| -------------------------------
Thank you for ------------------------------
|
MEAT/FISH/SEAFOOD |
|
 |
1 lb. crabmeat, or (3) 6 oz. cans white crabmeat
4 lbs. beef short ribs, bone in
8 boneless chicken thighs
4-6 orange roughy fillets
2 or 2-1/2 lb. London broil or flank steak
15
oz. can solid-pack 100% pumpkin
CLASSIC CRAB CAKES
1 lb. crabmeat, or (3) 6 oz. cans white crabmeat, picked over
2 1/2 cup soft bread crumbs (rip up slices of bread for this- use more if
needed)
1 egg, beaten
3/4 c. mayonnaise (not salad dressing)
1/3 cup chopped celery
1/3 cup chopped onion
1/4 cup chopped green pepper
1 Tbsp. seafood seasoning
2 tsp. dried parsley
2 tsp. lemon juice
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1/4 tsp. pepper
1/8 tsp. hot pepper sauce (Tabasco)
lemon wedges, optional
Turn the oven control on to broil. Combine all ingredients, (except
lemon), in a large bowl. Mix well. Shape into 5-6 large patties. Broil
patties, about 4 minutes per side, or until golden brown. Serve with lemon
wedges, if desired.
ZESTY POTATO WEDGES
4 medium potatoes, cut into wedges
2 Tbsp. olive oil
1/2 tsp. salt
1 tsp. paprika
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. onion powder
Preheat oven to 425 degrees. Place potato wedges in a large bowl. Add
olive oil, and toss to completely coat all potato wedges. Mix spices
together and sprinkle over potatoes. Toss to coat again. Cover
a cookie sheet with aluminum foil. Spray lightly with non-stick cooking
spray. Place potatoes on the sheet, and loosely cover with another sheet
of aluminum foil. Bake for 20 minutes. Remove foil, turn potatoes, and
bake an additional 20 minutes, or until potatoes are cooked through and
browned on top.
Suggested Side: Zesty Potato Wedges,
Tossed Salad
-----------------------------------------------------------------------------------------------------------------------------------
BARBEQUED BEEF RIBS*
- take time to marinate
4 lbs. beef short ribs, bone in
1 cup vinegar
1/2 cup ketchup
1/2 cup honey
2 Tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. dry mustard
1 tsp. paprika
1/2 tsp. minced garlic in water
1/4 tsp. pepper
In a medium saucepan, combine all
ingredients (except ribs), and bring to a boil. Reduce heat, cover, and
simmer for about 15 minutes. Put 1 cup aside for basting. Place ribs in a roasting pan or a 9x13x2 inch pan that has been sprayed
with non-stick cooking spray. Pour the remaining sauce over top of the
ribs. Cover and refrigerate for at least 2 hours. Preheat oven to 325
degrees. Spoon out as much of the sauce as you can, (to prevent burning
around edges) and bake, uncovered, for 1 to 1 1/2 hours, basting ribs
frequently with reserved sauce, or until meat is tender.
*Make sure you give yourself enough time for the ribs to marinate!
FRIED NOODLES WITH MUSHROOMS
12 oz. pkg. fine egg noodles, cooked and drained
4 Tbsp. oil
8 oz. pkg. sliced fresh mushrooms
1 cup chicken broth
1/4 cup soy sauce
1 tsp. salt
Heat oil in a large non-stick skillet over low heat. Add noodles, and
stir-fry for about 4 minutes. Stir in mushrooms and mix well. Stir in
broth, soy sauce, and salt, and reduce heat to low. Simmer, covered, about
20 minutes, or until liquid is almost absorbed.
Suggested Side: Fried noodles with mushrooms,
White sweet corn
-----------------------------------------------------------------------------------------------------------------------------------
BAKED CHICKEN THIGHS WITH FRESH HERBS
8 boneless chicken thighs
2 Tbsp. olive oil
3 cloves garlic, chopped fine
1/4 tsp. salt
3 tsp. chopped fresh rosemary
2 tsp. chopped fresh thyme
1/2 tsp. salt
1/4 tsp. pepper
Preheat oven to 420 degrees F. Line a baking pan with foil and lightly grease. Combine the garlic, rosemary, thyme, olive oil, salt and pepper.
Toss the chicken thighs with oil mixture. Arrange the chicken thighs in the pan and roast for about 35 to 40 minutes, or until golden brown and cooked through.
HONEY MUSTARD BRUSSELS SPROUTS
1-12 lbs. Brussels sprouts, trim bottoms and slice into strips
1 Tbsp. olive oil
1 Tbsp. butter
Salt and pepper
2 Tbsp. Dijon mustard
2 Tbsp. honey
In a small bowl, mix together the honey mustard. Heat olive oil &
butter over medium-high heat in a skillet. Add the sprouts to the skillet and cook,
stirring constantly for about 4-5 minutes. Cover; let cook for a few minutes more or until sprouts are tender. Toss with the honey mustard mixture.
Suggested Side: Honey Mustard Brussels Sprouts
-----------------------------------------------------------------------------------------------------------------------------------
HONEY-FRIED ORANGE ROUGHY
1 egg
1 tsp. honey
1 1/4 cup crushed saltine crackers
1/3 cup flour
salt and pepper to taste
4-6 orange roughy fillets (or enough to feed your family)
oil for frying
additional honey for drizzling
lemon wedges, optional
Preheat oven to 200 degrees. Beat the egg and honey in a small bowl.
In a medium-size bowl, combine the cracker crumbs, flour, and salt and
pepper. Transfer some to a flat dinner plate, adding as needed for
coating. Dip the fillets into the egg mixture, and then press into the
crumb mixture on the plate, making sure to get both sides completely. In a
large, non-stick skillet, heat about 1/4 inch of oil over medium-high
heat. Fry fish for about 3 to 4 minutes per side, or until fish flakes
easily with a fork. Transfer fillets to a foil-lined cookie sheet, and
place in oven to keep warm until all fillets are fried. Drizzle a little
honey over the top of the fried fillet, and serve immediately with a lemon
wedge.
ONION & HERB COUSCOUS
1 (10 oz.) package of plain couscous (we
use Near East brand)
1 medium onion, diced
2 Tbsp. butter
1 Tbsp. dried parsley
1 tsp. dried oregano
1 tsp. dried thyme leaf
1/2 tsp. salt
1/4 tsp. pepper
1 (14.5 oz.) can chicken broth
1 Tbsp. olive oil
1/3 cup shredded parmesan cheese
In a medium sauce pan, sauté onion until tender. Sprinkle onion with parsley, oregano, thyme, salt, and pepper. Sauté for an additional 1 minute. Add chicken broth to the pan and bring to a light boil. Stir in packet of couscous, olive oil and cheese. Cover; remove from heat, and let stand for 5 minutes. Stir lightly and fluff with a fork before serving.
SAUTÉED ZUCCHINI
2 medium zucchini, thinly sliced
1 Tbsp. olive oil
1 Tbsp. butter
2 tsp. minced garlic (jarred, in water)
1 small onion, diced
1 tsp. dried basil or 1 tablespoon fresh
1 Tbsp. parmesan cheese (If desired)
In a medium skillet, melt butter with olive oil. Sauté onion and garlic
until soft. Add zucchini and sauté about 10 minutes. Sprinkle with basil,
salt, and pepper; gently stir through. Sprinkle with parmesan cheese if
desired.
Suggested Side: Onion & Herb
Couscous, Sautéed
Zucchini
-----------------------------------------------------------------------------------------------------------------------------------
GRILLED LONDON BROIL * take time to marinate
2 or 2-1/2 lb. London broil or flank steak
1/2 cup canola oil
1/2 cup dry red wine
2 Tbsp. soy sauce
1/4 cup chopped onion
2 tsp. minced garlic (in water)
1/2 tsp. salt
1/4 tsp. pepper
Trim all fat from meat. Using the tines of a fork, stab the meat several
times on both sides. Place meat in a gallon-size food storage bag. In a
medium size bowl, combine marinade ingredients. Mix well, and pour over
the meat. Refrigerate, and let sit several hours, or overnight if you
think that far in advance. Turn bag several times while marinating. Broil
5 to 7 minutes on each side, or until desired doneness. Slice thinly on
the diagonal.
GARLIC RED SKINNED MASHED POTATOES
2 lbs. medium baby red potatoes, washed,
unpeeled, and quartered
3 large cloves garlic, peeled (or 4-5 cloves if they are smaller)
1 tsp. chicken flavored soup base
2 Tbsp. butter
3/4 cup milk
1 teaspoon salt, divided
1/4 cup grated parmesan cheese
1/2 Tbsp. dried chives
Place potatoes and garlic in large pan and cover with water. Add 1 tsp.
chicken flavored soup base and 1/4 tsp. salt to the water. Bring to
a boil; reduce heat and simmer for 20-25 minutes, or until potatoes are
tender. Drain well . Mash potatoes with butter, milk, and 3/4 tsp. salt.
Stir in parmesan cheese and chives. Add additional milk if
necessary.
Suggested Side: Garlic Red Skinned Mashed Potatoes,
Fresh-steamed broccoli
-----------------------------------------------------------------------------------------------------------------------------------
PUMPKIN TORTE
1 cup crushed gingersnaps
3 Tbsp. butter, melted
2 envelopes unflavored gelatin
1/2 cup milk
1/2 cup sugar
15 oz. can solid-pack 100% pumpkin
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
12 oz. container whipped topping, thawed and divided
In a small bowl, combine cookie crumbs and
butter. Stir well. Press onto the bottom only of a greased 9-inch
springform pan. Set aside. In a medium saucepan, combine the gelatin and
milk, and let set for 5 minutes. (It will thicken). Heat this mixture
until just below boiling, and remove from heat. Stir in the sugar until
dissolved. Add the pumpkin and the rest of the ingredients (except whipped
topping), and mix well.
Fold in 2/3 of the whipped topping, making sure that it is evenly
distributed. Pour over the crust. Refrigerate until set, at least 3 hours.
Before serving, remove the sides from the pan, and spread the remaining
1/3 of the whipped topping evenly over the top of the torte. Refrigerate
any leftovers.