Recipe(tried): This Weeks Winners

******** This Weeks Winners *******

Sunday Nights Dinner

When I was 10 or 11, my family used to go to a szechuan chinese restaurant in
Brooklyn Heights on Court Street called Tai Feung Lau. It had the most wonderful
Moo Shu Pork (had to have it every time we went there) and this most wonderful
Peking Noodle dish. This recipe is similar. The woman who taught the chef at
this particular restaurant was the same Joyce Chen. I also ate at her
restaurants in Cambridge, MA in the mid-70's and the food was so wonderful. This
recipe is very reminiscent of my childhood. Enjoy.

* Exported from MasterCook *

Peking Meat Sauce Noodles

Recipe By : The Joyce Chen Cookbook by Joyce Chen
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Noodle Dishes

Amount Measure Ingredient -- Preparation Method
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1 lb pkg spaghetti -- thin or regular
SAUCE
1 cup ground pork
1 tsp dry sherry -- or rice wine
1/2 cup scallion -- minced
2/3 cup bean paste -- or miso
1 tbsp hoisin sauce
2 tbsp soy sauce
1/4 tsp M.S.G. -- optional
1 tbsp cooking oil
SERVE WITH:
1 bunch radishes -- shredded with skin
1/2 cucumber -- shred, peel, seed
1 1/2 cups raw bean sprouts -- parboiled & drained
1/2 10 oz pkg chopped spinach -- parboil, squeeze dry
4 cloves garlic -- skinned & minced

1) Prepare the vegetables which are served with noodles as specified
above.

2) Mix pork with sherry (or rice wine).

3) Mix the bean paste (or miso), hoisin sauce, soy sauce and M.S.G. in a
small bowl.

Cook the spaghetti in a large pot with at least 10 cups of boiling
water. Stir the spaghetti in the water and bring to a boil. Cook over
low heat for 10 minutes (stir occasionally from bottom). Cook without
cover or leave the cover open a little as the liquid will overflow if it
is tightly covered. After it is cooked, cover the pot and let stay for 5
minutes. Rinse the cooked spaghetti (about 10 cups) in colander with hot
water. Drain and serve hot with the sauce and vegetables.

While the spaghett is cooking, cook the sauce: Put the oil in a deep hot
skillet or sauce pan over medium heat. Stir in the ground pork for 1
minute and then the minced scallion. Cook for another 1 minute. Add the
mixed bean paste, and after a few stirrings add 2/3 cup water and cook
over low heat for less than 2 minutes making a thin sauce. Put in a
small bowl and serve on the table with spaghetti and vegetables.

Mix the spaghetti with sauce (about 1/4 cup sauce to 1-1/2 cups
spaghetti) and vegetables, (about 1 tbsp each kind), and 1/4 tsp garlic
(if desired). Serve in a deep plate or individual bowls. Usually people
eat more of this kind of noodle, about 1-1/2 - 3 cups cooked spaghetti
for one serving. If you are serving a smaller party, then reduce the
amount to half or as you need. - - - - - - - - - - - - - - - - - -

NOTES : According to Joyce Chen, Marco Polo brought this recipe home
from China in the 13th century.
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Monday Nights Dinner

This was good but very hot (for my hubby). It has good flavor aside from the
heat. If you like it cooler, use less of the peppers. If you like more, add a
different type of pepper - like habanero.

* Exported from MasterCook *

Towering Inferno Creole Posole

Recipe By : Alexandria Sanchez, Albuquerque, NM
Serving Size : 1 Preparation Time :0:00
Categories : Chilis & Stews

Amount Measure Ingredient -- Preparation Method
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SEASONING MIX
2 bay leaves
1 1/2 tsp salt
1 tsp dried thyme leaves
2 tsp red chili powder or cayenne pepper
1 tsp white pepper
1 tsp black pepper
1 tsp red chili flakes -- OR
2 tbsp cajun spice mix -- for all spices
VEGETABLES
1 cup celery -- chopped
1 med yellow onion -- chopped
1 med green bell pepper -- chopped
3 tbsp margarine -- or butter
1/2 lb keilbasa -- cut in 1/2" rounds*
3/4 lb boneless skinless chicken breast halves -- bite-size
chunks**
1 tbsp garlic -- chopped
2 cups Newman's Own Sockarooni Spag. Sauce
1 13-3/4 oz can chicken broth -- or more
1 29 oz can white hominy, canned -- drained
1 15 oz can black beans -- rinsed & drained

Combine seasoning mix and set aside. Combine vegetable mix (all three veggies)
and set aside

In a 5 qt dutch oven (preferably heavy and non-nonstick), melt the margarine or
butter over medium heat. Add kielbasa; saute until pieces begin to brown, about
3 minutes. Add chicken and saute 5 minutes longer. Add seasoning mix, vegetable
mix and garlic. Saute until vegetables start to soften, about 10 minutes. Add
sauce, chicken broth, hominy and black beans; cover and simmer over low heat,
stirring occasionally for 20 minutes. Note: Start with 1 cup of chicken broth
and add more during simmering if mixture seems too thick.

To serve: remove bay leaves, pour into large bowls, top with a dollop of sour
cream, sprinkle with Monterey Jack cheese and serve with warm flour tortillas
(the thick type, not the kind for rolling). Also good over rice.

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NOTES : This recipe was submitted to the 7th Annual Newmans Own and Good
Housekeeping Recipe Contest and was the Grand Prize Winner.

Risa's cooking notes: I cut the recipe in half but didn't cut the heat in half.
It was very hot for my husband, mildly hot for me. If I make it again, I will
cut the heat by 1/2 and then add extras to my bowl. So if you don't like too
much heat, cut the seasoning mix by 1/2 or 1/3 or more. If you do, add more.

I garnished with sour cream, diced fresh tomato, and shredded low fat cheddar
cheese. The cheese melted in and was a wonderful addition.

* I used low fat turkey keilbasa.
** I used TVP "poultry style" chunks that I put boiling water over and let sit
for 20 minutes. Then I drained them and squeezed them dry a bit to get out some
of the excess water. My husband didn't even realize it wasn't chicken, except
for the taste (which wasn't there).
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Tuesday Nights Dinner

I have made this recipe many times. Either I follow it by the letter (which
isn't often) or I make my adaptation. This time it was my adaptation but I
changed it again. It came out really good. I cut out one more step. So I
shortened the cooking time by 10 minutes. Didn't change the flavor or the
texture.

* Exported from MasterCook *

Low Fat Eggplant Parmigiana

Recipe By : Adapted from C'Mon America, Let's Eat by Susan Powter
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 lg eggplant -- peeled & sliced
3 egg whites
1/2 cup nonfat yogurt -- plain
2 cups Japanese Panko Bread Crumbs
1 onion -- chopped
1/2 lb mushrooms -- sliced
1 tsp garlic powder
1/2 tsp black pepper
1 tsp Italian seasoning
1 tsp onion powder
1/2 tsp salt
3 cups jarred tomato sauce -- your favorite
2 cups nonfat mozzarella cheese -- shredded
1/2 cup parmesan cheese -- grated

Preheat oven to 375 F.

Combine egg whites and yogurt. Set aside. Spray baking sheet with some cooking
spray. Place eggplant slices on preparaed sheet and bake eggplant slices for 10
minutes. Remove from oven. Let cool until cool enough to handle. Dip eggplant
sliceds in yogurt mixture and then into the panko crumbs. Saute onion and
mushrooms on medium-high heat in a pan for 8-10 minutes or until onions are
translucent and mushrooms release their juices. Add seasonings and tomato sauce,
and simmer 5 minutes. Spray shallow baking pan with cooking spray. Place a layer
of eggplant slices in the bottom, place some of the sauce on top, and then a
sprinkling of the mozzarella. Make another layer of eggplant, sauce and cheese.
Sprinkle with half the parmesan. Bake at 375 F for 45 min-1 hour until sauce is
bubbling and crust begins to form. Serve garnished with a little of the extra
sauce, a sprinkle of parmesan and a little chopped parsley.

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Serving Ideas : soft polenta or pasta
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Wednesday Nights Dinner

I adapted a very simple recipe and it was absolutely wonderful. I just added one
ingredient - some of Emeril's Bayou Blast (homemade) and it was just what the
recipe needed. My hubby loved it.

* Exported from MasterCook *

Baked "Fried" Catfish

Recipe By : Adapted from So Fat, Low Fat, No Fat by Betty Rohde
Serving Size : 2 Preparation Time :0:00
Categories : Busy Day Entrees Cajun

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Catfish fillets
1/2 cup egg substitute
1 cup cornflake crumbs -- or more
1 Tbsp Bayou Blast OR -- other cajun seasonin

Preheat the oven to 400 F. Put the cornflake crumbs and Bayou Blast in a shallow
pie plate. Put the egg substitute in another shallow plate.

Spray a heavy metal baking sheet or pan with vegetable oil spray.

Dip the fillets in the egg substitute, then roll in cornflake crumbs. Plce on
the baking sheet and spray the fillets lightly with the vegetable oil spray.

Bake about 25 minutes, or until crispy and flaky. Turn over when half done to
brown and crisp both sides nicely.

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Serving Ideas : mashed potatoes or grits

NOTES : I served it with mashed potatoes that I put some fat free sour cream and
low fat butter into. I whipped it with a whisk.

Also, I sauteed some plum tomatoes, diced, with some garlic and a little S & P.
That was our vegetable side dish but you could put a salad with this or
coleslaw.
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Thursday Nights Dinner

Pasta for all! Low fat of course! I adapted this from Joan Lunden's Healthy
Cooking. I don't like already seasoned breadcrumbs. I don't know what the
commercial company has seasoned them with. So I used regular breadcrumbs and
added my own dried italian seasonings - Mrs. Dash Garlic & Herb and some dried
oregano from my garden, salt & pepper. This came out terrific. Just like mama
used to make...

* Exported from MasterCook *

Spencer Christian's Pasta w/Turkey Meatballs (adapted)

Recipe By : Joan Lunden's Healthy Cooking by Joan Lunden & Laura Morton
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb raw, ground turkey -- very lean
1/3 cup breadcrumbs
1 tbsp Mrs. Dash Garlic & Herb Seasoning
1 tsp dried oregano -- crumbled
1/4 cup water
1/4 tsp salt -- optional
pepper -- to taste
Nonstick vegetable oil spray
3 cups Roasted Fresh Tomato Sauce -- or your favorite
1 lb dried linguine or spaghetti

In a bowl, combine well the turkey, bread crumbs, water, salt (if using), and
pepper to taste.

Roll the mixture into meatballs the size of walnuts. Arrange the meatballs in
one layer in a shallow roasting pan sprayed with the nonstick cooking spray and
bake them for 20 minutes, or until they are cooked through.

In a saucepan, heat the tomato sauce over moderate heat until it is hot, add the
meatballs, and stir the mixture gently.

Cook the linguine according to package directions, and drain well. Divide the
pasta among four bowls. Top each portion with one-fourth of the meatballs and
tomato sauce. - - - - - - - - - - - - - - - - - -

NOTES : To check seasoning in meatballs, take 1 tbsp of the mixture and cook it
in a small skillet sprayed with nonstick cooking spray. Taste and correct the
seasoning if necessary.

My notes: To garnish, sprinkle some chopped parsley and some freshly grated
Parmesan cheese. Serve with warm breadsticks or some garlic bread.
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Friday Nights Dinner

Pizza...quick, easy and fun to do at home. I didn't have the time to make
homemade crust today so I bought a Boboli Thin Crust. But I cooked it on a
heated pizza stone and it came out wonderful.

* Exported from MasterCook *

Yellow Tomato & Onion Pizza (Boboli)

Recipe By : Risa Golding
Serving Size : 6 Preparation Time :0:00
Categories : Busy Day Entrees Lunch Is On!
Vegetarian Days

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 med yellow tomatoes -- sliced in 1/4" sl.
1 med yellow onion -- sliced thinly
Nonstick cooking spray
3/4 cup Pizza sauce -- your favorite*
1 tsp Mrs. Dash Garlic & Herb Seasoning
salt and pepper -- to taste
1 Boboli Pizza Crust -- thin crust
3/4 cup Reduced Fat Mozzarella Cheese -- or fat free

Preheat oven (with pizza stone) at 450 F.

While the oven is heating up, put some sauce (your favorite) over the crust.
Then heat up a nonstick pan over medium-high heat. Spray the pan with nonstick
cooking spray. Put the onions in the pan and saute for a few minutes until they
are lightly browned. Then add the tomatoes and cook until they start losing a
little of their juices. Turn off the heat and take the pan off the stove top.

Put the tomatoes on the pizza crust, one on each "slice" and a couple in the
middle. Then sprinkle the onion slices around . Then cover with 3/4 cup shredded
mozzarella (you can use low fat or non fat here).

Open up the oven and put the pizza on the heated pizza stone. Cook for 10
minutes until cheese is melted and all gooey.
Serve immediately, with your favorite toppings (ours is minced garlic).

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