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RECIPES
Creamy Vegetable
Chowder
Preparation
Melt butter in large
saucepan over medium heat. Add onion and cook
until tender. Add carrots and celery and cook
for 10 minutes or until carrots become a little
tender. Add water or broth, potatoes, salt,
and pepper. Bring to a boil and allow to simmer
for 15 to 20 minutes or until all vegetables
are tender. Add milk and parsley and heat just
to boiling. In a separate bowl stir cornstarch
into cold water. When completely dissolved add
to hot soup, stir and serve. Makes 6 to 8 servings. |
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Ingredients
3 tablespoons
butter margarine; 1 medium onion, diced; 3 medium potatoes,
peeled and diced; ¾ cup chopped celery;
2 cups sliced
carrots; 2 teaspoons salt; ⅛ teaspoon ground black pepper;
3 cups water or chicken broth; 3 cups milk;
½ teaspoon
parsley flakes; ¼ cup cold water; ¼ cup cornstarch
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Spicy Orange Beef
Preparation
In a wok or skillet, heat oil over medium heat. Add
beef strips 1/3 at a time. Stir-fry for 3 minutes or
until browned. Add orange peel, garlic and ginger; stir-fry
1 minute. In a medium bowl, combine cornstarch, broth,
soy sauce, sherry, marmalade and red pepper; stir into
beef. Stirring constantly, bring to boil over medium
heat for 1 minute. Serve hot. Makes 2 to 4 servings.
Ingredients
2 tablespoons vegetable oil; 1 lb. round steak, cut
into thin strips (on the diagonal); ¼ cup slivered orange
zest
1 clove garlic, minced; ½ teaspoon ground ginger;
2 tablespoons cornstarch; 1 cup beef broth; ¼ cup soy
sauce
¼ cup sherry (optional); ¼ cup orange marmalade;
¼ teaspoon crushed dried red pepper
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Chicken Sandwich
Preparation
Combine red peppers, orange, ginger, hot pepper, lemon
or lime juice, soy sauce, garlic, allspice, cinnamon
and mushrooms. Add chicken, and marinate for 8 hours.
Prepare barbeque, medium heat. Cook chicken, in a skillet
on the barbeque and drizzle with left-over marinade
that has been broiled for 2 or 3 minutes. For extra
hot, add fresh jalapeno peppers. Green olives are optional.
Spoon mixture into a fresh hoagie bun and enjoy. Makes
3 to 4 servings.
Ingredients
½ cup sliced red pepper; ¼ cup orange juice; 1 tablespoon
minced ginger root; 1 tablespoon minced hot pepper
1 tablespoon lemon or lime juice; 1 tablespoon soy sauce;
1 clove garlic, minced; 1 teaspoon ground allspice
¼ teaspoon ground cinnamon; ¼ cup sliced mushrooms;
2 boneless, skinless chicken breasts - sliced thin
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Cheddar Quiche
Preparation
Preheat over to 400° F. Combine
baking mix, ½ teaspoon salt, pepper, and milk and mix
until moist. Knead a few times on a floured board, and
then fit into a lightly greased 9-inch pie pan. Turn
overhang under and flute. Fry bacon and onion until
brown. Crumble bacon. Sprinkle bacon, onion, and cheese
into shell. Heat evaporated milk just until hot. Beat
eggs, stir in 1 teaspoon salt and Tabasco, then slowly
stir in evaporated milk. Pour into shell. Bake in 400°
F for 5 minutes, then lower to 350° F and bake 25 minutes
more or until center is almost set. Do not over-bake
as it will set as it cools. Makes one 9-inch pie.
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Ingredients
1 cup baking mix (e.g.
Bisquik); ½ teaspoon salt; ½ teaspoon ground black pepper; 1/3
cup milk; 2 cups cheddar cheese - shredded; 1 can (12 ounces)
evaporated milk; 4 eggs; ¼ teaspoon Tabasco sauce; 1 teaspoon
salt; 3 slices bacon;
1 small onion - chopped
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Juicy Burgers
Preparation
Preheat barbeque
at medium. Place all ingredients, except oil, mixer;
blend until well incorporated and meat forms ball. Shape
into patties and brush with oil. Place on hot grill
and season well. Cover and cook 8 to 10 minutes depending
on taste. Turn patties 2 or 3 times and season once
again. Serve burgers with the usual condiments and a
side order of onion rings. Serves 4.
Ingredients
2 lb (900 g) lean
ground beef; 1 medium onion; chopped and cooked; ½ teaspoon
(2 ml) chili powder
2 teaspoons (30 ml) tomato paste;
3 teaspoons (45 ml) breadcrumbs; 1 egg; dash of paprika;
salt & pepper; oil for basting
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Hot & Sour Chicken
Fajitas
Preparation
Combine the strips of chicken with the Worcestershire
sauce, vinegar, soy sauce, chili powder, garlic and
hot sauce in a shallow bowl. Mix well. Marinate for
30 minutes at room temperature or longer covered in
the refrigerator. Heat the oil in a large skillet or
stir fry pan, and stir fry over high heat for 5 minutes.
Add the onion and green pepper, and stir fry another
3 minutes. Remove from the heat, and squeeze the juice
from the lemon half over all. Toss well to combine.
Makes 4 to 6 servings.
Ingredients
1 ½ pounds boneless; skinless
chicken thighs - cut into strips; 1 tablespoon Worcestershire
sauce;
1 tablespoon cider or red wine vinegar; 1
tablespoon soy sauce; 1 teaspoon chili powder; 1 clove
garlic
minced dash of hot sauce; 1 tablespoon vegetable
oil; 1 onion, sliced; 1 red/green bell pepper - cut
into strips
juice from ½ of a lemon
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Greek Pasta Salad
Preparation
In a large
bowl, whisk together oil, vinegar, garlic powder, basil,
oregano, black pepper, and sugar. Add cooked pasta,
vegetables, cheese, olives, and pepperoni; toss until
all ingredients are well coasted. Cover, and chill 2
hours or overnight. Makes 4 servings.
Ingredients
½ cup olive oil; ½ cup red
wine vinegar; 1 ½ teaspoons garlic powder; 1 ½ teaspoons
dried basil
1 ½ teaspoons dried oregano; ¾ teaspoon
ground black pepper; ¾ teaspoon white sugar; 3 cups
fresh mushrooms - thickly sliced
15 cherry tomatoes
- cut in half; 1 cup red bell peppers - cut into strips;
¾ cup crumbled feta cheese; ½ cup chopped green onion
1 (3.5 ounce) can whole black olive; ¾ cup pepperoni
slices - cut into strips; 2 ½ cups cooked rottini pasta
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