Title: GRILLED VEAL CHOPS PIZZIAOLA
Categories: Italian, Meats, Sauces
Yield: 4 servings

4 Veal T-bone loin chops, 1
-inch thick
2 ts Olive oil
2 ts Dried oregano, crumbled
Salt
Freshly-ground black pepper
4 ts Olive oil
1 md Onion, finely minced
1 cn Italian plum tomatoes with
-basil, drained and
Coarsely chopped (reserve
-juice)
2 lg Garlic cloves, flattened
1 ts Sugar
1 ts Dried basil, crumbled
1 ts Dried oregano, crumbled
8 Anchovy fillets, pounded to
-smooth paste
4 ts Capers, drained
Fresh Italian parsley,
-minced (garnish)
4 Lemon wedges (garnish)

Pat veal chops dry, then rub with oil, oregano, salt,
and pepper. Arrange in a single layer in baking dish.
Set aside at room temperature for 2 hours. Heat oil
in heavy (or non-stick) large skillet over medium
heat. Add onion and cook until wilted. Stir in
chopped tomatoes, garlic, sugar, basil, and oregano.
Increase heat to medium-high; cook until juice
evaporate, about 5 minutes. Blend in reserved tomato
juice with anchovy fillets. Partially cover and cook
until thickened, about 10 minutes. Stir in capers and
cook for 5 minutes longer. Grease broiler pan and
position about 3 inches from heat; preheat pan and
broiler. Transfer chops to heated pan; cook, turning
several times, until charred and crusty on outside and
juicy inside, about 10 minutes total. Brush chops
during last several minutes with any marinade
remaining in dish. Transfer chops to individual plates
(warmed). Nap evenly with sauce. Sprinkle with
parsley. Garnish with lemon wedges.

Makes 4 servings.

[Bon Appetit’s LIGHT AND EASY SPECIAL] Posted by Fred
Peters.

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MONKEY-FACED COOKIES

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Shortening — plus:
2 tb Shortening
2 1/2 c Sifted flour
1 t Soda
1/2 ts Salt
1/2 ts Ginger
1/2 ts Cinnamon
1/2 c Molasses
1/2 c Rich sour milk
1 t Vinegar

Cream together shortening and brown sugar.

Sift together flour, soda, salt, ginger and cinnamon. Add alternately with
molasses mixed with sour milk. Blend in vinegar.

Drop by tsp. on greased baking sheet. Place 3 raisins or bits of citron on
each for eyes and mouth. Bake 10 to 15 minutes in moderate oven (350
degrees F). About 3 dozen.

* Source: Your Share – Copyright 1943, General Mills Inc., Minneapolis, MN
* Typed for you by Karen Mintzias

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Salsa Chicken w/brussels sprouts

Recipe By : Barbara Schmidt
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Crockpot
Low-Fat Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pieces chicken thighs without skin
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
16 ounces tomatoes with green chilis
32 ounces brussel sprouts
1 jalapeno — sliced paper-thin
1 cayenne pepper — sliced paper-thin

This can cook all day for 7 hours on LOW heat in crockpot. I pre-cook the
chicken with the garlic powder and lemon pepper in the microwave for 10 minutes
on MEDIUM. Place chicken in crockpot top with tomatoes with green chilis, hot
peppers and brussel sprouts.
Serve with rice or alone. Per serving-calories 202.2, fat 3.9, 15.6 % fat.

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NOTES : For those of you who don’t like spicy food, substitute a mild salsa in
place of tomatoes with green chilis and omit jalapeno cayenne pepper.

Green Onionyogurt Sauce

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3623
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup plain yogurt
1/4 cup scallion — chopped
1 tablespoon fresh lime juice
1 teaspoon garlic — minced
1 teaspoon honey
1 tablespoon Ancho chile powder
salt
freshly ground black pepper

In a mixing bowl, combine all the yogurt sauce ingredients and mix well.
Cover and refrigerate.

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1/4 cup matzo meal
1 TB potato starch
Scant 1/3 cup water
Pinch of salt

Mix together and refrigerate 1/2 hour. Roll into 8 balls and drop into
boiling vegetable broth seasoned-water. Turn down heat and boil gently for
20 minutes. Remove from water with slotted spoon and bake for 10 minutes
at 350 degrees on lightly Pam-sprayed cookie sheet. They can be made ahead
and refrigerated until use. Do not put cold matzo balls into warm soup; warm
them up first by dunking in hot water. Serve with vegetable broth.

or you can prepare them this way:

Follow the same ingredients preparation as above. Roll into 16 balls. Boil
for 1 minute, then place on sprayed baking sheet and bake for 35 mins. at 400
degrees. If made that day, I don’t think these need to be refrigerated.

Nutritional Analysis:

Calories: 20.25, 10 if prepared by the second method
Fat: 0
Protein: <1 gram Carbohydrates: 2 grams

Title: HAU TOEI CHAO FAN B1
Categories: Eggs, Chinese, Side dish, Grains
Yield: 6 servings

1/4 c Peanut or other salad oil
4 Eggs; well-beaten
1 c Chopped onion
10 oz Frozen peas carrots
— thawed
2 ts Salt
4 c Cold cooked rice
3 tb Soy sauce
1/2 c Diced cooked ham
2 Scallions; finely chopped

Heat 2 tbs. oil in wok or large skillet over high heat
until very hot. Add eggs, stir-fry 1/2 munite until
firm (same as scrambled eggs). Remove, cut into small
pieces and set aside set aside. Heat remaining oil
over high heat; lightly brown onion. Add peas and
carrots and salt; stir-fry 1 minute. Add cold rice,
stir constandly for 2 minutes. Add soy sauce, ham,
scallions and egg; mix well and serve hot.

Temperature (s): HOT Effort: AVERAGE Time: 00:20
Source: ANNA KAO’S Comments: PITTSBURGH, ASPINWALL

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PEACHES ‘N CREAM BREAD

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Dee Penrod FGGT98B
1 pk Yeast
2 1/2 c Bread flour
1/2 c Wheat flour
1 tb Gluten
1/4 c Brown sugar, packed
1 t Salt
1/4 ts Cinnamon
1/4 ts Nutmeg
1/8 ts Baking soda
1/3 c Chopped dried peaches
1 c Sliced,canned peaches in
-Lite syrup (drained)
1/3 c Sour cream
1 t Vanilla
1 tb Margarine
1/3 c Peach juice warmed

Use ingredients at room temperature. Add all ingredients into the pan
in the order listed. Select sweet bread and push Start. NOTE: Be sure
to use peaches canned in light syrup. NOTE: If dough is too dry, add
another TBS of peach juice after 5 minutes of kneading.

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Title: Salsa Di Balsamella – Bechamel Cream Sauce
Categories: Italian, Sauces
Yield: 2 Cups

4 tb Butter
4 tb Flour
2 c Milk; heated
Salt
1 pn Cayenne pepper
1 pn Nutmeg

Over low heat, melt the butter into a saucepan, making sure it does
not brown. Add the flour and mix thoroughly. Add the warm milk
slowly, stirring constantly, until the sauce is thick and creamy.
Stir in the seasonings. Makes 2 cups/470 ml

From Chef Pasquale Carpino’s Gourmet Italian Cooking

MMMMM

SISIBAKWAT-OKWEMIN (SUGARED CHERRIES)

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Giant B.C. cherries
1 1/2 c Maple sugar
1 c Water

Put maple sugar water in a pot boil for 15 minutes. Add the
cherries simmer for 10 minutes. Turn off the heat, cool eat
fresh with bannock.

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PROVOLONE-HAM CELERY STUFFING

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Appetizers Cheese/eggs
Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*Ingredients:*
1 c Provolone cheese, grated or
-shredded
2 tb Butter, softened
1/4 c Ham, minced
Worcestershire sauce, dash

*Directions:*

Blend all ingredients and pile lightly in celery.
Makes enough to fill 15 to 20 cut sections of celery.

From: A Salute to Cheese, by Betty Wason, Hawthorn
Books, Inc., 1966.

Shared by: June Hoffman, 7/93

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