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ENTREES II                      (176 kb)                                 Index Pages 1400 to 1499

There are two Entrée files: Entrée I has pages in the

600's; Entrée II has pages in the 1400's. The tables

of contents are the same for both files. 
 

ALICE@S FAMOUS CHILI       623

ASPARAGUS HAM PASTA 607

BAKED BREADED PORK CHOPS      608

BAKED FISH WITH TOMATOES AND SPICES   1433

BAKED MACARONI 610

BAKED SNAPPER L'ORANGE       655

BARBECUED BEANS AND RICE      1439

BARBECUED RIBS ORIENTAL       637

BASIC MICROWAVE MEAT LOAF     1448

BASS, STRIPED, JAMAICAN STYLE      662

BEANIE MEATBALLS        649

BEEF AND SAUSAGE HOT DISH      638

BEEF CASSEROLE WITH EDAM       638

BEEF CHILI         624

BEEF COOKED IN COFFEE       558

BEEF EYE ROAST, MARINATED WITH SWEET ONIONS   671

BEEF NOODLE BAKE       1436

BEEF RAGOUT         686

BEEF ROULADEN         686

BEEF SKILLET DINNER        639

BEEF, VEGGIE SKILLET DINNER      689

BLACK BEAN SWEET POTATO CHILI     1439

BOSTON MARKET MEAT LOAF       630

BOW-TIE GRATIN WITH RADICCHIO AND MUSHROOMS   654

BRAISED BEEF (ITALIAN)      1436

BRISKET WITH BURGUNDY ORANGE SAUCE     651

BROCCOLI AND CHILI BEANS       636

BROCCOLI AND ZITI HOT DISH     1437

BULGUR PILAF        1440

BURGUNDY BEEF PASTA        660

CALDILLO (GREEN CHILI STEW)      644

CARMELIZED PORK SLICES       633

CASSEROLE FLORENTINE       639

CATFISH STEW         663

CHEESE AND POTATO CASSEROLE      681

CHEESEBURGER PIZZA        667

CHEESE STUFFED MANICOTTI       650

CHERRY SAUCED RIBS       620

CHILI (Al Cooper) 604

CHILI AND VEGGIES       1432

CHILI BEANS         624

CHILI, BLACK BEAN       1439

CHILI, BLACK BEAN II      1431

CHILI, GEORGIA STYLE      1429

CHILI, LARRY'S PERFECT       642

CHILI, THREE BEAN       1429

CIDER BAKED HAM 609

CORNBREAD STUFFED TURKEY BREASTS     640

CORNED BEEF & CABBAGE 610

CORNED BEEF & CABBAGE 02      1433

COTTAGE PIE         668

COUNTRY ITALIAN STEW       687

COUSCOUS PILAF        1440

CRAB BAKE (RED LOBSTER)       627

CRAB CAKE (TWINS')        626

CRANBERRY PORK CHOPS       639

CRAPPIE, PARMESAN GRILLED      662

CRESCENT CASSEROLE        670

DUBLIN CODDLE        1437

DUMPLINGS          612

ENCHILADAS         603

FETTUCINI ALFREDO FROM OLIVE GARDEN    644

FISH & VEGGIES IN FOIL      1453

FISH CAKES        1453

FISH FILLETS        1447

FISH, SOUTHERN FRIED       660

FISH STUFF (MORE)       1454

FISH WITH HERBS (CRISPY, BAKED)    1444

FLANK STEAK, ASIAN        670

FLANK STEAK, GRILLED, MARINATED     666

FRIED FISH, SOUTHERN       660

FLANK STEAK TERIYAKI      1449

GOTTA HAVE A SECOND BOWL CHILI    1428

GOURMET POT ROAST        622

GREEN PEPPER STEAK       1435

GRILLADES         1441

HAMBURGER STEAK BRENNAN       621

HAMBURGER STROGANOFF       646

HASH BROWN CASSEROLE, CRACKER BARREL    679

HASH BROWN CASSEROLE, CRACKER BARREL II    679

HAWAIIAN MEAT BALLS       617

HUNGRY MAN@S MANICOTTI       657

INDONESIAN PORK        675

IRISH SOUP DINNER        688

ITALIAN DELIGHT       1450

ITALIAN SAUSAGE CHILI      1430

JALAPENO BEEF ROLL        670

KALUA PORK         643

KIELBASA SKILLET DINNER       674

KNISHES          659

KNISHES, MASHED POTATO       658

KNISHES, MILLER@S MEAT       658

KNISHES YONAH SCHIMMEL@S      629

KRAFT MACARONI & CHEESE       630

LAMB KABOBS, MOROCCAN       666

LARRY'S FAMOUS FRIED RICE 602

LARRY'S FAMOUS STIR-FRIED VEGGIES 602

LASAGNA         622

LEMON RICE WITH TURKEY      1434

LIMA BEANS WITH PORK CHOPS 607

MACARONI & CHEESE FROM KFC     1446

MACARONI SKILLET SUPPER       645

MACARONI SKILLET SUPPER II      675

MAGNIFICENT CASSEROLE      1439

MARINATED STEAK       652

MEATBALLS, SCANDINAVIAN       668

MEAT LOAF, HOT AND SPICY      661

MEAT LOAF, MICROWAVE BASIC     1448

MEAT LOAF, PEACHY        688

MEAT LOAF, SUPER        672

MISSIONARY DELIGHT        656

MOLASSES OVEN-BARBECUED SPARERIBS     619

MOROCCAN SPICED VEGGIE CHILI     1432

MUSTARD BAKED HAM 609

MUSTARD GLAZE         609

NEW YEAR'S RED COOKED BEEF      688

ONE-DISH HAM BAKE        634

ORIENTAL PEPPER STEAK       689

OVEN-BARBECUED WIENERS       619

PARMESAN TURKEY        651

PASTA E FAGIOLI (OLIVE GARDEN)     628

PASTA PRIMO         646

PEDA BURGERS         615

PEPPERED STEAKS        648

PIONEER STEW WITH PARSLEY DUMPLINGS   614

PIZZA CASSEROLE        647

PONHAUS         616

PORCUPINE MEATBALLS        692

PORK, FALL APART       1448

PORK AND BEANS        613

PORK AND PEPPERS       653

PORK CHOPS, GRILLED        664

PORK CHOP SKILLET        615

PORK CHOPS WITH DR. PEPPER     1447

PORK CHOPS WITH APRICOT AND APPLE STUFFING  1442

PORK CHOPS WITH GRAPES      1435

PORK LOIN ROAST WITH SPICED APPLE PLUM SAUCE   613

PORK PLATTER ORANGE       625

PORK STEAK, STUFFED       1438

PORK TENDERLOIN, CINNAMON ORANGE     664

PORK WITH APPLE AND PARSNIPS     1436

PORTUGUESE RAVIOLAS       618

PORTUGUESE SOPAS        626

POTATO AND BEAN SKILLET       635

POTATO AND BEEF TACO SKILLET      635

POTATO LASAGNA        1455

POTATOES WITH HAM AND BROCCOLI SKILLET    636

PUPUSAS         630

QUICHE, COPPER MOUNTAIN       678

RED BEANS AND RICE CHOPS       654

RED SNAPPER ALA ORANGE       655

RIBS, LEMON GRILLED        635

RICE WITH DRIED MUSHROOMS FROM HAITI   1434

RIJSTTAFEL 600

RING IN THE NEW YEAR       690

ROAST BEEF AND ROOT VEGGIES     1445

ROAST BEEF, ONION CRUSTED      673

ROAST TURKEY, DISJOINTED       681

ROUND STEAK AND NOODLES       621

ROUND THE WORLD BURGERS       691

RUNZAS          671

SALISBURY STEAK DELUXE       665

SALMON (AWESOME)       1452

SALMON WITH LEMON-CAPER SAUCE     647

SAUCE MAISON         621

SAUCY BARBECUED CHICKEN OR PORK     613

SAVORY SAUCED PORK CHOPS       632

SCHNITZ UN KNEPP (apples and buttons)    616

SCRUMPTIOUS HAMBURGERS       657

SEAFOOD LASAGNA       1451

SEAFOOD PIE, IMPOSSIBLE       677

SEAFOOD PIZZA        1449

SEAFOOD STUFFED POTATOES      1450

SHAKE 'N BAKE        1447

SHANK 'n' GRAPES STEW       680

SHEPHERD'S PIE         693

SHEPHERD'S PIE II       1444

SHEPHERD'S PIE III       1444

SHRIMP AND PASTA CASSEROLE       692

SHRIMP, ROASTED ON ROCK SALT     1455

SHRIMP SCAMPI         656

SHRIMP SCAMPI II        693

SKILLET LASAGNA        645

SKILLET LASAGNA II        676

SKILLET PORK CHOPS WITH RICE      694

SMOTHERED PORK CHOPS       695

SOUTHWESTERN EGG ROLLS      1965

SPANISH STEAK        620

SPINACH AND SAUSAGE LASAGNA      643

SPRING POT ROAST        623

STRING CASSEROLE        649

STROGANOFF ITALIAN ASSISTER      676

STUFFED BEEF ROLL (ITALIAN)      696

SUMMERTIME BOUNTY PIE       691

SWEET AND SOUR PORK       612

SWEET & SOUR RIBS OR CHOPS 606

SWISS-ITALIAN STEAK       619

SWISS STEAK         685

SYRIAN LAMB STEW        669

TERRIFIC TURKEY PIE        640

TEXAS HASH         646

TEXAS HASH II         676

TEXAS STYLE BEEF BRISKET      611

TOMMIE'S FAMOUS ENCHILADAS 604

TRI-TIP WITH OREGON RUB       675

TURKEY AND DRESSING 605

TURKEY AND TATER PIE      1443

TURKEY BREAST, BRINE ROASTED      684

TURKEY CUTLETS WITH LEMON BUTTER    664

TURKEY TENDERLOIN STEW       678

VEAL SCALLOPS WITH WALNUT CRUST     696

VEGGIE POTATO CHILI        680

VEGGIE STEW        1454

WALNUT AND MEAT PASTIES       695

WENDY'S CHILI        632

ZITI, BAKED        1451 
 
 
 
 
 
 
 
 
 
 
 

Skip's MANZO BRASATO

Braised Beef 

The morning air has taken on a slight chill for the past few days here in Boston, and when that happens, I feel the need to know that I've been fed...substantially. Manzo Brasato fills that bill nicely. This makes a wonderful Sunday dinner or a festive Saturday supper when you have friends in.  

Italians of every region have their own version--as you can imagine-- depending on the wine used as the braising liquid. So if you had this dish in Piemonte, for example, it would be Manzo Brasato al Barolo; in Tuscany, Manzo Brasato al Chianti; in the Veneto, Manzo Brasato al Amarone. Who knows, maybe even the Sicilians make Manzo Brasato al Corvo di Salaparuta, although I never had it as I was growing up among the Sicilian half of my family. But nearly all Italians take advantage of the wonderful sauce that this dish produces, to sneak a little bit out of the braising pot to serve over Rigatoni while the beef rests after cooking.  

Don't spring for the beef tenderloin, or even the rolled sirloin roast for this dish. I know I'm opening myself up to hate mail from the Coronary Storm Troopers, but this dish needs some fat to come out tender and juicy. So get the chuck roast and make up for your indulgence during the following week. After all, in Italy, this is often the only meat course that Italians eat all week long.  

The Milanese typically serve Manzo Brasato with peas, but any green vegetable would be a fine accompaniment along with boiled potatoes. Omit the potatoes, though, if you decide to serve a pasta course.  

The Matt brothers would probably love to serve their own Terazzo with this, but would be equally happy with a Chianti Classico.  

Ingredients:  

2 1/2 lb. Boneless chuck roast, rolled and tied

4 Tbs. flat leaf Italian parsley, roughly chopped

2 Celery stalks, washed and roughly chopped

1 Med. carrot, peeled and roughly chopped

1 Med. yellow onion, peeled and roughly chopped

4 Cloves garlic, peeled

3 - 4 Cups dry red wine

2 - 4 Tbs. olive oil

2 Tbs. tomato paste, dissolved in 1/4 c red wine

salt & freshly ground black pepper 
 

4 Tbs. flat leaf Italian parsley, finely chopped  

Preparation:  

Place the beef in a bowl or pot large enough to hold it without crowding. Add the parsley, celery, carrot, onion and garlic. Pour in enough wine to nearly cover the beef. Cover and allow to marinate for eight hours at room temperature, or overnight in the refrigerator.  

At cooking time, remove the beef from the marinade, shaking and scraping off any vegetables that have clung, and pat it dry with paper towels. Reserve the marinade. Heat a large pot over medium-high heat. When the pot is well heated, add enough olive oil to cover the bottom, then add the beef, taking care to avoid spattering. Brown the beef all over--including the ends--lowering the heat if necessary as the beef begins to render its own fat.  

When the beef is well browned, pour in the marinade, raise the heat to high, and boil for two or three minutes to evaporate the alcohol from the wine. Lower the heat to medium-low or even low, depending on your stove, partially cover the pot, then allow the beef and braising liquid to just barely bubble for 2 1/2 to three hours. The beef should be nearly falling apart when done.  

At the end of the cooking time, remove the beef to a platter and cover with aluminum foil while you make the sauce. Raise the heat to medium-high and add the tomato paste dissolved in wine. Stir to combine well with the braising liquid and cook for two to three minutes. Pour the contents of the pot into a blender or food processor and puree for about one minute. Pour the sauce into a gravy boat, or any other serving piece, taste for salt & pepper and add to your taste.  

To serve family-style, carve the beef into slices about 3/4 in. thick and cover with several tablespoons of sauce. Surround the beef with vegetables and potatoes and pass the platter, and the sauce at the table. Otherwise, carve the beef on a cutting board and serve two slices per person along with whatever else you've prepared for dinner. Garnish with the chopped parsley, and again, pass the sauce separately at the table.  

If you're planning to serve a first course of pasta, Rigatoni is the traditional choice. Time the pasta so that it's cooked just about the time you've finished making the sauce. In either case, the beef should rest, covered, for fifteen minutes before serving. 4-6 svgs 

       GOTTA-HAVE-A-SECOND-BOWL CHILI  

3 1/2 to 4 pounds coarse ground beef

3 tablespoons finely chopped onion

14 1/2-ounce can beef broth

8-ounce can tomato sauce

4 tablespoons chili powder

2 tablespoons paprika

1 tablespoon cumin

3 t instant beef bouillon granules, divided

1 teaspoon garlic powder

1 teaspoon cayenne pepper

1/2 teaspoon black pepper

1/4 teaspoon onion powder

1/4 teaspoon salt

1/4 teaspoon sugar

1/4 teaspoon garlic salt

1 teaspoon instant chicken bouillon gr.

1/2 teaspoon lime juice  

Cook beef in a large skillet over medium heat, stirring to crumble until brown, then drain.  

Place cooked beef in a 3 1/2-quart slow-cooker crock pot, and add the chopped onion, beef broth, tomato sauce, chili powder, paprika, cumin, 2 teaspoons beef bouillon, garlic powder, cayenne and pepper.  

Cover and cook on low for 3 hours. Stir in remaining beef bouillon, onion powder, salt, sugar, garlic salt, chicken bouillon and lime juice.  

Cover and cook on low 1 more hour, then serve. Makes 6 to 8 servings.  

SOUTHERN CHILI GEORGIA STYLE  

3 teaspoons Wesson oil

3 pounds chuck, cut into chunks

1 small can chicken broth

1 small can beef broth

1 8-ounce can Hunt's Tomato Sauce

1 can green chili, chopped

4 1/2 tablespoons California chili powder

4 tablespoons Gebhardt chili powder

1/2 tablespoon New Mexico hot chili powder

1/2 tablespoon Chimayo chili powder

1/2 tablespoon pasilla chili powder

3 1/2 tablespoons cumin

1 tablespoon granulated garlic

4 teaspoons onion powder

1/2 tablespoon brown sugar

1 teaspoon Tabasco Sauce  

Brown meat in oil and add to chili pot along with chicken and beef broths, tomato sauce and green chili. Add 2/3 of all remaining ingredients. Cook 2 hours. Add remaining ingredients. Cook another hour or until meat is tender. Add salt to taste.  

THREE-BEAN CHILI WITH TONS OF GARNISHES  

1 teaspoon olive or canola oil

2 yellow onions, coarsely chopped

4 cloves garlic, finely chopped

2 bell peppers, any color, coarsely chopped

3 small zucchini, cubed

1 tablespoon dried oregano, preferably Greek

1 tsp to 1 tbls finely chopped canned chipotle chilies

2 teaspoons crushed red pepper flakes

1 to 2 tablespoons ground cumin

1 teaspoon cayenne (optional)

1 can white beans, drained and rinsed (or 2 c cooked)

1 can black beans, drained and rinsed (or 2 c cooked))

4 cans dark red kidney beans, drained and rinsed

1 cup dried lentils, washed and picked over for stones

2 (20-ounce) cans diced tomatoes, with juice

Place a large stockpot over medium heat. When it is hot, add oil. Add the onions, garlic, peppers, zucchini, oregano, chilis, red pepper flakes, cumin and cayenne. Cook until the vegetables are golden, about 10 minutes.

Reduce the heat to low, add the beans, lentils and tomatoes and cook, partially covered, 1 to 2 hours, stirring occasionally.  

Transfer to a serving bowl and serve immediately. Or transfer to a large, shallow container, cover and refrigerate for up to 2 days. Reheat gently.  

Place garnishes in small bowls and let guests tailor their own servings.  

Garnishes (use any or all):

1 large red onion, chopped; 1/2 c shredded cheddar cheese

2 to 3 red tomatoes, diced; 1/2 c crumbled goat cheese

1 bunch scallions, finely chopped; 2 avocados, diced

1/2 cup chopped fresh cilantro leaves; 2 limes, quartered

1/2 cup chopped fresh basil leaves;

1/2 cup sour cream or plain yogurt;  

ITALIAN SAUSAGE CHILI  

1 tablespoon vegetable oil

1 pound each: Italian sausage, ground beef

1 large onion, chopped

1 green bell pepper, seeded, chopped

4 cloves garlic, minced

2 jalapeno peppers, chopped

1 tablespoon chili powder

1 T ground cumin seed

3/4 teaspoon salt, or to taste

1 can (15 ounces) kidney beans, undrained

1 can (15 ounces) great Northern beans, or your

favorite bean, undrained

1 can (28 ounces) chopped tomatoes, undrained

1 can (16 ounces) chicken broth

1 can (6 ounces) tomato paste

1/4 cup chopped cilantro

1/4 cup chopped parsley  
 

* Toppings:  

Shredded Cheddar cheese,

chopped red onion,

sliced jalapeno,

chopped tomato,

sliced green onion,

chopped avocado,

cooked rice,

cooked pinto beans,

sliced black olives, optional  

Heat oil in Dutch oven over medium heat. Remove sausage from casing; add sausage and beef. Cook until browned. Stir in onion, bell pepper, garlic, jalapenos, chili powder, cumin seed and salt. Cook, stirring often, until onion softens, about 4 minutes.  

Add beans, tomatoes, broth, tomato paste, cilantro and parsley. Stir to combine. Cook, partly covered, until flavors have blended, about 3 hours. Adjust seasonings. Serve with desired condiments on side, if you like.

BLACK BEAN SWEET-POTATO CHILI  

2 teaspoons olive oil

1 medium onion, peeled and finely chopped

2 medium cloves garlic, peeled and minced

2 medium red bell peppers (or 1 each red and

green), stemmed, seeded and coarsely chopped

1 medium jalapeno pepper, seeded and minced

1 (11.5-ounce) can low-sodium tomato juice

(about 1 1/2 cups), divided

1 tablespoon chili powder

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1 (14 1/2-ounce) can low-sodium peeled and

diced tomatoes, undrained

1 cup vegetable or low-sodium chicken broth

1 large sweet potato or yam, peeled and diced

into 1/2-inch cubes

1 (15-ounce) can low-sodium black beans,

drained, rinsed and drained again

Optional: 2 tablespoons minced cilantro  

In a large pot, heat the oil over medium-low heat. When the pan is hot, add the onion and a couple tablespoons water. Cover pan and cook 5 minutes, stir occasionally.  

Add the garlic, bell peppers and jalapeno with about 1/4 cup of the tomato juice. Cover and cook 5 minutes, stirring occasionally.  

Stir in the chili powder, cumin, cayenne and salt; stir 1 minute. Then add the remaining tomato juice, tomatoes, broth and sweet potatoes. Bring to a boil, cover and reduce the heat to a simmer. Cook 15 minutes, stirring occasionally.  

Stir in the black beans and simmer, uncovered, 10 minutes. Stir in the cilantro, if using, and serve.  

MOROCCAN-SPICED VEGETARIAN CHILI  

4 large dried ancho chilies

3 cups water

4 large whole cloves garlic, plus

6 large cloves, sliced (total 10 cloves garlic)

Nonstick spray oil

1 yellow onion, chopped

1 1/2 teaspoons ground turmeric

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1 28-ounce can chopped tomatoes

1 butternut squash (about 11/4 pounds),

halved, seeded, peeled and cut into 1/2" cubes

2 15 1/2-ounce cans chickpeas (garbanzo beans)

2 zucchinis, cut into 1/2-inch dice

1/3 cup sliced dried apricots

1/3 cup sliced pitted dried prunes  

In a saucepan, combine the chilies and water and bring to a boil. Remove from the heat. Cover and let stand for 15 minutes. Using tongs or a slotted spoon, transfer the chilies to a work surface; reserve the liquid. Discard the stems and seeds from the chilies. In a blender or food processor, combine the chilies with the 4 cloves garlic and 1/2 cup of the liquid. Process until smooth. Set aside.  

Coat a heavy pot with nonstick spray oil. Heat the pot over medium heat. Add the onion, the sliced garlic, turmeric, cinnamon, cumin and coriander and saute until the onion and garlic have softened, about 5 minutes. Stir in the tomatoes and their juices, the squash and the chili puree. Cover and simmer, stirring occasionally, until the squash is just tender, about 25 minutes.  

Stir in the chickpeas with their liquid, the zucchinis and dried apricots and prunes. Simmer, uncovered, until all of the vegetables are tender, about 15 minutes longer.  

CORNED BEEF AND CABBAGE II 

2 lbs trimmed corned beef brisket

2 cloves garlic, crushed (optional)

1 med. onion, quartered, (optional)

1 med. head green cabbage, cut into wedges 

Place meat, garlic and onion in a large pot, cover with cold water. Heat to boiling, reduce heat, cover and simmer about 4 hours or until tender. If there's room in the pot, (if not remove the brisket and keep warm), add the cabbage to the pot and simmer uncovered about 15 minutes. To carve meat, cut thin diagonal slices across the grain with a slanting angle. Serves about 10 

BAKED FISH WITH TOMATOES AND SPICES

1 large onion, sliced

2 cloves garlic, chopped

2 jalapeno chiles, seeded and chopped

1 (16-ounce) can whole tomatoes,

drained and chopped

2 tablespoons white vinegar

1-1/4 teaspoons ground cumin

3/4 teaspoon ground coriander

4 halibut or other lean fish steaks,

about 1 inch thick (about

2 pounds)

Heat oven to 350 degrees. Spray 10-inch nonstick skillet with nonstick cooking spray. Cook onion, garlic and chiles in skillet over medium heat, stirring frequently, until onion is tender; reduce heat. Stir in remaining ingredients except fish steaks. Simmer uncovered over low heat 5 minutes, stirring occasionally. 

Arrange fish in ungreased rectangular baking dish, 11 X 7 X 1-1/2 inches. Spoon tomato mixture over fish. Bake uncovered 25 to 30 minutes or until fish flakes easily with fork. Sprinkle with chopped fresh cilantro if desired. 4 servings

RICE WITH DRIED MUSHROOMS  

2 cups rice

1 cup dried black mushrooms

4 cups water

1 cup green peas

2 garlic cloves

4 whole cloves

1 tablespoon thyme

Pinch of salt

1 chicken bouillon cube

2 tablespoons oil

2 tablespoons butter or margarine.  

Boil mushrooms for 20 minutes in one to two cups water. Saute` spices in oil. Add 4 cups water to boiled mushrooms. Add rice, bouillon cube, and butter or margarine. Allow water to evaporate, then turn to low and simmer until rice is tender.  

LEMON RICE WITH TURKEY

Servings: 6 

1 cup chopped green onions (about 
9 medium) 
1 cup chicken broth 
2 cloves garlic, finely chopped 
1-1/2 pounds turkey breast, 
cut into 3 X 1/4 X 1/4-inch strips 
3 cups cooked brown or white rice 
1/3 cup lemon juice 
1 tablespoon capers, rinsed and 
drained 
2 teaspoons grated lemon peel 
1/4 teaspoon pepper 
3 tablespoons chopped fresh parsley
 

Brown rice has a hearty flavor that blends well with lemon. You may want to decrease the lemon juice to 1/4 cup if using white rice. Cook onions, broth and garlic in 12-inch skillet over medium heat 3 minutes, stirring occasionally, until onions are tender. Stir in turkey. Cook 3 minutes. Stir in remaining ingredients except parsley. Cook about 3 minutes or until rice is hot and turkey is white; remove from heat . Stir in parsley. 6 servings 

GREEN PEPPER STEAK 

1 pound of beef chuck or round, trimmed of fat

1/4 cup soy sauce

1 clove garlic, minced

1 1/2 teaspoons fresh ginger (preferred) or 1/2 teaspoon ground

1/4 cup salad oil

1 bunch green onions, thinly sliced

2 green peppers or 1 red and 1 green, cut into 1 inch squares

2 ribs celery, thinly sliced

1 tablespoon cornstarch

1 cup water

2 tomatoes, cut into wedges 

1. Partially freeze beef to make easier to slice. Cut beef across grain into slices 1/4 inch thick.

2. Combine soy sauce, garlic, ginger. Add beef. Toss and set aside while preparing vegetables.

3. Heat oil in large frying pan or wok. Add beef and toss over high heat, until browned. Test meat. If it is not tender, cover and simmer for 30 to 40 minutes, over low heat.

4. Turn heat up and add vegetables. Toss until vegetables are tender crisp, about ten minutes. Mix cornstarch with water. Add to pan; stir and cook until thickened. Add tomatoes and heat through. Serve with rice. serves 4 

PORK CHOPS WITH GRAPES

4 pork loin or rib chops, about 1/2 inch thick (~~1 lb)

1 teaspoon chopped fresh or

1/4 teaspoon dried tarragon leaves

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup chicken broth

1 tablespoon lemon juice

1 clove garlic, finely chopped

2 teaspoons cornstarch

2 tablespoons cold water

1 cup seedless green grapes

1 (4-ounce) can mushroom stems and pieces, drained

Trim fat from pork chops. Cook pork in 10-inch skillet over medium heat, turning once, until brown; drain. Sprinkle with tarragon, salt and pepper. Mix broth, lemon juice and garlic; pour over pork. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until pork is tender. Remove pork; keep warm. Skim any fat from liquid in skillet. Mix cornstarch and cold water; gradually stir into liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in grapes and mushrooms; heat just until hot. Serve sauce over pork. 4 servings 

PORK WITH APPLE AND PARSNIPS

4 pork loin or rib chops, about 1/2 in. thick (~~1 lb)

3 medium parsnips, cut crosswise 1/2-in. slices

1 medium onion, sliced

1/2 cup chicken broth

1 teaspoon ground mustard

1/4 teaspoon salt

1/4 teaspoon ground allspice

1/8 teaspoon pepper

1 medium apple, cut into 1/4-inch wedges

2 tablespoons chopped fresh parsley

Trim fat from pork chops. Cook pork in 10-inch nonstick skillet over medium heat, turning once, until brown; drain. Place parsnips and onion on pork. Mix broth, mustard, salt, allspice and pepper; pour over vegetables and pork. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until pork is tender. Arrange apples on vegetables. Cover and simmer about 3 minutes or just until apple is tender. Sprinkle with parsley. 4 servings 

EASY BEEF NOODLE BAKE 

1 pound Lean Ground Beef

8 ounces Tomato Sauce

1/3 cup Onion -- chopped

2 tablespoons Green Bell Pepper -- chopped

4 cups Noodles -- partially cooked

Drained

1/2 pound Processed American Cheese -- cubed 

In a large skillet, brown meat, then drain well. Add tomato sauce, onions and green bell peppers, then mix well. Cover and simmer for 5 minutes. Layer noodles, cheese and meat mixture in a 1 1/2 quart casserole. Cover & bake at 350 degrees F for 40 minutes. Top with additional cheese, sliced, if desired. 

To freeze this recipe for later use, cover or wrap casserole after layering noodles, cheese and meat mixture. Label, and freeze for up to six months before serving. To serve, thaw casserole overnight in refrigerator, and

bake at 350 degrees F for 30 - 40 minutes. 

BROCCOLI AND ZITI CASSEROLE 

1/4 c. olive oil

1 clove garlic, minced

1 1/2 lbs. fresh broccoli (about 4 c. cooked)

2 c. Italian tomato sauce

1/2 lb. ziti, cooked according to pkg. directions

1/4 c. Parmesan cheese

1 lb. low-fat ricotta cheese

1/4 c. seasoned bread crumbs

2 tbsps. toasted wheat germ  

Heat the olive oil in skillet; saute the garlic until softened but not brown. Stir the broccoli into the garlic oil and set it aside. In a large, oblong, oven-to-table dish, layer half the tomato sauce, half the cooked ziti, half the Parmesan cheese, all the broccoli, all the Ricotta, the remaining ziti, the remaining sauce, crumbs, wheat germ, and the remaining Parmesan cheese. Cover and bake for 35 minutes in a preheated 350 degree oven (10 minutes longer if dish has been refrigerated before cooking). Uncover during last 15 minutes of cooking. Sauce should be bubbly and the top lightly browned. Serves 6. 

DUBLIN CODDLE 

1 1/2 pounds pork sausage links,

1 1/2 pounds smoked ham &

2 pounds potatoes, peeled, cut into 1-inch pieces and

thickly sliced

4 tablespoons chopped fresh parsley

1 quart boiling water

Salt and pepper

2 large onions, peeled and thinly sliced 

Place the sausage and ham in the boiling water and boil for 5 minutes. Drain, reserving liquid. Put the meat into a large pan along with the onions, potatoes and parsley. Add enough of the reserved liquid to almost cover the contents. Cover and simmer over low heat for about 1 hour or until

the liquid is reduced by half and they ingredients are cooked, but not mushy. You may need to remove the lid for the second half of the cooking time. Serve hot. 8 servings. 

STUFFED PORK STEAK 

1 medium onion, chopped

1/2 teaspoon salt

4 tablespoons melted butter, divided

Dash pepper

1/2 cup hot water

2 cup white bread crumbs

1 egg, beaten

1 teaspoon poultry seasoning

2 thick pork steaks

1/2 cup chopped fresh parsley 

Saute onion in 1 tablespoon of the butter. Add bread crumbs, parsley and seasonings; toss to combine well. Add 1 tablespoon of the butter, water and enough of the egg to moisten. Slit steaks, length-wise, not quite through;

open out, butterfly style. Place one steak on a flat surface; spread stuffing over the top. Cover with remaining steak. Secure with string. Place in baking dish. Drizzle with remaining 2 tablespoons butter. Pour about 1 cup water around steak. Bake at 400 degrees for 20 minutes. Turn over, reduce heat to 325 degrees. Bake for 40 minutes longer, basting occasionally. If meat seems to be browning too quickly, cover lightly with foil. Serves 4. 

MAGNIFICENT CASSEROLE  

2 pounds Lean Ground Beef

8 ounces Cream Cheese

1 tablespoon Green Pepper -- minced

1/2 cup Sour Cream

1/2 cup Swiss Cheese -- grated

8 ounces Egg Noodles -- (package)

1 pound Cottage Cheese

1/3 cup Green Onion -- chopped

2 cans Tomato Sauce -- (12 ounces) 

In a large pan, cook noodles in boiling, salted water until tender. Drain & set aside. In a large bowl, mix together cream cheese, cottage cheese and sour cream. Add onion and peppers. Set aside. Brown ground beef & drain any fat. Add tomato sauce to ground beef. Grease 9 x 13 inch cake pan or casserole dish, and arrange the following layers: Noodles, cheese mixture, meat mixture - then repeat. Top with grated Swiss cheese. Bake at 375 degrees F for 30 minutes. 

Note: If you will be freezing this casserole for later use, you may want to reduce or omit the amount of green pepper and onion which are used, as they have a tendency to get stronger over a long period of time. 

BARBECUED BEANS AND RICE 

1 1/4 cups water

1 small onion, chopped

2 or 3 cloves garlic, minced

1 red bell pepper, chopped

1 15.5 oz can black beans, drained and rinsed

1 15.5 oz can garbanzo beans, drained and rinsed

1 15.5 oz can kidney beans, drained and rinsed

1 15.5 oz can red beans, drained and rinsed

1 14.5 oz can of stewed tomatoes

1/2 cup of (oil-free) barbecue sauce

2 cups cooked brown rice 

Place 1/4 cup of the water, onion, bell pepper, garlic in a large saucepan. Cook, stirring occasionally, for about 5 minutes. Add the remaining ingredients, except the rice. At this point, I always add some crushed red pepper flakes, because we like spicy food, but this step is optional. Cook

for 10 minutes. Stir in the rice and heat through. If I take this to a potluck, I will transfer this to a 9x13 inch pan and then bake it in the oven to heat up. Tastes really good and easy to fix. This freezes well. Use Cajun, Mexican, or Italian stewed tomatoes for a change in flavor. 

BLACK BEAN CHILI  

1 large onion, peeled, chopped

1 large green pepper, chopped

2 cloves garlic, minced

1 can (28 ounces) chopped tomatoes, undrained

1 beef or vegetable bouillon cube (optional)

1 tablespoon hot chili powder

2 teaspoons cumin powder

1/8 teaspoon cayenne pepper or to taste

2 cans (16 ounces each) black beans, undrained

1 fresh jalapeno pepper, seeded and minced

1/2 cup of bulgur wheat  

Place all of the ingredients in a slow cooker and stir well. Turn on low and cook for 6 to 7 hours. Serve over a baked potato or whole-grain brown rice.  

Cook's note: This recipes can be made on the stove if you don't have a slow cooker. Cook over low heat and stir periodically to prevent sticking. Makes about 7 cups.  

TUNISIAN COUSCOUS PILAF WITH

CHICKPEAS, ALMONDS AND DATES  

2 tablespoons olive oil

1 large onion, peeled and chopped

3 garlic cloves, peeled, finely chopped

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon cinnamon

1/2 teaspoon ground coriander seed

1/2 teaspoon cayenne pepper

3 cups defatted, low-sodium chicken broth or

vegetable broth, divided

4 tablespoons fresh lemon juice

1 teaspoon grated lemon peel

1 can (15 ounces) chickpeas, rinsed and

drained or 1 1/2 cup cooked chickpeas

1 cup chopped, pitted dates

1 box (10 ounces) or 1 1/3 cups raw couscous

1/2 teaspoon salt, plus additional to taste

Black pepper to taste

1/4 cup sliced natural almonds (unblanched)

1 cup thinly sliced green onion  

In a large, nonstick saucepan or Dutch oven, heat the oil. Add the onion and cook over medium heat, stirring frequently, until lightly browned, about 8 minutes. Add the garlic, cumin, paprika, cinnamon, coriander and cayenne. Cook, stirring for 1 minute. Add 2 1/2 cups of the broth, lemon juice, lemon peel, chickpeas and dates. Bring to a boil, reduce the heat to low and simmer, covered for 5 minutes. Add the couscous and salt, stir once with a fork, then remove the pan from the heat. Set aside, covered, for 5 minutes, until the couscous absorbs the liquid and softens. Meanwhile, in a small skillet, toast the almond slices over medium heat, stirring often for 2 to 3 minutes or until fragrant.

Fluff the couscous with a fork and season with additional salt, if necessary, and pepper to taste. Stir in the remaining 1/2 cup of the broth and heat through over low heat. Turn the couscous onto plates, sprinkle with the toasted almonds and green onions. Makes 4 main-dish servings. 

BULGUR PILAF WITH LEEKS,

CURRANTS AND PINE NUTS  

2 teaspoons olive oil

2 cups thinly sliced leeks (white and pale

green parts only)

2 cups defatted, lower-sodium chicken or

vegetable broth, divided

1 1/4 cups raw bulgur

1/4 cup currants or raisins

2 tablespoons pine nuts

1 tablespoon fresh lemon juice  

Salt and freshly ground black pepper to taste. In a medium nonstick saucepan, heat the oil. Add the leeks and 2 tablespoons of the broth and stir to combine. Cover and cook over low heat, stirring frequently, until the leeks soften and become lightly browned, about 8 minutes.  

Add the remaining broth and bring to a boil over high heat. Add the bulgur, cover and simmer over medium heat for 5 minutes. Remove the pan from the heat, add the currants, cover and let stand until the liquid is absorbed, about 15 minutes. If any liquid remains, drain it off.  

In a small skillet, toast the pine nuts over medium heat, stirring until fragrant and golden brown, about 3 minutes. Stir the pine nuts and lemon juice into the bulgur with a fork. Season to taste with salt and black pepper. Makes 4 side-dish servings. 

GRILLADES 

(You can use round steak instead of veal if you wish)

www.hotcajun.com/colgs/grillade.htm 

6 pounds veal round 1/4-inch thick, cut into serving pieces

1 1/2 tablespoons salt

1 teaspoon pepper

3/4 cup bacon drippings

1/2 cup flour

2 cups chopped onions

3/4 cup chopped celery (ribs and leaves)

6 thinly sliced green peppers

3 cups chopped green onions

3 cloves garlic, minced

3 cups chopped tomatoes (or less)

1 teaspoon thyme

3 bay leaves

Tabasco to taste

Panola Worcestershire to taste

1 1/2 cups warm water

3/4 cup parsley 

Salt and pepper veal. In a heavy Dutch oven, brown meat in 4 tablespoons of the bacon drippings. Remove veal; keep covered and warm. Add remaining drippings and flour to Dutch oven, stirring constantly over low heat to make

a chocolate brown roux. Add celery, peppers, onions and garlic. Saute' until soft. Add only enough of the tomatoes to add a pink tint to the roux which should retain its brown color. Add seasonings and stir in water...

Place meat in roux, cover and cook slowly about 1 hour. Remove bay leaves and stir in parsley. Serve piping hot, spooned over grits with lots of gravy. Refrigeration overnight brings out the flavor of the sauce. To reheat, add a small amount of warm water or beef stock. If you don't have any veal on hand, tender beef round will work just as well. 

PORK CHOPS WITH APRICOT-APPLE STUFFING 

1 c diced dried apricots

1/2 c boiling water

       1 T sugar

1/4 c flour

       salt and pepper to taste 

       6 one-inch thick pork chops

       3 T shortening

       4 T butter

1/2 c diced celery

1/2 c finely chopped onions

       4 c 1/4-inch stale white French bread cubes

1 large tart apple, peeled, cored, and diced

       2 T chopped parsley

1/2 t thyme

1/2 c marjoram 

Preheat oven to 325 F. Place apricots in a bowl and add the boiling water and sugar. 

Combine the flour, salt, and pepper. Trim excess fat from the chops and coat chops with the flour mixture. Melt the shortening in a skillet. Add chops, brown on both sides, remove, and set aside. 

Add the butter to the skillet. Add the celery and onion and sauté until tender but not browned. 

Combine the bread cubes, apple, parsley, thyme, marjoram and add the cooked veggies. Add the apricots. Season with

salt and pepper. 

Place stuffing in the bottom of a shallow baking dish and place the chops on top of stuffing. Cover and bake 90 minutes or until chops are thoroughly cooked. Serves 6. 

       TURKEY AND TATER PIE

1 1/2 pounds Turkey -- cooked and minced

1 cup Carrots -- shredded

3 Green Onions -- chopped

1 stalk Celery -- chopped

3/4 cup Italian Seasoned Bread Crumbs

1 Egg

1 tablespoon Worcestershire Sauce

1/2 teaspoon Garlic Powder

3/4 teaspoon Salt

1/4 teaspoon Pepper

16 ounces Frozen Hash Brown Potatoes -- thawed

2 tablespoons Butter or Margarine -- melted

1 cup Cheddar cheese -- shredded 

Preheat oven to 350 degrees F. In a large bowl, combine turkey, carrots, green onions, celery, bread crumbs, egg, Worcestershire sauce, garlic powder, salt, and pepper. Mix well. Form a shell by spreading turkey mixture evenly in bottom and up sides of 10-inch pie dish. Place potatoes in

turkey shell and drizzle with melted butter. Bake 40 minutes, or until vegetables are cooked through. Top with cheese and bake 5 minutes longer, or until cheese melts.

*This recipe freezes well.

SHEPHERD'S PIE II 

1 1/2 pounds LEAN ground beef, browned, drained, crumbled

1 or 2- 5 oz cans veggies, the same, different or mixed,

or frozen veggies

2 cups cooked riced/mashed potatoes or pasta,

cheese - Colby, Jack, Cheddar, or ??? 

Heat oven to 350 degrees F. Brown beef and drain. Place in bottom of casserole dish. Drain liquid from veggies, and pour veggies on top of beef. Top with part of the cheese, then finish with rice or potatoes or pasta, and

top with remaining cheese. Bake for about 30 minutes, or till cheese is melted and browned slightly. You want this heated through. SPECIAL NOTE: You can use as much or as little cheese in this recipe as you like. 

SHEPHERD'S PIE III 

1 to 2 lbs. ground beef, cooked and drained  

1- envelope of onion, onion mushroom, beefy onion, or some type of dry onion soup mix

1- 10 oz can concentrated Golden Mushroom soup (do not dilute)

1- 15 oz can mixed veggies, (drained) or most any kind of left over veggies in the fridge about 1 1/2 cups

or frozen veggies

about 5 med. potatoes, peeled and cut up

6-8 slices (or about 6 oz if grated) of cheese 

Heat all in skillet until hot all the way through and

meat is done. Meanwhile on the back of the stove I have a pot of potatoes bubbling as for mashing enough to cover the top of the skillet. When potatoes are done WHIP (not mash) with butter and milk, they need to be a little on the

light side to spread easily over the meat and veg. mixture. Top with your favorite cheese (Heavily) I use Old English, Swiss and American, You can use slices or grate it. Bake in a 350 degree oven for 15 to 20 minutes or until hot through and cheese has melted.  

CRISPY BAKED FISH AND HERBS 

4 fillets white fish (1 lb

1 egg white

1 Tb water

1/2 c cornflake crumbs

1/8 t lemon pepper

2 t chopped fresh parsley

1 t butter, melted 

Preheat oven to 400 F. Lightly spray a medium size shallow baking pan with veggie spray. Rinse fish and pat dry. In small bowl, beat egg white with a little water. Dip fish in egg white, then roll in the crumbs. Arrange fish in baking pan. Sprinkle with lemon pepper and parsley, then

Drizzle butter over all. Bake uncovered for 20 minutes

Or until fish flakes easily. 

ROAST BEEF AND ROOT VEGGIES 

4-6 pound well-trimmed beef rib-eye roast, small end

2 tablespoons olive oil

2 pounds small new potatoes, halved

1 package (16 ounces) baby carrots

2 medium onions, cut into 1 inch thick wedges 

Seasoning:

4 large cloves garlic, crushed

2 teaspoons dried thyme leaves

1 1/2 teaspoons cracked black pepper 

1. Heat oven to 350 degrees. Combine seasonings and press

half the seasoning mixture evenly into surface of beef roast. Add oil and 1 teaspoon salt to remaining seasoning mixture; reserve. Place roast, fat side up, on rack in

shallow roasting pan. Insert oven proof meat thermometer so tip is centered in thickest part, not resting in fat. Do not add water or cover. Roast for approx. 1 3/4-2 hours for medium rare; 2-2 1/2 hours for medium doneness. 

2. Meanwhile in large bowl, combine potatoes, carrots, onions and reserved seasoning mixture; toss to coat. Arrange vegetables on 15 x 10 inch jelly roll pan. During last 60 minutes of roasting beef, put vegetables in oven.  

3. Remove roast to carving board when meat thermometer registers 135 degrees for medium rare, 150 degrees for medium. Increase oven temperature to 450 degrees; continue roasting vegetables 15 minutes or until tender and lightly browned, stirring once. While the vegetables cook, temperature of roast will continue to rise 10 degrees to reach desired doneness. Carve roast into slices; serve with vegetables. 

KFC MACARONI & CHEESE 

Here's a clone for another of KFC's famous side dishes. We'll use easy-to-melt Velveeta as the main ingredient for the cheese sauce with its very smooth texture. Then a bit of cheddar cheese is added to give the sauce a sharp cheddary zing like the original. It's a very simple recipe that will take only 15 minutes to prepare. That's great news if you're a lazy cook like me who wants to dig right into the tasty vittles. 

6 cups water

1 1/3 cups elbow macaroni

4 ounces Velveeta cheese

1/2 cup shredded cheddar cheese

2 tablespoons whole milk

1/4 teaspoon salt 

1. Bring water to a boil over high heat in a medium saucepan. Add elbow macaroni to the water and cook it for 10 to 12 minutes or until tender, stirring occasionally.

2. While the macaroni is boiling, prepare the cheese sauce by combining the remaining ingredients in a small saucepan over low heat. Stir often as the cheese melts into a smooth consistency.

3. When the macaroni is done, strain it and then pour it back into the same pan, without the water.

4. Add the cheese sauce to the pan and stir gently until the macaroni is well-coated with the cheese. Serve immediately while hot. Makes about 3 servings. 

KRAFT SHAKE'N BAKE

(Original) 

Need a recipe that copies Shake'n Bake in a pinch? Or maybe you don't feel like coughing up the dough for the real thing. Here's the TSR solution for a quick clone that will give you the same texture and flavor of Kraft Shake'n Bake using very common ingredients. You may notice the color is a bit different in this clone when compared to the real thing. That's because this recipe doesn't include beet powder -- a hard-to-find ingredient that lends a dark orange tint to the original. But sink your teeth into the chicken (baked the same way as described on the Shake'n Bake box) and you'll swear it's the same stuff. 

1/2 cup plus 1 tablespoon corn flake crumbs

2 teaspoons all-purpose flour

1 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon sugar

scant 1/4 teaspoon garlic powder

scant 1/4 teaspoon onion powder 

1. Combine all ingredients in a small bowl and stir to combine.

2. Prepare chicken following the same technique as described on the box of the original mix using 2 1/2 lb. of bone-in chicken (6 to 8 pieces, with or without skin) or 2 lb. boneless skinless chicken breast halves Preheat your oven to 400 degrees, then moisten the chicken with water. Use a large plastic bag for the coating and use the same steps as described on the original package:  

"Shake moistened chicken, 1 to 2 pieces at a time, in shaker bag with coating mixture. Discard any remaining mixture and bag. Bake at 400 degrees in ungreased or foil-lined 15x10x1-inch baking pan until cooked through -- BONE-IN: 45 minutes/BONELESS: 20 minutes" 

FISH FILLETS 

Any kind of fish will do, fillets are better than steaks though. Put the fish in the middle of a piece of tin foil. Slice little skinny zucchinis in long strips;

slice red and yellow peppers in long strips;

slice onions

slice some little new red potatoes.  

Pile the veggies on top of the fish, sprinkle a little Italian dressing over top. Throw on the grill, and cook

about 1/2 hour. The fish is done and the veggies are cooked, but still a little crunchy. Serve with big loaf of crusty French bread. 

DR. PEPPER CHOPS  

4 pork chops

2/3 cup Dr. Pepper

2/3 cup ketchup

1 teaspoon Worcestershire sauce

1 teaspoon dried Oregano  

Pre-heat the oven to 400-F degrees. Place the pork chops in a baking pan or glass casserole dish large enough so the sides of the chops are not touching.  

In a small mixing bowl whisk together the Dr. Pepper, ketchup, Worcestershire sauce, and oregano. Pour the mixture over the chops.  

Place the baking pan in the oven and bake for 20 to 25 minutes, or until the desired tenderness. Serve with a small amount of the juices over the meat. 

BASIC MICROWAVE MEAT LOAF 

1 1/2 pounds ground beef

3/4 cup chopped onions

1/2 cup bread crumbs

1 large egg

2 tablespoons ketchup

2/3 cup milk

1/8 teaspoon paprika

salt -- to taste

black pepper -- to taste  

1. Mix together the beef, onion, bread crumbs, beaten egg, ketchup, milk and seasonings. Press mixture into a 9-inch pie plate or similar microwave-safe dish.  

2. Spread about 2 tablespoons ketchup or chili sauce evenly over top of meat. If your microwave has a temperature probe, insert it so tip is in center of food. Cover tightly with plastic wrap, arranging loosely around probe to vent. If not using a probe, cover tightly and then vent 1 edge slightly.  

3. Microwave on medium high for 26-28 minutes, or until probe reaches 170 degrees. Let meat loaf stand for 10 minutes before serving. NOTES : This is a basic meatloaf; add your own favorite ingredients. 

FALL-APART PORK 

3-4 lb pork butt

1/3 cup Lee and Perrins Worcestershire sauce

3/4 cup light brown sugar

1/2 cup apple juice

1/2 tsp salt  

Preheat oven to 400, Place pork in heavy nonreactive pot with lid. Sprinkle pork liberally with Worcestershire sauce, turn it over and do the same. Take a handful of the sugar and "mush" it on side of pork, turn over then repeat with the other side. Pour apple juice down the side, not on the meat.  

TURN OVEN DOWN TO 200, cover pot and cook for 4 hours.  

Break apart meat a little and push it down into drippings. Sprinkle with salt. This salt cannot be omitted; it is vital to bring out the meat flavors. Serve hot or at room temp.  

This meat just falls apart and is really moist and tender and the pork is not expensive.  

SEAFOOD PIZZA 

3/4 lb. medium shrimp, peeled and deveined

1 red bell pepper, sliced

1 cup zucchini, cut into half moons

1 cup shredded cheese, cheddar and Monterey jack

2 tsp. Old Bay Seasoning

1/3 cup Golden Dipt Lemon Herb Marinade

1 large pre-baked pizza crust or Italian bread shell  

Preparation: Preheat oven to 375 degrees and place crust on large cookie sheet. Place shrimp in large bowl, add bell pepper, zucchini, cheeses and Old Bay Seasoning. Mix together; blend in Golden Dipt Lemon Herb Marinade. Spread mixture over crust. Bake 20-30 minutes or until shrimp is done and cheese is melted.  

FLANK STEAK WITH TERIYAKI SAUCE 

2 1/2 pounds flank steak

6 oz. crushed pineapple in juice

3/4 cup sherry

4 tablespoons soy sauce

1 1/4 tablespoons fresh lemon juice

2 teaspoons garlic, minced

1/4 teaspoon onion powder

1 bunch green onion, chopped

1 dash white pepper  

Unroll steak on a flat surface. Whisk all sauce ingredients in a mixing bowl. In a 13" X 9" pan, bake flank steak in sauce for 20 to 30 minutes at 400 degrees.  

Variation: Marinate meat in sauce overnight in the refrigerator. Grill or broil to taste. Also works with poultry.  

ITALIAN DELIGHT 

1 regular sized can tomato soup

1 regular sized can cream of mushroom soup

1 large can vegetable soup

1-1/2 pound ground beef

1 large onion, chopped

3/4 pound grated Cheddar & Jack Cheese

l pound flat egg noodles, cooked 

Place all three cans of soup (no water added) in a large glass baking dish (13" x 9" pan is good, too). Brown the ground beef & onion and drain off oil. Place the noodles on top of the soup mixture; then put the meat on top of the noodles. Top this off with cheese, then bake for 30 minutes at 350 degrees.  

SEAFOOD-STUFFED POTATOES 
 
2 (9oz) baking potatoes 
1/2 lb imitation crabmeat 
1 cup ricotta cheese 
1/2 cup chopped green onions 
1/2 cup chopped red sweet pepper 
1/3 cup sour cream 
1 tsp Old Bay seasoning 
1/4 tsp salt 
1/8 tsp ground black pepper 
1/2 tsp lemon juice 
Sliced green onions and paprika for garnish 
 
Scrub potatoes; prick several times with a fork. Place potatoes 1 inch apart on microwave safe rack or paper towels. Microwave at High 8 minutes or until done, turning and rearranging after 4 minutes. Let stand 2 minutes. Cut potatoes in half lengthwise. Scoop out pulp, leaving a 
1/4-inch shell intact. Mash pulp; stir in pulp, imitation crabmeat, and next 8 ingredients. Spoon into shells; place on microwave safe plate. Microwave at High 2 minutes or until thoroughly heated through. Garnish if desired.  Serves 4.
 

BAKED ZITI

1 (16 ounce) package ziti pasta

2 (26.5 ounce) cans spaghetti sauce

6 ounces provolone cheese, sliced

6 ounces mozzarella cheese shredded

1 1/2 cups sour cream

1 pound ground beef

1 onion, chopped

grated Parmesan cheese

Cook pasta according to package directions. Drain.

Brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

Layer as follows in buttered baking dish: 1/2 of the ziti, provolone cheese, sour cream, 1/2 spaghetti sauce, remaining ziti, mozzarella cheese, and remaining sauce. Top with grated Parmesan cheese.

Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheeses are melted. Makes 8 servings  

SEAFOOD LASAGNA  

1 large onion, chopped

2 tablespoons butter or margarine

12 ounces cottage cheese

1 (8 ounce) package cream cheese

2 teaspoons dried basil

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1 egg

2 (10.75 ounce) cans condensed cream of mushroom soup

1/3 cup milk

1 clove garlic, minced

1/2 cup white wine

1/2 pound bay scallops

1/2 pound flounder fillets

1/2 pound medium shrimp, peeled and deveined

1 (16 ounce) package lasagna noodles

grated mozzarella cheese

grated Parmesan cheese

Cook the lasagna noodles in a large pot of boiling salted water until al dente. Drain.

Sauté onion in the butter or margarine. Combine the cottage cheese, cream cheese, basil, salt, pepper, egg, and sautéd onion. Set aside.

Combine the mushroom soup, milk, and garlic. Stir in the white wine, bay scallops, flounder fillets, and shrimp. Set aside.

Assemble ingredients in a greased lasagna pan as follows: a thin layer of seafood sauce, 1/5 noodles, 1/2 cheese mixture, 1/5 noodles, 1/2 seafood mixture, 1/5 noodles, 1/2 cheese mixture, 1/5 noodles, 1/2 seafood mixture, and remaining noodles. Place mozzarella cheese and Parmesan on the top.

Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Remove from oven, and allow to stand for 10 minutes. Makes 6 servings  

AWESOME SALMON 

4 fresh salmon steaks

4 Tbs. butter or margarine, divided into 4 "pats"

4 slices of sweet, red onion (If Walla-Walla's are

in season, use them)

4 slices fresh lemon

1 packet - dry Alfredo Sauce Mix

1/2 tsp Lemon Pepper 

Tear off 4 strips of heavy duty aluminum foil - each large enough to accommodate salmon steaks and toppings. Place one salmon steak in center of aluminum foil. Place one slice of onion, one slice of lemon and 1 "pat" of butter on top of steak. Sprinkle 1/8 tsp of lemon pepper on top and finish by sprinkling 1/4 of the packet of dry Alfredo Sauce Mix. Roll aluminum foil and seal edges securely, piercing top of foil 2-3 times with a fork to allow steam to escape.

Repeat with remaining salmon steaks and ingredients. Place over hot, grilling coals and cook until salmon is flaky and cooked throughout - 20 to 25 minutes, depending on distance above hot coals. Carefully open foil pouches and serve - the flavor is simply delightful! Serves 4  
 
 

FISH CAKES 

1/3 cup chopped green onions

1 to 2 tablespoons butter or margarine, melted

2 cups mashed potatoes

2 tablespoons butter or margarine, melted

1 tablespoon sour cream

1 pound orange roughy OR other white fish fillets,

cooked & flaked

1 large egg, lightly beaten

2 to 3 tablespoons minced fresh parsley

1/2 teaspoon dry mustard

1/4 teaspoon salt

1/8 teaspoon pepper

2/3 - 3/4 cup Italian-seasoned breadcrumbs

2 tablespoons butter or margarine

1 tablespoon olive oil 

Saute green onions in 1 to 2 tablespoons butter in a large skillet over medium heat until tender. Set aside.

Combine mashed potato, 2 tablespoons butter, and sour cream in a medium bowl; stir well. Add fish stirring gently. Set aside. Combine egg and next 4 ingredients in a bowl; stir in reserved green onions. Add to fish mixture, stirring gently. Shape fish mixture into 8 patties. Dredge in bread crumbs. Fry patties in 2 tablespoons hot butter and oil in a large skillet over medium-high heat 3 minutes on each side or until lightly browned. 

FISH AND VEGGIES IN FOIL 

1 whitefish fillet for each person

Sliced onions

Squash, carrots, pea pods, mushrooms

Salt and pepper

Margarine or Molly McButter 

Place each fish fillet on a piece of aluminum foil approximately 4 times the width of the fish. Top with sliced onions and whatever other vegetables are available. (Vegetables should be sliced or cut into pieces that will cook uniformly.) Sprinkle with salt and pepper. Top with pat of margarine or sprinkle with Molly McButter. Bring up sides of foil and minutes (more or less depending on the thickness of the fish). Open pouch fold to seal. Place on cookie sheet and bake at 375 degrees for 30 carefully to avoid steam burns and also to reserve juices.

MORE FISH STUFF 

1/4 cup reduced fat mayo

2 tbsp grated Parmesan cheese, divided

1 tablespoon Dijon mustard

1 tablespoon prepared horseradish

1 tablespoon lemon juice

1/2 c plain dry bread crumbs, divided

4 (4 ounce) flounder or other white fish fillets

1 tablespoon marg or butter, melted 

1. Blend mayo, 1 tbsp cheese, mustard, horseradish, and lemon juice in a small bowl, stir in 1/4 c bread crumbs. 

2. Arrange fish on a greased baking sheet, spread crumb mixture evenly over fish.

3. Combine remaining cheese, bread crumbs, and melted margarine; sprinkle over fillets. Bake at 350 for 15-18 mins or until fish flakes with a fork. Serve immediately. 

VEGETABLE STEW  

1 bunch slender asparagus, ends trimmed,

stems peeled, cut into short lengths

8 green onions, roots and half of the green tops

trimmed, cut into short lengths

8 baby zucchini, trimmed

1 1/2 cups fresh sugar snap peas, trimmed and

broken into 1-inch pieces

12 baby carrots, trimmed and peeled

2 tablespoons extra-virgin olive oil

1 shallot, peeled and finely chopped

3 cups vegetable broth

2 tablespoons unsalted butter

2 medium tomatoes, peeled, seeded and

finely diced

Salt and freshly ground pepper to taste

10 basil leaves, julienned  

Cook each vegetable, except the tomatoes, separately in salted boiling water. Drain when vegetables are al dente and refresh under cold running water.  

In a large saute pan, combine the olive oil and shallot. Saute over low heat until tender.  

Add the broth, bring to a boil and reduce by half. Add the butter and diced tomatoes, and simmer for a few minutes. Add the rest of the cooked vegetables to the broth and warm over gentle heat, seasoning with salt and pepper to taste.

Sprinkle with basil. Serve in shallow pasta bowls. serves 4  

SHRIMP ROASTED ON ROCK SALT

2 - 3 pounds rock salt

12 large shrimp in their shells

3 tablespoons unsalted butter

2 tablespoons honey

1 tablespoon lemon juice

2 teaspoons crushed black peppercorns

Pinch of salt

Lemon wedges for garnish 

Preheat oven to 400 degrees. Select a heavy pan (with a lid) large enough to hold shrimp in single layer. Add rock salt to form a 1-inchbed in pan. Set pan in oven for 30 minutes. When salt is very hot, set shrimp on top, cover and roast for 2 minutes. Turn shrimp, cover and roast for 2 minutes more, until shrimp turn pink and are hot and sizzling. Meanwhile, melt butter in a small saucepan, and add honey, peppercorns, lemon and pinch of salt. 

Place shrimp on warmed serving plates, drizzle each portion with a little of the butter and serve garnished with lemon wedges. 

POTATO LASAGNA 
 
1 pkg (10oz) frozen chopped broccoli, thawed 
1 carton (15oz) nonfat Ricotta cheese 
1 cup shredded carrot 
1/2 cup minced green onions 
1 tsp dried whole marjoram 
1/2 tsp freshly ground black pepper 
Vegetable cooking spray 
5 large red potatoes, peeled and thinly sliced (about 2 1/4 lbs) 
1 1/2 cup shredded part-skim Mozzarella cheese 
1/2 cup freshly grated Parmesan cheese 
 
Press broccoli between paper towels until barely moist. Combine broccoli, Ricotta cheese, and next 4 ingredients in a medium bowl; stir well. Set aside. Coat an 11- x 7- x 2-inch baking dish with cooking spray. Place one-third of potato slices in bottom of dish. Spread with half of broccoli mixture; sprinkle with half of Mozzarella cheese. Repeat layers. Top with remaining potato slices and sprinkle with Parmesan cheese. Cover and bake at 375 degrees F. for 30 minutes; uncover and bake an additional 55 minutes or until potato is tender and top is golden. Let stand 10 minutes before serving.  Serves 8.

SHALOM FROM SPIKE & JAMIE