RECIPES FOR
NOVEMBER 1999
SCHNITZEL BREADED BUTTERFLY PORK LOIN
4 boneless pork loin butterfly cut chops
2 eggs
bread crumbs
1/2 cup flour
salt and pepper to taste
1/2 cup oil
Remove fat from meat and place between plastic wrap.
Pound very thin.
Mix flour, salt and pepper on a plate.
Beat eggs on a plate. Put bread crumbs on a third plate.
Press meat in flour mixture till well coated.
Place in egg wash; press in bread crumbs till well coated.
Must be done in this order.
Heat oil in skillet on medium heat and cook
schnitzel on each side from 3 to 5 minutes.
May be used as a sandwich on rye bread,
or even better, serve with German potato salad.
From Kihei, Hawaii
ref:11/07/99
CHRISTOPHER'S CRAB CAKES
1 1/4 c. fresh bread crumbs
1 large whole egg, beaten
3 tbl. Maui (sweet) onion, finely chopped
1 tsp. salt
1 tsp. ground mustard
1/4 tsp. garlic, minced
4 tbl. butter
Herb Sauce
Crab:
Mix crab cake ingredients, except lemon wedges.
Shape mixture into 6 patties, each about 3" in diameter.
Melt butter in pan over medium heat.
Add crab cakes and saute about 3 min.
On each side, until golden brown.
Serve with herb sauce and lemon wedges.
Herb Sauce:
2 tbl. freshly chopped dill or tarragon
1 tsp. fresh chives, chopped
2 tsp. fresh cilantro, chopped
1 tsp. fresh lemon juice
1 tsp. Dijon mustard
½ tsp. garlic, minced
3/4 c. mayonnaise
salt and pepper to taste
dash of Tabasco
ref:11/14/99
HOLIDAY BREAKFAST CASSEROLE
Butter for greasing pan
1-12oz. package frozen hash-brown potatoes
1/4 cup melted butter
1 cup diced ham
4 oz. Cheddar cheese, shredded
4 oz. Swiss or jack cheese, shredded
1-4oz. can diced green chilies
2 eggs
1/2 cup milk
1/4 tsp. salt
Salsa to taste
Preheat oven to 425°F.
Grease 10" pie pan with butter.
To save time, hash browns can be baked evening before.
Ham, cheeses and chilies can be placed on top
and refrigerated overnight.
In prepared pie pan, spread has browns.
Brush with melted butter and bake 25 min.
Layer ham, cheeses and challis on hash brown.
Combine eggs, milk and salt.
Pour over ham, cheese and chilies.
Bake at 350° 30-35 min.
Place salsa on top before serving.
Yield: 6-8 servings.
Kathy's Kookbook
ref:11/21/99
MEXICAN CHICKEN/TURKEY MANICOTTI
8 uncooked manicotti shells
1 package (8-oz.) cream cheese, softened
2 cups shredded Jack Cheese with jalapeno
1 medium green onion, sliced (2 tablespoons)
2 tablespoons chopped fresh cilantro or parsley
1 clove garlic, finely chopped
1 pound cooked shredded chicken or turkey
1 - 2 small or 1 large jars thick-and-chunky salsa
Heat oven to 350°F.
Cook and drain manicotti shells as directed on package.
Lay out on a sheet of waxed paper to cool.
Mix cream cheese, 1 cup of Monterey Jack cheese, the onion,
cilantro and garlic in medium bowl. Stir in chicken.
Fill manicotti shells with chicken mixture.
Coat bottom of 13 x 9 inch pan with some of the salsa.
rrange filled shells in pan. Pour remaining salsa over shells.
Sprinkle with remaining 1 cup of Monterey Jack Cheese.
Cover and bake 40 - 45 minutes or until filling is hot in center.
Makes about 10 shells.
Serves 6 people.
From Betty Crocker - April 1998 Page 22
Sherri Jackson - sherriljackson@home.com
ref:11/28/99
