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Barbecued SpareribsBeef StroganoffEasy StrataCauliflower Broccoli Cheese Soup Lasagna and Pizza for the Low Carbers
Easy Strata1 pound each of prepared meat and vegetable ( used ham cut into small dice) and asparagus (cut in 1-inch pieces. Steamed, covered, with 1 Tb. oil, salt and 1/3 cup water, 3 to 4 minutes. Uncover and cook off liquid.) 1 quart half and half 10 eggs 1 tsp. salt and a few grinds of peper 12 slices fluffy white bread with crusts removed. 12 ounces extra-sharp cheddar cheese grated (about 3 cups) Can substitute other type cheddar 1/2 cup thinly sliced green onions Prepare meat and vegetables. Whisk half-and half, eggs, salt and pepper until smooth. Spray a 9-by-13- inch Pyrex or ceramic baking dish with vegetable spray. Line bottom with 6 slices of bread. Scatter half of meat and vegetable over the bread, then sprinkle with half of the onions and cheese. Pour 1 cup of egg mixture over the top. Repeat layers with remaining bread, meat, vegetables, cheese and onions. Slowly pour remaining egg mixture on top. Cover with plastic wrap, then weigh down casserole with 3 16-ounce cans for at least 15 minutes. (Can be refrigerated overnight, but return to room temperature before baking. Important as the dish will be very full. I make the night before and refrigerate.) Place on oven rack in middle position. Bake in preheated 325-degree oven until the custard is just set, about 50 minutes. Turn on broiler and broil until strata is spotty brown and puffy (watch carefully), about 5 minutes longer. Let stand for 8 to 10 minutes, and then serve immediately. Serves 12. Joan Hirnisey
Chili Mac
1 lb ground round steak 2 garlic cloves crushed and chopped 1 onion, chopped 1 green or yellow pepper, seeded and chopped 2 tsp chili powder 1 can tomatoes (14 1/2 oz) crushed 1 8oz can tomato sauce 1 can black (or any type you prefer) beans, drained 1 cube beef bouillon 6 to 8 oz dry macaroni, cooked al-dente Brown meat, drain off excess fat, add onion, and cook till transparent. Add garlic and pepper, cook 1 minute. Add chili powder, cook 1 minute. Add tomatoes, tomato sauce, bouillon cube and beans, cook 15 or 20 minutes on simmer, covered. Add cooked macaroni, stir well and pour into casserole dish. (this can now be frozen or refrigerate till later.) Bake with cover off in 350-degree oven for 30 minutes (one hour if dish has been refrigerated) Add shredded cheddar cheese on top, if desired, the last ten minute Elaine Ostroot
Cranberry Chicken4 medium chicken breast halves (skinless, boneless) 1-16 oz. can whole berry cranberry sauce 8 oz. Catalina dressing 1 packet dry onion soup mix Preheat oven to 350 deegrees. Spray cooking spray in a 9-by-13-inch baking dish. Place raw chicken in dish and set aside. Mix remaining ingredients in medium bowl. Pour over chicken and bake for one hour. (Marinating the meat for on hour strengthens the sauce’s flavor.) Rice goes well with this dish. To serve 8, fix two. Can be cooked in same oven. Might want to switch positions of two baking dishes at 30 minutes. Joan Hirnisey
Chicken Enchiladas
3 cups cooked and shredded chicken breast 1 ¼ ounces finely shredded reduced fat Monterey Jack cheese 1 cup snipped fresh (or dried) chives ½ tsp. minced garlic 1 cup chopped onions ½ tsp. ground cumin ¼ tsp. ground black pepper 1 (29 ounce) can green enchilada sauce (El Paso) or (La Victoria) 12 corn tortillas (Tia Rosa yellow corn tortillas have least amount preservatives.) ½ cup (2 ounces) finely shredded reduced-fat cheddar cheese 1 (2-ounce) can, sliced, pitted ripe olives, drained
Preheat the oven to 350 degrees. In a large bowl, combine the chicken, ¾ cup of the Monterey Jack cheese, ½ cup of the chives, the garlic, cumin and pepper. Set the chicken mixture aside. Spread ½ cup of the enchilada sauce in a 13” x 9” x 2” baking pan. Transfer the remaining sauce to a large skillet. Heat the sauce until warm. To soften each tortilla, completely submerge it in the sauce. Shake off the excess sauce and transfer the tortilla to a plate. Spoon about ¼ cup of the chicken filling down the center and roll up to enclose. Place, seam side down, in the prepared baking pan. Repeat softening and filling the remaining tortillas. Pour the remaining sauce over the filled tortillas. Top with the remaining ½ cup of Monterey Jack cheese, the cheddar cheese, the remaining ½ cup of chives and the olives. Cover with foil and bake about 30 min. or until bubbly. Makes 12 enchiladas; 6 servings. Cook’s note: Corn tortillas are fragile. Heating the tortillas 15 seconds on each side in the microwave makes them more pliable and helps keep them from breaking when dipping in sauce. Calories per serving 181; Fat (g.) 18, cholesterol (mg.) 35 From Healthy Homestyle Cooking Jean Singleton
Barbecued Spareribs
4 # of pork spareribs, cut into serving-size pieces 1 medium onion quartered 2 teaspoons salt 1/4 teaspoon pepper SAUCE ½ cup cider vinegar ½ cup packed brown sugar ½ cup catsup 1/4 cup chili sauce 1/4 cup Worcestershire sauce 2 Tablespoons chopped onion 1 Tablespoon lemon juice ½ teaspoon ground mustard 1 garlic clove, minced Dash cayenne pepper In a large kettle or Dutch oven, place ribs and onion, sprinkle with salt and pepper. Add enough water to cover, bring to a boil. (I use some liquid smoke also–optional) Reduce heat, cover and simmer for 1 ½ hour or until tender. At this point you can drain, cover and put in the refrigerator overnight. If not placed in refrigerator, put in oven at 260 degrees covered with foil I use my broiler pan and place a little water in the bottom pan and place the ribs on the slotted top. Cook for three hours. Make sauce by combining sauce ingredients and simmer uncovered for l hour or until slightly thickened. I use chili powder instead of chili sauce. Brush tops of ribs with some of sauce and place in oven at 225 degrees and cook for an additional hour. Yields 4 servings Lynette Smith
Gold Rush Brunch
2 (5 1/2 pkg. hash brown potatoes with onions); reconstitute according to directions 8 Tblsp. butter or oleo 1/2 c. flour 1 tsp. salt 1/4 tsp. pepper 4 c. milk 2 c. sour cream 4 Tblsp. parsley 8 (1/4 inch thick) slices Canadian bacon 8 eggs Melt butter, blend in flour, salt and pepper. Add milk and whisk till thick and bubbly. Remove from heat and add sour cream, parsley and hash browns. Arrange Canadian bacon slices down middle overlapping slightly. Turn into 13 x 9 x 2 inch baking dish. Bake uncovered in 350-degree oven for 20 minutes. Remove from oven and make 8 depressions on each side of bacon; slip one egg into each depression. Sprinkle with salt and pepper. Bake 10 - 15 minutes until eggs are set. (Cooked sausage links may be substituted for Canadian bacon) If boxed hash browns cannot be found I have used frozen hash browns. Judy Simpson
Chicken & Dressing Casserole
Layer: 1) Boneless chicken cut into pieces – amount depending on the number of servings needed (I use chicken breasts, cut in chunks) 2) Condensed cream of chicken soup & cream of mushroom soup mixed together (or just stay with all cream of chicken, depending on personal preference or what’s in the cupboard); a generous amount, enough to cover chicken 3) Cover chicken soup with shredded mozzarella cheese, covering all of layer 4) Final layer is Stove Top stuffing (prepared according to package directions), about a half inch thick Bake at 325 for approximately 45 minutes Glenda George
Beef Stroganoff
Sauté onions in margarine. Add beef and brown - season. Stir in consommé, water, cooking wine, Worcestershire, and horseradish. Cover and cook slowly 2 to 2 1/2 hours. Add mushrooms and flour blended with water. Just before serving add sour cream. Don't boil after adding sour cream. Serve over noodles Betty Dale
Lasagna and Pizza for the Low Carbers1 lb ground beef 1 cup low carb spaghetti sauce 4 oz sliced mushrooms 1 cup ricotta cheese and Parmesan blend (substitute Philadelphia Cream cheese if you want) 4 oz spinach 1 egg, beaten 1 ½ cups shredded mozzarella cheese ½ tablespoon Italian Seasoning 25-30 slices pepperoni Brown & drain ground beef. Add spaghetti sauce, mushrooms and spinach and simmer for 10 minutes, covered. In another bowl, beat ricotta and Parmesan cheeses, egg, ¼ cup of mozzarella and Italian seasoning. Grease an 8 X 8 inch glass pan. Spread one layer of ground beef, and add a layer of ricotta cheese mixture. Lay half the pepperoni slices on top of the mixture, evenly spaced. Put remaining part of mozzarella over the pepperoni then lay balance of pepperoni on top of the cheese. Bake until bubbly (about 20 minutes). That’s for the lasagna, for low carb pizza use the same recipe but add sliced black olives, bell pepper and anything else you like on your pizza. Layer the mixture in a larger cookie sheet or other flat pan. Cook for about 15 minutes. About 6 grams of usable carbs per serving. Marquis Jones
Chicken Scarpariell2 small fryer chickens ¼ cup olive oil (not extra virgin) ½ lb sweet Italian Sausage, cut into 1-inch pieces 10 cloves chopped garlic 4 cherry peppers, cut in half and stemmed ¼ cup red wine vinegar ½ cup dry white wine 1 cup chicken stock ¼ cup chopped parsley Cut chickens into 12 pieces each, wash and pat dry. Season with salt & pepper. Preheat oven to 475 degrees. Using a large skillet, cook the chicken in 2 tablespoons olive oil. Cook until browned, turning once (about 8 minutes). Remove as they become brown and drain on paper towels. Next, cook the sausage in same pan. Remove sausage. Add garlic and cook it but don’t burn it. Add cherry peppers, salt & pepper and vinegar. Cook until vinegar is reduced by half. Add the white wine and cook until it too is reduced by half (some 3 minutes). Add stock and bring to a boil. Put chicken and sausage in a large roasting pan, cover with the vinegar and stock. Mix well to coat. Place in the preheated oven stirring occasionally to coat evenly. Cook about 10 minutes in the oven. When it is all sticky, remove to a serving plate and garnish w/parsley and serve. Marquis Jones
Cauliflower Broccoli Cheese Soup
1 lb cauliflower 1 lb broccoli 1/2 cup celery chopped 1/2 cup onion chopped 14.5 oz chicken broth (or 3 bouillon cubes & 3 cups water)
Combine, heat & boil to simmer - 10 min.
In another pan melt 4 tbls butter. Add 4 heaping tbls flour & 1 cup milk. Stir with whisk till thick & smooth. Add to cauliflower mixture. Continue stirring & add 1 cup half & half.
Add: 1-2 tsp salt 1/2 tsp basil (optional) 1/8 tsp pepper 1 can cheddar cheese soup
Heat 20 min until thick stirring occasionally
Bonnie Dillard |
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