Club Food

4 md Potatoes sliced 1/4″ thick

1 lb Chicken breasts 1/2″thick

2 tb Vegetable oil

1/4 c Honey-Dijon BBQ Sauce

1 t Dried tarragon

Microwave potatoes 8 – 10 minutes until tender.
While potatoes
cook, in large skillet toss and brown chicken in oil over high heat
5 minutes.
Add potatoes; saute and toss until potatoes are lightly
browned.
Add BBQ sauce and tarragon; toss until heated through.
Time: 20 minutes.

1 1/3 lb (4 medium) potatoes

– cut into 1/4-inch slices 1 lb Chicken breasts

– (boneless and skinless) — cut into 1/2-inch slices 2 tb Vegetable oil

1/4 c Honey-Dijon barbecue sauce

– (prepared) 1 ts Dried tarragon

Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish.
Cover with plastic wrap, venting one corner.
Microwave on HIGH 8 to 10 minutes until just tender.
While potatoes cook, in large nonstick

skillet over high heat, toss and brown chicken in oil 5 minutes.
Add potatoes; toss until potatoes are lightly browned.
Add barbecue sauce and tarragon; toss until heated through.
NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.
Menu: Tomato and Red Onion Salad, Cheesecake Nutritional Information Per Serving: 270 calories; 9 g fat; 45 mg cholesterol; 180 mg sodium; 27 g carbohydrate; 3 g fiber; 20 g protein.
Source: The Potato Board

1 1/3 lb (4 medium) potatoes

– cut into 1/4-inch slices 1 lb Chicken breasts

– (boned and skinned) — cut into 1/2-inch strips 2 Garlic cloves; minced

2 tb Olive oil

2 ts Dried rosemary, crumbled

Salt and pepper, to taste Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish.
Cover with plastic wrap, venting one corner.
Microwave on HIGH 8 to 10 minutes until just tender.
While potatoes cook, in large nonstick

skillet over high heat, toss and brown chicken and garlic in oil 5 minutes.
Add potatoes and rosemary; toss until potatoes are lightly browned.
Season with salt and pepper.
Menu: Steamed Broccoli or Asparagus, Brownies and Ice Cream Nutritional Information Per Serving: 260 calories; 9 g fat; 45 mg cholesterol; 50 mg sodium; 26 g carbohydrate; 2 g fiber; 20 g protein.
Source: The Potato Board

1 1/3 lb (4 medium) potatoes

– cut into 3/4-inch cubes 1 lb Chicken breasts

– (bonless and skinless) — cut into 3/4-inch cubes 2 tb Olive oil

1 c Prepared tomato salsa

1 cn Whole kernel corn; drained

– (8 3/4 ounces) Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish.
Cover with plastic wrap, venting one corner.
Microwave on HIGH 8 to 10 minutes until just tender.
While potatoes cook, in large nonstick

skillet over high heat toss and brown chicken in oil 5 minutes.
Add potatoes; toss until potatoes are lightly browned.
Add salsa and corn; toss until heated through.
NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.
Menu: Warm Corn Tortillas, Orange and Red Onion Salad, Pineapple Spears Nutritional Information Per Serving: 300 calories; 9 g fat; 50 mg cholesterol; 620 mg sodium; 34 g carbohydrate; 4 g fiber; 21 g protein.
Source: The Potato Board

2/3 lb (2 medium) potatoes

– cut into 1/2-inch wedges 8 oz Chicken breasts

– (boneless and skinless) — cut into 1/2-inch strips 1 tb Vegetable oil

1/4 c Sliced green onions

2 tb Prepared teriyaki sauce

Place potatoes in shallow 1-quart microwave-safe dish.
Cover with plastic wrap, venting one corner.
Microwave on HIGH 5 minutes until just tender.
While potatoes cook, in medium nonstick skillet over high heat, toss and brown chicken in oil 5 minutes.
Add potatoes; toss until potatoes are lightly browned.
Add onions and teriyaki sauce; toss until heated through.
NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.
Menu: Cucumber Salad, Lime Sherbet with Papaya Wedges Nutritional Information Per Serving: 280 calories; 9 g fat; 45 mg cholesterol; 740 mg sodium; 28 g carbohydrate; 3 g fiber; 21 g protein.
Source: The Potato Board

4 med potatoes — cut in 3/4″ cubes

1 tbsp vegetable oil

1 lb lean pork — cut in thin strips

1 c cherry tomatoes

1/3 c orange marmalade

2 tbsp dijon-style mustard

Microwave potatoes for 6-10 minutes or until tender.
Meanwhile,
heat oil in large skillet over high heat.
Add pork and toss until
opaque.
Drain.
Add potatoes and tomatoes; saute and toss 3 minutes.
Add marmalade and mustard; toss until marmalade is melted.
Season
with salt and pepper..

1 large Chicken — cut in quarters or

2 cups -water 1 Onion — thinly

sliced 1 Stalk celery — cut into 1″ 1 teaspoon Salt 1/8
teaspoon Crushed dried red

pepper 2 Tomatoes 1 Green pepper — sliced 1 tablespoon Lemon
juice 1 tablespoon Tomato paste 1/2 teaspoon Chili powder 10 ounces
Package frozen okra — if they like it or y Nigerian) 2 cups Cooked
rice In a large pot or Dutch oven place chicken, water, onion,
celer, salt and crushed pepper.
Cover and cook over miderately high
heat until comes to a boil, reduce heat to moderately low and
simmer 30 minutes.
While chicken is cooking, place tomatoes in a
pan of boiling water for 1/2 min.
Spoon tomaotes out of the water
and remove skin.
Cut into eighths.
Add tomatoes, green pepper,
lemon juice, tomato paste, and chili powder to chicken.
Continue
cooking for 10 minutes.
Add okra to pot, cover and cook another 15
minutes.
Stirring once or twice.
Spoon rice into soup bowls and top
with chicken mixture.
When making cassaroles, I do not put the rice
in with everything else if I am going to be freezing or storing.
White rice can be frozen in the cassarole but I find that if I use
brown rice, it gives everything a distinctly grainy flavor that I
find disagreeable.
So I will put the rice in a plastic ziploc bag
and freeze it with the cassarole.
Then I will heat it separately.
Posted on Prodigy; 12/93; formatted by Elaine Radis; P* ID BGMB90B;
GEnie, E.RADIS

1 ts Oil

2 Chicken breasts

pn Chili powder pn Cumin pn Oregano pn Salt pn Pepper 1 ts
Garlic; minced

1/4 Red onion

1/2 Sweet pepper

dr Tabasco sauce 2 ts Lemon juice

2 Flour tortillas

Sour cream Salsa
———————————GUACAMOLE———————————
1 Avocado

1 tb Lemon juice

1 ts Garlic; minced

ds Worcestershire sauce pn Cayenne Although this is a
one-serving recipe, quantities can be increased.
Do not multiply
spice quantities – use your taste to get the desired flavours.
Chicken breasts should be skinned and de-boned and cut into strips.
The pinches of spices should be generous although taste is the
guage.
Guacamole :- Mash all ingredients together.
Make ahead or
make and let stand while preparing fajitas.
1.
Heat oil in skillet
over medium heat.
Add chicken to skillet and

sprinkle seasonings.
Stir fry for 4 minutes until cooked and
slightly golden brown.
Set aside and keep warm.
Save 1/2 the
chicken for later in the week.
2.
Slice the vegetables and add to
the skillet with the garlic.
Stir fry 3

minutes until tender.
3.
Return half the chicken to the skillet.
Combine a drop of tabasco and

lemon juice and drizzle over the chicken.
Heat through.
4.
Microwave tortillas on high for 1 minute.
Spoon fajita mixture
onto

tortilla, roll up and serve garnished with sour cream, salsa and
guacamole.

2 tb Vegetable oil

1 lb Pork tenderloin

2 tb Soy sauce

2 md Carrots; sliced

1 Green bell pepper; diced

1/2 c Cashews – roasted unsalted

2 tb Brown sugar

1 tb Cornstarch

3 tb Water

Salt to taste Preparation time = 20 minutes 1.
Heat vegetable
oil in wok or heavy skillet over high heat.
Cut pork

tenderloin into 1/2-inch strips and add to wok.
Stir fry for 3
to 4 minutes, or until lightly browned.
2.
Add soy sauce; stir fry
1 minutes.
Reduce heat to medium and add

carrots.
Cover and cook 3 minutes.
3.
Add green peppers and
cashews; stir fry 3 to 4 minutes.
Sprinkle with

brown sugar and stir until dissolved, about 1 minute.
4.
Dissolve cornstarch in water.
Add to wok.
Stir and cook until
sauce

thickens and clears.
Season with salt to taste.
Serve
immediately with rice.

6 ea Medium onions

4 ea Medium apples

8 ea Slices bacon

1/2 c Soft bread crumbs

3/4 c Hot stock or water

Peel and cut the onions in 1/8 inch slices.
Peel, core, and cut
the apples into similar slices.
Saute bacon and remove from the pan
and mince.
Take out two tablespoons of the bacon fat and toss the
bread crumbs in the remainder.
Grease a baking dish.
Arrange the
onions, apples, and bacon in alternate layers.
Pour over hot stock
or water.
Cover the top with the bread crumbs.
Cover the dish and
bake it for 30 minutes at 375 degrees.
Uncover and bake it about 15
minutes

longer.
From Apple Recipes by the Connecticut Apple Marketing
Board and the Connecticut Department of Agriculture
—–

crust: 2 cups flour

1/4 pound butter or margarine

1/2 cup club soda or Schweppes

salt filling: 3 large onions — very thinly sliced

2 tablespoons butter or margarine

1/2 pound grated Swiss or Gouda cheese

1 tablespoon flour

3 eggs

1 cup heavy cream

salt — pepper, and nutmeg

NOTE 1: All ingredients should be very cold.

DOUGH: Cut butter into flour and salt until it resembles very
coarse meal.
Stir in soda.
Knead just to combine.
Wrap in film and
refrigerate 1 hour.

On a floured board roll out dough, fold in 3′s, as if you were
folding a letter.
Chill 1 hour.

FILLING: Cook onions in butter until translucent.
Let cool.
Stir
flour into cheese.
Blend eggs, cream and seasonings.

Roll out dough and place in a quiche pan.
Spread onions in the
bottom.
Spread cheese mixture and pour cream and eggs on top.

Bake in pre-heated 350 oven for 20 minutes.
Turn down heat to
300 and bake another 35 minutes.

—–waldine van geffen vghc 1 lb Cod fillets

6 oz Clams; drain; chop

6 oz Langostinos or rock shrimp -

6 oz Crabmeat; pick over

6 oz Dry radiatore; spirelli or

Pasta; cook Bechamel sauce 3 tb Butter or margarine

3 1/2 tb All-purpose flour

2 c Whole milk

1/2 ts Salt

2 tb Olive oil

2 ts Garlic; mince

1/2 c Straight sherry; not dry

1 tb Parsley; chop

2 qt Boiling; salted water

Preheat the oven to 400~.
Line a baking sheet with foil and
spray with cooking spray.
Bake the cod fillets, uncovered, for 5 to
6 minutes, only until the cod flakes easily.
Remove from the oven
immediately to prevent overcooking.
Whel cooled, break the fillets
in half, lengthwise, then break each half into approximately 1″
pieces and set aside.
SAUCE-In a heavy non-aluminum 3-qt pot, melt
the butter, add the flour and cook on moderate heat for 3 minutes,
stirring constantly with a wire whisk.
Do not allow the flour to
brown.
Add the milk and salt and bring to just below the boiling
point, whisking constantly.
Remove from the heat and keep warm
(180~).
Heat the olive oil in a saute pan over medium heat until
fragrant, then saute the garlic only until white throughout.
Add
the sauteed garlic to the warm bechamel sauce.
Add the sherry to
the pan in which the garlic was sauteed, simmer strongly for 1
minute, then add it to the warmed sauce.
Add the cooked pasta to
the sauce.
Place the bechamel/garlic/pasta/sherry mix back onto low
heat for a few minutes, then add the cooked cod, clams, langostinos
or shrimp, crabmeat and chopped parsley to the warm bechamel sauce
and blend all ingredients thoroughly.
Serve immediately.
Source:
The Olive Garden.

——————————–BASIL
BUTTER——————————–
2 oz Fresh basil leaves
(about

- 2 bunches 10 oz Butter, softened

- (2-1/2 cubes) 1 ts Minced garlic

1/4 ts Salt

1/8 ts Black pepper

3 tb Grated parmesan cheese plus

- additonal for garnish 1 tb Grated romano cheese

——————————–REST OF
DISH——————————–
1 lb Fresh Linguine or
angel

- hair pasta 1 lb Medium shrimp, shelled

Remove any large stems from basil and wash leaves.
Shake off
excess water and dry with paper towel.
Place in food processor; ith
blade attachment process until finely chopped.
Process in two
batches if necessary to get a uniformly chopped basil.
Remove from
processor and reserve.
Place butter in small mixer bowl.
Using an
electric mixer, whip butter until pliable.
Add garlic, salt,
pepper, parmesan and romano cheeses, and basil; mix unitol well
incorporated.
Basil butter can be used immediately or stored
covered in refrigerator for 3 to 4 days.
Cook pasta according to
directions, drain well and keep warm.
Melt basil butter in large
skillet over medium heat.
Add shrimp and saute’ just until done,
about 2 to 3 minutes.
Serve over hot cooked pasta.
Pass freshly
grated parmesan cheese.
Makes 4 to 6 servings.
SOURCE: General
Mills’ Olive Garden Restaurant Chain.
Shared by Cate Vanicek

2 tablespoons olive oil — or cooking oil

2 medium potatoes (11oz each), thinly sliced — about 2 cups

1 medium onion, cut into thin wedges

2 cloves garlic, minced

1/2 teaspoon salt — divided

1/4 teaspoon pepper

8 eggs

2 tablespoons snipped fresh oregano -OR- 1tsp dried

1/2 cup sliced pitted ripe olives

1/4 cup finely shredded provolone or Parmesan

In a 10″ broiler-proof or regular skillet, heat oil.
Add
potatoes, onion, garlic, 1/4 tsp of the salt, and the pepper.
Cover
and cook over medium heat for 5 minutes.
Turn potato mixture with a
spatula.
Cover and cook for 5-6 minutes more till potatoes are
tender, turning mixture once more.

In a medium mixing bowl, beat together eggs, oregano, and the
remaining salt.
Pour egg mixture over hot potato mixture.
Sprinkle
with olives.
Cook over medium heat.

As the mixture sets, run a spatula around the edge of the
skillet, lifting egg mixture to allow the uncooked portion to flow
underneath.
Continue cooking and lifting edges till egg mixture is
almost set (the surface will be moist).

Place the broiler-proof skillet under the broiler 4-5″ from the
heat.
Broil for 1-2 minutes or till top is set.
(Or, if using a
regular skillet, remove the skillet from the heat; cover and let
stand for 3-4 minutes or till the top is set.)

Sprinkle the top with finely shredded provolone or Parmesan
cheese.
Serve immediately.
To serve, cut the frittata into wedges.
Makes 4 main-dish servings.

Per serving: 340 Cal / 2g Fat / 7g Sat Fat / 431mg Chol / 671mg
sodium / 21g Carb / 2g Fiber / 17g Prot.

2 saddles rabbit (hipps?) salt and pepper 3 clove of garlic
chopped 1/2 cup tomato juice 1/2 chopped rosemary 3 tsbps chopped
olives 3 large tomatoes peeled, seeded and chooped 1/2 cup chicken
stock 2 tbsps oilve oil

Remove the bones from meat, taking care not to pierce the meat,
sprinkle the inside of meat with the rosemary, salt, pepper.
Mix
together the chopped garlic and the olives.
Spread this stuffing
down the centre of each saddle.
Roll up the meat, taking care to
roll tightly and neatly.
Secure the 2 rolls of stuffed meat with
thin kitchin string.
Heat oil in a frying pan and briskly seal the
rolls on all sides until golden brown.
Add the tomatoes, stock and
tomato juice to the pan, stirring well to mix.
Season with salt and
pepper cover and cook on a moderate heat for 20 minutes.
Check the
level of the liquid in the pan frequently, stirring and shaking the
ingredients from time to time, after 20 minutes remove the rolls to
a hot plate and allow the remaining sauce to reduce and thicken.
Cut the rolls into slices and serve on the tomato sauce.

1/2 c Frying oil (or more)

1/2 c Bean sprouts

2 Celery stalks; thinly sliced

8 Snow peas; in fine julienne

1/4 c Thinly sliced scallions

1/2 lb Diced ham

2 tb Soy sauce

1 tb Cornstarch

9 Eggs; beaten

1/4 c Water

1/2 lb Fresh Chinese noodles

1 tb Dark sesame oil

1 tb Minced garlic

2 ts Minced ginger

1/4 ts Red pepper flakes

2 c Low-sodium chicken broth

1 c Bottled clam juice

3 tb Soy sauce

2 tb Rice or white vinegar

1/4 c Dry sherry

2 c Shredded iceberg lettuce

Cilantro This omelet-noodle combination is a bit of nostalgia
for people who loved the Chinese-American restaurants of the ’50s
and ’60s.
HEAT 1 TEASPOON OIL in a wok or skillet over high heat;
when the pan is nearly smoking, add the sprouts, celery and snow
peas.
Cook, stirring constantly, for 1 minute and immediately pour
the veggies into a work bowl.
Add scallions, ham and soy sauce.
Sprinkle in cornstarch and mix well.
Add eggs and water, and mix.
Set the mixture aside.
Cook the noodles for 5 minutes in boiling
salted water.
Drain and set aside.
Combine sesame oil, garlic and
ginger in a soup pot and place over low heat.
Cook 1 minute.
Add
pepper flakes, broth, clam juice, soy sauce, vinegar and sherry.
Cover, increase heat to medium, and boil 5 minutes.
Heat oil (about
3/8-inch depth) in a large skillet over high heat and add 3-ounce
ladles of the egg mixture.
Cook until edges puff, about 1 minute,
flip and cook on the other side for about 30 seconds.
Remove
omelets and drain on towels.
Cover and keep warm while preparing
others.
When it’s time for dinner, divide noodles and broth between
4 soup bowls.
Make a bed of shredded lettuce.
Arrange omelets on
top of lettuce.
Toss some cilantro on top and serve.
MICHAEL
ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

1/2 c Frying oil (or more)

1/2 c Bean sprouts

2 Celery stalks; thinly sliced

8 Snow peas; in fine julienne

1/4 c Thinly sliced scallions

1/2 lb Diced ham

2 tb Soy sauce

1 tb Cornstarch

9 Eggs; beaten

1/4 c Water

1/2 lb Fresh Chinese noodles

1 tb Dark sesame oil

1 tb Minced garlic

2 ts Minced ginger

1/4 ts Red pepper flakes

2 c Low-sodium chicken broth

1 c Bottled clam juice

3 tb Soy sauce

2 tb Rice or white vinegar

1/4 c Dry sherry

2 c Shredded iceberg lettuce

Cilantro HEAT 1 TEASPOON OIL in a wok or skillet over high heat;
when the pan is nearly smoking, add the sprouts, celery and snow
peas.
Cook, stirring constantly, for 1 minute and immediately pour
the veggies into a work bowl.
Add scallions, ham and soy sauce.
Sprinkle in cornstarch and mix well.
Add eggs and water, and mix.
Set the mixture aside.
Cook the noodles for 5 minutes in boiling
salted water.
Drain and set aside.
Combine sesame oil, garlic and
ginger in a soup pot and place over low heat.
Cook 1 minute.
Add
pepper flakes, broth, clam juice, soy sauce, vinegar and sherry.
Cover, increase heat to medium, and boil 5 minutes.
Heat oil (about
3/8-inch depth) in a large skillet over high heat and add 3-ounce
ladles of the egg mixture.
Cook until edges puff, about 1 minute,
flip and cook on the other side for about 30 seconds.
Remove
omelets and drain on towels.
Cover and keep warm while preparing
others.
When it’s time for dinner, divide noodles and broth between
4 soup bowls.
Make a bed of shredded lettuce.
Arrange omelets on
top of lettuce.
Toss some cilantro on top and serve.

4 Eggs

4 tb Milk or light cream

1/4 ts Salt

Few grains pepper 1 tb Butter or margarine

1.
In a medium-sized bowl combine eggs, milk, salt and pepper;
beat until

well blended.
2.
Melt butter in a 10-inch, heat-resistant,
non-metallic pie pan in

Microwave Oven 30 seconds.
Rotate pan so it is completely coated
with butter.
3.
Pour egg mixture into pie pan and cover tightly
with plastic wrap.

4.
Heat in Microwave Oven 1 1/2 minutes.

5.
With a rubber spatula or fork, move cooked eggs toward
center.

6.
Heat, covered with plastic wrap, in Microwave Oven 1 1/4
minutes.

7.
Let stand, covered, at least 1 1/2 minutes.

8.
Loosen egg from pie pan with a rubber spatula.
Fold omelet in
half and

place on a heat-resistant, non-metallic serving platter.
If
omelet is not cooked enough, return omelet to Microwave Oven for an
additional 30 seconds to 1 minute.
Variations: Cheese Omelet:
Sprinkle omelet with 1/2 cup shredded cheese after Step 6.
Cover
and return to Microwave Oven for an ad-ditional 30 seconds to melt
cheese.
Continue with Step 7.
Bacon Omelet: Cook bacon before
preparing omelet.
Crumble bacon into egg mixture during Step 1.
If
desired, some of the bacon drippings may be used in place of the
butter.
Western Omelet: Add 1/4 cup chopped onion 1/4 cup chopped
green pepper and 1/4 cup diced ham to egg mixture during Step 1
Heat an additional 1 minute

during Steps 4 and 6.
Onion Omelet: Add 1/2 cup sauteed onions
to egg mixture during Step 1.

1/2 c Onion,chopped

1/2 c Green bell pepper,chopped

1/2 c Celery,finely chopped

2 tb Butter or margarine

1 cn Tomatoes(16oz)

1 Bay leaf

3/4 ts Garlic salt

1/4 ts Ground thyme

1 pk Tiny frozen cooked shrimp

———————————-OMELETS———————————-
8 Eggs

1/2 c Water

4 tb Butter or margarine

1.
In medium saucepan over medium heat, cook onion, bell pepper
and celery

in butter, stirring occasionally, until tender but not brown,
about 5 minutes.
2.
Stir in tomatoes, breaking apart with spoon if
necessary.

3.
Stir in seasonings; increase heat to high and cook,
stirring

occasionally, until mixture thickens, about 8 to 10 minutes.
4.
Stir shrimp into tomato mixture, then reduce heat to low; simmer
just

until heated through, about 2 to 3 minutes.
5.
Prepare omelets;
while omelet is still moist and creamy-looking, fill

each with 1/2 cup hot shrimp mixture.
6.
With pancake turner,
fold omelet in half or roll; invert onto plate with

quick flip of the wrist or slide from pan onto plate.
7.
Top
each omelet with 2 tablespoons shrimp mixture.

*** OMELETS *** 1.
Mix eggs and water.

2.
In 7- to 10-inch omelet pan or skillet over medium-high heat,
heat 1

tablespoon butter until just hot enough to sizzle a drop of
water.
3.
Pour in 1/2 cup egg mixture (mixture should set
immediately at edges).

4.
With inverted pancake turner, carefully push cooked portions
at edges

toward center so uncooked portions can reach hot pan surface,
tilting pan and moving cooked portions as necessary.
NOTE: It is
better to fill slightly underdone omelet; heat retained in eggs
completes the cooking.
For a more authentic touch, add a few drops
of hot pepper sauce.
Round out the menu with okra and rice.

1 can Campbell’s Cream of Mushroom Soup 1 cup water 3/4 cup
uncooked regular long-grain rice.
1/4 tsp.
paprika 1/4 tsp.
pepper
4 skinless, boneless chicken breast halves

1.
In 2-qt.
shallow baking dish mix soup, water, rice, paprika
and pepper.
Place chicken on rice mixture.
Sprinkle with additional
paprika and pepper.

2.
Cover.
Bake at 375 F.
for 45 min.
or until done.

Makes: 4 servings

4 c Pepperidge Farm herb season-

-ed cubed stuffing 6 Skinless boneless chicken

.halves Paprika 1 cn Campbell’s cream of mushroom

.soup 1/3 c Milk

1 tb Chopped fresh parsley

1.
Mix stuffing, 1/2 cup boiling water and 1 T

margarine.
2.
Spoon stuffing across the center of a 3 quart
shallow baking dish.
Place chicken on each side of the stuffing.
Sprinkle chicken with paprika.
3.
Mix soup, milk and parsley.
Pour
over chicken.

4.
Bake covered at 400F for 15 minutes.

5.
Bake uncovered 15 minutes more or until chicken is

no longer pink.

4 cups Pepperidge Farm herb seasoned stuffing

1 cup boiling water*

1 tablespoon margarine

6 skinless boneless chicken breast halves

paprika 1 can cream of mushroom soup

1/3 cup milk

1 tablespoon chopped fresh parsley

Mix stuffing, 1 cup boiling water and 1 tablespoon margarine.
Spoon stuffing across center of 3-quart shallow baking dish.
Place
chicken on each side of stuffing.
Sprinkle chicken with paprika.
Mix soup, milk and parsley.
Pour over chicken.
Bake covered at 400
for 15 minutes.
Bake uncovered 15 minutes or until chicken is no
longer pink.
*For more moist stuffing, increase water by 1 to 2
tablespoons.

8 Pork chops

-(1/2 inch thick) 1/3 c All-purpose flour

1/4 c Butter or margarine

Salt and pepper to taste 2 c Apple juice, divided

2 lb Small red potatoes

1 lb Small whole onions

-=OR=- 1 sm Jar whole onions,

-drained (16 oz.) 1 lb Carrots, peeled cut

-into 3 inch pieces 6 c To 8 C Shredded cabbage

Coat pork chops in flour; reserve excess flour.
In a large dutch
oven melt butter over medium-high heat.
Brown chops on both sides.
Season with pepper and salt if desired.
Remove and set aside.
Stir
reserved flour into pan; cook and stir until paste forms.
Gradually
wisk in 1 1/2 cups apple juice; blend until smooth.
Return chops to
dutch oven;

cover and bake at 350 degrees for 30 minutes.
Add potatoes,
onions, carrots and remaining apple juice.
Cover and bake 30
minutes longer.
Top with cabbage; cover and bake 1 to 1 1/2 hours
or until the pork chops are tender, basting occasionally with
juices.
Yield 8 servings.
Diabetic Exchanges: One serving prepared
with margarine and without additional salt equals: 2 meat, 2
starch, 2 vegetable, 2 1/2 fat,; also 464 calories, 333mg sodium,
56 mg cholesterol, 43 gm carbohydrate, 19 gm protein, 24 gm fat.
SOURCE: *Pat Waymire, Yellow Springs, OH, Country Woman Magazine
May/June 93 POSTED BY: Jim Bodle 11/93

3 Pounds clean calamari

4 Tablespoons extra virgin olive oil — plus 4 T

10 Cloves Garlic, Whole — peeled

1 Tablespoon crushed hot chilis

1 Cup dry white wine

2 Cups basic tomato sauce

2 Bunches ramps — clean and whole

1 Bunch marjoram — leaves only

4 Thick Slices country bread

Preheat grill.

Check calamari for any cartilage and cut into 1-inch pieces.
Place calamari in a 6-quart saucepan and add olive oil, garlic
cloves, chilis, wine and tomato sauce and bring to a boil.
Lower
heat to a high simmer and cook 1 hour.

Meanwhile, place ramps on grill until wilted, about 1 minute.
Remove and allow to cool.
Chop cooled ramps into 1/2-inch pieces,
place in a mixing bowl with remaining oil and marjoram leaves and
stir to blend.

When calamari is tender, season with salt and pepper.
Place
bread on grill and toast.
Remove and spoon ramp mixture over bread,
divide calamari among four bowls, top with a bruschetta and
serve.

1 skinless and boneless chicken breast — cut into

chunks 1 carrot — peeled and chopped

2 cups water or homemade chicken stock with no

– salt 1/2 cup frozen peas

1/2 cup cooked elbow macaroni or other pasta

In a pot combine chicken, carrots, and water.
Bring to a simmer,
cover and cook for 8 to 10 minutes.
Add peas and macaroni and
continue to cook for another 4 to 5 minutes.
In a food processor
puree mixture until smooth.
Add extra water o r stock to achieve
desired consistency.

4 pork Chops

1 can tomato soup

1/2 cup water

1 teaspoon worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon caraway seed or oregano — optional

6 small whole potatoes or

3 medium or potatoes — quatered

4 small carrots, split and cut into 2″ pieces

In skillet, brown chops.
Pour off fat.
Add soup, water,
worchestershire sauce, salt, caraway, potatoes and carrots.
Cover,
simmer 45 minutes or until tender.

1/2 Lb.
frozen shelled shrimp (small size)

1 C.
all-purpose flour

1 Tsp.
baking powder

1 C.
bean sprouts

1 C.
water

2 Tbsp.
chopped scallions

2 eggs — well beaten

1 Tsp.
salt

1 C.
thinly sliced bean curd (tofu)

1 C.
vegetable oil

Dip: 4 Tbsp.
Kikkoman soy sauce

1 Tbsp.
water

1 garlic clove — crushed

1/8 Tsp.
ground black pepper

Mix all ingredients thoroughly.

Mix water and flour until smooth.
Add eggs, salt and bean curd.
Mix thoroughly.
Prepare skillet or wok by heating 1/2 cup of oil to
start.
Drop heaping tablespoonful of mixture in hot oil, taking
care that fritters don’t stick to each other.
When bottom side of
fritters start to brown, turn over.
Fry until crisp and dry on
paper towels.
Continue to add remaining oil as needed until all
fritters are cooked.
Serve in a large dish with saucer of dip.

6 slices bacon

2 medium onion

2 medium bell pepper

4 medium tomatoes or 1can

5 cups okra — sliced

Fry bacon, Remove from pan.
Chop onions and peppers.
Add to
bacon drippings and cook until onions are golden.
Chop tomatoes and
add to onion.
Cook covered 20 minutes over medium low heat.
Add
okra nd cook until tender.
Place in casserole dish.
Top with
crumbled bacon.