A
B
Beef and Veggie Stir-Fry
Beef Noodle Casserole
Beef Stir-Fry with Veggies (chinese)
Beef Stroganoff
Beef Stroganoff
Beef Voronoff
C
"Chicken Fried" Steak, April's
Chili
Chimichangas
Crunchy Onion Burgers
D
E
Enchiladas
F
G
Goulash
H
Ham with Apricot Glaze and Apricot Garnish
I
J
K
L
M
N
O
P
Pork Adobo
Pork Dumplings
Pot Roast
Q
R
Roast Goose with Wild Rice, Hazelnut, and Apple Stuffing
Roast Turkey with Glaze
S
Shark Tacos
Soused Grouper
Stuffed Cornish Hen Acadiana
Sweet and Sour Chicken/pork
Sweet and Sour Pork (microwave)
T
Tacos
Turkey Chili
Turkey Cream Enchiladas
Turkey, Texas Style
U
V
W
X
Y
Z
Beef and Veggie Stir-Fry
1/2 lb top sirloin steak, very lean, cut into thin 2-inch slices
1 tbsp dry sherry
1 tbsp soy sauce
1 1/2 tsp brown sugar
1 1/2 tsp cornstarch
1 1/2 tsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1/2 tsp granulated sugar
1 1/2 tsp vegetable oil
1/2 ea carrot, cut into thin matchstick pieces
1/2 ea onions, small white, halved and sliced thin
1/2 ea red bell pepper, cut into thin matchstick pieces
1 ea celery, cut into thin matchstick pieces
Estimated Time: 30min
1 In a mixing bowl thoroughly combine the beef, sherry, soy, brown sugar, and cornstarch together. Cover and refrigerate. In a separate bowl combine the second soy sauce, rice vinegar, sesame oil and granulated sugar. Set aside at room temperature.
2 Heat half of the oil in a non-stick pan or wok over very high heat until nearly smoking. Add in half of the beef and fry, stirring frequently, until browned, about 1 minute. Remove the meat to drain on paper towels. Repeat cooking process with the remaining beef.
3 Remove the oil from the wok leaving enough so that only a thin film is left in the bottom. Heat the wok until hot. Add the carrot and onion; cook, stirring constantly until softened, about 1 minute. Add the pepper and celery and stir-fry 1 minute more.
4 Return the beef to the wok along with the rice vinegar mixture. Cook, stirring, until the beef is warm and everything is well mixed. There should be enough sauce to coat all the ingredients thoroughly. Serve immediately.
Nutrition Facts
Serving Size Number of Servings 2
Calories: 372 Cholesterol: 83mg Carbohydrate: 11g Protein: 227g Sodium: 841mg
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Beef Noodle Casserole
1 1/2 pounds ground round
1/2 cup chopped onion
1 cup skim milk
2 1/2 tablespoons flour -- (or 1 T. cornstarch)
3 tablespoons Parmesan cheese
2 tablespoons white wine
1/2 cup sliced fresh mushrooms
1/2 teaspoon oregano
1 dash pepper
3 cups cooked noodles
In non-stick skillet brown ground round and onion. Drain excess grease. Thicken milk with flour, then add wine, mushrooms, oregano, pepper and cheese to sauce. Stir sauce into meat mixture and heat to boiling. Serve over cooked noodles
(1/2 cup per serving)Yield: 6 servings (301 calories per serving) 1 serving=1 Bread exchange 3 Lean Meat exchanges 1 1/2 Fat exchanges
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Chinese Beef Stir-fry With Vegetables
1 lb Sirloin tips -- cut into 1" -cubes
1 tb Sherry, dry
1 tb Soy sauce
1 tb Cornstarch
1/2 ts Sugar
6 1/2 ts Oil
1/8 ts Pepper, black
2 Garlic clove -- pressed
1 tb Oyster sauce
2 lg Broccoli stalk -- stems -removed & cut into florets
1/2 c Beef broth
8 Baby corn spear -- drained
20 Snow pea pods, fresh
1 Scallion with top -- chopped
Marinate the sirloin at room temp in a mixture of the sherry, soy sauce, half the cornstarch, sugar, 1/2 teaspoon of the oil, pepper, and garlic for one hour. Heat a tablespoon of the remaining oil in a wok over high heat. Stir-fry beef quickly, until the meat is medium rare. Remove and set aside. Mix the remaining cornstarch with the oyster sauce. Reheat the wok with the remaining oil. Add the broccoli and carrots; stir-fry for 30 seconds. Add the broth, cover the wok, and steam for approximately one minute or until the vegetables are tender-crisp. Add the corn, snow peas, scallion, beef & oyster-cornstarch mixture. Heat quickly, until the sauce is clear and thickened. Serve immediately.
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Beef Stroganoff
1 lb. ground beef, lowest fat you can find
about 1 cup chopped onion
about 2 Tbsp. margarine
1 can cream of mushroom soup
sour cream, to taste (about 1/2 to 1 cup)
salt, pepper, and mesquite seasoning, to taste
Melt margarine in a large, deep skillet over about medium heat. Saute onions until they turn transparent. If you're using low fat ground beef, crumble into the onions. If using high fat, remove onions, brown beef, drain fat, then re-add onions. When all is done, reduce heat to low and add soup. Stir in sour cream until creamy and the flavor meets your taste. Season as desired and serve over warm cooked egg noodles or rice.
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Best Beef Stroganoff Ever (Russian)
Serves 6
3 lbs. tenderloin, top sirloin, or other fine beef--(1" cubes or 2"strips)
2 large onions--I prefer Vidalia but yellow or white will do
3/4 lb. mushrooms
2 cubes of butter--or combination of butter and olive oil
2 good dashes of Tabasco--more if you like it a little spicier
2 T. Worcestershire sauce
1 green pepper--diced
2 cloves garlic--diced
2 T. garlic salt
1-1/2 C. Sour cream
1-1/2 C. Heavy cream
1/3 C. wine vinegar (less if you would like)
3 T. flour
Cut meat and brown in the butter/olive oil. Strain and set meat aside. Add onions, bell pepper, garlic, garlic salt, Tabasco and Worcestershire sauce. Saute for a few minutes and then add meat. Mix well. Drain some of the sauce and mix the flour in this sauce and add to meat mixture. Add heavy cream and wine vinegar and simmer for 1-2 hours. Before serving, add sour cream--do this last so the sour cream does not curdle. Serve over noodles, rice, with mashed potatoes, or the traditional Russians serve this over Russian Kasha. This recipe is not for those counting calorie!!!
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Russian Beef Voronoff
4 filets of beef, each dusted in flour (rib eye steaks work also)
1/3 cup olive oil
2 or 3 garlic cloves, flattened
1 stalk of celery, quartered
1 tsp. dried rosemary
2 Tablespoons butter
1/4 cup dry white wine
2 Tablespoons cognac
1/2 cup vodka
2 Tablespoons Dijon-type mustard
Dash each of Tabasco sauce, Worcestershire
sauce and meat sauce (such as A-1)
1 cup table cream (half & half)
salt & pepper to taste
Heat olive oil in heavy skillet over moderate heat. Cook garlic and celery until they're golden brown - remove & discard. Add filets and brown on each side. Leaving meat in pan, add rosemary and butter. Combine the alcohols. Remove pan from heat, add the alcohols, light a match 6-12 inches above the pan and allow the flame to burn off the alcohol. (I use a long fireplace match as the flare-up can be rather spectacular) Return to heat, add mustard & other sauces, then the cream ( & salt & pepper if desired). Simmer 5-10 minutes until sauce thickens. Serve immediately. I serve the meat and sauce separately with home-made noodles or new potatoes & a green vegetable for color. Serves 4
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"Chicken Fried" Steak, April's
1-2 pounds cheap lean steak
1 egg
1 cup whole milk
1/4 cup milk (any kind you like)
2 cup flour
1 tsp pepper
1/2 tsp salt
1/4 - 1/2 tsp garlic powder
Oil, for frying, about 1-4 cup
Trim steak and cut into pieces about half the size of a deck of cards, but half the width. Pound with a meat hammer to tenderize, helps to place between plastic wrap. Place tenderized meat into a freezer bag with 1 cup milk, and marinate in the fridge at 4 hours or overnight. To prepare, remove meat from milk, discard milk. Rub meat with salt, pepper, and garlic powder. Mix together egg and remaining milk. Mix any remaining seasoning with flour. Dip meat into egg, then roll in flour. Dip back into egg, then one more time in flour. Fry in very shallow oil until well browned and desired doneness. Serve with corn and mashed potatoes.
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Chili
Prep Time (min.): 60
3/4 pound ground beef (meat substitute may be used)
1 large onion, chopped (1 cup)
1/2 cup green pepper, chopped
1 tablespoon (2 cloves) garlic, minced
Canned Tomatoes: 16-ounces tomatoes, diced
Canned Kidney Beans: 16-ounce dark red kidney beans, drained
Canned Tomato Sauce: 1 can (8-ounces) tomato sauce
2 to 3 teaspoons chili powder
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
In large saucepan, cook ground beef, onion, green pepper and garlic until meat is brown. Drain fat. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, oregano, salt and pepper. Bring to boil: reduce heat. Cover; simmer for 20 minutes.
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Mexican Chimichangas
6 (12 inch) flour tortillas
1 pound ground beef
1 onion, chopped
1/2 teaspoon cumin
2 tablespoons chopped green chilies
1/2 tablespoon chili powder
1 cup refried beans
1 cup grated Cheddar cheese
Oil for frying
Sour Cream for garnish
Guacamole for garnish
Fry beef, drain, and add other ingredients. Wrap tortillas in foil, heat in 325 degree oven for 10 minutes. Spoon 3/4 cup meat mixture in each, near one edge. Fold edge nearest the filling up and over filling, just until mixture is covered. Fold in the 2 sides envelope fashion, then roll up. Fasten with toothpicks.
In heavy skillet, fry tortillas in 1/2 cup oil until golden brown on all sides. Drain on paper towels. Keep warm in 200 degree oven as you fry the rest. Garnish with guacamole and sour cream.
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Crunchy Onion Burgers
1 1/2 pounds ground beef
1 1/3 cups French's French Fried Onions
3/4 tsp salt
1/4 tsp pepper
6 burger buns
1. Mix beef, 2/3 cups onions, and seasonings; shape into 6 burgers.
2. Grill or broil for 10 minutes for medium doneness (160 degrees F), turning once.
3. Serve on rolls and top with 2/3 cup onions. Serves 6
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Enchiladas
Old El Paso Enchilada Sauce (l0 oz. can - red or green) (Use two cans if serving more than two people.)
Shredded Cheddar and/or Monterey Jack Cheese (I just shred some and if I want more, I shred more!)
Chopped Onion, large (I usually chop a whole onion and if I don't use it all, I put it in the fridge for future use.)
Corn Tortillas (About six for two people.)
Eggs (Depends on how many each person likes!)
Olive oil or cooking spray
Turn oven on to about 200-225 degrees.
Place enchilada sauce in a pan over low heat. Heat until sauce is hot. Dip tortillas (one at a time) into sauce, take out and place on serving plate. Add chopped onion and shredded cheese to taste. When you have as many stacks of tortillas, onion and cheese as you want, place serving plates in oven to melt cheese while you fry the eggs (in oil or spray) to put on top of each stack. If there is any sauce left, pour it over the eggs.
Serve with Refried Beans (add a little of the chopped onion and shredded cheese on top), and/or Old El Paso Spanish Rice (in the box). Of course you can also have Tortilla Chips and Salsa as an appetizer or side dish! (I also prefer the Old El Paso Chunky Salsa.)
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The Mad Hungarian's Goulash
4 cups chopped onion
3 to 5 cloves chopped garlic
1/2 to 3/4 cup cubed smoked bacon(slab bacon if you can find it)
3 to 4 lbs. cheap chuck cut into 1" pieces
4 to 5 lbs. potatoes cut into 1" cubes & soaked in water until ready to use
1 to 2 cups of the saved potato water
3 tablespoons good imported Hungarian
paprika (Rich suggested the brand SZEGED which can be bought at gourmet shops)
1 gallon tomato sauce (try one of the wholesale clubs for this)
6 oz. tomato paste
one 10 quart pot
Saute the onions & bacon until they begin to color. Add the meat and garlic and brown thoroughly. Now add 1 to 2 cups of the potato water ,the paprika , the potatoes and the tomato sauce. Bring to a simmer and cook 3 to 4 hours stirring occasionally. If needed add small amounts of the potato water if the mixture looks too thick. When the meat and potatoes are tender add the tomato paste , stir and serve with crusty homemade bread. Enjoy!!! This serves a small army but I promise it will go fast. P.S. Rich says.....no noodles!
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Ham With Apricot Glaze and Apricot Garnish
Prep Time (min.): 75
Canned Ham: 1 (5 pound) fully cooked canned ham (best quality), rinsed
Canned Apricots: 2 (16 ounce) cans apricot halves in light syrup
1 tablespoon Dijon mustard
1/4 teaspoon ground cloves
1 teaspoon whole cloves
fresh chicory or other curly greens for garnish
Preheat the oven to 350 degrees. Score the top of the ham into diamonds. Drain the apricots, reserving 1/2 cup of the syrup. Stir the ground cloves and mustard into the reserved syrup. Brush the top of the ham with some of the syrup and stud the diamonds with the whole cloves. Place ham in a baking pan and bake, brushing once or twice with the glaze, for 50 to 60 minutes until golden and heated throughout. Serve the ham on a bed of greens garnished with the apricots.
Servings: Sixteen
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Filipino Adobong Baboy (Pork Adobo)
4 servings
1 1/2 lbs pork
6 garlic cloves, minced
3 bay leafs
6 tbs white vinegar
1 1/2 tsp salt
1/8 tsp peppercorns
Cut pork into individual serving pieces. Combine all of the ingredients and let stand for 10 minutes in skillet. Add enough water to cover the meat and bring to a boil. Reduce to a simmer and cover pan. Cook until the water is evaporated. Fry the meat, adding a small amount of oil if necessary. Brown evenly on both sides. Serve hot.
Total Carbs: 8.8 / 2.2 per serving
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Pork Dumplings
1 lb. ground pork
1/2 c. finely chopped water chestnuts
1/4 c. finely chopped green onions (with tops)
1 egg white
2 Tbs. cornstarch
2 teas. salt
2 teas. soy sauce
1/2 teas. sesame oil
1/4 teas. white pepper
40 won ton skins (preferably the small ones, but if all that is available are the larger ones, cut each in half diagonally)
1/4 c. soy sauce
1/8 teas. sesame oil
1/8 teas. dried ginger
hot oil
Mix pork, water chestnuts, onions, egg white, cornstarch, salt, 2 teas. soy sauce, 1/2 teas. sesame oil, and pepper. Put a scant 1 teas. of the pork mixture in the center of the won ton skin. Brush edges with water. Fold and seal tightly. If you have one, use one of those dumpling makers - you will have to trim a little off the edges, but it's a great time saver. If you don't have one, BUY ONE! Place dumplings in a single layer on rack in steamer. I recommend you spray the rack with non-stick cooking spray to eliminate any sticking. Cover and steam for 10 minutes. Repeat until all the won tons or pork mixture is gone. Leftovers can be frozen. Mix the remaining soy sauce, sesame oil, ginger, and one or two drops of the hot oil (the oil, of course, is optional) and let sit until ready to serve as a dipping sauce for the dumplings.
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Old-Fashioned Pot Roast
3 to 4 lb (1.5 - 2 Kg) chuck, shoulder, round, blade, or rump roast of beef
Flour for dredging, seasoned with salt and pepper
2 Tbs (30 ml) vegetable oil or butter
4 carrots, cut into 1 inch (2.5 cm) pieces
4 celery stalks, cut into 1 inch (2.5 cm) pieces
2 turnips, peeled and cut into 1 inch (2.5 cm) dice
6 to 8 whole cloves of garlic
1 onion, peeled and stuck with 3 cloves
2 bay leaves
A sprig of fresh thyme and/or rosemary
2 cups (500 ml) boiling beef stock or water
OR
1 cup (250 ml) boiling beef stock or water
and 1 cup (250 ml) red wine
1 Tbs (15 ml) Worcestershire sauce
Salt and freshly ground pepper to taste
20 to 30 whole button or shitake mushrooms
20 to 30 cherry tomatoes
Dredge the roast liberally with the seasoned flour. Heat the oil in a large, heavy roasting pan over high heat and brown the meat on all sides. Reduce the heat and add the remaining ingredients except for the mushrooms and tomatoes. Cover tightly and simmer over low heat for 2 1/2 to 3 hours, or until the meat is tender, turning the meat occasionally and adding more liquid if necessary. The roast can also be cooked in a 300F (150C) oven rather than on the stove top. Add the mushrooms and tomatoes for the last 10 minutes of cooking. Discard the onion, bay leaves, and sprigs of herbs. Serve the roast in thick slices with the vegetables on the side and ladle the pot liquid over all. Serves 6 to 8.
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Roast Goose with Wild Rice, Hazelnut and Apple Stuffing
1 goose (9 - 12 lbs.)
salt
3 to 4 cups cooked wild rice
2/3 cup coarsely chopped hazelnuts
2 large green apples, peeled, cored, cubed
1/2 cup finely chopped onions
3 cloves of garlic, minced
2 teaspoons dried savory
3 Tablespoons chopped parsley
Freshly ground pepper
Flour
Broth: Remove the neck, heart and gizzard from the goose and put them in a pan with 4 cups water. Simmer gently, partially covered, for several hours, until reduced to slightly less than 2 cups. Season with salt. Stuffing: Mix together the rice, nuts, apples, onion, garlic and herbs, seasoning to taste with salt and pepper. Fill the cavity of the goose with the stuffing, skewer closed and lace string around the skewers, then truss the bird. Roast in a 325 degree oven, breast side down, for 1 1/2 hours, drawing off the fat as it accumulates (don't omit this or you'll get a greasy bird), then turn and roast another 1 1/2 hours, or slightly more for an 11-12 pound bird. When it is done, the juices should run clear when the bird is pricked where the thigh attaches to the body. Pour off all but 1 Tablespoon of the fat, then sprinkle a little flour over the bottom of the roasting pan - 1 to 2 Tablespoons. Set pan over low heat and stir, scraping up all the browned bits. Add the goose broth and whisk. Season to taste with salt and pepper and serve alongside the bird. Enjoy! (Note: If you can find a fresh goose, rather than a frozen one, you're in for a wonderful treat. I've substituted chestnuts and dates for the apples and hazelnuts and it's been just as good. I've also mixed brown basmati rice with the wild rice.)
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Roast Turkey with Glaze
1 turkey- size of your choice
salt
pepper
1 liter ginger ale
2 cups honey
1 cup dark brown sugar
1 small can crushed pineapple not drained
3 onions quartered
2 apples chopped
2 oranges peeled and chopped
Preheat oven to 400 degrees.
Wash, salt and pepper bird inside and out. Mix remaining ingredients together. Pour in and over bird. Cover. Roast 30 minutes. Lower oven to 225 degrees. Bake 30 minutes for each pound. Uncover for last 20 minutes. Turn oven off. Wait 15 minutes. Take turkey out and let rest for 20 more minutes.
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Mexican Shark Tacos
2 pounds Thresher Shark Fillets cut into strips (or you may use Salmon, Halibut, or Sea Bass)
1 tsp. oregano
1/2 tsp. dried cilantro
1/2 tsp. black pepper
1/4 tsp. chili powder
1/8 tsp. ground red pepper
3 cloves fresh garlic, minced
4 Tbs. olive oil
1/2 cup white onion
1 red bell pepper, diced
1 yellow bell pepper, diced
2 limes squeezed
Package of Corn or Flour tortillas
In large skillet cook shark and garlic in olive oil until halfway done, about 4 minutes on medium heat. Add onions and bell pepper and all spices. Cook about 4-5 minutes or until shark is done. Add squeezed fresh lime juice over shark.
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Soused Grouper
3 lbs (700 g) red grouper, sea bass, haddock, or snapper fillets
Salt and freshly ground pepper to taste
2 cups (500 ml) olive oil
3 medium onions, thinly sliced
3 whole cloves garlic
3 bay leaves
12 whole peppercorns
1 cup (250 ml) vinegar
1 cup (250 ml) small pitted green olives
1/4 cup (60 ml) capers (optional)
Cut the fish into 1 inch (3 cm) pieces and season with salt and pepper. Heat 3 tablespoons (45 ml) of the olive oil in a heavy skillet and fry the pieces of fish. Remove with a slotted spoon and place in a deep non-metallic bowl. Combine the onions, garlic, bay leaves, peppercorns, and vinegar in the skillet and simmer over low heat for 10 to 15 minutes, until the onions are tender. Add the remaining olive oil, olives, and optional capers and pour this over the fish. Cover and refrigerate for at least 6 hours. Serve cold on a bed of lettuce leaves. Serves 6 to 8.
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Stuffed Cornish Hen Acadiana
Prep Time (min.): 120
1 1/2 cups dried, crumbled cornbread
Canned Mushrooms: 3/4 cup sliced canned mushrooms
1/2 cup diced smoked sausage
1/2 cup diced ham
1/2 cup thinly sliced scallions
Canned Chicken Broth: 3/4 cup canned chicken broth
2 large Cornish hens
1 tablespoons vegetable oil
1/2 cup thinly sliced onion
1/2 cup thinly sliced green pepper
1/2 cup thinly sliced red pepper
1/2 cup thinly sliced yellow pepper
1/2 cup thinly sliced celery
2 cloves garlic, minced
1 tablespoon Creole seasoning
Canned Tomato Sauce: 1 can (16 oz.) tomato sauce
Canned Tomatoes: 1 can (16 oz.) whole tomatoes
2 bay leaves
Minced parsley
Preheat oven to 500. Combine cornbread, mushrooms, sausage, ham, scallions and chicken broth; stuff cavities of hens with mixture. Tie legs with string. Bake in shallow roasting pan, uncovered, 20 minutes; remove and set aside; lower over to 350. While hens are baking, heat oil in Dutch oven. Add onion, peppers and celery; saute until tender. Add garlic and seasoning; saute 2 minutes. Add tomato sauce, tomatoes and bay leaves; heat to boiling. Reduce heat and simmer, uncovered, 20 minutes. Place hens in sauce; bake, tightly covered, until hens are tender and juices run clear when pierced with a fork, about 30-40 minutes. Cut hens in half and place on serving platter, spoon sauce over. Sprinkle with parsley.
Servings: Four
Nutritional Information Per Serving: 660 calories; 34 g fat; 170 mg cholesterol; 4,000 mg sodium; 31 carbohydrate; 6 g fiber; 57 g protein
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Chinese Sweet & Sour Chicken/Pork
4 Cups Self-rising flour
1 1/2 Cups Water
1/3 Cup Corn Starch
1/2 teaspoon Baking Soda
1 Cup Vegetable Oil
2 pounds boneless, skinless Chicken
Nuggets or Pork Cubes
Mix flour, water, corn starch, baking soda and oil with wire whisk. Let rest. Rinse chicken nuggets/pork and let drain. Heat 3 cups of oil in wok to 425 degrees. Dip nuggets in batter until coated well. Place nuggets in hot oil and cook until golden brown. (Cooking time will vary according to nugget size.)
Sweet & Sour Sauce
1 Cup Water
1/2 Cup Apple Cider Vinegar
1/2 Cup Heinz Ketchup (I prefer Heinz because of the flavor)
2 Cup White Sugar
2 teaspoons of Corn Starch
1 small 8 oz. can Pineapple Chunks
Combine ingredients in sauce pan and bring to boil. Sift in several teaspoons of corn starch to thicken. Reduce heat and add Pineapple Chunks.
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Sweet and Sour Pork (microwave)
4 medium carrots, thinly sliced
1/4 cup vegetable oil
2 green bell peppers, seeded and sliced
2 pounds lean pork, cut into 1/2 inch cubes
1 medium onion, peeled and sliced
2 green peppers, seeded and sliced
1 can (16 oz.) pineapple chunks
1/4 cup cornstarch
1/2 cup soy sauce
1/2 cup firmly packed light brown sugar
1/4 cup vinegar
1 tbsp Worchestershire sauce
1/4 tsp hot pepper sauce (Mexican red chili sauce stuff)
1/2 tsp pepper
Cut all ingredients that require cutting. Pork is easiest to cut with a very sharp knife when it is slightly frozen. Combine carrots and oil in a 3 quart glass or ceramic casserole. Cover and microwave on high for 5 minutes. Add peppers, pork, and onions, and continue cooking. Drain pineapple chunks, reserving 1/2 cup syrup. Stir cornstarch into syrup. Add remaining ingredients, then add to pork mixture with the pineapple chunks. Mix thoroughly, be sure to get the bottom. Cover and cook 15 minutes. Stir through several times and cook 15-20 minutes more or until sauce has thickened and pork is done. Serve over chow mein noodles or rice. IMPORTANT: Do not let the lid drip in the pork mix when you stir it. The excess water will make the sauce runny, and keep it from thickening properly.
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Tacos
Prep Time (min.): 45
1 pound ground beef
1 cup pasteurized cheese spread
1 can (16 ounces) refried black beans, warmed
12 (6-inch) flour tortillas, warmed
12 taco shells
2 cups shredded red leaf lettuce
1 cup chopped tomatoes
2 cups shredded Monterey Jack cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1 jar (8 ounces) thick and chunky salsa or taco sauce
In medium skillet over medium-high heat, cook ground beef, stirring until crumbly and no longer pink. Drain fat. Stir in cheese spread and cook until heated through.
To assemble, spread heaping tablespoon refried beans on each flour tortilla. Place taco shell in center. Fold sides of flour tortilla onto taco shell to stick. Fill each taco shell with about 2 tablespoons beef mixture. Top with lettuce, tomatoes, cheese and ripe olives. Serve with salsa or taco sauce.
Servings: 6
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Turkey Chili
1 ea white onion, small, chopped
1 tbsp canola oil
1 ea red bell pepper, seeded, and chopped
1 ea green bell pepper, seeded, and chopped
3 ea garlic clove, chopped
1 lb cooked turkey meat, diced
2 tsp chili powder
1 tsp ground cumin
1/2 tsp ground oregano
1/4 tsp cayenne pepper, ground
1 tbsp tomato puree
1 1/2 cup chicken broth
1 1/2 cup beer
1 ea pinto beans, canned, 12-ounce can
3 tbsp yellow cornmeal
1/2 tsp salt, to taste
1/2 tsp black pepper, to taste
1/2 cup cheddar cheese, grated
3 tbsp cilantro, chopped
Estimated Time: 60min
1 Reserve 2 tablespoons of the onions for garnish. Heat the oil in a small stock pot and add the remaining onion. Cook over medium heat until translucent, about 2-3 minutes. Add the red and green bell peppers and cook until almost tender. Add the garlic and cook until aroma is apparent. Add the turkey and mix well.
2 Add the chili powder, cumin, oregano and cayenne; saute briefly. Add the tomato puree, chicken broth and beer; mix thoroughly. Add the canned beans including the liquid. Stir in the corn meal one tablespoon at a time.
3 Bring the chili to a simmer; cover the pan and reduce heat to low. Cook for 25-30 minutes until the turkey is very tender. Adjust seasoning as desired. Serve in bowls, garnished with reserved chopped onion, grated cheese and cilantro.
Nutrition Facts
Serving Size Number of Servings 4
Calories: 442 Cholesterol: 114mg Carbohydrate: 33g Protein: 47g Sodium: 820mg Total Fat: 12g
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Turkey Cream Enchiladas
1 or 2 large onions chopped (depends on how much turkey you have)
margarine, couple tablespoons
turkey, diced
cream cheese (same as onions - I'd say 1 pkg/onion)
cooking oil
CORN tortillas
jack cheese, shredded
whipping cream or half & half
Melt the butter in a large pan and cook the onion over medium or low (not too hot or it burns). Stir and cook until onion is transparent but not beginning to brown (about 20 minutes). Add to turkey, salt, pepper, and cubed cream cheese (if the cheese keeps trying to melt, let it cool first). Heat oil on med-high; cook tortillas till soft; fill each tortilla with a couple tablespoons of turkey, roll 'em up and place seam-side down in baking pan. Moisten with the whip cream or half & half (especially the ends); top with the jack cheese and bake at 350. Serve with lemon and/or salsa
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Turkey, Texas Style
Turkey 10-14 lbs
2 cups uncooked rice (I like to use a wild rice mix)
1/2 lb sausage
1/2 cup pecans
1/2 cup onion chopped
2 1/4 cup fresh squeezed orange juice
1/2 stick of butter
cornstarch
orange liqueur (opt.)
apple (opt.)
Cook rice using 1/2 the water called for and all the salt. Fry sausage in frying pan, crumble with spoon Drain grease from pan, add onions and cook until soft Mix sausage, onion, pecans and rice. Rinse turkey remove giblets from cavities, salt and pepper cavity Stuff turkey Place apple in end of cavity (opt.) Bake at 325 deg. F. covering pan
Make sauce: juice oranges boil juice in small pan make a roux of cornstarch and water (about 3 tbs cornstarch to 1/3 cup of water) thicken orange juice with roux stirring as mixture boil remove from heat, stir in butter (and 1/4 to 1/2 orange liqueur if desired) 1 hour before turkey is done. Baste every 15 min. until done. The turkey will have a nice orange glaze look. Remove turkey from pan let sit to firm for easier slicing Skim fat from pan drippings and thicken with roux of flour and water, add salt and pepper to taste. Serve with turkey!
Serves about 6-8 hungry soldiers if you have lots of side dishes.
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