May 7th, 2008 by alice
Tags: , Liver, Long, Older
INGREDIENTS
- 1-2wholechicken liver
- 1tablespoon chopped chopped seeded peeledtomatoes
- 2teaspoonslow fat cottage cheese
- 1/2teaspoongarlic powder
DIRECTIONS
- In a small saucepan, cook the liver in a small amount of water for 2 minutes.
- Remove the liver and let cool.
- Stir tomato, cottage cheese and garlic powder together.
- Chop the liver into bite-sized pieces and stir into the bowl.
- Refrigerate and serve in small tidbits.
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May 7th, 2008 by alice
Tags: Keema
INGREDIENTS
- 1lbground beef
- 3/4cup choppedonions
- 1tablespoon mincedfresh ginger
- 2teaspoonscurry powder
- 1teaspoon mincedgarlic
- 1tablespoon mincedjalapeno peppers
- 1/2teaspoonsalt
- 1/4teaspoonground pepper
- 1/2cupchicken broth
- 3/4cupfrozen baby peas
- 4cupscooked rice
DIRECTIONS
- Heat large skillet over medium-high heat. Add beef and cook, stirring until browned, about 5 minutes.
- Add next 7 ingredients.
- Reduce heat to medium and cook, stirring, until onions are translucent, 3 minutes.
- Add broth and peas; cook until broth is reduced and peas are are hot; 2 minutes.
- Serve with rice and condiments: chutney, chopped peanuts chopped fresh cilantro and sour cream.
- We keep minced ginger in a small container in the freezer compartment and make chicken broth from the bones whenever we have chicken and keep a bottle of chutney around just for this dish. One small jalapeno is sufficient if not generous for the amount (remember to use gloves). Warning; this dish is too small for our family of eaters. We double it and have extra food the next day.
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May 7th, 2008 by alice
Tags: , Corn, Tuna
INGREDIENTS
- 180gtuna in water
- 125gcreamed corn
- 1tablespoongreen onions, sliced
- pepper, to taste
- 4slicesbread
- butteror margarine, to coat
DIRECTIONS
- Plug in the sandwich maker to heat up.
- In a small mixing bowl combine drained tuna with creamed corn, green onions and pepper.
- Spread butter onto one side of the bread.
- Place 2 of these bread slices into the jaffle maker, butter side down. Top with tuna and corn filling.
- Place remaining slices of bread on top, butter side up.
- Cook until browned to your liking.
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May 7th, 2008 by alice
Tags: Braised, Rice, Sirloin, Tips
INGREDIENTS
- 1 1/2lbsfresh mushrooms, sliced
- 1/4cupbutter, melted divided
- 1tablespoonolive oil
- 1slicebacon, cut into small pieces
- 3lbssirloin, cut into 1 inch cubes
- 3/4cupbeef bouillon
- 3/4cupred wine
- 2tablespoonssoy sauce
- 2garlic cloves, minced
- 1/2largeonion, grated
- 2tablespoonscornstarch
- 1/3cupbeef bouillon
- 10 3/4ouncescream of mushroom soup, undiluted
- salt
- rice
DIRECTIONS
- Saute` mushrooms and bacon* pieces in butter until lightly browned; spoon into a casserole.
- Add remaining butter and olive oil to skillet; add meat, and brown on all sides.
- Spoon over mushrooms.
- Combine bouillon, wine, soy sauce, garlic and onion; add to skillet, scraping bottom to salvage all particles.
- Blend cornstarch with bouillon; stir into wine mixture.
- Cook, stirring constantly, until smooth and thickened.
- Spoon over the meat, stirring gently to mix.
- Cover and bake at 275o F for 1 hour. Add mushroom soup, stirring until smooth.
- Add salt to taste.
- Bake 10 to 15 minutes more.
- Serve over cooked rice.
- *Original recipe did not contain bacon.
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May 7th, 2008 by alice
Tags: Lemonade, Raspberry
INGREDIENTS
- 2 (12 ounce)cansfrozen lemonade concentrate, thawed
- 2 (10 ounce)packagesfrozen sweetened raspberries, partially thawed
- 2-4tablespoonssugar
- 2litersclub soda, chilled
- ice cubes
DIRECTIONS
- In blender, combine lemonade concentrate, raspberries and sugar.
- Cover and process until blended.
- Strain to remove seeds.
- In a 4 1/2 quart container, combine raspberry mixture, club soda and ice cubes; mix well.
- Serve immediately.
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