APRICOT GLAZED CHICKEN

Transcription

1 APRICOT GLAZED CHICKEN 6 chicken breasts 1/4 c. apple juice 1 onion, chopped 2 tbsp. soy sauce 2 cloves garlic, chopped 2 tbsp. honey 1 c. apricot preserves 1 tsp. grated ginger 1/2 c. chili sauce Place chicken, skin side down, on greased baking sheet. Combine remaining ingredients, pour over chicken. Bake 60 min. at 350, removing cover for last 30 min. WILD RICE SALAD 1 pkg. wild rice/long grain 1/4 c. sliced green onion rice mix 1/3 c. mayonnaise chicken broth lettuce 1 can mandarin oranges, drained 1 can water chestnuts Cook rice according to package directions, using chicken broth instead of water. Cool. Add remaining ingredients. Dilute mayonnaise with 2 tbsp. chicken broth before lending with other ingredients. Serve on lettuce. BROCCOLI WITH STUFFING 2 pkg. frozen broccoli or 2 fresh 1/2 c. mayonnaise 2 eggs beaten 1 c. grated cheese 1 onion, finely chopped 1/4 c. melted butter 1 can mushroom soup 1 pkg. herb stuffing mix Cook broccoli, drain. Combine eggs, onion, soup and mayonnaise. Place layer of broccoli in casserole, add layer of cheese, pour half the sauce over. Repeat. Top with stuffing mix and sprinkle with butter. Bake at 350 for 30 min. FRUIT FILLED CHOCOLATE CREPES 1/2 c. flour 1 tbsp. margarine, melted 1 tbsp. sugar cooking spray 1 tbsp. cocoa 3/4 c. sliced strawberries 1/2 c. evaported skim milk 2 med. kiwi fruit 2 eggs 2 tbsp. chocolate glaze Combine first six ingredients in blender. Let stand 2 hrs. Spray 6" skillet and place 2 tbsp. batter in pan, tilt to make thin film. Cook till lightly browned. Flip crepes, cook 30 sec. longer. Place on paper towels to cool. Arrange fruit on crepe. Place on serving dish. Drizzle with glaze. Glaze: 2 tbsp. margarine 1/2 tsp. vanilla 2 tbsp. cocoa 1 c. icing sugar 2 tbsp. water Melt butter, add cocoa and water and cook over low heat until mixture thickens. Add vanilla & sugar, stir till smooth.

2 TURKEY POTATO PIE 2 tsp. veg. oil 1 pkg. au gratin potatoes 1 small onion, chopped 2/3 c. milk 1 lb. ground turkey 2 c. boiling water 1 1/2 c. frozen peas & carrots 1 c. grated cheddar 1 tbsp. flour Heat oil, saute onions, add burkey and brown. Add peas & carrots and mix well. sprinkle flour on turkey mixture and stir. Place in greased casserole dish. Combine cheese mix from potato package with milk and water, pour over turkey mixture. Sprinkle dehydrated potatoes on top. Press down to submerge in liquid. Sprinkle with grated cheddar. Bake at 400 for about 30 min. LOW FAT CAESAR DRESSING 1/2 c. light mayonnaise 2 tbsp. lemon juice 1/4 c. low fat chicken stock 1 clove garlic, crushed 1/4 c. parmessan cheese 1 anchovy fillet (opt) 1 tbsp. dijon mustard fresh ground pepper In small bowl, combine mayonnaise, stock, mustard, lemon juice, garlic, anchovy (if using) and pepper. Stir till smooth. Cover and refrigerate until ready to serve. Toss with washed and torn romaine lettuce, parmessan cheese, croutons and crisply cooked diced bacon, if desired. BUTTER TART SQUARES Base: 1 c. flour 1/2 c. margarine 3 tbsp. sugar Cream together. Pat into 9" pan. Bake 15 min. at 350 Filling: 2 eggs 1 c. raisins 1 1/2 c. brown sugar 1/2 tsp. baking powder 3 tbsp. flour 1 tsp. vanilla Beat together. Pour over hot base. Return to oven for 20 min. Do not overcook. should be soft when removed from oven. PAELLA 2 tbsp. oil 1 onion, diced 1 chicken, cut up pinch saffron or tumeric 3 cloves garlic, crushed 19 oz. can diced tomatoes 1/4 c. chopped ham 1 can clams, undrained 2 c. converted rice 1 c. frozen peas 3 c. chicken broth 1 red pepper, sliced 1/2 tsp. red pepper flakes 1 lb. frozen shrimp 2 c. sliced mushrooms

3 Heat oil in large skillet or paella pan. Brown chicken pieces, set aside. Add garlic, onion, mushrooms, ham and cook slightly. Stir in rice, chicken broth, saffron, red papper flakes and tomatoes. Bring to boil. (Alternately, place in ovenproof casserole and place in 375 oven). Add pepper strips, chicken and simmer min., covered. Arrange shrimp, clams and peas on top of rice mixture and cover. Cook an additional min. more. MANDARIN ALMOND SALAD Dressing: 2 tbsp. freshly squeezed orange juice 1 tsp. dry mustard 1 tbsp. lemon juice salt & pepper 1 clove garlic, crushed 1/2 c. oil Toss with either spinach or romaine (or a combination) torn into bite-size pieces. Top with red onion rings, fresh sliced mushrooms, mandarin orange segments and toasted, slivered almonds. OATMEAL RAISIN COOKIES 2/3 c. sugar 1 tsp. vanilla 2/3 c. brown sugar 1/2 tsp. baking powder 1/2 c. margarine 1/2 tsp. salt 1/2 c. shortening 2 large eggs 1 tsp. soda 3 c. oatmeal 1 tsp. cinnamon 1 c. flour 1 c. raisins Preheat oven to 375. Mix all ingredients except flour, oats and raisins in large bowl. When creamed, add dry ingredients. Drop by rounded tablespoonfuls about 2" apart on greased cookie sheets. Bake 9-11 min. or until light brown. Cool on rack.

4 BOEUF BOURGUIGNONNE 6 slices bacon, diced 2 cans consomme 2 lbs. sirlion, diced 3/4 c. red wine 2 tbsp. brandy 1 bay leaf 1 lb. mushrooms, sliced 1 tbsp chopped parsley 2 onions, sliced 1/2 tsp. salt 1 tbsp. margarine 1/2 tsp. thyme 1/3 c. margarine dash pepper 1/2 c. flour 2-3 carrots, sliced Dice bacon, saute in kettle. Remove and set aside. Dice beef, brown in bacon drippings, stirring often. Warm brandy. Pour over beef and ignite. When flames die, remove beef to tray. Saute mushrooms and onion in 1 tbsp. margarine, remove to tray. Melt second amount of margarine, add flour and cook till flour browns. Set aside. Add consome, wine bay leaf, parsley, seasonings, carrots, bacon, beef, mushrooms and onions to kettle or oven proof casserole. Add enough of the onion/margarine mixture to thicken and bake(or simmer on stove top - adding roux at end of cooking time) for 1 1/2 hrs., adding more wine if necessary. POTATO PANCAKES 4 med. potatoes, peeled 1 1/2 tsp. salt 1 small onion, grated dash pepper 2 tbsp. flour dash nutmeg 4 strips bacon, cooked & crumbled 2 tbsp. chopped parsley 2 eggs, beaten margarine or butter Cover potatoes with cold water, drain. Grate immediately and drain off any liquid that collects. Mix all ingredients except butter, blending well. Heat butter in skillet. Drop 1/3 c. batter and flatten out. When golden brown on one side, turn over and cook till crisp and brown on other side. Drain on paper towels. GERMAN CHOCOLATE CAKE Bake a 2 layer German Chocolate Cake or Devils Food Cake mix. Cool. 3/4 c. evaporated milk 1 tsp. vanilla 1/2 c. brown sugar 3 egg yolks 1/2 c. white sugar 1 1/3 c. coconut 1/2 c. butter 1 c. ch. pecans Combine milk, sugars, butter and bring to boil, stirring constantly. Remove from heat, add beaten egg yolks, return to heat and bring back to boil, stirring constantly. Add coconut pecans and vanilla. Cool to spreading consistency, stirring occasionally. MORROCAN CHICKEN 1/4 c. raisins 2 cloves garlic, crushed 2 tsp. paprika 1 can mandarin oranges pepper 1/4 c. cold water 2 tbsp. oil 1 tbsp. soy sauce

5 1 large chicken,in pieces or 6 breasts 1/2 tsp. ground ginger 1/2 c. chicken stock 3/4 c. evaporated milk 1 tbsp. cornstarch 2 tbsp. sliced almonds Soak raisins in hot chicken stock, mix together paprika and pepper and rub into chicken. Beat oil in skillet and brown chicken well, about 10 min. Add garlic, drain oranges, reserving syrup. Pour syrup over chicken add chicken stock & raisins and simmer 30 min. Remove chicken to heated platter, keep warm. Blend cornstarch with cold water, mix in soy sauce and ginger. Add to sauce. Stir constantly until thicken. Stir in evaporated milk and oranges. Heat through but do not boil. Pour sauce over chicken, top with toasted almonds. Serve over hot cooked rice. FOO YONG TOSSED SALAD 1 head romaine or spinach 6 slices bacon, cooked & crumbled 1 c. fresh bean sprouts 1 can water chestnuts, sliced 2 hard cooked eggs, sliced salt & pepper Dressing: 1/2 c. oil 1 tbsp. soy sauce 1/3 c. vinegar 1/4 tsp. ginger 2 tbsp. sugar Mix dressing ingredients. Let stand about 30 min. or more to blend flavours. Tosss with salad ingredients. FRUIT TOPPED CHEESECAKES 16 vanilla wafers 4 eggs 2-8 oz. pkg. cream cheese 2/3 c. sugar Topping: 1 c. sour cream 2 tbsp. sugar 1/2 tsp. vanilla fruit Line muffin cups with paper cups. Place vanilla wafer in each cup. Blend next three ingredients until smooth. Fill cups 3/4 full. Bake at 325 for 30 min. or until set. Cool 15 min. Combine topping ingredients, except fruit and spoon over cooled cheesecake mixture. Return to oven 10 min. Cool and refrigerate. Top with fruit.

6 SAUTEED CODFISH CAKES 1 lb. cod fillets, skinned 1/2 tsp. salt 1 large potato, diced 1/4 tsp. pepper 1 whole egg 1/2 tsp. lemon zest 1 egg white 1 tsp. worchestershire 1/4 c. milk 1/4 tsp. tobasco 1 tbsp. lemon juice 1/2 c. sliced green onion 3 tsp. vegetable oil 3/4 c. soda cracker crumbs 1 sm. onion, minced 2 tsp. butter 1 clove garlic, crushed 4 tsp. chopped parsley 3 tbsp. chopped dill 4 lemon wedges Steam cod fillets until opaque and flakes easily. Let cool. Flake fish into small pieces. Cook diced potato in water until tender. Drain well and mash. Stir in whole egg, egg white, milk and lemon juice. In small skillet, heat 1 tsp. oil, add onion and cook until soft, add garlic and cook 1 min. Remove from heat and let cool slightly. Stir the sauted onion, dill, salt, pepper, lemon zest, worchestershire, tabasco, green onions, flakes cod and half the crumbs into the potato mixture and blend well. Cover and refrigerate until firm, about 1 hour. Place 3 tbsp. of the remaining cracker crumbs onto a sheet of waxed paper. Divide the fish mixture into 12 and drop onto crumbs, forming into a patty, using more crumbs as needed. In large, heavy skillet, melt the 1 tsp. butter with the remaining 1 tsp. oil. Add half the fish cakes and cook until crusty and golden brown on the bottom. Turn and cook till golden on the other side. Repeat with remaining 1 tsp. butter and 1 tsp. oil. Serve with chopped parsley and a lemon wedge. ZAPPY COLE SLAW 1/4 c. low fat yogurt 1/4 tsp. celery seed 2 tsp. dijon mustard 1/4 tsp. salt 1/2 tsp. dry mustard 1/4 tsp. pepper 1/2 tsp. horseradish 1 1/2 tbsp. lemon juice 1 tsp. sugar 1 c. finely shredded cabbage In med. bowl, stir together the yogurt, dijon mustard, dry mustard, horseradish, sugar, celery seed, salt, pepper and lemon juice. Add cabbage and toss to coat. PEACH MELBA TERRINE WITH RASPBERRY SAUCE 1/4 c. brandy 3 tbsp. cornstarch 4 envelopes unflavoured gelatin 1 tsp. vanilla 2 c. milk 1/4 tsp. almond extract 2 large eggs, separated pinch salt 1/2 c. sugar 1 1/2 c. peaches, drained 1/2 c. white wine 1 1/2 c. raspberries Lightly coat 9 x 5 loaf pan with cooking spray. Line with plastic wrap, smoothing out any bubbles. Pour brandy into small bowl, sprinkle gelatin over to moisten and then stir in 1/2 c. milk. Place egg whites into medium bowl and reserve. Place the egg yolks in saucepan. Stir in 1/4 c. sugar along with wine and the reamining 1 1/2 c. milk and cornstarch. Whisk until the cornstarch dissolves and the egg yolks are blended. Bring to boil, whisking constantly. Lower heat and simmer 2 min. Remove from heat, stir in

7 softened gelatin and extracts. Turn into large bowl and cool to room temperature, whisking occasionally. Do not forget to stir occasionally or gelatin will set. Add pinch of salt to egg whites and beat until foamy. Add remaining sugar and beat until stiff glossy peaks form. Place cooled custard mixture into a bowl of crushed ice and stir until syrupy consistency. Gradually add the stiffly beaten egg whites. Slowly add the diced peaches and the thawed raspberries. Turn into prepared pan and refrigerate at least 8 hrs. RASPBERRY SAUCE 3 tbsp. sugar 1 c. thawed 1 tsp. cornstarch raspberries 1/2 c. orange juice 2 tbsp. brandy Mix together sugar and cornstarch. Stir in orange juice and raspberries. Bring to boil. Lower heat and simmer 1 min. Remove from heat, stir in brandy. Strain through fine sieve to remove raspberry seeds. Cover and chill. At serving time, invert rectangular serving tray over terrine and unmould the terrine onto it. Cut into 10 slices, about 3/4" thick. Place each on serving plate, spoon about 2 tbsp. sauce around each slice and garnish with a whole raspberry and a piece of orange zest.

8 PORK WITH PINEAPPLE 8 green onions, chopped 3 cloves garlic, minced 1/3 c. unsw. pineapple juice 1 lb. boneless pork 3 tbsp. hoisin sauce 1 carrot, thinly sliced 2 tbsp. minced gingerroot 1 green pepper, sliced 2 tbsp. soy sauce 1/2 c. unsw. pineapple 2 tbsp. ketchup Bring first 7 ingredients and 3/4 c. water to boil. Reduce heat. Add pork. Simmer, covered, until pork is almost tender, about 45 min. Add carrot & pepper and cook, covered, until vegetables are tender, about 15 min. Transfer pork to cutting board. Add pineapple to sauce. Slice pork into serving pieces. Serve with sauce over hot cooked rice. MUSHROOM STUFFED MUSHROOMS 18 med. mushrooms 1/2 tsp. basil, crumbled 1 small onion, grated 3 tbsp. dry white wine 1/3 c. parmesan cheese 1 tbsp. milk 1/4 c. plain dry breadcrumbs 1 tbsp. olive oil 1/4 tsp. dried oregano lemon wedges Heat oven to 375. Break stems off mushrooms to leave hollow cavity for stuffing. Chop all stems into med. bowl, add onion and all but 1 tbsp. parmesan cheese. Stir in breadcrumbs, oregano, basil, dash salt, 1 tbsp. wine and milk to make a slightly dry stuffing. Arrange the mushrooms hollow side up in baking dish. Lightly brush the rims with the oil. Stuff each cap, using about 1 tbsp. filling for each, mounding but not packing the filling. Sprinkle the tops with remaining 1 tbsp. cheese. Add the remaining 2 tbsp. wine along with 2 tbsp. water to baking pan, around the mushrooms. Bake until golden brown, min. Serve hot, with lemon wedges. TRIPLE CHOCOLATE CHEESECAKE 10 chocolate cookie wafers, crushed 1 c. non-fat cottage cheese 8oz. fat free cream cheese 2 tsp. almond extract 8 oz. light cream cheese 1/2 c. chocolate chips, 1 c. sugar 6 egg whites 1/2 c. unsweetened cocoa 1 oz. white chocolate 2 tbsp. flour Preheat oven to 325. Coat a 9" springform pan with cooking spray. Sprinkle cookie crumbs on bottom of pan. In bowl, with mixer on low, beat cream cheeses until blended. In another bowl, combine sugar, cocoa and flour. Add sugar mixture to cream cheese mixture; mix until smooth. In blender, puree cottage cheese until fluffy, add to cream cheese mixture along with almond extract and mix until smooth. Drizzle in melted chocolate chips, mix until smooth. Add egg whites and beat until smooth. Pour into prepared pan. Bake 1 hr. or more, or until cheesecake puffs and centre is almost set. Place on wire rack and let cool. Melt white chocolate and drizzle over cake. Chill until ready to serve.

9 EASY CHICKEN DIVAN 2 bunches brocolli 1 c. low fat mayonnaise 2 c. sliced, cooked chicken 1 tsp. lemon juice 2 cans cream of chicken soup 1 tsp. curry powder Topping: 1/2 c. shredded cheese 1 tsp. melted butter 1/2 c. soft bread crumbs Cook broccoli till tender. Drain, arrange stalks in greased 9 X 12 dish. Placed sliced chicken on top. Combine soup, mayonnaise, lemon juice and curry powder and pour over chicken. Sprinkle with cheese. Mix crumbs and butter and sprinkle over. Bake at 350 for about min. GREEK SALAD Dressing: 1/4 c. olive oil 1/4 c. red wine vinegar 1/2 c. water 1 tbsp. oregano salt & papper Mix dressing and let stand. Salad: 3 ripe tomatoes, diced 1 seedless cucumber, diced 1 red onion, chopped 1/4 lb. feta cheese 1 c. black olives romaine Mix all vegetables, crumble feta cheese over top. Toss with dressing, serve on a bed of romaine lettuce. PUMPKIN PIE DESSERT 1 pkg. yellow or spice cake mix 1/2 c. soft margarine 1 egg Grease bottom only of 9 X 13 pan. Reserve 1 c. cake mix for topping. Combine remaining ingredients and press into pan. Filling: 3 c. pureed pumpkin or 2 1/2 tsp. pumpkin pie spice 1-14 oz. can 1/2 c. brown sugar 2 eggs 2/3 c. evaporated milk Combine ingredients over crust. Make topping. 1 c. reserved cake mix 1 tsp. cinnamon 1/4 c. brown sugar 1/4 c. soft butter Sprinkle over filling. Bake at 350 for min. Serve warm with whipped topping.

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11 LASAGNE ROLLUPS 12 lasagne noodles 1 c. shredded mozzarella 2 c. ricotta cheese 8 oz. Italian sausage 1 egg 28 oz. can Italian marinara sauce 1/4 c. chopped parsley 1 pkg. spinach, cooked & chopped Cook noodles according to package directions. Drain and rinse with cold water. Mix ricotta, egg, parsley, spinach and mozzarella in bowl, set aside. Remove sausage from casings, cook till browned and crumbly. Drain off all fat. Spread 1/2 c. sauce in 9 X 13" baking dish. Spread each noodle with 3 tbsp. ricotta mixture, top with some sausage. Roll up each noodle. Arrange seam side down in baking dish. Continue till all are filled. Top with remaining sauce and mozzarella. Bake, loosely covered, for 15 min. Remove cover and cook 10 min. longer, till bubbly and browned. GARLIC TOAST 1 loaf french bread, thickly sliced 1/2 c. butter 3-4 cloves, garlic, chopped or crushed Mix garlic and butter. Spread on each slice bread. Broil in oven until browned. CHOCOLATE ORANGE CHEESECAKE 3 oz. semi sweet chocolate 1/3 c. concentrate orange juice 2 c. cool whip whip Melt chocolate in orange juice over low heat or in microwave. Stir often. Let cool. Fold cooled chocolate mixture into cool whip. Lightly spray 8" springform pan. Pour chocolate mixture into pan. Freeze for at least 4 hrs. before serving. Orange sauce: 1/3 c. frozen orange juice conc. 1 tbsp. lemon juice 1 c. water 2 tsp. cornstarch 2 tsp. sugar Combine orange juice, water, lemon juice, sugar and cornstarch. Mix well. Heat mixture until it boils and thickens. Cool. Pour sauce into pool on serving plate. Place a wedge of frozen dessert on top, or beside. Put dollop of whipped topping on top of each piece. Garnish with mandarin orange sections. Serves 12.