Recipe(tried): This Weeks Winners

Here they are...

# 1
BIL's Birthday

I made dinner for my BIL for his brother and for my MIL
plus my hubby and me. I am only giving the recipes for
the accompaniments to the grilled burgers/steaks, and
the appetizer and dessert.

We bought already cooked shrimp and all I had to do was
make the cocktail sauce. Here is the recipe for the sauce:

* Exported from MasterCook *

Cocktail Sauce

Recipe By : 100 Simple Sauces for Today's Healthy Home Cooking
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
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1 1/2 cups ketchup
1 tbsp horseradish -- fresh or store-bough
juice of 1/2 lemon
3/4 tsp hot pepper sauce
2 cloves garlic
1 thin scallion -- trimmed & cut 6 pc.
salt and freshly ground black pepper

In a food processor, combine the ketchup, horseradish, lemon juice, hot pepper sauce, garlic and scallion and process until the mixture is smooth and the scallions are virtually invisible. Season with salt and pepper to taste. Can be stored in a tightly covered jar in the refrigerator for up to 3 weeks.

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Serving Ideas : Cooked shrimp

To plate: Take 4 wine glasses, split the sauce amongst
them and then place 5-6 cooked shrimp on the edge of the
glass with the tail hanging over. Garnish as you like.

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Accompaniments to BBQ:

* Exported from MasterCook *

Potato Salad

Recipe By : Pillsbury Kitchens Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Grilling & Bbq Side Dishes

Amount Measure Ingredient -- Preparation Method
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4 med potatoes -- cooked/peeled/cubed
3 hard-cooked eggs -- chopped
1 small onion -- chopped OR
6 green onions -- chopped
2 stalks celery -- chopped
1/4 cup pickle -- chopped OR
1/4 cup pickle relish
1 tsp salt
1/8 tsp pepper
3/4 cup mayonnaise or salad dressing
1 tbsp prepared mustard

In large bowl, combine all ingredients; mix well. Cover and chill. Makes 4-6 servings.

- - - - - - - - - - - - - - - - - - * Exported from MasterCook *

Crisp Overnight Slaw

Recipe By : Pillsbury Kitchens Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
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1/3 cup sugar
1/2 tsp garlic salt
1/4 tsp celery seed
3 tbsp vinegar
3 tbsp lemon juice -- fresh
3 cups shredded cabbage
1/4 cup green pepper -- chopped
1 stalk celery -- chopped
4 green onions -- sliced
6 radishes -- sliced

In large bowl, combine first 5 ingredients. Add remaining ingredients except radishes; toss lightly. Cover and refrigerate at least 4 hours. Before serving, add radishes. Makes 5-6 servings.

Nutritional info: Serving size=1/5 of the recipe. 74 calories, <1g protein, 19g carbo, <1g fat, 206mg sodium, 202mg potassium.

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NOTES : I used a packaged cole slaw combination and just made the dressing for this. It had green and red cabbage, carrots and broccoli in it. I did not make it the night before but I did make it very early in the a.m. so it was marinating about 6 hours instead of 8. It went very quickly.For Dessert:

I made a brownie cheesecake. I am giving you the recipe
for the Brownie Mix, then the Brownies and then the cake:

For the Brownie Mix:

* Exported from MasterCook *

Brownie Mix

Recipe By : Make-A-Mix Cookery
Serving Size : 7 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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6 cups all-purpose flour
4 tsp baking powder
4 tsp salt
8 cups sugar
1 8 oz can unsweetened cocoa powder

In a large bowl, combine flour, baking powder, salt, sugar and cocoa. Stir with a wire whisk until evenly distributed. Put in a large airtight container. Label with date and contents. Store in a cool, dry plate. Use within 10-12 weeks. Makes about 15 cups of Brownie Mix.

- - - - - - - - - - - - - - - - - - * Exported from MasterCook *

Our Best Brownies

Recipe By : Make-A-Mix Cookery
Serving Size : 16 Preparation Time :0:00
Categories : Chocolate Desserts

Amount Measure Ingredient -- Preparation Method
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1/4 cup butter or margarine -- melted OR
1/4 cup applesauce
2 eggs -- beaten
1 tsp vanilla extract
2 1/4 cups Brownie Mix
1/2 cup chopped nuts

Preheat oven to 350 F. Grease and flour an 8" square pan. Combine melted butter/margarine or applesauce, eggs, vanilla, and Brownie Mix. Beat until smooth. Stir in nuts. Pour into prepared pan. Bake 30-35 minutes, until edges separate from pan. Sprinkle or frost. Cut into 2" bars when cool. Makes 16.

- - - - - - - - - - - - - - - - - - I made the brownies But cooked only for 15 minutes according
to directions for Brownie Cheesecake. Here is the recipe
I made:

* Exported from MasterCook *

Brownie Swirl Cheesecake

Recipe By : Unknown Author
Serving Size : 10 Preparation Time :0:00
Categories : Chocolate Desserts

Amount Measure Ingredient -- Preparation Method
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1 8 oz pkg brownie mix -- * see above recipe
16 oz cream cheese (or 2-8 oz pkg) -- softened
1/2 cup sugar
1 tsp vanilla
2 lg eggs -- or egg substitute
1 cup milk chocolate chips -- melted **

Grease bottom of springform pan. Prepare basic brownie mix as directed on package; pour batter evenly into springform pan. Bake at 350 F for 15 minutes.

Meanwhile, combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended (or in food processor). Add eggs, one at a time, mixing well after each addition. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several times to achieve a marble effect. Bake at 350 F for 35 minutes. Loosen cake from rim of pan; cool before removing from pan. Chill. Garnish with whipped cream, if desired.***

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NOTES : ** I did not do the swirling part of the recipe so I omitted the chocolate chips from the recipe.

*** I took some cocoa powder and I sprinkled it on top of the cake instead of using whipped cream.
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# 2

Pasta tonight with homemade sauce, done in the microwave.
Fast and easy and very tasty indeed.

Here is the recipe for the sauce (I don't have to tell
all you cooks out there how to cook pasta):

* Exported from MasterCook *

Quick-from-the-Microwave Meatless Red Sauce

Recipe By : The Well-Filled Microwave, p. 171
Serving Size : 4 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
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1 med onion -- finely chopped
4 cloves garlic -- pressed or minced
2 tbsp olive oil
2 lb fresh tomatoes -- coarsely chopped
1/2 cup dry white wine or water -- * see note
1 bay leaf
1/2 tsp salt
1/4 tsp black pepper

Place the onion, garlic and olive oil in a large bowl. Microwave, uncovered, on HIGH for 3 minutes, or until the onion begins to wilt.

Add the remaining ingredients, cover the bowl, and microwave on HIGH for 10 minutes, or until the tomatoes soften. Remove the cover and stir. Continue to microwave, uncovered, on HIGH for 10 minutes more, or until the tomatoes have collapsed and the liquid is thickened and saucy. Remove the bay leaf and use the sauce right away or let cool. The sauce may be refrigerated, covered, for up to 2 weeks and reheated before serving.

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NOTES : * I did not have white wine so I used Better Than Bouillon Chicken Base instead.

Risa's notes:

I thought it was too thick after microwaving so I thinned it with a bit of soy milk (you could use regular milk) to give it a creamy, pink sauce-look.

I also pureed it because we don't like chunky sauces in this house, especially DH.

I served the pasta with the sauce and some parmesan cheese. Also served with breadsticks.
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# 3

I was given this wonderful book for Chanukah - The
Herb Companion Cooks and thought that I couldn't really
use it until Summer when I had all the fresh herbs growing
wild in the backyard so I waited to cook from the book
until now. It was worth it. I made a wonderful chicken
recipe. Here it is...

* Exported from MasterCook *

Herbed Chicken Breasts Caribbean

Recipe By : The Herb Companion Cooks
Serving Size : 6 Preparation Time :0:00
Categories : Chicken &Turkey

Amount Measure Ingredient -- Preparation Method
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3 tbsp brown sugar
1/2 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp white pepper
1/4 tsp allspice
1/3 cup fresh lime juice
6 boneless skinless chicken breasts -- * see note
1 tbsp oil
2 cups raw white rice -- cooked accordingly
2 tbsp broth
2 tbsp dry sherry
2 tbsp white wine -- ** see note
2 tbsp butter
1/4 cup chopped marjoram -- or oregano
2 tbsp chopped rosemary
2 tbsp chopped sage

In a small bowl, combine the first six ingredients. Heat oil in a skillet, and brown chicken for 1 minute on each side. Reduce heat and continue to saute for 10 minutes, turning once. Begin cooking the rice according to package directions while chicken is cooking. Transfer chicken to a platter and keep warm. Add 2 tbsp broth to skillet and stir it around to loosen the browned bits (deglaze the pan). Add the brown sugar mixture and cook for 2 minutes or until thickened a bit. Reduce heat and whisk in butter, 1 tbsp at a time, incorporating the first tbsp before adding the next. Return chicken to pan, place herbs on top of it, and add any juices that accumulated on the platter. Baste with sauce in pan (carefully, so as not to dislodge herbs from chicken), and cook over medium heat for 10 minutes or until done. Serve with rice.

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Serving Ideas : Salad

NOTES : * I used skinless thighs. I prefer them because they are always juicier.

** I didn't have any white wine in the house so I used a little of the Better Than Bouillon chicken base and a little water.
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# 4

We went down Mexican way tonight. Spicy, and yummy and
meatless - that is what the book should've been called.
This is a tofu dish that has the tofu marinating in a
really yummy chile marinade. Very good. Heat Scale: HOT. * Exported from MasterCook *

Terrific Tofu Adovada

Recipe By : Todd Sanson/Hot & Spicy & Meatless
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Days Beans/Legumes/Pulses
Chiles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb firm tofu
6 tbsp flavored oil (peanut, sesame or avocado)
2 med onions -- chopped
3 cloves garlic -- minced
1 tsp oregano -- * see note
2 tsp ground coriander seed
2 tbsp honey
1/3 cup New Mexican red chile powder
1/4 cup ancho chile powder
1 tbsp chile caribe (such as piquin or santaka)
3 tbsp sherry vinegar or rice wine
1/4 cup toasted pumpkin seeds
1 tbsp ground cinnamon
2 stock vegetable stock
salt -- to taste

Place several layers of paper towels on a cookie sheet. Slice the tofu in half lengthwise and place the halves on the towels. Cover the tofu with several more layers of paper towels and another cookie sheet. Then put some heavy objects on the sheet to weight it down; heavy canned goods work well, and Todd suggests using your thick French cookbooks. Allow the tofu to sit for 20 minutes. Then cut it into 1/2 inch cubes.

Heat the oil in the skillet, add the cubed tofu, and saute until golden brown. Set aside.

Pour 1 cup of stock into a blender and add the rest of the ingredients, except for the remaining stock. Puree for a few seconds, add the stock, and blend again. Pour into a large bowl and gently mix in the sauteed tofu.

Refrigerate for 1-2 hours. Then take the mixture out of the refrigerator and allow it to stand for 10 minutes.

Pour the mixture into a deep saucepan and bring to a boil. Turn the heat down and simmer for one hour. Adjust seasonings and serve. Serves 6-8. Heat Scale: HOT

Book says "this is a great way to still have a traditionally flavored New Mexican dish with the heat, but without the meat." This dish can be served with red chile sauce, served in a bowl, or used as a filling in flour tortillas for burritos. Serve it with a bowl of pinto beans or black beans and a big green salad.

I served it in tortillas, rolled up and baked with a little cheese inside. Sort of a burrito. I put refried beans on the side and some cooked rice. - - - - - - - - - - - - - - - - - -

NOTES : * I used Mexican oregano. You can use regular Greek/Italian oregano if you wish.

This is from Hot & Spicy & Meatless by Dave DeWitt, Mary Jane Wilan and Melissa T. Stock, p. 158 & 159.
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# 5

Another quick meal on the George Foreman Grill..this time
Salmon Steaks. Boy was it good.

* Exported from MasterCook *

Barbecued Salmon Steaks with Dill-Wine Baste

Recipe By : Knock-Out-The-Fat Barbecue & Grilling Cookbook
Serving Size : 2 Preparation Time :0:00
Categories : Fish & Seafood Grilling & Bbq

Amount Measure Ingredient -- Preparation Method
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Dill-Wine Baste
1/4 cup extra-virgin olive oil
1/4 cup white wine vinegar
1/4 cup dry white wine
2 tbsp dried dillweed
1 tbsp lemon zest -- freshly grated
1/4 tsp ground black pepper -- freshly ground
2 cloves garlic -- finely chopped
juice of 1/2 lemon
Grilled SalmonL
1 1/4 lb salmon steaks
Olive Oil Spray -- for grid
Lemon wedges -- for garnish

To make baste: Place all the ingredients in a medium bowl and mix well. Pour a little off into another smaller bowl and set it all aside.

Prepare the grill or electric grilling machine for cooking.

If using a charcoal grill, oil the grid and place it over ashen coals. Place the salmon skin side down over a drip pan for indirect cooking. Brush the flesh side of the salmon with the basting sauce. Cover and cook for 10-20 minutes, or until the flesh just turns opaque in the center, basting 2-3 times while cooking. Or, if using a hinged basket, turn with flesh side down for the last 3-4 minutes.

If using an electric grilling machine, place the salmon steaks on a hot grill, baste with a little of the sauce, cover and cook for about 2-1/2 minutes, then flip over the fish, baste a little more and cook for another 2-1/2 minutes or untl the fish is opaque and starts to flake. It should be firm yet moist. Be careful not to overcook or it will become dry and tough.

Put the steaks on a warm platter, season to taste, and drizzle on a little more of the reserved basting sauce. Serve immediately with lemon wedges and accompaniments.

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Serving Ideas : white rice, salad
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# 6

Another vegetarian meal...this time from Hot & Spicy & Meatless
one of my favorite books. I've made this before and it
was terrific.

* Exported from MasterCook *

New-Mex Stroganoff

Recipe By : Hot & Spicy & Meatless by D. DeWitt, M.Wilan & M. Stock
Serving Size : 4 Preparation Time :0:00
Categories : Chiles Noodles
Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tbsp good olive oil
1 onion -- diced
1 lb button mushrooms -- washed & sliced
1/8 oz dried porcini mushrooms -- rehydrate/rinse/dice
3 tbsp flour
1/4 cup dry white wine
3/4 cup vegetable stock
1 clove garlic -- minced
1/2 tsp thyme
1/2 tsp dried basil
2 tbsp hot hungarian paprika
2 tsp New Mexican chile powder
3 tbsp fresh parsley -- chopped
2 tbsp fresh chives -- minced
2 cups low fat sour cream
12 oz wide noodles -- cooked

Heat the olive oil in a large skillet, add the onion, and saute for a minute. Add all the mushrooms and let the mixture saute for a minute or two until only some of the mushroom juice is left. Sprinkle the mixture with the flour and toss lightly until the vegetables are evenly coated.

Add the wine and the stock, stirring until the mixture starts to thicken. Reduce the heat to a simmer and add the garlic, thyme, basil, paprika, and chile powder. Cover and let the mixture simmer for about 15 minutes to blend the flavors. Check to see there is enough liquid in the skillet; if more is needed, thin with more stock or wine.

Add the parsley, chives, and the sour cream, stirring thoroughly. Do not let the mixture boil. Add salt and pepper to taste.

Serve over the wide noodles adn garnish with more parsley if desired. If you have enough stock, try boiling the noodles (either white or spinach) in it for richer flavor. Serves 4-5. Heat Scale: Mild.

Hot & Spicy & Meatless by Dave DeWitt, Mary Jane Wilan & Melissa T. Stock, published 1994 by Prima Publishing, ISBN 1-55058-361-4., p. 167-8

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# 7

On busy nights, I really appreciate the George Foreman
Grill. Tonight, tired and hungry, I marinated some
chicken and put it on the GF. We had dinner in
under 10 minutes. Now that is what I call quick!

* Exported from MasterCook *

Grilled Chicken Parmesan (GF Grill)

Recipe By : Knock-Out-The-Fat Barbecue & Grilling Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Chicken &Turkey Grilling & Bbq

Amount Measure Ingredient -- Preparation Method
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Basil-Balsamic Marinade:
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tbsp fresh basil -- chopped OR
1 tbsp dried basil -- +
2 tsp dried rosemary & 2 tsp dried oregano
Chicken Parmesan:
4 skinless boneless chicken breasts -- deboned & Flattened
4 1/2" slices ripe tomato
1/4 cup Parmesan cheese -- freshly grated
canola oil -- for grid

To make marinade: combine all the ingredients in a medium bowl.

Pour the marinade over the chicken in a shallow bowl and marinate for 3-6 hours in the refrigerator. Let it sit at room temp for 30 minutes before grilling. When ready to grill, drain the chicken from the marinade and reserve the remaining marinade for basting.Prepare the grill or preheat electric grilling machine.

If using a grill, place the chicken on an oiled grid directly over ashen coals and cover. Grill for 12-15 minutes, or until the chicken meat is completely white and the juices run clear. Be careful not to overcook the chicken or it will be tough. (Boneless chicken breasts need to be watched more closely and turned and basted often.) About 4 minutes before the chicken is done, place tomato slices on the outer edge of the grid and grill 2 minutes on each side. When the tomatoes are nicely grilled, top each chicken breast with a slice of tomato and about a tbsp of grated parmesan, while still on the grill. Cover for 1-2 minutes, allowing the cheese to melt, and serve immediately.

If using an electric grilling machine, place the chicken breasts on a hot grill, drizzle a bit of the marinade over the top, and cook for 2 minutes, or until the chicken is completely white and the juices run clear. Top each chicken breast with a slice of tomato, close the lid, and grill for 5 seconds. Then top each breast with about 1 tbsp of parmesan cheese, brush the upper grill with a little oil so the cheese won't stick, and close the lid for about 10 seconds so the cheese will melt. Serve immediately.

Nutritional information: Per serving, 385 calories, 56g protein, 3g carbo, 245mg sodium, 151mg chol, 15g fat, 4g sat fat, and 36% calories from fat.

Preparation time: 10 minutes
Cooking time: 2 minutes on GF Grill (that is what book says but it was more like 4 for 3 breast halves) and 15 minutes on an outdoor grill. - - - - - - - - - - - - - - - - - -

Serving Ideas : potatoes, salad

NOTES : I served it with some potato salad and some cole slaw. * Exported from MasterCook *

Tijuana Coleslaw (adaptation)

Recipe By : Risa Golding/Houston Chronicle
Serving Size : 10 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
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1 pkg cole slaw mix (cabbage, carrots) -- washed & drained
2 tbsp cilantro -- chopped
2/3 cup mayonnaise -- fat-free is ok
1/3 cup sour cream -- fat-free is great
2 tbsp jalapeno pepper -- seeded & minced
1 tbsp pure chile powder -- ancho is nice
1 tsp salt
1 tbsp balsamic vinegar
1 scallion -- sliced in 1" pc.
pitted black olives -- optional

In a large bowl, combine cole slaw mix with cilantro and scallions. Blend mayo with sour cream until creamy. Add jalapeno, chile powder, salt, balsamic vinegar. Mix well. Add olives, if using. Taste. If necessary, add a little extra salt and maybe some black pepper.

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NOTES : Original recipe is from the Houston Chronicle and it calls for 1 medium cabbage, finely shredded, 2 carrots, peeled & shredded and 1 small onion, thinly sliced and 1 small red pepper, thinly sliced. If you wish, you can chop and shred all things separately and add them to the large bowl. Just to make life easier, I used the packaged cole slaw mix.