BBS Toolkit/BBS Toolkit.iso/wildcat/chefdoor.zip/RECIPE2.TXT

Text File | 1992-01-18 | 23KB | 468 lines

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ZUCCHINI PANCAKES

           3 Med. Zucchini, Grated          1 Tsp. Chive chopped
           2 Eggs                           1/4 Parsley
           3 Tbsp. Flour                    1/2 Tsp.  Garlic salt
           2 Tbsp. Grated Parmesaan Cheese  1/8 Tsp Pepper

           Grate fresh unpealed Zucchini and let drain. Combine
           remaining ingredients,add Zucchini and mix well. Thicken
           with more flour if needed. Fry on hot griddle.
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BAKED  SUPREME ZUCCHINI

           2 Med. Zucchini               1 Med. Tomato, Chopped
           2 Slices Bacon, Fried Crisp   Salt and Pepper to taste
           1/3 C. Chopped Onion          1/2 Shredded cheese

           Slice Zucchini in half lengthwise; Remove Seeds. Crunble
           Bacon and Combine with Onion and Tomato; Fill each
           Zucchini half, Season to Taste, Place in 9 " Pan; Cover
           and Bake at 350 for 30 min. Cover with Cheese; Bake,
           uncovered, for 5 min.
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THIGHS AND WILD RICE CHICKEN

           2 Chicken Boulion Cubes    1 1/4 C. Water
           1/2 Uncooked Reg. Rice     1/4 C. Uncooked Wild Rice
           1 Stalk Celery, Diced      2 Tbsp. Chopped Onion
           1 Tsp. Dry Tarragon        1/2 Tsp. Dry Parsley
           1/2 Tsp. Dry Basil         1/2 Tsp. Salt
           1/4 Tsp. Pepper

           Disolve Bouillon Cubes in Hot Water, combine remaining
           ingredients in Pressure Cooker with Bouillon Soup Place
           2 Lbs. Chicken Thighs on Top. Sprinkle with Paprika,
           Cover and put Red Weight on Microwave on High for 25
           Min. Let pressure go down before you take off the Red
           Weight and cover. Serves 4 people.
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SWISS STEAK

           3 Tbsp. Flour               1 Tsp. Salt
           1/4 Tsp. Pepper             2 Lbs. Round Steak
           1 Med. Onion Chopped        1/4 Green Pepper Chopped
           8 0z. Can Whole Tomatoes    6 0z. Can Tomatoe Paste

           1.  Combine Flour, Salt and Pepper in a Shallow Dish.
               Coat Meat Peices in seasoned Flour; Pound into Meat,
               Place Meat in Water Soaked Clay Pot. Place Onion
               and Green Pepper over Meat. Add Tomatoes and Tomatoe
               Paste. Cover with water Soaked Lid.
          2.  Microwave on High for 10 minutes, Rearrange Meat
              Pieces; and recover.
          3.  Microwave on Simmer for 60 min. Let Stand 5 min.
              Covered.
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SWEET AND SOUR PORK

          4 to 6 lb. pork roast     1 c. celery chopped
          1 c. onion chopped        1 c. green peppers chopped
          1/4 c. cooking oil        1 & 1/2 c. pineapple juice
          2 tbsp. corn starch       1/3 c. soy sauce
          1/3 c. malt vinegar       1/2 c. crushed pineapple
          2 c. pineapple chunks
               drained

          Cut pork into 1" cubes. spread on a shallow pan and
          bake for 45 min. at 350 degrees. Mix celery, onions,
          and green peppers, saute lightly in oil. Then add the
          remaining ingredients combine with pork in a caserole
          bake for 30 more min. at 350. serve over cooked rice.
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SUNDAY RUMP ROAST

          (USE NO WATER THE MEAT COOKS IN ITS OWN JUICES)

     3 Lb. Beef Rump Roast boneless     1/2 Tsp. Cracked black pepper
     1 Tsp. Garlic Salt                 2 Tsp. Beef Bouillon soup
     1 Tbsp. Worchestershire sauce      6 Small Onions
     6 Med. Potatoes Unpealed

    Place Roast in Water Soaked Clay Pot; Sprinkle with Garlic Salt, Pepper,
    Beef Bouillon and Worchestershire Sauce. Cover with Water Soaked Lid.
    Microwave 15 min. (5 min./lb.) on High, Turn Roast over and Recover it.
    Microwave for 30 min. on Simmer. Turn Roast over again Add Vegtables,
    Recover it and continue Cooking on Simmer for 60 min. or until Meat is
    Fork Tender. Let Stand Covered, 5, min. before serving.
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SOUTHERN HASH

          8 Raw Potatoes                     2 tbsp. salt
          1 Med. Onion                       1 tsp. pepper
          Ring of Bolonga, or Pack of        3 C. water
            Weiners, or Chipped Beef         9 eggs

          Grind potatoes, onions and meat together. Add Salt,
          pepper and water. Turn into Greased Pan, (9" Cake Pan)
          and bake at 350 for about 1 hour, until potatoes are
          done, Make an Indentation in Top of Dish, for each
          Egg,Break an egg into each Indentation, Salt and pepper
          eggs, Return to oven and Bake until Eggs are done.
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STEAMED HARD SHELL CRAB

          1/2 c. lemon juice          2 tbsp. crab boil
          2 tbsp. salt                1 tbsp. monosodium or
                                                  glutamate
          1 tbsp. cayenne

          Mix all ingredients together and pour over clams on
          cooking rack. Steam cook until approns start to rise.
          serve with melted butter.
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STEAMED CLAMS

          Place 2 c. of white wine and 2 tbsp. of smoke seasoning
          in water pan, fill with water. Place clams on preheated
          grill and cover. check after 15 min. Clams are done when
          they open.
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STEAMED SHRIMP AND LOBSTER

          Sprinkle smoke seasoning  on jumbo srimp and lobster
          tails. Mix 1/2 c. of melted butter with 1/2 c. lemon
          juice and 2 tbsp. grated lemon peal. Pour over lobster
          and shrimp, marinate for 30 min. Place meat on grill,
          pour marinating liquid in water pan add 2 c. water.
          steam until cooked.
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STEAMED OYSTERS IN THE SHELL

          Place 2 c. white wine and 2 tbsp. smoke seasoning in
          water pan fill with water. Place oysters on grill cover
          a large dome lit or foil. Check after 15 min. When
          oysters have steamed open let them smoke in natural juice
          for 1 & 1/2 hours.
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STEAMED SPICY FLANK STEAK

          1 tbsp. butter                    1 tbsp. snipped chiver
          1 tbsp. prepared horseradish      1/2 tsp. salt
          1/2 tsp. dry mustard              1/4 tsp. garlic powder
          2 lbs. flank steak

          1.  Melt Butter
          2.  Stir in all other ingredients except steak, brush both
              sides of steak with the butter mixture. Place in Water
              soaked clay pot and cover with Water Soaked Lid.
          3.  Microwave on High for 10 min. Turn over,Recover,Microwave
              on Simmer for 25 min. or until Steak is Fork Tender. Let
              stand for 5 min. Covered.
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BBQ PORK RIBS

         3 lbs. pork spare ribs           1 med. onion chopped
         1 C. catsup                      1 can tomato sauce
         1/4 C. vinegar                   3 tbsp. packed brown sugar
         2 tbsp. lemon juice              1 tbsp. worchestshire sauce
         2 tsp. dry mustart               1/4 tsp. pepper

    Place Ribs in Water-Soaked Clay Pot. Combine remaining ingredients
    in a small bowl; mix well. Pour over Ribs, cover with water-soaked
    lid. Microwave on High for 15 min. Turn Ribs.
    Recover and microwave on simmer for 1 hour or until Ribs are Fork
    Tender. Let stand covered for 5 min. before serving.
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BUFFET CASSEROLE

          1 lb. ground beef            1 # 2 can whole kernal corn
          1 med. onion diced           1 can tomatoe soup
          1 tsp. salt                  1/2 C. milk
          1/4 tsp. pepper              2 C. cooked potatoes diced

      Brown meat and onion, add salt and pepper. Put meat and onions in the
      bottom of a greased 2 qt. Casserole, then layer the corn and potatoes
      on top. Mix milk and soup and pour over top. Bake uncovered at 375
      for 20 minutes.
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BEEF SOUP  FOR 6

     1 & 1/2 lbs. beef stew meat      1/2 C. chopped onions
     1 tsp. salt                      1 C. chopped celery
     1/2 tsp. pepper                  1/2 chopped green pepper
     2 bay leaves                     1 can italian style tomatoes
     6 med. carrots diced             1 tbsp. worchestershire sauce
     1 tbsp. parsley flakes           1 beef bouillon cube

    Cover meat with water in a 3 or 4 qt. sauce pan, add salt,pepper and
    bay leaves. Bring to a slow boil. Turn heat low and add celery, onions,
    carrots, and green peppers. Simmer for 2 and 1/2 hours until meat is
    tender, remove bay leaves, add remaining ingredients and simmer for 1/2
    hour more.
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ITALIAN BEEF SHORT RIBS

       3 lbs. beef short ribs                  1 jar spaghetti sauce
       1 small onion chopped                   1 tsp. oregano leaves

                             (DUMPLINGS)
     1 C. biscuit mix                   1/3 C. shredded mozzarelle cheese
     2 green onions, finely sliced      1/3 C. milk

 Place first 4 ingredients in water-soaked clay pot, cover with water-soaked
 lid. Microwave on high for 15 min. Rearrange Ribs, recover and microwave on
 simmer for 50 min. Drop Dumplings by teaspoon over the ribs, cover and cont-
 inue cooking on simmer 10 to 12 min. until dumplings are no longer doughy.
 Let stand 5 min. before serving.
 While Ribs are cooking combine the last 4 ingredients in a small mixing bowl.
 Mix with fork until moist.
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BARBECUE BRUNCH KABOBS

        12 oz. pkg. sausage links        8 oz. pineapple chunks drained
        1 c. cherry tomatoes             1/4 c. barbecue sauce

      Cut links into quarters, alternate meat, pineapple, and tomatoes on
      skewers. Pace in broiled rack with barbecue sauce in oven pre-heated
      to 350. bake for 15 min. brushing with barbecue sauce and turning
      frequently.
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CRAYFISH ETOUFFEE

       2 1/2 lbs. crawfish tails           1/4 lb. margarine
       3 large onions chopped finely       1 tbsp. parsley chopped
       salt and pepper to taste

Saute onions in margarine about 15 min. until soft. Add crawfish fat from
body cavity and cook over low heat, stirring until fat comes to the top.
Add tail meat season to taste. Add just enough hot water to Etouffee for
desired consistency. Simmer 20 minutes, add parsley. Serve over hot rice.
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BOILED CRAWFISH

      15 lbs. crawfish                        1 box salt
      water to cover crawfish                 3 lemons quartered
      5 onions whole                          10 potatoes
      10 ears of corn                         2 bags dry crab boil
      1 small bottle liquid crab boil         1 1/2 oz. red pepper

Bring water and salt to a boil, Add onions and potatoes, boil 5 min. Then
add corn, lemons, crab boil, red pepper and crawfish. Begin timing when it
returns to boil. Boil 10 minutes covered. Keep Craw Fish in Ice Chest till
ready to serve.
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CRAWDAD PILAF CASSEROLE

    2 C. cooked rice                   1/2 C. stuffed olives sliced
    1 small onion,chopped              1 med. green pepper, chopped
    1/2 C. grated cheddar cheese       3 C. cooked crawdad meat
    4 tbsp. flour                      2 C. milk
    3 tbsp. melted butter

Combine rice, olives, onions, green pepper, crawdad meat and most of the
grated cheese. Mix well and put in a well greased cassorole. Make a med.
white sauce of flour, butter and milk, season to taste. Pour over cassorole
and sprinkle with remaining cheese. Bake at 350 for about 30 min. until top
is golden brown.
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COUNTRY POT ROAST FOR 4

    3 lb. beef chuck roast              1 tbsp dried parsley flakes
    1/2 tsp. garlic salt                1/4 tsp. pepper
    1 tbsp. worcestershire sauce        2 med. onions quartered
    2 stalks celery cut into chunks     3 carrpts pealed & cut up
    6 to 8 small potatoes

Place roast in water soaked clay pot. Sprinkle with seasonings. Cover
with water soaded lid. Microwave on high 15 min. Turn roast over, add
vegetables and recover. Microwave on simmer for 55 min. or until meat
and vegies are tender. Let stand covered 5 min.
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CHILI FOR FIFTY

       9 lbs ground beef              1 C. water
       1 lb. chopped onions           1 & 1/2 gal. cooked pinto beans
       2 C. fat                       1/4 C. salt
       3 qts. tomato puree            1/3 C. chili powder
       1 C. flour

Brown beef and onions in fat. Add puree and simmer until beef is tender
make a paste of the water and flour, add to the beef mixture, stiring
constantly add beans,cover and cook for 1 1/2 hrs. Until mixture has
thickened. Stir occasionally to prevent sticking. This may be cooked in
an electric roaster over.
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CHICKEN RICE CASSEROLE  FOR 6

         3 lb. chicken                   1 tsp. salt
         3 tbsp. cooking oil             1/4 tsp. pepper
         1 C. chopped onion              2 C. cooked rice

Cut chicken into serving size peices, sprinkle with salt and pepper. Brown
chicken in hot oil, about 15 min. Drain on paper towels, saute onions until
transparent,  add remaining ingredients. Pour into a greased casserole.
Arrange chicken on top, cover, Bake at 350 for about an hour until chicken
is tender.
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ZESTY CHICKEN WINGS

3 lbs. chicken wings, cutup at joints   1/3 C. Western dressing
1/3 C. water                            2 tbsp. lemon juice
1 tsp. garlic salt                      1 tbsp. cornstarch

Combine dressing, salt, water and lemon juice mix well, Put chicken in
pressure cooker and pour sauce mixture overit. cut a 7" diameter, single
layer, of aluminum foil on top. Cover and put on red weight, Microwave on
high 25 min. Let pressure go down, remove weight and cover, Mix a small
amount of the liquid and cornstarch stir in remaining liquid microwave on
high for 4 min. Uncovered until thickened. Pour sauce over chicken serve
while still warm.
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DOUBLE-CRISPY CHICKEN

         7 C. corn flakes              1/2 tsp. salt
         1 egg                         1/4 tsp. pepper
         1 C. milk                     3 lbs. frying chicken peices
         1 C. flour                    3 tbsp. margarine

Crush corn flakes in a shallow dish you should have about 1 3/4 C. set
aside, In a small mixing bowl, beat egg and milk slightly. Add flour,
salt and pepper. Mix until smooth. Dip chicken in batter, coat with
crushed corn flakes. Place in single layer, skin side up, in a greased
or foil-lined pan. Drizzle with melted margarine. Bake at 350 for about
1 hour or until chicken is tender. Do not cover pan or turn chicken while
baking, serves 6 people.
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CALICO BEANS

    1/4 lbs. bacon cut in small pieces      1 tsp. prepared mustard
    1/4 C. onions chopped                   1 tsp. salt
    1/2 C. brown sugar                      1 can butter beans
    1/2 C. catsup                           1 can kidney beans
    2 tbsp. vinegar                         1 can pork N beans
    1 LB. hanburger

Brown bacon, hamburder and onions together. Add remaining ingredients
and bake at 300 uncovered for 1 1/2 hours.
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COOKED CABBAGE & CARROTS

             1 head cabbage           1 large carrot
             3/4 tsp. salt            1 tbsp. butter
             1 c. water

Shred cabbage and carrots combine all ingredients and cook in microwave at
med. heat for 15 min. stir occasionally.
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FRUIT PIZZA  FOR 10

      12 oz. box sugar cookie mix      1 tsp. lemon juice
      8 oz. cream cheese, softened     3/4 C sugar
      2 tbsp. fruit juice              1/3 C. apricot preserves
            Assorted fresh or canned fruit, drained

Prepare cookie mix according to box directions. Pat into greased 12" pizza
pan, forming rim; bake according to package directions. Cool, combine cream
cheese, sugar and lemon juice; spread on crust. Arrange fruit over cream
mixture in rings. Use a different fruit for each ring. Combine preserves and
fruit juice, drizzle over fruit. Chill before serving.
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SESAME GINGER CHICKEN

    1 tbsp seasame seeds, toasted
    2 tsp grated ginger
    2 tbsp honey
    2 tbsp reduced-sodium soy sauce

    Vegetable cooking spray
    4 (4 oz) skinned boned chicken breast halves
    Thin green onion strips (optional)

Combine first 4 ingredients in a small bowl; stir well, and set aside.
Place chicken between 2 sheets of heavy duty plastic wrap, and flatten to
1/4" thickness, using a meat mallet or rolling pin.
Coat grill rack with cooking spray; place on grill over medium hot coals.
Place chicken on rack, and cook 4 mins. on each side, basting frequently
with soy sauce mixture. Transfer chicken to a serving platter; garnish
with green onion, if desired.
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GRILLED VEGETABLE KABOBS WITH RICE

1/2 C. commercial oil free italian dressing
1 tbsp minced fresh parsley or 1 tsp dried parsley flakes
8 med. size fresh mushrooms
2 C. hot cooked long grain rice (cooked without salt or fat)
1 tsp dried whole basil
2 med. size yellow squash, cut into 1 inch slices
8 small boiling onions
8 cherry tomatoes
Vegetable cooking spray

Combine dressing, parsley, and basil in a small bowl; cover and chill.
Alternate squash, onions, tomatoes, and mushrooms on 8 skewers. Coat grill
rack with cooking spray, place on grill over med coals. Place Kabobs on
rack, and cook 15 mins or until vegetables are tender, turning and basting
frequently with dressing mixture. To serve, place 1/2 cup rice on each plate,
and top with 2 vegetable kabobs.
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ENCORE CASSEROLE

1 lb. ground chuck            1 med. can whole kernal corn
1 small onion chopped         4 oz. noodles cooked and drained
1 can tomato sauce            1 C. shredded sharp cheddar cheese
1 tsp  salt                   1 tsp. chili powder
1/4 tsp. garlic powderr       Dash of black pepper

In a large skillet, brown meat and onions lightly. Add tomato sauce, corn
with liquid and seasonings. Cook for 30 min. over low heat. Mix in noodles.
Put cooked mixture in a greased casserole sprinkle cheese on top, heat in
oven just until cheese melts.
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EAT MORE CASSEROLE

2 C. dry noodles               2 1/2 C. cooked tomatoes
1 lb ground beef               2 C. diced celery
2 tbsp butter                  Salt and pepper to taste

Cook noodle in boiling water until tender, drain. Brown meat in butter.
Add tomatoes, celery and noodles. Salt and pepper, mix well, bring to
a boil then bake at 350 for 1 hour.
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GROUND BEEF CASSEROLE

       1 lb. ground beef           1 can cream of mushroom soup
       2 med. onions chopped       1 soup can of water
       1/2 C. celery cut up        2 to 4 tsp. soy sauce
       1 can mushroom stems        1 C. rice washed uncooked

Brown beef and onions, add remaining ingredients. Put in greased covered
casserole, bake at 325 for 1 1/2 hours.
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BURRITOS 4 SERVINGS

       4 10" flour tortillas          1/2 lb lean ground beef
       1 cup chopped onion            1 15 oz can black beans, drained
       2 tsp chili powder             Chopped green onion
            1 10 oz can tomatoes with green chili peppers

Wrap tortillas in foil. Heat in 350 deg. oven for 10 mins to soften.
Meanwhile, for filling, cook ground beef and onion till meat is brown and
onion is tender. Drain, stir in black beans. Undrained tomatoes with chili
peppers, and chili powder. Simmer uncovered 5 minutes or to desired
consistency.
Reserve 1/4 cup filling, set aside. Spoon one fourth of the remaining filling
onto each tortilla just below center. Fold bottom edge of tortilla up and
over filling. Fold opposite sides of tortilla in, just till they meet. Roll
up from the bottom. Top with some of the reserved filling. Sprinkle with
green onion.
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SIX LAYER DINNER

           BUTTER A LARGE PAN. PLACE THE FOLLOWING IN LAYERS;

       Sliced raw potatoes                     1 onion chopped
       1/2 C. uncooked rice                    Carrots or peas
       1 1/2 lb. ground beef                   Green pepper

Top with a quart of tomatoes, 1 tsp. salt and pepper to taste. Bake for
2 1/2 hour at 350 degrees.
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