½ c soy sauce
¼ c ketchup
1 T parsley
2 cloves chopped garlic
½ c orange juice
2 T lemon pepper
¼ t black pepper
¼ t oregano
Combine all ingredients and pour over swordfish in baking dish, marinating 45 minutes to one hour.
Grill 10 minutes each side, or place baking dish in oven and cook 25 minutes at 350.
Notes: This recipe comes from the Caldwell Seafood Market and every time I make it, I think about weekend dinners on our deck there. We’ve always used this marinade for swordfish.
1 large salmon steak
1/3 to ½ c half and half
½ tsp fresh dill, minced
Salt (optional)
Place salmon in shallow baking dish and add half and half so the fish is half immersed. Sprinkle with dill or chives and add some salt, if desired. Bake 30 minutes at 350, occasionally spooning some of the liquid over the salmon, until fish is flakey.
10 boneless skinless chicken breast halves
Salt
2 eggs, beaten
1 c bread crumbs
¼ c cooking oil
3 T butter
½ t salt
1/8 t pepper
2 ½ c milk
½ c dry white wine
1 c shredded swiss cheese
Sprinkle chicken cutlets with salt. Dip in beaten egg, then in bread crumbs. In large skillet, heat 2 T of the oil. /Brown chicken cutlets, a few at a time, adding the remaining oil as needed. Set chicken aside.
In saucepan, melt the butter. Blend in the flour, ½ t salt, and pepper. Add milk all at once, cook and stir until mixture is thickened and bubbly. Remove from heat; stir in wine. Pour about half of the sauce into the bottom of a 13×9 baking dish. Arrange cutlets on top of the sauce. Top with remaining sauce. Cover and chill several hours or overnight.
Bake, covered, in 350 oven until heated through, about 50 minutes. Sprinkle with cheese. Return to oven for two minutes. Serve with wild rice.
1 15” lavosh, or 4-6 plain tortillas
1 pkg light cream cheese, softened
1 T fresh basil, snipped, or 1 t dried
1 T fresh oregano, or 1 t dried
¼ t salt
¼ t garlic powder
¼ t pepper
4 oz sliced smoked turkey
4 oz sliced smoked ham
1 large tomato, thinly sliced
4 ounces jack or swiss cheese, sliced thin
1 c alfalfa sprouts
2 large romaine lettuce leaves, rib removed
Mix filling ingredients (cream cheese through pepper). Spread over bread surfaces. Arrange turkey and ham over the cream cheese. Top with tomato, then cheese, then sprouts. Lay lettuce on top of sprouts along one side of bread. Roll up like a jelly roll. Wrap in plastic. Chill for 2 – 24 hours. Cut in halves of 1” slices to serve.
Posted in Cookbook V2, Entrees, Jeanne and Tim's Recipes
Tagged cheese, ham, sandwiches, tomato, turkey
¼ lb black beans, dry
2 T vegetable oil
1 onion
1 green pepper
1 c white rice
2 Roma tomatoes
Soak dry beans for as long as possible (overnight’s the best). Boil for 1-1.5 hours without adding water. Set aside. Dice onion and green pepper and brown in oil for 1-2 minutes. Add rice and brown/toast one minute. Add diced tomatoes and two fingers of water. Simmer until rice is done. Add beans with a little of their “soup”. Mix with rice over heat for one minute. Serves two. !Buen provecho!
Notes: This is the Nicaraguan staple dish. It’s best with real Central American black beans cooked over a wood fire, real Nicaraguan creama (sour cream), and a stack of hot, soft, corn tortillas. But if you can’t do that, it’s also great fried in a substantial amount of oil! It’s sclerotic or nutritious, depending on how you look at it: the tomato is my addition, the Vitamin C in the tomato will help your body make the most of the iron in the beans. Hey, it kept me alive for 2.5 years! Pronounced: GUY-yo PEEN-toe
Posted in Cookbook V2, Entrees, Lily's Recipes, Vegetarian
3 pounds pork tenderloin
3 apples, cut in wedges
2 onions, quartered
several cloves of garlic, peeled and roughly chopped
2 Tbsp Italian seasoning
1 c apple juice, unsweetened
2 Tbsp olive oil
In a pan large enough to hold the roast, place the apples, onion, and garlic. Cover them with the juice and 1 c water, and place the roast on top. Brush the roast with oil, then sprinkle it with Italian seasoning, garlic powder, and pepper. Place in a 350 oven for about an hour, or until the roast comes out done on a meat thermometer. The drippings make a nice, slightly sweet gravy, and the apples and onions make a good side dish.
1 corned beef brisket or rump
1 small onion
1 bay leaf
½ t whole cloves
4 peppercorns
2 stalks celery, with leaves
6 large carrots, pared
6 potatoes, pared
1 medium head green cabbage, quartered
Place brisket in a deep kettle, add cold water just to cover. Add onions, bay leaf, cloves, peppercorns, and celery. Cover, bring to a boil, reduce heat and simmer 4 hours or until almost tender. About 45 minutes before meat is done, remove and discard onion and celery. Skim excess fat from liquid. Add potatoes and carrots, simmer 15 minutes, add cabbage quarters and simmer an additional 30 minutes, until all vegetables are tender-crisp. Serves 6.
¼ c butter
1 pound chicken (4 half breasts, boned and skinned)
2/3 c dry white wine
¾ t salt
¼ t white pepper
4 parsley sprigs
4 lemon wedges
In hot butter, in skillet, sauté chicken until golden brown, 4-5 minutes per side. Add 1/3 c wine, ½ t salt, and white pepper. Bring just to boiling, reduce heat and simmer, covered, 20 minutes or until tender. Remove chicken to heated serving platter. To pan drippings, stir in 1/3 c wine and ¼ t salt. Bring just to boiling, stirring to dissolve brown bits in pan. Simmer about 5 minutes or until slightly thickened. Pour sauce over chicken. Garnish with parsley and lemon wedges. Serve with wild rice cooked in part white wine and part water. Excellent with sliced mushrooms added.
1 lb chicken livers
¼ c soy sauce
2 T dry sherry (optional)
½ t minced garlic
½ t ground ginger
2 t vegetable oil
2 t minced green onion
Rinse livers and pat dry. Cut each in half. Heat broiler. In a shallow, foil-lined broiler pan, combine soy, sherry, garlic, ginger, and oil. Add livers. Spoon mixture over them; broil 4” from heat for 5 minutes. Turn and broil 5 minutes longer. Place on heated platter. Spoon pan juices over livers and sprinkle with green onions. Serves 4. Delicious cold.
Posted in Entrees, Marian and Joe's Recipes, Original Cookbook
2 T lemon juice
2 whole chicken breasts, halved and boned
2 cloves garlic
1 t salt
¼ t ground pepper
1 t dried mint
1 c plain yogurt
Sprinkle lemon juice over chicken. Let stand 10 minutes, turning once. Chop garlic. Add to salt to make a paste. Combine with pepper, mint, and yogurt. Spread mixture over chicken and add any excess lemon juice. Allow to marinate 1 hour at room temperature. Arrange chicken on rack of broiler. Cook 10-15 minutes a side, basting with the mixture.
Posted in Entrees, Jeanne and Tim's Recipes, Original Cookbook