Posted by admin on 4th February 2010
1 tb Unflavored gelatin 1 1/4 c Pineapple juice 3/4 c Chicken broth 3 c Chopped turkey 8 oz Can crushed pineapple, drain 20 Seedless green grapes, cut 1/2 c Finely chopped celery 1/4 c Chopped sweet red pepper 2 tb Minced green onion Dissolve the gelatin in 1/4 cup of the pineapple juice. Let sit for 5 minutes. Boil the chicken broth and pour it over the gelatin. Stir to dissolve. Add the remaining cup of pineapple juice and chill until thickened. Meanwhile, combine the remaining ingredients in a bowl. Pour the gelatin mixture over the turkey and pour into a 9 x 5 inch loaf pan. Refrigerate overnight or at least 4 hours. Cut into squares and serve on lettuce. 1/4 recipe - 286 calories, 4 lean meat, 1 vegetable, 1 1/2 fruit exchange 27 grams carbohydrate, 32 grams protein, 6 grams fat, 86 mg sodium, 594 mg potassium, 80 mg cholesterol. Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93
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Posted by admin on 4th February 2010
4 c Tomato based commercial -hot salsa 1/2 c Onion, coarsely chopped 2 ea Garlic cloves chopped 2 tb Cilantro, fresh, chopped 1 ea Mango, ripe, diced 1/4″ 1 ea Pineapple, fresh, cored, -peeld and diced 1/4″ 3 ea Scallions, chopped 1/2 c Dates, chopped, coarsely 1 ea Peach, peeled, diced 1/4″ Mix the ingredients together in a large bowl. Refrigerate overnight. Serve with anything…very good with grilled fish, grilled chicken, as a party dip, and even as a sandiwch spread for grilled pork or beef.
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Posted by admin on 4th February 2010
Turketti
1 1/4 cups spaghetti (not thin)
2 cups cooked turkey or chicken
1/2 cup chopped onion
1 can cream of mushroom soup, undiluted
1/2 cup turkey broth or water
1/2 teaspoon salt
1/8 teaspoon pepper
1 3/4 cups shredded sharp Cheddar cheese
Break spaghetti into 2-inch pieces. Cook, drain and rinse. Place turkey and onion in casserole. Mix soup, broth, salt and pepper. Pour over meat. Add 1 cup of the cheese and the spaghetti. Toss lightly. Sprinkle remaining cheese over top. Bake, uncovered, at 350 degrees F for 45 minutes.
NOTE: a double recipe should be baked for 1 hour.
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Posted by admin on 4th February 2010
Chocolate Mint Pudding
1/2 cup granulated sugar
1/3 cup unsweetened cocoa
1/4 cup cornstarch
3 cups 1% low-fat milk
1 tablespoon cr?me de menthe
1 teaspoon vanilla extract
3 peppermint candy pieces, coarsely crushed
Combine first 3 ingredients in a medium saucepan. Gradually add milk, stirring with a wire whisk until smooth. Cook over medium-low heat, stirring constantly, 25 to 30 minutes or until mixture is thickened. Remove from heat; stir in liqueur and vanilla extract.
Spoon mixture into individual dessert dishes. Cover and chill thoroughly. Just before serving, sprinkle evenly with crushed peppermint candy.
Yields 7 servings.
Per serving: 143 Calories (kcal); 1g Total Fat; (9% calories from fat); 4g Protein; 27g Carbohydrate; 4mg Cholesterol; 55mg Sodium Food
Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates
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Posted by admin on 4th February 2010
Iron Springs Cafe Crawfish Boil with Cajun Butter
Source: Chef Tudie Frank-Johnson, Iron Springs Cafe, Phoenix, Arizona
Lemons, halved, as needed
Bay leaves to taste
Salt to taste
Cayenne pepper to taste
1/2 to 1 pound live crawfish
1/2 pound medium shrimp
1 (4 ounce) link andouille sausage, sliced
1 to 2 new potatoes, cooked
1 ear corn, shucked and cooked
Cajun Butter
4 ounces unsalted butter, softened
1 teaspoon Creole spice
2 teaspoons Worcestershire sauce
1 tablespoon parsley, chopped
1 tablespoon Tabasco sauce, plus more to taste
1 teaspoon garlic, minced
Cajun Butter: Place butter in a large bowl. Using a hand mixer, whip the butter. Add Creole spice, Worcestershire sauce, parsley, 1 tablespoon Tabasco sauce and garlic; mix well. Place in a container, label and place in the refrigerator.
Place lemons, bay leaves, salt and cayenne pepper to a pot of water; bring water to a rolling boil. Add live crawfish; cook 3 minutes. Add shrimp, sausage, potatoes and corn; cook 3 minutes more. Remove ingredients from water; place on a large platter.
Serve with 2 ounces of the butter mixture.
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Posted by admin on 4th February 2010
Red Lion Inn Lemon Bread
Source: The Red Lion Inn Cookbook
3/4 cup margarine
2 cups granulated sugar
3 eggs
1 egg yolk
3 1/2 cups flour
1 tablespoon plus 1/2 teaspoon baking powder
1 1/2 teaspoons salt
2 cups lemon pudding - from mix or can
3 tablespoons milk
Preheat oven to 350 degrees F.
Grease two loaf pans. In a large bowl, cream the margarine and sugar together thoroughly.
Add the eggs, one at a time, mixing well after each.
Sift the dry ingredients together and add them to the eggs. Add the lemon pudding and milk, and mix until very well blended.
Pour the batter into the prepared loaf pans. Bake at 350 degrees F for 40 to 50 minutes, or until a wooden pick inserted in the center comes out clean.
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Posted by admin on 4th February 2010
Bunratty Castle Pork Ribs with Honey-Whiskey Sauce
Source: Bunratty Castle - Ireland
5 pounds pork spareribs
Honey-Whiskey Sauce
1 tablespoon vegetable oil
1 onion, peeled and sliced
1 garlic clove, minced
1/4 cup honey
1 cup Irish whiskey
1 teaspoon Worcestershire sauce
2 tablespoons tomato ketchup
Juice of 1 lemon
4 cups homemade chicken stock or
canned low-salt chicken broth
1/2 cup demi-glac? or concentrated chicken broth
Put the ribs in a large pot or Dutch oven and cover with cold water. Bring to a boil, then cover and reduce heat to simmer. Cook until fork tender, about 1 hour, skimming the water occasionally to remove the foam.
Transfer ribs to a large baking pan. Preheat oven to 350 degrees F.
To make the sauce: In a medium saucepan over medium heat, heat the oil and cook the onion and garlic until soft, about 3 minutes. Stir in all the remaining ingredients except the demi-glac? or concentrated chicken broth and bring to a boil. Cook until the sauce reduces by half, 10 to 15 minutes.
Stir in the demi-glac?. Pour half the sauce over the ribs and bake, turning once, until the ribs begin to brown, 30-40 minutes. Slice the meat into 4 or more ribs per person and serve with remaining sauce.
Serves 4 to 6 as a first course
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