GINGERED NOODLE SALAD

4 oz dry spaghetti or linguine

Cook pasta according to the package directions. Toss with the dressing below:

NOODLE DRESSING:
1 tbsp minced ginger
3 tbsp sugar
1 tbsp catsup
1/4 cup lite soy sauce
1/4 tsp Chinese chile paste*
1 tbsp water
2 tbsp lime juice
1 tsp canola oil
2 cups mixed salad greens
4 lime wedges for garnish, if desired
In a medium saucepan combine the ginger, sugar, catsup, soy sauce, chili paste, and water. Bring to a simmer over medium-low heat and simmer for 1 minute. Remove from the heat then add the canola oil and lime juice. Using a wire whisk, blend well.

Add the cooked and drained noodles to the dressing and stir in well to coat.

To serve, divide the salad greens evenly among 4 salad plates. Top with the noodles. Garnish each with a lime wedge, if desired.

*If you don't have the Chinese chili paste, substitute a small amount of crushed red pepper to taste.

file photo

GERMAN-STYLE GREEN BEANS

 1 lb fresh green beans, cut into 2-inch slices

3 bacon strips, diced

1 medium onion, quartered and sliced

2 tsp cornstarch

1/4 tsp salt

1/4 tsp ground mustard

1/2 cup water

1 tbsp brown sugar

1 tbsp cider vinegar

Place beans in a saucepan and cover with water. Bring to a boil, cook8 to 10 minutes, just until crisp tender; drain and set aside.

In a skillet, cook bacon over medium heat until crisp. Remove from skillet to paper towels to drain. Reserve 1 tablespoon of the bacon drippings. Sauté the onion in the reserved bacon drippings until tender. 

In a small bowl, combine cornstarch, salt, mustard and water until smooth. Stir into the onion and bring to a boil. Cook, stirring for a minute or two, until thickened. Stir in the brown sugar and vinegar. Add in the green beans and heat thoroughly.  Sprinkle with the bacon.

Yield: 3 to 4 servings

Recipe and photo TOH.

Venison Chili

1 lb boneless venison steak, cube

1/2 cup chopped onion

2 tbsp olive oil

1 can (15-oz) chili without beans

1/2 cup water

1/2 tsp garlic powder

1/2 tsp celery

In a large saucepan, cook venison and onion in oil until meat is browned, Stir in the remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 1 hour or until meat is tender.

Garnish as desired.

Yield: 3 to 4 servings

file photo, not this exact recipe

 

ANTHONY'S PINEAPPLE COLESLAW

Note: This salad is easy to put together but be aware it needs to be refrigerated for 2 hours before serving so plan ahead.  It was a popular salad at a very popular San Diego Restuarant in the past. I don't believe the restaurant is still there.

1 cup mayonnaise

1/3 cup crushed pineapple

1 tbsp milk

1 tbsp ketchup

1 tsp sugar

1 tsp poppy seeds, optional

1 tsp Worcestershire sauce

8 to 10 cups coleslaw mix

In a small bowl, combine the mayonnaise, pineapple, milk, ketchup, sugar, poppy seed, if using, and Worcestershire sauce. Place the coleslaw mix in a large bowl: add dressing and toss to coat. Cover and refrigerate 2 hours before serving.

Yield: 4-6

file photo

PANKO CRISPY FRIED CHICKEN

 

2 cups buttermilk

2 tbsp hot pepper sauce
2 tbsp Dijon mustard
1 egg
1 1/2 tsp oregano
1 1/2 lbs (8) thin-sliced chicken breast cutlets
2 cups panko breadcrumbs
1/2 tsp salt
1/2 tsp black pepper
1 1/2 quarts canola oil for frying

In a large glass bowl, whisk together the buttermilk, hot pepper sauce, Dijon mustard, egg, and 1/2 teaspoon of the oregano. Add the chicken cutlets to the marinade and turn to coat. Cover with plastic wrap and refrigerate 1 to 2 hours.

In a shallow dish toss together the panko breadcrumbs, salt, pepper and remaining oregano; set aside.

In a deep pot to avoid hot splattes, heat oil over medium heat until it reaches 350 degree or until crumbs sizzle when dropped into the oil. One at a time remove chicken cutlets from the marinade, shaking off the excess. Coat each cutlet with the bread crumb mixture. Discard marinade--do not reuse.

Add two to three cutlets to the hot oil, depending on size of cutlets. Fry for 3 to 4 minutes or until lightly browned. Transfer to a paper towel-lined platter or cookie sheet; keep warm. Let oil reheat then proceed to fry the remaining cutlets.

file photo

VENISON CHEESE DIP

1 lb ground venison

3/4 cup chopped onions, divided

3/4 cup chopped green bell pepper, divided

2 tbsp vegetable oil

1 lb process cheese, Velveeta-style, cubed

1 can (15-oz) chili without beans

1 bottle (12-oz) chili sauce

1/2 tsp garlic salt

1/2 tsp salt

1/2 tsp pepper

1/2 cup shredded cheddar cheese

Nacho chips

In a large skillet over medium heat, cook the venison, 1/2 cup of the onions and 1/2 cup bell pepper in the oil until meat is no longer pink: drain. Stir in the next 6 ingredients, cooking and stirring until the cheese is melted. Transfer to a serving dish and top with the shredded cheddar and the remaining onion and bell pepper. Serve with the chips.

Yield: 6

recipe and photo TOH 2003

POACHED FISH

1 medium onion, sliced

3 slices lemon
1 bay leaf
black pepper
1 lb fresh fish fillets

Heat about 1 1/2-inches of water to boiling in a skillet. Add onion, lemon, bay leaf, and pepper. Reduce heat to simmer. Add fish fillets to the skillet. Simmer until fish fillets flake easily with a fork, should take 5 to 10 minutes depending on the thickness of the fillets.

 This is a file photo for reference only.

MARINATED VEGETABLE SALAD

This recipe serves 12 so it is perfect for those times you are feeding a large group or taking a dish to some occasion. Great make ahead dish as it marinates overnight.

2 cups fresh broccoli flowerettes
2 cups sliced carrots (1/4-inch slices)
2 cups fresh cauliflowerettes
1 cup sliced celery (1/4-inch slices)
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
1 1/3 cups unsweetened apple juice
1 cup cider vinegar
1 tsp freshly ground black pepper

Steam the broccoli, carrots, cauliflower, celery until crisp tender; cool. Combine the steamed vegetables, bell pepper, and green onions in a gallon Ziplock Storage Bag. Combine apple juice, cider vinegar and black pepper; pour over vegetables. Seal bag and shake to mix well. Refrigerate vegetables overnight; will keep up to 3 days.

Yield: 12 servings

 Note: This is a file photo.

BAKED THREE-CHEESE SPINACH-ARTICHOKE DIP

1 pkg (8-oz) Neuchâtel cream cheese

1/2 cup sour cream

1/2 cup mayonnaise

1 tbsp hot sauce

2 tsp garlic powder

2 tsp onion powder

1 1/2 tsp grated lemon zest

1/2 tsp salt

2 cans (14-oz each) chopped artichoke hearts, drained

1 pkg (15-oz) frozen chopped spinach, thawed, squeezed dry

8-oz Monterey Jack shredded cheese

1 pkg (3-oz) finely shredded Parmesan cheese

Whole grain chips and/or crackers for serving

Preheat oven to 375-degrees. Spray a 2-quart baking dish with nonstick cooking spray; set aside. I

n a large bowl, whisk together the first 8 ingredients until mostly smooth. Fold in the artichoke and spinach, along with 1 1/2 cups of the Monterey Jack cheese and 2/3 cup of the Parmesan. Fold in until combined. Spoon mixture into the prepared baking dish in a even layer. Sprinkle the remaining cheeses overall.

Bake at 375-degrees around 35-40 minutes or until golden brown and bubbly. Serve while hot with the chips and/or crackers.

My version of a Southern Living recipe and their picture

 

 

STUFFED MUSHROOMS

24 large mushrooms

olive or canola nonstick cooking spray
1 tbsp olive or canola oil
2/3 cup minced green onion
1/2 tsp dried thyme
1 cup soft bread crumbs
1/4 cup + 2 tbsp freshly grated Parmesan cheese, divided
2 tbsp minced toasted pecans
2 tbsp reduced-fat sour cream
1/2 tsp freshly ground black pepper

Clean mushrooms and remove stems.  (Save stems for another use, if desired.)

Spray a large nonstick skillet with the cooking spray and heat over medium heat until hot.  Add the mushroom caps and saute for 5 minutes.  Remove from skillet, drain, pat dry with paper towels.

Add the oil to the skillet and heat again over medium heat.  Add the green onion and thyme; saute 2 minutes.  Remove from the heat and stir in the bread crumbs, the 2 tablespoons of the cheese, pecans, sour cream, and pepper.  Spoon the mixture into the mushroom caps, mound about a half teaspoon of the cheese atop each.  Place mushrooms on the rack of a broiler pan that has been coated with cooking spray.  Broil 4 to 6-inches from the heat for 2 to 3 minutes or until lightly browned.

Yield: 24 stuffed mushrooms
Per mushroom: Approximately 30 calories,2 g fat (1 sat), 1 g protein, 3 g carbs

file photo