Country style ribs & corn

Ingredients

2 1/2 lbs meaty country style pork ribs
3 tbsp all-purpose flour
1/2 tsp garlic powder
2 tbsp butter or margarine
4 medium potatoes, pared and sliced
1/2 tsp salt
1/4 tsp black pepper

1/4 cup chopped onion
1/4 cup chopped green pepper
3/4 cup milk
1 can (16 oz) cream style corn
1 fresh tomato, diced
2 green onions, thinly sliced

How to prepare

1. Dust ribs with flour and sprinkle with garlic powder. Brown in heated butter in a heavy skillet.
2. Layer potatoes in a lightly oiled 13 x 9 baking dish. Sprinkle with salt, black pepper, onion and green pepper.
3. Pour milk over vegetables. Cover with the corn and top with the browned ribs, covering vegetables in a single layer.
4. Cover and bake at 350f for 30 minutes. Remove cover and bake 30 minutes longer or until ribs are tender and potatoes are done. Before serving, sprinkle with potato and green onions. Pork chops be can substituted. Can be made ahead, except for the baking, cover and refrigerate.

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“The Works” Mexican Burger

Ingredients

2 tablespoons vegetable oil
2 onions, sliced
1/2 teaspoon ground cumin
1 large avocado
2 teaspoons lime juice
Salt and pepper
1 (15 oz/470 g) can refried beans
6 1/2 oz (200 g) packet corn chips
1/2 head romaine (cos) lettuce, shredded
1 cup (8 fl oz/250 ml) prepared chunky-style salsa
1/3 cup (3 fl oz/90 ml) sour cream
Fresh coriander (cilantro) sprigs
1/3 cup (3 fl oz/90 ml) chili sauce

Burgers:
1 1/2 lb (750 g) ground (minced) chicken
1 tablespoon chopped fresh coriander
1 tablespoon ground cumin
1 teaspoon salt
1/4 teaspoon chili powder
2 cloves garlic, crushed
6 green spring onions, chopped
2 1/2 cups (5 oz/155 g) stale bread crumbs
1 egg, lightly beaten
2 tablespoons vegetable oil

How to prepare

Heat the oil in frying pan, add the onions and cook, stirring, until the onions are soft. Add the cumin and cook, stirring, until fragrant.

Mash the avocado with lime juice and salt and pepper to taste – keep tightly covered.

Heat the refried beans in a saucepan or microwave on high (100%) for about 3 minutes.

BURGERS:

Combine chicken, coriander, cumin, salt, chili powder, garlic, green (spring) onions, 1 1/2 cups of the breadcrumbs and the egg in a bowl and mix well. Shape the mixture into 4 large flat patties, about 1 inch (2.5 cm) thick. Press the remaining cup of breadcrumbs onto the patties and refrigerate for 1 hour.

Heat the oil in a large shallow frying pan and cook the burger patties over a medium-low heat until they are well browned and cooked through (about 5 minutes on each side).

Arrange the corn chips around the edge of the plates, pile the lettuce in the center. Top with a burger, then some of the beans, onions, salsa, avocado, sour cream and coriander (cilantro); drizzle with the sauce.

This recipe can be prepared a day ahead – reheat and assemble just before serving. The uncooked patties are suitable for freezing.

Stale breadcrumbs are made from 1-2 day-old bread – do not substitute dried packaged breadcrumbs. Stale breadcrumbs can be made in large quantities in the food processor and frozen in 1 cup bags for convenience.

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German style roast with sour cream sauce

Ingredients

1 tsp salt
3-4 lb top or bottom round
1 medium onion, peeled, sliced
1 cup dry red wine
1/2 tsp salt
1/4 tsp black pepper
2 tbsp all purpose flour
1/2 cup sour cream

How to prepare

Sprinkle 1 tsp salt in a large skillet, brown the roast well on all sides over med. High heat. Remove roast to slow cooker. Add the onion to the skillet and brown lightly, stirring often. Pour in the wine: scrape up pan juices and turn into the slow cooker with the salt and pepper. Cover, turn to low and cook 10-12 hours.

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Chicken satedo

Ingredients

1 large boneless and skinless chicken breast, cut into thin strips
2 tbsp low-sodium soy sauce
2 tbsp water
2 tsp brown sugar
1/4 tsp dried red pepper flakes
1 med clove garlic, pressed
Sauce:
1/2 cup low-sodium chicken broth
2 tbsp peanut butter, either regular or crunchy
2 tsp lime juice
1 tsp grated fresh ginger
1/8-1/4 tsp hot chili oil

1 tsp low-sodium soy sauce
1 tsp cornstarch plus 2 tsp water

How to prepare

Cook’s notes: the chicken breasts can be left whole and marinated in the same way. Bake or saut

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30-MINUTE BEEF STROGANOFF

Ingredients

Nonstick cooking spray
1 lb Round steak – cut into 1/4 in strips
2/3 c water;*
3 oz Mushrooms, sliced – canned
1 pk Dry onion soup mix – **
1 c Yogurt, plain, lowfat
2 tb Flour
6 oz Noodles, egg – cooked

How to prepare

In a frying pan sprayed with nonstick cooking spray, brown meat. Add water, mushrooms (including liquid), and soup mix. Cover and simmer for 15 minutes. In a small bowl, blend yogurt and flour; add to meat mixture. Cook and stir on low heat until mixture thickens. Serve over hot noodles.

ORIGINAL POSTERS NOTES: *NOTE: For greater flavor with little or no fat add, substitute no fat beef broth or some wine for part of the water called for in the ingredients.

**If you have a sensitivity to sodium, note that the dry onion soup mix may be high in salt. I have also posted a recipe for onion seasoning mix in CAT 3 TOPic 31 that was posted on the board sometime back that enables you to use your own mix and control the amount of salt in it.

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Rotkraut – german red cabbage

Ingredients

2-3 lb red cabbage

1 apple

1/4 lb bacon

1 onion

1/2 cup raisins

2-3 bay leaves

6-8 juniper berries

2 tbsp flour

1/2 cup red wine

1-4 whole cloves 2-6 tbsp sugar

salt and pepper

How to prepare

Wash and coarsely shred the cabbage. Coarsely dice the bacon and the peeled onion. Saut, in a large pot, the bacon and onion. Add a little vegetable oil as necessary. After the diced onion is light golden in color, add large handfuls of the shredded cabbage. Stir as the cabbage glazes. (careful – do not let it burn!) When all cabbage has been added and is glazed (about 1/2 volume from the starting amount of the cabbage); add raisins, bay leaves, juniper berries, cloves, wine, sugar, and enough water to cover. Peel and shred the apple, and add into pot. Simmer until tender (1-2 hours). Add salt and pepper to taste. Add additional sugar and wine to taste. Mix flour with a little cold water and add to thicken. Serve with beef dishes and potato dumplings or boiled salt potatoes.

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Mediterranean lemon and garlic dressing

Ingredients

1/2 garlic clove, crushed and coarsely chopped
1 tsp fine sea salt
1 tbsp fresh lemon juice
3 tbsp extra-virgin olive oil
freshly ground black pepper to taste

How to prepare

In clean dry salad bowl mash garlic and salt together with spoon to make smooth paste. Add lemon juice, stir until salt is dissolved, then add olive oil and pepper. Mix dressing well. Toss with or drizzle over greens just before serving.

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Blueberry salsa

Ingredients

2 cups blueberries
1/2 med red onion, chopped fine
2 jalapeno, seeded and chopped
1 red bell pepper, cored, diced
3 tbsp cilantro, fresh, chopped
1/4 cup lime juice, fresh
1 tsp kosher salt

How to prepare

Coarsely chop 1 and 1/2 cups of blueberries. In a bowl combine the chopped and whole blueberries and the remaining salsa ingredients. Let stand for one hour. Serving size : 4

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Sauerbraten with gingersnap gravy

Ingredients

4-5 lb. Pot roast of beef
2 cups cider vinegar
2 cups water
12 peppercorns
4 bay leaves
4 whole cloves
1 1/2 tsp. Salt

1/4 tsp pepper
12 carrots, cut in strips
6 onions, sliced
12 gingersnaps cookies (about 3/4 cup) crushed
1 tbsp sugar

How to prepare

Place the meat in a bowl and set aside. Combine the vinegar, water, peppercorns, bay leaves, cloves, salt and pepper in a saucepan and heat just to boiling. Remove from heat; cool slightly. Pour mixture over meat in bowl. Cool, cover tightly and put into refrigerator. Marinate for 5 days, turning once a day. Remove meat from marinade and drain thoroughly. Strain and reserve marinade. Put pot roast in dutch oven and brown on both sides in a little butter or oil. Add 1 cup of the marinade, the carrots and onions. Bring rapidly to boiling. Reduce heat, cover tightly and simmer for about 2 hours or until tender. If necessary, add more of the marinade (don’t let the pot run dry). Remove the meat to a warm platter and tent with foil to keep warm. Stir the gingersnaps and sugar into the liquid in the dutch oven. Simmer for 10 minutes and serve with the sauerbraten.

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