October 2006 Recipes

Fish Tacos – Kim
Tilapia Fillets (1/2 fillet per person)
1 pkg. onion ring batter

Coat fillets in onion ring batter and fry in medium frying pan with ½” oil. Drain on paper towel and serve with pineapple coleslaw, cheddar cheese, corn tortillas and fresh lime wedges.

Pineapple Coleslaw – Kim
1 /2 small head of cabbage, shredded
1 can crushed pineapple with juice
3 Tbs. Mayo ( or to taste)
1 tsp. lemon juice
salt and pepper to taste


Philly Steak Sandwiches – Kim
(serves 20)
½ lb. Rib eye per person, sliced very thin
Yoshidas gourmet sauce (to taste)
A1 steak sauce (to taste)
Salt and pepper to taste

Marinate meat in sauces. Fry in large frying pan with olive oil until meat turns gray. Place meat on hoagie buns and add toppings. (I cooked the meat in the crock pot but if you do this you should be careful not to overcook the meat, like I did. Leave it in the crock pot on low for 2 – 3 hours. Max.

Toppings: fried onions and mushrooms, choice of cheeses.

Mandarin Salad with Creamy Orange Vinaigrette – Kim
½ head romaine lettuce, torn
1 bag (10 oz.) assorted salad greens
1 bag (10 oz. ) fresh baby spinach leaves
2 stalks celery, sliced
2 green onions (including tops), thinly sliced
1 can (11 oz.) mandarin oranges, chilled and drained
¼ cup slivered almonds, coated and toasted in 1 Tbl. sugar in a skillet.

Vinaigrette Ingredients:
3-4 Tbl. Orange juice concentrate (or to taste)
¼ cup plain yogurt
2 Tbl. Mayonnaise
1 Tbl. Rice vinegar
½ tsp. dry mustard
salt, pepper to taste
¼ cup canola oil
1 Tbl. Ultra Gel
½ tsp. poppy seeds
1 Tbl. Parsley flakes

Place first seven ingredients in a blender. With blender running, slowly add oil and ultra Gel. When completely blended and creamy, pour into a container; stir in poppy seeds and parsley. Chill thoroughly, Just before serving, toss salad together and drizzle with vinaigrette and tip with toasted almonds. Makes 8-10 servings.

Malibu Chicken – Kim

1 chicken breast per person
Soy Vey Teriaki Sauce
Swiss Cheese ( one slice per person)
Fresh pineapple, sliced in wide, thin strips

Marinate chicken breasts in Teriyaki Sauce. Place pineapple slices and chicken on grill. Grill breasts until done on one side and pineapple is grilled. Turn breast over and add pineapple slice and top with swiss cheese. Continue grilling until chicken is fully cooked and cheese is melted.

12 Hour Butterhorn Rolls – Kim
1 pkg. dry yeast
¼ cup warm water
½ cup melted margarine
¾ cup milk
½ cup sugar
3 eggs, well beaten
1 tsp. salt
31/2 –4 cups flour

Scald milk and melted butter, let cool. In separate bowl, dissolve yeast in warm water. Add milk and melted butter, which has cooled. Add sugar, salt and eggs and mix well. Add enough flour to make a soft dough. Cover and let rise 5 – 6 hours. Turn onto a floured board and knead a few times. Divide dough into halves or thirds. Roll into circle and spread with soft margarine. Cut into 16 pieces and roll each wedge loosely from large end to small. Place on greased pan and let rise. Bake at 350 degrees until golden brown. (approx 15 –20 min.)

Chicken Enchiladas – Kim
3 cooked chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can green chilies
fresh mushrooms, chopped (to taste)
1 (8oz.) container of sour cream
Flour or corn tortillas
1 cup shredded cheddar cheese
½ bunch green onions

Combine all ingredients in large bowl. Spoon into tortilla and place in pan. Continue until pan is full. Spread remaining mixture over the top. Top with more cheese and green onions if desired. Bake at 350 degrees for 45 min.

Fiesta Pasta Salad - Kim
12-oz. Pkg. rotelle pasta, cooked, drained and cooled.
1 or 2 Tbsp. Diced jalapenos
¼ cup chopped fresh cilantro or parsley
1 cup prepared Italian salad dressing
14 oz. or 7 oz. Can diced green chilies

In a large bowl, combine pasta, onion, red pepper, corn, chilies, jalapenos, and cilantro or parsley. In a small bowl, whisk together salad dressing, chili powder and cumin. Pour over pasta mixture, tossing to coat well. Chill at least 30 minutes to blend flavors before serving. Serves 6-8.

Sweet and Sour Chicken – Lindsey
¾ c. sugar
½ c. vinegar
1 T. soy sauce
4 T. ketchup
½ t. garlic powder

Cut chicken breasts into 1” strips. Dip in beaten egg. Coat with flour or cornstarch and brown in pan with about ½” oil. Put in baking dish and pour sauce over. Bake at 350 degrees for about 30 minutes. Great with fried rice.

Fried Rice – Lindsey
Steamed white rice
Butter
Eggs
Ham, diced
Green onions, sliced
Soy sauce
Salt and pepper

In large frying pan, melt butter and scramble the egg. Add rice, ham and green onions. Add soy sauce and salt and pepper to taste.

Pork Tenderloin with Balsamic-Cranberry Sauce – Lindsey

1½ T. butter
1 8-10-oz. pork tenderloin
½ c. chopped onion
1 T. chopped fresh rosemary
½ c. canned chicken broth
1 can whole berry cranberry sauce
1 T. balsamic vinegar

Preheat oven to 450°. Melt ½ tablespoon butter in heavy large ovenproof skillet over medium-heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted in center registers 155°, about 10 minutes. (Pink in the middle, but cooked)

Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary and sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 6 minutes.

Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixtures. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.

Roasted Root Vegetables – Lindsey

5 red potatoes scrubbed and cut in 1 ½ inch cubes
3-4 sweet potatoes scrubbed and cut in 1 ½ inch cubes
Fresh beets topped and scrubbed and cut in 1 ½ inch cubes
Carrots
(This recipes works with any combination of root veggies: Parsnips, butternut squash, turnips, rutabagas, onions, squash etc.)
4 shallots diced
1 ½ cubes butter cut in ½ inch pieces
Salt and pepper

In a pot of boiling salted water, place vegetables for 10 minutes. Drain. Preheat oven to 450°. Place butter in shallow roasting pan and place in oven for 4 minutes to melt. Roast on low rack for 30-40 minutes, stirring every ten minutes.

Flank Steak - Lindsey

Flank steak, cut ¼-½” thick
1 can beef consommé
1/3 c. soy
1 ½ t. season salt
¼ c. green onions
1 clove garlic
3 T. lime juice
2 T. brown sugar

Marinate over night. Barbeque. Marinade is also good with chicken.

Café Rio Pork – Lindsey

4 lbs. pork roast
20 oz. tomato sauce
2 t. garlic, pressed
1 ½ c. brown sugar
1 t. cumin
2 c. Dr. Pepper
2 T. molasses
¼ t. salt
Pepper

Combine ingredients in crock pot and cook on high all day. When you can shred the pork, place back in crock pot and cook on low until serving.

Lime Rice – Lindsey

2 T. butter
1 ¼ c. long grain rice
2 ¼ c. chicken broth
¾ t. salt
Pepper
Juice and zest of 1 large lime
2 T. chopped cilantro
¼ t. cumin

In a skillet, melt butter. Add rice and all ingredients and bring to a boil. Cover and simmer 20 minutes

Cilantro Dressing – Lindsey

16 oz. jar of La Victoria salsa verde
1 pkg. Buttermilk Ranch dressing (powder)
½ c. sour cream
½ c. low fat mayo
½ c. buttermilk
1 c. cilantro
2 cloves garlic, pressed
¼ t. cayenne pepper
½ t. salt
½ t. cumin
½ c. sugar
Tobasco sauce

Blend until smooth and creamy. I don’t use any tobasco and it still has plenty of kick from the cayenne pepper. This recipe makes a quart jar of dressing.

French Dip – Marjorie

In medium saucepan, add 1 1/2 lb. cooked sliced beef to 1 1/2 C water and beef pan drippings or 2 beef flavor boullion cubes. Cook until thoroughly heated. Stir in 1/2 tsp soy sauce and 1 tsp minced onion. Simmer 2-3 minutes. Remove beef slices and serve between crusty french roll. Use meat juices for dipping.

Frog Eye Salad – Marjorie

1 T oil
1/2 C Acini de pepe ( or any small shaped pasta )
8 oz Cool Whip
12 oz can crushed pineapple
2 C mini marshmallows
1 can mandarin oranges

Sauce:

juice from pineapple
1 beaten egg
1 Tbsp lemon juice
1/2 C sugar
1 Tbsp flour
1/4 tsp salt

Combine sauce ingredients in saucepan. Heat until thick, then chill. Cook pasta (add oil to water), drain and cool. Mix everything in large bowl, chill and serve.

Chicken Enchilada Soup – Marjorie

1/2 C oil
1/4 C chicken base
3 C diced onions
2 tsp cumin
2 tsp chili powder
2 tsp garlic
1/2 tsp cayenne pepper
2 C Masa Harina
4 qt water (divided)
2 C crushed tomatoes
1/2 lb. Velveeta
3 lbs cooked cubed chicken

In a large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear - 5 min. In another container, combine Masa Harina with 1 qt water. Stir until all lumps dissolve. Add to sauteed onions and bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from the Masa Harina. Add remaining 3 qts water to pot. Add tomatoes; let mixture return to boil stirring occasionally. Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2 gallons or 16-20 servings.

Country Fried Steak with Mushroom Gravy - Marjorie

3 T milk
1 large egg
1/3 C flour
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp black pepper
4 sirloin cubed steaks
2 Tbsp oil
2 C mushrooms, sliced
2 1/2 Tbsp flour
1/4 tsp salt
1 can low-salt beef broth

Combine 3 Tbsp milk and egg in shallow dish, stirring with a whisk. Combine 1/3 C flour and next 4 ingredients in a shallow dish. (I drained steaks on paper towels to soak up any "red juice"). Working with 1 steak at a time, dip in egg mixture; dredge in flour mixture. Repeat with remaining steaks.

Heat oil in large nonstick skillet over medium-high heat. Add steaks; cook 3 minutes on each side or until browned. Remove steaks from pan; keep warm.

Add mushrooms to pan; sauté 3 min. In large bowl, combine 2 1/2 tbsp flour, 1/4 tsp salt and broth, stirring with a whisk. Add broth mixture to pan. Bring to boil; cook 1 min. stirring constantly. Spoon over steaks and serve with garlic mashed potatoes.

Garlic Mashed Potatoes – Marjorie

In large pot, add cut up red potatoes (skins on) and 4 - 5 cloves of fresh garlic (mash slightly). Cover with water and add salt to pot. Once potatoes are tender, drain water and mash everything while adding sour cream to desired consistency. Thin with milk if needed and season to taste with salt and pepper.


Honey and Spice-Glazed Pork Chops – Marjorie

1/4 C honey
2 Tbsp Dijon mustard
1/2 tsp ginger
1/4 tsp cinnamon
1/8 tsp cloves
Cooking Spray
4 boneless center-cut loin pork chops (1/2" thick)
salt
pepper

Combine first 5 ingredients in a bowl.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt and pepper; cook 2 minutes on each side or until browned. Reduce heat to medium-low; add honey mixture. Cook 10 min or until done, turning pork once.