Ham Croquettes

Ingredients:(Ham Croquettes)

4 tablespoons butter or margarine
1/2 of small onion, chopped
1/4 cup all-purpose flour
2/3 cup (5 fl.-oz. can) Evaporated Milk
12 ozs. smoked or baked ham, ground (2 cups)
1 tablespoon fresh parsley
1 tablespoon dry sherry
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
3 large eggs, mixed with 1 tablespoon water
1 1/2 cups fine plain bread crumbs
3 tablespoons all-purpose flour
Vegetable oil for deep frying
1 fresh lime, cut into wedges

 

Directions:(Ham Croquettes)

Melt butter in large skillet on medium heat. Add onion; cook until soft. Add flour and mix with wire whisk. Gradually add evaporated milk. Cook over medium heat, stirring occasionally, until mixture comes just to a boil and is thick and creamy. Add ham, parsley, sherry, black pepper and nutmeg; mix well. Cook for 4 to 5 minutes on low heat. Taste; season with additional salt if desired.
Pour ham mixture into 8-inch-square baking pan. Cool in refrigerator for 30 to 45 minutes so that it will be easy to handle.
Beat eggs with water in a small mixing bowl until frothy. Combine bread crumbs and flour and place in a second bowl or plate. Scoop out a heaping teaspoon of ham mixture from chilled pan, or divide mixture in pan by cutting it into thirds crosswise and in eights lengthwise. Shape into logs 1 1/2 inches long and 3/4-inch wide. Dip croquettes into eggs and roll in crumb mixture until evenly coated. Place croquettes on large jelly roll pan or baking sheet; cover with plastic wrap. Refrigerate for 30 minutes.
Heat oil in a deep fryer to 350° F. Fry croquettes for 2 minutes or until golden brown. Drain on paper towels. Place on serving platter. Squeeze lime wedges over croquettes and serve with extra wedges. Serve hot.

Skewered Sesame Chicken

 

Ingredients: (Skewered Sesame Chicken)

1/2 cup Seasoning Sauce
1/2 cup saké (rice wine)
1/3 cup granulated sugar
2 large cloves garlic, finely chopped
1 teaspoon finely chopped fresh ginger
1/2 teaspoon Instant Chicken Flavor Bouillon
1/2 teaspoon sesame oil
4 (about 1 pound total) boneless, skinless chicken breast halves, cut into 1 1/2-inch pieces
12 (6-inch) wooden skewers
1 tablespoon toasted sesame seeds
2 tablespoons finely chopped cilantro (optional)

Directions: (Skewered Sesame Chicken)

Combine seasoning sauce, saké, sugar, garlic, ginger, bouillon and oil in medium bowl; reserve 1/3 cup. Add chicken to remaining marinade; toss to coat. Marinate in refrigerator for 1 to 2 hours.
Preheat grill or broiler.
Thread chicken onto skewers. Grill or broil chicken, turning and basting with reserved marinade, for 10 to 15 minutes or until no longer pink. Sprinkle with sesame seeds and cilantro.

Chili vs. Cornbread Bake

 

Ingredients: (Chili vs. Cornbread Bake)

1 lb. lean ground beef
1 packet (1.4 oz.) taco or chili seasoning mix
2 cans (8 oz. each) tomato sauce
1 can (15 1/4 oz.) no-salt added whole-kernel corn, drained
1 can (15 oz.) black beans, rinsed and drained
1 can (12 fl. oz.) Evaporated Milk, divided
2 boxes (8.5 oz. each) dry corn muffin mix
2 large eggs
1 can (4 oz.) diced green chilies, undrained
1 1/2 cups (6 oz.) shredded cheddar cheese, divided

Directions: (Chili vs. Cornbread Bake)

Preheat oven to 400° F. Grease 13 x 9-inch baking dish.
Cook beef in large skillet over medium-high heat until no longer pink; drain. Stir in chili seasoning, tomato sauce, corn, beans and 3/4 cup evaporated milk. Bring to a boil, reduce heat. Simmer for 5 minutes, stirring occasionally. Pour mixture into prepared baking dish.
Combine corn muffin mix, remaining evaporated milk, eggs, chilies and 1 cup shredded cheese in medium bowl; stir until just moistened. Spread mixture over meat filling. Sprinkle with remaining 1/2 cup cheese.
Bake for 15 to 20 minutes or until lightly browned. Let stand for 10 minutes before

Paraguayan Shepherds Pie

 

Ingredients:(Paraguayan Shepherds Pie)

Yucca Dough
3 pounds frozen or fresh yucca (cassava, manioc), peeled, cut into pieces
2 teaspoons salt, divided
8 ounces Chihuahua, mozzarella or Muenster cheese, shredded
1 teaspoon lemon juice
2/3 cup (5 fl.-oz. can) Evaporated Milk
2 large eggs, beaten
2 tablespoons vegetable oil
Meat Filling
1 lb. lean (90%) ground beef
2 medium onions, finely chopped
1 can (14.5 oz.) no-salt added diced tomatoes, undrained or 2 medium tomatoes, peeled and chopped
1 green bell pepper, chopped
3 garlic cloves, finely chopped
1 fresh hot chile such as jalapeño or Serrano, finely chopped or 1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper

Instructions:(Paraguayan Shepherds Pie)

For Yucca Dough:
Place yucca in large saucepan. (If using frozen yucca, do not thaw before boiling. If using frozen or fresh yucca, after peeling, make sure to remove and discard fibrous centers.) Cover with water and add 1 teaspoon salt and lemon juice; bring to a boil. Cook over medium-high heat, stirring occasionally, for 20 to 30 minutes or until tender; drain.
Place some of the cooked yucca in large bowl and mash with a potato masher. Remove any hard fibrous strings as you are mashing. Add more cooked yucca and mash on top of what was mashed before. Once all cooked yucca is mashed, let cool for 5 minutes. Add cheese, evaporated milk, eggs, oil and remaining teaspoon salt. Combine with wooden spoon. Using hands, knead mixture for 3 to 4 minutes directly in bowl. (Mixture will be quite gooey at first.)
For Meat Filling:
Brown meat in large skillet on medium heat until no longer pink; drain, if desired. Stir in onions, tomatoes, green pepper, garlic, chile, cumin, salt and black pepper. Reduce heat to low; cover. Cook, stirring occasionally for 10 to 15 minutes or until until vegetables are soft and mixture is juicy. Add a little water, if mixture is dry.

Baked Ziti with Pumpkin and Sausage

Ingredients:(Baked Ziti with Pumpkin and Sausage)

Nonstick cooking spray
4 cups (12 oz.) dry regular or whole-wheat ziti
1 can (15 oz.) Pure Pumpkin
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Pinch cayenne pepper
1 can (12 fl. oz.) Evaporated Fat Free Milk
4 links (12 oz.) fully-cooked Italian-seasoned chicken sausage, cut into 1/4-inch slices
1 pkg. (6 oz.) or about 4 cups pre-washed baby spinach
1 cup (4 oz.) shredded part-skim or 2% milk reduced-fat mozzarella cheese
1/2 cup (1.5 oz.) shredded Parmesan cheese

Instructions:(Baked Ziti with Pumpkin and Sausage)

Preheat oven to 425º F. Spray 4-quart baking dish with nonstick cooking spray.
Prepare pasta according to package directions. Reserve 1/2 cup pasta cooking water and set aside for later use. Drain pasta; return to cooking pot.
Meanwhile, Combine pumpkin, flour, garlic powder, salt, nutmeg and cayenne pepper in medium skillet over medium heat. Slowly add evaporated milk, stirring until smooth. Cook, stirring occasionally, for 2 to 3 minutes or until mixture begins to thicken slightly. Pour over pasta in pot. Add sausage and reserved pasta cooking water; stir well.
Spread half of the pasta mixture into prepared baking dish. Top with spinach. Cover with remaining pasta mixture. Lightly spray piece of foil with nonstick cooking spray. Cover ziti with foil, greased side down.
Bake for 20 minutes or until heated through. Combine mozzarella and Parmesan cheeses in small bowl. Remove foil; sprinkle with cheese mixture. Bake, uncovered, for an additional 5 minutes or until cheese is melted.

Mango-Ginger Salsa

Ingredients:(Mango-Ginger Salsa)

1 large ripe mango, peeled, pitted and diced into 1/4-inch cubes
1 small red onion, finely chopped
1/4 cup chopped fresh basil leaves
1 tablespoon fresh lemon juice
1 tablespoon Chili Garlic Sauce
2 teaspoons peeled, finely chopped fresh ginger
1 teaspoon Seasoning Sauce

Instructions:(Mango-Ginger Salsa)

Combine mango, onion, basil, lemon juice, chili garlic sauce, ginger and seasoning sauce in medium bowl. Cover; refrigerate for up to 2 days.

Welsh Rarebit Crab Dip

 

Ingredients:(Welsh Rarebit Crab Dip)

1 package (10-oz.) Welsh Rarebit, defrosted according to pkg. directions
2 cans (6-oz.) crabmeat, drained
1/3 cup chopped green onion
1 1/2 cups mayonnaise
1 bag tortilla chips or crackers

 

 

Directions:(Welsh Rarebit Crab Dip)

 

Cook welsh rarebit, crabmeat, green onions and mayonnaise in medium saucepan over medium-low heat or until hot and bubbly. Serve with chips or crackers.

South-of-the-Border Beef


Ingredients: (South-of-the-Border Beef)

 

4 teaspoons Coffee Granules, dissolved in 2 cups water

2 tablespoons vegetable oil

2 pounds top sirloin steak, cut into strips

3 tablespoons all-purpose flour

1 cup water

1 onion, sliced

1/4 cup tomato paste

2 cloves garlic, finely chopped

1 teaspoon chili powder

1/2 to 3/4 teaspoon salt

1/8 teaspoon ground black pepper

2 cups (7 oz.) fresh chopped green chile peppers

1 tomato, chopped

Hot cooked rice

 

Instructions: (South-of-the-Border Beef)

 

 

HEAT oil over medium heat in large skillet. Cook beef until no longer pink; drain. Add flour; toss until well coated. Add coffee, water, onion, tomato paste, garlic, chili powder, salt and ground black pepper. Cover; cook for about 50 minutes or until tender. Add chili peppers and tomato; cook for an additional 5 minutes. Serve over rice.

Baked Tomato and Cheese Shells

Ingredients:(Baked Tomato and Cheese Shells)

400 grams pasta shells, jumbo    *
500 grams    ricotta cheese about 2 1/2 cups, prefer low-fat
1/2 cup Parmesan, parmigiano-reggiano cheese, grated
1 cup mozzarella cheese shredded, prefer low-fat
1 large egg
800 grams    tomatoes, canned 2 cans, chopped
250 grams cherry tomatoes halved
3 cloves garlic chopped and sliced
1/2 cup stock vegetable, or you can use chicken stock
1 salt and black pepper

Instructions:(Baked Tomato and Cheese Shells)

Preheat oven to 400F.
Cook the pasta in a large saucepan of salted boiling water for 8 minutes.
Drain and rinse under cold running water. Set aside.
Mix well the ricotta, parmesan, mozzarella and egg in a medium ball. Set aside.
Stir in the canned tomatoes, cherry tomato, garlic and vegetable stock, salt and pepper to taste in a large baking dish, and combine well.
Spoon the cheese mixture into the pasta shells and set on top of the tomato sauce in the baking dish.
Bake for 25-30 minutes or until the cheese is golden, and shell starts brown. Or you can use broiler at the last 2 or 3 minutes.
Cool 2 or 3 minutes, then serve warm.

Asian Brown Rice and Mashroom Noodles with Cucumber

Ingredients:(Asian Brown Rice and Mashroom Noodles with Cucumber)

1/2    tablespoon vegetable oil such as canola oil, peanut oil
2    cloves garlic crushed or minced
1    inch ginger minced*
2    each scallions, spring or green onions sliced
1    cup mushrooms cremini, white button, sliced, or Asian mushrooms
2    cups broth chicken or vegetable
2    tablespoons miso paste soy bean or black bean paste, or more to taste*
8    each cilantro leaves and stems separated*
8    ounces rice noodles brown
1    teaspoon sesame oil or to taste
1/2    each cucumber cut into match sticks, for serving
1    teaspoon sesame seeds toasted, for serving, optional

Instructions: (Asian Brown Rice and Mashroom Noodles with Cucumber)

Heat the oil in a large pot until hot.

Add the garlic, ginger and scallions, stirring constantly, and cook for about 1 minute until very fragrant.

Stir in the mushrooms, and cook for about 4 minutes until the mushrooms are soft and some of the moisture from the mushrooms has been evaporated.
Pour the stock into the pot, add the miso paste and cilantro stems that are tied by a piece of kitchen twine.
Bring to the boil, add the brown rice noodles, stirring until the noodles are soft, covered by the stock and continue boiling for 1 minute.
Turn off the heat, put the pid on and let sit for 2 to 3 minutes until the noodles are cooked and soft.
Remove the pot from the heat, drizzle the sesame oil and stir in the cilantro leaves until well combined.