Recipes of the Month
Asian Chicken and Coconut
Soup
2 cups Chicken Stock
1 lime, juice and finely chopped zest
3 Tbs. Asian Fish Sauce (available in Asian markets)
1 tsp. freshly ground gingerroot
1/2 tsp. chili powder
1 1/4 cup canned coconut milk
6 oz. boneless skinless chicken breasts, cut across into thin strips
1/2 cup cooked short-grain rice (optional)
fresh cilantro and sliced chilies for garnish
Directions:
Put chicken stock into a saucepan with the lime zest and juice, fish sauce,
ginger and chili powder and simmer for 5 minutes.
Add the coconut milk and chicken slices and simmer 2-3 minutes until the chicken
is just cooked through. Add the optional cooked rice.
Ladle into 4 bowls, and garnish with chopped cilantro and chili slices!
Serves 4
* Exported from Master Cook *
Stuffed Pork Chops
Recipe by McCall’s Cookbook:
Serving Size: 6 Preparation Time :0:00
Categories:
Amount Measure Ingredient -- Preparation Method
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4 slices day old bread
1/4 cup butter or margarine
1/2 cup finely chopped onions
1/2 cup finely chopped celery
2 Tablespoons finely chopped fresh parsley
1/2 cup dark raisins (opt)
1 1/2 teaspoons salt
1 teaspoon dried marjoram leaves
1/8 teaspoon pepper
6 each 3/4 lb rib pork chops (1 1/2 " thick)
1/4 cup all-purpose flour
Salt to taste!
2 Tablespoons butter
1 cup white wine, apple juice or cider
*** Toothpicks ***
Make stuffing: trim bread into 1/4 cubes and put 1/4 C. butter in pan melt add bread cubes onions, celery all chopped! Stirring until golden-5 min.
Remove from heat add-Parsley, raisins, 1 1/2 tsp salt, the marjoram, & pepper; toss lightly to combine. Preheat oven to 350 degrees F. Wipe pork chops with damp paper towels. Trim excess fat, reserve; using sharp pairing knife, cut a pocket into the chop, all the way to rib.
Fill each pocket with 1/4 cup stuffing. Fasten together with ***toothpicks***. On a wax sheet, mix together flour & 1 tsp salt. Coat pork chops on both sides with flour mixture; reserve this flour of later to use in making gravy.
Heat butter & reserved pork fat in large skillet. Over low heat, brown chops-about 10 minutes on each side!
Cook three chops at a time. Remove; brown rest of chops. Pour off fat! Add wine or juice to skillet.
Stir over Medium heat to dissolve brown bits.
Pour into bottom of 13 x 9x2 inch roasting pan. Stand chops in bottom of pan. Cover with foil. Bake 1 hour!
Remove from oven, DISCARD the ***toothpicks. Bake chops, uncovered 40 minutes or until tender.
Remove chops to platter; keep warm. Make gravy; over medium heat, boil drippings, uncovered, 10 minutes to reduce to 1 cup. Dissolve reserved flour mixture in 1/2 cup water. Add to drippings; bring to boiling, stirring; simmer 3 minutes. Strain.
Serves 6.
Hint sometimes I just use regular pork chops, instead of thick ones...and put the stuffing on the bottom of pan and place pork chops on top of stuffing, pour my wine onto, and bake.
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* Exported from Master Cook *
Green Chile Stew
Recipe By:
Serving Size: 6 Preparation Time :0:00
Categories:
Amount Measure Ingredient -- Preparation Method
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2 pounds lean chuck
Cooking oil
½ medium onion, chopped
4 med. potatoes
4 med. zucchini
12 large green chilies, roasted, peeled, & cut into in pieces or -- 2 (4 oz.) chopped green
Chilies
1-teaspoon garlic salt or fresh garlic 1-2 cloves smashed
1-teaspoon salt
6 to 7 cups water
Cut meat into small bite size pieces-1/2 inch cubes, brown in little olive oil in deep heavy pan. Add onions. Peel and dice potatoes and brown them with the meat!
When the meat & onion & potatoes are browned, drain off any excess fat. Add the zucchini, the chilies, salt, garlic salt and water. Bring to boil and simmer for at least a 30 minutes. Ladle into bowls and serve with homemade bread!
The stew should be eaten with spoon, like a "hearty soup".
Serves 6.