Meats, Poultry, Fish

Escalloped Chicken

Pork Loin & Stuffing

Beef Barbeques
Mother's Jean Johnson Haag

1# ground meat, crumbled
1 bunch celery
1 large onion diced
4 tsp. Worcestershire sauce
2 Tbsp. vinegar
4 tsp. sugar or honey (I like less sugar)
2/3 Cup catsup
1/2 Cup water

Brown meat, drain. Cook celery and onion in water. Add to meat including remaining water. Mix remainder of ingredients and simmer 5 minutes.
Serve on buns. A wonderful quick lunch for 5 or 6.

Stuffed Herb Chops
Just click below

find under Recipesfor2.htm

slowcooker.htm#stuffed chops

1½ Cups rice cereal, crushed coarsely
2 Tbsp. flour, 1/2 tsp. salt
¼ tsp. each dried thyme, poultry seasoning
1/4 C. butter, melted
4 boneless skinless chicken breasts
Combine all dry ingredients in one bowl and butter in another. Dip chicken in butter and then cereal mix.
Place in greased baking pan. Bake uncovered until juices run clear.
Bake 400º about 25 minutes.

Orange Topped Chops
6 servings

6 pork chops 1/2 inch
1 Tbsp. vegetable oil
1 can mandarin oranges, drained
1/2 tsp. ground cloves, pepper to taste
Brown chops on both sides. Top with oranges, sprinkle with cloves and pepper. Cover and simmer 35 minutes or until juices of meat run clear.
one serving 167 calories, 39 sodium, 11 gr protein

Barbecued Meatballs
350º 1 hour
Meatballs:
3# ground beef, 1 C. oatmeal, 2 eggs,
½ tsp. garlic powder, 2 tsp. chili powder
1 can evaporated milk
1 C. cracker crumbs
½ C. chopped onion, ½ tsp. pepper

Combine all ingredients and shape into walnut size balls. Place meatballs in single layer on waxed paper-lined cookie sheets. Freeze until solid. Store in freezer bags until ready to cook.
Sauce:
2 C. catsup, 1 C. brown sugar, ¼ C onion chopped, ½ tsp. each liquid smoke & garlic powder

Combine all ingredients and stir until sugar is dissolved.
Place frozen meatballs in 9 X 13" pan. Pour sauce over.
Bake 1 hour.

2/3 C bread crumbs
1½ # ground beef or turkey
¼ C grated onion
1 Cup milk, 2 slightly beaten eggs
1 tsp. salt, ½ tsp. each sage & pepper

Soak bread crumbs in milk. Add meat, eggs, onions and seasonings. Mix well. Form in loaf pan. Cover with piquanté sauce.

Bake 350º for an hour.

Piqunté Sauce:
3 Tbsp. brown sugar, 1 tsp. dry mustard,
1/4 C catsup, ½ tsp nutmeg

Combine and pour above sauce over meatloaf.

Dad got so he enjoyed cooking and serving guests. 1990's.

Pork Chops & Scalloped Potatoes
Serves 6

1 can chicken broth (14 oz)
3 Tbsp. butter
3 Tbsp. flour
1½ tsp. salt, ¼ tsp. pepper
6 loin or rib chops (¾")
2 Tbsp. oil
6 cups thinly sliced peeled potatoes (4#)
1 medium onion, sliced
Paprika and chopped fresh parsley

Melt butter: stir in flour, salt & pepper in saucepan. Add chicken broth; cook, stirring
constantly until mixture boils.

Cook 1 minute; remove from heat.

In a skillet, brown pork chops in oil; season
to taste using more salt & pepper if desired.

Grease a large 13 x 9" baking pan & layer potatoes and onion. Pour broth over. Put chops on top. Cover and bake 350° for 1 hour. Uncover and bake 30 minutes longer until potatoes are tender. Sprinkle with paprika and parsley.

Supreme Baked Chicken
Great for busy day, can be made in advance, baked just before eating.

1½ cups sour cream or plain yogurt
¼ cup lemon juice
½ tsp. each celery seed, paprika (sweet)
½ tsp. Worcestershire sauce
1 garlic clove, minced
½ tsp. salt, ¼ tsp. pepper
8 boneless, skinless chicken breasts
2 cups fine dry bread crumbs

Combine first 8 ingredients. Put chicken in this mixture to coat. Cover and marinate overnight in the refrigerator.
Remove chicken from marinade and roll in bread crumbs. Arrange in shallow pan.

Bake 350º for 45 minutes or until juices run clear.

1 serving = 3½ lean meat & 271 calories.
32 grams protein, 22 g carbs,76 cholesterol

Special Slow-Cooked Beef
Yield: 8 servings

This hearty entree is easy to prepare for Sunday dinner.  While beef is cooking, the cook has lots of time to attend to other details of the dinner. With mashed potatoes on the side, it's comfort food for cool months ahead. Julie George Grandville, Michigan

1 boneless beef chuck roast cubed (3#)
1 T. vegetable oil, 1 T. Italian seasoning
1 tsp. salt, 1 garlic clove, minced
½ C. sliced ripe olives, drained
1/3 C. oil-packed sun-dried tomatoes, drained and chopped
1 C. Beef Broth, ½ C. fresh pearl onions, peeled
1 T. cornstarch, 2 T. water

In a large skillet, brown meat in oil in batches and drain.
Transfer to a 5 qt. slow-cooker. Sprinkle with seasonings, top with olives and tomatoes.  Add broth and onions. Cover and cook on low 6-8 hours or until meat is tender.

With slotted spoon, remove beef and onions to serving platter and keep warm.  Pour cooking juices into a small saucepan; skim fat. Combine cornstarch and water until smooth; gradually stir into cooking juices.  Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over beef mixture.

You may want to serve this with Mashed Potato Spinach Bake.

Barbecued Beef

1 ½ # ground beef

1 small onion

1 T Worcestershire sauce

1 T chili powder

1 can tomato soup

½ can water

salt, if needed

Escalloped Chicken

 1 cooked chicken (about 4#) cut into small pieces

2 C bread crumbs

3 T chopped celery

4 eggs, beaten

1 tsp. salt

Dash pepper

3 ½ C chicken broth

Mix in above order.
Bake 350º for 45 minutes.

Autumn Casserole
An Bergstrom 

6 loin or rib pork chops (3/4” about 2#)1 tsp salt
1/8 tsp pepper
6 unpared apple slices, ¼” thick
¼ C light brown sugar, firmly packed
½ C raisins
1 T. grated orange peel
14 C orange juice
1 can (18 oz) sweet potatoes
1 T butter 

Wipe chops with damp cloth; trim off fat.  In large, heavy skillet, slowly heat the trimmed off fat to melt it, slightly.  Add chops. Sprinkle with salt and pepper; sauté until well browned on both sides about 15 minutes in all.  Drain off fat. 

Place an apple slice on each chop; sprinkle with sugar, raisins, and orange peel. Pour orange juice and 1/3 C water around chops. Simmer, covered, over very low heat for 35 min.  Arrange potatoes around chops. Dot with butter, simmer, covered, 10 min. longer. Makes 6 servings

Potatoes & Tops

Baked Potatoes

4 medium baked potatoes (app. 1½ #)
Oven baked: Scrub and pierce with fork. Bake at 400° 40-60 minutes until tender.

Microwave: After cleaning & piercing place on plate and microwave, uncovered, on high 12-14 minutes until tender, turning one time.

Yield: 4 servings

Idaho Tacos (Baked Potato)
This is almost a meat by itself. I serve salad & bread sticks with them.

Yield 4 servings

1 # ground beef or meat
1 envelope taco seasoning (or your own)
4 hot baked potatoes
1 Cup (4 oz.) shredded sharp cheddar cheese.
1 Cup chopped green onions
Salsa

Brown meat and drain. Add seasoning prepared according to directions on package. Cut an X on top of each potato; fluff pulp with fork. Top with Taco meat, cheese and onion. Serve with salsa if desired. I like it that way.

Makes 4 servings.

1 package creamed cheese (8 oz.), softened
1 Cup sour cream
1/4 Cup finely chopped onion
2 Tbsp. prepared horseradish
1-2 Tbsp. lemon juice,½ tsp. salt
2 Tbsp. fresh minced parsley
4 hot baked potatoes
½ Cup shredded sharp cheddar cheese.

Blend cream cheese and sour cream until smooth. Add onion, horseradish, lemon juice, parsley and salt. Mix well. Cut an X in top of each potato; fluff pulp with fork. Top with cheese mixture, sprinkle with shredded cheese.

Serves 4

1 Cup chicken broth, 2 Tbsp. butter
¼ Cup flour, pinch onion powder
1 pkg. 3oz. cream cheese cut into 1" cubes
½ # process Am. cheese, cut into 1" cubes3-4 drops hot pepper sauce
6 oz imitation crabmeat, flaked
4 hot baked potatoes

Combine first seven ingredients in blender. Process until smooth. Pour into saucepan; cook and stir over medium heat until thickened.

Reduce Heat to low; add crab. Cut an X into top of each potato and fluff pulp with fork. Top with crab sauce.

Serves 4

2½ Cups cubes cooked chicken
10 oz. frozen mixed vegetables
¾ Cup ranch salad dressing
salt and pepper to taste
4 hot baked potatoes

Microwave, covered on high, the chicken and vegetables together. Stirring once in 6-7 minutes cooking time. Add salt and pepper and let stand 2 minutes.

Fold in salad dressing.

Cut and X on top of each potato and fluff pulp with fork inside. Top with chicken mixture.

A lettuce Salad is all that is needed to top this off.

Flounder in Lemon Dill Sauce
30 minutes to table

3 Tbsp. butter
1 Tbsp. chopped fresh dill or
3/4 tsp. dill weed (I use Deliciously Dill, also)
1 Tbsp. lemon juice
1/4 tsp. salt
1 medium green onion, thinly sliced
1 # flounder fillets Lemon Slices for garnish

Fresh or frozen fillets

1. Over medium heat, heat first five ingredients. Stir occasionally, until butter is melted and hot.

2. If flounders are large cut into serving size pieces. Add to butter mixture; cover and cook 5-8 minutes, until flounder flakes easily when tested with fork. Baste occasionally with mixture in skillet.

3. Arrange flounder with its sauce in warm deep platter. Garnish with lemon slices.

4. 170 calories per serving.

Flounder Amandine
4 servings 30 minutes

½ Cup sliced almonds
½ Cup (8T.) butter
2 medium onions, sliced thinly
1 # flounder or sole, blue hake
¾ Cup mayonnaise
1 Tbsp. fresh parsley
Juice of 1 lemon
¼ Cup (1 oz) shredded Parmesan cheese

Spread almonds in single layer. Bake 7-10 minutes until lightly toasted, stirring frequently; set aside.

Melt butter in 1 quart baking dish in oven. Place onions in dish; top with fish. In bowl combine mayonnaise, parsley and lemon juice; spread all evenly over fish. Sprinkle with cheese.

Bake 15-20 minutes until fish flakes easily when tested with fork.

Sprinkle with toasted almonds on top before serving.

1 large sweet potato, peeled & cut in chunks
1 (16oz) Italian-style stewed tomatoes
4 lean boneless pork loin or sirloin chops
1 medium onion, chopped
1/2 Cup water

Cut chops in ½-¾" thick and remove visible
fat. Spray a large skillet with vegetable oil.

Place over medium high heat. Brown chops in hot skillet for 5 minutes, turn and brown for 5 minutes more.

Remove chops, drain fat if necessary.

Place sweet potato and onion in skillet.

Arrange pork chops over potato mixture. Pour tomatoes and water over pork chops and bring to a boil over high heat.

Reduce heat and cover. Simmer about 25 minutes or until pork chops and potatoes are tender.

Pork Loin & Stuffing
325º for 1½ hrs.

4 pork tenderloins, ¾-1" thick
1 onion, chopped
2 stalks celery, chopped
1 C/ water
1 egg, beaten
Stove top stuffing, 1 peeled, cored, sliced Granny Smith apple
½ C. dehydrated vegetables
1 chicken bouillon cube or instant

Sauté onion and celery in butter, mix with Stove Top stuffing and mix according to directions, add apple slices.

Spray 8 X 8" baking dish. Rub piece of fat from loin into bottom of a skillet, discard.

Place loins in skillet and brown on all sides. In baking dish, dissolve bouillon in 1 cup water and stir in dehydrated vegetables.

Place stuffing in baking dish. Place loins on top. Cover with foil.

Bake for 1 1/2 hrs. Turning loins once during baking.

Place on serving platter, spoon dressing into serving bowl. Strain liquid in bottom of pan and discard vegetables. Make a thin gravy from juices and spoon over loins.

Combine first five ingredients until blended; set aside.
Brown pork in oil on all sides. Stir in gravy mixture, mushrooms and onions. Bring to boil. Reduce heat; cover and simmer for 10-15 minutes until meat juices run clear and vegetables are tender.

Serve over rice.
Try serving with Ginger Veggie Stir-Fry

Berry Quick & Easy Sponge Cake

Lemon Dill Roast Chicken

Put a 6# chicken in a roasting bag; squeeze 1 lemon over chicken; sprinkle with ½ tsp. each salt & pepper. Put lemon and 4 sprigs
dill in cavity of the body. Cover with foil; roast 30 minutes. Now uncover & roast 45 minutes to 1 hour until meat temperature is 170º. Sprinkle with Dill.

Save and shred
2 cups for another dish like Chicken Soup.

Serve with Carrot Casserole and Creamy Potatoes, Broccoli Slaw, Butter horns, & Ambrosia for dessert.

1/3 Cup reduced-fat Italian salad dressing
1 Tbsp reduced sodium soy sauce (I use Amino Braggs)
½ tsp. ground ginger
1 medium carrot, julienne
¾ Cup fresh snow peas
1 small zucchini, julienne
1 small red onion, halved and thinly sliced
½ Cup sliced fresh mushrooms
½ medium sweet yellow pepper, julienne
½ medium sweet red pepper, julienne
1 # uncooked medium shrimp, peeled & deveined
3 Cups hot cooked rice

Combine salad dressing, soy sauce and ginger; set aside 2 TBSP.

In wok, cook and stir carrot in remaining dressing mixture over medium heat for 5 minutes. Stir in remaining vegetables. Cook and stir all for 5-7 minutes or until tender-crisp. Remove and keep warm.

Add shrimp and reserved dressing to pan. Cook and stir over medium heat until shrimp turns pink. Return vegetables to pan; heat.

Serve over hot rice.

one serving = 299 calories (1¼ cup)
4 gr. fat (1 saturated)
174 mg cholesterol, 487 mg sodium, 36 gr. carbs,
3 gr. fiber, 27 gr. protein

Diabetic Exchanges:

2 starch, 2 lean meat, 1 vegetable

1 large can salmon
2 eggs, beaten
1 stalk celery, minced
4 Tbsp. mayonnaise
1 can cream mushroom soup
(I substitute Healthy soups without MSG or make basic white sauce and add mushrooms)
½ Cup cracker crumbs
1 onion, minced
1 cup cooked rice
Salt, to taste (I don't use any when using canned foods as they are already highly salted.) Plus ¼ tsp. pepper

Drain Salmon, reserve juice, remove skin and bones. Combine salmon, juice and cracker crumbs in bowl. Add eggs, onion, celery, pepper, mayonnaise, rice, salt and ½ can of soup. Mix well. Place in greased loaf pan. Bake 350º for 45 minutes.

After baking spread remainder of soup on top. Slice and serve.

1# fish fillets (blue hake)
1/8 tsp. paprika
1 T. flour
½ cup milk
¼ cup buttered bread crumbs
1 T. lemon juice, 1 T. butter
Dash salt & pepper
1 T. snipped parsley

Cut fillets in serving pieces. Place in greased shallow baking dish. Sprinkle with lemon juice, paprika, salt & pepper.

Melt butter in small pan and blend flour, salt & pepper. Add milk; cook and stir until thick and bubbly. Pour sauce over fillets. Sprinkle with crumbs.

Bake at 350º for 35 minutes. Garnish with fresh parsley.

1# lean ground meat
1 small onion
½ tsp. each salt & pepper
1 cup finely ground cracker crumbs
1 egg
¼ cup milk
1 tsp. Italian seasoning

Combine all ingredients and shape into 1" balls. Place on rack over a baking pan and bake 400º for 20 minutes.*

Sauce:
2 Tbsp. butter + 2 Tbsp. flour
1½ cup beef broth or chicken
½ cup half & half
2 Tbsp. snipped fresh dill or 1 T. dried dill.

While meatballs are baking, melt butter in large pan. Blend in flour, cook, stirring for 2-3 minutes. Add broth, stir until thickened (3-4 minutes).

Stir in dill and meatballs. Add cream and reduce heat to low and simmer for 15 minutes until smooth and thick.

Serve over cooked noodles as main dish or with toothpicks for appetizers.

1 cup softened butter
1 cup fresh bread crumbs
2 T. minced garlic + 2 T. oil
4 T. minced onion, divided
¾# shrimp + ½# fresh mushrooms, sliced juice of 1 lemon, salt & pepper to taste
¾# fresh scallops
½ cup chopped parsley, fresh
¼ cup sherry or white wine

Combine butter, bread crumbs, garlic, 2 tablespoons onion, parsley, wine, lemon juice and seasonings. Form into a roll and wrap in foil or plastic wrap to chill for 1 hour or more.

Grease shallow baking dish. Heat oil in fry pan and add remaining onion and sauté until soft.

Add scallops, shrimp, and mushrooms, sauté briefly, and drain off liquid.

Arrange in prepared baking dish. Slice butter roll and spread over scallops and shrimp.

Bake in preheated oven at 450º for 10-15 minutes until butter roll is golden.

Serve over rice.

Can also be used as an appetizer, served in shells.

Dilly Red Snapper
For 2

2 red snapper fillets (6 oz. each)
1 medium onion
2 green onions, sliced
2 dill sprigs
1 medium lemon, thinly sliced
1/8 tsp. salt
Dash pepper

Dill sauce:
1/3 cup mayonnaise
1 garlic clove, minced
½ tsp. snipped fresh dill or dill weed
½ tsp. lemon juice
½ tsp. minced green onion

Put lemon slices, onions and dill sprigs in a foil lined baking pan. Top with fish fillets.
Sprinkle with Salt and pepper. Fold foil around fish and seal tightly.

Bake 400º for 20-25 minutes. Or until fish flakes easily with fork.

Combine sauce ingredients in small bowl and serve with fish.

One fillet with 2½ Tbsp. sauce using fat free mayonnaise +216 calories, 3 g fat (1 saturated), 580 mg sodium, 2 g fiber, 67 mg. cholesterol, 35 gr. protein.

Diabetic: 5 very lean meat, 1/2 starch

Stir Fry Shrimp Mushrooms
4 servings

4 garlic cloves, minced
2 tsp. vegetable oil
1 # uncooked medium shrimp, peeled
(I use medium cooked when available)
3 cups sliced fresh mushrooms or 1 can mushrooms (drained)
1 cup sliced green onions
¼ cup chicken broth
lemon pepper
Hot cooked rice
Lemon slices In large skillet or wok, sauté garlic in oil for a minute. Add shrimp, mushrooms and onions; stir fry for 1 minute.
Stir in broth; cook 2 minutes or until shrimp turns pink.
Serve over rice. Garnish with lemon.

Scallops Crusty
serves 4 or 2 if desired

In a plastic bag put 1#scallops, 3Tbsp. cornmeal & ½ tsp. each paprika & salt. Shake.
Heat 1 Tbsp. oil in large non stick skillet over high heat. Add scallops & cook 3 minutes, turning only once until golden brown and just cooked through.

Serve with Microwave Corn on the Cob & Creamy Coleslaw, Quick Breadsticks, Aunt
Frances' Lemonade.

  Dill Salmon

Creamy Dill Sauce over Salmon
Prep time: 5 min Serves 1 cup

1/2 Cup Sour cream
1/2 Cup mayonnaise
2 tsp. seasoned salt or Real Salt™
1 tsp. dill weed, 1 tsp. ground pepper

Mix all ingredients in small bowl. Can be used over salmon or any other fish desired. Also, may use over veggies. Or as a dip.

Chicken Thai Saté
skewered chicken marinated in curried coconut milk

12 -12" bamboo skewers
1 Tbsp. Thai green curry paste
¼ cup + 1/3 cup well-stirred unsweetened coconut milk
4 medium skinless, boneless chicken breast
halves (1#) each cut diagonally in 6 strips
¼ cup creamy peanut butter
2 tsp. soy sauce (liquid aminos)
1 tsp. dark brown sugar
1/8 tsp. ground red pepper (cayenne)

Place skewers in water to soak at least 30 minutes.

While soaking toss Cucumber with Yogurt.

Spinach-Stuffed Sole

Spicy Baked Fish