Peary Perry's Favorite Recipes

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Easter Ham
1 7 to 8 pound fully cooked smoked ham shank
1 cup maple syrup
2 Tablespoons cider vinegar
1 Tablespoon prepared mustard whole cloves

Combine syrup, vinegar and mustard. Place ham, fat side up, on rack in shallow roasting pan. Pour about 1/2 cup mixture over ham and bake, uncovered, in a preheated 325 degree oven for 1-1/2 hours. Baste every 30 minutes with additional sauce. Remove ham from oven and score fat into diamond shapes. Insert a clove into each diamond. Bake ham an additional 30 minutes or until a meat thermometer inserted into the thickest part of meat registers 140 degrees. Let ham rest 15 minutes before carving. Makes 10 to 12 servings.


Easy Beef Crockpot Dinner
2 pounds beef stew meat
2 regular cans cream of mushroom soup
1 package onion soup mix
1-12 ounce can lemon-lime soda
2 TBS paprika
1 cup sour cream
Throw everything in your slow cooker but the sour cream. Stir it up, and let it cook about 6 hours on medium. Just before serving add the sour cream.


 

Easy Fudge
3 cups chocolate chips
1 can Eagle Brand Condensed milk
2 tablespoons butter
1 cup chopped walnuts (optional)

In a double boiler melt the chocolate chips and butter, mix in Eagle brand milk and walnuts and put in a buttered 8" X 8" pan. Put in refrigerator till set. Cut and serve.


Easy Meatball Soup
1 pound frozen meatballs, Italian seasoned
3 cups beef broth
2 cans (14.5 ounces each) diced tomatoes with Italian seasonings
1 cup diced potato, about 1 medium potato
1/2 cup chopped onion
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
16 ounces (about 3 cups) frozen mixed vegetables
In crockpot, combine meatballs, broth, tomatoes, potato, onion, garlic powder, and pepper. Cover and cook on HIGH for 9 to 11 hours, until potatoes and onion are tender. Stir in frozen vegetables and cook on HIGH for 1 hour longer. Serves 6. If desired, serve with a tossed salad and pass the Parmesan cheese.

 



Easy Ramen Skillet Dinner
1 Lb Lean Ground Beef
2 Pkgs (3 oz.) Oriental-flavor Ramen Noodles, noodles broken
1 Pkg (16 oz) Frozen Vegetables, thawed
1/4 tsp Ground Ginger
1/8 tsp Garlic Powder
2 Tbs Green Onions, thinly sliced

In large skillet, brown beef breaking up into pieces. Remove beef and pour off drippings. Using one seasoning packet from Ramen package, stir into beef and set aside. In skillet, combine 2 cups water, vegetables, noodles, ginger, garlic powder and remaining seasoning packet. Bring to a boil, then reduce heat. Cover and simmer about 3 minutes or until noodles are cooked, stirring occasionally. Return meat to skillet and heat through. Just before serving, stir in green onions.
 


Easy Smothered Pot Roast Recipe
INGREDIENTS:
1 pound baby red potatoes, scrubbed
6 carrots, peeled
1 large onion, peeled and cut into 1-inch wedges
4 teaspoons olive oil, divided use
1 package dry onion soup mix
2 to 4 pounds boneless chuck roast or 7-bone roast
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
Kosher salt and freshly ground pepper
1/2 cup red wine
1 cup beef broth
1 (14-ounce) can diced tomatoes
1 teaspoon dried oregano, crushed
PREPARATION:
Preheat oven to 375 F. Line a 2-inch deep baking pan with nonstick foil.

Slice a ring of skin from the centers of the baby red potatoes. Alternatively, you may peel them completely or leave the skins on according to your tastes. Place potatoes, carrots, and onions in a large plastic bag along with 3 teaspoons of olive oil and half of the onion soup mix. Seal the bag, squish around, and toss to coat. Set aside. Rub both sides of the chuck roast with Worcestershire sauce. Sprinkle with garlic powder, salt, and pepper. Heat a heavy skillet on medium-high heat. Coat the pan with the remaining 1 teaspoon of olive oil. Sear the beef on both sides until nicely-browned, turning only once. Remove the chuck roast to the prepared pan. Carefully pour the red wine into the skillet and deglaze, scraping up any browned bits. Cook for 1 minute and turn off heat. Add beef broth and swirl to combine. Set aside. Top pot roast with the tomatoes, and then the pan sauce. Sprinkle with oregano and remaining half of dry onion soup mix.
Cover with foil and roast for 1 hour. Remove from the oven and place the vegetables around the beef, with the carrots on the bottom. Season vegetables with salt and pepper, if desired. Return to the oven and roast, uncovered, an additional 45 minutes to 1 hour, until beef is tender and vegetables are cooked through. Let me rest for 10 minutes before carving against the grain into slices. Surround with the vegetables and top with pan juices to serve.

Yield: 4 to 6 servings


Enchilada Chili
Ingredients
2-1/2 lb. boneless beef chuck roast
2 Tbsp. cooking oil
2 15-oz. cans pinto and/or red kidney beans, rinsed and drained
2 14 1/2-oz. cans diced tomatoes, undrained
1 10 1/2-oz. can condensed beef broth
1 10-oz. can enchilada sauce
1 medium onion, chopped
2 tsp. bottled minced garlic
1/2 cup water
1/3 cup cornmeal or masa harina (tortilla flour)
1/4 cup snipped fresh cilantro
Fry Bread or flour tortillas (optional)
1/2 cup shredded Queso Blanco or Monterey Jack cheese (2 oz.)
Directions:
1. Trim fat from meat. Cut meat into 3/4-inch pieces. In a large skillet cook meat, half at a time, in hot oil over medium-high heat until brown.
Drain off fat. Transfer all meat to a 5- to 6-quart slow cooker. Stir in beans, tomatoes, beef broth, enchilada sauce, onion, and garlic.
2. Cover and cook on high-heat setting for 6 to 7 hours or on low heat setting for 10 to 12 hours.
3. In a small bowl, stir together the water and cornmeal; stir into meat mixture. Cover and cook for 15 minutes more.
4. To serve, stir cilantro into meat mixture. If desired, place Fry Bread in shallow bowls. Ladle chili over bread. Top with shredded cheese. Makes 8 servings.
5. Fry Bread: In large bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup corn meal, 1 teaspoon salt, and 1/4 teaspoon baking powder. Using pastry blender, cut in 1/4 cup shortening until mixture is pea-size. Add
3/4 cup water and 1/3 cup snipped fresh cilantro; stir just until dough forms ball (dough will be slightly sticky). Divide dough into eight portions. On floured surface, roll each portion into a 5- to 6-inch circle. In heavy 10-inch skillet, heat 1 tablespoon shortening over medium heat. Fry one dough circle at a time for 4 to 6 minutes or until golden, turning once. Add additional shortening as needed. If fry breads begin to brown too quickly, reduce heat to medium-low. Makes 8.
Nutrition facts per serving:
Calories 387
Total Fat (g) 12
Saturated Fat (g) 3
Monounsaturated Fat (g) 4
Polyunsaturated Fat (g) 2
Cholesterol (mg) 84
Sodium (mg) 1164
Carbohydrate (g) 29
Total Sugar (g) 5
Fiber (g) 7
Protein (g) 39
*Percent Daily Values are base on a 2,000 calorie diet


Family Tuna Casserole
1 can (about 7 to 8 ounces) tuna, drained
8 ounces elbow macaroni
4 tablespoons butter
3 tablespoons finely chopped onion
2 tablespoons finely chopped green bell pepper
2 tablespoons all purpose flour
3/4 teaspoon salt or seasoned salt
1/8 teaspoon pepper
1 cup milk
1/2 cup frozen peas, thawed
1 can cream of mushroom soup
1 cup shredded Cheddar cheese
buttered soft bread crumbs

Cook macaroni in boiling water according to package directions until tender, drain and rinse.
Melt butter in a large saucepan or Dutch oven; add chopped onions and bell pepper and sauté over low heat for about 3 to 4 minutes, until tender. Add flour, salt and pepper; cook, stirring, until smooth and bubbly. Add milk and mushroom soup and stir over low heat until smooth and thickened. Add cooked drained macaroni, flaked tuna, peas, and about half of the cheese to sauce mixture, stirring constantly. Pour the mixture into 2-quart buttered casserole; top with remaining cheese then buttered bread crumbs. Bake at 350F for 30 to 40 minutes, or until nicely browned.


 

Fennel-Tangerine Salad
Directions
1. Thaw tuna, if frozen. Rinse fish; pat fish dry with paper towels. Place fish in a resealable plastic bag set in a shallow dish.
2. For pesto marinade: In a small bowl, stir together basil, oil, oregano, thyme, garlic, lemon peel and juice, tangerine peel and juice, salt and pepper. Pour over fish; seal bag and turn to coat fish.
Marinate in the refrigerator for 30 to 60 minutes, turning bag once. Remove fish from marinade, reserving marinade. Transfer marinade to a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 1
minute.
3. Lightly grease or coat an unheated grill rack with nonstick cooking spray. For a charcoal grill, grill fish on the greased rack of an uncovered grill directly over medium-hot coals until desired doneness,  gently turning and brushing once with remaining marinade halfway through grilling. Allow 5 to 6 minutes or until surface is well-marked and the center is still red for medium-rare and 9 to 12 minutes or until fish flakes when tested with a fork and center of fish is still pink for medium doneness. Discard remaining marinade. (For a gas grill, preheat grill. Reduce heat to medium-hot. Place fish on greased rack directly over heat. Cover; grill to desired doneness as above.) 4. Serve fish with Fennel-Tangerine Salad.
Makes 4 servings.

Fennel-Tangerine Salad: For fennel: Cut off and discard upper stalks of 1 large fennel bulb (about 1 pound). Remove any wilted outer layers and cut a thin slice from the fennel base. Wash fennel and cut in half
lengthwise; remove core. Cut into very thin slices (you should have about 2 cups).

In a large bowl, toss together fennel slices, 1 cup tangerine sections (from 3 to 4 medium tangerines) or orange sections, 3 tablespoons chopped green onions (green parts only) 2 tablespoons snipped fresh
mint, 2 tablespoons tangerine juice or orange juice, 1 tablespoon lemon juice, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon cracked black pepper. (Salad should not set for more than 10 minutes.)

Nutrition facts per serving:
calories: 453
total fat: 19g
saturated fat: 3g
cholesterol: 101mg
sodium: 592mg
carbohydrate: 15g
fiber: 3g
protein: 55g
vitamin C: 73%
calcium: 10%
iron: 15%


Festive Chicken Oscar
Ingredients
6 skinless, boneless chicken breast halves (about 1-1/2 pounds total)
1 8-ounce package cream cheese, softened
1/4 teaspoon seasoned salt
1/8 teaspoon garlic powder
Dash ground red pepper (optional)
1/2 of a 10-ounce package frozen asparagus spears, thawed and chopped
1/2 of a 5-1/2- to 6-1/2-ounce can crabmeat, drained, flaked, and cartilage removed, or 3 ounces crab-flavored fish (surimi)
2 tablespoons butter or margarine, melted
Seasoned salt
Garlic powder
1 6-1/4- to 6-3/4-ounce package long-grain-and-wild-rice mix
1 10-3/4-ounce can condensed cream of chicken soup
3/4 cup milk

Directions
1. Place each chicken breast half, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to form a rectangle about 1/4 inch thick. Remove plastic wrap; set chicken aside.
2. In a mixer bowl, beat together until light and fluffy the cream cheese, the 1/4 teaspoon seasoned salt, the 1/8 teaspoon garlic powder, and the red pepper, if you like. Gently fold in the chopped asparagus and the crabmeat.
3. Divide the filling evenly among the chicken breasts, placing it in the center of each breast. Fold in the bottom and sides of each breast. Roll up breasts, jelly-roll style, and secure them with wooden toothpicks. Place the rolls in a 2-quart rectangular baking dish.
4. Pour melted butter over chicken. Sprinkle with additional seasoned salt and garlic powder. Bake in a 375 degree F oven about 25 minutes or until chicken is tender and no longer pink.
5. Meanwhile, cook rice mix according to package directions. In a small saucepan, combine the condensed soup, and the milk; heat through.
6. Serve the baked chicken over the rice mixture. Spoon soup mixture over all. Makes 6 servings.

Nutrition facts per serving:
calories: 471
total fat: 23g
saturated fat: 12g
cholesterol: 139mg
sodium: 1267mg
carbohydrate: 30g
fiber: 1g
protein: 37g
vitamin A: 26%
vitamin C: 12%
calcium: 13%
iron: 14%


Festooned Fettuccine
Ingredients
1 pound dried fettuccine
3 cups sliced cremini or button mushrooms (8 ounces)
1 cup finely chopped onion
6 large cloves garlic, minced
3 tablespoons olive oil
3 red sweet peppers, cut into thin strips (3 cups)
1 cup whipping cream
3/4 cup crumbled Gorgonzola cheese (3 ounces)
1/3 cup snipped fresh chives
3 tablespoons snipped fresh parsley
3 tablespoons snipped fresh basil
1/4 teaspoon salt

Directions
1. Cook the fettuccine according to the package directions. Remove from the heat. Drain and return to saucepan.
2. For sauce: In a large skillet, cook the mushrooms, onion, and garlic in 2 tablespoons of the olive oil over medium-high heat for 4 to 5 minutes or until vegetables are tender, stirring occasionally. Remove with a slotted spoon, reserving the olive oil in skillet.
3. Add remaining olive oil to skillet. Add the sweet pepper strips to skillet. Cook about 5 minutes over medium heat or until tender, stirring occasionally.
4. Add the whipping cream and cheese to the pepper strips in the skillet. Stir the mixture over medium heat until the cheese melts and the sauce thickens slightly. Stir in the mushroom mixture, chives, parsley, basil, and salt.
5. To serve, pour the sauce over the pasta and toss the pasta to coat.
Transfer to a serving dish. Makes 6 servings.

Nutrition facts per serving:
calories: 575
total fat: 28g
cholesterol: 65mg
sodium: 318mg
carbohydrate: 67g
fiber: 4g


Five Can Tuna Casserole
1 (7 oz.) can tuna, drained and flaked
1 (10 3/4 oz. can condensed chicken noodle soup
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (3 oz.) can Chinese noodles
1 (5 1/3 oz.) can evaporated milk

Instructions:  Mix all together. Place in greased 1 1/2 quart casserole and bake in 350 degree oven for 30 minutes. Serves 4.


Flank Steak Bordelaise
Ingredients
1 pound beef flank steak
1/3 cup red wine vinegar
1/4 cup chopped onion
2 tablespoons cooking oil
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/4 teaspoon dry mustard
1/4 cup chopped green onions
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
1/2 teaspoon dried thyme, crushed
1 14-ounce can beef broth
1/4 cup dry red wine or 1 tablespoon red wine vinegar
2-1/2 cups coarsely shredded zucchini
1 cup coarsely shredded carrot
1 clove garlic, minced
1/3 cup walnuts, toasted and coarsely chopped
1 tablespoon butter or margarine
Salt and black pepper

Directions
1. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place meat in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine the 1/3 cup wine vinegar, the onion, oil, Worcestershire sauce, the 2 cloves garlic, and the dry mustard. Pour marinade over meat; seal bag.
Turn to coat meat. Marinate in the refrigerator for at least 6 hours or up to 24 hours, turning bag several times.
2. For sauce, in a medium saucepan cook green onion in 2 tablespoons hot butter over medium heat until tender. Stir in the flour and thyme. Stir in broth and wine. Bring to boiling, stirring occasionally; reduce heat.
Boil gently, uncovered, for 15 to 20 minutes or until reduced to about 1 cup. Keep warm.
3. Drain meat, discarding marinade. Pat meat dry with paper towels. Preheat broiler. Place steak on unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 15 to 18 minutes or until medium doneness (160 degrees F), turning once. Slice steak thinly across the grain.
4. Meanwhile, combine zucchini, carrot, and the 1 clove garlic; place in a steamer basket over boiling water. Steam about 4 minutes or just until tender. Transfer to bowl. Stir in the 1 tablespoon butter and the walnuts. Season to taste with salt and pepper.
5. To serve, spoon some of the sauce over meat; pass the remaining sauce. Serve the zucchini and carrot mixture with the meat. If desired, garnish with fresh herb sprigs. Makes 4 servings


French Pot Roast
Ingredients
1 2-1/2- to 3-pound boneless beef chuck pot roast
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cooking oil
4 medium carrots, peeled and cut crosswise into 3-inch pieces
3 medium potatoes, quartered
2 medium onions, cut into wedges
2 tablespoons quick-cooking tapioca
1 cup bottled French salad dressing
1/2 cup canned beef broth
3 cloves garlic, minced
Directions
1. Trim fat from beef; sprinkle with salt and pepper. Brown beef roast on all sides in hot oil in a large skillet.
2. Place carrots, potatoes, and onions in a 5- to 6-quart slow cooker.
Sprinkle with tapioca. Place roast on vegetables. Combine salad dressing, broth, and garlic; pour over roast and vegetables.
3. Cover; cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
4. Transfer beef and vegetables to a large serving platter. Serve cooking liquid with beef and vegetables. Makes: 8 servings
 


Fresh Fruit Salad with Honey-Rum Dressing
Ingredients
1/4 cup snipped fresh mint
1/4 cup lime juice
1/4 cup rum or orange juice
1/4 cup honey
1 large cantaloupe or honeydew melon
1 16-ounce carton strawberries, hulled and halved or quartered
1-1/2 cups green and/or red seedless grapes
4 kiwi fruit and/or golden kiwi fruit, peeled and cut into 1/2-inch pieces

Directions
For the dressing, in a large bowl, whisk together mint, lime juice, rum (or orange juice) and honey. Set aside.

Cut cantaloupe in half and remove the seeds. Use a melon baller to scoop out pulp. Add melon balls, strawberries, grapes, and kiwifruit to dressing; toss lightly to coat. Let stand for 15 minutes to allow flavors to blend. (To make ahead, cover and chill for 3 hours in the refrigerator.) Makes 8 to 10 side-dish servings.


Fried Green Tomatoes
1/4 cup cornmeal
1/4 teaspoon sugar
1/2 teaspoon salt
1 firm green tomato, cut into 1/2 inch slices
bacon fat from 4 slices of bacon
2 tablespoons peanut oil
coarse salt

Directions
Combine cornmeal, sugar, and salt. Dip each tomato slice into cornmeal mixture. Fry in hot bacon fat and oil until brown, turning once during cooking. Drain on paper towels. Sprinkle with coarse salt and serve hot.


Fried Liver and Bacon
beef liver
12 slices of fat bacon
butter
1 tablespoonful of flour
1 cup of sweet milk or water
salt, pepper
Preparation

Have beef liver cut in slices about one inch thick; quickly rinse and wipe dry. Remove the thin skin on the edge and cut out all the small, tough fibers.

Fry bacon in a pan until crisp and brown. Take from the pan on a warm platter and place in oven.

Put the pieces of liver, well dredged with flour, into the pan containing the hot bacon fat, also a little butter, and fry slowly until well done, but not hard and dry. Turn frequently and season with salt and pepper.

Take the liver from the pan, add one tablespoonful of flour to the fat remaining in the pan, stir until smooth and brown, then add milk or water, stir a few minutes until it thickens and season with salt and pepper.

Should the liver be a little overdone, put it in the pan with the gravy, cover and let stand where it will just simmer a few minutes, then turn all on a hot platter and serve the bacon on a separate dish.


Fruited Baked Ham
Ingredients
1 3- to 4-pound fully cooked, smoked boneless ham
1/2 cup apricot preserves
1 cup cherry preserves
1/4 cup orange juice

Directions
1. Place meat in a shallow roasting pan. If you like, score top in a diamond pattern. Insert meat thermometer. Roast, uncovered, in a 325 degree F oven for 1-1/2 to 2-1/4 hours or until thermometer registers 140 degree F.
2. For sauce, snip the large pieces of apricot in the preserves. In a saucepan, combine apricot and cherry preserves and orange juice. Heat through. Serve over ham. Makes 12 to 16 servings.

Nutrition facts per serving:
calories: 292
total fat: 6g
saturated fat: 2g
cholesterol: 62mg
sodium: 1518mg
carbohydrate: 28g
fiber: 0g
protein: 29g
vitamin A: 0%
vitamin C: 10%
calcium: 2%
iron: 7%


GARDEN CHEDDAR SOUP
2 carrots - sliced
2 small zucchini - 1/2'd sliced
2 tomatoes -wedged (I use a can of diced tomatoes)
1 celery stalk - chopped
1 onion - 1/2'd & sliced
1 cup Portobello mushrooms sliced
2 garlic cloves minced
4 1/2 c beef broth
1 1/2 c tomato juice
1 T basil
1/2 c red wine
1/2 t salt
1/2 t pepper
2 T parsley
1 c shredded cheddar cheese

Cook all ingredients covered for 30 minutes. Stir in basil, wine, salt, pepper & parsley just before serving as well as throw a gob of the cheese when serving.
 


Garlic Chicken Italiano
Ingredients
2 tablespoons olive oil
1/4 to 1/2 teaspoon coarse salt
1/4 teaspoon black pepper
2 heads garlic
1 to 3-pound fresh roasting chicken
1 lemon, halved

1/2 cup dry white wine
2 cups water

Directions
1. Combine olive oil, salt, and pepper. Separate the garlic into cloves and peel. Mince 4 cloves and stir into olive oil. Brush chicken with the oil mixture.
2. Squeeze lemon juice over chicken. Place lemon halves inside chicken cavity. Pull neck skin to back and fasten with a skewer. If a band of skin crosses the tail, tuck drumsticks under the band. If there's no band, tie drumsticks to tail. Twist wing tips under the back.
3. Place bird, breast side up, on a rack in a shallow roasting pan. Pour wine and the water into pan. Add remaining garlic cloves.
4. Roast the chicken in a 400 degree F oven for 1-1/4 to 1-1/2 hours or until thoroughly cooked and a meat thermometer inserted into the inside of a thigh muscles registers 180 degree F to 185 degree F.
5. Remove chicken from oven and cover with foil. Let stand for 5 to 10 minutes. Remove garlic from juices using a slotted spoon. Skim fat from pan juices. Carve chicken. Pour some of the pan juices over chicken.
Serve garlic cloves with chicken. Pass remaining juices. Makes 4 servings.


Garlic Shrimp Soup
3 T olive oil
2 C of white wine (I used Chardonnay)
3 C water or chicken broth
1 can of cream of celery soup
3 ribs celery, diced
1 medium yellow onion, diced
6 cloves garlic, pressed
8 Crimini (or whatever kind you like) mushrooms, sliced w/stems
1 large tomato, diced
2/3 C white rice
3 cups of cleaned, cooked shrimp (small or medium work best)
1 bay leaf
2 T dried rosemary
2 T dried basil
salt and pepper to taste

Sauté onion and celery in olive oil over medium high heat until
softened, about 4 minutes. Add rosemary, basil and garlic, sauté
another 2 minutes. Add mushrooms, tomato, water (or broth), wine, rice
and bay leaf. Salt and pepper to taste. Bring to a boil, then simmer
covered approximately 30 minutes, stirring occasionally, until rice is
cooked. Add cream of celery soup and shrimp and simmer (covered)
another 10-15 minutes, until heated through. Re-season with salt and
pepper if needed.


Garlicky Peppers & Shrimp
1 9-oz. pkg. refrigerated spinach fettuccine
4 Tbsp. extra-virgin olive oil
3 small red, green, yellow, or orange sweet peppers, seeded and cut in strips
2 medium onions, cut in thin wedges
4 cloves garlic, thinly sliced
1 lb. peeled and deveined medium shrimp
1/8 tsp. cayenne pepper

Directions
1. Cook pasta according to package directions; drain and return to pan.
Toss with 2 tablespoons of the olive oil. Keep warm.
2. Meanwhile, in skillet heat the remaining 2 tablespoons olive oil over medium-high heat. Stir in peppers, onions, and garlic; stir-fry 4 to 6 minutes or until crisp-tender. Add shrimp and cayenne pepper. Cook 2 to
3 minutes more or until shrimp are opaque, stirring occasionally. Serve over pasta. Serves 4.

 


Garlic and Mint Chicken Breasts
Ingredients
4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 pounds total)
1/2 cup fresh mint leaves
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon reduced-sodium soy sauce
4 cloves garlic
1 teaspoon chili powder
1/4 teaspoon ground black pepper
Hot cooked couscous (optional)
Grilled whole green onions* (optional)
Fresh mint leaves (optional)


Directions
1. Place chicken in a resealable plastic bag set in a shallow dish.
2. In a blender, combine the 1/2 cup mint leaves, the lemon juice, oil, soy sauce, garlic, chili powder, and pepper. Cover and blend until smooth; pour over chicken. Seal bag; turn to coat chicken. Marinate chicken in refrigerator for 4 to 24 hours.
3. Drain chicken, discarding marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until tender and no longer pink (170 degree F), turning once. If desired, serve over hot cooked couscous. If desired, serve with grilled green onions and garnish with additional mint leaves. Makes 4 servings.
To grill green onions, place them on the edge of the grill with the chicken for the last 2 minutes of the grilling time.


Gaspacho
1-2 cloves crushed garlic
2 tablespoons olive oil
3 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
6 drops Tabasco sauce
2 tomatoes - chopped
1 1/2 stalks celery – chopped
1/2 medium cucumber – chopped
1/3 cup onion – chopped
1/2 medium pepper (green or red)
1/4 cup chives – chopped
1/4 cup parsley – chopped
2 cups tomato juice
Place vegetables (except chives and parsley) in food processor in batches (not all at once) and pulse just to finely dice. Place each processed batch in a mixing bowl and stir in remaining ingredients.
Refrigerate for 2-4 hours before serving. Makes approximately 1/2 gallon. Can be easily doubled.


German Hamburger
Ingredients
1-1/2 pounds ground beef
1/2 pound ground pork
3/4 cup soft bread crumbs (1 slice bread)
1 cup chopped onion
2 tablespoons butter
1 tablespoon snipped parsley
1 beaten egg
1 teaspoon finely shredded lemon peel
1/2 teaspoon salt
1/2 teaspoon dried basil, crushed
1/4 teaspoon pepper
1/3 cup all-purpose flour
3 tablespoons butter

Directions
1. In a large mixing bowl, combine ground beef, ground pork, and bread crumbs. Set the meat mixture aside.
2. In a medium skillet, cook onion in the 2 tablespoons butter until tender, but not brown. Add to meat mixture, along with parsley. In a food processor bowl or food grinder, process or grind mixture. (If you have a small food processor bowl, process half at a time.) Return to mixing bowl. Add egg, lemon peel, salt, basil, and pepper; mix well.
3. Shape meat mixture into nine 1/2-inch-thick patties. Coat the patties with the flour.
4. In a large skillet, melt 1 tablespoon of the butter. Cook 3 or 4 patties, uncovered, over medium-low heat for 12 to 15 minutes or until done (160 degree F); turn once. Repeat with remaining butter and patties. Makes 9 servings.  (nutritional info not available)


Ginger Rice
Ingredients
1 tablespoon olive oil
1/2 cup chopped onion
1/2 teaspoon cumin seeds
4 cups water
1 teaspoon salt
2 cups long-grain rice
4 teaspoons grated fresh ginger

Directions
1. Heat oil in large saucepan over medium-low heat; add onion, ginger and cumin seeds. Cook until onion is softened, 3 to 4 minutes.
2. Add water and salt; bring to a boil. Stir in rice; cover, reduce heat and simmer 20 minutes. Remove from heat; let stand, covered, 5 minutes.
Fluff with fork before serving. Makes 8 side-dish servings.


Glazed Salmon
Ingredients
1/2 cup balsamic vinegar
1 tablespoon brown sugar or full-flavored molasses
1 teaspoon tamari sauce or soy sauce
1/4 teaspoon finely chopped fresh ginger or 1/8 teaspoon ground ginger
4 skinless, boneless salmon fillets (6 ounces each)

Directions
1. In a small saucepan, bring vinegar to boiling over medium heat. Boil gently, uncovered, for about 5 minutes or until reduced by about half.
2. Stir in brown sugar and molasses, tamari or soy sauce, and ginger.
3. Brush the mixture on the salmon fillets. Place fish on the rack of an uncovered grill directly over medium heat. Grill for 4 to 6 minutes per 1/2-inch thickness or until fish flakes with a fork, turning and brushing with soy mixture halfway through cooking.
4. Serve the grilled fish with some rice pilaf and asparagus spears, if you like. Makes 4 servings.

Nutrition facts per serving:
calories: 336
total fat: 15g
cholesterol: 105mg
sodium: 171mg
carbohydrate: 11g
fiber: 0g
protein: 36g


Golden Onion Soup
Ingredients
4 large sweet onions (2 pounds) such as Oso, Maui, Walla-Walla or Vidalia
3 tablespoons unsalted butter
1 teaspoon sugar
1/4 cup white wine
3 cups chicken broth
Freshly grated black pepper or hot sauce to taste
4 slices French bread (1 inch thick), lightly toasted
1/2 cup shredded Gruyere cheese

Directions
1. Cut onions in half, then thinly slice. In a large, deep pot, heat butter over medium-high heat. Add onions and stir to coat. Cover and cook 10 minutes, stirring often. Add sugar and cook over high heat, uncovered, 6 more minutes or until onions are golden. Add wine and cook
1 minute. Add broth and 2 cups water; bring to a boil, then reduce heat to medium; cover and cook 5 minutes.
2. Heat broiler. Place four 2-cup ovenproof bowls on a baking sheet.
Divide soup among the bowls, stirring in pepper or hot sauce; top each with toasted bread. Sprinkle cheese over bread. Broil 3 to 4 minutes or until cheese is melted. Makes 4 servings.

Nutrition facts per serving:
calories: 336
total fat: 17g
saturated fat: 9g
cholesterol: 42mg
sodium: 956mg
carbohydrate: 35g
fiber: 5g
protein: 10g


Great Holiday Green Beans
2 (15 ounce) cans green beans
1 cube beef bouillon cube
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 tablespoon butter
1/8 teaspoon garlic pepper seasoning

Drain the green beans, reserving 1/2 of the liquid. Dissolve the bouillon cube in the reserved liquid.
Place green beans and liquid in a saucepan. Add Worcestershire sauce, soy sauce, butter or margarine and garlic pepper seasoning to taste.
Simmer gently for 15 minutes.
Remove to serving bowl leaving beans sitting in their liquid. Use a slotted spoon to serve.


Green Bean Salad
Dressing:
5 T. red wine vinegar with garlic
4 T. cream cheese (softened)
2 T. milk
2 tsp. sugar
1/2 tsp. sea salt
1/2 tsp. pepper*

Combine until smooth and well blended. Let stand at room temp..

Salad:
1 lbs. fresh green beans
1 red/purple onion
1 red bell pepper
1 yellow bell pepper
1 cucumber

Wash the green beans. Remove both ends and break into 1 inch pieces. Place into a pot of boiling water and boil for 8 minutes. Using a slotted spoon, remove to an ice water bath. Let stand 5 minutes. While the green beans are cooking and resting, prepare the rest of the veggies. Peel and seed cucumber, slice thinly. Peel and dice the onion. Seed the peppers and chop coarsely. Drain the green beans well and add to the other veggies. Toss gently. Pour the dressing over and toss gently to coat. Refrigerate covered for at least 2 hours. Overnight is best. Let stand 30 minutes at room temp and toss gently before serving.


Green Chili Chicken
4 (whole, not tenders) boneless skinless chicken breasts
1 pkg. taco seasoning
1/2 cup oil
16 oz dairy sour cream
3 cans diced green chilies (4.25 oz each ?)
1 pkg. (2 cups) grated Monterey Jack cheese

 

Directions
Mix oil and taco seasoning. Brown chicken in the oil mixture in a skillet, do not cook through. Stir sour cream until smooth, then add green chilies and stir to blend. Place chicken in a baking dish, pour sour cream and green chilis over the top. Sprinkle with cheese, cover with foil and bake 20 minutes at 350*F removing foil the last 5 minutes.

Serves 4.


Grilled Catfish Sandwiches
Ingredients
4 4- to 5-ounce fresh or frozen skinless catfish or white-fleshed fish fillets, 1/2- to 3/4-inch thick
1 tablespoon lemon or lime juice
1 teaspoon lemon-pepper seasoning, Jamaican jerk seasoning or Cajun seasoning
4 round hard rolls, hoagie buns, Kaiser rolls or, other crusty rolls, split and toasted

Directions
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Brush fish with lemon juice. Sprinkle desired seasoning evenly over all sides of fish.
2. Place fish in a greased grill basket, tucking under any thin edges. (Or, grill fish on the greased rack of the grill.) For a charcoal grill, place grill basket on the rack of an uncovered grill directly over medium coals and grill until fish flakes easily when tested with a fork (allow 4 to 6 minutes per 1/2-inch thickness of fish), turning basket once halfway through grilling. (For a gas grill, preheat grill on high for 10 to 15 minutes. Reduce heat to medium. Place grill basket on grill rack over heat. Cover and grill as above.)
3. Remove fish from grill basket. Serve fillets on buns. Makes 4 servings.
 


Grilled Pork Chops
Ingredients
4 boneless center cut pork chops (1-1/4 pounds total)
1/2 cup plus 2 tablespoons reduced-calorie vinaigrette dressing
1-1/2 teaspoons Montreal or grill seasoning
3/4 teaspoon salt
1/2 teaspoon black pepper
4 plum tomatoes, halved lengthwise
4 cups cooked potato
3/4 cup skim milk
2 tablespoons butter, cut in pieces
2 scallions, finely chopped

Directions
1. Marinate pork chops in 1/2 cup of the vinaigrette for 20 minutes. Heat grill to medium-high/medium-hot coals.
2. Remove pork from marinade and pat dry. Season with 1 teaspoon of the Montreal seasoning, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
3. In bowl, toss tomatoes and remaining 2 tablespoons dressing. Place potato in large glass bowl. Add remaining Montreal seasoning and milk. Cover with plastic wrap, venting one side. Microwave for 3 minutes on HIGH. Uncover and mash. Stir in butter, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper and the scallions. Re-cover bowl; microwave 3 minutes.
4. Meanwhile, grill pork chops and tomatoes for 4 minutes. Carefully turn over; brush tomatoes with any dressing from bowl. Grill 3 more minutes, until pork registers 150 F on an instant-read thermometer.
Serve warm. Serves 4.
Nutrition facts per serving:
calories: 424
total fat: 18g
saturated fat: 8g
cholesterol: 90mg
sodium: 961mg
carbohydrate: 33g
fiber: 3g
protein: 31g


Grilled Oriental Beef Steaks
1 to 1-1/2 Lbs Sirloin
1/3 Cup Soy Sauce
1/4 Cup Granulated Sugar
1 tsp Ground Ginger
1 Clove Garlic, minced
1/2 tsp Salt

In mixing bowl, combine soy sauce, sugar, ginger, garlic and salt. In
large zip-lock bag, combine marinade and steaks; make sure meat is well
coated. Marinade for 15 minutes, turning occasionally. Remove steaks and grill to until done to personal taste.


Gringo Cabbage
1 medium head cabbage, coarsely chopped. Cover with boiling water and
simmer about 5 minutes.
Meanwhile prepare white sauce:
1/3 cup butter, melted
3 Tbs. flour
1/2 tsp. salt
1/4 tsp. cayenne pepper (if desired, and to taste)
1 1/2 c. milk
Butter a baking dish and layer:
one half of the cabbage,
one half of the white sauce
1/4 c. parmesan cheese
1 cup crushed potato chips
Repeat layers. Bake at 350 for 30-40 minutes.


GROUND BEEF, MACARONI AND TOMATO CASSEROLE
Serves 6
2 pounds lean ground beef
1 cup onion, chopped
1 1/2 cups water
1/2 clove garlic, minced
1/4 cup green pepper, chopped
2 cans (14 1/2 ounce) tomatoes; chopped
1 cup V8 juice or plain
Salt and pepper
1/2 teaspoon oregano
2 cups macaroni -- uncooked

Brown the meat, onion, green pepper, garlic and drain. Combine tomatoes, juice and the drained meat mixture. Stir in the seasonings. Mix well and place in Crockpot and cook low for 6 to 8 hours. Stir in uncooked macaroni and cook 2 to 3 hours more.


Ham Casserole
4 ounces noodles
1 can (10 3/4 ounces) condensed cream of mushroom soup
1/2 cup milk
1/4 cup of minced onion
2 teaspoons prepared mustard
1 cup sour cream
2 cups cooked ham, cut in 1-inch pieces
1/4 cup dry bread crumbs
1 tablespoons melted butter
2 tablespoon grated Parmesan cheese

Directions:
Cook noodles as directed on package; drain. While noodles are cooking, combine in a small saucepan the soup and milk, stirring over low heat until smooth. Add onion, mustard, and sour cream. In a greased 1 1/2 quart casserole, layer half of the noodles, half of the ham and sauce. Repeat layers. Toss bread crumbs with the 1 tablespoon melted butter and sprinkle over the casserole. Top with grated cheese. Bake, uncovered, at 325° for 25 minutes, or until golden brown and bubbly.


Ham Fried Rice
1 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
1 TBL reduced calorie margarine, melted
1 -1/2 cups diced lean cooked ham
1/2 tsp salt
1 tsp curry powder
dash of garlic powder
2 cups cooked long grain rice

Sauté celery, onion and green pepper in margarine in a large nonstick skillet Add ham and next 3 ingredients, stirring well. Stir in rice. Cook over medium heat, stirring constantly, until thoroughly heated. yield 7 servings


Ham and Potato Casserole
3 tablespoons margarine
3 tablespoons flour
1/4 teaspoon pepper
2 1/2 cups milk
1 large onion (chopped )
5 cups potatoes (cooked and sliced )
2 cups ham (cooked and diced )
1/2 cup cheddar cheese (shredded )

Preheat oven to 400 degrees. Grease a 2-quart casserole. Melt margarine;
stir in flour and pepper. Add milk and cook until thickened, stirring
constantly. Remove from heat and add onion, potatoes, and ham. Pour into
prepared pan. Top with cheddar cheese. Bake for 45 minutes.


Harvest Carrot Pudding CP
4 Large Carrots, peeled and cooked, then grated
1 Small White Onion, grated
3 Eggs, beaten
1 Cup Milk
1 Tbs Granulated Sugar
1/2 tsp Salt
1/4 tsp Ground Nutmeg

Combine carrots, onion, eggs, milk, sugar, salt and nutmeg in crock-pot; mix well. Cover and cook on High for 3 – 4 hours. This makes a wonderful side dish for ham.


Hash-Brown Quiche
Ingredients
3 cups loose-pack, frozen hash-brown potatoes, thawed
1/3 cup butter, melted
6 ounces diced cooked ham (about 1 cup)
4 ounces hot pepper cheese, shredded
4 ounces gouda or Swiss cheese, shredded (1 cup)
1/2 cup light cream
2 eggs
1/4 teaspoon seasoned salt

Directions
1. Press hash browns between paper towels to remove moisture. Press hash browns onto bottom and up sides of a 9-inch pie plate to form a crust.
2. Drizzle melted butter over crust. Bake in a 425 degree F oven for 25 minutes. Remove from oven. Reduce oven temperature to 350 degree F.
3. In a bowl, toss together the ham and cheeses. Place ham mixture in crust. Beat together cream, eggs, and seasoned salt. Pour cream mixture over ham mixture.
4. Bake, uncovered, in the 350 degree F oven for 25 to 30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Makes 6 servings.

Nutrition facts per serving:
calories: 423
total fat: 29g
saturated fat: 17g
cholesterol: 162mg
sodium: 861mg
carbohydrate: 21g
fiber: 1g
protein: 19g
vitamin C: 15%
calcium: 32%
iron: 10%


Honey Baked Chicken
Makes 4 servings
4 Chicken Breast Halves (with skin works best)
1/4 Cup Canola Oil
1 Tbs Lime Juice (fresh is best)
1 Tbs Honey
1/4 tsp Paprika
Seasoned Salt, to taste

Preheat oven to 400 degrees. Prepare 9-square inch baking pan with non-stick cooking spray; set aside. In small mixing bowl, combine oil, juice, honey, paprika and salt; mix well. Heat in microwave about 15 - 20 seconds to thin marinade to a watery consistency. Arrange chicken in prepared baking pan, skin side up. Baste chicken with marinade. Start baking, uncovered, for about 35 - 40 minutes, basting chicken every 8 – 10 minutes, without turning them over. When they are nicely browned, remove from oven and immediately seal pan with foil; let it stand 10 – 15 minutes before serving.


Honey Mustard Salmon
1/2 cup mayonnaise

2 tablespoons deli mustard
2 green onions, chopped
1 tablespoon honey
1 teaspoon apple cider vinegar
1/8 teaspoon fresh ground black pepper
Pinch of salt
4 salmon fillets (about 4 or 5 ounces each)
 

Directions

In medium bowl combine all ingredients except salmon. Reserve 1/3 of the mayonnaise mixture and set aside to serve with the salmon.
If you are going to bake the salmon; spray a cookie sheet with cooking spray. Lay the fillets skin down (if they have the skin on), spread 2/3's of the mayonnaise mixture evenly over the 4 fillets. If you are going to grill the fillets; spray a piece of heavy foil with cooking spray and place the fillets skin side down onto the foil. Bake at 350° or heat grill at a medium heat for 25 to 30 minutes or until the salmon flakes easily with a fork. Serve salmon with the reserved mayonnaise mixture and garnish, if desired, with additional chopped green onions. Serves 4.


Hoosier Cheeseburger Meat Loaf
Ingredients
5 slices process American cheese food
1 beaten egg
1/2 cup finely chopped onion
1/4 cup tomato juice or vegetable juice
1 cup quick-cooking oats
1 tablespoon Worcestershire sauce
1-1/2 tsp. low-sodium instant beef bouillon granules
1 tsp. garlic powder
1/2 tsp. pepper
1-1/2 lb. lean ground beef


Directions
1. Cut three slices of cheese into four strips each; set aside. In a large bowl, combine egg, onion, tomato juice, oats, Worcestershire sauce, bouillon, garlic powder, and pepper. Add ground beef and mix well.
2. In a shallow baking dish, pat half of the meat mixture into an 8x4-inch loaf. Make a 1/2-inch-wide indentation down the center of the meat mixture. Arrange the cheese strips in the indentation. Shape remaining meat mixture over the top of the cheese strips; pinching edges to seal. (Loaf size should be 8x4x2 inches.)
3. Bake in a 350 degrees F oven about 1 hour or until no pink remains (thermometer inserted in the thickest part of the meat loaf registers 170 degrees F).
4. Cut remaining two cheese slices in half diagonally. Place on top of meat loaf. Bake about 3 minutes more or until cheese melts. Garnish with chopped tomato and snipped parsley, if desired. Makes 6 servings.


HOT CRAB DIP

3/4 cup sour cream
2 tbsp fresh lemon juice
1 tbsp fresh onion; grated
1 tsp Worcestershire sauce
3/4 tsp dry mustard
1/4 tsp garlic powder
8 oz cream cheese; softened
2 oz sharp cheddar cheese; shredded
1 lb lump crabmeat; shell pieces removed as needed vegetable cooking spray

1. Preheat oven to 350F.
2. Combine first 7 ingredients in a bowl; stir well with a wire whisk.
Stir in cheddar cheese and crabmeat. (Optional: add red pepper pieces or
pimiento)
3. Spoon the crabmeat mixture into a 1-1/2 quart casserole coated with cooking spray, and sprinkle with paprika.
4. Bake for 30 minutes, or until thoroughly heated.
5. Serve inside hollowed-out round loaf of bread. Use the bread removed from center to scoop hot dip out of loaf. When this is gone, start tearing off pieces of the bread bowl.
 


Hunter Beef and Gravy
2 lbs Round Steak, cut into 1/2-inch pieces
1 Can (10 oz) Condensed Golden Mushroom Soup
1 Can (4 oz) Sliced Mushrooms
1 Env Dry Onion Soup Mix
Hot Noodles, for serving

In skillet, brown beef in oil; drain and transfer to crock-pot. In mixing bowl, combine soup, mushroom, soup mix and 1/2 cup water; mix well and pour over beef. Cover and cook on Low for 7 – 8 hours. Prepare noodles according to package instruction and serve beef/mushroom mixture over noodles.


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