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Thursday, May 31, 2012

BRIOCHE BREAD PUDDING














First posted: Friday, October 21, 2011 10:00 PM MDT

Who doesn't love bread pudding?  The idea is kicking it up a notch with
different breads, fruits and ideas!

Ingredients:
1 Tbsp. (15 ml) butter, to grease pan
1/2 cup (125 ml) butter, melted
1/2 cup (125 ml) brown sugar
4 eggs
1 3/4 cups (425 ml) almond milk, vanilla flavoured
6 slices (4 cups, 1L) stale bread, or brioche - cut into cubes
3/4 cup (175 ml) chocolate chunks
1/2 cup (125 ml) sliced almonds

Directions:
Preheat oven to 350F (180C). Generously grease an 8 x8-inch (20x20-cm)
baking pan with butter.

In a large bowl, whisk together melted butter, brown sugar, eggs and vanilla-
flavoured almond milk. Add bread cubes and allow to soak until they absorb
liquid mixture, about 3 to 7 minutes.

Fold in chocolate chunks and almonds. Pour into baking pan. Bake in oven for
45 minutes, until golden brown.

Serves 6 to 8

NOTE: You can serve with a dollop of pastry cream and slivered almonds.

http://www.edmontonsun.com/

CRÊPES À L'AMANDE





















First posted: Friday, October 21, 2011 10:00 PM MDT


Looking for new brunch ideas?  This one will be a keeper in your favorite
recipe file.

Ingredients:
2 cups (500 ml ) almond milk, unsweetened or original
1 cup (250 ml) all-purpose flour
2 eggs
1 Tbsp. (15 ml) vegetable or canola oil
1/2 tsp. (2 ml) salt
1/4 cup (50 ml) butter

Directions:
Combine all ingredients in a blender and puree until smooth. Refrigerate batter
for half an hour.

Heat a 6-inch non-stick skillet over medium-high heat. Pour approximately
1/4 cup (50ml) of batter in hot pan and swirl pan so batter evenly coats bottom
of pan, pour off any excess back into batter.

Cook crêpe about one minute on each side until crêpe is set and slightly golden.

Continue to cook crêpe one at a time until batter is used, brushing pan with oil
or butter if needed.

Fold crêpe in four and serve with fresh fruit and syrup.

Makes 16-20 crêpes

http://www.edmontonsun.com/

FRIED FRAGRANT BELLS

1 lb Ground pork

2 Finely chopped green onions
1 sl Minced ginger
3 tb Chicken broth
1 tb Dark soy sauce
1 tb Dry Sherry
1 Egg
2 tb Cornstarch
3 tb Water
4 Dried bean curd sheet
Additional cornstarch
1/4 c Salt
2 tb Szechwan peppercorns
2 To 4 cups vegetable oil

Combine pork, onion, ginger, broth, soy sauce, Sherry,
egg and 1 tablespoon cornstarch in bowl and mix well.
Combine remaining 1 tablespoon cornstarch with water
in small bowl.

Moisten 1 bean curd sheet under running water. Place
on work surface and spread with 1/4 of meat mixture.
Roll as for jelly roll; brush long edge with dissolved
cornstarch to seal. Repeat to make three more rolls.
Cut each into slices 1 1/2 inches thick; dip each end
in additional cornstarch to seal filling. (Can be done
3 to 4 hours ahead to this point and refrigerated.)

For salt: Combine salt and peppercorns in small
skillet and cook until browned. Crush in mortar with
pestle.

Heat oil in deep fryer to 375 deg. Add slices a
few at a time and fry until crisp. Drain on paper
towels. Serve hot with peppercorn salt, if desired.

Tomatillo Sauce

1/4 cup Red Onion -- chopped

1/4 cup Fresh Cilantro -- Snipped
1/4 teaspoon Salt
1/2 pound Tomatillos -- Cut Into Halves
2 each Serrano Chiles -- Canned *

* Use 2 canned serrano chiles, rinsed and seeded or 1 fresh serrano
chile, seeded. Place all ingredients in food processor workbowl fitted
with steel blade or in blender container, cover, and process until well
blended. Makes about 1 1/4 cups sauce.

TURKEY RANCHERO

4 Turkey thighs

1 package Enchilada sauce mix
6 ounces Tomato paste
1/4 cup Water
4 ounces Monterey Jack -- grated
1/3 cup Lowfat yogurt or sour cream
1/4 cup Green onions -- sliced
1 1/2 cups Corn chips -- crushed

With sharp knife, cut each thigh in half; remove bone and skin. Place
in crockpot. Combine enchilada sauce mix with tomato paste and water.

Mixture will be thick. Spread on thighs. Cover; cook on LOW 7 to 8
hours or until tender. Turn pot on HIGH. Add cheese; stir until melted.

Spoon into an au gratin dish or shallow casserole. Spoon yogurt over
turkey. Sprinkle with onions. Top with corn chips.

Wednesday, May 30, 2012

ALMOND FRESH APPLE-TINI




First posted: Friday, October 21, 2011 10:00 PM MDT

A great drink to consider for  the upcoming holiday season.  Note - you
can kick it up a notch with a shot of Amaretto and your favorite brandy.

Ingredients;
1 oz. (28 ml) Almond Fresh almond milk, original
2 oz. (57 ml) apple juice
Splash caramel syrup
Dash fresh lemon juice
1 apple slice

Directions:
Combine almond milk, apple juice, caramel syrup and fresh lemon juice over
ice in a martini shaker. Shake vigorously and serve in a martini glass. Garnish
with an apple slice.

Makes 1 serving.

http://www.edmontonsun.com/

THICK VANILLA ALMOND PASTRY CREAM















First posted: Friday, October 21, 2011 10:00 PM MDT


Just sa ying the words pastry cream makes your mouth water with
anticipation!  Great for cakes, pastries or a new take on English trifle.

Ingredients:
1/2 cup (100 g) granulated sugar
1/4 cup (35 g) cornstarch
Pinch salt
5 egg yolks
1/2 vanilla bean, halved lengthwise
2 cups (500 ml) Almond Fresh almond milk, original
2 Tbsp. (28.4 g) unsalted butter

In a mixing bowl, combine sugar, cornstrach and salt.  Whisk in egg
yolks until smooth.

Directions:
Scrape seeds from vanilla bean with the back of a small knife. Place vanilla
bean and seeds along with almond milk in a saucepan. Over medium heat, cook
until almond milk is steaming and bubbles begin to form around edges.

Remove almond milk from heat, discard vanilla bean and slowly whisk about
half of hot mixture into egg yolk mixture, continuously whisking to temper egg
yolks. Transfer egg yolk mixture back into saucepan withremaining almond milk
and stir together.

Cook pastry cream over medium heat, stirring constantly with a spatula,
making sure to reach bottom of pan.

Bring mixture to a boil, cook for about one minute, stirring constantly until
mixture is thick.

Remove from heat and whisk in butter. Scrape pastry cream through a strainer
into a bowl for a smoother texture. Cover surface directly with plastic wrap to
stop a skin from forming on the cream. Chill and use within two days.

Makes 3 cups.

http://www.edmontonsun.com/

FRIED EGGPLANT OR ZUCCHINI

-----SEASONING MIX-----

1 1/8 ts Salt
1/4 ts Paprika
1/2 ts White pepper
1/4 ts Onion powder
1/4 ts Garlic powder
1/4 ts Ground red pepper (cayenne)
1/4 ts Black pepper
1/4 ts Dried tyme leaves
1/8 ts Dried sweet basil leaves

-----INGREDIENTS-----
1 c Peeled and coarsley chopped -eggplant or zucchini
1/2 c All purpose flour
1/2 c Dried bread crumbs (very fine)
1/2 c Milk
1 Egg
Vegetable oil for frying
Powdered sugar is optional

Combine seasoning mix ingredients is a small bowl, mixing thoroughly.
Sprinkle the vegetables evenly with about 1/2 tsp of the mix. Place the
flour in a small bowl and the breadcrumbs in another. Add 1 tsp of the
seasoning mix to the flour and one tsp to the breadcrumbs, mixing each
well. (Use any leftover mix to season other vegetables before cooking.
In a separate small bowl combine the milk and egg until well blended.
Heat 1 inch oil in a 2 qt. saucepan or deep fryer to 350 degrees. Just
before frying, dredge the chopped vegetables in the seasoned flour,
shaking off excess. Work quickly so flour doesn't get too moist; it's
best to use your hands for this, but a slotted spoon will do. Then coat
well with the milk mixture, then quickly with the breadcrumbs, shaking
off excess. Place the vegetables in hot oil until dark golden brown,
about 2-3 minutes, making sure to seperate the vegetable pieces as you
drop them into the oil. Adjust heat as necessary to keep at 350
degrees. Drain and serve immediately.

Sprinkle lightly with powdered sugar (If desired)

TEX-MEX ROASTED CHICKEN

1 teaspoon Ground Cumin

1 teaspoon Chili Powder
1/2 teaspoon Basil
1/4 teaspoon Salt
1 tablespoon White Wine Vinegar
1 (3 Lb.) Broiler -- Skinned
2 cups Coarsley Chopped Zucchini
1 1/4 cups Unpeeled -- Seeded &
Coarsely Chopped Tomatoes.

Combine First 6 Ingredients; Stir Well and Set Aside.
Remove Giblets and Neck From Chicken and Discard. Rinse Chicken and Pat
Dry. Rub Outside Of Chicken With Spice Mixture. Place Chicken, Breast Side
Down in A Deep 3 Qt. Casserole. Cover With Wax Paper and Microwave At
High 8 To 9 Min. Turn Chicken, Breast Side Up and Microwave Covered With
Wax Paper At High 8 To 9 Min.

Remove Chicken To Serving Platter. Reserve Drippings in Casserole. Let
Chicken Stand Covered 15 Min. Add Vegetables To Drippings; Toss To
Coat. Microwave At High 3 To 4 Min. OR Until Crisp-Tender, Stirring
Halfway Through Cooking Process. Arrange Vegetables Around Chicken.

TEX-MEX STEAK AND TORTILLAS

1 1/2 pounds Boneless sirloin each aboutthick
1/2 cup Corn oil
3 teaspoons Garlic -- chopped
4 tablespoons Red wine vinegar
1 pound Ripe tomatoes
1/2 cup Onion -- chopped fine
1/4 cup Red chilies -- chopped fine
1/4 cup Coriander -- chopped fine
12 Flour tortillas

1. Prepare a very hot charcoal fire.

2. There should be about 6 individual steaks. Cut each of these in
half. Blend the oil, 2 tsp garlic and 3 tbsp vinegar in a flat dish.
Add the steaks, turning to coat the pieces well. Set aside.

3. Core the tomatoes but do not peel them. Cut them into 1/4-in. cubes
and put them in a mixing bowl. Add the onion, chilies, coriander,
remaining garlic and vinegar. Blend well. Set this sauce aside.

4. Put about 4 slices of steak at a time on the hot grill and cook for
1 min. or less to a side, depending on the desired degree of doneness.
Simultaneously, add a similar number of tortillas and cook them for a
few sec. to a side just to heat through. Do not heat for for long or
they will dry out.

5. Place one piece of steak in the center of a warm tortilla, spoon a
little sauce over the meat and fold the side of the tortilla over the
ends up to enclose the meat. Eat like a sandwich.

MAPLE RICOTTA PARFAIT WITH ALMONDS AND FRUIT












First posted; Wednesday, December 23, 2009 12:00 AM MST


This dessert has true wow factor, especially when combined with nuts
and fruit.  Depending on what glass or dessert bowl you use, you can
either layer or serve simply.  We suggest using a glass container.

2 cups (500ml) fresh ricotta cheese
3 Tbsp. (45ml) pure maple syrup
Grated rind from one orange
Juice from orange

1 cup (250ml) sliced almonds, toasted briefly in a 325F (160C) oven 5-6
minutes.

Canned peaches, pears, mandarin oranges, or a combination of the three.

Blend ricotta cheese with maple syrup, orange rind and juice. Layer a parfait
glass first with fruit, then ricotta cheese. Sprinkle with toasted almonds.

Serves 4.

http://www.edmontonsun.com/

VIETNAMESE FLANK BEEF STEAK WITH NOODLE SALAD

















First posted: Saturday, July 09, 2011 12:00 AM MDT


Barbecued flank shines in sandwiches and salads like this one!  Pick up
an extra flank when shopping and throw tgwo on the grill - use one in
this recipe with fresh veggies and serve the second the next night, in an
open-face steak and Cheddar melt sandwich

2 cloves garlic, minced
1 shallot, finely chopped
5 tsp. (25 ml) packed brown sugar
4 tsp. (20 ml) vegetable oil
1 Tbsp. (15 ml) EACH fish sauce and soy sauce
1/4 tsp. (1 ml) pepper
1 1/2 lb. (0.68 kg) beef flank marinating steak
Noodle sauce (recipe follows)
Noodle salad (recipe follows)

Combine garlic, shallot, brown sugar, oil, fish sauce, soy sauce and pepper in
large resealable freezer bag. Pierce steak all over with fork; place in bag and
refrigerate for 8 hours or up to 24 hours.

Place steak on greased grill over medium-high heat 400F (200C); close lid
and grill for 5 to 6 minutes per side for medium. Remove from heat. Tent with
foil; let stand 5 minutes before slicing across the grain. Serve with sauce-tossed
noodles.

Serves 8.

NOTES:
NOODLE SALAD: Cook 8 oz (250 g) fine rice vermicelli according to
package instructions. Place in shallow bowl or platter along with 3 cups
(375ml) shredded lettuce, 3 cups(375ml) fresh bean sprouts and 12 fresh mint
sprigs, half English cucumber, julienned, 1 tomato, cut into wedges (optional).
Top with 1/2 cup (125ml) chopped roasted peanuts.

SAUCE; Combine 1/2 cup (125ml) cold water, 3 Tbsp. (45ml) lime juice,
2 Tbsp. (30ml) granulated sugar, 2 Tbsp. (30ml) fish sauce, 1 Thai chili, thinly
sliced. Toss noodles with sauce.

http://www.edmontonsun.com/

CRISPY FRIED PORK & APPLES

6 Pork chops [butterflied and «" thick]
1 lg Apple [peeled & cored]
2 Eggs
2 tb Half and half
1 cup Bread crumbs [unseasoned]
1 tsp Ginger [ground]
3/4 tsp Salt
1/4 tsp Allspice [ground]
CRISCO oil for frying

-----OPTIONAL-----
1/2 ts Coriander [ground]

1) Pound each chop with a meat mallet, and slice the apple into six
rings...

2) Blend the half and half and the eggs in a small bowl and then in a
shallow baking dish, or on waxed paper, mix the bread crumbs, ginger,
salt, (coriander, if desired), and allspice, and set aside...

3) Heat 2" to 3" of Crisco oil in a deep fryer or large saucepan to
350ø... Dip the pork chops and the apple rings into the egg mixture,
then into the bread crumbs to coat... Fry 2 pieces of pork at a time
for 7 min until the crust is a deep golden brown and the pork is no
longer pink in the center... Drain on paper towels...

4) Fry the apple rings for 2 to 3 min. or until they are a deep
golden brown, and drain them also on the paper towels...

5) Serve one apple ring on top of each pork chop.

TEX-MEX BEANS WITH CORNMEAL DUMPLINGS

1/3 cup Flour

1 teaspoon Baking powder
Beaten Egg White
2 tablespoons Cooking Oil
1 cup Chopped Onion
15 ounces Can Garbanzo Beans -- drained
15 ounces Can Tomato Sauce
2 teaspoons Chili powder
1 1/2 teaspoons Cornstarch
1/3 cup Yellow Cornmeal
1/4 teaspoon Salt
1/4 cup Skim Milk
3/4 cup Water
Clove Garlic -- minced
15 ounces Can Red Kidney Beans -- drained
4 ounces Can diced green chili pepper
1/4 teaspoon Salt

In a med mixing bowl, stir together flour, cornmeal, baking powder, and
1/4 t salt; set aside. In a small bowl combine egg white, milk, and
oil; set aside.

In a 10" skillet combine the water, onion, and garlic. Bring to
boiling; reduce heat. Cover and simmer 5 minutes or till tender. Stir
in garbanzo beans, kidney beans, tomato sauce, drained green chili
peppers, chili powder, and 1/4 t salt.
In a small bowl stir together cornstarch and 1 T water. Stir into bean
mixture. Cook and stir till slightly thickened and bubbly. Reduce heat.

For dumplings, add milk mixture to cornmeal mixture; stir just until
combined. Drop dumpling mixture from a Tablespoon to make 5 mounds atop
bean mixture.

Cover and simmer for 10-12 minutes or till a toothpick inserted in the
center of a dumpling comes out clean.

Tex-Mex Chili Meatballs with Zesty Tomato Salsa

3 tablespoons Vegetable oil

1 small Onion,diced -- about 1/2 cup
1/2 teaspoon Chili powder
1 pound Lean ground beef
1 large Egg
1 can (4 oz) mild green chilies Drained and chopped
1 3/4 cups Fresh bread crumbs -- about 4 Slices bread
1/3 cup Shredded Monterey Jack Cheese
1/3 cup Shredded mild Cheddar Cheese
3/4 teaspoon Salt
6 Corn tortillas -- half 10 oz.
Pkg. -- cut into wedges
1 Zesty Tomato Salsa
Lettuce leaves -- optional
Tomato wedges -- optional

-----ZESTY TOMATO SALSA-----
1 tablespoon Vegetable oil
1 Red pepper, cored -- seeded
And diced (about 2 cups)
1 Green bell pepper, cored
Seeded and diced (about 2 Cups)
1 medium Onion -- diced (about 3/4 cup
1 large Clove garlic -- crushed
2 large Ripe tomatoes -- diced (about 2 cups)
1/2 teaspoon Hot red pepper sauce

Heat the oven to 400 degrees. In 12" skillet,over medium high heat,
heat 1 tbsp. vegetable oil;add onion and chili powder;cook about 10
minutes,stirring frequently,until onion is tender and coated with chili
powder. Remove onion to large bowl;wipe skillet clean. To bowl with
onion,add beef,egg,chilies,bread crumbs,1 tbsp. of each of cheeses and
salt;using hands or wooden spoon,blend well. Shape mixture into 1 1/4"
balls. In skillet over medium-high heat,heat remaining 2 tbsp. oil;add
meat mixture;cook 15 minutes,turning frequently,until well browned on
all sides and cooked through. Meanwhile,place tortilla chips in single
layer on jelly-roll pan;bake 10 minutes until crisp and golden. Prepare
Zesty Tomato Salsa.

To serve:  Spoon meatballs into center of large serving platter;sprinkle with
remaining Monterey Jack and Cheddar cheese. Arrange tomato wedges and
lettuce around meatballs if desired.  Serve with tortilla chips and salsa.
Makes 4 servings. ZESTY TOMATO

SALSA: In a 2 qt. saucepan over medium high heat,heat 1 tbsp. vegetable
oil; add 1 each red and green bell pepper,cored,seeded and diced (about
2 cups),1 medium size onion,diced (about 3/4 cup) and 1 large clove
garlic,crushed. Cook about 10 minutes,stirring frequently,until tender.

Stir in 2 large fresh, ripe tomatoes, diced (about 2 cups) and 1/4 to
1/2 tsp. hot red pepper sauce;cook 1 minute longer until heated
through. Makes about 1 1/2 cups.

Monday, May 28, 2012

CARNE ASADA TRI-TIP WITH SALSA

















First posted: Saturday, July 09, 2011 12:00 AM MDT

Understood literally as grilled beef, Carne Asada is practiacally a
Mexican staple.  This rendition is simple, with a bold sauce and a fresh
corn salsa to accessories.  Find dried ancho chili powder in the spice
section of major grocers.

1/4 cup (50 ml) HP Sauce
4 cloves garlic, minced
1 tsp. (5 ml) EACH ground coriander, cumin and oregano
1/2 tsp. (2 ml) dried ancho, chipotle or regular chilli powder
1 tsp. (2 mL) pepper
1/2 tsp. (2ml) salt
2 lb. (0.91 kg) beef tri-tip oven roast (or top sirloin oven roast)
Fresh Corn Salsa (recipe follows)

Combine HP Sauce, garlic, coriander, cumin, oregano, chilli powder, salt and
pepper, and 1 Tbsp. (15ml) water; pour half into large resealable freezer bag,
reserving remainder as basting sauce. Pierce beef all over with fork; place into
bag and refrigerate for 1 hour or up to 48 hours.

Place roast on greased grill over medium heat 400F (200C); close lid and cook,
turning occasionally and basting with reserved sauce, for 15 to 20 minutes or
until digital instant-read thermometer reads 140F (60C) when inserted into
centre of roast. (NOTE: Move roast to cooler part of grill if it begins to
overbrown.)

Remove to cutting board; tent with foil and let stand about 10 minutes before
carving thinly across the grain. Serve with Fresh Corn Salsa and some extra
HP Sauce for dipping.

Makes six servings.

http://www.edmontonsun.com/

THE ALL-CANADIAN BEEF SIRLOIN CHEESEBURGER















First posted: Saturday, July 09, 2011 12:00 AM MDT


This boast-able burger represents the taste of the nation:  Canadian quality
beef, smoked Canadian Cheddar, back bacon and seasonings reminiscent
of tourtiere.

1 egg
3 Tbsp. (45 ml) dry bread crumbs
1/2 small onion, grated
1/4 tsp. (1 ml) EACH ground cloves and allspice
1/4 tsp. (1 ml) EACH dried marjoram (optional), salt and pepper
1 lb. (0.45 kg) lean ground beef sirloin
8 slices Canadian smoked Cheddar cheese
4 hamburger buns
4 slices back bacon
Crunchy Apple Slaw (recipe follows)

Stir egg with bread crumbs in large bowl; add onion, cloves, allspice, marjoram
(if using), salt and pepper. Mix in beef until just combined. Shape into four
1/2-inch (2 cm) thick patties. Make thumbprint depression in centre of each
to prevent rounding while cooking. (Make-ahead: Cover and refrigerate for
30 minutes or for up to 24 hours.)

Place on greased grill over medium-high heat; close lid and cook, turning once, 
until digital instant read thermometer inserted sideways into centre of each patty
reads 160F (71C), about 10 minutes. Top each patty with cheese to melt.

Meanwhile, toast buns. Grill back bacon, turning once, until golden, about
1 minute. Assemble burgers by sandwiching slice of bacon, burger patty and
some Crunchy Apple Slaw in buns.

Makes four servings.

CRUNCHY APPLE SLAW: In bowl, toss together 1-1/4 cups (300ml)
shredded green cabbage, 2/3 cup (150ml) julienned apple, 1 green onion,
sliced (optional), 3 Tbsp. (45ml) light mayonnaise, 1 tsp. (5ml) white wine
vinegar or cider vinegar and pinch EACH granulated sugar, salt and pepper.

Makes 1-3/4 cups (425 mL).

http://www.edmontonsun.com/

Fried Banana

1 Banana, quartered

6 tb Water
1/2 c Flour
4 c Cooking oil
2 ts Double action baking Powder
4 tb Honey

Light, sweet dessert - a perfect ending to the dinner. 1. Roll the
banana pieces in flour. Mix the baking soda with water to make a paste
and roll the banana pieces in it. 2. Heat the oil until it is hot. Deep
fry bananas for 4 minutes or until they are golden brown. Drain. 3.
Pour 1 tablespoon of honey on each banana piece and serve.

Super Nachos

1 can refried beans

1 can green chilis
2 cups monterey jack cheese
2 cups cheddar cheese -- (velveta best)
3/4 cup taco sauce
1/2 cup sliced black olives -- or to taste
1 tsp lemon juice
1 cup sour cream
tortilla or nacho chips

Brown ground beef, add onion and cook until tender. Drain fat, add
salt and pepper to taste. Spread refried beans in a 10"x13" baking
dish. Top with meat. Place green chilis on top. Mix monterey jack
and cheddar cheese together and sprinkle on top. Drizzle taco sauce
over evenly and bake uncovered 20-25 minutes 400 degrees. Remove from
oven. Mix black olive with lemon juice and spread them on top. Cover
with sour cream and serve at once with chips.

Taco Meatballs

1 pound Beef -- ground

1 cup Green pepper
1 cup Rice -- cooked
2 teaspoons Garlic salt
11 ounces Cheddar cheese soup
1 cup Onion
1 cup Celery
2 each Egg -- beaten
8 ounces Taco sauce

Mix all but last two ingredients. (I puree vegetables in blender rather
than chopping.) Form meat balls and place in 2- 1/2 qt. dish.
Bake at 350 degrees for 30 minutes. While baking, heat taco sauce and
soup on stove. Pour over meatballs and bake another 30 minutes.

Sunday, May 27, 2012

HERBED MUSHROOM AND TURKEY SCALOPPINI












First posted: Saturday, March 13, 2010 12:00 AM MST


1 1/2 Tbsp. (22 ml) olive oil
4 turkey breast cutlets (4 oz/125 g each)
12 oz (375g) sliced mushrooms
1/2 cup (125 ml) turkey or chicken stock
1/4 cup (50 ml) dry sherry
1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) dried rosemary
1/2 tsp (2 ml) cornstarch
1 1/2 tsp (7 ml) water

Pound cutlets to 1/8th inch (3mm) thickness. In a large non-stick skillet heat
half of olive oil over medium heat; brown cutlets about 2-3 minutes on each
side (don't overcook); remove and cover to keep warm. In same skillet heat
remaining olive oil and stir mushrooms 3-4 minutes. Add turkey or chicken
stock, sherry and herbs; bring to a boil. Meanwhile mix cornstarch with water
until smooth; stir into mushroom mixture. Boil 1 minute to thicken slightly.
Spoon mushroom sauce over cutlets and garnish with parsley.

Serves 4.

http://www.edmontonsun.com/

SMOKY SOUTHERN BEEF BRISKET















First posted: Saturday, July 09, 2011 12:00 AM MDT


Perfectly suited for a casual gathering, the Southern flavors of smoke and
sarsaparilla linger in this relaxed roast!  Marinated ahead and then
barbecue-smoke for easy hands-off cooking!

2 heads garlic
1 large onion, sliced
1 3/4 cups (375ml) root beer (or one regular can)
1/4 cup (50 ml) EACH Lea and Perrins Worcestershire Sauce
          and red wine vinegar
1/4 cup (50 ml) EACH packed brown sugar and liquid honey
1 Tbsp. (15 ml) dry mustard
1 tsp. (2 mL) pepper
1/2 tsp (2 ml) salt
4 lb. (1.81 kg) beef brisket pot roast (thick double/point end section)
          NOT flat end/first cut

Slice off top of garlic heads; wrap in foil and bake in 350F (180C) oven until
softened, about 50 minutes. Squeeze garlic cloves into large resealable freezer
bag; stir in onion, root beer, Lea and Perrins, vinegar, sugar, honey, mustard,
pepper and salt.

Pierce roast all over with fork; add to freezer bag; seal, squeezing out as much
air as possible. Refrigerate for 24 hours, turning occasionally.

Transfer marinade into saucepan; add 1 cup (250ml) water and boil for
3 minutes. Set aside. For 3-burner barbecue, place drip pan under grill in centre
of barbecue; add 1/2 inch (1-cm) water to pan. Light remaining 2 burners and
heat barbecue to low (225F/110C). Seal soaked hardwood chips in foil packet
and poke with holes to let smoke escape; place under grill over a lit burner.

Place roast, fat-side up, on grill over drip pan. Maintaining constant temperature,
close lid and cook, turning every 2 hours and basting with marinade, for 5 hours.

Remove roast to cutting board; let stand. Meanwhile, boil remaining marinade
until thickened and onions are softened, about 20 minutes. Serve with thin
slices of warm brisket.

Yields 12 servings.

http://www.edmontonsun.com/

PARSLEY FRIED ONION RINGS

3/4 c Plus 2 tb beer (not dark)

1 c All-purpose flour
3/4 c Finely chopped fresh parsley
3/4 ts Salt plus additional for-sprinkling rings
1 lg Onion
Vegetable oil for deep-fryer
Salsa Verde for dipping-(optional)

In a bowl, whisk beer into flour until batter is
smooth and whisk in parsley. Let batter stand 30
minutes and stir in 3/4 ts salt.

Cut onion crosswise into 1/2-inch-thick slices and
separate slices into rings.

In a deep fryer heat 3 inches oil to 380 deg
F. Working in batches of 4 or 5 onion rings, drag
rings through batter to coat completely, letting
excess drip off, and fry, turning, until golden, about
1 to 2 minutes. With tongs, transfer rings as fried to
paper towels to drain and season with additional salt.

Serve onion rings with Salsa Verde.

Southwest Scrambled Eggs with Jalapeno Jelly

1/2 onion

3 tablespoons margarine
6 eggs
2 tablespoons jalapeno jelly -- * see note
3 ounces cream cheese

* See recipe in this cookbook to make your own Jalapeno Jelly, or you
can use a store-bought one for this recipe. A food processor is not
necessary for the preparation of this recipe, but it will take longer
without.

Fit the steel knife blade into the work bowl of the food processor.
Process onion until chopped in 1/4-inch pieces. Melt margarine in a
medium skillet. Saute onion in skillet until tender. With steel knife
blade still attached, process eggs, jelly and cream cheese until
smooth, about 30 seconds. Pour mixture into skillet with onions and
scramble until eggs are dry.

Serving Ideas:  A special breakfast or brunch dish.

NOTES:  Serve with plenty of fresh fruit, homemade muffins, sausage or
ham and coffee.

Stuffed Mushrooms

24 each Mushrooms -- Medium

2 tablespoons Margarine Or Butter
1/4 cup Onion; Chopped -- 1 Medium
2 tablespoons White Wine -- Dry
1/4 cup Bread Crumbs -- Dry
1/4 cup Cooked Smoked Ham -- Fine Chop
2 tablespoons Parsley -- Snipped
1 tablespoon Lime Juice
1 each Clove Garlic -- Finely Chopped
1 teaspoon Oregano Leaves -- Dried
Dash Of Pepper
1/2 cup Cheese; Finely Shredded -- *
* Use Monterey Jack Cheese in this recipe.

Cut stems from mushrooms; finely chop enough stems to measure 1/4 cup.
Heat margarine in 10-inch skillet just until bubbly. Place mushroom
caps, topsides down, in margarine. Cook uncovered until mushrooms are
light brown; remove mushrooms with slotted spoon. Cook and stir onion
in same skillet until tender; stir in wine. Simmer uncovered 2 minutes.

Mix in chopped mushroom stems and remaining ingredients except cheese
and mushroom caps; cool slightly. Shape mixture into 24 small balls;
place 1 in each mushroom cap. Sprinkle with cheese. Set oven control
to broil. Place mushroom caps on rack in broiler pan. Broil with tops 3
to 4 inches from heat until cheese is melted, about 3 minutes.

Saturday, May 26, 2012

EASY RAISIN RICE PUDDING





















First posted: Wednesday, July 13, 2011 12:00 AM MDT


This simple rice pudding is quickly made with cooked rice and a pudding
minx!  Recipe courtesy of Milk's Microwave Cookbook.

1 4-size package vanilla pudding and pie filling (not instant)
2 1/2 cups (625ml) milk
3/4 cup (175ml) raisins
2 cups (500ml) cooked rice*
1/2 tsp. (2ml) vanilla
Cinnamon and nutmeg

Whisk pudding mix with milk together in an 8 cup (2L) glass measure until
smooth. Microwave, uncovered, at High for 5 to 8 minutes or until mixture
comes to a boil and thickens. Whisk every two minutes.

Cool slightly, then stir in raisins, rice and vanilla. Season to taste with cinnamon
and nutmeg. Serve warm or cooled.

Serves 6-8.

*NOTE: For 2 cups (500ml) cooked rice, combine 3/4 cup (175ml) long grain
rice and 1 1/2 cups (375ml) water in an 8-cup (2L0 microwavable casserole.
Cover and microwave at High for 5 minutes. Reduce to Medium for
10-14 minutes or until most of liquid is absorbed. Let stand, covered, for
10 minutes to absorb remaining liquid.

http://www.edmontonsun.com/

MICROWAVED SCALLOPED PEI POTATOES















First posted: Wednesday, July 13, 2011 12:00 AM MDT


These golden brown, creamy potatoes are quick and easy.  Making the
cream sauce ensures a smooth scallop.  Courtesy of the PEI Potato Board.

3 Tbsp.(45ml) EACH butter and flour
1 tsp. (5ml) salt
1/4 tsp. (1ml) pepper
1 1/2 cups (375ml) whole milk
4 potatoes, peeled and thinly sliced (about 4 cups/2L)
1/4 cup (50ml) thinly sliced onion (about 1/2 medium-sized onion)
Paprika

In a medium-size microwaveable dish, melt butter on High for one-and-a-half
minutes; whisk in flour, salt and pepper. Stir in milk; microwave uncovered at
high for three to four minutes, until thickened, stirring twice.

In an 8-cup (2L) microwaveable casserole, layer potatoes, onion and sauce,
making several layers. Sprinkle top lightly with paprika. Cover and microwave
at High for 18-22 minutes, or until potatoes are tender. Broil in oven for
3-5 minutes or until top is lightly browned.

Serves 4.

http://www.edmontonsun.com/

CRANBERRY FRITTERS

8 oz Cranberry jelly, canned

5 tb Flour
1/2 ts Baking powder
1/2 ts Sugar
5 tb Water
Vegetable oil-- for deep-frying
Flour -- for dredging

Cranberry tartness suggests the original Chinese
ingredient, a firm, gelatinous jelly flavored with the
hawthorn berry (or 'shandza', which in northern China
is pureed to make a delicious tart, thick, cooling
drink).  Enclosed within a light, deep-fried batter,
the strips of jelly become hot and soft or, in the
case of cranberry, almost liquid.  Buy the "jellied
cranberry sauce", not the whole-berry type.

This recipe makes three to four small servings.

DIRECTIONS:
Cut the jelly crosswise into three round slices, 1/2
inch thick. Cut each slice into three strips,
approximately 1/2 x 1/2 x 2-1/2 inches.

Prepare a batter by blending the flour, baking powder,
sugar, and water.

Heat oil for deep-frying; after it is hot, keep the
heat around medium-high. Dredge the cranberry jelly
strips lightly in flour, making sure all sides,
including the ends, are dusted. Then dip them in the
batter to coat completely, and immerse them in the oil
until golden brown. Fry only a few at a time. Drain
on paper toweling, and eat while hot.

SOUTH OF THE BORDER STEW

1/4 cup Butter

2 pounds Boneless round steak -- cubed
5 Zucchini -- sliced thin
3 cups Corn
1 can (4 oz) grn chilies -- chopped
2 Cloves garlic -- minced
1 teaspoon Salt
1/4 teaspoon Oregano
1/4 teaspoon Cumin
1 cup Cheddar cheese -- shredded
1/4 cup Chopped cilantro

In a large skillet, melt butter. Brown meat, a few pieces at a time.
Remove from skillet as they brown. Saute zucchini in skillet 7-10
minutes.

Return meat and add corn, chilies, garlic, salt, oregano and cumin.
Simmer, stirring occasionally, about 12-15 minutes or until meat is
tender. Stir in cheese until melted. Garnish with chopped cilantro
and serve.

Southwest Riblets

1/2 cup Onion; Chopped -- 1 medium

2 tablespoons Vegetable Oil
1 tablespoon Red Chiles -- Ground
6 each Juniper Berries; Dried -- Crush
3 each Cloves Garlic -- Finely Chopped
1/2 teaspoon Salt
1/2 ounce Baking Chocolate -- Grated
1 cup Water
2 tablespoons Cider Vinegar
6 ounces Tomato Paste -- 1 cn.
2 tablespoons Sugar
3 pounds Pork Back Ribs; Fresh -- *

* Rack Of ribs should be cut lengthwise across the bones. Have the
butcher do this with his meat saw.

Cook and stir onion in oil in 2-quart saucepan 2 minutes. Stir in
ground red chiles, juniper berries, garlic and salt.

Cover and cook 5 minutes, stirring occasionally. Stir in chocolate
until melted. Pour water, vinegar and tomato paste into food processor
work bowl fitted with steel blade or into a blender container. Add
onion mixture and sugar; cover and process until well blended. Heat
oven to 375 Degrees F. Cut between pork back ribs to separate. Place
in a single layer in roasting pan, pour sauce evenly over pork. Bake
uncovered 30 minutes; turn pork. Bake until done, about 30 minutes
longer.

Friday, May 25, 2012

ASPARAGUS SALAD WITH GORGONZOLA















First posted: Wednesday, July 13, 2011 12:00 AM MDT

Summer calls for light warm salads for casual weekend entertaining.
Recipe courtesy of 125 Best Microwave Oven Recipes (RobertRose).

1 lb. (500g) fresh asparagus
3 Tbsp. (45ml) olive oil
1 1/2 Tbsp. (22ml) balsamic vinegar
Salt and freshly ground black pepper
2 Tbsp. (30ml) pine nuts, lightly toasted in
         a small dry skilleet for about 2-3 minutes
2 Tbsp. (30ml) chopped fresh herbs such as basil, chives or parsley
3 oz. (90g) Gorgonzola or goat cheese, cut into pieces
Snip off woody ends of asparagus. Peel ends of larger stalks, if desired.

In baking dish, arrange asparagus spears with tips pointing toward centre.
Add 1/4 cup (50ml) water. Partially cover dish with lid. Microwave on High
for 3-5 minutes (time will vary according to thickness and size of stalks).
Asparagus spears should be tender-crisp but retain vibrant colour. Drain and
place on serving plate.

In a bowl, whisk together oil and vinegar. Season with salt and pepper to taste.
Drizzle vinaigrette over warm asparagus. Sprinkle with pine nuts, herbs and
cheese. Serve warm or at room temperature.

Serves 4.

http://www.edmontonsun.com/

CHOCOLATE PUDDING CAKE















A warm and fuzzy dessert with a fudgy cake layer and a rich chocolate
sauce!  Recipe courtesy of 125 Best Microwave Oven Recipes (RobertRose).


Chocolate Sauce:
2/3 cup (150ml) granulated sugar
3 Tbsp. (45ml) unsweetened cocoa powder
1 1/2 cups (375ml) water

Batter:
1/4 cup (50ml) butter
1/2 cup (125ml) milk
1 egg
1 tsp. (5ml) vanilla
1 cup (250ml) all-purpose flour
1/2 cup (125ml) granulated sugar
1/4 cup (50ml) unsweetened cocoa powder
2 tsp. (10ml) baking powder
Pinch salt
Ice cream (optional)

Chocolate Sauce: In baking dish, combine sugar, cocoa powder and water. Stir
until smooth. Microwave, uncovered, on High for 1 1/2-4 minutes, stirring once,
until sauce is very hot. Stir well.

Batter: In a glass mixing bowl, microwave butter, uncovered, on High for 40-60
seconds or until melted. Beat in milk, egg and vanilla.

In another bowl, stir together flour, sugar, coco powder, baking powder and
salt. Stir milk mixture into flour mixture just until combined. Batter will be quite
thick.

Drop spoonfuls of batter as evenly as possible into chocolate sauce in baking
dish (do not stir together). Place an inverted dinner plate in bottom of microwave
and set dish on plate. Microwave, uncovered, on Medium for 7-10 minutes,
until top of cake has risen and only few moist spots remain.

Let dish stand directly on heatproof surface for 10 minutes before serving.
Spoon warm dessert into dishes along with some sauce and serve with ice
cream, if desired.

Serves 6.

SIZZLING STEAKS AND SALSA

1 pound Boneless Beef Sirloin Steak -- Cut 3/4-inch Thick
3/4 cup Chopped And Seeded Tomatoes
1/2 cup Salsa
2 medium Green Onions With Tops -- Chopped
1/4 teaspoon Ground Cumin
1/2 cup Cheddar Cheese -- Finely
Cilantro Sprigs

Combine the tomatoes, salsa, onions and cumin and set aside. Trim the
exterior fat and cut the boneless beef top sirloin steak into 4 serving
sized pieces. Place each on a flat surface, cover with waxed paper and
flatten with the bottom of a heavy saucepan, mallet, or cleaver to
1/4-inch thick. Heat a nonstick frying pan over medium high heat for 2
minutes. Quickly pan broil the steaks for 1 minute.

Turn the steaks and top each with an equal amount of cheese. Cook 1 to
2 minutes, DO NOT overcook. Serve the steaks over the reserved salsa.
Garnish with cilantro.

SMALL CHICKEN FAJITAS

1 pound Chicken Breast -- boneless skinless

*******Sauce*******
1/2 cup Soy Sauce
1 cup Orange Juice
1 tablespoon Lemon Juice
1 teaspoon Sugar
2 Cloves Garlic -- crushed
1/2 teaspoon Ginger

********************
1 tablespoon Oil
1 medium Onion -- sliced
1 Green pepper -- sliced
1 Red Pepper -- sliced
12 Flour Tortillas (6-8 inch)

Cut chicken breasts into strips 1/4" thick. Combine all sauce
ingredients and pour over chicken strips. Cover and refrigerate
overnight. Drain meat well and stir fry in oil along with onion and
peppers until all pink color is gone from chicken pieces and vegetables
are crisp-tender. Preheat sandwich maker . Trim sides from tortillas to
form squares 5 X 5 or 6 X 6 inches. Brush outside of each with oil.

Lay 4 tortillas on pocket grid oiled side down. Spoon chicken mixture
into the triangle shaped pockets.

Top with tortillas, oiled side up. Close lid and cook 3 minutes or
until tortillas are heated through and sealed. Repeat with remaining
ingredients.

Makes 12 pockets.

TOFFEE APPLES AND BANANAS

2 lg Firm apples

2 Firm bananas
1/4 c All-purpose flour
1/4 c Cornstarch
1 lg Egg
1 t Sesame oil
1 1/3 c Oil, preferably peanut
2 ts Sesame oil
3/4 c Granulated sugar
2 tb White sesame seeds, toasted

PEEL AND CORE THE APPLES and cut each into 8 large
wedges. Peel the bananas and cut them into 1 1/2-inch
chunks. Combine the flour, cornstarch, egg and 1
teaspoon of sesame oil in a small bowl. Mix them well
to form a smooth, very thick batter. Combine the
peanut oil and 2 teaspoons of sesame oil in a deep fat
fryer or wok and heat the mixture until it is
moderately hot. Put the fruit into the batter mixture.

Then lift out several pieces of fruit at a time, using
a slotted spoon, and drain off any excess batter.
Deep-fry for about 2 minutes, until they are golden.
Remove with a slotted spoon and drain on paper towels.

Repeat the process until you have deep-fried all the
fruit. Just before serving, prepare a bowl of ice
water filled with ice cubes. Reheat the oil over
moderate heat and deep-fry the fruit a second time for
about 2 minutes. Drain again on paper towels. Put the
sugar, sesame seeds and 2 tablespoons of oil from the
deep-frying oil into a pot. Heat the mixture until the
sugar melts and begins to caramelize. (Watch the heat
to prevent it from burning.) When the caramel is light
brown, add the fruit sections. Stir them gently in the
caramel syrup to coat them. Then take them out and put
them into the ice water to harden. Do a few at a time
to prevent them from sticking together. Remove them
from the water and place on a serving platter. Serve
at once.

Thursday, May 24, 2012

'HOT' CHOCOLATE SHORTBREAD















These rich chocolate cookies have a hint of spicy zing that will make
them a unique and memorable addition to your holiday cookie tray.
Recipe courtesy of Gay Lea Foods.

Ingredients:
1 cup (250ml) unsalted butter, softened
2 tsp. (10ml) vanilla
2 cups (500ml) all-purpose flour
3/4 cup (175ml) instant dissolving sugar
1/2 cup (125ml) unsweetened cocoa powder, sifted
1 tsp. (5ml) each salt and ground cinnamon
1/4 tsp. (1ml) cayenne pepper
Melted white and dark chocolate

Directions:
In a large bowl, beat the butter and vanilla until fluffy. In a separate bowl, whisk
the flour with the sugar, cocoa, salt, cinnamon and cayenne pepper; beat into
butter mixture on low just until uniformly combined.
Form the dough into a flat disc; wrap and chill for 1 hour or until firm enough
to roll easily.

Preheat oven to 350F (180C). Line baking sheets with parchment paper. Roll
dough out between sheets of parchment paper to 1/4 inch (5 mm) thick. Cut
out shapes using 2-inch (5 cm) cookie cutters. Place cookies, 1 inch (2.5 cm)
apart, on baking sheets. Re-roll scraps and cut out additional cookies once.
Bake, in batches, for 8 to 10 minutes or until set. Cool completely on a rack.
Drizzle cooled cookies with melted white and dark chocolate for an attractive
garnish. Let stand until completely set before packing.

Makes about 3 dozen cookies.

TIPS:
1. The heat in these cookies is subtle, so for spice-lovers who want more
intensity, increase cayenne pepper to 1/2 tsp. (2ml).

2. Make-ahead: Dough can be prepared and stored tightly wrapped in the
refrigerator for up to 2 days or in the freezer for 1 month before baking. Store
baked shortbreads in an airtight container at room temperature for up to 1 week
or in the freezer for up to 1 month.

MOJITO SHORTBREAD TRIFLES




















First posted: Saturday, December 10, 2011 12:00 AM MST

This recipe features tender buttery shortbread cookies layered with
zesty lime curd, fresh mint and whipped cream and served in small canning
jars for a stylish presentation.  Recipe courtesy Gay Lea Foods.

Ingredients:
1 cup (250ml) unsalted butter, softened
1/2 cup (125ml) instant dissolving sugar
2 Tbsp. (30ml) dark rum
2 cups (500ml) all-purpose flour
2 Tbsp. (30ml) cornstarch
1 tsp. (5ml) salt

Lime Curd;
1 cup (250ml) instant dissolving sugar
3/4 cup (175ml) water
1/4 cup (50ml) each cornstarch and fresh lime juice
1/4 tsp. (1ml) salt
1 large egg yolk
1/4 cup (50ml) unsalted butter, cold and cubed
1 tsp. (5ml) finely grated lime zest
Whipped cream
Chopped fresh mint

Directions;
Beat butter, sugar and rum until creamy and smooth. Stir flour with cornstarch
and salt; beat into butter mixture on low speed just until combined. Divide
dough into 2 portions; roll each into a log, about 1 1/2 inch (4 cm) thick.
Chill for at least 1 hour.

Preheat the oven to 350F (180C) and position the racks in the lower and
upper thirds of the oven. Slice logs 1/8 inch (3 mm) thick. Transfer to
parchment paper-lined baking sheets. Bake, in batches and rotating sheets
for 12 minutes or until pale golden on the bottom. Cool completely on a rack.

Makes about 6 dozen cookies.

Lime Curd: Whisk sugar, water, cornstarch, lime juice and salt in a medium
saucepan set over medium heat. Cook, stirring often, for 5 minutes or until
mixture comes to a boil and is very thick. Remove from heat. Whisk in egg
yolk; return to heat and cook, stirring constantly for 30 to 60 seconds or until
streak-free. Remove from heat; stir in butter until combined. Cover surface
directly with plastic wrap and cool to room temperature. Stir in lime zest; cool
completely.

Makes 1 1/2 cups (375 ml).

To assemble desserts, layer cookies into 4 oz (125 mL) canning jars or
ramekins. Top each with 2 tsp (10 mL) curd and a layer of whipped cream.
Sprinkle with mint. Repeat layers swirling the whipped cream to finish. Garnish
each trifle with additional chopped fresh mint and a cookie.

Makesa bout 16 mini trifles (with extra cookies).

http://www.edmontonsun.com/

BRAISED DEEP FRIED PORK SLICES IN WINE SAUCE

1 ts Red rice vinegar

2 tb Medium sherry
3/4 c Stock
Cornstarch paste
1 1/2 lb Boned pork butt
3 tb Peanut oil
3 Cloves garlic, minced
2 Egg yolks
1 ts Water
1 c Fine plain bread crumbs
4 c Oil for deep-frying

PASTE:
2 tb Cooked rice
1/2 ts Sugar
1 ts Dry baker's yeast
2 tb Dark soy sauce
2 tb Warm water
1 ts Wet bean cheese (opt)
The flavoring of the pork with our version of Fujinese
"wine lees paste" gives it a distinctive and uniquely
delicious flavor/

Prepare Paste: Use mortar and pestle to pulverize
cooked rice. Combine with sugar, yeast, soy and warm
water. Let stand in warm place for 30 minutes to
activate yeast. Authentic wine lees paste is not
available in the U.S. to our knowledge, this is the
best substitute we have found. You can add wet bean
cheese for a sharper flavor.

Braise Pork: Slice pork butt across the grain into
strips, 1" by 3" by 1/2" thick. Heat peanut oil in
wok until it begins to smoke. Add some of pork to hot
oil; stir-fry pieces until they lose their pink- ness;
repeat in batches until all pork is browned. Next,
add garlic to wok; stir briefly. Pour in wine lees
paste, rice vinegar, sherry and stock; bring to slow
boil; add pork slices. Reduce heat, cover, and simmer
for 30 minutes. Remove pork, without sauce, to large platter.

Cool pork. Cooling is essential so that it will deep-fry
properly. Reserve sauce in small pan. You can hold
pork for several hours, if you wish to braise it in
advance.

Deep-fry Pork: Heat deep-frying oil. While
oil is heating, beat egg yolks with water; set out
bread crumbs on platter. Dip pork pieces in egg
mixture, then bread crumbs, to thoroughly cover.

When oil is at deep-frying temperature, 375 degrees,
slip in a slice of pork as a test: pork should
lightly brown in about 1 minute. Place 6 pork slices
on Chinese strainer, and lower into oil, strainer and
all. Check in 2 minutes (browning should take slightly
longer than test because strainer cools the oil). If
you prefer to fry in larger batches, use more oil.
Remove fried pork to warm platter, uncovered.

Finish: Reheat sauce, and pour over pork just before
serving.

San Antonio Style Chicken Wings

12 Chicken wings

1 cup Pace picante sauce
1/3 cup Catsup
1/4 cup Honey
1/4 teaspoon Cumin -- ground
2/3 cup Sour cream -- dairy

Cut wings in half at joints; discard wing tips.

Combine 1/3 cup of the picante sauce, catsup, honey and cumin; pour
over chicken. Place in refrigerator; marinate at least 1 hour, turning
once. Drain chicken, reserving marinade. Place on rack of foil-lined
broiler pan.

Bake at 375F. for 30 minutes. Brush chicken with reserved marinade;
turn and bake, brushing generously with marinade every 10 minutes,
until tender, about 30 minutes.* Place 6 inches from heat in preheated
broiler; broil 2 to 3 minutes or until sauce looks dry. Turn; broil 2
to 3 minutes or until sauce looks dry. Spoon sour cream into small
clear glass bowl; top with remaining 2/3 cup picante sauce. Serve with
chicken.

Makes 24 appetizers. *At this point, chicken may be refrigerated up to
24 hours. To Serve, place 6 inches from heat in preheated broiler;
broil 4 to 5 minutes. Turn; broil 4 to 5 minutes or until heated
through.