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11 Cards in this Set
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HEARTY WINTER'S NIGHT SOUP
1 lb. ground beef 1 med. chopped onion 1/2 c. chopped green pepper 1 pkg. hamburger helper mix for chili tomato 5 c. water 1 tsp. chili powder 1/2 tsp. garlic salt 1/4 tsp. salt 1 can (16 oz.) whole tomatoes 1 can (8 oz.) whole kernel corn 1/2 tsp. Texas Pete hot sauce, optional 2 c. elbow macaroni, cooked and drained |
Cook and drain ground beef; stir in onion and green pepper in a large cooking container (I use a very large iron skillet). Stir in sauce mix, water, chili powder, garlic salt, salt and Texas pete. Chop tomatoes and add (with liquid) to mixture. heat to boiling, stirring constantly. Reduce heat. Cover and simmer 10 minutes, stirring occasionally. Add macaroni and corn with liquid. Cover and cook on low heat for 10 minutes. Serve with cornbread. Serves 8.
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PERUVIAN CHICKEN
1 frying chicken, cut into pieces 1 medium onion 1 tablespoon olive oil 1 16 ounce jar salsa 1 tablespoon dark chili powder 2 teaspoons ground cumin 2 teaspoons granulated garlic salt and pepper, to taste 1 15 ounce can diced tomatoes 4 ounces dry white wine (optional) |
In a Dutch oven with top, put the olive oil. Dice the onion and line the bottom of the pan. Place the chicken on the onions and the remaining ingredients, in the order above, evenly on top of the chicken.
Place in a preheated 300°F oven for 2 hours. Remove the chicken and thicken the gravy with cornstarch, if desired. Serve on a bed of rice. Enjoy! |
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PERUVIAN CHICKEN
1 c. prunes, chopped 1/2 c. capers 1/2 c. olive oil 2 tsp. salt 1 tsp. ground pepper 1/2 c. Spanish olives 1/2 c. red wine vinegar 2 tbsp. oregano 6 cloves garlic, mashed 4-5 bay leaves |
Chop the above ingredients in blender or Cuisinart to make paste.
Put paste on chicken pieces and place on a cookie sheet, cover and refrigerate minimum overnight, could be 2 days. Heat oven to 350 degrees. Place chicken in Corning dish and put the following on top of the chicken before baking: 1 c. chopped parsley 1 c. white wine Bake for about 1 hour. |
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ITALIAN TOFU MEATBALLS
1 lb. firm tofu 2 tbsp. onion flakes 1/4 tsp. oregano 1/4 tsp. salt Pepper Dash of garlic powder 2 slices bread, crumbled 1 egg 1 tbsp. dried parsley flakes SAUCE: 1 (8 oz.) can tomato sauce 1/4 tsp. oregano 1/4 tsp. dried basil Pinch of garlic powder 1 tbsp. Parmesan cheese Salt and pepper |
Preheat oven to 350 degrees. Slice tofu and drain well. In a large bowl, combine tofu, onion flakes, oregano, salt, pepper, garlic powder, bread, egg and parsley. Mix well with a fork, mashing to blend ingredients. Shape mixture into balls, squeezing tightly.
Place "meatballs" in a single layer in a shallow baking pan that has been lightly oiled. In a small bowl, combine sauce ingredients. Spoon over meatballs. Sprinkle with Parmesan cheese. Bake, uncovered, 20 minutes. |
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TOFU MEATBALLS
1 soft tofu (about 12 oz.) 1 tbsp. vegetable oil 1 sm. onion, finely chopped 1 clove garlic, minced 1 sm. carrot, grated 1/2 green pepper, finely chopped 1/2 tsp. dried basil 1/3 tbsp. ground fennel seeds 1/4 tsp. dried oregano 1/4 c. walnuts, ground or finely chopped Egg replacer (equivalent to 1 egg) 1 c. whole wheat bread crumbs 1/4 c. chopped fresh parsley 1 tsp. dijon mustard 1/2 tbsp. dark sesame oil 1 tbsp. tamari soy sauce Freshly ground pepper to taste |
Egg replacer can be purchased at "Nature Food Store".
Preheat the oven to 350 degrees. Place the tofu between 2 weighted cookie sheets and set aside for about 20 minutes. In a skillet, heat the oil and saute the vegetables and the herbs for 10 minutes or until tender. In a large bowl, fold in egg replacer, then add the remaining ingredients. Mash the pressed tofu either with a potato masher or your hands and add it to the bowl, along with the sauteed vegetables. Stir well - the mixture should be firm enough to form into balls. Using your hands or 2 spoons, pat the mixture into 1 1/2 inch balls and place on an oiled baking sheet. Bake for 20 to 30 minutes or until dark brown and firm to the touch. Serve with spaghetti and sauce.Suggestion: Use ice cream scoop to form even balls. Makes about 12 meatballs. |
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PERUVIAN CHICKEN
1 c. prunes, chopped 1/2 c. capers 1/2 c. olive oil 2 tsp. salt 1 tsp. ground pepper 1/2 c. Spanish olives 1/2 c. red wine vinegar 2 tbsp. oregano 6 cloves garlic, mashed 4-5 bay leaves |
Chop the above ingredients in blender or Cuisinart to make paste.
Put paste on chicken pieces and place on a cookie sheet, cover and refrigerate minimum overnight, could be 2 days. Heat oven to 350 degrees. Place chicken in Corning dish and put the following on top of the chicken before baking: 1 c. chopped parsley 1 c. white wine Bake for about 1 hour. |
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CHICKEN IN ORANGE SAUCE, THE PERUVIAN
STYLE 6 pieces chicken 2 strips bacon 1/4 sm. onion, chopped or shredded 1 tsp. paprika Flour to cover chicken before frying 2-3 tbsp. butter 1/2 tsp. salt Bit of black pepper 1 tbsp. cornstarch Orange juice from 2 fresh oranges 1/2 tsp. sugar 1/2 fresh red pepper 3 c. water |
Soften the butter in a pan, add salt and pepper; then saute the chicken previously covered in flour.
In a separate pot, saute the bacon, the chopped or shredded onion and the paprika, the chicken already sauteed and 3 cups water. Cover it and let it cook at a low temperature. In a small bowl, squeeze the fresh oranges, add 1/2 tsp. of sugar and the cornstarch to be diluted. Then add this preparation to the pot and let it cook for about 3 minutes. You can serve with white rice, a piece of potato or vegetables like broccoli or peas. Decorate with parsley, and by pouring the cooked hot rice in a cup to give it a shape, you can get a more elegant effect. Serves 6 persons. |
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MEATBALLS AND TOMATO SAUCE
Meatballs: 1 lb ground beef 1 egg 3 tbsp. bread crumbs 3 tbsp. grated Parmesan 1 tsp. basil 1/2 tsp. Italian herb seasoning salt and pepper Sauce: 2 cans peeled tomatoes 1 can tomato puree 1 medium onion 2 cloves garlic 2 tsp. basil 1/2 tsp. oregano 1 tsp. sugar (optional) salt and pepper |
Pre-heat oven to Gas Mark 5 (375°F).
Mix all the ingredients for the meatballs together in a large bowl. Roll meatball mix into 1 to 1 1/2 inch balls. Place meatballs on lightly greased baking tray, place in the oven and bake for approx. 15 minutes. For the sauce, start by chopping the onion and crushing the garlic, place in a preheated pan and sauté until transparent. Place tinned tomatoes and tomato puree into pan. Add basil, oregano, sugar, salt and pepper. Bring to a boil and reduce heat to a simmer. When meatballs are done, add to the tomato sauce and allow to simmer for approximately 1 hour. |
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MIDDLE EASTERN TURKEY MEATBALLS WITH
COUSCOUS 1 lb lean ground turkey (or chicken) 1 slice whole wheat bread, crumbled 1 egg, lightly beaten 1 tablespoon white Worcestershire (optional) 1 teaspoon poultry seasoning 1/2 teaspoon ground cumin 1 teaspoon salt 1 teaspoon ground black pepper 2 tablespoon olive oil 1 onion, finely chopped 8 cloves garlic, finely minced 2 cup diced tomatoes (drain, if canned) 2 cups water 2 tablespoons tomato paste 1 teaspoon dried oregano 1/2 teaspoon ground cinnamon 1/2 teaspoon orange zest (optional) 2 cups couscous (or 2-3 boxes) 3 cups chicken broth (optional - see "couscous" below) |
This is a very tasty change of pace from traditional spaghetti and meatballs.
Preheat oven to 475°F. Lightly coat a baking sheet with nonstick spray (and foil, for easier cleanup). Mix together the turkey, bread, egg, Worcestershire, 1 tablespoon olive oil, poultry seasoning, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape into balls (I prefer to make them smaller, which produces about 25). Bake for about 12 minutes or until just cooked through. Add the remaining 1 tablespoon olive oil to a sauce pan over medium heat. Sauté the onion for about 3 minutes, or until just tender. Add the garlic and sauté for 2 minutes more. Stir in the tomatoes, tomato paste, water, oregano, cinnamon, orange zest, and remaining salt and pepper. Add the meatballs to the sauce and simmer until ready to eat (I find that simmering longer tends to add more flavor and tenderness to the meatballs). Serve atop couscous. Couscous: I generally use boxed couscous. It's easy, quick, only requires water and maybe a bit of oil, and comes in a variety of flavors. If you'd prefer to make your own, I'd suggest: Bring to a boil: 3 cups of chicken broth Add: 2 cups of dry couscous Cover and remove from heat. Let sit for about 15 minutes or until fluffy and most of the liquid is absorbed. For a little extra flavor, add peas and/or finely diced carrots. |
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MEXICAN STUFFED SHELLS
12 large pasta shells (cooked and drained) 1 lb ground beef 1 small jar picante sauce 1/2 cup of water 1 cup spaghetti sauce 4 oz. shredded Monterey Jack cheese 1 can (2.8 oz) French fried onions 1 4 oz can diced green chiles |
Brown ground beef, drain and set aside. Combine picante sauce, water and spaghetti sauce. Stir 1/2 cup into ground beef along with chiles, 1/2 cup cheese and 1/2 can of French fried onions. Mix well.
Pour half of remaining sauce mixture on bottom of 8x12 baking dish. Stuff cooked shells with ground beef mixture. Arrange shells in baking dish. Pour remaining sauce over shells. Bake covered at 350 for 30 minutes. Top with remaining cheese and onions. Bake 5 minutes longer. |
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SQUASH-STUFFED SHELLS
1 (26 ounce) jar pasta sauce 24 jumbo shells 12 ounces of cooked squash or frozen 3/4 cup ricotta cheese 1/3 cup grated Parmesan cheese 1 egg, slightly beaten 2 tbs dry seasoned bread crumbs 2 tbs. dry chives or parsley 1 ts freshly ground nutmeg mozzarella cheese |
This is a good way to use up squash from your garden. Tastes very good.
Preheat oven to 350. Coat a 13x9" baking dish with cooking spray. Spread half the pasta sauce over the bottom of baking dish. Prepare shells according to package directions. Meanwhile in a medium bowl, combine the squash, ricotta, parm, egg, bread crumbs, chives and nutmeg. Evenly divide the squash mixture among the shells. Arrange in a single layer in the prepared baking dish. Pour remaining sauce over the filled shells. Top with desired mozzarella cheese. Cover with foil and bake 20 minutes. Remove the foil and bake for 5 mnutes longer or until hot and bubbly. Serves 8 |
