Famous Recipes - A few recipes for you

 

 

 

Table of Contents:

7-Layer Salad
Fiesta Chicken Pot
Creamy Potato Bake
Turkey Tetrazzini
Honey Carrots
Baked Lime Chicken Wings
Raspberry Pork Chops
Grape Salad
Spiced Hot Cider

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7-Layer Salad

Ingredients:
8 C. shredded Romaine or green leaf lettuce
1 Green pepper, chopped
2 C. sliced mushrooms or carrots
1 and 1/2 C. canned kidney or garbanzo beans, rinsed and drained
1 and 1/2 C. frozen peas (run cold water over then in a strainer to
partially thaw)

DRESSING:
   6 Tbsp. light Miracle Whip (or other light mayo)
   6 Tbsp. light or nonfat sour cream
   6 Tbsp. low-fat milk or fat-free half-and-half
   3/4 Tsp. garlic powder
   1 and 1/2 tsp. crumbled oregano leaves
   1 and 1/2 tsp. black pepper
   1 C. packed, reduced-fat sharp cheddar cheese
   1/4 C. less-fat bacon bits (optional)

Preparation:
Assemble the first five layers in a 9x13 " glass dish.
In a separate bowl, beat dressing ingredients together with wire whisk. 
Spread over the top layer in the glass dish /w a spatula.
Sprinkle cheese and bacon bits (if desired)evenly over the top of salad.
 Cover with plastic wrap and keep in refrigerator until ready to serve. 
Yield:  12 servings
 
Nutritional Information:
Per serving: 115 calories, 7 gm. protein, 12 gm. carbohydrates, 4.5 gm.
fat, 1.6 gm. saturated fat, 5 mg. cholesterol, 4 gm. fiber, 247 mg.
sodium.  Calories from fat: 35%.
 

 
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Fiesta Chicken Pot
Makes 4 – 6 servings

3 Cups Cooked Chicken, cut into small chunks
1 Jar (15 oz) Cheez Whiz
2 Cans (10.75 oz) Condensed Cream of Chicken Soup
6 Oz Milk
1 Can (4.5 oz) Diced Green Chiles
Hot Rice or Flour Tortillas, for serving

In medium saucepan, combine chicken, process cheese, soups, milk and 
chiles; blend well.  Heat over low heat (about 10 minutes).  Serve over
hot rice or with tortillas.
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CREAMY POTATO BAKE
 
Instant potatoes
1 4 ounce carton whipped cream cheese with chives
1 egg, beaten
1 Tablespoon Butter
Paprika
 
Prepare 6 servings instant mashed potatoes using package directions ,
omitting the butter. Add whipped cream cheese, beat well. Stir in egg.
Blend well.

Transfer to a well greased 1-quart baking dish. Dot with 1 tablespoon
butter.Sprinkle with paprika. Bake at 400 degrees for 30 minutes. 
Serves 6.  Can easily be doubled.

Note: if you cannot find cream cheese with chives, you may use plain
whipped cream cheese and add 2 tablespoons finely chopped green onion.
Flavored cream cheese seems to impart a better flavor. Make sure cream
cheese is WHIPPED.

 
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Turkey Tetrazzini (adapted from cooks.com)
 
Heat oven to 375F.
 
2 cans mushrooms, drained
5 tbs butter
1/4 c all purpose flour
1 1/2 c milk
1 can chicken broth
1/4 c dry white (or cooking) wine
10 oz spaghetti
3 c chopped cooked turkey
1 1/2 c cooked peas or mixed vegetables
1/3 c grated parmesan
1/4 c breadcrumbs
4 oz shredded mozzarella or other shredded cheese
 
Cook spaghetti al dente and drain.
 
Melt butter in large heavy saucepan with mushrooms. Stir in flour and
cook over low-medium, stirring til slightly thickened. Slowly add milk,
broth and wine, stirring constantly. Increase heat and bring to boil,
stir, and then lower heat to simmer 5 minutes. 
 
Combine in large bowl cooked spaghetti, vegetables, sauce, turkey and
grated parmesan. Add salt and pepper if desired, and pour mixture into
large greased casserole. Sprinkle breadcrumbs over the top. Bake at 375
for 30 minutes. Top with shredded cheese and bake 5 more minutes.

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 Souvlakia

Half a de-boned leg of lamb cut into 1/2-inch wide strips about 2-inchs
long
Fresh pita bread
Red onion (thinly sliced)
Diced or cubed tomatoes
Red (cayenne) pepper
Kosher salt
Olive oil
Oregano
Ground rosemary
Gas or charcoal grill
Grilling wok (sometimes called grilling basket)
Waxed paper

Prepare the Lamb for Marinating: Two days before your cookout, trim off
the excess fat from the 1/2 leg of lamb and slice the lamb into 1/2-inch
wide strips about 2-inches long. Place in sealable container or large
Ziploc bag. Add 1/4-cup virgin olive oil (wonder how can they tell the
difference? If *I* were REGULAR olive oil, I'd lie!), 1/2-tablespoon
oregano, 1/2-tablespoon ground rosemary, 1 teaspoon (less or more) of
ground red (cayenne) pepper, 1 teaspoon (to taste) coarse kosher salt.
Mix well. Cover. Marinate in refrigerator for two days, stirring
occasionally. I prefer using Ziploc bags because all you have to do is
swish the bag every so often.

The hard part is over.

The Cookout: Since this is a "serve yourself" kind of meal, thinly slice
the red onions and lettuce ahead of time, placing in separate bowls.
Same thing with the diced tomato chunks. Prepare waxed paper squares
based on the width of the waxed paper. You’ll want them about 12-inches
square or thereabouts. Fold the waxed paper squares one time to make a
triangle. Each souvlakia will be individually wrapped and served in one
of these waxed paper-fashioned diapers.

Spray the grilling wok with cooking spray or olive oil and place the
rack of your grill. Turn your gas grill on high for a couple of minutes
with the lid closed. When the wok is very hot, toss in the marinated
lamb, stirring briskly. Do not overcook the lamb. When the lamb is done
(4 to five minutes?) set aside. Turn the grill on low. Lightly brush
both sides of your pita bread with olive oil, and sprinkle with salt and
red pepper. Grill LIGHTLY. You do not want to toast the pita bread.

Making the Souvlakia: Place a lightly-grilled pita bread on a waxed
paper triangle diaper held in your hand so the pointed part of the
triangle is facing down and the pita bread sticks out the top (flat)
part of the waxed paper about 3 inches. Add lettuce to the center of the
pita bread in a line from top to bottom, creating a bed of sorts. Throw
in several pieces of lamb and garnish with tomato and onion. Then wrap
the souvlakia tightly in the waxed paper diaper, tucking in the bottom
edge. Add salt or red pepper to taste.

Leftover cooked lamb can be stored in the fridge along with the fixin’s.
The cooked lamb can also be frozen for a souvlakia party in the future.
I often prepare entire legs of lamb in this manner and freeze the cooked
lamb in serving-size Ziplocs (enough for 3 or 4 souvlakia). Works great.
Some Americanized and commercial versions of souvlakia are popping up in
various food-mart types of places. Most use reconstituted meats cooked
vertically and use sour cream and cucumbers as a dressing. To each his
own, but -- don’t you dare!

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Baked Lime Chicken Wings

16 chicken wings
1/2 cup ketchup
1/2 cup lime juice, fresh is best
2 Tbsp. Worcestershire

Tuck wing tip under before placing wings in baking dish or pan.  Pour 3
sauce ingredients into bowl, and mix well, then pour over chicken wings.
 Bake uncovered for 1 hour at 350 degrees, basting every 15 minutes.
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Raspberry Pork Chops

1 T. butter or margarine
1 T. olive or vegetable oil
3 lbs. pork chops or pork tenderloin (1" thick)
3 garlic cloves, thinly sliced
1/2 c. raspberry vinegar, divided
2 medium tomatoes, seeded and chopped
1 tsp. dried sage or thyme, tarragon or basil
1 T. dried parsley flakes
1/2 c. chicken broth
Salt and pepper to taste
Fresh raspberries and sage for garnish, optional

Melt butter in a large skillet; add oil. Brown the pork on both sides
over high heat. Pour off oil; reduce heat to medium-low. Add garlic and
2 T.
vinegar. Cover; simmer for 10 minutes. Remove pork and keep warm. Add
remaining vinegar; stir up browned bits from bottom of skillet. Raise
heat and boil until the vinegar is reduced to a thick glaze. Add the
tomatoes, sage, parsley and broth. Boil until liquid is reduced to half
of the original volume. Strain sauce; season with salt and pepper. Spoon
over pork (or chicken). Garnish with raspberries and sage if desired.
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Grape Salad
 
3 to 4 pounds of red seedless grapes
1- 8 ounce packages of softened cream cheese
1/2 cup powdered sugar
1/2 cup packed brown sugar
1/2 cup chopped walnuts
 
Wash and dry the grapes.  Cream the cheese and powdered sugar together. 
Mix in the grapes (yes, it will stick to the dry grapes).  Mix the brown
sugar and nuts.  Sprinkle on top of the grape mixture.
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Hot Spiced Cider
GMA 1997

6 C fresh apple cider
1/4 C pure maple syrup (more or less, to taste)
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
6 strips orange peel
6 strips lemon peel

Pour apple cider and maple syrup into a large stainless steel saucepan.
Place the cinnamon sticks, cloves, allspice berries, orange peel and
lemon peel in the center of a washed square of cheesecloth; fold up the
sides to form a bundle, then tie it up with cotton string. Drop the
spice bundle into the cider mixture.

Place the saucepan over moderate heat for 5 to 10 minutes, or until the
cider is very hot but not boiling.

Remove the cider from heat. Discard spice bundle. Ladle cider into big
cups or mugs, adding a fresh cinnamon stick to each serving if you like.

 

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