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 Hash Brown Bake
1 32-oz package frozen hash brown potatoes — thawed slightly
1/2 cup butter or margarine — melted
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
2 cups shredded cheddar cheese
1 12- oz can Spam luncheon meat — cubed
1 10 3/4-oz can cream of chicken soup
1 1/2 cups sour cream
1/2 cup milk
1/2 cup chopped onion
1/4 cup canned diced green chilies — drained
2 cups crushed potato chips
Heat oven to 350F. In large bowl, combine potatoes, melted butter, salt, pepper, and garlic powder. In another bowl, combine cheese, SPAM, soup, sour cream, milk, onion, and green chilies. Add SPAM mixture to potato mixture; mix well.
Pour into 2-quart baking dish. Sprinkle with potato chips. Bake 45-60 minutes or until thoroughly heated.
Per Serving (excluding unknown items): 657 Calories; 48g Fat (64.9% calories from fat); 21g Protein; 38g Carbohydrate; 3g Dietary Fiber; 106mg Cholesterol; 1617mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 8 1/2 Fat.
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.
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.
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.
Super Fast Vegetarian Pizza
1 tablespoon olive oil
1 medium zucchini — diced
1 medium yellow crookneck squash — diced
1/2 teaspoon dried crushed red pepper flakes
16 ounces baked cheese pizza crust such as Boboli
14 ounces mushroom pizza sauce
3 large cloves garlic — minced
4 ounces mozzarella cheese — shredded
1/2 cup sun-dried tomatoes — drain, thinly sliced
1/3 cup parmesan cheese — grated
Preheat oven to 450F. Heat oil. Add zucchini, yellow squash and red pepper; sauce until veggies are almost tender, about 5 minutes.
Place pizza crust on baking sheet. Spread mushroom sauce over. Sprinkle with garlic, then mozzarella. Top with squash mixture and tomatoes. Sprinkle with Parmesan. Bake pizza until cheese melts and crust is crisp, about 13 minutes.
Per Serving (excluding unknown items): 294 Calories; 12g Fat (34.9% calories from fat); 12g Protein; 36g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 648mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 2 Fat.
Sweet And Sour Chicken
1 carrot — cut into chunks
1 green pepper — cubed
1 medium onion — quartered
2 tablespoons quick-cooking tapioca
4 boneless skinless chicken breasts
8 ounces canned pineapple
1/3 cup firmly packed dark brown sugar
1/3 cup red wine vinegar
1 tablespoon soy sauce
1 teaspoon instant chicken bouillon
1/2 teaspoon garlic powder
2 tablespoons fresh ginger — minced
1 teaspoon dried cilantro
hot cooked rice
Put vegetables in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegetables.
Combine all other ingredients. except rice in a small bowl. Pour over chicken.
Cover crockpot and turn to low and cook for 8-10 hours.
Before serving make rice. Serve over rice. Leftovers can be reheated in microwave.
OVEN: Put vegetables in bottom of a greased pan. Sprinkle vegetables with tapioca. Add chicken to pan. Combine all other ingredients except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300F oven for 2 hours. Serve over rice. Leftovers can be reheated in microwave.
Per Serving (excluding unknown items): 36 Calories; trace Fat (7.3% calories from fat); 5g Protein; 3g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 46mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
Sweet And Sour Lamb Chops
2 tablespoons butter or margarine
2 pounds shoulder lamb chops
salt and pepper
8 ounces pineapple chunks in unsweetened juice — undrained
1/4 cup firmly packed dark brown sugar
1/4 cup white vinegar
1 tablespoon cornstarch
1/2 teaspoon brown bouquet sauce
2 carrots — peeled and thinly sliced
1 large green pepper — cut into 1-inch squares
Melt butter in a heat-resistant, non-metallic broiler-proof skillet on a conventional surface unit. When butter is hot, sear lamb chops on both sides until lightly browned. Sprinkle with salt and pepper to taste. Or use the “browner” for 4 to 5 minutes per side.
While the chops are browning, drain pineapple juice into a small heat-resistant, non-metallic bowl. Reserve pineapple chunks; add brown sugar, vinegar, cornstarch and brown bouquet sauce to pineapple juice. Stir to combine.
Heat pineapple juice mixture, uncovered, 2 minutes in Micro- wave Oven or until thickened and clear.
Pour thickened sauce over browned lamb chops.
Add carrot slices and heat, covered, 5 minutes in Microwave Oven. Add pineapple chunks and heat, covered, 2 1/2 minutes in Microwave Oven. Add green pepper squares and heat, uncovered, in Microwave Oven 2 1/2 minutes, or until lamb and vegetables are tender.
VARIATIONS: Pork chops, veal chops, boneless chicken pieces or shrimp may be substituted for the lamb chops; however, cooking times will have to be adjusted for pork, chicken, and shrimp. Pork chops will require an extra 2 minutes in Step 5, as pork should always be cooked to well-done. Chicken should be cooked for only 4 minutes in Step 5 and shrimp 3 minutes.
Per Serving (excluding unknown items): 568 Calories; 22g Fat (35.1% calories from fat); 51g Protein; 41g Carbohydrate; 3g Dietary Fiber; 179mg Cholesterol; 271mg Sodium. Exchanges: 0 Grain(Starch); 7 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates.
Sweet Pepper Pork
4 center cut pork tenderloins — cut into 1-inch cubes
6 ounces sweet peppers — diced or stripped (more or less to taste)
1 tablespoon soy sauce
2 tablespoons sunflower oil
1 package pork flavoring (can use packet from ramen noodles)
2 bags success rice
1 clove garlic — crushed
1 teaspoon liquid smoke flavoring
3 cups boiling water
In electric wok or fry pan set at 275 degrees add oil and garlic. After garlic has started to turn golden brown, add pork cubes, browning them thoroughly. Then add soy sauce and smoke flavoring. While meat is cooking in sauce, in good size saucepan bring water to boiling and add pork flavoring and the bags of rice. Add sweet peppers to meat mixture; cover for 5 minutes. When rice is done, add to meat mixture and stir lightly. Serve with tossed salad.
Per Serving (excluding unknown items): 1382 Calories; 59g Fat (39.2% calories from fat); 193g Protein; 12g Carbohydrate; 3g Dietary Fiber; 590mg Cholesterol; 1524mg Sodium. Exchanges: 27 Lean Meat; 2 Vegetable; 5 1/2 Fat; 0 Other Carbohydrates.
Sweet-N-Sour Meatballs
1 pound lean ground beef
1/2 teaspoon salt
1 cup soft bread crumbs
1/8 teaspoon pepper
1 egg — beaten
1 tablespoon oil
2 tablespoons onion
2/3 cup chili sauce
2 tablespoons milk
2/3 cup grape or red currant jelly
1 clove garlic
Combine first 8 ingredients form into 40 bite size meatballs. Brown lightly in oil. Cover; cook over low for 5 minutes. Drain.
Combine chili sauce and jelly; pour over meatballs. Heat, stirring occasionally, until jelly is melted. Simmer 10 to 12 minutes until sauce is thickened, basting occasionally.
Per Serving (excluding unknown items): 2126 Calories; 115g Fat (48.8% calories from fat); 94g Protein; 178g Carbohydrate; 7g Dietary Fiber; 557mg Cholesterol; 1820mg Sodium. Exchanges: 1 1/2 Grain(Starch); 12 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 15 1/2 Fat; 10 Other Carbohydrates.
Teriyaki Pork And Sweet Potatoes
2 medium sweet potatoes — peeled, cut in 3/4-inch cubes (3 cups)
1 tablespoon oil
1 pound boneless pork loin — cut in 3/4-inch cubes (3 cups)
2 cups green beans or peas
1/2 cup bottled teriyaki glaze
1 teaspoon grated orange peel
In large skillet, combine sweet potatoes and 1/2 cup water. Bring to a boil. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until potatoes are tender. Drain and remove potatoes from skillet; cover to keep warm.
Wipe skillet with paper towels. Heat oil in same skillet over medium-high heat until hot. Add pork; cook and stir until browned.
Add green beans or peas and teriyaki glaze; mix well. Reduce heat to medium; cover and cook 8 to 10 minutes or until pork is no longer pink, stirring occasionally.
Stir in potatoes and orange peel; cook an additional 1 to 2 minutes or until thoroughly heated.
Per Serving (excluding unknown items): 317 Calories; 10g Fat (29.4% calories from fat); 25g Protein; 31g Carbohydrate; 4g Dietary Fiber; 67mg Cholesterol; 874mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
White Pizza
SAUCE:
6 tablespoons butter
6 tablespoons olive oil
2 tablespoons white wine
1 teaspoon rosemary
1 teaspoon basil
2 cloves garlic — minced
TOPPING NO. 1:
1 1/2 onions
8 ounces mozzarella cheese
8 ounces ricotta cheese
1 10-oz package frozen spinach
TOPPING NO. 2:
2 onions
8 ounces mozzarella cheese
8 ounces provolone cheese
1 ounce romano cheese
1 pound Italian sausage
1/2 teaspoon rosemary
pepper
SAUCE: Saute garlic in butter and olive oil. Add all other ingredients and simmer for 15 minutes.
TOPPINGS 1: Thaw and drain the spinach. Slice then nuke (microwave) onions for 5 minutes on high. Apply sauce to favorite crust, arrange onions, cheeses and spinach, add fresh ground pepper to taste, bake 425-450 until done.
TOPPINGS 2: Chop onions and sausage coarsely and nuke for 8 minutes on high, drain off liquid. Apply sauce to crust, arrange sausage, onions and cheeses, sprinkle rosemary and fresh ground pepper on top. bake 425-450 until done.
Per Serving (excluding unknown items): 737 Calories; 63g Fat (76.6% calories from fat); 34g Protein; 9g Carbohydrate; 2g Dietary Fiber; 155mg Cholesterol; 1081mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 10 Fat.
NOTES : These are enough ingredients for 3 medium pies. Salt may be added to top but be careful.
Baked Sandwiches
1 1/4 c Water at 110 to 115 F
2 1/4 ts Quick-rise yeast (1 pkg)
2 c All-purpose flour
1 ts Salt
1 Egg
2 tb Vegetable oil
1 1/2 c Graham flour
FILLING 1 1/2 lb Lean ground beef
1/2 c Chopped onions
1 c Tomato sauce
1/4 c Catsup
1 ts Garlic salt
1/2 ts Leaf oregano
1 pn Pepper
May be frozen. Defrost in the fridge, on the way to a picnic or in the microwave if you want them in a hurry. Combine water and yeast in mixer bowl and let stand 5 minutes. Add all purpose flour and mix at medium speed for another 4 minutes. Turn the dough out onto a lightly floured board and knead a few times, form into a ball and place in a well-greased mixing bowl. Turn the ball over to grease the top, cover with a cloth and let stand at room temperature to rise until doubled in volume. While the dough is rising, cook the meat and onions over medium heat, stirring frequently, until the onions are soft and the meat is browned. Drain. Discard fat and juice, return meat and onions to the pan. Add tomato sauce, catsup, seasoning and cook over medium heat until the meat is dry with no noticeable liquid. Set meat mixture aside to cool until dough is ready. After the dough has doubled in volume, transfer it to a lightly floured working surface. Knead lightly. Form into a roll and cut into 12 equal portions. Form each portion into a little ball, cover with a cloth and let rest for 10 minutes. Roll each ball out to form a circle 5 to 6 inches across. Put about 1/4 cup of the meat mixture in the center of the circle. Pull the dough up around the filling and press together at the top. Place on a well greased cookie sheet, cover with a cloth and let stand about 30 to 40 minutes at room temperature or until doubled in volume. Bake at 350 F for 40 to 45 minutes or until lightly browned and firm. Serve hot, using 1 sandwich per serving, or refrigerate or freeze to be used later. 1 sandwich – 293 cal, 2 bread, 2 lean meat exchanges 27 grams carbohydrate, 21 grams protein, 9 grams fat, 574 mg sodium. Low-sodium diets: Omit salt & garlic salt. Use low-sodium tomato sauce and catsup and 1/4 ts powdered garlic. Low-cholesterol diets: Omit egg. Use 2 egg whites or 1/4 cup liquid egg substitute.