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Betsy at Recipelink.com

ASSORTED RECIPES
March 18, 2006

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Betsy at Recipelink.com

SAUSAGE AND RED PEPPER STRATA

6 ounces breakfast bulk pork sausage
1/2 teaspoon dried oregano leaves
1/4 teaspoon red pepper flakes (optional)
4 slices day old French Bread, cut into 1/2 inch slices
1/2 medium red bell pepper, finely chopped
1/4 cup chopped parsley
4 eggs
1 cup evaporated milk
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
1/2 cup sharp cheddar cheese

Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Add sausage, oregano and red pepper flakes, if desired. Cook until browned. Drain on paper towels.

Spray 8-inch square baking dish with cooking spray. Line bottom of pan with bread. Sprinkle sausage over bread; top with bell pepper and parsley.

Combine eggs, milk, mustard and black pepper in medium bowl; whisk until well blended. Pour egg mixture evenly over sausage. Cover tightly with foil and refrigerate overnight.

TO BAKE:
Preheat oven to 350 degrees.

Cover tightly with foil and bake for 55 minutes.

Remove foil. Sprinkle with cheese and bake 5 more minutes or until cheese has melted.

Makes 4 servings
Source: Best Recipes - Easy Home Cooking

Recipe: Pennsylvania Dutch Beef Balls

Betsy at Recipelink.com

PENNSYLVANIA DUTCH BEEF BALLS

1 pound ground beef
1 small onion chopped
1 teaspoon salt
1/2 teaspoon poultry seasoning
2 tablespoons vegetable oil
3 envelopes instant beef broth or
3 beef flavored bouillon cubes
3 cups water
3/4 cup seedless raisins
dash of pepper
9 gingersnaps, crushed
1 1/2 teaspoons cider vinegar
hot cooked noodles

Mix ground beef lightly with onion, curry powder, salt and poultry seasoning; shape into 16 balls. Brown in hot oil in a frying pan.

Add instant beef broth or bouillon cubes, water, raisins and pepper, crushing cubes if using, with a spoon; cover. Simmer, stirring several times, 20 minutes to blend flavors.

Stir in crumbled gingersnaps and vinegar, being careful not to break meat balls. Cook, stirring constantly, until gravy is thick and smooth.

Serve with hot cooked noodles.

Makes 4 servings
Source: Family Circle

Recipe: Campbell's Shortcut Chicken Cordon Bleu

Betsy at Recipelink.com

CAMPBELL'S SHORTCUT CHICKEN CORDON BLEU

1 tbsp. butter or margarine
4 boneless chicken breast halves
1 (10 3/4 oz.) can Campbell's Condensed Cream of Chicken (regular or 98% Fat Free)
2 tbsp. water
2 tbsp. Chablis or other dry white wine
1/2 cup shredded Swiss cheese
1/2 cup chopped cooked ham
4 cups hot cooked medium egg noodles

Heat butter in skillet. Add chicken and cook until browned.

Add soup, water, wine, cheese and ham. Heat to a boil.

Cover and cook over low heat 5 minutes or until done.

Serve with noodles.

Servings: 4

Recipe: Hot and Spicy Chicken Drummies (using biscuit mix)

Betsy at Recipelink.com

HOT 'N' SPICY CHICKEN DRUMMIES

1 cup red pepper sauce
1 teaspoon garlic salt
24 chicken drummettes
2 tablespoons margarine or butter
1 cup original Bisquick
3/4 teaspoon onion salt
1/2 teaspoon pepper
1/4 teaspoon ground red cayenne pepper
blue cheese dressing if desired

Mix pepper sauce and garlic salt. Pour over chicken in shallow glass or plastic dish. Cover and refrigerate at least 4 hours but no longer than 24 hours.

Preheat oven to 450 degrees F.

Melt margarine in jelly roll pan, 15 1/2x10 1/2x1 inch, in oven.

Mix Bisquick, onion salt, pepper and red pepper. Remove chicken from sauce; discard sauce. Dip chicken in Bisquick to coat. Place in single layer in pan. Bake 25 minutes; turn.

Bake 20-25 minutes longer or until chicken is golden brown and juice is no longer pink when centers or pieces are cut.

Serve with blue cheese dressing, if desired.

Makes 2 dozen appetizers
Source: Bisquick

Recipe: 15-Minute Chicken Parmesan Risotto (using cream of chicken soup and instant rice)

Betsy at Recipelink.com

15-MINUTE CHICKEN PARMESAN RISOTTO

1 tablespoon oil
1 pound skinless boneless chicken breasts, cut into small pieces
1 can (10 3/4 ounces) condensed cream of chicken soup
1 2/3 cups milk
1/2 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning (optional)
2 cups Minute rice, uncooked
1 large tomato, chopped (optional)

Heat 1 tablespoon oil in skillet. Add chicken; cook until lightly browned.

Add soup, milk, Parmesan cheese and seasoning; stir. Heat to a boil.

Stir in rice and tomato; cover. Cook on low heat for 5 minutes or until cooked through. Stir.

Servings: 4
Source: Campbell's

Recipe: Caramelized Baked Chicken Wings (using honey, soy sauce, and ketchup)

Betsy at Recipelink.com

CARAMELIZED BAKED CHICKEN WINGS

3 pounds chicken wings
1 cup honey
1/2 cup soy sauce
2 tablespoons olive oil
2 tablespoons ketchup
1 clove garlic, minced
1 pinch salt
1 pinch ground black pepper

Preheat oven to 375 degrees F (190 degrees C).

Place chicken in a 13x9-inch baking dish.

Mix the honey, soy sauce, oil, ketchup, garlic, salt and pepper; pour over the chicken.

Bake at 375 degrees F (190 degrees C) for one hour or until sauce is caramelized.

Servings: 6
Source: Unknown

Recipe: Red Pesto Potato Salad (and How to Make Home-Dried Tomatoes)

Betsy at Recipelink.com

RED PESTO POTATO SALAD

When the exquisite, but all too short, New Hampshire summer approaches its end, Moulton's Farm Stand, which is near my house, overflows with an embarrassment of riches, not the least of which are the tomatoes. From the giant globes of brandywine heirlooms to the taut skinned red Roma, the variety is overwhelming. The sweet taste of the earth one experiences when eating a vine ripened tomato cannot be bettered. But a properly dried roma is as addictive as a potato chip! Try this salad if you have a good supply of sun or oven dried tomatoes.

FOR THE RED PESTO:
1 cup dried Roma (plum tomatoes). either home-dried* or purchased
1 cup boiling water, if using purchased tomatoes
1/2 cup fresh basil leaves, thoroughly dried
1 bunch fresh flat-leaf parsley, thoroughly dried and roughly chopped
1/2 cup extra-virgin olive oil, or more if needed
2 cloves garlic, minced
1/2 cup pine nuts
1/2 cup freshly grated Parmesan cheese
Salt to taste
FOR THE SALAD:
2 pounds red new potatoes
2 tablespoons white wine vinegar
1 cup artichoke hearts, either marinated and drained or frozen, thawed, and cooked according to package directions, halved
salt and freshly ground black pepper

FIRST, MAKE THE RED PESTO:
If you are using store-bought dry-packed tomatoes, rehydrate them by placing them in a bowl adding the boiling water, letting them stand for 10 to 15 minutes, and then draining. If you are using store-bought oil-packed tomatoes, drain them and add the oil to the measuring cup to make up part of the 1/2 cup oil.

Place the tomatoes, basil leaves, and parsley in a food processor fitted with the metal blade. With the motor running slowly add the oil through the feed tube and then add the garlic. Stop the motor. Remove the lid, and add the pine nuts. Replace the lid and pulse 1 or 2 times until the nuts are chopped and the pesto is creamy. Adding more oil if necessary.

Turn the pesto into a bowl and stir in the cheese. Taste for seasoning adding salt if needed. (Parmesan is salty so be careful.) You should have about 1 cup. You may store the pesto for up to a month in the refrigerator in a covered container. Top it with a thin film of olive oil before capping.

TO PREPARE THE SALAD:
Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer about 10 minutes, or until tender. Drain.

When cool enough to handle, peel if desired, then cut into cubes no more than 1/4-inch. Place cubes in a bowl, add the vinegar, and toss gently. Add the artichoke hearts, pesto, salt, and pepper and toss gently again.

Cover and refrigerate for up to 24 hours if not serving immediately. Bring to room temperature before serving.

*HOW TO MAKE HOME-DRIED TOMATOES:
I've tried "sun"-drying tomatoes by the traditional method, but let�s face it, New Hampshire isn't Naples, even in the summer. I ended up with flies and spoiled tomatoes. This method for drying tomatoes works for me, but be careful or you�ll eat half of them before you get them in the fridge!

Have ready as many Roma (plum) tomatoes as you want to dry (I usually do them in 2 to 3-pound batches), vegetable oil spray, olive oil, and kosher salt.

Preheat oven to 375 degrees F.

While the oven is preheating. split the tomatoes in half lengthwise, then squeeze them slightly over the sink or a bowl to release excess juice and some seeds.

Line one or more baking sheets with aluminum foil and spray with vegetable oil spray. Place the tomatoes, cut-side up, on the foil, and drizzle lightly with olive oil. Sprinkle lightly with kosher salt.

Place the baking sheet(s) in the oven and reduce the temperature to 200 degrees F. Bake, checking the tomatoes every hour until they are shriveled and dried. The timing will depend on the ripeness of the tomatoes. It usually takes from 4 to 6 hours.

Remove from the oven and place the tomatoes on a drying rack to cool, Store in the refrigerator, covered, or freeze in plastic bags. They will keep in the refrigerator for up to 3 weeks and in the freezer for several months.

Servings: 8
Source: Potato Salad: Fifty Great Recipes by Barbara Lauterbach

Recipe: Mr. Food's French Toast Sticks

Betsy at Recipelink.com

MR. FOOD'S FRENCH TOAST STICKS

2 eggs
1/2 cup confectioners' sugar
1/4 cup milk
2 tablespoons maple syrup
1/4 teaspoon ground cinnamon
8 slices white bread, cut into 4 strips each
3 tablespoons butter, divided use

In a shallow dish, beat together the eggs, sugar, milk, maple syrup, and cinnamon with a fork until well blended.

Dip each bread strip into the egg mixture, coating completely.

In a large skillet, melt 1 tablespoon butter over medium heat. Cook the bread strips a few at a time for 2 to 3 minutes per side, or until golden, adding more butter as needed.

Serve immediately or allow to cool, then cover and chill until ready to serve. When ready to serve, reheat in the oven or toaster oven for 3 to 5 minutes, or until heated through.

Servings: 4
Source: Mr. Food

Recipe: Hershey's Cocoa Cream Pie

Betsy at Recipelink.com

HERSHEY'S COCOA CREAM PIE

1/2 cup Hershey's cocoa
1 1/4 cups sugar
1/3 cup cornstarch
1/4 tsp. salt
3 cups milk
3 tablespoons butter or margarine
1 1/2 tsp. vanilla extract
1 baked inch pie crust or graham cracker crumb crust cooled
Sweetened whipped cream

In medium saucepan, stir together cocoa, sugar, cornstarch and salt. Gradually add milk to dry ingredients, stirring until smooth. Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute.

Remove from heat; stir in butter and vanilla. Pour into baked pie crust. Carefully press plastic wrap directly onto pie filling.

Cool; refrigerate 6 to 8 hours.

TO SERVE:
Top with whipped cream. Cover; refrigerate leftover pie.

Makes 6 to 8 servings

Recipe: Cheesy Italian Beef Bake (using biscuit mix)

Betsy at Recipelink.com

CHEESY ITALIAN BEEF BAKE

1 1/2 pounds ground beef*
1 26 ounce jar chunky garden-style tomato pasta sauce
1 8 ounce package cream cheese, softened
1/3 cup sour cream
2 cups shredded parmesan cheese
3/4 teaspoon Italian seasoning
2 cups original Bisquick mix
1 1/2 cups milk

Heat oven to 375 degrees F. Spray rectangular baking dish (13x9x2 inches) with cooking spray.

Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in pasta sauce; set aside.

Mix cream cheese, sour cream, 1/2 cup of the Parmesan cheese and 1/4 teaspoon of the Italian seasoning in small bowl until smooth and creamy. Spoon half of the beef mixture (about 2 cups) into baking dish. Drop spoonfuls of cream cheese mixture evenly onto beef mixture. Spoon remaining beef mixture over cream cheese mixture.

Stir 1 cup of the Parmesan cheese, the Bisquick mix and milk in medium bowl until blended. Pour over beef mixture.

Bake uncovered 30 to 35 minutes or until light golden brown.

Sprinkle with remaining 1/2 cup Parmesan cheese and 1/2 teaspoon Italian seasoning.

Bake 5 minutes. Let stand at least 10 minutes before cutting.

*Ground turkey also works well in this hot and hearty casserole.

Servings: 8-10
Source: Betty Crocker Bisquick Weeknight Meals; April, 2003

Recipe: Baked Halibut with Tomatoes and Spices

Betsy at Recipelink.com

BAKED HALIBUT WITH TOMATOES AND SPICES

1 large onion, sliced
2 cloves garlic, chopped
2 jalapeno chilies, seeded and chopped
1 (16 ounce) can whole tomatoes, drained and chopped
2 tablespoons white vinegar
1 1/4 teaspoons ground cumin
3/4 teaspoon ground coriander
4 halibut or other lean fish steaks, about 1-inch thick (about 2 pounds)
chopped fresh cilantro (if desired)

Heat oven to 350 degrees F. Spray 10-inch nonstick skillet with nonstick cooking spray.

Cook onion, garlic and chilies in skillet over medium heat, stirring frequently, until onion is tender; reduce heat.

Stir in remaining ingredients except fish steaks. Simmer uncovered over low heat 5 minutes, stirring occasionally.

Arrange fish in ungreased rectangular baking dish, 11x7x1 1/2-inches. Spoon tomato mixture over fish.

Bake uncovered 25 to 30 minutes or until fish flakes easily with fork. Sprinkle with cilantro.

Servings: 4
Adapted from source: General Mills, Inc., 1998

Recipe: Byerly's Couscous

Betsy at Recipelink.com

BYERLY'S COUSCOUS

1 (14 1/2 ounce) can defatted low-sodium chicken broth
3 to 4 tablespoons margarine or butter
1 cup couscous
1/2 cup chopped walnuts
1/4 cup raisins
3 Tablespoons honey
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cumin
1/8 teaspoon ground turmeric
1/8 teaspoon ground black pepper
1 dash ground cloves

In medium saucepan bring chicken broth and margarine to boiling. Stir in couscous. Remove from heat; let stand, covered, 5 minutes.

Stir in remaining ingredients. Spoon into buttered 1 1/2 quart casserole.

Bake, uncovered, in a 375F oven until heated through, about 20 minutes.

TO MAKE AHEAD:
Cover unbaked casserole and refrigerate. Bake, covered, in a 375 degree F oven 35-40 minutes. Or, microwave, covered (HIGH) for 4 minutes. Stir. Microwave, covered (HIGH) until heated through (about 3 minutes).

Servings: 6
Source: Byerly Bag, January 1997

Recipe: Chicken with Sun Dried Tomatoes and Cream

Betsy at Recipelink.com

CHICKEN WITH SUN DRIED TOMATOES AND CREAM

1 1/2 cups marinated sun-dried tomatoes, drained
2 tablespoons olive oil
1 tablespoon minced fresh garlic
10 1/2 ounce canned chicken broth
1 pint whipping cream
2 pounds skinless boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/2 ounce fresh basil, chopped
12 ounces penne pasta
freshly shredded Parmigiano-Reggiano cheese

Cut tomatoes in half or quarters; set aside.

Heat 2 Tablespoons olive oil over medium heat; saute garlic in oil.

Stir in chicken broth and tomatoes; bring to a boil. Gradually stir in cream and return to a boil. Simmer over medium heat until slightly thickened (12-15 minutes).

If desired, refrigerate, covered, several hours or overnight.

To Serve:
Cut chicken breasts into 1-inch pieces. Sprinkle with salt and pepper.

Heat 2 Tablespoons olive oil in large skillet over medium heat. Saute chicken until no longer pink and juices run clear (10-12 minutes).

Sprinkle with basil, tossing to coat. Stir in cream sauce and continue cooking over medium heat until heated through.

Meanwhile, cook pasta according to package directions; drain.

Arrange cooked pasta on heated serving platter. Pour sauce over pasta; sprinkle with shredded Parmigiano-Reggiano cheese. Serve immediately.

Servings: 6
Source: Byerly's Bag, January 1997

Recipe: Easy Chicken ala King

Betsy at Recipelink.com

EASY CHICKEN ALA KING

1/2 cup butter, divided use
1 1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1/2 pound mushrooms, quartered
6 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
14 ounces chicken broth
1 cup heavy cream
9 ounces frozen peas, thawed
2 ounces chopped pimientos, drained

In a large skillet, melt 2 tablespoons butter over medium-high heat. Saute the chicken and mushrooms for 5-6 minutes, or until no pink remains in the chicken. Remove the chicken and mushrooms from the skillet; discard the pan juices.

Add the remaining butter, flour, salt, and pepper to the skillet; cook, whisking constantly, until the butter melts.

Slowly add the chicken broth and cream; bring to a boil, whisking until smooth and thickened.

Reduce the heat to medium-low, return the chicken and mushrooms to the skillet; add the peas and pimientos. Simmer until heated through, stirring constantly. Serve immediately.

Servings: 6
Source: Mr. Food; WRTV13-TV, 2/17/2003

Recipe: Cheesy Brown Rice Casserole (using mushrooms and cooked chicken)

Betsy at Recipelink.com

CHEESY BROWN RICE CASSEROLE

1 tablespoon canola oil
1 medium onion, chopped
2 cloves garlic, minced or pressed
1/2 medium bell pepper, chopped
1 medium carrot, grated
1 celery rib, diced
1/2 cup white mushrooms, sliced
2 cups cooked brown rice
1 (4 ounce) can chopped green chiles or 3 chilies, diced
4 ounces Neufchatel cheese, at room temperature or lowfat or nonfat cream cheese
1/2 teaspoon dried basil leaves
2 ounces white meat chicken, cooked and finely chopped
4 ounces low fat cheddar cheese, shredded

Preheat the oven to 375 degrees F.

Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, bell pepper, carrot, celery, and mushrooms, and cook, stirring occasionally, until tender, about 8 minutes.

In a large bowl, combine the rice, green chilies, Neufchatel cheese, basil, and chicken. Add the onion mixture and stir to combine. Spoon into a 1-quart casserole (ungreased).

Bake uncovered 30 minutes, or until casserole is heated through.

Remove from the oven and immediately sprinkle with the Cheddar cheese. Let the casserole sit 10 minutes; then serve.

This satisfying main course is comfort food with just a little of the meat and fat. Most of what makes this casserole filling are grains, beans, and vegetables. Cheesy Rice Casserole is delicious with a crisp salad or served all by itself it contains everything you need for a well-rounded meal.

Servings: 4
Source: Beef Busters by Marissa Cloutier, M.S., R.D.

Recipe: Mini Chinese Chicken Snacks (using biscuit mix)

Betsy at Recipelink.com

MINI CHINESE CHICKEN SNACKS

1 1/4 cups Original Bisquick
1/4 cup margarine or butter, softened
2 tablespoons boiling water
1/2 cup half and half
1 egg
1/3 cup finely shredded carrot
1/3 cup drained sliced water chestnuts, chopped
1 tablespoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon five spice powder
1 medium green onion, thinly sliced
1 (5 ounce) can chunk chicken, drained

Heat oven to 375 degrees. Generously grease 24 small muffin cups, 1 3/4x1-inch.

Stir Bisquick and margarine until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up sides of each cup.

Beat half and half and egg in medium bowl. Stir in remaining ingredients. Spoon about 1 tablespoon mixture into each cup.

Bake 20-25 minutes or until edges are golden brown and centers are set.

Serve warm. Store covered in refrigerator.

Makes 2 dozen appetizers
Source: Bisquick

Recipe: Peanut Marinade (for Satay)

Gladys/PR

PEANUT MARINADE (FOR SATAY)

African, Chinese and Thai cuisine use some interesting combinations using peanut butter and peppers to produce some very interesting dishes, dips and soups. Here is an especially good sauce for chicken or beef.

1/2 cup chunky peanut butter
1/2 cup peanut oil
1/4 cup white wine vinegar
1/4 cup tamari (or substitute low-sodium soy sauce)
1/4 cup fresh lemon juice (approximately 1 large lemon)
4 cloves garlic; minced
8 cilantro sprigs; minced
1 whole dried red chile pepper; minced
2 teaspoon chopped fresh ginger

Combine all ingredients in a blender or food processor. Blend well to emulsify, adding a few drips of water if the mixture is too thick. Marinate beef or chicken (or pork) overnight.

Notes: The traditional thick dipping sauce for satay, the Indonesian skewered beef (or chicken or pork) dish, is the inspiration for this marinade. To create satay skewers, thread thin, 1-inch-wide slices of marinated beef or chicken (or pork) onto wood skewers and grill them 2 minutes per side over red-hot coals. Serve the marinade as a dipping sauce, if desired.

Recipe: Cilantro Lime Vinaigrette

Gladys/PR

CILANTRO LIME VINAIGRETTE

This versatile recipe can be used to marinate chicken breasts for grilling, as well as a salad dressing. Mix up a batch and marinate 4 boneless chicken breasts in it for about two hours.

1/2 cup olive oil
1/2 cup peanut oil
1 lime, juiced with pulp
1/4 cup lime juice
1 1/4 teaspoons green peppercorns, crushed
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin, ground
2 tablespoons fresh cilantro, chopped

Combine all ingredients in a small bowl and whisk. Store in a glass jar in the refrigerator. Allow to warm to room temperature before using as a marinade.

Makes 8 servings

Recipe: Wet Rub for Meats and Poultry

Gladys/PR

WET RUB FOR MEATS AND POULTRY (ADOBO MOJADO)

You'll hear me say over and over how a simple thing like sofrito will change your life, and this is another one of those little life changing secrets. Adobo will change the way you make pork, chicken, beef, and even fish. I run the risk of repeating myself, but this is not shy or subtle. It is very much "up in your face" food, and I mean that, of course, in a good way. The salt keeps the garlic from flying all over the place as you pound them together.

12 cloves garlic, peeled
1 1/2 tablespoons fine sea or kosher salt
1 tablespoon black peppercorns
2 tablespoons dried oregano
2 tablespoons olive oil
2 tablespoons white wine vinegar

Pound the garlic cloves and salt to a paste using a mortar and pestle. Add the peppercorns and oregano, pounding well after each to incorporate them into the paste. Stir in the olive oil and vinegar. Wet adobo will keep 5 to 6 days in the refrigerator, which gives you a chance to try it on anything you like, from fish fillets and pork chops to turkey cutlets and steaks.

Makes about 1/2 cup
Source: Daisy Cooks!: Latin Flavors That Will Rock Your World by Daisy Martinez

Recipe: Shrimp and String Beans (Camarones con Judias)

Gladys/PR

SHRIMP AND STRING BEANS
(CAMARONES CON JUDIAS)

Fine sea or kosher salt
1 pound string beans, topped and tailed
2 tablespoons olive oil
1/2 cup sofrito
1/3 cup alcaparrado or coarsely chopped pimiento-stuffed olives
1 tablespoon chopped fresh oregano
1 teaspoon ground cumin
1/2 teaspoon grated fresh ginger
Freshly ground black pepper
1 tablespoon dry white wine
One 8-ounce can Spanish-style tomato sauce
1 pound large (about 20 per pound) shrimp, peeled and deveined
1/2 cup bottled clam juice
Chopped fresh cilantro

Bring a pot of salted water to a boil.

Fill a large bowl halfway with ice water; set aside.

Cook the string beans in boiling water 3 minutes, drain, and plunge into the ice water. Let stand for a minute or two then drain and set aside.

Heat the olive oil in a large skillet over medium heat. Add the sofrito, alcaparrado, oregano, cumin, and ginger. Season lightly with salt and pepper. Cook until most of the liquid is evaporated.

Add the wine and cook until that is evaporated, a minute or so.

Pour in the tomato sauce and bring to a boil. Raise the heat to high and stir in the shrimp.

As soon as the shrimp starts to turn pink, stir in the string beans and clam broth. Lower the heat to medium, cover, and cook just until the shrimp are cooked through, 2 to 3 minutes.

Taste and season with salt and pepper if necessary. Sprinkle with fresh chopped cilantro before serving.

Makes 6 servings

Recipe: Yellow Rice (Arroz Amarillo)

Gladys/PR

YELLOW RICE (ARROZ AMARILLO)

You know those packaged rice mixes you can buy with the foil bag of mystery spice? When you taste this rice, you�ll forget all about them. This is remarkably easy to make, once you�ve got achiote oil and sofrito on hand. Even if you�re starting from scratch without those two staples, you can still get this on the stove in fifteen minutes. I have never served this at a party without rave reviews. Guests have often said that they could eat just the rice and nothing else. I�m always delighted to tell them how easy it is, but encourage them not to pass on the beans or other accompaniments! (Note by the author.)

1/2 cup achiote oil
1/2 cup sofrito
1/2 cup alcaparrado or coarsely chopped pimiento-stuffed olives*
2 to 3 tablespoons salt
1 teaspoon ground cumin
1 teaspoon ground black pepper
2 bay leaves
3 cups long grain white rice
Chicken broth, homemade or canned, as needed (about 4 cups)

Heat the achiote oil in a heavy 4- to 5-quart pot with a tight-fitting lid over medium heat. Stir in the sofrito and cook until most of the water is evaporated. Add the alcaparrado, salt, cumin, pepper, and bay leaves, stirring to combine.

When the mixture is bubbling, add the rice, stirring to coat and to fix the color to the rice. Pour in enough chicken broth to cover the rice by the width of two fingers. Bring to a boil and boil until the broth reaches the level of the rice.

Stir the rice once, reduce the heat to low, cover, and cook for 20 minutes, without opening the pot or stirring. To serve. gently fluff the rice by scooping the rice from the bottom to the top. Serve hot.

*Alcaparrado, a mixture of olives, pimientos and capers sold in bottles, is widely available. There are versions made with pitted and un-pitted olives. Go for the un-pitted version. If you can�t find it, substitute an equal amount of coarsely chopped olives stuffed with pimientos. Throw in a teaspoon of capers if you like.

Makes 8 regular or 6 Daisy servings
Source: Daisy Cooks!: Latin Flavors That Will Rock Your World by Daisy Martinez

Recipe: Stuffed Filet Mignon With Crawfish Bordelaise Sauce

Gladys/PR

STUFFED FILET MIGNON WITH CRAWFISH BORDELAISE SAUCE
Source: chef and author Emeril Lagasse/1998
Servings: 8-10

2 tablespoons olive oil
1/2 cup chopped onions
2 tablespoons brunoise red peppers
2 tablespoons brunoise yellow peppers
salt
cayenne
1 pound shellfish (shrimp, crawfish or crabmeat)
1/4 cup chopped green onions
1 tablespoons chopped garlic
2 tablespoons chopped fresh parsley
1 large egg
1/2 cup bread crumbs
1/2 cup grated Parmigiano-Reggiano cheese
8 to 10 filet mignons, about 8 to 10 ounces each
Emeril's Creole Seasoning (recipe follows)
1/2 cup vegetable oil
4 cups mashed potatoes, hot
1 recipe of Crawfish Bordelaise Sauce (recipe follows)
2 tablespoons chopped green onions, green part only

In a saute pan, over medium heat and heat the olive oil. When the oil is hot, add the onions and peppers.

Season the vegetables with salt and cayenne. Saute for 2 minutes.

Add shellfish and continue to saute for 2 minutes.

Add the green onions, garlic and parsley. Saute for 1 minute. Remove the mixture from the heat and turn into a mixing bowl. Cool the mixture for 2 minutes.

Add the egg, bread crumbs and cheese and mix well. Set aside.

Using a sharp knife, cut a pocket into the side of each pork filet about 1 3/4 inches deep and 2 inches long. Season each filet, outside and in the pocket, with Creole Seasoning. Stuff each filet with 1/4 cup of the shellfish mixture. Press the filling firmly into the pockets.

In a large saute pan, over medium heat, heat the oil. Sear the filets for 4 minutes on the first side, being careful not to char them. Turn the filets over and continue to sear the other side for 4 minutes for medium rare.

TO SERVE:
Mound the mashed potatoes in the center of each plate. Lay the filet over the potatoes. Spoon the sauce over each filet and garnish with green onions.

EMERIL'S CREOLE SEASONING
Makes about 3/4 cup

2 1/2 tablespoons sweet paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme

Mix all the ingredients together and store in an airtight container. Can be stored in an airtight container for up to 3 months.

CRAWFISH BORDELAISE SAUCE
Makes about 2 1/2 cups

1 teaspoon olive oil
1/4 cup chopped onions
1/2 pound crawfish, shrimp or crabmeat
salt
cayenne
2 tablespoons minced shallots
2 tablespoons chopped garlic
1/2 cup peeled, seeded and chopped tomatoes
1/2 cup dry red wine
1 cup veal stock or dark stock
1 tablespoon finely chopped parsley
2 tablespoons chopped green onions
1 tablespoon butter

In a saute pan, over medium heat, add the oil. When the oil is hot, add the onions and saute for 1 minute. Add crawfish, shrimp or crabmeat and season with salt and cayenne. Saute the mixture for 2 minutes.

Add the shallots, garlic, and tomatoes and cook for 2 minutes. Add the wine and simmer for 4 minutes. Add the stock, parsley and green onions and simmer until slightly thick, about another 5 minutes. Stir in the butter. Serve warm.

Recipe: Cajun Scallops or Chicken

Gladys/PR

CAJUN SCALLOPS OR CHICKEN

This recipe can be made with scallops, shrimp, chicken or a combination of all three.

6 slices bacon
vegetable oil*
3 boneless chicken breasts, cut into bite sized pieces or 2/3 pound shrimp, cleaned and deveined or 2/3 pound scallops
3 cloves garlic, minced
1/4 cup hot pepper sauce**
2 Tbsp. Dijon mustard**
1 tsp oregano
1 tsp chili powder**
1/2 tsp basil
1/2 tsp thyme
1/2 tsp black pepper

Saute bacon until crisp. Set bacon aside.

Combine bacon fat and vegetable oil to make 1/3 cup. Heat oil/fat mixture and brown the chicken (or shrimp, or scallops).

Combine the remaining ingredients and add to chicken. Mix well and add bacon. Simmer until chicken/scallops/shrimp is just done.

Serve over hot white rice.

*Can make lighter by using only bacon grease.

**Can make less "hot" by reducing red pepper sauce but make up the difference to 1/4 cup by adding water. Can also reduce Dijon mustard and chili to "cool off".

Recipe: Chicken California

Gladys/PR

CHICKEN CALIFORNIA

2000 g chicken, cut up
100 g cornmeal
125 ml olive oil
salt (to taste)
200 g onion, chopped
3 garlic cloves, chopped
1 tsp nutmeg
2 tsp cumin, ground
2 tsp coriander seed, ground
250 ml water
250 ml red wine
40 g chili powder (or to taste)
150 g almonds, blanched
200 g green olives
cornmeal
salt and pepper

Coat chicken with cornmeal. Saute in olive oil.

Add salt, onion, garlic, nutmeg, cumin, coriander seed, water, and red wine. Cover and simmer 45 minutes.

Add chili powder and simmer 5 minutes.

Remove chicken from pan; keep warm.

Add almonds and green olives to cooking juice. Thicken with cornmeal. Add salt and pepper. Pour over chicken

Serve with boiled rice ("serve with a salad of oranges and onions flavored with a little rosemary and beer to drink.").

Recipe: Crockpot Pork Ribs (using hoisin sauce, ginger, honey, and orange)

Gladys/PR

CROCKPOT PORK RIBS

3/4 cup hoisin sauce
5 garlic cloves, minced
3 tbsp. dark soy sauce
2 tbsp. mirin (Chinese wine - substitute dry sherry if you can't find it)
1 tbsp. grated orange zest
1 tbsp. minced fresh ginger
1 tbsp. honey
1 tsp. ground allspice
1/2 to 1 tsp. crushed hot red pepper
6 scallions, cut diagonally into 1-inch pieces
1 (8 oz.) can sliced water chestnuts
3 lbs. country style pork ribs, trimmed of fat

In a small bowl, mix together the hoisin sauce, garlic, soy sauce, mirin, orange zest, ginger, honey, allspice, and hot pepper.

Place 1/3 of the scallions and water chestnut slices in a slow cooker (3-1/2 quart or larger). Top with some of the ribs and spoon some of the sauce. Repeat the layers ending with the sauce.

Cover and cook on low for 9-10 hours or until the ribs are done.

Recipe: Apple Stuffed Pork Tenderloin

Gladys/PR

APPLE STUFFED PORK TENDERLOIN

FOR THE APPLE STUFFING:
2 tbsp. butter
2 apples(mcintosh, rome or empire), peeled, seeded, and chopped
1 medium onion, chopped
1 cup fresh bread crumbs
1 tsp. oregano
FOR THE TENDERLOIN:
1 pound pork tenderloin
1/2 tsp black pepper
1/2 tsp salt
1 tbsp. olive oil
FOR THE GLAZE:
4 tbsp. maple syrup
2 tbsp cider vinegar
2 tbsp. brown sugar
1 tbsp. brown mustard
TO SERVE (OPTIONAL):
apple sauce
mashed potatoes

TO PREPARE THE APPLE STUFFING:
Melt butter in skillet over medium heat. Add apple and onion and saute till light brown and soft, about 5 minutes.

Add breadcrumbs and oregano and toss with the apple onion mixture until moist. Remove from heat; set aside.

TO PREPARE THE TENDERLOIN:
Split tenderloin almost in half lengthwise; pound to about 1/2 inch thick.

Salt and pepper the inside of tenderloin and spread apple stuffing over surface. Roll tenderloin lengthwise and tie with kitchen string.

Reheat skillet over medium heat. Add oil and brown pork on all sides. Place in baking dish.

TO PREPARE THE GLAZE:
Make the glaze by combining the maple syrup, vinegar, brown sugar, and mustard. Pour 1/4 of glaze over pork.

Bake in preheated 375 degree F degree oven for 45 minutes. Baste again every 15 minutes until done. Let stand out of oven for 10 minutes before serving.

Serve with apple sauce and mashed potatoes.

Recipe: Fancy Pork Tenderloin

Gladys/PR

FANCY PORK TENDERLOIN

1 (1 lb.) pork tenderloin
Salt and pepper
2 tbsp. butter
1 tbsp. minced fresh sage or 1 tsp. dried (crumbled)
1/2 cup dry white wine
3 oz. Swiss cheese, cut into 6 slices
4 tsp. Dijon mustard
1/2 cup half and half

Season pork lightly with salt and pepper. Melt butter in a heavy skillet over medium heat. Stir in the sage. Add pork and brown well on all sides.

Add white wine. Reduce heat to low, cover and cook until thermometer inserted in thickest part of meat registers 170 degrees (30-40 minutes).

Remove pork from skillet. Cut 6 lengthwise slits in top of pork (2 rows of 3 slits). Spread each cheese slice with 1/2 teaspoon mustard. Insert cheese into slits.

Return pork to skillet. Cover and cook over medium heat until cheese melts about 5 minutes. Transfer pork to cutting board and cover with foil.

Blend remaining 1 teaspoon mustard into juices in a skillet. Add half and half and boil until slightly thickened, stirring occasionally, about 10 minutes.

Cut pork into 1 inch slices. Arrange on plates. Spoon sauce over and serve.

Recipe: Barbecued Pork Sandwiches

Gladys/PR

BARBECUED PORK SANDWICHES

2 pound boneless pork butt roast
Salt and pepper to taste
1 tablespoon canola or other cooking oil
Water, approximately 1 cup
2 tablespoons butter
1/4 cup chopped onions
1 can (8 ounces) tomato sauce (may use unsalted)
1 cup ketchup
3 tablespoons Worcestershire sauce
3 tablespoons cider vinegar
1 tablespoon brown sugar
1/2 teaspoon yellow prepared mustard
1/8 teaspoon ground cinnamon
8 soft hamburger buns

Preheat oven to 350 degrees F.

Remove some, but not all, of the visible fat from the roast. Season all over with salt and pepper.

Heat the oil in an ovenproof pan over medium-high heat. Add the pork and brown on all sides. Add as much water as is needed to fill the bottom of the pan by about 1/4-inch.

Cover tightly and place in oven until pork is very tender, about 2 hours and 15 minutes. (The pork may be roasted 1 or 2 days ahead and kept covered in the refrigerator until needed.)

Let pork rest about 15 minutes, then cut into small chunks. Remove the fat from the pan, reserving the cooking liquid. You should have about 1/2 cup broth.

Place pan over medium heat. Melt the butter, then add the onions and saute until softened. Add the remaining ingredients except the buns. Add the pork and stir well to combine. Reduce heat to low; cover and simmer about 30 minutes. Taste for seasoning.

Serve hot in hamburger buns.

Recipe: Honey Garlic Ribs

Gladys/PR

HONEY GARLIC RIBS

4 pounds pork spareribs
1/2 cup honey
1/4 cup soy sauce
1/4 cup distilled white vinegar
2 cloves garlic, minced
2 tablespoons brown sugar
1 teaspoon baking soda
1 teaspoon garlic salt

Preheat oven to 375 degrees F (190 degrees C).

Slice the ribs into individual pieces.

In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.

Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.

Bake for 1 hour, turning every 20 minutes.

Makes 8 servings