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Easy Chicken Dijon 1 tbsp. vegetable oil 4 boneless chicken breast halves 1 can Cream of Celery Soup 2/3 cup water 1 tbsp. Dijon-style mustard 1/8 tsp. pepper 4 cups hot cooked rice HEAT oil in skillet. Add chicken and cook until browned. ADD soup, water, mustard and pepper. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serve with rice. Serves 4. 3 ounces chicken breasts, skinless, uncooked 1/3 cup mandarin opranges, canned, drained, chopped 3/8 cup pineapple juice 1/3 tsp olive oil 2 tsp cornstarch 2 macadamia nuts, dry, no salt, chopped 2 tsp soy sauce 1/4 tsp ginger root, fresh, grated Add orange juice, soy sauce, and ginger root to a bowl and stir to make a marinade. Cut chicken into bite-size pieces and add to marinade. Stir to thoroughly coat chicken with marinade. Let stand for 20 minutes at room temperature and then remove chicken and set aside marinade. Add oil to a sauté pan and heat at medium. Add chicken and turn while cooking until done. Add cornstarch to remaining marine, stir, and pour over the prepared chicken in the sauté pan. Heat while stirring until mixture thickens and becomes bubbly. Add mandarin oranges and macadamia nuts. Continue cooking until well-heated and serve hot.
Oriental Stir Fry Scallops
6 ounces sea scallops 1/2 cup leeks 1/3 cup water chestnuts 1 1/2 cups mushrooms, sliced 1 1/3 tsp oilive oil 1 cup snow peas 3/4 cup bamboo sprouts 2 tsp soy sauce
Sauté all the oriental vegetables until tender in olive oil over medium heat. Add scallops to vegetables and cook until done. While cooking, add the soy sauce. Serve while hot.
Ravioli With Red Wine Sauce 1 (14-oz.) jar spaghetti sauce 1/2 cup Red Cooking Wine 1 (9-oz.) pkg. ravioli, cooked, drained In saucepan, combine all ingredients except ravioli. Bring to a boil; simmer 10-15 minutes. Serve over cooked ravioli. Ravioli With Red Wine Sauce 1 (14-oz.) jar spaghetti sauce 1/2 cup Red Cooking Wine 1 (9-oz.) pkg. ravioli, cooked, drained In saucepan, combine all ingredients except ravioli. Bring to a boil; simmer 10-15 minutes. Serve over cooked ravioli. Shrimp Stir Fry 1 lb. fresh shrimp, peeled and deveined 1/2 cup Golden Dipt® Fat Free Honey Soy Marinade 1 cup fresh snow peas, trimmed 1/2 medium onion, sliced 1/2 medium red bell pepper Place shrimp and marinade in a self-closing plastic bag. Refrigerate 15 minutes. Heat large skillet over medium high heat. Add shrimp with marinade and saute 2-3 minutes. Add vegetables and cook 2-3 minutes or until vegetables are crisp-tender. Nacho Chicken & Rice Wraps 2 cans Cheddar Cheese Soup 1 cup water 2 cups Chunky Salsa or Picante Sauce 1 1/4 cups uncooked regular long-grain white rice* 2 lb. boneless chicken breasts, cubed 10 flour tortillas (10") Mix soup, water, salsa, rice and chicken in slow cooker. Cover and cook on LOW 7 to 8 hr. or until done. Spoon about 1 cup rice mixture down center of each tortilla. Fold tortilla around filling. Serves 10. *For firmer rice, substitute converted rice for regular. Chicken Primavera 1 can (10 3/4 oz) cream of mushroom soup ˝ cup milk 3 tbsp grated Parmesan cheese 1/4 tsp garlic powder 1 bag (16 oz) frozen vegetable combination (broccoli, cauliflower, carrots) 2 cups cubed cooked chicken or turkey 4 cups hot cooked spaghetti Mix soup, milk, cheese, garlic powder and vegetables in saucepan. Heat to a boil. Cover and cook over low heat 10 minutes, until vegetables are tender crisp. Stir in chicken and heat through. Serve over spaghetti. Cheesesteak Pockets 1 tbsp vegetable oil 1 medium onion, sliced 1 pkg (14 oz) frozen beef or chicken sandwich steaks, separated into 8 portions 1 can (10 3/4 oz) condensed Cheddar Cheese Soup 1 jar (about 4 ˝ oz) sliced mushrooms, drained 4 pita breads (6") cut in half, forming two pockets each Heat oil in skillet. Add onion and cook until tender. Add sandwich steaks and cook until browned. Pour off fat. Add soup and mushrooms and heat through. Spoon meat mixture into pita pockets. Seafood Tomato Alfredo 1 tbsp margarine 1 medium onion, chopped 1 can (10 3/4 oz) condensed cream of mushroom (tip: use Campbells Cream of Mushroom with Roasted Garlic Soup) ˝ cup milk 1 cup diced canned tomatoes 1 lb firm white fish (cod, haddock or halibut), cut into 2" pieces 4 cups hot cooked linguine Heat margarine in skillet. Add onion and cook until tender. Stir in soup, milk and tomatoes. Heat to a boil. Add fish. Cook over low heat 10 minutes or until done. Serve over linguine. Creamy Onion Pork Chops 1 tbsp vegetable oil 4 pork chops, ˝ " thick 1 can (10 3/4 oz) cream of onion soup 1/4 cup water Heat oil in skillet. Add chops and cook until browned. Add soup and water. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Asian Chicken Stir Fry 1 tbsp vegetable oil 1 lb boneless chicken breasts, cut into strips 1 can Golden Mushroom Soup 3 tbsp soy sauce 1 tsp garlic powder 1 bag (16 oz) any frozen vegetable combination, thawed 4 cups hot cooked rice Heat oil in skillet. Add chicken and stir fry until browned and juices evaporate. Add soup, soy sauce and garlic powder. Heat to a boil. Add vegetables and cook until tender crisp. Serve over rice. Easy Mexican Pizzas 1 pkg flour tortillas (supersize) 2 cups (8 oz) Mexican blend shredded cheese, divided 1 tbsp vegetable oil 1 pkg (about 1 LB) boneless, skinless chicken breasts, cut into small pieces 1 pkg Taco seasoning mix 1 can (1 LB) refried beans Taco Sauce Toppings: chopped tomato, sliced green onions, and ripe olives Preheat oven to 375°. Place 5 tortillas on greased baking sheets. Sprinkle each with 1/4 cup of cheese. Place remaining tortillas on top of cheese. Heat vegetable oil in large skillet over medium heat. Add chicken; cook for 4 to 5 minutes or until no longer pink. Add 2 tbsp seasoning mix and 1 tbsp water; mix well. Remove from heat. Combine refried beans, remaining seasoning mix and 1 tbsp of water in small bowl. Spread about 1/4 cup bean mixture on each tortilla. Layer with a drizzle of taco sauce, chicken mixture, remaining cheese and toppings. Bake for 5 to 8 minutes or until cheese is melted. Southwestern Chicken Salad Wraps 1 tbsp vegetable oil 2 pkgs. (about 2 to 2 1/2 LBs) boneless, skinless chicken breasts, cut into 1/2 inch pieces 1 cup ranch salad dressing 1/2 cup mayonnaise 1 pkg. (1.25 oz) Fajita seasoning mix 1/2 cup (1 large stalk) sliced celery 1/4 cup chopped red bell pepper 2 tbsp sliced green onions 1 pkg. (10) flour tortillas (supersize) 1/2 cup (2 oz) Mild cheddar shredded cheese Heat vegetable oil in large skillet over medium-high heat. Add chicken; cook, stirring occasionally, for 4 to 5 minutes or until chicken is no longer pink. Remove from skillet, cool. Combine dressing, mayonnaise, and seasoning mix in large bowl. Add chicken, celery, bell-pepper and green onion, toss well to coat. Cover, refrigerate for 1 to 2 hours. Divide salad among tortillas. Top with cheese and fold. Tortilla Lasagna 1 tbsp vegetable oil 1 pkg. (about 1 LB) ground turkey or chicken 1 cup (1 small) chopped onion 1 1/2 cups (2 small) chopped green and/or red bell peppers 1/2 cup (4 oz can) green chiles 1 pkg. taco seasoning mix 2 cups (16 oz jar) Taco sauce (thicker the better), divided 2 cups Mexican blend shredded cheddar cheese, divided Preheat oven to 375°. Grease 13x9 inch baking dish. Heat vegetable oil in large skillet over medium heat. Add ground turkey or chicken. Cook, stirring occasionally, for 5 to 6 minutes or until no longer pink; drain. Stir in onion, bell peppers, chiles and seasoning mix. Reduce heat to low; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are slightly tender. Spread 1/2 cup taco sauce over bottom of prepared baking dish. Cover with 5 tortillas. Spread with half of meat mixture and 1/2 cup taco sauce. Sprinkle with 1 cup cheese. Repeat with remaining ingredients. Bake for 15 to 20 minutes or until heated through and cheese is melted. Linguine with Clam Sauce 2 tbsp corn oil 2 cloves garlic, minced 2 cans (6 1.2 oz each) chopped clams, undrained 1 tbsp dried parsley 1 tbsp lemon juice 1/2 tsp dried oregano 1/4 tsp crushed red pepper (optional) 1/2 tsp salt 1/8 tsp pepper 8 oz linguine, cooked and drained In a large skillet heat corn oil over medium heat. Add garlic, stirring frequently, cook 30 seconds. Add remaining ingredients except linguine. Reduce heat to low and simmer 5 minutes. Toss with or serve over linguine. Fettuccine Alfredo 1/4 cup (1/2 stick) butter 1 1/4 cups light cream or half-and-half, divided 8 oz fettuccine, cooked and drained 3/4 cup grated Parmesan cheese 1/4 tsp pepper 1/8 tsp ground nutmeg Dash salt In large skillet, melt margarine over medium heat; stir in 3/4 cup cream. Stirring constantly, cook over medium heat 2 to 3 minutes. Add fettuccine to skillet. Stir in remaining 1/2 cup cream, cheese, pepper, nutmeg and salt; cook stirring, one minute. If desired, serve with additional cheese and pepper. Rib Roast with Gravy and Roasted Vegetables 1 6-rib beef roast (11 3/4 lb),left at room temperature for 1 hour RUB 2 tbsp each dried rosemary, thyme and grated fresh lemon peel 1 1/2 tsp each salt and pepper 3 small carrots, cut into 2-inch pieces 2 small parsnips, peeled, cut into 2-inch pieces 1 medium onion, quartered 3 large cloves garlic 1/2 cup dry red wine or beef broth Roasted Vegetables (recipe below) Place oven rack in lowest position. Heat to 450°. Place roast in fat side up, directly in roasting pan. Mix Rub ingredients together and rub over rounded surface of meat. Roast 30 minutes to sear meat. Reduce oven temperature to 325° and roast 1 1/4 hours. Spread carrots, parsnips, onions, and garlic around meat and roast 1 1/4 hours longer or until a meat thermometer inserted in center of roast registers 135° for medium-rare, 155° for medium. Remove to carving board, cover loosely with foil and let rest about 45 minutes. GRAVY Meanwhile remove vegetables from meat roasting pan; pour off fat. Place pan over medium-high heat, add wine and scrape bottom with a wooden spoon, loosening any brown bits. Add vegetables and broth, bringing to a boil and simmer 2 minutes, mashing vegetables with back of spoon. Pour into a blender, scraping pan. Blend on low speed 15 seconds, then on high until smooth (you'll have about 4 cups). Keep warm until ready to serve, then pour into gravy boat. Serve roast surrounded with Roasted Vegetables. ROASTED VEGETABLES Position racks to divide oven in thirds. Heat to 375°. Have ready 2 jellyroll pans or roasting pans. Peel 1 lb each small red potatoes, rutabaga (yellow turnip), and purple-top turnips; 2 medium onions, 4 carrots, and 2 parsnips. Trim 9 oz (1 tub) Brussels sprouts. Cut potatoes in half, rutabaga in 1 1/2 inch chunks, turnips and onions in quarters, and carrots and parsnips in 1 1/2 inch pieces. Divide vegetables between both pans, add 1 tbsp olive oil, 3/4 tsp salt, and 1/4 tsp pepper to each pan. Toss until vegetables are coated. Roast 45 minutes, turning vegetables over 2 or 3 times and switching position of pans halfway through roasting, until tender and lightly browned. Beef Noodle Casserole 2 tbsp finely chopped onion 2 tbsp shortening 1 lb hamburger 1 1/2 tsp salt 1/8 tsp pepper 8 ounces wide egg noodles or bow tie pasta (cooked first) 1 can tomato bisque soup 1/2 to 3/4 can of cheddar cheese soup Pan fry onion in shortening in skillet. Add hamburger and brown thoroughly. Combine meat, seasonings, noodle and tomato bisque soup in 3 qt casserole dish. Top with 1/2 to 3/4 of a can of cheddar cheese soup. Bake for 30 minutes in a 350° oven. Wonderful Meatloaf 2 tsp oil 1 medium onion,chopped 3 minced garlic cloves 1 or 2 eggs (your preference) 1/2 tsp of dried thyme 1 tsp of salt 1/2 tsp of pepper 2 tsp of Dijon mustard 2 tsp of Worcestershire sauce 1/2 cup of milk 1 lb. of chuck 1/2 lb. of ground pork 1/2 lb. of ground veal 1/2 cup of bread crumbs 1/3 cup of minced fresh parsley leaves Heat oven at 350°. Heat oil in medium skillet. Add onion & garlic, sauté until softened (about 5 min.) set aside to cool. In a large bowl mix all ingredients except crumbs, onion, parsley and garlic. Add mixture to meat then add crumbs, parsley, onion and garlic. Mix well. Shape meat into a loaf and place on a foil-lined shallow baking dish. bake loaf for about 65 mins. If desired, arrange bacon slices crosswise over loaf, overlapping slightly, tucking bacon tip ends under loaf. For a Brown Sugar-Ketchup glaze: combine 1/2 cup of ketchup or chili sauce, 4 T. of brown sugar and 4 t. of cider or white vinagar. Brush loaf with 1/2 the glaze before baking. Simmer remaining glaze and brush loaf after cooked. (Glaze is optional.) Chicken Quesadillas 1 lb skinless, boneless chicken breasts, cubed 1 can (10 3/4 oz) Campbell's Cheddar Cheese Soup ˝ cup Picante sauce (medium) 10 flour tortillas Fiesta Rice* Preheat oven to 425°. In nonstick skillet over medium high heat, cook chicken 5 minutes or until done and juices evaporate, stirring often. Add soup and salsa. Heat through. Place tortillas on 2 baking sheets. Top half of each tortilla with about 1/3 cup soup mixture. Spread to within ˝" of edge. Moisten edges of tortillas with water. Fold over and seal. Bake 5 minutes or until hot. *Fiesta Rice- In a saucepan, heat 1 can chicken broth, ˝ cup water and ˝ cup salsa to a boil. Stir in 2 cups uncooked rice. Cover and remove from hear. Let stand 5 minutes. Asian Chicken Stir-Fry 1 tbsp vegetable oil 1 lb skinless, boneless chicken breasts, cut into strips 1 can (10 3/4 oz) Campbell's Golden Mushroom Soup 3 tsbp soy sauce 1 tsp garlic powder 1 bag (16 oz) frozen vegatable combo, thawed 4 cups hot cooked rice In skillet over medium heat, heat oil. Add chicken and stir fry until done and juices evaporate. Add soup, soy sauce and garlic. Heat to a boil. Add thawed vegetables and cook over medium heat until vegetables are tender-crisp, stirring often. Serve over rice. Beef & Broccoli 1 lb boneless beef sirloin or top round steak, 3/4" thick 1 tbsp vegetable oil 1 can (10 3/4 oz) tomato soup 3 tbsp soy sauce 1 tbsp vinegar 1 tsp garlic powder 1/4 tsp red pepper flakes (optional) 3 cups fresh or thawed frozen broccoli flowerets 4 cups hot cooked rice Slice beef into very thin strips. In skillet over medium heat, heat oil. Add beef and stir-fry until browned and juices evaporate. Add soup, soy, vinegar, garlic and pepper flakes. Heat to a boil. Add broccoli and cook over medium heat until broccoli is tender-crisp, stirring often. Serve over rice. Chicken & Broccoli Alfredo 6 oz uncooked fettuccine 1 cup fresh or frozen broccoli flowerets 2 tbsp butter or margarine 1 lb skinless, boneless chicken breasts, cubed 1 can (10 3/4 oz) Cream of Mushroom soup ˝ cup milk ˝ cup grated Parmesan cheese 1/4 tsp ground pepper Prepare fettuccine according to package directions. Add broccoli for last 4 mins of cooking time. Drain. In skillet over medium high heat, heat butter. Add chicken and cook until browned, stirring often. Add soup, milk, cheese, pepper, and fettuccine mixture and cook through, stirring often. Louisiana Shrimp Creole 1/4 lb butter 1 c chopped onion 1 c chopped green pepper 1 c diced celery 1 c diced shallots 2 c chopped canned tomatoes 1 c tomato puree 2 bay leaves 3 lbs peeled, deveined shrimp 1/4 c cornstarch 2 c water juice of one lemon salt, black pepper and cayenne pepper to taste Melt butter, sauté peppers, onions, shallots, and celery for 5 minutes. Add tomato puree and bay leaves and simmer for 15 minutes. Add shrimp and simmer for 15 minutes. Dissolve cornstarch in water and stir in. Simmer for 5 minutes. Add lemon and season to taste. Simmer 15 minutes. Serve over steamed rice. Serves 8. Shrimp and Sausage Jambalaya 2 c sausage 2 c chopped onions 1/2 c chopped celery 1/2 c chopped green onions 6 cloves garlic 1 lb shrimp (peeled) (chicken can be used instead of shrimp if preferred) 4 tbsp tomato paste 1 can Rotel (tomatoes with chili peppers) 2 c rice 4 c water 1 tsp salt 1/2 tsp pepper 1/2 tsp cayenne papper In a 4 qt casserole dish, sauté on high for 10 minutes sausage, onions, and celery. Add green onions and garlic, sauté 5 minutes. Stir in parsley, shrimp, tomatoes, water, and seasonings. Cook on high 5 minutes. Add rice; stir, cover and cook on high 10 minutes. Lower to medium high heat and cook 40 minutes. Stir occasionally. Let stand a few minutes before serving. Swiss Chicken Cutlets 4 boneless chicken breasts - ounded down to 1/4 inch thickness 4 pieces of ordinary string 2 tbsp flour 1/2 tsp pepper 1 tbsp butter or margarine 1/2 cup reduced sodium chicken broth 1/4 cup dry white cooking wine 1/4 tsp dried oregano Place one cheese slice on top of chicken breast. Starting with a short end, tightly roll up chicken breast, jelly-role style, tie securely with string. On waxed paper, combine flour and pepper. Mix well. Add chicken breasts, rolled up, toss gently to coat. In a large nonstick skillet, melt butter over medium heat. Add chicken, cook, turning frequently until golden on all sides. Add broth, wine and dried oregano to skillet. Increase heat, bring to a boil. Reduce heat to medium low, simmer until chicken is cooked through and sauce is slightly thickened, about 10 to 12 minutes. Place on serving tray, remove string and pour sauce on top. Chicken L'Orange 4 skinless boneless chicken breast halves (about 1 lb) 2 tbsp butter or margarine salt and pepper to taste 2 tsp cornstarch 2/3 cup orange juice 1/3 cup Heinz 57 sauce 1/3 cup orange marmalade Toasted slivered almonds Lightly flatten chicken breasts (between waxed paper with a mallet). Season with salt and pepper. In a large skillet, sauté chicken in butter until cooked, about 8 to 10 minutes. Remove chicken from pan and set aside. In a small bowl, dissolve cornstarch in orange juice. Stir in 57 sauce and marmalade. Pour into skillet. Heat, stirring constantly, until mixture is hot and thickened. Return chicken to skillet and heat through. Spoon sauce over chicken and garnish with almonds. Porcupine Meatballs 1 1/2 lb ground beef 1 cup uncooked rice 1 8-oz can tomato sauce 1 can tomato soup 1 can chicken broth Italian seasoning garlic powder (as much as you prefer) Mic together beef, rice, Italian seasoning and garlic powder. Form into approximately 14 good sized meatballs. Place meatballs in a large baking dish that has been sprayed with Pam. In a bowl, mix together soup, tomato sauce and broth. Pour mixture over the meatballs and sprinkle a little extra rice, if you prefer, into the baking dish as well. Cover with foil and cook in a 375° oven for approximately 1 hour or until rice in cooked thoroughly. 10 Minute Stroganoff 1-2 pounds ground beef 1 (8 ounce) package sliced mushrooms 1 onion, thin sliced 1 (16 ounce) carton sour cream 1 can undiluted cream of mustroom soup garlic powder, salt and pepper to taste cooked wide egg noodles Brown the beef in skillet, stir to crumble; drain excess fat and set aside. Add mushrooms and onions to skillet; cook over medium-high heat for about 5 minutes. Add the beef, sour cream and soup; cook over medium heat 5 minutes or til heated thoroughly, stir occasionally. Stir in seasonings to taste. Serve over hot noodles. One Pot Chicken Dinner 1 (16 ounce) can chow mein veggies, drained 1 can chicken and rice soup, undiluted 1 can cream of chicken soup, undiluted 1 - 1 1/2 cups chopped cooked chicken 2 tbs soy sauce 1 (3 ounce) can chow mein noodles Combine first 5 ingredients in large bowl; stir well. Spoon into a lightly greased 11X7 inch dish. Sprinkle with chow mein noodles. Bake, uncovered, at 350° for 25 minutes until hot. Serve immediately. Rolled Lasagna Carbonara 1 pound package lasagna noodles boiling water 1 pound deli ham pepper to taste grated Parmesan cheese 1 jar your favorite spaghetti sauce 3/4 pound sliced Swiss cheese, cut into 1 inch strips Cook 16 strips of lasagna noodles in boiling salted water according to package directions. Pour 1 cup sauce in bottom of lasagna pan or 13X9 inch pan. On each of the lasagna strips place sliced ham, 1 strip of cheese and sprinkle with pepper. Roll each up to enclose the filling. Place in dish on side. When all the rolls are in the pan, cover with the sauce. Sprinkle with cheese, cover with foil and bake at 350° for 40-45 minutes. Lasagna 1 lb ground beef 2 jars (32 oz each) prepared spaghetti sauce 2 cups low-fat cottage cheese 2 cups low-fat sour cream 1 tsp basil 1 tsp parsley flakes 1 tsp oregano 1 pkg (1 lb) shredded mozzarella cheese 9-15 lasagna noodles, cooked In frying pan, brown ground beef, and crumble into small chunks. Drain off grease. Add spaghetti sauce. In mixing bowl, combine cottage cheese, sour cream, basil, parsley and oregano. In bottom of 9x13 inch baking pan, spread with about 1 cup of meat sauce. Layer with lasagna noodles, lengthwise and overlapping to cover. Spread with half of the cottage cheese mixture and top with a third of the mozzarella cheese. Cover with another layer of noodles. Repeat layers of meat sauce, noodles, cottage cheese mixture, mozzarella, then noodles again,meat sauce and remaining mozzarella. Bake uncovered at 350° about 1 hour. Makes 8 to 10 servings. Chicken Divan 1 can (10 ˝ oz) cream of chicken or mushroom soup ˝ cup mayonaise 2 cups chopped cooked chicken breasts 2 pkgs (10 oz each) frozen broccoli, blanched ˝ cup shredded Cheddar cheese ˝ cup bread crumbs Combine soup with mayonnaise. In bottom of 9x13 inch baking dish, place layer with 1 cup chicken, followed by one half of broccoli. Repeat chicken and broccoli layers. Sprinkle with cheese. Pour soup mixture over all and top with bread crumbs. Bake at 350° for 1 hour. Serves 6 to 8. Sweet and Sour Chicken 12 party chicken wings, tips removed and discarded 1 tbsp vegetable oil 1 medium onion, cut into wedges 1 green bell pepper, cut into 1-inch squares 2/3 cup cornstarch ˝ tsp salt 1 egg, well beaten 1/4 cup vegetable oil 1 medium tomato, cut into chunks 1 (8 oz) can pineapple chunks in its own juice, drained ˝ cup prepared sweet and sour sauce 3 cups cooked white rice Cut each chicken wing in half. Place chicken wing halves in large saucepan; add water to cover. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Drain. Cool chicken slightly. Meanwhile, heat 1 tbsp oil in a large skillet over medium-high heat until hot. Add onion and bell peppers; cook and stir 5 to 6 minutes or until tender-crisp. Remove from pan. In plastic bag, combine cornstarch and salt; shake to mix. Dip chicken wings in beaten egg. Add chicken wings, 3 or 4 at a time, to mixture bag; shake to coat chicken. Heat 1/4 cup oil in same skillet. Brown chicken wings in hot oil, turning until brown on all sides; drain, if necessary. Add onion, bell pepper, tomato, pineapple and sweet and sour sauce to chicken wings in skillet. Cook until thoroughly heated, stirring occasionally. Serve over bed of rice. Beaumont Fried Chicken 1 broiler-fryer cut up (3 1/2 - 4 lbs) 3/4 tsp salt 1/4 tsp pepper 1/2 cup all-purpose flour 3 to 3 1/2 cups shortening 1 tsp water Rinse chicken and pat dry. Sprinkle with salt and pepper. Place in a plastic bag; place 2 or 3 pieces of chicken at a time in bag. Close securely and shake until all pieces are coated evenly. Heat shortening to 325° in a 10 inch iron skillet. Add chicken and cook uncovered for 25 to 30 minutes or until golden brown, turning once. Remove from heat; drain off fat. Return skillet to low heat; add water to chicken, cover and allow chicken to steam 5 minutes. Yield: about 4 servings. Chicken Lasagna Vegetable cooking spray 1/4 cup chopped onion 2 cloves garlic, minced 2 (4 oz) boneless, skinless chicken breast halves 1/2 tsp dried parsely flakes 1/2 tsp dried whole oregano 1/2 tsp dried whole basil 1/2 tsp salt 1/8 tsp pepper 1 (16 oz) can no-salt added tomatoes, undrained and chopped 6 cooked lasagna noodles (cooked wthout salt or fat) 1 (16 oz) cartonj 1% low fat cottage cheese 1/2 cup (2 oz) shredded part-skim mozzarella cheese 1/3 cup grated Parmesan cheese 1/4 cup (1 oz) low fat Cheddar cheese Coat a large skillet with cooking spray; place over medium heat until hot. Add onion and garlic; sauté about 2 minutes. Cut chicken into bite size pieces; add to skillet with parsely and next 5 ingredients. Stir well. Bring to a boil; reduce heat and simmer, uncovered for 15 minutes. Remove from heat. Coat a 10x6x2 inch baking dish with cooking spray. Place 3 noodles in dish. Layer half each of cottage cheese, mozzarella cheese, chickkn mixture and Parmesan cheese. Repeat layers. Cover and bake 350° for 25 minutes. Remove cover and sprinkle with Cheddar cheese. Bake an additional 5 minutes. Yield 6 servings (232 calories per serving) Pepper Steak 1 ˝ lbs boneless sirloin steak 2 tbsp vegetable oil 1 (10 ˝ oz can beef broth, undiluted 1 med onion, sliced 2 med size green peppers, cut intoĽ inch strips ˝ tsp garlic salt ˝ tsp ground ginger 1 tbsp plus 1 tsp cornstarch 2 tsp sugar 2 tbsp soy sauce 2 med tomatoes, peeled and cut into wedges Hot cooked rice Partially freeze steak; slice across grain into 2- x Ľ-inch strips. Brown steak in oil in a skillet over medium-high heat 4 to 6 minutes. Add beef broth and next 4 ingredients. Reduce heat, and simmer 5 minutes or until crisp-tender. Combine cornstarch, sugar, and soy sauce, stirring well; add to beef mixture. Bring to a boil; boil 1 minute, stirring constantly. Remove from heat. Add tomato wedges; toss gently. Serve over rice. Yield: 6 servings. Enchilada Casserole 1 1/2 lbs lean ground beef 1 small onion, chopped 1 garlic clove, minced 1 1/2 C picante sauce 1 (10 oz) pkg frozen spinach, thawed and squeezed dry 1 (8 oz) can tomato sauce 1/2 C sliced black olives 3/4 C shredded Cheddar cheese 1 red bell pepper, diced 1 (15 oz) can tomatoes, chopped 1 T lime juice 1.5 t salt 12 corn tortillas 3/4 C shredded Monterey Jack cheese 1 small carton sour cream Brown meat with onion and garlic; drain. Add picante sauce, spinach, tomato sauce, tomatoes, bell pepper, lime jucie, and salt. Simmer, uncovered for 15 mins, stirring occasionally. Arrange 6 tortillas on bottom and up sides of lightly greased 13x9 baking dish, overlapping as necessary. Spread sour cream evenly over tortillas. Top with meat mixture. Repeat layers. Bake at 350° for 30 mins or until bubbly. Remove from oven and sprinkle with cheeses. Let stand 10 mins. Cut into squares to serve. Garnish with black olives and lettuce if desired. Serve with additional picante sauce. Grilled Pork Tenderloins 2 tbsp soy sauce 2 tbsp hoisin sauce 2 tbsp dry sherry 1 tbsp light brown sugar 1 tbsp peanut oil 1 1/2 tsp honey 1/2 tsp garlic salt 1/2 tsp ground cinnamon 1 (1 lb) pork tenderloin Sweet n Sour Sauce Combine first 8 ingredients in a large shallow container; stir well. Add tenderloin, turning to coat. Cover and chill 8 hours. Remove tenderloin from marinade. Grill 6 inches from hot coals for 35 minutes or until done, turning often. To serve, slice thinly and arrange on a platter. Serve with sweet n sour sauce. Yield 3 to 4 servings Glazed Spareribs 1/2 cup ketchup 1/4 cup vinegar 2 tbsp brown sugar 2 tbsp Worcestershire sauce 1 tsp celery seeds 1/2 tsp chili powder Dash of pepper 2 or 3 drops of hot sauce 2 lbs spareribs Lemon slices (optional) Fresh parsley sprigs Combine first 8 ingredients in a saucepan; bring to a boil. Remove from heat, and set aside. Cut ribs into serving size pieces; place ribs, meaty side down in a large shallow pan. Bake, uncovered at 350° for an hour. baste ribs with sauce; turn over and bake 15 minutes. Baste with sauce; turn again and bake 15 minutes. Arrange lemon slices over ribs for last 30 minutes of baking, if desired). Garnish with parsley. Yield 3 to 4 servings. Cajun Chicken over Rice 1 1/2 lbs boneless chicken breast halves, cut into 1 inch pieces 1/8 tsp garlic powder 5 large tomatoes, peeled and chopped 2 large onions, chopped 1 large green onion, chopped 1/4 cup Worcestershire sauce 1/4 cup soy sauce 1 to 2 tsp pepper 1 tsp dried whole basil 1 tsp dried whole marjoram 1 tsp dried whole oregano Hot cooked rice Sprinkle chicken with garlic powder; set aside. Combine tomatoes and remaining ingredients except rice in a large Dutch oven. Bring to a boil; reduce heat and simmer 15 minutes. Add chicken, return to a boil. Cover, reduce and simmer 30 minutes or until tender. Serve over rice. Yield 6 servings. Grilled Ginger Orange Chicken 1/2 cup butter or margarine, softened 1/2-3/4 tsp grated orange rind 1/4-1/2 tsp ground ginger 1/4 cup orange marmalade 1/4 cup Dijon mustard 2 tbs orange juice 2 green onions, chopped fine 6 skinless, boneless chicken breast halves Combine butter, grated orange rind and ginger; stir well. Cover and chill until mixture is firm. Combine marmalade and next 3 ingredients in small bowl; stir well. Spread marmalade mixture on both sides of chicken. Cook, without grill lid, over medium hot coals for 10 minutes per side until chicken is done. Serve with the chilled butter mixture. Herb Roasted Potatoes Poupon 1/3 cup Dijon Mustard 2Tbs olive oil 1 Clove garlic, chopped 1/2 Tsp Italian Seasoning 6 medium red skin potatoes Cut in chunks Mix all the ingredients except the potatoes in a small bowl. Put the the potatoes in a lightly greased 13x9x2 in baking pan or on baking sheet. Toss with the mustard mixture. Bake at 425° for about 35 to 40 minutes. Or until potatoes are tender. Stir them once in awhile. I put a little bit of water in to help steam them. They were still a little crunchy after an hour, so I wouldn't go by the time in the recipe, you just have to keep testing them. Cuban Style Roast Pork Sandwiches 1 clove garlic 1 tsp (5 ml) ground cumin 1 tsp (5 ml) salt 1 tsp (5 ml) freshly ground black pepper 1 1/2 to 2 lb pork tenderloin, trimmed of fat and membrane 4 thin slices Swiss cheese (or cheese of your choice) 8 slices sourdough bread 1 tsp (5 ml) olive oil Pickled onions and peppers (see below) Mash the garlic, salt, pepper, and cumin together to form a paste. Rub the paste on the pork tenderloin and place in a small roasting pan. Roast at 450° for 20 to 25 minutes, or until it reaches an internal temperature of 155°. Remove from oven and let rest 10 to 15 minutes. Cut the pork into thin slices. Layer the pork, pickled onions and peppers, and cheese between slices of bread. Heat half the olive oil in a cast iron skillet over medium heat until the surface shimmers. Add two sandwiches and cover with foil. Weigh it down with a heavy skillet and one or two heavy cans, or a brick covered with aluminum foil. Cook until the sandwiches are brown on the bottom (3 to 5 minutes), remove the weights, turn the sandwiches over, and cook until brown on the other side. Repeat with the remaining oil and the other two sandwiches. Cut sandwiches in half and serve immediately. Makes 4 sandwiches. Killer Shrimp 2 Tbsp fresh or dried Rosemary 2 tsp Thyme 1 tsp Black Pepper 2 cloves Garlic, peeled and chopped 1/2 tsp Fennel seed 1 tsp Celery seed 1 tsp crushed Red Pepper 2 qts Clam Broth** (if making with chicken, use chicken broth) 3 oz Tomato Paste 1 stick Butter 1 to 2 lbs. shrimp French bread Using a mortar and pestle, partially grind the rosemary, thyme, and fennel seed. Break the spices up rather than grinding them. In the end there should still be recognizable pieces of the rosemary, etc. Mix the ingredients in a pot. Simmer for an hour or two. Just before serving, add raw shrimp. Simmer until shrimp is done, stirring, about 2 minutes. Serve in bowls. Each bowl should contain a serving of shrimp and a lot of broth. The broth should almost completely cover the shrimp. Use unpeeled shrimp. The dish is eaten with your fingers. Dig out a piece of shrimp, peel it and eat it. Soak up the broth with the bread and eat that. No utensils. This recipe makes a lot of broth. **If you have the time, peel the shrimp down to the last joint, leaving that and the tail intact. Add the shells to the clam broth and bring to a boil, then cover and simmer at least 1/2 hour. Pour into blender in batches and process till smooth. Strain back into pot. Add herbs and remaining ingredients and proceed with the recipe. |
