.
• Cover and let it stand at room temperature for 4 hours or refrigerate overnight.
Preheat the oven to 350 degrees F.
• Let the peppers come to room temperature before cooking.
• Baking until heated through for 30 minutes.
• Carefully transfer to a large platter.
• Top each pepper with an anchovy fillet.
• Garnish with parsley sprigs.
Serves 12.
YUMMY CHICKEN WINGS
12-18 chicken wings
1/3 c soy sauce
1 tsp. ginger
2 garlic cloves minced
2 green onions minced
1 TBS honey
2 tsp. oil
Combine ingredients in your Crock Pot!! Cook on low for 6-8 hours serves 2-4 people depending on appetizer or main dish
WILD RICE CASSEROLE
1 1/2 c. uncooked long-grained rice
1/2 c. uncooked wild rice
1 envelope dry onion soup mix
1 tbsp. snipped parsley (optional)
4 c. water
1 bunch green onions, chopped
8 oz. fresh or canned mushrooms, sliced
1/4 c. butter or margarine, melted
Combine all ingredients. Pour into lightly greased slow cooker. Cover, cook on high 2 1/2 hours, stirring occasionally.
VEGETABLE PASTA FOR CROCKPOT
* 2 tablespoons Butter Or Margarine
* 1 Zucchini, 1/4″ slice
* 1 Yellow Squash, 1/4″ slice
* 2 Carrots, thinly sliced
* 1 1/2 cups Mushrooms, fresh, sliced
* 1 package Broccoli, Frozen, cuts
* 4 Green Onions, sliced
* 2 to 3 cloves Garlic, minced
* 1/2 teaspoon Basil, dried
* 1/4 teaspoon Salt
* 1/2 teaspoon Pepper
* 1 cup Parmesan Cheese, grated
* 12 ounces Fettucine
* 1 cup Mozzarella Cheese,
* Shredded
* 1 cup Cream
* 2 Egg Yolks
Rub crock wall with butter. Put zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic, seasonings and parmesan in the Crock Pot. Cover; cook on High 2 hours. Cook fettucine according to package directions; drain. Add cooked fettucine, mozzarella, cream and egg yolks. Stir to blend well. Allow to heat for 15 to 30 minutes. For serving turn to Low for up to 30 minutes.
Serves 6.
SIMPLE SAUCY POTATOES
* 4 cans ( 15 ounces each )sliced white potatoes , drained
* 2 cans condensed cream of celery soup , undiluted
* 2 cups sour cream
* 10 bacon strips, cooked and crumbled
* 6 green onions , thinly sliced
Place potatoes in slow cooker. Combine the remaining ingredients; pour over the potatoes and mix well. Cover and cook on high for 4-5 hours.
REFRIED BEAN DIP
* 1 (20 oz can) refried beans
* 1/4 teaspoon salt
* 1 cup shredded cheddar cheese
* 1 (4 oz can) chopped green chiles
* 2 tablespoons bottled taco sauce
* 1/2 cup chopped green onions
* tortilla chips
In Crock Pot combine beans with cheese, chiles, onions, salt, and taco sauce. Cover and cook on low for 2 to 2-1/2 hours. Serve hot from the pot.
CROCKPOT CREAMY SPINACH N0ODLE CASSEROLE
Served alongside baked or roasted chicken, this delicious side dish will please every person at your dinner table. Feel free to use low-fat sour cream and cottage cheese or increase the amount of hot sauce! Makes approximately 5 side servings.
8 ounces dry spinach noodles
2 tbsp. vegetable oil
1 1/2 cups sour cream
1/3 cup all-purpose flour
1 1/2 cups cottage cheese
4 green onions, minced
2 tsp. Worcestershire sauce
1 dash hot pepper sauce
2 tsp. garlic salt
-Cook noodles in a pot of salted, boiling water until just tender. Drain and rinse with cold water. Toss with vegetable oil.
-Combine sour cream and flour in a large bowl, mixing well. Stir in cottage cheese, green onions, Worcestershire sauce, hot pepper sauce and garlic salt. Fold noodles into mixture until well combined.
-Generously grease the inside of a slow cooker and pour in noodle mixture. Cover and cook on high for 1 1/2 to 2 hours.
CROCKPOT COQ AU VIN 1
2-1/2 lb chicken cut up (I used boneless, skinless chicken breasts)
1 clove garlic crushed
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme
6 bacon slices, diced
2/3 cups sliced green onions
1 cup chicken broth
8 small white onions, peeled
1 cup burgundy wine
1/2 LB whole mushrooms
chopped parsley
8 small new potatoes scrubbed
In large skillet, saute dieced bacon and green onions until bacon is crisp. Remove and drain on paper towel. Add chicken pieces to skillet and brown well on all sides. Remove the chicken when it has browned and set aside. Put peeled onions, mushrooms, and garlic in Crockpot. Add browned chicken pieces, bacon and green onions, salt, pepper, thyme, pototales and chicken broth. Cover and cook on Low 6 -
8 hours (High 3-4). During the last hour add Burgundy and cook on high. Garnish with chopped parsley.
CROCKPOT CHINESE PEPPER STEAK
4-6 servings
1-1 1/2 lbs boneless beef round steak
1 clove garlic minced
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup soy sauce
1 Tbls. hoisin sauce
1 tsp. sugar
1 tomato, seeded, peeled & diced
2 red or green bell peppers, cut into strips
3 Tbls. cornstarch
3 Tbls. water
1 cup fresh bean sprouts
4 green onions, finely chopped
Cooked Rice
Trim fat from steak; slice into thin strips. Combine steak, garlic, salt, pepper, soy sauce, hoisin sauce and sugar in slow cooker. Cover and cook on LOW about 4 hours. Turn control to HIGH. Add tomato and bell peppers. Dissolve cornstarch with water in a small bowl and stir into steak mixture. Cover and cook on HIGH 15-20 minutes or until thickened. Stir in bean sprouts, sprinkle with onions. Serve with
rice.
CROCKPOT CHICKEN NOODLE SOUP NEW ORLEANS STYLE
1 lg Whole fryer
1/2 c Diced celery
4 ea Cloves minced garlic
3 ea Bay leaves
4 ea Qts water
2 tb Butter
1 c Sliced mushrooms
1/4 c Cream sherry
Green onions for garnish
1 c Diced onions
1/2 c Minced parsley
1 c Chopped carrots
1 ts Poultry seasoning
12 oz Broad egg noodles
1 c Sliced onion rings
1 c Diced carrots
Salt and pepper to taste
First, take the chicken and wash it thoroughly - that means both inside and out! Remove the giblets, scrub out the internal cavity under cold running water, and scrape away anything that doesn’t look edible. (But DO NOT remove the chicken skin or any of the fat! You need the skin to make a rich stock.) Next, take a crock pot and place the chicken and giblets into it. Then drop in the diced onions, the ½ cup of chopped carrots and bay leaves, poultry seasoning and *2* quarts of water. Then, with a spoon, evenly distribute the seasoning mixture around the chicken, turn the crock pot to high, and cook for at least six hours (or better still, OVERNIGHT). Remember, the longer you cook, the richer the base stock and the more tender the chicken. (I cooked it overnight) While the chicken is slow-cooking, it’s a good time to prepare your noodles. Go ahead and boil them according to package directions… but DO NOT COOK THEM UNTIL DONE! Keep in mind that you’re going to drop them into a soup, so you want them el dente (firm), otherwise they’ll turn to pure mush by the time you eat them. Furthermore, you want a small percent of the starch in the noodles to cook into the soup to thicken it slightly - if you cook the noodles all the way, the soup’s consistency will be flat and thin. After the noodles are cooked, butter them slightly and set them aside. When the chicken is
tender, take a set of tongs or a strainer spoon, remove it from the crock pot (it may tend to fall apart, but that’s okay), and set it on a platter to cool. At this point, strain out all the seasoning vegetables from the stock, place the stock into a metal bowl, and place the bowl into the refrigerator or freezer until the chicken fat congeals (which should take about 1 hour). Meanwhile, pick the chicken off the bones and, with a sharp knife, chop it into bite-sized pieces. Then, in a heavy 12- inch skillet, melt the butter and saute the sliced onions, mushrooms, and carrots until they’re tender. Then drop in the chopped chicken meat. And over medium-low heat, cook it into the vegetables for about 10 minutes. While the chicken and vegetables are sauteing, remove the chicken stock from the refrigerator, skim off all the fat, and place the skimmed stock into a soup pot, along with the remaining
2 quarts of water. At this point, you should season the soup stock to taste with salt and pepper. Now drop in the sauteed chicken, mushrooms, onion rings and diced carrots - along with the sherry, the Tabasco, and as soon as it comes to a boil, reduce the heat to low and simmer the soup about 30 minutes to allow all the flavors to thoroughly blend. When you’re ready to eat, ladle out heaping helpings
of the piping hot soup into bowls, garnish with a sprinkling of thinly sliced green onions, and serve with crunch saltines. I used several generous shakes of Tabasco. It was spicy, but not overwhelmingly hot and fiery. And it was HEAVENLY!
Artichoke Hearts Attack
Artichoke hearts are readily available in cans and jars in many countries, and are increasingly used in the making of snack dips. Many national chain restaurants in the USA have some variety of artichoke dip, which is usually mayonnaise-based. One of the easiest, yet unhealthy, variations on the creamy artichoke dip is jokingly called the Artichoke Hearts Attack, owing to the amount of mayonnaise and Parmesan cheese it contains.
As an “equal parts” recipe, (with 3 simple parts), it is especially amenable to whipping up at the last minute for a party, and as it is primarily a base to which other ingredients are added, it is popular among those who like to add something distinctive.
Ingredients
Equal parts:
* artichoke hearts, chopped or squeezed
* mayonnaise
* Parmesan or Romano cheese
Procedure
Just mix them up, that’s it.
Notes, tips, and variations
There are many who increase the amount of artichokes used, for health-conscious reasons. There are also versions that replace the mayonnaise with soft tofu.
Various items that are often added to the base artichoke dip, (to taste):
* salt and pepper
* chopped scallions, (green onions)
* dill weed
* finely chopped olives, (often with pimento)
* chopped tomatoes are an especially common addition
* any number of very finely chopped vegetables, sometimes pre-cooked but raw is fine
* chopped spinach, cooked
* ½ cup sour cream
* ½ cup cream cheese
* minced garlic
* small can chopped green chilis
* Dijon mustard (teaspoon or tablespoon to taste)
Serving
At room temperature, it is perfect for the savory dipping of vegetables, potato chips, and all other common party snacks. It becomes even better, however, as a warmed-up dip. Simply place it into a small, shallow, heat-resistant dish and broil it for just a little while, until the top turns slightly tan. It can also work well as a continuously warmed dip in a fondue pot, although it does need to be stirred every once in a while to prevent burning.
Another interesting use, for those who are definitely not counting calories, is as the base for a sandwich. Spread the dip onto a good Italian roll, then broil it. When the dip turns a nice tan color, take it out of the broiler and finish the sandwich with lettuce and tomato.
CROCKPOT CHEESE SOUP
1/2 stick butter
3 green onions — chopped
3 stalks celery with leaves — chopped
2 carrots — grated
2 cans chicken broth
2 cans cheese soup
1 can cream of potato soup
parsley flakes
tabasco sauce — to taste
salt and pepper — to taste
8 ounces sour cream/or plain nonfat yogurt
3 tablespoons cooking sherry
Melt butter over low heat and saute onions, celery and carrots. Add chicken broth; cover and simmer for 30 minutes. Add other soups, parsley, tabasco, salt & pepper. Stir in sour cream. Simmer 15 minutes. Add sherry and stir before serving.
CROCKPOT BLACK BEAN SOUP
2 cans, 15 oz. each, black beans, drained and rinsed
2 cans,4.5 oz, each, chopped green chiles
1 can, 14.5 oz,Mexican Stewed tomatoes, undrained
1 can,14.5 oz, diced tomatoes, undrained
1 can,11 oz, whole kernel corn, drained (I used a 16 oz can)
4 green onions, sliced
2 to 3 T. chili powder
1 tsp. ground cumin (I omitted this)
1/2 tsp. dried minced garlic
Combine all ingredients in a 5 qt. slow cooker-I think it will fit in a 3 qt, tho. Cover and cook on high 5 to 6 hours. Makes 8 cups. You can cook it low all day.
Serve it with shredded cheddar and fat free sour cream.
CROCKPOT BEEF TIPS
1/2 c Flour
1 ts Salt
1/8 ts Pepper
4 lb Beef or sirloin tips
1/2 c Chopped green onions
2 c Sliced mushrooms (4 oz. can, drained) OR
1/2 lb Mushrooms, sliced
1 cn Condensed beef broth, (10 1/2 oz.)
1 ts Worcestershire sauce
2 ts Tomato paste or ketchup
1/4 c Dry red wine or water
3 tb Flour
1 Buttered noodles
Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crock-pot. Add green onions and drained mushrooms. Combine with beef broth, Worcestershire sauce and tomato paste or ketchup. Pour over beef and vegetables; stir well. Cover and cook on LOW setting for 7 to 12 hours. One hour before serving, turn to HIGH setting. Make a smooth paste of red wine and 3
tablespoons flour; stir into crock-pot, mixing well.
CHICKEN A LA KING
* 1 1/2 to 2 pounds boneless chicken tenders
* 1 to 1 1/2 cup matchstick-cut carrots
* 1 bunch green onions (scallions) sliced in 1/2-inch pieces
* 1 jar Kraft pimiento or pimiento & olive process cheese spread (5oz)
* 1 can 98% fat-free cream of chicken soup
* 2 tablespoons dry sherry (optional)
* salt and pepper to taste
Put all ingredients in the slow cooker/Crock Pot (3 1/2-quart or larger) in the order given; stir to combine. Cover and cook on low for 7 to 9 hours. Serve over rice, toast, or biscuits.
Serves 6 to 8.
BARLEY WITH MUSHROOMS & GREEN ONIONS
1 cup barley
1 can (14 1/2 oz) roasted garlic chicken broth (about 2 cups)
3 green onions, thinly sliced (about 1/2 cup)
4 to 6 ounces fresh or canned mushrooms, sliced
salt or seasoned salt and pepper to taste
2 teaspoons butter or margarine
Combine all ingredients in slow cooker/Crock Pot. Cover and cook on low for 4 to 4 1/2 hours.
LIGHT CAPITAL CHICKEN
2 tbsp. corn oil margarine
4 tbsp. flour
3/4 c. defatted chicken stock
1/2 c. skim milk
1 tbsp. canola oil
3 whole chicken breasts, boned, skinned, split, about 1 1/2 lbs. total
8 oz. fresh mushrooms, sliced, about 3 cups
1 c. each, dry white wine, water
1/2 c. 2% milk
3/4 tsp. salt
1/4 tsp. dried tarragon leaves, crushed
Dash garlic powder
1/4 tsp. freshly ground black pepper
2 tbsp. each, chopped green onions, fresh parsley
Heat oven to 350 degrees. Melt 1 tablespoon of the margarine in medium saucepan. Add 3 tablespoons of flour and stir over medium heat for 1 minute; do not brown. Add chicken stock and skim milk. Using a wire whisk, stir the mixture over medium heat until it comes to a boil.
Continue to cook 1 minute more; set aside. Melt remaining
1 tablespoon margarine in a large skillet along with canola oil. Add chicken and cook over medium heat until brown on both sides, about 5 minutes. Remove chicken and place in baking dish sprayed with non-stick vegetable coating.
Cook mushrooms in same skillet 5 minutes. Stir in remaining 1 tablespoon flour, the sauce, and the wine and water. Simmer, stirring, until thickened about 10 minutes. Stir in 2% milk, salt, tarragon, garlic powder and pepper. Pour over chicken and bake, uncovered until hot (45 minutes). Sprinkle with green onions and parsley; bake 5 minutes.
CHICKEN ORIENTAL
1 c. cream of mushroom soup
1 c. (8 oz.) pineapple chunks in pure pineapple juice, undrained
1 tbsp. soy sauce
2 c. Swanson chunk white chicken
1 c. each sliced celery, green onions & green pepper
1/2 c. sliced radishes
1 c. sliced water chestnuts
In a skillet, combine soup, pineapple, soy sauce and add remaining ingredients. Simmer 10 minutes. Stir gently occasionally. Serve with cooked rice and additional soy sauce. Makes about 5 1/2 cups.
Pork Dumplings
8 dried black mushrooms
1 pound lean ground pork
1/2 cup chopped bamboo shoots
1/4 cup chopped green onions with tops
1 egg white
2 tablespoons cornstarch
2 teaspoons salt
2 teaspoons light soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon white pepper
1 pound siu mai skins
1/4 cup light soy sauce
1/8 teaspoon sesame oil
Wonton skins can be substituted for siu mai skins. Cut off corners to make a circle.
Soak mushrooms in hot water 20 minutes or until soft. Drain. Rinse in warm water. Drain. Squeeze out excess moisture. Remove and discard stems. Chop caps finely.
Mix together mushrooms, pork, bamboo shoots, green onions, egg white, cornstarch, salt, 2 teaspoons soy sauce, 1/2 teaspoon sesame oil and white pepper.
Hold siu mai skin in hand. (Cover remaining skins with plastic wrap to keep them pliable.) Place 1 tablespoon pork mixture in center of skin. Bring edge of skin up side of filling, leaving top open. Repeat with remaining skins. (Cover filled dumplings with plastic wrap to keep them from drying out.)
Place dumplings in single layer on rack in steamer. Cover and steam over boiling water 20 minutes. (Add boiling water if necessary.) Repeat with remaining dumplings.
Mix together 1/4 cup soy sauce and 1/8 teaspoon sesame oil. Serve with dumplings.
Per Serving (excluding unknown items): 346 Calories; 13g Fat (35.1% calories from fat); 17g Protein; 39g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 1251mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
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.
SOUTHERN CHICKEN CASSEROLE
1 frying chicken (2 1/2-3 lbs.), cut up
1/2 lb. bacon
4 med. potatoes, pared
1 lg. onion, thinly sliced
1 tsp. poultry seasoning
1 tsp. salt
1/2 tsp. black pepper
1/2 c. chopped shallots, green onions or sliced onions
2 tbsp. chopped fresh parsley
Wash and dry chicken. In Dutch oven, fry bacon until crisp. Remove bacon. Add chicken, browning well on all sides. Remove to a 2 quart casserole dish as pieces brown. Cut potatoes lengthwise into 3 slices. Add bacon fat. Brown on both sides. Remove and place on top of chicken. Top potatoes with onions. Sprinkle with poultry seasonings, salt, pepper, shallots and parsley. Top with bacon , then cover. Bake at 350 degrees for 40 minutes. You may add 2 cups green beans, broccoli, cauliflower or squash. Layer extra vegetables on top of chicken before adding potatoes and onions.
10 Minute Szechuan Chicken
Ingredients
4 each chicken breast, halves, boneless and skinless
1 1/2 tablespoon vinegar, white wine or rice wine
3 tablespoon cornstarch
1 teaspoon sugar
1 tablespoon vegetable oil
1/4 cup water
3 each garlic cloves, minced
6 each green onions, cut into 1 inch pieces
5 tablespoon soy sauce, (low salt)
1/8 teaspoon cayenne, or to taste
Directions:
Cut chicken into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat. Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned. Add soy sauce, vinegar, sugar and water.
Cover and cook 3 minutes or until chicken is cooked through. Add green onions and cayenne; cook uncovered about 2 minutes longer.
Potstickers
2/3 pound ground pork
1 cup chinese cabbage — minced
2 green onions — minced
1 egg
1 tablespoon light soy sauce
1/2 teaspoon salt
1/2 teaspoon orange peel — grated
1/2 teaspoon hot chili oil
cornstarch
40 won-ton wrappers — cut into circles
1/2 cup peanut oil
1 cup water
Combine port, cabbage, onion, egg, soy sauce, salt, orange peel and hot chili oil in large bowl and mix well. To assemble: Dust waxed or parchment paper with cornstarch. Set 1 rounded teaspoon filling in center of won tom skin, pressing lightly so filling forms narrow band across middle. Moisten rim of skin. Bring opposite sides together to form semicircle. Pinch together around outer edge. Transfer to cornstarch dusted paper. Cover with dry kitchen towel. Repeat with remaining won ton and filling. Place two heavy 12″ skillets over low heat. Add 1/4 cup oil to each. Arrange dumplings in skillets in rows, fitting closely together. Increase heat to medium-high and cook uncovered until bottoms are deeply golden, about 2 minutes, checking occasionally. Add 1/2 cup water to each pan and cover immediately. Let steam until skins are translucent, about 3 minutes. Remove cover and continue cooking over medium to medium-high heat until bottoms are very crisp and well browned. Drain off excess oil if necessary. Loosen dumplings with spatula and transfer to serving dish.
Serve immediately.
Italian Roasted Vegetables
2 yellow peppers — cut into chunks
2 red bell peppers — cut into chunks
2 green peppers — cut into chunks
3 zucchini — sliced lengthwise
2 bunches green onions — trimmed
2 japanese eggplant — sliced
24 whole asparagus spears — trimmed
1 pound baby new potatoes — sliced thin
8 ounces mushrooms — halved or whole
1 bunch fresh rosemary — chopped
12 cloves garlic — chopped
1/4 cup extra virgin olive oil
Salt and pepper — to taste
Preheat oven to 500:. Put veggies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat. Roast for about 45 minutes, or until crisp tender.
NOTES : Serve hot or at room temp. with fresh Italian bread, not toasted.
HOT CHICKEN SALAD
1 1/2 c. cooked chicken, diced
1 c. diced celery
3 diced boiled eggs
1/2 tsp. salt
1 sm. jar pimentos
2 tbsp. chopped green onions
1 1/2 c. bread crumbs
1/2 c. slivered almonds
3 tbsp. lemon juice
3/4 c. mayonnaise
1 can cream of chicken soup
1 stick oleo
Mix everything together except breadcrumbs, and oleo. Butter casserole dish (10 x 12 inch). Put complete mixture in dish. Put breadcrumbs on top. Melt butter and sprinkle over the breadcrumbs. Bake at 350 degrees for 30 minutes or until breadcrumbs are brown.
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.
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.
Potatoes With Yogurt Sauce
2 pounds new potatoes; small
3 tablespoons light flavored vegetable oil
1 teaspoon cumin and anise seeds
1 medium onion; chopped
4 cloves garlic
3 small fresh hot red and green chilies
cut into thin rings
1 cup plain yogurt
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh mint
1/4 cup minced fresh parsley
2 green onions; minced salt
Cover the potatoes with water and boil until tender but still showing some resistance when pierced with the point of a small sharp knife. Drain and peel. In a heavy skillet or wok, heat the oil over a high heat. Add the cumin and anise seeds and stir in the oil until they begin to crack and pop almost like popcorn. Add the onion, garlic and chilies. Stir fry only until the onions are translucent but not yet browned. Add the potatoes and stir fry until they are evenly coated with spice mixture and lightly browned. Put into a serving bowl and add the yogurt, cilantro, mint, parsley, and green onions. Stir and add salt to taste. Chill for at least 1 hour before serving.
NOTES : Yield: 4 to 6 servings.
Ceylonese Curried Rice Salad
3 cups steamed long-grain white rice
1 large red onion; diced
4 stalks celery; diced
8 green onions and tops; finely chopped
1/2 cup chopped fresh mint leaves
1/4 cup minced candied orange peel
1/4 cup minced crystallized ginger
1/4 cup slivered blanched almonds
1 tablespoon sesame seed
1/2 teaspoon anise seed
1 teaspoon minced fresh coriander
2 seedless oranges; * see note
1/2 teaspoon crushed dried hot chiles
Orange Ginger Dressing;
Egg Lace;
1 head curly endive trimmed, washed, and drained
2 oranges peeled and cut into rings
1 papaya seeded and thinly sliced
1/2 cantaloupe or other small melon
seeded and cut into thin wedges
1 small red onion; for garnish cut into rings
mint sprigs; for garnish chapatis or flour tortillas; for accompaniment
In a large bowl mix together rice, diced red onion, celery, green onions, mint, orange peel, ginger, almonds, sesame seed, anise seed, coriander, orange segments, and dried chiles. Chill while you prepare Orange Ginger Dressing and Egg Lace.
NOTES : Separate seedless oranges into segments and cut into smaller than bite-sized pieces. To assemble, line a serving platter with endive. Pour dressing into rice mixture and gently toss. Pile salad into center of endive-lined platter. Surround with cut fruit, sprinkle Egg Lace over top, and garnish with onion rings and mint sprigs. Serve with chapatis. Yield: 6 as a main dish or 8 as a appetizer.
Fettuccine with Peas and Ham
5 T Unsalted butter
1 c Parmesan cheese
6 Green onions
1 lb Fettuccine cooked
8 oz Mushrooms sliced
Salt and pepper
1 1/4 c Whipping cream
1 10 oz pk frozen tiny peas
4 oz Boiled ham chopped
Melt butter in heavy large skillet over medium head. Add shallots and saute until soft. Add mushrooms, increase heat to high and cook until mushrooms are very lightly browned. Add cream and boil two minutes. Stir in peas and cook about 30 seconds. Reduce heat to low; blend in ham cheese and fettuccine and toss until heated, well combined and sauce clings to pasta. Season to taste. Serve immediately.