MARINADE FOR FISH STEAKS – CHICKEN BREAST

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Fish steaks for skinless
Chicken breasts (If fish,
Suggest swordfish, monkfish
Halibut, etc.)
2 tb Ketchup
1 tb Fresh lemon juice or
Equivalent of concentrate
1 Clove garlic, minced
1 t Oregano
1/2 ts Salt
1 tb Olive oil
1/4 c Orange juice
1/4 c Dry vermouth
1/4 c Chopped parsley

Place meat (fish or chicken breasts) in shallow
casserole. Combine ketchup, lemon juice, garlic,
oregano, salt, olive oil, orange juice, vermouth and
parsley; pour over meat. Marinate several hours or
overnight in refrigerator. Preheat broiler and grease
broiler pan with oil. Broil fish for 5-15 minutes or
until it flakes easily. For chicken, broil 25-30
minutes or until done. Heat marinade and spoon over
fish. Serves 4. The chicken breast option is great on
the grill. May want to double marinade amounts and use
extra as a sauce over potatoes or rice. Basic recipe
from “Eater’s Choice, A Food Lover’s Guide to Lower
Cholesterol”.

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Title: Tex-Mex Bake
Categories: Main dish Meats
Servings: 6

2 c Crushed Corn Chips 1 ea Large Egg Beaten
2 T Water 1 ea Env. Onion Soup Mix
1 lb Lean Ground Beef 4 oz (1 Cn) Chopped Green
Chilis*
3 oz (1 C) Monterey Jack Cheese** 8 oz (1 cn) Tomato Sauce
1 ea Med. Green Pepper, Chopped

* Green chilies should be drained.
** Cheese should be any mild cheese and should be shredded. Should = 1 C.
—————————————————————————

Preheat the oven to 350 degrees F.

Combine corn chips, egg, and water; press into 9-inch pie plate or
casserole. Bake 10 minutes.

Meanwhile, in large bowl, combine onion recipe soup mix, ground beef,
chilies, and 1/2 C cheese; evenly press into prepared crust. Top with
tomato sauce, then green pepper and bake 30 minutes. Top with remaining
cheese, then bake an additional 5 minutes or until cheese is melted and
beef is done.

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Hot Shoestring Potato Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Medium Russet Potatoes
Onions
Cut Into Julienne Strips
1 tablespoon Rice Wine Vinegar
1/2 cup Chopped Red Bell Pepper
2 teaspoon Hoisin Sauce
1/4 cup Finely Chopped Green
1 teaspoon Sesame Seeds — Toasted

Soak Potatoes in Cold Water 15 Min; Drain Pat Dry With Paper Towels.

Arrange Potatoes in A Single Layer in A Large Shallow Pan Coated With Cooking
Spray. Bake At 450 F. For 30 Min. Stirring Every 10 Min. Combine Potatoes,
Bell Pepper Green Onions in A Medium Bowl. Combine Vinegar Hoisin Sauce in
A Small Bowl. Pour Over Potatomixture, Tossing Gently.

Sprinkle With Sesame Seeds Serve Immediately.
(Fat 1.4. Chol. 0.)

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Title: QUICK TRICK STIR-FRY CHART
Categories: Chinese, Pork, Chicken, Seafood
Yield: 6 servings

1 c To 2 c sliced smoked sausage
1 lb Bulk sausage cook drained
1 c To 2 c cooked ham
-strips/chunks
1 c To 2 c pork strips/chunks
1 c To 2 c cooked chicken/turkey
-strips/chunks
1 c To 2 c cooked shrimp
1 lb Ground beef cooked drained

MEAT: CHOOSE ONE VEGETABLES: 2 CUP TOTAL OF ANY Frozen
stir fry vegetable combination thawed Sliced fresh
mushrooms Canned mushrooms drained Shredded/thinly
sliced carrot Julienne carrot strips Sliced/chopped
carrot Thinly sliced onion Strips/chopped
green/red/yellow bell pepper Fresh broccoli flowerets
Fresh cauliflowerets Pea pods SEASONING SAUCES: 1-2
TABLESPOON OF ANY ONE BELOW (OPTIONAL) Worcestershire
sauce light/dark Soy sauce Teriyaki sauce Chili sauce
Steak sauce Cooking wine HERBS FLAVORING: CHOOSE ONE
OF 1/2 1 teaspoon basil leaves 1/2 1 teaspoon marjoram
leaves 1/4 1/2 teaspoon thyme leaves 1/8 teaspoon
garlic powder 4 8 drops bottled hot pepper sauce
Chicken/beef flavor instant bouillon Grated parmesan
cheese

In medium skillet, heat 2 to 3 tablespoons vegetables,
olive or peanut oil. Add meat and vegetables; stir-fry
until hot and vegetables are tender. Stir in seasoning
sauce (if desired) and herbs. Prepare 1/2 of a 1 pound
package of any pasta according to package directions;
drain. Add to stir-fry mixture; toss to mix. Heat
through. Serve immediately. Refrigerate leftovers.

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Title: Coffee Fig Pudding
Categories: Desserts
Yield: 5 servings

1 c Cut-up stewed Ca. dried figs
1 tb Hot water
1 tb Instant coffee
2 1/2 c Milk
2 Eggs
2/3 c Sugar
1/2 ts Salt
3/4 c Cooked rice
1 ts Vanilla
1 c Heavy cream; whipped,
— sweetened, and
— vanilla-flavored

With scissors, snip off stems of stewed figs. Cut figs into small pieces.
Combine hot water and instant coffee. Add to milk. Beat eggs lightly
with sugar. Add to milk, with salt, rice, vanilla and figs. Pour gently
into buttered pudding dish. Bake in moderate oven (350 F.) for about 30
minutes or until almost “set”. Serve warm, with whipped cream, and
garnish with a whole fig. Serves 5 or 6 generously.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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GARLIC CHEESE ROLLS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breadmaker Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-XSPC52B
—–ROLLS—–
2 ts -Yeast
3 c Flour, All Purpose
3 tb Sugar
2 tb Nonfat Dry Milk
1 1/2 ts -Salt
1 1/2 tb Butter or Margarine
1 c -Water
—–TOPPING—–
1/4 c Butter — melted
1 cl Garlic — crushed
4 tb Parmesan — grated

Ingredients above are for a 1.5 pound loaf pan, although since these
rolls are made on the dough cycle, I find that I can put the 1.5
pound amount of ingredients in the 1 pound machine with no problem
since it’s not going to bake. 1 pound ingredients are listed below.
Place roll ingredients into bread machine on dough setting and press
start. When dough is finished, remove from machine. Turn out dough
onto a floured countertop or cutting board. Gently roll and stretch
dough into a 24 inch rope.

Greast an 8-inch pie pan.

With a sharp knife, divide dough into 18-24 pieces. Shape into balls
and place into pie pan. In a small bowl, combine butter and garlic.
Pour over rolls. Sprinkle with parmesan cheese. Cover and let rise in
warm oven 30-45 minutes until doubled. Remove rolls from oven.
Preheat oven to 375 degrees. Put rolls in oven, bake for 10-15
minutes until golden on top. Remove from oven, cut apart and spread
with butter to get “yummies” in your tummies!

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TOASTED GARBANZO PATTIES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c AM Toasted Garbanzo Flour
1 c Water
1 md Onion — chopped finely
1/2 c AM Oat Flakes
1/2 c Ground pecans or other nuts
1 tb Parsley
1 t Savory
1 t Sea salt (optional)

Mix the flour and water. Let sit while preparing
remaining ingredients. Mix all well. When mixture is
quite thick shape into patties. Fry lightly on both
sides. Flatten patties fairly thin while cooking.
Delicious when fried in toasted sesame oil.

Source: Arrowhead Mills “Recipes for Special Dietary
Needs” tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias

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Mushroom Soup

Recipe By : Hazel Meyer’s Freezer Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Mushroom soup concentrate
2 cups beef broth
salt — to taste
3 tablespoons sherry — optional

Combine concentrate with broth over moderate heat. When boiling, reduce
heat to low. Add salt and simmer 30 minutes. Add sherry and simmer 5 more
minutes.

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Title: KICK-OFF NACHOS
Categories: Nachos, Southwest
Yield: 6 servings

1 cn Campbell’s condensed Cheddar
-cheese soup (10 3/4 oz)
1/2 c Salsa
1 pk Tortilla chips (10 oz)
Chopped tomato
Sliced green onions
2 cn Early California sliced
-pitted ripe olives, drained

1. In 1 1/2 quart saucepan, combine soup and salsa. Over low heat,
heat through, stirring often.

2. Serve over tortilla chips. Top with tomato, onions and olives.
Serves 6.

TIP: If desired, warm chips in microwave. Divide tortilla chips
between 2 microwave-safe plates. Microwave 1 plate at a time,
uncovered, 1 1/2 minutes.

MMMMM

CREAM OF BROCCOLI SOUP 4

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Head of broccoli
1 qt Water
1 md Onion, chopped
1/2 Bell pepper, chopped
4 Celery ribs, chopped
1 pt Milk
1 tb Chicken base or 2 chicken
-bouillon cubes
2 tb Zatarain’s Creole Seasoning
1/2 c Blond roux

Chop broccoli, and put in stockpot with water; boil
for 20 minutes. Add onion, bell pepper, and celery;
cook for 20 minutes or until tender. Add milk, chicken
base, and seasoning; then thicken with roux. Yield: 6
servings. Source: Chef Michael Chaisson C.W.C.,
printed in Cajun Revelation, sent to me from
Cookie.Lady in the Old Cookbooks Looking for a New

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