Meats, Poultry, Fish, Vegetarianism

Glazed Pork Chops

6 pork chops (boneless or bone-in)

2/3 cup brown sugar

½ teaspoon pepper

2 teaspoons salt

2 teaspoons dry mustard

2 teaspoons paprika

2 teaspoons sage

2 Tablespoons water



1. Place pork chops in 9x13 pan.

2. Mix remaining ingredients, adding more water if necessary to make a glaze that is thin enough to pour. Pour over pork chops.

3. Bake at 350º, uncovered, for 45-50 minutes, or until meat tests done. Check at 20 minutes to see if the meat is properly cooked. Check every 5 minutes thereafter. Cooking time will vary based on the thickness of the meat, the pan you are using, and how closely you place the pieces together in the pan. Use a meat thermometer to test internal temperature (160˚).



Herbed Mashed Potatoes (Serves 8)
8 medium potatoes (about 3 lbs)

½ to ¾ cup milk

5 Tablespoons margarine, softened

1 package Ranch Dressing Mix



1. Peel and cube potatoes.

2. Place in 2-qt saucepan and add enough water to just cover potatoes.

3. Heat to boiling. Reduce heat . Cover and simmer 20-30 minutes, or until potatoes are tender when pierced with a fork.

4. Drain. Shake pan with potatoes over low heat to dry potatoes. This helps potatoes be fluffier.

5. Mash potatoes in pan with potato masher or hand mixer.

6. Add milk in small amounts, mashing after each addition, until potatoes reach desired consistency. Add margarine and Ranch Dressing Mix.

7. Mash until fluffy.



Tofu Tortilla Casserole
(from www.recipegoldmine.com)

Makes 6 servings


1 tablespoon plus 2 teaspoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
2 cups low-fat cottage cheese
14 ounces firm tofu, divided
2 (15 oz.) cans crushed tomatoes
2 tablespoons chopped cilantro
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt

6 (6-inch) corn tortillas, cut into 6 wedges
2 cups shredded Cheddar cheese
1/2 cup sliced green onions
10 black olives, sliced



To prepare sauce:

1. Cut off 2 oz of tofu and cube for students to taste. Crumble the remaining 12 oz. into pea-sized pieces and set aside.

2. In a medium saucepan, heat oil.

3. Stir in onion and garlic and cook for 1 minute.

4. Add tomatoes, cilantro, chili powder, cumin and salt.

5. Bring to a boil, stirring occasionally. Reduce heat; simmer (uncovered) 10 minutes. The simmering will reduce the sauce to the consistency of pudding.

6. Add cottage cheese and crumbled tofu and cook 1 minute longer.



To prepare casserole:

7. Preheat oven to 350 degrees F.

8. Spray a 13 x 9 x 2-inch casserole with nonstick cooking spray.

9. Spread 1 cup sauce in bottom of casserole.

10. Layer with half the tortillas, then sauce, Cheddar cheese and green onions.

11. Repeat the layers; top with olives.

12. Bake until lightly browned and cheese is bubbly, about 30 minutes.

13. Serve cubed tofu in bowl for students to taste.



Stir-Fried Asian Beef and Noodles (Serves 6) (adapted from BCC)
1 lb. beef boneless sirloin or round steak, cut into 2x1/4 inch strips

1 tablespoon vegetable oil

1 teaspoon cornstarch

1 teaspoon soy sauce

7 ounces thin spaghetti noodles

1 tablespoon vegetable oil

1 tablespoon finely grated gingerroot

1 clove garlic, finely chopped

1 bag (16 ounce) frozen mixed vegetables (broccoli, cauliflower, carrot works well)

1 tablespoon vegetable oil

¾ cup beef broth

1/3 cup rice vinegar

¼ cup honey

¼ cup soy sauce

1 teaspoon sesame oil

4 medium green onions, sliced (use the green and white parts)



1. In a large zip-loc bag, combine beef, 1 tablespoon vegetable oil, cornstarch and 1 teaspoon soy sauce.

2. Seal bag and refrigerate 20 minutes.

3. Bring pot of water to boil. Add spaghetti noodles and cook for 6 minutes or until tender (al dente). Drain.

4. Heat skillet or wok over medium-high heat. Add 1 tablespoon oil.

5. Add gingerroot and garlic. Cook 30 seconds.

6. Add vegetables. Cook until tender-crisp.

7. Remove vegetables from skillet.



Add another tablespoon oil to skillet or wok.

8. Add beef. Stir-fry about 5 minutes, or until brown.

9. Remove meat from skillet.

10. Add broth, vinegar, honey, ¼ cup soy sauce and sesame oil to skillet.

11. Stir in noodles and heat to boiling.

12. Cook over medium heat, about 2 minutes, stirring frequently until noodles are tender.

13. Stir in beef, vegetables and green onions. Cook and stir about 2 minutes.



Fresh Salsa
1 can black beans, rinsed and drained

1 can corn, drained

2 avocados, chopped

2 green onions, sliced (use white and green)

1-2 tablespoons chopped cilantro

2 tomatoes, seeded and chopped

1 package dry Italian salad dressing mix

ingredients to prepare dressing mix

tortilla chips



1. Combine beans, corn, avocados, onions, cilantro and tomatoes in a bowl.

2. Prepare Italian salad dressing according to directions on package.

3. Pour dressing over salsa ingredients. Serve with tortilla chips.



Halibut or Tilapia Baked in Macadamia Nuts

1 lb. halibut or tilapia, cut into 4-oz. fillets. (1” thick)

1 cup roasted, no-salt macadamia nuts, finely chopped (as big as sesame seed)

2 eggs, lightly beaten with 2 Tbsp. water

¼ tsp. cayenne pepper

½ teaspoon lemon pepper

1 teaspoon garlic herb seasoning

1 teaspoon Mrs. Dash

1/4 teaspoon salt

4 Tbsp. melted butter

flour for breading



1. Preheat oven to 375°. Grease a cookie sheet, or line it with parchment.

2. Dredge halibut or tilapia fillets in flour, shaking off the excess.

3. Add cayenne pepper to eggs, and dip each fillet in the egg mixture.

4. Chop the macadamia nuts and mix in the lemon pepper, garlic herb seasoning, Mrs. Dash seasoning, and salt.

5. Roll fish in chopped macadamia nut mixture. Press the nuts down, then place on prepared cookie sheet.

6. Pour 1 Tbsp. melted butter over each fillet, and bake for 5 to10, or until fish is just done. (Test the center -- It will flake with a fork and will appear opaque.)

7. Let stand for a few minutes to finish cooking, and to reabsorb the juices.



TIPS:



*Fish is easy to over cook. Check it a minute or two before the set time.

*The chopped nuts should be in uneven pieces – some chunks and just a little powder, for a crunchy texture. Grinding or chopping too much will release the nut oil.

* It is delicious served with coconut sticky rice and steamed vegetables.



Chocolate Pudding Cake
Cake Pudding

1 1/2 C. flour 3/4 C. granulated sugar

1 C. plus 2 Tbsp. granulated sugar 3/4 C. light brown sugar

1 Tbsp. baking powder

3/4 tsp. salt 3 Tbsp. cocoa

¼ C. cocoa 1 1/2 C. boiling water

3/4 C. milk

1 1/2 tsp. vanilla ice cream

¼ C. plus margarine, melted

3/4 C. chopped pecans



1. Sift together flour, sugar, baking powder, salt and cocoa.

2. Add milk, vanilla, melted margarine and chopped pecans. Stir to mix.

3. Pour into a well greased 9 x 13” rectangular baking pan.

4. Combine pudding ingredients. Pour over the top of the cake.

5. Bake at 350° for approximately 45 minutes. Cake top should be “browned”, but don’t let the edges burn.

6. Let stand 10 minutes.

7. Cut squares, then spoon into bowls.

8. Serve hot with ice cream. You will use ½ box of BYU Vanilla ice cream.



Salmon with Honey Mustard Glaze (adapted from BCC)

1 lb salmon filet

Marinade:

1 tablespoon packed brown sugar

1 tablespoon margarine, melted

1 tablespoon vegetable oil

1 tablespoon honey

1 tablespoon soy sauce

1 tablespoon prepared mustard

1 clove garlic, crushed



1. Mix marinade ingredients in a small bowl.

2. Place salmon, skin side down, in a shallow baking dish.

3. Pour marinade over salmon. Cover and refrigerate 30 minutes.

4. Set oven control to broil.

5. Remove salmon from marinade. Reserve marinade. Place salmon, skin side down, on rack in broiler pan.

6. Broil with top 4-6 inches from heat for 10-15 minutes, brushing with marinade every few minutes, or until salmon flakes easily with a fork.

7. Discard remaining marinade.



Rice Pilaf
2 tablespoons butter or margarine

½ cup chopped onion

2 cups long-grain rice

½ teaspoon dried rosemary leaves

½ teaspoon dried rubbed sage leaves

½ teaspoon dried thyme leaves

4 cups chicken broth



1. In a 3-qt saucepan, melt butter over medium heat. Cook onion in butter about 3 minutes, stirring occasionally, or until tender.

2. Stir in rice and herbs. Cook 5 minutes, stirring once or twice. Stir in broth.

3. Heat to boiling, stirring once or twice. Reduce heat to low. Cover and simmer 20 minutes. Do not remove lid and do not stir during cooking. Remove from heat. Let stand covered 5 minutes. Fluff with fork before serving.



White Chili (adapted from BCC)
3 Chicken Breasts (12 ounces)

4 cups of liquid from cooking chicken

1 tablespoon vegetable oil

2 onions, chopped (1 cup)

2 garlic cloves, finely chopped

2 tablespoons chopped fresh cilantro

2 tablespoons lime juice

1 teaspoon ground cumin

½ teaspoon dried oregano

¼ teaspoon salt

1 tablespoon chicken bouillon granules

1 can whole kernel corn, drained

1 can great northern beans, drained

1 can butter beans, drained

toppings: 1 1/4 cups shredded cheddar cheese, 1/2 cup sour cream, 1 diced tomatoes



1. Place chicken in saucepan and cover with enough water to be one inch above chicken.

2. Put on high heat to boil. Reduce heat and simmer 5 minutes.

3. Remove from heat and cover for 20 minutes.

4. Reserve 4 cups of liquid from cooking chicken.

5. Shred chicken for soup.

6. Heat oil over medium heat. Cook onions and garlic, stirring occasionally, until tender.

7. Add liquid from chicken and remaining ingredients except chicken.

8. Heat to boiling: reduce heat. Simmer, uncovered, 20 minutes.

9. Stir in chicken and simmer 5 minutes or until heated through.



Serve with fried tortilla strips and toppings listed above.



Quick Bread Sticks (Serves 10) This recipe uses yeast for leavening, but is rather quick to make. It makes a good pizza dough as well.

1 ¼ cup warm water

1 tablespoon yeast

2 tablespoons sugar

½ teaspoon salt

3-3 ½ cups flour

¼ cup butter or margarine, melted

garlic salt and parmesan cheese, optional



1. Dissolve yeast in warm water.

2. Add sugar, salt and 2 ½ cups flour. Mix to form dough.

3. If more flour is needed, add up to 1 cup more. Mix about 3 minutes.

4. Let dough rest for 10 minutes.

5. Put half of melted butter or margarine in jelly roll pan.

6. Using rolling pin or hands, flatten dough into buttered jelly roll pan.

7. Spread remaining butter or margarine over top of dough.

8. Using pizza cutter, cut dough into strips.

9. Sprinkle with garlic salt and parmesan cheese, if desired.

10. Let rest another 10 minutes.

11. Bake at 375 degrees for 20 minutes.

12. Cut with pizza cutter again.


Shrimp Fettuccine (adapted from Betty Crocker)
1 bag (1 lb) frozen peas, carrots, peapods and corn (or other mixture)

9 ounces fettuccine

½ lb shrimp, cleaned

2 tablespoons vegetable oil

1 cup half-and-half

1 container (5 ounce) garlic and herb spreadable cheese

1 clove garlic, minced

¼ teaspoon salt



1. Thaw and drain vegetables. Set aside.

2. Cook fettuccine as directed on package. Drain and reserve.

3. Clean shrimp. Remove any peel and veins. Cut each shrimp in half.

4. Heat oil in a 12-inch skillet over medium heat. Add cleaned shrimp and garlic. Cook until shrimp turns pink. Remove from pan and set aside. Keep warm.

5. In same skillet, stir in vegetables. Cook about 7 minutes, stirring occasionally, until vegetables are tender.

6. In a small microwave-safe bowl, mix the half-and-half, cheese spread, and salt until smooth. Heat in microwave until mixture is warmed, checking every 30 seconds so you do not overheat the milk proteins and milk sugars. Add this creamed mixture to the vegetables and stir to coat the vegetables.

7. Gently add the cooked shrimp and the fettuccine. Heat through and serve.



Fruit Dip


1 package (8 ounce) cream cheese

½ cup sour cream

¼ cup brown sugar

¼ cup sugar

1-2 tablespoons maple syrup



1. Using your KitchenAid mixer with the wire whip attachment, beat on high speed until smooth, about 5 minutes.

2. Chill and serve with fruit kabobs.




Green Onion Garnish


3 Green Onions

Small elastic ties or twisty ties

Cut the root end off a small green onion and discard. Place the onion on a cutting board. Measure three inches up from the root end and cut off the green ends. Throw away the green ends. Measure up one inch from the root part of the onion and make several lengthwise cuts through the green part of the onion. Make your cuts as close together as possible. This will leave about a one inch uncut section of the white part of the onion below the cuts you just made.

Place a plastic twist around the uncut section of the onion to hold it together. Place in ice water until ready to use. The thin cuts of the green part of the onion will flair out and curl up slightly, making an attractive garnish.
When ready to serve, remove the plastic twist and place on top of the meat entree and serve.



Lemon Twist

Cut the lemon crosswise into thin slices, 1/8 thick (as thick as a stick of gum). Place the slices flat on your cutting board and insert the tip of your knife in the center. Pull the knife toward the edge, cutting a slit in the slice. Twist the ends on either side of the slit in opposite directions to form a fanciful fan.

Orange Citrus Spiral
Peel a long strip of orange peel using a channeling tool. Tape one end to a straw then wrap the peel around it in a spiral. Freeze until set. To use, remove the straw and cut away the area touched by the tape. Give your orange to the kabob group to cut and add to their kabobs.

Fruit Kabobs
2 Red Delicious apple
1 can pineapple chunks
1 bunch red grapes
1 peeled orange, cut into bite-sized chunks (get this from the kitchen doing citrus spirals. They will make the spirals first.)
skewers
Cut apple into chunks, leaving peel on for color. Drain pineapple juice into a bowl and place apples in juice. Put apple piece, pineapple chunk and grape alternately on skewers.

Celery Fans
1 celery stalk
Trim top and bottom off celery stalk. Cut into 4-inch pieces. Place the celery on a cutting board; starting about one inch away from one end of the celery, use a sharp knife and make several very thin lengthwise cuts through the celery, making your cuts as close together as possible.
Place in ice water until ready to use. The thin cuts of the celery will flair out and curl up slightly, making an attractive garnish.

Carrot Curls
1 Carrot
Using a vegetable peeler, cut slices of the length of carrot. Roll each strip and place individual curls in sections of an ice cube tray filled with ice cold water. Place in refrigerator for 2 hours. Remove from water and stretch curl and place on plate for garnish. Note: if you don’t have ice cube trays, you may secure curls with a toothpick and place in bowl of ice cold water.

Fried Tortilla Strips
5 Corn tortillas
vegetable oil for frying
DIRECTIONS: Cut corn tortillas into 1/4 in wide strips. Pour 1/4 inches vegetable oil into 10 inch frying pan. Fry strips in hot oil for about 15-30 seconds, until golden brown. Drain on paper towels. Can be made 1 day in advance. Store in cool, airtight container. Serve on White Chili with other toppings.