CHRISTI'S
RECIPE
PAGE
FRIED CABBAGE AND APPLES
1 medium head-red cabbage
2 pippin apples,diced
1/4 cup cider vinegar
1/2 cup sugar
2 slices bacon,chopped
1/2 cup water
1 small bell pepper,chopped
COOK in a covered frying pan until tender.
CHERRY LIMEADE
1/4 cup Libby cherry juice
2-3 lime wedges
POUR 7-Up into a glass over ice.ADD cherry juice. ADD 2-3 lime wedges,squeezing slightly before dropping each one in.SERVES 1.
MEAT AND POTATOES
3 lbs.round steak,1/2 inch thick
2 lbs.potatoes,peeled and cubed(1/2 inch cubes)
2 tablespoons cooking oil
8 oz. can tomato sauce
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1 large clove garlic,crushed
water
BROWN steak in oil in heavy Dutch oven.ONCE meat is slightly browned,add potatoes and continue to brown.ADD tomato sauce,salt,pepper, cumin and garlic. ADD approximately 1 cup of water and simmer until meat and potatoes are tender. POTATOES will thicken sauce.SERVES 4.
BEEF MEATBALLS
1lb.ground beef
1/2 cup minced onion
1 egg
1/2 cup bread crumbs
MIX all ingredients and form into meatballs.PLACE meatballs on broiling pan and broil until brown.DRAIN meatballs.USE with any kind of sauce.
NO FAIL DRESSING FOR CHICKEN,TUNA OR EGG SALAD
EXPECT 1/4 cup dressing to accommodate 1 cup of chopped filling(roughly a 6 oz. can of tuna or 3 to 4 hard- cooked eggs).MAKES about 1/4 cup.
2 tablespoons mayonnaise
2 tablespoons sour cream(or use plain yogurt or
buttermilk)
1-2 teaspoons lemon juice
1/2 to 1 teaspoon Dijon-style mustard(optional)
Salt and pepper to taste
IN a medium bowl using a fork stir together all the
ingredients,blending until completely smooth.COVER;
refigerate until ready to use.SOME of the variations
that follow are more appropriate for one type of salad
than another and are coded as follows:T for Tuna;C for
Chicken;E for Egg.
BARBECUE:OMIT the lemon juice and add 1 tablespoon
prepared barbecue sauce. C
BASIL:ADD 1 tablespoon minced basil and 2 tablespoons
seeded,diced tomato.C and E
CLUB:ADD 1 tablespoon each diced avocado and seeded,
diced tomato.JUST before serving,stir in 2 tablespoons
fried,crumbled bacon.C and E
HORSERADISH:ADD prepared horseradish to taste.T and C
PICKLE:ADD 1 tablespoon pickle relish or minced dill
pickle.T and E
SOUTHWESTERN:SUBSTITUTE lime juice for the lemon juice
and add 1 tablespoon minced scallions or red onion,
1/4 teaspoon grated orange zest,1/8 teaspoon chili
powder or cayenne pepper,dash cumin and if desired,
dash hot red-pepper sauce.T,C and E
TSATSIKI:SUBSTITUTE plain yogurt for the sour cream
and add 1 teaspoon minced garlic and 2 tablespoons
minced cucumber.T and C
VEGETABLE:ADD 2 tablespoons each minced bell peppers,
cucumbers,radishes and red onion.T,C and E
WALDORF:ADD 1-2 tablespoons each diced celery,green
apple,walnuts and if desired,raisins.C
RANCH ROASTED POTATOES
1 packet dry (1 oz.)Ranch dressing mix
2 pounds small red potatoes,quartered
1/4 cup vegetable oil
PLACE potatoes in large plastic bag.ADD oil and toss to coat.ADD dressing mix and toss again to coat.BAKE on ungreased baking pan at 450 degrees for 30 minutes. MAKES 4-6 servings.
HAMBURGER SOUP
1 pound ground beef
8 oz.can tomato sauce
3 cups water
3 carrots,peeled and sliced
1 onion,chopped
3 medium potatoes,peeled and cut into 3/4 inch cubes
1 teaspoon garlic powder
1 cup uncooked macaroni
1 small package frozen corn
1 small package frozen mixed vegetables
salt and pepper
BROWN beef in a large soup pot.ADD tomato sauce,water, carrots,onion,garlic powder and macaroni.BRING to a boil and simmer,stirring occasionally,until vegetables are cooked and macaroni is done.ADD corn and mixed vegetables. SIMMER until vegetables are tender.ADD the salt and pepper to taste.
LIVERPOOL SCOUSE
1 to 2 tablespoons cooking oil
1 1/2 lbs.stewing beef,cubed
1 teaspoon chopped fresh thyme
1/2 to 1 pint canned beef broth(low-sodium)
3 onions, peeled and chopped
4 carrots,peeled and chopped
1 turnip or rutabaga,peeled and chopped
4 medium potatoes,peeled and quartered
salt if needed
black pepper
HEAT oil in large saucepan,add meat and brown quickly. ADD seasoning,thyme and enough beef broth to cover completely.BRING to a boil,then cover and simmer gently for 1 to 1 1/2 hours.ADD vegetables and continue to simmer for another hour.SERVES 4 to 6.SERVE with pickled red cabbage.
PICKLED RED CABBAGE
6 tablespoons rice wine vinegar
2 tablespoons water
4 1/2 teaspoons sugar
1 teaspoon peeled and grated fresh ginger
MIX the vinegar,water,sugar and ginger together in a small
saucepan over medium-high heat.BRING to a boil,stirring to
dissolve the sugar.
THINLY slice enough red cabbage to make 1 cup,using a
knife.PLACE the cabbage in a Pyrex container and pour the
boiling pickling brine over it.REFRIGERATE for at least an
hour.DRAIN before using as a garnish
REUBEN BURGERS
1 small onion,sliced
1 tablespoon margarine
1 pound lean ground beef
4 slices rye bread
1/2 to 1 pound sauekraut(can or bag)
4 slices Swiss cheese
SAUTE the onion slices in margarine;set aside.SHAPE ground beef into four pattties;fry to desired doneness.PLACE hamburger patties on bread slices.TOP burgers with sauerkraut,onion and cheese.BROIL until cheese is melted.SERVE with Thousand Island dressing or pickle slices if desired.
MEXICAN MEAT BALLS
1 pound lean ground beef
1/4 cup white cornmeal
1 egg,lightly beaten
1 clove garlic
1 small onion,minced
1/2 teaspoon dried oregano,crumbled
1 teaspoon salt
1/2 teaspoon ground black pepper
SAUCE
1 tablespoon margarine
1 small onion,chopped
1 clove garlic
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano,crumbled
3 cups tomato juice
salt to taste
MIX meatball ingredients together;shape into small balls about 1/2-inch in diameter.BROIL and set aside.SAUCE:IN a large saucepan,melt margarine.ADD chopped onion and cook slowly until lightly browned.ADD garlic,chili powder,cumin,oregano, tomato juice and salt to taste.BRING to a boil;drop meatballs into boiling sauce;cover and simmer for about 10 minutes,or until meatballs are cooked.SERVES 4.
CHURROS CON CHOCOLATE
Vegetable or olive oil
1 cup water
1/2 cup margarine or butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon
HEAT the oil in a pan(1 to 1 to 1-1/2 inches)360 degrees F.TO make the dough,heat water,margarine and salt to a rolling boil in 3-quart saucepan;stir in flour.STIR vigorously over low heat until mixture forms a ball,about 1 minute;remove from heat.BEAT eggs all at once;continue beating until smooth and then add to saucepan while stirring mixture.SPOON mixture into cake decorators' tube with large star tip(like the kind used to decorate cakes).SQUEEZE 4-inch strips of dough into hot oil.FRY 3 or 4 strips at a time until golden brown, turning once,about 2 minutes on each side.DRAIN on paper towels.(MIX sugar and the optional cinnamon);roll churros in sugar.
CHOCOLATE FOR CHURRO DUNKING
4 oz. dark chocolate,chopped
2 cups milk
1 tablespoon cornstarch
4 tablespoons sugar
PLACE the chocolate and half the milk in a pan and heat,stirring,until the chocolate has melted.DISSOLVE the cornstarch in the remaining milk and whisk into the chocolate with the sugar.COOK on low heat,whisking constantly,until the chocolate is thickened,about 5 minutes.ADD extra cornstarch if it doesn't start to thicken after 5 minutes.REMOVE and whisk smooth.POUR and serve in bowls or cups for dunking churros.DO NOT POUR OVER CHURROS!JUST DUNK CHURROS AFTER EVERY BITE!SERVE warm.MAKES 1 plateful.
OVEN-FRIED CHICKEN
4 cups bread crumbs
1 teaspoon celery salt
1 teaspoon paprika
1 teaspoon pepper
1/2 cup salad oil
4 chicken breasts
MIX first 5 ingredients in paper bag or plastic container.WASH and drain chicken breasts and shake well in crumb mix.BAKE at 375 degrees for 45 minutes or until done.Left over crumb mix can be frozen and used another time.
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