Applebee's® Low-Fat Asian Chicken Salad
As the seasons change so does the menu, at this
popular 1064-unit casual restaurant chain. You’ll
find this item in the “Low-Fat and Fabulous” column
during the summer months where it’s been a favorite
since 1997. As with any salad, the waistline violator
is the traditionally fat-filled dressing that’s
drizzled in gobs over the top of very healthy greens
(a tablespoon of dressing is usually around 10-12
grams of fat each). So if we can just figure out a
cool way to make the dressing fat-free, we’re well
on our way to making huge salad – four of them to be
exact – with only 12 grams of fat on the entire plate.
Most of those grams come from the chicken breast, while
the crunchy chow mein noodles pick up the rest. Just be
sure to plan ahead when you make this one. The chicken
should marinate for a few hours if you want it to taste
like the original. Get ready for some big, meal-size salads.
1 cup teriyaki marinade
4 chicken breast fillets
Fat-Free Asian Dressing
2 cups water
1/2 cup granulated sugar
3 tablespoons dry pectin
1 tablespoon white vinegar
1/2 teaspoon soy sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
8 cups chopped romaine lettuce
8 cups chopped iceberg lettuce
3 cups shredded red cabbage
3 cups shredded green cabbage
2 cups shredded carrots
1 cup chopped green onion
1 1/3 cups crispy chow mein noodles
1. Combine teriyaki marinade and chicken breasts in a medium
bowl or resealable plastic bag. Marinate chicken for 3-4 hours.
2. Prepare the dressing by combining all of the ingredients
in a small saucepan over medium heat. Bring mixture to a
rolling boil while stirring often with a whisk, then remove
the pan from the heat to cool. When dressing has cooled, pour
it into a covered container and chill.
3. When chicken breasts have marinated, preheat barbecue grill
to high heat. Grill chicken for 3-4 minutes per side, or until
done.
4. Combine the romaine and iceberg lettuce, red and green cabbage
and 1 cup of shredded carrots in a large bowl with the dressing.
Toss well.
5. Divide the tossed greens among four plates. Sprinkle 1/4 cup of
green onions over each salad, followed by 1/3 cup of crispy chow
mein noodles.
6. When the chicken breasts are done, slice each one, widthwise,
into bite-size pieces. Sprinkle the sliced chicken breasts over
each salad.
7. Place a 1/4 cup pile of shredded carrots in the center of
each salad.
Nutrition Facts
Serving size – 1 salad
Total servings – 4
Fat (per serving) – 12g
Calories (per serving) – 575
Tuesday, June 16, 2009
Applebee's® Low-Fat Asian Chicken Salad
As the seasons change so does the menu, at this
popular 1064-unit casual restaurant chain. You’ll
find this item in the “Low-Fat and Fabulous” column
during the summer months where it’s been a favorite
since 1997. As with any salad, the waistline violator
is the traditionally fat-filled dressing that’s
drizzled in gobs over the top of very healthy greens
(a tablespoon of dressing is usually around 10-12
grams of fat each). So if we can just figure out a
cool way to make the dressing fat-free, we’re well
on our way to making huge salad – four of them to be
exact – with only 12 grams of fat on the entire plate.
Most of those grams come from the chicken breast, while
the crunchy chow mein noodles pick up the rest. Just be
sure to plan ahead when you make this one. The chicken
should marinate for a few hours if you want it to taste
like the original. Get ready for some big, meal-size salads.
1 cup teriyaki marinade
4 chicken breast fillets
Fat-Free Asian Dressing
2 cups water
1/2 cup granulated sugar
3 tablespoons dry pectin
1 tablespoon white vinegar
1/2 teaspoon soy sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
8 cups chopped romaine lettuce
8 cups chopped iceberg lettuce
3 cups shredded red cabbage
3 cups shredded green cabbage
2 cups shredded carrots
1 cup chopped green onion
1 1/3 cups crispy chow mein noodles
1. Combine teriyaki marinade and chicken breasts in a medium
bowl or resealable plastic bag. Marinate chicken for 3-4 hours.
2. Prepare the dressing by combining all of the ingredients
in a small saucepan over medium heat. Bring mixture to a
rolling boil while stirring often with a whisk, then remove
the pan from the heat to cool. When dressing has cooled, pour
it into a covered container and chill.
3. When chicken breasts have marinated, preheat barbecue grill
to high heat. Grill chicken for 3-4 minutes per side, or until
done.
4. Combine the romaine and iceberg lettuce, red and green cabbage
and 1 cup of shredded carrots in a large bowl with the dressing.
Toss well.
5. Divide the tossed greens among four plates. Sprinkle 1/4 cup of
green onions over each salad, followed by 1/3 cup of crispy chow
mein noodles.
6. When the chicken breasts are done, slice each one, widthwise,
into bite-size pieces. Sprinkle the sliced chicken breasts over
each salad.
7. Place a 1/4 cup pile of shredded carrots in the center of
each salad.
Nutrition Facts
Serving size – 1 salad
Total servings – 4
Fat (per serving) – 12g
Calories (per serving) – 575
As the seasons change so does the menu, at this
popular 1064-unit casual restaurant chain. You’ll
find this item in the “Low-Fat and Fabulous” column
during the summer months where it’s been a favorite
since 1997. As with any salad, the waistline violator
is the traditionally fat-filled dressing that’s
drizzled in gobs over the top of very healthy greens
(a tablespoon of dressing is usually around 10-12
grams of fat each). So if we can just figure out a
cool way to make the dressing fat-free, we’re well
on our way to making huge salad – four of them to be
exact – with only 12 grams of fat on the entire plate.
Most of those grams come from the chicken breast, while
the crunchy chow mein noodles pick up the rest. Just be
sure to plan ahead when you make this one. The chicken
should marinate for a few hours if you want it to taste
like the original. Get ready for some big, meal-size salads.
1 cup teriyaki marinade
4 chicken breast fillets
Fat-Free Asian Dressing
2 cups water
1/2 cup granulated sugar
3 tablespoons dry pectin
1 tablespoon white vinegar
1/2 teaspoon soy sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
8 cups chopped romaine lettuce
8 cups chopped iceberg lettuce
3 cups shredded red cabbage
3 cups shredded green cabbage
2 cups shredded carrots
1 cup chopped green onion
1 1/3 cups crispy chow mein noodles
1. Combine teriyaki marinade and chicken breasts in a medium
bowl or resealable plastic bag. Marinate chicken for 3-4 hours.
2. Prepare the dressing by combining all of the ingredients
in a small saucepan over medium heat. Bring mixture to a
rolling boil while stirring often with a whisk, then remove
the pan from the heat to cool. When dressing has cooled, pour
it into a covered container and chill.
3. When chicken breasts have marinated, preheat barbecue grill
to high heat. Grill chicken for 3-4 minutes per side, or until
done.
4. Combine the romaine and iceberg lettuce, red and green cabbage
and 1 cup of shredded carrots in a large bowl with the dressing.
Toss well.
5. Divide the tossed greens among four plates. Sprinkle 1/4 cup of
green onions over each salad, followed by 1/3 cup of crispy chow
mein noodles.
6. When the chicken breasts are done, slice each one, widthwise,
into bite-size pieces. Sprinkle the sliced chicken breasts over
each salad.
7. Place a 1/4 cup pile of shredded carrots in the center of
each salad.
Nutrition Facts
Serving size – 1 salad
Total servings – 4
Fat (per serving) – 12g
Calories (per serving) – 575
Applebee's® Bananaberry Freeze
Ah, if only kitchen cloning was an exact science.
While working on this one I saw the same bartender
make the drink two different ways on two different
days. Only after a firm grilling did I get her
admitting to her personal "improvement" to the chain's
secret recipe. The official clone includes the
ingredients found below. But if you want to add a little
pineapple juice -- as some independent thinking
bartenders are apt to do -- you might discover you
have indeed created a tastier version of this refreshing
smoothie. On that day the cloning gods shall be looking
the other way.
But, for heaven's sake, be sure your banana is soft
and ripe. This is a detail the gods won't ignore.
1 10-ounce box frozen sweetened sliced strawberries, thawed
1/3 cup pina colada mix
2 cups ice
2 ripe bananas
Garnish
whipped cream
2 fresh strawberries
1. Use a blender to puree the entire contents of the thawed
box of frozen strawberries.
2. Add 1/3 cup pina colada mix and 2 cups of ice to the blender.
3. Cut the end off end banana -- set these pieces aside to use
later as a garnish -- then put the bananas into the blender.
4. Blend on high speed until the ice is crushed and the drink
is smooth. Pour into two tall stemmed glasses, such as daiquiri
glasses.
5. Slice each strawberry halfway up through the middle and add
one to the rim of each glass.
6. Cut each banana slice halfway through the middle and add one
to the rim of each glass next to the strawberry. Top with
whipped cream and serve with a straw.
Makes 2 servings.
Ah, if only kitchen cloning was an exact science.
While working on this one I saw the same bartender
make the drink two different ways on two different
days. Only after a firm grilling did I get her
admitting to her personal "improvement" to the chain's
secret recipe. The official clone includes the
ingredients found below. But if you want to add a little
pineapple juice -- as some independent thinking
bartenders are apt to do -- you might discover you
have indeed created a tastier version of this refreshing
smoothie. On that day the cloning gods shall be looking
the other way.
But, for heaven's sake, be sure your banana is soft
and ripe. This is a detail the gods won't ignore.
1 10-ounce box frozen sweetened sliced strawberries, thawed
1/3 cup pina colada mix
2 cups ice
2 ripe bananas
Garnish
whipped cream
2 fresh strawberries
1. Use a blender to puree the entire contents of the thawed
box of frozen strawberries.
2. Add 1/3 cup pina colada mix and 2 cups of ice to the blender.
3. Cut the end off end banana -- set these pieces aside to use
later as a garnish -- then put the bananas into the blender.
4. Blend on high speed until the ice is crushed and the drink
is smooth. Pour into two tall stemmed glasses, such as daiquiri
glasses.
5. Slice each strawberry halfway up through the middle and add
one to the rim of each glass.
6. Cut each banana slice halfway through the middle and add one
to the rim of each glass next to the strawberry. Top with
whipped cream and serve with a straw.
Makes 2 servings.
Applebee's® Baked French Onion Soup
Don't even try to find this one on the menu at Applebee's,
because it isn't there; though it's the most popular soup
served each day at this huge restaurant chain. This is the
first of several big-time soup clones we'll unveil here in
the next few weeks to help get you through the cold winter
months. And they're all a cinch to make. Just be sure you
have some oven-safe soup bowls for this one, since we'll
have to broil it a bit before serving. Under the gooey
melted provolone of the original version you get from A
pplebee's is a unique round crouton that's made from bread
similar to a hamburger bun. So that's exactly what we'll use
in our clone.
3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups beef broth (Swanson is best)
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 plain hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese
1. Add 3 tablespoons oil to a large soup pot or saucepan
over medium/high heat. Add the sliced onions and sauté
for 20 minutes until the onions begin to soften and start
to become translucent. You don't want them to brown.
2. Add the beef broth, water, salt, garlic powder and
black pepper to the pan and bring mixture to a boil.
When soup begins to boil, reduce heat and simmer for
45 minutes.
3. To make the croutons cut off the top half of each top
of the hamburger bun so that the bread is the same thickness
as the bottom half of each bun. Throw the tops away. Now you
should have 10 round pieces of bread -- 5 bottom buns, and 5
top buns with the tops cut off. Preheat oven to 325 degrees.
Place the bread in the the oven directly on the rack and bake
for 15 to 20 minutes or until each piece is golden brown
and crispy. Set these croutons aside until you need them.
4. When the soup is done, spoon about 1 cup into an oven-safe
bowl. Float a crouton on top of the soup, then place a slice
of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon
of shredded parmesan cheese over the provolone.
5. Place the bowl into your oven set to high broil. Broil the
soup for 5 to 6 minutes or until the cheese is melted and
starting to brown (you may need to broil longer if you are
making more than one bowl at a time). Sprinkle an additional
1/2 teaspoon of shredded parmesan cheese over the top of the
soup and serve. Repeat process to prepare remaining servings.
Makes 10 servings.
Don't even try to find this one on the menu at Applebee's,
because it isn't there; though it's the most popular soup
served each day at this huge restaurant chain. This is the
first of several big-time soup clones we'll unveil here in
the next few weeks to help get you through the cold winter
months. And they're all a cinch to make. Just be sure you
have some oven-safe soup bowls for this one, since we'll
have to broil it a bit before serving. Under the gooey
melted provolone of the original version you get from A
pplebee's is a unique round crouton that's made from bread
similar to a hamburger bun. So that's exactly what we'll use
in our clone.
3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups beef broth (Swanson is best)
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 plain hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese
1. Add 3 tablespoons oil to a large soup pot or saucepan
over medium/high heat. Add the sliced onions and sauté
for 20 minutes until the onions begin to soften and start
to become translucent. You don't want them to brown.
2. Add the beef broth, water, salt, garlic powder and
black pepper to the pan and bring mixture to a boil.
When soup begins to boil, reduce heat and simmer for
45 minutes.
3. To make the croutons cut off the top half of each top
of the hamburger bun so that the bread is the same thickness
as the bottom half of each bun. Throw the tops away. Now you
should have 10 round pieces of bread -- 5 bottom buns, and 5
top buns with the tops cut off. Preheat oven to 325 degrees.
Place the bread in the the oven directly on the rack and bake
for 15 to 20 minutes or until each piece is golden brown
and crispy. Set these croutons aside until you need them.
4. When the soup is done, spoon about 1 cup into an oven-safe
bowl. Float a crouton on top of the soup, then place a slice
of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon
of shredded parmesan cheese over the provolone.
5. Place the bowl into your oven set to high broil. Broil the
soup for 5 to 6 minutes or until the cheese is melted and
starting to brown (you may need to broil longer if you are
making more than one bowl at a time). Sprinkle an additional
1/2 teaspoon of shredded parmesan cheese over the top of the
soup and serve. Repeat process to prepare remaining servings.
Makes 10 servings.
Applebee's Pico de Gallo
Notes: This is a great summer relish to serve with chips,
or even on a hamburger.
INGREDIENTS:
3 large tomatoes diced, 1 large onion diced
2 Tbsp. diced Jalapenos, 1/2 cup fresh cilantro (diced)
2 tsp. Salt, 1/2 tsp. black pepper, 1/2 tsp. garlic powder
1 Tbsp. olive oil, 1 Tbsp. white vinegar
*********
Preparation Instructions: Mix all ingredients together in
large container until well blended. Allow to sit for at least
6 hours, it is better if allowed to sit overnight.
Notes: This is a great summer relish to serve with chips,
or even on a hamburger.
INGREDIENTS:
3 large tomatoes diced, 1 large onion diced
2 Tbsp. diced Jalapenos, 1/2 cup fresh cilantro (diced)
2 tsp. Salt, 1/2 tsp. black pepper, 1/2 tsp. garlic powder
1 Tbsp. olive oil, 1 Tbsp. white vinegar
*********
Preparation Instructions: Mix all ingredients together in
large container until well blended. Allow to sit for at least
6 hours, it is better if allowed to sit overnight.
Almost Snickers
Recipe By : Mary Ann Housman (WW leader)
Serving Size : 8 Preparation Time :0:00
Categories : Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces Low fat ice cream -- softened
1 cup Low fat Cool Whip
1/4 cup Crunchy peanut butter
1 package Sugar free Chocolate pudding
3 ounces Grape Nut cereal
Mix together ice cream, Cool Whip, peanut butter and pudding.
Fold in Grape Nuts.
Spread in 8x8 inch pan and freeze.
Recipe By : Mary Ann Housman (WW leader)
Serving Size : 8 Preparation Time :0:00
Categories : Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces Low fat ice cream -- softened
1 cup Low fat Cool Whip
1/4 cup Crunchy peanut butter
1 package Sugar free Chocolate pudding
3 ounces Grape Nut cereal
Mix together ice cream, Cool Whip, peanut butter and pudding.
Fold in Grape Nuts.
Spread in 8x8 inch pan and freeze.
New International Recipes
A1-Sauce
Recipe By : Gloria Pitzer
Serving Size : 1 Preparation Time :0:00
Categories : Copycat Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 C Dark Molasses
2 Green onions -- chop
3 Tbsp Coarse salt (kosher)
3 Tbsp Dry mustard
1 Tsp Paprika
1/4 Tsp Cayene
1 Clove garlic -- crush or
1 Tsp Garlic powder
1 Anchovy fillet; chop -- or
1 tbsp Anchovey paste
6 tbsp Fresh taramind -- or
1 tbsp Taramind extract
1 tsp Pepper
1/2 tsp Fenugreek
1/2 tsp Powdered ginger
1/2 tsp Ground cinnamon
1 tsp Powdered cloves
1/2 tsp Caradamen seeds
3 drops Tabasco
6 oz Rhine wine
2 oz Rose wine
1 pt White vinegar
1 tbsp Kitchen Bouquet
1 tbsp Postum Powder
Put all spices (except last 6 ingr.) through blender till fine powder.
Place over low heat with half vinegar and simmer 1 hr; adding rest of
vinegar alittle at a time as mixture is reduced in bulk. Stir in
tabasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove from
heat. Pour into crock or tuperware container (2qt) Let stand covered for
1 week. Then strain thru cheese- cloth, six times.
bottle and cap tightly. Keep refrigerated indefinely.
Freeze to keep for years.
Recipe By : Gloria Pitzer
Serving Size : 1 Preparation Time :0:00
Categories : Copycat Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 C Dark Molasses
2 Green onions -- chop
3 Tbsp Coarse salt (kosher)
3 Tbsp Dry mustard
1 Tsp Paprika
1/4 Tsp Cayene
1 Clove garlic -- crush or
1 Tsp Garlic powder
1 Anchovy fillet; chop -- or
1 tbsp Anchovey paste
6 tbsp Fresh taramind -- or
1 tbsp Taramind extract
1 tsp Pepper
1/2 tsp Fenugreek
1/2 tsp Powdered ginger
1/2 tsp Ground cinnamon
1 tsp Powdered cloves
1/2 tsp Caradamen seeds
3 drops Tabasco
6 oz Rhine wine
2 oz Rose wine
1 pt White vinegar
1 tbsp Kitchen Bouquet
1 tbsp Postum Powder
Put all spices (except last 6 ingr.) through blender till fine powder.
Place over low heat with half vinegar and simmer 1 hr; adding rest of
vinegar alittle at a time as mixture is reduced in bulk. Stir in
tabasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove from
heat. Pour into crock or tuperware container (2qt) Let stand covered for
1 week. Then strain thru cheese- cloth, six times.
bottle and cap tightly. Keep refrigerated indefinely.
Freeze to keep for years.
Tuesday, January 27, 2009
SIDE DISHES
Sweet Potato “Pancake”
• 1/2 c. unsalted
butter, melted
• 5 medium sweet
potatoes
(about 1 pound 10
ounces)
• 3 firm, ripe pears
• salt and white
pepper (to taste)
• 3 T. maple syrup
A new Thanksgiving classic. Substitute butternut squash
for sweet potatoes or apples for pears, if you wish.
Preheat oven to 400° with a rack in the lower third of the
oven.Melt the butter. Peel and thinly slice sweet potatoes.
Peel, halve, core and thinly slice the pear. Butter a 9-inch
cake or pie pan. Arrange a layer of sliced sweet potatoes
in the pan, overlapping them slightly in a neat pattern.
Gently press layer with your hands to flatten it slightly.
Sprinkle with salt and pepper, and drizzle with a little
melted butter. Top with half the pear slices, sprinkling
them with 1 T. maple syrup and more butter. Add a
layer of sweet potato, then the remaining pears then the
remaining sweet potato, each time pressing gently and
seasoning as directed. Drizzle top with the rest of the
melted butter. Cover the dish with foil and then cover
with a lid. Bake in the lower third of oven for 40 minutes.
Remove lid and foil and bake until lightly golden and
tender, about 25 minutes more. If you’d like to glaze
the pancake further, place the pan directly on the floor
of the oven for about 5 minutes (watch carefully so as to
prevent over browning). Remove pan from the oven and
cool for about 5 minutes.
Carefully invert the pan onto a large round platter and
let the pancake settle. Remove the baking pan carefully.
Serve hot, cut into wedges. To prepare in advance, cover
the pancake with foil, then reheat. Serves 8.
• 1/2 c. unsalted
butter, melted
• 5 medium sweet
potatoes
(about 1 pound 10
ounces)
• 3 firm, ripe pears
• salt and white
pepper (to taste)
• 3 T. maple syrup
A new Thanksgiving classic. Substitute butternut squash
for sweet potatoes or apples for pears, if you wish.
Preheat oven to 400° with a rack in the lower third of the
oven.Melt the butter. Peel and thinly slice sweet potatoes.
Peel, halve, core and thinly slice the pear. Butter a 9-inch
cake or pie pan. Arrange a layer of sliced sweet potatoes
in the pan, overlapping them slightly in a neat pattern.
Gently press layer with your hands to flatten it slightly.
Sprinkle with salt and pepper, and drizzle with a little
melted butter. Top with half the pear slices, sprinkling
them with 1 T. maple syrup and more butter. Add a
layer of sweet potato, then the remaining pears then the
remaining sweet potato, each time pressing gently and
seasoning as directed. Drizzle top with the rest of the
melted butter. Cover the dish with foil and then cover
with a lid. Bake in the lower third of oven for 40 minutes.
Remove lid and foil and bake until lightly golden and
tender, about 25 minutes more. If you’d like to glaze
the pancake further, place the pan directly on the floor
of the oven for about 5 minutes (watch carefully so as to
prevent over browning). Remove pan from the oven and
cool for about 5 minutes.
Carefully invert the pan onto a large round platter and
let the pancake settle. Remove the baking pan carefully.
Serve hot, cut into wedges. To prepare in advance, cover
the pancake with foil, then reheat. Serves 8.
Friday, January 23, 2009
No-Peek Chicken and Rice
• 3/4 c. uncooked
white rice
• 1 can condensed
cream of celery,
chicken or mushroom
soup
• 1 envelope onion
soup mix
• 2 1/4 c. water
• 2 1/2 lbs. chicken,
cut into serving pieces
Preheat oven to 350°. In 3-quart oblong baking dish
combine uncooked rice, cream soup, onion soup mix
and water. Arrange chicken on top of this mixture.
Bake 1 to 1 1/4 hours, or until chicken is tender and rice
is done. 4 servings.
white rice
• 1 can condensed
cream of celery,
chicken or mushroom
soup
• 1 envelope onion
soup mix
• 2 1/4 c. water
• 2 1/2 lbs. chicken,
cut into serving pieces
Preheat oven to 350°. In 3-quart oblong baking dish
combine uncooked rice, cream soup, onion soup mix
and water. Arrange chicken on top of this mixture.
Bake 1 to 1 1/4 hours, or until chicken is tender and rice
is done. 4 servings.
Honey Glazed Chicken
• 2 - 2 1/2 lbs. cut
up chicken
• 2 T. melted butter
• 1 t. salt
• 1/4 t. pepper
• 8-oz. can refrigerator
biscuits
• 1/3 c. corn flakes
(slightly crushed)
Glaze:
• 2/3 c. honey
• 1/2 c. orange juice
• 2 T. flour
• 1 T. lemon juice
• 1 t. cinnamon
• 1 t.Worcestershire
sauce
Preheat oven to 400°. Place chicken in a lightly greased
13 x 9-inch dish, skin up. Brush with melted butter and
sprinkle on salt and pepper. Bake for 45 - 50 minutes, or
until light golden brown.
In a small sauce pan, combine all glaze ingredients.
Mix well. Cook over medium heat until thickened,
stirring occasionally.
Drain excess fat from cooked chicken.Move chicken
to one end of the baking dish, and arrange biscuits in
opposite end. Spoon glaze over chicken and biscuits.
Sprinkle corn flakes over biscuits. Return to oven for
10 – 15 minutes.
up chicken
• 2 T. melted butter
• 1 t. salt
• 1/4 t. pepper
• 8-oz. can refrigerator
biscuits
• 1/3 c. corn flakes
(slightly crushed)
Glaze:
• 2/3 c. honey
• 1/2 c. orange juice
• 2 T. flour
• 1 T. lemon juice
• 1 t. cinnamon
• 1 t.Worcestershire
sauce
Preheat oven to 400°. Place chicken in a lightly greased
13 x 9-inch dish, skin up. Brush with melted butter and
sprinkle on salt and pepper. Bake for 45 - 50 minutes, or
until light golden brown.
In a small sauce pan, combine all glaze ingredients.
Mix well. Cook over medium heat until thickened,
stirring occasionally.
Drain excess fat from cooked chicken.Move chicken
to one end of the baking dish, and arrange biscuits in
opposite end. Spoon glaze over chicken and biscuits.
Sprinkle corn flakes over biscuits. Return to oven for
10 – 15 minutes.
Moussaka
• 3 eggplants
• 1 c. butter
• 3 large onions
• 2 lbs. ground lamb
or beef
• 3 T. tomato paste
• 1/2 c. red wine
• 1/2 c. chopped
parsley
• 1/4 t. cinnamon
• 1/2 t. salt (or to
taste)
• freshly ground
black pepper
• 6 T. flour
• 1 qt. milk
• 3 eggs
• nutmeg
Peel the eggplants and cut them into slices about 1/2-
inch thick. Brown the slices quickly in 4 T. of the butter.
Set aside. Heat 4 T. of butter in the same skillet and cook
the onions until they are brown. Add the ground meat
and cook 10 minutes. Combine the tomato paste with
the wine, parsley, cinnamon, salt and pepper. Stir this
mixture into the meat and simmer over low heat, stirring
frequently until all the liquid has been absorbed. Remove
the mixture from the fire.
Preheat oven to 375°.Make a white sauce by melting
8 T. butter and blending in the flour, stirring with a
wire whisk.Meanwhile, bring the milk to a boil and
add it gradually to the butter/flour mixture, stirring
constantly.When the mixture is thickened and smooth,
remove it from the heat. Cool slightly and stir in the
beaten eggs, nutmeg, and ricotta cheese. Grease an
11 x 16-inch pan and sprinkle the bottom lightly with
bread crumbs. Arrange alternate layers of eggplant and
meat sauce in the pan, sprinkling each layer with Parmesan
cheese and bread crumbs.
Pour the ricotta cheese sauce over the top and bake one
hour, or until top is golden. Remove from the oven and
cool 20 – 30 minutes before serving. Cut into squares
and serve. Serves 8.
• 1 c. butter
• 3 large onions
• 2 lbs. ground lamb
or beef
• 3 T. tomato paste
• 1/2 c. red wine
• 1/2 c. chopped
parsley
• 1/4 t. cinnamon
• 1/2 t. salt (or to
taste)
• freshly ground
black pepper
• 6 T. flour
• 1 qt. milk
• 3 eggs
• nutmeg
Peel the eggplants and cut them into slices about 1/2-
inch thick. Brown the slices quickly in 4 T. of the butter.
Set aside. Heat 4 T. of butter in the same skillet and cook
the onions until they are brown. Add the ground meat
and cook 10 minutes. Combine the tomato paste with
the wine, parsley, cinnamon, salt and pepper. Stir this
mixture into the meat and simmer over low heat, stirring
frequently until all the liquid has been absorbed. Remove
the mixture from the fire.
Preheat oven to 375°.Make a white sauce by melting
8 T. butter and blending in the flour, stirring with a
wire whisk.Meanwhile, bring the milk to a boil and
add it gradually to the butter/flour mixture, stirring
constantly.When the mixture is thickened and smooth,
remove it from the heat. Cool slightly and stir in the
beaten eggs, nutmeg, and ricotta cheese. Grease an
11 x 16-inch pan and sprinkle the bottom lightly with
bread crumbs. Arrange alternate layers of eggplant and
meat sauce in the pan, sprinkling each layer with Parmesan
cheese and bread crumbs.
Pour the ricotta cheese sauce over the top and bake one
hour, or until top is golden. Remove from the oven and
cool 20 – 30 minutes before serving. Cut into squares
and serve. Serves 8.
Filo Chicken Packets
• 3/4 c. chopped
green onion
• 3/4 c. mayonnaise
• 3 T. lemon juice
• 3 cloves garlic,
minced
• 3/4 t. dry tarragon
• 2/3 c. melted
butter
• 12 sheets filo
dough
• 6 chicken breast
halves, boned and
skinned
• 2 T. grated
Parmesan cheese
• salt and pepper to
taste
Note: One package of filo dough usually contains 22 sheets,
or 11 packets. A hearty eater will consume 1 1/2 packets
during a meal.
Thaw frozen filo dough in its package for 8 hours in the
refrigerator, then let it stand for 2 hours before you use
it. Once the filo dough has been opened and unrolled,
place a slightly damp towel over it to prevent drying out.
Mix together green onion, mayonnaise, lemon juice, 2
cloves of the garlic and tarragon and set aside. Combine
remaining garlic with the butter.
Place one sheet of the filo dough on a board and brush it
with about 2 t. garlic butter. Arrange a second sheet on
top and brush it with another 2 t. garlic butter. Lightly
sprinkle a chicken piece with salt and pepper, spread one
side with the mayonnaise mixture. Turn over one corner
of the filo and top with more mayonnaise mixtureRoll
the corner of the filo over the chicken once. Fold
side over top and roll again. Fold opposite corner over
then roll up. Repeat for all chicken pieces. Place slightly
apart in ungreased baking pan. Brush all packets with
remaining garlic butter. Sprinkle with Parmesan cheese.
Bake at 375° for 20 – 25 minutes, or until golden. Serve
hot.
green onion
• 3/4 c. mayonnaise
• 3 T. lemon juice
• 3 cloves garlic,
minced
• 3/4 t. dry tarragon
• 2/3 c. melted
butter
• 12 sheets filo
dough
• 6 chicken breast
halves, boned and
skinned
• 2 T. grated
Parmesan cheese
• salt and pepper to
taste
Note: One package of filo dough usually contains 22 sheets,
or 11 packets. A hearty eater will consume 1 1/2 packets
during a meal.
Thaw frozen filo dough in its package for 8 hours in the
refrigerator, then let it stand for 2 hours before you use
it. Once the filo dough has been opened and unrolled,
place a slightly damp towel over it to prevent drying out.
Mix together green onion, mayonnaise, lemon juice, 2
cloves of the garlic and tarragon and set aside. Combine
remaining garlic with the butter.
Place one sheet of the filo dough on a board and brush it
with about 2 t. garlic butter. Arrange a second sheet on
top and brush it with another 2 t. garlic butter. Lightly
sprinkle a chicken piece with salt and pepper, spread one
side with the mayonnaise mixture. Turn over one corner
of the filo and top with more mayonnaise mixtureRoll
the corner of the filo over the chicken once. Fold
side over top and roll again. Fold opposite corner over
then roll up. Repeat for all chicken pieces. Place slightly
apart in ungreased baking pan. Brush all packets with
remaining garlic butter. Sprinkle with Parmesan cheese.
Bake at 375° for 20 – 25 minutes, or until golden. Serve
hot.
Beef and Rice Casserole
• 1 lb. ground beef
• 3/4 c. chopped
onion
• 1/4 c. chopped bell
pepper
• 1 c. minute rice
• 1 16-oz. can
tomatoes
• 1 can cream of
mushroom soup
Spices: (add to taste)
• basil
• oregano
• garlic
• bay leaf
• fresh parsley
This is delicious when made ahead, stored in a casserole
dish, then reheated. Can be eaten like this or topped with
shredded cheese and popped under broiler.
Brown beef in skillet. Add onion and green pepper. Drain
off excess grease. Stir in seasonings, soup, tomatoes, and
rice. Bring to boil. Reduce heat and simmer slowly for
about five minutes, stirring occasionally.
• 3/4 c. chopped
onion
• 1/4 c. chopped bell
pepper
• 1 c. minute rice
• 1 16-oz. can
tomatoes
• 1 can cream of
mushroom soup
Spices: (add to taste)
• basil
• oregano
• garlic
• bay leaf
• fresh parsley
This is delicious when made ahead, stored in a casserole
dish, then reheated. Can be eaten like this or topped with
shredded cheese and popped under broiler.
Brown beef in skillet. Add onion and green pepper. Drain
off excess grease. Stir in seasonings, soup, tomatoes, and
rice. Bring to boil. Reduce heat and simmer slowly for
about five minutes, stirring occasionally.
Beef and Rice Casserole
This is delicious when made ahead, stored in a casserole
dish, then reheated. Can be eaten like this or topped with
shredded cheese and popped under broiler.
Brown beef in skillet. Add onion and green pepper. Drain
off excess grease. Stir in seasonings, soup, tomatoes, and
rice. Bring to boil. Reduce heat and simmer slowly for
about five minutes, stirring occasionally
dish, then reheated. Can be eaten like this or topped with
shredded cheese and popped under broiler.
Brown beef in skillet. Add onion and green pepper. Drain
off excess grease. Stir in seasonings, soup, tomatoes, and
rice. Bring to boil. Reduce heat and simmer slowly for
about five minutes, stirring occasionally
Baked Pork Chops
• Pork chops
(as many as needed)
• flour
• Dijon mustard
• 1 bell pepper
• 1 medium onion
Coat pork chops with mustard. Lightly dredge in flour
and then brown quickly in skillet. Place in baking dish.
Add salt and pepper to taste. Add thinly sliced pepper
and onion over each chop.
Cover with foil and bake at 325º for 35 to 40 minutes,
until chops are cooked.
(as many as needed)
• flour
• Dijon mustard
• 1 bell pepper
• 1 medium onion
Coat pork chops with mustard. Lightly dredge in flour
and then brown quickly in skillet. Place in baking dish.
Add salt and pepper to taste. Add thinly sliced pepper
and onion over each chop.
Cover with foil and bake at 325º for 35 to 40 minutes,
until chops are cooked.
Chicken Alfredo
• 2 boneless, skinless
chicken breasts
• 2 eggs
• 1 T. milk
• 1/2 cup grated
parmesan or
romano cheese
• 1 T. parsley
• bread crumbs
• 4 slices mozzarella
cheese
Sauce:
• 3 T. butter
• 1/2 pt. heavy
cream
• 1/2 c. milk
• 1/2 c. grated cheese
•1 T. parsley
Beat eggs with milk. Add 1/2 cup grated cheese and
parsley. Dip chicken pieces in egg mixture and roll
in bread crumbs. Lightly brown in a skillet with a
bit of olive oil. Remove to a baking dish.
Over medium heat, melt butter. Add cream and milk,
stirring constantly. Add cheese and parsley until it is a
warm sauce.
Pour sauce over chicken breasts. Cover with foil and
bake at 350° for 20 to 30 minutes or until chicken is
cooked. During the last five minutes, add a slice of
mozzarella to each bread piece and allow to me
chicken breasts
• 2 eggs
• 1 T. milk
• 1/2 cup grated
parmesan or
romano cheese
• 1 T. parsley
• bread crumbs
• 4 slices mozzarella
cheese
Sauce:
• 3 T. butter
• 1/2 pt. heavy
cream
• 1/2 c. milk
• 1/2 c. grated cheese
•1 T. parsley
Beat eggs with milk. Add 1/2 cup grated cheese and
parsley. Dip chicken pieces in egg mixture and roll
in bread crumbs. Lightly brown in a skillet with a
bit of olive oil. Remove to a baking dish.
Over medium heat, melt butter. Add cream and milk,
stirring constantly. Add cheese and parsley until it is a
warm sauce.
Pour sauce over chicken breasts. Cover with foil and
bake at 350° for 20 to 30 minutes or until chicken is
cooked. During the last five minutes, add a slice of
mozzarella to each bread piece and allow to me
Amish Pot Roast
• 3 lbs. pot roast,
trimmed of fat
• 1 T. vegetable oil
• 1/4 c. soy sauce
• 1 c. coffee
• 2 bay leaves
• 1 clove garlic,
minced
• 1/2 t. oregano
• 2 onions sliced
• additional coffee &
soy sauce as needed
Preheat oven to 300º.
Heat oil in large skillet over high heat, then sear meat
on both sides. In a large roasting pan, combine one
onion and remaining ingredients. Transfer browned
meat to roasting pan and top with second onion.
Cover and bake 3 1/2 to 4 hours. Baste every hour with
juices. If liquid begins to boil away, add more coffee or
soy sauce as needed. Use pan juices to make gravy. Use
NO salt.
trimmed of fat
• 1 T. vegetable oil
• 1/4 c. soy sauce
• 1 c. coffee
• 2 bay leaves
• 1 clove garlic,
minced
• 1/2 t. oregano
• 2 onions sliced
• additional coffee &
soy sauce as needed
Preheat oven to 300º.
Heat oil in large skillet over high heat, then sear meat
on both sides. In a large roasting pan, combine one
onion and remaining ingredients. Transfer browned
meat to roasting pan and top with second onion.
Cover and bake 3 1/2 to 4 hours. Baste every hour with
juices. If liquid begins to boil away, add more coffee or
soy sauce as needed. Use pan juices to make gravy. Use
NO salt.
Main Dishes
Chili Rellano
• 3 7-oz. cans whole
green chilies,
drained
• 3/4 lb. each of jack
and mild cheddar
cheeses
• 12 oz. evaporated
milk
• 3 T. flour
• salt
• 4 eggs
• Tabasco Sauce
• 10-oz. can green
chili salsa
Make batter of flour, eggs, milk and salt. Pour half of
batter in bottom of 9 x 12-inch casserole dish. Layer
chillies on batter. Shred cheeses and sprinkle over chilies.
Pour rest of batter over cheese.
Bake at 325° for 45 minutes. Pour salsa with Tabasco
over casserole. Bake 15 minutes longer. Best served hot,
but let sit a few minutes before serving so casserole
doesn’t run.
• 3 7-oz. cans whole
green chilies,
drained
• 3/4 lb. each of jack
and mild cheddar
cheeses
• 12 oz. evaporated
milk
• 3 T. flour
• salt
• 4 eggs
• Tabasco Sauce
• 10-oz. can green
chili salsa
Make batter of flour, eggs, milk and salt. Pour half of
batter in bottom of 9 x 12-inch casserole dish. Layer
chillies on batter. Shred cheeses and sprinkle over chilies.
Pour rest of batter over cheese.
Bake at 325° for 45 minutes. Pour salsa with Tabasco
over casserole. Bake 15 minutes longer. Best served hot,
but let sit a few minutes before serving so casserole
doesn’t run.
Clams Oreganato
• 2 6-oz. cans of
minced or chopped
clams
• 2 medium onions
• 5 cloves minced
garlic
• 2 medium shallots
• 1/4 c. fresh parsley
• 1 c. bread crumbs
• 1/2 c. grated cheese
(a combination of
Parmesan, Romano,
and Gruyere is best)
• 1 - 2 T. dried
oregano
• 2 T. olive oil
• 1 T. butter
• 1 t. garlic powder
• salt & pepper to
taste
This is a hard recipe to ruin — you can vary the proportions
of ingredients and it still tastes good.
Heat the oil and butter together over medium heat and
saute the onions, garlic, and shallots until soft and translucent.
Add the parsley and spices for the last few minutes
of cooking. Turn off the heat and stir in the clams, breadcrumbs,
and most of the cheese. Use the reserved clam
juice as needed to moisten the mixture. Stir in garlic
powder, salt and pepper to taste. Spread the mixture
in a buttered, shallow, glass or porcelain baking dish,
sprinkle the rest of the cheese on top, bake at 325° for
35 – 40 minutes. Garnish with parsley and lemon wedges.
A yummy hot hors d’ouevre for 8 – 12 when spread on
plain crackers. Bake in individual clam or scallop dishes
and serve as a first course.
minced or chopped
clams
• 2 medium onions
• 5 cloves minced
garlic
• 2 medium shallots
• 1/4 c. fresh parsley
• 1 c. bread crumbs
• 1/2 c. grated cheese
(a combination of
Parmesan, Romano,
and Gruyere is best)
• 1 - 2 T. dried
oregano
• 2 T. olive oil
• 1 T. butter
• 1 t. garlic powder
• salt & pepper to
taste
This is a hard recipe to ruin — you can vary the proportions
of ingredients and it still tastes good.
Heat the oil and butter together over medium heat and
saute the onions, garlic, and shallots until soft and translucent.
Add the parsley and spices for the last few minutes
of cooking. Turn off the heat and stir in the clams, breadcrumbs,
and most of the cheese. Use the reserved clam
juice as needed to moisten the mixture. Stir in garlic
powder, salt and pepper to taste. Spread the mixture
in a buttered, shallow, glass or porcelain baking dish,
sprinkle the rest of the cheese on top, bake at 325° for
35 – 40 minutes. Garnish with parsley and lemon wedges.
A yummy hot hors d’ouevre for 8 – 12 when spread on
plain crackers. Bake in individual clam or scallop dishes
and serve as a first course.
APPETIZERS
Seven Layer Taco Dip
• 1 - 2 avocados
• lemon juice
• mayonnaise
• 2 - 3 T. sour cream
• pkg. taco seasoning
• 4 oz cheddar cheese
• 4 oz. monterey jack
cheese
• 1/2 small can
chopped ripe olives
• 2 tomatoes
• 3 - 4 green onions
Serve this dip with tortilla chips for dipping. Serves a
crowd.
Mash peeled and seeded avocados with lemon juice and
mayonnaise to taste. Add 2 - 3 tablespoons sour cream,
plus 2 - 3 T. mayonnaise and mix with the packaged taco
seasoning to taste. Grate the cheddar and monterey jack
cheeses and chop and drain tomatoes and green onions,
with tops. Layer the ingredients on a platter in the order
given at right.
• 1 - 2 avocados
• lemon juice
• mayonnaise
• 2 - 3 T. sour cream
• pkg. taco seasoning
• 4 oz cheddar cheese
• 4 oz. monterey jack
cheese
• 1/2 small can
chopped ripe olives
• 2 tomatoes
• 3 - 4 green onions
Serve this dip with tortilla chips for dipping. Serves a
crowd.
Mash peeled and seeded avocados with lemon juice and
mayonnaise to taste. Add 2 - 3 tablespoons sour cream,
plus 2 - 3 T. mayonnaise and mix with the packaged taco
seasoning to taste. Grate the cheddar and monterey jack
cheeses and chop and drain tomatoes and green onions,
with tops. Layer the ingredients on a platter in the order
given at right.
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