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Index
1. Ginger
Beef Stir-Fry courtesy of Better Homes and Gardens
2. Glacier Punch courtesy
of Better Homes and Gardens
3. Greek-Style Garlic Chicken courtesy of Emazing
4. Grillades courtesy of DailyInbox
5. Grilled Reuben Sandwich courtesy of More Meals From Mary
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Source: Better Homes and Gardens
http://www.midwestliving.com
Makes 4 servings
Start to Finish: 30 minutes
Ingredients
8 ounces beef top round steak
1/2 cup beef broth
3 tablespoons reduced-sodium soy sauce
2-1/2 teaspoons cornstarch
1 teaspoon sugar
1/2 teaspoon grated fresh ginger
Nonstick cooking spray
12 ounces asparagus spears, trimmed and cut into 1-inch-long pieces (2 cups)
1-1/2 cups sliced fresh mushrooms
1 cup small broccoli flowerets
4 green onions, bias-sliced into 1-inch lengths (1/2 cup)
1 tablespoon cooking oil
2 cups hot cooked rice
Directions
1. Trim fat from beef. Partially freeze beef; thinly slice across the grain into bite-size strips. Set aside. For the sauce, in a small bowl stir together the beef broth, soy sauce, cornstarch, sugar, and ginger; set aside.
2. Lightly coat a cold wok or large skillet with cooking spray. Preheat over medium-high heat. Add asparagus, mushrooms, broccoli, and green onions. Stir-fry for 3 to 4 minutes or until vegetables are crisp-tender. Remove from wok or skillet.
3. Carefully add the oil to wok or skillet. Add beef; stir-fry for 2 to 3 minutes or until desired doneness. Push the beef from center of wok or skillet. Stir sauce; add to the wok or skillet. Cook and stir until thickened and bubbly.
4. Return vegetables to wok or skillet. Stir all ingredients together to coat with sauce; heat through. Serve immediately with hot cooked rice. Makes 4 servings.
Nutritional Information
Nutritional facts per serving
calories: 270, total fat: 7g, saturated fat: 2g, cholesterol: 36mg, sodium: 541mg, carbohydrate: 32g, fiber: 4g, protein: 21g, vitamin A: 15%, vitamin C: 107%, calcium: 4%, iron: 25%, starch: 1diabetic exchange, vegetables: 3diabetic exchange, lean meat: 2 diabetic exchange
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2. Glacier Punch
Source: Better Homes and Gardens
http://www.bhg.com
Prep: 30 min.
Freeze: 3 hours
Ingredients
2 cups raspberry-, cherry-, or citrus-flavored vodka, chilled
2/3 cup orange liqueur
2 tablespoons kirsch
4 cups ice cubes
1 750-ml bottle sparkling wine or champagne, chilled
2 cups carbonated water, chilled
Sugar (optional)
1 recipe Raspberry Brittle (see below)
Directions
1. In a medium punch bowl combine vodka, orange liqueur, kirsch, and ice
cubes. To preserve carbonation, carefully pour sparkling wine or
champagne and carbonated water down side of bowl. (If desired, sweeten
to taste with a little sugar.) Top with some chunks of Raspberry
Brittle.
2. Serve each glass of punch with a piece of the Raspberry Brittle.
Makes about 20 (4-ounce) servings.
Raspberry Brittle: Pour 1 cup water into bottom of 15x10x1-inch baking
pan with sides (or use a 13x9x2-inch baking pan). Sprinkle surface of
water evenly with about 1/2 cup of edible flowers (such as marigolds,
calendula, violas, pansies, or dianthus). Sprinkle surface of water
evenly with 1 cup fresh raspberries or other fresh fruit. Freeze 3 hours
or overnight. To unmold, allow to stand at room temperature 5 or 10
minutes or until ice can be removed. Remove from pan and break into
large chunks. Place in punch just before serving.
Make-Ahead Tip: The day before, prepare Raspberry Brittle.
Nutritional Information
Nutritional facts per serving
calories: 108, total fat: 0g, saturated fat: 0g, cholesterol: 0mg,
sodium: 5mg, carbohydrate: 5g, fiber: 1g, protein: 0g, vitamin A: 0%,
vitamin C: 5%, calcium: 0%, iron: 0%
© Copyright 2005 Meredith Corporation. All Rights Reserved.
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3. Greek-Style Garlic Chicken
The flavors of the Mediterranean bring the taste of baked
chicken to new heights.
Serves 4
1 Chicken, cut-up (3-4 pounds)
2 1/2 teaspoons Oregano
1 teaspoon Kosher salt
1/4 teaspoon Pepper
5 cloves Garlic
2 Tablespoons Lemon juice
1 1/2 Tablespoons Olive oil
Pre-heat the oven to 350. Lightly oil a large casserole
dish. Add the chicken pieces. Rub the skin with the
oregano, salt and pepper. Peel and thinly slice the garlic.
Top the chicken with the garlic and lemon juice. Place some
of the spices between the skin and the meat. Allow the
chicken to sit, covered, in the refrigerator for 1 hour.
Drizzle the oil on the chicken and bake for 50-60 minutes
(or until tender and lightly brown). Baste often. Serve
warm with your favorite rice dish.
- Nick Sundberg
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4.
Meat and Poultry:
Grillades
from River Road Recipes II
A Second Helping
___________________________________
INGREDIENTS:
2-1/2 to 3 pounds veal rounds, sliced or slivered
(sirloin tip or round steak may be used)
5 Tablespoons bacon drippings
3 Tablespoons flour
3 medium onions, chopped
6 green onions, chopped
2 medium bell peppers, chopped
2 cloves garlic, chopped
1/3 bunch celery with leaves, chopped
1/2 bunch parsley, chopped
2 cups canned tomatoes
2 cups beef or veal steak (broth)
1 Tablespoon or more Worcestershire sauce
2 teaspoons Kitchen Bouquet (optional)
1 small bay leaf
1/2 teaspoon thyme, crushed
Salt and pepper to taste
Burgundy (optional)
TO PREPARE:
Brown meat in bacon drippings. Remove to
a platter.
Add flour to drippings and stir until a rich brown. Add
vegetables (except tomatoes) and saute until transparent.
Add meat and all remaining ingredients. Cover and simmer
for 3 hours, adding water as necessary. (You may add
burgundy instead of water.) Remove bay leaf before
serving. Serve over hot grits, garlic grits, rice, or
potatoes.
SERVES: 10 - 12
___________________________________
Copyright 1994 The Junior League of Baton Rouge, Inc. All
rights reserved.
Visit The Junior League of Baton Rouge web site
(http://www.juniorleaguebr.com) to purchase copies of River
Road Recipes II and other fine cookbooks, or call (225)
924-0298.
The Junior League of Baton Rouge, Inc. is an organization
of women committed to promoting voluntarism, developing the
potential of women and to improving the community through
the effective action and leadership of trained volunteers.
Its purpose is exclusively educational and charitable. All
proceeds from League fundraising efforts, including from
the sale of River Road Recipes II, are returned to the
community.
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5.
Grilled Reuben Sandwich
2
slices Rye bread
2 Swiss Cheese Slices
1 tbs. Thousand Island Dressing
1/4 c. Sauerkraut
2 slices Corned beef
Salad Dressing
Top one slice of bread with cheese, Thousand Island Dressing, sauerkraut
and corned beef.
Spread outside of sandwich with dressing.
Cook in skillet on medium heat until lightly browned on both sides.
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Previous Issue:
02-27-06
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