Apple Chicken
- 1/2 Small onion, sliced
- 1 tb Oil
- 2 Chicken breasts
- 1/2 ts Cumin
- 1/2 c Water
- 1/2 c Apple juice
- 2 ts Lemon juice
- Salt & pepper
- Flour
Saute onion in oil. Salt, pepper and flour chicken. Add to onion and brown
quickly. Add cumin and stir. Add water and juices.
Cover, reduce heat and simmer 30 minutes.
Serve with some of the sauce and onion over chicken. Recipe may be doubled
(4 breasts), but use only HALF again the sauce ingredients.
Aromatic Lamb
- 1 Leg of lamb (about 4 lbs)
- 2 or 3 sprigs of rosemary
- pepper to taste
- 1 T Honey
- 1 Lemon (may be doubled)
- 3 lb Potatoes (about 5 oz each)
- 1/4 pint water
- 1 1/2 teaspoons honey
- 1 T Olive oil
- 1 oz Butter
- Rosemary, thyme & oregano
Put the leg of lamb into a large roasting pan. Bruise the leaves of 2 or 3
sprigs of rosemary and sprinkle them over the meat. Add pepper and honey. Rub
the mixture into the meat with your hands. Then rub half a lemon over the
joint, squeezing the juice on to the meat as you do so. Do not add any salt.
Marinate for 4 to 24 hours.
Peel and quarter the potatoes, then arrange them in a single layer round
the lamb. Squeeze lemon juice over the potatoes -- use at least half a lemon,
or up to one and a half lemons for a strong citrus flavour.
Carefully pour the water into a corner of the roasting pan, then sprinkle over
the potatoes and lamb about 2 tablespoons chopped fresh rosemary, at least 1
teaspoon each fresh chopped thyme and oregano, and some salt and pepper.
Drizzle on 1 1/2 teaspoons honey and 1 tablespoon olive oil, then dot with
the butter.
Bake at 425 F for 1 to 1 1/4 hours. Lift the meat and turn the potatoes
occasionally, and if necessary, add a little boiling water to the pan to
prevent drying out.
Baked Salmon
- 1 lb Salmon fillets
- 1 ts Oregano, dried
- 2 cl Garlic; minced
- Pepper to taste
- 1 Tomatoes; thinly sliced
- 1 sm Onions; thinly sliced
- 2 tb Parsley; chopped
- 1/4 c Dry bread crumbs
- 1 tb Vegetable oil
Spray shallow baking pan with non-stick coating. Place fish in baking pan
and sprinkle with oregano, garlic and pepper. Layer with tomato, onion and
parsley. Mix bread crumbs with oil and sprinkle on top of fillets.
Bake at 450 degrees F. for 8 to 10 minutes or just until fish flakes
easily.
Beef Rib Eye Roast with Red Wine and Mushroom Sauce
- 3 lb Boneless Beef Rib Eye Roast
- 1/2 ts Salt
- 1 ts Pepper
- 1/2 c Chopped onion
- 1/2 c Dry red wine
- 1 tb Cornstarch
- 1 cn beef broth (13 3/4 oz. can)
- 4 oz Mushroom pieces and stems (canned), drained
- 1 tb Chopped parsley
Sprinkle roast with salt and pepper. Place roast, fat side up on a rack in
a shallow roasting pan in a 350 degree F oven for 1 1/4 hours or 20 min./lb.
until a meat thermometer inserted in center, registers 135 degrees F for
med-rare; or 150 degrees F for medium doneness. Let roast stand tented with
foil for 15 min. before carving.
While roast is standing, skim fat from pan juices; add chopped onion to
drippings in roasting pan and cook until tender, about 3 min., over med-high on
stove top. Add wine; bring to a boil and cook 3 min. Dissolve cornstarch in
beef broth.
Stirring constantly, add broth mixture to wine in roasting pan. Stir in
mushrooms and parsley. Salt and pepper to taste. Heat.
Carve rib eye roast into thin slices and serve with sauce.
Broccoli/Cheese Quiche
- Pastry for 10" single pie crust
- 1 1/2 c Chopped broccoli
- 1 1/2 c Grated cheddar cheese
- 4 Eggs
- 1 1/2 c Cream
- A dash of nutmeg
- 1/4 ts Salt
- A dash of pepper
Arrange broccoli and cheese in pastry-lined pan.
Beat together eggs, cream, nutmeg, salt and pepper in bowl. Pour the
custard mixture over cheese and broccoli.
Place in preheated oven at 375 degrees 35-40 minutes or until top is golden
brown and knife inserted 1 inch from edge comes out clean.
Yield 8 main dish servings.
Chili Meatloaf and Potato Casserole
- 1 1/2 lb Lean ground beef
- 3/4 c Finely chopped onion
- 1/3 c Saltine cracker crumbs
- 1 Egg; slightly beaten
- 3 tb Milk
- 1 tb Chili powder
- 3/4 ts Salt
Potato Topping:
- 3 c Prepared mashed potatoes
- 11 oz Can whole kernel corn (drained)
- 1/4 c Thinly sliced green onions
- 1/2 c Taco seasoned cheese (shredded)
Heat oven to 375 F.
In large bowl, combine the ground beef, onion, cracker crumbs, egg, milk,
chili powder, and salt, mixing lightly but thoroughly; gently press into bottom
of 9 inch square baking pan. Bake 20 to 25 minutes or until no longer pink and
juices run clear. Carefully pour off drippings.
Meanwhile in medium bowl, combine the mashed potatoes, corn, and green
onions. Spread over meatloaf to edges of pan; sprinkle with cheese.
Broil 3 to 4 inches from heat 3 to 5 minutes or until top is lightly
browned; cut into 6 rectangular servings.
Dijon Pork Chops
- 4 Lean boneless pork chops
- 1/2 c Dry bread crumbs
- 3 tb Dijon mustard
- 3 tb Lemon juice
- Vegetable oil cooking spray
Heat oven to 375 degrees.
Trim all visible fat from pork chops. Spray a 13x9x2-inch pan with cooking
spray.
Place bread crumbs in shallow dish.
In another swallow dish, combine mustard and lemon juice; blend well.
Dip both sides of each pork chop in mustard mixture, then in bread crumbs to
coat.
Place chops in pan.
Bake 30 to 40 minutes until pork is no longer pink, turning halfway through
baking.