Bruschetta

4 slices bread

4 cloves garlic

2 tomatoes

Salt

Pepper

4 tablespoons olive oil

4 basil leaves

1. Toast the bread lightly

2. Cut the garlic in half lengthwise. Using a half clove for each bread slice, evenly and thoroughly rub one side of the toast with the cut side of the garlic

3. Cut tomato into 6-8 wedges and divide the wedges evenly among the bread slices, arranging them on the garlic side

4. Sprinkle each toast with salt and pepper to taste, then drizzle with 1 tablespoon of oil

5. Garnish each toast with basil leaves

Tea-Baked Apples

1 cup water

4 tea bags, any variety

4 large apples

1/2 cup brown sugar

1/4 cup chopped walnuts

2 tablespoons raisins

1/4 teaspoon cinnamon

4 tablespoons margarine spread

1. Preheat oven to 350

2. In 1 quart sauce pan, bring water to boil. Remove from heat

3. Add tea bags and brew for 90 seconds

4. Remove tea bags and squeeze out into water and set aside

5. Peel top 1/3 top of, and core, each apple and arrange in baking dish peeled end up - set aside

6. In a small bowl combine brown sugar, walnuts, raisins and cinnamon. Evenly spoon mixture into the center of the apples and evenly top with spread.

7. Pour tea over and around apples

8. Bake uncovered for 1 hour or until tender. Baste occasionally.

Baked Sesame Tilapia

4 tilapia fillets

1/3 cup duck sauce

1/3 cup mustard

Sesame seeds

Paprika

1. In a small bowl, mix mustard and duck sauce.

2. Place fish in rectangular baking pan. Spray with cooking spray.

3. Spread mustard & duck sauce mixture over the fish. Sprinkle sesame seeds to cover, sprinkle paprika for color.

4. Bake at 400 for ten minutes -the top forms a light crust.

Garnish: sprig of parsley

Tilapia with Vegetables

6 tilapia fillets

2 tablespoons lemon juice

Salt & pepper

2 tablespoons olive oil

1 onion, diced

1 red pepper, diced

1 yellow pepper, diced

1 zucchini, peeled and diced

1 beefsteak tomato, diced

1 pint mushrooms, sliced

1 clove garlic, crushed

1 teaspoon paprika

1. Preheat oven to 350

2. Plate fillets in a large baking pan in a single layer

3. Sprinkle with lemon juice, salt and pepper

4. Cover and bake for 25 minutes

5. In large skillet, saute onion in oil until translucent (8-10 minutes)

6. Add peppers and zucchini and continue to saute for 20 minutes, stirring often

7. Add tomatoes and continue to saute for 5 minutes

8. Add mushrooms, garlic, paprika and saute for 3 more minutes until all vegetables are soft

9. Spread vegetables over fish

10. Bake covered for 30 minutes

Barbecue Beef

1 1/2 pounds boneless chuck steak, 1 1/2 inch thick

1 clove garlic, peeled and minced

1/4 cup wine vinegar

1 tablespoon brown sugar

1 teaspoon paprika

2 tablespoons Worcestershire sauce or A-1 steak sauce

1/2 cup ketchup

1 teaspoon salt

1 teaspoon dry mustard

1/4 teaspoon black pepper

1. Cut the beef on a diagonal, across the grain into slices 1 inch wide.

2. Place these in a Crockpot.

3. In a small bowl, combine the remaining ingredients. Pour over the meat, and mix.

4. Cover and cook on Low for 3 to 5 hours

Beef and Barley with Portobello Mushrooms

2 pounds shoulder roast

1/2 teaspoon pepper

1 tablespoon olive oil

2 cups coarsely cut chopped onions

2 cups coarsely chopped carrots

6 ounces Portobello mushrooms, cleaned and cubed

4 cups beef broth

3/4 cup barley

2 teaspoons oregano

1/2 teaspoon garlic powder

1 can diced tomatoes, drained

1. Cut beef into 1 inch cubes, sprinkle with pepper

2. Heat oil in large sauce pan over medium-high heat

3. Add beef and quickly brown on all sides

4. Remove beef from pan.

5. Brown onions in pan drippings for 2-3 minutes.

6. Reduce heat and add carrots and mushrooms. Continue to cook for 3-4 minutes

7. Stir in broth, barley, oregano and garlic powder

8. Return beef to pan. Cover and simmer for 1 1/2 hours stirring occasionally.

9. Stir in tomatoes and heat for 5 more minutes

Beef and Broccoli

12 ounces apple roast, cut into 1/2 inch X 2 inches thin slices (or use pepper steak meat)

(Makes enough for 3 people) side dish of vegetable fried rice (see recipe in this book)

MARINADE

2 tablespoons soy sauce

4 tablespoons cooking sherry or red wine

2 heaping teaspoons flour

1/4 cup water

1 pound broccoli

4 tablespoons olive oil

2 slices ginger root, minced

2 cloves garlic, minced

2 tablespoons hoysin sauce

2 teaspoons sugar

1 1/2 cups chicken soup stock

3 teaspoons flour solution

2 tablespoons soy sauce

4 tablespoons sherry

1 can mixed Chinese vegetables

Marinate beef over-night in above marinade.
Mix flour in water and set aside
Trim off stems of broccoli and cut into bite size chucks (only use florets).
Heat wok with oil, ginger and garlic; stir for 30 seconds over high heat.
Remove garlic and ginger from oil.
Add beef and stir-fry for 2 minutes per batch. (If needed, do in several batches)
Remove beef and set aside.
Put broccoli in hot wok, stirring for a few seconds.
Remove broccoli from wok and set aside.
Put in wok, other vegetables and cook for a minute.
Add hoysin sauce, sugar and soup stock. Cover and cook over a medium - high heat for 2 - 2 1/2 minutes - bring to boil.
Return beef to wok.
Then add broccoli for 2 minutes.
Thicken with flour solution

Beef and Broccoli Stir-Fry

12 ounces sirloin or lean London broil steak

1 tablespoon cornstarch

1 teaspoon sesame oil

12 ounces broccoli - cut into small florets

4 scallions - sliced on the diagonal

1 carrot - cut into matchstick strips

1 garlic clove - crushed

1 inch piece of ginger root cut into very fine strips

1/2 cup beef stock

2 tablespoons soy sauce

2 tablespoons sherry

2 teaspoons brown sugar

Scallion to garnish

1. Cut the beef into thin slices across the grain

2. Cut each slice into thin strips

3. Toss the beef in the cornstarch to coat

4. Heat the sesame oil in large pan. Add beef trips and stir-fry over medium-high heat for 3 minutes

5. Remove and set aside

6. Add the broccoli, scallions, carrot, garlic, ginger and stock to the frying pan

7. Cover and simmer for 3 minutes. Remove cover and continue to cook until all the stock has evaporated

8. Mix the soy sauce, sherry and brown sugar together. Add to the frying pan with the beef

9. Cook for an additional 3 minutes stirring constantly

Sesame Soy Lo Mein

1 pound Lo Mien (or thin spaghetti)

3 tablespoons sesame oil

1/4 cup Soy sauce

1/2 chopped red bell pepper

1 bunch scallions (white and crisp green parts), chopped

Sesame seeds (white & black)

Cook noodles according to instructions
Drain well and wash
Immediately add sesame oil and toss to coat well
Add soy sauce and toss again to coat well
Add onions and red pepper and mix
Pour in some sesame seeds and stir

Spanish Rice

2 tablespoons olive oil

1 cup uncooked long grain rice

1 onion chopped

2 1/2 cups water

1 1/2 teaspoons salt

1/8 teaspoon garlic powder

1 small green pepper, chopped

1 can (8 ounces) tomato sauce

1. Heat oil in skillet over medium heat

2. Cook rice and onion in the oil for about 5 minutes, stirring frequently until rice is golden brown and onion is tender

3. Stir in remaining ingredients

4. Heat to boiling then reduce heat to low

5. Cover and simmer for about 30 minutes, stirring occasionally until rice is tender

You can add 1 pound cooked ground beef in step 2

Lemon Meringue Pie

Frozen pie shell

1 can lemon pie filling

3 egg whites

6 tablespoons sugar

1/2 teaspoon vanilla

1. Fork prick pie shell

2. Bake pie shell at 300 for 30 minutes

3. Pour in lemon pie filling

4. Separate eggs when cold

5. Beat egg whites, when at room temperature, until foamy

6. Slowly add sugar and continue to beat until stiff and glossy

7. Add vanilla and beat more

8. Slowly spoon onto lemon pie filling

9. Bake at 400 for 10 minutes

Almond Lemon Chicken

Juice from half a lemon

3 tablespoons Dijon mustard

2 cloves garlic, crushed

1/4 teaspoon pepper

6 1/2 tablespoons olive oil

6 boneless chicken breasts

1 cup sliced almonds

2 cups chicken broth

1 teaspoon cornstarch dissolved in 1 tablespoon water

2 tablespoons orange marmalade

2 tablespoons margarine, cut into pieces

2 tablespoons chopped parsley

6 slices lemon for garnish

1. Combine the lemon juice, mustard, garlic and pepper

2. Beat in 5 tablespoons olive oil

3. Put the chicken in a baking dish and pour the mixture over it

4. Cover and refrigerate for a few hours

5. In a large skillet, sauté the almonds in 1/2 tablespoon olive oil until golden

6. Remove from skillet and reserve

7. Drain the chicken, reserving the liquid.

8. Add remaining olive oil to skillet, then put the chicken breast and brown over high heat on both sides

9. Remove from skillet and reserve

10. Strain the lemon marinade into the skillet. Bring to a boil for 1 minute

11. Add chicken broth and cornstarch mixture

12. Cook over high heat, stirring occasionally for about 5 minutes

13. Add marmalade and stir over medium heat until melted

14. Stir in margarine a bit at a time over high heat stirring constantly

15. Stir in parsley

16. Return chicken to skillet and cook

17. Add almonds and garnish with lemon slices

Chicken A La King

1 small bag of frozen peas and carrots

1/2 cup margarine

1/2 cup flour

1 teaspoon salt

1/4 teaspoon black pepper

1 1/2 teaspoons chicken bouillon powder

1 1/2 cups soy milk

2 cups hot water

4 cooked, boneless chicken breast halves, chopped

1. Warm margarine in a sauce pan and add peas and carrots

2. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.

3. Stir in instant bouillon, soy milk and water. Heat to boiling, stirring constantly. Boil and stir for 1 minute.

4. Stir in chicken. Heat through.

Chicken Cacciatore

3 pounds boneless chicken breast

1/2 cup flour

1/4 cup olive oil

1 green pepper

2 onions

2 cloves garlic, crushed

1 can whole tomatoes, drained (use several plum tomatoes)

8 ounces tomato sauce

1 cup sliced mushrooms

1/2 teaspoon oregano

1/4 teaspoon basil

1. Coat chicken with flour (can use egg and breadcrumbs instead)

2. Cook chicken in frying pan for 15-20 minutes

3. Cut bell pepper and onions crosswise in half

4. Cut each half into fourths.

5. Stir pepper, onions and remaining ingredients into chicken

6. Heat to boiling, then reduce heat

7. Cover and simmer for 30-40 minutes

Chicken with Honey-Walnut Sauce

2 cloves garlic

1/3 cup parsley

1 teaspoon grated lemon zest

3 tablespoons lemon juice

2 teaspoons olive oil

1/2 teaspoon salt

1/2 teaspoon rosemary

4 skinless, boneless chicken breasts

3 tablespoons honey

3 tablespoons chicken broth

2 tablespoons finely chopped walnuts

1 tablespoon Dijon mustard

1. In a small pot of boiling water, cook garlic for 2 minutes to blanch. Drain and chop finely

2. In a small bowl, combine the garlic, parsley and lemon zest. Set aside.

3. Preheat the grill

4. In large bowl, combine 2 tablespoons of the lemon juice, the oil, salt and rosemary. Add the chicken, turning to coat well

5. Place the chicken on the grill rack 6 inches from heat turning once for 8 minutes or until golden brown and cooked through

6. Meanwhile, in a small bowl, combine the honey, broth, walnuts, mustard and the remaining 1 tablespoon lemon juice

7. Place the chicken on 4 plates, spoon the sauce over the chicken, sprinkle with parsley mixture and serve.

Cinnamon Orange Chicken

3-4 pounds chicken cut into serving pieces

1 cup chicken broth

1 stick margarine

2 cups orange juice

1 cup raisins

Fresh black pepper to taste

¼ teaspoon cinnamon

2 tablespoons flour

1. Heat margarine in large skillet, and brown chicken.

2. Remove chicken pieces to slow cooker as they brown.

3. Combine all other ingredients, except flour, mix well and pour over chicken.

4. Cover pot, turn on LOW and cook 4-6 hours, or until chicken is tender.

5. Remove 1 cup of sauce from the pot and combine with flour, mixing well.

6. Return sauce - flour mixture to pot.

7. Turn pot on HIGH, and cook additional half hour.

Gazpacho

2 large tomatoes

1 cucumber

1 green pepper

1 stalk celery

2 scallions

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons olive oil

1/4 cup red wine vinegar

24 ounces tomato juice or V-8

1. Finely dice the first 5 ingredients and place in a large bowl.

2. Sprinkle with salt and pepper.

3. In a separate bowl combine oil, vinegar and tomato juice.

4. Mix in vegetables.

5. Cover and refrigerate overnight

6. Garnish with sour cream and chives

Acorn Squash with Frosted Cranberries

4 small acorn squash, cut in half around the "waist", seeds removed

4 tablespoons brown sugar

4 tablespoons honey

Pinch ginger

1/4 teaspoon cinnamon

4 tablespoons margarine, room temperature

Salt and pepper

FROSTED CRANBERRIES

1 cup water

1 cup sugar

2 cups cranberries (fresh or thawed frozen)

1. Preheat oven to 375

2. Place the squash, cut side down onto a baking pan

3. Pour 1/2 inch of water around the squash and bake 45 minutes

4. In a saucepan, bring the water and sugar to a boil.

5. When sugar dissolves, reduce heat and add the cranberries

6. Simmer for 15 minutes

7. Drain off liquid.

8. Remove the berries to a sheet of waxed paper and separate with a fork. set aside

9. Remove quash from over and pour off water from the pan

10. Turn the squash cut-side-up

11. In a small bowl, mix the brown sugar, honey, ginger, cinnamon, margarine, salt and pepper

12. Divide mixture evenly among the squash halves

13. Return to the oven for another 35 minutes, basting with sauce, until squash is soft

14. Toss the cranberries with a little sugar to coat them

15. Remove the squash to a platter and fill each cavity with the frosted cranberries

Cinnamon Orange Chicken

3-4 pounds chicken cut into serving pieces
1 cup chicken broth
1 stick margarine
2 cups orange juice
1 cup raisins
Fresh black pepper to taste
1/4 teaspoon cinnamon
2 tablespoons flour

1. Heat margarine in large skillet, and brown chicken.
2. Remove chicken pieces to slow cooker as they brown.
3. Combine all other ingredients, except flour, mix well and pour over chicken.
4. Cover pot, turn on LOW and cook 4-6 hours, or until chicken is tender.
5. Remove 1 cup of sauce from the pot and combine with flour, mixing well.
6. Return sauce - flour mixture to pot.
7. Turn pot on HIGH, and cook additional half hour.

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