Main Dishes

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Main Dishes

Honey Sesame Pork Tenderloin

1/2 cup soy sauce

2 cloves garlic, minced

1 tablespoon grated fresh ginger

(or 1 teaspoon dry)

1 tablespoon sesame oil

1 pound whole pork tenderloin

1/4 cup honey

2 tablespoons brown sugar

1/4 cup sesame seeds

Combine soy sauce, garlic, ginger, and sesame oil. Place tenderloin

in a heavy plastic bag and pour soy sauce mixture over to coat. Let

marinate 2 hours at room temperature or overnight in refrigerator.

Remove pork from marinade and pat dry. Mix together honey and brown

sugar in a shallow plate. Roll pork well in honey mixture, coating

well, then roll in sesame seed.

Roast in a shallow pan at 375 degrees F for 20 to 30 minutes, until meat

thermometer inserted at the center of the tenderloin registers 160

degrees F.

CROCKPOT HEARTY BEEF CHILI

1 29-ounce can tomatoes, cut up

1 10 ounce can chopped tomatoes and green chili peppers

2 c. vegetable juice or tomato juice

1-2 tbsp. chili powder

1 tsp. ground cumin

1 tsp. dried oregano, crushed

3 cloves garlic, minced

1 1/2 lbs. beef or pork stew meat, cut into 1" cubes

2 c. chopped onion

1 1/2 c. chopped celery

1 c. chopped green pepper

2 15-ounce cans black, kidney, and/or garbanzo beans, drained and rinsed

Toppers such as shredded Mexican cheese or cheddar cheese, dairy sour cream, thinly sliced green onion, snipped cilantro, thinly sliced jalapeno peppers, and/or sliced pitted ripe olives (optional)

In a 6 quart crockery cooker combine both cans of undrained tomatoes, vegetables or tomato juice, chili powder, cumin, oregano, and garlic. Stir in the meat, onion, celery, and sweet pepper.

Cover; cook on low-heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours. If using low heat setting, turn to high heat setting. Stir in the beans; cook 15 minutes more. Spoon into bowls. If desired, serve with toppers.

Makes 10 servings* Prep time: 20 min.

Creamy Italian Chicken

4 boneless skinless chicken breast halves

1 env Italian salad dressing mix

1/4 c water

1 8 oz pkg cream cheese -- softened

1 10.75 oz can cream of chicken soup -- undiluted

1 4 oz can mushroom stems and pieces -- drained

Hot cooked rice or noodles

Place the chicken in a slow cooker. Combine salad dressing mix and water;

pour over chicken. Cover and cook on low for 3 hours. In a small mixing

bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour

over chicken. Cook 1 hour longer or until chicken juices run clear. Serve

over rice or noodles.

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Chinese Pork Buns (Cha Siu Bao)

Servings: 24

6 cups all-purpose flour

1/4 cup white sugar

1-3/4 cups warm water (110 degrees F/45 degrees C)

1 tablespoon active dry yeast

1 tablespoon baking powder

2 tablespoons shortening

1 pound finely chopped pork

1 tablespoon and 1-1/2 teaspoons light soy sauce

1 tablespoon and 1-1/2 teaspoons hoisin sauce

1 teaspoon soy sauce

1 tablespoon and 1-1/2 teaspoons white sugar

1 tablespoon and 1-1/2 teaspoons soy sauce

1 tablespoon and 1-1/2 teaspoons oyster sauce

1 cup water

2 tablespoons cornstarch

2 tablespoons and 1-1/2 teaspoons water

2 tablespoons shortening

1-1/2 teaspoons sesame oil

1/4 teaspoon ground white pepper

Directions:

1. Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well.

2. Knead the dough until smooth and elastic. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.

3. Cut the pork into 2 inch thick strips. Use fork to prick it all over. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. Grill the pork until cooked and charred. Cut roasted port into 1/2 inch cubes.

4. Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. Cool, and mix in the roasted pork.

5. Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge.

Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes.

6. Steam buns for 12 minutes. Serve.

Chicken Marsala

4 boneless chicken breasts

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 tablespoon ground black pepper

1/2 teaspoon dried oregano

2 tablespoons olive oil

2 tablespoons butter

1 cup sliced fresh mushrooms

2/3 cup (sweet) Marsala wine

1/4 cup white cooking sherry

With kitchen mallet, pound chicken breasts until flat and thin. Set aside.

In a shallow dish mix together flour, salt, pepper and oregano. Dredge chicken in flour mixture.

Heat oil and butter in a large skillet until hot; cook chicken in batches until golden browned on each side, about 2 minutes per side. Transfer to serving platter and keep warm.

Add mushrooms to same skillet and cook for 2 minutes, stirring. Add wine and sherry, stirring up browned bits, and reduce volume by half. Pour sauce of chicken cutlets and serve.

Makes 4 servings.

CHEESY VEGGIE LASAGNA

4 garlic cloves, minced

1 C. carrots, grated

1 small onion, diced

1 T. vegetable oil

2 C. cottage cheese

1 C. Swiss cheese, shredded

1 C. mozzarella cheese, shredded

1/2 C. Parmesan cheese, grated

Salt and pepper to taste

8-10 Lasagna noodles, cooked and drained

2-10 oz. packages frozen spinach, thawed and drained

Heat oil in a skillet and sauté onion and garlic until lightly

brown and tender, add spinach and carrots and desired amount

of salt and pepper and continue cooking for several minutes.

Combine cottage cheese, mozzarella cheese and Swiss cheese

together and mix well. Add spinach mixture to the cheese and

mix well. Place 1/3 of this spinach-cheese mixture at the bottom

of a 13x9 inch baking dish. Place 4-5 noodles on top of the

spinach-cheese mixture, then 1/3 more of spinach-cheese mixture

and 4-5 more noodles. Place the remaining spinach-cheese

mixture on top and sprinkle with Parmesan cheese.

Bake for 35-45 minutes at 350 degrees.

Let stand for 15-20 minutes before cutting and serving

Cheddar Beef and Noodle Casserole

1 pkg (8oz) noodles, cooked & drained

1 1/2 pounds ground beef, lean

1 medium onion, chopped

1 jar (15oz) spaghetti sauce

1 can Cheddar cheese soup, (10 3/4 oz)

1 can tomato sauce, (8 oz)

1 can or jar sliced mushrooms, (4 oz)

1/4 teaspoon garlic powder

pepper, to taste

2 cups shredded Cheddar cheese

In a large skillet, brown ground beef with chopped onion; drain well. Stir in spaghetti sauce, soup, tomato sauce, mushrooms, garlic powder, salt and pepper. Simmer for 3 to 4 minutes. Combine beef mixture with cooked noodles; pour into a 3-quart baking dish (may use 13- by 9-inch baking pan). Cover and bake at 350 degrees F. for 35 to 40 minutes, or until bubbly. Uncover; sprinkle with cheese, and bake just until cheese is melted.

Serves 8.

Baked Ziti with Three Cheeses

2 tablespoons olive oil

1 onion, chopped

4 garlic cloves, finely minced

1 teaspoon fennel seeds

1 teaspoon dried oregano, crumbled

1/2 teaspoon dried rubbed sage

1 (6-ounce) can tomato paste

1 (14-ounce) can Italian-style stewed tomatoes

1 cup water

1/2 cup freshly grated Parmesan cheese, divided

Salt and freshly ground black pepper to taste

1 (15-ounce) container ricotta cheese

1 egg

2 cups grated mozzarella cheese

12 ounces rigatoni pasta, cooked according to package directions

Heat oil in large saucepan over medium-low heat. Add onion, garlic and fennel seeds and sauté until onion has softened, about 5 minutes. Stir in oregano and sage, cook 30 seconds and add tomato paste and cook for 1 minute. Add tomatoes and water. Simmer until mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in 1/4 cup Parmesan. Season with salt and pepper.

Preheat oven to 425*F (220*C). Grease a 9 x 13 x 2-inch glass baking dish.

In medium bowl combine ricotta cheese and egg. Season with salt and pepper.

Spread 1/4 of sauce over bottom of prepared baking dish. Layer 1/3 of cooked pasta over. Drop half of ricotta mixture over by spoonfuls and sprinkle with 1/3 of the mozzarella then ladle 1/4 of sauce over . Repeat layering with another 1/3 of pasta, remaining ricotta mixture, 1/3 of the mozzarella, 1/4 of sauce and remaining pasta. Ladle remaining sauce over and sprinkle with remaining 1/3 of mozzarella and remaining 1/4 cup Parmesan.

Cover casserole with aluminum foil and bake until heated through, about 45 minutes, removing cover after 30 minutes to allow cheese to brown.

Serves 6.