REAL HOMEMADE TAMALES
TAMALE FILLING:
1-1/4 lbs. pork loin
1 large onion, halved
1 clove garlic
4 dried California Chile pods
2 cups water
1-1/2 teaspoon salt
TAMALE DOUGH:
2 cups masa harina
1 (10.5-oz.) can beef broth
1 teaspoon baking powder
½ teaspoon salt
2/3 cup lard
1 (8-oz.) package dried cornhusk
1 cup sour cream
Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
Use rubber cloves to remove stems and seeds from the chile pods. Place chilies in a saucepan with 2 cups water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer chilies and water to a blender, and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in 1 cup of the chile sauce.
Soak the cornhusk in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder, and salt; stir into the lard mixture, adding more broth as necessary to form spongy dough.
Spread the dough out over the cornhusks to ¼ to ½-inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husk in toward the center and place in a steamer. Steam for 1 hour.
Remove the tamales from the husk and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.
Yield: 16 servings.
Thursday, July 29, 2010
SWEET-AND –SOUR SHRIMP PUFFS
SWEET-AND –SOUR SHRIMP PUFFS
“Bite-size appetizers”
3 Tablespoons cream cheese spread (from 8-oz. container)
1 teaspoon soy sauce
¼ teaspoon ground ginger
½ teaspoon finely chopped garlic
1 can (8-oz.) Pillsbury refrigerated butter flake crescent dinner rolls (8 rolls)
16 uncooked deveined peeled large shrimp (about ½ lb.), thawed if frozen, tails removed if desired
3 tablespoon sesame seed
1/3 cup Smuckers Apricot Preserves
Heat oven to 375^. Spray cookie sheet with no-stick cooking spray, or line with cooking parchment paper. In a small bowl, mix cream cheese, soy sauce, ginger and garlic until well blended; set aside.
Separate dough into 8 triangles. Cut each triangle lengthwise in half to make 16 triangles. Spread about ½ teaspoon cream cheese mixture on each triangle. Pat shrimp dry with paper towels. Place 1 shrimp on shortest side of each triangle; roll up, starting at the shortest side, rolling to opposite point.
Place sesame seed in small bowl. Gently press top of each roll into sesame seed; place roll, point side down, on cookie sheet.
Bake 16-21 minutes or until golden brown.
In a small microwaveable bowl, microwave preserves uncovered on high about 20 seconds or until melted. Gently spread 1 teaspoon melted preserves over each puff to glaze. Cool 5 minutes. Serve warm.
Yield: 16 appetizers
“Bite-size appetizers”
3 Tablespoons cream cheese spread (from 8-oz. container)
1 teaspoon soy sauce
¼ teaspoon ground ginger
½ teaspoon finely chopped garlic
1 can (8-oz.) Pillsbury refrigerated butter flake crescent dinner rolls (8 rolls)
16 uncooked deveined peeled large shrimp (about ½ lb.), thawed if frozen, tails removed if desired
3 tablespoon sesame seed
1/3 cup Smuckers Apricot Preserves
Heat oven to 375^. Spray cookie sheet with no-stick cooking spray, or line with cooking parchment paper. In a small bowl, mix cream cheese, soy sauce, ginger and garlic until well blended; set aside.
Separate dough into 8 triangles. Cut each triangle lengthwise in half to make 16 triangles. Spread about ½ teaspoon cream cheese mixture on each triangle. Pat shrimp dry with paper towels. Place 1 shrimp on shortest side of each triangle; roll up, starting at the shortest side, rolling to opposite point.
Place sesame seed in small bowl. Gently press top of each roll into sesame seed; place roll, point side down, on cookie sheet.
Bake 16-21 minutes or until golden brown.
In a small microwaveable bowl, microwave preserves uncovered on high about 20 seconds or until melted. Gently spread 1 teaspoon melted preserves over each puff to glaze. Cool 5 minutes. Serve warm.
Yield: 16 appetizers
BEEF and BEAN CHIMICHANGAS
BEEF and BEAN CHIMICHANGAS
“This is an awesome recipe, if you like Mexican food! These tasty beef and bean treats are baked instead of fried.”
1 lb. lean ground beef
¾ cup chopped onion
¾ cup diced green pepper
1-1/2 cups whole kernel corn
2 cups taco sauce
2 teaspoon chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 (16-oz.) can refried beans
8 (12-inch) flour tortillas
1 (16-oz,) package shredded Monterey Jack cheese
1 tablespoon butter, melted
shredded lettuce
1 tomato, diced
Preheat the oven to 350^.
Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt, and cumin, stirring until blended. Cook until heated through. Then remove from heat, and set aside.
Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese, as you like. Roll up the tortillas and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
Bake for 30-35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.
Yield: 8 servings.
“This is an awesome recipe, if you like Mexican food! These tasty beef and bean treats are baked instead of fried.”
1 lb. lean ground beef
¾ cup chopped onion
¾ cup diced green pepper
1-1/2 cups whole kernel corn
2 cups taco sauce
2 teaspoon chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 (16-oz.) can refried beans
8 (12-inch) flour tortillas
1 (16-oz,) package shredded Monterey Jack cheese
1 tablespoon butter, melted
shredded lettuce
1 tomato, diced
Preheat the oven to 350^.
Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt, and cumin, stirring until blended. Cook until heated through. Then remove from heat, and set aside.
Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese, as you like. Roll up the tortillas and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
Bake for 30-35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.
Yield: 8 servings.
BROCCOLI NOODLE SALAD & ASIAN PEANUT CITRUS SAUCE
BROCCOLI NOODLE SALAD & ASIAN PEANUT CITRUS SAUCE
“This Asian noodle salad is one of those recipes you’ll find yourself craving. The pasta and fresh vegetables are good, but it’s the amazing sauce that’ll keep you coming back.”
1 package (16-oz.) linguine or other long pasta, cooked and drained
½ cup Crisco canola oil
½ cup creamy peanut butter
\1/2 cup orange juice
½ cup lemon juice
½ cup soy sauce
1 tablespoon sugar
1 small red, yellow, or green bell pepper, chopped (about ½ cup)
1 large onion, chopped (about 1 cup)
1 Tablespoon minced garli1 pound broccoli flowerets (about 3 cups)
Place the hot linguine in a large bowl. Drizzle with 1 tablespoon oil and toss to coat
Beat the peanut butter, orange juice, lemon juice, soy sauce and sugar in a medium bowl with a fork or whisk.
Heat the remaining oil in a 10-inch skillet over medium heat, add the pepper, onion, and garlic and cook and stir for 1 minute. Stir in broccoli and the peanut butter mixture; reduce the heat to low. Cook until the vegetables are tender-crisp, stirring often. Add the vegetable mixture to the linguine and toss to coat.
Yield: 10 servings (1-1/2 cups each)
“This Asian noodle salad is one of those recipes you’ll find yourself craving. The pasta and fresh vegetables are good, but it’s the amazing sauce that’ll keep you coming back.”
1 package (16-oz.) linguine or other long pasta, cooked and drained
½ cup Crisco canola oil
½ cup creamy peanut butter
\1/2 cup orange juice
½ cup lemon juice
½ cup soy sauce
1 tablespoon sugar
1 small red, yellow, or green bell pepper, chopped (about ½ cup)
1 large onion, chopped (about 1 cup)
1 Tablespoon minced garli1 pound broccoli flowerets (about 3 cups)
Place the hot linguine in a large bowl. Drizzle with 1 tablespoon oil and toss to coat
Beat the peanut butter, orange juice, lemon juice, soy sauce and sugar in a medium bowl with a fork or whisk.
Heat the remaining oil in a 10-inch skillet over medium heat, add the pepper, onion, and garlic and cook and stir for 1 minute. Stir in broccoli and the peanut butter mixture; reduce the heat to low. Cook until the vegetables are tender-crisp, stirring often. Add the vegetable mixture to the linguine and toss to coat.
Yield: 10 servings (1-1/2 cups each)
Wednesday, July 28, 2010
BAKED PINEAPPLE
BAKED PINEAPPLE
“This is a wonderful side dish to add a little something special to green beans and mashed potatoes. It is so delicious you will think you could eat it for dessert.”
1 (20-oz.) can unsweetened pineapple chunks
3 tablespoons white sugar
6 tablespoons sugar
6 tablespoons butter melted
3 tablespoons all-purpose flour
5 ounces shredded Cheddar cheese
25 buttery round crackers, crumbled
Drain pineapple, reserving 3 tablespoons juice.
Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1-1/2 quart baking dish; top with cracker crumbs.
Bake 350^ for 30 minutes or until bubbly.
Yield: 6 servings.
“This is a wonderful side dish to add a little something special to green beans and mashed potatoes. It is so delicious you will think you could eat it for dessert.”
1 (20-oz.) can unsweetened pineapple chunks
3 tablespoons white sugar
6 tablespoons sugar
6 tablespoons butter melted
3 tablespoons all-purpose flour
5 ounces shredded Cheddar cheese
25 buttery round crackers, crumbled
Drain pineapple, reserving 3 tablespoons juice.
Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1-1/2 quart baking dish; top with cracker crumbs.
Bake 350^ for 30 minutes or until bubbly.
Yield: 6 servings.
DAD’S FAVORITE DEVILED EGGS
DAD’S FAVORITE DEVILED EGGS
12 eggs
¾ cup Miracle Whip salad dressing or mayonnaise
4 teaspoons Dijon mustard
1 tablespoon lemon juice
¼ teaspoon kosher salt ground black pepper to taste
Fresh parsley leaves
Place the eggs in enough cold water to cover in a large saucepan with a lid. Bring to a boil over medium-high heat, immediately remove from the heat, cover, and leave for 10 minutes. Drain off the hot water, and run the eggs under cold water until cool. Tap the eggs gently in several places to crack and then peel.
Slice the eggs lengthwise. Carefully remove the yolk from the whites, and place the yolks in a bowl. Add the salad dressing, mustard, lemon juice, salt, and pepper. Using a fork, mix until well blended.
Refill the egg white halves with the yolk mixture, using a spoon or small spatula. Garnish with parsley leaves and chill thoroughly before serving.
FOR DEVILED EGGS RANCHERO:
In a bowl, combine the yolks with1/2 cup mayonnaise, ¼ cup drained chunky hot salsa, ¼ cup finely shredded Monterey Jack pepper or sharp Cheddar cheese, 2 tablespoons finely chopped fresh cilantro, and salt and ground pepper to taste. Refill the egg whites. Garnish each with a dollop of guacamole and a sprinkling of finely minced fresh chives.
FOR DEVILED CAVIAR EGGS:
For this adult version, in a bowl, combine the yolk with ¼ cup mayonnaise, 1 teaspoon Dijon mustard, 2 teaspoons fresh lemon juice, 1-tablespoon finely minced fresh parsley, 2 teaspoons minced chives, 1/8 teaspoon hot pepper sauce, and 2-oz. caviar. Mix until blended. Season to taste with salt and ground black pepper. Refill to the egg whites. Garnish each with a tiny dollop of sour cream and a dab of caviar. Serve with champagne
Yield: 6 servings.
12 eggs
¾ cup Miracle Whip salad dressing or mayonnaise
4 teaspoons Dijon mustard
1 tablespoon lemon juice
¼ teaspoon kosher salt ground black pepper to taste
Fresh parsley leaves
Place the eggs in enough cold water to cover in a large saucepan with a lid. Bring to a boil over medium-high heat, immediately remove from the heat, cover, and leave for 10 minutes. Drain off the hot water, and run the eggs under cold water until cool. Tap the eggs gently in several places to crack and then peel.
Slice the eggs lengthwise. Carefully remove the yolk from the whites, and place the yolks in a bowl. Add the salad dressing, mustard, lemon juice, salt, and pepper. Using a fork, mix until well blended.
Refill the egg white halves with the yolk mixture, using a spoon or small spatula. Garnish with parsley leaves and chill thoroughly before serving.
FOR DEVILED EGGS RANCHERO:
In a bowl, combine the yolks with1/2 cup mayonnaise, ¼ cup drained chunky hot salsa, ¼ cup finely shredded Monterey Jack pepper or sharp Cheddar cheese, 2 tablespoons finely chopped fresh cilantro, and salt and ground pepper to taste. Refill the egg whites. Garnish each with a dollop of guacamole and a sprinkling of finely minced fresh chives.
FOR DEVILED CAVIAR EGGS:
For this adult version, in a bowl, combine the yolk with ¼ cup mayonnaise, 1 teaspoon Dijon mustard, 2 teaspoons fresh lemon juice, 1-tablespoon finely minced fresh parsley, 2 teaspoons minced chives, 1/8 teaspoon hot pepper sauce, and 2-oz. caviar. Mix until blended. Season to taste with salt and ground black pepper. Refill to the egg whites. Garnish each with a tiny dollop of sour cream and a dab of caviar. Serve with champagne
Yield: 6 servings.
WAIKIKI MEATBALLS
WAIKIKI MEATBALLS
“Beef meatballs flavored with ground ginger, simmered in a sweet pineapple sauce.”
1-1/2 lbs. ground beef
2/3 cup crushed saltine cracker crumbs
1/3 cup minced onion
1 egg
¼ cup milk
1-1/2 teaspoons ground ginger
½ teaspoon salt
1 tablespoon olive oil
2 tablespoons cornstarch
½ cup packed brown sugar
1 (15-oz.) can pineapple chunks, drained with juice reserved
1/3 cup white vinegar
1 tablespoon soy sauce
`1/3 cup chopped green bell pepper
In a large bowl combine ground beef, cracker crumbs, onion, egg, milk, ginger and salt. Shape mixture by rounded tablespoons into meatballs.
Heat olive oil in a large skillet over medium heat. Place meatballs in skillet and cook until evenly brown, and meat is no longer pink. Drain excess fat.
In a small bowl, combine the cornstarch, brown sugar, and reserved pineapple juice, vinegar and soy sauce. Mix until smooth, then pour into the skillet with meatballs. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through.
Yield: 6 servings.
“Beef meatballs flavored with ground ginger, simmered in a sweet pineapple sauce.”
1-1/2 lbs. ground beef
2/3 cup crushed saltine cracker crumbs
1/3 cup minced onion
1 egg
¼ cup milk
1-1/2 teaspoons ground ginger
½ teaspoon salt
1 tablespoon olive oil
2 tablespoons cornstarch
½ cup packed brown sugar
1 (15-oz.) can pineapple chunks, drained with juice reserved
1/3 cup white vinegar
1 tablespoon soy sauce
`1/3 cup chopped green bell pepper
In a large bowl combine ground beef, cracker crumbs, onion, egg, milk, ginger and salt. Shape mixture by rounded tablespoons into meatballs.
Heat olive oil in a large skillet over medium heat. Place meatballs in skillet and cook until evenly brown, and meat is no longer pink. Drain excess fat.
In a small bowl, combine the cornstarch, brown sugar, and reserved pineapple juice, vinegar and soy sauce. Mix until smooth, then pour into the skillet with meatballs. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through.
Yield: 6 servings.
Monday, July 26, 2010
FLUFFY CARROT SOUFFLE
FLUFFY CARROT SOUFFLE
1 (16-oz.) pkg. baby carrots
3 large eggs
1-1/4 cup sugar
½ cup light sour cream
¼ cup butter, softened
¼ cup all-purpose flour
1-1/2 teaspoons baking powder
¼ teaspoon ground cinnamon
Cook carrots in boiling water to cover in a large saucepan for 25 minutes or until tender. Drain well and cool.
Process carrots and eggs in a blender until smooth, stopping to scrape down sides. Add sugar and remaining ingredients, process 30 seconds or until smooth. Pour mixture into a lightly greased 8-inch square-baking dish.
Bake at 350^ for 60 minutes or until set.
Yield: 6 servings.
1 (16-oz.) pkg. baby carrots
3 large eggs
1-1/4 cup sugar
½ cup light sour cream
¼ cup butter, softened
¼ cup all-purpose flour
1-1/2 teaspoons baking powder
¼ teaspoon ground cinnamon
Cook carrots in boiling water to cover in a large saucepan for 25 minutes or until tender. Drain well and cool.
Process carrots and eggs in a blender until smooth, stopping to scrape down sides. Add sugar and remaining ingredients, process 30 seconds or until smooth. Pour mixture into a lightly greased 8-inch square-baking dish.
Bake at 350^ for 60 minutes or until set.
Yield: 6 servings.
BENIHANA’S FRIED RICE
BENIHANA’S FRIED RICE
1 cup uncooked rice
5 tablespoons butter
1 cup chopped onion
2/3 cup chopped scallions
3-tablespoon sesame seeds
5 eggs
5 tablespoons soy sauce
Salt
Pepper
Cook rice according to package directions. In a large skillet melt butter. Add onions, carrots and scallions. Sauté until scallions are translucent.
Set aside. Heat onions to 350^. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes); shake pan occasionally for even color. Lightly grease another skillet. Beat eggs. Pour into hot skillet. Cook as you would scrambled eggs. Combine rice, vegetables, sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.
1 cup uncooked rice
5 tablespoons butter
1 cup chopped onion
2/3 cup chopped scallions
3-tablespoon sesame seeds
5 eggs
5 tablespoons soy sauce
Salt
Pepper
Cook rice according to package directions. In a large skillet melt butter. Add onions, carrots and scallions. Sauté until scallions are translucent.
Set aside. Heat onions to 350^. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes); shake pan occasionally for even color. Lightly grease another skillet. Beat eggs. Pour into hot skillet. Cook as you would scrambled eggs. Combine rice, vegetables, sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.
KEY LIME CHEESECAKE I
KEY LIME CHEESECAKE I
1-1/2 cups graham cracker crumbs
6 tablespoons butter, melted
24-oz. cream cheese softened
1 cup white sugar
1 tablespoon cornstarch
3 eggs
1 tablespoon grated lime zest
2/3 cup key lime juice
Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9-inch springform pan. Refrigerate.
In a large bowl, beat with an electric mixer the cream cheese, sugar, and lime peel and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key limejuice with mixer on low. Finish mixing by hand. Do not over beat, or cake will crack during baking. Pour batter into prepared crust.
Bake at 300^ for 55-65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4-inches. Remove from oven. Refrigerate cake overnight, and up to 3 days.
Yield: 12 servings.
1-1/2 cups graham cracker crumbs
6 tablespoons butter, melted
24-oz. cream cheese softened
1 cup white sugar
1 tablespoon cornstarch
3 eggs
1 tablespoon grated lime zest
2/3 cup key lime juice
Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9-inch springform pan. Refrigerate.
In a large bowl, beat with an electric mixer the cream cheese, sugar, and lime peel and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key limejuice with mixer on low. Finish mixing by hand. Do not over beat, or cake will crack during baking. Pour batter into prepared crust.
Bake at 300^ for 55-65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4-inches. Remove from oven. Refrigerate cake overnight, and up to 3 days.
Yield: 12 servings.
PHILLY CHEESESTEAK SALAD
PHILLY CHEESESTEAK SALAD
2 tablespoons butter or oil
1 green pepper, julienne
1 red pepper, julienne
8-oz. fresh mushrooms, sliced
12-oz. package Steak-Umms, sliced in strips and cooked as directed on package
¼ teaspoon garlic powder
Salt and pepper to taste
4-oz. leaf lettuce, chopped, about 8-9 cups
2-oz. Monterey jack cheese, shredded
Sauté the peppers and mushrooms in butter or oil until crisp-tender. Add the steak and cook briefly until heated through. Season with garlic powder, salt and pepper. Divide the lettuce among 4 salad plates. Top with the steak mixture and cheese; serve at once.
2 tablespoons butter or oil
1 green pepper, julienne
1 red pepper, julienne
8-oz. fresh mushrooms, sliced
12-oz. package Steak-Umms, sliced in strips and cooked as directed on package
¼ teaspoon garlic powder
Salt and pepper to taste
4-oz. leaf lettuce, chopped, about 8-9 cups
2-oz. Monterey jack cheese, shredded
Sauté the peppers and mushrooms in butter or oil until crisp-tender. Add the steak and cook briefly until heated through. Season with garlic powder, salt and pepper. Divide the lettuce among 4 salad plates. Top with the steak mixture and cheese; serve at once.
POACHED HALIBUT with CHUNKY PINEAPPLE SALSA
POACHED HALIBUT with CHUNKY PINEAPPLE SALSA
“Poaching halibut is a quick and easy way to ensure good results, and when you serve the halibut with our sweet and savory salsa, the dish goes from really good to absolutely delicious.”
1 can (about 15-oz.) pineapple chunks in juice, undrained
1 seedless cucumber, peeled and diced (about 2-1/3-cups)
1 medium red pepper, chopped (about 3/4-cup)
2 tablespoons chopped red onions
1 teaspoon white wine vinegar
1 teaspoon hot pepper sauce (optional)
1-3/4 cups chicken stock
¼ cup white wine
4 halibut filets (about 1-1/2 pounds)
Drain the pineapple and reserve 2/3-cup juice.
Stir the pineapple chunks, cucumber, red pepper, red onion, vinegar and hot pepper sauce, if desired, in a medium bowl.
Heat the stock, wine and reserved pineapple juice in a 12-inch skillet over medium-high heat to a boil. Add the fish to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the fish flakes easily when tested with a fork. Serve the fish with the pineapple salsa.
Yield: 4 servings.
“Poaching halibut is a quick and easy way to ensure good results, and when you serve the halibut with our sweet and savory salsa, the dish goes from really good to absolutely delicious.”
1 can (about 15-oz.) pineapple chunks in juice, undrained
1 seedless cucumber, peeled and diced (about 2-1/3-cups)
1 medium red pepper, chopped (about 3/4-cup)
2 tablespoons chopped red onions
1 teaspoon white wine vinegar
1 teaspoon hot pepper sauce (optional)
1-3/4 cups chicken stock
¼ cup white wine
4 halibut filets (about 1-1/2 pounds)
Drain the pineapple and reserve 2/3-cup juice.
Stir the pineapple chunks, cucumber, red pepper, red onion, vinegar and hot pepper sauce, if desired, in a medium bowl.
Heat the stock, wine and reserved pineapple juice in a 12-inch skillet over medium-high heat to a boil. Add the fish to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the fish flakes easily when tested with a fork. Serve the fish with the pineapple salsa.
Yield: 4 servings.
RICH MASHED POTATOES
RICH MASHED POTATOES
“These nicely seasoned potatoes are so fresh-tasting and creamy that there’s no need for extra butter or gravy. Can be frozen for individual and family servings.”
5 pounds potatoes, peeled and cubed
5 tablespoons butter or margarine, divided
1 (8-oz.) package cream cheese, cubed
1 cup sour cream
2 teaspoons onion salt
¼ teaspoon garlic powder
¼ teaspoon pepper
Cook potatoes in salted boiling water until very tender, about 20-25 minutes; drain well.
Mash with 3 tablespoons of butter. Add cream cheese, sour cream, onion salt, garlic powder and pepper; mix well. Spoon into greased 13-x-9-x-2-inch baking dish. Melt remaining butter; drizzle over the top. Cover and freeze for up to 1 month. Or bake, uncovered, at 350^ for 30-25 minutes or until heated thorough. To use frozen potatoes; thaw in the refrigerator. Bake as directed.
Yield: 12 servings.
“These nicely seasoned potatoes are so fresh-tasting and creamy that there’s no need for extra butter or gravy. Can be frozen for individual and family servings.”
5 pounds potatoes, peeled and cubed
5 tablespoons butter or margarine, divided
1 (8-oz.) package cream cheese, cubed
1 cup sour cream
2 teaspoons onion salt
¼ teaspoon garlic powder
¼ teaspoon pepper
Cook potatoes in salted boiling water until very tender, about 20-25 minutes; drain well.
Mash with 3 tablespoons of butter. Add cream cheese, sour cream, onion salt, garlic powder and pepper; mix well. Spoon into greased 13-x-9-x-2-inch baking dish. Melt remaining butter; drizzle over the top. Cover and freeze for up to 1 month. Or bake, uncovered, at 350^ for 30-25 minutes or until heated thorough. To use frozen potatoes; thaw in the refrigerator. Bake as directed.
Yield: 12 servings.
Sunday, July 25, 2010
GREEN CHILI CHEESEBURGERS
GREEN CHILI CHEESEBURGERS
½ cup real mayonnaise
¼ cup chopped green chilies, undrained
2 cloves garlic, chopped
2 tablespoons pickled jalapeno peppers, finely chopped
2 tablespoons chopped fresh cilantro
1-1/2 pounds ground beef
2 tablespoons canola oil
4 slices Monterey Jack cheese
4 sesame hamburger buns
Process mayonnaise, green chilies, and garlic in food processor until smooth. Remove to medium bowl, then stir in jalapeno peppers and cilantro. Season, if desired, with salt and pepper. Cover and refrigerate for at least 30 minutes.
Meanwhile, shape ground beef into 4 burgers. Brush each burger on both sides with oil, then season, if desired, with salt and black pepper. Grill, turning once, 8 minutes, or until desired doneness. Top burgers with cheese and cook until cheese is melted. Arrange burgers on buns, then top with a dollop of green chili mayonnaise. Serve remainder of mayonnaise in small bowl for dipping.
Yield: Serves 4.
½ cup real mayonnaise
¼ cup chopped green chilies, undrained
2 cloves garlic, chopped
2 tablespoons pickled jalapeno peppers, finely chopped
2 tablespoons chopped fresh cilantro
1-1/2 pounds ground beef
2 tablespoons canola oil
4 slices Monterey Jack cheese
4 sesame hamburger buns
Process mayonnaise, green chilies, and garlic in food processor until smooth. Remove to medium bowl, then stir in jalapeno peppers and cilantro. Season, if desired, with salt and pepper. Cover and refrigerate for at least 30 minutes.
Meanwhile, shape ground beef into 4 burgers. Brush each burger on both sides with oil, then season, if desired, with salt and black pepper. Grill, turning once, 8 minutes, or until desired doneness. Top burgers with cheese and cook until cheese is melted. Arrange burgers on buns, then top with a dollop of green chili mayonnaise. Serve remainder of mayonnaise in small bowl for dipping.
Yield: Serves 4.
Saturday, July 24, 2010
OVEN ROASTED RED POTATOES
OVEN ROASTED RED POTATOES
“Red potatoes are coated with olive oil and a package of onion soup mix before roasting in a hot oven for one hour.”
1 (1-oz.) envelope dry onion soup mix
2 pounds red potatoes, halved
1/3 cup olive oil
Preheat oven to 450^.
In a large plastic bag, combine the soup mix, red potatoes and olive oil. Close bag, and shake until potatoes are fully covered.
Pour potatoes in a medium-baking dish. Bake 40 minutes in the preheated oven, stirring occasionally.
Yield: 8 servings.
“Red potatoes are coated with olive oil and a package of onion soup mix before roasting in a hot oven for one hour.”
1 (1-oz.) envelope dry onion soup mix
2 pounds red potatoes, halved
1/3 cup olive oil
Preheat oven to 450^.
In a large plastic bag, combine the soup mix, red potatoes and olive oil. Close bag, and shake until potatoes are fully covered.
Pour potatoes in a medium-baking dish. Bake 40 minutes in the preheated oven, stirring occasionally.
Yield: 8 servings.
RED CHILI VINAIGRETTE
RED CHILI VINAIGRETTE
“Red Chili Vinaigrette dresses plenty more than beans. Use it on salads of vigorous greens, strong vegetable such as broccoli or cauliflower, or on chicken, fish, roast beef, potato, or swordfish tostados. To vary the vinaigrette, add a sprinkle of dried oregano, some minced garlic, or some finely grated onion.”
1 tablespoon pure chili powder
¼ teaspoon cayenne
¼ teaspoon salt
1 tablespoon fresh lemon juice
¼ cup red wine vinegar
½ cup olive or peanut oil
Combine all of the ingredients in a small bowl. Whisk until well blended but not homogenized. Serve right away, or cover, refrigerate, and use within 1 week.
Yield: About ¾ cup.
“Red Chili Vinaigrette dresses plenty more than beans. Use it on salads of vigorous greens, strong vegetable such as broccoli or cauliflower, or on chicken, fish, roast beef, potato, or swordfish tostados. To vary the vinaigrette, add a sprinkle of dried oregano, some minced garlic, or some finely grated onion.”
1 tablespoon pure chili powder
¼ teaspoon cayenne
¼ teaspoon salt
1 tablespoon fresh lemon juice
¼ cup red wine vinegar
½ cup olive or peanut oil
Combine all of the ingredients in a small bowl. Whisk until well blended but not homogenized. Serve right away, or cover, refrigerate, and use within 1 week.
Yield: About ¾ cup.
Friday, July 23, 2010
TEQUILA SAUSAGE WITH CHOCOLATE MOLE SAUCE
TEQUILA SAUSAGE WITH CHOCOLATE MOLE SAUCE
TEQUILA SAUSAGE
2-1/2 lbs. ground pork
7 garlic cloves, minced or pressed
2 tsp. chopped fresh sage leaves or 2/3 tsp. rubbed sage
1-1/4 tsp. fennel seeds
¼ tsp., cayenne
1-1/4 tsp., salt
2/3 cup tequila, preferably gold
18 corn or 12 flour tortillas, warmed or crisped just before serving
TOPPING
Chocolate Mole Sauce (recipe follows)
Pan-Grilled Scallions
Dressed Cilantro
2 cups chopped tomatoes
2 limes, cut into 6 to 9 wedges each
To make the Tequila Sausage, place the pork in a large bowl. Add the garlic, sage, fennel seeds, cayenne, salt and tequila. Mix together with your hands to blend well. Use right away, or cover and refrigerate for up to 2 days.
2. Crumble the sausage into a large frying pan. Cook over high heat, stirring occasionally to break up any chunks, until thoroughly browned. About 10 minutes.
To assemble, spread about 1/3 cup of the sausage. In the center of a warm or crisp tortilla. Top with Chocolate Mole Sauce, Pan Grilled Scallion, Dressed Cilantro, and chopped tomatoes. Fold and serve with a thin wedge of the lime on the side.
CHOCOLATE MOLE SAUCE
2-1/2 cups chicken stock or broth
5 garlic cloves minced or pressed
2-1/2 oz. bittersweet chocolate
1/3 cup pure chili powder
1/8 tsp. grated nutmeg
1- Place all of the ingredients in a medium saucepan and bring to a boil over medium heat.
TEQUILA SAUSAGE
2-1/2 lbs. ground pork
7 garlic cloves, minced or pressed
2 tsp. chopped fresh sage leaves or 2/3 tsp. rubbed sage
1-1/4 tsp. fennel seeds
¼ tsp., cayenne
1-1/4 tsp., salt
2/3 cup tequila, preferably gold
18 corn or 12 flour tortillas, warmed or crisped just before serving
TOPPING
Chocolate Mole Sauce (recipe follows)
Pan-Grilled Scallions
Dressed Cilantro
2 cups chopped tomatoes
2 limes, cut into 6 to 9 wedges each
To make the Tequila Sausage, place the pork in a large bowl. Add the garlic, sage, fennel seeds, cayenne, salt and tequila. Mix together with your hands to blend well. Use right away, or cover and refrigerate for up to 2 days.
2. Crumble the sausage into a large frying pan. Cook over high heat, stirring occasionally to break up any chunks, until thoroughly browned. About 10 minutes.
To assemble, spread about 1/3 cup of the sausage. In the center of a warm or crisp tortilla. Top with Chocolate Mole Sauce, Pan Grilled Scallion, Dressed Cilantro, and chopped tomatoes. Fold and serve with a thin wedge of the lime on the side.
CHOCOLATE MOLE SAUCE
2-1/2 cups chicken stock or broth
5 garlic cloves minced or pressed
2-1/2 oz. bittersweet chocolate
1/3 cup pure chili powder
1/8 tsp. grated nutmeg
1- Place all of the ingredients in a medium saucepan and bring to a boil over medium heat.
Thursday, July 22, 2010
DILL PICKLE MEATLOAF
DILL PICKLE MEATLOAF
1 egg
1 small onion, chopped
½ cup dill pickle juice
¾ tsp. salt
¼ tsp. black pepper
1 slice bread, torn into small pieces
1 pound lean ground beef
¼ cup chopped dill pickle
¼ cup ketchup
2 tablespoon water
1 tablespoon brown sugar
½ tsp. Worcestershire sauce
Preheat an oven to 350^. Grease an 8x8-inch-baking dish.
Beat the egg in a mixing bowl. Whisk in the onion, pickle juice, salt, and pepper. Stir in the bread until soggy, and then mix in the ground beef until evenly combined. Form into a loaf and place into prepared pan. Stir together the chopped pickle, ketchup, water, sugar, and Worcestershire sauce, pour over the meatloaf.
Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant read thermometer inserted into the center should read at least 160^.
Yield: 4 servings.
1 egg
1 small onion, chopped
½ cup dill pickle juice
¾ tsp. salt
¼ tsp. black pepper
1 slice bread, torn into small pieces
1 pound lean ground beef
¼ cup chopped dill pickle
¼ cup ketchup
2 tablespoon water
1 tablespoon brown sugar
½ tsp. Worcestershire sauce
Preheat an oven to 350^. Grease an 8x8-inch-baking dish.
Beat the egg in a mixing bowl. Whisk in the onion, pickle juice, salt, and pepper. Stir in the bread until soggy, and then mix in the ground beef until evenly combined. Form into a loaf and place into prepared pan. Stir together the chopped pickle, ketchup, water, sugar, and Worcestershire sauce, pour over the meatloaf.
Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant read thermometer inserted into the center should read at least 160^.
Yield: 4 servings.
LINGUINE WITH RED BELL PEPPERS
LINGUINE WITH RED BELL PEPPERS
AND KALAMATA OLIVES
8 oz. linguine
3 tablespoons extra-virgin olive oil
2 large red peppers, stemmed, seeded, cut into ½-inch cubes
16 Kalmata olives, pitted and quartered
3 large garlic cloves, pressed
¼ teaspoon dried crushed red pepper
1-1/4 cups dried fresh basil, divided
1 cup finely grated Parmesan cheese, plus additional for passing
1 tablespoon white balsamic vinegar
Cook pasta in a large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup cooking liquid.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add bell peppers, olives, garlic, and crushed red pepper. Sauté until bell peppers are tender, 4-5 minutes. Add pasta, ½ cup pasta reserved cooking liquid, 1-cup basil, 1-cup cheese, and vinegar. Toss until sauce coats pasta, adding more reserved cooking liquid by ¼ cupfuls if dry, about 1 minute. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining ¼ cup basil and serve, passing additional cheese.
Yield: 4 servings.
AND KALAMATA OLIVES
8 oz. linguine
3 tablespoons extra-virgin olive oil
2 large red peppers, stemmed, seeded, cut into ½-inch cubes
16 Kalmata olives, pitted and quartered
3 large garlic cloves, pressed
¼ teaspoon dried crushed red pepper
1-1/4 cups dried fresh basil, divided
1 cup finely grated Parmesan cheese, plus additional for passing
1 tablespoon white balsamic vinegar
Cook pasta in a large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup cooking liquid.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add bell peppers, olives, garlic, and crushed red pepper. Sauté until bell peppers are tender, 4-5 minutes. Add pasta, ½ cup pasta reserved cooking liquid, 1-cup basil, 1-cup cheese, and vinegar. Toss until sauce coats pasta, adding more reserved cooking liquid by ¼ cupfuls if dry, about 1 minute. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining ¼ cup basil and serve, passing additional cheese.
Yield: 4 servings.
FRIED JALAPENOS
FRIED JALAPENOS
6 jalapeno peppers
1 bag shredded hash brown potatoes
1 pound pepper-jack cheese
4 tablespoons flour
Melt cheese and mix with hash browns. Then finely dice peppers and mix in to the cheese and hash browns. Add flour to the mixture to hold it together. Spoon into frying pan as you would as if you were frying hush puppies or crab cakes. Usually takes about 1 minute on each side until brown. Serve with your favorite accompaniment such as ranch dressing or spicy mustard.
6 jalapeno peppers
1 bag shredded hash brown potatoes
1 pound pepper-jack cheese
4 tablespoons flour
Melt cheese and mix with hash browns. Then finely dice peppers and mix in to the cheese and hash browns. Add flour to the mixture to hold it together. Spoon into frying pan as you would as if you were frying hush puppies or crab cakes. Usually takes about 1 minute on each side until brown. Serve with your favorite accompaniment such as ranch dressing or spicy mustard.
Wednesday, July 21, 2010
BADA BING PORK CHOPS
BADA BING PORK CHOPS
“Pork chops marinated in a savory, sweet mixture of Italian dressing, hot sauce, apple sauce, and lime juice before they hit the grill. Marinate them ahead, and cook them later.”
1 cup Italian-style dressing
1/1 cup Worcestershire sauce
1 lime, juiced
6 bone-in pork chops
Mix together the Italian dressing, Worcestershire sauce, applesauce, hot sauce, and lime juice in a bowl. Pour the marinade over the pork chops, and refrigerate in marinade for 8 hours or overnight.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chops from the marinade, and pour marinade into a saucepan. Bring the marinade to a boil over medium heat, and allow to boil for about 1 minute. Place the pork chops on to the preheated grill, and grill until well-browned and no longer pink in the middle, about 6 minutes per side, basting the chops occasionally with the marinade. An instant read thermometer inserted into the center should read 160^. Allow the marinade baste to cook completely onto the chops.
Yield: 6 servings.
“Pork chops marinated in a savory, sweet mixture of Italian dressing, hot sauce, apple sauce, and lime juice before they hit the grill. Marinate them ahead, and cook them later.”
1 cup Italian-style dressing
1/1 cup Worcestershire sauce
1 lime, juiced
6 bone-in pork chops
Mix together the Italian dressing, Worcestershire sauce, applesauce, hot sauce, and lime juice in a bowl. Pour the marinade over the pork chops, and refrigerate in marinade for 8 hours or overnight.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chops from the marinade, and pour marinade into a saucepan. Bring the marinade to a boil over medium heat, and allow to boil for about 1 minute. Place the pork chops on to the preheated grill, and grill until well-browned and no longer pink in the middle, about 6 minutes per side, basting the chops occasionally with the marinade. An instant read thermometer inserted into the center should read 160^. Allow the marinade baste to cook completely onto the chops.
Yield: 6 servings.
CREAMY RANCH PORK CHOPS and RICE
CREAMY RANCH PORK CHOPS and RICE
“A star is born when a favorite herbed salad dressing mix gives a new life to this classic mushroom-sauced pork chop skillet.”
1 Tablespoon vegetable oil
4 boneless pork chops, ¾-inch thick
1 (10.75-oz.) Campbell’s Condensed cream of Mushroom Soup
½ (10.75-oz.) can milk
1 (1-oz,) package ranch salad dressing mix
Paprika
Ranch-Style Rice
Heat oil in skillet. Add chops and cook until browned.
Add soup, milk and ½ and ½ package salad dressing. Heat to boil. Cover and cook over low heat 10 minutes or until done. Sprinkle with paprika.
Serve with Ranch-Style Rice.
Yield: 4 servings.
“A star is born when a favorite herbed salad dressing mix gives a new life to this classic mushroom-sauced pork chop skillet.”
1 Tablespoon vegetable oil
4 boneless pork chops, ¾-inch thick
1 (10.75-oz.) Campbell’s Condensed cream of Mushroom Soup
½ (10.75-oz.) can milk
1 (1-oz,) package ranch salad dressing mix
Paprika
Ranch-Style Rice
Heat oil in skillet. Add chops and cook until browned.
Add soup, milk and ½ and ½ package salad dressing. Heat to boil. Cover and cook over low heat 10 minutes or until done. Sprinkle with paprika.
Serve with Ranch-Style Rice.
Yield: 4 servings.
Tuesday, July 20, 2010
OLD-FASHION POTATO SALAD
OLD-FASHION POTATO SALAD
5 pounds red potatoes
1 cup sugar
1 tablespoon all-purpose flour
1 teaspoon salt ½ teaspoon ground mustard
¼ teaspoon pepper
¾ cup white vinegar
¼ cup water
3 eggs, lightly beaten
1 cup thinly sliced green onions
1-1/2 cups sour cream
Cook potatoes in boiling water until tender; drain and cool.
Meanwhile, in a saucepan, combine sugar, flour, salt, mustard, and pepper. Add vinegar and water; bring to a boil. Boil and astir for 2 minutes. Add a small amount to eggs; return all to the pan. Cook and stir for 1-1/2 to 2 minutes or until mixture is thickened and the thermometer reads 160^.
Refrigerate until cooled. Peel potatoes if desired, slice and place in a large bowl. Add onions. Stir sour cream into dressing; pour over potato mixture and toss to coat.
Yield: 16 servings.
5 pounds red potatoes
1 cup sugar
1 tablespoon all-purpose flour
1 teaspoon salt ½ teaspoon ground mustard
¼ teaspoon pepper
¾ cup white vinegar
¼ cup water
3 eggs, lightly beaten
1 cup thinly sliced green onions
1-1/2 cups sour cream
Cook potatoes in boiling water until tender; drain and cool.
Meanwhile, in a saucepan, combine sugar, flour, salt, mustard, and pepper. Add vinegar and water; bring to a boil. Boil and astir for 2 minutes. Add a small amount to eggs; return all to the pan. Cook and stir for 1-1/2 to 2 minutes or until mixture is thickened and the thermometer reads 160^.
Refrigerate until cooled. Peel potatoes if desired, slice and place in a large bowl. Add onions. Stir sour cream into dressing; pour over potato mixture and toss to coat.
Yield: 16 servings.
ROASTED GARLIC POTATO SALAD
ROASTED GARLIC POTATO SALAD
“Though it tastes rich and creamy, this potato salad is made with nonfat yogurt and reduced-fat mayonnaise, making it much lower in fat than traditional potato salad. Roasted garlic adds a rich dimension.”
2 large heads garlic
3 pounds medium red potatoes, scrubbed and cut into 1-inch pieces
1 teaspoon salt, divided
1 tablespoon white wine vinegar
1/3 cup reduced-fat mayonnaise
1/3 cup nonfat plain yogurt
2 tablespoons Dijon mustard
Fresh ground pepper to taste
4 hard-boiled eggs peeled (see tip)
1 cup chopped celery
¾ cup chopped ripe olives
1 (4-oz.) jar sliced pimientos, rinsed
2 tablespoons chopped fresh parsley, plus sprig for garnish
2 Tablespoons chopped fresh chives or scallion greens, plus more for garnish
Paprika for garnish
Tip: To hard-boiled eggs. Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.
Directions: Preheat the oven to 400 ^.
Rub off excess papery skin from the garlic without separating cloves. Slice the tip off of each head exposing the cloves. Place garlic heads on a square of aluminum foil, sprinkle with 1-tablespoon water and pinch edges of foil together to make a package. Roast until garlic flesh is very soft, 45 minutes to an hour. Unwrap garlic and let cool slightly.
Meanwhile place the potatoes in a large saucepan and cover with cold water. Season with teaspoon salt. Bring to a boil. Cook covered, over medium heat until potatoes are tender, 7 to 9 minutes. Drain well; transfer to a large bowl. Toss gently with vinegar and let cool.
When garlic is cool enough to handle, squeeze the pulp into a food processor or blender. Add mayonnaise yogurt, mustard, ¼ teaspoon salt and pepper; blend until smooth.
Add the dressing to the potatoes and toss to coat. Finely chop 3 eggs and add to the potatoes along with the celery, olives, pimientos, parsley and chopped chives (or scallion greens). Stir gently to mix. Season with the remaining ½ teaspoon salt and pepper. Transfer to a serving dish and sprinkle with paprika. Slice the remaining egg and arrange the slice decoratively on top. Garnish with more chives and/or parsley sprigs.
“Though it tastes rich and creamy, this potato salad is made with nonfat yogurt and reduced-fat mayonnaise, making it much lower in fat than traditional potato salad. Roasted garlic adds a rich dimension.”
2 large heads garlic
3 pounds medium red potatoes, scrubbed and cut into 1-inch pieces
1 teaspoon salt, divided
1 tablespoon white wine vinegar
1/3 cup reduced-fat mayonnaise
1/3 cup nonfat plain yogurt
2 tablespoons Dijon mustard
Fresh ground pepper to taste
4 hard-boiled eggs peeled (see tip)
1 cup chopped celery
¾ cup chopped ripe olives
1 (4-oz.) jar sliced pimientos, rinsed
2 tablespoons chopped fresh parsley, plus sprig for garnish
2 Tablespoons chopped fresh chives or scallion greens, plus more for garnish
Paprika for garnish
Tip: To hard-boiled eggs. Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.
Directions: Preheat the oven to 400 ^.
Rub off excess papery skin from the garlic without separating cloves. Slice the tip off of each head exposing the cloves. Place garlic heads on a square of aluminum foil, sprinkle with 1-tablespoon water and pinch edges of foil together to make a package. Roast until garlic flesh is very soft, 45 minutes to an hour. Unwrap garlic and let cool slightly.
Meanwhile place the potatoes in a large saucepan and cover with cold water. Season with teaspoon salt. Bring to a boil. Cook covered, over medium heat until potatoes are tender, 7 to 9 minutes. Drain well; transfer to a large bowl. Toss gently with vinegar and let cool.
When garlic is cool enough to handle, squeeze the pulp into a food processor or blender. Add mayonnaise yogurt, mustard, ¼ teaspoon salt and pepper; blend until smooth.
Add the dressing to the potatoes and toss to coat. Finely chop 3 eggs and add to the potatoes along with the celery, olives, pimientos, parsley and chopped chives (or scallion greens). Stir gently to mix. Season with the remaining ½ teaspoon salt and pepper. Transfer to a serving dish and sprinkle with paprika. Slice the remaining egg and arrange the slice decoratively on top. Garnish with more chives and/or parsley sprigs.
BEST EVER MEATLOAF
BEST EVER MEATLOAF
“This perfectly flavored meat loaf stays moist and delicious because it’s made with tomato juice.”
2 pounds ground beef
1 can (10.3/4-oz.) tomato juice
1 envelope (about 1-oz.) dry onion soup and recipe mix
½ cup dry breadcrumbs
1 egg, beaten
¼ cup water
Thoroughly mix the beef, ½ cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13- x- 9-x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.
Bake at 350^ for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling. Serve the sauce with the meatloaf.
Yield: 8 servings.
“This perfectly flavored meat loaf stays moist and delicious because it’s made with tomato juice.”
2 pounds ground beef
1 can (10.3/4-oz.) tomato juice
1 envelope (about 1-oz.) dry onion soup and recipe mix
½ cup dry breadcrumbs
1 egg, beaten
¼ cup water
Thoroughly mix the beef, ½ cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13- x- 9-x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.
Bake at 350^ for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling. Serve the sauce with the meatloaf.
Yield: 8 servings.
SHRIMP ENCHILADAS
SHRIMP ENCHILADAS
“This recipe just adds a little spice to your shrimp…..and the results are delicious. Flour tortillas are filled with a creamy shrimp mixture and topped with melted cheese.”
2 tablespoons butter
1 bunch green onions, chopped
1 lb. fresh or thawed frozen shrimp, peeled and deveined
1 can (about 4-oz.) chopped green chiles
1 jar (about 4-oz.) diced pimientos
1 can (10.3/4-oz.) condensed cream of mushroom soup
1 can (10.3/4-oz.) condensed cream of chicken soup
1 (8-oz.) package cream cheese
1/8 tsp. white pepper
10 flour tortillas (8-inches), warmed
2 cups shredded Monterey Jack cheese
Heat the butter in a 3-quart saucepan over medium heat. Add the onions and cook until tender, stirring occasionally. Add the shrimp and cook until they are cooked through. Stir in the chiles, half the pimientos, the soups, cream cheese, and white pepper and cook until the cream chess is melted, stirring occasionally, remove the saucepan from the heat.
Divide half the shrimp mixture among the tortillas. Roll up the tortillas and place, seam- side down, into a lightly greased 3-quart shallow baking dish. Spoon the remaining shrimp mixture over the filled enchiladas. Sprinkle with the remaining pimientos and the cheese.
Bake at 325^ for 30 minutes or until the enchiladas are hot and bubbly.
Yield: 10 servings.
“This recipe just adds a little spice to your shrimp…..and the results are delicious. Flour tortillas are filled with a creamy shrimp mixture and topped with melted cheese.”
2 tablespoons butter
1 bunch green onions, chopped
1 lb. fresh or thawed frozen shrimp, peeled and deveined
1 can (about 4-oz.) chopped green chiles
1 jar (about 4-oz.) diced pimientos
1 can (10.3/4-oz.) condensed cream of mushroom soup
1 can (10.3/4-oz.) condensed cream of chicken soup
1 (8-oz.) package cream cheese
1/8 tsp. white pepper
10 flour tortillas (8-inches), warmed
2 cups shredded Monterey Jack cheese
Heat the butter in a 3-quart saucepan over medium heat. Add the onions and cook until tender, stirring occasionally. Add the shrimp and cook until they are cooked through. Stir in the chiles, half the pimientos, the soups, cream cheese, and white pepper and cook until the cream chess is melted, stirring occasionally, remove the saucepan from the heat.
Divide half the shrimp mixture among the tortillas. Roll up the tortillas and place, seam- side down, into a lightly greased 3-quart shallow baking dish. Spoon the remaining shrimp mixture over the filled enchiladas. Sprinkle with the remaining pimientos and the cheese.
Bake at 325^ for 30 minutes or until the enchiladas are hot and bubbly.
Yield: 10 servings.
MOLLIE KATZEN’S GRILLED SHRIMP SALAD
MOLLIE KATZEN’S GRILLED SHRIMP SALAD
2 tablespoons nonfat Greek yogurt
2 tablespoons reduced-fat mayonnaise
2 tablespoons cocktail sauce
2 tablespoons fresh limejuice (possibly more to taste)
Pinch salt
Pinch sugar
1 teaspoon crushed or minced garlic
1 tablespoon extra-virgin olive oil
16 large pawns, peeled and deveined
Salt and pepper (optional)
Shredded Romaine lettuce
8 cherry tomatoes, cut in half (2 for each serving)
2 hard-boiled eggs, lengthwise, quarters
Kalamata olives (optional)
Combine the yogurt, mayonnaise, cocktail sauce and limejuice in a medium-small bowl and whisk to combine. Taste to see if it needs more lime.
Add slat and sugar to taste as well, if desired. Cover and refrigerate until serving time.
PRAWNS:
Combine the limejuice and garlic in a pie dish. Whisk in oil. Add the prawns and swish them around until they all come in contact with the marinade. Sprinkle lightly with salt and pepper, and cover the pan. Refrigerate for a minimum of 4 hours or overnight.
Assemble the salad ingredients on 4 serving plates. Preheat a grill to medium-high, or turn on broiler. Cook the prawns for 2 minutes, then turn and cook for another 2 or 3 minutes on the other side. They are done when opaque. Transfer the prawns to the top of the salad, 4 prawns per serving.
Top with a generous dollop of dressing, and serve.
2 tablespoons nonfat Greek yogurt
2 tablespoons reduced-fat mayonnaise
2 tablespoons cocktail sauce
2 tablespoons fresh limejuice (possibly more to taste)
Pinch salt
Pinch sugar
1 teaspoon crushed or minced garlic
1 tablespoon extra-virgin olive oil
16 large pawns, peeled and deveined
Salt and pepper (optional)
Shredded Romaine lettuce
8 cherry tomatoes, cut in half (2 for each serving)
2 hard-boiled eggs, lengthwise, quarters
Kalamata olives (optional)
Combine the yogurt, mayonnaise, cocktail sauce and limejuice in a medium-small bowl and whisk to combine. Taste to see if it needs more lime.
Add slat and sugar to taste as well, if desired. Cover and refrigerate until serving time.
PRAWNS:
Combine the limejuice and garlic in a pie dish. Whisk in oil. Add the prawns and swish them around until they all come in contact with the marinade. Sprinkle lightly with salt and pepper, and cover the pan. Refrigerate for a minimum of 4 hours or overnight.
Assemble the salad ingredients on 4 serving plates. Preheat a grill to medium-high, or turn on broiler. Cook the prawns for 2 minutes, then turn and cook for another 2 or 3 minutes on the other side. They are done when opaque. Transfer the prawns to the top of the salad, 4 prawns per serving.
Top with a generous dollop of dressing, and serve.
WARM GERMAN POTATO SALAD WITH SAUSAGE II
WARM GERMAN POTATO SALAD with SAUSAGE II
“This mouth watering sweet-sour dish is perfect to go with fingerling potatoes, which remain firm when cooked. When fingerlings are sliced, their shape makes a nice match for the kieilbasa. For an entrée, serve this salad with a fresh green salad and thinly sliced pumpernickel and Muenster cheese.”
1 Tablespoon butter
3 tablespoons vegetable oil
4 medium red onions, thinly sliced (4 cups)
2 teaspoons fresh thyme or ¾ teaspoon dried
1 teaspoon caraway seed
6 medium fingerling potatoes
½ pound low-fat kielbasa
2 tablespoons cider vinegar
2 tablespoons brown sugar
½ teaspoon Dijon mustard
Salt and freshly ground black pepper
Chopped fresh dill, garnish
In a large frying pan, heat butter and 1 tablespoon of the oil over medium-high heat. Add the onion, thyme and caraway. Sauté 2 to 3 minutes, or until the onions begin to soften. Lower the heat, cover, and cook stirring occasionally, 20 to 30 minutes, or until the onions are tender but not browned.
While the onions are cooking, place the potatoes in a large pot, cover with water, and bring to a boil over high heat. Lower the heat and simmer, covered, 15 minutes. Pierce the kielbasa several time with a fork, add to the potatoes, and simmer 10 minutes, turning several times. Drain, cool slightly, and then slice the potatoes and kielbasa into ½-inch pieces. Place in a large bowl.
In a small bowl, whisk together the remaining oil, vinegar, brown sugar, and mustard. Season with salt and pepper. Drizzle this mixture over the potatoes and kielbasa and mix well. Arrange the onions on a serving platter and top with the potato mixture. Sprinkle with dill and serve warm.
Yield: 4 servings.
“This mouth watering sweet-sour dish is perfect to go with fingerling potatoes, which remain firm when cooked. When fingerlings are sliced, their shape makes a nice match for the kieilbasa. For an entrée, serve this salad with a fresh green salad and thinly sliced pumpernickel and Muenster cheese.”
1 Tablespoon butter
3 tablespoons vegetable oil
4 medium red onions, thinly sliced (4 cups)
2 teaspoons fresh thyme or ¾ teaspoon dried
1 teaspoon caraway seed
6 medium fingerling potatoes
½ pound low-fat kielbasa
2 tablespoons cider vinegar
2 tablespoons brown sugar
½ teaspoon Dijon mustard
Salt and freshly ground black pepper
Chopped fresh dill, garnish
In a large frying pan, heat butter and 1 tablespoon of the oil over medium-high heat. Add the onion, thyme and caraway. Sauté 2 to 3 minutes, or until the onions begin to soften. Lower the heat, cover, and cook stirring occasionally, 20 to 30 minutes, or until the onions are tender but not browned.
While the onions are cooking, place the potatoes in a large pot, cover with water, and bring to a boil over high heat. Lower the heat and simmer, covered, 15 minutes. Pierce the kielbasa several time with a fork, add to the potatoes, and simmer 10 minutes, turning several times. Drain, cool slightly, and then slice the potatoes and kielbasa into ½-inch pieces. Place in a large bowl.
In a small bowl, whisk together the remaining oil, vinegar, brown sugar, and mustard. Season with salt and pepper. Drizzle this mixture over the potatoes and kielbasa and mix well. Arrange the onions on a serving platter and top with the potato mixture. Sprinkle with dill and serve warm.
Yield: 4 servings.
Monday, July 19, 2010
SHRIMP AND CRAB STUFFED FLOUNDER
SHRIMP AND CRAB STUFFED FLOUNDER
“Savory flounder filets are stuffed with a sautéed shrimp, crab, onion, and mushroom mixture, then baked in mushroom soup and topped with cheddar cheese.”
2 Tbsp. butter
1 cup chopped onion
2 (4.5-oz.) can small shrimp, drained
1 (4.5-oz.) can sliced mushrooms, drained
½ lb. cooked crabmeat
½ tsp. salt
¼ tsp. black pepper
¼ tsp. paprika
8 (6-oz.) fillets flounder
2 (10.75-oz.) can condensed cream of mushroom soup
1/3 cup chicken broth
2 Tbsp. water
2/3 cup shredded Cheddar cheese
2 Tbsp. minced fresh parsley
Preheat oven to 400^. Lightly grease a 9x13-inch-baking dish and set aside.
In a saucepan over medium heat, melt butter and sauté onion, shrimp and mushrooms until onion is tender. Stir in crabmeat, salt, pepper and paprika; heat through.
Spoon the shrimp and crabmeat mixture onto each flounder filet. Roll the filet up and fasten with toothpicks. Place rolled filets in prepared baking dish.
In a small bowl, whisk together the soup, chicken broth, and water until smooth. Pour over the filets. Sprinkle cheese over the top.
Cover the baking dish with aluminum foil and bake in preheated oven for 30 minutes. Remove from oven and remove foil. Sprinkle the parsley over the top of the filets. Return the dish to the oven and bake uncovered for an additional 5 minutes or until fish flakes easily with a fork.
Yield: 8 servings.
“Savory flounder filets are stuffed with a sautéed shrimp, crab, onion, and mushroom mixture, then baked in mushroom soup and topped with cheddar cheese.”
2 Tbsp. butter
1 cup chopped onion
2 (4.5-oz.) can small shrimp, drained
1 (4.5-oz.) can sliced mushrooms, drained
½ lb. cooked crabmeat
½ tsp. salt
¼ tsp. black pepper
¼ tsp. paprika
8 (6-oz.) fillets flounder
2 (10.75-oz.) can condensed cream of mushroom soup
1/3 cup chicken broth
2 Tbsp. water
2/3 cup shredded Cheddar cheese
2 Tbsp. minced fresh parsley
Preheat oven to 400^. Lightly grease a 9x13-inch-baking dish and set aside.
In a saucepan over medium heat, melt butter and sauté onion, shrimp and mushrooms until onion is tender. Stir in crabmeat, salt, pepper and paprika; heat through.
Spoon the shrimp and crabmeat mixture onto each flounder filet. Roll the filet up and fasten with toothpicks. Place rolled filets in prepared baking dish.
In a small bowl, whisk together the soup, chicken broth, and water until smooth. Pour over the filets. Sprinkle cheese over the top.
Cover the baking dish with aluminum foil and bake in preheated oven for 30 minutes. Remove from oven and remove foil. Sprinkle the parsley over the top of the filets. Return the dish to the oven and bake uncovered for an additional 5 minutes or until fish flakes easily with a fork.
Yield: 8 servings.
DOUBLE MANGO-SHRIMP SALAD
DOUBLE MANGO-SHRIMP SALAD
3 Tbsp. picante sauce or salsa
1 Tbsp. mango or peach chutney
1 Tbsp. Dijon mustard
1 Tbsp. Lime juice
4 cups torn Boston or red leaf lettuce
6-oz. medium or large COOKED shrimp, peeled and deveined
½ cup diced ripe avocado
½ cup ripe mango or papaya, diced
1/3-cup red or yellow bell pepper strips
2 Tbsp. cilantro, chopped (optional)
Combine the picante sauce, chutney, mustard and lime juice in a small bowl; mix well. Combine lettuce, shrimp, avocado, mango, pepper strips and chutney mixture; Toss well and transfer to serving plates
3 Tbsp. picante sauce or salsa
1 Tbsp. mango or peach chutney
1 Tbsp. Dijon mustard
1 Tbsp. Lime juice
4 cups torn Boston or red leaf lettuce
6-oz. medium or large COOKED shrimp, peeled and deveined
½ cup diced ripe avocado
½ cup ripe mango or papaya, diced
1/3-cup red or yellow bell pepper strips
2 Tbsp. cilantro, chopped (optional)
Combine the picante sauce, chutney, mustard and lime juice in a small bowl; mix well. Combine lettuce, shrimp, avocado, mango, pepper strips and chutney mixture; Toss well and transfer to serving plates
BAKED STUFFED SHRIMP
BAKED STUFFED SHRIMP
“A seasoned bread stuffing transforms jumbo shrimp into a gorgeous and richly flavored entrée or appetizer.”
40 unsalted soda crackers, crushed
1-cup fresh bread crumbs
1 Tbsp. garlic powder
½ cup butter, melted
1 Tbsp. Worcestershire sauce
1 pinch ground black pepper
2 Tbsp. grated Parmesan cheese
½ cup dry white wine
16 jumbo shrimp, peeled and deveined, with tails
In a medium bowl; mix crushed crackers, breadcrumbs and garlic powder. In a small bowl, blend butter and Worcestershire sauce. Mix blended butter, pepper and Parmesan cheese into the cracker mixture. Stir in white wine, using only enough to hold together the mixture.
Preheat oven to 400^.
Butterfly the shrimp using a sharp knife, and arrange backside up in a large baking dish. Stuff shrimp with heaping tablespoons of the cracker mixture.
Bake 20 minutes in the preheated oven, until cracker mixture is lightly browned, shrimps are opaque, and the tails have curled.
Yield: 4 servings.
“A seasoned bread stuffing transforms jumbo shrimp into a gorgeous and richly flavored entrée or appetizer.”
40 unsalted soda crackers, crushed
1-cup fresh bread crumbs
1 Tbsp. garlic powder
½ cup butter, melted
1 Tbsp. Worcestershire sauce
1 pinch ground black pepper
2 Tbsp. grated Parmesan cheese
½ cup dry white wine
16 jumbo shrimp, peeled and deveined, with tails
In a medium bowl; mix crushed crackers, breadcrumbs and garlic powder. In a small bowl, blend butter and Worcestershire sauce. Mix blended butter, pepper and Parmesan cheese into the cracker mixture. Stir in white wine, using only enough to hold together the mixture.
Preheat oven to 400^.
Butterfly the shrimp using a sharp knife, and arrange backside up in a large baking dish. Stuff shrimp with heaping tablespoons of the cracker mixture.
Bake 20 minutes in the preheated oven, until cracker mixture is lightly browned, shrimps are opaque, and the tails have curled.
Yield: 4 servings.
MANGO-LICIOUS TILAPIA
MANGO-LICIOUS TILAPIA
4 tilapia filets
2 Tbsp. Olive oil 1-1/2 Tbsp. grated orange zest
¼ cup fresh orange juice
salt and pepper to taste
crushed red pepper flakes to taste
salsa:
1 Mango – peeled, seeded and diced 1 small red onions, finely chopped
1 avocado – peeled, pitted and diced 3 roma tomatoes – peeled, seeded and chopped
1 lime zested and juiced
1 jalapeno pepper, seeded and finely chopped
! Tbsp. minced fresh ginger root
¼ cup chopped fresh cilantro
1 Tsp. kosher salt
Preheat the oven to 400^.
In a shallow baking dish, combine the olive oil, orange zest, orange juice, salt, pepper and chili flakes. Rinse the fish filet and pat them dry. Place them into baking dish and turn to coat with the seasonings.
Bake from 10-12 minutes in the preheated oven, until, until fish can be flaked with a fork.
While the fish cooks, combine the mango, onion, avocado, tomatoes, lime zest and juice, jalapeno, ginger, cilantro and 1 tsp. kosher salt in a glass bowl. Stir to blend and set aside at room temperature until fish has finished cooking. Place filets on a platter and spoon salsa over them to serve.
Yield: 4 servings.
4 tilapia filets
2 Tbsp. Olive oil 1-1/2 Tbsp. grated orange zest
¼ cup fresh orange juice
salt and pepper to taste
crushed red pepper flakes to taste
salsa:
1 Mango – peeled, seeded and diced 1 small red onions, finely chopped
1 avocado – peeled, pitted and diced 3 roma tomatoes – peeled, seeded and chopped
1 lime zested and juiced
1 jalapeno pepper, seeded and finely chopped
! Tbsp. minced fresh ginger root
¼ cup chopped fresh cilantro
1 Tsp. kosher salt
Preheat the oven to 400^.
In a shallow baking dish, combine the olive oil, orange zest, orange juice, salt, pepper and chili flakes. Rinse the fish filet and pat them dry. Place them into baking dish and turn to coat with the seasonings.
Bake from 10-12 minutes in the preheated oven, until, until fish can be flaked with a fork.
While the fish cooks, combine the mango, onion, avocado, tomatoes, lime zest and juice, jalapeno, ginger, cilantro and 1 tsp. kosher salt in a glass bowl. Stir to blend and set aside at room temperature until fish has finished cooking. Place filets on a platter and spoon salsa over them to serve.
Yield: 4 servings.
BRONCO BURGER
BRONCO BURGER
“Roasted jalapenos, onion and a few secret ingredients make these burgers spicy and irresistible.”
5 fresh jalapeno peppers
4 lbs. ground beef
salt and pepper to taste
1 egg
¼ cup steak sauce
¼ cup minced white onion
1 tsp. hot pepper sauce (e.g. Tabasco)
1 tsp. dried oregano
1 Tbsp. Worcestershire sauce
1 tsp. garlic salt
¼ cup crushed Fritos corn chips
8 large potato hamburger buns
8 slices pepperjack cheese
Preheat a grill for high heat. When the grill is hot, roast the jalapeno peppers until blackened on all sides. Place in a plastic bag to sweat and loosen the blackened skin. Rub the skin off, then seed if desired, and chop.
In a large bowl, use your hands to mix together the chopped jalapenos, ground beef, salt, pepper, egg, steak sauce, onion, hot pepper sauce, oregano, Worcestershire sauce, garlic salt and Fritos. Divide into 8 balls, and flatten into patties.
Grill patties for 10 to 15 minutes, turning once or until well done. Remove from the grill and place on buns. Top each one with a slice of pepperjack cheese and pig out.
Yield: 8 servings.
“Roasted jalapenos, onion and a few secret ingredients make these burgers spicy and irresistible.”
5 fresh jalapeno peppers
4 lbs. ground beef
salt and pepper to taste
1 egg
¼ cup steak sauce
¼ cup minced white onion
1 tsp. hot pepper sauce (e.g. Tabasco)
1 tsp. dried oregano
1 Tbsp. Worcestershire sauce
1 tsp. garlic salt
¼ cup crushed Fritos corn chips
8 large potato hamburger buns
8 slices pepperjack cheese
Preheat a grill for high heat. When the grill is hot, roast the jalapeno peppers until blackened on all sides. Place in a plastic bag to sweat and loosen the blackened skin. Rub the skin off, then seed if desired, and chop.
In a large bowl, use your hands to mix together the chopped jalapenos, ground beef, salt, pepper, egg, steak sauce, onion, hot pepper sauce, oregano, Worcestershire sauce, garlic salt and Fritos. Divide into 8 balls, and flatten into patties.
Grill patties for 10 to 15 minutes, turning once or until well done. Remove from the grill and place on buns. Top each one with a slice of pepperjack cheese and pig out.
Yield: 8 servings.
GREEK GYRO MEAT
GREEK GYRO MEAT
1 lb. ground lamb
½ cup very finely chopped onion
2 tsp. minced garlic
¾ tsp. salt (preferably sea salt)
½ tsp. dried ground marjoram
½ tsp. dried ground rosemary
¼ tsp. black pepper
Mix everything together and let sit in the refrigerator for 1-2 hours. Blend in food processor for about 1 minute. (When cooked, this will help give it a more traditional gyro feel on your palate. Otherwise, it just takes like cooked minced meat).
Form into an oblong around a spit, and slow cook over a grill for around 30-45 minutes, cooking far from the coals, and rotating slowly. Alternatively, bake in the oven in a meatloaf shape for about 45 minutes to 1 hour, at 325^ it should be a bit dry.
Sauce: Tzatziki is made with 500mi. plain natural or Greek yogurt, 1 cucumber which has been peeled and deseeded and grated and drained of extra liquid, and 2-4 cloves of fresh minced garlic.
Mix together and let sit in the refrigerator until ready to use. This is an extremely traditional recipe, and might be a bit sharp so you might want to halve the garlic.
Wayne formerly with Feller’s Meat in Clearfield, Utah also say’s that a traditional gyro should be made with at least 50% ground lamb and the rest beef. The best ground to use is one with a high fat content (this is so that during the remix it binds and keeps it’s shape well). The main flavoring ingredients should always be garlic, onion, marjoram, rosemary, salt and black pepper. Marjoram and rosemary are similar to oregano and thyme in flavoring (respectively), and are common ingredients in Greek cooking. True Greek food rarely uses oregano. The mass-produced gyro uses oregano, not to mention garlic and onion powder, but we use fresh minced garlic and onions
1 lb. ground lamb
½ cup very finely chopped onion
2 tsp. minced garlic
¾ tsp. salt (preferably sea salt)
½ tsp. dried ground marjoram
½ tsp. dried ground rosemary
¼ tsp. black pepper
Mix everything together and let sit in the refrigerator for 1-2 hours. Blend in food processor for about 1 minute. (When cooked, this will help give it a more traditional gyro feel on your palate. Otherwise, it just takes like cooked minced meat).
Form into an oblong around a spit, and slow cook over a grill for around 30-45 minutes, cooking far from the coals, and rotating slowly. Alternatively, bake in the oven in a meatloaf shape for about 45 minutes to 1 hour, at 325^ it should be a bit dry.
Sauce: Tzatziki is made with 500mi. plain natural or Greek yogurt, 1 cucumber which has been peeled and deseeded and grated and drained of extra liquid, and 2-4 cloves of fresh minced garlic.
Mix together and let sit in the refrigerator until ready to use. This is an extremely traditional recipe, and might be a bit sharp so you might want to halve the garlic.
Wayne formerly with Feller’s Meat in Clearfield, Utah also say’s that a traditional gyro should be made with at least 50% ground lamb and the rest beef. The best ground to use is one with a high fat content (this is so that during the remix it binds and keeps it’s shape well). The main flavoring ingredients should always be garlic, onion, marjoram, rosemary, salt and black pepper. Marjoram and rosemary are similar to oregano and thyme in flavoring (respectively), and are common ingredients in Greek cooking. True Greek food rarely uses oregano. The mass-produced gyro uses oregano, not to mention garlic and onion powder, but we use fresh minced garlic and onions
GREEK-LAMB-FETA BURGERS with CUCUMBER SAUCE
GREEK-LAMB-FETA BURGERS with CUCUMBER SAUCE
“These grilled lamb burgers are served with slices of ripe tomatoes and red onion in pita bread with a fresh tasting cucumber sauce seasoned with fresh mint and garlic.”
4 large unpeeled garlic cloves
1-1/4 lb. ground lamb
½ cup crumbled feta cheese
¾ tsp. dried oregano
½ tsp. salt
½ tsp. black pepper
½ large cucumber, peeled, grated and squeezed very dry in a clean towel
¾ cup sour cream
1 Tbsp. minced fresh mint leaves
1 tsp. red or rice wine vinegar
1 clove garlic, minced
4 large, thin tomatoes slices
4 small (4-inch) pita breads
Set 4 whole garlic cloves in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.
Break up lamb in a medium bowl. Sprinkle roasted garlic, feta, oregano, salt and pepper over meat; stir with a fork to combine. Divide into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with finger tips to flatten to about 4-inchs wide. Refrigerate.
Mix cucumber, sour cream, mints, vinegar, 1 minced clove of garlic, and salt and pepper to taste in a small bowl. Refrigerate sauce until ready to serve.
Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until done, about 4 to 5 minutes per side for medium to medium-well burgers.
Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Spread a couple of tablespoons of sauce over 4 pita halves. Top each with an onion slice, a tomato slice and a burger. Spread a portion of the remaining sauce over each burger. Top with remaining pita halves.
Yield: 4 servings.
“These grilled lamb burgers are served with slices of ripe tomatoes and red onion in pita bread with a fresh tasting cucumber sauce seasoned with fresh mint and garlic.”
4 large unpeeled garlic cloves
1-1/4 lb. ground lamb
½ cup crumbled feta cheese
¾ tsp. dried oregano
½ tsp. salt
½ tsp. black pepper
½ large cucumber, peeled, grated and squeezed very dry in a clean towel
¾ cup sour cream
1 Tbsp. minced fresh mint leaves
1 tsp. red or rice wine vinegar
1 clove garlic, minced
4 large, thin tomatoes slices
4 small (4-inch) pita breads
Set 4 whole garlic cloves in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.
Break up lamb in a medium bowl. Sprinkle roasted garlic, feta, oregano, salt and pepper over meat; stir with a fork to combine. Divide into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with finger tips to flatten to about 4-inchs wide. Refrigerate.
Mix cucumber, sour cream, mints, vinegar, 1 minced clove of garlic, and salt and pepper to taste in a small bowl. Refrigerate sauce until ready to serve.
Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until done, about 4 to 5 minutes per side for medium to medium-well burgers.
Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Spread a couple of tablespoons of sauce over 4 pita halves. Top each with an onion slice, a tomato slice and a burger. Spread a portion of the remaining sauce over each burger. Top with remaining pita halves.
Yield: 4 servings.
Sunday, July 18, 2010
PESTO CHEESY CHICKEN ROLLS
PESTO CHEESY CHICKEN ROLLS
“This is a very simple yet exciting dish your family will love. Its something different than your average chicken recipe.”
4 skinless, boneless chicken breast halves pounded to ¼-inch thickness
1 cup prepared basil pesto
4 thick slices mozzarella cheese
Preheat oven to 350^.
Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of the cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in lightly greased baking dish.
Bake uncovered for 45 ton 50 minutes in the preheated oven, until chicken is nicely browned and juice runs clear.
Yield: 4 servings.
“This is a very simple yet exciting dish your family will love. Its something different than your average chicken recipe.”
4 skinless, boneless chicken breast halves pounded to ¼-inch thickness
1 cup prepared basil pesto
4 thick slices mozzarella cheese
Preheat oven to 350^.
Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of the cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in lightly greased baking dish.
Bake uncovered for 45 ton 50 minutes in the preheated oven, until chicken is nicely browned and juice runs clear.
Yield: 4 servings.
HEARTY SPLIT PEA SOUP (Crockpot)
HEARTY SPLIT PEA SOUP (Crockpot)
16-oz. dried split peas
2 cups diced fully cooked lean ham
1 cup dice carrots
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
½ tsp. salt
½ tsp. pepper
5 cups boiling water
1 cup hot milk
In a slow cooker, layer the first nine ingredients in order listed (do not stir). Cover and cook on HIGH for 4-5 hours or until vegetables are tender. Stir in milk. Discard bay leaf before serving.
Yield: 9 servings.
16-oz. dried split peas
2 cups diced fully cooked lean ham
1 cup dice carrots
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
½ tsp. salt
½ tsp. pepper
5 cups boiling water
1 cup hot milk
In a slow cooker, layer the first nine ingredients in order listed (do not stir). Cover and cook on HIGH for 4-5 hours or until vegetables are tender. Stir in milk. Discard bay leaf before serving.
Yield: 9 servings.
SIMPLE GARLIC and BASIL PESTO
SIMPLE GARLIC and BASIL PESTO
“This recipe is something that can make quickly and easily using a blender. Everything you need is easy to find in your local supermarket. This paste is great for putting on or in meat and pastas, or with cottage cheese in stuffed pasta shells. For best taste, pesto should be heated up in the meal its being prepared for.”
3 cups chopped fresh basil
1 cup extra virgin olive oil
½ cup pine nuts. 1/8 cup Brazil nuts
2/3 cup grated Parmesan cheese
2 tablespoons minced garlic
½ teaspoon chili powder
Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.
Yield: 12 servings.
“This recipe is something that can make quickly and easily using a blender. Everything you need is easy to find in your local supermarket. This paste is great for putting on or in meat and pastas, or with cottage cheese in stuffed pasta shells. For best taste, pesto should be heated up in the meal its being prepared for.”
3 cups chopped fresh basil
1 cup extra virgin olive oil
½ cup pine nuts. 1/8 cup Brazil nuts
2/3 cup grated Parmesan cheese
2 tablespoons minced garlic
½ teaspoon chili powder
Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.
Yield: 12 servings.
Saturday, July 17, 2010
DEVILED POTATOES
DEVILED POTATOES
3 lbs. red potatoes, or other waxy-style potatoes, cut into 1-inch pieces
3 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon red pepper flakes
salt
Place potatoes in a roasting pan and coat them with half the olive oil. Roast the potatoes in the oven for 40 minutes, stirring occasionally.
While the potatoes are cooking, mix the remaining olive oil with the garlic and red pepper flakes. After the potatoes have cooked for 40 minutes and are tender and lightly browned, stir in the seasoned oil and garlic, and roast for 10 minutes more. Season to taste with salt and serve.
Makes: 6 servings.
3 lbs. red potatoes, or other waxy-style potatoes, cut into 1-inch pieces
3 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon red pepper flakes
salt
Place potatoes in a roasting pan and coat them with half the olive oil. Roast the potatoes in the oven for 40 minutes, stirring occasionally.
While the potatoes are cooking, mix the remaining olive oil with the garlic and red pepper flakes. After the potatoes have cooked for 40 minutes and are tender and lightly browned, stir in the seasoned oil and garlic, and roast for 10 minutes more. Season to taste with salt and serve.
Makes: 6 servings.
CATALAN POTATOES
CATALAN POTATOES
“These potatoes get a generous dose of garlic from both chopped garlic and garlic-infused oil. If you cook this dish in a non-stick pan, you can use less oil.”
½ cup olive oil (1/3 cup for nonstick pans)
3 whole cloves garlic, peeled
1 large Spanish onion, diced
2 large Idaho potatoes (about 1 lb. total), peeled and sliced ¼-inch thick
3 cloves garlic, chopped fine
4 plum tomatoes, peeled, seeded and diced
1 tsp. salt; more to taste
½ tsp. black pepper; more to taste
Heat an 8 or 9-inch skillet over medium heat. Pour in the olive oil and add the whole garlic cloves. Cook the garlic until browned, about 8 minutes. Discard cloves.
Add the diced onion to the pan. Sauté in oil until light brown, about 12 minutes. Remove the onion from the pan with a slotted spoon
Add half the potato slices to the oil. Top them with an even layer of the onions, chopped garlic, tomatoes, salt and pepper. Top with the remaining potato slices.
Cook the potatoes until browned, about 15 minutes and then turn the potatoes over, pressing down on them with a spatula (you don’t have to turn all the potatoes at once; the potato cake will still keep its shape.) Continue cooking until the underside is brown and the potatoes are tender throughout. About another 15 minutes. Slide from the pan onto a serving platter and serve immediately.
Yield: Serves 6.
“These potatoes get a generous dose of garlic from both chopped garlic and garlic-infused oil. If you cook this dish in a non-stick pan, you can use less oil.”
½ cup olive oil (1/3 cup for nonstick pans)
3 whole cloves garlic, peeled
1 large Spanish onion, diced
2 large Idaho potatoes (about 1 lb. total), peeled and sliced ¼-inch thick
3 cloves garlic, chopped fine
4 plum tomatoes, peeled, seeded and diced
1 tsp. salt; more to taste
½ tsp. black pepper; more to taste
Heat an 8 or 9-inch skillet over medium heat. Pour in the olive oil and add the whole garlic cloves. Cook the garlic until browned, about 8 minutes. Discard cloves.
Add the diced onion to the pan. Sauté in oil until light brown, about 12 minutes. Remove the onion from the pan with a slotted spoon
Add half the potato slices to the oil. Top them with an even layer of the onions, chopped garlic, tomatoes, salt and pepper. Top with the remaining potato slices.
Cook the potatoes until browned, about 15 minutes and then turn the potatoes over, pressing down on them with a spatula (you don’t have to turn all the potatoes at once; the potato cake will still keep its shape.) Continue cooking until the underside is brown and the potatoes are tender throughout. About another 15 minutes. Slide from the pan onto a serving platter and serve immediately.
Yield: Serves 6.
CABBAGE PATCH STEW
CABBAGE PATCH STEW
“Browned ground beef and onions, combined with ranch-style beans, cabbage and stewed tomatoes. Seasoned with cumin and garlic then slow-cooked all day.”
1 lb. lean ground beef
1 onion, chopped
1 (15-oz.) can ranch-style beans
¼ tsp. ground cumin
3 cloves garlic, minced
2-1/2 cups chopped cabbage
1 green pepper, chopped
1 (14.5-oz,) can stewed tomatoes, with liquid
2 stalks celery, chopped
¼ cup picante sauce
1 cup water
salt to taste
freshly ground pepper, to taste
In a skillet over medium heat, brown the ground beef with the onion. Drain fat.
Combine ranch-style beans, cumin, garlic, cabbage and green pepper in crock-pot. Stir in stewed tomatoes, celery, picante sauce, water, and beef mixture. Salt and pepper to taste.
Cover and cook 6 to 8 hours.
Yield: 4 servings.
“Browned ground beef and onions, combined with ranch-style beans, cabbage and stewed tomatoes. Seasoned with cumin and garlic then slow-cooked all day.”
1 lb. lean ground beef
1 onion, chopped
1 (15-oz.) can ranch-style beans
¼ tsp. ground cumin
3 cloves garlic, minced
2-1/2 cups chopped cabbage
1 green pepper, chopped
1 (14.5-oz,) can stewed tomatoes, with liquid
2 stalks celery, chopped
¼ cup picante sauce
1 cup water
salt to taste
freshly ground pepper, to taste
In a skillet over medium heat, brown the ground beef with the onion. Drain fat.
Combine ranch-style beans, cumin, garlic, cabbage and green pepper in crock-pot. Stir in stewed tomatoes, celery, picante sauce, water, and beef mixture. Salt and pepper to taste.
Cover and cook 6 to 8 hours.
Yield: 4 servings.
CHOCOLATE BANANA PIE
CHOCOLATE BANANA PIE
1 (16-oz.) graham cracker pie crust
1 (3.9-oz.) box instant chocolate pudding mix
1-3/4 cup milk
1 small banana, sliced
8-oz.) Non dairy whipped topping
Mix together pudding mix and milk in a small bowl with a whisk for 2 minutes.
Fold in ½ cup whipped topping.
Pour ½ of the pudding mixture into piecrust.
Place banana slices over pudding.
Pour remaining pudding over bananas.
Top with remaining whipped topping.
Refrigerate 2 hours or until set.
1 (16-oz.) graham cracker pie crust
1 (3.9-oz.) box instant chocolate pudding mix
1-3/4 cup milk
1 small banana, sliced
8-oz.) Non dairy whipped topping
Mix together pudding mix and milk in a small bowl with a whisk for 2 minutes.
Fold in ½ cup whipped topping.
Pour ½ of the pudding mixture into piecrust.
Place banana slices over pudding.
Pour remaining pudding over bananas.
Top with remaining whipped topping.
Refrigerate 2 hours or until set.
SAN ANTONIO SHRIMP and SHELLS SALAD
SAN ANTONIO SHRIMP and SHELLS SALAD
2/3 cup picante sauce
1/3 cup mayonnaise
¼ cup chopped fresh cilantro leaves
¾ tsp. cumin
3-cups medium shell-shaped pasta
1 medium green pepper cut into 2-inch strips (about ½ cup)
2 green onions, sliced (about ¼ cup)
1 lb. fresh or thawed frozen medium shrimp, cooked, peeled, and deveined
1-1/2 cups cherry tomatoes cut in half
Stir the picante sauce, mayonnaise, cilantro, and cumin in a large bowl.
Add the pasta, pepper, onion, and shrimp and stir to coat. Cover and refrigerate the mixture for 2 hours. Stir in the tomatoes.
Tip: Stirring the fresh tomatoes in at the end prevents them from getting grainy while in the refrigerator.
Yield: Makes 6 servings.
2/3 cup picante sauce
1/3 cup mayonnaise
¼ cup chopped fresh cilantro leaves
¾ tsp. cumin
3-cups medium shell-shaped pasta
1 medium green pepper cut into 2-inch strips (about ½ cup)
2 green onions, sliced (about ¼ cup)
1 lb. fresh or thawed frozen medium shrimp, cooked, peeled, and deveined
1-1/2 cups cherry tomatoes cut in half
Stir the picante sauce, mayonnaise, cilantro, and cumin in a large bowl.
Add the pasta, pepper, onion, and shrimp and stir to coat. Cover and refrigerate the mixture for 2 hours. Stir in the tomatoes.
Tip: Stirring the fresh tomatoes in at the end prevents them from getting grainy while in the refrigerator.
Yield: Makes 6 servings.
WARM POTATO SALAD with BEER DRESSING
WARM POTATO SALAD with BEER DRESSING
“Instead of servings leftovers cold, pan-fry these potatoes in a little oil for some delicious home fries.”
FOR THE DRESSING:
½ cup olive oil
¾ cup finely chopped white or yellow onion
1 cup lager beer
¼ cup apple cider vinegar
2 Tbsp. German or Dijon mustard
1 tsp. sugar
salt and freshly ground pepper
FOR THE POTATO SALAD:
3-1/2 lbs. red-skinned potatoes cut into ¼-inch thick slices
2 Tbsp. apple cider vinegar
½ cup finely chopped red onions
¼ cup thinly sliced green onions
¼ cup finely chopped celery
½ cup finely chopped parsley
FOR THE BEER DRESSING:
Heat 2 tablespoons of oil in a small frying pan over medium-high heat. Add onion and sauté until onions are translucent, about 5 minutes. Add a pinch of salt and pepper. Lager, vinegar, and sugar. Boil until one-third reduces liquid, about 5 minutes.
Transfer onion/beer mixture to food processor/ Add mustard and blend until smooth. With machine running, drizzle remaining oil through feed tube to form smooth dressing. Season dressing to taste with salt and pepper. Cover to keep warm.
FOR THE SALAD:
Steam the potato slices until just tender, about 12 minutes. Gently toss warm sliced potatoes in large bowl with 2 tablespoons of vinegar. . Toss warm potatoes, red onions, green onions, celery and parsley with warm dressing. Season salad to taste with salt and pepper. Serve warm.
Yield: 10 servings.
“Instead of servings leftovers cold, pan-fry these potatoes in a little oil for some delicious home fries.”
FOR THE DRESSING:
½ cup olive oil
¾ cup finely chopped white or yellow onion
1 cup lager beer
¼ cup apple cider vinegar
2 Tbsp. German or Dijon mustard
1 tsp. sugar
salt and freshly ground pepper
FOR THE POTATO SALAD:
3-1/2 lbs. red-skinned potatoes cut into ¼-inch thick slices
2 Tbsp. apple cider vinegar
½ cup finely chopped red onions
¼ cup thinly sliced green onions
¼ cup finely chopped celery
½ cup finely chopped parsley
FOR THE BEER DRESSING:
Heat 2 tablespoons of oil in a small frying pan over medium-high heat. Add onion and sauté until onions are translucent, about 5 minutes. Add a pinch of salt and pepper. Lager, vinegar, and sugar. Boil until one-third reduces liquid, about 5 minutes.
Transfer onion/beer mixture to food processor/ Add mustard and blend until smooth. With machine running, drizzle remaining oil through feed tube to form smooth dressing. Season dressing to taste with salt and pepper. Cover to keep warm.
FOR THE SALAD:
Steam the potato slices until just tender, about 12 minutes. Gently toss warm sliced potatoes in large bowl with 2 tablespoons of vinegar. . Toss warm potatoes, red onions, green onions, celery and parsley with warm dressing. Season salad to taste with salt and pepper. Serve warm.
Yield: 10 servings.
Tuesday, July 13, 2010
MICROWAVE POTATO SALAD
MICROWAVE POTATO SALAD
7 cups cubed red potatoes (about 2 lbs.)
1 cup water
1-1/2 cups (6-oz.) shredded sharp Cheddar cheese
1` cup mayonnaise
4 hard-cooked eggs, chopped
¾ cup pimiento-stuffed olives, halved
¾ cup chopped roasted sweet red peppers
½ cup sliced green onions
½ tsp. pepper
Place potatoes in a shallow 2-qt. microwave-safe dish; add water. Cover and microwave on high for 9-11 minutes or until tender, stirring once. Drain and rinse in cold water.
In a large bowl, combine the remaining ingredients. Add potatoes and gently toss to coat. Cover and refrigerate for at least 1 hour before serving.
Yield: 10 servings.
7 cups cubed red potatoes (about 2 lbs.)
1 cup water
1-1/2 cups (6-oz.) shredded sharp Cheddar cheese
1` cup mayonnaise
4 hard-cooked eggs, chopped
¾ cup pimiento-stuffed olives, halved
¾ cup chopped roasted sweet red peppers
½ cup sliced green onions
½ tsp. pepper
Place potatoes in a shallow 2-qt. microwave-safe dish; add water. Cover and microwave on high for 9-11 minutes or until tender, stirring once. Drain and rinse in cold water.
In a large bowl, combine the remaining ingredients. Add potatoes and gently toss to coat. Cover and refrigerate for at least 1 hour before serving.
Yield: 10 servings.
GRILLED DELMONICO STEAKS
GRILLED DELMONICO STEAKS
“Marinated steaks so tender you can cut with a fork! “
½ cup olive oil
¼ cup Worcestershire sauce
6 Tbsp. soy sauce
¼ cup minced garlic
½ onion, chopped
2 Tbsp. salt
1 Tbsp. pepper
1 Tbsp. crushed dried rosemary
3 Tbsp. steak seasoning
3 Tbsp. steak sauce, like A-1
4 (10-oz.) Delmonico (rib-eye) steaks
Combine the olive oil, Worcestershire sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.
Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.
Preheat an outdoor grill for medium heat, or light charcoal, and wait until coals are completely white. Soaked wood chips may be added to the coals when ready for a smoky flavor, if you like.
“Marinated steaks so tender you can cut with a fork! “
½ cup olive oil
¼ cup Worcestershire sauce
6 Tbsp. soy sauce
¼ cup minced garlic
½ onion, chopped
2 Tbsp. salt
1 Tbsp. pepper
1 Tbsp. crushed dried rosemary
3 Tbsp. steak seasoning
3 Tbsp. steak sauce, like A-1
4 (10-oz.) Delmonico (rib-eye) steaks
Combine the olive oil, Worcestershire sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.
Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.
Preheat an outdoor grill for medium heat, or light charcoal, and wait until coals are completely white. Soaked wood chips may be added to the coals when ready for a smoky flavor, if you like.
MEDITERRANIAN SUMMER TOMATOES
MEDITERRANIAN SUMMER TOMATOES
5 fresh tomatoes
5 shallots, coarsely chopped
½ cup olive oil
¼ cup balsamic vinegar
1 loaf French bread, for dipping
Core and slice tomatoes, and arrange them in a serving dish. Sprinkle the shallots over the tomatoes. Whisk the olive oil and balsamic vinegar together with a fork, then pour over the tomatoes. Let stand for 5 minutes before serving, or refrigerate, covered for up to 3 days. Eat with French bread, and dip the bread in the marinade when finished with the tomatoes.
Yield: 6 servings.
5 fresh tomatoes
5 shallots, coarsely chopped
½ cup olive oil
¼ cup balsamic vinegar
1 loaf French bread, for dipping
Core and slice tomatoes, and arrange them in a serving dish. Sprinkle the shallots over the tomatoes. Whisk the olive oil and balsamic vinegar together with a fork, then pour over the tomatoes. Let stand for 5 minutes before serving, or refrigerate, covered for up to 3 days. Eat with French bread, and dip the bread in the marinade when finished with the tomatoes.
Yield: 6 servings.
CHICKEN BORSCHT
CHICKEN BORSCHT
“Shredded beets and carrots add a mild sweetness to this hearty soup, while flavorful chicken thighs make the broth extra rich.”
2 lbs. skinless chicken thighs
8 cups chicken stock
2 lbs. potatoes, peeled and cut into 1-inch cubes
1 (16-oz.) can diced tomatoes (not drained)
3 large beets, peeled and shredded
1 large carrot, grated
2 cups shredded cabbage
1 large onion, chopped
2 cloves garlic, minced
5 Tbsp. red wine vinegar
3 Tbsp. tomato paste
1 bay leaf
salt and pepper to taste
Place chicken thighs in the chicken stock in a large pot. Bring to a boil over medium heat, cover and simmer until the chicken thighs are no longer pink at the bone, about 20 minutes. Remove chicken, and set aside to cool. Stir in the potatoes, tomatoes, beets, carrot cabbage, onion, garlic, red wine tomato paste and bay leaf. Cover and simmer until the potatoes are tender, about 30 minutes. Meanwhile, chunk the chicken thighs, and discard the bones. Return the chicken thighs to the soup, and simmer uncovered for 20 minutes. Season with salt and pepper.
Yield: 12 servings.
“Shredded beets and carrots add a mild sweetness to this hearty soup, while flavorful chicken thighs make the broth extra rich.”
2 lbs. skinless chicken thighs
8 cups chicken stock
2 lbs. potatoes, peeled and cut into 1-inch cubes
1 (16-oz.) can diced tomatoes (not drained)
3 large beets, peeled and shredded
1 large carrot, grated
2 cups shredded cabbage
1 large onion, chopped
2 cloves garlic, minced
5 Tbsp. red wine vinegar
3 Tbsp. tomato paste
1 bay leaf
salt and pepper to taste
Place chicken thighs in the chicken stock in a large pot. Bring to a boil over medium heat, cover and simmer until the chicken thighs are no longer pink at the bone, about 20 minutes. Remove chicken, and set aside to cool. Stir in the potatoes, tomatoes, beets, carrot cabbage, onion, garlic, red wine tomato paste and bay leaf. Cover and simmer until the potatoes are tender, about 30 minutes. Meanwhile, chunk the chicken thighs, and discard the bones. Return the chicken thighs to the soup, and simmer uncovered for 20 minutes. Season with salt and pepper.
Yield: 12 servings.
BAKED COCONUT SHRIMP
BAKED COCONUT SHRIMP
“These coconut shrimp come out perfectly crunchy. You’ll wonder why you ever fried them at all.”
1 lb. large shrimp, peeled and deveined
1/3 cup cornstarch
1 tsp. salt
¾ tsp. cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy
Preheat an oven to 400^. Lightly coat a baking sheet with cooking spray.
Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bowl; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on a prepared baking sheet, and repeat with the remaining shrimp.
Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.
Yield: 4 servings.
“These coconut shrimp come out perfectly crunchy. You’ll wonder why you ever fried them at all.”
1 lb. large shrimp, peeled and deveined
1/3 cup cornstarch
1 tsp. salt
¾ tsp. cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy
Preheat an oven to 400^. Lightly coat a baking sheet with cooking spray.
Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bowl; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on a prepared baking sheet, and repeat with the remaining shrimp.
Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.
Yield: 4 servings.
JALAPENO PEPPER JELLY
JALAPENO PEPPER JELLY
“This is a very lovely, very sophisticated jelly to have on hand for the holidays, as well as for unexpected visitors. Enjoy this with crackers and softy cream cheese.”
3 green peppers, minced
2 (4-oz.) cans diced jalapeno peppers 1-1/2 cups white distilled vinegar
6-1/2 cups white sugar
½ tsp. cayenne pepper
1 (6 fluid oz.) container liquid pectin
5 drops green food coloring
In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium-high heat. Stir frequently until mixture begins to boil.
Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring. Skim off foam, and remove from heat.
Ladle into sterilized jars. Seal, and process in a boiling water-canner for 5 minutes.
Yield: 12 servings.
“This is a very lovely, very sophisticated jelly to have on hand for the holidays, as well as for unexpected visitors. Enjoy this with crackers and softy cream cheese.”
3 green peppers, minced
2 (4-oz.) cans diced jalapeno peppers 1-1/2 cups white distilled vinegar
6-1/2 cups white sugar
½ tsp. cayenne pepper
1 (6 fluid oz.) container liquid pectin
5 drops green food coloring
In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium-high heat. Stir frequently until mixture begins to boil.
Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring. Skim off foam, and remove from heat.
Ladle into sterilized jars. Seal, and process in a boiling water-canner for 5 minutes.
Yield: 12 servings.
PIPIRRANA (SPANISH POTATO SALAD)
PIPIRRANA (SPANISH POTATO SALAD)
“Potato salad made with fresh green and red bell peppers, tomato, green olives, and tuna, it’s a nice change from mayo based potato salad.”
6 eggs
6 potatoes, peeled and cubed
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
½ onion, chopped
1 large fresh tomato, chopped
1 (6-oz,) can tuna, drained
½ cup green olives with pimento or anchovy, halved
¼ cup extra virgin olive oil
2 Tbsp. distilled white vinegar
1 tsp. salt or to taste
1. Place eggs in saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Cut eggs into quarters, and set aside.
2. Meanwhile, bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
3. Toss potatoes with eggs, bell peppers, onion, tomato, tuna, green olives, olive oil, and vinegar. Season to taste with salt. refrigerate, and serve cold.
Yield: 6 servings.
“Potato salad made with fresh green and red bell peppers, tomato, green olives, and tuna, it’s a nice change from mayo based potato salad.”
6 eggs
6 potatoes, peeled and cubed
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
½ onion, chopped
1 large fresh tomato, chopped
1 (6-oz,) can tuna, drained
½ cup green olives with pimento or anchovy, halved
¼ cup extra virgin olive oil
2 Tbsp. distilled white vinegar
1 tsp. salt or to taste
1. Place eggs in saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Cut eggs into quarters, and set aside.
2. Meanwhile, bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
3. Toss potatoes with eggs, bell peppers, onion, tomato, tuna, green olives, olive oil, and vinegar. Season to taste with salt. refrigerate, and serve cold.
Yield: 6 servings.
SPANISH POTATO OMELET
SPANISH POTATO OMELET
“There’s nothing too fancy about this rustic Spanish style omelet, just lots of hearty goodness from crisp fried potatoes and onions. Chopped tomatoes and green onions lend an even more flavor and color.”
½ cup olive oil
½ lb. potatoes, thinly sliced
salt and pepper to taste
1 large onion, thinly sliced
4 eggs
salt and pepper to taste
2 tomatoes- peeled, seeded, and coarsely chopped
2 green onions, chopped
In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkles potatoes lightly with salt and pepper. Cook until golden brown and crisp.
2. Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions are softened and begin to brown.
3. Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.
4. Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out on to it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onion and serve warm.
Yield: 6 servings.
3.
“There’s nothing too fancy about this rustic Spanish style omelet, just lots of hearty goodness from crisp fried potatoes and onions. Chopped tomatoes and green onions lend an even more flavor and color.”
½ cup olive oil
½ lb. potatoes, thinly sliced
salt and pepper to taste
1 large onion, thinly sliced
4 eggs
salt and pepper to taste
2 tomatoes- peeled, seeded, and coarsely chopped
2 green onions, chopped
In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkles potatoes lightly with salt and pepper. Cook until golden brown and crisp.
2. Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions are softened and begin to brown.
3. Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.
4. Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out on to it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onion and serve warm.
Yield: 6 servings.
3.
SHORTCUT STUFFED PEPPERS
SHORTCUT STUFFED PEPPERS
“The shortcut is in the cooking – arrange the peppers in a glass dish in a circle for the most effective cooking in the microwave”
1-1/2 lbs. ground beef
1 can (10-3/4-oz.) condensed tomato soup
1 cup uncooked instant white rice
2 tsp. garlic powder
½ tsp. black pepper
2 large green peppers, cut in half lengthwise and seeded
Mix the beef, soup, rice, garlic powder and black pepper in a large bowl.
Place the pepper halves, cut-side up, into an 8x8-inch microwavable baking dish. Divide the beef mixture among the pepper halves (the pepper halves will be very full).
Cover and microwave on HIGH for 10 minutes or until the beef mixture is cooked through.
Yield: 4 servings.
“The shortcut is in the cooking – arrange the peppers in a glass dish in a circle for the most effective cooking in the microwave”
1-1/2 lbs. ground beef
1 can (10-3/4-oz.) condensed tomato soup
1 cup uncooked instant white rice
2 tsp. garlic powder
½ tsp. black pepper
2 large green peppers, cut in half lengthwise and seeded
Mix the beef, soup, rice, garlic powder and black pepper in a large bowl.
Place the pepper halves, cut-side up, into an 8x8-inch microwavable baking dish. Divide the beef mixture among the pepper halves (the pepper halves will be very full).
Cover and microwave on HIGH for 10 minutes or until the beef mixture is cooked through.
Yield: 4 servings.
WORLD’S BEST POTATO SALAD
WORLD’S BEST POTATO SALAD
“This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing.”
6 medium potatoes
1 small onion, finely chopped
1 cup celery, chopped
1 tsp. salt
6 hard-cooked eggs, diced
1 tsp. cornstarch
salt to taste
½ cup vinegar
1 (5-oz.) can evaporate
1 tsp. prepared yellow mustard
¼ cup butter
1 cup mayonnaise
Place the potatoes in a large pot, and fill with enough water to cover. Bring to a boil and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl and toss with the onion, celery, 1-tsp. salt, and hard-cooked eggs.
While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in saucepan. Stir in the vinegar, milk and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in mayonnaise.
Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor
Yield: 6 servings.
“This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing.”
6 medium potatoes
1 small onion, finely chopped
1 cup celery, chopped
1 tsp. salt
6 hard-cooked eggs, diced
1 tsp. cornstarch
salt to taste
½ cup vinegar
1 (5-oz.) can evaporate
1 tsp. prepared yellow mustard
¼ cup butter
1 cup mayonnaise
Place the potatoes in a large pot, and fill with enough water to cover. Bring to a boil and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl and toss with the onion, celery, 1-tsp. salt, and hard-cooked eggs.
While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in saucepan. Stir in the vinegar, milk and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in mayonnaise.
Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor
Yield: 6 servings.
Saturday, July 10, 2010
KEILBASA and CABBAGE
KEILBASA and CABBAGE
“Cabbage cooked in bacon drippings and seasoned with garlic, red pepper flakes and caraway seeds makes a cozy nest for smoked Polish-style sausage in this homey, hearty and satisfying supper.”
8 slices bacon
¼ cup water
2 Tbsp. white sugar
1 onion, chopped
2 tsp. Minced garlic
¼ tsp. crushed red pepper flakes
¼ tsp. seasoned salt
3 tsp. caraway seed
1 large head cabbage cut into small wedges
1 lb. Polish keilbasa
In a large skillet, fry bacon over medium-high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.
Stir water, sugar, onion, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes.
Add keilbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.
Yield: 4 servings.
“Cabbage cooked in bacon drippings and seasoned with garlic, red pepper flakes and caraway seeds makes a cozy nest for smoked Polish-style sausage in this homey, hearty and satisfying supper.”
8 slices bacon
¼ cup water
2 Tbsp. white sugar
1 onion, chopped
2 tsp. Minced garlic
¼ tsp. crushed red pepper flakes
¼ tsp. seasoned salt
3 tsp. caraway seed
1 large head cabbage cut into small wedges
1 lb. Polish keilbasa
In a large skillet, fry bacon over medium-high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.
Stir water, sugar, onion, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes.
Add keilbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.
Yield: 4 servings.
THE BEST CHICKEN FRIED STEAK
THE BEST CHICKEN FRIED STEAK
“This recipe for chicken fried steak includes a batter spiked with Tabasco Sauce and a pan gravy that is sure to satisfy all the chicken fried steak lover’s at your table.”
4 (1/2-lb.) beef cubed steaks
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. black pepper
3/3 tsp. salt
1-1/2 cups buttermilk
1 egg
1 Tbsp. hot pepper sauce (e. g. Tabasco)
2 cloves garlic, minced
3 cups vegetable shortening for deep frying
¼ cup all-purpose flour
4 cups milk
kosher salt and ground black pepper to taste
Pound the steaks to about ¼-inch thickness. Place 2 cups flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour on to the surface of each steak so they are completely coated with dry flour.
Heat the shortening in a deep cast-iron skillet to 325^. Fry the steaks until evenly golden brown, 3-5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving ¼ cup of the liquid and as much of the solid remnants as possible
Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to reduce solids into the gravy. Stir in the milk, raise the heat to medium and bring the gravy to a simmer, cook until thick, 6-7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steak to serve.
Yield: 4 servings.
“This recipe for chicken fried steak includes a batter spiked with Tabasco Sauce and a pan gravy that is sure to satisfy all the chicken fried steak lover’s at your table.”
4 (1/2-lb.) beef cubed steaks
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. black pepper
3/3 tsp. salt
1-1/2 cups buttermilk
1 egg
1 Tbsp. hot pepper sauce (e. g. Tabasco)
2 cloves garlic, minced
3 cups vegetable shortening for deep frying
¼ cup all-purpose flour
4 cups milk
kosher salt and ground black pepper to taste
Pound the steaks to about ¼-inch thickness. Place 2 cups flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour on to the surface of each steak so they are completely coated with dry flour.
Heat the shortening in a deep cast-iron skillet to 325^. Fry the steaks until evenly golden brown, 3-5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving ¼ cup of the liquid and as much of the solid remnants as possible
Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to reduce solids into the gravy. Stir in the milk, raise the heat to medium and bring the gravy to a simmer, cook until thick, 6-7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steak to serve.
Yield: 4 servings.
TANGY GRILLED BEEF
TANGY GRILLED BEEF
“Worcestershire, lemon, brown sugar, garlic and tomato combined for a steak sauce with lots of punch, perfect for a grilled sirloin steak.”
,
1 (10.75-oz.) can condensed tomato soup
2 Tbsp. packed brown sugar
2 Tbsp, lemon juice
2 Tbsp. vegetable oil
1 Tbsp. Worcestershire sauce
1 tsp. garlic powder
¼ tsp. dried thyme leaves
1-½ lbs. boneless beef sirloin steak, ¾-inch thick
1. Stir the soup, sugar, lemon juice, oil, Worcestershire, garlic powder and thyme in a medium bowl.
2. Lightly oil the grill rack and the heat grill to medium. Grill the steak for 10 minutes for medium-rare or until desired doneness, turning the steak over halfway through cooking and brushing it often with some of the soup mixture. Let it stand for 10 minutes before slicing.
3. Pour the remaining soup mixture into a 1-quart saucepan. Heat over medium-high heat to a boil. Serve the sauce with the steak.
Yield: 6 servings.
“Worcestershire, lemon, brown sugar, garlic and tomato combined for a steak sauce with lots of punch, perfect for a grilled sirloin steak.”
,
1 (10.75-oz.) can condensed tomato soup
2 Tbsp. packed brown sugar
2 Tbsp, lemon juice
2 Tbsp. vegetable oil
1 Tbsp. Worcestershire sauce
1 tsp. garlic powder
¼ tsp. dried thyme leaves
1-½ lbs. boneless beef sirloin steak, ¾-inch thick
1. Stir the soup, sugar, lemon juice, oil, Worcestershire, garlic powder and thyme in a medium bowl.
2. Lightly oil the grill rack and the heat grill to medium. Grill the steak for 10 minutes for medium-rare or until desired doneness, turning the steak over halfway through cooking and brushing it often with some of the soup mixture. Let it stand for 10 minutes before slicing.
3. Pour the remaining soup mixture into a 1-quart saucepan. Heat over medium-high heat to a boil. Serve the sauce with the steak.
Yield: 6 servings.
COCONUT CAKE I
COCONUT CAKE I
1 (18.25-oz.) package white cake mix
1 cup sour cream
2 cups white sugar
1 (14-oz.) package flaked coconut
1 (8-oz.) container frozen whipped topping, thawed
Prepared cake mix as per package directions for a two layer cake. Once cake is cool split layers with a thread to create four layers
Mix together sour cream, sugar, and all but a portion of the coconut (some should be reserved for top) set aside one cup of this mixture. Spread remainder between layers of cake.
Combine whipped topping and the reserved sour cream mixture. Use this to ice the cake. Toast remaining coconut and sprinkle on iced cake. Store in refrigerator for three days before cutting. The longer its refrigerator, the better it is!
Yield: 12 servings.
1 (18.25-oz.) package white cake mix
1 cup sour cream
2 cups white sugar
1 (14-oz.) package flaked coconut
1 (8-oz.) container frozen whipped topping, thawed
Prepared cake mix as per package directions for a two layer cake. Once cake is cool split layers with a thread to create four layers
Mix together sour cream, sugar, and all but a portion of the coconut (some should be reserved for top) set aside one cup of this mixture. Spread remainder between layers of cake.
Combine whipped topping and the reserved sour cream mixture. Use this to ice the cake. Toast remaining coconut and sprinkle on iced cake. Store in refrigerator for three days before cutting. The longer its refrigerator, the better it is!
Yield: 12 servings.
Friday, July 9, 2010
TUNA RICE PUFF
TUNA RICE PUFF
“Canned tuna and rice are combined with an egg-enriched white sauce.”
2/3 cup uncooked white rice
1-1/3 cups water
2 egg whites
1/3 cup butter
¼ cup all-purpose flour
1 tsp. salt
¼ tsp. black pepper
1-1/2 cups milk
2 egg yolks
1 (12-oz.) can tuna, undrained
2 Tbsp. grated onion
1 Tbsp. lemon juice
Bring the rice and water to a boil in a saucepan over high heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20-25 minutes.
Preheat an oven to 350^. Beat egg whites until foamy in a large glass or metal mixing bowl. Lift your whisk or beater straight up; the egg whites should form sharp peak that holds its shape; set aside.
Melt the butter in a large saucepan over medium-low heat. Whisk in the flour, salt and pepper; stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually mix the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir 5 minutes. Mix the egg yolks in a bowl until broken, then mix in the milk mixture a few tablespoons at a time until you have whisked in 1/3 of the milk mixture. Scrape the egg yolk mixture into the saucepan with remaining milk, and whisk until smooth. Cook 2 more minutes, stirring constantly.
Remove the milk sauce from the heat, and stir in the rice, tuna, onion, and lemon juice. Gently fold in the egg whites until evenly blended then pour into a 1-1/2 quart casserole dish.
Bake in the preheated oven until the casserole has puffed slightly, is golden brown, and has set in the center, about 40 minutes.
Yield: 6 servings.
“Canned tuna and rice are combined with an egg-enriched white sauce.”
2/3 cup uncooked white rice
1-1/3 cups water
2 egg whites
1/3 cup butter
¼ cup all-purpose flour
1 tsp. salt
¼ tsp. black pepper
1-1/2 cups milk
2 egg yolks
1 (12-oz.) can tuna, undrained
2 Tbsp. grated onion
1 Tbsp. lemon juice
Bring the rice and water to a boil in a saucepan over high heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20-25 minutes.
Preheat an oven to 350^. Beat egg whites until foamy in a large glass or metal mixing bowl. Lift your whisk or beater straight up; the egg whites should form sharp peak that holds its shape; set aside.
Melt the butter in a large saucepan over medium-low heat. Whisk in the flour, salt and pepper; stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually mix the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir 5 minutes. Mix the egg yolks in a bowl until broken, then mix in the milk mixture a few tablespoons at a time until you have whisked in 1/3 of the milk mixture. Scrape the egg yolk mixture into the saucepan with remaining milk, and whisk until smooth. Cook 2 more minutes, stirring constantly.
Remove the milk sauce from the heat, and stir in the rice, tuna, onion, and lemon juice. Gently fold in the egg whites until evenly blended then pour into a 1-1/2 quart casserole dish.
Bake in the preheated oven until the casserole has puffed slightly, is golden brown, and has set in the center, about 40 minutes.
Yield: 6 servings.
Wednesday, July 7, 2010
WARM PEPPER DIP
WARM PEPPER DIP
“Roasted bell peppers and jalapeno peppers, gives this dip a robust flavor.”
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1 small red onion, chopped
4 large red bell peppers, coarsely chopped
2 tomatoes cut into wedges
1 jalapeno pepper, seeded and ribs removed, chopped
4 cloves garlic, peeled
1 tsp. kosher salt
½ tsp. ground black pepper
3 Tbsp. olive oil
¼ cup whipping cream
1 cup shredded mozzarella cheese
Preheat an oven to 450^.
Place the onion, bell pepper, tomatoes, jalapeno pepper, and garlic into a 2-quart baking dish. Season with salt and pepper; drizzle with olive oil. Stir until the vegetables are completely coated with olive oil.
Roast in the preheated oven until the vegetables are tender and brown, about 1 hour, stirring every 15 minutes.
Pour the vegetables and whipping cream into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender with a folded kitchen and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree in batches. Puree in batches until smooth and pour into a saucepan.
Cook and stir the pureed dip over medium-high heat until it reaches a simmer. Stir in the shredded mozzarella cheese until melted. Serve hot.
Yield: 12 servings.
“Roasted bell peppers and jalapeno peppers, gives this dip a robust flavor.”
\
1 small red onion, chopped
4 large red bell peppers, coarsely chopped
2 tomatoes cut into wedges
1 jalapeno pepper, seeded and ribs removed, chopped
4 cloves garlic, peeled
1 tsp. kosher salt
½ tsp. ground black pepper
3 Tbsp. olive oil
¼ cup whipping cream
1 cup shredded mozzarella cheese
Preheat an oven to 450^.
Place the onion, bell pepper, tomatoes, jalapeno pepper, and garlic into a 2-quart baking dish. Season with salt and pepper; drizzle with olive oil. Stir until the vegetables are completely coated with olive oil.
Roast in the preheated oven until the vegetables are tender and brown, about 1 hour, stirring every 15 minutes.
Pour the vegetables and whipping cream into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender with a folded kitchen and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree in batches. Puree in batches until smooth and pour into a saucepan.
Cook and stir the pureed dip over medium-high heat until it reaches a simmer. Stir in the shredded mozzarella cheese until melted. Serve hot.
Yield: 12 servings.
REFRESHING SUMMER ORZO SALAS
REFRESHING SUMMER ORZO SALAS
“This pasta, olive, and spinach salad is wonderfully light for those hot summer nights. If you like, it goes well with the addition of either tuna or grilled chicken”
4 cups chicken broth
1 (16-oz.) package orzo pasta
1-1/2 Tbsp. butter
¼ cup extra virgin olive oil
1-1/2 tsp. minced garlic
½ tsp. dried basil
½ tsp. dried thyme
¼ tsp. red pepper flaked
1 cup pine nuts
1 cup pitted kalamata olives
1 (2-oz.) jar capers, with liquid
12-oz basil-flavored feta cheese
1 (10-oz.) bag fresh spinach leaves, chopped
1 Tbsp. lemon juice
1. Bring the chicken broth to a boil over high heat. Add the orzo paste, and cook until al dente, 8 to 10 minutes. Drain well, then pour the orzo into a bowl, and toss with the butter to keep it from sticking; set aside.
2. While the pasta is cooking, heat the olive oil in a skillet over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the basil, thyme, red pepper flakes, and pine nuts. Cook and stir until the pine nuts have toasted to a light golden brown.
3.Stir in the pine nut mixture into the orzo along with the olives, capers, feta cheese, spinach, and lemon juice. Serve either warm or cold, but it’s better the next day.
Yield: 8 servings.
“This pasta, olive, and spinach salad is wonderfully light for those hot summer nights. If you like, it goes well with the addition of either tuna or grilled chicken”
4 cups chicken broth
1 (16-oz.) package orzo pasta
1-1/2 Tbsp. butter
¼ cup extra virgin olive oil
1-1/2 tsp. minced garlic
½ tsp. dried basil
½ tsp. dried thyme
¼ tsp. red pepper flaked
1 cup pine nuts
1 cup pitted kalamata olives
1 (2-oz.) jar capers, with liquid
12-oz basil-flavored feta cheese
1 (10-oz.) bag fresh spinach leaves, chopped
1 Tbsp. lemon juice
1. Bring the chicken broth to a boil over high heat. Add the orzo paste, and cook until al dente, 8 to 10 minutes. Drain well, then pour the orzo into a bowl, and toss with the butter to keep it from sticking; set aside.
2. While the pasta is cooking, heat the olive oil in a skillet over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the basil, thyme, red pepper flakes, and pine nuts. Cook and stir until the pine nuts have toasted to a light golden brown.
3.Stir in the pine nut mixture into the orzo along with the olives, capers, feta cheese, spinach, and lemon juice. Serve either warm or cold, but it’s better the next day.
Yield: 8 servings.
SLOPPY JOE POCKETS
SLOPPY JOE POCKETS
“A little pastry triangle made of refrigerated biscuit dough encloses a tangy sloppy joe filling. It’s a snack, it’s a little meal for kids, it’s an appetizer.”
1 lb. ground beef
¼ cup chopped onion
¼ cup sour cream
½ cup catsup
½ tsp. salt
¼ tsp. garlic powder
1 (12-oz.) can refrigerated flaky biscuit dough
2 Tbsp. Butter, melted
Cook and stir the ground beef and onion in a skillet over medium heat, Breaking the meat up into crumbles as it cooks, until the meat is well browned, about 10 minutes. Drain the fat from the beef in a colander. Return meat to skillet, and stir in sour cream, salt, and garlic powder. Bring the mixture to a simmer, reduce heat, and simmer while you make the pockets.
Preheat oven to 375^.
Unroll the biscuits on a floured work surface, and lightly roll each biscuit out to a square about 4-inches on a side. Arrange the squares on a baking sheet. Spoon 2-3 tablespoons of the beef mixture into the center of each square, and fold a corner over to meet it'’ opposite corner, making a triangle. Seal the edges with a fork, and cut 3 small slits into the top of each pocket.
Bake in the preheated oven until golden brown, 15 to 20 minutes. Brush each pocket with melted butter.
Yield: 12 servings.
“A little pastry triangle made of refrigerated biscuit dough encloses a tangy sloppy joe filling. It’s a snack, it’s a little meal for kids, it’s an appetizer.”
1 lb. ground beef
¼ cup chopped onion
¼ cup sour cream
½ cup catsup
½ tsp. salt
¼ tsp. garlic powder
1 (12-oz.) can refrigerated flaky biscuit dough
2 Tbsp. Butter, melted
Cook and stir the ground beef and onion in a skillet over medium heat, Breaking the meat up into crumbles as it cooks, until the meat is well browned, about 10 minutes. Drain the fat from the beef in a colander. Return meat to skillet, and stir in sour cream, salt, and garlic powder. Bring the mixture to a simmer, reduce heat, and simmer while you make the pockets.
Preheat oven to 375^.
Unroll the biscuits on a floured work surface, and lightly roll each biscuit out to a square about 4-inches on a side. Arrange the squares on a baking sheet. Spoon 2-3 tablespoons of the beef mixture into the center of each square, and fold a corner over to meet it'’ opposite corner, making a triangle. Seal the edges with a fork, and cut 3 small slits into the top of each pocket.
Bake in the preheated oven until golden brown, 15 to 20 minutes. Brush each pocket with melted butter.
Yield: 12 servings.
SWEET & SOUR SAUCE
SWEET & SOUR SAUCE
2 cans pineapple chunks, drained to make about 28-oz., reserving syrup
1-1/4-cup of chicken broth
¼ cup brown sugar
¾ cup vinegar
1 Tbsp. soy sauce
1 Tbsp. ketchup
¼ cup cornstarch
1 cup green onions, thinly sliced
3 green peppers, seeded and cut into 1-inch squares
Combine pineapple syrup with chicken broth, brown sugar, vinegar, soy sauce, catsup, and cornstarch. Cook; stirring until thickened. At this point, you can refrigerate the sauce until needed. Shortly before you want6 to use the sauce heat it slowly, stirring until bubbly. Add onions and green pepper. Cook 1 minute longer. Remove from heat and add pineapple chunks. Makes about 2-1/2 cups liquid sauce (plus veggie and fruit). If you do not want to refrigerate the sauce overnight, then just add veggies and fruit as above.
2 cans pineapple chunks, drained to make about 28-oz., reserving syrup
1-1/4-cup of chicken broth
¼ cup brown sugar
¾ cup vinegar
1 Tbsp. soy sauce
1 Tbsp. ketchup
¼ cup cornstarch
1 cup green onions, thinly sliced
3 green peppers, seeded and cut into 1-inch squares
Combine pineapple syrup with chicken broth, brown sugar, vinegar, soy sauce, catsup, and cornstarch. Cook; stirring until thickened. At this point, you can refrigerate the sauce until needed. Shortly before you want6 to use the sauce heat it slowly, stirring until bubbly. Add onions and green pepper. Cook 1 minute longer. Remove from heat and add pineapple chunks. Makes about 2-1/2 cups liquid sauce (plus veggie and fruit). If you do not want to refrigerate the sauce overnight, then just add veggies and fruit as above.
CORN DOG CASSEROLE
CORN DOG CASSEROLE
“Browned hot dog pieces mixed with celery, green onion, a corn bread batter and Cheddar cheese for a taste of the county fair in a casserole.”
2 cups thinly sliced celery
1-1/2 cups sliced green onions
2 Tablespoons butter
1-1/2 lbs. hot-dogs (beef and pork frankfurters)
2 eggs
1-1/2 cups milk
2 tsp. ground sage
¼ tsp. ground black pepper
2 (8.5-oz.) dry corn bread mix
2 cups shredded Cheddar cheese, divided
In a medium skillet, sauté sausage and green onions in butter for 5 minutes. Place sauté mixture in a large bowl; set aside.
Slice hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, sauté hot dogs for 5 minutes or until lightly browned. Add to onion/celery mixture and mix all together. Set aside 1-cup mixture.
Preheat oven to 400^.
In a large bowl combine the eggs, milk, sage and pepper. Add all but reserved 1-cup hot dog mixture. Stir in corn bread mix and 1-1/2 cups shredded cheese. Mix all together and spread mixture into a shallow 3-quart baking dish. Top with reserved 1-cup hot dog mixture and remaining ½ cup shredded cheese.
Bake uncovered in preheated oven for 30 minutes, or until golden brown.
Yield: 12 servings.
“Browned hot dog pieces mixed with celery, green onion, a corn bread batter and Cheddar cheese for a taste of the county fair in a casserole.”
2 cups thinly sliced celery
1-1/2 cups sliced green onions
2 Tablespoons butter
1-1/2 lbs. hot-dogs (beef and pork frankfurters)
2 eggs
1-1/2 cups milk
2 tsp. ground sage
¼ tsp. ground black pepper
2 (8.5-oz.) dry corn bread mix
2 cups shredded Cheddar cheese, divided
In a medium skillet, sauté sausage and green onions in butter for 5 minutes. Place sauté mixture in a large bowl; set aside.
Slice hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, sauté hot dogs for 5 minutes or until lightly browned. Add to onion/celery mixture and mix all together. Set aside 1-cup mixture.
Preheat oven to 400^.
In a large bowl combine the eggs, milk, sage and pepper. Add all but reserved 1-cup hot dog mixture. Stir in corn bread mix and 1-1/2 cups shredded cheese. Mix all together and spread mixture into a shallow 3-quart baking dish. Top with reserved 1-cup hot dog mixture and remaining ½ cup shredded cheese.
Bake uncovered in preheated oven for 30 minutes, or until golden brown.
Yield: 12 servings.
KEY LIME PIE
KEY LIME PIE
4 large eggs, separated
(14-oz.) can Eagle Brand Sweetened Condensed Milk
½ cup fresh lime juice
¾ cup heavy cream
1 tsp. grated lime peel
2 or 3 drops green food coloring
1 (9-inch) baked pie crust
½ tsp. cream of tartar
½ cup sugar
HEAT oven to 350^. Beat egg yolk in a medium bowls on low speed of electric mixer. Gradually beat in sweetened condensed milk and some lime juice until smooth. Blend in cream, lime peel and food coloring, if desired. Pour into unbaked pie crust. Bake 25 minutes. Remove from oven.
BEAT egg whites and cream of tartar in medium bowl on high speed until soft peaks form. Gradually beat in sugar on medium speed. Beat 4 minutes or until sugar is dissolved and stiff glossy peaks. Spread over hot pie, carefully sealing to edge of crust to prevent meringue from shrinking.
BAKE an additional 15 minutes or until meringue is lightly browned. Cool 1 hour on wire rack. Chill at least 3 hours before servings.
Yield: 8 servings.
KEY LIME PIE I
5 egg yolks, beaten
1 (14-oz.) can sweetened condensed milk
½ cup key lime juice
1 (9-inch) prepared graham cracker crust
Preheat oven to 375^.
Combine the egg yolks, sweeten condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.
Yield: 8 servings.
4 large eggs, separated
(14-oz.) can Eagle Brand Sweetened Condensed Milk
½ cup fresh lime juice
¾ cup heavy cream
1 tsp. grated lime peel
2 or 3 drops green food coloring
1 (9-inch) baked pie crust
½ tsp. cream of tartar
½ cup sugar
HEAT oven to 350^. Beat egg yolk in a medium bowls on low speed of electric mixer. Gradually beat in sweetened condensed milk and some lime juice until smooth. Blend in cream, lime peel and food coloring, if desired. Pour into unbaked pie crust. Bake 25 minutes. Remove from oven.
BEAT egg whites and cream of tartar in medium bowl on high speed until soft peaks form. Gradually beat in sugar on medium speed. Beat 4 minutes or until sugar is dissolved and stiff glossy peaks. Spread over hot pie, carefully sealing to edge of crust to prevent meringue from shrinking.
BAKE an additional 15 minutes or until meringue is lightly browned. Cool 1 hour on wire rack. Chill at least 3 hours before servings.
Yield: 8 servings.
KEY LIME PIE I
5 egg yolks, beaten
1 (14-oz.) can sweetened condensed milk
½ cup key lime juice
1 (9-inch) prepared graham cracker crust
Preheat oven to 375^.
Combine the egg yolks, sweeten condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.
Yield: 8 servings.
KEY LIME PIE VII
KEY LIME PIE VII
“Along with a little grated lime rind swirled in, sour cream is blended with condensed milk and lime juice for this pie’s very rich and creamy key lime filling.”
1 (9-inch) prepared graham cracker crust
3 cups sweetened condensed milk
½ cup sour cream
¾ cup key lime juice
1 Tbsp. lime zest
Preheat oven to 350^.
In a medium bowl, combined condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
Bake into preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.
Yield: 8 servings.
KEY LIME PIE VIII
1 (10-inch) pie crust, baked and cooled
1 Tbsp. grated lime zest
1-cup fresh lime juice1 (14-oz.) can sweetened condensed milk
1 (3.5-oz.) package instant vanilla pudding mix
1 (8-oz.) container frozen whipped topping, thawed
1, In a large bowl, mix together lime rind, lime juice, and condensed milk. Whisk in pudding mix and allow to set up 5 minutes. Fold in 8-oz. tun whipped topping. Pour mixture into pastry shell. Chill at least 2 hours before serving. Garnish with additional whipped topping if desired.
Yields: 8 servings.
“Along with a little grated lime rind swirled in, sour cream is blended with condensed milk and lime juice for this pie’s very rich and creamy key lime filling.”
1 (9-inch) prepared graham cracker crust
3 cups sweetened condensed milk
½ cup sour cream
¾ cup key lime juice
1 Tbsp. lime zest
Preheat oven to 350^.
In a medium bowl, combined condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
Bake into preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.
Yield: 8 servings.
KEY LIME PIE VIII
1 (10-inch) pie crust, baked and cooled
1 Tbsp. grated lime zest
1-cup fresh lime juice1 (14-oz.) can sweetened condensed milk
1 (3.5-oz.) package instant vanilla pudding mix
1 (8-oz.) container frozen whipped topping, thawed
1, In a large bowl, mix together lime rind, lime juice, and condensed milk. Whisk in pudding mix and allow to set up 5 minutes. Fold in 8-oz. tun whipped topping. Pour mixture into pastry shell. Chill at least 2 hours before serving. Garnish with additional whipped topping if desired.
Yields: 8 servings.
KEY LIME PIE V
KEY LIME PIE V
“This pie has three ingredients – egg yolk, lime juice, and sweetened condensed milk. Great topped with whipped topping or meringue. A baked pie shell may be used instead of graham cracker crust.”
1 (9-inch) prepared graham cracker crust
2 egg yolk, beaten (optional)
¼ cup key lime juice
1 (14-oz.) can sweetened condensed milk
Whisk the egg yolk into the milk. Stir in lime juice until well combined. Pour filling into graham cracker crust.
Refrigerate for 2 hours if made without egg yolk, 4 hours or overnight with egg yolks.
Yield: 8 servings.
KEY LIME PIE IX
“Key lime pie just he way you like it. This pie is a mixture of key lime juice, lime zest, sweetened condensed milk and eggs in a graham cracker crust. A layer or meringue spread over the top.”
1 (14-oz.) can sweetened condensed milk
½ cup key lime juice
1 tsp. grated lime zest
2 egg yolks
1 egg
1 (9-inch) prepared graham cracker crust
2 egg whites
4 Tbsp. white sugar
In a medium bowl, blend together condensed milk, lime juice and zest. Mix in egg yolks and whole egg. Pour mixture into crust, then cover and refrigerate for 1 hour.
Preheat oven to 350^.
To make meringue: in a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continue beating until whites form stiff peaks. Spread meringue over pie, covering completely.
Bake in preheated oven for 15 minutes. Chill before serving.
Yield: 8 servings.
“This pie has three ingredients – egg yolk, lime juice, and sweetened condensed milk. Great topped with whipped topping or meringue. A baked pie shell may be used instead of graham cracker crust.”
1 (9-inch) prepared graham cracker crust
2 egg yolk, beaten (optional)
¼ cup key lime juice
1 (14-oz.) can sweetened condensed milk
Whisk the egg yolk into the milk. Stir in lime juice until well combined. Pour filling into graham cracker crust.
Refrigerate for 2 hours if made without egg yolk, 4 hours or overnight with egg yolks.
Yield: 8 servings.
KEY LIME PIE IX
“Key lime pie just he way you like it. This pie is a mixture of key lime juice, lime zest, sweetened condensed milk and eggs in a graham cracker crust. A layer or meringue spread over the top.”
1 (14-oz.) can sweetened condensed milk
½ cup key lime juice
1 tsp. grated lime zest
2 egg yolks
1 egg
1 (9-inch) prepared graham cracker crust
2 egg whites
4 Tbsp. white sugar
In a medium bowl, blend together condensed milk, lime juice and zest. Mix in egg yolks and whole egg. Pour mixture into crust, then cover and refrigerate for 1 hour.
Preheat oven to 350^.
To make meringue: in a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continue beating until whites form stiff peaks. Spread meringue over pie, covering completely.
Bake in preheated oven for 15 minutes. Chill before serving.
Yield: 8 servings.
KEY LIME CREAM PIE
KEY LIME CREAM PIE
“ If you can’t find key lime juice, regular will do. Either way, this recipe is simple with decadent results. Eggs, condensed milk, and lime juice and rind make the filling that’s poured into a pastry shell and baked.”
1 (9-inch) pie crust, baked
3 eggs, beaten
1 (14-oz.) can sweetened condensed milk
½ cup key lime juice
1 tsp. grated lime zest
Preheat oven to 350^.
In a medium mixing bowl, combine eggs, condensed milk, lime juice, and lime rind. Beat on medium speed with electric mixer for about1 minute or until mixtures thoroughly blended. Pour into baked pastry shell.
Bake in preheated oven for 30-35 minutes, until center is set. Cool on rack for 15 minutes, then chill for at least 2 hours before serving. Garnish with whipped cream if desired. Immediately refrigerate any leftovers. Do not store for longer than 3 days.
Yield: 8 servings.
WORLD’S BEST KEY LIME PIE
“Make and eat this delicious and easy pie within about an hour. Condensed milk, key lime juice and whipped topping are combined, pour into a graham cracker crust and chilled.”
1 (10-inch) prepared graham cracker pie crust
1 (14-oz.) can sweetened condensed milk
½ cup key lime juice
1 (16-oz.) package frozen whipped topping, thawed
In a large bowl, mix together condensed milk and lime juice. Fold in whipped topping and mix until smooth. Pour mixture into graham cracker crust. Refrigerate at least 1 hour before serving,
Yield: 8 servings.
“ If you can’t find key lime juice, regular will do. Either way, this recipe is simple with decadent results. Eggs, condensed milk, and lime juice and rind make the filling that’s poured into a pastry shell and baked.”
1 (9-inch) pie crust, baked
3 eggs, beaten
1 (14-oz.) can sweetened condensed milk
½ cup key lime juice
1 tsp. grated lime zest
Preheat oven to 350^.
In a medium mixing bowl, combine eggs, condensed milk, lime juice, and lime rind. Beat on medium speed with electric mixer for about1 minute or until mixtures thoroughly blended. Pour into baked pastry shell.
Bake in preheated oven for 30-35 minutes, until center is set. Cool on rack for 15 minutes, then chill for at least 2 hours before serving. Garnish with whipped cream if desired. Immediately refrigerate any leftovers. Do not store for longer than 3 days.
Yield: 8 servings.
WORLD’S BEST KEY LIME PIE
“Make and eat this delicious and easy pie within about an hour. Condensed milk, key lime juice and whipped topping are combined, pour into a graham cracker crust and chilled.”
1 (10-inch) prepared graham cracker pie crust
1 (14-oz.) can sweetened condensed milk
½ cup key lime juice
1 (16-oz.) package frozen whipped topping, thawed
In a large bowl, mix together condensed milk and lime juice. Fold in whipped topping and mix until smooth. Pour mixture into graham cracker crust. Refrigerate at least 1 hour before serving,
Yield: 8 servings.