1 c Ketchup, 1/2 c Lemon juice, 1/4 c Onion ; minced 1 ts Hot pepper 1 ts Worcestershire sauce. Place all ingredients in saucepan. Bring to a boil and simmer 30 minutes or until slightly thickened. |
Make hunger thy sauce, as a medicine for health. — Thomas Tusser
1/2 pound lean ground sirloin 1/2 pound lean ground pork 1/2 pound lean ground veal 2 tablespoons ice water 1/4 cup ground oats 1/4 cup bottled chili sauce 1 small onion — minced 2 teaspoons Worcestershire sauce Fresh ground pepper and salt — to taste Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to high. Combine the meat with the remaining ingredients. Shape into 6 patties. Grill the burgers for 10 minutes until they are crusty outside and slightly pink inside. Exchanges: Very Lean Meat Exchange — 4 Starch Exchange — 1/2 Calories — 169 Calories from Fat — 39 Total Fat — 4g Saturated Fat — 2g Cholesterol — 76mg Sodium — 227mg Carbohydrate — 6g Dietary Fiber — 1g Sugars — 2g Protein — 25g http://www.diabetes.org/recipes/072399.asp From the recipe collection of Barb @ P K Description: “Recipe for Friday, 7/23/99″ Source: “Flavorful Seasons Cookbook” Copyright: “Published October 1996″ |
A dream can be nurtured over years and years and then flourish rapidly. . . . Be patient. It will happen for you. Sooner or later, life will get weary of beating on you and holding the door shut on you, and then it will let you in and throw you a real party — Les Brown
1 1/2 pounds Stewing meat — cubed 1 1/2 pounds Pork — cubed 2 cups Onions — chopped 1/2 cup Brown sugar — firmly packed 3 teaspoons Chili powder 2 teaspoons Salt 1 teaspoon Dry mustard 1/4 cup Vinegar 2 teaspoons Worchestershire sauce 6 ounces Tomato paste 16 Sandwich buns In a crockpot, combine all ingredients except the buns. Cook on low setting for 8-10 hours or til meat if tender. Stir with fork to break up pieces. Serve on buns. *May use all pork or all beef. I found that the pork will cook faster than the beef, so I start the beef ahead of time then add the pork. Lisa Crawley |
The greatest mistake is trying to be more agreeable than you can be. — Walter Bagehot
2 Cornish game hens (1 to 1 -1/2 pounds each) 3 tb Olive Oil 1/3 c Lemon juice 1 tb Coarsely crushed black -pepper 1/2 ts Salt 1 Sprig fresh rosemary -(Optional) 50 Briquets charcoal (about 3 -pounds) Split the hens lengthwise, rinse and pat dry. In a small bowl, combine olive oil, lemon juice, crushed pepper and salt. Place the hen halves in a plastic bag. Set the bag in a bowl. Pour the marinade over the hens. Cover and refrigerate for several hours or overnight, turning the hens occasionally. When the charcoal briquets are medium hot, arrange them around a drip pan in a covered grill. Just before grilling, add the rosemary sprig to the coals. Remove the hens from the marinade and place them, skin side up, on the grill over the drip pan. Cover the grill and cook the hen halves for 45 minutes or until done, basting occasionally with the marinade. Makes 4 servings. Posted by Stephen Ceideberg; August 6 1992. |
Remember your past mistakes just long enough to profit by them. — Dan McKinnon
1 c Catsup 2 tb Brown Sugar 1 tb Lemon Juice 1 tb Worcestershire Sauce 1 ts Prepared Mustard 1/2 ts Onion Salt 1/8 ts Pepper 8 oz Cooked Roast Beef * 4 Hamburger Buns, Split * Roast Beef should be thinly sliced and there should be 8 to 10 slices. Mix catsup, brown sugar, lemon juice, worcestershire sauce, mustard, onion salt, and pepper in 2-cup glass measure. Microwave uncovered on high (100%) 1 1/2 minutes; stir. Microwave to boiling, 1 to 2 minutes. Layer half the beef slices and half the sauce in 1-Qt casserole; repeat. Cover and microwave on high (100%) until hot and bubbly, 1 1/2 to 2 1/2 minutes. Place bottom halves of buns on serving plate. Top with beef and reamining bun halves. Microwave uncovered on high (100%) until buns are hot, 30 seconds to 1 minute. |
Don confuse fame with success. Madonna is one Helen Keller is the other. — Erma Bombeck
1 lb Breast of chicken, cut into Strips 1 md Green pepper sliced thin 1 md Red bell pepper sliced thin 1 md Onion thinly sliced 4 oz Monterey jack or mozzarella Cheese sliced 1/4 ts Garlic powder 1 tb Taco seasoning Salt and pepper to taste 4 Sesame Seed buns 1/2 ts Dried basil In medium fry pan saute chicken breast, sprinkle wtih garlic powder, salt, pepper and taco seasoning. Mix through thoroughly, add peppers, onion, saute till tender, and chicken is no longer pink. Butter outside of sliced sub buns sprinkle with basil if desired, place in toaster oven for 3 minutes to melt butter, and crisp bun. Remove bun, and put chicken mixture in bun. Top each sandwich with grated cheese. Place back in toaster oven open until cheese bubbles and begins browning. Serve with cucumber spears. Source; kitchen of Marina cheesman |
Advice is the only commodity on the market where the supply always exceeds the demand. — Unknown
Stephen Ceideburg 1 md Pineapple * 1/4 c Unsweetened pineapple juice 2 tb Lime juice 2 Cloves garlic, minced 1/2 ts To 1 ts minced jalapeno -pepper 2 tb Minced cilantro 1 tb Cornstarch 2 tb Cold water 2 tb To 3 tb NutraSweet Spoonful Salt Pepper 6 Halibut, haddock or salmon -steaks or fillets grilled * peeled, cored, cut into scant 1-inch chunks Grilled salmon steaks with spicy pineapple sauce is as delightful to look at as it is to eat. Whats more, the sauce goes equally well over lots of other fish and meat dishes. HEAT PINEAPPLE, pineapple juice, lime juice, garlic and jalapeno pepper to boiling in medium saucepan; reduce heat and simmer, uncovered, 5 minutes. Stir in cilantro; heat to boiling. MIX CORNSTARCH and cold water; stir into boiling mixture. Boil, stirring constantly, until thickened. Remove from heat; cool 2 to 3 minutes. STIR IN NUTRASWEET SPOONFUL; season to taste with salt and pep- per. Serve warm sauce over fish. NOTE: Pineapple-Cilantro Sauce is also excellent served with pork and lamb. NUTRITIONAL INFORMATION Serving Size: 1/6 recipe (3 OZ. fish fillet) Calories……….185 Saturated Fat…Trace Protein……….24 g Cholesterol…..36 mg Carbohydrates….16 g Fiber………….1 g Total Fat………3 g Sodium………159 mg DIABETIC FOOD EXCHANGE: 2 1/2 lean meat, 1 fruit From “The NutriSweet Spoonful Recipe Collection”, 1992. Posted by Stephen Ceideburg |
Many promising reconciliations have broken down because while both parties come prepared to forgive, neither party come prepared to be forgiven. — Charles Williams
2 lb Hawaiian fish* 1/2 c Fresh cilantro leaves Salt Pepper ——————————-PAPAYA RELISH——————————- 1/4 c Minced white onion 1 1/4 c Diced ripe papaya 3/4 c Diced red bell pepper 1/4 c Chopped fresh cilantro 1 tb Minced fresh ginger 2 tb Olive oil 2 tb Lemon juice * - cut into 6 equal portions ====================================================================== === Arrange papaya relish and hot fish equally on 6 warm plates. Garnish plates with cilantro. Add salt and pepper to taste. *** PAPAYA RELISH *** In a fine strainer, rinse white onion. Soak onion in ice water for 30 minutes; drain. Mix with rest of relish ingredients. |
Adversity draws men together and produces beauty and harmony in lifes relationships, just as the cold of winter produces ice-flowers on the window-panes, which vanish with the warmth. — Sren Aaby Kierkegaard
1 1/2 pounds boned and skinned chicken breast halves 2 portobello mushrooms 6 halves sun-dried tomatoes, oil-packed, drained — coarsely chopped 1/2 cup basil, fresh — minced 2 roma tomato — halved 2 Japanese eggplant — quartered lengthwise 4 cloves garlic (or to taste) — minced 3/4 pound linguine or fettucine 1/2 cup olive oil (or to taste) 1 cup romano or parmesan cheese — shredded or grated s&p to taste Cook pasta al dente, set aside in hot water to keep hot. Lightly oil and grill chicken, eggplant, mushrooms, and roma tomatoes over med heat till done. Cook tomatoes on skin side only, so as not to lose any juice. Eggplant should be soft, tomatoes hot and lightly charred, and mushrooms and chicken cooked through. Cut chicken and eggplant into bite-sized pieces, and slice portobellos. (You can slice them first and grill the slices if you prefer) If the mushrooms are large, you may need to halve the slices. Cut tomato halves into two or four pieces, saving juice. Drain pasta, and toss with several drizzles of olive oil, garlic, basil, sundried tomatoes and 1/4 c cheese. Add chicken and veggies, toss again. Season to taste with s&p. Serve hot with the rest of the cheese. NOTE: The amounts may be played with, especially the amounts of chicken and pasta, and the mushrooms may be sauteed in butter rather than grilled if preferred. I really like the smoky taste from the grill. |
Malice drinks one half of its own poison. — Lucius Annaeus Seneca
—————————–RED WINE MARINADE—————————– 1 c Red wine 4 tb Olive oil 2 lg Garlic cloves, sliced into – ovals 1 tb Rosemary leaves 1/4 ts Fennel seeds Black pepper ——————————-GRILLED TEMPEH——————————- 3 Tempeh cakes 1 lg Red onion, sliced into 6 – rounds 2 sm Eggplants, sliced into 1/3″ – thick rounds Olive oil 12 sl Whole wheat bread 1 bn Arugula Prepare the marinade by combining all the ingredients & mixing. Slice the tempeh cakes in half crosswise, then split each half horizontally by slicing carefully. Marinate in the red wine marinade for an hour at room temperature. Brush the eggpolant slices with olive oil. On an open or closed grill over medium-hot coals, grill the eggplant & onion slices for 10 minutes per side. Grill the bread slices over low coals until toasty. Arrange the vegetables & tempeh on the slices of toasted bread garnished with sprigs of arugula. Kelly McCune, “Vegetables on the Grill” |
All I need to make a comedy is a park, a policeman and a pretty girl. — Charlie Chaplin
