1 lb pork tenderloin
1 teaspoon chopped fresh oregano
1 1/2 tablespoon red wine vinegar
1 1/2 teaspoon olive oil
1 clove garlic, crushed
1 1/2 cup peeled sliced cucumber, divided
1 tablespoon fresh dillweed
8 oz plain nonfat yogurt
1 vegetable cooking spray
4 cup tightly packed torn romaine lettuce
1/2 cup thinly sliced onion, separated into; rings
1/2 cup thinly sliced radishes
2 tablespoon crumbled feta cheese
2 teaspoon chopped fresh mint
2 medium unpeeled ripe tomatoes, each cut in; to 8 wedges
1 medium green bell pepper, cut crosswise in; to 12 rings
8 pitted whole ripe olives
Trim fat from pork.
Combine oregano, vinegar, oil, and garlic in a large zip-top heavy-duty plastic bag. Add the pork; seal bag, and marinate in refrigerator for 30 minutes, turning bag occasionally.
Position knife blade in food processor bowl; add 1/2 cup cucumber, dillweed, and yogurt. Process 10 seconds or until smooth, scraping sides of processor bowl once; set aside.
Remove pork from bag, reserving marinade. Coat grill rack with cooking spray, and place on grill over medium-hot coals. Place pork on rack. Cover and cook 30 minutes or until meat thermometer registers 160°F, turning pork occasionally and basting with reserved marinade. Thinly slice pork, and set aside. Yield: 4 servings.
Ham And Cheese Calzones
2 cup flour, to 2 1/2 cups
1 pkg dry yeast
1 teaspoon salt
1 cup water
1/2 cup butter or margaarine
1 egg, beaten
4 oz ham; fully cooked, chopped
8 oz ricotta cheese
6 oz mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
4 cup olive oil
For dough, stir together 1 cup flour, yeast and salt. In a sauce pan heat water and butter just til warm (115 to 120) and butter is almost melted; stir constantly. Add to flour mixture. Stir vigorously till well combined. Stir in as much of the remaining flour as you can. Turn dough out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl, turn once. Cover and let rise in a warm place till double (30 to 45 minutes). For filling, Stir together egg, ham, ricotta, mozzarella and Parmesan cheeses. Set aside. Punch dough down. Cover and let rest for 10 minutes. Divide dough into 8 portions and roll out each into a 7" circle. Spoon about 2 rounded tablespoons filling onto half of each circle of dough. Fold dough over filling, fold under edges, and pinch to seal. Fry calzones, a few at a time, in hot oil for 3 to 4 minutes or till golden brown. Drain on paper towels.
Hot Fudge Sauce
3 squares bitter chocolate
1 tablespoon butter
1 1/2 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla
1/2 cup boiling water
Melt chocolate in top of a double boiler, add butter, sugar, salt and boiling water. Mix well, let mixture boil up for 3-4 minutes. Add vanilla, serve at once.
Hummingbird Bars
3 cup all-purpose flour
2 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 teaspoon vanilla extract
2 cup diced fresh bananas (about 2 med.)
1 cup walnuts; chopped
1 jar (10 oz) maraschino cherries, drained & halved
1 can (8 oz) crushed pineapple; undrained
3 large eggs; slightly beaten
1 cup vegetable oil
Glaze:
1/4 cup butter; softened
1 1/2 cup powdered sugar
1 teaspoon milk (up to 2)
Heat oven to 350*. Grease and flour a 15x10x1 jelly roll pan. In a large bowl, combine flour, sugar, soda, cinnamon and salt. Stir to blend. Add diced bananas, walnuts, cherries and pineapple. In a separate bowl, combine eggs, oil and vanilla. Stir into flour mixture until flour is completely moistened. Pour batter into prepared pan. Bake 30-35 min. Remove from oven and cool 10 min. While bars are cooling, beat together butter, powdered sugar and milk to make a spreadable frosting. Spread frosting evenly over bars and allow to cool completely. Cut into bars. Makes 48 servings.
Hungarian Baked Chicken
1/4 cup (1/2 stick) butter
3 skinless, boneless chicken breasts,; cut into halves
paprika
1 small head green cabbage (about 1/2 lb.), cored and cut into 1/2 inch-thick slices
salt, to taste
freshly ground black pepper, to taste
2 red cooking apples, cored and sliced
1 medium onion, thinly sliced
1 tsp. granulated sugar
1 1/2 cups shredded Swiss cheese
In a large skillet that has a cover, melt butter over medium heat. Dust chicken lightly with paprika. Brown chicken on both sides in melted butter. Cover; reduce heat. Cook chicken 30 minutes. Meanwhile, place cabbage slices on bottom of buttered 13-by-9-inch baking dish. Sprinkle with salt and pepper. Cover dish with aluminum foil. Bake in a preheated 375-degree oven 20 minutes, or until cabbage is almost tender. Remove cabbage from oven; uncover. Arrange apple and onion over cabbage. Sprinkle with sugar. Place chicken pieces over top. Cover with foil. Bake an additional 25-30 minutes, or until cabbage and chicken are tender. Remove from oven; uncover. Sprinkle with cheese. Return to oven just until cheese melts, about 5 minutes.
Yield: 6 servings
Dinner Rolls
2 1/2 cup flour (up to 3)
2 tablespoon sugar
1 tablespoon yeast
1/2 teaspoon salt
3/4 cup warm water
1 egg (room temperature)*
2 tablespoon vegetable oil
2 tablespoon butter; melted
* Or warm egg in warm water for about 5 minutes before adding to mixture.
Combine 1 c. flour, sugar, yeast, and salt. Stir in water, egg, and oil, beat until smooth. Cover and let rise 15 minutes. Stir in enough flour to make a soft, sticky dough. Turn out on floured board and work in more flour until kneadable. Knead about 3 minutes. Divide into 16 balls; place in 9-inch square greased pan. Brush with melted butter and let rise 20 minutes. Bake at 425 degrees F. for 8-10 minutes.
Baby Back Ribs With Mustard Sauce
10 lb baby back pork ribs,separatd
1 salt to taste
1 cayenne pepper to taste
Mustard Sauce:
1 cup mustard-your choice
1/2 cup honey
1 cup dry white wine (opt)or stock
Preheat oven to 300°F. Sprinkle salt and pepper on the ribs, the place them in a large baking pan, and bake in oven until tenter, about 1 hr. Drizzle with the mustard sauce.
Yield: 10-20 servings.
Rum Balls
1/4 dark rum
1 1/2 cup vanilla wafer crumb
1/4 cup honey
2 cup ground walnuts
1 confectioners sugar
Combine all ingredients except sugar. Shape into 1 inch balls. Roll in sugar. Store in tightly covered container.
Bacon Avocado And Cheese Omelets With Tomato Salsa
2/3 cup finely chopped seeded
tomato
2 tablespoon finely chopped red onion
1 pickled or fresh jalapeno
chili, or to taste, seeded
and minced. (wear rubber
gloves) *
2 tablespoon minced fresh coriander
1 (cilantro)
1 tablespoon fresh lime or lemon juice
OMelet:
4 large eggs
2 tablespoon water
1 tablespoon butter
3 slices of bacon,
cooked and crumbled
1 small avocado peeled and
chopped in half-inch cubes.
1/2 cup coarsely grated monterey
jack (about 2 oz)
* Jalapeno is optional, you can use a lesser heat pepper or no pepper at all.
In a small bowl stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste.
In an 8-inch skillet, preferably non-stick, heat 1/2 teaspoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture, tilting the skillet to spread the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2 inch pieces, and half the Monterey Jack and cook the Omelet for 1 minute, or until it is set. Fold the omelet over the filling, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa over. Serves 2.
Beans
1 can (large) pork and beans
2 tablespoon grated onion
1/4 lb salt pork; diced
1/4 lb breakfast bacon; fried and crumbled
2 tablespoon ketchup
3 tablespoon molasses
1 tablespoon brown sugar
1/4 teaspoon dry mustard
1 salt and pepper
Mix all the ingredients in a skillet and cook on the grill about 30 - 45 minutes so the flavors can blend and the fluids cook down. Some canned tomatoes on top will pep up the color and add to the flavor.
Baked Butternut Squash With Apples And Maple Syrup
2 1/2 lb butternut squash; (about 2 medium), peeled, seeded and sliced
2 1/4 lb medium-size tart green apples; (such as granny smith), peeled, seeded and sliced
3/4 cup dried currants
1 freshly grated nutmeg
3/4 cup pure maple syrup
1/4 cup (1/2 stick) butter; cut into pieces
1 1/2 tablespoon fresh lemon juice
Maple syrup was used by the Ojibwa tribe for roasting wild game. Here it goes into a terrific side dish that includes squash, another Native American staple.
Preheat oven to 350°F. Cook squash in large pot of boiling salted water until almost tender, about 3 minutes. Drain well. Combine squash, apples and currants in 13x9x2-inch glass baking dish. Season generously with nutmeg, salt and pepper. Combine maple syrup, butter and lemon juice in heavy small saucepan. Whisk over low heat until butter melts. Pour syrup over squash mixture and toss to coat evenly.
Bake until squash and apples are very tender, stirring occasionally, about 1 hour. Cool 5 minutes. (Can be made 1 day ahead. Cover with foil; chill. Rewarm covered in 350°F. oven about 30 minutes.)
12 Servings.
Recipe From: Bon Appétit November 1995
Caraway Cajun Chicken Wings
12 chicken wings tips removed
5 bay leaves crumbled into bits
3/4 teaspoon caraway seeds
1/2 teaspoon cayenne pepper up to 3/4 teaspoon
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
4 garlic cloves finely
1 1/2 teaspoons dry mustard
2 teaspoons paprika preferably
3/4 teaspoon dried thyme leaves
1/2 teaspoon salt
2 tablespoons brandy
2 tablespoons fresh lemon or lime juice
Defat the chicken wings by cooking them in boiling water for 10 minutes. Drain and set
aside to cool. Preheat oven to 375°F. Using a large mortar and pestle, grind together the bay
leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika,
thyme and salt for about 10 minutes. Add the brandy and lemon or lime juice to the
pulverized herbs and stir into a thick paste. With a pastry brush, cover both sides of each
wing with the herb paste. When no more remains in the mortar, squeeze the last few
drops from the brush. Arrange the chicken wings on a baking sheet. Bake until the skin
turns deep brown and is quite crisp approximately 30 minutes. Takes about an hour to
prepare.
Appetizer Feta Cheese Spread
1/2 pound feta cheese
1/2 pound ricotta cheese
1 tablespoon lemon juice
1 tablespoon olive oil
2 garlic cloves minced
1 teaspoon dried oregano or mint
2 tablespoons plain yogurt
Crumble feta cheese into small bowl; mash in ricotta, lemon juice and oil until smooth.
Stir in garlic and oregano. Blend in enough of the yogurt until of spreading consistency.
Cover and refrigerate for at least 2 hours or up to 2 days. Mixture thickens slightly when
refrigerated. Spoon mixture into mini pitas, spread it on slices of crusty baguette, or blend
in more yogurt and serve as a dip for fresh vegetables.
Tortilla Pinwheels
8 ounces cream cheese softened
1 1/8 teaspoons garlic power
3 tablespoons dried minced onion
8 flour tortillas 8 to 10 inch
1/4 pound thin sliced roast turkey
Soften cream cheese, drain can of chilies, set out other ingredients. Place cream cheese,
milk, garlic, onion flakes, and salt in bowl. Beat until fluffy. Stir in chilies and cilantro
leaves. Brush both sides of a tortilla with water. Spread one side of tortilla with thin layer
of the cream cheese mixture. Cover tortilla with a layer of the sliced meat. Roll up and
place on plate, repeat. Cover plate with plastic wrap and refrigerate for 1 to 8 hours. Cut
into 1/2-inch slices and serve.
Tortilla Pinwheels With Green Chiles
1 package cream cheese, at room temperature
1 package goat cheese
1/2 small jar horseradish mustard, drain well if watery
4 large flour tortillas
1 cup fresh cilantro stems removed
1 cup sliced black olives
1 1/2 cups thinly-sliced red onions
1 small can mild green chilies drained
1 jar roasted red peppers, drained, and sliced thin
1-2 avocados peeled and sliced
2-3 hot fresh chilies; jalapenos
In a food processor or with a hand mixer, combine cheeses and horseradish. Blend well.
Taste and adjust seasonings. Set aside. To assemble, lay tortillas on work surface and
spread each tortilla with the cream cheese mixture almost to the edge. Sprinkle on each
tortilla an equal portion of remaining ingredients, and roll up very tightly. Wrap each in
plastic wrap. Chill. Can be made up to 1 day in advance. Just before serving, cut into 3/4-
inch slices. Comments: Be creative with this crowd-pleasing appetizer. Roll in sliced
smoked turkey or smoked salmon for a unique flavor.
Frosty Pina Coladas
9 ounces cream of coconut
8 ounces crushed pineapple, undrained
1/4 cup light rum
1/4 cup milk
1 tablespoon powdered sugar
ice cubes
Combine all ingredients, except ice cubes, in container of electric blender. Process until
smooth. Gradually add enough ice to make mixture measure 4 to 5 cups in blender.
Process until mixture is smooth and thickened.
Please Drink Responsibly.
Frozen Banana Daiquiris
6 ounces frozen limeade concentrate, thawed and undiluted
1 cup light rum
1 cup water
1/4 cup powdered sugar, sifted
1 large banana, sliced
1 lime slices
maraschino cherries
Combine all ingredients, except lime slices and cherries, in a large bowl. Cover and
freeze 8 hours. To serve place frozen mixture in container of an electric blender, blend
mixture until smooth. Garnish with lime slices and cherries, and serve immediately.
Please Drink Responsibly.
Key Lime Cheesecake Squares
1/2 cup crushed graham wafers-or wafer crumbs
1/2 cup crushed vanilla wafers-or wafer crumbs
1/4 cup ground almonds or crushed pecans
1/4 cup margarine
vegetable spray
2 tablespoon. all-purpose flour
8 ounces cream cheese
1/2 cup granulated sugar
1 large egg
1/2 cup lime juice, freshly squeezed
2 teaspoon. grated lime zest
Preheat oven to 350°F. In a mixing bowl, combine wafer crumbs and almonds, mix well. Cut in
margarine, using a pastry blender or a fork until mixture is crumbly. In a 8" x 8" oven proof baking dish,
spray bottom and sides with a vegetable spray. Sprinkle with flour and shake to lightly coat dish. Shake
off any excess flour and discard. Press wafer mixture firmly in bottom of dish. Place dish in the
refrigerator or freezer portion for about 1/2 hour to chill. In a mixing bowl, using an electric mixer, beat
softened cream cheese, sugar, egg and lime juice until smooth and creamy. Add lime zest and mix again.
Pour mixture over chilled crust and spread evenly. Bake in preheated 350°:F oven for 20 to 25 minutes or
until cheese cake is set. Remove from oven and cool on a wire rack Chill in refrigerator before cutting
into squares. If you wish to decorate the cheese cake squares, cut and place a 1/2 of a red or green
Maraschino cherry in each square, or you may wish to use a small piece of lime or a fresh strawberry.
Pecan Chews
1/2 cup butter, melted
1 cup brown sugar
1/4 teaspoon baking soda
60 small pecan halves
1/2 teaspoon vanilla
1 egg, beaten
1/8 teaspoon salt
1 1/4 cup flour
3/4 cup pecans, finely chopped
Cream butter and sugar; beat in egg and vanilla. Combine dry ingredients; stir into sugar mixture. Stir in
chopped nuts. Place rounded teaspoonfuls of dough on parchment or foil-lined baking sheets. Press a
pecan half in center of each cookie. Bake at 350° until golden brown, 12-14 minutes. Cool slightly;
remove to rack to cool. Makes 5 dozen.
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