ZUCCHINI BREAD
* 2 eggs
* 2/3 c. vegetable oil
* 1 1/4 cup sugar
* 1 1/3 c. zucchini, peeled and grated
* 2 tsp. vanilla
* 2 c. flour
* 1/4 tsp. salt
* 1/2 tsp. baking powder
* 1 tsp. cinnamon
* 1/2 tsp. nutmeg
* 1/2 to 1 c. chopped nuts
With mixer, beat eggs until light and foamy. Add oil, sugar, grated zucchini and vanilla. Mix well. Stir dry ingredients with nuts. Add to zucchini mixture. Mix well. Pour into greased and floured 2 pound coffee can or 2 quart mold. Place in Crock Pot. Cover top with 8 paper towels. Cover and bake on high 3 to 4 hours. DO NOT CHECK OR REMOVE cover until last hour of baking. Let stand 5 minutes before
unmolding.
HONEYED CHICKEN WINGS
* 3 lb. chicken wings
* Salt & pepper, to taste
* 1 c. honey
* 1/2 c. soy sauce
* 2 tbsp. vegetable oil
* 2 tbsp. ketchup
* 1/2 garlic clove, minced
Cut off and discard chicken wing tips. Cut each wing into 2 parts and sprinkle with salt and pepper. Combine remaining ingredients and mix well. Place wings in slow cooker and pour sauce over. Cook 6 to 8 hours on low.
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.
Cream Cheese Wontons
Makes 16 wontons or 24 small wontons
Ingredients
* 1 cup cream cheese
* 16 wonton wrappers or 24 egg roll wrappers
* oil (for frying)
* sweet and sour sauce
Procedure
1. Heat oil in a deep-fat fryer or pour into a deep skillet on high temperature. Vegetable oil or peanut oil works best.
2. While oil is heating, lay out as many wrappers as you plan to use. Have a small bowl of water nearby to wet your fingers in. Put a small dab of cream cheese in one corner of each wrapper, about 1/2” from the edges. Use about 2 tsp. for egg roll wrappers or 1 tsp. for wonton wrappers. Using your fingers, wet the two edges nearest the cream cheese, then fold the other half down and seal the edges, making a triangle shape. Seal the edges tightly, but try to leave small gaps at the corners so the triangles will not expand so much that they burst.
3. Drop several wontons into oil at a time. Turn over when the edges start to brown and cook for another minute or two. Set on paper towels to drain, then serve hot with sweet-and-sour sauce.
CHILI CHICKEN
3 whole chicken breasts (1 1/2 to 2 lbs, cut in 1 inch pieces)
1 cup chopped onion
1 cup chopped bell pepper
2 garlic cloves
2 tbsp. vegetable oil
2 cans Mexican stewed tomatoes (16 ounce each)
1 can chili beans
2/3 cup picante sauce
1 teaspoon. chili powder
1 teaspoon. cumin
1/2 teaspoon. salt
Saute chicken, onion, pepper, garlic in vegetable oil until vegetables are wilted. Transfer to slow cooker/Crock Pot and add remaining ingredients. Cook, covered, on low, for 4 to 6 hours. Serve over rice.
Serves 4 to 6.
APRICOT NUT BREAD
* 3/4 cup dried apricots
* 1 cup flour
* 2 tsp baking powder
* 1/4 tsp baking soda
* 1/2 tsp salt
* 1/2 cup sugar
* 3/4 cup milk
* 1 egg, slightly beaten
* 1 Tbsp grated orange peel
* 1 Tbsp vegetable oil
* 1/2 cup whole wheat flour
* 1 cup coarsely chopped walnuts
Place the apricots on a chopping block. Sprinkle 1 T flour over them. Dip a knife into the flour and chop the apricots finely. Flour the knife often to keep the cut up fruit from sticking together. Sift the remaining flour, baking powder, baking soda, salt and sugar into a large bowl. Combine the milk, egg, orange peel, and oil. Stir the flour mixture and the whole wheat flour. Fold in the cut up apricots, any flour left on the cutting block and the walnuts. Pour into a well greased, floured baking unit. Cover and place on a rack in the slow cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape.
Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold.
Makes 4 to 6 servings.
Now before you all ask what a baking unit is (I wondered as I sat and typed this in), I looked it up in the front of the bread section. She says that some manufacturers are making units for slow cookers, but if you don’t have one, a 2 pound coffee can works. Pyrex muffin cups also work. Also 1, 1 1/2 and 2 quart molds work.
DO NOT LIFT THE LID WHILE BAKING THIS BREAD.
Ham Fritters With Creamy Sauce
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
2 eggs — beaten
1/4 cup milk
1 tablespoon melted shortening
1 cup chopped cooked ham
hot vegetable oil
CREAMY SAUCE:
1/4 cup shortening
1/4 cup flour
2 cups milk
1 teaspoon salt
1 cup shredded cheddar cheese
Combine flour, salt and baking powder; stir in eggs and milk. Add shortening and mix well. Stir in ham.
Drop batter by tablespoon into deep oil heated to 375 degrees. Fry until golden, drain on paper towels. Serve hot with sauce. Yield: 2 dozen.
CREAMY SAUCE: Melt shortening in pan over low heat. Add flour and salt, stir until smooth. Cook 1 minute. Gradually add milk, cook over medium heat until thickened, stir in cheese until melted. Serve over Fritters. Yield: 2 cups.
Per Serving (excluding unknown items): 2412 Calories; 158g Fat (59.1% calories from fat); 97g Protein; 149g Carbohydrate; 5g Dietary Fiber; 686mg Cholesterol; 7775mg Sodium. Exchanges: 8 Grain(Starch); 9 Lean Meat; 2 Non-Fat Milk; 25 Fat; 0 Other Carbohydrates.
Moo Shoo Pork In Tortillas
1 tablespoon vegetable oil
1 teaspoon vegetable oil
1 pound precut pork loin for stir-frying — see notes
1 teaspoon cornstarch
1 garlic clove — minced
16 ounces broccoli coleslaw
10 ounces sliced mushrooms
10 ounces coleslaw mix
1/2 cup stir-fry sauce
3 green onions — sliced
10 ounces flour tortillas (1 package)
hoisin sauce
Heat large, deep skillet or wok over high heat. Add 1 tablespoon oil and heat until almost smoking. Toss pork with cornstarch in medium bowl. Add pork to skillet and cook, stirring, until beginning to brown, 3 to 4 minutes. With slotted spoon transfer pork to clean bowl.
Add remaining 1 teaspoon oil to skillet; add garlic and cook 15 seconds. Add vegetables and Stir-Fry Sauce to skillet. Cook, stirring frequently, until vegetables are tender-crisp, 5 minutes. Return pork to skillet and cook 1 minute more. Transfer to serving bowl and sprinkle with green onions.
Wrap tortillas in paper towel and microwave on High 1 1/2 minutes.
To serve, spread Hoisin sauce on tortillas, spoon on Moo Shoo Pork and roll up.
Per Serving (excluding unknown items): 494 Calories; 15g Fat (27.3% calories from fat); 33g Protein; 58g Carbohydrate; 7g Dietary Fiber; 51mg Cholesterol; 1477mg Sodium. Exchanges: 3 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 2 Fat.
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.
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.
The 30-Minute Pizza
THE DOUGH:
1 package fast-rising dry yeast
3 cups all-purpose flour
1 cup hot water (120F-to-130F)
1/2 teaspoon salt
TOPPING COMPONENTS:
1/2 cup mozzarella cheese — thinly sliced or cut into 1″ cubes
1 cup tomato sauce
1 1/2 pounds fresh tomatoes — seeded, drained and roughly chopped
2 garlic cloves (optional) — peeled and minced
1/2 teaspoon dried oregano
6 fresh basil leaves — shredded
freshly ground black pepper
2 tablespoons olive oil
Believe it or not, this pizza is ready in half an hour. Preheat oven to 500F.
(MIXING AND KNEADING: 1 1/2 MINUTES.) Place the yeast and 1 cup of the flour in the bowl of a food processor and pulse once using the metal knife or the plastic dough blade. With the machine running, pour in the hot water (make certain it’s hot when you use it). As soon as it’s in, turn the machine off; add the salt and remaining 2 cups of flour. Next, pulse until the dough begins to hold together; then let the machine run continuously until a ball of dough forms.
(ASSEMBLY: 5 MINUTES.) Lightly oil the pan with vegetable oil and dust with coarsely ground yellow cornmeal. Press the dough out into an 8-inch circle with your fingertips and then roll or stretch it out into a 15-or-18-inch pizza shell. Fit the shell onto prepared pan. Sprinkle desired toppings over dough, and finish with a drizzling of olive oil. Bake 15 minutes or until the crust is golden and the topping is bubbly. For a well-done crust bake 5 minutes longer. Makes 1 Pizza
Per Serving (excluding unknown items): 2012 Calories; 47g Fat (21.1% calories from fat); 62g Protein; 337g Carbohydrate; 23g Dietary Fiber; 51mg Cholesterol; 2858mg Sodium. Exchanges: 19 Grain(Starch); 2 Lean Meat; 8 1/2 Vegetable; 7 Fat.
Bacon Bites
3 cups whole wheat flour
1/2 cup milk
1 egg
1/4 cup bacon grease — or vegetable oil
1 teaspoon garlic powder
4 slices bacon — crumbled
1/2 cup cold water
Mix ingredients together thoroughly. Roll out on a floured surface to 1/2 - 1/4″ thickness.
Bake for 35-40 minutes in a 325 degree oven.
Crab And Avocado Cocktail
1 cup crab meat — cooked
2 jalapeno chiles — *
1/4 cup lime juice
2 tablespoons onion — chopped
1 clove garlic — finely chopped
pepper — dash of
lemon or lime wedges
2 avocados — peeled & chopped
1/4 cup tomato; chopped — 1 small
2 tablespoons olive or vegetable oil
2 tablespoons cilantro; fresh — snipped
3/4 teaspoon salt
1 1/2 cups lettuce — finely chopped
* Jalapeno Chiles should be seeded and finely chopped.
Mix all ingredients except lettuce and lime wedges. Place 1/4 cup of lettuce on each of 6 serving dishes. Divide the crabmeat mixture among the dishes. Garnish with lime wedges.
Almost Shrimp Paesano
Shrimp
1 egg
1 cup milk
Salt and pepper to taste
1 pound extra−large shrimp, peeled
and deveined, tails left on
1/2 cup all−purpose flour
Vegetable oil
In a shallow bowl, combine eggs, milk, salt and pepper. Dip shrimp in mixture, then dip in flour lightly.
Heat oil in a sauté pan until hot, then add shrimp 4 to 6 at a time, making sure shrimp have plenty of room to cook. (It’s important that shrimp are not near each other or touch.) Brown them on one side, then turn and brown them on the other. Cook until done, or put on a baking sheet in a preheated 350 degrees F oven to finish cooking. Meanwhile, prepare sauce.
Sauce
1 1/2 cups (3 sticks) cold butter,
cut into 1−inch pieces
Juice of 1 medium lemon
1 clove garlic, minced
2 tablespoons minced fresh parsley
In a heavy saucepan, combine butter, lemon juice and garlic. Put over medium−low heat and whisk mixture constantly until the butter is just melted and thickened. Stir in parsley, then remove from heat.
Pool sauce on plate, then top with cooked shrimp. (Leftover sauce is also good with grilled or broiled seafood.)
Serves 3 to 4.
Ingredients for Dessert
1. Don’t buy all your ingredients at once but just a few at a time for the desserts you plan to make right away.
2. Build your pantry as you go with ingredients for foods you will make often and buy small quantities for the recipes you will make for special occasions.
3. Flour spoils easily if not kept in glass jars with tight lids and other ingredients have a shelf life of four to six months. Read more
NO - PEEK SKILLET CHICKEN
2 tbsp. olive or vegetable oil
2 1/2 to 3 lb. chicken, cut into serving pieces
1 (14 oz.) can whole tomatoes, peeled, undrained
1 (4 1/2 oz.) jar sliced mushrooms, drained
1 garlic clove, minced
1 env. Lipton Recipe Secrets onion soup mix
Hot cooked noodles
In a 12 inch skillet, heat oil and brown the chicken; drain. Stir in tomatoes, mushrooms and garlic combined with soup mix. Simmer covered for 45 minutes or until chicken is tender. Serve, if desired, over hot noodles. *Lipton Recipe Secrets beef mushroom soup mix would be a delicious substitute in this recipe.
CRISPY CASHEW CHICKEN (MADE IN WOK)
2 egg whites
1 1/4 c. finely chopped cashew nuts
2 whole chicken breasts, skinned, boned and thinly sliced
2 c. peanut or vegetable oil
1/4 c. cornstarch
1 tsp. sugar
2 tsp. salt
1 1/2 tbsp. dry sherry
In small bowl, combine cornstarch, salt, sugar and sherry. In separate bowl, beat egg white lightly until just frothy. Gradually add cornstarch mixture. Stir gently until blended. Place chopped cashews on plate. Dip chicken slices into egg mixture, then coat with cashews. Place on waxed paper. Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok. Heat oil over medium to medium-high heat until it reaches 375 degrees. Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon. Fry until golden brown, about 2 to 3 minutes. Remove from oil and place on tempura rack to drain and keep warm.
Continue frying remaining chicken pieces. Makes about 32 appetizers.
LONE STAR DIPPER WITH CHILI CREAM SAUCE
1 large spring sweet onion, at least 4 inches across
1/3 cup cornstarch
5 tablespoons all-purpose flour
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
Pinch each paprika, black pepper and cayenne pepper
1/4 teaspoon baking powder
1/2 cup cold water
1/3 cup flour, for dredging
4 cups vegetable oil, for deep frying
Chili cream sauce (see below)
In medium bowl, mix cornstarch, flour, seasonings and baking powder. Using wire whisk, gradually beat in water and whip until smooth. Set aside.
Remove crisp outer skin of onion and trim roots, but do not cut into onion. Cut about 3/4-inch from top of onion. Then, cut crosswise directly down center of onion, being careful not to cut completely through bottom. Turn onion and cut crosswise down through center 7 more times to get 16 pie-shaped wedges. Remove small pieces in center to form a cavity about 1 inch across. Gently separate and spread petals apart.
Heat vegetable oil to 375 degrees in deep, heavy skillet or deep fat frying pot.
Place onion flower upright on flat surface and sift or spoon flour between and over all petals until thoroughly coated. Turn onion flower over and repeat on bottom. Shake off excess.
Dip floured onion into batter, spooning batter between all petals. Invert and let excess drip off.
Carefully place in hot oil, petals up, and fry for 2 minutes. Turn over and fry 2 minutes longer, or until golden brown and tender. Drain. Turn upright and serve immediately with chili cream sauce. Makes 4 servings
Teesryo - Indian Steamed Curried Clams
2 tablespoons butter
2 tablespoons vegetable oil
2 large onions; cut into thin rings
2 small fresh hot chilies; cut into thin rings
1 tablespoon grated fresh ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/4 teaspoon cayenne
1/3 cup shredded fresh coconut
1/4 cup fresh lemon juice
1/2 teaspoon minced fresh cilantro
1/2 teaspoon sugar
salt to taste
6 dozen small clams; well scrubbed cilantro sprigs and lemon slices; for garnish
Over a high flame, heat the butter and oil together in a large heavy pan or wok with a tight fitting lid. Add the onions and fresh chilies and saute until the onions are translucent but not browned. Add the next 9 ingredients and toss the onions and chilies for about 2 minutes. Reduce the heat to a simmer and add the sugar and salt to taste. Add the clams and cover with a tight fitting lid. Steam for 8 to 10 minutes or until the clams open.
With a slotted spoon, remove the clams to a deep serving dish. Turn up the flame and, stirring briskly, cook the juices in the pan for about 1 minute. Pour over the clams.
Serving Ideas : Garnish with cilantro & lemon and serve immediately.
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.
Amish Pot Roast
• 3 lbs. pot roast, trimmed of fat
• 1 T. vegetable oil
• 1/4 c. soy sauce
• 1 c. coffee
• 2 bay leaves
• 1 clove garlic, minced
• 1/2 t. oregano
• 2 onions sliced
• additional coffee & soy sauce as needed
Preheat oven to 300º.
Heat oil in large skillet over high heat, then sear meat on both sides. In a large roasting pan, combine one onion and remaining ingredients. Transfer browned meat to roasting pan and top with second onion.
Cover and bake 3 1/2 to 4 hours. Baste every hour with juices. If liquid begins to boil away, add more coffee or soy sauce as needed. Use pan juices to make gravy. Use NO salt.
Australian Grilled Fish
4 Fish steaks
1/4 c Lime juice
2 T Vegetable oil
1 t Dijon mustard
2 t Fresh ginger root –,Grated
1/4 t Cayenne pepper
Black pepper
* For the steaks: they should be 8-10 ounces and 1-inch thick each.
Use Swordfish, Halibut or Salmon steaks.
1. In a bowl, combine the lime juice, 1 tablespoon oil, ginger, cayenne pepper and enough freshly ground black pepper to suit your taste. 2. Marinate the fish in the marinade for 45-60 minutes. Turn steaks 2-3 times. 3. Have the grill prepared with white coals and brush the cooking grill with the remaining one tablespoon oil. 4.
Grill the fish, brushing several times with the marinade, until cooked through and opaque in the center. Turn fish after about 4-5 minutes. Total grilling time will dependon your grill and the heat of the coals.
* To broil instead, use a broiler pan brushed with oil and broil until center is opaque. Will take about 10 minutes total in broiler. Turn steaks after 5 minutes, and baste often with marinade.
For the Grill
1 Can (10 ¾ oz) Campbell’s Tomato Soup
2 tblsp. Each packed brown sugar, lemon juice, and vegetable oil.
1 tblsp. Worchester sauce.
1 tsp. Garlic powder.
¼ tsp. Dried thyme leaves crushed.
1 ½ lb Boneless beef sirloin steak, ¾ “ thick.
Mix soup, sugar, lemon juice, oil, Worchester, garlic and thyme. Grill steak to desired doneness (15min. for medium) , turning once and brushing often with soup mixture. Heat remaining soup mixture to a boil and serve with steak.
Yield: serves 6
Mariquita’s Enchilada Red Chili Gravy
8 cascabel chilies (dried — dark red chilies)
1/2 cup each: vegetable oil and chopped onion
1 roasted tomato — peeled
4 garlic cloves
1/2 teaspoon ground cumin (cominos) or chili powder
salt to taste
Fry chilies in a little of the oil; remove and soak in hot water 25 to 30 minutes. Drain, reserving 1 cup water. Seed the chilies and combine in blender container with onion, reserved water, tomato, garlic, cumin and salt. Blend smooth, return to pan with a little oil and cook about 10 minutes over medium heat. Use with enchiladas or with shredded or thinly sliced roast pork. Makes enough for about 12 enchiladas. “This is Mariquita Masterson’s version of the red chili gravy traditionally served with enchiladas. Heat sauce before using. To make enchiladas, spread grated Chihuahua or Monterey Jack cheese on corn tortillas and roll up tightly; place in casserole, seam side down, pour heated sauce over them and heat in 400-degree oven about 10 minutes. Top with finely chopped onion and Mexican sour cream. ”
Mediterranean Turkey Casserole
1 lb Medium Egg Noodles
- uncooked 14 1/2 oz Low-sodium chicken broth
1 c Skim milk
1 t Salt
1/4 c Cornstarch
2 c Chopped cooked turkey
14 oz Canned artichoke hearts
– drained and quartered 7 1/2 oz Jar roasted red peppers
– drained and sliced 9 Kalamata olives
– pitted and sliced 1/2 c Grated mozzarella cheese
– (part-skim) 1/2 c White wine
1 t Fresh lemon juice
1/2 ts Black pepper
Vegetable oil cooking spray 2 tb Grated Parmesan cheese
Prepare noodles according to package directions; drain. Stir the broth, milk, salt and cornstarch together in a large pot or Dutch oven until the cornstarch is dissolved. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in noodles, turkey, artichoke hearts, red peppers, olives, mozzarella cheese, wine, lemon juice and pepper. Heat oven to 350 degrees F. Spray a 3-quart baking dish with cooking spray. Spoon noodle mixture into dish. Sprinkle with Parmesan cheese. Bake until bubbling around the edges, about 35 minutes. Let stand 5 minutes before serving.
Each serving provides: 365 Calories; 23.7 g Protein; 31.7 g Carbohydrates; 6.06 g Fat; 87.5 mg Cholesterol;
1074 mg Sodium. Calories from Fat: 15%
Marinated Rabbit
1 3 lb rabbit, fresh or frozen
1 ts Salt
1/4 ts Pepper
3 tb Canola oil
———————————-MARINADE———————————-
2 c Red wine
2 c Chicken broth
1 ts Allspice
2 Bay leaves
1 ts Thyme
———————————–SAUCE———————————–
12 Pickled cocktail onions *
12 Stuffed olives, sliced
1/2 lb Fresh mushrooms, sliced
2 tb Butter or margarine
* white onions unsliced.
Cut rabbit into serving pieces and rub with salt and pepper. Put into a large bowl; add marinade. Refrigerate overnight. Drain rabbit; DO NOT PAT DRY. Strain reserve marinade. In a large cast iron frypan over high heat quickly brown all sides of rabbit pieces in hot canola (or vegetable) oil. When brown, pour in the reserve marinade and simmer over low heat for 1 hour or until tender. Just before the rabbit is done, saute the onions, olives, and mushrooms in butter. Add to rabbit mixture. Serve with boiled potatoes.
Mediterranean Turkey Casserole
1 lb Medium Egg Noodles
- uncooked 14 1/2 oz Low-sodium chicken broth
1 c Skim milk
1 t Salt
1/4 c Cornstarch
2 c Chopped cooked turkey
14 oz Canned artichoke hearts
– drained and quartered 7 1/2 oz Jar roasted red peppers
– drained and sliced 9 Kalamata olives
– pitted and sliced 1/2 c Grated mozzarella cheese
– (part-skim) 1/2 c White wine
1 t Fresh lemon juice
1/2 ts Black pepper
Vegetable oil cooking spray 2 tb Grated Parmesan cheese
Prepare noodles according to package directions; drain. Stir the broth, milk, salt and cornstarch together in a large pot or Dutch oven until the cornstarch is dissolved. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in noodles, turkey, artichoke hearts, red peppers, olives, mozzarella cheese, wine, lemon juice and pepper. Heat oven to 350 degrees F. Spray a 3-quart baking dish with cooking spray. Spoon noodle mixture into dish. Sprinkle with Parmesan cheese. Bake until bubbling around the edges, about 35 minutes. Let stand 5 minutes before serving.
Applebee’s® Baked French Onion Soup
Don’t even try to find this one on the menu at Applebee’s, because it isn’t there; though it’s the most popular soup served each day at this huge restaurant chain. This is the first of several big-time soup clones we’ll unveil here in the next few weeks to help get you through the cold winter months. And they’re all a cinch to make. Just be sure you have some oven-safe soup bowls for this one, since we’ll have to broil it a bit before serving. Under the gooey melted provolone of the original version you get from Applebee’s is a unique round crouton that’s made from bread similar to a hamburger bun. So that’s exactly what we’ll use in our clone.
3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups beef broth (Swanson is best)
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 plain hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese
1. Add 3 tablespoons oil to a large soup pot or saucepan over medium/high heat. Add the sliced onions and sauté for 20 minutes until the onions begin to soften and start to become translucent. You don’t want them to brown. 2. Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring mixture to a boil. When soup begins to boil, reduce heat and simmer for 45 minutes.
3. To make the croutons cut off the top half of each top of the hamburger bun so that the bread is the same thickness as the bottom half of each bun. Throw the tops away. Now you should have 10 round pieces of bread — 5 bottom buns, and 5 top buns with the tops cut off. Preheat oven to 325 degrees. Place the bread in the the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy. Set these croutons aside until you need them. 4. When the soup is done, spoon about 1 cup into an oven-safe bowl. Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the provolone. 5. Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown (you may need to broil longer if you are making more than one bowl at a time). Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top of the soup and serve. Repeat process to prepare remaining servings. Makes 10 servings.