Entrees

Tangy Oven Barbecued Chicken (yield: 4 servings)

1 c barbecue sauce
1/4 c peach or apricot preserves
1 tsp dried thyme leaves
1 broiler-fryer chicken (about 4 lbs), cut into quarters

1. Preheat oven to 350°F. In medium bowl, combine bbq sauce, peach preserves and thyme. Place chicken on Stoneware Bar Pan; spoon sauce over chicken.
2. Bake 1 hour to 1 hour, 15 mins or until Pocket Termometer registers 170°F in thickest part of breast or 180° in thickest part of thigh portion and juices run clear.


Swedish Meatballs

1/2 c crushed rusks or white bread (bread crumbs)
3/4 c cream
1 c ground beef
1/2 c ground veal
1/2 c ground pork, preferably with fat (may be substituted for more beef)
1/2 finely chopped onion
Butter for frying
1 egg
salt, white pepper
soy sauce, optional

Soak the bread (bread crumbs) in th ecream. Mix the ground meat and add the cream and bread mixture. Brown the finely chopped onion in a little butter. Mix the onion with an egg and add it to the meat mixture. Work the mixture until smooth. Add some more water to give a smooth consistency, season with pepper and salt as you go.

Roll th emeat into balls. The simplest method is to shape them using the wet palm of your hand and a couple of tablespoons, alternately standing them in a glass of hot water.

Melt rather large quantity of butter and put 10 to 20 meatballs at a time, depending on their size. Let them brown, and shake the pan now and again so that they roll around, removing each one when they are ready.

If the meatballs are to be served with gravy or sauce, proceed as follows:

Rinse the frying pan with water after each frying and add new butter. When all the meatballs are ready, sprinkle a little flour in the pan, pour in the gravy (i.e. butter from the frying and water used to rinse the pan) and stir until the sauce is even. Flavor wih a little white pepper, salt and perhaps some Soy Sauce. Let the meatballs bubble gently for a few minutes in the sauce, over low heat.

Pork Chop - Potato Scallop

4-6 pork chops - browned

Blend: 1 10-1/2 oz can Crm Mushroom Soup
1/2 c sour cream
3/4 c shredded cheddar cheese
1/3 c chopped onion
1/4 c water
2 T parsley flakes
4 + c thinly sliced potatoes
pepper & Johnny's pork & chicken seasoning to taste

Mix all ingredients. Place in casserole dish. Top w/ sliced mushroom & more grated cheddar. Layer pork chops. Cover & bake at 375° for 1-1/4 hours. Brown, uncovered last 15 minutes. Enjoy!


Grilled Fillet of Beef (6-8 servings)

For the perfect accent, serve with our special ketchup that follows.

Prepare very hot charcoal fire or gas grell. Season:
1 fillet of beef (about 5 lbs), trimmed
With:
1 T salt
2 tsp cracked black peppercorns
Sear beef well, about 5 minutes per side, until browned. Remove from grill. Push coals to oneside of grill or turn off one side of gas grill. Place meat on side without coals or heat, over drip pan. Cover grill, leaving vents open a bit. Cook, turning once or twice, until instant-read thermometer inserted in thickest part reads 135° for rare, 140° for medium-rare, or 155° for medium, 25 to 30 minutes. (Temperature will continue to rise 5°.) Remove roast from grill, cover loosely with foil, and let stand 15 to 20 minutes before carving. Slice 1/2 inch thick.

Red-Onion Garlic Ketchup (about 3 cups)

The rich, deep, robust flavors of this ketchup are perfect with steak or roast beef.

Heat in a large nonreactive skillet over medium heat:
1/3 c olive oil

Add and cook, stirring often, until well browned, about 35 minutes:
5 large red onions, thinly sliced

Add and cook until softened, 3 minutes:
1/4 c minced garlic
1 T minced peeled fresh ginger
1 medium-size ripe tomato, finely diced

Add:
1 tsp hot-red-peppersauce, or to taste
5 T Worcestershire sauce
1/2 c light or dark molasses
3/4 c cider vinegar
1 tsp ground allspice

Reduce heat to low and cook, stirring occasionally, until slightly thickened, about 15 minutes. Remove from heat. Season with salt and black pepper, to taste

Let cool to room temperature. Place in blender or food processor and puree. Serve warm or cold. This will keep, covered and refrigerated, for up to 1 month.


Ratatouille (serves 6)

Ratatoulille is very versatile. It works equally well as a main course or side dish, and can be served hot, cold, or at room temperature. You can refrigerate it, covered, up to three days.

1 large eggplant (about 1-1/2 lbs), cut into 1-inch cubes
4 medium zucchini, cut into 1-inch cubes
1/2 c plus 2 T extra-virgin olive oil
2 T coarsely chopped fresh thyme
Coarse salt and freshly ground pepper
6 lbs vine-ripened tomatoes (about 10)
2 bell peppers, 1 red and 1 yellow
4 garlic cloves, finely chopped
2 medium onions, halved and cut into half-moons
1/2 c coarsely chopped fresh basil
1/2 c coarsely chopped fresh flat-leaf parsley

1. Preheat oven to 400°. Toss together the eggplant, zucchini, 1/2 c oil, 1 T thyme, 1 tsp salt, and 1/2 tsp pepper on a large rimmed baking steet. Roast, tossing occasionally, until vegetables are golden, about 1 hour.
2. Meanwhile, bring a large pot of water to a boil. Prepare an ice-water bath, and set aside. Cut a small, shallow X in th estem end of each tomato; blanch tomatoes until skins begin to loosen, about 30 seconds. Immediately transfer with a slotted spoon to the ice-water bath.
3. Drain tomatoes. Remove skins; cut tomatoes into quarters, discarding seeds.
4. Place one bell pepper at a time on the trivet of a gas-stove burner on high heat; roast, turning occasionally with tongs, until black all over. (Or, broil peppers in a baking pan, turning them occasionally.) Transfer to a large bowl, and cover with plastic wrap. Let steam in bowl until cool enough to handle, about 10 minutes.
5. Remove skins from peppers. Discard topsand seeds. Cut peppers lengthwise into 1/2-inch-thick strips.
6. When eggplant and zucchini are done roasting, heat remaining 2 T oil in a large, deep skillet over medium-high heat until hot but not smoking. Add garlic and onions; cook until soft, about 7 minutes. Add eggplant and zucchini, 1/4 c basil, and remaining T thyme. Season with salt and pepper. Reduce heat to medium-low; simmer, stirring occasionally, until vegetables are very soft, about 30 minutes. Stir in parsley and remaining 1/4 c basil. Cook until heated through, about 1 minute more.

ON THE SIDE: Ratatouille is great with uncomplicated roast chicken or grilled meats. Don't serve it with fussy dishes that have sauces; the flavors will complete.


Lasagna (4 servings)

1 lb Italian Sausage, cut in 1" pieces
1-1/2 lb ricotta cheese
4 eggs
1/4 c mincd fresh parsley
salt to taste
2 c meat & tomato sauce (recipe follows)
1 pkg lasgna noodles, cooked & drained
1 c shredded mozzarella cheese

Saute Sausage in a frying pan until well browned. Meanwhile, combine ricotta cheese, eggs, parsley & salt, mixing well. Refrigerate until ready to use.
Place a thin layer of the meat and tomato sauce in a shallow baking pan. Add a layer of the noodles then the ricotta cheese mixture, the sausage pieces, the shredded mozzarella cheese, and a sprinkling of the parmesan cheese. Continue layering until the pan is full, ending with lsagna, sauce and grated parmesan.
Bake in a pre-heated 375° oven for 40 min. Let lasagna sit for at least 5 min before cutting. Serve with remaining meat and tomato sauce poured on top and sprinklings of grated parmesan cheese.


Meatloaf (bake 350°- 1 hour)

1 onion
1 lb ground beef
1/2 c oats or crackers
s & p
2 eggs mixed with...
1/2 c canned milk
MIX ALL OF ABOVE

Cook following on stove 5 min & pour over meatloaf:
1 can water
1 can tomato-soup
1/2 c brown sugar
1/2 tsp dried mustard
5 T catsup
s & p



Polynesian Stew

2-3 lbs stewmeat
2 T oil
1/4 c butter
1 c onion
1 clove garlic (minced)
1 c carrot (chopped)
2 can mushrooms or fresh
2 T dill weed
1/4 c parsley
1 bay leaf
1/2 tsp thyme
1 tsp salt
1/4 tsp pepper
2 c chicken stock

Paste
4 tsp flour
4 tsp butter
1/2 c whip cream

Heat & brown meat. Add butter saute onion. Add garlic, carrot and mushroom. Cook for 5 min. Add dill weed, parsley, bay leaf, thyme, s & p. Pour in stock.
Boil & simmer, covered 1-1/2 - 2 hours
Add Paste
Boil to thicken
Before serving, add cream



Turkey Roll

2-1/2 turkey meat -put on wax paper - smash flat 1/2" thick, rectangular
1 box Stov Top or your own - cook first. Then layer on top of meat.
Take off wax paper. Roll like Jelly Roll.
Bake 350° for 40-45 min.
Use own gravy


Turkey Apple Pot Pie (yield: 6 servings)

1/4 c chopped onion
1 T butter
2 cans cr of chicken soup, undiluted
3 c cubed turkey
1 lg tart apple, cubed
1/3 c raisins
1 tsp lemon juice
1/4 tsp ground nutmeg

Pastry for single - crust pie 9"
In a sauce pan, saute onion in butter until tender, add the soup, turkey, apple, raisins, lemon juice & nutmet; mix well. Spoon into an ungreased 11"x 7" x 2" baking pan (obling). On a floured surface, roll pastry to fit top of dish. Cut vents in pastry, using a small apple cookie cutter if desired. Place over filling; flute edges.
Bake at 425° for 25-30 min or until crust is golden brown and filling is bubbly .


Cheddar 'N' Turkey Potato Pie (makes 6 servings)

8 oz mushrooms, sliced (2-1/2 c)
1/4 c chopped onion
3 T butter
1/4 c all-purpose flour
1/4 tsp dried tarragon
1/4 tsp pepper
1 c canned chicken broth
1/2 c 2% milk
2 c diced cooked turkey
1 10-1/2 oz pkg frozen mixed vegetables, thawed and drained
2 c shredded cheddar cheese (divided)
2 c hot mashed potatoes
paprika

Preheat broiler.
In saute pan, cook and stir mushrooms and onion in butter over med heat for 3 min. Stir in flour, tarragon and pepper. Gradually add broth and milk; cook, stirring frequently until mixture thickens and comes to a boil (about 5 min). Reduce heat to low; stir in turkey, mixed vegetables and 1 c cheese, simmer 5 min.
Stir 3/4 c cheese into hot potatoes.
Spoon hot turkey mixture into 1-1/2-quart casserole. Top with potato mixture. Place under heated broiler 5 min.
Stir 3/4 c cheese into hot potatoes.
Spoon hot turkey mixture into 1-1/2-quart casserole. Top with potato mixture. Place under heated broiler 5 min.
Sprinkle with remaining 1/4 c cheese and paprika; place under broiler 2 min.

Calories: 429


Smothered Steak (6 servings)

2 lbs boneless round steak
1/4 c all purpose flour
s & p to taste
2 T veg oil
1 clove garlic, minced
1 onion, sliced
1 tsp dried basil, crushed
1 10 oz can beef broth
1 can broth water
5 med potatoes scrubbed but unpeeled
Cut meat into serving pieces. Cut off all fat. Combine flour with s & p. Sprinkle over both sides of meat. Pound flour into meat using a mallet or the edge of a heavy plate. Let meat stand at room temp for 30 min.
Heat oil in pressure cooker, uncovered. Brown meat well in oil. Add garlic, onion, basil, broth & water. Cook until done. Place rack on top of meat & arrange potatoes.
Serve at once.


Oven Fried Chicken (5 servings)

3/4 c unsalted butter
3 garlic cloves, minced
2 c fresh bread crumbs
2/3 c grated parmesan cheese
2 tsp kosher salt
1/4 tsp freshly ground pepper
1 chicken (3-1/2 lbs) cut into 10 pieces

1. Heat oven to 350°. In small saucepan, melt butter with garlic. Tranfer to a large bowl & let cool to room temp.
2. In large bowl, mix breadcrumbs, cheese, s & p. Dip each chx piece, one at a time, into melted garlic butter. Transfer to the bread crumb mixture & turn to coat on all sides. Arrange the chicken on a flat layer or large cookie sheet. Drizzle any remaining butter over chicken & bake until lightly browned, 50-60 mins.



Sig's Chili (double)

2 T olive oil
2 lbs boneless beef chuck, cut into 1/2" cube
1 med onion, finely chopped
1 large sweet green pepper, chopped
1-28 oz can crushed tomatoes
3 cloves garlic, finely chopped
1/4 c beer or dry red wine
1/2 T chili pwd
1/2 T dried basil
1/2 T ground cumin
1/2 tsp dried oregano leaves
1/4 tsp crushed red pepper
1 - 16 oz can red kidney beans, drained
Shredded cheddar & monterey jack cheese optional
Sliced green onions, 1 avocado salsa optional

1. Heat saucepan with 2 tsp olive oil. Add beef and brown quickly, transfer beef to bowl. Add remaining oil & saute onion, gr pepper and garlic until lightly brown.
2. Stir in beef, crushed tomatoes, beer, chili pwd, basil, cumin, oregano, red pepper, heat to boiling. Reduce heat to low, cover - simmer for 2 hours. Stir occasionally.
3. Uncover saucepan & cook 1/2 - 1 hour longer until meat is tender.
4. Stir in kidney beans and cook just until beans are heated through, about 5 min. Serve Chili with cheese, green onion & avocado salsa, if desired.


Swedish Meatballs (75 meatballs)
Prep time - 1 hr; Baking time - 1 hr

1-1/4 tsp salt
3/4 tsp sage
3/4 tsp allspice
1/2 tsp freshly ground pepper
1/8 tsp nutmeg
1 c milk
1-3/4 lb lean ground beef
1/4 lb bulk pork sausage
1 small onion, diced
2 lg eggs, lightly beaten
1/2 c flour
3 T veg oil, divided

1. Combine bread crumbs, salt, sage, allspice, pepper & nutmeg in bowl. Stir in milk. Add beef, pork, onion & eggs; lightly mix just until blended
2. Spread flour in large plate. Shape meat mixture into 1-1/2" balls. Roll meatballs in batches in flour to coat. Shake off excess flour, then transfer to sheet of wax paper.
3. Heat oven to 350°. Heat 1 T oil in large skillet over med heat. Brown 1/2 of meatballs on all sides, 6 min. Tranfer to 2-1/2 qt baking dish. Repeat process with remaining oil and meatballs. Stir 1/2 c water into meatballs. Cover and bake 1 hour. Transfer to serving bowl.
- Sauce -


BBQ Chicken

2 broilers - cut up
Poke holes in chicken with fork & marinate overnight.
Combine:
1 c salad oil
1/3 c white vinegar
6 T sugar
6 T ketchup
2 T grated onion
2 tsp dry mustard
2 cloves garlic, minced
2 T worcestershire sauce
Dash of tobasco

To cook:
Outdoors: Broil over gray charcoal fire, 12" from coals, 20 min each side.
Turn frequently & baste with sauce often.
Indoors: Broil as far away from coils as possible, basting & turning often.


Sweet & Sour Porkchops (6 servings)

6 pork loin chops - cut 3/4"-1" thick
2 T shortening
1 tsp salt
1/4 tsp pepper
1/2 c real lemon - reconstituted lemon juice
1/4 c clover honey
1/4 c chopped onion
1 T soy sauce
1 tsp beef flavor instant bouillon
1 (20 oz) can chunk pineapple in heavy syrup well drained reserving syrup
3 T sornstarch
1 c thinly sliced carrots
6 green pepper rings

In large skillet, brown chops in shortening grease pan. Remove shops to baking pan. Season withsalt & pepper. Add carrots. In sauce pan, combine real lemon, honey, onion, soy sauce, bouillon and half the pineapple syrup. In small bowl, mix remaining pineapple syrup and corn syrup and cornstarch until smooth; stir into real lemon mixture. Cook stirring until thickened, pour chops. Cover, bake 350° oven 50-60 minutes or until tender. Add pineapple chunks. Top each chop with a pepper. Bake uncovered 10 min longer.


Crockpot Chili

1/2 lb dry pinto or kidney beans
2-16 oz cans tomatoes
2 lbs ground beef (browned)
2 med onions, chopped
1 green pepper, chopped
2 cloves garlic, crushed
2-3 T chili powder
1 tsp pepper 1 tsp cumin
salt to taste

Boil dry beans til soft. Drain well. Put all ingredients in crockpot in order listed. Stir once. Cover & cook on low 10-12 hours.
When using canned beans, use 2-16 oz cans (drain liquid)


Deep Fried Chicken with Lemon Slices (serves 6-8)

3 lbs chicken breast meat
A
1/2 tsp salt
1/2 T cooking oil
1/2 T light soy sauce
1 T cornstarch
1 T water
1 egg yolk
Black Pepper
B
6 T cornstarch
3 T flour
3 T sugar
3 T lemon juice
3 (?) T light broth
C
1/2 tsp salt
2 T cornstarch
1 tsp sesame oil

1 green pepper, cred & seeded
1 red pepper
Oil for deep frying
2 lemons, thinly sliced
Chopped parsley

1. Skin chicken. Cut into bite sized thin slices. Marinate chicken 10 min. (A)
2. Mix (B) on a plate and coat each chicken piece with the mixtuer.
3. Mix (C) in a small bowl. Cut pepper 1" pieces
4. Place a 12" wok over high heat. Heat the oil until almost smoking. Deepfry the chicken slices until almost golden brown.
5. Remove with a slotted spoon to a heated plate. Pour off all but a T of oil.
6. Stir fry the pepper until it begins to brown. Pour in (C). Bring to boil, stirring until thickened.
7. Add chicken pieces. Stir after a few more minutes.
Put on serving platter. Garnish with lemon/parsley.


Orange-glazed Turkey Breast (8-10 servings)
(prep & cook time: about 1 hour & 40 min, including 10 to 20 min for standing)

1 boneless, skinless turkey breast half (3 to 3-1/2 lbs), fresh or frozen
1/3 c orange marmalade
2 T soy sauce
2 T lemon juice
1 tsp ground ginger
3-1/2 c chicken broth
1/4 c cornstarch
1/2 c apricot nectar
S & P
1. If turkey is frozen, thaw in refrigerator at least 48 hours. Rinse breast and pat dry. Set on a rack in a foil-lined 10X15" roasting pan. Bake in a 375° oven til a thermomet inserted in center of thickest part reaches 120°, 45 to 50 minutes.
2. Meanwhile, in a 1-1/2 to 2-quart pan melt marmalade over med-low heat. Stir in 1 T soy sauce, 1 T lemon juice, and the ginger.
3. When turkey reaches 120°, brush some of the marmalade mixture over breast; cont roasting, basting twice more with marmalde mixtue, until a thermometer inserted in center of thickest part reads 155° to 160°, about 30 min longer. Transfer turkey to a platter to keep warm; let rest 10 to 20 min.
4. To the remaining marmalade mixture in the pan, add remaining soy sauce & lemon juice, and the broth. Smoothly mix cornstarch with apricot nectar. Add to broth mixture and stir over high heat until it boils, about 4 minutes. Pour any accumulated juices from turkey platter into broth mixture, add salt & pepper to taste, and serve with turkey.
210 calories per serving.


Roast Prime Ribs of Beef (preheat oven to 425°)

12 pound Prime Rib roast, at room temperature
Salt & freshly ground pepper, to taste

Season roast with s & p. In a roasting pan place roast, fat side up, so that ribs of roast act as rack. Roast for 30 minutes and reduce heat to 350°. Continue to roast for 2 hours more or until meat thermometer registers desired doneness. Transfer to platter & let rest, covered 20 minutes.

For the pan sauce:
2 cups beef stock or canned broth
Sprig of thyme or 1/2 tspdried
Worcestershire sauce, to taste
Salt & freshly ground pepper, to taste

Skim off fat from pan drippings and add stock and thyme. Bring to a boil and simmer 10 minutes. Season with Worcestershire and salt and pepper to taste. Transfer to a sauceboat.