• Broccoli Beef Stir-fry
• Broccoli and Pasta
• Cashew Chicken
• Chicken Cacciatore
• Chicken Fajitas
• Chilled Mustard-Marinated
• Colorful Bacon Omelet
• Cranberry-Sausage Stuffing
• Crisp Onion-Roasted Potatoes
• Ginger Beef
• Hawaiian Roast Pork
• Herb Rubbed Leg of Lamb
• Holiday Stir-Fry
• Hot Scallop and Spinach Salad
• Pasta and Beef Skillet
• Philly Stuffed Mushrooms
• Potato and Cheese Casserole
• Roasted Chicken with Caramelized Garlic
• Sesame Crusted Orange Roughy
• Sea Bass with Strawberry-Orange Salsa
• Shrimp Fettuccine Alfredo
• Spiced Lemon Pears
• Stir-Fried Scallops and Vegetables

• How to deep fry seafood
• How to cook whole lobsters

1/2 Pound Beef Rib Steaks, (de-boned)
1 Tablespoon Cornstarch
4 Tablespoons Soy Sauce, Divided
1 Teaspoon Sugar
1 Pound Fresh Broccoli
1 Teaspoon Ginger
1 Clove of Garlic, Minced
4 Teaspoons Cornstarch
3 Tablespoons Vegetable Oil, Divided
1 Onion, Chunked
Hot Cooked Rice

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1 Pkg. Western Family Frozen Broccoli
2 T Western Family Vegetable Oil
2 T Chopped Onion
1 T Snipped Fresh Parsley
1 Small Clove Minced Garlic
Dash of Pepper
1 C Cooked Small Shell Merlino's Pasta
Grated Parmesan Cheese

1. Cook broccoli according to package directions. Drain and set aside.

2. Heat oil in medium skillet. Add onion, parsley and garlic. Cook over moderate heat, stirring constantly, about 3 minuites or until onion is tender. Stir in broccoli, salt and pepper. Cook, stirring occasionally, 2 to 3 minutes or until heated through. Remove from heat.

3. Stir in cooked macaroni, sprinkle with parmesan cheese.

Serve immediately.

3/4 Pound Skinless Boneless Chicken Breasts
2 T Cornstarch
1 T Dry Sherry
1 T Soy Sauce
1 tsp Grated Ginger
3 C Broccoli Flowerets
3 T Vegetable Oil
1 C Snow Peas cut in half
1 1/2 C Water
1 Pouch Campbell's Noodle Soup Mix
1 C Sliced Radishes
1/2 C Roasted Cashews 

1. Cut chicken crosswise into 1/8 inch wide strips. In medium bowl combine cornstarch, sherry, soy sauce and ginger, mix well. Add chicken strips; stir to coat well.

2. In 10" skillet over high heat, stir fry broccoli in 1 T of the oil for 1 minute. Add snow peas; stir fry 3 minutes until tender crisp. Remove vegetables from skillet, place on plate.

3. In same skillet stir fry chicken pieces in remaining 2 T oil until all pieces change color.

4. Stir in water and soup mix. Heat to boiling, stirring constantly. Reduce heat to low. Cover; simmer 5 minutes or until noodles are tender, stirring occasionally.

5. Return cooked vegetables to skillet; add radishes and cashews. Cook until heated through.

6 grown chicken legs
6 grown chicken thighs
2 to 3 tablespoons olive oil
1/2 cup chopped onion, large clove, minced
1 can (16oz.) Italian-style stewed tomatoes
1/2 cup dry white wine
1/2 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Hot cooked pasta or rice
2 tablespoons chopped parsley

Lightly brown chicken in hot oil over medium heat in large skillet about 10 minutes. Remove chicken from skillet. Saute onion and garlic until tender. Drain excess oil and return chicken to skillet. Combine tomatoes, wine, oregano, salt and pepper in small bowl; mix well. Pour tomato mixture over chicken. Bring to boil, reduce heat, cover and simmer 35 to 45 minutes or until chicken is tender. Serve over pasta or rice; garnish with parsley. Makes 6 servings

Per Serving: 393 cal/ 31 gm. protein/ 25 gm. fat/ 7 gm. carbohydrates/ 138 mg. cholesterol/ 505 mg. sodium

Wine Suggestion: Merlot

1/4 cup dry white wine
1/4 cup lime juice
1 clove garlic, minced
2 tablespoons chopped cilantro
1 tablespoon vegetable oil
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon grated lime peal
1 pound skinless, boneless, chicken breasts
6 flour tortillas
Condiments:
3 cups vertically sliced onion, green pepper and red pepper,
sautéd until tender
1 cup prepared guacamole
1 cup prepared salsa
1 cup dairy sour cream
1/2 cup minced green onions

Combine wine, lime juice, garlic, cilantro, oil, chili powder, salt, and lime peel; mix well. Marinate chicken 1 to 2 hours in covered shallow bowl in refrigerator. Broil or grill chicken until juices run clear. Wrap tortillas in aluminum foil and bake at 300 degrees. 5 minutes or until warm. Thinly slice chicken & wrap i n tortillas with choice of condiments. Makes 6 servings.

Per Serving: 200 cal./ 20 gm. protein/ 4gm. fat/ 21gm. carbohydrates/ 44 mg. cholesterol/ 368 mg. sodium

Wine suggestion: Semilion-Sauvignon Blanc

1-2 cloves garlic, minced or pressed
1/4 cup minced shallots or onion
2 tablespoons olive oil
2 tablespoons of tarragon or white vinegar
1 tablespoon Dijon-style mustard
1/8 teaspoon cayenne pepper
1 1/2 lb. medium or large shrimp, peeled and deveined,
or 1 lb. cooked peeled shrimp

In a medium bowl, combine garlic, shallots, oil, vinegar, mustard and cayenne; set aside. Bring a medium pan of water to boil, add shrimp and reduce heat so water just simmers. Simmer until shrimp is opaque through center, 3-5 minutes. Drain well, then add white hot to marinade. Stir to coat well, let cool slightly, then cover and refrigerate 2 hours or overnight. To serve arrange on a plate or platter.

Servings per recipe: 12 Appetizer

3 TBS Land O' Lakes Butter
1/4 C Finely Chopped Onions
1/4 C Finely Chopped Red Pepper
1/4 C Finely Chopped Green Pepper
1/2 C Cooked John Morrell Bacon, cut into 
      1/4 inch squares
6  Eggs
1/4 C Shredded Cheddar Cheese

Directions:

Melt 1 TBS of the butter in a small skillet over medium heat. Add onion and red and green peppers; saute about 3-5 minutes or until tender. Add cooked bacon; remove from pan and set aside.

Melt 1 TBS of the butter in the same pan over medium heat; add 3 well beaten eggs; cook, pulling edges toward center until almost set. Spoon half of the bacon mixture over eggs. Cover and continue cooking until set. Do not overcook. Fold half of the omelet over the other half. Sprinkle cheese over the top. Gently slide onto serving plate. Repeat with remaining ingredients. Serve immediately.

Makes 2 omelets.

1 1/2 C Chopped Onions
1 1/2 C Chopped Celery
1 Stick Margarine
1 tsp Poultry Seasoning
1 tsp Rubbed Sage
1 tsp Salt
Dash Black Pepper
1/2 C Water or Chicken Broth
1 C Fresh Cranberries
1 8 oz. Pkg. Fully Cooked Sausage Links
8 C Dried Bread Cubes (10 to 12 slices 
bread, cubed and dried over night)

Cook and stir onions and celery in butter in medium skillet over medium heat until tender. Stir in seasonings. Add onion mixture and water (or broth) to bread cubes in a large bowl. Cut 1 cup of cranberries in half, cut cooked sausage in small pieces, add to bread cubes. Toss to mix. Stuff neck and body cavities of turkey and roast immediately.

1 Envelope Lipton Onion Recipe Soup Mix
1/2 C Vegetable Oil
1/4 C Butter or Margarine
1 tsp Thyme Leaves
1 tsp Marjoram Leaves
1/4 tsp Pepper
2 lbs Potatoes, cut in quarters

Preheat oven to 450 degrees.

In shallow baking or roasting pan, thoroughly blend all ingredients except potatoes. Add potatoes and turn to coat thoroughly. Bake, stirring potatoes occasionally, 60 minutes or until potatoes are tender and golden brown. Garnish if desired with chopped parsley.

3/4 lb. Beef Flank Steak
1 Can Campbell's Zesty Tomato Soup
1/3 C Water
2 T Vegetable Oil
1 T Soy Sauce
1/2 Tsp Ground Ginger
1 Clove Minced Garlic
1 Medium Green Pepper, cut in 1" squares
1 C Broccoli Flowerets
Hot Cooked Rice 
 

Directions to Microwave:

1. Freeze steak 1 hour to make slicing easier. Cut steak across the grain into very thin slices.

2. In 12" X 8" microwave safe baking dish, stir together soup, water, oil, soy sauce, ginger and garlic. Add beef slices; toss to coat well. Cover and refrigerate at least 1 hour.

3. Cover with vented plastic wrap; microwave on HIGH for 6 minutes or until beef is no longer pink, stirring twice during cooking.

4. Add green pepper and broccoli. Cover; microwave on HIGH for 5 minutes or until vegetables are tender, stirring twice during cooking.

Serve over rice.

3 Pound Boneless Pork Roast
1/2 C Soy Sauce
1 1/2 tsp Liquid Smoke Seasoning

Cut pork roast in half lengthwise. Place halves in large plastic bag. Combine soy sauce and liquid smoke; pour over pork. Press air out of bag; tie bag securely. Turn over several times to coat pieces well. Refrigerate 8 hours or overnight, turning bag over occasionally. Remove pork from marinade and place in shallow baking dish; cover with aluminum foil. Bake at 350 degrees for 30 minutes. Discard foil; turn pieces over. Bake 1 hour longer, or until meat thermometer inserted into the thickest part registers 170 degrees. To serve, cut across the grain into thin slices.

1 5 to 7 Pound Leg of Lamb
Lemon Juice
1 T Dried Parsley
1 tsp Dried Basil, Crushed
1/2 tsp Onion Salt
1/2 tsp Dried Rosemary
1/4 tsp Pepper
1-2 Cloves Garlic, Slivered

Remove fell (paper thin pinkish-red layer) from outer surface of meat. Trim fat from meat. Cut 1/2 inch wide pockets into roast at 1 inch intervals. Brush meat and pockets with lemon juice. Combine parsley flakes, basil, onion salt, rosemary and pepper. Rub over meat and into pockets. Set garlic slivers into pockets.

Place meat fat side up on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in a 325 degree oven for 2-3 hours. Let stand 15 minutes before carving.

1/4 C Soy Sauce
2 T Catsup
2 T White Wine Vinegar
2 T Sugar
1/2 C Chicken Broth
2 T Corn Starch
2 C Cooked Turkey
1 T Vegetable Oil
1 Small Red onion, Sliced
1 Medium-sized Sweet Potato, peeled, 
quartered, and cut in 1/4 inch slices.
2 C Broccoli Flowerets
2 Small Red Peppers cut in 1 inch pieces
1/2 C Water

1. Prepare sauce: Combine soy sauce, catsup, sugar, broth and corn starch in a small bowl.

2. Prepare stir-fry: Combine 2 T of the sauce and turkey in a bowl. Let marinate at room temperature for 30 minutes.

3. Heat oil in large skillet over medium-high heat. Stir-fry onion for 2 minutes. Add potato, broccoli and pepper; stir-fry for 2 minutes. Add water, cover and cook for 6-8 minutes, until sweet potato is tender.

4. Stir in remaining sauce. Add turkey to skillet; cook stirring, until thickened, about 3 minutes. Serve over rice.

6-7 oz. fresh spinach leaves, washed and stemmed 
1 lb. scallops
2 tsp. olive oil 
4 oz. blue cheese, gorgonzola or feta cheese, crumbled
1/2 cups low calorie or regular Italian dressing	
1/2 cup (3 oz) peanuts, coarsely chopped

Divide spinach leaves among 4 plates. Sprinkle crumbled cheese over. Rinse scallops and pat dry; cut large sea scallops in half horizontally. Heat olive oil in large frying pan over high heat. When hot, add half the scallops and cook, stirring often, until opaque through center (cut to test),1-2 minutes. Lift scallops from pan and set aside. Repeat with remaining scallops, adding more oil if needed. Bring dressing to a simmer over medium heat. Arrange scallops on spinach, drizzle with hot dressing and sprinkle with nuts.

Servings per recipe: 4

Cal. 362/ Total fat 16g/ Sat. 7g/ Chol. 61mg/ Sdm. 897 mg/ Carbo. 17g/ Prot. 30g/Om 3.2g

1 Pound Ground Beef
1 Medium Onion, minced
1 Jar PREGO Spaghetti Sauce
4 C Hot Cooked Mission Pasta
Grated Parmesan Cheese

1. In medium skillet over medium high heat, cook beef and onion until beef is browned. Pour off fat.

2. Add spaghetti sauce and macaroni. Reduce heat to low and heat through. Sprinkle with Parmesan cheese.

For a complete meal, serve with a fresh salad and garlic bread!

2 Pounds Medium Mushrooms
6 TBS Western Family Margarine
1 8 oz pkg Cream Cheese
1/2 C Crumbled Bleu Cheese
2 TBS Chopped Onion

Remove mushroom stems; chop enough stems to measure 1/2 cup. Cook half of the mushroom caps in 3 TBS of margarine over medium heat for 5 minutes; drain. Repeat with remaining mushroom caps and margarine. Combine cream cheese and bleu cheese, mixing until well blended. Stir in the chopped stems and onions; fill mushroom caps. Place on cookie sheet; broil until golden brown.

1 Can Condensed Cream of Celery Soup
1 C Shredded Cheddar Cheese
1/2 C Milk
Generous Dash of Pepper
1 Large Clove Garlic
4 C Thinly Sliced Potatoes
1 C Thinly Sliced Onions 

1. In medium bowl, stir soup until smooth. Add cheese, milk, pepper and garlic, stir until well blended.

2. In 2 quart microwave safe casserole dish layer 1/2 of the potatoes, 1/2 the onions, and 1/2 the soup mixture. Repeat layers.

3. Cover with lid; microwave on HIGH for 23 minutes or until potatoes are tender, rotating dish 3 times during cooking.

4. Let stand, covered, for 5 minutes.

16 cloves garlic, peeled
2 cups sugar
2 tablespoons unsalted butter
8 to 10 sage leaves
4 grown chicken breasts or thighs
2 teaspoons salt
1 teaspoon ground black pepper
2 to 3 tablespoons olive oil

Slice garlic paper thin. Cook in water 10 to 12 minutes or until garlic is soft. Heat sugar in heavy pan over low heat until sugar starts to brown. Remove from heat or sugar will continue to cook and may burn. Add garlic and butter. Mix well; set aside to cool. Carefully lift skin from chicken; divide and slip caramelized garlic mixture and fresh sage under skin, keeping skin attached to chicken. Repeat with remaining chicken. Season chicken with salt and pepper. Heat oil in large skillet. Brown chicken, skin side down. Place chicken skin-side up in baking dish. Bake at 375 degrees F. 20 to 25 minutes or until chicken tests done and juices run clear when cut with a knife. Makes 4 servings

Wine suggestion: Chardonnay

1 1/2 lb. orange roughy fillets, about 1/2 inch thick
2 Tbsp. teriyaki sauce or soy sauce, more if needed
3 Tbsp. white sesame seeds, more if needed

Preheat broiler and set oven rack 2-3 inches from element. Rinse fish and pat dry. Lay fillets on a lightly oiled broiler pan or shallow rimmed pan. Brush top of each fillet with teriyaki sauce,then sprinkle generously with sesame seeds. Broil fish 3 minutes. Turn off broiler and let stand 4 minutes more, until fish is opaque through center.

Servings per Recipes: 4

Cal. 258/ Total Fat 5g/ Sat. .6g/ Chol.34mg/ Sdm. 455 mg/ Carbo. 2g/ Prot. 27g/ Om 3 .03g

2 lb. sea bass  fillet, cut into 6 pieces	
1/2 cup thinly sliced green onions
Strawberry- Orange salsa:
1/4 cup chopped fresh mint 
2 large navel oranges
2 Tbsp. lime juice		
6 oz. fresh strawberries, stemmed and chopped	
1-2 tsp.honey or sugar
1/2- 1 jalapeno pepper, stemmed, seeded and  minced
Salt

Peel oranges and discard white pith. Section oranges and finely chop, discarding seeds Put chopped oranges in a colander to to drain 5 minutes. Put orange in a bowl with strawberries, jalapeno, onions, mint and lime juice. season to test with honey and salt. cover and chill 1 hour, or up to 8 hours. Rinse fish. Bring about 2 inches of water to boil in a large pan. Add fish and reduce heat so water so water just simmers until; fish is just opaque though center, 10- 12 minutes for fish 1 inch thick. Lift from pan and drain, then arrange on individual plates. Spoon salsa with its juice over fish and serve immediately.

Serving per. Recipe: 6

Cal. 160/ Total Fat 3g/ Sat. 7g/ Chol. 53 mg/ Sdm. 152mg/ Carbo. 9g/ Prot. 25g/ Om 3.7g

1 tablespoon olive oil
1 lb. medium or large shrimp, peeled and devined
2 cloves garlic, minced or pressed
1 1/2 cups prepared Alfredo sauce
1 lb. fresh spinach pasta or 10 oz. dry spinach pasta

Put 3 quarts water on to boil for cooking pasta. heat olive oil in a large pan over medium heat. Add shrimp and garlic and cook, stirring occasionally, until shrimp is opaque in center, about 2 minutes. Lift shrimp from pan and keep warm. Add Alfredo sauce to pan and ring to simmer over medium heat. While sauce warms, add pasta to boiling water and cook until tender to bite, 2-3 minutes for fresh pasta. Drain pasta, add to sauce and gently mix to completely coat with sauce. Divide among 4 plates and garnish with shrimp.

Serving size: 4

1 1/2 Cups Water
1 Cup Firmly Packed Light Brown Sugar
1/4 Cup Lemon Juice
2 Cinnamon Sticks
6 Whole Cloves
4 Fresh Pears Halved Pared & Core Removed

In large saucepan, combine all ingredients except pears. Bring to a boil; cook and stir until sugar dissolves. Add pears; cover and simmer 10 minutes or until pears are tender. Serve warm or chilled as a dessert, meat accompaniment, or salad.

1 Pound Scallops
1/4 Cup lemon Juice
1 Cup Thinly sliced carrots
3 Cloves garlic thinly chopped
1/3 Cup butter
2 Cups sliced fresh mushrooms
3/4 Teaspoon thyme leaves
2 Teaspoons cornstarch
1/2 Teaspoon salt
1/4 Cup sliced green onions
1 (6oz.) Package frozen pea pods thawed
2 Tablespoons dry sherry
Hot cooked rice

In shallow baking dish marinate scallops in lemon juice for 30 min, stirring occasionally. In large skillet, over high heat, cook and stir carrots and garlic in butter until tender crisp, about 3min. Add mushrooms and thyme; cook and stir about 5 min. Stir cornstarch and salt into scallops are opaque about 4 min. Stir in onions, pea pods, and sherry. Remove from heat serve immediately with hot cooked rice.

Deep-fry Seafood

1. Fill an electric fryer or heavy, deep pan about 1/3 full of vegetable oil and preheat to 375ű F. Coat the seafood with seasoned flour; pat to remove the excess.

2. Dip the seafood quickly in milk, then thoroughly cover with the outer coating (here bread crumbs). Pat to remove excess and set aside on a plate.

3. Gently add the seafood (2-3 pieces at a time); the oil should bubble actively around the seafood, indicating it is the correct temperature.

4. Fry until evenly browned, gently turning once or twice for even cooking. To check if done, cut into one piece to see if it is opaque through. Drain on paper towels before serving.

1. Bring a large pan of salted water to boil. Plunge the lobster headfirst into the water. Cover and simmer (5 min. for the first pound, 3 min. each additional pound).

2. Pull the lobster from the pot, drain and let cool 5-10 min. bend back and remove the front legs. Separate the claw portion from each of the front legs

3. Ben back the tail, separating it from the body. Snip the underside of the tail with kitchen shears and remove the meat.

4. With a mallet or crab cracker, gently crack the claws. Remove the smaller pincer shell and take out the claw meat. Break open the upper body portion and extract the white meat.