DIP FOR FRESH FRUIT

 

1 pkg (8-oz) cream cheese, softened

1 jar (7-oz) marshmallow creme
1/4 tsp ground ginger

Combine all ingredients and mix together well.
Serve with fresh fruits for dipping. Also good with graham crackers.

Yield: 2 cups

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SMOKED SAUSAGE WHITE BEAN CHILI

1 tbsp olive or coconut oil

1 pkg (14-oz) smoked sausage, cut into bite-size cubes
1 cup low-fat chicken broth
2 cans (15-oz each) great northern beans
1 can (4 1/2-oz) chopped green chilies, drained
2 tsp chili powder
1 tsp ground cumin
chopped fresh cilantro for garnish, if desired
shredded Mexican-blend cheese for garnish, if desired

Heat oil in a large saucepan over medium-high heat; add sausage to hot oil and sauté until browned, approximately 5 minutes. Add the chicken broth and stir to dislodge browned bits from bottom of pan.

Add the beans, chilies, and spices; cook 10-15 minutes or until heated through.

For a thicker chili, remove about a half cup of the beans, mash and stir back into the chili.

To serve, dip into serving bowls and add garnishes as desired.

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1-2-3 CAKE (MUG CAKE)

 So simple, so easy , so tasty.

2 boxes (2 layer size) cake mix. One can be any flavor you prefer, but the other MUST be Angel Food cake mix. Mix them together (shake them in a big bowl). Then simply store the mixture in an airtight container until you get the urge for dessert. 

To make a cake just put three Tbsp. of the dry mixture in a big coffee mug and stir in 2 Tbsp of water. Microwave it for one minute and you will have a single serving of cake! 

Top with fruit, ice cream, whipped cream or whatever! Awesome for those of us who want something sweet every now and then without making an entire cake!!!

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VEGETABLE QUESADILLAS

1/2 lb fresh mushrooms, sliced

1 medium zucchini, sliced
1/2 cup sliced green onions
2 cans whole kernel corn, drained
2 medium tomatoes, seeded and diced
1 tsp dried basil
3/4 tsp salt
1/4 tsp black pepper
6 8-in flour tortillas
2 cups shredded reduced-fat cheddar/Monterrey Jack cheese blend
3/4 cup your favorite salsa
fat-free sour cream

Coat a large nonstick skillet with nonstick cooking spray. Add the mushrooms, zucchini, and green onions to the skillet and sauté until tender. Add the corn, tomatoes, basil, salt, and black pepper; cook another 2 to 3 minutes until heated through. With a slotted spoon, spoon the filling evenly over 1/2 of each tortilla. Sprinkle the cheese over the veggies and fold the tortilla over. Lightly spray the tops of each tortilla with the nonstick cooking spray. Bake, uncovered for 10 to 12 minutes at 400 degrees, or until golden brown. Serve with the salsa and sour cream.

Note: This is a file photo

SPINACH PHYLLO TRIANGLES

1/4 cup chopped onion

1/2 tsp minced garlic
1 stick butter, divided
1 pkg (10-oz) frozen chopped spinach, thawed and well drained
1 block (8-oz) cream cheese, softened
dash of freshly ground black pepper
dash of ground nutmeg
6 sheets frozen phyllo , thawed

Preheat oven to 375 degrees.

In a small skillet or pan melt 2 tablespoons of the butter; add onion and garlic.  Cook, stirring, until tender.

In a mixing bowl combine the spinach, cream cheese, onion-garlic mixture, pepper, and nutmeg until well blended. 

Melt the remaining butter.

Lay a sheet of phyllo on a flat surface.  Brush with the butter and cut length-wise into 4 equal strips.

For each triangle, spoon about 1 tablespoon of the spinach mixture about 1-inch from the end of each strip.  Fold the end over the filling at a 45 degree angle.  Continue folding, like folding a flag, to form a triangle over the filling.  Repeat with the remaining ingredients.

Bake 12 to 15 minutes until golden brown.

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Note: May be made ahead and frozen after baking.  To reheat, bake frozen 10 to 12 minutes or until heated through.

BEEF STIR-FRY FOR TWO

1/2 lb top sirloin steak, sliced thin

2 tsp cornstarch
1/2 cup reduced-sodium beef broth
4 tsp reduced-sodium soy sauce
1 tbsp fresh minced gingerroot
1 clove garlic, minced
2 tsp toasted sesame seeds, divided
2 tsp canola oil, divided
2 cups fresh broccoli florets
1 small yellow bell pepper, julienned
1 cup hot cooked brown rice for serving, optional

In a small bowl combine the cornstarch, beef broth, soy sauce, gingerroot, and garlic until well blended; set aside.

In a large nonstick wok or skillet, stir-fry the beef and 1 teaspoon of the sesame seeds in 1 teaspoon of the oil until the beef is no longer pink.  Remove from skillet or wok and keep warm.

Add the remaining oil and stir-fry the broccoli for 2 minutes.  Add the bell pepper and stir-fry another 5 or 6 minutes until the veggies are crisp tender.  Stir the cornstarch mixture to re-blend and add to the vegetables.  Bring mixture to a boil; cook, stirring, for a couple of minutes until thickened.  Add the beef back into the pan and heat through.

Serve with the brown rice and sprinkle with the remaining sesame seeds.

 Note: File Photo

APPLE FRITTER PULL-APART BREAD

  1 can Low-Fat Grands refrigerated biscuits (buttermilk, original, or honey butter all work well)

• Filling:
• 2 granny smith apples, very finely diced
• 1 teaspoon lemon juice
• ⅓ cup brown sugar
• 2 tablespoons granulated sugar (Splenda for Baking equivalent)
• ½ teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• Glaze:
• 1 ½ cups powdered sugar (Splenda Granules whirled in blender)
• ¼ cup half and half (maybe more?) (Greek Yogurt, drained)
• 1 teaspoon vanilla

DIRECTIONS
1. Add all filling ingredients to a large saucepan over medium heat. Cook, stirring occasionally, until apples have browned and softened and sauce has thickened. Set aside to cool.
2. Heat oven to 350 degrees F. Spray a 9 x 5 inch loaf pan with cooking spray.
3. Using a paring knife, cut each biscuit in half horizontally to make 16 biscuit halves (you should be able to cut them slightly and then pull them apart the rest of the way). Flatten each biscuit half with your hand to thin them out.
4. Spoon about a tablespoon of the apple filling onto each biscuit half.
5. Stack the biscuit halves on top of one another to form four stacks with four biscuit halves each.
6. Place the stacks in the loaf pan, arranging so the ends of both sides have biscuit without filling touching the pan. (You'll have to sandwich two filling-sides together in order to do so, and that's completely fine.)
7. Cover with aluminum foil and bake for 30 minutes. Then, remove the aluminum foil and bake until golden brown and cooked through, checking every 5 or so minutes. Let the loaf cool for 5 minutes in the pan and then remove from the pan.
8. Whisk together the powdered sugar and half and half, adding more if necessary to reach the desired consistency. Add the vanilla and whisk again. Drizzle liberally over fritter.

Note: Recipe and picture from Cooking When the Dinner Bell Rings

BROWNIE MIX

 This was suggested by a friend. I have not yet tried it.

1 cup granulated sugar
1/2 cup all-purpose flour
1/3 cup cocoa powder
1/4 tsp salt
1/4 tsp baking powder

Mix and place in a baggie or a glass jar.

Instructions for baking:
Preheat oven to 350 degrees.
Lightly grease an 8 or 9-inch square pan (or use the Pampered Chef brownie pan).

Pour mix in bowl and add:
2 large eggs
1/2 cup vegetable (canola, olive, or coconut) oil
1 tsp vanilla extract

Mix well and pour into prepared pan.

Bake at 350 degrees for 20-25 minutes but check after 12 to 15 minutes. Remove from oven as soon as brownies are done. Baking time will depend on your pan and your oven.

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SOY AND CHILE GLAZED BRUSSELS SPROUTS WITH SHIITAKE MUSHROOMS

1 lb Brussels sprouts

4 green onions
1 tsp finely shredded orange peel
2 tbsp orange juice
1 tbsp soy sauce
1 1/2 tsp honey
1/2 red serrano chili pepper, seeded and finely chopped* OR 1/4 tsp crushed red pepper
1 garlic clove, minced
1 1/2 tbsp vegetable oil (I recommend canola, olive, or coconut)
4-oz fresh shiitake mushrooms, stemmed and thinly sliced

1. Trim Brussels sprouts;** cut lengthwise into quarters. Finely chop one of the green onions; cut the remaining three green onions diagonally into 1-inch pieces. In a small bowl stir together orange peel, orange juice, soy sauce, honey, serrano pepper, and garlic. Set aside.
2. Working in a well-ventilated area, in a large skillet heat oil over medium-high heat. Add Brussels sprouts, mushrooms, and green onions. Cook and stir for 8 to 10 minutes or until sprouts are blackened in places and are nearly tender.
3. Pour orange juice mixture over sprout mixture; toss to coat. Cook and stir for 3 to 4 minutes more or until sprouts are tender.

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

**Tip:

To trim Brussels sprouts, cut off the stems just at the spot where the leaves start to grow. Remove dark green outer leaves until the tender, light green leaves are uniformly exposed.

Note: Recipe and picture from BH&G.

AUTHOR DEBBIE MACOMBER'S FIVE-MINUTE CRANBERRY WALNUT COBBLER

2 1/2 cups fresh or frozen cranberries

3/4 cup chopped walnuts
1/2 cup + 3/4 cup granulated sugar
2 large eggs
12 tbsp (1 1/2 sticks) unsalted butter, melted
1/4 tsp almond extract
1 cup all-purpose flour
Pinch of salt

Preheat oven to 350 degrees.
Combine the cranberries, walnuts and the 1/2 cup of sugar in a 9-inch pie pan; toss until coated.
In a medium bowl, whisk eggs, melted butter, remaining sugar and almond extract until blended. Fold in the flour and salt until combined. Pour the batter over the cranberry mixture.
Bake at 350 degrees for 40 minutes or until crust is golden brown and fruit is bubbly.
Cool on a wire rack.
To serve, dip into individual serving bowls and top with whipped cream, if desired.
Yield: 8 servings.

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POTATO SOUP MIX IN A JAR

THIS CAME ACROSS MY DESK 6 YEARS AGO FROM THE NOBLE PIG. WHAT A GREAT GIFT IDEA FOR TEACHERS, CO-WORKERS, THE ELDERLY, COLLEGE STUDENTS, ETC. THIS IS A GREAT MIX TO MAKE 1 CUP OF INSTANT SOUP AT A TIME.

POTATO SOUP MIX

Recipe from: Cathy Pollak | Serves: 1 quart jar

Ingredients

• 2 cups instant mashed potatoes
• 1-1/2 cups dry milk powder
• 1-1/2 Tablespoons chicken bouillon granules
• 2 teaspoons dried chopped onion
• 1 teaspoon dried parsley

• 1 teaspoon seasoning salt
• 1/4 teaspoon dried thyme
• 1/8 teaspoon ground white pepper
• 1/8 teaspoon ground turmeric

Directions

• Combine all ingredients in a large bowl and mix until a homogeneous mixture is achieved. Pour into a one quart jar.
• Attach the following instructions: To serve, place 1/2 cup soup mix in bowl. Stir in 1 cup boiling water until smooth.

Note: File Photo

HOT CORN DIP

Shared from the Noble Pig

From Gina Marie’s Kitchen
Serves 6-8

2 cups shredded cheddar cheese
1 cup shredded Monterey Jack or white cheddar cheese
2 Tablespoons chipotle peppers in adobo sauce, diced small (I used only the sauce)
1 (4 oz) can diced green chilies
1/2 cup mayonnaise
1/4 teaspoon garlic powder
1 (11-15 oz) can of corn, drained
1 small tomato, diced
Cilantro, chopped
Green onions, thinly sliced

Preheat oven to 350o F.

In a medium bowl, mix the cheeses, chipotle pepper sauce, green chilies, mayonnaise, garlic powder and corn together.  Pour into an oven safe dish.  Bake 20 minutes or until brown and bubbly.

Top with tomatoes, cilantro and green onions.  Serve warm with tortilla chips.

POPCORN, NUTS, AND POTATO SNACK MIX

1/3 cup butter, melted

1 tsp dried dill weed
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
2 quarts popped popcorn
2 (1.5-oz each) cans potato sticks
1 cup mixed nuts

In a large mixing bowl mix together the melted butter, dill, Worcestershire sauce, garlic powder, onion powder, and salt, mixing to blend well. 

Add the popped popcorn, potato sticks, and nuts to the butter mixture and toss to coat well.

Spread the mixture on a large ungreased baking sheet with sides and bake at 350 degrees for 3 to 4 minutes.  Stir the mixture then bake an additional 4 to 5 minutes.

Yield: 9 cups

Here is the type of potatoes used in this recipe. Forget brand, this picture is used for product reference only.

BEULAH'S BAKED CORN

This is an old recipe from my vintage recipe collection. I love how these old recipes read. "Butter the size of a walnut;" some modern cooks may have no idea what that would be.

1 can corn
2 eggs, beaten
1/2 cup milk
butter size of a walnut
1 tablespoon sugar
1/2 tablespoon flour
1 scant teaspoon salt
pepper to taste

Cream butter with sugar, salt, flour, and pepper. Add beaten eggs and milk. Add corn. Bake in a buttered baking dish at 350 degrees about 1/2 hour or until set.

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JALAPENO POPPER SPREAD

2 bricks (8-oz each) cream cheese, softened

1 cup mayonnaise
1/2 cup shredded Monterey Jack cheese
1/4 cup canned chopped green chilies
1/4 cup canned diced jalapeno peppers
1 cup shredded Parmesan cheese
1/2 cup Panko bread crumbs
Sweet red and green peppers, sliced, for dipping
Corn chips for dipping

In a large bowl, beat the first five ingredients until blended; spread into an ungreased 9-in. pie plate. Sprinkle with Parmesan cheese; top with bread crumbs. Bake at 400° for 25-30 minutes or until lightly browned. Serve with peppers and chips. 

Yield: 16 servings.

Note: This is an old TOH recipe.

RICE-VEGGIE MEDLEY

For a tasty, healthy dish, try this Rice-Veggie Medley.  The brown rice and these vegetables go together to play a sweet medley on your taste buds!

4 cups cooked brown rice (it is important that diabetics use brown rice, don't substitute white!)
1 garlic clove, minced
1 medium onion, chopped
1 tbsp canola oil
1 cup small broccoli florets
1 cup zucchini, sliced
1 red bell pepper, sliced
1 cup sliced carrots
fresh chopped cilantro, if desired

Cook the rice according to the package directions so that you end up with 4 cups cooked rice.  Add half the garlic and half the onion to cook with the rice.  When rice is almost ready, cook the veggies.

Heat the oil in a large nonstick skillet or wok.  Add the broccoli, zucchini, bell pepper, and carrots; stir fry with the remaining onion and garlic until the veggies are crisp tender.

To serve, place rice on plate and top with the veggie mixture.  Garnish with a sprinkling of the cilantro, if desired.

Yield: 4 servings

Note: You should eat with a protein source such as a piece of chicken, fish, pork, or steak.

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QUICK AND EASY CHOW MEIN

1 lb ground beef

1 1/2 cups water
2 tbsp soy sauce
1/2 tsp ginger
1 tsp beef-flavor instant bouillon
1 1/2 cups sliced celery
1 can (16-oz) bean sprouts, drained
1 can (8-oz) sliced water chestnuts, drained
1 can (4-oz) mushroom stems and pieces, drained
1 tbsp cornstarch
2 tbsp water
4 cups chow mein noodles or hot cooked rice for serving

Brown meat in a large skillet and drain well. Add the water, soy sauce, ginger, bouillon, celery, bean sprouts, water chestnuts, and mushrooms; mix together well. Cover and simmer 15 minutes, stirring occasionally.

In a small bowl, blend the cornstarch and the 2 tablespoons of water together until smooth; stir into the meat mixture and cook until thickened and boils.

Serve the chow mein over the noodles or rice.

Yield: 4 servings

file photo for reference only

not this exact recipe

EASY PECAN FUDGE SHEETCAKE

1 pkg (2-layer size) devils food cake mix

1/2 cup butter
1/4 cup + 2 tbsp milk
1/4 cup unsweetened cocoa powder
1 lb powdered sugar
1 tsp vanilla extract
3/4 cup chopped pecans

Preheat oven to 350 degrees.
Grease a 15 1/2" x 10 1/2" x 1" baking pan; set aside.

Prepare the cake mix according to the package directions and pour into the prepared pan. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in center comes out clean.

To make the frosting: Combine the butter, milk, and cocoa powder a medium saucepan. Cook, stirring, over low heat until the butter is melted. Add the powdered sugar and vanilla extract, stirring until smooth. Stir in the pecans and pour over the warm cake.

Allow to set for approximately 4 hours before cutting to serve.

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BACON WAFFLES

1 large egg, beaten

1 cup low-fat milk
1 cup low-fat sour cream
1 tbsp butter, melted
2 cups Bisquick (or similar product)
8 slices bacon, cooked crisp & crumbled (personally, I only use pork bacon but turkey bacon works fine)
3/4 cup shredded low-fat cheddar cheese

Preheat waffle iron.

Blend the egg, milk, sour cream, and butter together in a mixing bowl until well blended.  Stir in the Bisquick, mixing well.
Stir the bacon and cheese into the waffle batter.
Pour batter into waffle iron and cook according to the iron's directions.
Serve with maple syrup or your favorite waffle toppings.
Yield: 12 waffles

Note: File Photo

TEX-MEX TACO PIE

I have had this recipe since the 1980s.

CORNMEAL CRUST:
1 cup biscuit baking mix (such as Bisquick)
3 tbsp cornmeal
3 tbsp butter, melted
2 tbsp water

In a medium bowl combine all the ingredients; mix well. Press on the bottom and up sides of a 9-inch pie plate. Crimp edges into a pretty edge.

FILLING:
1 lb lean ground beef
1/2 cup chopped onion
1 can (8-oz) tomato sauce
1 can (4-oz) chopped green chilies, drained
2 tsp beef-flavored instant bouillon
1 1/4 tsp chili powder
1/4 tps ground cumin
1 egg, beaten

Preheat oven to 350 degrees.

In a large skillet, brown the ground beef with the chopped onion; drain off all fat.

Add the tomato sauce, chilies, bouillon, chili powder, and cumin; cook, stirring until the bouillon is completely dissolved. Remove from the heat and stir in the egg.

Spoon the filling mixture into the cornmeal crust.

Bake at 350 degrees for 25 minutes or until hot. Let stand 5 minutes.

Before serving, garnish with shredded lettuce, shredded cheese, and diced fresh tomato or as you desire.

FILE PHOTO

STRAWBERRY SOUFFLE SALAD

1 pkg (4-serving size) strawberry gelatin

1 cup boiling water
1 cup mashed strawberries

Combine the gelatin with the boiling water stirring until gelatin is completely dissolved. Add the mashed berries and mix well.

Refrigerate mixture until it begins to thicken.

Whip mixture with an electric mixer to a very stiff froth.

Divide evenly into 4 sherbet or other small dishes.

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MACARONI SHELLS STUFFED WITH TUNA

1 (12-ounce) package jumbo whole-grain shell macaroni

1 (6 1/8-ounce can) tuna in water
6 slices whole-grain bread, cut into small cubes
1 cup minced celery
3/4 cup low-fat milk
1/2 cup finely chopped walnuts
1/4 cup minced onion
dash of salt
4 teaspoons lemon juice
dash of freshly ground black pepper
1 tablespoon sugar
1 (32-oz) jar marinara sauce

Prepare shells according to the package directions; pour into a colander and drain well.

Preheat oven to 350 degrees.

While shells are cooking, combine the tuna, bread cubes, celery, milk, walnuts, onion, salt, and lemon juice together in a large bowl using a fork to flake tuna.  Stuff a tablespoon of this mixture into each of the drained shells.

Stir the sugar and marinara sauce together to blend; spoon half of the sauce over the bottom of a 9 x 13-inch baking pan or dish.  Arrange the shells over the sauce in a single layer and cover with the other half of the sauce.

Cover the pan or dish with aluminum foil and bake 40 minutes.

Yield: 6 to 8 servings

Note: This is a file photo for reference only.

COCONUT CHICKEN BREASTS

4 (6-oz each) skinned and boned chicken breasts

1/4 cup cornstarch
1 tbsp Caribbean jerk seasoning
2 large egg whites
1 cup sweetened coconut flakes
1 cup panko bread crumbs
3 tbsp canola or olive oil

Preheat oven to 325 degrees.

Place each chicken breast between two sheets of plastic wrap and flatten to 1/2-inch thickness.

In a shallow dish, stir together the cornstarch and jerk seasoning'

Whisk egg whites just until foamy in another shallow dish.

In a third shallow dish, stir together the coconut and panko crumbs.

Dredge the breasts, one at a time, in the cornstarch mixture; dip into the egg whites; dredge in the coconut gently pressing to adhere to the chicken.

Heat the oil to hot in a large nonstick ovenproof skillet over medium heat. Cook 1 to 2 minutes on each side until golden brown.  Transfer the skillet to the oven. Bake at 325 degrees for 15 to 20 minutes or until chicken is cooked through. Season with salt and pepper, if desired.

Note: File Photo

OLD FASHION CORN PUDDING

1 can (15 1/4-oz) whole kernel corn, drained

1 can (15 1/4-oz) cream-style corn
1 cup milk
2 beaten eggs
1/4 cup butter, melted
1/4 tsp pepper
1/2 cup cornmeal

Preheat oven to 350 degrees.
Spray a 2-quart casserole dish with nonstick cooking spray.

In a large mixing bowl combine the corns, milk, eggs, butter and pepper together until blended. Add the cornmeal and stir until moistened.

Pour the corn mixture into the prepared casserole dish. Bake at 350 degrees for 50 to 55 minutes or until lightly browned and set in the center.

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PERFECT PATIO SALAD

Have had this recipe for years but have no idea why it is called a patio salad. Possibly because it was served outside once patios became popular. This is an old recipe my late mother had for years and I've had for years since.

2 cups (8-oz) elbow macaroni, uncooked
3/4 cup clear French dressing
1/2 cup dairy sour cream
2 cups fresh broccoli florets
1 small onion, chopped
2 cups shredded iceberg lettuce
freshly ground black pepper
1 cup cherry tomatoes

Prepare macaroni according to the directions on the package. Blend the French dressing with sour cream in a large bowl. Add the drained macaroni, broccoli, onion, and pepper to taste; mix and chill.

Line a salad bowl with the lettuce leaves and heap the macaroni salad in the center. Garnish with tomatoes and lemon wedges, if desired.

Please note: The following picture is used for reference

HOMEMADE ZUCCHINI RELISH

Note: This is an easy recipe but not a quick one as the zucchini need to soak overnight.

When I lived in Indiana during the 70s, I grew lots of zucchini in my garden. This is one of the recipes for preserving them.

10 cups peeled, ground zucchini
4 cups ground onions
5 tablespoons salt
2 1/4 cups vinegar
2 1/2 cups sugar
1 teaspoon each of nutmeg, dry mustard and turmeric
2 teaspoons celery seed
1 tablespoon cornstarch
1 red pepper*, chopped fine
1 green pepper*, chopped fine

Combine the zucchini, onions, and salt together and let stand overnight. Next morning, drain and rinse with cold water. Combine the mixture with the remaining ingredients and cook for 30 minutes; mixture must be hot. Pour into hot clean jars and seal with hot lids. Makes 7 pints.

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*These are bell peppers.

CHILE-LIME TURKEY PATTIES

Note: This recipe was a $500 prize winner in an old Better Homes and Gardens recipe contest.

2 cups cut-up leftover (or otherwise) cooked turkey
1/4 cup fresh parsley
2 tbsp sliced celery
2 tbsp sliced green onion
1 cup panko bread crumbs
1/4 cup mayonnaise
1 egg, lightly beaten
1 tbsp lime juice
1 tsp red chile paste
1/8 tsp Worcestershire sauce
2 tbsp butter
1 recipe Lime Butter Sauce (follows)
Fresh lime wedges

Process turkey just until ground in a food processor; transfer to a mixing bowl.

Process parsley, celery, and green onion until finely chopped; add to the turkey. Add half the panko, the mayonnaise, egg, lime juice, chili paste, and Worcestershire sauce to the mixture.

Form the mixture into 8 equal patties (about 3-inches in diameter) and coat with the remaining panko crumbs.

Heat 1 tablespoon of the butter in a 12-inch skillet over medium heat. Cook half the patties for 10 minutes or until browned and the internal temperature reaches 165 degrees. Turn patties halfway through cooking time. Remove to a platter and keep warm while repeating the process with the remaining butter and patties.

Serve with the fresh lime wedges and this Lime Butter Sauce:
1/3 cup white wine or chicken broth
1 tbsp lime juice
1 minced garlic clove
2 tbsp whipping cream
1/3 cup butter, cut into pieces
1 tbsp Asian sweet chili sauce

In a small saucepan, combine the wine or broth, lime juice, and garlic; bring to boiling and reduce heat to simmer. Cook, uncovered, for 5 minutes. Reduce heat to low and whisk in the whipping cream. Gradually whisk in the butter until melted. Stir in the chili sauce.

the file photo