Hamburger Pizza
CRUST:
2 1/2 cups Bisquick® baking mix
2/3 cup hot water
1 package active dry yeast(package)
MEAT MIXTURE:
1 pound lean ground beef
15 ounces tomato sauce
1/4 teaspoon pepper
1/2 cup chopped onion — 1 medium
2 teaspoons oregano leaves
TOPPING:
1/2 cup chopped green bell pepper (optional)
1 cup grated parmesan cheese
2 cups shredded mozzarella cheese
Heat the oven to 425 degrees F. Mix the baking mix and yeast and stir in the hot water. Turn the dough onto a well-floured surface and knead until smooth, about 20 times. Let the dough rest a few minutes.
While the dough is resting, cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown. Drain off the excess fat. Stir in the tomato sauce, oregano leaves, and pepper and set aside.
Divide the dough in half. Roll each half on an ungreased baking sheet into a rectangle, 13 X 10-inches or on a pizza pan 12-inches in diameter. Pinch the edges to make a slight rim. Spread the meat mixture almost to the edges. Top with the green pepper and cheeses.
Bake until the crust is brown and the filling is hot and bubbly, 15 to 20 minutes. Cut into squares or wedges and serve.
If desired, you can use shredded Cheddar Cheese for the Mozzarella in the above recipe.
Per Serving (excluding unknown items): 459 Calories; 27g Fat (52.8% calories from fat); 24g Protein; 30g Carbohydrate; 2g Dietary Fiber; 76mg Cholesterol; 1103mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 3 1/2 Fat.
Honey Glazed Ham
4 pounds boneless fully cooked ham
12 ounces lemon-lime soda — or ginger ale
1/4 cup honey
1/2 teaspoon mustard
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
Place ham and soda into crock pot. If your pot has a rack, you can use it. Cover and cook on low 6 to 8 hours (high 3 to 4 hours).
Thirty minutes before serving, combine remaining ingredients, including 3 tablespoons drippings from bottom of crock pot. Spread glaze over ham and continue heating. Let ham stand for 15 minutes before serving.
Per Serving (excluding unknown items): 262 Calories; 12g Fat (40.7% calories from fat); 29g Protein; 9g Carbohydrate; trace Dietary Fiber; 76mg Cholesterol; 1931mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.
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.
Mandarin Pork Roast
4 ounces boneless pork loin
1/4 teaspoon pepper
2 tablespoons dijon mustard
1/4 cup light brown sugar
1 chicken bouillon cube
2 tablespoons cornstarch
1 medium onion — chopped
1 teaspoon salt
1/2 teaspoon garlic powder
11 ounces canned mandarin oranges
1/4 cup vinegar
1 tablespoon soy sauce
1/2 cup water
1/3 cup chopped green pepper
Trim excess fat from roast. Sprinkle roast with salt, pepper and garlic powder. Spread mustard over roast; place in a large Dutch oven. Cover and bake at 325 degrees for about 2 1/2 hours or until meat thermometer registers 170 degrees.
Drain Mandarin oranges, reserving liquid. Set oranges aside.
Combine liquid and remaining ingredients except onion and green pepper; cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat; stir in oranges, onion and green pepper. Spoon sauce over roast.
Bake uncovered at 400 degrees for 30 minutes, basting occasionally. Slice pork and serve with warm pan drippings.
Per Serving (excluding unknown items): 57 Calories; 1g Fat (10.9% calories from fat); 3g Protein; 10g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 437mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.
Meat Loaf Wellington
1 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
1 teaspoon Worcestershire sauce
2 eggs
1 1/2 cups cracker crumbs
3/4 cup ketchup
1/2 cup warm water
1 packet dry onion soup mix
4 slices bacon
2 8-oz packages crescent roll dough
1 egg white — lightly beaten with 1 tablespoon water
flour
Heat oven to 350 degrees. Mix meats together by hand in a large bowl. Add Worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix. Mix by hand and shape into a loaf in a shallow baking dish. (For cleanup ease, use non stick cooking spray.) Drape the loaf with bacon strips.
Bake 1 1/2 to 2 hours or until done. Cool 10 to 15 minutes.
Separate 2 packages of crescent roll dough into 6 rectangles (2 crescent forms make 1 rectangle). Reserve the remaining 2 for decorating. Overlap the triangles on a large floured surface to make a large rectangle. Gently, press together the seams and perforations. Place over meat loaf and mold to fit. Trim off excess dough. Use remaining rectangles to make a design for the top; cookie cutters may be used.
Brush dough with egg white and return loaf to the oven for 15 to 20 minutes or until golden.
Per Serving (excluding unknown items): 480 Calories; 33g Fat (62.2% calories from fat); 25g Protein; 20g Carbohydrate; 1g Dietary Fiber; 153mg Cholesterol; 1096mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 5 Fat; 1/2 Other Carbohydrates.
Meatloaf Stuffed With Ham And Cheese
1 1/4 pounds ground sirloin
1 large onion — finely chopped
1 teaspoon Dijon mustard
1 10 3/4 ounce can condensed tomato soup
2 tablespoons chopped fresh parsley
1 green bell pepper — finely chopped
2 large eggs — lightly beaten
1 cup plain bread crumbs
1/8 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove — minced
1/2 teaspoon dried oregano
STUFFING:
6 boiled ham slices
1 cup shredded mozzarella cheese
TOPPING:
1 tablespoon all-purpose flour
3 Mozzarella cheese slices
Preheat oven to 400F. Lightly oil a 9×5x3″ pan.
In a large bowl, combine the meatloaf ingredients, adding more bread crumbs if necessary, a tablespoon at a time, to make a firm loaf. Lightly spray a large piece of aluminum foil. Place the meat mixture on the foil, and form into a 12×8″ rectangle.
Arrange the ham on top of the meat, leaving a small margin around the edges. Sprinkle shredded cheese on top of the ham slices. Starting from the short end, carefully roll the meat mixture jelly-roll style. Seal the edges and ends.
Place the loaf seam side up in the prepared pan. Sprinkle the top of the meatloaf with the flour. Bake 1 hour or until done. The center of the loaf will be pink because of the ham. Top the loaf with slices of cheese, then return to the oven for 5 minutes, or until the cheese melts. (Option: Broil the loaf to melt the cheese. Watch it carefully.)
Per Serving (excluding unknown items): 368 Calories; 20g Fat (48.5% calories from fat); 26g Protein; 21g Carbohydrate; 1g Dietary Fiber; 126mg Cholesterol; 850mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
Mom’s Meat Loaf
2 pounds ground beef
1/2 pound ground pork
1 cup minced onion
1/2 cup catsup
1/2 cup seasoned dry breadcrumbs
2 eggs
2 tablespoons Worcestershire sauce
2 teaspoons dried oregano
2 teaspoons dried basil
1 1/2 teaspoons garlic powder
1 teaspoon salt
3/4 teaspoon ground pepper
Preheat the oven to 350F. By hand, thoroughly mix all of the ingredients in a large bowl. Pack the mixture into a 9-x-5-3-inch loaf pan.
Bake for about 1 1/4 hours or until the meat loaf is firm to the touch in the center, golden brown on the top and has pulled away from the sides of the pan. Transfer to a platter. Cut crosswise into slices.
Per Serving (excluding unknown items): 503 Calories; 38g Fat (68.0% calories from fat); 27g Protein; 13g Carbohydrate; 1g Dietary Fiber; 170mg Cholesterol; 791mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 5 1/2 Fat; 1/2 Other Carbohydrates.
New Classic Pizza Dough
1 package dry active yeast
1/2 cup warm water — (105-115F)
1/8 teaspoon sugar
3/4 cup cold milk
2 tablespoons olive oil
3 cups all-purpose flour
1 1/2 teaspoons salt
Food Processor Directions for two 16 inch crusts.
Mix the yeast and 1/4 tsp sugar in the 1/2 cup of warm water. Let stand for 10 minutes, until bubbly.
Measure the DRY ingredients into the bowl of the processor.
Stir the 3/4 cup milk into the finished yeast mixture.
Turn on the processor and pour in the yeast mixture, then the oil, stop the machine when the dough has massed on the blade. The dough will be soft. Allow it to rest 5 minutes.
Turn on the processor for a few seconds more (no more than 5).
Turn the dough out onto a lightly floured surface and knead by hand about 60 strokes. Let the dough rise in a covered bowl until doubled (about 1 hr.)
Divide the dough in half. The dough may be kept covered in a cool place (up to an hour).
Use it immediately, refrigerated it or even freeze it.
Yield:
“2 pieces”
Per Serving (excluding unknown items): 1739 Calories; 37g Fat (19.5% calories from fat); 47g Protein; 298g Carbohydrate; 12g Dietary Fiber; 25mg Cholesterol; 3302mg Sodium. Exchanges: 19 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 6 1/2 Fat; 0 Other Carbohydrates.
Old-Time Country Ham With Redeye Gravy
6 cured ham slices — 1/2″ thick
1 cup boiling water
1 tablespoon freshly made black coffee
Place ham slices in a large flat pan and cover with cold water. Let stand 6-8 hours; drain and blot dry. Remove and discard rind.
Fry ham slices in single layer in an ungreased heavy skillet over medium-high heat. Fry for 5-6 minutes on each side, then remove to heated platter. Pour off all but about 2 tablespoons fat. Add boiling water and let boil up, scraping bottom to pick up all flavorful bits of ham from the skillet. Stir in coffee. Pour over ham slices and serve at once.
Per Serving (excluding unknown items): 122 Calories; 4g Fat (32.8% calories from fat); 20g Protein; trace Carbohydrate; 0g Dietary Fiber; 45mg Cholesterol; 1270mg Sodium. Exchanges: 3 Lean Meat.
Peninsula Lamb Shanks
6 1-lb each lamb shanks
1 1/2 teaspoons salt
1/4 teaspoon pepper
3 tablespoons olive oil
3 tablespoons flour
14 ounces canned chicken broth
1 medium onion — sliced
1 clove garlic — minced
4 cups celery — sliced
3 medium tomatoes — cut in wedges
1 tablespoon fresh parsley — chopped
Sprinkle the lamb shanks with salt and pepper. Heat oil in a dutch oven, Add shanks and brown on all sides. Remove shanks and set aside.
Stir flour into oil and brown lightly. Blend in the broth and 1 3/4 cup water gradually and bring to boiling point.
Return shanks and add onion and garlic. Reduce heat and cover. Simmer for 2 hour and 15 min to 2 hour and 30 min or until lamb is tender.
Remove lamb to warm serving platter. Add celery to liquid in dutch oven and cook for 10 minutes. Add tomatoes and parsley and cook for 5 minutes longer. spoon over shanks.
Per Serving (excluding unknown items): 848 Calories; 56g Fat (60.9% calories from fat); 71g Protein; 11g Carbohydrate; 3g Dietary Fiber; 243mg Cholesterol; 1026mg Sodium. Exchanges: 0 Grain(Starch); 10 Lean Meat; 1 1/2 Vegetable; 5 Fat.
Pork Chops And Beans
4 pork chops, loin or shoulder
30 ounces beans in tomato sauce
1 medium onion — minced
1/2 teaspoon salt
6 tablespoons ketchup
Brown chops lightly. Mix beans and remaining ingredients. Place in a 9 inch square pan or casserole. Top with chops and bake 1 - 1 1/2 hours at 350 F.
Per Serving (excluding unknown items): 517 Calories; 24g Fat (40.1% calories from fat); 30g Protein; 50g Carbohydrate; 11g Dietary Fiber; 90mg Cholesterol; 1522mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrates.
Pork Chops With Spices
2 pounds pork chops (8 total) — 1/2-in. thick
1 tablespoon vegetable oil
1 1/2 cups finely chopped onion
2 teaspoons minced garlic
1 cup water
1/2 teaspoon cumin
1/8 teaspoon paprika
1/2 teaspoon turmeric
1 bay leaf
Heat the oil in a heavy skillet large enough to hold the chops in one layer. Add the chops and cook until nicely browned on one side, about 5-6 min. Turn the chops and cook on the other side about 5 min. Pour off all the fat from the skillet.
Return the skillet to the heat and scatter the onions and garlic around the chops. Cook briefly, stirring. Add the water and sprinkle the chops with cumin, paprika, turmeric and bay leaf. Cover closely and cook about 30 min. over low heat.
Serve the chops with the sauce poured over.
Per Serving (excluding unknown items): 473 Calories; 36g Fat (69.9% calories from fat); 29g Protein; 6g Carbohydrate; 1g Dietary Fiber; 113mg Cholesterol; 84mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 4 1/2 Fat.
Pork Steaks With Peppers
2 tablespoons olive or vegetable oil
1 1/2 pounds pork blade steaks (4 to 5 whole) — cut 1/2″ thick
1 medium red bell pepper — cut into thin strips
1 medium green bell pepper — cut into thin strips
1 medium yellow bell pepper — cut into thin strips
1 clove garlic — finely chopped
1 medium tomato — coarsely chopped
1 packet dry soup mix — onion, onion-mushroom or beefy mushroom
1 cup water
1/2 teaspoon dried thyme
1/8 teaspoon pepper
In large skillet, heat oil and brown steaks over medium-high heat. Remove steaks.
Reduce heat to medium, into skillet, add peppers and garlic and cook 5 minutes or until peppers are crisp tender. Stir in tomato, then onion soup mix blended with water, thyme and pepper. Bring to a boil.
Return steaks to skillet and simmer, uncovered, stirring sauce occasionally 25 minutes or until steaks and vegetables are tender.
Per Serving (excluding unknown items): 475 Calories; 38g Fat (70.9% calories from fat); 22g Protein; 13g Carbohydrate; 3g Dietary Fiber; 90mg Cholesterol; 947mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 6 Fat.
Pork Tenderloin In Tequila
1/4 cup prepared mustard
2 pounds pork tenderloin
1/4 cup vegetable oil
2 cloves garlic — cut in half
1/4 cup chopped carrot
1/4 cup chopped celery
1/4 cup lime juice
1/4 cup tequila
1 tablespoon ground red chiles
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon pepper
4 cups chopped tomatoes — 4 medium
1/4 cup chopped onion — 1 small
1 bay leaf
1/4 cup snipped parsley
Spread mustard over the pork tenderloin.
Heat oil and garlic in a 10-inch skillet until hot. Cook pork in oil over medium heat until brown. Remove garlic. Stir in remaining ingredients except the parsley. Heat to boiling then reduce the heat. Cover and simmer until pork is done, about 30 minutes.
Remove the bay leaf and sprinkle with the parsley. Serve.
Per Serving (excluding unknown items): 331 Calories; 15g Fat (44.2% calories from fat); 34g Protein; 10g Carbohydrate; 3g Dietary Fiber; 98mg Cholesterol; 576mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.
Pork Tenderloin With Hawaiian Sauce
6 pounds pork tenderloin
2 quarts reduced pork broth
1 cup brown mustard
1 cup yellow mustard
1/3 cup horseradish
1/3 cup ketchup
1/3 cup brown sugar
4 large garlic cloves — minced
1/3 cup salt
1/3 cup cumin
1/3 cup black pepper
16 small red potatoes
4 carrots — stripped
1 can pineapple rings
In saucepan, place pork broth, brown and yellow mustards, honey, horseradish, ketchup, brown sugar and garlic. Cook until simmers and then keep warm, reducing the stock.
Grill pork tenderloin, turning to prevent burning while brushing sauce over the meat. Remove from grill when done (170 degrees) [about 1 hour on low heat].
Grill vegetables and pineapple during last half of the cooking time and serve with the meat.
Per Serving (excluding unknown items): 676 Calories; 17g Fat (22.6% calories from fat); 83g Protein; 50g Carbohydrate; 6g Dietary Fiber; 221mg Cholesterol; 6163mg Sodium. Exchanges: 2 Grain(Starch); 11 Lean Meat; 1 Vegetable; 1/2 Fat; 1 Other Carbohydrates.
Pork With Sweet Potatoes And Pineapple
4 pork chops — 3/4 inch thick
4 medium sweet potatoes — or canned
4 pineapple rings in juice
1 cup pineapple juice — from can
1/4 cup packed brown sugar
1 tablespoon cornstarch
2 tablespoons pineapple juice — from can
1/4 teaspoon salt
1/4 cup water
2 tablespoons margarine
Trim excess fat from chops and brown well in a heavy skillet. Lay on paper towels to drain.
In a shallow casserole, arrange pineapple. Lay the chops on top, and the potatoes over that.
Heat the pineapple juice to boiling. Stir in brown sugar, cornstarch, and salt, stirring until syrup is clear and thickened. Stir the water and margarine into the hot syrup; pour over casserole.
Bake at 350 covered for 1 hour. During last 15 minutes, uncover and complete cooking.
Per Serving (excluding unknown items): 616 Calories; 28g Fat (40.8% calories from fat); 22g Protein; 70g Carbohydrate; 5g Dietary Fiber; 75mg Cholesterol; 277mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Fruit; 3 1/2 Fat; 1 Other Carbohydrates.
Pork With Vegetables And Cashews
1 pound boneless fresh pork shoulder — cut into 3/4″ cubes
1 medium onion — sliced and separated into rings
2 tablespoons soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 10-oz package frozen peas
8 ounces fresh mushrooms — sliced
1 tablespoon cornstarch
2 tablespoons cold water
2 ounces canned pimiento — sliced
1 cup salted cashews or peanuts
Mix pork, onion and soy sauce in 3-qt casserole. Cover and microwave on medium (50%) until meat is no longer pink, 12 to 15 minutes. Stir every 3 minutes.
Stir in salt, pepper, peas and mushrooms. Cover and microwave on medium (50%) 9 minutes. Stir every 3 minutes.
Blend cornstarch and water; stir into meat mixture. Stir in pimiento. Cover and microwave on medium (50%) until meat is tender, 9 to 12 minutes, stirring every 3 minutes.
Stir in cashews. Cover and let stand 5 minutes. Serve with rice if desired.
Per Serving (excluding unknown items): 548 Calories; 34g Fat (54.5% calories from fat); 34g Protein; 29g Carbohydrate; 6g Dietary Fiber; 62mg Cholesterol; 1147mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.
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.
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 Loin Of Pork
5 pounds boneless pork top loin roast
2 tablespoons ground red chiles — to taste
1/2 cup lime juice
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
2 cloves garlic — crushed
6 ounces frozen orange juice concentrate — thawed
1/4 cup dry white wine
1/2 cup sour cream
1/2 teaspoon salt
Place pork roast in a shallow glass or plastic dish.
Mix ground red chiles, lime juice, 1 tsp salt, the cumin, oregano, pepper, garlic and 1/4 cup of orange juice concentrate and brush mixture onto the pork roast. Cover and refrigerate at least 8 hours.
Heat oven to 325F. Place pork, fat side up, on rack in a shallow roasting pan. Insert meat thermometer so that the tip is in the center of the thickest part of the roast and does not rest in fat. Roast uncovered until thermometer registers 170 degrees F., 2 to 2 1/2 hours.
Remove pork and rack from the pan. Strain the drippings from the pan and set aside. Add enough water to remaining orange juice concentrate to measure 3/4 of a cup. Stir juice and wine into the drippings. Stir in sour cream and salt. Serve with the pork roast.
Per Serving (excluding unknown items): 273 Calories; 10g Fat (35.8% calories from fat); 35g Protein; 8g Carbohydrate; trace Dietary Fiber; 90mg Cholesterol; 343mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat.
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.