These have been collected and sent to me by friends, family and
others over the years. I hope you enjoy them as much as
I have. Please try them, even the ones that may sound funny,
because all are very good.
Hot Barbecued Brisket
1 single brisket 5-7 lbs.
1 cup diced celery
1 medium onion, thinly sliced
2 tbsp. oil
1 small bottle ketchup
2 tbsp. prepared mustard
1/2 cup Inferno Vodka
6 tbsp. Worcester sauce
6 tbsp. brown sugar
1/2 cup of brisket gravy from pan
salt, pepper, garlic powder to season
1.Season brisket with salt, pepper, and garlic powder
2.Roast in covered pan at 350 degrees, until tender
about 2 and 1/2 hrs.
3.Saut� onions and celery in oil in a saucepan until soft
4.Add ketchup, brown sugar, Worcester sauce, mustard,
beef gravy and of course, the Inferno Vodka to onions
and celery.
5.Simmer covered for 1 hour.
6.Remove beef from roasting pan, allow to cool slightly,
and slice.
7.Cover with sauce and refrigerate overnight.
8.Heat at 300 degrees covered for about 1 and 1/2 hours
before serving.
Lighter Fettuccine Alfredo
8 ounces uncooked fettuccine
1/3 cup margarine
1/2 cup evaporated skimmed milk
3/4 cup grated reduced-fat Parmesan cheese blend
1/2 teaspoon salt
Dash of pepper
Chopped fresh parsley
1. Cook fettuccine as directed on package.
2. While fettuccine is cooking, heat margarine and milk in
2-quart saucepan over low heat, stirring constantly,
until
margarine is melted. Stir in cheese, salt and pepper.
3.Drain fettuccine. Pour sauce over fettuccine; stir until
fettuccine is well coated. Sprinkle with parsley.
Easy Spanish Rice
1 cup uncooked regular rice
1 medium onion, chopped (1/2 cup)
2 tablespoons vegetable oil
2 1/2 cups water
1 can (8 ounces) tomato sauce
1 small green bell pepper, chopped (1/2 cup)
1 1/2 teaspoons salt
3/4 teaspoon chili powder
1/8 teaspoon garlic powder
1. Cook rice and onion in oil in 10-inch skillet over
medium heat about 3 minutes, stirring occasionally,
until rice is golden brown and onion is tender.
2. Stir in remaining ingredients. Heat to boiling;
reduce heat. Cover and simmer about 30 minutes,
stirring occasionally, until rice is
tender.
Salsa Chicken Sandwiches
1 package (10 1/2 ounces) frozen breaded chicken
breast patties
4 whole wheat sandwich buns, split
8 teaspoons purchased black bean dip
1/4 cup thick-and-chunky salsa
1/2 cup shredded lettuce
1. Cook chicken in oven as directed on package,
adding buns, cut side
up, the last 3 to 4 minutes of cooking time until
lightly toasted.
2. Spread bottom half of each bun with 2 teaspoons dip.
Top each with chicken patty; spread with 1
tablespoon salsa.
Top each with 2 tablespoons lettuce and top of bun.
Four Cheese Primavera
1 pound lean ground beef
1 package Betty Crocker� Hamburger Helper� mix
for three cheese
2 1/2 cups hot water
1 cup milk
1 package (16 ounces) frozen broccoli,
cauliflower and carrots
1 teaspoon Italian seasoning
1 cup frozen green peas
1/2 cup sour cream
1/4 cup grated Parmesan cheese
1. Brown beef in 10-inch skillet; drain.
2. Stir in Pasta, Sauce Mix, water, milk,
broccoli, cauliflower and
carrots and Italian seasoning. Heat to boiling,
stirring occasionally. Reduce heat to low;
cover and simmer 10 minutes,
stirring occasionally.
3. Stir in peas. Cover and cook 5 minutes.
Sprinkle with cheese; cook uncovered until melted.
4. Stir in sour cream; sprinkle with cheese.
Italian Stuffed Mushrooms
36 medium mushrooms (about 1 pound)
2 tablespoons margarine or butter
1/4 cup chopped green onions (3 medium)
1/4 cup chopped red bell pepper
1 1/2 cups soft bread crumbs
2 teaspoons Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon margarine or butter
Grated Parmesan cheese, if desired
1. Heat oven to 350�.
2. Twist mushroom stems to remove from mushroom caps.
Finely chop enough
stems to measure 1/3 cup. Reserve mushroom caps.
3. Melt 2 tablespoons margarine in 10-inch skillet over
medium-high
heat. Cook chopped mushroom stems, onions and bell
pepper
in margarine about 3 minutes, stirring frequently,
until onions are
softened; remove from heat. Stir in bread crumbs,
Italian
seasoning, salt and pepper. Fill mushroom caps with
bread crumb
mixture.
4. Melt 1 tablespoon margarine in rectangular pan, 13x9x2
inches, in
oven. Place mushrooms, filled sides up, in pan.
Sprinkle with cheese. Bake 15 minutes.
5. Set oven control to Broil. Broil mushrooms with tops 3
to 4 inches
from heat about 2 minutes or until tops are light
brown. Serve hot.
Extra Tasty Crispy Chicken
1 whole frying chicken, cut up
6-8 cups vegetable oil
Marinade
4 cups water
1 tablespoon salt
1/2 teaspoon MSG (see Tidbits)
Coating
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1. Trim any excess skin and fat from the chicken pieces. Preheat
the oil in a deep-fryer to 350 degrees.
2. Combine the water, salt and MSG for the marinade in a large
bowl. Add the chicken to the
bowl and let it sit for 20 minutes. Turn the chicken a
couple
times as it marinates.
3. Combine the beaten egg and milk in a medium bowl. In another
medium bowl, combine the remaining coating ingredients
(flour, salt, pepper and MSG).
4. When the chicken has marinated, transfer each piece to paper
towels so that excess liquid can
drain off. Working with one piece at a time, first coat the
chicken with the dry flour mixture, then
the egg and milk mixture, and then back into the flour. Be
sure that each piece is coated very
generously. Stack the chicken on a plate or cookie sheet
until each piece has been coated.
5. Drop the chicken, one piece at a time into the hot oil. Fry
half of the chicken at a time (4
pieces) for 12-15 minutes, or until it is golden brown. You
should be sure to stir the chicken
around halfway through the cooking time so that each piece
cooks evenly.
6. Remove the chicken to a rack or towels to drain for about 5
minutes before eating.
SPECIAL NOTE.
MSG is Monosodium Glutamate, the solid form of a natural
amino acid found in many
vegetables. It can be found in stores in the spice sections and
as the brand name Accent flavor
enhancer. MSG is an important component of many
Garlic Mashed Potatoes
4 medium/large russet potatoe
1 tablespoon butter
1 tablespoon minced fresh garlic (3-4 cloves)
3/4 cup water
1/2 cup cream
3/4 teaspoon salt
1/8 teaspoon black pepper
1. Preheat oven to 400 degrees.
2. Bake the potatoes by first rubbing them lightly with oil and
then baking them in the preheated
oven for 1 hour until they are tender. Cool.
3. Mash potatoes and remove about half of the skin. You want to
leave the rest in.
4. Melt the butter in a large suacepan over medium heat, then
add garlic and saute for 5 minutes.
5. Add the remaining ingredients to the pan and cook for 5-10
minutes while stirring often until
Low-Fat Asian Chicken Salad
1 cup teriyaki marinade
4 chicken breast fillets
Fat-Free Asian Dressing
2 cups water
1/2 cup granulated sugar
3 tablespoons dry pectin
1 tablespoon white vinegar
1/2 teaspoon soy sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
8 cups chopped romaine lettuce
8 cups chopped iceberg lettuce
3 cups shredded red cabbage
3 cups shredded green cabbage
2 cups shredded carrots
1 cup chopped green onion
1 1/3 cups crispy chow mein noodles
1. Combine teriyaki marinade and chicken breasts in a medium
bowl or resealable plastic bag.
Marinate chicken for 3-4 hours.
2. Prepare the dressing by combining all of the ingredients in a
small saucepan over medium
heat. Bring mixture to a rolling boil while stirring often
with
a whisk, then remove the pan from
the heat to cool. When dressing has cooled, pour it into a
covered container and chill.
3. When chicken breasts have marinated, preheat barbecue grill
to high heat. Grill chicken for
3-4 minutes per side, or until done.
4. Combine the romaine and iceberg lettuce, red and green
cabbage and 1 cup of shredded
carrots in a large bowl with the dressing. Toss well.
5. Divide the tossed greens among four plates. Sprinkle 1/4 cup
of green onions over each salad,
followed by 1/3 cup of crispy chow mein noodles.
6. When the chicken breasts are done, slice each one, widthwise,
into bite-size pieces. Sprinkle
the sliced chicken breasts over each salad.
7. Place a 1/4 cup pile of shredded carrots in the center of
each salad.
Bacon Swiss Crispy Chicken
Sandwich
Ranch Dressing
1/3 cup mayonnaise
2 tablespoons sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1 teaspoon sugar
1/4 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon parsley
1/8 teaspoon onion powder
dash dill weed
dash garlic
dash ground black pepper
2 teaspoons hot water
1/2 teaspoon unflavored gelatin
6-8 cups vegetable oil
1 egg
1 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon onion powder
1/8 teaspoon garlic powder
4 chicken breast fillets
4 sesame seed hamburger buns
4 lettuce leaves
4 tomato slices
Kraft Swiss cheese Singles
8 slices bacon, cooked
1. Preheat 6-8 cups of oil in a deep fryer to 350 degrees.
2. To prepare the ranch dressing, combine all of the ingredients
except the water and gelatin in
small bowl. Mix the water with the gelatin in a small cup
until all of the gelatin is dissolved. Add
this gelatin solution to the other ingredients and stir.
Cover and chill the dressing until it's needed.
3. Beat the egg and then combine with 1 cup water in a small,
shallow bowl. Stir.
4. Combine the flour, salt, onion powder and garlic powder in
another shallow bowl.
5. Pound each of the breast fillets with a mallet until about
1/4-inch thick. Trim each breast fillet
until it is round.
6. Working with one fillet at a time, first coat each fillet
with the flour, then dredge it in the egg &
water mixture. Coat the chicken once again in the flour and
set it aside until all of the fillets have
been breaded.
7. Fry the chicken fillets for 8-12 minutes or until light brown
and crispy.
8. As chicken is frying, prepare each sandwich by grilling the
face of the hamburger buns on a hot
skillet over medium heat. Spread about 1 1/2 teaspoons of
the ranch dressing on the face of the
top and bottom buns.
9. On the bottom bun, stack a leaf of lettuce and a tomato
slice.
10. When the chicken is done frying, remove the fillets from the
fryers and drain them on paper
towels or a rack for a couple of minutes.
11. Stack one fillet onto the bottom of the sandwich (onto the
tomato), then stack a slice of the
Swiss cheese onto the chicken.
12. Arrange the bacon, crosswise, on top of the Swiss cheese,
then top off the sandwich with the
top bun. Repeat the stacking process for each of the
remaining sandwiches.
Loaded Baked Potatoes
4 large baking potatoes (about 12 ounces each)
1/2 cup 1% low-fat milk
1/3 cup (3 ounces) 1/3-less-fat cream
cheese,softened
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons minced fresh or 2 teaspoons
driedoregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup thinly sliced green onions
2 bacon slices, cooked and crumbled
1. Preheat oven to 400�.
2. Pierce potatoes with a fork; bake at 400� for 1
hour or until tender. Cool
slightly. Cut each potato in half lengthwise;
scoop out pulp into a large bowl,
leaving a 1/4-inch-thick shell. Mash pulp with
a potato masher. Add milk and
cream cheese to mashed potato; stir with a
whisk. Add feta cheese, oregano,
salt, and pepper; stir well. Spoon potato
mixture into shells. Place on a baking
sheet; bake at 400� for 15 minutes or until
thoroughly heated. Sprinkle each
serving with 1-1/2 teaspoons green onions; top
with bacon. Yield: 8 servings
Golden Corn Chowder With Roasted
Chiles
6 jalapeno peppers
3 cups cubed peeled Yukon gold or red potato (about
1 pound)
2 tablespoons butter or stick margarine
1 cup chopped onion
2/3 cup diced orange or yellow bell pepper
3 tablespoons chopped celery
3 cups fresh corn kernels (about 4 ears)
3 cups 1% low-fat milk
2 cups chopped seeded yellow tomato (about 1 pound)
3/4 teaspoon salt
1/4 teaspoon white pepper
6 tablespoons (1-1/2 ounces) shredded reduced-fat
Monterey Jack cheese
2 tablespoons chopped fresh cilantro
1. Preheat broiler.
2. Place jalapeno peppers on a foil-lined baking sheet;
broil 10 minutes or
until blackened, turning occasionally. Place in a
zip-top plastic bag; seal. Let
stand 15 minutes. Peel peppers; cut in half
lengthwise, discarding seeds and
membranes. Finely chop jalapeno peppers; set aside.
3. Place potato in a medium saucepan, and cover with
water; bring to a boil.
Reduce heat, and simmer 15 minutes or until tender.
Drain; partially mash
potato with a potato masher.
4. Melt butter in a Dutch oven over medium heat. Add
onion, bell pepper, and
celery; cook 10 minutes, stirring frequently. Add
jalapeno peppers, potato,
corn, milk, tomato, salt, and white pepper; cook
until thick (about 30
minutes), stirring occasionally. Ladle soup into
each of 6 bowls, and sprinkle
with cheese and cilantro. Yield: 6 servings (serving
size: 1-1/3 cups soup, 1
tablespoon cheese, and 1 teaspoon cilantro).
Stuffed Peppers
:
2 large peppers, either green
or yellow (200-250 gr. each)
1 medium-sized pepper
(150 gr.)
1 egg-plant
2 courgettes (200-250 gr.)
1 egg
2 tablespoons of grated
parmesan cheese
2 tablespoons of bread-crumb
salt & pepper
Wash well 2 large peppers, and remove their inside trying not
to break the outer part. Chop the smaller pepper, the egg-plant,
the courgettes and cook them
together in a little olive oil till they become soft. Add salt,
pepper 1 egg, the parmesan cheese and the bread crumbs,
and mix everything until you have a
smooth stuffing. Fill the large peppers with the stuffing, and
place them in a casserole lined with cooking paper.
Cook them in the oven at 200�C for
approximately 30 minutes (till you see them roasted).
Let them rest for a few hours (24 hours would be even better),
and serve them sliced.
Quick Italian Dinner
Place pasta on to boil. Next, open a favorite jar of
commercially made spaghetti sauce (if you
don't already have home made on hand). Let the sauce begin to
simmer and add additional spices
if desired (i.e. garlic, onion salt, etc.). To the sauce, add
one can of minced clams. Drain off the liquid first!
When the pasta is finished, pour the clam/tomato sauce over it
and enjoy!
Sicilian Lasagna
Lasagna Noodles
Fresh Spinach
Onion
Garlic
2 lbs Ground Beef
Olive Oil
Tomato Sauce
Grated Mozzarella Cheese
Grated Parmesan Cheese
Cook noodles and rinse, setting aside. Grease 13 x 9 inch
dish for baking. Wash spinach, drain
and steam just until the stems wilt a bit (3-5 minutes). Saute
garlic in oil, add meat and onion until
the meat browns. Remove from stove, drain off the excess grease,
and add spinach.
Layer in the dish: noodles, spinach and meat mixture, then
cover with parmesan and mozzarella
cheese. Do this for each layer, ending up with the top layer of
noodles. Bake 25-30 minutes in the
oven while covered with foil and 1/4 cups water to add to the
bottom of the dish.
After baking, let stand uncovered before cutting into cake
portions. Serve covered in heated tomato sauce.
COUNTRY PIE
2 Tablespoons butter or margarine
1/2 cup chopped onion
1 10 ounce package frozen chopped spinach, chopped
1 pound ricotta cheese
1/2 cup grated Parmesan cheese
2 eggs, beaten
3/4 teaspoon garlic salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
1 9-inch unbaked pie shell
Heat the butter in a small skillet
Saute the onion until tender
Drain the spinach very well in a sieve and press with a
spoon to remove all the liquid
In a mixing bowl, combine the spinach, sauteed onions,
ricotta, Parmesan cheese, eggs and seasonings and mix well.
Pour into pie shell and bake
at 375 degrees for 45 minutes. Serve hot.
Blood Pudding
3 quarts pork blood
1-1/2 pounds raisins
1-1/4 pounds sugar
1 pound mixed nuts & chestnuts
3/4 pound rice--cooked
2 oranges with all rind
1 pound figs
1 teaspoon red pepper
1 teaspoon black pepper
2 tablespoons salt
bay leaf
Mix all and bake in oven for one (1) hour
Chicken and Vegetable Stir-Fry
2 teaspoons vegetable oil, divided
1 pound boneless, skinless chicken breasts, cut into
thin strips 4 cups assorted chopped
fresh vegetables, such as broccoli,
green or red bell peppers, carrots, and snow peas
3/4 cup low-sodium chicken broth
2 tablespoons white wine or white cooking wine
1 tablespoon low-sodium soy sauce
1 tablespoon cornstarch
1 teaspoon McCormick� California Style Blend Garlic
Pepper
Hot cooked rice to serve, if desired
1. Heat 1 teaspoon oil in large nonstick skillet on
medium-high heat.
Add chicken and saute
4 to 5 minutes; remove and set aside.
2. Add remaining oil and vegetables to skillet. Saute 3
minutes or until tender. Combine remaining ingredients
in small bowl. Pour over vegetables and
cook 1-2 minutes or until
thickened. Add cooked chicken, tossing to coat. Serve
over cooked rice.
Chicken Taco Salad
1 tablespoon oil
1 pound boneless, skinless chicken breasts, cut into
1/2-inch cubes or strips
1 package (1 oz.) McCormick� Chicken Taco Seasoning
2/3 cup water
Shredded lettuce, chopped tomatoes, shredded Cheddar
cheese
Salsa and sour cream, if desired
Tortilla chips
1. Heat oil in skillet over medium-high heat. Add
chicken and cook 4-5 minutes.
2. Combine Chicken Taco Seasoning and water; pour over
chicken. Bring to a boil, reduce
heat, and simmer 5 minutes, stirring occasionally.
3. Prepare salad by layering lettuce, chicken, tomatoes
and cheese. Top with salsa and sour
cream, if desired. Serve with tortilla chips.
Mustard-Tarragon Burgers
1 pound ground turkey or extra-lean ground beef
2 tablespoons applesauce
1 1/2 tablespoons McCormick� Instant Minced Onion
2 teaspoons McCormick� Ground Mustard
1/2 teaspoon McCormick� Tarragon Leaves
1/2 teaspoon McCormick� Ground Black Pepper
Whole-wheat hamburger buns (optional)
Lettuce (optional)
Tomato slices (optional)
1. Preheat broiler or grill.
2. Combine turkey or ground beef, applesauce, minced
onion, mustard, tarragon, and pepper in large bowl.
Mix well and shape into 4 patties.
3. Place patties on lightly greased broiler pan or grill
and cook 5 minutes on each
side or until turkey burgers are no longer pink in
center. Serve on whole-wheat hamburger
buns topped with lettuce and tomato slices, if desired.
Chili Pizza
1 pound ground beef
1 pkg. (1.25 oz.) McCormick� Chili Seasoning Mix
1 can (14 1/2 oz.) stewed tomatoes, cut up
1 can (14 1/2) pinto or kidney beans
2 cups shredded Cheddar cheese
1 can (4 oz.) sliced black olives
8 large (burrito size) flour tortillas
Garnish: Green onion (optional)
1. Brown ground beef, drain. Stir in Seasoning Mix,
tomatoes and beans; cook
5-10 minutes.
2. Arrange tortillas in a circle on a 12-inch pizza pan;
overlap
edges where needed.
3. Spoon ground beef mixture onto tortillas. Top with
cheese and olives. Bake in 400 degree F oven 5-10
minutes or until cheese melts. Garnish with
green onion,if desired.
All-American Chili
1 pound lean ground beef or ground turkey
1 can (15 ounces) red kidney beans, undrained
1 can (8 ounces) tomato sauce
1 tablespoon white vinegar
2 tablespoons McCormick� Chili Powder
2 tablespoons McCormick� Instant Minced Onion
1 teaspoon sugar (optional)
1/4 teaspoon McCormick� Garlic Salt
Sliced scallions and dairy sour cream to serve, if
desired Shredded Cheddar Cheese to garnish
1. Cook meat in 3-quart saucepan over medium-high
heat 4 to 5
minutes or until no longer pink, stirring constantly.
Drain off excess fat.
2. Stir in beans, tomato sauce, vinegar, chili powder,
minced onion, sugar if using, and garlic salt.
Heat just to boil,
reduce heat immediately, cover, and simmer 20
minutes, stirring occasionally.
3. Serve topped with sliced scallions and dairy sour
cream. Garnish with shredded Cheddar cheese.
Savory Meatballs
1 cup water
1 pound ground beef or turkey
2 teaspoons McCormick� Minced Onion
1 tablespoon McCormick� Parsley Flakes
1 tablespoon oil
1 egg
1 pkg. McCormick� Mushroom Gravy Mix
1. Combine Gravy mix and water. Set aside.
2. Combine ground beef, egg, minced onion, and parsley
flakes. Shape into 1-inch balls.
3. In a non-stick skillet, brown meatballs in 1 tbsp.
oil. Drain; add gravy mixture.
4. Cover; simmer 15 min. Server over curly
noodles or rice.
Texas-Style Sloppy Joes
1 pound ground beef
1 package (1.31 oz) McCormick� Sloppy Joes Seasoning
Mix
1 can (14 1/2 ounces) pinto beans, rinsed and drained
1 can (8 ounces) tomato sauce
1/4 cup ketchup
1 can (4 ounces) green chilies, chopped
Hamburger buns or flour tortillas
Shredded cheese, if desired
1. Brown ground beef. Drain oil.
2. Add Sloppy Joes Seasoning mix, pinto beans,
tomato sauce, ketchup and chilies.
Cover and simmer 10 min. Serve over
hamburger buns or place 3 tablespoons mixture
along center of 8 warmed flour tortillas;
garnish with shredded cheese, if desired. Fold over
edges of tortillas.
Italian Party Bites
1 Italian bread shell (12-inch)
1 tablespoon olive oil
1 teaspoon McCormick� Italian Seasoning
1 teaspoon McCormick� Minced Onion
1/2 teaspoon McCormick� Thyme Leaves
1/2 cup shredded mozzarella cheese
1 cup thinly sliced vegetables (such as red bell pepper,
zucchini, mushrooms, onion)
1 can (2.2 ounces) sliced black olives, drained
1/4 cup shredded Parmesan cheese
1. Preheat oven to 450 degrees F. Place bread shell on cookie
sheet. In a bowl, toss together next 6
ingredients; spread mixture over bread shell.
2. Top with olives and Parmesan cheese. Bake for 8-10 minutes.
Cut into 2-inch squares.
3 lb boneless Pork butt roast
1 tsp (5 mL) ground black pepper
1/4 tsp (1 mL) cayenne pepper, or to taste
1 large onion, chopped
3 celery stalks, thinly sliced
1 can (14 fl oz/398 mL) Italian style tomato sauce
1 cup (250 mL) vegetable broth
1 tbsp (15 mL) lemon juice
4 Yukon Gold potatoes, quartered
2 parsnips, peeled, halved lengthwise & sliced
into chunks.
Half medium rutabaga, peeled, quartered &
thinly sliced 2 tbsp (25 mL) minced parsley
Rub Pork with a mixture of black & cayenne
pepper. In a bowl, combine onions & celery. Stir in
the tomato sauce, vegetable broth & lemon juice.
Pour this mixture into a shallow 4 litre
casserole or roasting pan.
Place Pork roast on top of mixture & cover.
Braise in a 350�F (160�C) oven 30 minutes. Add remaining
ingredients except parsley. Continue braising
1 hour or until vegetables & roast are tender & a
meat thermometer inserted in roast registers 160�F
(70�C). Sprinkle with parsley.
Accompany with braised leeks.
2 pork tenderloins
Salt and pepper
1 each: roasted red and green bell pepper*,chopped
2 tbsp (25 mL) balsamic vinegar
1/2 cup 9125 mL) dry bread crumbs
1 tsp (5 mL) vegetable oil
1 tbsp (15 mL) minced shallots or onions
1 pk. (21 g) pork gravy mix or brown gravy mix**
* Bake peppers at 400�F (200�C) in oven for 20 to 30
minutes, turning until blackened and blistered.
Remove scrape skin from peppers, discard seeds; chop
and drain peppers.
GLAZES
Old Fashion Glaze
Combine 2 cups (500 mL) brown sugar with 2 Tbsp
all-purpose flour, 2 Tbsp (25 mL)
corn syrup, 2 tsp (10 mL) dry mustard and 3 Tbsp
white wine vinegar; mix well.
Marmalaid Glaze
Heat � cup (125 mL) orange marmalade with 2 Tbsp
brown sugar, 2 tsp (10 mL) Dijon
mustard and � tsp (3 mL) ground ginger,
stirring until well blended.
Maple Glaze
Combine � cup (50 mL) Dijon mustard with � cup
maple syrup and � tsp (2 mL) dried
thyme; mix well.
Ham Chili
4 slices bacon, finely chopped
1 cup finely chopped onion
1 can (28 oz /798 mL) tomatoes
1 can (14 oz/398 mL) beans in tomato sauce
1 can (14 oz/398 mL) kidney beans
� cup ketcup
� cup brown sugar
2 tbsp chili powder
� tsp ground cumin hot
pepper flakes (optional)
4 cupschopped HAM
In a large sauce pan or dutch oven, over medium heat,
cook bacon and onions until tender. Add tomatoes,
stirring to break up.
Stir in beans, ketchup, brown sugar, chili powder,
cumin and hot pepper
flakes. Bring mixture to a boil, reduce heat and simmer 20
minutes. Add HAM, cook 10 minutes longer to warm through.
Makes 4 to 6 servings.
Cajun Salmon Steaks
Substitutes: Halibut, Swordfish, Tuna
2 salmon steaks, 1 inch thick, each 6 to 8 oz.
1/2 tsp. worcestershire sauce
1/2 tsp. lemon juice
1/4 tsp. cajun spice blend or blackened redfish seasoning
1/2 medium-sized green bell pepper, stemmed,
seeded and diced
1/2 medium-sized red or yellow bell pepper, stemmed,
seeded and diced
Arrange steaks side by side but in opposite directions in a
baking dish; press
thin belly flaps together, against other steak.
(If cooking 4 steaks, arrange in
a circle with belly flaps toward the center of the dish.)
Rubthe top of each
steak with 1/4 tsp. worcestershire sauce and 1/4 tsp. lemon
juice, then sprinkle
or rub with 1/8 tsp. spice blend. Sprinkle peppers over fish
in center of the pan.
Cover dish tightly with plastic wrap and microwave on high
(100% power) until
flesh is nearly opaque, 5 1/2 to 6 minutes.
(Cook one steak 3 1/2 to 4 minutes;
4 steaks about 7 minutes.) Let salmon stand, still covered
(puncture plastic
wrap if tightly sealed), 1 to 2 minutes longer.
Clams
12 clams opened on shell
1 cup chopped green pepper
2 cup tomato sauce or spaghetti sauce
Parmesan cheese
4 strips of bacon � divide each strip into 3 pieces
Place each clam on a washed shell. Add green pepper, tomato
sauce, cheese and bacon in that
order. Broil until bacon is crisp.
Hot Crab Dip in a Bread Basket
2 - 8oz pkgs. cream cheese, softened
1/2 cup mayonnaise
1/4 cup dry white wine
2 green onions, chopped
2 lb. round loaf of bread, wheat or rye
2 cloves garlic, minced
1/2 tsp worcestershire sauce
1 lb. crab meat
1/4 cup chopped pimento
Mix and beat cream cheese until fluffy. Add mayonnaise,
wine, green onions, garlic and worcestershire sauce.
Mix until smooth. Stir in crab meat and pimento. Scoop
out center of bread to make basket. Place bread on baking
sheet; fill center with crab mixture. Bake at
350 F for 45 minutes. Serve with crackers or
fresh vegetables.
Shrimp Scampi
2 lb. jumbo shrimp
1/4 lb. butter
1/4 cup olive oil
3 cloves garlic, minced
2 tbs. minced fresh parsley
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
1 tbs. lemon juice
Peel and devein shrimp, leaving tails attached. Butterfly
shrimp and arrange
in shallow pan with tails pointing upward. Mix butter,
oil,seasonings and lemon juice, pour over shrimp.
Bake 5 minutes at 450 degrees, then broilanother 5 minutes.
Spoon a little of the pan juices over each serving.
Traditional Fried Catfish
2 1/2 lbs. catfish fillets, skinned and cut in half if large
1 1/2 cups finely ground white or yellow cornmeal
1 tsp. ground pepper
1/2 tsp. cayenne (optional)
oil for deep frying
seafood or tartar sauce
1 tsp. salt
milk
Wash and thoroughly dry fillets; place in a bowl with
milk to cover and set aside. Mix
cornmeal and seasonings together in a pie plate. One
at a time, remove fillets from
milk and coat evenly with cornmeal mixture. Arrange
on wax paper and dry in refrigerator
for 1 hour. Fry fish in oil at 375 degrees F., a few
at a time, about 3 minutes on each side,
until brown. Drain well on paper towels, remove to a
large platter and keep hot by placing
in a 200 degree F. oven. Serve your favorite seafood
sauce or tartar sauce.
Crock Pot Macaroni and Beef
1 1/2 pounds ground beef
2 cups uncooked macaroni
1 medium onion -- chopped
1 can mushroom pieces -- drained
1 can corn -- drained
2 cans tomato soup
salt and pepper -- to taste
Brown ground beef, drain fat; put in crockpot. Cook
macaroni according to package directions till barely
tender, drain well. (I find that cooking
slightly less than half the time given works OK).
Put macaroni and remaining ingredients in crockpot,
stir to blend. Cook on low 7 to 9
hours or on high for 3 to 4 hours.
CROCK POT PORK CHOPS
6 Boneless porkchops, browned
1/4 c Brown sugar
1/2 ts Ground cinammon
8 oz Can tomato sauce
1/4 c Syrup from drained Peaches
1/4 c Vinegar
-----COMBINE:---------Salt &
Pepper porkchops to taste, place in crock pot. Place
peaches on top of the chops, then pour mixture over.
Cover, cook on LOW 4-6 hours.
Crock Pot Pasta
8 ounces small shells (cooked)
8 ounces mozzarella cheese
8 ounces provolone cheese
1 pound hamburger -- cooked
1 can mushroom
1 pint sour cream
1 quart sauce
Mix sauce, hamburg, shells and mushrooms together.
Put 1/2 in crock pot, pour sour cream over this
and sliced provolone; now rest of sauce mixture,
sliced (or shredded) mozzarella on top. Cook on
low for 6-7 hours.
