INGREDIENTS:
1 4 pound roasting chicken
1/2 cup chicken stock
2 juiced lemons
2 red onions, peeled and cut into quarters
2 Vidalia onions, peeled and cut into quarters
8 cloves garlic, peeled and left whole
1 tbsp herbes de Provence
PREPARATION:
1. Preheat oven to 350 degrees. Rinse chicken with water, pat dry and place in roasting pan.
2. Distribute the onions and garlic around the chicken. Pour the chicken stock and lemon juice over the chicken and vegetables. Season with herbes de Provence.
3. Roast for approximately 1 hour and 15 minutes basting chicken and vegetables frequently with lemon broth.
4. Chicken should be golden in color and when pierced with a knife the chicken juice should be clear. Serve chicken on a platter with the onions and garlic.
1 chicken, quartered, or 4 of your favorite pieces (leg or breast quarters)
1/2 cup lemon juice
1/2 cup lime juice
1/2 cup orange juice (or 1/4 cup frozen orange juice concentrate)
1/4 cup honey
3 cloves of garlic, quartered
1 tablespoon hot pepper sauce (e.g. Tabasco)
Combine all ingredients except chicken in a one-gallon Ziploc plastic bag. Pierce the chicken pieces all over with the tines of a fork, place them in the bag, and seal the bag tightly. Marinate in the fridge for 2 hours. Bake in half the marinade for 30 minutes, or until chicken tests done. Or remove from marinade and grill. If cooked in marinade, remove from marinade before serving. Serves 4.
Cake:
2 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup walnuts, chopped (optional)
1/3 cup skim milk
1 tablespoon white vinegar
2/3 cup unsweetened applesauce
1/2 cup honey
3 egg whites
3 tablespoons + 1 teaspoon Crisco Puritan Oil
1 teaspoon vanilla
Apple Topping:
2 cups peeled and diced apples
1/2 cup orange juice
3 tablespoons water
1 tablespoon cornstarch
3 large graham crackers, crushed into crumbs
1 teaspoon ground cinnamon
To make the cake: In a small bowl, thoroughly mix the flour, cocoa, baking powder, and baking soda. Stir in the walnuts, if desired. In a cup, combine the milk and vinegar. In a large bowl, beat together the applesauce, honey, egg whites, oil, vanilla, and the milk mixture with an electric mixer on low speed. Stir in the flour mixture and mix well. Coat an 8 X 8-inch baking pan with no-stick spray. Add the batter and bake at 350F for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes before adding the topping.
To make the apple topping: While the cake is baking, combine the apples and orange juice in a 2-quart saucepan. Cover and cook over medium heat for 3-4 minutes, or until the apples are tender. In a cup, mix the water and cornstarch. Pour into the pan with the apples and cook for about 1 minute, or until thickened slightly. Set aside to cool until needed.
When the cake is ready, spread the topping over it. Sprinkle with the crumbs and cinnamon. Broil about 2 inches from the heat for 1-2 minutes; watch carefully so that the topping doesn't burn. Serves 12.
INGREDIENTS:
7 tbsp. cornstarch
1 ½ cup warm water
3 eggs, separated
2 tbsp. margarine or butter
½ cup granulated fructose or 12 packed sugar substitute
1 tsp. thinly sliced and snipped or grated lemon zest
½ cup fresh lemon juice
9-inch prebaked pie crust, thoroughly cooled
¼ tsp. cream of tartar
½ tsp. fructose (optional)
PREPARATION:
1. Preheat oven to 350° F.
2. In a 3-cup saucepan, mix cornstarch with just enough cold water to allow you to stir it together until smooth. Gradually stir in warm water and cook over direct medium heat, stirring constantly until thick and clear. Remove from heat and cool slightly. Beat egg yolks well. Set whites aside. Stir half of the cornstarch mixture into yolks, mix, and pour into the saucepan. Cook over low heat 2 to 3 minutes, stirring constantly. Stir in margarine and remove from heat. Add ½ cup fructose, lemon zest, and juice. Stir until smooth. While hot, do a taste test. Add more sweetener or lemon juice if needed, but not too much. Filling should be thick. Cool slightly and then pour into pie crust.
3. Beat egg whites until frothy. Add cream of tartar, beat, and gradually add ½ teaspoon fructose, beating until meringue stands in firm, glossy peaks. Spread meringue on cooled filling, making sure it touches inner edge of crust around pie. If it does not touch, it will shrink away while baking.
4. Bake for 15 minutes until delicately browned. Cool and then chill before serving. Serves 8.
2 cups (500 ml) all-purpose flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
2 Tbs (30 ml) vegetable shortening
3/4 cup (180 ml) cold water
Oil for deep frying
Powdered sugar and cinnamon for dusting
Sift the dry ingredients together. Cut in the shortening with fork until the mixture is the texture of cornmeal. Add the water gradually to form a dough. Knead on a lightly floured surface until smooth. Roll as thin as possible and cut into 3-inch (7 cm) squares. Fry in hot (375F, 190C) oil until puffed and golden brown on both sides. Drain on paper towels and dust with powdered sugar and cinnamon. Makes about 20, to serve 4 to 6.
3 Crisp Apples
3 Peaches
3 Nectarines
4 Kiwis
2 Pints Strawberries
3 Bananas (not too ripe)
2 Pints Blueberries
2 cups of green seedless grapes
2 cups of red seedless grapes
Enough unsweetened pineapple juice to cover fruit over 3/4 of the way
In a gallon size bowl: slice and chop apples, peaches & nectarines into good bite size pieces. Thickly slice and quarter Kiwis. Quarter strawberries. Slice bananas the width of a finger. Add whole blueberries and grapes. Pour unsweetened pineapple juice over fruit and toss well to coat (I usually use my hands so the fruit doesn't get too beat up). The secret to the fruit staying fresh looking is in the pineapple juice, so toss each time a serving is taken. Use a ladle to serve to include the juice too. Can be enjoyed with a dollop of fresh whip cream too. Not only is this delicious, it is pretty and colorful too!
INGREDIENTS:
2 lb round steak
1 sliced medium onion
3 tbsp sugar
2 tsp seasoned salt
3 tbsp Worchestershire sauce
2 tbsp mustard
1 8 oz can tomato sauce
1 cup water
PREPARATION:
1. Cut meat into bite-size pieces.
2. Combine meat and all other ingredients in a crockpot (slow cooker).
3. Cook on low for 4 to 6 hours. Serve over rice.
4 boneless skinless chicken breasts
4 egg whites
2 cups cornflakes
1 tablespoon garlic
salt and pepper to taste
1. Preheat oven to 375 degrees.
2. Combine crushed cornflakes, pepper, and garlic salt (to taste) in a mixing bowl.
3. Coat chicken with egg whites and drag them through the cornflake mixture.
4. Place chicken in a lightly greased baking dish and bake in oven for 35-45 minutes.
Note: Adjust the amounts of all ingredients according to how many you will serve. yield: 4 servings
1 whole chicken, rinsed and cut-up into pieces
20 cloves garlic, peeled
1 cup lemonade
6 sprigs fresh chervil
1. Preheat oven to 425 degrees and light charcoal or gas grill.
2. Place chicken covered with chervil and garlic in roasting pan.
3. Pour lemonade in the bottom of the pan and roast for 1 hour basting frequently.
4. Place a mesh screen or something similar on the grill rack so that the garlic does not fall in the fire.
5. Grill chicken with the chervil and garlic for approximately 15 minutes or until the chicken is light brown and cooked through. yield: 6 servings
3 dried shiitake mushrooms, soaked in hot water to soften ounce
2 egg whites
1 egg
6 cups defatted chicken broth or vegetable broth 1 10oz package spinach, stems removed, washed and drained (or substitute frozen leaf spinach, thawed and drained)
1 7.25 oz package udon noodles, cooked, or ½ pound spaghetti, cooked and drained
1 to 2 teaspoons reduced-sodium soy sauce or to taste
1 teaspoon Chinese Chinkiang vinegar (or balsamic vinegar) or to taste
tabasco, to taste
1/2 lb firm Chinese-style tofu cut into small cubes
freshly ground white pepper to taste
1. Drain the mushrooms, remove and discard the stems, cut them into small pieces, and set aside.
2. In a large nonreactive saucepan, bring the broth to a boil; add the spinach and cook until just wilted, stirring often. Add the mushrooms and noodles and cook just to heat through.
3. Season the soup with soy, vinegar, and Tabasco. Add the tofu and pepper and stir just to heat through.
4. Scramble the egg whites and egg together and while the soup is simmering, stir it with a fork in one hand and gradually pour the egg mixture into the soup in a stream, scrambling constantly.
5. Serve the soup immediately. Serves 8.
Ingredients for 12 Servings:
1 lbsGround beef or turkey
1 cup(1 small) chopped onion
2 Cloves garlic, finely chopped
1 3/4 cups(16-ounce jar) ORTEGA® Thick & Chunky Salsa
1 3/4 cups(1-pound can) ORTEGA® Refried Beans
1 1/4 cups(10-ounce can) ORTEGA® Enchilada Sauce
1/2 cup(2 1/4-ounce can) sliced ripe olives
10 (6-inch) corn tortillas, sliced in half, divided
2 cups(8 ounces) SARGENTO® ChefStyle Shredded Mild Cheddar Cheese, divided
Sliced green onions (optional)
Procedures:
1.PREHEAT oven to 375° F.
2.COOK beef, onion and garlic in large skillet until beef is browned; drain.
3.Stir in salsa, beans, enchilada sauce and olives.
4.Bring to a boil.
5.Reduce heat to low; cook, stirring frequently, for 5 to 6 minutes.
6.LAYER half of corn tortillas on bottom of greased 13 x 9-inch baking dish.
7.Cover with half of meat sauce; sprinkle with 1 cup cheese.
8.Repeat layers.
9.Bake, covered, for 20 minutes.
10.Remove cover; bake for additional 5 minutes or until bubbly and cheese is melted.
11.Sprinkle with green onions before serving.
6 boneless, skinless chicken-breast halves (about 1 1/2 pounds)
24 6' wooden skewers
3 tablespoons extra-light vegetable-oil spread
1 tablespoons each hot paprika and hot-pepper sauce
1/4 teaspoon garlic powder
Blue-Cheese Dip:
3/4 cup nonfat cottage cheese
1/4 cup water
1/4 teaspoons onion powder
1/4 crumbled blue cheese
Accompaniments:
jicama, celery and carrot sticks
1. Place chicken breasts on a cutting board. Remove fillet, (finger meat). Cut breast lengthwise into thirds.
2. Thread chicken on skewers. Wrap exposed ends of skewers with foil or use water soaked ones. Arrange chicken on a broiler rack.
3. Melt spread in a small saucepan over low heat. stir in paprika, hot sauce and garlic powder. brush over chicken. Let stand 30 minutes.
4. Meanwhile put all dressing ingredients except 2 tablespoons of blue cheese in a blender or food processor. Blend until smooth, Stir in remaining blue cheese.
5. Turn broiler to high. Broil chicken 6" from heat source for 5 minutes, turning once. Remove foil from skewers. Serve with blue cheese dressing. Serves 12 as a snack.
Remove the skins from cut-up chicken legs and thighs (2 pieces per person). Breasts could also be used, however, the breast meat is somewhat *drier* than the legs and thighs. Spray a covered skillet with vegetable spray (I like to use an electric skillet). Wash the outside of two lemons (I use dish soap). Rinse well, and dry off.
Cut one of the lemons in half. Squeeze the juice of that lemon into the bottom of the skillet. Then slice the rind of that lemon into thin slices--and place the lemon slices into the bottom of the skillet with the juice. Place the skinless chicken parts on top of the lemon juice and rind.
Cut the second lemon in half--and repeat the process. Hand squeeze the juice over the chicken parts in the skillet. Cut the rind up into thin slices--and place them on top of the chicken.
Place a cover on the skillet. Cook over medium heat for 15 minutes. Turn the chicken pieces. Cover again, and cook for another 15-20 minutes--or until the meat and lemon rind starts to brown. The *broth* made up of the lemon juice and the browns from the chicken acts as a tangy *marinade* for the chicken parts.
(Note: How to tell when chicken is *done*-- if the leg and thigh are left together as one piece. Twist the leg and thigh at the *joint*. If it twists easily, it is done. This is also how to test BBQ chicken to see if it is cooked enough.
Serve the Lemon Chicken with rice and your favorite salad.
4 green peppers, coarsely chopped
1/3 cup olive oil
4 cloves garlic, chopped
6 to 8 Roma tomatoes, peeled and coarsely chopped
1/2 tsp. salt
1/2 tsp. pepper
Cook peppers in oil in large skillet over med. heat stirring often or till lightly browned. Add garlic, cook 1 minute. Stir in tomatoes, slat and pepper; cook stirring often, 15 minutes or until slightly thickened. Yield: 4 servings
Variations:
Sometimes I toss in coarsely chopped onion a couple of minutes after the pepper. It's great served over rice. Toss in some shrimp and cook them until done. Use any, all, or none of the above suggestions. It's a great recipe any way you cook it.
2 Large peeled cucumbers
1 large onion
3 cups water (cold)
1 cup sugar
Slice cucumbers and onions, set aside. have a large bowl with lid add the water and sugar, then place the cucumbers and onions in the sugar water. refrigerate it for at least an hour before eating. What's good about this recipe is if you don't eat them all at one sitting you can put them back in the refrigerator and eat at next meal.
