April Ideas

ORANGE ROSEMARY 

ROASTED CHICKEN

 

3 chicken breast halves

2 garlic cloves, chopped

3 chicken legs with thigh pieces

3 tsp. rosemary

1 1/2 tsp. olive oil

1/3 c. orange juice

Fresh ground black pepper, to taste

Salt to taste

Remove skin from chicken. Rub each chicken piece with a little olive oil and then with chopped garlic. Top with rosemary. Place into baking dish. Pour orange juice over chicken. Cover and cook in preheated 450° oven for 30 minutes. Turn chicken over and cook, uncovered, for another 10-15 minutes or until browned. Serves six.

 

BROWNED PORK CHOPS/GRAVY

 

4 boneless pork loin chops

1/4 tsp. black pepper

1/2 tsp. dried sage

1 clove garlic, minced

1/2 tsp. dried marjoram, crushed

1/8 tsp. salt

Nonstick olive oil cooking spray

3/4 c. beef broth

1/4 c. coarsely chopped onion

1/3 c. nonfat sour cream

1 c. sliced mushrooms

1 tsp. Dijon mustard

1 Tbsp. all-purpose flour

Chopped parsley, opt.

2 c. hot cooked noodles

Trim fat from chops. Stir together sage, marjoram, pepper and salt. Rub on both sides of chops. Spray large nonstick skillet with cooking spray; heat over medium heat. Place chops in skillet. Cook five minutes, turning once, or until chops are just barely pink. Remove chops from skillet; keep warm. Add onion and garlic to skillet; cook and stir two minutes. Add mushrooms and broth; bring to boil. Reduce heat and simmer, covered, three – four minutes or until mushrooms are tender. Whisk together sour cream, flour and mustard in medium bowl. Whisk in about three Tablespoons broth from skillet. Stir sour cream mixture into skillet. Cook, stirring constantly, until mixture comes to boil. Serve over pork chops and noodles. Sprinkle with parsley if desired. Makes four servings.

 

BERRIES WITH BANANA CREAM   

 

1/3 c. reduced-fat sour cream

Ground cinnamon

1/2 small ripe banana, cut into chunks

1 Tbsp. frozen orange juice concentrate

2 c. sliced strawberries, blueberries,  raspberries or a combination

Combine sour cream, banana and juice concentrate in blender. Cover and blend until smooth. Place berries in two serving dishes. Top with sour cream mixture. Sprinkle with cinnamon. Makes two servings.

 

MOLASSES-GLAZED HAM   

 

1 (6-8 lb.) fully cooked ham

1/4 c. molasses

About 20 whole cloves

1/4 c. prepared mustard

1/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

Remove skin from ham; place ham, fat side up, on baking rack. Score fat in a diamond design and stud with cloves. Insert meat thermometer, making sure it does not touch fat or bone. Bake ham at 325° for one hour 15 minutes. Remove ham from oven. Combine remaining ingredients; baste ham with molasses mixture. Return ham to oven and bake additional 30-40 minutes or until meat thermometer registers 140°, basting frequently with glaze. Makes 12-15 servings.

 

STIRRED CUSTARD OVER FRUIT  

 

2 eggs, slightly beaten

2 1/2 Tbsp. sugar

1 1/3 c. skim milk

1/4. tsp. almond extract

14 tsp. vanilla extract

2 kiwi, peeled and sliced

2 c. fresh strawberries, halved

1 (11 oz.) can mandarin oranges, drained

Combine eggs, sugar and milk in top of double boiler, mixing well. Bring water to a boil in bottom of double boiler. Reduce heat to low; cook custard over hot water, stirring occasionally, until custard thickens and coats a metal spoon. Remove from heat; stir in flavorings. Place pan in bowl of ice water; cover with waxed paper and chill thoroughly. Combine fruit; chill. Divide fruit among six individual serving dishes; spoon custard over fruit. Makes six servings.

 

MARINATED ASPARAGUS  

 

2 lbs. fresh asparagus

1/2 c. red wine vinegar

1 medium-size green pepper, coarsely chopped

5 green onions with tops, chopped

Leaf lettuce

1 stalk celery, finely chopped

1/4 tsp. paprika

1/2 clove garlic, minced

3/4 c. unsweetened apple cider

Pimiento strips, optional

Snap off tough ends of asparagus. Remove scales with knife or vegetable peeler, if desired. Cook asparagus, covered, in boiling water six – eight minutes or until crisp-tender; drain. Place asparagus in 13-inch by 9-inch baking dish. Combine rest of ingredients except lettuce and pimiento; pour over asparagus. Chill asparagus four hours or overnight. Drain marinade before serving. Serve on leaf lettuce; garnish with pimiento if desired. Makes eight servings.

(320) 573-2655  • e-mail: valerie@upstel.net

 

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