Title: Luau Meatballs
Categories: Appetizer
Yield: 6 Servings
MEATBALLS:
1 1/2 lb ground pork
1 lg onion, finely chopped
1/4 c plain bread crumbs
1 egg
2 tb soy sauce
1 ts grated gingerroot
1 clove garlic, minced
SAUCE:
1 3/4 c chicken broth
1/2 c packed brown sugar
1/4 c rice vinegar
2 tb soy sauce
1 ts grated gingerroot
1 clove garlic, minced
2 tb cornstarch
1/4 c cold water
1 tb olive oil
1 1/2 c chopped green bell pepper
3/4 c chopped red bell pepper
2 c canned pineapple chunks
Heat oven to 400?F. Spray cookie sheet with
cooking spray or line with cooking parchment paper.
In large bowl, mix all meatball ingredients. Shape
mixture by 2 tablespoonfuls into balls. Place on
cookie sheet. Bake 20 to 25 minutes or until
golden brown on outside and no longer pink in
center.
Meanwhile, in large saucepan, stir together broth,
brown sugar, vinegar, soy sauce, 1 teaspoon
gingerroot and 1 garlic clove. Heat to boiling;
reduce heat to low. In small bowl, mix cornstarch
and water until smooth. Add cornstarch mixture to
simmering sauce; stir well.
In large skillet, heat oil over medium heat. Cook
bell peppers in oil 3 to 5 minutes, stirring
occasionally, until crisp-tender. Reduce heat to
low. Add pineapple; cook 3 to 4 minutes longer or
until pineapple is starting to cook around the
edges.
Add bell pepper, pineapple and meatballs to sauce
in saucepan. Simmer 15 to 20 minutes until
meatballs are coated with sauce and mixture is
thoroughly heated.
Serve meatballs, sauce and vegetables over cooked
rice, or serve with toothpicks.
Title: Roasted Gazpacho
Categories: Soup
Yield: 6 Servings
GAZPACHO:
2 c diced fresh pineapple
28 oz can roasted diced tomatoes
1 c chopped seedless cucumber
1/2 ts salt
1 jalapeno chile, seeded, diced
2 tb olive oil
SALSA:
1 c chopped seedless cucumber
2 tb chopped fresh mint leaves
TOPPING:
1/2 c finely chopped fresh pineapple
In blender, place Gazpacho ingredients. Cover;
blend on high speed until smooth.
In small food processor, place salsa ingredients.
Cover; process until finely chopped. Drain if
necessary.
Pour gazpacho into 6 small serving glasses. Top
each with about a tablespoon each of salsa and
pineapple.
Title: Cuban Pork
Categories: Main Dish
Yield: 4 Servings
RUB:
2 tb grated lime peel
1 tb cumin seed
1 tb cracked black pepper
1/2 ts salt
2 tb olive oil
1 clove garlic, minced
PORK:
4 boneless pork loin chops, 1" thick
mango slices
Heat coals or gas grill for direct heat. Remove
excess fat from pork. In small bowl, mix all rub
ingredients; rub evenly on both sides of pork.
Cover and grill pork 4 to 6 inches from medium
heat 8 to 10 minutes, turning frequently, until
pork is no longer pink and meat thermometer
inserted in center reads 160?F. Garnish with
mango slices.
Title: Pineapple Rice
Categories: Side Dish
Yield: 4 Servings
1/4 c coconut oil
1/4 c grated gingerroot
2 cloves garlic, chopped
3 c cooked brown rice
1 1/2 c canned pineapple chunks
1/4 c finely chopped fresh cilantro
1/4 c chopped macadamia nuts
In wok or 12-inch skillet, heat oil over medium-high
heat. Add gingerroot and garlic; cook and stir 1
minute.
Add rice; stir to coat. Stir in pineapple, cilantro
and nuts. Cook, stirring frequently, until thoroughly
heated.
Title: Apricot Cobbler
Categories: Desserts
Yield: 10 Servings
45 oz canned apricot halves, drained
3/4 c sugar
3 tb butter, melted
1 1/2 ts almond extract
1/2 c sliced almonds
1 c plus 3 tablespoons flour
1 ts baking powder
1/2 ts salt
3/4 c milk
Heat oven to 375?F. Spray 2-quart casserole with
cooking spray.
In casserole, stir together apricots, 1/4 cup of the
sugar, half of the melted butter and the almond
extract. Sprinkle with 1/4 cup of the almonds.
In medium bowl, mix flour, baking powder, salt, milk,
2 tablespoons almonds, and remaining melted butter
and 1/2 cup sugar with whisk until smooth. Pour
topping evenly over apricot mixture. Sprinkle with
remaining 2 tablespoons almonds.
Bake 40 minutes or until top is lightly browned.
Serve warm.
Title: Raspberry Brie
Categories: Appetizer
Yield: 12 Servings
8 oz refrigerated crescent rolls
8 oz round of brie cheese
1 tb seedless raspberry jam
1/4 c fresh raspberries
1 egg, beaten
assorted crackers
Heat oven to 350?F. Unroll dough; separate
crosswise into 2 sections. Press each section into
6-inch square, firmly pressing perforations to
seal. Place cheese on center of 1 dough square;
top with jam and raspberries.
With small cookie cutter, cut 1 shape from each
corner of remaining dough square, 1 inch from
center of square; set cutouts aside. Place square
on top of cheese round. Press dough evenly around
cheese, folding bottom edges over top edges;
press to seal completely. Place on cookie sheet.
Brush dough with beaten egg. Arrange dough cutouts
on top; brush with egg.
Bake 25 to 30 minutes or until golden brown. Remove
from cookie sheet; place on serving plate. Cool 10
minutes. Serve warm with crackers. Store in
refrigerator.
Title: French Salad
Categories: Salad
Yield: 6 Servings
4 c mixed salad greens
3 c sliced, cooked red potatoes
3 c cooked cut green beans
3 hard-cooked eggs, quartered
2 md tomatoes, cut into wedges
4.5 oz can chicken, drained, flaked
1/2 c pitted ripe olives
1/3 c cooked bacon, crumbled
1 c vinaigrette dressing
On extra-large serving platter, arrange all
ingredients except dressing. Just before
serving, drizzle with dressing.
Title: Parmesan Chicken
Categories: Main Dish
Yield: 4 Servings
3/4 c bran cereal
2 tb grated parmesan cheese
1 ts dried basil leaves
1/4 ts garlic salt
1/4 ts coarse ground black pepper
1 egg white, beaten
2 tb dijon mustard
4 boneless skinless chicken breasts
1 tb canola oil
Heat oven to 400?F. Spray 15x10x1-inch pan with
cooking spray. Place cereal in resealable
food-storage plastic bag; seal bag and finely crush
with rolling pin or meat mallet.
In shallow bowl, mix cereal, cheese, basil, garlic
salt and pepper. In another shallow bowl, mix egg
white and mustard until blended.
Dip chicken into egg white mixture, then coat well
with cereal mixture; place in pan. Drizzle oil over
chicken.
Bake 20 to 25 minutes or until juice of chicken is
clear when thickest part is cut (170?F).
Title: Ratatouille
Categories: Side Dish
Yield: 8 Servings
3 c cubed eggplant
1 sm zucchini, sliced
1 sm onion, sliced
1/2 md green bell pepper, in strips
2 cloves garlic, finely chopped
2 tb chopped fresh parsley
1/2 ts dried basil leaves
2 tb water
1/2 ts salt
1/4 ts pepper
2 md ripe tomatoes, in eighths
olive oil
In 10-inch skillet, cook all ingredients except
tomatoes over medium heat about 10 minutes, stirring
occasionally, until vegetables are tender; remove
from heat.
Stir in tomatoes. Drizzle with about 2 tablespoons
olive oil. Cover and let stand 2 to 3 minutes until
tomatoes are warm.
Title: Hazelnut Meringues
Categories: Desserts
Yield: 40 Meringues
4 egg whites, at room temperature
1/2 ts cream of tartar
1/2 c granulated sugar
1/2 c powdered sugar
2 tb unsweetened baking cocoa
1/2 c finely chopped toasted hazelnuts
Heat oven to 225?F. Line cookie sheets with
cooking parchment paper.
In medium bowl, beat egg whites and cream of
tartar with electric mixer on low speed until
foamy. Increase speed to medium; gradually add
2 tablespoons of the granulated sugar, 1
tablespoon at a time, beating until soft peaks
form. Increase speed to high; gradually add
remaining 6 tablespoons granulated sugar, the
powdered sugar and cocoa, 1 tablespoon at a
time, beating 2 to 4 minutes or until stiff
peaks form and sugar is dissolved. Fold in
hazelnuts.
Spoon mixture into decorating bag fitted with
large open star tip. Onto cookie sheets, pipe
meringues about 1 inch apart.
Bake 1 hour 35 minutes. Turn oven off; leave
meringues in oven with door closed 2 hours.
Store tightly covered at room temperature up
to 1 week.
Title: Vegetable Pot Stickers
Categories: Appetizer
Yield: 10 Servings
1 1/2 c chicken broth
1 md onion, finely chopped
1 md stalk celery, finely chopped
1/2 c thinly sliced cabbage
1/2 c chopped mushrooms
1 ts grated gingerroot
2 cloves garlic, minced
1 ts soy sauce
1 ts dark sesame oil
30 wonton skins
Heat 3/4 cup of the broth to boiling in 10-inch
nonstick skillet over medium-high heat. Stir in
onion, celery, cabbage, mushrooms, gingerroot, and
garlic. Cook 5 to 8 minutes, stirring frequently
and adding more broth if vegetables begin to stick,
until vegetables are tender; remove from heat.
Stir in soy sauce and sesame oil. Remove vegetable
mixture from skillet. Wipe out skillet.
Brush edges of 1 wonton skin with water. Place 1
heaping teaspoon vegetable mixture on center of
skin. Fold skin in half over filling and pinch
edges to seal. Make creases in sealed edges to
form pleats on one side of each pot sticker.
Repeat with remaining wonton skins and vegetable
mixture.
Spray skillet with cooking spray; heat skillet
over medium heat. Cook pot stickers in skillet,
pleated sides up, about 1 minute or until
bottoms are light brown. Add remaining 3/4 cup
broth. Cover and cook 5 to 8 minutes or until
most of liquid is absorbed.
Title: Asian Salad
Categories: Salad
Yield: 4 Servings
DRESSING:
1/3 c frozen limeade concentrate, thawed
1/4 c vegetable oil
1 tb rice vinegar
1 ts grated gingerroot
1/4 ts salt
SALAD:
2 c chopped escarole
1 c chopped cooked chicken
1 sm jicama, peeled and chopped
1 lg papaya, peeled and chopped
1 lg red bell pepper, chopped
1/2 c dry-roasted peanuts
1/4 c chopped fresh cilantro
In tightly covered container, shake all dressing
ingredients.
In large bowl, place all salad ingredients
except peanuts and cilantro. Pour dressing
over salad; toss to coat.
Top with peanuts and cilantro.
Title: Chicken Stir-Fry
Categories: Main Dish
Yield: 4 Servings
2 tb vegetable oil
1 lb chicken breast strips
1 lb asparagus spears, in 2" pieces
1 md onion, in 1/2" wedges
8 oz sliced fresh mushrooms
1/4 c water
1/2 c stir-fry sauce
1/4 c oyster sauce
In wok or 10-inch skillet, heat 1 tablespoon of the
oil over medium-high heat until hot. Add chicken
strips; stir-fry 5 to 6 minutes or until no longer
pink in center. Remove chicken from wok; place on
plate.
Add remaining 1 tablespoon oil to wok. Add
asparagus and onion; stir-fry 3 minutes. Add
mushrooms; stir-fry 3 minutes longer. Add water;
cover and steam 2 to 3 minutes or until asparagus
is tender.
Meanwhile, in small bowl, mix stir-fry sauce and
oyster sauce. Add sauce mixture and return
chicken to wok; stir-fry about 1 minute longer
or until hot.
Title: Sugar Pea Rice
Categories: Side Dish
Yield: 6 Servings
1 1/2 c water
1/2 ts salt
1/4 ts dried thyme leaves
2/3 c uncooked brown rice
1 ts vegetable oil
1/2 c chopped onion
1 clove garlic, minced
1 md red bell pepper, in strips
2 c frozen sugar snap peas
2 tb water
In 2-quart saucepan, heat 1 1/2 cups water, the salt
and thyme to boiling. Stir in rice; reduce heat to
low. Cover; simmer 45 to 50 minutes or until rice is
tender.
In 10-inch nonstick skillet, heat oil over medium
heat. Add onion and garlic; cook 2 to 3 minutes,
stirring constantly, until onion is tender. Add
bell pepper, peas and 2 tablespoons water; cook
and stir 2 to 3 minutes or until peas are
crisp-tender.
Stir in cooked rice mixture; cook and stir 1 to 2
minutes or until thoroughly heated.
Title: Maple Pecan Pie
Categories: Desserts
Yield: 8 Servings
PASTRY:
1 c all-purpose flour
1/2 ts salt
1/3 c plus 1 tablespoon shortening
1/2 ts maple syrup
2 1/2 tb cold water
PIE:
2/3 c sugar
1/3 c butter, melted
1 c maple syrup
1/2 ts salt
3 eggs
1 c pecan halves
1/4 c semisweet chocolate chips
1 ts shortening
Heat oven to 375?F.
In medium bowl, mix flour and 1/2 teaspoon salt. Cut
in 1/3 cup plus 1 tablespoon shortening, using
pastry blender or crisscrossing 2 knives, until
particles are size of small peas. Sprinkle in
maple syrup and cold water, 1 tablespoon at a time,
tossing with fork until all flour is moistened and
pastry almost cleans side of bowl.
Gather pastry into a ball; shape into flattened
round on lightly floured surface. With floured
rolling pin, roll 2 inches larger than upside-down
9-inch pie plate. Ease pastry into pie plate,
pressing firmly against bottom and side. Trim
overhanging edge of pastry 1 inch from rim of
plate. Fold and roll pastry under, even with
plate; flute.
In medium bowl, beat sugar, butter, maple syrup,
1/2 teaspoon salt and the eggs with hand beater
until smooth. Stir in pecans. Pour into
pastry-lined pie plate. Cover edge of pastry
with 2- to 3-inch strip of foil to prevent
excessive browning; remove foil for last 15
minutes of baking.
Bake 40 to 50 minutes or until set. Cool 15
minutes. In 1-quart saucepan, melt chocolate
chips and 1 teaspoon shortening over low heat,
stirring constantly; drizzle over top of pie.
Serve pie warm or cool.
Title: Fried Tomatoes
Categories: Appetizer
Yield: 6 Servings
1/2 c plain yogurt
1 tb mayonnaise
1 tb chopped fresh chives
1/8 ts coarse sea salt
1/8 ts black pepper
3 ds hot sauce
1/2 c flour
1/2 c bread crumbs
1 egg
2 tb water
2 1/2 c cherry tomatoes
4 c canola oil
In small bowl mix yogurt, mayonnaise, chives, salt,
pepper, and hot sauce. Cover and refrigerate until
ready to serve.
In another small bowl, mix flour and bread crumbs.
In another small bowl, beat egg and water with
whisk. Working in batches, roll some cherry
tomatoes in the egg wash, transfer to the flour
mixture and roll to coat, and repeat to
double-coat each tomato. Repeat with remaining
tomatoes, placing the finished tomatoes in a
single layer ungreased sheet pan.
Fill deep saucepan halfway with the oil. Heat to
about 350?F. Fry the tomatoes a few at a time,
lowering them into the hot oil gently. Fry about
60 seconds, until golden brown; remove from oil,
and drain on paper towel-lined platter. Repeat
with remaining tomatoes. Serve warm with spicy
yogurt.
Title: Fruit Salad
Categories: Salad
Yield: 8 Servings
1/2 c refrigerated coleslaw dressing
3 tb honey
1 ts grated lime peel
1 1/2 ts fresh lime juice
8 c fresh fruit salad
In small bowl, mix coleslaw dressing, honey, lime
peel and lime juice until well blended.
Just before serving, in large serving bowl,
gently mix fruit salad and dressing mixture to
coat.
Title: Hamburger Steak
Categories: Main Dish
Yield: 4 Servings
1 lb ground beef
1/4 c plain bread crumbs
1 egg, slightly beaten
2 cloves garlic, minced
1/2 ts salt
1/2 ts freshly ground pepper
1 package brown gravy mix
1 1/2 c water
1 tb vegetable oil
8 oz sliced fresh mushrooms
1 md onion, thinly sliced
In large bowl, mix beef, bread crumbs, egg, garlic,
salt and pepper. Shape into 4 patties.
In small bowl, stir gravy mix and water with whisk;
set aside.
In 12-inch skillet, heat oil over medium-high heat.
Add patties; cook 4 minutes, turning once, until
browned. Remove patties from skillet. Add mushrooms
and onion; cook 6 minutes, stirring occasionally,
until tender. Stir in gravy; heat just to boiling.
Return patties to skillet; spoon gravy over patties.
Reduce heat to low. Cover; simmer 8 to 10 minutes
or until meat thermometer inserted in center of
patties reads 160?F.
Title: Puffed Potatoes
Categories: Side Dish
Yield: 12 Servings
5 lb potatoes, peeled & cut up
3 ts salt
3 tb butter
3 oz parmesan cheese, shredded
3/4 c half-and-half
2 eggs, slightly beaten
1/2 ts pepper
2 tb butter, melted
In 5-quart Dutch oven, place potatoes and enough
water to cover; add 2 teaspoons of the salt. Heat
to boiling over medium-high heat. Boil 20 minutes
or until tender; drain. Reduce heat to low.
Return potatoes to Dutch oven. Heat potatoes over
low heat about 1 minute to dry them, shaking pan
often to keep potatoes from sticking and burning.
Remove from heat; mash potatoes with potato
masher to desired consistency.
Heat oven to 400?F. Spray 2 1/2- to 3-quart
casserole with cooking spray.
Add 3 tablespoons butter, the cheese, half-and-half,
eggs, pepper and remaining 1 teaspoon salt to
potatoes; stir well. Spread mixture into casserole.
Brush with melted butter.
Bake 20 to 25 minutes or until thoroughly heated
and puffed. Serve immediately.
Title: Lemon Bars
Categories: Dessert
Yield: 36 Bars
CRUST:
1 pouch sugar cookie mix
1/2 c butter, softened
FILLING:
4 eggs, slightly beaten
1 1/2 c granulated sugar
1/4 c all-purpose flour
1 tb grated lemon peel
1 ts baking powder
1/2 ts salt
1/4 c fresh lemon juice
TOPPING:
2 tb powdered sugar
Heat oven to 350?F. In large bowl, beat crust
ingredients with electric mixer on low speed until
crumbly. In bottom of ungreased 13x9-inch pan,
press mixture evenly. Bake about 20 minutes or
until light golden brown. Cool 10 minutes.
Meanwhile, in same large bowl, stir together
filling ingredients except lemon juice. Stir in
lemon juice. Pour mixture over warm crust.
Bake 25 to 30 minutes longer or until top is
light golden brown. Cool completely, about 1
hour. Sprinkle with powdered sugar. For bars,
cut into 6 rows by 6 rows.
Title: Gorgonzola Pears
Categories: Appetizer
Yield: 8 Servings
4 unpeeled pears, halved & cored
1 tb olive oil
1/2 ts coarse salt
1/4 ts coarse ground pepper
1/2 ts dried rosemary leaves, crushed
1/3 c finely crumbled gorgonzola cheese
1/4 c chopped walnuts, toasted
Heat oven to 375?F. Cut thin slice from rounded
side of pear halves, if necessary, so they'll rest
level in pan. In 13x9-inch pan, arrange pear halves,
cut sides up. Brush tops of pears with oil;
sprinkle with salt, pepper and rosemary.
Roast uncovered 15 minutes. Fill cored hollow of
each pear half with 2 teaspoons cheese. Roast
uncovered 10 to 15 minutes longer or until pears
are tender and cheese is soft. Sprinkle with
walnuts. Drizzle with additional olive oil.
Title: Gouda Salad
Categories: Salad
Yield: 8 Servings
18 oz washed fresh baby spinach leaves
1 lb sliced Canadian bacon, quartered
1 lb smoked gouda cheese, cubed
4 md peaches, sliced
1 c honey dijon dressing
In large bowl, toss spinach, bacon, cheese and
peaches.
Drizzle with dressing; toss.
Title: Chicken Scaloppine
Categories: Main Dish
Yield: 4 Servings
1 lb ground beef
4 boneless skinless chicken breasts
1/4 c all-purpose flour
1 ts ground cumin
1/2 ts salt
1 1/2 tb canola oil
1/2 c chicken broth
1/4 ts red pepper sauce
2 tb lime juice
2 tb chopped fresh cilantro
Between pieces of plastic wrap or waxed paper, place
chicken breast half with smooth side down; gently
pound with flat side of meat mallet or rolling pin
until about 1/4 inch thick. Repeat with remaining
chicken. Cut chicken into smaller pieces.
In shallow dish, mix flour, cumin and salt. Coat
chicken with flour mixture. Reserve 1 teaspoon
flour mixture.
In 12-inch nonstick skillet, heat oil over medium
heat. Add chicken; cook 3 to 5 minutes on each
side or until golden brown and no longer pink in
center. Remove chicken from skillet; cover to
keep warm.
In small bowl, stir reserved 1 teaspoon flour
mixture into broth. Gradually stir broth mixture
and red pepper sauce into skillet. Heat to
boiling; stir in lime juice and cilantro. Serve
sauce over chicken.
Title: Roasted Vegetables
Categories: Side Dish
Yield: 12 Servings
2 lb baby-cut carrots
2 bell peppers, in 1" chunks
1 lg onion, cut into wedges
2 lb yams, peeled and in 1" chucks
2 lb delicata squash, peeled and in 1" slices
1/2 c maple syrup
3 tb olive oil
1 tb sea salt
Heat oven to 400?F. Spray two 15x10x1-inch pans
with cooking spray.
In large bowl, toss all ingredients. Spread evenly
into pans. Roast uncovered for 1 hour until
vegetables are tender and golden.
Title: Orange Cake
Categories: Dessert
Yield: 12 Servings
1 box white cake mix
1 1/4 c water
1/3 c olive oil
1/4 c orange juice
1 tb grated orange peel
3 eggs
12 oz container vanilla frosting
1 1/2 ts grated orange peel
1 tb orange juice
1 tb grated orange peel
Heat oven to 325?F. Generously spray bottom
only of 10-inch springform pan with baking spray
with flour.
In large bowl, beat cake mix, water, olive oil,
1/4 cup wine, 1 tablespoon orange peel and the
eggs with electric mixer on low speed 30 seconds,
then on medium speed 2 minutes, scraping bowl
occasionally. Pour into pan.
Bake 50 to 57 minutes or until toothpick
inserted near center comes out clean. (Top of
cake may appear dark golden brown and rippled.)
Cool completely, about 1 hour.
Carefully run knife around side of pan to
loosen; remove side of pan. Transfer cake to
serving plate. In medium bowl, stir frosting,
1 1/2 teaspoons orange peel and 1 tablespoon
wine until well blended. Frost top and side
of cake. Garnish with 1 tablespoon orange
peel. Store loosely covered in refrigerator.
