Recipes For Good Eating
1 4-pound chicken, cut into pieces
To Prepare;
Preheat oven to 350 degrees F.
Put flour into shallow dish and stir in salt and pepper. Dredge chicken in flour, patting off excess. In large, non-stick skillet over medium-high heat, melt butter. Add chicken and brown all sides. Transfer chicken to large, oven-proof casserole dish with cover.
Add garlic and pearl onions to skillet. Reduce heat to medium-low and cook for 2 minutes, until garlic is fragrant but not at all brown. Add apple juice to pan. Add white wine to pan. Use wooden spoon to scrape any bits off bottom of pan. Transfer garlic and onion mixture to casserole; add apples, mushrooms and thyme. Cover and bake in oven for 45 minutes until chicken is tender. (Serves 4) CABBAGE WITH APPLES & FRANKS
3 cups shredded cabbage
12 pearl onions, peeled
8 ounces small button mushrooms
5 cloves garlic, minced
2 medium Granny Smith apples, peeled and cored, chopped into chunks
1 cup dry white wine
1/2 cup flour
1/4 cup apple juice
2 tablespoons butter
2 teaspoons fresh thyme, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 cooking apples, cored and sliced
5 frankfurters, cut into 1-inch lengths
2 tbs butter or margarine
1/4 cup firmly packed brown sugar
1/2 cup water, divided
1/4 cup vinegar
1/2 tsp salt
1 tbs cornstarch
2 tbs cracker crumbs
Steam cabbage in a covered saucepan with a small amount of water for two minutes. Drain. Layer apples, steamed cabbage, and frankfurters in a lightly greased 2-qt baking dish. Melt butter in a small saucepan; stir in sugar, 1/4 cup water, vinegar, and salt. Dissolve cornstarch in remaining 1/4 cup water; add to hot mixture, stirring until thick and clear. Pour over casserole. Cover and bake at 350° F. for 25 minutes. Sprinkle cracker
crumbs over top of casserole; bake, uncovered, an additional 5 to 10 minutes. Serves 4 to 6.
1 can Green Beans
To Make:
Mix all ingredients. Place in Glass or Plastic bowl with lid cover and let set for at least 6 hrs in refregerator.
Iced Apricot Braid
1 pk 8-oz cream cheese, softened
POWDERED SUGAR ICING
1 c Powdered sugar
For filling, in a small mixing bowl beat together the cream cheese, sugar,
and lemon juice; set aside. Unfold phyllo dough; cover first with waxed
paper, then with a dampened towel. Remove one sheet of the phyllo dough;
brush lightly with some of the melted butter. Fold the sheet of pyllo
lengthwise into thirds, brush the top with melted butter.
Place the folded phyllo crosswise at one end of a 15x10x1 inch baking pan.
Repeat the process with the remaining phyllo and butter; arrange the
phyllo strips, overlapping, in the pan to form a 17x15 inch rectangle with
edges of phyllo strips overlapping about 2 1/2 in., and ends of the strips
extending over edges of the pan.
Spread the cream cheese mixture lengthwise down the center of the arranged
phyllo strips in a 12x2 1/2 in. area. Starting at one end, fold and twist
the phyllo strips at an angle over the filling. Tuck the ends under; brush
again with any of the remaining butter.
Bake the twisted coffee bread in a 375 oven about 30 min or until the
bread is golden. Spoon the apricot or cherry filling down the center of
the braid. Return the bread to the oven. Bake 3 to 5 minutes more until
the filling is heated through. Drizzle with powdered sugar icing. Serve
warm or cool. Icing Directions:
In a small mixing bowl, stir together powdered sugar, vanilla, and milk to
make icing of pouring consistancy.
1 can Wax Beans
1 can Kidney Beans
1/4 cup chopped Onions
1/4 Cup Chopped Celery
1/4 Cup Chopped Green Pepper
½ cup Vinegar
½ cup Oil
½ cup Sugar
Salt to taste
Pepper to taste
10 ea Sheets phyllo dough (17x24)
1/3 c Sugar
1/2 c Butter
1 T Lemon juice
1/2 c Apricot filling
4 t Milk
1/2 t Vanilla
11/2lb. Hamburger (or ground chuck),
1 small Onion,(chopped),
1 green pepper,(diced),
1T Chilie powder,
1/2t garlic powder,
1 16oz can (or 2 cups cooked) pinto or great northern beans,
1 16oz can chilie beans,
1C Tomato sause,
6oz Tomato paste,
1C Tomato juice (V-8 works great),
1/4t cayin (red) pepper), 1/4t black pepper, salt to taste.
Brown hamburger in skillet, with onion and peppers, In large pan mix tomato sauae,tomato paste, and juice. Bring to a slow boil, turn down to simmer add browed meat mixture, chilie powder, cayin pepper, black pepper, chilie beans, and pinto beans. simmer for 30 minutes, stiring to keep from sticking. add salt if desired and simmer 10 more minutes.
1 T. Olive Oil, 1/4lb Carrots, sliced, "Tangy Bean and Spinach Salad"
1 1/2 C. cooked dry beans or 1 (15oz) can of pinto or red beans "Carrot Salad"
1 # carrots, 1/2 t. salt, 1 T. red wine vinegar
1 small onion, sliced, 1/2 jalapeno pepper,seeded and minced
2 slices gengerroot, minced, 2 C. Chicken Stock,
1/2 C. Orange Juice,(Tomatoe Juice may be used instead)
Salt and Pepper to taste, 1 T chopped Cilantro
In med. sause pan, heat oil, saute carrots, onions, jalapeno pepper, and ginger until softened (about 5 min.). Add heated chicken stock cover pan and simmer 10 min. Puree mixture in a blender and return liquid to pan. Add juice, salt and pepper. If too thick add more chicken stock. Garnish with cilantro, Serve.
1 C. cauliflower florets, 1 C. chopped bell peppers (red, green, yellow, or mixed)
1 small avocado, peeled, pitted, cubed.
2 green onion tops, sliced, 1/2 C. sweet and sour dressing
4 C. baby spinach leaves, 1 (11oz) can mandarin oranges, drained
salt and pepper to taste, 2 T. sunflower seeds.
Combine beans, cauliflower, pepper,avacado, and onions in a salad bowl, pour on dressing and toss.
add spinach and oranges and toss, add salt and pepper, sprinkle with sunflower seeds.
Makes 4 main-dish servings (1 1/2 C. each) or 8 side-dish servings (3/4 C. each)
4 T. olive oil, 1 t dried oregano (or 1 T. fresh), black pepper (fresh ground),
Shred or grate carrots. Place in salad bowl, wisk together remaining ingredients, then toss with carrots.
31/2 LBS of Boned Lamb Sholder, Cut into 1-inch cubes, 1 t salt, 1/2 t ground black pepper, 1/2 C Flour, 1/4 C vegetable oil, 2 yellow onions, Chopped, 21/2 C Beef Broth, 1 bay leaf, 1 pint Guiness Stout, 1/4 t crumbled tyme, 1/4 t crumbled rosemary, 6 carrots, cut into 1 inch chunks, 2 ribs celery, sliced thinly, 1/2 C water, 12 pearl onions, 18 small potatoes, peeled, 1/2 lb fresh green beans, tipped and snapped into 1 inch lengths.
Place lamb in bag with flour, pepper, and salt, toss well.
Heat oil in cast iron dutch oven and brown lamb in batches. Remove lamb. Then add to dutch oven, Yellow onions, 2/3 C of broth, bay leaf, tyme, rosemary. Cook, Stirring browned bites from bottom of dutch oven until broth cooks down to a brown glaze. Add remaining broth and return lamb to dutch oven. Adjust heat so mixture bubles gently. Cover pot and simmer 11/2 hours or utill lamb is tender. Add carrots and celery. Recover and simmer 45 more minutes. Add remining ingredents and simmer 25 minutes. Serves 8.
"BROCCOLI-RICE CASSEROLE "
10 oz of broccoli, Frozen (thawed) or Fresh, 1 can cream of mushroom soup, 1/2 C margarine, 1 C warm water, 8 oz Velveeta cheese, grated, 1 C Minute Rice, uncooked.
Melt margarine and cheese together. Mix in remaining ingredients. Bake in 11/2 quart casserole at 350 for 45 minutes, or until rice is tender. "MEATBALLS"
2 lbs Hamburger, 3/4 C oatmeal, 3 T dries minced onion, 1 can sweet, Condensed milk, 1/2 t salt, 1/2 t pepper. Mix together all ingredients and form into small balls. Then prepare sauce: 1 C ketchup, 4 T brown sugar, 2 T Worcestershire sauce, 1 8oz can tomato sauce, 2 T vinegar. Mix sauce; pour over meatballs. Bake at 300 degrees for 2 Hours. "OATMEAL/COCONUT COOKIES"
1 C brown sugar, 1 C white Sugar, 1 C shortening, 2 eggs, 1 C shredded coconut, 3 C oatmeal, 2 C flour, 1 t baking soda, 1 t baking powder, 1/2 t salt, 1 t vanilla, chopped nuts.
Cream shortening and sugar. Beat in eggs and vanilla. Stir in flour baking soda, and baking powder. Add coconut, and oatmeal. Drop by spoonfuls onto greased baking sheet. Flaten with fork. Bake at 350 degrees for 10 to 12 minutes.
1 lb Ground Beef, 1/2 lb Ground Pork, 1 lb Italian Style Sausage cut into 1/2 inch pieces, 16 oz Tomato Sause, 8 oz Tomato Paste, 1 48 oz can V8 juice, 1 T Chilie Powder, 2 T Oregano, 2 t Rosemary, 3 Bay leafs, 2 t pepper, 1 Green Pepper Chopped, 1 Onion Chopped, 2 T Olive oil, 1 T Sage, 1 t Garlic. Heat Olive Olil in large skillet, Put in Onions and Green Peppers cook till Onions are transeparent, Add Ground Beef and Ground Pork Cook until brown, add Italian Sausage, Turn Heat down to simmer in large Kettle Pour in Tomato Sause, Tomato Paste, and 1/2 of V8 Juice, Take meat mixture and pour in, add Chilie Powder, Oregano, Rosemary, Sage, and mix well, heat on med. heat for 15 min. add Bay Leafs and heat for 10 more min, Add remaining V8 Juice Simmer for 1 hour, Cook Spaggetti as instructed on Package Cover Cooked Spaggetti With the Desired amount of Sause, Grate Cheese on Top and Serve
"Grilled Tuna with Spinach and Tomatoes"
4 thick escalopes of tuna Aprox 5 oz Each, 8 tomatoes; 1/2 small onion, peeled and finely chopped; 1 bunch of English spinach (as opposed to silver beet); 1/2 C veal stock; 3/4 C vinaigrette; small amount of chopped parsley
Score the tomatoes, blanch and peel. Cut off the outer flesh with a sharp knife and cut into 1/4 inch square dice. Pick and discard the spinach stalks. Wash the leaves, drain and blanch lightly in boiling salted water. Refresh, drain and set aside. Bring the veal stock, vinaigrette and chopped onions to the boil. Whisk to ensure a smooth emulsification. Season with salt and fresh ground pepper. Keep hot. Pre-heat the grill (by grill I mean, bars or griddle plate over a heat source) to very hot, or fire up the barbecue making sure the bars are very clean. Lightly oil the fish, Grill the fish for 1-2 minutes on each side.
While the fish is cooking, divide the spinach into "discs" on four heated plates. Reboil the sauce and add the tomato dice and bring back to the boil. Season. Place the tuna on the spinach and spoon the hot sauce over it. Sprinkle with chopped parsley and serve at once. Serves 4.
"Honey Chili Chicken"
6 ea Chicken thighs (in 1/3rds), 2 t Cornstarch, 1/2 c Flour, 1 1/2 t Chinese chili sauce w/garlic, 1/2 t Salt, 2 t Soy sauce, 3 c Vegetable oil, 1 1/2 t Grated ginger root, 1/3 c Water, 3 T Honey, 1/3 c Lemon juice, 8 Green onions, thin slices.
Combine flour and salt. Coat chicken pieces with flour mixture.
Heat oil in wok over high heat until it reaches 375. Add chicken pieces one at time to hot oil. NOTE: cook only 1/3 of the pieces at a time. Cook until golden, about 5 min. Drain on absorbant paper towel. Repeat with remaining chicken. Pour out all but 1 T of oil from the wok. Combine water, lemon juice, cornstarch, chili sauce, and soy sauce in a small bowl. Add ginger to oil in wok. Stir fry 1 min. Add honey to ginger. Cook 1 min. Add chili mixture to wok. Cook until mixture boils, about 1 min. Stir chicken pieces into chili mixture. Cook and stir until chicken is
hot throughout, about 3 min. Stir in onions. Cook and stir 1 min. Serves 4
CARDAMOM COFFEE CAKE
2 eggs, beaten
Combine first 5 ingredients; mix well. Combine flour, baking powder,salt, 1 cup sugar, and cardamom in a large bowl; gradually stir in milk mixture,
mixing well. Pour into a greased and floured 13- x 9- x 2-inch bakingpan. Combine remaining ingredients, stirring with a fork until crumbly; sprinkle topping over batter. Bake at 375° F. for 30 minutes or until a wooden pick inserted in center comes out clean. Serves 12. "Sugar Cookies"
1 1/2 C Butter or margarine, 2 T Milk, 1 1/4 C Sugar, 4 C Flour, 2 Eggs, 3 t Baking powder, 1 T Vinilla, 1/2 t Salt.
Cream together butter, sugar, eggs, & vanilla until light and fluffy. Stir in milk. Sift together flour, baking powder, & salt. Stir into creamed mixture, blending well. Chill 1 hour.
On lightly floured surface, roll chilled dough to 1/4 inch thickness. Cut into 5 inches round diameter. Sprinkle tops of cookies with sugar. Place cookies about 1 inch apart on ungreased cookie sheet. Bake at 375 for 10 minutes or until
cookies are lightly crowned. Remove from pan with wide spatula. Makes 14 Servings
1 1/3 cups milk
1/2 cup butter or margarine, melted
1/4 tsp imitation butter flavoring
2 tsp vanilla extract
3 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1 cup sugar
1 tsp ground cardamom
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 tsp ground cinnamon
Dash of ground nutmeg
2 tbs butter or margarine, melted
This recipe won the Gold Kist Farm's Chicken 1998 contest
4 boneless, skinless, split chicken brests, cut into 1 inch pieces,
"Watermelon Salsa"
2 C diced seedless watermelon, 1 or 2 Fresh jalapeno chilies, minced, 3 T finely diced red onion, 1 t minced fresh ginger, 4 T minced cilantro, salt and white pepper to taste. "Melon Soup"
1 very ripe cantaloupe, 1/2 C white grape juice, 3/4 C buttermilk, 1 T lime juice, 1/2 inch piece of gingeroot, peeled and minced "Watermelon Cake"
1 seedless watermelon, 7 to 9 inches in diameter, 8 0z fat free frozen whipped topping, thaawed, 1 8oz container nonfat lemon yogurt, Fresh fruit such as kiwi, strawberries, grapes, blueberries, ect.
Stuffed Hamburger 2 lb. Hamburger
Mix. Make a 1” tall rectangle of hamburger mixture.
1 cup Bread Crumbs
Mix. Spread on top of hamburger. Roll up like a Jelly Roll. Bake at 350 degrees for 30 minutes.
Parboil potatoes and place around roll before adding sauce mixture.
4 oz. Tomato Sauce Mix. Pour over roll. Bake an additional 30 minutes.
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3 T fresh orange juice, 1 t chili powder, 1/2 t cumin, salt and pepper to taste, SAUCE: 1 med Avacado, peeled and pitted, 1 T chopped fresh cilantro, 1 to 2 cloves garlic, 1/4 C low-fat sour cream, 1/4 C fresh Orange Juice, 2 T lime juice, 2 T red wine vinegar, 1/2 C olive oil,1/4 C canola oil, Salt and pepper to taste. Garnish: 2 naval oranges, peeledc and thinly sliced, Mixed baby greens, 1 red onion, sliced into thin slices.
Place chicken pieces in shallow dish and drizzle with 3 T orange juice. Combine chili powder, cumin, salt and pepper in bowl and sprinkle over chicken.
Preheat grill and lightly coat with oil or cooking spray.
Thread chicken pieces on skewers, leaving space between each piece. when grill is ready, place filled skewers on prepared grill 4 to 6 inches from heat source. Cook for 10 to 12 min. or until meat is no longer pink. Turn at least once while cooking.
To make sauce, place sauce ingredients in blender, blend on high speed until smooth and creamy. Place in serving bowl.
To serve arrange greens, orange slices, and onions, separated into rings, on a serving platter. Place skewered grilled chicken on top of greens. Serve with sauce. Serves 4
Gently toss melon, jalapeno, onion and ginger in a nonreactive (glass, plastic, or stainlewss steel) bowl. let set for at least 30 min but no more than 2 hours at room temp.
Add cilantro, salt and pepper, gently toss. Taste and adjust seasoning to your taste.
Serve with grilled fish, or shellfish, chicken or lamb. Yields 2 1/4 C or 9 servings.
Puree cantaloupe in blender. Add grape juice, buttermilk and lime juice; process in blender. remove. Make 4 batches and process each batch till smooth. Chill. Garnish with plain yogurt adn minced gingeroot. serve either as a first course or as a light dessert.
cut 3 inch thick cross section from watermelon, remove rind from cross section, you now have a circle of watermelon. Fold together whipped topping and yogurt. Pat watermelon dry with paper towels. place watermelon on flat plate frost watermelon with mixture. Decorate as desired with fresh fruit, Refrigerate 2 hours or overnight, serve cold. 10 servings.
1 lg. Potato gratted
1 tsp. Salt
1/8 tsp. Black Pepper
½ Grated Onion
¼ cup Water
1 Egg
½ cup Oat Meal
1 Grated Carrot
1/8 tsp. Black Pepper
1 tsp. Salt
1 cup Water
Dash Garlic Salt
4 tbs. Melted Shortening
½ cup Water
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