Page120,Babylove's

PAGE 120

CORNMEAL-CRUSTED SCALLOPS

Put 1 lb. fresh or thawed frozen sea scallops, 3 Tbls. cornmeal and 1/2 tsp. each salt and paprika in a plastic food bag; shake to coat. Heat 1 Tbls. oil in a large nonstick skillet over medium-high heat. Add scallops and cook 3 minutes, turning over once, until golden and just cooked through. Serves 4.

ASIAN BEEF AND ASPARAGUS

Heat 1 tsp. oil in a large nonstick skillet. Add 1-lb. sirloin steak; cook, turning once, 6 minutes for medium-rare. Meanwhile trim 1 lb. fresh asparagus; cut crosswise in thirds. Transfer beef to a plate. Add asparagus to skillet; cover and cook, stirring occasionally, 3 minutes until crisp-tender. Stir in 1/2 cup each bottled stir-fry sauce and orange juice and bring to simmer. Slice steak; spoon asparagus mixture over top. Serves 4.

PATI MITCHELL'S GARLIC CHICKEN

8 skinless, boneless chicken breasts
Zest of 1 lemon
Juice of 2 lemons
1/4 c. vegetable oil
8 finely minced garlic cloves
1 Tbs. each (all fresh) thyme, parsley,
oregano, and chives
1/2 tsp. salt
1/2 tsp. black pepper

Rinse chicken. Pat dry. Combine all other ingredients in large flat glass dish. Add chicken and cover. Refrigerate overnight. Remove chicken and discard marinade. Grill chicken. Serve with slices of grilled vegetables drizzled in vegetable oil and sprinkle with salt and pepper. Garnish with roasted garlic, herb sprigs and lemon slices. Serves 4.

CHOCOLATE BREAD PUDDING

6 pecan sweet rolls (such as Little Debbie Pecan Spinwheels),
each split in half horizontally
3 c. chocolate milk
3 large eggs

1. Heat oven to 350 degrees F. Lightly coat six 8-oz. ramekins with nonstick spray. Place in a large baking pan.
2. Place bottoms of rolls in ramekins.
3. Whisk milk and eggs to blend. Pour half over roll bottoms. Add roll tops; pour on remaining misture. Add boiling water to pan to come halfway up sides of ramekins.
4. Bake 35 minutes or until a knife inserted near centers comes out clean. Remove ramekins to a wire rack; cool to room temperature. Serve, drizzled with warm fudge sauce or refrigerate up to 2 days. Serves 6.

WILMA HEAD'S SOUR CREAM POUND CAKE

1 c. (2 sticks) unsalted butter, at room temperature
3 c. sugar
6 large eggs, separated into yolks and whites
3 c. sifted unbleached all-purpose flour
1/4 tsp. salt
1/4 tsp. baking soda
1 container (8 oz.) sour cream
1 tsp. pure vanilla extract
1 tsp. pure almond extract

1. Heat oven to 300 degrees F. Butter and flour 10-inch tube pan with removable bottom. Cut out piece of wax paper to fit bottom of pan and slide into place.
2. In medium-size bowl, beat together butter and sugar on medium speed until thoroughly blended, about 5 minutes. Beat in yolks.
3. In large bowl, combine sifted flour, salt and baking soda; sift two more times. Alternately beat flour mixture and sour cream with the extracts into butter mixture, beginning and ending with flour.
4. In large clean bowl, with clean beaters, beat egg whites until stiff but not dry peaks form. Stir one-third of whites into batter. Fold in remaining whites. Spoon into prepared tube pan.
5. Bake in 300 degrees F. oven 1 1/2 to 1 3/4 hours or until cake tester inserted in center comes out clean. Transfer pan to wire rack; let cool 5 minutes. With long, thin knife, seperate sides of cake from pan and from tube. Remove cake from pan to wire rack; let cool completely.

COUNTRY-STYLE CHICKEN AND VEGETABLES

4 large cloves garlic, coarsely chopped
2 Tbs. chopped fresh rosemary or 2 Tsp. dried
2 Tbs. chopped parsley
1 tsp. salt
1/4 tsp. black pepper
1/4 c. olive oil
1 pkg. (10 oz.) fresh mushrooms, halved or quartered if large
2 lbs. large white all-purpose potatoes (about 4),
peeled and cut into 1-inch pieces
4 medium-size carrots, peeled and cut into 1-inch chunks
1 medium-size onion, cut into eighths
1 chicken (about 3 1/2 lbs.), cut into 8 serving pieces
2/3 c. dry white wine or chicken broth
1 c. chicken broth

1. Heat oven to 400 degrees F. Coat 2 large flameproof roasting pans with nonstick cooking spray.
2. In a small bowl, combine the chopped garlic, rosemary, parsley, salt, pepper and oil.
3. In large bowl, toss mushrooms, potatoes, carrots and onion with 2 tablespoons herb mixture. Spoon into roasting pans, dividing equally. Brush remaining herb mixture over chicken pieces. Place chicken pieces, skin side up, in pans, arranging vegetables around them.
4. Bake in 400 degree F. oven for 45 minutes. Then add 1/3 cup wine to each roasting pan. Baste the chicken with the pan juices. Continue to bake for 15 minutes longer or until the chicken is browned and registers 170 degrees F. on instant-read meat thermometer and the potatoes are fork-tender. Remove the chicken and vegetables to a serving platter; keep warm.
5. Place one pan over medium heat. Add 1/2 cup chicken broth. Bring to a simmer, scraping up any browned bits from bottom of pan with wooden spoon; pour through strainer into small bowl. Repeat with remaining roasting pan and chicken broth. Skim off fat. Pour pan juices over chicken and vegetables, and serve. Serves 6.

GREEN CHILE QUESADILLAS

2 c. (8 oz.) shredded cheddar cheese
1 can (4 oz.) diced green chiles
1/2 c. whole kernel corn
1/4 c. (about 2) sliced green onions
10 (6-inch) fajita-size flour tortillas
Salsa
Chopped fresh cilantro (optional)

Combine cheese, chiles, corn and green onion in medium bowl. Spread 1/3 cup cheese mixture onto one half of each tortilla; fold tortilla in half. Spray large skillet with nonstick cooking spray; place two quesadillas in skillet. Cook each side over medium-high heat until golden brown and cheese is melted. Repeat with remaining ingredients. Cut each tortilla in half. Serve with salsa and cilantro..Makes 10 servings.

BEEF AND ONION STEW

3 Tbs. unsalted butter
3 Tbs. olive oil
2 medium-size onions, quartered and thinly sliced
3 lbs. boneless beef chuck, cut into 2-inch pieces
1/2 c. all-purpose flour
1 c. dry hearty red wine
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1 c. beef broth
Chopped parsley (optional)

1. In large Dutch oven, melt 1 tablespoon butter with 1 tablespoon oil over medium-low heat. Add onions; cook, stirring occasionally, until golden and very tender, about 15 minutes. Transfer to a bowl.
2. In same pan, melt 1 tablespoon butter with 1 tablespoon oil over medium heat. Coat beef cubes in flour, shaking off excess. Add half of beef cubes to pan; cook, turning, until beef is browned on all sides, 8 to 10 minutes. Transfer beef to bowl with onions. Brown remaining half of beef in remaining butter and oil. Transfer to bowl. Add wine to pan; cook, scraping up any browned bits from bottom of pan, for 1 minute.
3. Return meat and onions to pan. Add salt, pepper, cinnamon, cloves, nutmeg and broth. Bring to a simmer; cover pan. Cook. stirring occasionally, for 2 1/2 hours or until the meat is very tender when pierced with fork. If liquid becomes too thick, add a little water.
4. Sprinkle stew with chopped parsley, if desired. Serve hot with polenta or mashed potatoes. Serves 8.

CREAMY BEAN SOUP

2 cans (16 oz. each) cannellini beans, drained
OR 3 cups cooked dried cannellini beans
1 can (14.5 oz.) chicken broth
1/2 c. milk
2 large egg yolks
1/2 c. freshly grated Parmigiano-Reggiano (2 oz.)
1/8 tsp. black pepper
1 Tbs. chopped parsley

1. In food processor or blender, puree beans and 1/4 cup broth.
2. In saucepan, bring remaining broth to a simmer over medium heat. Whisk in bean puree. Return to a simmer, about 2 minutes.
3. In bowl, whisk milk and yolks. Gradually whisk 1 cup puree mixture into yolk mixture; whisk until smooth. Pour yolk mixture into saucepan; cook, stirring, until hot, but not boiling, about 3 minutes (soup should register 160 degrees F. on instant-read thermometer).
4. Stir in cheese and pepper. Serve with additional cheese and chopped parsley, if desired. Serves 4.

HONG KONG ORANGE CHICKEN

Grated zest from 4 oranges
2/3 c. orange juice
4 Tbs. honey
3 Tbs. soy sauce
2 Tbs. toasted sesame oil
1 Tbs. minced fresh ginger
1/4 tsp. crushed red-pepper flakes
2 tsp. finely minced garlic
2 chicken (2 1/2 to 3 lbs. each),
cut into 8 pieces and trimmed of excess fat
Salt and freshly ground pepper, to taste
4 scallions, thinly sliced on the diagonal

1. For the marinade: a day before serving, combine the first 8 ingredients. Toss them together with the chicken in a large bowl. Cover and refrigerate overnight.
2. Preheat the oven to 375 degrees F.
3. Remove the chicken from the marinade and place skin-side up in a shallow roasting pan. Season with salt and pepper. Pour 2/3 cup of the marinade into the pan. Bake for 1 hour.
4. Remove the chicken to a serving platter. Strain the marinade into a small saucepan; boil for 10 minutes to thicken. Drizzle this sauce over the chicken. Garnish with scallions and serve. Serves 6 to 8.

CHAR SHU PORK CHOPS

For The Dipping Sauce:

6 Tbs. soy sauce
6 Tbs. hoisin sauce
4 tsp. honey
2 tsp. Chinese chili sauce
(available in Asian Markets)
2 tsp. minced garlic

For The Marinade:

3 Tbs. soy sauce
3 Tbs. Asian sesame oil
3 Tbs. hoisin sauce
3 Tbs. dry sherry
1 Tbs. minced garlic
1 Tbs. minced fresh ginger
1 shallot, finely chopped
1/2 tsp. salt

6 thick (1 1/2 inches) center-cut
loin pork chops (about 4 lbs.)
2 Tbs. honey
2 Tbs. Asian sesame oil

1. Prepare the dipping sauce by combining all of the ingredients in a bowl. Set aside.
2. Combine the marinade ingredients in a large bowl. Add the pork chops and toss to coat. Let rest, covered, at room temperature for 2 hours, turning a few times.
3. Combine the honey and sesame oil in a small bowl.
4. Place 2 nonstick skillets, large enough to hold 3 pork chops each, over medium heat. Brown the chops lightly, about 5 minutes per side, basting with the honey mixture. Reduce the heat to medium-low and cover. Cook, turning the chops after 8 minutes, until they are cooked through, about 15 minutes.
5. Serve each chop with a little bowl of dipping sauce, so you can dip as you eat. Serves 6.

PINEAPPLE RICE

4 c. water
1 Tbs. extra-virgin olive oil
1 tsp. salt
2 c. long-grain rice
1 can (1 lb. 4 oz.) crushed pineapple,
drained, with juices reserved
8 oz. (one whole piece) baked Virginia or Black Forest Ham
3 scallions (3 inches of green left on),
thinly sliced on the diagonal
1 medium-sized carrot, finely diced
2 Tbs. soy sauce
1/2 c. frozen peas, thawed
2 Tbs. snipped fresh chives
Salt and freshly ground black pepper, to taste

1. Bring the water to a boil in a medium-sized saucepan with the olive oil and 1 teaspoon salt. Add the rice and stir. Reduce the heat to medium. Cover and cook for 20 minutes, or until all the liquid is absorbed. Fluff the rice with a fork and remove to a bowl. Add the pineapple.
2. Meanwhile, cut the ham into 1/2-inch cubes. Add to the rice along with the scallions, carrot, soy sauce and 2 tablespoons of the reserved pineapple juice.
3. Shortly before serving, add the peas and chives; season with salt and pepper to taste. Serves 4.

FLAG CAKE

2 pints strawberries, divided
1 pkg. (10.75 oz.) frozen pound cake,
thawed, cut into 10 slices
1 1/3 c. blueberries, divided
1 tub (8 or 12 oz.) Cool Whip whipped topping, thawed

Slice 1 cup strawberries; set aside.
Line bottom of 13x9-inch baking dish with cake slices. Top with 1 cup sliced strawberries, 1 cup blueberries and whipped topping.
Place strawberry halves and remaining blueberries on whipped topping to create a flag design. Refrigerate until ready to serve. Makes 15 servings.

HAM AND SWISS CRESCENT BRAID

3/4 lb. cooked ham, chopped (2 1/4 cups)
1 c. frozen broccoli florets, thawed
4 oz. (1 cup) shredded Swiss cheese
1 (4.5 oz.) jar sliced mushrooms, drained
1/2 c. mayonnaise or salad dressing
1 Tbs. honey mustard
2 (8 oz.) cans refrigerated crescent dinner rolls
1 egg white, beaten
2 Tbs. slivered almonds

1. Heat oven to 375 degrees F. Spray cookie sheet with nonstick cooking spray. Combine ham, broccoli, cheese, mushrooms, mayonnaise and mustard; mix well.
2. Unroll both cans of dough. Place dough with long sides together on sprayed cookie sheet, forming 15x12-inch rectangle. Press edges and perforations to seal.
3. Spread ham mixture in 6-inch strip lengthwise down center of dough. Make cuts 1 1/2 inches apart on long sides of dough to within 1/2 inch of filling. Twisting each strip once, alternately cross strips over filling. Tuck short ends under; press to seal. Brush with egg white. Sprinkle with almonds.
4. Bake 28 to 33 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices. Makes 8 servings.

OVEN BBQ CHICKEN AND VEGGIES

Vegetables:
2 Tbs. vegetable oil
1 medium-size onion, thinly sliced
1 large sweet red pepper, cored, seeded and cut into strips
1 medium-size zucchini,cut diagonally into 1/4-inch slices
1 medium-size yellow squash, cut diagonally into 1/4-inch slices
1/2 c. bottled barbecue sauce
1/2 c. shredded sharp cheddar cheese (2 oz.)

Chicken:
4 boneless, skinless chicken breast halves (1 1/4 lbs. total)
1/4 c. bottled barbecue sauce
1/2 c. shredded sharp cheddar cheese (2 oz.)

1. Vegetables: In medium-size ovenproof skillet, heat the oil over medium heat. Add the onion and red pepper; saute' until softened, about 5 minutes. Add the zucchini, squash and barbecue sauce; toss to coat. Spread vegetables out in skillet in even layer. (Can be made ahead to this point and refrigerated for up to several hours. Let come to room temperature before proceeding).
2. Chicken: Heat oven to 450 degrees F. Place chicken in 11x7x3-inch baking dish.
3. Bake in 450 degree F. oven until internal temperature of chicken registers 170 degrees F. on instant-read thermometer, about 15 minutes. Using pot holders to hold baking dish, carefully pour off excess liquid from dish. Brush chicken with barbecue sauce. Sprinkle with the 1/2 cup shredded cheese.
4. Top vegetables with the 1/2 cup shredded cheese.
5. Place the baking dish with chicken and the skillet with vegetables in 450 degree F. oven. Bake until the cheese melts, about 5 minutes. Makes 4 servings.