Recipe: Dinner Recipes (19) - 07-19-2000 Recipe Swap (updated)

19 DINNER RECIPES
Recipe Swap - July 19, 2000

RECIPES IN THIS FILE:
Carrot Bread or Muffins
Chicken Teriyaki
Salmon Patties
Tandoori Grilled Chicken Breasts
Black-Eyed Pea Rice Casserole
Mother's Corn Pudding (Creek Indian)
Ginger Rub and Honey Marinade for Pork and Spare Ribs
Open Faced Tomatillo Sandwiches
Czechoslovakian Cabbage Soup
Skillet Stew
Creole Red Beans with Sausage (Crock Pot)
Favorite Mexican Rice
Ham, Cheese and Noodle Casserole
Caribbean Pork Casserole
Orange Beef and Barley Stew
Thai Prawn Fritters
Grilled Stuffed Peppers with Corn And Cheese
Stuffed Eggplant Casserole
Chicken and Eggplant

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CARROT BREAD OR MUFFINS
From: Mimi, Texas
Makes 2 loaves or 24-30 muffins

1 1/2 cups all-purpose flour
1 cup oat bran
3/4 cup sugar
1 Tbsp ground cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup canola oil
1/2 cup milk
3 beaten eggs
1 Tbsp vanilla
2 cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
1/2 cup chopped nuts
1/2 cup raisins

Combine flour, oat bran, sugar, cinnamon, baking soda, baking powder, and salt in a bowl.

Combine canola oil, milk, eggs, and vanilla. Add to flour mixture; stir until just combined.

Stir in carrots, pineapple, nuts, and raisins. Pour into two greased and floured (7 1/2 x 3 1/2 x 2-inch) loaf pans or fill greased or lined muffin tins 2/3 full.

Bake in a 350 degree F oven 40-50 minutes for loaves or 15 to 20 minutes for muffins. Let cool for a few minutes then remove from pans and cool completely on a wire rack. Wrap and store in refrigerator.

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CHICKEN TERIYAKI
From: SueA

1/2 cup soy sauce
1/2 cup sugar
1 clove garlic
2 tablespoons sake or sherry
8 boned chicken halves

In small saucepan combine soy, sugar, garlic and sake. Cook and stir over low heat until sugar dissolves. Cook uncovered about five more minutes until like a thin syrup. Cool.

Pour sauce over chicken breasts in a zip-type bag and refrigerate at least four hours, turning occasionally.

Remove chicken from marinade saving marinade for baste (boil marinade for a minute before using for basting).

Cook under broiler on foil-lined pan or on barbeque until cook through (sugary syrup will scorch easily so take care). Baste as desired.

Cut crosswise, arrange on serving platter.

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SALMON PATTIES
From: Mimi

I usually serve these with sour cream on top of patties and rice and little English peas as side dishes.

1 (14 3/4 ounce) can pink salmon
2 cups soft bread crumbs
1/3 cup finely minced onion
1/4 cup liquid from salmon
2 eggs
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1/4 teaspoon salt
Dash of ground black pepper
Canola oil (for frying)

Drain salmon; reserve 1/4 cup liquid.

Combine salmon with remaining ingredients, except oil. Shape into patties.

Pan fry in canola oil until golden brown on both sides.

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TANDOORI GRILLED CHICKEN BREASTS
From: SueA, Texas

3 whole boneless skinless chicken breasts (about 2 1/4 pounds), halved
FOR THE MARINADE:
1 small onion, chopped
3 garlic cloves, chopped
a 1-inch piece fresh gingerroot, peeled and chopped
2 tablespoons fresh lemon juice
1 tablespoon water
1/2 cup plain yogurt
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon ground cayenne pepper
1/8 teaspoon ground mace
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

With a sharp paring knife make three 1/2-inch-deep diagonal cuts in each chicken breast half, being careful not to cut all the way through. Set aside.

TO MAKE THE MARINADE:
In a blender or small food processor grind onion with garlic, gingerroot, lemon juice, and 1 tablespoon water to form a paste.

In a bowl stir together the onion paste mixture and remaining marinade ingredients.

Rub chicken with marinade, rubbing it into cuts. In a large resealable plastic bag marinate chicken, chilled, overnight.

WHEN READY TO COOK:
Prepare grill.

Grill chicken on an oiled rack 5- to 6-inches over glowing coals until cooked through, about 7 minutes on each side. Transfer to a platter.

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BLACK-EYED PEA RICE CASSEROLE
From: Mimi, Texas, 07-19-97

This recipe was given to me by a friend.

1/2 cup uncooked rice
6 slices bacon, cooked crisp and crumbled, reserve grease
1 medium onion, chopped and sauteed in reserved bacon grease
1 (16 ounce) can black-eyed peas, drained
1 (14 ounce) can stewed tomatoes, undrained
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Cook rice with 1 cup water to make 1 cup; set aside.

Cook bacon and saute onion. Crumble bacon and combine remaining ingredients in a shallow casserole.

Bake for 30 minutes at 350 degrees F.

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MOTHER'S CORN PUDDING (CREEK INDIAN)
Source: Felicia Pickering

This recipe was contributed by JoAllyn Archambault, a Native American co-worker, to a staff cookbook.

4 cups milk, divided use
1 cup cornmeal
1/2 stick (1/2 cup) butter
1 teaspoon salt
1/2 cup sugar
1/4 teaspoon ground ginger and nutmeg (or to taste)
1 1/2 to 2 cups chopped nuts and dried fruit (e.g. raisins, berries)*
1/2 cup molasses

Heat 3 cups of milk to high simmer, when bubbles are bursting around edge of pot. DO NOT BOIL MILK.

Add cornmeal to remaining cup of milk and stir slowly into hot milk. Allow mixture to heat slowly on medium heat while stirring constantly to prevent lumps or a scorched pan.

Once the mixture has thickened (after approx. 5 to 10 minutes) melt the butter in a separate pot and add to cornmeal mixture, followed by the salt, sugar, ginger, nutmeg, nuts and fruit.

Finally, add the molasses. Either stir in the molasses thoroughly to darken the mixture uniformly or stir it in lightly to create a marbling effect.

Pour mixture into a deep, buttered casserole.

Set the casserole in a shallow pan of water and place it in a slow oven, 300 degrees F, for 2 1/2 hours. If pudding begins to brown excessively or draw away from the sides of the casserole, remove immediately, even if sooner than the above cooking time.

The pudding can be eaten hot or allowed to cool for several hours before serving.

*The flavors of the nuts and dried fruit should complement and not overwhelm that of the corn.

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SueA: A recipe for the oven.

GINGER RUB AND HONEY MARINADE FOR PORK AND SPARE RIBS
From: SueA - 07-19-97

Pork roast or spare ribs
2 slices ginger root, chopped
2 teaspoons sugar
2 teaspoons salt
2 tablespoons soy sauce
2 tablespoons sherry
2 tablespoons honey
2 cloves garlic, crushed

Rub pork or ribs with ginger, sugar and salt; leave to stand 1 hour.

Combine the soy sauce, sherry, honey and garlic. Marinate the meat in this mixture for 30 minutes to 1 hour.

Preheat oven to 375 degrees F. Fill a pan about half full of water to leave in the oven 3/4 of the cooking time (helps keep the meat nice and moist).

Place meat in a roasting pan. Roast until meat is cooked through (how long depends upon the cut of meat). My spare ribs take about 1 to 1 1/4 hours.

If desired, you can pour the drippings through a strainer into a saucepan and thicken with cornstarch.

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OPEN FACED TOMATILLO SANDWICHES
Source: Southern Living magazine, October, 1992
Makes 4 servings

2 small fresh tomatillos
1 (6 oz.) pkg. sliced mozzarella cheese
4 slices Italian bread, 3/4-inch thick, toasted
1 1/2 tbsp pesto (homemade or purchased)
1 small tomato, thinly sliced
Cracked black pepper

Remove husks, rinse, and thinly slice tomatillos; set aside.

Arrange cheese evenly on bread slices; broil 5-inches from heat (with electric oven door partially opened) 2 minutes or until cheese melts.

Gently spread pesto sauce over melted cheese. Top with tomatillos and tomato; sprinkle with pepper.

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CZECHOSLOVAKIAN CABBAGE SOUP
Source: Robyn Walton
Makes 12 servings

2 lb. beef soup bones
1 cup chopped onion
3 carrots, pared and coarsely chopped
2 cloves garlic, chopped
1 bay leaf
2 lb. beef short ribs
1 tsp. dried leaf thyme
1/2 tsp. paprika
8 cups water
8 cups coarsely chopped cabbage (1 head)
2 cans (1 lb. each) tomatoes
2 tsp. salt
1/2 to 3/4 tsp. Tabasco sauce
1/4 cup chopped fresh parsley
3 tbsp. lemon juice
3 tbsp. sugar
1 (1 lb.) can sauerkraut

Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with thyme and paprika.

Roast, uncovered, in 450 degree F oven for 20-30 minutes or until meat is brown.

Transfer meat and vegetables into large kettle. Using a small amount of water, scrape browned meat bits from roasting pan into kettle. Add remaining water, cabbage, tomatoes, salt and Tabasco. Bring to boil. cover; simmer 1 to 1/2 hours. Skim off fat.

Add parsley, lemon juice, sugar and sauerkraut. Cook, uncovered for 1 hour.

Remove bones and short ribs from kettle. Cool slightly; remove meat from bones. Cut meat into bite-size pieces, return to kettle. Cook 5 minutes longer.

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SKILLET STEW
From: Kathy, IN

1 lb. hamburger (I use ground venison because we try to sneak it in everything to use it up-have freezer full thanks to brave white hunter!)
1/2 onion chopped
1 quart tomato juice
1 cup sliced potatoes
1 cup diced carrots
1 tsp salt
1/2 tsp ground black pepper
1 cup red kidney beans (cooked or canned, drained)

Brown hamburger and onion in skillet; drain.

Add tomato juice and everything but kidney beans. Simmer until done.

Add beans and heat thoroughly.

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CREOLE RED BEANS WITH SAUSAGE (crock pot)
From: Kathy, IN, 07-19-97

1 lb. dried red kidney beans, soaked overnight
6 cloves garlic, peeled and pressed
1 to 1 1/2 lbs sausage links or patties* (I substitute smoked sausage)
6 green onions, chopped
1/8 tsp onion salt
1/8 tsp garlic salt
Water to fill cooker to 3/4 capacity
Salt and pepper, to taste
Hot cooked rice (for serving)

Rinse and drain soaked beans. Put everything, except rice, in crock pot.

Cover crock pot and cook on HIGH for 2-3 hours, then turn to LOW and cook 3-4 hours longer. Stir 2 or 3 times. Mash a few beans toward the end of cooking time to make a thicker gravy.

Serve over rice.

*It is not necessary to brown bulk sausage first.

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FAVORITE MEXICAN RICE
From: SueA, CA
Makes 4 servings

1 cup uncooked long grain rice
1/3 cup onion chopped
3 tablespoons butter
1 chicken bouillon cube
1 3/4 cups hot water
3/4 cup salsa
1 (2.3 oz.) can olives, sliced and drained
2 tablespoons green onion chopped

In skillet, saute rice and onion in butter until onion is tender and rice lightly browned.

Add bouillon cube. Gradually add 1 3/4 cups hot water and salsa, stirring just to mix. Cover and simmer 20-25 minutes till liquid absorbed.

Stir in olives and green onion.

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HAM, CHEESE AND NOODLE CASSEROLE
From: Kathy, IN

We always fall back on this. You can use chicken (instead of ham), any pasta, or add vegetables such as broccoli.

8 oz noodles, uncooked
1 1/2 cups diced ham
1/2 lb Velveeta cheese, cubed
1 (10 3/4 oz) can condensed cream of chicken soup
1/2 cup milk
2 Tbsp. margarine

Cook noodles according to package directions; drain.

Combine ham and cheese. In a casserole dish, alternate layers of the ham mixture with noodles.

Mix (undiluted) soup and milk. Pour over casserole.

Bake at 375 degrees F for 25 to 30 minutes.

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CARIBBEAN PORK CASSEROLE
Source: Good Housekeeping magazine
Makes 6 main-dish servings

4 green onions
2 pork tenderloins (about 3/4 pound each), cut into 1-inch-thick slices 2 tablespoons minced, peeled gingerroot
2 tablespoons soy sauce
2 tablespoons Worcestershire
1 tablespoon fresh thyme, chopped (or 1/2 teaspoon dried thyme leaves)
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon ground allspice
3 medium-size sweet potatoes (1 1/2 pounds), peeled and cut into 1/2-inch-thick slices 1 large red pepper, cut into bite-size pieces
2 tablespoons vegetable oil, divided use
1 (16 ounce) can pineapple chunks in their own juice

Preheat oven to 425 degrees F.

Mince 2 green onions. Cut remaining green onions into 2-inch pieces; set aside.

In bowl, toss minced green onions with pork slices, ginger, soy sauce, Worcestershire, thyme, ground red pepper, and allspice. Cover pork and marinate 30 minutes.

In shallow 6-quart casserole, toss sweet potatoes, red pepper, green-onion pieces, and 1 tablespoon vegetable oil.

Bake the potato mixture, uncovered, for 15 minutes.

Meanwhile, in 10-inch skillet over medium-high heat, in 1 tablespoon vegetable oil, cook half of pork (reserving marinade) until browned. Remove pork to bowl; repeat with remaining pork.

Pour pineapple chunks with their juice into skillet, scraping to loosen any brown bits from bottom of skillet.

Pour pineapple mixture, pork slices, and any remaining marinade over vegetables in roasting pan.

Bake casserole, uncovered, 30 minutes longer or until pork and vegetables are tender, stirring occasionally.

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ORANGE BEEF AND BARLEY STEW
Source: Good Housekeeping magazine
Makes 6 servings

"Classic stew fixings in a robust tomato sauce flavored with red wine and orange peel; the barley bakes along with the beef."

2 tablespoons vegetable oil, divided use
1 1/2 pounds beef for stew, cut into 1 1/2-inch chunks
4 medium-size carrots, cut into 2-inch pieces
2 medium-size onions, each cut into 6 wedges
2 garlic cloves, crushed with garlic press
1 (28 ounce) can plum tomatoes
1 (13 3/4 to 14 1/2 ounce) can beef broth
1 cup dry red wine
3 (3x1-inch) strips orange peel
1 bay leaf
1/2 teaspoon salt
3/4 cup barley, uncooked

Preheat oven to 350 degrees F.

In 5-quart Dutch oven over medium-high heat, in 1 tablespoon hot vegetable oil, cook beef chunks, half at a time, until browned; remove to bowl.

In same Dutch oven in 1 more tablespoon hot vegetable oil, cook carrots and onions until browned. Add garlic; cook 1 minute, stirring.

Return beef to Dutch oven; add tomatoes with their liquid, beef broth, red wine, orange peel, bay leaf, and salt. Over high heat, heat to boiling, stirring with spoon to break up tomatoes.

Transfer mixture to deep 5-quart casserole. Cover and bake in oven at 350 degrees F for 45 minutes.

Stir in barley; cover and bake 45 to 60 minutes longer until beef and barley are tender. Discard bay leaf.

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THAI PRAWN FRITTERS
From: chefe pete
Makes about 24

300g raw prawn meat, cut in half
1 tablespoon minced fresh ginger
1 tablespoon sweet chilli sauce
Greens of 1 spring onion, finely chopped
Handful of chopped fresh coriander
1 cup coconut milk
1/3 cup self-rising flour
1/3 cup rice flour
Big pinch of turmeric
1 teaspoon salt
Freshly ground black pepper
250g (8.8 oz) grated kumara (red sweet potato)
Peanut oil to fry

Place prawns in a bowl with ginger, chilli sauce, spring onions and coriander ;mix well and leave for an hour for the prawns to take in the flavors.

In a large bowl mix the coconut milk, flours, turmeric, salt and pepper,
mixing to a smooth batter. Add grated kumara and prawns and mix well.

Heat about 1/2-inch oil in a heavy pan and cook small spoonfuls of the mixture over a medium heat, turning after a couple of minutes on each side, as they brown and start to bubble on top.

Drain well and serve with some more of the sweet chilli sauce.

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GRILLED STUFFED PEPPERS WITH CORN AND CHEESE
Source: The Family Circle Cookbook New Tastes for New Times
From: SueA, CA

This is usually a big hit. Good for vegetarians.

2 large red bell peppers, cored, seeded and halved lengthwise.
2 teaspoons vegetable oil or olive oil
3/4 fresh whole-kernel corn or frozen, thawed and drained
1/2 cup firmly packed cilantro leaves, chopped or parsley
4 ounces jack cheese cut into 1/2-inch cubes
1 Tablespoon lime juice or orange juice
1/4 teaspoon salt
1/4 teaspoon ground coriander

Prepare grill or preheat the broiler

Brush peppers with oil. Combine corn, cilantro, cheese, lime juice, salt and coriander in small bowl.

TO GRILL:
Grill peppers rounded side down 4-inches over medium coals for 3 minutes or until lightly charred and softened.

Fill each pepper with corn mixture. Grill, covered with dome, 4 minutes or until cheese is melted and peppers are hot.

OR, TO BROIL:
Broil peppers, cut side down, 6-inches from heat for 5 minutes or until lightly charred and softened.

Fill each pepper with corn mixture. Broil for 5 minues or until cheese is melted and peppers are hot.

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STUFFED EGGPLANT CASSEROLE
Source: Unknown
Makes 4 servings

2 small eggplants
4 slices bacon, cut into small pieces
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped green bell pepper
2 cups peeled chopped tomato
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup shredded mozzarella cheese (about 4 ounces), for top

Wash eggplant, and cut in half lengthwise. Remove pulp, leaving a 1/4-inch shell; set shells aside. Chop pulp, and set aside.

Combine bacon, mushrooms, onion, and green pepper in a large skillet; saute until bacon is cooked.

Add eggplant pulp, tomato, salt, and pepper to skillet; bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally.

Place eggplant shells in a 12- x 8- x 2-inch baking dish. Spoon hot mixture into shells; add water to a depth of 1/2-inch.

Bake at 350 degrees F for 25 minutes. Sprinkle with cheese; bake an additional 5 minutes.

MICROWAVE DIRECTIONS:
Wash eggplant, and cut in half lengthwise. Remove pulp, leaving a 1/4-inch shell; set shells aside. Chop pulp, and set aside. Chop pulp, and set aside. Place bacon in a 12- x 8- x 2-inch baking dish; cover with paper towels. Microwave at HIGH for 3 1/2 minutes or until bacon is crisp. Drain bacon, reserving drippings in baking dish. Crumble bacon, and set aside.

Add mushrooms, onion, green pepper, bacon, tomato, salt, pepper, and eggplant pulp drippings in dish, stirring well. Cover with heavy-duty plastic wrap, and microwave at HIGH for 7 to 9 minutes or
until vegetables are tender. Drain.

Place eggplant shells in a 12- x 8- x 2-inch baking dish. Spoon hot mixture into shells. Cover with wax paper, and microwave at HIGH for 7 to 9 minutes or until eggplant is just tender. Sprinkle with cheese, and microwave at HIGH for 1 minute.

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CHICKEN AND EGGPLANT
Source: Jane Brody

3 pounds chicken pieces, skin and fat removed
salt and pepper (to taste)
1 tablespoon oil
1 large onion, halved, sliced
3 large cloves garlic, minced
1 1/2 pounds eggplant, unpeeled, cut in 1-inch cubes (5 cups)
1/2 pound tomatoes, cored, cut in 1-inch cubes
1/4 cup red wine vinegar
1/4 cup dry white wine
1/2 cup chicken broth, defatted
1 bay leaf
1/4 teaspoon thyme
1/4 teaspoon hot red pepper flakes

Season chicken with salt and pepper. In electric frypan or large deep skillet, heat oil and brown chicken for 5 minutes on each side. Remove from skillet to bowl or platter.

Add to skillet: onion, garlic and eggplant. Cook and stir for 1 minute.

Stir in tomatoes, red wine, vinegar, dry white wine and chicken broth. Bring to a boil. Add bay leaf, thyme and hot pepper flakes.

Return chicken pieces to skillet. Baste occasionally with sauce. Cover and simmer for 20 minutes, until well cooked. Discard bay leaf before serving.