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Salmon Patties Fried Noodles Quick Chicken Cacciatore Gridiron Crunch Simple Fresh Guacamole Lulu's Goulash Crispy Chicken Chinese Pork and Vegetables _______________________________________ Salmon Patties 1 can (16 ounces) salmon 1 small onion, finely grated 2 tablespoons minced fresh parsley ground black pepper, to taste 2 large eggs, well beaten 1 to 1 1/2 cups fine dry bread crumbs 3 tablespoons butter Turn salmon and liquid into a medium mixing bowl. Flake with a fork, removing OR mashing any bones (they are edible). Mix in grated onion, parsley and pepper. Mix beaten eggs with salmon. Add enough bread crumbs, about 1/2 to 3/4 cup, to make thick enough to shape into 12 small patties. Roll patties in 1/2 cup bread crumbs. In a large heavy skillet over low heat, melt 2 tablespoons of butter; add patties. Fry patties slowly on one side; add remaining butter, turn patties and fry until brown on the other side. Serves 6. _______________________________________ Fried Noodles 1 pkg. wide or extra wide noodles 1/2 to 3/4 lb. bacon 1 to 1-1/2 c. frozen pepper and onion mix Cook noodles as package directs. Drain. While noodles are cooking, fry bacon in electric fry pan. Remove from pan and break into pieces. Pour out and discard half of the bacon fat. Saute peppers and onions until soft in the remaining fat. Add cooked noodles and saute until some are browned. Serves 4. _______________________________________ Quick Chicken Cacciatore 1 large skinless chicken breast, cut into 1" x 1/2" strips 1 green pepper, seeded and cut into strips 1 small onion or 1/2 medium onion, cut into strips 1/2 cup sliced mushrooms or small jar/can (4-oz) 1 14.5 oz. can diced tomatoes 2 Tbsp. olive oil 1 tsp. dried basil 1 tsp. oregano 1/2 tsp. garlic salt 1/2 black pepper, coarse grind Cook green pepper and onion in olive oil over medium-high heat until onion becomes translucent. Add chicken and continue cooking another 5 minutes, making sure to stir chicken so it cooks on all sides. Add remainder of ingredients and simmer about 10-12 minutes. Serve over rice or angel hair pasta. _______________________________________ Gridiron Crunch 6 cups (9 oz.) mini pretzels 6 cups Chex or Crispix cereal 1 cup pecans, toasted in 350F oven for 10 minutes 1/2 cup butter or margarine 1 cup brown sugar (packed) 1/4 cup light corn syrup 1 tsp. vanilla 1/2 tsp. baking soda Combine pretzels, cereal and nuts and set aside. In 2 qt. glass bowl, melt butter in microwave, then add brown sugar and corn syrup and mix. Microwave brown sugar mixture on high until mixture boils (about 5 minutes--I coat all spoons, spatulas and bowls with cooking spray for easy cleanup.) Stir once to dissolve sugar then microwave again on medium-low heat for 4 minutes or until mixture is golden brown. Stir in vanilla and baking soda. Pour over pretzel mixture. Toss to coat evenly. Microwave on high, uncovered for 4 to 5 minutes, or until lightly glossed, stirring twice. Spoon onto waxed paper(or sprayer aluminum foil) to cool. Break into pieces. Store in airtight container. (Can be frozen in ziplock bags). ------------------------------------------------------------------ Simple, Fresh Guacamole 5 ripe* avocados 2 medium tomatoes 3 tbsp. lime juice 1 tbsp. minced garlic 2 tsp. onion powder 1 tsp. dried cilantro ½ tsp. black pepper 30 dashes green-pepper Tabasco sauce 12 dashes regular Tabasco sauce (or, 6 dashes Tabasco and 1 tsp. Sriracha, if you can get it) salt, to taste Halve the avocados, remove the pits, and scoop the flesh into a large bowl. Immediately slice through the avocado flesh in the bowl with a knife several times to roughly chop, and sprinkle with the lime juice (this will slow the browning process). Core the tomatoes and finely chop, almost to the point of mincing, and add to the bowl, then add the garlic, onion powder, cilantro flakes, black pepper, and hot sauces -- but hold the salt for now. Using your mashing device of choice, mash the contents in the bowl. You don't want to mash it until it looks like a paste, but you don't want chunks that you can't dig out with a tortilla chip, either. Sample your guacamole; add salt a pinch at a time if you think it needs it, but depending on which hot sauce(s) you used, you may not need any extra at all. Refrigerate for at least an hour to allow the dried ingredients to relax a little -- press a piece of plastic wrap directly onto the surface of the dip to discourage browning. You can make this in advance up to overnight, but allow it to come to room temperature before serving, and give it a stir to reincorporate any moisture that accumulates on the surface. Serve with tortilla chips. *Avocado ripeness tips, for those unfamiliar: Your avocados should give slightly to firm pressure, offering a little more resistance than the heel of your hand. If they're underripe (hard), they won't mash, and if they're overripe (mushy), they'll be... well, gross. If you're buying them a few days in advance, buy them underripe and leave them uncovered (and unbagged) on your kitchen counter. _______________________________________ LULU'S GOULASH 1 lb hamburger (crumble in hands) 1-1/2 c. dry noodles (I usually use 1/2 pkg of Kluski but you can use regular egg noodles) 1 sm can mushrooms and juice 1 lg. can crushed tomatoes or osterized (I use one regular can of crushed and one reg can of diced) 1 t. salt chopped green pepper to taste 1/2 t. pepper chopped onion to taste 1 T. Worcestershire sauce Mix all together and then add 1 c. grated cheese on top (I use sharp Cheddar) Put ingredients in pan on top of stove. Put cheese over top. Cover and simmer one hour. Serves 4-5. Sometimes I add sweet paprika. You will have plenty of liquid to cook the noodles. Once I forgot cheese and added later. _______________________________________ Crispy Chicken 1 tsp. dried thyme leaves 1 tsp. dried minced chives 1/2 tsp. dried basil leaves 1/2 cup dry purchased fine bread crumbs 1/4 cup grated Parmesan cheese 1/2 tsp. salt 1/8 tsp. pepper 1 Tbsp. olive oil 4 boneless, skinless chicken breasts 1 egg, beaten Prepare two sided grill. In shallow pan, combine the herbs, bread crumbs, grated cheese, and salt and pepper. Drizzle the olive oil over this mixture, working it into crumbs gently until crumbs are coated. Place chicken breasts between two sheets of waxed paper. Using a meat mallet or rolling pin, lightly pound the breasts until they are about 1/2" thick. Dip chicken breasts into beaten egg, then firmly press each coated breast into bread crumb mixture. Cook the chicken breasts on two sided dual contact indoor grill for 4 to 6 minutes until thoroughly cooked and until juices run clear. OR you can place the chicken on a greased pan and bake in a preheated 400 degrees F oven for 16-24 minutes until thoroughly cooked. 4 servings _______________________________________ Chinese Pork and Vegetables CP 1 1/2 Lbs Pork, cut into 1/2-inch strips 1 or 1 Tbs Cooking Oil 1 Large Onion, sliced 1 Small Green Bell Pepper, sliced 4 Carrots, sliced 1 Jar (8 oz) Sliced Mushrooms, drained 1 Can (8 oz) Tomato Sauce 3 Tbs Brown Sugar 1 1/2 tsp Salt 1 1/2 Tbs Rice Vinegar 2 tsp Soy Sauce, or to taste Heat oil in skillet and brown pork strips; remove excess fat. Transfer to crock-pot and add the rest of the ingredients; mix well. Cover and cook on Low for 6 to 8 hours. Serve with hot rice. _______________________________________ No virus found in this outgoing message. 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