Pork Chop Rhubarb Casserole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pork chops
3 C. rhubarb — cut up
1 Tbsp. cooking oil
1/2 C. brown sugar
1 Tsp. cinnamon
2 1/2 to 3 c. bread crumbs
1/4 C. flour
Salt and pepper to taste

In skillet, brown pork chops in oil; add salt and pepper. Remove
to platter. Mix 1/4 cup pan drippings with bread crumbs. Reserve
1/2 cup. Sprinkle remaining crumbs into 9×13 inch baking dish. Combine
rhubarb, sugar, flour and cinnamon. Spoon half over the
bread crumbs. Arrange pork chops on top. Spoon remaining rhubarb
mixture over chops. Cover with foil and bake at 350 degrees for 45
minutes. Remove foil, sprinkle remaining crumbs. Bake 15 minutes
longer.

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Popularity: 4% [?]

SAUSAGE BROCCOLI MINESTRONE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb To 4 tb Olive Oil
1 lb Gourmet Sausage (or Chicken
-Sausage, casing removed)
2 c Onion, coarsely chopped
1 Clove Garlic, minced
8 c Water ( or defatted chicken
-stock)
1 t To 2 ts Salt (optional)
Freshly Ground Pepper
2 To 3 Fresh Basil Leaves
1 pn Dried Hot Pepper Flakes
1 bn Fresh Broccoli, trimmed and
-cut into small pieces
3 c Potatoes, diced
1/2 c Italian Parsley

In a large pot add olive oil and set over medium heat.
Add sausage and onion and saute’ until meat is brown (
about 5 minutes). Add garlic and saute’ 1 minute. Add
water or stock, salt, black pepper, basil, and pepper
flakes. Bring to boil. Cover and simmer about 20
minutes. Add broccoli, potatoes, and parsley and
simmer until potatoes are tender. Serves 8

SOURCE: Yankee Magazine 9/72 SHARED BY: Jim Bodle 9/92

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Popularity: 3% [?]

Title: Western Wheat Pilaf
Categories: Side dish, Grains
Yield: 4 servings

1/2 c Finely chopped onion
2 tb Margarine
1 c Bulgur wheat
2 Bouillon cubes
— (chicken-flavored)
2 c Water
1 Orange; juiced (about 1/4 c)
Sherry
1/2 c California Dried Figs
— (finely chopped)
3 tb Sesame seeds or pine nuts
1 ts Finely grated orange peel

Saute onion in margarine until soft. Stir in wheat to coat with margarine.
Add low fat chicken bouillon cubes and water. Measure orange juice and
add enough sherry to make 1/2 cup. Add to pilaf. Cover and simmer over
low heat for 35 minutes. Five minutes before serving, stir in figs,
sesame seeds or pine nuts and orange peel. Cover to complete cooking.
Makes 4 to 6 servings.

Each serving contains about: Calories 248, Fat 6.97G, Sodium 378MG,
Cholesterol 0.400MG, Protein 6.06G, Carbohydrates 40.1G, Fiber 9.43G

Source: Fabulous Figs The Fitness Fruit
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Popularity: 3% [?]

Title: THREE FLAVORS SOUP
Categories: Chinese, Soups/stews
Yield: 4 servings

5 c Light, clear chicken stock
10 Fresh medium shrimp (OR
1/4 lb Cooked baby shrimp)
8 Water chestnuts
2 Green onions
1 ts Salt

Preparation: Wash, shell devein shrimp. Slice
water chestnuts into thin circles. Mince entire green
onions. Bring stock to boil with onions water
chestnuts. Add shrimp salt. Taste correct salt if
necessary. Return soup to boil. Serve.

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Popularity: 3% [?]

Title: Texas Round Steak
Categories: Diabetic, Meats, Main dish, Vegetables
Yield: 6 sweet ones

1/2 c All-purpose flower; 2 tb Vegetable oil;
1 ts Salt 1/2 c Green peppers; fresh
1 1/2 ts Chile powder; 1/2 c Onions; chopped
1 lb 2oz round beef 1 c Fat-free beef broth;
-about 1/2 thick (weighed 1/2 c Tomato juice;
-after fat and bone are 1 ts Chili power;
-removed) cut into 6 3oz 1/4 ts Garlic powder;
-steaks 1/4 ts Ground cumin;

Blend flour, salt and chili powder well and place in pie pan. Dredge
meat in the flour mixture. You should use about half of the mixture.
(You can discard the rest; however, it is necessary to have this
amount to make dredging pracitcal.)
Place oil in a heavy frying pan and heat to frying temperature over
moderate heat. Add meat and brown on both sides. Transfer steaks to
a 1 1/2 quart casserole. Fry peppers and onions over moderate heat
in the pan in which the meat was browned, stirring frequently.
Remove vegetables with a slotted spoon and spread over meat. Pour
out any remaining fat. Add beef broth to frying pan and cook and stir
over moderate heat to absorb and brown particles remaining in the
pan. Add remaining ingredients to broth. Mix well and pour over
meat. Stir the meat and vegetables lightly with a fork to distribute
the broth and vegetables. Cover tightly and bake at 325 degrees for
about 1-1 1/2 hours or until the meat is tender. Serve 1 piece of
steak with some of the sauce per serving.
Food Exchange per serving: 1 FRUIT EXCHANGE + 3 LEAN MEAT EXCHANGE;
CAL: 213; CHO: 9gm; PRO: 20gm; FAT: 11gm; Low-sodium diets: Omit
salt. Use low-sodium broth, tomato sauce and tomato juice.

Source: The New Diabetic Cookbook by Mabel Cavaiani, R.D.

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Popularity: 3% [?]

Title: Pizza Dough – Roman Focaccia
Categories: Pizza
Servings: 6

2 pk Fast-rising dry yeast
2 c Tepid (90F) water
2 tb Sugar
4 tb Olive oil
1/2 c Oil
1 ts Salt
5 1/2 c Unbleached white flour
3 Cloves garlic, crushed
1/4 c Olive oil for topping (if
-making focaccia only)
1 tb Whole rosemary (ditto)
1 tb Kosher salt (ditto)

From: Ted Taylor

The following recipe is for “focaccia Romana,” or Roman focaccia, from Jeff
Smith’s “The Frigal Gourmet Cooks Three Ancient Cuisines.” He recommends
it as the best dough for a pizza crust he’s run across, and I must say it
is both

very easy and VERY good to eat. I halved the following recipe (but used
the full amount of garlic, plus 2 c of meaty red sauce, about 4 oz. of
pepperoni, 8-9 fresh mushrooms and 8 ounces of whole-milk mozzarella) and
the results were great. Lacking quick-rise yeast, I used regular yeast and
just ate a little later — no problem there. And of course, I made the
dough into a pizza instead of a plain focaccia (which is like a thick pizza
(also round, but thicker) but without toppings.

Dissolve the yeast in the tepid water. Add the sugar, olive oil, oil, and
salt. Mix in 3 c of the flour and whip until the dough begins to leave the
sides of the mixing bowl, about ten minutes [!!]. I [Smith] use my
KitchenAid mixer for the whole process.

Mix in the remaining flour by hand or with a dough hook and knead the dough
until it is smooth. Allow the dough to rise twice, right in the bowl, and
punch down after each rising.

Oil 2 baking sheets, each 13 inches by 18 inches, and divide the dough
between the 2 pans. Using your fingers, press the dough out to the edges
of each pan. Allow to rise for about 30 minutes and brush with the crushed
garlic mixed with the oil for topping. Sprinkle the rosemary and kosher
salt on top.

Bake at 375 degrees for about 30 minutes.

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Popularity: 7% [?]

Spinach-Artichoke Dip (Chicago Style)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Light Sour Cream
3 oz Parmesan cheese
14 ounces Artichoke Hearts — drain, rinse, chop
10 ounces chopped spinach — thaw and well
drained
6 oz Monterey jack cheese — shred

Combine sour cream and 2 oz of parmesan cheese (reserve other ounce for
topping later) in a 2qt casserole dish. Stir in spinach and artichokes.
Mix well. Cover top with monterey jack and other ounce of parmesan
cheese. Bake for 15 minutes at 400~ and then broil for about 5 minutes
or until cheese is golden brown. Serve with tortilla chips and side
dishes of sour cream and your favorite salsa. This makes about 4 times
what you are served at a restaurant so you may want to adjust the
ingredients. (wrv)

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Popularity: 3% [?]

Baked Sweet Potato Chips

Heat oven to 350. Peel sweet potato (works with yams too) and slice
thin, as if for a thick potato chip. Cover a cookie sheet or baking
pan with foil, sprayed lightly with vegetable spray. Lay sweet potato
chips on the foil, rubbing each one slightly in the veggie spray. Then
lightly spray the tops with veggie spray, sprinkly with your favorite
spice (I use garlic salt or something called crazy salt). Bake for 20
minutes, turn, sprinkle that side, and bake for another 10 minutes.

Make a lot, because EVERYONE including small children, SO’s and
teenagers who usually stick up their noses at healthy food, tend to
like these. Hope this helps!

Popularity: 4% [?]