Pemberton Valley Supermarket - Recipes - Salads, Steaks, Chicken

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Cucumber Rings


Method Remove the end from the cucumber and cut into ½ inch slides. Scoop out some of the cucumber with a teaspoon, leaving the shells intact. Drain the slices on paper towels and chop 3 tablespoons of the scooped-out cucumber; drain on paper towels. Lightly beat the eggs with the chopped cucumber, half-and-half, salt, pepper and paprika. Melt the butter in a saucepan and cook the egg mixture until set, stirring all the time. Stir in the ham & parsley. With a teaspoon, spoon the egg mixture into the cucumber slices. Arrange on a serving plate and garnish with tomato wedges. Serves 4. Ingredients 1 cucumber; 3 eggs; 3 tablespoons half-and-half; ½ teaspoon salt ½ teaspoon white pepper; ½ teaspoon paprika pepper; 2 tablespoons butter ¼ cup chopped cooked ham; 1 tablespoon chopped parsley Garnish Parsley; Tomato wedges



Mixed Vegetable Salad

Method Cook the mixed vegetables, cauliflower and green beans in boiling salted water until just tender. Drain and cool, breaking the cauliflower into flowerets. Peel and chop the tomatoes. Mix together the prepared vegetables and ham and chill while preparing the dressing. Mix the mayonnaise, parsley, vinegar, paprika, white pepper, curry powder and mustard. Line a salad bowl with the lettuce leaves and spoon the salad. Spoon over the mayonnaise and serve garnished with hard cooked egg quarters and parsley springs. Serves 4-6. Ingredients 1 (8 oz.) package from frozen mixed vegetables; 1 small cauliflower 1 cup green beans; 6 tomatoes; 1 cup cooked ham, cut into strips 2/3 cup mayonnaise; ¼ cup chopped parsley; 3 tablespoons vinegar 1 teaspoon paprika pepper; ½ teaspoon white pepper; pinch curry powder pinch dry mustard; 1 head lettuce Garnish 1 egg, hard-cooked; parsley sprigs



Fish with Herbs

Method Sprinkle the haddock with lemon juice, herbs, salt and oil. Leave in the refrigerator to marinate for 30 minutes. Broil or barbecue for about 4 minutes each side, brushing with more oil from time to time. Serve with a tomato and onion salad. Serves 2. Ingredients 2 haddock fillets; 1 teaspoon lemon juice; 3 tablespoons chopped parsley 3 tablespoons chopped chives; salt; 2 teaspoons oil



Salmon Steaks

Method Chop the ginger finely. Make the marinade with the lemon juice, soy sauce, pineapple, curry powder, salt and chopped ginger. Spoon over the salmon steak and leave to marinate for 20 minutes. Slice the leeks. Remove the salmon from the marinade and toss in flour. Broil or barbecue for 6 minutes on each side, brushing with the marinade from time to time. Meanwhile, cook the leeks in boiling salted water until just tender. Drain and toss in black pepper and butter and serve with the salmon steaks. Serves 4. Ingredients 1 piece candied ginger; juice of 1 lemon; ¼ cup soy sauce 3 tablespoons canned, crushed pineapple; 1 teaspoon curry powder ½ teaspoon salt; 4 salmon steaks; 4 leeks; 1 tablespoon all-purpose flour ½ teaspoon black pepper; 2 tablespoons butter



Fruit Meat Kebabs

Method Kebabs are ideal to serve when entertaining as they can be prepared in advance and kept in the refrigerator. Cut the meat into fairly large cubes. Peel the banana, cut into 12 thick slices and sprinkle with lemon juice. Arrange the meat, apricot halves and slices of banana alternatively on four skewers. Season with salts, then brush with oil. Broil or barbecue for 5-8 minutes, turning to brown the kebabs on all sides. Serve with rice and a green salad. Serves 4. Ingredients 8 oz fillet of beef; 8 oz pork tenderloin; 8 oz veal cutlet or scallops 1 large banana; juice of 1 lemon; 8 canned apricot halves; ½ teaspoon salt pinch garlic salt; 1 tablespoon oil



Ranch Style Chicken

Method Mix together the breadcrumbs, parsley, peppers, onions, basil, egg, seasonings and cheese to form a stuffing. Use to stuff the chickens. Place the chickens in a roasting pan and brush with oil. Cover with foil and roast in a moderately hot oven (400° F) for about 30 minutes. Remove the foil, brush with a little more oil and sprinkle with paprika. Return to the oven for further 10 minutes to brown. Split each broiler in half and serve with a tangy barbecue sauce. Serves 2-4. Ingredients 1 cup soft breadcrumbs; 3 tablespoons chopped parsley 1 red pepper, seeded & chopped; 1 green pepper, seeded & chopped 1 onion - chopped; 2 teaspoons chopped basil; 1 egg pinch each salt & black pepper; ¼ cup grated cheese; 2 broiler chickens 3 tablespoons oil; 2 teaspoons paprika pepper



Carrot & Apple Salad

Method Peel the carrots and cook in boiling salted water to cover for 10 minutes. Drain well and allow to cool, the slice thinly. Peel and quarter the apples, remove the cores and thinly slice. Wash and thinly slice the radishes. Put the carrots, apples, radishes and raisins in a bowl. Mix together the parsley, oil, lemon juice, yogurt, pepper, sugar and salt. Pour over the salad and toss well. Chill for at least 20 minutes before serving. Serves 4, about 210 calories per serving. Ingredients 1 lb. carrots; 2 medium dessert salads; 8 red radishes; ¼ cup raisins 5 tablespoons chopped parsley; ¼ cup oil; juice of 2 lemons; 2/3 cup plain yogurt ½ teaspoon white pepper; 1 ½ teaspoons salt; ½ teaspoon salt



Classic Steaks

Method Trim the steaks. Heat the oil in a frying pan and fry the steaks for 1 minute on each side. Reduce the heat and fry for a further 3 minutes on each side. (If you prefer your steaks rare, cook them for a total of 5 minutes.) Season with salt and pepper. Add the sliced mushrooms or onions and cook until softened. Spoon over the steaks and sprinkle with chopped parsley. Serve with a selection of vegetables in season, or a salad. Serves 2. Ingredients 2 strip or boneless loin steaks; 4 tablespoons oil; salt; ground black pepper Garnish Few sliced mushrooms or onions; Chopped parsley

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