justgardeners.com

MEAT DISHES

ACAPULCO CHICKEN
from: Ellise at: 04.03.2002 10:35
subject: ACAPULCO CHICKEN

One of my favorites, let me know how you like it. Ellise
ACAPULCO CHICKEN

2 cups Canned unsalted chicken -- broth, de fatted
1 tablespoon Olive oil
2 teaspoons Ground cumin
2 tablespoons Pickling spice
1/2 Red bell pepper -- sliced
1 pound Boneless skinless chicken -- breast halves
1/2 Yellow bell pepper -- sliced
2 tablespoons Minced jalapeno chili with -- seeds
1 Onion, halved -- thinly sliced
1/3 cup Rice wine vinegar
1/4 cup Fresh cilantro leaves
3 large Garlic cloves -- minced
baked (no oil) tortilla chips

Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chili. Boil cooking liquid until reduced to 2/3 c, about ten minutes. Pour liquid over chicken and let cool 30 minutes. Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead).

Slice chicken and transfer to plates. Top with marinated vegetables and some
of the juices. Pass tortilla chips to use as "pushers." 130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol. From BonAppetit's Light & Easy Mar '93.

Asian Barbecued Chicken
from: judi z. at: 02.24.2005 19:12
subject: Asian Baked Chicken
(Serves 4)

* Apricot preserves 1 cup
* Soy sauce 2 tablespoons
* Ketchup 2 tablespoons
* Fresh gingerroot, grated 1 tablespoon
* Brown sugar 1 tablespoon
* Chicken legs 4
*Chicken thighs 4

METHOD OF PREPARATION

1. Preheat oven to 400 degrees.

2. In a sauce pan set over low heat, heat the ingredients and mix well.

3. Bring to a simmer.

4. Place the chicken in a casserole dish and then in the oven, paint the chicken on both sides with the barbeque sauce.

5. Bake until the legs are cooked to an internal temp of 165 to 170 degrees. Approximately 25 to 30 minutes.

6. Occasionally baste with the barbeque sauce. Serve at once.

Balsamic Pork Chops
from: roseNC at: 06.04.2002 15:38
subject: Balsamic Pork Chops

1 - (6.2oz) pkg. fast cooking long grain wild rice mix
2 Tablespoons all purpose flour
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
6 (3/4in thick) boneless pork chops
2 Tablespoons butter or margarine
2 Tablespoons olive oil
2 garlic cloves, pressed
1 (14 1/2 oz) can chicken broth
1/3 cup balsamic vinegar
Garnish: fresh rosemary sprigs
COOK rice according to pkg. directions. Keep warm.
COMBINE flour, 1teaspoon rosemary, salt and pepper. Dredge pork chops in flour mixture.
MELT butter with oil in a large skillet over medium-high heat; add garlic, and sauté 1 minute. Add pork chops and cook 4 minutes on each side or until golden. Remove pork chops.
ADD broth and vinegar, stirring to loosen particles from bottom of skillet. Cook 6 minutes or until liquid is reduced by 1/2. Add pork chops and cook 5 minutes or until done. Serve over rice. Garnish with rosemary sprigs if desired.

Bertha's Chicken Casserole
from: Verbena at: 04.27.2003 11:11
subject: Bertha's Chicken Casserole
I have a wonderful chicken casserole that was quite popular at church functions (still is in my home town). This belonged to a neighbor so we always give her credit:
Bertha's Chicken Casserole

1 large chicken - boiled
Pick chicken from bones and cut in pieces.
Add 4 1/2 C chicken broth
2 packages Lipton noodle soup mix
1 C long grain rice
Boil last 3 ingredients together 10 minutes
Sauté in butter until tender:
1/2 C green and red sweet peppers
1 1/2 C chopped celery
1 C onion

1 can cream of mushroom soup
Mix all ingredients together and place in baking dish.
Bake 30 minutes at 350.
Sprinkle with slivered almonds and bake 10 minutes longer.

Calypso Curried Chicken
from: roseNC at: 08.28.2002 11:18
subject: Calypso Curried Chicken

1 8oz. can pineapple tidbits (juice packed)
4 boneless, skinless chicken breast halves (1 lb. total)
1/4 cup all purpose flour
1 tsp. curry powder
1/2 tsp. salt
1/4 tsp. pepper
2 Tbs. cooking oil
3/4 cup chopped green sweet pepper
1/2 cup chopped onion
2 cloves garlic, minced
One 14 1/2 oz. can diced tomatoes
3 Tbs. currants or raisins
1 tsp. curry powder
1/8 - 1/4 tsp. crushed red pepper
1/8 tsp. salt
1 Tbs. cornstarch
1/3 cup coarsely chopped cashew pieces (optional)

Drain pineapple, reserving juice. Set aside. Rinse chicken, pat dry. In a plastic bag combine flour, 1 tsp. curry powder, 1/2tsp. salt and pepper. Add chicken breasts, one at a time, and shake to coat well.
In a large heavy skillet brown chicken on both sides in hot oil over med. heat. Remove chicken from skillet. In remaining oil in skillet, cook green pepper, onion and garlic till tender but not brown. Stir in drained pineapple, undrained tomatoes, currants, 1 tsp. curry powder, crushed red pepper and 1/8 tsp. salt. Bring mixture to boiling. Return chicken to skillet. Cover and simmer 8-12 minutes or till chicken is tender and no pink remains. Remove chicken from skillet and keep warm.
Stir together cornstarch and reserved pineapple juice; add to tomato mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 min. more. Serve sauce over chicken. Garnish with cashews. Serve over rice.

Chicken Cordon Bleu
from: Frog Lady at: 03.19.2002 11:29
subject: Chicken Cordon Bleu
CHICKEN CORDON BLEU

Boneless Chicken Breasts (as many as you need to fit into
a 13x9 pan)
Ham slices to cover chicken
Grated cheese
Bread Crumbs
¼ cup butter or margarine
Dijon mustard (a slather)

Pound chicken breasts until flat. Lay in pan. Slather on mustard. Top with ham slices then cover all with cheese. Top that with bread crumbs you have mixed with butter (I process the bread and butter in my food processor.) Bake at 350 for approximately 45 minutes or until crumbs are browned.

Chicken Piccata
from: Ms. Lillian at: 10.06.2004 17:02
Serves 4

2 Tbs. olive oil
2 Tbs. butter
1/2 cup flour
4 chicken cutlets
1/4 cup white wine
1 clove garlic, minced
1/2 cup low-sodium chicken broth
2 Tbs. fresh lemon juice
1 Tbs. capers
1/4 cup chopped fresh parsley

Lightly dredge cutlets in flour.
Sauté cutlets in oil and butter until golden brown on one side; turn and sauté other side. Set aside.
Deglaze sauté pan with wine and garlic.
Add broth, lemon juice and capers. Reduce by half.
Add cutlets and simmer 2 minutes.
Serve garnished with lemon slices and parsley.

Chicken Stew With Dumplings
from: Lawn Goddess? at: 12.28.2001 13:48
subject: Chicken Stew With Dumplings
(Start to finish: 40 minutes)

1 14 1/2-ounce can chicken broth
1 10-ounce package frozen mixed vegetables
1 cup frozen small whole onions
1/2 cup water
2 teaspoons snipped fresh basil, oregano, or dill; or 1/2 teaspoon dried basil, oregano, crushed; or 1/2 teaspoon dried dill weed
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 cup milk
1/3 cup all-purpose flour
2 cups cubed cooked chicken (see tip below) or two 5-ounce cans chunk-style chicken

1 recipe Dumplings for stew (see below also)

1. In a large saucepan combine chicken broth, frozen vegetables, onions, water, herbs, garlic powder, and pepper. Bring to boiling. Meanwhile, combine milk and flour; stir into vegetable mixture. Stir in chicken. Cook and stir till thickened and bubbly.
2. Drop dumpling mixture from a tablespoon to make 4 to 8 mounds atop the bubbling stew. Cover (do not lift cover) and simmer over low heat for 10 to 12 minutes or till a toothpick inserted in a dumpling comes out clean. Makes about 6 cups (4 main-dish servings).

QUICK-COOKED CHICKEN
If you need cooked chicken for a recipe but don't have any leftovers, one solution is to purchase a deli- roasted chicken. A cooked chicken will yield 1 1/2 to 2 cups of boneless chopped meat.
Or, poach chicken breasts. In a large skillet place 12 ounces skinless, boneless chicken breasts and 1 1/2 cups water. Bring to boiling; reduce heat. Cover and simmer for 12 to 14 minutes or until chicken is tender and no longer pink. Drain well. Cut up the chicken. The 12 ounces boneless breasts will yield about 2 cups cubed, cooked chicken.

DUMPLINGS FOR STEW
Combine 2/3cup all-purpose flour; 1 tablespoon snipped fresh parsley; 1teaspoon baking powder; 1 teaspoon snipped fresh basil or dill or 1/8 teaspoon dried basil, crushed, or 1/8 teaspoon dried dill weed; and 1/8 teaspoon salt. Combine ¼ cup milk and 2 tablespoons cooking oil; pour into flour mixture. Stir until combined. (Or, for a shortcut, combine 1 cup packaged biscuit mix, 1/3 cup milk, and 1/2 teaspoon dried parsley flakes.)

Chicken Stew
from: Lawn Goddess? at: 12.28.2001 13:17
subject: Chicken Stew (Let the slow cooker do all the work for you!)
2 lg. sweet potatoes, peeled and chopped
1 med. onion, sliced
6 boneless chicken breasts
1/2 t. dried thyme
1/4 t. pepper
2 bay leaves
3 1/2 c. water, divided
2 2.8 oz. pkgs. chicken flavored Ramen noodle soup
In a 3-quart slow cooker, layer potatoes, onion, and chicken. Sprinkle with thyme and pepper. Add bay leaves. Combine one cup water and seasoning packets from noodle soup; reserve noodles, pour over chicken. Add remaining water to stock pot. Cover, cook over low heat 7 hours. Stir in reserved noodles, turn heat to high and cook 10 minutes.

Chicken with Rosemary Sauce
from: Joan at: 03.17.2005 09:21
subject: Chicken with Rosemary Sauce
This is delicious, easy and fairly low cal. Serve over angel hair pasta.

2 tsp. olive oil
4 skinless boneless chicken breast halves
1/4 tsp. salt
1/8 tsp black pepper
1/2 C. chopped green onions
1/3 C. dry white wine
1 tsp. minced FRESH rosemary
1/2 C. chicken broth
1/3 C. whipping cream
2 Tbs. chopped green onions (optional for garnish)

Heat oil in large nonstick skillet over medium high heat. Sprinkle chicken with salt and pepper. Add chicken to pan, cook 3 minutes on each side or until lightly browned. Add 1/2 C. green onions, white wine, and rosemary, cook 30 seconds. Stir in broth, cook 2 minutes. Add cream, cook 2 minutes. Garnish with the 2 Tbs. onions, if desired. Serve chicken and sauce over pasta. 4 servings, 480 calorie

Chili non Carne
from: gdngfool at: 11.29.2006 17:07
Just the ticket on a cold wintry day to warm you up!

3/4 c chopped onion
2 cloves garlic minced
3 T olive oil
2 T chili powder
1/4 t basil
1/4 t oregano
1/4 t cumin
2 C finely chopped zucchini
1 C finely chopped carrot
1 28 ounce can tomatoes and one small (14.5 oz) can tomatoes, drained and chopped
2 cans each (15 oz) kidney beans, one undrained, the other drained and thoroughly rinsed

+ chopped lettuce, green onions, tomatoes or green peppers for garnish

Directions: In a large pot sauté onion and garlic in olive oil until soft.

Mix in chili powder, basil, oregano and cumin.

Stir in zucchini and carrots until well blended. Cook for about one minute over low heat, stirring occasionally. Stir in chopped tomatoes, undrained kidney beans and drained kidney beans.

Bring to boil.

Reduce heat and simmer for 35-45 minutes, or until thick. Med low works well on electric stove. Top with garnish and serve

Crock pot Turkey
from: DicentraL at: 12.01.2006 09:24
It's gardening mule's recipe.

8 oz package stuffing mix
1/2 cup hot water
2 TBSP butter, softened
1 onion, chopped
1/2 cup celery
1/4 cup sweetened dried cranberries
3 lb boneless turkey breast
1/4 tsp dried basil
1/2 tsp salt
1/2 tsp pepper

1. Spread dry stuffing in greased slow cooker.

2. Add water, butter, onion, celery and cranberries, mix well.

3. Sprinkle turkey breast with basil, salt and pepper, place on stuffing mix.

4. Cover, cook on low 5-6 hours or until turkey is done.

Remove turkey, slice and set aside.
Gently stir stuffing and allow to sit for 5 or 6 minutes before serving.
Place stuffing on platter and top with sliced turkey.

Curry-esque Chicken in a Crock pot
from: JudithUK at: 02.24.2005 01:56
subject: Curry-esque Chicken in a Crock pot.
Ingredients

1 pound uncooked boneless, skinless chicken breast, cut into 1-inch pieces
1 large green pepper, cut into 1-inch pieces
1 large Vidalia onion, sliced
14 1/2 oz stewed tomatoes
1/2 cup mango chutney
1/4 cup water
2 Tbsp cornstarch
1 1/2 tsp curry powder, or more to taste

Instructions

Place chicken, pepper and onion in a slow cooker; top with tomatoes.

Mix remaining ingredients together in a small bowl. Pour over chicken mixture, cover and cook on low heat for 4 hours. Yields 1 1/2 to 2 cups per serving.

Greek Style Turkey Burgers
from: roseNC at: 10.19.2005 19:14
subject: Greek-style Turkey Burgers
1 lb. ground turkey (breast is best!)
1 cup crumbled feta cheese
1 tsp dried oregano
1 tsp Italian seasoning
1 tsp dried parsley
1 tsp dried basil
1/2 small onion, diced

Combine all ingredients in a large bowl. Form into 4 patties and then grill.

Irish Beef Stew with Guinness Stout
from: joyceww at: 03.19.2005 10:47
subject: Irish Beef Stew with Guinness Stout

4-6 servings

2 Tablespoons olive oil

3 bay leaves

2 lbs beef stew meat, cut into 1 1/2 (with some fat left on the meat)

1 large yellow onions, peeled and cut into 1/4

2 cloves garlic, peeled and chopped

1 teaspoon dried thyme

1 teaspoon dried rosemary

2-3 Tablespoons all-purpose flour

3/4 cup beef stock (or use canned)
1/2 cup Guinness stout
1 tablespoon parsley, chopped

1/2 lb carrots, sliced

salt and black pepper, freshly ground

1. Heat a 6quart stove top casserole or oven proof pot and add the oil and the bay leaves.
2. Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat.
3. Add the onion and cook for a few minutes until it is clear.
4. Reduce the heat to low and add the garlic, thyme, rosemary and flour and stir until smooth.
5. Add the beef stock and stout; simmer, stirring until the stew thickens a bit. Add the remaining ingredients and cover.
6. Place the pot in the oven at 275: for about 2 hours, stirring a couple of times.
7. Check for the salt and pepper before serving.

Jack Daniels Barbecue Sauce
from: judi z. at: 03.01.2005 19:32
subject: Jack Daniels Barbecue Sauce
Great on chicken wings!

* Jack Daniels, about 1/2 to 3/4 cup, or to taste
* 1/2 cup chopped onion
* 4 cloves garlic, finely chopped
* 2 cups ketchup
* 1/3 cup vinegar
* 3 tablespoons Worcestershire sauce
*1/2 cup brown sugar, firmly packed
* 3/4 cup molasses
* 1/2 teaspoon pepper
* 1/2 tablespoon salt
* 1/4 cup tomato paste
* 1 teaspoon Liquid Smoke
* 1/2 teaspoon Tabasco sauce, or to taste

PREPARATION:
Combine onion, garlic and Jack Daniels in a 3 quart saucepan. Sauté about 10 minutes until translucent,. Add all remaining ingredients, bring to boil. Simmer uncovered until reduced and thickened, about 15 to 25 minutes.

Add more Jack Daniels if a stronger flavor is desired.

Leftover Turkey Lasagna
from: Ms. Lillian at: 11.29.2003 12:29
subject: Saw This On CBS This Morning
Turkey Lasagna (No Pasta!)
Layered Turkey, Roast Vegetables, Gravy and Mash Potatoes
Chef's Note: This is Chef White's Italian version of shepherd's pie. You may use any vegetables you have leftover for this meal. You may use sweet potatoes in place of mashed potatoes if you have it. This dish is perfect to use your leftovers.

Ingredients:
2 cups leftover stuffing
1 pound leftover dark meat sliced turkey
1 pound leftover white meat sliced turkey
1 pound roasted vegetables (assorted vegetables -- see method below)
4 cups leftover mashed potatoes
2 cups leftover gravy
1 tablespoon unsalted butter
salt and pepper to taste.

Pre-heat oven to 350 degrees F.
Use the one tablespoon of unsalted butter, and butter a baking dish. Then use the 2 cups of stuffing to cover the entire bottom of the dish to create the base layer.
Next, alternate layers of the sliced turkey (white and dark meat) and the roasted vegetables. As you layer, include little spoonfuls of gravy to make the dish juicy and flavorful. Salt and pepper to taste. Repeat these layers until you use up all of the ingredients (2 to 3 layers).
Top the lasagna with a smooth layer of mashed potatoes. Bake for 45 minutes to 1 hour. Serve warm.
For the roasted vegetables
Ingredients
1 pound of assorted vegetables (carrot, onion, green beans, mushrooms, brussel sprouts, celery -- anything you have really), rough chopped
3 tablespoons vegetable oil
salt and pepper to taste
1 small pat of unsalted butter
Pre-heat oven to 375 degrees F. In a bowl combine the rough chopped vegetables. Toss with the oil. Season with salt and pepper. Place vegetables on a baking sheet. Place the butter on top of the vegetables. Roast uncovered for approximately 20 to 25 minutes. You want them tender, but not too browned.

London Broil With Fresh Mushroom Salsa
from: Ms. Lillian at: 12.12.2003 18:01
subject: London Broil With Fresh Mushroom Salsa
London Broil With Fresh Mushroom Salsa
(Serves 4)
1 lb. flank, round or shoulder steak
2 tbs. olive oil
8 oz. fresh white mushrooms, sliced
3/4 cup onion, diced
1 cup jarred chunky tomato salsa
Preheat broiler. Season steak with salt and pepper to taste. Place on a broiler rack; broil about 3½" from heat until done as desired, about 4-5 minutes on each side for medium-rare.
Meanwhile, in a large nonstick skillet heat oil over medium high heat. Add mushrooms and onion; sauté until lightly browned and liquid evaporates, about 6 minutes. Stir in salsa; cook, mixing gently, until salsa is hot, about 15 seconds.
Carve steak diagonally across the grain in thin slices in serve with salsa.

Perfect Pot Roast
from: judi z. at: 12.30.2001 15:55
subject: Perfect Pot Roast
From Chef Charlie Palmer at Aureole, one of NYC's great restaurants--and it really is perfect! One difference: I omitted the potatoes and served it over egg noodles.

2 tablespoons canola oil
1 6-pound beef rump roast
Coarse salt and freshly ground pepper
1 cup beef broth
1 cup dry red wine
2 large carrots, peeled and coarsely chopped
1 large onion, coarsely chopped
2 tablespoons tomato paste
2 sprigs fresh marjoram
2 sprigs fresh thyme
2 bay leaves
Pinch of ground cinnamon
18 to 24 pearl onions, peeled
18 baby carrots, peeled and trimmed
18 tiny new potatoes, scrubbed
12 baby turnips, scrubbed and trimmed
1 cup frozen petit peas, thawed and drained
1 tablespoon cornstarch dissolved in 1 tablespoon cold water, or 1 tablespoon unsalted butter,
softened and kneaded into 1 tablespoon all-purpose flour (optional)

Cooking Instructions
Heat the oil in a Dutch oven over medium heat. Season the meat generously with salt and pepper and sear, turning frequently, until all sides are lightly browned.
Remove the meat from the pot. Drain off all the fat and carefully wipe the pot clean with paper towels. Return the meat to the pot, add the broth, wine, 1 cup water, chopped carrots and onion, tomato paste, marjoram, thyme, bay leaves, cinnamon, and salt and pepper to taste.
Bring to a boil and immediately reduce the heat, cover, and cook at a low simmer for about 2 1/2 to 3 hours or until the meat is almost tender. Alternatively, the pot roast can be cooked in a 350-degree oven for about 3 hours.

Remove the meat from the cooking liquid and set it aside. Skim off the excess fat from the cooking liquid and strain the liquid through a fine sieve, pressing against the solids to extract as much of the liquid as possible. Discard the solids.

Return the meat and the strained liquid to the Dutch oven. Add the pearl onions, baby carrots, potatoes, and turnips, place over medium heat, and bring to a boil. Lower the heat, and simmer for 15 minutes. Add the peas, and cook for an additional 5 minutes or until the vegetables are tender.

Remove the meat and vegetables from the cooking liquid, and place them on a serving platter. Tent lightly with aluminum foil to keep warm. If the cooking liquid is not thick like gravy, return it to medium heat and whisk in the optional cornstarch mixture or the butter-flour mixture, a small amount at a time.

Slice the meat into 1/4-inch-thick pieces and arrange it down the center of the serving platter. Place the vegetables around the edge of the platter, and spoon some gravy over the top. Serve with the remaining gravy.

Pistachio Turkey Spirals
from: Ms. Lillian at: 11.10.2003 18:04
subject: Pistachio Turkey Spirals
Pistachio Turkey Spirals
(Serves 6-8)

1 lb. boneless fresh turkey breast slices
2 tbs. Balsamic vinegar
2 tbs. olive oil
2 tbs. minced garlic
2 tbs. tarragon, crumbled
1 cup natural pistachios, finely chopped

Quickly pound out turkey slices with mallet or rolling pin to flatten (they should flatten to about 4x7" rectangles.) Mix vinegar with oil and brush generously over turkey meat. Spread turkey evenly first with garlic, then tarragon and at least half the pistachios.
Roll up and place seam-side down on counter. Brush outside of rolls generously with more vinegar-oil baste; then "dip" into remaining pistachios to coat.
Roast at 400 degrees for 15 minutes or until done in center. To check that pink is gone, cut carefully into center of one roll with tip of sharp knife. Serve in slices either warm or cold with a drizzle of additional balsamic vinegar and olive oil.

Pork Chops & Stuffing
Baglady42NH at: 02.16.2004 11:37
Pork Chops & Stuffing

4 Pork Chops
1 bag stove top stuffing
1 can apple pie filling.

Place Pork Chops in a baking dish.
Mix Stuffing and spread on top of pork chops.
Spread a can of apple pie filling on top of stuffing.
Cover with Aluminum foil and bake at 350° for 45 minutes.
I have to double this because everyone loves it.
And its one pan baking!

RATATOUILLE CHICKEN
from: RobbieB at: 01.17.2002 23:56
subject: re: Wanted: Tasty, Healthy, Low/No Cholesterol Recipes
RATATOUILLE CHICKEN
2 T olive oil
1 lb. chicken breast strips
1 large onion, sliced
1 clove garlic
2 t dried basil flakes
1 small eggplant, about 8 oz, diced
1 large capsicum, seeded and diced
13oz can tomatoes
12 - 15 black olives
Heat oil in a large heavy-based frying pan. Add chicken, onion, garlic and basil and stir-fry for 4 - 6 min.
Add eggplant and continue stir-frying for another 5 min.
Add capsicum, tomatoes and olives, bring to the boil and cook for about 10 min.
Serve with rice or noodles.
Serves 4.
Fat content per serve: 6.3 grams.

Reuben Casserole
from: Frog Lady at: 02.20.2003 15:43
subject: Reuben Casserole
Reuben Casserole Recipe

8 ounces wide noodles, cooked
3 Tablespoons butter or margarine
1 pound sauerkraut, drained
2 cups corned beef, chopped
2 medium tomatoes, peeled and sliced (I used a drained can of stewed tomatoes)
1/4 cup Thousand Island dressing
8 pounces (2 cups) Swiss cheese, shredded
2 crisp rye crackers, crushed
1/2 teaspoon caraway seeds.

In greased 9 x 13 inch casserole pan, layer buttered noodles, sauerkraut, corned beef and tomatoes. Dot with salad dressing and sprinkle with cheese. Top with cracker crumbs and caraway seeds. Bake covered at 350 for 40 minutes. Uncover and bake about 15 minutes more or until bubbly. Serves 6 to 8. (This is a real treat for Reuben sandwich lovers)

Reuben Pizza
from: roseNC at: 04.01.2004 03:28
Reuben Pizza
1 (14oz) package pre-baked Pizza shell (Boboli or other brand)
1/2 cup 1000 Island dressing
12 oz. thinly sliced corned beef*
1 1/2 cups sauerkraut, rinsed and drained
1 1/2 to 2 cups shredded Swiss cheese
1 teaspoon caraway seeds

PLACE pizza crust on a baking sheet.
SPREAD dressing evenly over pizza crust, top evenly with corned beef slices and sauerkraut. Sprinkle evenly with shredded Swiss cheese and caraway seeds.
BAKE pizza at 450 degrees for 20 minutes or until cheese melts.
*Deli ham can be substituted for corned beef.

Skewered Andouille
from: Joaniesgarden at: 01.12.2002 07:13
subject: Skewered Andouille(or smoked sausage) and shrimp with Creole mustard sauce
Fire up the grill......
Soak bamboo skewers in water
Skewer: cut 1 inch chunks of red bell pepper, green bell pepper, red onion
l lb. Andouille sausage, cut into 1/2 inch rounds (or smoked sausage)
l lb. large shrimp, peeled, deveined, tails left on.
Creole mustard butter:
l stick (1/2 cup) unsalted butter
5 cloves garlic, minced
3 tablespoons Creole or other spicy mustard
2 1/2 tablespoons freshly squeezed lemon juice (I use lime too)
1 1/2 teaspoons Worcestershire sauce
1 teaspoon hot red pepper sauce
salt, and freshly ground pepper

Melt butter over low heat, add garlic, cook one minute. Whisk in mustard, lemon juice, Worcestershire and red pepper sauce. add salt and pepper to taste; set aside. (Can be stored one week in the fridge) Thread skewers, alternately with pieces of veggie/sausage/shrimp. Brush each skewer generously with mustard butter. Grill until shrimp is pink and sausage is lightly browned, about 2-3 min. on each side. Serve with remaining sauce on the side.

Smoky, hot chipotle sauce gives this dish its robust taste, but if you can't find any, substitute tomato sauce and a dash of chili powder.

Ingredients

1 serving cooking spray (5 one-second sprays per serving)
1 small onion, chopped
1 medium garlic clove, minced
1/2 cup uncooked white rice, converted-variety
1 1/2 cup fat-free chicken broth
14 1/2 oz canned tomato puree, roasted-variety
15 oz canned kidney beans, drained and rinsed
2 slices cooked crisp bacon, crumbled
2 Tbsp Spice Islands Chipotle Sauce, or other brand
1/2 tsp dried oregano
1/2 tsp table salt
1/4 tsp black pepper
1 Tbsp cilantro, fresh, chopped
1 Tbsp scallions, chopped (green part only)

Instructions

1. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add onion and garlic to skillet and sauté until slightly softened, about 2 to 3 minutes.

2. Meanwhile, place rice, broth, tomato puree, beans, bacon, chipotle sauce, oregano, salt and pepper in a 3- to 4-quart slow cooker; add sautéed vegetables. Cover and cook on low setting for 3 1/2 hours; stir in cilantro and scallion just before serving.

Notes: I used brown rice and it took longer to cook. If you keep the beans and rice simmering all day, the consistency will suffer. Also, I used only one-fourth the amount of Buffalo brand chipotle sauce, as found in the Hispanic section at Safeway. The flavor is excellent, but it is mighty hot - which I like, but whoa! The full amount would light up the city of Toledo. Trust me.

Spiced Chicken Meatballs in Split-Pea Pilaf
from: Ms. Lillian at: 03.20.2004 14:46
Spiced Chicken Meatballs In Split-Pea Pilaf
(Serves 6)

2 lbs. ground chicken
1 cup fresh breadcrumbs
2 eggs
1½ tsp. pumpkin pie spice
2 tsp. salt
1/4 cup fresh parsley, chopped and divided
Pilaf
1 Tbs. olive oil
1 onion
16 oz. yellow split peas
7 cups chicken broth
1 cup dried apricots, diced
1 cup walnuts, chopped
1/4 cup chives, chopped
3 Tbs. mint, chopped
1/4 tsp. each salt and freshly ground black pepper

Preheat oven to 450 degrees. Spray jelly roll pan with non-stick vegetable spray. In medium bowl, blend together ground chicken, breadcrumbs, eggs, pumpkin pie spice, 2 teaspoons salt and half (1/8 cup) chopped parsley. Knead mixture with hands until smooth. Wet hands and form mixture into meatballs, each about 1½" in diameter. Place meatballs on prepared jelly roll pan; bake in oven for 10 minutes.

In large soup pot, warm olive oil over medium heat. Stir in onion; cook until softened about 5 minutes. Stir in split peas, chicken broth, apricots and walnuts. Gently stir in meatballs. Increase heat to high; bring broth to a boil. Cover pan; reduce heat to low.
Simmer for 30 minutes until split peas are tender. Stir in remaining parsley, chives, mint, salt and pepper.

Torta Rustica
from: judi z. at: 03.28.2005 13:21
subject: Torta Rustica
Sounds like a good one for the approaching warmer weather--good to bring on a picnic or serve al fresco!
Serves 4-6

* Frozen puff pastry 1 package
* Ricotta, drained 2 pounds
* Fresh mozzarella cheese, cut into cubes 1 pound
* Romano cheese, grated 1 cup
* Black pepper 1 teaspoon
* Salt 1 teaspoon
* Fresh parsley, chopped 2 tablespoons
* Eggs 4
* Ham or salami, diced 1 cup
* Prosciutto, chopped 1/2 cup
* Red pepper, finely diced 1/2 cup
Egg wash (1 egg beaten with 1 tablespoon water)

METHOD OF PREPARATION

Preheat an oven to 375 degrees.

Place one sheet of puff pastry into a 9-inch springform pan, covering the bottom and sides and leaving enough dough for an overhang.

In a bowl, combine the ricotta, mozzarella, romano cheese, salt and pepper.

Add the parsley and eggs and mix well. Then mix in the prosciutto, salami or ham, and peppers.

Pour into the pie shell and top with the remaining puff pastry. Cut a few slits on top and brush with egg wash.

Bake for 45 minutes to 1 hour until golden. Cool to room temperature, then slice and serve.

White Chili
from: Ms. Lillian at: 10.28.2003 12:52
subject: White Chili
White Chili
(Serves 10)
8 skinned and boned chicken breast halves
2 medium onions, chopped
2 garlic cloves, minced
1 tbs. vegetable oil
2 (14 1/2 oz.) cans chicken broth
4 (15 oz.) cans cannelloni beans, rinsed and drained*
1 (15 oz. ) can cannelloni beans, drained and mashed*
2(4.5 oz.) cans chopped green chilies
1 tsp. salt
3/4 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. ground black pepper
1/8 tsp. ground cloves
1/8 tsp. ground red pepper
Toppings: sour cream, chopped fresh cilantro
Cut chicken into bite-size pieces.
Sauté chicken, onion, and garlic in hot oil in a Dutch oven over medium-high heat 10 minutes or until chicken is done. Stir in broth and next 10 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Serve with desired toppings.
*5 (15 oz.) cans great Northern beans may be substituted.

from: roseNC at: 10.31.2003 06:16
subject: re:White Chili
One of my favs! We basically live on this during the winter! Shredded monterey jack cheese is good in it too.

Ingredients
5 spray low-fat cooking spray
500 g lean beef fillet steak, (1lb 2oz), cut into chunks
2 large onion(s), sliced
3 stick celery, chopped
2 medium carrot(s), sliced
2 portion stock cube, beef, dissolved in 300ml (1/2 pint) hot water
600 ml Guinness Draught Guinness, (1 pint)
175 g mushrooms, (6oz), sliced
2 teaspoon parsley, fresh, chopped
1 teaspoon thyme, dried
450 g potato(es), (1lb), peeled and cut into chunks
1 pinch salt
1/8 teaspoon pepper, freshly ground

Instructions
Preheat oven to 180°C / fan oven 160°C / Gas Mark 4.

Spray a large flameproof casserole dish with low fat cooking spray and place over a high heat. Add the beef a handful at a time, so that it seals and browns. Add the onions, celery and carrots and cook over a medium heat for 3 - 4 minutes.

Add the stock, (click here for a yeast and wheat free stock recipe) Guinness, mushrooms, parsley and thyme. Season. Bring up to the boil, then cover and transfer to the oven. Cook for 1 ½ hours.

Add the potatoes. Cover and cook for another 30 minutes, or until the potatoes are done and the meat is tender.

Use stewing steak instead of braising steak. Just make sure that it is very lean.

ZESTY BEEF STEW
from: Glennis Hobbs at: 12.30.2001 01:10
subject: ZESTY BEEF STEW

ZESTY BEEF STEW
2 lb. Lean Steak (1" Cubes)
1/2 Cup Chopped Onion
1/2 Cup Chopped Celery
2 lg. Tomatoes (Skinned, de-seeded,
chopped)
2 Cups unsweetened Grapefruit Juice
1 tsp. Chopped Parsley
1/4 to 1/2 tsp. Salt
1 Cup Chopped Pepper (Red or Green) (Optiona1)
1 Can Mushroom Stems & Pieces (Drained) (optional)
1 Cup Peeled Zucchini (Chopped and de-seeded) (Optional)
6-12 Peppercorns
1 tsp. - 1 Tbs. Pickling Spice
1-2 Bay Leaves
Put Meat, Onion, Celery, Tomatoes, Juice, Parsley, Salt and Optional Vegetables Into Slow
Cooker. Put Peppercorns, Pickling Spice, and Bay Leaves into a Cheesecloth
Simmer in a Slow Cooker 4-5 hours on high until Meat is browned and vegetables are tender.
Remove Cheesecloth with Spices. Add:
2 Cups Grapefruit Segments (Peeled)
1/3 Cup Raisins
1/2 Cup Crushed Gingersnaps
1/2 Cup Brown Sugar
Add to Stew and Cook on High for 5 minutes until thickened. Just before serving add 1 Cup
Sour Cream or Plain Yogurt
NOTE:
Stew freezes nicely. Do not add Sour Cream or Yogurt when freezing (Add when Serving).
Serve with Potatoes, Noodles or Rice.

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