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Hello Everyone! Welcome new subscribers! I hope everyone enjoys the recipes!
Index
1. Fajita Pitas courtesy of Better Homes and Gardens
2. Flying Grasshopper courtesy of Cocktail Central
3. FRENCH ROLLS courtesy of Recipe Ross
4. Fruit-Glazed Chicken courtesy of DailyInbox
5. Fuzzy-Navel Smoothies courtesy of Health Magazine
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1.
Fajita Pitas
Source: Better Homes and Gardens
http://www.midwestliving.com
Makes 4 servings
Start to Finish: 15 minutes
Ingredients
3/4 pound beef flank or sirloin steak
1 tablespoon cooking oil
1/2 of a green sweet pepper, coarsely chopped
2 tablespoons Italian salad dressing
2 large pitas, halved crosswise
1/2 of a 4-ounce package (1/2 cup) shredded cheddar cheese
2 tablespoons salsa or taco sauce
Directions
1. Cut steak across the grain into bite-size strips. Add oil to a
12-inch skillet; preheat over medium-high heat. Stir-fry meat and green
pepper for 2 to 3 minutes or until meat is done. Remove from heat. Drain
if necessary. Toss with salad dressing.
2. Fill each pita half with some of the meat mixture. Top with cheese.
Serve with salsa or taco sauce. Makes 4 servings.
Nutritional Information
Nutritional facts per serving
calories: 325, total fat: 18g, saturated fat: 6g, cholesterol: 51mg,
sodium: 332mg, carbohydrate: 19g, fiber: 1g, protein: 21g, vitamin A:
4%, vitamin C: 16%, calcium: 8%, iron: 14%
© Copyright 2005 Meredith Corporation. All Rights Reserved.
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2. Flying Grasshopper
1 oz. green crème de menthe
1 oz. white crème de cocoa
1 oz. vodka
Pour all ingredients into a shaker almost filled with ice. Shake
hard and
strain into a cocktail glass.
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3. FRENCH ROLLS
INGREDIENTS:
1 lb. flour
2 oz. butter
3 egg whites
1 tbsp. yeast
milk
1/3 tsp. salt
DIRECTIONS:
Sift a pound of
flour into a pan, and rub into it two ounces of butter; mix in the
whites only of three eggs, beaten to a stiff froth; and a table-spoonful
of strong yeast; add sufficient milk to make a stiff dough, and a
salt-spoonful of salt. Cover it and set it before the fire to rise. It
should be light [risen] in an hour. Then put it on a paste-board, divide
it into rolls, or round cakes; lay them in a floured square pan, and
bake them about ten minutes in a quick [hot] oven.
From Miss Leslie's Directions for Cookery by Eliza Leslie, 1851.
ED NOTE: I'm presuming that what is being referred to in these
Civil War recipes as a "paste-board" is the equivalent of what
we call a "Cutting board" today.
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4. Meat and Poultry:
Fruit-Glazed
Chicken
from Great
Lake Effects...
Buffalo Beyond Winter and Wings
INGREDIENTS:
4 boneless skinless chicken breast halves
2 Tablespoons butter
1-1/2 cups orange marmalade
8 ounces dried currants
1/2 cup applesauce
1/2 cup orange juice
4 ounces dried apricots
1/3 cup packed brown sugar
1 teaspoon pepper
1 teaspoon dry mustard
TO
PREPARE:
Rinse
the chicken and pat dry.
Saute the chicken in the butter in a skillet until brown on all sides.
Arrange in a 9x14-inch baking pan.
Combine the marmalade, currants, applesauce, orange juice, apricots,
brown sugar, pepper and dry mustard in a saucepan and mix well.
Cook over low heat until heated through, stirring constantly. Pour
over the chicken.
Bake, covered with foil, at 350 degrees for 1 hour; remove foil.
Broil for 3 to 5 minutes or until bubbly.
SERVINGS:
4
Copyright 1997 The Junior League of Buffalo, Inc. All
rights reserved. Visit The
Junior League of Buffalo web site (http://www.jlbuffalo.org)
to purchase copies of Great Lake Effects: Buffalo Beyond Winter
and Wings,
e-mail jlb@buffnet.net or call
(716) 884-8865.
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5. Fuzzy-Navel Smoothies
1 1/2 cups frozen sliced peaches
1/2 cup frozen orange juice concentrate
1/2 cup 1% low-fat milk
1/3 cup sliced ripe banana
1 teaspoon sugar
Dash of salt
Combine all ingredients in a blender; let stand for 15 minutes, and
process until smooth. Serve immediately.
Yield: 2 servings (serving size: 1 cup)
CALORIES 223; FAT 1g (sat 0.0g,mono 0.0g,poly 0.0g); PROTEIN 5g;
CHOLESTEROL 3mg; CALCIUM 90mg; SODIUM 33mg; FIBER 3g; IRON 1mg;
CARBOHYDRATE 50g
Health, JULY 2004
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Previous Issue:
02-23-06
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