cayenne pepper -- to taste
salt and pepper -- to taste
1/2 handful fresh baby spinach
3/8 pound uncooked medium shrimp -- peeled and deveined

1 pound mahi mahi filets
1/4 cup extra virgin olive oil
juice of one lemon
1 clove garlic -- mashed

1 1/2 cups angel shredded cabbage
1 1/2 scallions -- cut into 1/4" thick slices, white and
green parts
1/4 small English cucumber -- sliced and diced
salt and pepper -- to taste
vinegar and oil salad dressing

Place mahi mahi in a plastic bag with the oil, garlic and lemon juice. Squeeze out air and let marinate in the refrigerator for about 2 hours (check to make sure the fish isn't cooking in the citrus juice). Remove the fish from the marinade, rinse thoroughly and return fish to a clean plastic bag and refrigerate several hours.

Sweat onions and garlic in a sauce pan. Add rinsed cannelloni beans, chicken stock and wine and cook until heated through. Add the thyme and grape tomato quarters. Set aside until you are ready to grill the fish.

Make the cabbage salad with the scallions and cucumber. Add vinegar and oil dressing to taste, but not too wet.

Bring the beans back to a simmer - and add the shrimp, and then the spinach leaves, cooking only until the shrimp turns pink and is cooked through. Do not overcook.

Meanwhile grill the fish until it flakes easily. Do not overcook.

To assemble: Place cabbage salad on a plate, top with the grilled fish, and ladle some of the bean/shrimp mixture over the top.

NOTES : I garnished this plate with steamed crisp tender asparagus and served with crusty bread.

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From: hderhut@charter.net
Sent: Saturday, April 25, 2015 2:11 PM

It is wet and stormy here, so for lunch I reheated some home made chili. Instead of cornbread or crackers I made some Corn Fritters to eat with it. Figured you might not be familiar with this Southern Staple, so here is the recipe.

* Exported from MasterCook *

Easy Corn Fritters

Recipe By :
Serving Size : 24
Categories :

Amount Measure Ingredient Preparation Method
-------- ------------ -------------- ------------------
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon black pepper
2 eggs, beaten
1/4 cup salsa
1 can cream-style corn (14-3/4-ounce)
1 cup fresh or frozen corn (thawed if frozen)
1/4 cup vegetable oil, or more as needed

In a large bowl, combine flour, baking powder, salt, and pepper. Add eggs and salsa; mix well. Stir in both corns.

In a large skillet over medium heat, heat 1 tablespoon oil. Drop batter into hot skillet 1 tablespoonful at a time and cook 4 to 5 minutes, or until golden, turning fritters halfway through cooking. Remove to a covered platter.

Add another tablespoon oil to skillet. When hot, repeat with remaining batter, adding more oil as needed, until all batter is used.

Note: If you like some bite, you can mix in some chopped peppers when frying.

They are good as snacks, with a dipping sauce or salsa.

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David in Carolina
From: hderhut@charter.net

I eat Broccoli, but it is not my favorite vegetable by far. My daughter-in-law fixed this the other day and I liked it enough to pass it on. If you want to make it Vegetarian just leave out the bacon.


* Exported from MasterCook *

Broccoli-Cheese Pie

Recipe By :
Serving Size : 6
Categories :

Amount Measure Ingredient Preparation Method
-------- ------------ -------------- ------------------
2 tablespoons plain dry breadcrumbs
4 large eggs
1 1/4 cups 1% milk
1/2 teaspoon hot sauce, such as , Tabasco
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
2 cups cubed whole-wheat country bread, (about 2 slices, crusts removed)
3 cups broccoli florets
1 cup Canadian Bacon, diced
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
1 cup grated Monterey Jack, or part-skim mozzarella cheese (4 ounces)

Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan (6-cup capacity) with cooking spray. Add breadcrumbs, tilting to coat bottom and sides.

Whisk eggs, milk, hot sauce, salt and pepper in a large bowl. Add bread and stir to coat. Set aside in the refrigerator.

Steam broccoli until just tender, 3 to 4 minutes. Refresh under cold water and drain well. Chop coarsely.

Heat oil in a medium nonstick skillet over medium-high heat. Add onion and ham; cook, stirring often, until softened and light golden, and ham is browned, 3 to 5 minutes. Add onion, ham mixture and broccoli to the egg mixture; stir in cheese.

Pour into the prepared pan, spreading evenly. Bake the pie until light golden and set, 45 to 50 minutes. Let cool slightly, cut into wedges and serve.

Note: If you want to give this a fancy name, call it a crust less quiche. For a vegetarian version, simply omit the Canadian bacon.

Served with a side salad and crusty bread, it was very good.

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David in Carolina
From: hderhut@charter.net

Saw this on the web. Looked good so I'm having it tonight.

* Exported from MasterCook *

Chicken Club Pie

Recipe By :
Serving Size : 6
Categories :

Amount Measure Ingredient Preparation Method
-------- ------------ -------------- ------------------
1 1/2 cups diced cooked chicken
1/4 cup diced cooked ham
4 slices gluten free bacon, crisply cooked, crumbled
1 cup gluten
4 ounces shredded mozzarella cheese
1/2 cup Bisquick™ Gluten Free mix
1 cup milk
3 eggs, beaten
1/2 cup gluten free light Caesar dressing
2 cups shredded romaine lettuce
1 cup cherry tomatoes, cut in half

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray (without flour). In pie plate, layer chicken, ham, bacon and cheese.

In medium bowl, stir Bisquick mix, milk, eggs and 1/4 cup of the dressing with whisk or fork until blended. Pour over ingredients in pie plate.

Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes.

Meanwhile, in medium bowl, toss lettuce and tomatoes with remaining 1/4 cup dressing. Cut pie into wedges; top each wedge with lettuce mixture.

Note: If you don't require gluten free, you can use regular ingredients.

I don't keep Bisquick around, so will substitute my normal home made baking mix. Hope it turns out. I keep some mixed up and stored in
frig.

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* Exported from MasterCook *

All Purpose Baking Mix

Recipe By :
Serving Size :
Categories :

Amount Measure Ingredient Preparation Method
-------- ------------ -------------- ------------------
9 cups All-Purpose Flour
5 tablespoons baking powder
1 tablespoon salt
1/4 cup sugar
1 cup shortening

In a large bowl, blend together the dry ingredients. Then, with a pastry cutter or your fingertips, cut or rub in the vegetable shortening until it is evenly distributed and the resulting mixture looks like cracker crumbs. That's all there is to it.

Place the mix in a large, airtight container (a heavy duty zip-lock type plastic bag does nicely) or divide it into pre-measured 2 cup (don't pack it) portions. It will make approximately 7 portions.

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David in Carolina
From: hderhut@charter.net

I like Asian food, but don't make it a lot at home, it usually takes to long with all the prep. I was tired of the usual so fixed these dishes last week. I used the Peanut sauce over a noodle dish with a side salad and garlic bread. Great.

The soup I had with a grilled cheese Sandwich.

The fried rice with a side salad and crusty bread.


* Exported from MasterCook *

Tasty Peanut Sauce

Recipe By :
Serving Size : 6
Categories :

Amount Measure Ingredient Preparation Method
-------- ------------ -------------- ------------------
1/4 cup natural peanut butter (creamy variety)
2 tablespoons tamari soy sauce (use low-sodium variety if you prefer)
1-2 garlic cloves, minced (use a little or a lot)
1/8 teaspoon grated ginger root (optional)
1/3 cup warm water

Mince garlic and grate ginger (if using).

Place all ingredients into a small bowl. Whisk until blended. Serve over your warmed food.

Note: Cover and refrigerate to keep this for several weeks--may need to be re-stirred or heated after refrigeration.

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* Exported from MasterCook *

Hot and Sour Soup

Recipe By :
Serving Size : 8
Categories :

Amount Measure Ingredient Preparation Method
-------- ------------ -------------- ------------------
32 ounces Chicken Broth
3 slices Ginger Root
2 tablespoons Soy Sauce
1/3 cup rice vinegar
1/2 teaspoon hot chili oil
1/2 teaspoon sesame oil
1/2 teaspoon white pepper
8 ounces bamboo shoots
8 ounces sliced water chestnuts
8 ounces firm tofu, cubed
1 egg, lightly beaten

Boil chicken stock and ginger for 2 minutes. Discard ginger and reduce heat. Add all other ingredients except egg. Return to a boil.

Add egg while stirring. Remove from heat and stir to break up egg.

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* Exported from MasterCook *

Vegetable Fried Rice

Recipe By :
Serving Size : 4
Categories :

Amount Measure Ingredient Preparation Method
-------- ------------ -------------- ------------------
non-stick cooking spray
3 medium eggs, beaten
2 tablespoons chili oil
1 teaspoon organic canola oil (or other oil of choice)
8 ounces frozen broccoli florets*
1 cup frozen green beans, any style*
1/2 cup frozen peas*
1/2 cup frozen shelled edamame (green soybeans)
2 cups COOKED brown rice
2 tablespoons low-sodium soy sauce (can be omitted to reduce sodium in dish)
2 cloves garlic, minced
1 medium carrot, washed and grated
2 slices medium red onion, diced

*You could also use fresh veggies or any other vegetables you have on hand, such as red or green peppers, spinach, etc.

Follow package instructions to cook brown rice to yield 2 cups. Quick or microwavable brown rice is perfect for this!

Spray non-stick skillet with cooking spray and heat over medium. Pour beaten eggs into skillet and scramble just until firm (set). Transfer eggs to a cutting board and chop roughly.

In same skillet, add chili and canola oils to coat pan. Add all frozen vegetables. Cook, stirring occasionally, over medium to medium-high heat for about 4 minutes. Add cooked brown rice and chopped eggs to pan. Continue cooking for about 5 more minutes or until vegetables are heated through.

When vegetables are almost finished cooking, add soy sauce, garlic, red onion, and grated carrot and cook another 1-3
minutes.

Serve immediately as a main dish or an accompaniment to protein.

Note: I'm not a fan of quick brown rice. Once a month I cook up about 6 to 10 cups of brown rice. I divide it up into meal sized portions and freeze it in bags. To use I drop it bag and all into a pot of boiling water to heat it up. Years ago I bought a rice steamer, but never used it until I started doing this. I create bags of specialty rice the same way.

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From: hderhut@charter.net
Sent: Wednesday, April 08, 2015 8:53 AM

Hi!

I don't often eat Lamb. Not because I don't like it, but because on a limited income budget, it is just very expensive. My grocer had Lamb on sale the other day, so I bought some. I looked through my recipes, but because I don't cook it often, my selection was limited. I called a friend, who cooks Lamb a lot, for her suggestions. I wanted a tried and true recipe so as not to ruin my meat.

This what she suggested and it was simple but good.

* Exported from MasterCook *

Rack of Lamb With Warm Apple and Lentil Salad


Recipe By :
Serving Size : 4
Categories :

Amount Measure Ingredient Preparation Method
-------- ------------ -------------- ------------------
2 tablespoons bread crumbs, coarse, dried
1 1/2 tablespoons extra-virgin olive oil
1 teaspoon rosemary, fresh
3/4 teaspoon salt, Kosher
1/4 teaspoon pepper, black ground
1 1/2 pounds lamb, rack of
3 teaspoons mustard, Dijon
2 whole shallots
1 1/3 cups lentils
1 medium apples, Granny Smith
2 stalks celery
3/4 cups broth, chicken, less sodium
2 teaspoons vinegar, sherry

1. Preheat oven to 450°F.

2. Mix breadcrumbs, 1/2 teaspoon oil, 1/2 teaspoon rosemary, 1/2 teaspoon salt and 1/8 teaspoon pepper in a small bowl.

3. Heat the remaining 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add lamb, meat-side down, and sear until browned, about 1 1/2 minutes. Turn it over and spread 2 teaspoons mustard over the meat. Sprinkle the breadcrumb mixture over the mustard. Transfer the lamb to the oven and roast until a thermometer inserted in the center registers 140°F for medium-rare, 15 to 20 minutes. Transfer to a plate and tent with foil to keep warm.

4. Return the pan to medium-high heat (be careful: the handle will still be hot). Add shallots, the remaining 1/2 teaspoon rosemary, 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring constantly, until starting to soften, about 1 minute.

5. Stir in lentils, apple, celery, broth (or water), vinegar and the remaining 1 teaspoon mustard; bring to a lively simmer. Cook, stirring occasionally, until the liquid is slightly reduced and the celery and apple are starting to soften, about 4 minutes. Cut the lamb into 8 chops and serve over the lentils.
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David in Carolina
 

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