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* Exported from MasterCook *

Baked Chicken Breast Cornbread Stuffing

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Baked Chicken

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 whole chicken breasts -- boned and skinned
1 stick butter -- divided
1 small sweet onion -- diced
3 cups collard greens -- washed and chopped
2 cups crumbled cornbread
1 egg -- beaten slightly
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
Sweet Onion Gravy -- recipe follows
cooked rice

SWEET ONION GRAVY


4 tablespoons butter
2 Vidalia onions or other sweet onions -- thinly sliced
2 cups chicken broth
1/2 cup heavy cream
1/2 teaspoon brown food coloring
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup cold water
2 tablespoons cornstarch
Gravy from fry pan

In large fry pan, place all but 1 tablespoon of the butter and melt over
medium heat. Add onion and saut� until transparent. Add collard greens and
cook until tender, about 3 minutes. Remove from heat and place onion and
collards in large bowl. Add cornbread, egg and sage. Mix well and cool.
Between two sheets of plastic wrap, place chicken breasts, smooth side
down. Pound gently with meat mallet or rolling pin until slightly
flattened. Place 1/8 of stuffing on center of each breast; roll and tuck
ends under. On large, greased baking pan with sides, place chicken. Melt
remaining 1 tablespoon of butter and brush lightly on chicken. Sprinkle
with salt and pepper. (At this point, chicken may be covered and placed in
refrigerator for up to 24 hours). Place in 375F oven and cook about 20
minutes or until meat is no longer pink when tested with a knife. Slice
each breast into 5 slices and arrange on plate with Sweet Onion Gravy and
rice. Makes 8 servings.

To prepare Sweet Onion Gravy, in fry pan, place 4 tablespoons butter and
melt over medium heat. Add 2 thinly-sliced Vidalia or other sweet onions
and saut� until transparent. Add 2 cups chicken broth, 1/2 cup heavy
cream, 1/2 teaspoon brown food coloring, 1/2 teaspoon salt and 1/4
teaspoon pepper; bring to boil. In 1/4 cup cold water, dissolve 2
tablespoons cornstarch; add some of gravy from fry pan and stir to mix
well. Carefully add cornstarch mixture to gravy, stirring vigorously to
prevent lumps. Bring to boil, stirring constantly, until thickened.
Source:
"National Broiler Council"

- - - - - - - - - - - - - - - - - - -

Per serving: 905 Calories (kcal); 55g Total Fat; (55% calories from fat); 68g
Protein; 33g Carbohydrate; 300mg Cholesterol; 1222mg Sodium
Food Exchanges: 2 Grain(Starch); 9 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 4288 0 2896 0 0 0 0 2130706543 0 0 0 5454 0 0 3314 0 0


0 0 2130706543

* Exported from MasterCook *

Basic Meatballs

Recipe By :Susan Parenti


Serving Size : 12 Preparation Time :0:10
Categories : Beef Ground Beef

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground beef -- 80% lean
1/2 cup fresh bread crumbs
1 egg -- beaten
2 tablespoons onion -- finely chopped
1/2 teaspoon salt

Place ground beef, bread crumbs, egg, onion, and salt in bowl. Add
specified ingredients to prepare either Italian, Oriental or Scandinavian
Meatballs. Follow remaining procedures as directed in desired recipe.

Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -

Per serving: 128 Calories (kcal); 10g Total Fat; (74% calories from fat); 7g
Protein; 1g Carbohydrate; 48mg Cholesterol; 129mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Beef Rib Eye Roast with Madeira Sauce

Recipe By :Susan Parenti


Serving Size : 12 Preparation Time :0:15
Categories : Beef Roast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds beef rib eye roast
2 cloves garlic -- crushed
1 teaspoon salt
1 teaspoon black pepper -- cracked
1 teaspoon dried thyme leaves -- crushed
1/2 teaspoon dried tarragon leaves -- crushed
1/4 cup shallots -- finely chopped
1 cup ready-to-serve beef broth
1/2 cup Madeira wine
1 tablespoon tomato paste
Apple slices -- if desired
Italian parsley -- if desired

Combine garlic, salt, pepper, thyme and tarragon to form paste; rub evenly
over surface of beef rib roast. Place roast, fat side up, on rack in
shallow roasting pan. Insert meat thermometer into thickest part of roast,
not touching fat. Do not add water. Do not cover. Roast in 350 degrees F
(moderate) oven to desired degree of doneness. Allow 18 to 20 minutes per
pound for rare; 20 to 22 minutes per pound for medium. Remove roast when
meat thermometer registers 135 degrees F for rare; 155 degrees F for
medium. Cover roast with aluminum foil tent and allow to stand 15 to 20
minutes. Roast will continue to rise approximately 5 degrees F in
temperature to reach 140 degrees F for rare; 160 degrees F for medium.

Meanwhile skim and discard fat from drippings in roasting pan. Add
shallots; cook over medium heat 2 to 3 minutes, stirring occasionally.
Increase heat to medium-high. Deglaze pan by adding beef broth and Madeira
wine to pan, stirring to dissolve browned meat juices attached to pan. Add
tomato paste; continue cooking until liquid is reduced to 3/4 cup,
stirring frequently. Trim excess fat from roast before carving. Serve
roast with sauce.

Garnish roast with apple slices and Italian parsley.

Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -

Per serving: 342 Calories (kcal); 17g Total Fat; (48% calories from fat); 40g
Protein; 2g Carbohydrate; 93mg Cholesterol; 378mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : A beef rib eye roast will yield three 3-ounce cooked, trimmed
servings per pound.
Nutr. Assoc. : 9042 0 0 0 3159 3158 0 117 4080 0 0 0

* Exported from MasterCook *

Beef, Roasted Garlic, and Lemon Kabobs

Recipe By :Susan Parenti


Serving Size : 6 Preparation Time :0:30
Categories : Beef Steak

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 beef sirloin steak -- boneless cut into 24 - 1 1/4 - inch
thick pieces
9 small new potatoes -- halved
1 lemon -- cut into 6 wedges, cut each wedge in half
3 tablespoons olive oil
1 tablespoon fresh oregano leaves -- minced
OR
1 teaspoon dried oregano leaves -- crushed
12 large garlic cloves -- unpeeled
1 medium green bell pepper -- cut into 24 pieces
1/2 teaspoon salt
1/4 teaspoon black pepper

Place potato halves around sides of 11 3/4 � 7 1/2-inch microwave-safe


baking dish. Cover and microwave at HIGH 6 to 8 minutes or until almost
tender, rearranging halfway through cooking time. Trim excess fat from
beef sirloin steak. Combine oil and oregano in small bowl. Add lemon
pieces, garlic cloves and bell pepper to cooked potatoes; pour oil mixture
over vegetables, tossing to coat. Alternately thread beef pieces,
vegetables and lemon on six 12-inch metal skewers. Place kabobs on grid
over medium coals (see notes). Grill 10 to 15 minutes for rare to medium,
turning occasionally. Season with salt and pepper.

Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -

Per serving: 260 Calories (kcal); 9g Total Fat; (31% calories from fat); 8g
Protein; 37g Carbohydrate; 13mg Cholesterol; 200mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates

NOTES : To check temperature, cautiously hold hand about 4 inches above


coals. Medium coals will force removal of hand in 4 seconds. A
beef sirloin steak will yield four 3-ounce cooked, trimmed
servings per pound.
Nutr. Assoc. : 39733 0 0 0 2130706543 0 3133 0 0 0 161

* Exported from MasterCook *

Boeuf Chablis Blanc

Recipe By :Susan Parenti


Serving Size : 8 Preparation Time :0:30
Categories : Beef

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/2 pounds boneless beef chuck -- cut into 1-inch pieces
4 ounces butter or margarine
1/4 cup cognac -- if desired
2 cups white Chablis wine
4 carrots -- cut into 2.5-inch sticks
3 carrots -- grated
2 onions -- diced
6 tablespoons all-purpose flour
2 cloves garlic -- finely sliced
3 bay leaves
1 1/2 teaspoons salt
1 1/2 teaspoons thyme -- ground
1/4 teaspoon pepper
1 pound mushrooms
18 small white onions -- 1-inch in diameter and peeled
French bread -- if desired

Brown boneless beef chuck pieces (1/2 at a time) in butter in Dutch oven.
Heat cognac; ignite and pour over beef, if desired. Add wine, carrot
sticks, grated carrots, diced onion, flour, garlic, bay leaves, salt,
thyme and pepper; mix lightly. Cover and cook in 375F (moderate) oven 2
hours, stirring every half hour. Add mushrooms and onions; cover and
continue cooking 2 hours, stirring occasionally. Adjust seasoning to
taste. Remove bay leaves.

Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -

Per serving: 617 Calories (kcal); 36g Total Fat; (55% calories from fat); 29g
Protein; 35g Carbohydrate; 117mg Cholesterol; 653mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 5
Fat; 0 Other Carbohydrates

Serving Ideas : Serve with French bread, if desired.

NOTES : Cooking liquid should become a thick sauce. If sauce is too thin,
increase oven temperature to 400 degrees F during last 20 minutes
of cooking time. If sauce is too thick, add water as needed.
Nutr. Assoc. : 20005 0 20005 2526 0 5607 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Burgundy Beef Stew

Recipe By :Susan Parenti


Serving Size : 4 Preparation Time :0:30
Categories : Beef Soup/Stew

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless beef chuck -- cut into 1 1/2 � 1 1/2 � 1/2-inch
pieces
3 tablespoons all-purpose flour -- divided
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
4 medium carrots -- sliced 1/2-inch thick
8 small onions
1/2 cup Burgundy wine
1 tablespoon catsup
1 clove garlic -- crushed
1/4 teaspoon dried marjoram leaves -- crushed
1/8 teaspoon dried thyme leaves -- crushed
4 ounces mushrooms -- halved
2 tablespoons water
2 tablespoons fresh parsley -- chopped

Trim excess fat from beef chuck. Combine 2 tablespoons flour, salt and
pepper; dredge beef. Place beef and oil in 11 3/4 � 7 1/2-inch
microwave-safe baking dish. Cover and microwave at MEDIUM-LOW or 30
percent power 20 minutes, stirring after 10 minutes. Add carrots and
onions. Combine wine, catsup, garlic, marjoram and thyme; pour over beef
and vegetables, stirring to combine. Cover and continue to microwave at
MEDIUM-LOW 45 minutes, stirring every 15 minutes. Add mushrooms and
continue to microwave at MEDIUM-LOW 15 to 25 minutes or until beef and
vegetables are tender. Combine remaining 1 tablespoon flour and water;
stir into beef and vegetables. Sprinkle with parsley. Cover and microwave
at MEDIUM-LOW 3 minutes, stirring after 1 1/2 minutes.

Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -

Per serving: 437 Calories (kcal); 22g Total Fat; (46% calories from fat); 23g
Protein; 34g Carbohydrate; 66mg Cholesterol; 688mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 5 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 20005 0 0 0 0 0 0 5606 0 0 3128 3159 0 0 0

* Exported from MasterCook *

Camper's Pizza

Recipe By :Susan Parenti


Serving Size : 6 Preparation Time :0:15
Categories : Beef Ground Beef

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 ounces ground beef -- 80% lean
1 medium onion -- chopped
1/2 teaspoon salt
8 ounces refrigerated crescent rolls
8 ounces pizza sauce
4 ounces mushroom stems and pieces -- drained and chopped
2 1/4 ounces ripe olives -- pitted and sliced
1/3 cup green bell pepper -- coarsely chopped
4 ounces shredded Mozzarella cheese
1 teaspoon dried oregano leaves -- crushed
Cook ground beef and onion in well-seasoned 11 to 12-inch heavy skillet
with heat-proof handle over medium coals* until no longer pink, stirring
occasionally to break up beef. Remove beef mixture to paper towel; season
with salt. Pour off drippings, leaving skillet "greased". Separate
crescent roll dough triangles; place in skillet, pressing edges together
to form bottom crust and 1-inch rim up side of skillet. Spread half of
pizza sauce over dough; spoon ground beef mixture over sauce. Top with
mushrooms, olives and bell pepper. Pour remaining sauce over all; sprinkle
with cheese and oregano. Place skillet in center of grid over medium coals
(see notes). Place cover on cooker and cook 20 to 30 minutes or until
crust is lightly browned.

Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -

Per serving: 402 Calories (kcal); 25g Total Fat; (55% calories from fat); 18g
Protein; 27g Carbohydrate; 65mg Cholesterol; 824mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat;
0 Other Carbohydrates

NOTES : To check temperature, cautiously hold hand about 4 inches above


coals. Medium coals will force removal of hand in 4 seconds. If
cooked over open grill or coals, cover skillet tightly with
aluminum foil.
Nutr. Assoc. : 0 0 0 510 0 0 0 0 0 3133

* Exported from MasterCook *

Carne Asada

Recipe By :Susan Parenti


Serving Size : 6 Preparation Time :0:20
Categories : Beef Steak

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Fresh Tomato Salsa -- see recipe
4 beef rib eye steaks -- cut 3/4 inch thick
2 tablespoons fresh lime juice
6 flour tortillas (6-inch in diameter)
1/4 cup Colby cheese -- shredded
1/4 cup Monterey Jack cheese -- shredded

Prepare Fresh Tomato Salsa. Place beef rib eye steaks in utility dish;
sprinkle both sides of steaks with lime juice, rubbing into surface. Cover
and refrigerate while preparing coals. Wrap tortillas securely in
heavy-duty aluminum foil. Place steaks on grid over medium coals (see
notes). Grill steaks 7 to 9 minutes for rare to medium, turning once.
Place tortilla packet on outer edge of grid, five minutes before end of
cooking time. Heat tortillas 5 minutes, turning once. Top each steak with
equal amounts of each cheese 1 minute before end of cooking time. Trim
excess fat from steaks; carve steaks into slices.
Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -

Per serving: 101 Calories (kcal); 7g Total Fat; (63% calories from fat); 6g
Protein; 3g Carbohydrate; 22mg Cholesterol; 158mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Serving Ideas : Serve with salsa and warm tortillas.

NOTES : To check temperature, cautiously hold hand about 4 inches above


coals. Medium coals will force removal of hand in 4 seconds. Beef
rib eye steaks will yield three 3-ounce cooked, trimmed servings
per pound.
Nutr. Assoc. : 0 2204 0 0 0 0

* Exported from MasterCook *

Fresh Tomato Salsa

Recipe By :Susan Parenti


Serving Size : 8 Preparation Time :0:15
Categories : Miscellaneous

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 medium tomatoes -- seeded and coarsely chopped
2 tablespoons green onion -- thinly sliced
1 tablespoon fresh cilantro -- chopped
OR
1 tablespoon fresh parsley -- chopped
1 tablespoon red wine vinegar
1 jalape�o pepper -- seeded and minced
2 small cloves garlic -- crushed
1/4 teaspoon salt
1/4 teaspoon black pepper -- coarsely ground

Combine tomato, green onion, cilantro, wine vinegar, jalape�o pepper,


garlic, salt and black pepper; cover and reserve until ready to use.

Source:
"National Cattlemen's Beef Association"

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Per serving: 9 Calories (kcal); trace Total Fat; (9% calories from fat); trace
Protein; 2g Carbohydrate; 0mg Cholesterol; 70mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 2130706543 0 0 0 0 0

* Exported from MasterCook *


Chafing Dish Chicken Wings

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Chicken Wings

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
15 broiler-fryer chicken wings
1/2 cup soy sauce
1/2 cup lemon juice
2 tablespoons canola oil
1/4 cup honey
2 cloves garlic -- minced
1/4 teaspoon hot pepper sauce

SWEET AND SOUR SAUCE


Remaining marinade
1 8-ounce can pineapple cubes -- drained (reserve juice)
1 green pepper -- cubed
1/4 cup vinegar
1 cup chicken broth
4 tablespoons cornstarch
1 teaspoon ground ginger
1/4 cup reserved pineapple juice

Make marinade by mixing together soy sauce, lemon juice, canola oil,
honey, garlic and hot pepper sauce; stir until honey is dissolved. Place
chicken wings on cutting board; cut and discard (or save for stock) wing
tips. Cut remaining wing into two sections at joint, making 30 drumettes.
Place chicken in bowl and pour soy-honey mixture over all; cover and
marinate in refrigerator overnight. Arrange chicken drumettes in single
layer on baking pan; pour marinade over chicken. Bake in 425F. oven for
about 20 minutes or until chicken is fork-tender, basting several times
with marinade during cooking. Place chicken in chafing dish, reserving
marinade for making sauce. Pour Sweet and Sour Sauce over wings and keep
warm in chafing dish.

To prepare Sweet and Sour Sauce, in saucepan, pour marinade remaining


after chicken has cooked. Add 1 can (8 ounces) pineapple cubes (drained
but juice retained), 1 green pepper cut into cubes, 1/4 cup vinegar and 1
cup chicken broth. Slowly bring to a boil. In small bowl, mix together
until smooth 4 tablespoons cornstarch, 1 teaspoon ground ginger and 1/4
cup reserved pineapple juice. Stir mixture into liquids in saucepan and
boil until thickened and smooth, about 2 minutes.

Source:
"National Broiler Council"
Yield:
"30 Hors d'oeuvres"

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Per serving: 118 Calories (kcal); 6g Total Fat; (41% calories from fat); 6g
Protein; 12g Carbohydrate; 16mg Cholesterol; 618mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates
Nutr. Assoc. : 9234 0 0 0 0 0 0 0 2130706543 26134 0 0 0 0 0 2130706543

* Exported from MasterCook *

Chicken and Vegetables on Toast Points

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Breast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds chicken breasts -- boneless skinless cut into 1-inch
pieces
1 tablespoon butter-flavored margarine
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups dairy sour cream
1 teaspoon soy sauce
1 teaspoon paprika
2 tablespoons white wine
1 package frozen peas -- thawed
4 tablespoons freshly-grated Parmesan cheese
6 slices bread -- cut into 4 triangles toasted

In 10-inch nonstick fry pan, place margarine and melt over medium
temperature, about 2 minutes. Add chicken in one layer; cook about 4
minutes. Turn all pieces and cook until light brown, about 4 minutes more.
Sprinkle with salt and pepper. Stir in sour cream, soy sauce and paprika;
reduce temperature to low and cook until hot through, about 4 minutes.
Stir in white wine and cook 1 minute more. Add hot cooked peas, pearl
onions and mushrooms and pour all into greased 1-1/2 quart shallow baking
dish. Sprinkle with Parmesan cheese and broil in oven until light brown,
about 4 minutes. Serve on toast points.

Source:
"National Broiler Council"

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Per serving: 393 Calories (kcal); 24g Total Fat; (56% calories from fat); 25g
Protein; 17g Carbohydrate; 89mg Cholesterol; 554mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 2571 4101 0 0 1394 0 0 0 0 1034 0 0

* Exported from MasterCook *

Chicken Breast and Goat Cheese with Pepper Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Breast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 chicken breast halves -- boned and skinned
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces fresh goat cheese -- * see note
4 fresh basil leaves
4 fresh sage leaves
8 grape leaves in brine
1 garlic clove
1 spring rosemary

BELL PEPPER SAUCE


2 green peppers -- sliced
1/4 small onion -- sliced
3 tablespoons olive oil
1 teaspoon salt
1/8 teaspoon pepper

Sprinkle chicken breast halves with salt and pepper. Divide cheese into 4
portions and spread on top of each piece of chicken. Place 1 basil leaf
and 1 sage leaf on each; wrap chicken with 2 or 3 grape leaves. In large
saucepan with steaming rack, place about 1 inch of water; add garlic and
rosemary and bring to a boil. Arrange chicken on steaming rack, cover and
cook on high heat for about 20 minutes, making sure that the water doesn't
completely evaporate. Place chicken on serving plate and pour sauce around
it. Serve with mashed potatoes or rice, if desired.

To prepare Bell Pepper Sauce, Slice two green bell peppers and 1/4 small
onion; put through a juicer. In small saucepan, place pepper-onion juice,
3 tablespoons olive oil, 1 teaspoon salt and 1/8 teaspoon pepper; bring
just to a boil.

Source:
"National Broiler Council"

- - - - - - - - - - - - - - - - - - -

Per serving: 564 Calories (kcal); 39g Total Fat; (63% calories from fat); 44g
Protein; 7g Carbohydrate; 137mg Cholesterol; 1240mg Sodium
Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other
Carbohydrates

NOTES : Ricotta or cream cheese mixed with Parmesan may be substituted.


Nutr. Assoc. : 0 1326 0 639 0 3403 26623 0 3399 0 0 0 0 0 0

* Exported from MasterCook *

Chicken Salad of the Wife of Kit Carson

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Breast Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken breast halves -- boneless skinless
1 cup garbanzo beans -- drained
4 tablespoons chopped green chilies
2 avocados -- peeled and diced
2 medium tomatoes -- cored, seeded, and diced
1 medium head Romaine lettuce -- cut into thin strips
1/2 cup Spicy Lime Dressing -- recipe follows
Marinade -- recipe follows
4 teaspoons sour cream
4 tablespoons bottled tomato salsa
28 blue corn tortilla chips

SPICY LIME DRESSING


1/4 clove garlic
1/2 shallot
1/2 teaspoon ground chili
1 1/2 tablespoons red wine vinegar
2 tablespoons fresh lime juice
3/4 teaspoon Dijon mustard
3/4 teaspoon pur�ed ancho chili
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup peanut oil

MARINADE
1 1/2 cups fresh pineapple juice
3 tablespoons honey
2 tablespoons sesame oil
1/2 cup cider vinegar
2 tablespoons sugar
4 cloves garlic
4 tablespoons ground chili
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin

Place chicken in Marinade and refrigerate, covered, about 4 hours. Remove


chicken from Marinade and place on prepared grill. Grill about 10 minutes,
turning once. Or, place chicken in heavy fry pan sprayed with non-stick
vegetable spray and saut� about 10 minutes, turning once. In large bowl,
mix together garbanzo beans, green chilies, avocados, tomatoes, lettuce
and Spicy Lime Dressing; toss gently to mix well. For full salad, arrange
in large bowl or platter with 20 blue corn tortilla chips around side. Add
salad mixture and top with 4 chicken breast halves. On top of each chicken
breast half, arrange 2 chips and top each one with 1 teaspoon sour cream
and 1 tablespoon tomato salsa. For individual salads, cut each chicken
breast half into 4 or 5 strips; arrange salad in individual bowl or plate
with 6 tortilla chips around edge. Top each with chicken strips, 1
tortilla chip, 1 teaspoon sour cream and 1 tablespoon tomato salsa.

To prepare Marinade, in food processor or blender, place 1-1/2 cups fresh


pineapple juice, 3 tablespoons honey, 2 tablespoons sesame oil, 1/2 cup
cider vinegar, 2 tablespoons sugar, 4 cloves garlic, 4 tablespoons ground
chili, 1/2 teaspoon ground coriander and 1/2 teaspoon ground cumin. Blend
until very smooth.
Spicy Lime Dressing, in food processor or blender, place 1/4 clove garlic,
1/2 shallot, 1/2 teaspoon ground chili, 1-1/2 tablespoons red wine
vinegar, 2 tablespoons fresh lime juice, 3/4 teaspoon Dijon mustard, 3/4
teaspoon pur�ed ancho chili, 1/4 teaspoon salt and 1/8 teaspoon pepper.
Process on medium speed, slowly adding 1/2 cup peanut oil in thin stream
until well incorporated.

Source:
"National Broiler Council"

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Per serving: 1809 Calories (kcal); 74g Total Fat; (36% calories from fat); 67g
Protein; 225g Carbohydrate; 95mg Cholesterol; 1336mg Sodium
Food Exchanges: 12 Grain(Starch); 5 Lean Meat; 2 Vegetable; 1/2 Fruit; 12 Fat; 1
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 2607 0 0 0 2130706543 0 0 1325 0 0 0 0 0 0 0 0 0 0 0 0


0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Cozy Lime Chicken for Two

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 favorite broiler-fryer chicken parts
4 tablespoons fresh lime juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 ounces sliced mushrooms in butter

In small bowl, mix lime juice and olive oil. Dip each chicken part in
mixture, covering completely. On foil-lined baking pan, arrange chicken in
single layer; sprinkle with salt and pepper. Arrange oven rack at least 6
inches from heat and set temperature at broil (450F.). Broil chicken about
15 minutes; turn and pour remaining lime-oil mixture over chicken.
Continue to broil about 15 minutes more or until fork can be inserted in
chicken with ease. Pour mushrooms in butter from can over chicken and
return to oven for about 2 minutes or until mushrooms are hot.

Source:
"National Broiler Council"

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Per serving: 608 Calories (kcal); 46g Total Fat; (69% calories from fat); 41g
Protein; 5g Carbohydrate; 198mg Cholesterol; 689mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 20019 0 0 0 0 4977

* Exported from MasterCook *

Cumin Chicken with Borracho Beans and Braised Mustard Greens

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Breast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 chicken breast quarters
Toasted Cumin and Black Pepper Rub -- recipe follows
Borracho Beans -- recipe follows
2 tablespoons olive oil
2 tablespoons butter
2 shallots -- minced
1 pound mustard greens -- washed and stemmed

TOASTED CUMIN AND BLACK PEPPER RUB


1/4 cup cumin seeds
2 tablespoons dried oregano
1 tablespoon black peppercorns
1/4 teaspoon salt
1/2 teaspoon sugar

BORRACHO BEANS
1 cup dried pinto beans -- washed
1 tablespoon vegetable oil
1/4 onion -- diced
6 serrano chilies with seeds -- minced
8 plum tomatoes -- diced
2/3 cup beer
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro

Rub chicken thoroughly with Toasted Cumin and Black Pepper Rub. Place in
refrigerator overnight or at least 2 hours. Prepare Borracho Beans and
keep hot. In fry pan over medium-heat, place olive oil. Add chicken and
sear on each side. Remove chicken to 350F oven and cook about 45 minutes
or until fork can be inserted with ease. In large fry pan, place butter
and shallots; cook, stirring, about 2 minutes. Add mustard greens and
cook, tossing gently, until wilted. To serve, arrange mustard greens in 4
shallow bowls. Add beans evenly around the greens and top with chicken.

To prepare Toasted Cumin and Black Pepper Rub, in fry pan, place 1/4 cup
cumin seeds, 2 tablespoons dried oregano, 1 tablespoon black peppercorns,
1/4 teaspoon salt and 1/2 teaspoon sugar. Place over medium heat and
toast, stirring, about 2 minutes. Transfer to spice grinder and pulse
until smooth.

Borracho Beans: Thoroughly wash 1 cup dried pinto beans cover with water
and soak overnight. Drain and rinse beans, place in medium saucepan and
add water to cover beans by about 3 inches. Place over low heat and simmer
until just tender, about 1-1/2 hours, adding more water if necessary to
keep beans covered. Drain. In large fry pan over medium-heat, place 1
tablespoon vegetable oil, 1/4 onion (diced) and 6 serrano chilies with
seeds (minced). Cook about 5 minutes until softened but not browned. Stir
in 8 plum tomatoes (diced), 2/3 cup beer and 1/4 teaspoon salt. Add beans,
bring to a boil, reduce heat and simmer about 10 minutes until slightly
thickened. Stir in 2 tablespoons chopped fresh cilantro leaves just before
serving.

Source:
"National Broiler Council"

- - - - - - - - - - - - - - - - - - -

Per serving: 555 Calories (kcal); 20g Total Fat; (32% calories from fat); 44g
Protein; 52g Carbohydrate; 84mg Cholesterol; 461mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3
1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 2572 2130706543 2130706543 0 0 0 0 0 491 0 0 0 0 0 0 0 0 0


0 0 0 0

* Exported from MasterCook *

Easy & Elegant Chicken Medallions

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chicken Breast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 pound chicken breasts -- boned and skinned
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons canola oil
1 small onion -- sliced
4 ounces mushroom pieces -- drained
1 teaspoon Dijon mustard
1/4 cup water
2 tablespoons white wine
1/2 cup nonfat plain yogurt

Dust chicken breast pieces with flour and sprinkle with salt and pepper.
In non-stick fry pan, place oil and heat to medium high temperature. Add
chicken and cook, turning, about 5 minutes or until brown on all sides.
Push chicken to side of pan; add onion and mushrooms. Stir and cook until
onion is clear, about 5 minutes. In small bowl, place mustard. Slowly add
water, then wine, stirring until smooth; pour mixture over chicken. Cover,
reduce heat to low and simmer about 10 minutes or until chicken is
fork-tender. Remove chicken to serving bowl. Stir yogurt into pan
drippings and pour over chicken.

Source:
"National Broiler Council"
- - - - - - - - - - - - - - - - - - -

Per serving: 462 Calories (kcal); 27g Total Fat; (53% calories from fat); 34g
Protein; 18g Carbohydrate; 88mg Cholesterol; 699mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates

NOTES : Serve with fettuccini.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Elegant Garlic Chicken for Two

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 broiler-fryer chicken quarters
2 tablespoons butter
1 clove garlic -- minced
1 medium onion -- sliced
2 cloves
1 bay leaf -- broken in half
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 cup white wine
1/2 cup sour cream

In medium fry pan, place butter and garlic and heat to medium temperature,
about 2 minutes or until garlic is light brown. Add chicken and cook,
turning, about 10 minutes or until brown on all sides. Place onion slices
on bottom of pan under chicken; add cloves and bay leaf. Sprinkle chicken
with salt and pepper; pour wine over chicken. Cover, reduce temperature to
low and simmer about 40 minutes or until fork can be inserted in chicken
with ease. Remove chicken to serving plates and keep warm. To pan
drippings, add sour cream and cook, stirring, about 2 minutes until warm
but not boiling. Spoon over chicken.

Source:
"National Broiler Council"

- - - - - - - - - - - - - - - - - - -

Per serving: 585 Calories (kcal); 41g Total Fat; (71% calories from fat); 23g
Protein; 13g Carbohydrate; 156mg Cholesterol; 782mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 6 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 20019 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *


Fajitas

Recipe By :Susan Parenti


Serving Size : 4 Preparation Time :0:20
Categories : Beef Steak

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound beef skirt steak -- well-trimmed, cut 1/2-inch thick
OR
1 pound top round steak -- well-trimmed, cut 1/2-inch thick
OR
1 pound flank steak -- well-trimmed, cut 1/2-inch thick
4 tablespoons lime juice
1 teaspoon garlic salt
1/2 teaspoon pepper
4 flour tortillas -- warmed
1 large tomato -- chopped
3 green onions -- chopped
Guacamole
Dairy sour cream

Combine lime juice, garlic salt and pepper. Trim excess fat and gristle
from beef skirt steak; pound steak to 1/4-inch thickness. Place steak in
plastic bag; add marinade. turning to coat. Close bag securely and
marinate in refrigerator 6 to 8 hours (or overnight, if desired), turning
occasionally. Remove steak from marinade; discard marinade. Place steak on
grid over medium coals (see notes). Grill 4 to 6 minutes, turning once.
Carve across the grain into thin slices. Serve steak in tortillas and with
remaining ingredients.

Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -

Per serving: 446 Calories (kcal); 16g Total Fat; (32% calories from fat); 31g
Protein; 44g Carbohydrate; 53mg Cholesterol; 917mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates

NOTES : To check temperature, cautiously hold hand about 4 inches above


coals. Medium coals will force removal of hand in 4 seconds. Skirt
steak may also be panbroiled over medium-high heat 5 to 7 minutes,
turning occasionally. Carve and serve as directed above.
Nutr. Assoc. : 2130706543 0 0 0 2130706543 0 0 0 0 0 0 0 2130706543

* Exported from MasterCook *

Festive Chicken Dip

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Chicken Breast Miscellaneous
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 whole broiler-fryer chicken breasts -- skinned, boned, and cut
into tiny pieces
4 1/2 tablespoons fresh lime juice -- divided
2 garlic cloves -- minced
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
16 ounces refried beans with cheese
1 1/2 cups sour cream -- divided
1 package taco seasoning mix -- divided
1 tablespoon picante sauce
1 avocado -- finely chopped
1 tablespoon olive oil
1 cup grated sharp Cheddar cheese
1 small onion -- chopped fine
2 tomatoes -- chopped fine
4 1/4 ounces black olives -- chopped

Place chopped chicken in small bowl. Sprinkle with 4 tablespoons of the


lime juice, minced garlic, salt and pepper; mix well and let stand while
assembling dip. In another bowl, mix together refried beans, 1/2 cup of
the sour cream, half of the taco seasoning mix (about 2-1/2 tablespoons)
and picante sauce. Spread bean mixture in bottom of shallow, 2-quart,
oblong casserole dish. Mix chopped avocado with remaining 1/2 tablespoon
lime juice and sprinkle over bean mixture. Mix remaining 1 cup sour cream
with remaining 1/2 package taco seasoning mix. Place 1 tablespoon olive
oil in 10-inch non-stick fry pan and heat over high temperature until oil
is very hot; add seasoned chicken, spreading in one layer (do not stir).
Cook until chicken is brown on bottom and no liquid is visible, about 2
minutes. Turn chicken, brown side up, and continue to cook in very hot fry
pan until the other side is brown and no liquid remains. Remove chicken to
cold platter and break into little pieces with fork. Spread cooked chicken
on avocado in dish, then spread on sour cream mixture. Next layer cheese,
then onion, then tomatoes; top with black olives. Refrigerate until
completely chilled. Serve with salsa-flavored tortilla chips.

Yield: 2 quarts or approximately 30 hors d'oeuvres.

Source:
"National Broiler Council"
Yield:
"2 Quarts"

- - - - - - - - - - - - - - - - - - -

Per serving: 100 Calories (kcal); 6g Total Fat; (52% calories from fat); 6g
Protein; 6g Carbohydrate; 18mg Cholesterol; 293mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4943 0 0 0 0 1246 0 0 0 0 0 20081 0 0 0

* Exported from MasterCook *


Flavorful Family Meatloaf

Recipe By :Susan Parenti


Serving Size : 8 Preparation Time :0:15
Categories : Beef Ground Beef

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds ground beef -- 80% lean
1 teaspoon chili powder
3/4 teaspoon salt
1/8 teaspoon pepper
8 1/4 ounces corn kernels -- drained and chopped
1 medium onion -- chopped
1 cup soft bread crumbs
2 eggs -- slightly beaten
1/3 cup green bell pepper -- chopped
1/3 cup barbecue sauce
Salsa

Sprinkle chili powder, salt and pepper over ground beef. Add corn, onion,
bread crumbs, eggs, bell pepper and barbecue sauce, mixing lightly but
thoroughly. Shape beef mixture into 10 � 4-inch loaf. Place meatloaf on
rack in shallow roasting pan. Bake in 350 degrees F (moderate) oven 1 1/2
hours or until cooked through. Cut loaf into slices and spoon salsa over
slices.

Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -

Per serving: 422 Calories (kcal); 32g Total Fat; (68% calories from fat); 22g
Protein; 12g Carbohydrate; 143mg Cholesterol; 411mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 85 0

* Exported from MasterCook *

Fresh Tomato Salsa

Recipe By :Susan Parenti


Serving Size : 8 Preparation Time :0:15
Categories : Miscellaneous

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 medium tomatoes -- seeded and coarsely chopped
2 tablespoons green onion -- thinly sliced
1 tablespoon fresh cilantro -- chopped
OR
1 tablespoon fresh parsley -- chopped
1 tablespoon red wine vinegar
1 jalape�o pepper -- seeded and minced
2 small cloves garlic -- crushed
1/4 teaspoon salt
1/4 teaspoon black pepper -- coarsely ground

Combine tomato, green onion, cilantro, wine vinegar, jalape�o pepper,


garlic, salt and black pepper; cover and reserve until ready to use.

Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -

Per serving: 9 Calories (kcal); trace Total Fat; (9% calories from fat); trace
Protein; 2g Carbohydrate; 0mg Cholesterol; 70mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 2130706543 0 0 0 0 0

* Exported from MasterCook *

Georgia Country Captain Chicken

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Breast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 chicken breast halves -- boned and skinned
1 cup flour
1 1/2 teaspoons salt -- divided
1/2 teaspoon pepper
1 cup cooking oil
2 onions -- finely chopped
2 green peppers -- chopped
1 small garlic clove -- minced
1/2 teaspoon white pepper
3 teaspoons curry powder
32 ounces tomatoes
1 teaspoon chopped parsley
1/2 teaspoon ground thyme
3 tablespoons currants
1/4 pound almonds -- toasted
2 cups cooked rice

In large plastic bag, mix together flour, 1 teaspoon of the salt and
pepper; add chicken, one piece at a time, shaking to coat. In large fry
pan, place oil and heat to medium temperature. Add chicken and cook,
turning, about 15 minutes or until brown on all sides. Remove chicken from
pan and keep warm. In same fry pan, place onions, green pepper and garlic;
stir-fry about 5 minutes, or until onion is golden brown. Add remaining
1/2 teaspoon of the salt, white pepper, curry powder, tomatoes, chopped
parsley and thyme. In large baking dish, place chicken. Pour tomato
mixture over chicken (if sauce doesn't cover chicken, add a little water
to fry pan to loosen pan drippings and pour over chicken). Place in 375F.
oven and cook about 45 minutes or until fork can be inserted in chicken
with ease. Remove chicken and place on large serving platter with hot,
fluffy rice. Stir currants into tomato mixture and spoon over rice.
Sprinkle chicken with almonds and serve with chutney as an accompaniment.

Source:
"National Broiler Council"

- - - - - - - - - - - - - - - - - - -

Per serving: 745 Calories (kcal); 49g Total Fat; (58% calories from fat); 38g
Protein; 40g Carbohydrate; 93mg Cholesterol; 505mg Sodium
Food Exchanges: 2 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Grilled Chicken and Green Bean Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Breast Grilled Chicken

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 chicken breasts -- boneless skinless
1 red bell pepper -- cut in 1/4-inch strips
1 green bell pepper -- cut in 1/4-inch strips
1 small red onion -- cut in 1/4-inch strips
1/2 pound fresh green beans -- snapped and blanched

DRESSING
1 cup mayonnaise
1 6-ounce jar Creole mustard
1 teaspoon cider vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon white pepper

Place chicken on prepared grill and cook about 5 minutes per side. Chill
in refrigerator; cut into 1/4-inch strips. In large mixing bowl, place
chicken, peppers, onion and green beans. Add Dressing and toss gently to
mix well. Serve with chilled fresh fruits, if desired.

To prepare dressing, in medium bowl, mix together 1 cup mayonnaise, 1 jar


(6 oz.) Creole mustard, 1 teaspoon cider vinegar, 1 teaspoon sugar, 1/2
teaspoon salt and 1/4 teaspoon white pepper.

Source:
"National Broiler Council"

- - - - - - - - - - - - - - - - - - -
Per serving: 546 Calories (kcal); 40g Total Fat; (65% calories from fat); 39g
Protein; 8g Carbohydrate; 126mg Cholesterol; 504mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 3568 0 0 0 2977 0 0 0 1630

* Exported from MasterCook *

Grilled Chicken Breast with Corn and Tomato Salsa

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Breast Grilled Chicken

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 chicken breast halves -- * see note
1/2 cup olive oil
1 teaspoon cracked black pepper
2 cloves garlic -- minced
2 sprigs rosemary
3 sprigs thyme
Dijon mustard

CORN AND TOMATO SALSA


6 Roma tomatoes -- coarsely chopped, cored and seeded
1 1/4 cups fresh corn kernels -- cooked
2 tablespoons chopped jalape�o Chile
1 small red onion -- finely diced
2 tablespoons cider vinegar
1 tablespoon diced basil

In small saucepan, place olive oil, pepper, garlic, rosemary and thyme.
Over low heat, bring to a very warm stage (do not boil). Remove from heat
and cool. Brush mustard over chicken, pour marinade over chicken, cover
and marinate overnight in refrigerator. Remove chicken from oil and shake
off any excess. Place on prepared grill, skin side down, about 6 inches
from heat. Grill over medium heat about 12 minutes, turning once.

To prepare Corn and Tomato Salsa,in food processor, coarsely chop 6 Roma
tomatoes which have been cored and seeded. Stir in 1-1/4 cups cooked fresh
corn kernels, 2 tablespoons chopped jalape�o Chile, 1 finely diced small
red onion, 2 tablespoons cider vinegar and 1 tablespoon diced basil. Let
stand about 1 hour to blend flavors.

Source:
"National Broiler Council"

- - - - - - - - - - - - - - - - - - -

Per serving: 490 Calories (kcal); 32g Total Fat; (58% calories from fat); 33g
Protein; 19g Carbohydrate; 93mg Cholesterol; 107mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3
1/2 Fat; 0 Other Carbohydrates

NOTES : Chicken can be broiled if grill is not available. To serve, place


chicken on plate and top with Corn and Tomato Salsa.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 20104 0 0 87

* Exported from MasterCook *

Grilled Chicken Breast with Salsa and Gazpacho Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Breast Grilled Chicken

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 large chicken breasts -- boneless skinless
1 teaspoon salt
1/2 teaspoon pepper
1 pound baby field mixed greens
Velvety Gazpacho Dressing -- recipe follows
Fire Roasted Tomato Chipotle Salsa -- recipe follows

VELVETY GAZPACHO DRESSING


5 tomatillos -- husked rinsed and diced
1/2 cup virgin olive oil
1 1/2 tablespoons fresh lime juice
1/3 cup sherry vinegar
2 tablespoons chopped fresh cilantro leaves
1/2 ripe avocado -- pitted peeled and diced
1/2 red onion -- peeled and diced
2 large plum tomatoes -- diced
1/2 cucumber -- peeled and diced
2 serrano chilies -- seeded and finely minced
1 red bell pepper -- seeded and diced
1 teaspoon salt

FIRE ROASTED TOMATO CHIPOTLE SALSA


1 tablespoon virgin olive oil
1/2 onion -- chopped
1 pound Roma tomatoes -- blackened
4 teaspoons finely minced garlic -- roasted
1/2 cup minced fresh cilantro
4 chipotle chilies en adobo -- chopped
1 pound Roma tomatoes -- peeled and seeded and chopped
1/4 cup virgin olive oil
1/4 cup red wine vinegar
1 tablespoon salt
1 teaspoon sugar

Gently pound chicken breasts to even thickness. Sprinkle with salt and
pepper. Place on prepared charcoal grill and cook about 5 minutes on each
side. Remove chicken from grill and keep warm. In large bowl, place
greens. Add Velvety Gazpacho Dressing in desired amount (refrigerate
unused portion). Toss and serve greens with chicken and Fire Roasted
Tomato Chipotle Salsa.
To prepare Velvety Gazpacho Dressing, in blender or food processor, place
5 tomatillos (husked, rinsed and diced), 1/2 cup virgin olive oil, 1-1/2
tablespoons fresh lime juice, 1/3 cup sherry vinegar, 2 tablespoons
chopped fresh cilantro leaves and 1/2 ripe avocado (pitted, peeled and
diced). Pur�e. Add 1/2 red onion (peeled and diced), 2 large diced plum
tomatoes, 1/2 cucumber (peeled and diced), 2 serrano chilies (seeded and
finely minced) and 1 red bell pepper (seeded and diced). Pur�e again and
add 1 teaspoon salt.

To prepare Fire Roasted Tomato Chipotle Salsa, in saut� pan over medium
heat, place 1 tablespoon virgin olive oil. Add 1/2 onion (chopped) and
saut� until caramelized, about 10 minutes. In food processor or blender,
place onion, 1 pound blackened Roma tomatoes and 4 teaspoons finely minced
roasted garlic. Pulse until finely chopped but not pur�ed. Add 1/2 cup
minced fresh cilantro leaves and 4 chopped chipotle chilies en adobo;
pulse to mix. Peel, seed and chop 1 pound Roma tomatoes and add to mixture
with 1/4 cup virgin olive oil, 1/4 cup red wine vinegar, 1 tablespoon salt
and 1 teaspoon sugar.

Source:
"National Broiler Council"

- - - - - - - - - - - - - - - - - - -

Per serving: 1017 Calories (kcal); 72g Total Fat; (62% calories from fat); 67g
Protein; 29g Carbohydrate; 186mg Cholesterol; 2902mg Sodium
Food Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 9 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 4163 2130706543 2130706543 0 0 0 0 0 0 0 0 0 0 0 0 0


0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Grilled Yogurt and Spice Marinated Chicken Thighs

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Grilled Chicken

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 large chicken thighs -- bone removed
1 cup plain yogurt
1 1/2 teaspoons ground turmeric
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon pepper
1/2 lime -- juiced
1/2 teaspoon salt
1 tablespoon oil
Baby Spinach and Shiitake Salad -- recipe follows

BABY SPINACH AND SHIITAKE SALAD


1 pound Baby spinach leaves -- washed and dried
24 shiitake mushrooms -- cut into strips
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 shallot -- chopped
1 clove garlic -- chopped
1/2 teaspoon chopped fresh thyme
2 red bell peppers -- finely julienned
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1/8 teaspoon freshly ground pepper

In medium bowl, place yogurt. Stir in turmeric, cumin, coriander,


cardamom, pepper and lime juice. Place chicken in large zip-closure
freezer bag and pour yogurt mixture over chicken. Place in refrigerator
and marinate overnight. Heat grill to moderate heat, remove chicken from
marinade and sprinkle lightly with salt. Brush chicken with oil and place
on grill, skin side down. Grill about 10 minutes, turn and continue
cooking about 8 minutes more or until chicken is golden and crispy and
fork can be inserted with ease. Slice each thigh into 3 or 4 serving
pieces and arrange on top of Baby Spinach and Shiitake Salad.

To prepare Baby Spinach and Shiitake Salad, wash and dry 1 pound baby
spinach leaves. Cut 24 shiitake mushrooms into strips and saut� in 1
tablespoon olive oil over medium heat until tender. Sprinkle with 1/4
teaspoon salt and 1/8 teaspoon pepper; stir in 1 chopped shallot, 1
chopped clove garlic and 1/2 teaspoon chopped fresh thyme. Drain and set
aside. In large bowl, toss together spinach, mushrooms and 2 finely
julienned red bell peppers. Season with mixture of 1 tablespoon olive oil,
1 tablespoon fresh lemon juice and 1/8 teaspoon freshly ground pepper.

Source:
"National Broiler Council"

- - - - - - - - - - - - - - - - - - -

Per serving: 345 Calories (kcal); 23g Total Fat; (58% calories from fat); 20g
Protein; 17g Carbohydrate; 84mg Cholesterol; 361mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2130706543 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Herb-Marinated Chuck Steak

Recipe By :Susan Parenti


Serving Size : 4 Preparation Time :0:10
Categories : Beef Steak

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound beef chuck shoulder steak -- boneless, cut into 1-inch
pieces
1/4 cup minced onion
2 tablespoons chopped fresh parsley
2 tablespoons white vinegar
1 tablespoon vegetable oil
2 teaspoons Dijon-style mustard
1 clove garlic -- crushed
1/2 teaspoon dried thyme leaves -- crushed

Combine onion, parsley, vinegar, oil, mustard, garlic and thyme. Place
beef chuck shoulder steak in plastic bag; add marinade, turning to coat.
Close bag securely and marinate in refrigerator 6 to 8 hours (or
overnight, if desired), turning occasionally. Remove steak from marinade;
discard marinade. Place steak on rack in broiler pan so surface of meat is
3 to 5 inches from heat. Broil steak 16 to 18 minutes for medium-rare to
medium, turning once. Trim excess fat from steak. Carve steak into thin
slices.

Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -

Per serving: 275 Calories (kcal); 21g Total Fat; (70% calories from fat); 18g
Protein; 2g Carbohydrate; 66mg Cholesterol; 90mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 20005 0 0 0 0 0 0 3159

* Exported from MasterCook *

Herbs and Orange Grilled Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Grilled Chicken

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 broiler-fryer chicken quarters
2 cloves garlic -- minced
1 teaspoon grated orange peel
1 teaspoon salt
1/2 teaspoon thyme leaves
1/2 teaspoon rosemary
1/2 teaspoon pepper
1/2 cup orange juice
2 tablespoons vinegar
1 tablespoon Worcestershire sauce

In small bowl, mix together garlic, orange peel, salt, thyme, rosemary and
pepper. Slip fingers between skin and flesh of chicken, leaving skin
attached. Spread 1/4 of herb mixture under skin of each chicken quarter,
pulling skin back over spices. Mix together orange juice, vinegar and
Worcestershire sauce. Place chicken on prepared grill, skin side up, about
8 inches from heat. Cook, turning and basting with orange juice mixture
every 5 minutes, about 40 minutes or until fork can be inserted in chicken
with ease.

Source:
"National Broiler Council"

- - - - - - - - - - - - - - - - - - -

Per serving: 256 Calories (kcal); 16g Total Fat; (58% calories from fat); 21g
Protein; 5g Carbohydrate; 99mg Cholesterol; 648mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 20019 0 20085 0 3414 0 0 0 0 0

* Exported from MasterCook *

Honey-Mustard Burgers

Recipe By :Susan Parenti


Serving Size : 4 Preparation Time :0:15
Categories : Beef Ground Beef

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground beef -- 80% lean
3 tablespoons Dijon-style mustard
2 tablespoons honey
1 tablespoon oregano leaves -- minced
OR
1 teaspoon dried oregano -- divided
1/4 cup diced onion
1/4 teaspoon black pepper -- coarsely ground
4 leaf lettuce leaves
4 crusty rolls -- split
4 onion slices -- separated into rings

Combine mustard, honey and 1 teaspoon oregano; reserve. Combine ground


beef, 2 tablespoons honey-mustard sauce, remaining 2 teaspoons oregano,
onion and pepper, mixing lightly but thoroughly. Divide beef mixture into
4 equal portions; shape into four 1/2-inch thick patties, 4 inches in
diameter. Heat large heavy nonstick skillet over medium heat 5 minutes.
Panbroil patties 7 to 8 minutes, turning once.

Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -

Per serving: 490 Calories (kcal); 33g Total Fat; (60% calories from fat); 22g
Protein; 26g Carbohydrate; 97mg Cholesterol; 368mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 1/2
Other Carbohydrates
NOTES : To serve, place 1 lettuce leaf on each roll bottom; top each with
grilled burger. Spoon reserved honey-mustard sauce over burgers;
garnish with onion rings, if desired. Close with roll tops.
Nutr. Assoc. : 0 0 0 3390 0 0 0 0 810 510 26411

* Exported from MasterCook *

Italian Meatballs

Recipe By :Susan Parenti


Serving Size : 4 Preparation Time :0:30
Categories : Beef Ground Beef

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Basic Meatball mixture -- see recipe
1 clove garlic -- crushed
1 1/2 teaspoons Italian Seasoning -- divided
1 tablespoon vegetable oil
14 1/2 ounces stewed tomatoes -- with celery, onion, and green pepper
6 ounces tomato paste
1/4 cup water
1/4 teaspoon sugar
2 cups spaghetti -- cooked
2 tablespoons Parmesan cheese -- grated

Combine ingredients of Basic Meatball Mixture with garlic and 1/2 teaspoon
Italian seasoning, mixing lightly but thoroughly. Shape beef mixture into
12 meatballs. Brown meatballs in hot oil in large skillet over medium
heat. Pour off drippings. Add stewed tomatoes, tomato paste, water,
remaining 1 teaspoon Italian seasoning and sugar to meatballs in skillet,
stirring to combine. Bring to a boil; reduce heat. Cover tightly and
simmer 20 minutes.

Cuisine:
"Italian"
Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -

Per serving: 651 Calories (kcal); 37g Total Fat; (50% calories from fat); 30g
Protein; 51g Carbohydrate; 145mg Cholesterol; 801mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 3 Vegetable; 0 Fruit; 5 1/2 Fat;
0 Other Carbohydrates

Serving Ideas : Serve over hot cooked spaghetti. Sprinkle with cheese.

NOTES : Use Basic Meatball Mixture to prepare Italian Meatballs, Oriental


Meatballs or Scandinavian Meatballs.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Basic Meatballs
Recipe By :Susan Parenti
Serving Size : 12 Preparation Time :0:10
Categories : Beef Ground Beef

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground beef -- 80% lean
1/2 cup fresh bread crumbs
1 egg -- beaten
2 tablespoons onion -- finely chopped
1/2 teaspoon salt

Place ground beef, bread crumbs, egg, onion, and salt in bowl. Add
specified ingredients to prepare either Italian, Oriental or Scandinavian
Meatballs. Follow remaining procedures as directed in desired recipe.

Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -

Per serving: 128 Calories (kcal); 10g Total Fat; (74% calories from fat); 7g
Protein; 1g Carbohydrate; 48mg Cholesterol; 129mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Japanese Steak Salad with Sesame Dressing

Recipe By :Susan Parenti


Serving Size : 4 Preparation Time :0:25
Categories : Beef Steak

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound beef top sirloin steak -- boneless cut into 1-inch pieces
3 cups napa cabbage and romaine lettuce -- sliced 1/4-inch thick
1/2 cup carrots -- thin diagonally sliced
1/2 cup radishes -- thinly sliced
1/2 cup cucumber -- thinly sliced
1 cup hot cooked rice
24 snow pea pods -- blanched
Sesame Marinade and Dressing -- see recipe

Prepare Sesame Marinade and Dressing. Place beef top sirloin steak in
plastic bag; add reserved 1/3 cup marinade from Sesame Marinade and
Dressing, turning to coat. Close bag securely and marinate in refrigerator
2 hours, turning once. Remove steak from marinade; discard marinade. Place
steak on rack in broiler pan so surface of meat is 3 to 4 inches from
heat. Broil 16 to 21 minutes for rare to medium, turning once. Let stand 5
minutes. Trim excess fat from steak; carve steak into thin slices.
Meanwhile combine napa cabbage, lettuce, carrots and radishes; place equal
amounts of salad mixture on 4 individual plates. Arrange equal amount of
cucumber slices in circle at top of salad mixture. Mound 1/4 cup rice on
top of each cucumber circle. Fan pea pods around both sides of rice.
Arrange steak slices in spoke fashion on salad greens, radiating down from
rice.

Cuisine:
"Asian"
Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -

Per serving: 459 Calories (kcal); 9g Total Fat; (19% calories from fat); 37g
Protein; 54g Carbohydrate; 66mg Cholesterol; 673mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates

Serving Ideas : Serve salad with Sesame Dressing.

NOTES : A boneless beef top sirloin steak will yield four 3-ounce cooked,
trimmed servings per pound.
Nutr. Assoc. : 5313 1280 0 0 0 0 5020 2130706543

* Exported from MasterCook *

Sesame Marinade and Dressing

Recipe By :Susan Parenti


Serving Size : 8 Preparation Time :0:10
Categories : Miscellaneous

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons dry sherry
3 tablespoons reduced sodium soy sauce
3 tablespoons rice wine vinegar
2 tablespoon hoisin sauce
1/2 teaspoon grated fresh ginger
1/4 cup water
2 tablespoons green onion -- chopped
1 tablespoon sugar
1 tablespoon Oriental dark-roasted sesame oil

Combine dry sherry, soy sauce, wine vinegar, hoisin sauce and ginger; mix
well. Reserve 1/3 cup sherry mixture for marinade in Japanese Steak Salad.
To prepare dressing, combine remaining sherry mixture with water, green
onion, sugar and sesame oil; mix well.

Cuisine:
"Asian"
Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -
Per serving: 41 Calories (kcal); 2g Total Fat; (45% calories from fat); 1g
Protein; 4g Carbohydrate; trace Cholesterol; 291mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : Serve dressing with Japanese Steak Salad.

NOTES : For dressing, servings are per 12 - 1 tablespoon portions. For


marinade, servings are per 5 tablespoon portions.
Nutr. Assoc. : 0 20118 0 0 26076 0 0 0 1356

* Exported from MasterCook *

Lasagna

Recipe By :Susan Parenti


Serving Size : 8 Preparation Time :0:20
Categories : Beef Ground Beef

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground beef -- 80% lean
32 ounces spaghetti sauce -- zesty
14 1/2 ounces diced tomatoes -- undrained
15 ounces part-skim Ricotta cheese
1 egg -- well beaten
1/4 cup grated Parmesan cheese
1 teaspoon dried basil -- crushed
6 lasagna noodles -- uncooked
2 cups Mozzarella cheese -- shredded and divided

Heat oven to 375 degrees F. Cook ground beef in preheated large skillet
over medium heat 4 to 6 minutes or until no longer pink, stirring
occasionally to break up ground beef into pea-size pieces. Pour off
drippings. Add spaghetti sauce and tomatoes with liquid to skillet,
stirring to combine; reserve. Meanwhile combine Ricotta cheese, egg,
cheese and basil. Spread 2 cups beef mixture over bottom of 11 3/4 � 7
1/2-inch baking dish; arrange 3 lasagna noodles in single layer, pressing
into beef mixture. Spoon Ricotta cheese mixture on top of noodles;
sprinkle with 1 cup Mozzarella cheese. Top with additional 2 cups beef
mixture; arrange remaining noodles in single layer, pressing lightly into
beef mixture. Top with remaining beef mixture, spreading evenly to cover
noodles. Bake in 375 degrees F (moderate) oven 45 minutes or until noodles
are fork tender. Sprinkle remaining 1 cup Mozzarella cheese on top; cover
with aluminum foil tent. Let stand at least 15 minutes before serving.

Cuisine:
"Italian"
Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -

Per serving: 731 Calories (kcal); 34g Total Fat; (42% calories from fat); 34g
Protein; 72g Carbohydrate; 115mg Cholesterol; 848mg Sodium
Food Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 4 1/2 Fat;
0 Other Carbohydrates

NOTES : If prepared zesty spaghetti sauce is unavailable, add 1/4 teaspoon


ground red pepper to regular prepared spaghetti sauce.
Nutr. Assoc. : 0 0 26066 0 0 0 0 0 0

* Exported from MasterCook *

Lime and Honey Broiled Chicken

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Broiled Chicken

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 broiler-fryer chicken quarters
1/4 cup fresh lime juice
1 tablespoon butter-flavored margarine
1 teaspoon honey
1/4 teaspoon garlic powder
2 tablespoons white wine
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper

In small saucepan, place lime juice, margarine, honey and garlic powder.
Heat over high temperature until margarine melts, about 2 minutes. Add
white wine and stir to mix. Line a small baking pan (just large enough to
hold chicken) with foil; arrange chicken in pan, skin side up. Pour lime
juice sauce over chicken and let stand 5 minutes. Sprinkle with salt and
pepper. Set oven temperature control at broil (450 F.) and arrange rack so
chicken is about 5 inches from heat. Broil 15 minutes; turn chicken and
spoon sauce from pan over chicken. Broil about 15 minutes more or until
fork can be inserted in chicken with ease. Remove from oven; spoon sauce
from pan over chicken and let stand about 3 minutes.

Source:
"National Broiler Council"

- - - - - - - - - - - - - - - - - - -

Per serving: 316 Calories (kcal); 22g Total Fat; (64% calories from fat); 20g
Protein; 6g Carbohydrate; 115mg Cholesterol; 670mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

NOTES : This can be done in microwave in glass cup measure, about 1 minute
on HIGH. If desired, chicken may be marinated in this sauce in
refrigerator.
Nutr. Assoc. : 20019 0 222 0 0 0 0 0

* Exported from MasterCook *

Mexican Flank Steak with Mock Tamales


Recipe By :Susan Parenti
Serving Size : 6 Preparation Time :0:10
Categories : Beef Steak

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds beef flank steak -- well-trimmed
1/3 cup fresh lemon juice
1/3 cup extra-virgin olive oil
6 tablespoons jalape�o peppers -- minced
1 tablespoon fresh cilantro -- minced
1 teaspoon salt
1 teaspoon black pepper -- freshly ground
Sassy Salsa -- see recipe
Mock Tamales -- see recipe
Lemon slices
Jalape�o peppers
Cilantro sprigs

Combine lemon juice, oil, jalape�o peppers, cilantro, salt and black
pepper. Reserve 1/4 cup marinade. Place beef flank steak in plastic bag;
add remaining marinade, turning to coat. Close bag securely and marinate
in refrigerator 6 to 8 hours (or overnight, if desired), turning
occasionally. Prepare Sassy Salsa. Approximately 15 minutes before
grilling, prepare Mock Tamales. Remove steak from marinade; discard
marinade. Place steak on grid over medium coals (see notes). Place mock
tamales around outer edge of grid. Grill steak and mock tamales 12 to 15
minutes for rare to medium, turning steak and tamales once and brushing
steak occasionally with reserved marinade. Place steak and tamales on warm
platter. Spoon 1/4 cup of Sassy Salsa over tamales. Garnish platter with
lemon slices, jalape�o peppers and cilantro sprigs. Carve steak diagonally
across the grain into thin slices.

Cuisine:
"Mexican"
Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -

Per serving: 583 Calories (kcal); 38g Total Fat; (59% calories from fat); 35g
Protein; 25g Carbohydrate; 96mg Cholesterol; 829mg Sodium
Food Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates

Serving Ideas : Serve steak and tamales with remaining salsa.

NOTES : To check temperature, cautiously hold hand about 4 inches above


coals. Medium coals will force removal of hand in 4 seconds.
Nutr. Assoc. : 3298 3378 0 20103 0 0 0 0 2130706543 0 0 0

* Exported from MasterCook *

Mock Tamales

Recipe By :Susan Parenti


Serving Size : 6 Preparation Time :0:15
Categories : Miscellaneous

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup sharp Cheddar cheese -- shredded
1 cup Muenster cheese -- shredded
2 tablespoons minced green onions with tops
6 flour tortillas (7-inches in diameter)

Combine Cheddar cheese, Muenster cheese and green onions. Place equal
amounts of cheese mixture in center of each tortilla. Fold bottom side of
tortilla over filling; fold two sides in over filling. Fold down top side
of tortilla enclosing filling. Wrap each mock tamale in 8 � 12-inch sheet
of aluminum foil, twisting each end.

Cuisine:
"Mexican"
Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -

Per serving: 250 Calories (kcal); 14g Total Fat; (51% calories from fat); 12g
Protein; 18g Carbohydrate; 38mg Cholesterol; 389mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 20131 1664

* Exported from MasterCook *

Sassy Salsa

Recipe By :Susan Parenti


Serving Size : 6 Preparation Time :0:15
Categories : Miscellaneous

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tomatillos -- no hull or skin
3 large garlic cloves
2 plum tomatoes -- finely chopped
3 plum tomatoes -- coarsely chopped
3 jalape�o peppers -- thinly sliced
1/4 cup fresh cilantro -- coarsely chopped
1 tablespoon fresh lemon juice
1 teaspoon black pepper -- freshly ground

Place tomatillos and garlic in food processor bowl fitted with steel blade
or blender container; cover and process until finely chopped. Combine
tomatillo mixture, tomatoes,jalape�o peppers, cilantro, lemon juice and
pepper. Cover and refrigerate 1 hour (or overnight, if desired) to blend
flavors.

Source:
"National Cattlemen's Beef Association"
T(Refridgeration):
"1:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 21 Calories (kcal); trace Total Fat; (12% calories from fat); 1g
Protein; 4g Carbohydrate; 0mg Cholesterol; 6mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0 3785 0 0 0

* Exported from MasterCook *

Mock Tamales

Recipe By :Susan Parenti


Serving Size : 6 Preparation Time :0:15
Categories : Miscellaneous

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup sharp Cheddar cheese -- shredded
1 cup Muenster cheese -- shredded
2 tablespoons minced green onions with tops
6 flour tortillas (7-inches in diameter)

Combine Cheddar cheese, Muenster cheese and green onions. Place equal
amounts of cheese mixture in center of each tortilla. Fold bottom side of
tortilla over filling; fold two sides in over filling. Fold down top side
of tortilla enclosing filling. Wrap each mock tamale in 8 � 12-inch sheet
of aluminum foil, twisting each end.

Cuisine:
"Mexican"
Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -

Per serving: 250 Calories (kcal); 14g Total Fat; (51% calories from fat); 12g
Protein; 18g Carbohydrate; 38mg Cholesterol; 389mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 20131 1664

* Exported from MasterCook *

Nonfried "Fried" Chicken Breasts with Mustard and Tarragon

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Breast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 chicken breasts -- boneless skinless
1 cup bread crumbs
2 large cloves garlic -- minced
1 tablespoon minced flat-leaf parsley
1 tablespoon minced fresh tarragon
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 large egg
3 tablespoons Dijon mustard
3/4 cup flour
1/4 cup olive oil
4 fresh tarragon sprigs

Place chicken between two pieces plastic wrap and pound gently to even
thickness. Line baking sheet with wax paper. In shallow dish, mix together
bread crumbs, garlic, parsley, tarragon, salt and pepper. In another dish,
beat egg with mustard. Place flour in third dish. Dredge each chicken
breast in flour; dip in egg and then bread crumb mixture, covering
completely and patting so crumbs adhere. Place on baking sheet (can be
prepared ahead, covered with plastic wrap and refrigerated several hours
or overnight). Place oil in large nonstick ovenproof fry pan; heat over
medium high heat. Add chicken and brown well on both sides. Remove to
350F. oven and bake just until chicken is cooked through, about 7 minutes,
turning once. Transfer to serving plates; garnish each with tarragon
sprig.

Source:
"National Broiler Council"

- - - - - - - - - - - - - - - - - - -

Per serving: 840 Calories (kcal); 44g Total Fat; (47% calories from fat); 68g
Protein; 39g Carbohydrate; 232mg Cholesterol; 1105mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 9 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 3394 3412 0 0 0 0 0 0 3412

* Exported from MasterCook *

Onion 'N Pepper Beef Steak Sandwiches

Recipe By :Susan Parenti


Serving Size : 2 Preparation Time :0:10
Categories : Beef Steak

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces beef round tip steaks -- cut into 1/4-inch pieces
2 teaspoons vegetable oil
1 small onion -- cut into 1/4-inch wedges
1 medium jalape�o pepper -- cut into rings
1 small garlic clove -- crushed
1/8 teaspoon salt -- if desired
2 Kaiser rolls -- split
1/4 cup tomato -- chopped

Heat oil in large nonstick skillet over medium-high heat. Add onion,
jalape�o pepper and garlic; stir-fry 3 to 4 minutes or until lightly
browned. Remove from skillet; reserve. Add beef round tip steaks to same
skillet; cook over medium-high heat 1 to 2 minutes, turning once. Do not
over cook. Season with salt, if desired. Place equal amounts of beef on
roll bottoms; top with equal amounts of reserved onion mixture and tomato.
Cover with roll tops.

Source:
"National Cattlemen's Beef Association"
Yield:
"2 sandwiches"

- - - - - - - - - - - - - - - - - - -

Per serving: 354 Calories (kcal); 18g Total Fat; (46% calories from fat); 26g
Protein; 21g Carbohydrate; 69mg Cholesterol; 338mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

NOTES : Recipe may be doubled. To reduce the heat of jalape�o peppers,


membranes and seeds may be removed.
Nutr. Assoc. : 9036 0 0 3785 0 0 510 0

* Exported from MasterCook *

Oriental Beef Steaks and Noodles

Recipe By :Susan Parenti


Serving Size : 4 Preparation Time :0:10
Categories : Beef Steak

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 beef eye round steaks -- cut into 1/2-inch pieces
1/4 cup water
3 tablespoon hoisin sauce
1 tablespoon red wine vinegar
Vegetable oil
1 small cucumber -- peeled, seeded, halved and sliced
1 small red bell pepper -- cut into thin strips
1/4 cup sliced green onion
3 ounces cooked Chinese noodles -- broken and drained
4 teaspoons chopped fresh cilantro -- divided

Combine water, hoisin sauce and wine vinegar; reserve. Heat large nonstick
skillet over medium-high heat. Brush skillet lightly with oil. Add
cucumber, bell pepper and green onion; cook and stir 1 minute. Stir in
noodles, 1 tablespoon cilantro and half of reserved hoisin mixture. Remove
to warm platter. Heat same skillet over medium-high heat until hot.
Panbroil beef eye round steaks 2 to 4 minutes, turning once. Do not
overcook. Add remaining hoisin mixture to skillet, turning steaks to coat.

Cuisine:
"Asian"
Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -

Per serving: 604 Calories (kcal); 33g Total Fat; (49% calories from fat); 46g
Protein; 28g Carbohydrate; 139mg Cholesterol; 311mg Sodium
Food Exchanges: 1 Grain(Starch); 6 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2
Other Carbohydrates

NOTES : To serve, place steaks on noodle mixture. Spoon warm sauce over
steaks. Sprinkle with remaining 1 teaspoon cilantro.
Nutr. Assoc. : 2182 0 0 0 0 3010 0 3585 352 0

* Exported from MasterCook *

Oriental Chicken Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Breast Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 chicken breasts -- boneless skinless, cooked and broken
into small pieces
8 ounces waterchestnuts -- drained and sliced
3 green onions and tops -- chopped
1/4 cup sesame seeds -- toasted
1/3 cup sliced almonds -- toasted
1 tablespoon Poppy Seed Dressing -- recipe follows
3 ounces chow mein noodles
1 medium head iceberg lettuce -- broken into small pieces

POPPY SEED DRESSING


4 tablespoons sugar
4 tablespoons cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup vegetable oil
1/2 tablespoon poppy seeds

In large bowl, mix together chicken, water chestnuts, green onions, sesame
seed, almonds and poppy seed. Pour Dressing over chicken mixture and toss
gently to mix well. Refrigerate until chilled, about 2 hours. At serving
time, mix chicken mixture with noodles and lettuce. To prepare dressing,
in pint jar, mix together 4 tablespoons sugar, 4 tablespoons cider
vinegar, 1 teaspoon salt and 1/2 teaspoon pepper. Add 1/2 cup vegetable
oil and shake to mix well.

Cuisine:
"Asian"
Source:
"National Broiler Council"

- - - - - - - - - - - - - - - - - - -

Per serving: 737 Calories (kcal); 48g Total Fat; (58% calories from fat); 46g
Protein; 32g Carbohydrate; 124mg Cholesterol; 556mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat;
1/2 Other Carbohydrates

NOTES : When taking on picnic, store in insulated container or ice chest.


Nutr. Assoc. : 0 0 3585 1357 0 2130706543 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Oriental Meatballs

Recipe By :Susan Parenti


Serving Size : 4 Preparation Time :0:30
Categories : Beef Ground Beef

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Basic Meatball Mixture
1/4 cup water chestnuts -- finely chopped
1/2 teaspoon ginger -- ground
1 tablespoon vegetable oil
1 1/2 teaspoons cornstarch
1 cup unsweetened pineapple juice
2 tablespoons catsup
2 tablespoons vinegar
4 teaspoons brown sugar -- packed
1/4 cup green onion -- sliced
2 cups rice -- cooked

Combine ingredients of Basic Meatball Mixture with water chestnuts and


ginger, mixing lightly but thoroughly. Shape mixture into 12 meatballs.
Brown meatballs in hot oil in large skillet over medium heat. Pour off
drippings. Dissolve cornstarch in 1 tablespoon pineapple juice; reserve.
Add remaining pineapple juice, catsup, vinegar and brown sugar to
meatballs in skillet, stirring to combine. Bring to a boil; reduce heat.
Cover tightly and simmer 20 minutes. Stir in reserved cornstarch mixture;
continue cooking until thickened, stirring constantly. Stir in green
onion. Serve over hot cooked rice.

Cuisine:
"Asian"
Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -

Per serving: 823 Calories (kcal); 36g Total Fat; (39% calories from fat); 28g
Protein; 95g Carbohydrate; 143mg Cholesterol; 486mg Sodium
Food Exchanges: 5 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 2130706543 5473 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Basic Meatballs

Recipe By :Susan Parenti


Serving Size : 12 Preparation Time :0:10
Categories : Beef Ground Beef

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground beef -- 80% lean
1/2 cup fresh bread crumbs
1 egg -- beaten
2 tablespoons onion -- finely chopped
1/2 teaspoon salt

Place ground beef, bread crumbs, egg, onion, and salt in bowl. Add
specified ingredients to prepare either Italian, Oriental or Scandinavian
Meatballs. Follow remaining procedures as directed in desired recipe.

Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -

Per serving: 128 Calories (kcal); 10g Total Fat; (74% calories from fat); 7g
Protein; 1g Carbohydrate; 48mg Cholesterol; 129mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Pepper Cheese-Stuffed Burgers

Recipe By :Susan Parenti


Serving Size : 4 Preparation Time :0:10
Categories : Beef Ground Beef

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds ground beef -- 80% lean
2 ounces Monterey Jack cheese w/jalape�o peppers -- thinly sliced,
* see note
Salt and pepper -- if desired
4 hamburger buns -- split
4 lettuce leaves
4 slices tomato

Divided ground beef into 8 equal portions; shape each into 4-inch diameter
patties. Place equal amount of cheese in center of 4 patties. Top with
remaining 4 patties; press edges together to seal securely. Place patties
on grid over medium coals (see notes). Grill 10 to 12 minutes or to
desired doneness, turning once. Season with salt and pepper to taste.
Toast buns on grill 1 minute, if desired. Arrange 1 lettuce leaf on each
bun bottom; top each with 1 burger and 1 tomato slice. Cover with bun
tops.

Source:
"National Cattlemen's Beef Association"
Yield:
"4 burgers"

- - - - - - - - - - - - - - - - - - -

Per serving: 730 Calories (kcal); 52g Total Fat; (64% calories from fat); 37g
Protein; 28g Carbohydrate; 157mg Cholesterol; 444mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 8 Fat;
0 Other Carbohydrates

NOTES : Two ounces Monterey Jack cheese and 1/4 cup canned chopped green
chilies, drained, may be substituted for Monterey Jack cheese with
jalape�o peppers. To check temperature, cautiously hold hand about
4 inches above coals. Medium coals will force removal of hand in 4
seconds.
Nutr. Assoc. : 0 916 0 0 0 0

* Exported from MasterCook *

Pita Chicken Sandwiches

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Breast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 chicken breasts (1 1/4-pounds) -- boned and skinned
2 tablespoons olive oil
1 medium onion -- sliced thin
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon wine vinegar
1 1/2 teaspoons chopped chives
1/2 cup nonfat plain yogurt
1 small cucumber -- shredded
4 slices pita bread (8-inches in diameter)

In nonstick fry pan, pour olive oil. Heat about 2 minutes on medium
temperature. Add chicken and cook about 6 minutes. Turn chicken, add onion
and cook about 6 minutes more or until onion is clear and chicken is
tender. Remove from heat. Cut chicken into thin slices across grain of
breast; place in bowl. Add saut�ed onion; sprinkle with salt and pepper,
mixing carefully. Add vinegar and chives; mix well. In small bowl, mix
together yogurt and cucumber. On each piece of pita bread, spread 2
tablespoons yogurt cucumber sauce. Then place 1/4 of the chicken mixture
on pita bread; fold in half, wrap in plastic wrap and chill in
refrigerator for at least 2 hours. Repeat for remaining sandwiches. For
picnic, place in ice chest or insulated container until serving time.

Yield: 4 servings (servings size: 2 wedges). Cut each sandwich in half to


serve.

Source:
"National Broiler Council"

- - - - - - - - - - - - - - - - - - -

Per serving: 761 Calories (kcal); 34g Total Fat; (41% calories from fat); 68g
Protein; 40g Carbohydrate; 186mg Cholesterol; 1061mg Sodium
Food Exchanges: 2 Grain(Starch); 8 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 2571 0 0 0 0 0 0 0 0 4513

* Exported from MasterCook *

Quick 'N Easy Beef Gyros

Recipe By :Susan Parenti


Serving Size : 4 Preparation Time :0:15
Categories : Beef Ground Beef

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 ounces cooked beef -- * see note sliced 1/4-inch thick
1/2 cup plain low-fat yogurt
1/4 cup cucumber -- finely chopped
1/4 teaspoon dill weed
1 tablespoon vegetable oil
2 medium onions -- sliced into rings
1 teaspoon garlic salt
1/4 teaspoon dried oregano -- crushed
4 pita pocket breads -- warmed
1 small tomato -- chopped

Combine yogurt, cucumber and dill weed. Cover and refrigerate. Cut cooked
beef into 1-inch strips; reserve. Heat oil in large nonstick skillet over
medium-high heat 2 minutes. Add onions; cook 2 minutes, stirring
occasionally. Add beef strips, garlic salt and oregano; cook 4 minutes or
until heated through, stirring occasionally.

Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -

Per serving: 490 Calories (kcal); 22g Total Fat; (41% calories from fat); 28g
Protein; 42g Carbohydrate; 78mg Cholesterol; 931mg Sodium
Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

NOTES : Reduce garlic salt to 1/2 teaspoon if deli-sliced cooked beef is


used. To serve, cut each pita bread in half; open to make pocket.
Place equal amounts of beef mixture, yogurt sauce and tomatoes
into each pocket.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 4513 0

* Exported from MasterCook *

Roast Beef Quesadillas

Recipe By :Susan Parenti


Serving Size : 4 Preparation Time :0:05
Categories : Beef Roast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 ounces deli roast beef -- thinly sliced
1 small onion -- thinly sliced
1/4 cup green bell pepper -- chopped
1/2 cup prepared medium salsa -- divided
3/4 cup Colby-Jack Cheese -- * see note, shredded
4 flour tortillas (7-inches in diameter)

Place onion and bell pepper in small microwave-safe bowl. Cover and
microwave at HIGH 3 to 4 minutes, stirring halfway through cooking time.
Stir in 3 tablespoons salsa; reserve. Sprinkle equal amount of cheese
evenly on each tortilla. Arrange deli roast beef over cheese; top with
equal amount of reserved vegetable mixture. Fold tortillas over to close.
Meanwhile heat 10-inch nonstick skillet over medium heat 5 minutes. Cook
two quesadillas in skillet 2 to 2 1/2 minutes, turning once. Repeat with
remaining quesadillas. Serve with remaining salsa.

Cuisine:
"Mexican"
Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -

Per serving: 285 Calories (kcal); 11g Total Fat; (34% calories from fat); 21g
Protein; 26g Carbohydrate; 38mg Cholesterol; 1035mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates

NOTES : Shredded Monterey Jack, Colby or Cheddar cheese may be substituted


for Colby-Jack cheese (Co-Jack). Microwave Directions: Place two
quesadillas on 12-inch microwave-safe plate. Cover with moistened
paper towel. Microwave at HIGH 1 to 1 1/2 minutes or until hot.
Repeat with remaining 2 quesadillas.
Nutr. Assoc. : 2192 0 0 1325 409 1664
* Exported from MasterCook *

Sassy Salsa

Recipe By :Susan Parenti


Serving Size : 6 Preparation Time :0:15
Categories : Miscellaneous

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tomatillos -- no hull or skin
3 large garlic cloves
2 plum tomatoes -- finely chopped
3 plum tomatoes -- coarsely chopped
3 jalape�o peppers -- thinly sliced
1/4 cup fresh cilantro -- coarsely chopped
1 tablespoon fresh lemon juice
1 teaspoon black pepper -- freshly ground

Place tomatillos and garlic in food processor bowl fitted with steel blade
or blender container; cover and process until finely chopped. Combine
tomatillo mixture, tomatoes,jalape�o peppers, cilantro, lemon juice and
pepper. Cover and refrigerate 1 hour (or overnight, if desired) to blend
flavors.

Source:
"National Cattlemen's Beef Association"
T(Refridgeration):
"1:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 21 Calories (kcal); trace Total Fat; (12% calories from fat); 1g
Protein; 4g Carbohydrate; 0mg Cholesterol; 6mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0 3785 0 0 0

* Exported from MasterCook *

Saut�ed Chicken Breast with Sweet and Sour Melon Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Breast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 whole chicken breasts -- boneless skinless
1/4 honeydew melon
1/4 cantaloupe
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup sake or Riesling wine
1/4 cup chicken broth
1 teaspoon freshly grated ginger
2 teaspoons cornstarch
1/4 cup rice wine vinegar
1 tablespoon honey
1 tablespoon butter
1 tablespoon chopped parsley

Cut each chicken breast in half and slightly flatten with hand. Peel
melons and slice into thin strips (or cut into melon balls). Place
vegetable oil in large fry pan over medium heat. Sprinkle chicken with
salt and pepper and add to pan; saut� about 5 minutes on each side until
golden brown. Add sake (or wine), chicken broth and ginger; simmer for
several minutes. Dissolve cornstarch in rice wine vinegar. Remove chicken
to serving platter. To fry pan, add vinegar mixture, honey and melons,
stirring gently. Add butter and parsley and dribble sauce over chicken.

Source:
"National Broiler Council"

- - - - - - - - - - - - - - - - - - -

Per serving: 341 Calories (kcal); 18g Total Fat; (51% calories from fat); 31g
Protein; 9g Carbohydrate; 97mg Cholesterol; 404mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 4739 0 26076 0 0 0 222 0

* Exported from MasterCook *

Savory Mushroom-Stuffed Steak

Recipe By :Susan Parenti


Serving Size : 4 Preparation Time :0:25
Categories : Beef Steak

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pound beef top sirloin steak -- boneless, cut into 2-inch pieces
1 tablespoon olive oil
1 cup fresh mushrooms -- finely chopped
1/4 cup minced shallots
OR
1/4 cup minced green onions
1 tablespoon dry red wine
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper

Heat oil in heavy nonstick skillet over medium-high heat. Add mushrooms
and shallots; cook 4 to 5 minutes or until vegetables are tender, stirring
occasionally. Add wine and cook until evaporated. Stir in salt, thyme and
pepper. Remove from heat; cool thoroughly. Meanwhile trim excess fat from
beef top sirloin steak. To cut pocket in steak, make horizontal cut
through center of steak, parallel to surface of meat, approximately 1 inch
from each side. Cut to, but not through, opposite side. Spoon cooled
stuffing into pocket, spreading evenly. Secure opening with wooden picks.
Place steak on rack in broiler pan so surface of meat is 4 to 5 inches
from heat. Broil 26 to 32 minutes for rare to medium, turning once. Place
on warm serving platter. Cover with aluminum foil tent and allow to stand
10 to 15 minutes. Remove wooden picks. Trim excess fat from steak; carve
steak into 1/2-inch thick slices.

Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -

Per serving: 741 Calories (kcal); 52g Total Fat; (64% calories from fat); 62g
Protein; 1g Carbohydrate; 217mg Cholesterol; 309mg Sodium
Food Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates

NOTES : A boneless beef top sirloin steak will yield four 3-ounce cooked,
trimmed servings per pound.
Nutr. Assoc. : 2226 0 0 2130706543 0 0 0 0 0 0

* Exported from MasterCook *

Scandinavian Meatballs

Recipe By :Susan Parenti


Serving Size : 4 Preparation Time :0:30
Categories : Beef Ground Beef

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Basic Meatball Mixture
1/8 teaspoon cardamom -- ground
1 tablespoon vegetable oil
1 1/4 cups ready to serve beef broth
1/4 teaspoon dill weed
1 tablespoon cornstarch
2 tablespoons dry white wine
2 cups noodles -- cooked

Combine ingredients of Basic Meatball Mixture with cardamom, mixing


lightly but thoroughly. Shape mixture into 12 meatballs. Brown meatballs
in hot oil in large skillet over medium heat. Pour off drippings. Add beef
broth and dill weed to meatballs in skillet, stirring to combine. Bring to
a boil; reduce heat. Cover tightly and simmer 20 minutes. Dissolve
cornstarch in white wine. Add to skillet and continue cooking until
thickened, stirring constantly. Serve over hot cooked noodles.

Cuisine:
"Scandinavian"
Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -
Per serving: 519 Calories (kcal); 36g Total Fat; (63% calories from fat); 27g
Protein; 20g Carbohydrate; 161mg Cholesterol; 792mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 2130706543 253 1563 117 0 0 0 0

* Exported from MasterCook *

Basic Meatballs

Recipe By :Susan Parenti


Serving Size : 12 Preparation Time :0:10
Categories : Beef Ground Beef

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground beef -- 80% lean
1/2 cup fresh bread crumbs
1 egg -- beaten
2 tablespoons onion -- finely chopped
1/2 teaspoon salt

Place ground beef, bread crumbs, egg, onion, and salt in bowl. Add
specified ingredients to prepare either Italian, Oriental or Scandinavian
Meatballs. Follow remaining procedures as directed in desired recipe.

Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -

Per serving: 128 Calories (kcal); 10g Total Fat; (74% calories from fat); 7g
Protein; 1g Carbohydrate; 48mg Cholesterol; 129mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Sesame Marinade and Dressing

Recipe By :Susan Parenti


Serving Size : 8 Preparation Time :0:10
Categories : Miscellaneous

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons dry sherry
3 tablespoons reduced sodium soy sauce
3 tablespoons rice wine vinegar
2 tablespoon hoisin sauce
1/2 teaspoon grated fresh ginger
1/4 cup water
2 tablespoons green onion -- chopped
1 tablespoon sugar
1 tablespoon Oriental dark-roasted sesame oil

Combine dry sherry, soy sauce, wine vinegar, hoisin sauce and ginger; mix
well. Reserve 1/3 cup sherry mixture for marinade in Japanese Steak Salad.
To prepare dressing, combine remaining sherry mixture with water, green
onion, sugar and sesame oil; mix well.

Cuisine:
"Asian"
Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -

Per serving: 41 Calories (kcal); 2g Total Fat; (45% calories from fat); 1g
Protein; 4g Carbohydrate; trace Cholesterol; 291mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : Serve dressing with Japanese Steak Salad.

NOTES : For dressing, servings are per 12 - 1 tablespoon portions. For


marinade, servings are per 5 tablespoon portions.
Nutr. Assoc. : 0 20118 0 0 26076 0 0 0 1356

* Exported from MasterCook *

Sesame-Ginger Beef Steak

Recipe By :Susan Parenti


Serving Size : 6 Preparation Time :0:10
Categories : Beef Steak

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pound beef flank steak -- well trimmed
1/2 cup dry red wine
2 tablespoons dry sherry
1 tablespoon Oriental dark-roasted sesame oil
1 tablespoon reduced-sodium soy sauce
1 tablespoon vinegar
2 teaspoons grated fresh ginger
2 cloves garlic -- crushed
3 medium seeded bell peppers -- halved lengthwise

Combine red wine, sherry, sesame oil, soy sauce, vinegar, ginger and
garlic. Reserve 1/4 cup marinade. Place beef flank steak in plastic bag;
add remaining marinade, turning to coat. Close bag securely and marinate
in refrigerator 6 to 8 hours (or overnight, if desired), turning
occasionally. Remove steak from marinade; discard marinade. Place steak
and bell pepper halves on grid over medium coals. Grill 12-15 minutes for
rare to medium and until bell peppers are tender, turning steak and bell
pepper halves once. Brush steak with reserved marinade before turning.
Carve steak diagonally across the grain into thin slices.

Cuisine:
"Asian"
Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -

Per serving: 260 Calories (kcal); 14g Total Fat; (53% calories from fat); 23g
Protein; 5g Carbohydrate; 58mg Cholesterol; 194mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Serving Ideas : Serve steak with grilled bell peppers.

NOTES : A 1 1/2-pound boneless beef sirloin or top round steak, cut 1 inch
thick, may be substituted for beef flank steak. Marinate steak and
prepare bell peppers as directed above. Grill beef sirloin steak
over medium coals 16 to 20 minutes for rare to medium. Grill beef
top round steak over medium coals** 12 to 14 minutes for rare to
medium. To check temperature, cautiously hold hand about 4 inches
above coals. Medium will force removal of hand in 4 seconds. A
beef flank steak will yield four 3-ounce cooked, trimmed servings
per pound.
Nutr. Assoc. : 3298 0 0 1356 20118 0 26076 0 2236

* Exported from MasterCook *

Smoky Chicken Breast Fillets and Apples

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Grilled Chicken

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 chicken breasts -- boned and skinned
1 1/2 teaspoons liquid smoke -- divided
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon mace
1/4 teaspoon nutmeg
1/4 teaspoon dry mustard
1/4 teaspoon pepper
3 tablespoons clarified butter
3 cooking apples -- peeled and sliced

Rub each chicken breast fillet with 1/4 teaspoon liquid smoke. In small
bowl, mix together poultry seasoning, salt, mace, nutmeg, dry mustard and
pepper; sprinkle on both sides of chicken and let sit about 5 minutes.* In
10-inch nonstick fry pan over medium temperature, pour clarified butter
and heat about 2 minutes. Add seasoned chicken fillets and cook about 5
minutes. Turn chicken and add apples, arranging so they touch bottom and
sides of pan and lie on top of chicken; cook 5 minutes more. Rearrange so
that chicken is on top of apples; cook about 4 minutes more or until
chicken and apples are tender.

Source:
"National Broiler Council"

- - - - - - - - - - - - - - - - - - -

Per serving: 642 Calories (kcal); 33g Total Fat; (47% calories from fat); 63g
Protein; 19g Carbohydrate; 202mg Cholesterol; 365mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 8 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

NOTES : Chicken may be seasoned and refrigerated for later cooking, if


desired.
Nutr. Assoc. : 0 3962 4614 0 0 0 0 0 0 2068

* Exported from MasterCook *

Spicy Beef Back Ribs

Recipe By :Susan Parenti


Serving Size : 4 Preparation Time :0:15
Categories : Beef Ribs

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 pounds beef back ribs -- cut into 4 sections
1 cup catsup
1/2 cup water
1 medium onion -- grated
2 tablespoons fresh lemon juice
1 teaspoon hot pepper sauce
1/2 teaspoon crushed red pepper pods

Combine catsup, water, onion, lemon juice, pepper sauce and pepper pods in
small saucepan. Bring to a boil; reduce heat. Cook slowly, uncovered, 10
to 12 minutes, stirring occasionally; keep warm. Prepare grill for
indirect cooking (see notes). Place beef back ribs, meat side up, on grid
centered over drip pan. Cover cooker. Grill ribs 45 to 60 minutes or until
tender, turning occasionally. Brush reserved sauce over ribs and continue
grilling, covered, 10 minutes. To prepare grill for indirect cooking,
arrange equal amount of briquets on each side of grill. Place aluminum
foil drip pan in center between coals. Coals are ready when ash-covered,
approximately 30 minutes. Make sure coals are burning equally on both
sides. Uncovered Grilling Directions: Place ribs, meat side down, in
center of double-thick rectangle of heavy duty aluminum foil. Sprinkle 2
tablespoons water over rib bones. To form packets, bring two opposite
sides of aluminum foil together over top of ribs. Fold edges over 3 to 4
times pressing crease in tightly each time. (Allow some air space.)
Flatten aluminum foil at both ends; crease to from triangle and fold each
end over several times toward packet, pressing tightly to seal. Place
packets on grid over low to medium coals. Grill 2 hours or until tender,
turning packets over every 1/2 hour. Remove ribs from packets and place on
grid. Continue grilling 10 to 20 minutes, turning once. Brush sauce over
ribs; continue cooking 10 minutes. To check temperature, cautiously hold
hand about 4 inches above coals. Low to medium coals will force removal of
hand in 4 to 5 seconds.

Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -

Per serving: 1664 Calories (kcal); 132g Total Fat; (72% calories from fat); 96g
Protein; 19g Carbohydrate; 375mg Cholesterol; 1011mg Sodium
Food Exchanges: 0 Grain(Starch); 12 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 18 Fat;
1 Other Carbohydrates

Nutr. Assoc. : 9026 0 0 0 0 0 4714

* Exported from MasterCook *

Szechwan Beef Stir-Fry

Recipe By :Susan Parenti


Serving Size : 4 Preparation Time :0:25
Categories : Beef Steak

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound beef flank steak -- well-trimmed
2 tablespoons Oriental dark-roasted sesame oil -- divided
2 tablespoons reduced-sodium soy sauce
1 1/2 teaspoons sugar
1 teaspoon cornstarch
1/4 teaspoon crushed red pepper pods
2 cloves garlic -- crushed
1 tablespoon fresh ginger -- minced
1 small red bell pepper -- cut into 1-inch pieces
1 small can whole baby corn
4 ounces snow pea pods -- julienned

Partially freeze beef flank steak to firm (approx. 30 minutes). Cut steak
in half lengthwise; cut each half across the grain into 1/8-inch thick
strips. Combine 1 tablespoon sesame oil, soy sauce, sugar and cornstarch;
pour over beef strips, tossing to coat. Heat remaining sesame oil in wok
or large nonstick skillet over medium-high heat. Add pepper pods, garlic
and ginger; cook 30 seconds. Add bell pepper and corn; stir-fry 1 1/2
minutes. Add pea pods; stir-fry 30 seconds. Remove vegetables from pan;
reserve. Stir-fry beef strips (half at a time) 2 to 3 minutes. Return
vegetables and beef to pan and heat through. Serve immediately.

Cuisine:
"Asian"
Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -

Per serving: 307 Calories (kcal); 19g Total Fat; (55% calories from fat); 24g
Protein; 9g Carbohydrate; 58mg Cholesterol; 385mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 3298 1356 20118 0 0 4714 0 0 0 2112 5020

* Exported from MasterCook *

Take-Along Layered Beef Salad

Recipe By :Susan Parenti


Serving Size : 8 Preparation Time :0:20
Categories : Beef Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds lean cooked beef -- sliced 1/4-inch thick
8 cups iceberg and romaine lettuce -- torn into pieces
1/2 medium red onion -- very thinly sliced
8 ounces jicama -- cut into 1/2-inch strips * see note
1 cup shredded carrot -- divided
8 ounces lowfat yogurt -- plain
1/4 cup reduced-calorie mayonnaise
1 tablespoon fresh basil leaves -- chopped
OR
1 1/2 teaspoons dried basil leaves
2 tablespoons fresh basil leaves -- thinly sliced
OR
1 teaspoon dried basil leaves
2 tablespoons parsley -- chopped
2 radish roses -- if desired

Cut cooked beef into 3/4-inch strips. Layer mixed greens, red onion, beef
strips, jicama and 1/2 cup shredded carrot in 3-quart straight-sided glass
salad bowl. Combine yogurt, mayonnaise and chopped basil; spread over
salad, covering top completely. Place remaining shredded carrot in center
of yogurt mixture; sprinkle sliced basil over center of carrot. Garnish
with radish roses, if desired. Cover with plastic wrap; carry salad to
gathering in insulated container.

Source:
"National Cattlemen's Beef Association"

- - - - - - - - - - - - - - - - - - -

Per serving: 266 Calories (kcal); 17g Total Fat; (58% calories from fat); 19g
Protein; 9g Carbohydrate; 63mg Cholesterol; 123mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

NOTES : One 8 ounce can sliced water chestnuts, drained and cut in half,
may be substituted for jicama.
Nutr. Assoc. : 3607 1280 0 0 2495 0 0 0 0 2130706543 0 0 2130706543 0
2130706543
* Exported from MasterCook *

Tangy Chicken with Shiitake Crust

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Breast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 large chicken breasts -- boneless skinless
2 tablespoons olive oil
3/4 pound button mushrooms -- trimmed and sliced
3/4 pound shiitake mushrooms -- trimmed and sliced
2 large shallots -- peeled and chopped
2 large garlic cloves -- minced
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons fresh chervil -- minced
1/4 stick chilled butter -- coarsely chopped
Tangy Sauce -- recipe follows

TANGY SAUCE
2 medium oranges -- see directions
2 large shallots -- peeled and coarsely chopped
1 cup dry white wine
1 cup balsamic vinegar
2 cups unsalted chicken stock
2 tablespoons tomato paste

In large heavy fry pan, place olive oil over medium high heat. Add button
and shiitake mushrooms, shallots and garlic; cook until lightly browned,
about 5 minutes, stirring occasionally. Cool. Add salt and pepper. Remove
small fillets from underside of chicken breasts and place fillets in food
processor; grind to smooth paste, pulsing on/off. Add mushroom mixture and
chop coarsely, pulsing. Line large baking sheet with parchment. Between
two sheets of wax paper, place chicken breasts and gently pound to even
thickness. Divide mushroom mixture into 6 parts (about 1/2 cup each). On
12-inch length of plastic wrap, place 1 part of mushroom mixture in
center. Fold plastic over mixture; pat or use rolling pin to roll evenly
thick and slightly larger than 1 chicken breast. Place chicken, smooth
rounded side down, on top of mushroom mixture; gather plastic up and
around chicken as if wrapping a gift basket until mixture adheres to top
and sides of chicken. Unwrap and gently invert chicken, uncoated side
down, onto baking sheet; gently peel off plastic. Repeat with remaining
chicken. (This can be prepared ahead and refrigerated).

To prepare Tangy Sauce, using vegetable peeler, remove only orange part of
peel from 2 medium oranges; chop peel coarsely and place in medium
saucepan with 2 large shallots, peeled and coarsely chopped. Add 1 cup dry
white wine and 1 cup balsamic vinegar; boil over medium high heat until
reduced to 1/2 cup. Add 2 cups unsalted chicken stock and whisk in 2
tablespoons tomato paste; boil to reduce to 1 cup. Strain through fine
sieve, pressing on ingredients. (Can be prepared ahead and refrigerated
several hours or overnight).

Source:
"National Broiler Council"

- - - - - - - - - - - - - - - - - - -

Per serving: 830 Calories (kcal); 37g Total Fat; (39% calories from fat); 72g
Protein; 57g Carbohydrate; 196mg Cholesterol; 647mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 9 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

NOTES : To serve, place chicken in 350 oven and bake about 12 minutes;
remove from oven and let rest 12 minutes. Slice breasts
diagonally; arrange on serving plate, fanning out slices. Reheat
Tangy Sauce; stir in chervil and butter. Ladle sauce beside
chicken.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 222 2130706543 0 0 0 0 0 20114 0

* Exported from MasterCook *

Tangy Red Grilled Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Grilled Chicken

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 broiler-fryer chicken quarters
2 cups apple cider vinegar
1/2 cup bottled brown steak sauce
2 tablespoons prepared Russian dressing
1 teaspoon garlic salt
1/4 teaspoon coarsely ground pepper

In medium bowl, place chicken and pour vinegar over all. Cover and
marinate in refrigerator at least 4 hours or preferably overnight. In
small bowl, mix steak sauce and Russian dressing. Pour off and discard
vinegar; sprinkle chicken with garlic salt and pepper. Place chicken on
prepared grill, skin side up, about 8 inches from heat. Cook, turning and
basting with sauce every 7 minutes, about 45 minutes or until fork can be
inserted in chicken with ease.

Source:
"National Broiler Council"

- - - - - - - - - - - - - - - - - - -

Per serving: 309 Calories (kcal); 20g Total Fat; (57% calories from fat); 21g
Protein; 13g Carbohydrate; 100mg Cholesterol; 1093mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 20019 0 5126 4797 0 0

* Exported from MasterCook *


Tart and Tangy Grilled Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Grilled Chicken

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 broiler-fryer chicken quarters
4 tablespoons margarine
1/2 cup finely chopped onion
1/2 cup wine vinegar
1/3 cup low-sodium soy sauce
1/4 cup sugarless all-fruit orange marmalade
3/4 teaspoon salt
1/2 teaspoon pepper

In small fry pan over medium temperature, melt margarine. Add onion and
cook, stirring, until clear, about 5 minutes. Stir in vinegar, soy sauce
and orange marmalade. Pour mixture into food processor or blender and
blend about 1 minute. Sprinkle chicken with salt and pepper and arrange in
shallow bowl in single layer. Pour sauce over chicken, cover and
refrigerate for at least 2 hours. At cooking time, place chicken on
prepared grill, skin side up, about 8 inches from heat. Place marinade in
small saucepan on grill or stovetop and heat to boiling. Grill chicken,
turning and basting with sauce every 10 minutes, for about 1 hour or until
fork can be inserted in chicken with ease.

Source:
"National Broiler Council"
T(Refrigeration):
"2:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 410 Calories (kcal); 28g Total Fat; (60% calories from fat); 22g
Protein; 19g Carbohydrate; 99mg Cholesterol; 1422mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 1 Other
Carbohydrates

Nutr. Assoc. : 20019 0 0 0 0 4104 0 0

* Exported from MasterCook *

Tempting Tomato Chicken Grill

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Grilled Chicken

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 broiler-fryer chicken quarters
1/4 cup fresh lime juice
1 1/2 teaspoons chopped chives
1 teaspoon freshly grated ginger
2 cloves garlic -- minced
2 tablespoons olive oil
1 teaspoon chili powder
1 cup medium salsa -- chunky style

In small saucepan, mix together lime juice, chives, ginger and garlic. Add
olive oil and chili powder and heat to boiling over medium heat (or in
microwave if glass dish is used). Stir in salsa. Place chicken in single
layer in large, shallow bowl. Pour sauce over chicken and turn to coat
well. Cover and refrigerate at least 2 hours. When ready to cook, place
chicken on prepared grill, skin side up, about 8 inches from heat. Grill,
turning every 10 minutes, about 1 hour or until fork can be inserted in
chicken with ease. Heat marinade to boiling and boil about 3 minutes; pour
over chicken.

Source:
"National Broiler Council"

- - - - - - - - - - - - - - - - - - -

Per serving: 321 Calories (kcal); 23g Total Fat; (65% calories from fat); 21g
Protein; 6g Carbohydrate; 99mg Cholesterol; 365mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 20019 0 0 26076 0 0 0 1325

* Exported from MasterCook *

Texas Barbecue Beef Brisket

Recipe By :Susan Parenti


Serving Size : 18 Preparation Time :0:20
Categories : Beef Brisket

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
7 pounds beef brisket -- boneless
Oak, pecan, mesquite, or hickory chips -- water soaked 30
minutes
2 teaspoons paprika
1 teaspoon black pepper -- divided
Water
1 medium onion -- grated
1 tablespoon butter -- or margarine
1 1/2 cups catsup
1 tablespoon fresh lemon juice
1 tablespoon worcestershire sauce
1 teaspoon hot pepper sauce

Prepare briquets; add desired wood chips. Trim excess fat from beef
brisket. Combine paprika and 1/2 teaspoon pepper; rub evenly over surface
of brisket. Place brisket, fat side down, in 11 1/2 � 9-inch disposable
aluminum pan. Add 1 cup water. Cover pan tightly with aluminum foil. Place
in center of grid over very low coals*. Cover cooker and cook 5 hours,
turning brisket over every 11/2 hours; remove excess fat from pan with
baster as it accumulates. Add additional 1/2 cup water to pan, if needed.
Periodically add just enough additional briquets to keep coals at very low
temperature. Remove brisket from pan; reserve pan drippings. Place brisket
on grid, fat side down, directly over very low coals*. Replace grill cover
and continue cooking 30 minutes. Meanwhile skim and discard fat from pan
drippings; reserve 1 cup drippings. Melt butter in medium saucepan over
medium heat. Add onions; cook until tender-crisp, stirring occasionally.
Add reserved pan drippings, remaining 1/2 teaspoon pepper, catsup, lemon
juice, worcestershire sauce and pepper sauce; simmer approximately 15
minutes, stirring occasionally. Trim excess fat from brisket; carve
brisket across the grain into thin slices. Serve brisket with sauce.

Source:
"National Cattlemen's Beef Association"

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Per serving: 347 Calories (kcal); 17g Total Fat; (46% calories from fat); 39g
Protein; 6g Carbohydrate; 124mg Cholesterol; 353mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates

NOTES : Coals should be in a single layer with space between each briquet.
To check temperature, cautiously hold hand about 4 inches above
coals. Very low coals will force removal of hand in 6 to 7
seconds. Water Smoker Directions: Prepare smoker according to
manufacturer's directions. Place beef brisket, fat side up, in
center of cooking rack. Cover smoker and smoke-cook at low to
moderate temperature 4 1/2 to 5 hours or until tender. A beef
brisket will yield three 3-ounce cooked, trimmed servings per
pound.
Nutr. Assoc. : 9008 2130706543 0 0 0 0 0 0 0 0 0