Re: Famous Recipes - A few recipes for you

Where did the honeyed carrots go? -------Original Message------- From: Retiredpostal Date: 12/31/2006 7:44:42 AM To: Domeus Subject: 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%. _______________________________________

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. _______________________________________

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. _______________________________________

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. _______________________________________

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. _______________________________________

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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