Main Recipes

PRIME RIB

1 Prime Rib Roast
Fresh garlic, or garlic powder
salt
pepper

Preheat oven to 375~
Prime rib should be at room temperature. Rub cut garlic glove over meat surface and salt and pepper. Bake 1 hour at 375~, the turn the oven off. VERY IMPORTANT: DO NOT OPEN THE OVEN DOOR. The meat can set up to 8 hours, suspended In prim rib limbo, undisturbed. Thirty minutes before serving, turn the oven on to 375~ . The outside slices will be medium and the center will medium rare. For medium well on the outside slice and medium in the center, cook 1 ½ hours in the beginning and turn oven back on 45 minutes before serving dinner…and so on.


BROCCOLI-RICE CASSEROLE (Microwave)
serves 6 to 8 people

1 pkg. frozen broccoli (10 oz.,chopped)
1 small jar cheese whiz (8 oz. jar)
1 can cream of mushroom soup
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cube margarine
1 1/3 cups instant rice, uncooked.

place frozen broccoli in glass casserole. Cook on HIGH 2 minutes. Add remaining ingredients and stir well. Cover and cook an ROAST 14 minutes. Rotate 1/4 turn and stir once or twice. Rest, covered 5 minutes. Sprinkle with paprika.


SHEPHERDS PIE
Serves 4 to 6 people - 30 minutes at 350 degrees

1 pound hamburger. Salt, pepper, & garlic salt to taste
1 can cut green beans
1 can cream of mushroom soup
1/2 soup can of milk
8 med. potatoes

Fry hamburger, drain off grease. In baking dish mix hamburger, green beans, milk and soup. Set aside. Cook and mash potatoes. Spread mashed potatoes over the top of green been mixture and bake for 30 minutes at 350 degrees. Serve with green salad and garlic bread.

B.J. SOUP (DIET SOUP)

1 head of cabbage finely chopped
2 green peppers, finely chopped
6 large onions, finely chopped
1 bunch of celery, finely chopped
1 clove crushed garlic
1 pkg. Lipton onion soup mix
1- 32 oz. can of tomato juice
water to cover, if needed.

Cook until done. (2 or 3 hours or all day if you want to)



RICE DISH
30 Minutes at 325 degrees

1/4 cup butter
1/2 cup celery, chopped
1/2 cup onion, chopped
1 1/2 cups reg. uncooked rice (Not instant rice)
Cook the above in the butter until rice is brown.

ADD:
3 1/2 cups chicken broth (Canned chicken broth)
6 oz. mushrooms (small whole ones)
1 1/2 teaspoons salt
1/4 teaspoons pepper
1/2 teaspoons thyme

Bring to a boil, cover and simmer for 20 minutes or until all liquid is gone. Can be served at this point. I like it better if it is baked for 30 minutes at 325 degrees.Very good with cornish game hens, lamb etc.


POTATO and ONION

6 med. Potatoes 2 onions (baseball size)
Mrs. Dash Lowerys Season salt
Margarine

Slice potatoes - layer in dish. Chop onion - layer on top of potato Layer of potatoes, layer of onions, layer of potatoes etc.) Sprinkle each layer with Mrs. Dash and Lowerys season salt. Put up to 1 cube of butter or margarine, what seems right to you, on top - sliced or cut margarine. Cover and micro wave 15 to 25 minutes on high. Check after 15 minutes to see if it is done. Would be good with hamburger, etc.

Wendy's ChiliNotes: This tastes even better at home.Ingredients:2 lbs. fresh ground beef1 qt. tomato juice1 (29 oz.) can tomato puree1 (15 oz.) can red beans, drained1 medium onion (1 1/2 c.), chopped1/2 C. celery, diced1/4 C. green pepper, diced1/4 C. chili powder1 tsp. cumin (if you like real flavor, add more)1 1/2 tsp. garlic powder1 tsp. salt1/2 tsp. each: black pepper, oregano, sugar1/8 tsp. cayenne pepperPreparation:In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes


BUFFET MAC N_CHEESE
By Roberta Deck

4 cups shredded Cheddar cheese
1 1/2 cups milk
2 Tbsp flour
¼ cup butter or margarine
16 oz elbow macaroni*
4 quarts water

Heat water to boiling and add 1 tsp salt. Add macaroni; cook until tender but firm; drain. Grease 4-quart baking dish. Preheat oven to 350 degrees.

In 4 quart saucepan over medium heat, melt ¼ cup of margarine; blend in flour, stir in milk, cooking and stirring until thickened. Remove from heat; stir in cheese.

Place macaroni in baking dish. Pour cheese mixture over macaroni mix. Bake in oven for 20 minutes.

*Other types of macaroni products may be used, including bow ties, Rotelle, or rigatoni.


PORK CHOP AND RICE CASSEROLE
BAKE 350~ FOR 1 HOUR
combined and let set for 15 minutes
1 can cream of chicken soup
1 can cream of mushroom soup
1 can of water
1 cup instant rice
1/2 cup chopped onions
paper
Brown pork chops, or any other meat or chicken
place in 9" x 9" baking dish, pour soup mixture over top and bake.
4 servings

Pork with applesauce gravy recipe3 lb. pork chops1 T minced garlic or hamburger relish (I use garlic)1/2 c flour1 T salt1/8 tsp pepper3 c. boiling water2 c. applesauce1 T lemon juiceBrown chops in hot frying pan. Remove to quart casserole. Brown garlicin pan. Add flour, salt and pepper and blend. Add water slowly tomixture and cook until mixture thickens. Add applesauce and lemonjuice; stir. Pour over pork chops. Bake 425 degrees until tender,about 1 hour to 1 hour and 30 minutes. Yield: 4-5 servings. I usuallybrown 5 to 6 chops and this is enough gravy for the 6 chops.



Betties Baked Beans
Cook and drain:
1/2 to 1 pound lean hamburger
1 cup chopped onions
salt and pepper

Cook and add to hamburger:
3/4 pound lean bacon cup in small pieces; drain.
Add:
1 - 15 3/4 oz can pork n beans
1 - 15 1/4 dark kidney beans; drained and rinsed.
1 - 15 1/4 butter/lima beans; drained and rinsed.
1/2 cup BBQ sauce
1/2 cup ketchup (or use 1 cup ketchup and no BBQ sauce)
1/3 cup molasses
Cook until heated.

LASAGNA

1 pkg lasagna (8 oz)
1/2 to 1 lb Ricotta cheese (or cottage cheese)
1/2 lb Mozzarella cheese
4 oz grated Parmesan cheese

SAUCE:
1/4 c olive oil 1 T Parsley
1 small onion 1 12 oz can tomatoes
1 clove garlic 3 T grated Parmesan cheese
1/8 t basil salt and pepper to taste
1 lb ground beef 1 12 oz can tomato sauce
1 6 oz can tomato paste

Lightly saute onions and garlic in oil. Add meat and cook until browned. Add tomatoes, tomato paste, parsley, basil, salt and pepper, and grated parmesan cheese. Mix well and simmer for 45 minutes. Cook lasagna noodles according to directions. Layer noodles, cheese, and sauce in 9 x 13 baking pan (3 or 4 layers)
Bake 30 minutes and 350 degrees. Add extra cheese on top after baking if desired.

LASAGNA
2 pounds hamburger a bit of oregano
Italian seasoning, a tad 2 cloves garlic, crushed
3 tads chili powder 2 med. onions, chopped
3 drops tobacco sauce tad of prepared mustard
tad of worcestershire sauce salt and pepper
5 to 8 - 8 oz cans tomato sauce
Mix together and simmer 30 minutes or so.

Broken lasagna noodles
2 pts. cottage cheese
1 lb. graded Mozzarella cheese
1 lb. graded cheddar cheese

Layer:
noodles
sauce
cottage cheese
Mozzarella
cheddar cheese - repeat until all gone. 2 to 3 layers.

Top with cheese, Cover with alum. foil and bake until done. About 1 hour. Let stand 15 minutes before cutting.



Spicy Stir Fry Cliff Rolie
Go though the recipe and wash and cut all veggies and meat.

Sauce, mix:
3 Table. soy sauce 2 teasp. cornstarch
1 teasp grated ginger root 2 Table dry sherry
1 teasp sugar 1/2 teasp salt
1/2 teasp crushed red pepper 2 Table cooking oil

Wash and cut veggies:
2 med. green peppers cut 3/4" pieces
4 Green Onions, cut one the bias
Stir fry and set a side.
1 cup walnut halves
stir fry and set a side.

Meat:
1 1/3 whole chicken breast/can use and meat or shell fish
cut into bit size.

Stir fry half the chicken for 2 minutes, set a side. Stir fry the other half for 2 min. Add the rest of the chicken, stir in sauce, veggies and walnuts and cook for 1 minute. Serve over steamed rice.

FRAZLEN
30 To 45 minutes at 325 degrees

1 1/2 pounds lean hamburger
1 large diced onion
Salt and Pepper
2 cans tomato soup
2 cans whole kernel corn, drained
Cheddar cheese, sliced
Sliced or chopped black olives
2 pounds cooked elbow macaroni

Brown hamburger with onions and drain off grease. Add soup and corn to hamburger mixture.
In pan (9 x 13), casserole dish, layer noddles, meat sauce, sliced cheese, and olives, ending up with cheese on top. Bake for 30 to 45 minutes at 325 degrees.








NOODLES ROMANOFF

Serves 4 to 6 people

8 oz. noodles
2 cups sour cream
1/4 cup graded parmesan cheese
1 Tablespoon chives
1 teaspoon salt
1/8 teaspoon pepper
1 clove garlic
2 Tablespoons marg. or butter
1/4 cup parmesan cheese

Cook noodles.
Mix together: Sour cream,1/4 parmesan cheese,chives, salt, pepper and garlic.
Drain noodles and add butter. Fold sour cream mixture into buttered noodles. Put into a serving dish and sprinkle 1/4 cup parmesan cheese on top.





CONEY SAUCE

1 pound hamburger, garlic salt & pepper
1/4 stock finely chopped celery
1 1/2 med. finely chopped onion
5 to 6 crushed garlic
Brown the above in a pan with a small amount of oil.

ADD and simmer 1 1/2 to 2 hours:
3/4 oz. paprika (2 to 3 Tablespoons)
1/3 oz. cumin (1 to 1 1/2 Tablespoons)
1/4 oz. oregano (1 1/2 teaspoons)
dash of cayenne pepper
salt and pepper to taste
2 cups tomato puree and some water or 4 cups tomato sauce











Fruity Curried Chicken 350~ Bake 1 hour
9”X13” pan 6 servings

1 cup uncooked reg. rice, white or brown
1 ½ cups chopped onion
2 ½ cup chicken broth
3 cups chicken de-boned and diced
1 tsp salt
½ tsp curry (or leave curry out)
¼ tsp pepper
1 Tabl. Lemon juice
8 ¾ oz. Can apricots, drained
½ cup raisins (can use pineapple and other fruits)

Boil rice and onions in a 2 ½ cups, cover for 15 minutes.
Add remaining ingredients and bake or freeze and bake when ready to use. Good served with regular fresh bananas on the side.







GREEK FISH DISH
from the R. of South Africa

375 to 400 degrees 45 minutes to 1 hour

Fish, any kind
1/2 cup oil, or less
potatoes, sliced 1/2" thick
onions, sliced 1/4" thick
Tomatoes (opt)
Salt and pepper
1/2 to 1 cup water

In roasting pan, put oil fish, potatoes, salt and pepper, onions, salt and pepper, tomatoes and water.
Bake until done. When the potatoes are done, the dish is done.









TERIYAKI CHICKEN
325 degrees 2 hours

1 Tablespoon sherry or Sakie
1 cup soy sauce
1 Tablespoon garlic powder
1/2 teasp. ginger
1 cup sugar
1/4 cup white vinegar
1 small can pineapple chunks (save pineapple chunks)

Mix the above and pour over chicken in pan. Cover with foil and bake. Cook uncover and add pineapple chunks the last 1/2 hour of cooking time.














CHICKEN TORTILLA
350 degrees 30 to 45 minutes

Simmer 4 to 5 chicken breast 45 minutes in salt water. When tender, remove from broth, skin and bone them and cut in large chunks.

1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup milk
8 or 9 tortilla shells, cut in strips
1 can green chilies, remove seeds and chop fine
1 can sliced olives
3/4 pound monteray jack cheese, sliced

Put a thin layer of soup mixture, then a layer of cut tortilla. Sprinkle with some green chile and olives.
Layer of chicken and sliced cheese. Repeat. Bake.





CHILI

1 TO 1 1/2 pounds hamburger
1/2 to 1 cup chopped onions
salt, pepper and garlic salt to taste
Cook the above together and drain.
ADD:
1- 15 oz cans chili beans
1- 15 1/2 oz. cans light kidney beans, drained and rinsed
1- 15 1/2 oz. cans dark kidney beans, drained and rinsed
1 to 3- 15 oz.cans tomato sauce
1 - 14 1/2 can stewed tomatoes
1 pkg. chili seasoning mix
1 pkg. taco seasoning mix
1/2 to 3/4 16 once jar Thick & Chunky SALSA
Mix and simmer. Top each serving with cheese, onion, sour cream, one or all.





TWICE BAKED SPAGHETTI
350 degrees 30 minutes

Make spaghetti sauce and cook noodles. Mix together and put into a 8" x 8" , 9" x 9" or 9"x 13" pan.
Top with grated mozzarella cheese, pepperoni and or chopped olives.





OLE OF FISH serves 4
1 small onion sliced thin
2 Tablespoons water, cover MW 1 to 2 minutes
drain water.
Add 4 servings of a mild fish, cover WM 4 minutes or until fish is done.
add chopped tomatoes
picante sauce
a few sliced black olives
MW for 1 to 1 1/2 minutes then
sprinkle with a little cheese of your choice and MW for about 1/2 minute. Until cheese has melted.






CAMPERS STEW
bake 15 to 30 minutes at 350

1 lb hamburger
garlic salt, salt, pepper to taste
chopped onion
Cook and drain, return to pan and add:
1 pkg. taco seasoning
1 15 oz tomato sauce
1 re-fried beans
heat and pour into baking dish, Add:
grated cheddar cheese (cheddar and mozzarella cheese is good too)
top with chips.

I think I would add the chips and then the cheese, but either way will be good.
bake and serve with, salsa, sour cream, guacamole, diced tomatoes and enjoy.


Tamale Pie Bake 375 - 40 mimutes

1 cup chap onion
1 cup choped green pepper
1lb.hamburger
Salt, pepper, & garlic Hamburger, add onions and peppers and cook. Drain off grease.
ADD:
1-12 oz. can whole corn, drained 1-3.8oz can sliced olives
1 clove garlic, or so, crushed 1 Table. sugar
1 teasp. salt 1 pkg. taco seasoning
1 1/2 cups grated cheese, opt. 1 can kidney beans, drained and rinced
Pour into baking pan, and top with topping.

Tamale Topping
3/4 cup yellow corn meal - 1/2 teas. salt - 1 Table. butter.
Mix well and pour over above mixture.













Spinach Mushroom Pie
6 servings 400~for 20 min & covered for another 30 min.

Crust:
1 (15 oz) pkg Pillsbury pie crust
1 teasp flour

Filling:
1 pound ground pork sausage
2 (9 oz) pkg frozen chopped spinach, thawed, well drained
2 cans (4.5 oz) sliced mushrooms, drained
2 eggs, slightly beaten
1/4 cup chopped onions
4 oz (1 cup) shredded mozzarella cheese

Prepare pie crust according to package directions for "filling one pie crust" using a 9" deep dish, or a 9" pie pan. (Refrigerate, or freeze remaining crust for later use). Heet ove to 400~.

In large skiller, brown sausage; drain well. Stir in spinach, mushrooms, eggs, onion, and cheese. Press evenly in pie crust-line pan.

Bake at 400~ for 20 minutes. Cover pie with foil and bake an additional 20 to 30 minutes, or until crust is golden brown and filling set.

























CHILES RELLANO Casserole

3 small cans whole green chiles (seeded)
l lb. Monterey Jack cheese
4 eggs, separated
3 Tbsp. flour
l/2 Cup evaporated milk

Use deep casserole dish. Layer chiles and cheese slices.
Open chiles out by splitting one side ‑ make two or three
layers deep. Beat egg whites until stiff and set aside.
Beat egg yolks and add remaining ingredients. Fold in egg
whites. Pour over chiles and bake at 325 for l/2 hour.
This portion may be made ahead a few hours but DO NOT
REFRIGERATE

SAUCE

Saute one diced onion and one clove garlic in oil. Add two
8 oz. cans (or 1 large can) of tomato sauce, 1 Tbsp. of
Oregano (the original recipe calls for 2 Tbsp. but 1 or less
is enough for me). Salt and pepper to taste. Simmer l0
minutes. Pour l/2 the sauce over the casserole and bake an
additional l/2 hour. Serve the rest of the sauce
separately.
This is the way that I serve Chiles Rellanos when I have
company as I don't have the last minute work.



Tamale Stew

1/2 very lean beef
1/3 cup chopped onion
1 can whole kernel corn
1 can chili with beans
1 can kidney beans
1/2 can whole small tomatoes, with juice
1/2 can pitted ripe olives, drained
Brown beef. Add onion and saute lightly. Add corn, beans, chili and tomatotoes. Season to tast with salt, pepper, garlic powder and cumin. Simmer at least one hour, add ripe olives just before serving. Serve with corn bread or corn chips and a cole slaw salad would be nice with this.






Brendan’s Penne with VodKa Cream Sauce
1 teasp olive oil
2-4 large garlic cloves diced small not minced
3 Tabl spoons flour
1 ¾ cups skim milk
4 tabl spoons tomato paste
1 wedge of fresh parmesan cheese(shaved into thin strips)
1 cap full of dried parsley
1 pound of penne
2 tabl spoons vodka
While boiling the Penne heat garlic and olive oil in large skillet on medium high about 1 minute until the garlic is fragrant and tender. Now add half of milk and flour stirring until incorporated then add rest of flour and milk stirring constantly so it doesn’t stick to pan. Keep stirring until it starts to thicken about 3 minutes. Now add tomato paste once it is incorporated add vodka (constantly stirring).
Once vodka is incorporated stir in parsley then add half of the cheese. When the cheese is melted and blended in fold into the noodles and serve. Use the remainder of the cheese to put on serving.




Chicken Fahitas
2 servings

Marinate chicken in the following:
4 teas. lime juice
2 teas. wine vinegar
2 teas. brown sugar
1 large clove garlic
1 teas. worcestershire
Reserve for later to saute vegetables in.

Grill or fry chicken strips.

Saute green pepper, red pepper and onion rings in marinate sauce, you will need to add 1/4 to 12 cup salsa to marinate sauce.

Serve in warm flour tortillas with cheese, sour cream and guacamole. Watch how much fat you use.









MEAL IN A PUMPKIN or big Squash

Select a medium sized pumpkin. Cut off top and scrape insides out. In large skillet fry together:

1 pound ground beef
1 chopped onion
1/2 cup celery
1/2 cup chopped green pepper (optional)
Drain fat.

Mix the following together and then add to the above meat mixture:

1 - 8 oz. can tomato sauce
2 Tablespoons oregano
1 to 2 cups rice
1/2 teaspoon garlic powder
salt and pepper to taste

Put mixture inside pumpkin or squash and put the top of the top on. Place on a cooking tray or in a casserole dish an BAKE at 350~ for 1 to 2 hours or until done. Pumpkin will pierce with a knife when done.

To serve, scoop some of the pumpkin with meat mixture.
Fun to serve at Halloween, Thanksgiving, or anytime.
























Veggei Burgers

Chutney Burger
makes 4
1 cup chopped onions 1 cup carrots diced on 1/4 inch peace
1 teasp minced garlic 1/3 cup all purpose flour
2 Table butter or marg 2 eggs, lightly beaten
1/2 teasp each ground cumin Salt and Pepper
and ground ginger 1 to 2 teasp salad oil
1 cup each coarsely chopped
mushrooms, and cooked thin skin
potatoes
2 Table chopped fresh cilantreo (coriander)
1 cup soft whole wheat bread crumbs

Toasted buns or bread
Chutney (recipe to follow)
Lettuce, tomato, white onion slices, and cilantro sprigs.
In a 10" to 12" nonstick frying pan over medium heat, cook onion and garlic in butter, stirring often, until onion is golden, about 8 minutes. Add cumin and ginger; stir for 1 minute. Add mushrooms, potatoes, carrots, and chopped cilantro; stir often until carrots are tender to bite, about 7 minutes. Add flour and stir for 3 minutes. Remove from heat; let cool slightly then mix in eggs and bread crumbs. Add salt and pepper to taste.
On plastic wrap, shape vegetable mixture into 4 patties, each 1/3 inch thick. Swirl 1 teasp. oil in a clean 10 to 12 inch nonstick frying pan over medium heat. Place patties in pan (2 at a time, if needed) and cook until deep golden on bottom, 4 to 5 minutes. Turn, add remaining oil if needed, and brown other side.
Spread buns with chutney and sever burger with lettuce, tomato, onion, and cilantro sprigs.
Per burger with chutney, with out bun: 348 cal (28% from fat) 8.6 protein; 11 g fat (4.7 g sat.); 59 g carbo; 203 mg sodium; 122 mg chol.



Ginger-banana chutney

In a 1 to 2 quart pan, combine
1/2 mashed banana 1/3 cup dried currants
1/3 cup chopped onion 1/4 cup cider vinegar
1/3 cup chopped dried dates 3 Tabl minced pickled ginger
1/3 cup pineapple juice 1/2 teas curry powder
Simmer mixture, stirring often, until chutney has the consistency of thick jam, about 30 minutes. Use warm or cool. If making chutney ahead, cool, cover, and chill for up to 3 days.




Veggie Burger
Columbia Bar and Grill's Grain Cheese Burger
Serves 4
1 1/2 cups chopped mushrooms 3 Tabl chopped walnuts
1 Tabl butter or Marg 3 Tabl low-fat cottage or 1/2 cup reg rolled oats ricotta cheese
1/2 cup cook brown rice 2 large eggs
1/3 cup each shredded Mozzarella 2 Tabl chopped parsley
& cheddar/ or all one kind Salt & Pepper
1/2 cup chopped green onions
Toasted buns/ bread, red onion rings, and lettuce
In a 10-12inch nonstick frying pan over medium heat, cook mushrooms and green onions in butter, stirring often, until vegetables are limp, about 6 minutes. Add oats and stir for 2 minutes. Remove from heat; let cool slightly, then stir in cooked rice, mozzarella, cheddar, walnuts, cottage cheese, eggs and parsley. Add salt and pepper to taste.
On an oiled 12-15 inch baking sheet, shape into 4 patties, each 1/2 inch thick. Broil 3 inches from heat until deep golden, turning once, 6 to 7 minutes total. Serve on bread with mayonnaise, onion, and lettuce.
Per burger without bun" 248 cal. (54% from fat) 12 g protein;12 g fat (6.3g sat.); 17 g carbo; 203 mg sodium; 132 mg chol.





Zucchini-Wheat Germ Burger
makes 4 Shred the zucchini just before using it.

2 large eggs 1/2 teasp. each, dried
3/4 cup toasted wheat germ thyme leaves & crumbled dried
1/4 cup chopped mushrooms rosemary leaves
3 Tabl minced onion 1 1/2 long shred zucchini
salt and pepper 1-2 teasp. salad oil
1/2 cup shredded jack cheese

Toasted buns or bread, unflavored yogurt, catsup, mustard, lettuce or alfalfa sprouts, and tomato slices.
In a bowl, beat eggs to blend. Stir in wheat germ, cheese, mushrooms, onion, thyme, rosemary, and zucchini. Add salt and pepper to taste. On plastic wrap shape zucchini mixture into 4 patties, each 3/4 inch thick. Swirl 1 teasp. oil in a 10-12 inch nonstick frying pan over medium heat. Place patties in pan and cook until deep golden on bottom, 4 to 5 minutes. Turn, add remaining oil if needed & brown other side, about 4 minutes. Serve on buns with yogurt, catsup, mustard, lettuce, & tomato.

Per burger without bun: 193 cal,(47% from fat); 13 g protein; 10 g fat;(3.8 g sat); 13g carbo; 110 mg sodium; 212 mg chol.


Walnut Burgers
makes 4 patties

2 large eggs 1/2 teap dried oregano leaves
2/3 cup soft whole-wheat 1/2 teap paprika
bread crumbs garlic salt
1/2 cup chopped walnut 4 slices (1/8" thick, 3 oz
1/2 cup sliced green onions total) jack cheese
1/2 toasted wheat germ
1/2 cup small-curd cottage cheese
2 Tabl chopped parsley
1 teas. dried basil
Toasted buns or bread, thousand island dressing, tomato and white onion slices, and lettuce.
In a bowl, beat eggs to blend. Stir in crumbs, walnuts, green onion, wheat germ, cottage cheese, parsley, basil, oregano, and paprika. Add garlic salt to taste. On an oiled 12-15 inch baking sheet, shape mixture into 4 patties, each 1/2 inch thick. Broil 3 inches from heat until deep golden, turning once, about 6 minutes total. Top with jack cheese and broil until melted, about 30 seconds. Serve on buns with Thousand Island dressing, tomato, white onion, and lettuce.

Per burger with out bun: 321 cal (59% from fat) 19 g protein; 21 g fat (6.4 g sat) 16 g carbo; 301 mg sodium; 133 mg chol.



Broccoli Burgers
makes 4 patties

2 large eggs 1/2 cup seasoned dry bread crumbs
1 2/4 cups chopped broccoli 1/4 cup water
1/2 cup chopped toasted almonds Salt & pepper
3/4 cup chopped red onion
Toasted buns or bread, mayonnaise and lettuce.

In bowl. beat eggs to blend. Stir in broccoli, almonds, onion, bread crumbs, and water. Add salt & pepper to taste. On an oiled 12-15 inch caking sheet, shape mixture into 4 patties. each 3/4 inch thick. Bake in a 375~ oven, turning halfway through cooking, until each side is golden on bottom, about 25 minutes total. Serve on buns with mayonnaise and lettuce.

Per burger without bun 211 cal. (47% from fat); 10 g protein; 11 g fat (1.7 g sat.) 20 g carbo; 444mg sodium; 106 chol.





Polynesian Chicken

Servings: 4 to 6

1 fryer (2 to 21/2 Ibs.), cut up
1/4 c. soy sauce
3 tbs. pure vegetable oil
1 tsp. ground ginger
1/2 tsp. onion salt
1/4 tsp. pepper
2 tbs. instant minced onion
1/2 c. flour
3 tbs. pure vegetable oil
1 can [8 3/4 oz] pineapple tidbits
1/2 c. orange juice
2 tsp. cornstarch
1/2 c. orange sections
1/4 c. toasted slivered almonds

Wash and dry chicken; arrange in single layer in shallow pan. Combine soy sauce, 3 tablespoons oil, ginger, onion salt, pepper, and onion; pour over chicken. Let stand 1 hour, turning once. Drain chicken; reserve liquid. Shake chicken with flour in paper bag until well coated. Heat 3 tablespoons oil in skillet; add chicken; brown on all sides. Chicken will be quite dark. Drain pineapple; add juice to reserved soy mixture; add orange juice. Pour over chicken in skillet; lower heat; cover; simmer 30 minutes or until chicken is tender. Remove chicken while making sauce. Combine cornstarch and water; stir into liquid in skillet. Heat until thickened and bubbly. Add orange sections, pineapple tidbits, and chicken; heat until piping hot. Sprinkle with almonds.

Cheesy Cauliflower Soup

6 Tbs. butter
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
3 (10 oz.) pkg. frozen cauliflower or 1 head
3 (10 oz.) cans chicken broth and water to make 6 cups
6 Tbs. flour
3 cups milk
1 lb. Velveeta cheese
Salt and pepper to taste

Cook vegetables in enough water till tender. Melt butter in large pan. Blend in flour as usual, then add milk. Cook broth until thickened. Pour in vegetable stock. Add cubed cheese till melted.



BEER AND CHEESE SOUP

1 cup diced onions
1 cup diced celery
1 cup diced carrots
1 cup diced mushrooms
3/4 cup butter
1/2 cup flour
1 tsp dry mustard
5 cups chicken or vegetable stock
1 bunch broccoli
11 fl oz beer (use a can or bottle and save a swallow for the cook!)
6 oz cheddar cheese, grated
2 tblsp grated parmesan cheese
salt & pepper to taste

Sauté' the diced vegetables in butter. Mix flour and mustard into sautéed vegetables. Add the chicken or vegetable stock to mixture and cook for five minutes. Break broccoli into small flowerets; cut stems into bite-sizes pieces.
Steam until tender-crisp. Add beer and cheeses to the soup. Simmer
10-15 minutes. Check seasonings. To serve, place some broccoli into a soup bowl and ladle the soup over it.
CHEDDAR BEER SOUP

10 oz frozen mixed vegetables 1 tsp Worcestershire sauce
4 tblsp margarine 2 cups shredded cheese (medium
1/4 cup flour sharp cheddar or your favorite)
2 cups milk 1 cup beer (preferably English ale,
1 tsp dry mustard i.e.- Bass Ale)

Cook vegetables and drain. Melt margarine, stir in flour, salt, and mustard. cook over low heat until smooth. Remove from heat. Add milk and Worcestershire. Heat mixture until it coats the spoon. Add cheese. Cook over medium heat until cheese melts. Stir in beer and vegetables bring to a simmer. Cook about 15 minutes. Serve with preferred garnishes (croutons, paprika, whatever).












Russian Potato Casserole with Caramelized Onions (for 8-10)

(Killer Spuds Casserole, they always get vacuumed off the plate with the guests inquiring if there are more...)

6 large sweet onions, diced or sliced thinly
5 T. butter
4 T. olive oil
1 T. sugar
+ 4 lbs. russet potatoes
chicken stock
1 stick butter
1 c. whipping cream
1 c. yogurt or sour cream
4 eggs, beaten
1 t. dried dill weed
2 c. yogurt or sour cream

Caramelize onions in fat, How To Caramelize Onions: slice them thinly, sauté slowly in fat, stirring sometimes, till they reduce to almost nothing. This can take some time, and as they become more caramelized they need more stirring or they'll burn. They get sweet and mushy and concentrated. This is the first step to onion soup.
When deep brown, add sugar, sauté few minutes more. This will take about an hour.
Boil potatoes in stock, till slightly overdone. Drain, reserve stock.
Mash, add butter.
Add eggs to yogurt.
Add this to potatoes, stirring quickly to distribute egg evenly as it cooks
in the hot potatoes.
Add cream and dill.
Add enough stock to make potatoes rather loose, they will dry out in oven.
Layer potatoes and onion in buttered dish:
½ potatoes
onions
½ potatoes, sealing in onions yogurt.
Bake at 350F for 30-35 min, till top is lightly browned.













Stuffed CabbageServes 6 to 8 1 large green cabbage (about 2 1/2 pounds) 2 tablespoons butter 1 large onion, chopped 1 garlic clove, finely chopped2 cups cooked rice8 ounces ground beef8 ounces ground porkCoarse salt and freshly ground pepper1 tablespoon parsley flakes 1 medium green pepper, grated2 celery stalks with leaves, finely chopped4 cups tomato purée1 Granny Smith apple, peeled, cored, and chopped1/2 cup sour cream, plus more for garnish 1. Using a paring knife, remove center core of cabbage. In a large stockpot, bring 2 quarts water to a boil. Add cabbage, and cook until outer leaves are bright green and tender, about 2 to 3 minutes. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan. Set aside.
2. In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.3. Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.4. Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.5. In a large bowl, combine tomato purée and reserved cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over cabbage leaves. Bring to a gentle simmer, adding additional tomato sauce as needed, for 1 hour or until cabbage is very tender.6. Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour-cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream.