RICCI'S RECIPE ARCHIVES

CHUNKY POTATO - CRAB CHOWDER
Serves 6

• 2   tbsp Butter

• 3/4   cup chopped celery

• 1   garlic clove, minced

• 3 1/2   cups cubbed red potatoes

• 3   tbsp all-purpose flour

• 2 1/2   cups (2%) reduced-fat milk

• 2   tsp fresh thyme

• 1/2   tsp fresh ground black pepper

• 1/4   tsp grated nutmeg

• 1   (14 3/4 ounce) can cream style corn

• 1   (14 ounce) can fat-free, less-sodium chicken broth

• 8   ounces lump crab meat, remove shell pieces

• 3   tbsp chopped parsley

• 1   tsp salt

Directions:
Melt butter in a large saucepan over
medium-high heat
Add celery & garlic, saute' four minutes
Add potato, saute' one minute
Sprinkle with flour, saute' one minute,
stirring constantly
Stir in milk, thyme, pepper, nutmeg, corn & broth
Bring to a simmer over medium heat, stir frequently
Cover, reduce heat & simmer 20 minutes, stir occasionally
Stir in crab, parsley & salt
Cook five minutes, stir occasionally

BROILED SALMON / MARMALADE-DIJON GLAZE
SERVES 4

1/2   CUP ORANGE MARMALADE
1   TBSP DIJON MUSTARD
1/2   TSP GARLIC POWDER
1/2   TSP SALT
1/4   TSP BLACK PEPPER
1/8   TSP GROUND GINGER
4   (6 OUNCE) SALMON FILLETS
COOKING SPRAY / PRE-HEAT BROILER

DIRECTIONS:

-COMBINE 1ST SIX INGREDIENTS IN A SMALL BOWL, STIR WELL

-PLACE FISH ON A JELLY ROLL PAN COATED WITH COOKING SPRAY

-BRUSH HALF MARMALADE MIXTURE OVER SALMON, -BROIL 6 MINUTES

-BRUSH SALMON WITH REMAINING MARMALADE MIXTURE

-BROIL 2 MINUTES OR UNTIL FISH FLAKES EASILY

SERVE WITH SALAD AND ROASTED POTATOES

SHRIMP AND SAUSAGE JAMBALAYA

1   POUND SMOKED SAUSAGE (KIELBASA) SLICED 1/4 INCH THICK
6 OR 7 SCALLIONS, TRIMMED
1   LARGE GREEN BELL PEPPER, CHOPPED
2   CELERY RIBS, CHOPPED
3   CUPS LOW-SODIUM CHICKEN BROTH
1 1/2   CUPS UNCOOKED LONG GRAIN RICE
1/2   TSP DRIED THYME
1/2   TSP GARLIC
1   POUND LARGE SHRIMP, PEELED & DEVINED
FRESH GROUND BLACK PEPPER

DIRECTIONS:

-IN A LARGE HEAVY SAUCEPAN, COOK SAUSAGE OVER MODERATE HEAT UNTIL BROWNED.
-TRANSFER SAUSAGE TO PLATE WITH SLOTTED SPOON.
-CHOP THE SCALLIONS, RESERVING THE DARK GREEN PARTS FOR GARNISH.
-ADD THE WHITE AND PALE GREEN PARTS TO THE SAUCEPAN.
-ADD GREEN PEPPER, CELERY AND GARLIC, COOK & STIR 5 MINUTES.
-ADD BROTH, RICE, THYME & RESERVED SAUSAGE, BRING TO A BOIL.
-SIMMER & COOK THE JAMBALAYA, COVERED, 10 MINUTES.
-STIR IN SHRIMP AND GROUND PEPPER & COOK, COVERED, 10 TO 15 MINUTES.

SERVE SPRINKLED WITH RESERVED SCALLIONS SALAD. 

HONEY DIJON CHICKEN WITH WHOLE GRAIN RICE
SERVES 4

3   CUPS UNCLE BEN'S WHOLE GRAIN RICE
3   TBSP DIJON MUSTARD
VEGETABLE COOKING SPRAY
1   POUND BONELESS, SKINLESS CHICKEN BREASTS
3   CUPS CHOPPED FRESH BROCCOLI
2   CUPS CHOPPED FRESH MUSHROOMS
1/4   TSP GARLIC POWDER
1/4   TSP ONION POWDER
1   TBSP HONEY
1   TBSP BALSAMIC VINEGAR
1   TSP TARRAGON
1/2   TSP SALT
1/4   TSP FRESH GROUND PEPPER

DIRECTIONS: 
PREPARE RICE ACCORDING TO PACKAGE DIRECTIONS

HEAT LARGE SKILLET COATED WITH COOKING
SPRAY OVER MEDIUM-HIGH HEAT

ADD CHICKEN, COOK 3 - 5 MINUTES, UNTIL CHICKEN IS ALMOST COOKED

ADD BROCCOLI, MUSHROOMS, GARLIC & ONION POWDER

COOK 4 - 5 MINUTES UNTIL VEGETABLES ARE CRISP TENDER

STIR IN RICE, MUSTARD HONEY, VINEGAR, TARRAGON, SALT & PEPPER

COOK 3 - 5 MINUTES UNTIL WELL-BLENDED

PENNSYLVANIA DUTCH NOODLE CASSEROLE
SERVES 4

3   CUPS WATER
PENNSYLVANIA DUTCH BRAND NOODLES
1   CUP FROZEN MIXED VEGETABLES
1   (10 3/4 OUNCE) CAN CONDENSED CHEDDAR CHEESE SOUP
1   (9 OUNCE) CAN OF SOLID WHITE TUNA, DRAINED 1/2   CUP OF MILK
1/4   TSP PEPPER

DIRECTIONS: 
IN MEDIUM SAUCEPAN,

BRING WATER TO A BOIL

GRADUALLY ADD NOODLES,

COVER, SIMMER 5 MINUTES

ADD VEGETABLES,

COOK 5 MINUTES LONGER

 STIR IN SOUP, TUNA, MILK & PEPPER

HEAT THROUGH 

LET STAND SEVERAL MINUTES

BEER BATTERED COD

·   TBSP OLD BAY SEASONING

·   CUP McCORMICK GOLDEN DIPT BEER BATTER MIX

·   2/3   CUP BEER OR WATER AND 2/3 CUP VEGETABLE OIL

·   1 1/2   LBS OF COD FILETS

 
DIRECTIONS:

·   STIR OLD BAY SEASONING INTO BATTER MIX IN MEDIUM BOWL

·   MIX IN BEER UNTIL SMOOTH

·   POUR OIL INTO DEEP HEAVY SAUCEPAN, 1/3 FULL

·   HEAT ON MEDIUM-HIGH TO 375 DEGREES

·   DIP FISH INTO BATTER, SHAKE OFF EXCESS

·   FRY FISH, SEVERAL PIECES AT A TIME, 3 - 5 MINUTES UNTIL GOLDEN BROWN

 ·   TURN ONCE TO BROWN EVENLY

 ·   DRAIN ON PAPER TOWELS

PASTA WITH TUNA SAUCE

1   TSP EXTRA VIRGIN OLIVE OIL
1   GARLIC CLOVE, MINCED
1   6 1/2 OUNCE CAN WATER-PACKED WHITE TUNA, DRAINED
1 3/4   CUPS TOMATO PUREE
1   TBSP PARSLEY
1   TSP OREGANO
1   PINCH CAYENNE PEPPER
6   OUNCES PASTA
1 1/2   TBSP GRATED PARMESAN CHEESE

 DIRECTIONS
HEAT OIL IN SKILLET OVER MEDIUM HEAT  ADD GARLIC AND SAUTE' TIL JUST GOLDEN

ADD REMAINING INGREDIENTS EXCEPT PASTA & CHEESE

SIMMER UNCOVERED ABOUT 15 MINUTES

ADD A LITTLE WATER IF SAUCE GETS TO THICK

COOK PASTA AL DENTE  TOP WITH SAUCE & CHEESE

SERVES 2

SEAFOOD ALFREDO PASTA PRIMAVERA
30 MINUTE PREP TIME

8   OUNCES UNCOOKED PENNE PASTA
1   TBSP EXTRA VIRGIN OLIVE OIL
1   CUP DICED ZUCCHINI
1   CUP SLICED FRESH MUSHROOMS
1/2   CUP SLICED RED BELL PEPPERS
1/2   CUP DRY WHITE WINE
2   CUPS (16 OUNCES) ALFREDO SAUCE
1   PACKAGE (8 OUNCES) LOUIS KEMP CRAB OR LOBSTER 

DIRECTIONS
COOK PASTA ACCORDING TO PACKAGE DIRECTIONS

HEAT OIL IN A LARGE SAUCEPAN OVER MEDIUM-HIGH HEAT

ADD ZUCCHINI, MUSHROOMS AND RED BELL PEPPERS

COOK AND STIR 1 TO 2 MINUTES, THEN ADD WINE

STIR IN ALFREDO SAUCE AND CRAB OR LOBSTER

HEAT UNTIL HOT

SERVE OVER COOKED PASTA 

COUNTRY STEW

2   BAGS OF SUCCESS BROWN RICE
1   POUND, LEAN GROUND TURKEY
1   SMALL ONION, CHOPPED
1/2   TSP DRIED BASIL
1/2   TSP GARLIC POWDER
2   (16 OUNCE) CANS DICED TOMATOES
1   TSP GROUND PEPPER
1   (16 OUNCE) CAN CORN

DIRECTIONS
PREPARE RICE ACCORDING TO PACKAGE DIRECTIONS

BROWN GROUND TURKEY WITH ONION, DRAIN EXCESS FAT

ADD BASIL & GARLIC.  ADD TOMATOES, PEPPER

SIMMER 20 MINUTES

ADD CORN AND COOKED BROWN RICE, HEAT THOROUGHLY

SERVES 8 

STIR-FRIED BEEF WITH GINGER-CARROT SAUCE
WARNING...THIS RECIPE CONTAINS PEANUT OIL

12   OUNCE FLANK STEAK, TRIMMED
1   TBSP CORNSTARCH
1/2   TSP SALT
1/8   TSP GROUND WHITE PEPPER
1   TBSP PEANUT OIL, DIVIDED
1   LARGE GREEN BELL PEPPER, CHOPPED
1   CUP THINLY SLICED CARROT
2   TSP GINGER
1   CUP FAT-FREE, LOW-SODIUM CHICKEN BROTH
1   TSP CHILE PASTE WITH GARLIC
2   CUPS COOKED RICE

 DIRECTIONS

CUT STEAK DIAGONALLY ACROSS THE GRAIN INTO THIN SLICES...

COMBINE STEAK, CORNSTARCH, SALT & WHITE PEPPERIN A BOWL, TOSS TO COAT...

HEAT 2 TEASPOONS OIL IN A LARGE NONSTICK SKILLET OVER MEDIUM HEAT...

ADD STEAK TO PAN, STIR-FRY 4 MINUTES UNTIL BROWNED, REMOVE FROM PAN...

ADD 1 TEASPOON OIL TO PAN...
ADD GREEN BELL PEPPER, CARROT AND GINGER, STIR-FRY 2 MINUTES...

ADD BROTH & CHILE PASTE, COOK 3 MINUTES, RETURN STEAK TO PAN...

COOK 1 MINUTE UNTIL THOROUGHLY HEATED, SERVE OVER RICE

MAKES 4 SERVINGS

CHILI CON CARNE

2 1/2   LBS BEEF STEW MEAT OR BEEF CHUCK, 1 INCH CUBES
2 1/2   LBS PORK STEW MEAT OR SHOULDER, I INCH CUBES
1   TBSP KOSHER SALT
FRESHLY GROUND BLACK PEPPER
1/2   CUP EXTRA VIRGIN OLIVE OIL
2   LARGE SPANISH ONIONS, CHOPPED
10   LARGE GARLIC CLOVES, MINCED
1/4   CUP RED CHILI POWDER
2  TBSP ANCHO CHILI POWDER
1  TBSP GROUND CUMIN
2  TSP OREGANO
6 CUPS BEEF OR CHICKEN BROTH, LOW-SODIUM
2  15 OUNCE CANS PINTO BEANS, DRAINED AND RINSED

DIRECTIONS

PAT MEAT DRY WITH PAPER TOWEL, SEASON WITH SALT & PEPPER...
HEAT 2 TBSP OF EXTRA VIRGIN OLIVE OIL IN A LARGE STEW POT OR DUTCH OVEN
OVER MEDIUM-HIGH HEAT...
SEAR THE MEAT, IN SMALL BATCHES UNTIL WELL BROWNED  ADD MORE OIL TO POT...
IF NEEDED  TRANSFER MEAT TO A BOWL AND RESERVE...
SAUTE' ONIONS OVER MEDIUM HEAT FOR 10 MINUTES   SCRAPE THE BOTTOM OF PAN
AND ADD GARLIC AND SAUTE' FOR 2 MINUTES...
BOTH CHILI POWDERS, CUMIN & OREGANO, COOK 2 MINUTES...
STIR IN 5 CUPS BROTH AND RESERVED MEAT...
BRING TO A GENTLE SIMMER, STEW THE MEAT WITH COVER SLIGHTLY OPEN, 3 HOURS
ADD PINTO BEANS AND REMAINING STOCK, SIMMER 1 HOUR

 SERVE WITH WHITE RICE
SERVES 8 

BROWN RICE & BEANS

1   TABLESPOON EXTRA VIRGIN OLIVE OIL

2   CUPS BROWN RICE, COOKED

2   CUPS KOLBASI, KIELBASA SAUSAGE

1   CAN BLACK BEANS

1   CAN RED BEANS

SALT & PEPPER

DIRECTIONS

HEAT 1 TABLESPOON EXTRA VIRGIN OLIVE OIL IN SAUCE PAN

OVER MEDIUM-HIGH HEAT

COOK RICE ACCORDING TO PACKAGE DIRECTIONS

CUT SAUSAGE INTO 2 INCH CUBES AND COOK UNTIL WELL BROWNED

ADD BEANS AND JUICES AND BRING TO A BOIL

REDUCE HEAT & SIMMER 5 MINUTES

POUR SAUSAGE AND BEAN MIXTURE OVER RICE

SEASON TO TASTE

SERVES 4

2 GREAT MEAT MARINADES FOR THE SUMMER GRILLING SEASON

WORCESTERSHIRE-TERIYAKI MARINADE

1/2   CUP LEA & PERRIN'S WORCESTERSHIRE SAUCE

1/4   CUP RICE WINE OR WHITE VINEGAR

3   TBSP HONEY

 2   TBSP DRY SHERRY (OPTIONAL)

2   TBSP VEGETABLE OIL

2   TBSP SOY SAUCE

1/4   TSP GROUND GINGER

GARLIC & HERB MARINADE

1/2   CUP LEA & PERRINS WORCESTERSHIRE SAUCE

1/4   CUP OLIVE OIL

1/4   CUP APPLE CIDER VINEGAR

1/4   CUP CHOPPED FRESH BASIL OR OREGANO LEAVES

2   TBSP MINCED GARLIC

1/4   TSP SALT

COMBINE ALL INGREDIENTS
RESERVE 1/4 CUP MARINADE  -  REFRIDGERATE

IN A LARGE SHALLOW NON ALUMINUM BAKING DISH OR PLASTIC BAG, MARINATE YOUR FAVORITE STEAKS OR MEAT IN REFRIGERATOR, TURNING OCCASIONALLY 3 TO 24 HOURS REMOVE STEAKS OR MEAT, DISCARD MARINADE GRILL, BRUSHING WITH RESERVED MARINADE UNTIL DESIRED DONENESS.

CITRUS-MARINATED MONKFISH

1/4   CUP BOTTLED ORANGE JUICE

2   TBSP BOTTLED LEMON JUICE

2   TBSP BOTTLED LIME JUICE

1   TBSP VEGETABLE OIL

2   TBSP CHOPPED FRESH BASIL

1/4   TSP SALT

1/4   TSP FRESH GROUND PEPPER

4   (4 OZ) MONKFISH FILLETS

COAT GRILL RACK WITH NON-STICK COOKING SPRAY

PRE-HEAT GRILL TO MEDIUM HIGH

WISK TOGETHER ORANGE JUICE, LEMON JUICE, LIME

JUICE, VEGETABLE OIL, BASIL, SALT & PEPPER IN MEDIUM BOWL

PLACE MONKFISH IN A LARGE GLASS DISH

POUR MARINADE OVER MONKFISH, TURN TO COAT

GRILL FISH, COVERED WITH GRILL LID 5 - 7 MINUTES

SERVES 4 

GRILLED CHIPOTLE CHICKEN BREASTS

A COUPLES MEAL / SERVES 2

 5   CHIPOTLE PEPPERS, SEEDED & CHOPPED BY HAND

1/3   CUP CILANTRO LEAVES

2   CLOVES GARLIC

2   MEDIUM SIZED SHALLOTS

1/3   CUP RICE VINEGAR

1/4   CUP EVOO (EXTRA VIRGIN OLIVE OIL)

JUICE OF 2 LIMES

1   TEASPOON SALT

2   CHICKEN BREASTS

DIRECTIONS

PUREE THE PEPPERS, CILANTRO, GARLIC, SHALLOTS & VINEGAR

IN FOOD PROCESSOR OR BLENDER

ADD OIL SLOWLY TO BLENDER, THEN THE LIME JUICE

YOUR MARINADE IS READY

DIVIDE YOUR MARINADE

ONE TO MARINADE AND ONE TO BASTE FOR LATER

MARINADE FOR 3 HOURS OR OVERNIGHT

GRILL SLOWLY OVER MEDIUM HEAT  (DISCARD MARINADE)

BASTE CHICKEN WITH EXTRA MARINADE

PASTA  ITALIANO

 1 LB   LEAN GROUND TURKEY

2   BELL PEPPERS, SEEDED & THINLY SLICED

2   TBSP PAPRIKA

2   CANS(14.5) CRUSHED TOMATOES

2   CAN (14.5) VEGETABLE STOCK

WHOLE WHEAT PASTA ( YOUR CHOICE )

2   CUPS BROCCOLI FLORETTES

 DIRECTIONS

1.     BROWN GROUND TURKEY IN SKILLET OVER MEDIUM HIGH HEAT

ADD PEPPER STRIPS & PAPRIKA, COOK FOR 2 MINUTES

2.      ADD CRUSHED TOMATOES, BROTH & PASTA

BRING TO A BOIL REDUCE HEAT, COVER & SIMMER 15 MINUTES

3.     REMOVE LID AND ARRANGE BROCCOLI OVER PASTA

REPLACE LID AND SIMMER 10 MINUTES

ANOTHER GREAT FAMILY PASTA DISH

SPICY SOUTHERN BARBECUED CHICKEN

3   LBS OF CHICKEN (LEGS, THIGHS, BREATS, DRUMSTICK)

(REMOVE FAT)

1   LARGE ONION, THINLY SLICED

3   TBSP VINEGAR

3   TBSP WORCESTERSHIRE SAUCE

2   TBSP BROWN SUGAR

BLACK PEPPER TO TASTE

1   TBSP RED PEPPER FLAKES

1   TBSP CHILI POWDER

1   CUP CHICKEN BROTH

(SKIM FAT OFF TOP)

DIRECTIONS

PLACE CHICKEN IN A 13X9X2 PAN
ARRANGE ONIONS ON TOP

MIX VINEGAR, WORCESTERSHIRE SAUCE,
BROWN SUGAR, PEPPER, HOT PEPPER FLAKES,
CHILI POWDER & STOCK

POUR OVER CHICKEN
BAKE AT 350 DEGREES FOR 1 HOUR OR UNTIL DONE
BASTE OCCASIONALLY
SERVES 8 

BEEF BARLEY SOUP

4   CUPS WATER

2   BEEF BULLION CUBES

1   MEDIUM POTATOE, CUBED

1   MEDIUM ONION, CUBED

1/2   BAG FROZEN MIXED VEGETABLES

1/2   TSP DRIED GARLIC POWDER

1/2   POUND BONELESS BEEF, CUBED

1   CUP QUICK COOKING BARLEY

1/2   CUP SLICED MUSHROOMS

PEPPER TO TASTE

 DIRECTIONS

1.   IN A LARGE POT, ADD WATER, BEEF BULLION CUBES,

AND ALL INGREDIENTS EXCEPT BARLEY

COOK 30 MINUTES UNTIL MEAT IS FULLY COOKED

POTATOES SHOULD BE SOFT

2.   ADD QUICK COOKING BARLEY, COOK 15 MORE MINUTES, ADD SALT & PEPPER TO TASTE

SERVES 8

LOW-CHOLESTEROL SCALLOPED POTATOES

4   CUPS THINLY SLICED RAW POTATOES

1   ONION

1   TBSP PARSLEY

3   TBSP WHOLE GRAIN FLOUR

1/8   TSP PEPPER

1 1/2   TSP SALT

3   TBSP MARGARINE

1 1/2   CUPS SKIM MILK

 DIRECTIONS

1.    LAYER POTATOES & ONIONS IN CASSEROLE,
SPRINKLING FLOUR BETWEEN EACH LAYER

2.   HEAT MILK AND MARGARINE AND SEASON WITH SALT,
PEPPER PARSLEY
POUR SAUCE OVER ALL LAYERS

3.   BAKE 1 HOUR COVERED AT 350 F.
REMOVE COVER AND BAKE ADDITIONAL 30 MINUTES

SERVES 6

FRESH VEGETABLE STIR-FRY

SAUCE INGREDIENTS

1/2   CUP PINEAPPLE JUICE, 1   TBSP SUGAR, 1   TBSP LEMON JUICE

1   TBSP CORN STARCH, 1   TSP SOY SAUCE

VEGETABLE INGREDIENTS

1   TBSP OLIVE OIL, 1   CUP BROCCOLI FLORETS, 1   CUP CARROT SLICES

1   CUP CHOPPED CELERY, 1   CUP CHOPPED ZUCCHINI, 1   CUP YOUR CHOICE PEPPER

DIRECTIONS

COMBINE THE INGREDIENTS FOR SAUCE IN A BOWL

HEAT VEGETABLE OIL IN WOK OVER MEDIUM HEAT

ADD BROCCOLI, CARROTS & CELERY

COOK 2 MINUTES OR SO

ADD ZUCCHINI & PEPPERS, STIR, COVER & COOK 1 MINUTE

ADD SAUCE, BRING TO A BOIL & COOK FOR 1 MINUTE COVERED

SERVE WITH BROWN RICE

CHICKEN IS ALSO A GREAT ADDITION TO RECIPE

SERVES 4

PUMPKIN BREAD 

3   CUPS WHITE SUGAR (OR SUBSTITUTE)
1   CUP EGG SUBSTITUTE
2/3   CUP WATER
2   TSP BAKING SODA
1   TSP BAKING POWDER
1   TSP GROUND ALLSPICE
3 1/2   CUPS ALL-PURPOSE FLOUR
2   TSP SALT
1   TSP GROUND NUTMEG
1   TSP GROUND CINNAMON
1/2   TSP GROUND CLOVES
1   (15  OUNCE) CAN PUMPKIN PUREE
1   CUP CHOPPED WALNUTS
1   CUP RAISINS
1   CUP CANOLA OIL

 DIRECTIONS

PREHEAT OVEN TO 350 DEGREESSPRAY THREE 7 X 3 INCH LOAF PANS

MIX OIL, SUGAR, AND EGGS TOGETHER IN LARGE BOWL
MIX IN PUMPKIN PUREE & WATER

STIR TOGETHER FLOUR, SODA, BAKING POWDER, SALT & SPICES
ADD TO THE PUMPKIN MIXTURE

MIX UNTIL JUST COMBINED
STIR IN NUTS & RAISINS

DIVIDE BATTER IN PREPARED PANSBAKE 1 HOUR, TOOTHPICK SHOULD COME OUT CLEAN
COOL

HAMBURGER STROGANOFF

INGREDIENTS

1/2   LB LEAN GROUND SIRLOIN

1   CAN FAT FREE CREAM OF MUSHROOM SOUP

1   TBSP LIGHT SOUR CREAM

1/2   CUPS MUSHROOMS

1   CUP WHEAT EGG NOODLES

DIRECTIONS

COOK PASTA AS DIRECTED

BROWN BEEF – THEN DRAIN BEEF
STIR IN CAN OF CREAM OF MUSHROOM SOUP,

LIGHT SOUR CREAM & MUSHROOMS

SIMMER 10 MINUTES

TOP PASTA WITH MEAT MIXTURE

EASTER'S SIMPLE BAKED HAM

INGREDIENTS

1 (8 LB) 33% LESS-SODIUM SMOKED FULLY COOKED HAM HALF

2   TSP WHOLE CLOVES

COOKING SPRAY

2   CUPS APLE JUICE, DIVIDED

2   TBSP DARK BROWN SUGAR

1   TBSP EMIRIL'S DIJON MUSTARD

DIRECTIONS

PLACE HAM IN A LARGE STOCK POT

COVER WITH WATER TO 2 INCHES ABOVE HAM

COVER AND REFRIDGERATE 24 HOURS

DRAIN     RINSE WELL WITH WARM WATER     DRAIN

PRE HEAT OVEN TO 325

TRIM FAT AND RIND FROM HAM

SCORE OUTSIDE OF HAM IN A DIAMOND PATTERN

STUD WITH CLOVES

PLACE HAM, SKIN SIDE DOWN, ON THE RACK OF A BROILER PAN

(COAT PAN WITH COOKING SPRAY)

POUR 1 CUP APPLE JUICE OVER HAM

COVER HAM LOOSELY WITH FOIL

BAKE FOR 2 AND A HALF HOURS, BASTING OCCASIONALLY

WITH REMAINING CUP OF APPLE JUICE

REMOVE HAM FROM OVEN

COMBINE SUGAR & MUSTARD, BRUSH OVER HAM

BAKE FOR 30 MINUTES

PLACE HAM ON CUTTING BOARD

COVER AND LET STAND 10 MINUTES BEFORE SLICING

CARIBBEAN PORK STEW WITH PINEAPPLE

INGREDIENTS

12 OZ BONELESS PORK LOIN

2   TBSP FLOUR

1   TBSP CANOLA OIL

1   MEDIUM ONION, SLICED

1   GREEN BELL PEPER, SEEDED & CHOPPED

1   CLOVE GARLIC, MINCED

1   SMALL CHILI PEPPER, SEEDED & MINCED

1   TBSP  WORCESTERSHIRE SAUCE

1/2   TSP GROUND GINGER

1   (80Z) CAN SLICED PINEAPPLE IN JUICE

1   CAN DICED TOMATOES

1/2   MEDIUM CUCUMBER, PEELED, SEEDED & DICED

3/4   TSP SALT

1/4   PEPPER

DIRECTIONS

1.TRIM ALL VISIBLE FAT FROM MEAT

CUT INTO 1 INCH CUBES

TOSS WITH FLOUR TO COAT

2.GENEROUSLY COAT DEEP, MEDIUM SKILLET WITH COOKING SPRAY

SET OVER MEDIUM HIGH HEAT

BROWN MEAT ABOUT 5 MINUTES     TRANSFER TO PLATE

3. HEAT OIL IN PAN

SAUTE' ONION, GREEN PEPPER, GARLIC AND CHILI PEPPER 4 MINUTES

RETURN MEAT TO PAN

ADD 1 CUP OF WATER, WORCESTERSHIRE SAUCE, GINGER, SALT & PEPPER

DRAIN PINEAPPLE JUICE ONLY INTO PAN

COVER, REDUCE HEAT & SIMMER 30 MINUTES

4.STACK PINEAPPLE SLICES, CUT INTO 8 SECTIONS

ADD FRUIT, TOMATOE & CUCUMBER TO STEW

SIMMER, UNCOVERED 10 MINUTES 

SEA SCALLOPS

INGREDIENTS

16   MEDIUM DIVER SCALLOPS, CLEANED

1/8   CUP EXTRA-VIRGIN OLIVE OIL, PLUS MORE FOR SEARING

2   TSP MINCED GARLIC

1   TBSP FINELY CHOPPED THYME

1   TSP KOSHER SALT

1/2   TSP. FRESHLY GROUND BLACK PEPPER

2   CUPS FIELD GREENS

DIRECTIONS

IN A MEDIUM BOWL, MARINATE THE SCALLOPS WITH OILIVE OIL, GARLIC,

THYNE, SALT & PEPPER FOR 20 MINUTES

HEAT ENOUGH OLIVE OIL TO LIGHTLY COAT THE BOTTOM OF A
MEDIUM SAUTE PAN OVER MEDIUM-HIGH HEAT

COOK QUICKLY IN EACH SIDE UNTIL GOLDEN BROWN, ABOUT 1 - 2 MINUTES PER SIDE

REMOVE FROM HEAT & PLACE 4 SCALLOPS AROUND A MOUND OF GREENS

CRISPY RANCH CHICKEN

INGREDIENTS

2         CUPS CRISPY RICE CEREAL

½   CUP GRATED PARMESAN CHEESE

1         ENVELOPE RANCH SALAD DRESSING MIX

2         2 EGG WHITES, BEATEN

3         8   SKINLESS BONELESS CHICKEN THIGHS

DIRECTIONS

 PREHEAT OVEN TO 350

SPRAY A LARGE BAKING SHEET WITH PAM

COMBINE THE RICE CEREAL, PARMESAN & RANCH MIX IN LARGE BOWL

 PLACE BEATEN EGG WHITES IN A MEDIUM BOWL

DIP EACH CHICKEN THIGH IN THE EGG WHITES

DIP IN THE CEREAL MIXTURE AND COAT EVENLY

 ARRANGE THE COATED CHICKEN ON BAKING SHEET

BAKE 20 – 25 MINUTES, UNTIL GOLDEN BROWN AND JUICES RUN CLEAR WHEN PIERCED WITH A KNIFE

GARLIC MASHED POTATOES

 INGREDIENTS

2 ¼ LBS   RUSSET OR YUKON GOLD POTATOES

1   WHOLE GARLIC BULB

1   TBSP OLIVE OIL

½   CUP SOUR CREAM

2         TBSP BUTTER

1/8   TSP SALT

1/8   TSP BLACK PEPPER

FRESH CHIVES

DIRECTIONS

 PREHEAT OVEN TO 375

PEEL POTATOES & CUT INTO EVEN SIZE PIECES

PLACE IN A LARGE POT OF LIGHTLY SALTED WATER

BRING TO A BOIL THEN REDUCE & SIMMER UNTIL COOKED THROUGH, ABOUT 20 MINUTES

 SEPARATE GARLIC CLOVES, BUT DO NOT PEEL

PLACE IN A BOWL, ADD OLIVE OIL, TOSS TO COAT

PLACE ON A BAKING SHEET AND ROAST IN OVEN UNTIL SOFTENED, ABOUT 10 MINUTES

ALLOW TO COOL SLIGHTLY

 DRAIN POTATOES & RETURN TO POT

MASH SLIGHTLY

ADD SOUR CREAM & BUTTER

SQUEEZE PULP FROM GARLIC CLOVES INTO POT

ADD SALT & BLACK PEPPER

 MASH POTATOES UNTIL COMBINED & SMOOTH

TRANSFER TO A SERVING BOWL

CUT CHIVES INTO SMALL PIECES

SPRINKLE OVER MASHED POTATOES & SERVE