Monday, March 30, 2009

Articles



Cooking for One

It is often frustrating to attempt to plan meals that are designed for one. Despite this fact, we are seeing more and more recipe books and Internet websites that are dedicated to the act of cooking for one. Divorce and the death of spouses or grown children leaving for college are all reasons that someone accustomed to cooking for more than one would suddenly need to learn how to adjust all the cooking practices utilized before into a streamlined plan of cooking that is more efficient for one person creating less waste.

The mission, should you choose to accept it, is to make cooking for one a challenge rather than a trial. Use this opportunity to try new and exciting cuisines. Perhaps one of the greatest things about cooking for one is the fact that it isn’t quite as expensive as cooking for two. This means that you have a little more money in the grocery budget with which to plan and prepare your meals.

One thing you may want to keep in mind however is that when cooking for one, if you prepare foods that are freezable. It may save more time (and in the end money) if you cook the full 2-4 servings that most recipes call for and freeze the leftovers in single serving portions for a later point in time. This leaves you with a freezer full of foods for those nights when the thought of cooking just seems beyond your capabilities. This also leaves you with doing the work once and enjoying the fruits of your efforts many times over. This is a great position to be in if you ask me.

We are finding more and more recipes and cookbooks that are designed around the concept of cooking for one. No matter what situation placed you in the position of cooking for one, there is no reason that you shouldn’t enjoy great food that is exciting and pleasant simply because you are dining alone. There is no harm in enjoying a fabulous meal with a glass of wine and great music whether you are cooking for one or one hundred.

Remember you are what you eat and if you relegate yourself to boring meals that lack excitement and spice that is what you will become. However if you decide to reach out and try new and exciting dishes with every meal you prepare when cooking for one, it will show in the way you embrace life in other areas as well. While we should not live to eat, we should also not limit ourselves to eating to live. Enjoy the foods you prepare whether the portions are large or small in size.

If you do not want to invest heavily in cookbooks that relate to cooking for one, it is quite possible that your local public library will have a few from which you can find some excellent recipes tips and resources. While you are there be sure to check out their selection of exotic food cookbooks in order to spice things up a bit. You never know what treasures you may discover on the shelves or your local library. You may even find local resources on classes that center on the idea of cooking for one. If the library proves to be a bust as far as resources go, the Internet is full of recipes, tips, and hints for those who are cooking for one.
J.D.

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Cooking On the Grill

Summertime is rapidly approaching. This means it is time to begin preparing meals without heating the house whenever possible. If you haven’t considered the value of cooking on the grill in the past, perhaps now is a great time to adjust your way of thinking.

Cooking on the grill is a great way to keep the heat of cooking outside your home as well as to bring the family together for the entire cooking process. Moms read: this is a great way to get dad to help out with meal preparation. While this is said somewhat in jest, there is some truth to the fact that men are much more inclined to slave away over a hot grill than a hot stove. More importantly, most of the mess of cooking on the grill remains outside your kitchen. I don’t know about you, but that is a huge bonus for me, when it comes to cooking.

Cooking on the grill is also a great way to get the kids involved in the meal preparation and clean up process. We like to use disposable plates when grill cooking and keep the dining al fresco. If you are hoping for instant family unity over the picnic table you might want to think again but there isn’t anything quite like it when it comes to not worrying about spills or dropped food as you can rest fairly certain that the animals will take care of anything that gets left behind.

Even small children can help when cooking on the grill by bringing utensils to the grill, holding plates, and ‘setting’ the picnic table for your dining experience. If you intend to do a good deal of cooking on the grill you may want to invest in some portable and ‘kid friendly’ containers for things such as condiments, napkins, plastic ware, and tablecloth holders. Be sure to find containers that can handle a decent gust of wind without flying off too. These may be a little heavier for your little ones to hold but they won’t be nearly as difficult to chase when blowing across the lawn.

Cooking on the grill is a great way to enjoy nature after a long day of work. Be careful that you do not reserve this as a weekend event as you will find you miss out on some of the relaxing qualities it can bring to your midweek slump. One thing that can definitely be said about grill cooking is that the selections are almost as limitless as they are when cooking on the stove. You must use your imagination for maximum effect though very few meats and vegetables are truly off limits when it comes to cooking on the grill.

In addition to cooking meats on the grill, it is important to keep in mind that you can also cook all kinds of fresh fruit and vegetables on the grill as well. You should also keep in mind the awesome side dishes that go great with grilled foods such as baked beans, potato salad, and nice cool deserts and pies.

Cooking on the grill is a great way to bring family and friends together. The next time you plan to have a get together why not make it a night of cooking on the grill? You can have the best of all worlds with no muss, no fuss clean up and great food with good friends. Cooking on the grill is certainly a great way to get the neighbors out and about. There’s nothing on earth that can quite compare to the aroma of meat, fruit, and vegetables grilling over hot charcoal. If you don’t remember and your mouth isn’t watering just reading about, it’s been far too long since your last barbecue experience.

The most important thing to remember about cooking on the grill is that it should be an experience rather than a chore. Most of us truly enjoy the thought of having a good dinner under the sun or stars (whichever applies in your case). If you haven’t tried this in a while, it’s time to dust off the grill and refresh your memory and your taste buds.

J.D.

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Beat the Summer Heat with Crock Pot Cooking

When the weather outside warms up, the kitchen can be a terrible place to be. There are many things you can do however, when it comes to cooking a nice home made meal that doesn’t require traditional stove top or oven cooking. Learn to utilize some of the lesser heat producing equipment in your kitchen, such as the crock pot, in order to truly beat the summer heat and keep your cool while preparing a nice hot meal for friends and family.

So, how does crock pot cooking really help beat the heat? Simply put, the crock pot in and of itself puts off far less heat when cooking than an oven or stove top. This is the first and possibly the best reason to utilize the crock pot in your summer meal planning. You should also consider the fact that by not heating the house by using your stove top or oven you are also preventing your air conditioning (or other cooling methods) from working overtime in order to compensate for the additional heat that other cooking methods introduce.

This makes crock pot cooking a win-win situation as the costs involved in operating a crock pot are far less than the costs involved in operating a stove or oven in general. Whether electric or gas, your stove and oven are often serious energy hogs. Add to that the fact that you are not raising the temperature in your home by traditional means of cooking and you are using even less electricity.

Unfortunately for most, the general consensus has been that crock pots were meant for comfort foods and hearty winter meals. The truth is that the crock pot should be one of your best loved and most often utilized cooking methods if you can manage it. When it comes to cooking with a crock pot, the options are almost limitless. Almost anything that can be baked can be made in the crock pot and many, many more wonderful and enticing meals and treats as well.

Benefits of Crock Pot Cooking

In addition to the cost benefits mentioned above when it comes to crock pot cooking there are many other benefits that are well worth mentioning. First of all, the bulk of the work involved in crock pot cooking takes place early in the day when you are refreshed rather than at the end of a hectic work or play day. This means that you are less likely to forget an ingredient or make other mistakes that often occur as we hurriedly prepare a dinner when we are exhausted from the activities of our day.

Second, many great crock pot recipes include the vegetables that insure we are getting the nutrients we need. So often, when preparing a meal at the last minute, vegetables and other side dishes are left out in favor of expedience. Crock pot cooking in many instances is a meal in one dish.

Another great reason to use a crock pot for your summertime cooking is the ease of clean up. Unlike pots and pans, most crock pot meals are made in one dish. This means that there will not be mountains of dishes to be either hand washed or loaded into the dishwasher (or if you are like me—both) afterwards. You can spend less time cleaning just as you spent less time slaving over a hot stove. Oh wait! Make that no time slaving over a hot stove. Once clean up is complete you can get back to enjoying the sun set, chasing the lightening bugs with your little ones, or waiting for the first star.

While there will never be a one size fits all best cooking method, crock pot cooking comes very close. If you have a crock pot collecting dust somewhere in the back of your pantry it is time to get it out, dust if off, and dig up some great summertime crock pot cooking recipes.

J.D.



Barbeque Maintenance Tips

When purchasing your barbeque grill, think of it as an investment rather then just another item for your outdoor entertainment. You should expect this item to become a large part of your outdoor activities for many years to come. But like any other investments, proper maintenance and care is needed to ensure that your barbeque grill will work for you for many years to come. While some maintenance and cleaning is specific to the type of barbeque grill your own (gas, electric, charcoal or smoke barbecue grill), the majority of maintenance that should be carried on does not change from grill to grill.

Step 1- Gathering The Necessary Items

You will need some common household items on hand when it comes time to clean your barbeque grill.

Brass wire grill brush
Steel wool pads, preferably that contains soap already.
Mild dish soap
Sponge or dishcloth
Spray cooking oil
Dry baking soda
Aluminum foil

Step 2- Brushing Your Grill Off

The first thing that should always be done to your grill is a routine brushing. Using your brass wire grill brush (or other brush suitable to your type of grill) you should brush off all the surfaces. By routinely brushing your barbeque grill, you will prevent any type of buildup. If buildup from food is left to long, it can become increasingly difficult to remove.

Step 3- Spray Cooking Oil

Once you are sure that your grill is free of all buildup and debris, and that your grill is completely cooled off, you will want to spray it down with a light layer of cooking oil. Spraying it down with cooking oil will prevent your barbeque grill from rusting. It is especially important to make sure your barbeque grill is completely cold, as spraying cooking oil on a hot surface may cause the oil to heat up and ignite, which could be potentially dangerous to you and your barbeque grill.

Step 4- Use Baking Soda and Aluminum Foil on Your Grill

Baking soda is a very nice cleaning and polishing agent. Once you have removed any extra debris and buildup, lightly scrubbing your barbeque grill with baking soda will give it that extra shine, similar to the day that you brought it home from the store. This can also be used on handles and knobs to remove any extra buildup that cannot be taken off with a wire brush.

Aluminum foil can also be used to keep your grill looking nice. Gently rub the aluminum foil on your grill, and you will notice that it removes grim and buildup.

Step 5- Clean Your Racks

The racks in your grill are especially important as this is where the food touches when it is cooking. You will have to use the wire brush to remove as much buildup as possible. Once you remove as much as possible, start washing the racks with dish soap. If the racks are really dirty, you may also want to use the steel wool pads. Be sure to completely rinse off all soap and residue before cooking on these racks again.

Step 6- Preventing Problems

The majority of problems that arise from barbeque grills comes from lack of cleaning and maintenance. That means if you notice something does not seem quite right with your barbeque grill, chances are it can be fixed with just a simple cleaning. Even if you clean it, and still find that it is having problems, at least you saved yourself the potential embarrassment of taking it to a professional only to find out all it needed was to be cleaned.

Finally, one method of preventing problems with your barbeque grill is protecting it from the outdoors. Covers are available for grills in all shapes and sizes, so chances are, you will find one that fits your grill. If you have a cover for your barbeque grill, then all you will ever need to do is do the regular maintenance listed above.

J.D.

Healthy Dieting Tips

When it comes to dieting you will find all kinds of crazy and faddish diets on the market today. In addition to the many diets there seems to be every kind of diet aid you can imagine. From shakes the diet industry has evolved to include everything from candy bars and pudding to pills and patches. Each item makes the claim that it can help you drop those unwanted pounds quickly and easily. Well I can tell you for a fact there is very little easy for must of us about dropping a few pounds.

If you would like a few tips that should make your weight loss goals a little easier to achieve then perhaps the following tips will help you out.

Drink Plenty of Water

There really isn’t enough that can be said about the importance of drinking water in an effort to reach your fitness goals. Water hydrates the body first and foremost but water is also an important way of tricking your body into believing it is full. Other drinks do not work nearly as well as water in this endeavor and many drinks, even fruit juices, contain empty calories that you can ill afford when dieting.

Another great thing about drinking a lot of water while dieting is that it helps your skin retain its elasticity so you can avoid some of the ‘loose skin’ look that often accompanies massive weight loss. As an added bonus drinking plenty of water will have your skin looking radiant and beautiful as well.

Set Goals

Having goals is one of the most important things you can do when working to loose weight. Try to make sure that your goals are aggressive but can be achieved. If you are frustrated early in the dieting process by unrealistic goals you are much more likely to give up. However, challenges are always going to inspire us to achieve greater things in life. If you can find a ‘weight loss partner’ in order to have a little friendly competition for the weight loss totals for a week or a month then you are going to be far more likely to accomplish your goals than if you keep them quietly to yourself.

Eat More

Did you read that twice? Yes, eat more healthy foods that are high in fiber. Eat more vegetables and fruits—fill up on these foods that are good for you and you will not be inclined to binge on calorie laden junk food.

Move!

While this seems a little too simply stated for most, getting up and moving is one of, if not the absolute best way to burn calories. The simple truth is that you are not going to lose weight unless you use more calories than you consume. The more activities you enjoy that burn calories, the more likely you are to shed those unwanted pounds and meet your weight loss goals.

Some great activities that actually burn calories include the following: gardening, golf, dancing, playing volleyball, walking, jumping rope, playing hop scotch with your little ones, and playing tennis. I mention these activities because you can trick yourself into believing that you aren’t really exercising while burning calories. Even cleaning house requires movement and energy and if you dance around a little to some good music in the process you might burn a few extra calories.

Dieting, when successful can help restore self image and self-esteem in people who are otherwise beautiful people inside and out. The steps above are not the only things that are involved in the dieting process but they can help you reach your weight loss goals particularly when combined with a diet plan that you feel confident you can follow. Be sure that on those days when will power is non-existent that you do not derail your diet efforts all together by giving up. The most important thing you can do when dieting is to go back to dieting once you’ve strayed.

J.D.

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Coffee is the worlds most popular and consumed beverage. It is usually served hot prepared from the roasted seed of coffee beans. Its popularity has given birth to many kinds of instant coffee. The word coffee entered the English way back in 1598 from the Italian word “caffa” via the Turkish word “kahveh” through the Arabic word “qahwa”. The ultimate origin of the word is uncertain there being several legendary account of the origin of the drink.
Coffee is such a drink which is liked by all people irrespective of their age or geographical location. Coffee is made either hot or cold. The cold preparation of coffee is as popular as the hot one. You can have your coffee with or without milk or simply with some whipped cream to make it sinfully delicious.
Coffee is the second most traded commodity in the world next to petroleum. The popularity of coffee can also be judged by the rising number of coffee pubs and cafes all over the world. People of all the age groups can be found hanging at such cafes enjoying their cup of coffee. In the morning, in the afternoon or in the nights the coffee house business does not stop.
Many researches have shown that coffee reduces the risk of a number of diseases and ailments like diabetes, gall stones, cirrhosis and many more. Coffee forms the chief source of stimulant caffeine in the human body. The good and bad effects of coffee are still being researched on. A cup of coffee, when you are really down, can make you more alert and boost your power of reasoning. Anything, including coffee, when taken in moderation does not have an adverse effect on your health.
Like cocoa and banana coffee is a tropical export that is produced almost exclusively in the rain forests of the developing world, but is mainly consumed in the wealthier nations. Fortunately more and more coffee drinkers are demanding that their favorite baristas serve coffee that is grown in a manner that protects and not destroys the rain forests.
Did you know that the farmers all over the world harvested 7.4 million tons of coffee in 2002 , an all time high , and almost double the amount harvested in 1960. It is also remarkable that one out of every five cups of coffee worldwide is consumed in the United States. Meetings are held, proposals are discussed, marriages are proposed, deals are finalized, and a lot more happens over the magical cup of coffee or java.
J.D.



Healthy Eating at a Restaurant: Is it Possible?

If you and your family love to eat at restaurants, you may think that this lifestyle is not good for a healthy diet. In many cases, you would be correct. However, you can still enjoy restaurants occasionally and maintain your healthy diet. Its all about making good food choices, which starts with learning about the nutrition you need to stay happy, physically healthy, mentally stable, and active.

When you pick up the menu, start by skipping over the drink section. Although you may be tempted to enjoy a beer or mixed beverage with your dinner, these usually have many empty calories, which is not good for your body. The exception to this rule when it comes to alcohol is wine, especially red wine, which can be fine if you have a single glass and can actually help prevent heart disease for some patients.

Also skip over the appetizer menu, unless it’s to over a side salad. The appetizers at restaurants are usually high-fat foods that are not meant to fill you up and can in fact make you crave even more high fat foods. Examples of these are mozzarella sticks, potato skins, and wings. Instead, simply focus on your main course or, if you must indulge, share a single serving with the entire table of people.

When choosing your main dish, it is of course important that you look at the ingredients of the dish. Anything with cream sauces or high-fat meats should be avoided, and pass up the potatoes or onion rings. Instead over side dishes like vegetables or ask for just the main course when possible.
Remember too that portion is everything. Order off of the lunch menu whenever you can, and ask for a doggie bag right away. Split your meal in half from the start so that you are not tempted to eat the entire thing, which is usually enough for two or three portions.

At the end of your meal, skip over the desert menu, just like you did with the appetizers. Again, you can share a single desert with the entire table if you feel compelled to order something, or split your portion in half. Many fancy desserts are restaurants have more calories than your entire meal, so keep this in mind before you flag down the waitress to put in an order! Of course, on special occasions, it’s alright to cheat a little, but overall healthy eating requires lots of resisting temptation around you.

J.D.

Salad Recipes

Tuna Italiano Insalata

-----DRESSING-----
3 tablespoons Red wine vinegar
1 large Clove garlic -- minced
1 teaspoon Dried basil
1/2 teaspoon Salt
1/4 teaspoon Sugar
Freshly ground pepper
4 teaspoons Olive oil
-----SALAD-----
2 cups Cooked, drained -- bow tie or
Spiral pasta
1/2 cup Drained, flaked -- water-packd
Tuna
2 ounces Low-fat jack or cheddar
Cheese -- diced in 1/4 inch
Cubes
1 cup Halved cherry tomatoes
1/4 cup Thinly sliced red onion
1/4 cup Thinly sliced celery
3/4 cup Steamed broccoli flowerettes
1/2 cup Sliced, canned or thawed
Frozen artichoke hearts
1/4 cup Chopped parsley
Belgian endive

1. To make dressing: In small container with tightly fitting lid,
combine dressing ingredients.

2. Cover tightly and shake thoroughly to mix.

3. To make salad: In large bowl combine salad ingredients, except
endive.

4. Pour dressing over all and toss to mix.

5. Chill at least 1 hour.

6. To serve, arrange salad in serving bowl lined with endive spears.





SWEET & SOUR PASTA SALAD

1 package EDEN Kamut Spirals
15 ounces Can EDEN Kidney Beans -- - drained
15 ounces Can EDEN Black Beans -- - drained
1 Red pepper -- diced
2 bn Green onions -- diced
3 tablespoons Dried basil
-----DRESSING-----
1/3 cup EDEN Brown Rice Vinegar OR EDEN Red Wine Vinegar
1/3 cup EDEN Extra Virgin Olive Oil
1/4 cup EDEN Barley Malt Syrup
1/3 cup EDEN Shoyu

Cook Spirals as package directs. Rinse and drain. Add drained beans, diced red pepper, green onions and basil. Prepare dressing. Mix into salad and serve.



Sunshine Orange, Onion and Avocado Salad

1 head Romaine lettuce -- chopped
2 cups arugula
3 navel oranges
1 Vidalia onion
fresh parsley -- chopped
--- Dressing: -----
4 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 tablespoon fresh orange juice
black pepper
1 avocados -- sliced

For salad base, wash, dry and tear into bite-sized pieces the romaine
and arugula or watercress. Place a portion on each of 4 serving plates and place in refrigerator while preparing dressing.

Peel the oranges and remove as much of the white pith as possible.
Slice into thin slices, then into half. Place orange slices into bowl.
Slice onions very thin then place in bowl with oranges.

Add the parsley and gently toss to combine. Slice the avocado but do
not toss with onions and oranges.

Arrange the oranges, onions and sliced avocado on plates in a
decorative design.

DRESSING: In small bowl, combine the olive oil, vinegar, orange juice and black pepper to taste. Whisk well. Pour dressing over salad and serve immediately.





SHREDDED CHICKEN SALAD WITH CILANTRO

3 pounds Whole chicken breasts
Salt
1/4 cup Light vegetable oil
2 cups Chopped Vidalia onions
3/4 cup Walnuts -- lightly toasted
1/4 cup Finely chopped scallions
3/4 cup Finely chopped cilantro
1 1/3 cups Homemade mayonnaise
You may use commercial mayo
Fresh ground black peppe

Place the chicken breasts in a saucepan with enough water to cover.
Bring to a boil, add 1/2 teaspoon salt, reduce the heat, and simmer until the chicken is cooked through, about 15 minutes. Drain the chicken and allow to cool.

Remove and discard the skin. Remove the chicken from the bones and tear
the meat into shreds. Place in a salad bowl and set aside.
Heat the oil in a medium-size skillet over medium-high heat. Saute the
onions, stirring, until deep golden brown, about 20 minutes. Drain the
onions and add them to the chicken. Cool to room temperature.
Add the walnuts, scallions, and cilantro to the chicken. Toss with the
mayonnaise and season with salt and pepper. Serve the salad at room
temperature.






Roquefort, Pear and Watercress Salad

2 tbsp strong brewed tea -- pref.Earl Grey
1 tbsp white-wine vinegar or Champagne vinegar
1 tbsp walnut oil
1 tbsp minced shallots
1 tsp Dijon mustard
salt and freshly ground black pepper
3 cups washed, dried and torn red leaf lettuce
3 cups washed & dried watercress lettuce
1 ripe pear, pref. red -- cored/thinly sliced
1 oz Roquefort cheese -- crumbled
1 tbsp chopped toasted walnuts

In small bowl, whisk together tea, vinegar, oil, shallots, mustard, salt and pepper. (can be prepared 2 days ahead, and stored in fridge.)
In large bowl,toss lettuce and watercress together with the dressing.
Divide among 4 salad plates, decoratively arranging pear slices over lettuce mixture. Sprinkle cheese and walnuts on top and garnish with a grinding of black pepper.



Perfection Salad

2 each Envelopes Unflavored Gelatin
1/3 cup Lemon Juice
2 3/4 cups Water
1/2 cup Sugar
1/4 cup Cider Vinegar
1/2 teaspoon Salt
2 cups Finely Shredded Cabbage
1 cup Chopped Celery
1/2 cup Chopped Green Pepper
2 ounces (1 jar) Slice Pimientos *

* Drain and chop the jar of pimientos.

In medium saucepan, soften gelatine in lemon juice; to stand 1 minute. Over low heat, cook until gelatine dissolves. Add water, sugar, vinegar and salt; stir until sugar disssolves.

Chill until partially set. Fold in remaining ingredients; pour into
lightly oiled 6-cup mold.

Chill until set, about 3 hours or overnight.
Refrigerate leftovers.




Pistachio Salad

1 lg. pkg pistachio pudding mix -- dry
1 lg. cont Cool Whip -- thawed
1 large can fruit cocktail
1 cup nuts
1 cup chopped cherries
cherries halves
pecan halves

Mix pistachio, cool whip, and fruit cocktail , and nuts and cherries. Put in a 9 x13x2 inch baking dish . Chill . Cut into desired size . Put a cherry half or a pecan half on every other .


Picnic Potato Salad

10 pounds Potatoes
1 cup Celery -- finely chopped
8 each Eggs -- hard-boiled
1 cup Fresh parsley -- finely chopped
2 cups Dill relish
1 1/2 pints Mayonnaise
1 cup Sweet relish
1/2 cup Yellow mustard
2 cups Salad olives -- chopped
Salt -- to taste
2 cups Onions -- finely chopped
Louisiana hot sauce

Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry.



Overnight Layered Salad

3 cups Shredded lettuce
2 cups Shredded spinach
1/2 cup Sliced radishes
2 cups Cooked cubed chicken
1/2 cup Celery cut diagonally
1 cup Shredded chedder cheese
2/3 cup Mayonnaise
1/2 teaspoon Worcestershore sauce
1/4 teaspoon Dry Mustard
2 tablespoons Sliced green onions

In salad bowl, layer ingredients in following order; half lettuce, half
spinach, radishes, chicken, celery, remaining lettuce remaining spinach
and cheese.

Combine mayonnaise, worcestershire sauce and dry mustard. Spread evenly
over top of salad. Cover and chill several hours or overnight. Garnish
with sliced green onions. Toss just before serving.


HOT CHICKEN & APPLE SALAD

1/2 teaspoon Paprika
1/4 teaspoon Pepper
4 (4 Oz.) Boned -- Skinned
Chicken Breast Halves -- Cut
Into Bite Size
3 tablespoons Unsweetened Apple Cider
1 cup Diagonally Sliced Carrots
3 cups (1/2 in.) Cubes Unpeeled
Granny Smith Apples (1 Lb.)
1/2 cup (2 Oz.) Gorgonzola
Cheese Divided
2 teaspoons Minched Shallots
2 tablespoons White Wine Vinegar
4 cups Torn Fresh Spinach

Combine Paprika, Pepper & Pinch Salt in A Plastic Bag. Add Chicken & Shake To Coat. Set Aside.

Place Cider in An 8 Inch Square Baking Dish; Microwave At High 30-45
Seconds.

Add Chicken; Cover With Wax Paper & Microwave At Medium-High 6 To 7 Min., Stirring Every 3 Min.

Drain Chicken & Set Aside.

In Reserved Apple Cider Mixture, Add Carrots; Cover With Plastic & Vent.
Microwave At High 2 Min. Stir in Apples; Microwave At High 1 1/2 To 2 1/2 Min. OR Until Apples Are Tender. Drain, Reserving 2 T. Apple Cider Mixture in Baking Dish.

Combine Apples, Carrots, Chicken & 1/4 C. Cheese in A Bowl; Toss& Set
Aside.

Add Vinegar & Shallots To Reserved Apple Cider Mixture in Baking Dish;
Microwave At High 1 Min. Drizzle Over Chicken Mixture With Remaining 1/4 C. Cheese & Serve Warm.

Recipes For The Grill

Grilled Turkey legs

Yield: 6 Servings

4 turkeylegs
18 oz peaches
4 T peanutbutter,soft
2 T coconut,grated
1 clove garlic
1 T honey
1 ingwer,walnut size
1 chilipowder

Puree the peaches in blender. Smash the garlic; add to it. Chop the
ingwer very fine; add to it and the honey and coconut. Mix all
together and marinade the turkey legs in it, let stand in the fridge
for, at least, 5 hours. Grill for 60 minutes and spread with the
marinade often and turn often.



Grilled Tempeh With Red Onion & Eggplant

Yield: 6 Servings

RED WINE MARINADE ==============
1 c red wine
4 T olive oil
2 lg garlic cloves,sliced into -
- ovals
1 T rosemary leaves
1/4 t fennel seeds
1 black pepper
GRILLED TEMPEH =================
3 tempeh cakes
1 lg red onion,sliced into 6 -
-rounds
2 sm eggplants,sliced into 1/3 -
- thick,rounds
1 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.



Grilled Szechuan Chicken Salad

Yield: 4 Servings

1 lb chicken breast,boneless,
-skinned
1/4 t seasoned pepper,to taste
1 cn pineapple,sliced,drained
-pineapple,juice, reserved
1 lettuce leaves
1 red onion,sliced
1 red bell pepper
SALAD DRESSING =================
3 T oil,vegetable
2 T hot soy sauce,chun king
2 T pineapple juice,from reserv
1 T whoite vinegar
1 T honey
1/4 t ginger,ground

Lightly sprinkle both sides of boneless, skinned, chicken breasts
with seasoned pepper. Grill; slice into strips. Reserve 2
tablespoons juice from can of pineapple slices. Prepare Salad
Dressing (directions follows). Brush pineapple slices with some Salad
Dressing, grill 2-3 minutes. Arrange chicken and pineapple over
lettuce and vegetables. Top with Salad Dressing.
SALAD DRESSING: In a covered jar, combine oil, hot soy sauce, 2 tb
pineapple juice, white vinegar, honey and ground ginger. Shake well.



Grilled Summer Fruit

Yield: 4 Servings

4 T unsalted butter,melted
1/4 c dark-brown sugar,Packed
4 ripe yellow (or white)
-peaches,cut i,n half
4 ripe red plums,cut in half
4 miniature ripe bananas,cut
-in half,lengthwise

Heat a grill until medium hot, or heat the broiler. In a large bowl,
combine the melted butter and brown sugar. Add all fruit, and toss.
Fold the edges of a piece of heavy-duty aluminum foil to form a
shallow baking pan, and place on grill. Arrange the fruit, cut sides
down, on the foil. Cook fruit until browned and caramelized around
the edges, rearranging occasionally to prevent burning. Turn the
fruit over, and repeat; serve warm. Yield: 4



Grilled Flank Steak With Chimichurri Sauce

Yield: 6 Servings

2 lb flank steak
SAUCE ==========================
4 jalapeno peppers,remove
-stems and,seeds, chop fine
1/2 c onion,Chopped
4 cloves garlic,minced
1/4 c fresh parsley,Chopped
1 t oregano
1 t black pepper,Fresh Ground
1/2 c olive oil
1/4 c red wine vinegar
2 T lemon juice
1/4 c water

Combine all ingredients for the Chimichuri Sauce.
Score each side of the steak about 1/8 to 1/4" deep and rub in the
sauce, reserving some of the sauce to serve with the meal. Place the
meat and marinade in a ceramic or glass pan and marinate overnight in
the refrigerator. Remove the meat and extra sauce from the
refigerator and allow to sit at room temperature before grilling.
Grill the meat over charcoal or under a broiler until medium-rare.
Carve the steak immediately accross the grain into strips about 1/4"
thick and serve with extra sauce. If the meat is allowed to sit
before carving, it will toughen.


Grilled Flank Steak With Pecans~ Black Beans

Yield: 6 Servings

2 jalapenos,w/ seeds,chopped
4 serrano chiles,seeded,diced
1 flank steak (1 1/2 to 2 lbs)
3/4 c corn oil
2 c dry red wine
2 T soy sauce
3 T fresh coriander,chopped
5 garlic cloves,3 chopped
1 T black pepper,Coarsely Ground
1/3 c pecan halves
9 oz butter,Unsalted
1 T chives,Minced
1/3 c chicken stock / broth,Canned
1/3 c red wine vinegar
1 lg shallot,chopped
1 t fresh lime juice
1/4 c black beans,cooked
1 salt
1 black pepper,Freshly Ground
1 flour tortillas,warmed

Place the flank steak in a shallow nonaluminum pan. Add 1 1/2 cups
of
the wine and the oil, soy sauce, 2 tablespoons of the coriander,
Jalapenos, chopped garlic and the coarsely cracked black pepper.
Cover and marinate in the refrigerator for at least 2 hours or
overnight. Preheat the oven to 350 degrees. In a small baking dish,
toast the pecans until slightly browned, about 5 minutes. Remove from
the oven and set aside. Rub the remaining two whole garlic cloves
with 1/2 tablespoon of the butter and roast in the oven until soft
and light brown, about 20 minutes. Reduce the oven temperature to 250
degrees. In a mortar, combine the pecans, roasted garlic and Serrano
chiles. Crush with a pestle. Blend in 2 tablespoons of the butter and
the chives. Preheat a grill or the broiler. In a medium nonaluminum
saucepan , combine the stock, remaining 1/3 cup red wine, the
vinegar, shallot, lime juice and 1 teaspoon of the coriander. Bring
to a boil over moderate heat and boil until reduced to 2 tablespoons,
10 to 12 minutes. Reduce the heat to low and whisk in the remaining 2
sticks of butter, 2 tablespoons at a time. Stir in the black beans
and season the sauce with salt and pepper to taste. Keep the sauce
warm over simmering water. Lightly brush the flank steak with oil.
Season with salt and pepper. Grill the steak over a moderately hot
fire or broil until medium rare, 5 to 7 minutes. Thinly slice the
steak crosswise on the diagonal and arrange on warmed plates. Spoon
the sauce over each serving and accompany with warm flour tortillas.





Grilled Marinated Spicy Ribs

Yield: 4 Servings

1 large cooking onion
1 or 1/2 spanish onion
4 garlic cloves
2 T red wine vinegar
1 T cumin seeds
1 t red pepper flakes
2 t leaf oregano,Dried
3/4 t salt
1/4 t cayenne pepper
2 racks pork back ribs,about
1 3 1/2 lbs.

1. Cut onion into wedges and place in a food processor. Add garlic,
vinegar, cumin, red pepper flakes, oregano, salt and cayenne. Whirl
until onion is very finely chopped, stopping to scrape down sides as
necessary. 2. Spread both sides of ribs with onion mixture. Place
ribs in a resealable plastic bag or flat dish. Close bag or cover
dish and refrigerate for at least 6 hours or up to 1 day. Turn ribs
once during marinating time. 3. When ready to cook, oil grill and
preheat barbecue. Set barbecue temperature to medium or medium - low.
Barbecue with lid down or loosely covered with foil, turning once or
twice, until deep golden with slightly singed areas, about 50 to 60
minutes. If ribs are browning too quickly, move to a cooler part of
grill or reduce heat. For appetizers,serve individual ribs.




Grilled Marinated Vegetables

Yield: 1 Servings

8 zucchini lengthwise,Halved
8 crookneck squash (or
-pattypan)
- squash,, halved lengthwis
4 red bell peppers,quartered
-lengthw,ise
8 mushrooms
1 lemon-herb marinade

Arrange all vegetables in glass baking dish. Pour marinade over.
Let
stand 30 minutes at room temerature.

Prepare barbecue (high heat). Remove vegetables from marinade. Grill
until golden, turning frequently with tongs, about 10 minutes.
Transfer to platter. Season with salt and pepper and serve.




Grilled Shrimp & Sole

Yield: 4 Servings

1/4 t paprika
1 c flour
4 lg sole fillets
1 T vegetable oil
1 T butter
1/2 lb mushrooms,quartered
1/2 lb shrimp peeled,deveined and
1 cut into 3 pieces
1 T chives,Chopped
1 salt and pepper,To Taste
1 juice of one lemon

1) Preheat oven to 150 F.

2) Mix paprika and flour season well. Dredge fish in flour and shake
off excess.

3) Heat oil and butter in large frying pan. Add fish and cook 2
minutes over medium-high heat.

4) Turn fillets over, season and continue cooking 2 minutes.

5) Remove fish from pan and keep hot in oven.

6) placed remaining ingredients in pan and cook 3-4 minutes over
medium heat.

7) Serve with the sole.

Deep Fryer Recipes

Spicy Hot Chicken Bits

Spicy chicken pieces dredged in flour mixture and deep fried in hot oil.

INGREDIENTS:

3 pounds boneless chicken breasts without skin
1/8 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons red pepper, [or less]
1/2 teaspoon black pepper
1 cup flour
vegetable oil
PREPARATION:

Wash chicken breasts and pat dry. Cut into 1-inch strips. Sprinkle chicken strips with salt and garlic powder, turning pieces so all sides are seasoned. Continue seasoning with with red and black peppers.

Refrigerate for 1 hour to bring out the flavor of seasonings. Dust chicken with flour, then deep fry in vegetable oil at 370°, for 3 t 4 minutes. Drain on paper towels; serve with your favorite dipping sauce, or try one of the sauces below. Serves 6 to 8.




Cajun Fried Fish

These fish fillets are battered with a beer batter with Cajun seasonings then deep fried.

INGREDIENTS:

2 pounds of fish fillets
3 eggs, slightly beaten
1/2 cup milk
1/2 cup beer
3 tablespoons prepared mustard
1/2 to 1 teaspoon Tabasco sauce
2 tablespoons salt, divided
2 teaspoons black pepper, divided
1/2 to 1 teaspoon cayenne pepper, divided, or to taste
3 cups fine yellow corn flour*
vegetable oil or shortening for deep frying

PREPARATION:

In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco, and half of the salt and peppers. Cut fish fillets into bite sized pieces, or nuggets. Place fish in egg mixture, coating well; cover, refrigerate, and let soak for about 1 hour.
Mix corn flour with the remaining salt and peppers in a shallow, wide bowl or pie plate. Preheat oil in deep fryer to about 370ºF.

Remove fish from mixture and dredge with corn flour mixture. Fry fish until the fish nuggets float to the surface and turn golden brown, taking care not to overcook.

Place fish nuggets on paper towels to drain, patting gently with paper towels to blot up excess oil.

Use this batter to fry shrimp, oysters, and other shellfish.
Serves 4




Homemade Potato Chips

INGREDIENTS:

6 or more medium lg. potatoes
Oil or fat for deep frying
Salt

PREPARATION:

Wash and peel the potatoes. Slice very thin.
An old fashioned cabbage slicer can be used (careful of the fingers) - or use a sharp knife or food processor with a thin slicing blade.

Put the slices at once into a bowl of cold water and let stand for at least one hour. Ice water is best, but you can set the whole bowl in the refrigerator if you wish. Dry well by shaking them in a towel.
Fry in hot oil at 390 degrees F. until a light golden brown. Don't try frying too many at once, better to put one layer on the frying basket. Drain on paper towels or any kind of plain crumpled absorbent paper.

If you haven't any paper, use a worn dish towel. Salt lightly. These can be kept for some time if they are sealed into plastic bags or containers after they have cooled.



Deep-Fried Twinkies

Ingredients

6 Twinkies
Popsicle sticks
4 cups vegetable oil
Flour for dusting
1 cup milk
2 tablespoons vinegar
1 Tablespoon oil
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt

Directions

1. Chill or freeze Twinkies for several hours or overnight.

2. Heat 4 cups vegetable oil in deep fryer to about 375 degrees.

3. Mix together milk, vinegar and oil.

4. In another bowl, blend flour, baking powder and salt.

5. Whisk wet ingredients into dry and continue mixing until smooth. Refrigerate while oil heats.

6. Push stick into Twinkie lengthwise, leaving about 2 inches to use as a handle, dust with flour and dip into the batter. Rotate Twinkie until batter covers entire cake.

7. Place carefully in hot oil. The Twinkie will float, so hold it under with a utensil to ensure even browning. It should turn golden in 3 to 4 minutes. Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most.

8. Remove Twinkie to paper towel and let drain. Remove stick and allow Twinkie to sit for about 5 minutes before serving.

Makes 6.



FRIED FRAGRANT BELLS
1 lb Ground pork
2 Finely chopped green onions
1 sl Minced ginger
3 tb Chicken broth
1 tb Dark soy sauce
1 tb Dry Sherry
1 Egg
2 tb Cornstarch
3 tb Water
4 Dried bean curd sheet
Additional cornstarch
1/4 c Salt
2 tb Szechwan peppercorns
2 To 4 cups vegetable oil

Combine pork, onion, ginger, broth, soy sauce, Sherry,
egg and 1 tablespoon cornstarch in bowl and mix well.
Combine remaining 1 tablespoon cornstarch with water
in small bowl.

Moisten 1 bean curd sheet under running water. Place
on work surface and spread with 1/4 of meat mixture.
Roll as for jelly roll; brush long edge with dissolved
cornstarch to seal. Repeat to make three more rolls.
Cut each into slices 1 1/2 inches thick; dip each end
in additional cornstarch to seal filling. (Can be done
3 to 4 hours ahead to this point and refrigerated.)

For salt: Combine salt and peppercorns in small
skillet and cook until browned. Crush in mortar with
pestle.

Heat oil in deep fryer to 375 deg. Add slices a
few at a time and fry until crisp. Drain on paper
towels. Serve hot with peppercorn salt, if desired.



Fried Oysters

1 Doz. large oysters
seasoned flour
beaten egg
soft bread crumbs
frying fat
tartar sauce

Pick over the oysters carefully, pat dry in a soft
cloth, then roll in seasoned flour (flour to which a little
salt and pepper have been added). Dip in beaten egg, then in
crumbs. This dipping may be repeated a second time if desired
and all loose crumbs should be shaken off. Fry golden brown in
deep hot fat (375 degrees) using a frying basket and frying not more
than 4 oysters at a time. Drain on soft crumpled paper toweling and serve with tartar sauce.
Serves four.
For Philadelphia Fried Oysters:
Dip first into mayonnaise, then into crumbs after which dip them in beaten egg and crumbs and fry them in hot deep fat.






Deep Fried Shrimp Balls

1 lb Shrimp, cleaned & deveined
2 Bacon strips
4 Water chestnuts
-OR
1/2 md Onion
Salt
Pepper
1 Egg, beaten
2 tb Corn starch
Oil for deep frying

1. Mince shrimp, bacon, onion or water chestnuts together until fine.
Place mixture in bowl. Remove crusts from bread. Dice bread into very
fine cubes. Place cubes in shrimp mixture. Add salt, pepper, egg and 2
tablespoons corn starch to mixture. Combine thoroughly.

2. Fill deep fyer halfway up with oil. Heat oil on highest heat setting. When you think oil is sufficiently heated, test the temperature of it with a small piece of bread crust. If it frys to a golden brown colour, then oil is ready for deep frying. If bread crust fails to brown readily, then oil is not ready yet. If bread crust frys to a dark brown, then oil is too hot. Shut heat off of wok, allow oil to cool 5 minutes before turning heat on again. Retest oil with bread crust to see if it is of proper temperature.

3. When oil is ready for deep frying, take 2 teaspoons, dip into shrimp mixture and form a 1" diameter ball. Drop ball into hot oil, Place about 8 balls into the hot oil. Allow each ball to deep fry 3 minutes. Turn balls so that each will fry to a golden brown colour. Remove balls to paper toweling to drain excess oil from them. Repeat procedure for deep frying rest of shrimp mixture until all of the mixture is used up. Place shrimp balls on a serving platter. Garnish with parsley or other raw vegetable.



DEEP FRIED SQUID RINGS

2 lb Squid
1/2 c Flour
1 t Salt
1/8 ts Pepper
2 Eggs
1 c Milk
1 1/2 c Italian bread crumbs

Cut 2 the cleaned squid body sacks into 1/2" wide rings. Rinse well under cold running water. In deep fryer heat oil to 375. In plastic bag combine flour, salt & pepper. Add a few squid rings at a time, shake until well coated. In a shallow bowl combine 2 eggs and 1 cup milk (beaten). Dip squid in liquid then in about 1-1/2 Cups Italian Bread Crumbs.

Fry a few at a time about 45 seconds or until golden brown. Drain and keep warm. Serve with cocktail sauce or tartar sauce.





Crispy Rattlesnake Coils

1 Rattlesnake; cut in strips
Flour
Salt & Pepper
Crisco

PREPARATION Cut rattlesnake into 8" strips about 1/4" thick. Salt and
pepper lightly. Put flour into a container that can be covered. Add
strips. Shake. Refrigerate for about two hours. This will allow the
flour to become sticky and while the Crisco is heating in a deep
fryer, pull the pieces apart and re-flour the pieces again. Add
flour if necessary. When the Crisco shortening is hot, add only
enough snake strips so that all pieces are covered by the hot grease.
Fry until golden brown. Dump into a container that has been prewarmed
in the oven. Continue frying the rest of the rattlesnake strips.

NOTE: The fried rattlesnake strips will appear to be coiled!

SERVING Use a basket lined with a cloth napkin. Add the fried, coiled
snake pieces. Cover with the napkin.



Deep Fryer Monte Cristo Sandwich

vegetable oil
12 slices white bread
8 slices Gruyère cheese
1/2 lb. sliced cooked ham
1 Tbs. plus 1 tsp. prepared mustard
1/2 lb. sliced cooked chicken breast
toothpick
4 eggs, beaten
3/4 cup milk

Heat oil in an electric deep fryer to 400°F. Place a slice of cheese on a slice of bread and top with ham slice. Spread with mustard and top with another piece of bread. Cover with another slice of cheese, chicken and last piece of bread. Cut triple decker sandwich into quarters and secure with toothpicks. Combine egg and milk in a bowl. Dip sandwich quarters into egg mixture, coating all sides. Deep fry 3-4 minutes until golden. Drain on absorbent paper. Remove toothpicks before serving.

Camping and Outdoor Recipes

20 Minute Hamburger Skillet Stew
1/4 lb Lean ground beef
1 lg Onion,sliced wafer-thin
4 Carrots,sliced wafer-thin
2 Potatoes,halved, sliced
-wafer-thin
3 Ribs celery,sliced
-wafer-thin
1 c Boiling water
2 t Beef extract OR bouillon
2 Bay leaves
1/4 t Dried thyme
Salt OR garlic salt
Pepper 1/4 c Dry red wine
-OR tomato
-juice
2 T All purpose flour
Use melon baller and shape meat into tiny meatballs. Brown in
skillet. Discard any fat. Stir onion into skillet and cook 1 min. Add
boiling water or broth and extract or bouillon. Add remaining
veggies, seasonings. Cover, cook over low heat, 15 mins until vegs are
tender. Combine wine or water and flour in covered jar. Shake and stir
into skillet. Cook and stir until sauce is thick, 4 mins



Biscuit And Pancake Mix
9 c Flour,sifted
4 t Salt
1/3 c Baking powder
1 3/4 c Shortening,vegetable
1 c Milk,powdered
Chill shortening. Sift all dry ingredients. Cut shortening into
flour till mixture resembles coarse cornmeal. Store, well covered, in a
cool, dry place.
Use for pancakes, biscuits, shortcake, cobblers or anything that you
would make from a packaged biscuit mix. All you need is water.
For pancakes add 1 tb each sugar and powdered eggs to each cup of
mix.



Blackened Fish
2 T Paprika
2 T Cayenne pepper
2 T White pepper
3/4 c Creole seasoning
1/4 c Blackening seasoning
4 .to 12 fish fillets
1/8 c Butter (or margarine)
Mix the spices. Coat the fillets with the spice mixture.
Melt the butter or margarine in an iron skillet over a hot cooking
fire. Sear the fish for 1 to 2 minutes on each side, or until they
smoke and appear "blackened".
Remove the skillet from the fire and cover. The heat in the pan will
complete the cooking in about 10 minutes. The spices can be mixed at
home and stored in an airtight container.
Makes about 4 to 6 .



Blazing Trail Mix
2 c miniature wheat or,Shredded
- bran squares
1 c thin pretzel,Unsalted
- sticks,broken into pieces
1/2 c lentils,Cooked
1/2 c Quick-cooking rolled oats
1/2 c Raisins
1/2 c dried apples,Chopped
1/4 c Honey
2 t Curry powder
1/2 t coriander,Ground
1/4 t cumin,Ground
1/4 t Paprika
1/8 t red pepper,Ground
In a 13x9-inch baking pan, combine the wheat or bran squares,
pretzels, lentils, oats, raisins, and apples. In a small bowl, stir
together the honey, curry powder, coriander, cumin, paprika and
pepper. Drizzle the honey mixture over the cereal mixture. Toss until
evenly coated. Bake at 350 for 15 to 20 minutes or until crisp,
stirring occasionally. Store in an airtight container or self-closing
plastic bags.
Makes 8 cups or 16 .



Burgers In Foil
1 .to 1 1/2 lb beef,Ground
2 sm Green bell peppers,chopped
4 16-inch squares aluminum
onion flakes,Dehydrated
. foil
Worcestershire sauce
4 Carrots,sliced
Salt & pepper,To Taste
1 cn Potatoes,16oz, sliced
Separate meat into 4 portions. Place each in the center of a square
of foil. Top with equal portions of chopped carrots, potatoes and
peppers.
Season with dehydrated onions, Worcestershire sauce, salt and pepper
to taste. Seal foil, checking for leaks. Place on hot coals for 10 to 15
minutes per side.



Campfire Hash
2 TB cooking oil
1 lg onion -- chopped
2 garlic cloves -- minced
4 lg potatoes -- peeled and
: cubed
1 lb smoked sausage -- cubed
1 cn chopped green chiles -- (4
: oz)
1 cn whole kernel corn --
: drained
In a Dutch oven, heat oil. Saute onion and garlic until tender.
Add potatoes. Cook, uncovered, over medium heat for 20 mins.,
stirring occasionally. Add sausage; cook and stir until potatoes are
tender and well browned, about 10 mins. more. Stir in chilies and
corn; cook until heated through.



Hobo Popcorn
1 18 in square HD foil
butter,Melted
4 t Cooking oil
Salt
4 T Popcorn
For four ; cut 18 inch square of heavy duty foil into four squares.
In the center of each square, place one teaspoon oil and one
tablespoon popcorn. Bring the four corners of foil to the center,
making pouch like hobo knapsack. Seal edges well. With string, tie
corners of each pouch to long handled barbeque tool or green stick.
Place pouch directly on hot coals and shake often until corn is popped.
Carefully open pouch and season popcorn with melted butter and salt.


Hot Dog Surprise
10 Hot dogs
American cheese ,sliced into hot dog-length fingers
10 sl Bacon
At home or on the road, cut a deep slit in each wiener, and stuff
with fingers of cheese. Then wrap on the diagonal with the bacon. Seal
individually in foil. These are great for stuffing into those odd places on
the engine where you can't fit a turkey or a suckling pig. Cook about
45 minutes, or until cheese is melted and bacon is somewhat crisp.


Mountain Man Breakfast
1 12-inch Dutch oven
1 md Onion,chopped
1/2 lb Bacon,cut into small pieces
1 pk 32-oz. hash brown potatoes
12 Eggs
1 1/2 lb Cheddar cheese,grated
1 8-oz. jar of salsa
Preheat Dutch oven over 10 charcoal briquettes and preheat lid with
14 briquettes.
Brown 1/2 pound bacon. Add onion and cook until clear.
Remove bacon and onions from Dutch oven and drain on paper towels.
Wipe excess grease out of dutch oven and place back over hot
briquettes.
Stir in the 32-ounce bag of hash brown potatoes.
Fry until potatoes are golden brown, then mix the bacon and onions
back in.
Break 12 eggs into medium mixing bowk and beat thoroughly. Pour
over potatoes, bacon and onions. Cover with hot lid and cook until
eggs are almost solid.
Sprinkle with 1 1/2 pounds grated cheddar cheese.
Continue cooking until eggs set and cheese melts. Just before
serving, top with 1 8-oz jar of hot, medium, or mild salsa, according
to taste.


Polish Sausage And Cabbage
2 lg Onions
8 Potatoes
1 md Head of cabbage
3 lb Polish sausage
salt and pepper to taste
Slice onions and arrange to cover bottom of dutch oven. Slice
potatoes, layer them on top of onions and cover with water and salt
and pepper to taste. Cover and place on coals until water starts to
simmer. Cut cabbage into wedges. When water is simmering, add
cabbage wedges and sausage and return to heat. simmer until
potatoes are tender and the cabbage is tender.

Pizza Recipes

Sicilian Thick Crust

(makes a 17 1/2" X 11 1/2" Pizza)

4 cups All−Purpose flour
1 tsp salt
4 tbsps oil
2 pkgs. dry yeast
1 1/2 cups of warm water (105F)

Mix yeast, 1/2 cup flour, and 1/2 cup water in a bowl covered with
plastic wrap. Let rise for 15 minutes. Stir to deflate.
Mix 2 cups of remaining flour with salt, 1 cup cool tap water, and
oil. Add yeast mixture. Mix in remaining flour.

Knead 15 minutes on a floured surface (10 minutes in a machine) until
smooth. Place dough in bowl dusted with flour and cover with plastic
wrap. Let rise until doubled (1 to 2 hours). Punch dough down and put
in ziploc bag in the refrigerator until ready to use.

Preheat oven to 500F.

Remove dough from refrigerator when ready to shape into crust. Punch
down dough thoroughly and roll out dough on a floured surface.
Lightly oil (olive) a 17 1/2" X 11 1/2" X 3/4" pan. Place dough in
pan and push to stretch evenly leaving a lip up against sides of pan.

Let rest for 10−15 minutes (while you prepare toppings). Stretch out
dough again (it will have receded) and place desired toppings.

Cook in center of oven until crust is golden brown.



Sunny Side Up Pizza

6 Slices Bacon, cooked
Pizza Dough for 12" Pizza (try Thin Crust recipe)
2 plum tomatoes, sliced 1/4" thick
1 1/2 cups grated Cheddar cheese
1/2 teas. ground black pepper
2 eggs

Preheat oven to 500F. Prepare dough according to recipe found in this
book. Divide in two and roll out into two circles about 6 inches in
diameter. Place on lightly greased baking sheet. Arrange tomato
slices on dough. Sprinkle cheese on tomatoes leaving a 2−3 inch well
in the center (to hold the egg). Place bacon on top of cheese around
the outside.

Bake the pizzas for 3 minutes. Remove from oven and crack an egg into
the center of each. Sprinkle with pepper and return to oven. Bake
until the egg is set and the crust is browned, about 10 minutes more.



Chicago Style Pizza

DOUGH:
1 Package active dry yeast
2 teas. Sugar
1 1/4 cups Warm water
2 3/4 cups All−purpose flour
1/2 cup yellow cornmeal
3 tbls. Olive oil
1 teas. Salt

TOPPING:
1 cup Pizza sauce
12 oz. Shredded mozzarella cheese
1/2 lb. Ground beef, crumbled, cooked
1/4 lb. Italian Sausage, crumbled, cooked
1/4 lb. Pork Sausage, crumbled, cooked
1/2 cup Pepperoni, diced
1/2 cup Canadian bacon, diced
1/2 cup Ham, diced
1/4 lb. Mushrooms, sliced
1 small Onion, sliced
1 Green bell pepper, seeded, sliced
2 oz. Grated Parmesan cheese

1. For dough, sprinkle yeast and sugar into warm water in small bowl; let stand until foamy, about 5 minutes.

2. Mix flour, cornmeal, oil and salt in a large bowl; make a well in the center and add yeast mixture. Stir to form a soft dough, adding more flour if necessary. Turn onto a floured board and knead until dough is supple and elastic, 7 to 10 minutes. Transfer to a large bowl, cover and let rise in a warm spot until dough has doubled, about 1 hour. Punch down.

3. Roll dough to a 13−inch circle. Transfer to an oiled 12−inch pizza pan, folding the excess over to make a small rim. Spread with pizza sauce; sprinkle with all but a handful of the mozzarella cheese. Sprinkle with meats and vegetables. Top with remaining mozzarella and Parmesan cheese. Let rise in a warm spot about 25 minutes.

4. Heat oven to 475 degrees. Bake pizza until crust is golden, about 25 minutes. Let stand 5 minutes before slicing.



Tex Mex Pizza

1 12 inch Thin Crust Dough shell (uncooked)
2 large Tomatoes, diced
1 tbls. Chopped jalapeno pepper
4 Green onions, chopped
2 Cloves garlic, minced
2 cups Cheddar cheese, shredded
2 tbls. Grated parmesan cheese
1 Avocado, chopped
1/2 cup Sour cream
2 tbls. Chopped Cilantro

Spoon tomatoes over pizza dough, leaving a 1/2" border. Top with jalapenos, garlic and onion. Sprinkle with cheeses and season with salt and pepper to taste. Bake in 500 degree oven for 10 to 14 min. until bottom of crust is golden brown. Top with avocado, a dollop of sour cream and cilantro. Pass extra sour cream.



Seafood Pizza

1 12 inch Pizza Dough shell (uncooked)
3/4 cup Crab meat
3/4 cup Tiny shrimp
1/2 cup Crushed pineapple
5 Mushrooms, sliced
4 1/4 oz. Canned sliced black olives
1/4 cup diced green pepper
1 cup Mozzarella cheese, grated
1 cup White cheddar cheese grated

Spread pizza dough on to a pizza pan. Top with crab, shrimp, pineapple, mushrooms, olives, green pepper, mozzarella and cheddar cheese. Bake at 450 degrees F. until cheese is bubbly.



Philly Cheesesteak Pizza

1 Medium Onion, sliced
1 Medium Green pepper, sliced
8 oz. Mushrooms, sliced
8 oz. Roast beef, shaved
3 tbls. Worchestershire sauce
1/4 teas. Black pepper
1 Batch Sicilian Thick Crust Dough
3 tbls. Olive oil
1 teas. Crushed garlic
4 cups provolone cheese
1/4 cups Parmesan cheese, grated


Sauté vegetables in 1 tb. olive oil until limp; add roast beef. Cook for three more minutes. Add Worcestershire sauce and pepper; stir and remove from heat. Set aside. Brush prepared dough with 3 tb. olive oil and spread crushed garlic over entire surface of dough. Top with a light layer of shredded cheese, then meat/vegetable mixture, distributing evenly. Top with remaining shredded cheese, then Parmesan.

Bake in preheated 500F oven until cheese is melted and bubbly.

Let sit 5 minutes before cutting and serving.




BBQ Chicken Pizza
10 oz. boneless/skinless chicken breasts, cut into 3/4 inch cubes
1 Tbs. olive oil
2 Tbs. favorite BBQ sauce

For the Pizza:
1 recipe Thin Crust Dough
Cornmeal, semolina, or flour for handling
1/2 cup favorite BBQ sauce (a spicy−sweet sauce works best)
2 Tbs. shredded smoked Gouda cheese
2 cups shredded mozzarella cheese
1/4 small red onion, sliced into 1/8−inch pieces
2 Tbs. chopped fresh chopped fresh cilantro

To make BBQ Chicken:
In a large frying pan, cook the chicken in olive oil over medium−high heat until just cooked, 5 to 6 minutes. Do not overcook.
Set aside in the refrigerator until chilled through. Once chilled, coat the chicken with 2 Tbs. BBQ sauce; set aside in the refrigerator.

To make the pizza:
Place the pizza stone in the center of the oven and preheat to 500 degrees F. for one hour before cooking pizzas. Use a large spoon to spread 1/4 cup BBQ sauce evenly over the surface of the prepared dough within the rim. Sprinkle 1 Tbs. smoked Gouda cheese over the sauce. Cover with 3/4 cup shredded mozzarella. Distribute half the chicken pieces evenly over the cheese (approximately 18 pieces). Place approximately 18 to 20 pieces of red onion over the surface. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.

Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes. When the pizza is cooked, carefully remove it from the oven; sprinkle 1 Tbs. cilantro over the hot surface. Slice and serve.




Grilled Pizza

1 teas. Salt
1 1/2 cup Warm water divided (110F)
3 1/2 cups Unbleached white flour
1/4 cup Corn meal
1/4 cup Whole wheat flour
4 tbls. Olive oil divided
2 teas. Light brown sugar
2 pks. dry yeast
Sauce, Cheese, and Toppings of your choice

(keep in mind the cooking time of these will be shorter than in an oven.

Use toppings that take little time at all (if any) to actually cook and do not overload. Try using a soft or crumbled cheese and a cooked, warm sauce.)

DOUGH: Measure 1/2 c warm water in a bowl. Add sugar and yeast and stir to dissolve. Let stand at least 5 minutes to proof (froth forms on top).

Meanwhile, sift together into a large bowl the white flour, wheat flour, corn meal and salt. Make a depression in the middle and add 3 Ts of the olive oil and 1 c warm water. Add yeast mixture. Mix all ingredients with your hands and gather together and place on floured board. Knead about 10 minutes, adding more flour if dough is sticky, to form a smooth, elastic mass. Grease a large bowl with olive oil. Add dough, turning it to coat top.

Cover and let rise in warm place, draft−free location until doubled in size − about 45 minutes.

While dough is rising prepare desired sauces and toppings. Divide dough into 6 equal pieces and, on floured surface, roll out to desired shape about 1/2 inch thick. Coat both sides of shaped crust with olive oil, then place on grill directly over fire until upper surface begins to bubble (about 2 minutes). Fire must be very hot and grill must be clean (coals should be red with a small flame, like a steak fire; this is important). Watch crust closely and rotate with spatula if necessary. Remove crust and turn cooked side up (it should be golden brown).

Brush with olive oil, sauce, cheese and desired toppings. Sprinkle some olive oil over each pizza. Return for final cooking (2−4 minutes).

Beef Recipes

Super Bowl Dip
1 pound lean ground beef
1 pound J.C. Potter sausage
1 can Rotel
2 cloves garlic
½ onion chopped
1 can cream of mushroom soup
2 pounds velveeta cheese

Brown sausage and beef with onion. Add garlic. Put mixture in crock pot with remaining ingredients. (cut up velveeta so it will melt better.) Cook on low until cheese is melted and serve with Frito’s and Tortilla chips.


Easy Skillet Beef And Hash browns
1 pound ground beef
1 can (11 ounces) condensed cream of celery soup
½ cup water
¼ cup ketchup
1 tablespoon Worcestershire sauce
2 cups frozen diced potatoes (hash browns).
3 slices processed American cheese (about 3 ounces)

In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat.

Add soup, water, ketchup and Worcestershire. Heat to a boil, stir in potatoes. Reduce heat to medium-low. Cover and cook 10 minutes or until potatoes are done, stirring occasionally. Top with cheese and serve hot.

Easy Spaghetti and Meatballs
1 pound ground beef
2 tablespoons water
1/3 cup seasoned dry bread crumbs
1 egg, beaten
1 jar, (28 ounces) Prego Traditional pasta sauce or pasta sauce flavored with meat.
4 cups hot cooked spaghetti

Mix beef, water, bread crumbs and egg. Shape meat mixture into 12 (2 inch) meatballs. Arrange in 2-quart, shallow, microwave-safe baking dish.

Microwave on HIGH 5 minutes or until meatballs are no longer pink. Pour off fat. Pour pasta sauce over meatballs. Cover and microwave 3 minutes more or until sauce is hot. Serve over spaghetti.

Quick Pepper Steak
1 pound boneless beef sirloin or top round steak, ¾ inch thick.
2 tablespoons vegetable oil
2 medium green or red peppers, cut into 2 inch-long strips (about three cups).
1 medium onion cut into wedges.
½ teaspoon garlic powder.
1 can (11 ounces) beef gravy
1 tablespoon Worcestershire sauce
4 cups hot cooked rice

Slice beef into thin strips

In medium skillet over medium-high heat, heat half the oil. Add beef in two batches and stir fry until browned. Set beef aside.

Reduce heat to medium and add remaining oil. Add peppers, onion and garlic powder and stir-fry until tender-crisp. Pour off fat.

Add gravy and Worcestershire. Heat to a boil. Return beef to pan. Reduce heat to low and heat through. Serve over rice.


Southwest Skillet
¾ pound ground beef
1 tablespoon chili powder
1 can (11 ounces) condensed beefy mushroom soup
¼ cup water
1 can (15 ounces) kidney beans (rinsed and drained) or cooked brown beans
1 can (14 ounces) whole peeled tomatoes, cut up
¾ cup uncooked Minute® Original Rice
½ cup shredded Cheddar cheese ( 2 ounces)
Crumbled tortilla chips

In medium skillet over medium-high heat, cook beef and chili powder until browned, stirring to separate meat. Pour off fat

Add soup, water, beans and tomatoes. Heat to a boil. Reduce heat to low. Cover and cook 10 minutes
Stir in rice, remove from heat. Cover and let stand 5 minutes. Top with cheese and chips


Steak Kebobs
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
1 clove garlic, crushed
1 teaspoon grated lemon peel
¼ teaspoon crushed hot red pepper flakes
12 ounces boneless sirloin steak, trimmed and cut into 1-inch cubes
8 cherry tomatoes
4 large mushrooms cut in half
1 green bell pepper, cored, seeded and cut into 8 squares

In a shallow glass dish, combine soy sauce, honey, ginger. Garlic, lemon peel, and red pepper flakes. Mix well. Add beef; stir to coat. Cover with plastic wrap and refrigerate for 1 to 2 hours, stirring occasionally.

Preheat broiler. Remove beef from the marinade. Discard marinade. Using four 10-inch metal skewers, alternately thread beef, tomatoes, mushrooms and bell pepper. Place on broiler pan.

Broil 2 inches from heat, turning 2 or 3 times, until meat is medium-rare and vegetables are lightly browned, about 10 minutes. Place on serving plates and serve immediately.


Russian Piroschki
¾ pound lean ground beef
1 medium onion, finely chopped
2 tablespoons butter or margarine
2 hard-boiled eggs, chopped
¼ cup cooked rice
½ teaspoon salt
1/8 teaspoon pepper
1 tablespoon sour cream
Pastry for double crust pie

Saute onion in butter or margarine until light brown. Add ground beef and cook on medium-high heat, stirring to keep crumbly. Add eggs, rice, salt, pepper and sour cream. Roll pastry very thin, (thinner than for pie crust), and cut into 3 inch rounds. Place 1 heaping tablespoon of meat mixture on each round. Fold over to form a crescent. Pinch edges together and press with tines of fork. Place on oiled baking sheets and brush with melted butter or margarine. Bake for 20 minutes or until golden brown. Makes about 16.


Pot Roasted Meat Loaf With Vegetables
Preheat oven to 375 degrees

1 ½ pounds lean ground beef
¼ pound ground veal
¼ pound ground pork
2 eggs lightly beaten
½ cup catsup
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
1 tablespoon salt
¼ tablespoon black pepper
½ cup rolled oats
8 medium carrots, halved
8 medium potatoes, halved
4 turnips, halved
16 small onions
8 2-inch slices of celery
1 bay leaf

Combine all ingredients except vegetables and bay leaf. Mix lightly but well. In a large Dutch oven with cover, form into a loaf. Place vegetables around loaf. Add bay leaf. Cover and bake for 1 ¼ hours. Serves 8


Oyster Beef Loaf
Preheat oven to 350 degrees
1 ½ pounds lean ground beef
½ pound ground veal
1 cup coarsely chopped oysters
¼ cup chopped mushrooms
2 eggs, lightly beaten
½ cup soft bread crumbs soaked in 1/3 cup oyster liquor
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon mace

Mix ingredients together lightly but well. Pack into a 9” x5” loaf pan. Bake for 1 ¼ hours. Serves 8


Hamburger Mexican Rice
3 slices bacon, diced
1 pound lean ground beef
1 ½ cups diced onion
1 cup diced green pepper
3 cups canned diced tomatoes
½ cup rice
1 teaspoon chili powder
¾ teaspoon salt
1/8 teaspoon pepper

Fry bacon until almost crisp. Add ground beef, onion and green pepper and brown. Drain off fat. Add remaining ingredients. Bring to a boil. Cover and reduce heat to simmer for 30 minutes or until rice is done. Serves 4

Chicken Recipes

Swiss Chicken Cutlets Serves 4

2 thin slices reduced-fat Swiss cheese (about 2 ounces)
4 chicken cutlets (4 ounces each) ¼ in thick
2 tablespoons all-purpose flour
½ tablespoon black pepper
1 tablespoon unsalted butter or margarine
½ cup reduced sodium-sodium chicken broth
¼ cup dry white wine or reduced-sodium chicken broth
¼ teaspoon dried oregano
Chopped fresh parsley and fresh oregano sprigs for garnish

Cut each cheese slice in half; place one half on top of each cutlet. Starting with a short end, tightly roll up cutlets, jelly-roll style. Tie securely with string.
On waxed paper, combine flour and pepper. Mix well. Add cutlets; toss gently to cote.
In a large nonstick skillet, melt butter over medium heat. Add cutlets; cook, turning frequently, until golden brown, about 3 minutes.
Add broth, wine and oregano to skillet. Increase heat; bring to a boil. Reduce heat to medium-low; simmer until chicken is cooked through and sauce is slightly thickened , about 10 to 12 minutes. Place on a serving plate; remove string. Garnish with parsley and oregano sprigs.


ITALIAN CHICKEN
2/3 c. flour
1 tsp. salt
1/2 c. vegetable oil
1 green pepper
1/2 tsp. pepper
1/2 tsp. garlic salt
Sliced onion
1 lg. jar spaghetti sauce
Chicken (boneless) breasts, quartered
Wash chicken. Mix flour, salt, pepper and garlic together. Coat chicken, brown in oil, then drain. Top chicken with peppers and onions (sliced). Add sauce on top. Cover and simmer about 1 hour. Serve with spaghetti.


LEMON - PARSLEY CHICKEN BREASTS
2 whole chicken breasts, boned & skinned
1/3 c. white wine
1/3 c. lemon juice
2 cloves fresh minced garlic
3 tbsp. breadcrumbs
2 tbsp. olive oil
1/4 c. parsley, fresh
In a measuring cup, combine wine, lemon juice and garlic. Pound each breast until 1/4 inch thick and lightly coat with breadcrumbs. Heat olive oil in a large skillet and brown chicken, 5 minutes on each side. Stir wine mixture and pour over chicken in skillet. Sprinkle on parsley and let simmer 5 minutes. Serve with pan juices.



SUNDAY FRIED CHICKEN
1 whole chicken or any combo of chicken pieces
1 to 2 c. of flour for coating
Salt and pepper to taste
4 tbsp. butter
4 tbsp. Crisco
2 beaten eggs
Wash and dry chicken parts. Combine salt, pepper, and flour and coat chicken. Dip each piece in egg mixture and brown each side in hot, melted shortening and butter. Lower heat and cook for about 15 minutes more on each side. Use heavy iron or aluminum frypan if possible.
Remove from pan and drain on paper towels. Pour all but 3 tablespoons of fat from pan and return to heat. Add 3 tablespoons flour to pan and stir with fat until lightly browned. Add 2 cups of milk and some parsley or parsley flakes and cook on medium heat until thick. Put in gravy boat and serve with the chicken that you have arranged on a platter.


CHICKEN IN ORANGE SAUCE
4 chicken breast halves
1/4 c. flour
Salt and pepper
4 tbsp. margarine
1 1/2 c. orange juice
Coat each half breast with seasoned flour. Melt margarine in pan and saute each side over medium heat until lightly browned. Add orange juice and cover. Cook about 15 to 20 minutes more on reduced heat until done.
Serve over rice, if desired, with the sauce. Serves 4.


MARINATED CHICKEN
1 c. soy sauce
1/3 c. lemon juice
1/4 c. dry sherry or wine
1/4 chopped green onion
1 garlic clove
Pinch of pepper
Combine all ingredients in a glass or ceramic container and mix well. Marinate chicken for 12 to 24 hours then either grill or broil. Makes enough for 4 to 6 pieces of chicken.


GRILLED CHICKEN WITH FLORIDA BARBEQUE SAUCE
Chicken for grilling
2 sticks butter
1/2 c. cider vinegar
1/2 c. ketchup
2 bottles prepared horseradish (9 oz.)
Juice of 3 lemons, or 1 c. lemon juice
1/2 tsp. salt
1/2 tbsp. worcestershire sauce
1 tsp. hot pepper sauce (optional)
In a stainless steel pot, melt butter slowly. Add vinegar, ketchup, horseradish, lemon juice, salt, worcestershire sauce and pepper sauce. Simmer, uncovered, for 20 to 25 minutes to blend flavors. Use as a basting sauce on chicken. Sauce may be frozen.


CHICKEN SHISH - KA - BOBS
3 lb. chicken, cut in chunks or strips marinade in mixture of
1/3 c. teriyaki sauce
2 tbsp. vegetable oil
2 tbsp. chili sauce
1/4 c. honey
1 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. garlic powder
Alternate chicken on skewers with cherry tomatoes, mushrooms, pineapples, chunked green peppers, chunked onions. Grill and enjoy.


Betty White's Chicken Wings Pacifica
3 pounds chicken wings
1/2 cup butter or margarine
1 cup soy sauce
1 cup brown sugar
3/4 cup water
1/2 teaspoon dry mustard

Arrange wings in shallow baking pan. Heat butter, soy sauce, sugar, water
and mustard until butter and sugar melt. Cool; pour over wings and
marinate at least 2 hours, turning once or twice. Bake in same pan at 375:
for 1-1/4 to 1-1/2 hours, turning occasionally. Drain on paper towels.