Cut beef crosswise (against the grain) into very thin slices; sprinkle with 1/4 teaspoon each salt and pepper.
In 12" nonstick skillet over medium-high heat, heat 2 teaspoons iol; add beef; cook and stir 2 to 3 minutes until bronwed. Using slotted spoon, remove beef to plate.
In same skillet over medium-high heat, heat remaining 1 teaspoon oil; add garlic; cook and stir 30 to 60 seconds until fragrant. Add frozen vegetables, 1/4 cup water, and remaining 1/4 teaspoon each salt and pepper; cook, covered, 3 minutes until tender.
Meanwhile, in small bowl stir peanut butter and remaining 1/2 cup water to blend; add to skillet along with beef and any accumulated juices. Cook, stirring 1 to 2 minutes longer until heated through and coated with sauce.
- - - - - - - - - - - - - - - - - -
NOTES : If hot chili oil is unavailable, use 3 teaspoons vegetable oil for cooking beef and vegetables and add a few drops of hot red pepper sauce to peanut sauce.
Per serving: 333 cal; 23 g fat; 54 mg chol; 445 mg sod; 11 g carbs; 4 g fiber; 28 g prot
2 tablespoons Shedd's spread country crock -- melted
1/2 cup parmesan cheese -- grated
1/4 cup dry bread crumbs
1 teaspoon oregano
1 teaspoon parsley
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat oven to 400F. Spray 15x10x1" baking pan with no-stick cooking spray. Dip chicken in Shedd spread; coat with combined remaining ingredients. Place in prepared pan. Bake 20 to 25 minutes or until tender.
Fry bacon until crisp in skillet. Remove with slotted spoon and drain on paper towels. Saute onion in 1 T bacon drippings until tender (do not brown). Set aside to cool. Sift together flour, baking powder, baking soda and salt in large mixing bowl. Combine eggs, milk and sour cream in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in bacon and sauteed onion. Spoon batter into greased 2 1/2-inch muffin-pan cups, fill 2/3rds full. Sprinkle with sesame seeds. Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam.
Sift together flour, baking powder and salt; set aside. Cream together shrtening and sugar in bowl until light and fluffy, using electric mixer at medium speed.
Beat in eggs, one at a time, blending well after each addition. Stir in mashed bananas. Add dry ingredients all at once, stirring just enough to moisten. Gently mix in chopped nuts. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or jelly.
* The spiciness of the pork depends upon your taste. Experiment with a mixture of mild and hot.
In a large kettle, brown sausage, beef and onion; drain well. Add remaining ingredients except cabbage, mix well. Stir in cabbage and simmer 20-25 minutes or until cabbage is tender.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with French bread and a pot of pinto beans.
Using the pie iron,take two slices of bread,put 1 1/2 tablespoons pizza sauce on one slice of bread.Top with Mozzarella cheese and sliced pepperoni.Place other side of bread on top and butter outer sides of bread.Put sandwich into pie iron and place in coals of fire.Cook until bread is toasted.
2. Wash spinach; place in saucepan and cook, covered, only with the water clinging to the leaves, until barely wilted. Drain spinach well, squeezing out excess water. Chop and set aside.
3. Heat 2 tablespoons oil in a skillet until hot; add onion and mushrooms and saute until tender. Add garlic, oregano, spinach, and pepper to taste. Cook and stir for 1 minute. Set aside.
4. Meanwhile, flatten each chicken breast by placing between 2 layers of waxed paper or plastic wrap; pound with rolling pin or heavy plate edge until about 1/4-inch thick.
5. Spoon 1/4th of mushroom mixture onto center of each chicken breast; roll lengthwise and secure with wooden toothpicks. Place breasts in a 9-inch shallow baking pan.
6. Combine wine with remaining oil and spoon over chicken. Bake, uncovered, in preheated 400-degree oven until chicken is tender, about 15 to 20 minutes. Baste often.
7. Sprinkle with chopped parsley and serve with lemon wedges.
4 each boneless skinless chicken breast halves -- pound to 1/4" thick
3 teaspoons vegetable oil
1 medium red bell pepper -- cored and seeded*
3 large garlic cloves -- crushed
19 ounce can black beans -- rinsed and drained
11 1/2 ounce can vacuum-packed corn -- drained
1 cup salsa -- thick & chunky
1/2 cup chicken broth -- reduced sodium
2 tablespoons fresh lime juice
1 teaspoon lime peel -- grated
*Cut pepper into 1 x 1/4" strips, about 1 cup.
1. In shallow dish combine cornmeal and chili powder; dip each pounded cutlet into mixutre to coat on both sides, shaking off excess.
2. In 12" skillet nonstick sillet over medium-high heat, heat 2 teaspoons oil; add cutlets; cook about 3 minutes on each side until golden bornw and cooked through. Using slotted spoon, remove cutlets to serving platter; keep warm, covered.
3. To drippings in skillet add remaining 1 teaspoon oil; heat over medium-high heat. Add red pepper and garlic; cook 2 to 3 minutes, stirring occasionally until pepper is tender but still crisp. Add beans, corn, salsa, chicken broth, lime juice, and grated lime peel; bring to boil. Reduce heat to low; simmer covered, 3 to 4 minutes.
4. Remove from heat; spoon bean mixture into platter alongside cutlets. Serve garnished, if desired with lime wedges and cilantro sprigs.
Combine 40% Bran Flakes and boiling water in bowl.
Let stand 10 minutes. Sift together flour, baking soda and salt; set aside. Cream together shortening and sugar in large mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Stir in Bran Flakes mixture and all-bran into creamed mixture. Add dry ingredients alternately with butter/sour milk to creamed mixture, mixing just enough to moisten. Spoon batter into well-greased 1 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 25 minutes or until golden brown. Serve hot with butter and jam. NOTE:
Batter can be stored for a few days in the refrigerator. Bake as directed.
Heat oven to 400 degrees F. Line with paper baking cups or grease, 12 muffin-pan cups. Lightly spoon flour into measuring cup, level off. In large bowl, combine flour, sugar, baking powder, salt and dill weed, mix well. In medium bowl combine milk, margarine and eggs. Stir in ricotta cheese and zucchini, beat well. Add to dry ingredients, stirring just until moistened (Batter will be stiff). Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 20 to 25 minutes or until golden brown.
1. Prepare stovetop grill pan or broiler. combine chili powder and oil in small bowl. Rub evenly over chicken breasts. Grill or broil 4 inches from heat source. 4 minutes per side.
2. Slice chicken crosswise into strips. Divide evenly among warm tortillas and top with lettuce, tomato, salsa, and sour cream.
* Use sole, flounder, or red snapper for this recipe. You will need 2 fillets of 3/4 pound each, and about 3/4-inch thick.
1. Remove and wash 8-10 large leaves from the romaine lettuce or use other green lettuce leaves. Line the bottom and sides of a baking dish with leaves, allowing the leaves to hang over edge of dish.
2. Place 1 fillet into dish; cover with onion, carrot and parsley or chervil. Sprinkle with black pepper. Place the second fillet on top of the first. Fold the ends of the lettuce leaves over top fillet. Add wine to the dish.
3. Cover dish tightly with foil and bake for 15 minutes in preheated 400-degree oven.
4. Remove foil, fold back the lettuce leaves and serve immediately. Serve the lettuce leaves also if you wish.
- - - - - - - - - - - - - - - - - -
NOTES : Serve this dish with the "Savory Ratatouille" recipe in this cookbook and/or with rice mixed with lemon juice and black pepper.
Cut fish fillets into serving-sized pieces. Pat dry.
Heat oil in skillet over medium heat. Add fish and cook until fish flakes easily with fork; turning carefully. Will take 8-10 minutes.
Heat water, carrots, onions, green pepper, garlic, brown sugar, salt and ginger to boiling. Cover, reduce heat and cook for about 5 minutes. Mix vinegar and cornstarch; stir into vegetables. Heat to boiling, stirring constantly. Boil 1 minute, then pour over fish. Serve immediately.
Cut fish into serving-sized pieces. Place in oven-proof baking dish. Sprinkle with salt, paprika and pepper. Top with green pepper rings, tomato slices and onion slices.
Mix lemon juice, oil and garlic. Pour over the fish fillets. COVER and bake 15 minutes at 375 degrees. UNCOVER and bake about 10-13 minutes longer or until fish flakes easily. Serve with lemon wedges.
1. Mix Monterey cheese, 1 cup cheddar cheese, onion, sour cream, parsley, salt and pepper. Set aside.
2. Combine the tomato sauce, water, green pepper, chili powder, oregano, cumin and garlic and heat to boiling, stirring occasionally. Reduce heat and simmer uncovered for 5 minutes. Pour into a 9-inch ungreased pie pan.
3. Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup cheese mixture onto each tortilla. Roll tortilla around filling. Arrange the rolled tortillas in a 13 x 7 inch baking dish.
4. Pour remaining sauce over enchiladas. Sprinkle with 1/4 cup cheddar cheese. Bake uncovered at 350 degrees for about 20 minutes, or until hot and bubbling.
5. Garnish with sour cream and sliced black olives.
Note: After sprinkling with cheese, you may cover and refrigerate for up to 24 hours. Bake uncovered in 350-degree oven for 35 minutes.
Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well. Add butter/sour milk, margarine and egg; stir just until dry ingredients are moistened.
Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 15 to 20 minutes or until toothpick inserted in center coumes out clean.
Serve hot. MICROWAVE DIRECTIONS: Prepare muffin batter as directed above. Using 6 cup microwave-safe muffin pan, line each with 2 paper baking cups to absorb moisture during baking. Fill cups 1/2 full.
Sprinkle top of each muffin with cornflake crumbs. Microwave 6 muffins on HIGH for 2 1/2 to 3 minutes or until toothpick inserted in center comes out clean, rotating pan 1/2 turn halfway through baking.
Remove muffins from pan and immediatedly discard outer baking cups.
Cool 1 minute on wire rack before serving. Repeat with remaining batter.
In a skillet, melt margarine. Saute mushrooms until tender. Stir in chicken, soup, sour cream and pimiento; mix well. Spoon mixture into a greased 2-quart casserole.
In a small bowl combine topping ingredients (1/2 cup margarine, the crushed crackers and 2 teaspoons poppy seed). Sprinkle over the chicken. Bake at 350 degrees for 20 minutes.
Sift together flour, baking powder, salt and cinnamon; set aside.
Cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jam.
10 1/2 ounces can cream of mushroom soup, condensed
2 ounces mushrooms, canned -- sliced
1 cup Light cream -- or
1 cup evaporated skim milk
2 cans tuna in water -- drained & flaked
1 cup Soft bread crumbs
1/4 cup Parmesan cheese -- grated
2 tablespoons Butter -- melted
Break spaghetti into small pieces (2 to 3 inches) and cook according to package directions. Meanwhile, combine soup, mushrooms, cream, and tuna.
Drain spaghetti and combine with mushroom-tuna mixture. Put into greased 2 to 2 1/2 quart casserole. Mix bread crumbs, cheese, and melted butter and sprinkle on top of mixture in casserole. Bake in hot oven (400F) 45 minutes to 1 hour or until browned and bubbly.
1. Bring 4 qts water to boil. Meanwhile, heat oil or melt 1 1/2 T butter in medium skillet over medium-high heat. Add onion and cook until translucent, 3 minutes. Add garlic and cook 10 seconds. Add chicken broth and cook 2 minutes more. Add peas, cream and pepper. Bring to a boil; boil, stirring occasionally, 5 minutes. Add ham.
2. Meanwhile, cook ravioli according to package directions; drain. Toss in large heated bowl with cream sauce. Sprinkle with parsley.
1. Heat oven to 475F. Mash garlic with 1/4 teaspoon salt, the pepper and ginger to form a paste. Place pork in jelly-roll pan or large roasting pan; rub all over with garlic mixture.
2. Toss sweet potatoes with 1 tablespoon oil and 3/4 teaspoon more salt in large bowl. Arrange potatoes in jelly-roll pan with pork.
3. Combine brown sugar, vinegar, soy sauce and remaining 1 tablespoon oil in small saucepan; brush some of the mixture over prok tenderloin. Roast pork and potatoes 10 minutes.
4. Meanwhile bring remaining soy-sauce mixture to boil over high heat. Boil until sauce is thickened, 5 minutes; emove from heat. 5. Brush half the sauce over pork and turn sweet potatoes. Roast 5 minutes more until sweet potatoes are tender and meat thermometer inserted in thickest part of pork registers 155F.
6. Cut pork into 3/4" thick slices. Arrange on platter with sweet potatoes. Pour any pan drippings and remaining sauce over pork. Sprinkle sweet potatoes with parsley.
In large skillet, brown chicken in oil, pour off fat. Add salsa and heat to a boil. Reduce heat to low; cover and simmer 15 minutes or until done, turning chicken once. (If using whole chicken, simmer for 30 minutes).
1. Heat oil in large skillet over medium-high heat. Add onions and cook, stirring, until translucent, 5 minutes. Stir in garlic, cumin and cinnamon and cook 30 seconds. Add beef, salt and pepper; cook crumbling beef with spoon, until browned, 5 minutes.
2. Stir in tomato paste, tomatoes with their liquid and raisins. Bring to boil, breakig up tomatoes with spoon. Reduce heat and simmer 10 minutes.
3. Toss sauce with pasta and parsley. Sprinkle with pine nuts.
Beat eggs lightly and add the cheese (use Romano cheese if you prefer), parsley, salt and pepper to taste. Add this mixture to 2 cups of spaghetti and mix well.
Heat oil and margarine in a heavy skillet. Spread spaghetti mixture over bottom of pan and cook over medium heat for 3-4 minutes, until bottom has a golden crust. Invert onto plate and then slide back into skillet. Cook until crusty. Serve with a spicy tomato sauce.
- - - - - - - - - - - - - - - - - -
NOTES : Use leftover spaghetti for an economical and delicious way to prepare this dish.
Prepare Paste: Use mortar and pestle to pulverize cooked rice. Combine with sugar, yeast, soy and warm water. Let stand in warm place for 30 minutes to activate yeast. Authentic wine lees paste is not available in the U.S. to our knowledge, this is the best substitute we have found. You can add wet bean cheese for a sharper flavor.
Braise Pork: Slice pork butt across the grain into strips, 1" by 3" by 1/2" thick. Heat peanut oil in wok until it begins to smoke. Add some of pork to hot oil; stir-fry pieces until they lose their pinkness; repeat in batches until all pork is browned. Next, add garlic to wok; stir briefly.
Pour in wine lees paste, rice vinegar, sherry and stock; bring to slow boil; add pork slices. Reduce heat, cover, and simmer for 30 minutes.
Remove pork, without sauce, to large platter. Cool pork. Cooling is essential so that it will deep-fry properly. Reserve sauce in small pan.
You can hold pork for several hours, if you wish to braise it in advance.
Deep-fry Pork: Heat deep-frying oil in wok. While oil is heating, beat egg yolks with water; set out bread crumbs on platter. Dip pork pieces in egg mixture, then bread crumbs, to thoroughly cover.
When oil is at deep-frying temperature, 375 degrees, slip in a slice of pork as a test: pork should lightly brown in about 1 minute. Place 6 pork slices on Chinese strainer, and lower into oil, strainer and all. Check in 2 minutes (browning should take slightly longer than test because strainer cools the oil). If you prefer to fry in larger batches, use more oil.
Remove fried pork to warm platter, uncovered.
Finish: Reheat sauce, and pour over pork just before serving.
1 pound chicken breast halves without skin -- cut in 1" pieces
2 tablespoons olive oil
1 cup onions -- chopped
1 cup celery -- chopped
1 teaspoon white pepper
1 teaspoon dried thyme
2 bay leaves
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon sage -- rubbed
2 teaspoons cayenne pepper
3 cloves garlic -- minced
1/2 pound ham -- chopped
1 pound smoked sausage -- chopped
2 1/2 cups chicken stock
1 cup tomatoes -- chopped
1/2 cup tomato sauce
1 1/2 cups rice -- uncooked
Brown chicken in oil, add vegetables, garlic and spices. Simmer for 3 minutes, add chicken stock, ham, sausage, tomatoes and tomato sauce. Cover and bring to a boil stirring occasionally. Cook for 3 more minuntes, remove from heat and add converted rice. Cover and let stand until liquid is absorbed and rice is tender.
1. In food processor or blender process chicken broth, peanut butter, soy sauce, ginger, lime juice, and chili paste until smooth; set aside.
2. In 12" nonstick skillet over medium heat, heat oil; add pounded cutlets; cook about 2 minutes on each side until lightly browned. Using slotted spoon, remove cutlets to plate.
3. To droppings in skillet add reserved peanut butter mixture; bring to boil. Stir in half of scallions and all of cilantro; reduce heat to low. Return cutlets to skillet; simmer, covered, 3 to 4 minutes until pork is cooked through and sauce is slightly thickened.
4. Serve pork sprinkled with remaining scallions.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve on of jasmine, Texmati or regular long-grain rice.
NOTES : If available, chili paste can be substituted for chili powder & crushed garlic.
Cook spaghetti according to package directions, drain and put into buttered bowl. Meanwhile, melt butter over low heat, blend in flour, salt, nutmeg, and stir constantly until mixture is smooth and bubbling. Remove from heat, stirn in broth and cream, put back on heat, and bring to a boil, stirring constantly until thickened. Stir in wine and cheese. Add sauce to spaghetti. Add tuna, green pepper, mushrooms, and egg yolk to spaghetti mixture and blend throroughly. Pour into buttered baking dish and bake uncovered at 350F for approximately 30 minutes. Sprinkle parsley over top before serving.
4 each turkey breast slices -- pound to 1/4" thick
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 teaspoons vegetable oil
1/2 cup onion -- chopped
1 tablespoon ginger -- peeled & chopped
1 cup cranberries -- (thawed if frozen)
1 large pear -- peeled & cored
3/4 cup pear nectar, canned
1/2 cup chicken broth -- reduced sodium
1 tablespoon brown sugar, packed
1/4 teaspoon ground cinnamon
*Cut pears in 1/4" wedges.
1. Sprinkle pounded cutlets lightly on both sides with salt and pepper. In 12" nonstick skillet over medium-high heat, heat 2 teaspoons oil; add cutlets; cook 2 to 3 minutes on each side until lightly browned and cooked through. Using slotted spoon, remove cutlets to serving platter; keep warm, covered.
2. To drippings in skillet add remaining 1 teaspoon oil; heat over medium-high heat. Add onion and ginger; cook 2 to 3 minutes until onion is softened.
3. Add cranberries, pear wedges, pear nectar, chicken broth, bornw sugar, and cinnamon; bring to boil. Reduce heat to low; simmer 6 to 8 minutes until pears are tender and sauce is slightly thickened.
4. Remove from heat; spoon relish over cutlets on platter. Serve garnished if desired, with berb sprigs.
* For this recipe, you will need about 1-1/2 pounds of turkey breast tenderloin steaks, cut into 8 slices.
1. Place each turkey steak between sheets of waxed paper and pound with meat mallet until about 1/4 inch thick. Sprinkle with salt and pepper if desired. Use a heavy skillet large enough to hold all turkey slices in one layer or use 2 skillets.
2. Heat the olive oil and 1 tablespoon of the margarine. Add turkey, garlic, bay leaf and thyme. (Use sprigs of thyme if using fresh.) Cook over medium-high heat for about 5 minutes or until lightly browned on both sides. Do not overcook.
3. Remove turkey to serving platter and keep warm. Leave other ingredients in pan. Add the wine to pan and cook over high heat until reduced to half. Stir often to mix in the brown particles in skillet. Add the broth and boil until reduced by half.
4. Stir in remaining margarine, capers and chopped parsley if using. Add the turkey back to the skillet and reheat briefly. Remove bay leaf before serving.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Quick, delicious, and nutritious to serve with noodles.
