Pork Chops with Spanish Rice
2 to 4 center cut pork chops, about
1
⁄
2
-inch thick
1
⁄
3
cup raw long grain rice
1
⁄
3
cup chopped onion
1
⁄
2
teaspoon chili powder
1
⁄
4
cup chopped green bell pepper
1 can (14
1
⁄
2
-ounces) whole tomatoes
Set skillet temperature to 350° F. Add pork chops and cook on first side 5 minutes.
Turn pork chops; add onion and green bell pepper. Cook, stirring vegetables
occasionally, 2 minutes. Reduce temperature to WARM. Add rice, chili powder and
tomatoes and stir to blend into vegetables. Cover and cook 25 to 30 minutes,
stirring occasionally.
Fish Filets with Lemon Dill sauce
1
⁄
4
-lb. fresh mushrooms, sliced
1 tablespoon lemon juice
2 green onions, sliced
1
⁄
3
teaspoon dill weed
2 tablespoons butter or margarine
1
⁄
4
teaspoon salt
1
1
⁄
2
teaspoons all-purpose flour
Dash ground black pepper
1
⁄
4
cup milk
1 to 2 orange roughy or other firm fish
2 tablespoons water
filets, (about 8-ounces each)
1 tablespoon white wine
1
⁄
4
cup cream, optional
Set skillet temperature to 300° F. Add mushrooms, onions and butter. Sauté,
stirring frequently, 2 minutes. Add flour; cook, stirring constantly, 1 minute.
Combine milk and water.
Reduce temperature to WARM. Add milk mixture to skillet and cook, stirring
constantly, 1 minute. Blend in wine, lemon juice and seasonings. Arrange fish filets
in sauce, spooning sauce over fish. Cover and cook 8 to 10 minutes or until fish
flakes easily with a fork. Lift fish from sauce with a wide spatula.
If not using cream, spoon sauce over fish and serve. If desired, remove fish from
serving platter and keep warm. Blend cream into sauce in skillet. Heat uncovered
1 to 2 minutes. Spoon sauce over fish.
Chicken Cacciatore
2 tablespoons vegetable oil
1
⁄
3
cup chopped green bell pepper
3 to 4 pieces chicken
1 can (4-ounces) sliced
(thighs, legs, of halved breasts)
mushrooms, drained
1
⁄
3
cup chopped onion
1 bay leaf
1 clove garlic, minced
1 teaspoon Italian seasoning
1 can (14
1
⁄
2
-ounces) peeled, diced tomatoes
Salt and ground black pepper to taste
Hot cooked spaghetti or other pasta
Set skillet temperature to 350° F. Add oil. Arrange chicken pieces, skin side-down
in skillet. Cook chicken until well browned on first side, about 5 minutes. Turn
chicken. Add onion and garlic around chicken. Cook 3 minutes, or until onion is
cooked, but not brown. Reduce temperature to WARM. Add remaining
ingredients, except spaghetti. Cover and cook 30 to 40 minutes, or until chicken is
cooked. Stir sauce and spoon over chicken occasionally. Serve chicken and sauce
over spaghetti or other pasta.
Easy Beef Fajitas
Juice of 2 limes
1
⁄
2
green or red bell pepper, thinly sliced
2 tablespoons olive oil
4 flour tortillas
1
⁄
2
teaspoons ground cumin
1
⁄
2
cup (2-ounces) Monterey Jack
1
⁄
4
teaspoon salt
or Cheddar cheese, shredded
1 clove garlic, minced
Guacamole, optional
1
⁄
8
teaspoon red pepper flakes
Salsa, optional
Freshly ground black pepper, to taste
Sour cream, optional
3
⁄
4
-lb. top round steak, thinly sliced
Chopped tomatoes, optional
1 small onion, thinly sliced
Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red pepper and
black pepper in glass bowl. Add beef and allow to stand, at room temperature, 30
minutes. Set skillet temperature to 350° F. Add remaining 1 tablespoon olive oil,
onion and green/red bell pepper and stir gently. Cover and cook 1 to 2 minutes
or until vegetables are tender. Remove vegetables and keep warm. Drain meat,
discard marinade and place meat in skillet, Saute meat 7 to 9 minutes or until
done. Meanwhile, wrap tortillas in aluminum foil and heat in 350° F. oven for 5
minutes. To assemble, spoon about
1
⁄
4
of meat and vegetables into center of each
warmed tortilla. Sprinkle with 2 tablespoons cheese. Roll tortilla and place on
serving plate. Garnish, as desired, with guacamole, salsa, sour cream and/or
chopped tomatoes.
Swiss Steak
1
1
⁄
2
-lbs beef round steak,
3
⁄
4
- to 1-inch thick
1 can (8-ounces) tomato sauce
1
⁄
4
cup flour
1 onion, sliced
3
⁄
4
teaspoon salt
1 stalk celery, sliced
1
⁄
4
teaspoon ground black pepper
1 carrot, thinly sliced
2 tablespoons shortening
1
⁄
2
teaspoon worcestershire sauce
1 can (14
1
⁄
2
-ounces) stewed tomatoes, drained
Cut meat into 6 serving-size pieces. Combine flour, salt and pepper. Coat meat with
flour mixture. Add shortening to skillet and preheat to 300° F. Brown meat on
both sides. Carefully drain off excess fat. Add remaining ingredients. Set
Temperature Control Dial to SIMMER. Cover and cook over low heat about 1
1
⁄
2
hours or until meat is tender. Remove meat from skillet. Combine
1
⁄
4
cup cold
water and 1 tablespoon flour, add to tomato mixture in skillet. Cook and stir until
thick and bubbly. Serve meat with tomato sauce spooned over meat.
Shrimp and Vegetable Stir-Fry
3
⁄
4
-lb. raw, shrimp, shelled and deveined
2 stalks celery, sliced
2 tablespoons light soy sauce
1 small sweet red bell pepper, in thin
1 cup broccoli flowerettes
strips
2 tablespoons dry sherry
1
⁄
2
medium onion, thinly sliced
2 teaspoons cornstarch
5 large fresh mushrooms, sliced
1 teaspoon grated gingerroot
1
⁄
2
package (3-ounces) frozen snow peas,
1 tablespoon vegetable oil
thawed
Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and
gingerroot; pour over shrimp. Preheat skillet to 400° F. Add oil to skillet. Stir-fry
celery, red bell pepper, broccoli and onions for 2 minutes. Add shrimp with
marinade and stir-fry additional 2 minutes or until shrimp turn pink. Add
mushrooms and snow peas. Stir-fry until heated through.
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