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  • Good Afternoon & Good Night`s & Sweet Dream`s Tina & All CS`s & Marty!! -- Love & Care to All Joyce, 12:34:28 04/27/07 Fri [1]

    Hope you all have a very nice weekend,And that you will like some of the recipes here looks yummy to me.

    Stuffed Cabbage
    Source: Family Circle
    http://www.familycircle.com
    Prep: 20 minutes
    Cook: 1 hour
    Ingredients
    1 large cabbage (3 pounds)
    1 large onion, finely chopped
    2 celery ribs, finely chopped
    5 slices thick bacon, sliced crosswise 1/4-inch-wide pieces
    1 pound ground beef
    2 tablespoons chopped fresh rosemary OR: 2 teaspoons dried
    2 teaspoons dried marjoram
    1 cup cooked white rice
    3 eggs, lightly beaten
    1-1/2 teaspoons salt
    1/2 teaspoon ground black pepper
    2 cans (8 ounces each) tomato sauce
    1 can (14-1/2 ounces) diced tomatoes, drained
    1/4 cup packed light-brown sugar
    2 tablespoons fresh lemon juice

    Directions
    1. Bring large pot water to boiling. Core cabbage with sharp
    knife. Discard any coarse outer leaves. Place cabbage, stem end
    down, in boiling water. Cook 6 minutes. Carefully remove
    cabbage. When cool enough to handle, remove 16 leaves from head.
    Reserve remaining cabbage for other uses.
    2. Heat nonstick large skillet over medium heat. Add onion,
    celery and bacon; cook 6 minutes or until vegetables are
    softened. Add beef, rosemary and marjoram; cook, breaking up
    meat, 8 minutes or until meat is no longer pink. Drain excess
    liquid from skillet. Remove from heat.
    3. Coat large nonstick skillet or Dutch oven with cooking spray.
    Stir rice, eggs, salt and pepper into meat mixture. Spoon 1/3
    cup mixture in middle of each cabbage leaf. Fold thick end over
    filling; fold sides over and roll up envelope style. Place
    rolls, seam side down, in single layer in prepared skillet or
    pan.
    4. Combine tomato sauce, diced tomatoes, sugar and lemon juice
    in bowl. Spoon over cabbage rolls.
    5. Cover skillet or pot. Gently simmer for 40 minutes or until
    cabbage is knife-tender. Serve cabbage rolls with sauce.Makes 6 servings.

    Corned Beef and Cabbage
    From Food Network Kitchens
    One 3-pound corned beef brisket (uncooked), in brine
    16 cups cold water
    2 bay leaves
    2 teaspoons black peppercorns
    4 whole allspice berries
    2 whole cloves
    1/2 large head green cabbage (about 2 pounds), cut into 8 thick
    wedges 8 small new potatoes (about 1 1/4 pounds), halved Freshly ground black pepper
    Serving suggestion: Whole-grain mustard or HORSERADISH SAUCE,
    recipe follows
    Preheat the oven to 300 degrees F.
    Place the corned beef in a colander in the sink and rinse well
    under cold running water.
    Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface.Cover and transfer pan to the oven, and braise until very tender,
    about 3 hours and 45 minutes.Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the
    cooking liquid and bring to a boil. Lower the heat and simmer
    until the vegetables are tender, about 20 minutes.Using a slotted spoon, transfer the cabbage to a large platter.
    Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with
    the potatoes. Ladle some of the hot cooking liquid over the
    corned beef and season with pepper. Serve immediately with
    the mustard or horseradish sauce.
    Cook's Note: Leftover corned beef makes great corned beef hash.
    In fact, most of us here in the Food Network Kitchens make it
    just to make our morning-time favorite,corned beef hash with
    poached eggs.
    ~~~~~~~~~~~~~~~~~~~~~
    HORSERADISH SAUCE
    3/4 cup mayonnaise
    3/4 cup sour cream
    1/4 cup plus 2 tablespoons jarred grated horseradish (with
    liquid)
    1/2 teaspoon grated lemon zest
    2 teaspoons kosher salt
    Freshly ground black pepper
    In a small bowl, mix together the mayonnaise, sour cream,
    horseradish, zest, and 2 teaspoons salt. Season generously
    with pepper to taste. Refrigerate the horseradish sauce for at
    least 30 minutes before serving.
    Yield: about 1 3/4 cups.

    Fresh Strawberry Pie
    2-9 inch pie shells, baked
    2 1/2 quarts fresh strawberries
    1 cup white sugar
    2 Tbs. cornstarch
    1 cup boiling water
    1-3 oz pkg. strawberry flavored jello
    In saucepan,mix together the sugar, and corn starch; make sure
    to blend corn starch completely. Add boiling water; and cook
    over medium heat until thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature.Place strawberries in baked pie shells; (can either slice and
    add to glaze, then add to shell, or can place whole strawberries, points facing up. Pour cooled gel mixture over berries. Refrigerate until set, about 2 hours. Serve with whipped cream. If using sliced berries, you may want to double the glaze. I do,because I don't think 1 batch covers all the berries nicely, and you won't need whole batch, but the remaining, you can use on pancakes, with or without more berries.

    TWICE-BAKED STUFFED PORTABELLOS
    Yield: 4 servings
    1 medium yellow onion, thinly sliced
    1 medium red bell pepper, thinly sliced
    4 portabello mushroom caps, wiped clean with damp cloth 1/4 teaspoon salt
    1/4 teaspoon black pepper
    2 cups prepared refrigerated mashed potatoes
    2 tablespoons red wine vinegar
    3 ounces crumbled blue cheese
    DIRECTIONS
    Preheat oven to 425 degrees F.
    Arrange onion and bell pepper slices in a single layer on a
    nonstick baking pan. Liberally coat with cooking spray.Coat both sides of mushrooms with cooking spray and place on top of veggie slices, gill side up.Sprinkle evenly with salt and pepper.Bake 15 minutes or until mushrooms are tender when pierced
    with a fork and onion slices are beginning to brown lightly.Meanwhile, prepare potatoes according to directions on package, omitting any salt or fats. When vegetables
    are cooked, remove from oven. Push onion and pepper slices to one side of the baking pan.Spoon 1-1/2 teaspoons vinegar evenly over each mushroom.Sprinkle 3 tablespoons cheese evenly over each mushroom.
    Spoon 1/2 cup mashed potatoes on top and spoon equal amounts of onion and pepper slices over potatoes.Bake 5-7 minutes to heat thoroughly and melt cheese slightly.
    Nutritional Information Per Serving (1 mushroom):
    Calories: 265, Fat: 12 g, Cholesterol: 21 mg, Sodium: 797 mg,
    Carbohydrate: 30 g, Dietary Fiber: 3 g, Sugars: 6 g, Protein: 9 g
    Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 2 Fat.
    ***************************
    Lemon Pound Cake
    3 Tablespoons finely grated lemon peel
    3/4 cup unsalted butter, cut into pieces
    3 large eggs
    1-1/2 cups all purpose flour
    1-1/2 teaspoons baking powder
    1 cup plus 2 Tablespoons sugar
    6 Tablespoons cream
    PREPARATION:
    Take the butter and eggs out of the refrigerator about 1 hour before using.
    Lightly butter and flour an non stick loaf pan (approx. 9x4 inches). Preheat oven to 350°
    Sift the flour and baking powder into a large bowl.
    2. In another large bowl, cream the butter, gradually beat in the sugar. Beat about 4 minutes, scraping down the sides a couple of times.
    3. Beat in 2 eggs, one at a time, beating in thoroughly after each addition. Scrape down the sides.
    4. Beat the third egg in a small bowl, then add it to the mixture gradually.
    5. With the mixture at slow speed, add one-quarter of the flour.
    6. Blend in the lemon peel and 1 tablespoon of the cream.
    7. On low speed, blend the remaining flour in 3 batches, alternating with the cream.
    8. Spoon batter into the pan and smooth the top.
    9. Set the pan in the oven with the short side of the pan facing the back of the oven. Bake about 1 hour, or until a toothpick or cake tester comes out clean.
    10. Remove from oven and cool 10 minutes. Run a knife around the edges to loosen the cake and invert onto a rack. Turn right side up and cool to room temperature.
    To serve:
    With a serrated knife, slice into 1/2-inch slices. The cake may be kept wrapped at room temperature up to 3 days.

    [ Edit | View ]

  • Good Night`s & Sweet Dream`s & Have aVery Good Morning To !!Tina & All CS`s & Marty!! -- Love & Care to All Joyce, 22:57:45 04/24/07 Tue [1]

    Hi Ya CS`s & Marty70
    Hope that you all will like some of the recipes to day,Enjoy your day & The weekend all so,see ys all later.

    CHIPOTLE POTATO AND EGG BAKE
    Yield: 4 servings
    INGREDIENTS
    Vegetable cooking spray
    2 cups frozen stir-fry pepper blend
    1-2 teaspoons minced garlic
    1/2 - 1 small canned chipotle chili in
    adobo sauce, chopped
    1-1/3 cups fat-free milk
    2-2/3 cup frozen mashed potatoes
    Salt, to taste
    4 eggs
    1/2 - 3/4 cup (2 to 3 ounces) shredded
    reduced-fat Cheddar cheese
    DIRECTIONS
    Spray medium saucepan with cooking spray;
    heat over medium
    heat until hot. Saute pepper blend and
    garlic until liquid
    is evaporated and peppers begin to brown,
    about 5 minutes.
    Add chipotle chili and milk; heat until
    milk is steaming.
    Stir potatoes into milk mixture; cook over
    medium heat,
    stirring frequently, until potatoes are
    thickened,
    4 to 5 minutes. Season to taste with salt.
    Spread potato mixture in 8-inch square or
    round baking
    pan, or 4 individual gratin dishes. Make 4
    indentations in
    potatoes with back of spoon; break eggs
    into indentations.
    Sprinkle cheese over potatoes and eggs.
    Bake at 350 degrees until eggs are desired
    doneness, 13 to 15 minutes.
    Tip: For a serving variation, potato
    mixture can be spooned
    onto serving plates and topped with poached
    or fried eggs.
    Nutritional Information Per Serving (1/4 of
    recipe):
    Calories: 242, Fat: 7.2 g, Cholesterol:
    213.6 mg,
    Sodium: 452 mg, Protein: 16.5 g,
    Carbohydrate: 27.1 g
    Diabetic Exchanges: 2 Vegetable, 1 Bread, 2
    Meat, 1/2 Fat.

    VIETNAMESE CURRIED VEGETABLE & COCONUT STEW
    Yield: 6 serving s(about 1-1/2 cups each)
    INGREDIENTS
    Vegetable cooking spray
    2 cups frozen stir-fry pepper blend
    2 tablespoons minced gingerroot
    1 tablespoon minced garlic
    3-4 tablespoons curry powder
    3-1/2 cups vegetable broth
    3 cups reduced-fat coconut milk
    1 tablespoon grated lime rind
    1 teaspoon Oriental chili paste
    1 cup broccoli florets
    1 cup cubed, peeled, seeded acorn, or
    butternut, squash
    1/2 package (8-ounce size) rice stick
    noodles
    1/4 cup cold water
    1/4 cup lime juice
    Salt, to taste
    Finely chopped cilantro, as garnish
    DIRECTIONS
    Spray large saucepan with cooking spray;
    heat over medium
    heat until hot. Saute pepper blend,
    gingerroot, and garlic
    5 minutes. Stir in curry powder and cook 1
    minute longer.
    Add broth, coconut milk, lime rind, and
    chili paste to
    saucepan; heat to boiling. Add vegetables;
    reduce heat and
    simmer, covered, until vegetables are
    tender, about 15 minutes.
    While stew is cooking, place noodles in
    large bowl; pour cold
    water over to cover. Let stand until
    noodles are separate and
    soft, about 5 minutes. Stir noodles into 4
    quarts boiling
    water in large saucepan. Reduce heat and
    simmer, uncovered,
    until tender, about 5 minutes; drain.
    Nutritional Information Per Serving (1-1/2
    cups each):
    Calories: 218, Fat: 7.2 g, Cholesterol: 0
    mg,Sodium: 627 mg, Protein: 4.1 g,
    Carbohydrate: 37.1 g
    Diabetic Exchanges: 1 Vegetable, 2 Bread, 1
    Fat.

    SWEET AND SPICY PORK STIR-FRY
    Yield: 4 Servings
    INGREDIENTS
    8 ounces pork, fat trimmed, cubed
    1 carrot, peeled and thinly sliced
    2 potatoes, unpeeled, diced
    1 small onion, diced
    1 cup diced celery
    2 cups shredded green cabbage
    Sauce Ingredients:
    1 tablespoon cornstarch
    1/3 cup cold water
    1/4 cup reduced-sodium soy sauce
    1/4 cup ketchup
    2 tablespoons brown sugar
    DIRECTIONS
    Spray large saucepan with cooking spray;
    add pork and cook over
    medium-high heat, stirring frequently,
    until meat is browned. Add
    carrot and potatoes; cook 5 minutes,
    stirring often. Add onion,
    celery, and cabbage; cook 5 minutes or
    until potato is tender.
    Combine cornstarch and water in small bowl,
    whisking
    until cornstarch is dissolved. Add soy
    sauce, ketchup,
    and brown sugar; mix well.
    Pour sauce over stir-fry and toss to coat.
    Reduce heat to low and simmer for 10
    minutes.
    Nutritional Information Per Serving (1/4 of
    recipe):
    Calories: 243, Fat: 5.3 g, Cholesterol:
    26.5 mg,
    Sodium: 781 mg, Protein: 16.2 g,
    Carbohydrate: 33.7 g
    Diabetic Exchanges: 2 Bread/Starch, 2 Meat.

    AVOCADO AND GRAPEFRUIT
    SALAD WITH SHERRY VINAIGRETTE
    Yield: 4 servings
    Serving size: 1 salad with 2 teaspoons
    dressing.
    INGREDIENTS
    One 1-1/4 pound ruby red grapefruit,
    or 1 cup grapefruit segments
    2 medium-sized ripe avocados (about 1-1/4
    pounds total)
    1 bunch watercress (about 6 ounces),
    washed and thick stems removed
    1 tablespoon almond, walnut, or olive oil
    1-1/2 teaspoons sherry vinegar or apple
    cider vinegar
    1/8 teaspoon seasoned salt
    2 to 3 drops hot pepper sauce
    DIRECTIONS
    Cut the grapefruit in half; seed them and
    carefully remove the segments. Reserve the
    shells.
    Cut each avocado in half; peel and pit.
    Divide the trimmed watercress among 4
    chilled salad
    plates. Put an avocado half on top of each
    watercress
    nest. Divide the grapefruit segments to
    fill the cavities
    and top the avocado halves.
    To make the dressing, squeeze 1 tablespoon
    of juice from the grapefruit shells into a small
    bowl. Add the oil, vinegar, seasoned salt, and hot pepper
    sauce.Mix well with a fork.
    Drizzle 2 teaspoons of the dressing over
    each salad.
    Nutritional Information Per Serving:
    Calories: 176, Fat: 15 g, Cholesterol: 0
    mg, Sodium: 65 mg,
    Carbohydrate: 12 g, Dietary Fiber: 6 g,
    Sugars: 6 g, Protein: 3 g
    Diabetic Exchanges: 1 Fruit, 3 Fat.

    PASTA SALAD
    Yield: 6 servings (6 cups total)
    INGREDIENTS
    3 cups cooked tricolor spiral pasta (1-1/2
    cups dry),
    or 3 cups other cooked pasta
    1 large ripe tomato, cored, seeded, and 1
    medium green bell pepper, cored, seeded,
    and chopped
    - 1 cup (4 ounces) shredded reduced-fat
    Cheddar cheese
    1/2 cup black olives, drained and sliced
    1/2 cup prepared fat-free Italian or
    Parmesan-pepper dressing
    DIRECTIONS
    Combine all the ingredients; toss to mix.
    Chill to blend
    the flavors. (This salad is even better the
    second day.)
    Nutritional Information Per Serving (1
    cup):
    Calories: 165, Fat: 4 g, Cholesterol: 10
    mg, Sodium: 355 mg,
    Carbohydrate: 22 g, Dietary Fiber: 2 g,
    Sugars: 5 g, Protein: 9 g
    Diabetic Exchanges: 1-1/2 Starch, 1
    Vegetable, 1/2 Fat.

    SPICY VEGETABLE DIP
    Yield: 12 servings (1-1/2 cups total)
    INGREDIENTS
    One 8-ounce carton plain low-fat yogurt
    1/4 cup chili sauce
    1 tablespoon prepared horseradish
    1 teaspoon grated lemon zest
    1 teaspoon salt
    2 tablespoons minced celery
    1 tablespoon minced green bell pepper
    1 tablespoon minced green onion
    DIRECTIONS
    Combine all the ingredients; mix well.
    Refrigerate
    for several hours for the flavors to blend.
    Nutritional Information Per Serving (2
    tablespoons):
    Calories: 18, Fat: 0 g, Cholesterol: 2 mg,
    Sodium: 276 mg,
    Carbohydrate: 3 g, Dietary Fiber: 0 g,
    Sugars: 2 g, Protein: 1 g
    Diabetic Exchanges: Free Food.

    COUSCOUS SPINACH SALAD
    Yield: 8 servings (8 cups total)
    INGREDIENTS
    1 cup Homemade Chicken Broth
    or canned reduced-sodium chicken broth
    3/4 cup uncooked couscous
    2 cups well-washed, shredded, tightly
    packed fresh spinach
    12 cherry tomatoes, halved
    One 8-ounce can water chestnuts
    1 cup well-washed, tightly packed
    whole fresh spinach leaves, for serving
    DIRECTIONS
    In a saucepan, bring the chicken broth to a
    boil. Stir in
    the couscous and remove from the heat.
    Cover and let stand
    for 5 minutes. Add the salad dressing.
    Cover and chill.
    To serve, toss the couscous mixture with
    the shredded spinach,
    tomatoes, and water chestnuts. Serve on the
    whole spinach leaves.
    Nutritional Information Per Serving (1
    cup):
    Calories: 96, Fat: 1 g, Cholesterol: 0 mg,
    Sodium: 261 mg,
    Carbohydrate: 19 g, Dietary Fiber: 2 g,
    Sugars: 3 g, Protein: 4 g
    Diabetic Exchanges: 1 Starch, 1 Vegetable.

    E-Z Oven Baked Pork Chops
    1 c applesauce
    1/2 c water
    2 T margarine, melted
    1 stalk celery, chop
    1 box Stove Top stuffing mix
    4 boneless pork chops, 3/4 " thick (about 1
    pound)
    Paprika
    Mix applesauce, water, margarine, celery.
    Add stuffing. Mix lightly.
    Spoon into 2-qt shallow baking dish.
    Arrange chops over stuffing. Sprinkle
    paprika over chops.
    Bake at 400°F. for 35 min. or til chops are
    no longer pink.

    Stuffed Mushrooms
    Ingredients:
    3 dozen large white button mushrooms
    3/4 cup Italian seasoned breadcrumbs
    4 strips bacon, cooked and chopped into
    small bits
    1 tbsp minced garlic
    3 tbsp olive oil
    6 tbsp butter
    salt, pepper, and paprika
    Preheat oven to 350 degrees.
    Wash the mushrooms in cold water, and dry
    with a paper towel.
    Pull the stems out of the mushroom caps by
    wiggling them back
    and forth until they separate. Set the caps
    on a greased baking
    sheet, top sides down.
    Finely chop the mushroom stems. In a
    skillet, heat the olive oil
    and 3 tbsp of the butter over medium-high
    heat. When hot, add
    the chopped mushroom stems and cook for 2-3
    minutes.
    When the mushrooms begin to exude water,
    add the breadcrumbs and
    garlic and stir thoroughly. If the mixture
    appears dry, add a
    bit more butter. Cook, stirring, for 2-3
    more minutes, or until
    the garlic no longer smells raw. Add the
    bacon; season with salt
    and pepper to taste.
    Spoon the stuffing mixture into the
    mushroom caps, packing it
    tightly and mounding it slightly over the
    top of the caps. Dab
    the top of each stuffed mushroom cap with a
    bit of the remaining
    butter, and sprinkle with paprika.
    Place the mushroom caps in the oven for
    10-15 minutes or until
    the mushroom caps begin to soften. When
    finished, serve
    immediately or store covered in the
    refrigerator until service.
    The mushrooms can be reheated in a 350
    degree oven for 8-10
    minutes, or until warmed through.

    MEAT BREADING
    1 cup flour
    1/2 cup cornstarch
    2 teaspoons salt
    1/2 teaspoon Accent
    1 teaspoon baking powder
    1 cup water
    2 teaspoons oil
    Combine all and beat with electric beater
    until smooth. Dip meat and deep-fry.
    ~~~~~~~~~~~~~~~~
    CHICKEN NUGGETS BATTER
    1/2 cup flour
    3/4 cup cracker crumbs
    1/2 teaspoon paprika
    2 teaspoons chicken seasoning
    Mix together flour, cracker crumbs, paprika
    & seasoning. Coat/dredge chicken cubes and
    deep fry.
    ~~~~~~~~~~~~~~
    BEER BATTER
    Everyone needs a beer batter...this is my
    favorite for fish!
    ~~~~~~~~~~~~~~
    1 cup all-purpose flour
    1 cup cornstarch
    2 tablespoons garlic powder
    2 tablespoons onion powder
    2 tablespoons seasoned salt
    1 bottle beer
    Mix and coat. Fry at 375 to 400 degrees F.
    ~~~~~~~~~~~~~~~
    EGG BATTER
    2 large eggs
    1 tablespoon canola oil
    1/2 cup milk
    3/4 cup flour
    1 teaspoon baking powder
    1 teaspoon salt
    Mix all together and dip and fry.

    BUTTERMILK BREAD WITH CINNAMON
    ¼ cup oil
    1 cup white sugar
    1 egg
    1 cup buttermilk
    1 tsp. soda
    2 cups flour
    ½ tsp. salt
    ½ cup sugar
    Combine all bread ingredients.
    Then combine 1 tbsp. cinnamon and ½ cup
    sugar.Pour half of batter in a greased regular
    size loaf pan.
    Sprinkle half of the cinnamon/sugar mixture
    on top.Add remaining batter, and top with
    remaining cinnamon/sugar mixture.
    Bake at 350° for 50-60 minutes.

    Irish colcannon with bacon
    MAKES 10 SERVINGS
    4 large potatoes, peeled and quartered
    3 slices bacon, chopped
    1 small onion, chopped
    ½ cup water
    4 cups cabbage, thinly sliced
    2 tablespoons butter
    ½ cup milk, warmed
    ½ teaspoon salt
    Place potatoes in a dutch oven or large
    saucepan. Add enough
    cold water to cover potatoes. Bring to boil
    on medium-high heat.
    Reduce heat to medium low; simmer 20
    minutes or until tender.
    Meanwhile, cook bacon in large skillet on
    medium heat until
    crisp, stirring occasionally. Remove bacon
    from skillet with
    slotted spoon; drain on paper towels. Stir
    onions into reserved
    bacon drippings in skillet; cook and stir 2
    minutes or until crisp-tender.
    Add ½ cup water; stir to release browned
    bits from bottom of
    skillet. Add cabbage; mix well.
    Cover; cook 7 minutes or until cabbage is
    tender and water has
    evaporated, stirring occasionally. Drain
    potatoes; return to saucepan.
    Add butter. Mash potatoes until
    creamy, gradually adding milk.
    Add cabbage mixture, bacon, and salt; stir
    until well blended.
    Kraft Kitchens
    Nutrition facts per serving: 95 calories, 3
    g fat, 2 g saturated
    fat, 8 mg cholesterol, 14 g carbohydrates,
    2 g protein, 171 mg sodium, 1 g fiber.

    Mushroom Delights
    1 pound large mushrooms (2 to 3 inches
    wide)
    1 pound hot Italian bulk sausage
    1 small bunch scallions
    8 ounces cream cheese
    Pull stems from mushrooms and discard or
    save for another use.
    In a skillet, cook sausage until done;
    drain and crumble. Return
    to pan. Chop scallions. Add scallions to
    sausage in skillet. Stir
    in the cream cheese over low heat until
    cheese melts. If mixture
    is too stiff, add a little milk.
    Stuff mushroom centers with mixture. Place
    on cookie sheet.Preheat oven to 350 degrees
    F and heat mushrooms for 20 minutes
    or microwave for 4 minutes on HIGH on a
    microwave-safe pie plate.Makes 20 to 30
    mushrooms.

    Best ever marinade
    1 tablespoon cornstarch
    1 tablespoon water
    1/2 cup sugar
    1/2 cup soy sauce
    1/4 cup white vinegar( if don't have, beer
    will do,i drink the
    rest! )
    1 clove garlic
    a pinch of salt
    a shake of pepper
    a few drop of hot pepper sauce
    in a small saucepan, mix cornstarch and
    water, till smooth, add
    the rest, and bring to a low boil--such
    bearly boiling- continue
    to stir until slightly thickens, pour over
    chicken or steak, i
    like to let it set overnight in the frig.
    great for grilling,
    ~~~~~~~~~~~~~~~~~~~~
    Sauce for meatballs
    1/4 cup oil
    1/2 onion,chopped
    2 can of cream of mushroom or 1 of mushroom
    1 of celery soup
    1/2 cup of sour cream-if don't have put a
    drop or 2 of vinegar
    in regual cream
    1 teaspoon of soy sauce
    1 1/2 teaspoon worcestershire sauce
    1-2 slice of cheese--anly kind you like
    heat oil in skillet, add onion and cook
    till clear, in a bowl
    mix together soup, cream,broth sauce's and
    add to the onion, and
    simmer for 20 minutes or so- pour over your
    meatball, serve hot note-can double recipe.

    HERRING SUPREME
    Yield: 8 servings (4 cups total)
    INGREDIENTS
    One 12-ounce jar herring in wine sauce,
    rinsed,drained, and cut into bite-size
    pieces 1/2 cup light sour cream
    1/4 cup fat-free mayonnaise
    2 medium carrots, peeled and shredded
    1 medium green bell pepper, cored, seeded,
    and diced
    1 medium apple, peeled, cored, and diced
    3/4 cup chopped onion
    1 tablespoon fresh lemon juice
    2 teaspoons sugar
    1 teaspoon celery seed
    DIRECTIONS
    Combine all the ingredients in a large
    bowl.
    If time permits, chill several hours before
    serving.
    Nutritional Information Per Serving (1/2
    cup):
    Calories: 111, Fat: 4 g, Cholesterol: 21
    mg, Sodium: 244 mg,
    Carbohydrate: 15 g, Dietary Fiber: 2 g,
    Sugars: 11 g, Protein: 4 g
    Diabetic Exchanges: 1 Starch, 1/2 Fat.

    Cumin-Crusted Beef Steaks with Orange-Olive
    Relish
    2001 National Beef Cook-Off Best of Beef
    Grand Prize Winner
    4 boneless beef chuck-eye or chuck-top
    blade steaks, cut
    3/4-inch thick (about 1-1/2 pounds)
    2 to 3 medium oranges
    1-1/2 teaspoons ground cumin
    1 teaspoon salt
    1/2 teaspoon black pepper
    1 (7-ounce) jar roasted red peppers, diced
    1/3 cup coarsely chopped Kalamata olives
    1/3 cup diced red onion
    Orange slices and Kalamata olives
    Grate 2 teaspoons orange peel from oranges;
    reserve oranges.Combine orange peel, cumin
    and salt in small bowl; remove and
    reserve 2 teaspoons seasoning for relish.
    Heat ridged grill pan or large nonstick
    skillet over medium heat
    until hot. Add black pepper to remaining
    seasoning; press evenly
    onto beef steaks. Place steaks in grill
    pan; cook chuck steaks 9
    to 11 minutes (top blade steaks 10 to 12
    minutes) for medium
    rare to medium doneness, turning once.
    Meanwhile, peel and dice enough reserved
    oranges to measure
    1-1/2 cups. Combine diced oranges, red
    peppers, olives, onion
    and reserved 2 teaspoons seasoning in
    medium bowl; mix well.Serve steaks with
    relish, warm if desired. Garnish with
    orange slices and olives.Yield: 4 servings.

    FABULOUS SOUR CREAM CHEESECAKE
    1 Favorite crust - BAKED
    ½ c.Walnuts added to crust
    24 oz.Cream cheese
    1 c.Sugar
    16 oz.Sour cream
    2 t.Orange peel
    1 t.Orange extract
    4 Eggs
    Blend cheese/sugar till smooth; add sour
    cream, peel, extract &
    eggs till blended; bake @ 350° 50-60 min.
    center should be soft.

    Porterhouse Steak
    Ingredients:
    1 dry-aged USDA prime porterhouse steak, at
    least 1-1/2 inches
    thick and preferably thicker, about 1-1/2
    to 2-1/4 lbs., at room
    temperature
    1 tsp. coarse sea salt
    1/2 tsp. fresh cracked black pepper
    5-6 cloves garlic
    5-6 sprigs fresh rosemary
    6 tbsp. butter, at room temperature
    Preheat the oven to 450 degrees.
    Season the steak agressively with the salt
    and pepper. Smash,
    peel and coarsely chop the garlic. Place an
    oven-safe pan large
    enough to hold the steak over high heat.
    When hot, add 2 tbsp.
    of the butter and, as soon as the butter is
    melted, the steak.
    It is important that these ingredients be
    at room temperature.
    If cold, the butter will begin to burn and
    blacken before it is
    fully melted, and the meat will take longer
    to cook; either of
    these circumstances will negatively affect
    your steak.
    Sear the steak on one side for 1-2 minutes,
    until a dark brown
    crust forms. Flip the steak over, then add
    two more tbsp. of
    butter, half the garlic, and a couple
    sprigs of rosemary to the
    pan. Sear the second side for 2-3 minutes,
    or until the same
    brown crust has formed.
    Place the remaining butter and garlic and
    two more sprigs of
    rosemary on top of the steak and place the
    whole pan into the
    oven. Experience will tell you when your
    steak is done, but it
    should not take more than 5-6 minutes. The
    meat should still be
    yielding when pressed, although it should
    spring back slightly.
    Remove the steak to a plate and let it rest
    (this is crucial)
    for 5-10 minutes. While the steak is
    resting, remove the cooked
    rosemary from the pan and pour the garlic
    and butter over the steak. Garnish with the remaining sprigs of rosemary.

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