greek-lamb-platter

Ingredients:
1-1/2 to 2 pounds boneless leg of lamb
1 tablespoon finely shredded lemon peel
2/3 cup lemon juice
6 tablespoons olive oil
1/3 cup snipped fresh oregano
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup snipped fresh parsley
2 ounces crumbled feta cheese (1/2 cup)
1/4 cup sliced pitted kalamata olives or other ripe olives
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
2 pounds roma tomatoes




1. Trim fat from meat. Cut lamb across the grain into 1/2- to 3/4-inch slices. Place lamb in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl stir together lemon peel, 1/3 cup of the lemon juice, 4 tablespoons of the oil, the oregano, salt, and the 1/8 teaspoon pepper. Pour marinade over lamb; seal bag. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally.

2. In a large bowl combine remaining lemon juice, 1 tablespoon of the remaining oil, the parsley, feta cheese, olives, cinnamon, and the 1/4 teaspoon pepper; set aside. Drain lamb, discarding marinade. Brush tomatoes with remaining 1 tablespoon oil.

3. For a charcoal grill, grill lamb and tomatoes on the rack of an uncovered grill directly over medium coals until meat is desired doneness and tomatoes are slightly charred, turning once halfway through grilling. (Allow about 8 minutes for medium-rare (145 degrees F) or about 10 minutes for medium doneness (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place meat and tomatoes on grill rack over heat. Cover and grill as above.)

4. Transfer tomatoes to a cutting board; cool slightly and slice. Toss tomatoes with the feta cheese mixture. Serve lamb with tomato mixture. Makes 6 servings.

souper-spaghetti

Ingredients:
1 pound lean ground beef
1 medium onion, chopped
1 small green sweet pepper, chopped
1 stalk celery, chopped
1 medium carrot, chopped
1 teaspoon minced garlic
2 14-1/2-ounce cans diced tomatoes, undrained
2-1/2 cups water
1 13- to 15-ounce jar spaghetti sauce
1 tablespoon sugar
1/2 teaspoon dried Italian seasoning, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Dash crushed red pepper
2 ounces spaghetti, broken into 2-inch pieces
Fresh herb sprigs (optional)

1. In a large saucepan or Dutch oven, cook meat, onion, sweet pepper, celery, carrot, and garlic over medium heat until vegetables are tender and meat is no longer pink, stirring frequently. Drain excess fat.

2. Add undrained tomatoes, the water, spaghetti sauce, sugar, Italian seasoning, salt, black pepper, and red pepper. Bring mixture to boiling. Add broken spaghetti. Return to boiling. Reduce heat and boil gently, uncovered, for 12 to 15 minutes or until spaghetti is tender. Serve immediately. If desired, top each serving with a fresh herb sprig. Makes 6 servings.

caribbean-pork-with-sweet-potatoes

Ingredients:
4 tablespoons Pickapeppa sauce*
2 cloves garlic, minced
1 teaspoon snipped fresh thyme or 1/4 dried thyme, crushed
1 2-pound boneless pork loin roast (single loin)
2 large sweet potatoes, peeled and cut into 3/4-inch pieces (1 to 1-1/4 pounds total)
1 recipe Mango-Jicama Salsa
Fresh cilantro (optional)



In a small bowl combine 3 tablespoons of the Pickapeppa sauce, the garlic, and thyme; set aside.

Trim fat from roast. Brush garlic mixture on all sides of roast. Place roast on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 325 degree F oven for 45 minutes.

Meanwhile, in a medium saucepan cook sweet potatoes in boiling, lightly salted water about 8 minutes or just until tender; drain. Toss sweet potatoes with remaining 1 tablespoon Pickapeppa sauce. Place sweet potatoes around roast in pan. Continue roasting for 30 to 45 minutes more or until internal temperature registers 155 degrees F. Cover meat with foil and let stand on a wire rack for 15 minutes. The temperature of the meat after standing should be 160 degrees F.

To serve, slice roast. Serve with sweet potatoes and Mango-Jicama Salsa. Garnish with cilantro if desired. Makes 8 servings.

Mango-Jicama Salsa: Drain one 8-ounce can pineapple tidbits (juice pack), reserving 2 tablespoons of the juice. In a medium bowl combine pineapple; reserved pineapple juice; 1 cup peeled, chopped jicama; 1 medium mango, peeled, seeded, and chopped; 1 large tomato, seeded and chopped; 1 green onion, sliced; 1 or 2 fresh jalapeno chile peppers, seeded and finely chopped;** 1 tablespoon lime juice; and 1/8 teaspoon salt. Cover and refrigerate until serving time or up to 24 hours.

*NOTE: If you can't find Pickapeppa sauce, substitute 3 tablespoons Worcestershire sauce mixed with a dash of bottled hot pepper sauce.

**NOTE: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

texas-style-chili

Ingredients:
3 lb. boneless lean beef chuck
1/2 tsp. salt
1/2 tsp. ground black pepper
1 Tbsp. cooking oil
4 large onions, chopped
3 Tbsp. chili powder
3 Tbsp. yellow cornmeal
1 Tbsp. bottled minced garlic
1 Tbsp. ground cumin
2 tsp. dried oregano, crushed
tsp. cayenne pepper
1 14-oz. can beef broth
1-1/4 cups water
1 Tbsp. packed brown sugar
Chopped onion, optional




1. Trim fat from meat. Cut meat into 1/2-inch pieces. Sprinkle meat with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. In a 4-quart Dutch oven, brown beef, one-third at a time, in hot oil. (Add more oil during cooking, if necessary.) Remove beef from Dutch oven.

2. Add the 4 chopped onions to Dutch oven; cook over medium-high heat about 5 minutes or until tender. Stir in chili powder, cornmeal, garlic, cumin, oregano, and cayenne pepper; cook for 30 seconds.

3. Stir in browned beef, beef broth, the water, brown sugar, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover; simmer for 1-1/2 to 2 hours or until meat is tender. If desired, top each serving with additional chopped onion. Makes 6 servings.

festive-pork-roast

Ingredients:
1 3-pound boneless pork top loin roast (single loin)
3/4 cup dry red wine
1/3 cup packed brown sugar
1/4 cup vinegar
1/4 cup ketchup
1/4 cup water
1 tablespoon cooking oil
1 tablespoon soy sauce
1 clove garlic, minced
1 teaspoon curry powder
teaspoon ground ginger
1/4 teaspoon black pepper
2 teaspoons cornstarch




1. Place roast in a large plastic bag set in a large, deep bowl. For marinade, in a small bowl combine wine, sugar, vinegar, ketchup, water, oil, soy sauce, garlic, curry powder, ginger, and pepper. Pour marinade over meat; seal bag. Marinate in the refrigerator for 6 hours or overnight, turning bag several times. Drain meat, reserving 1-1/4 cups marinade; cover marinade and chill. Pat meat dry with paper towels.

2. Place the meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 325 degree F oven for 1-1/4 to 1-1/2 hours or until meat thermometer registers 150 degrees F.

3. Meanwhile, prepare the sauce. In a small saucepan stir reserved marinade into the cornstarch. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Brush roast frequently with sauce after 1 hour of roasting.

4. Cover meat with foil and let stand 15 minutes. The temperature of the meat after standing should be 160 degrees F. Bring remaining sauce to boiling and pass with meat.

5. Makes 8 to 10 servings

6. Double-Loin Festive Pork Roast: Prepare as above, except use a 5-pound boneless pork top loin roast (double loin, tied) and double the marinade mixture. Reserve 2-1/2 cups marinade for sauce and increase cornstarch to 4 teaspoons. Roast pork in a 325 degree F oven for 2 to 2-1/2 hours or until thermometer registers 150 degrees F. Let stand and serve as above. Makes 15 servings.

Nutrition Facts
Nutrition facts per serving:
Calories 327
Total fat (g) 11
Saturated Fat (g) 4
Polyunsaturated Fat (g) 2
Cholesterol (mg) 93
Sodium (mg) 265
Monounsaturated Fat (g) 5
Carbohydrate (g) 12
Total sugar (g) 11
Fiber (g) 0
Protein (g) 38
Vitamin A (DV%) 0
Vitamin C (DV%) 1.771443
Calcium (DV%) 5
Iron (DV%) 10
Other Carbohydrates (d.e.) 1
Very Lean Meat (d.e.) 5
Percent Daily values are base on a 2,000 calorie diet

jambalaya

Ingredients:
1 pound fresh or frozen peeled and deveined shrimp
1/2 cup chopped onion (1 medium)
1/3 cup chopped celery
1/4 cup chopped green sweet pepper
2 cloves garlic, minced
2 tablespoons cooking oil
2 cups chicken broth
1 14-1/2-ounce can diced tomatoes, undrained
8 ounces andouille or kielbasa sausage, halved lengthwise and cut into 1/2-inch slices
3/4 cup uncooked long grain rice
1 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 bay leaf
1 cup cubed cooked ham


1. Thaw shrimp, if frozen. Set shrimp aside. In a 12-inch skillet cook onion, celery, sweet pepper, and garlic in hot oil until tender. Stir in chicken broth, undrained tomatoes, sausage, rice, thyme, basil, black pepper, red pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in shrimp. Return to boiling. Simmer, covered, about 5 minutes more or until shrimp turn opaque and rice is tender. Stir in ham; heat through. Discard bay leaf.

2. Makes 6 servings (7 cups)

Nutrition Facts
Nutrition facts per serving:
Calories 416
Total fat (g) 20
Saturated Fat (g) 6
Polyunsaturated Fat (g) 4
Cholesterol (mg) 154
Sodium (mg) 1199
Monounsaturated Fat (g) 9
Carbohydrate (g) 27
Total sugar (g) 4
Fiber (g) 1
Protein (g) 30
Vitamin A (DV%) 0
Vitamin C (DV%) 17.123949
Calcium (DV%) 9
Iron (DV%) 22
Starch (d.e.) 1.5
Vegetables (d.e.) 1
Medium-fat Meat (d.e.) 3.5
Percent Daily values are base on a 2,000 calorie diet

Greek Lamb Platter

Ingredients:
1 pound fresh or frozen peeled and deveined shrimp
1/2 cup chopped onion (1 medium)
1/3 cup chopped celery
1/4 cup chopped green sweet pepper
2 cloves garlic, minced
2 tablespoons cooking oil
2 cups chicken broth
1 14-1/2-ounce can diced tomatoes, undrained
8 ounces andouille or kielbasa sausage, halved lengthwise and cut into 1/2-inch slices
3/4 cup uncooked long grain rice
1 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 bay leaf
1 cup cubed cooked ham


Nutrition Facts
Nutrition facts per serving:
Calories 416
Total fat (g) 20
Saturated Fat (g) 6
Polyunsaturated Fat (g) 4
Cholesterol (mg) 154
Sodium (mg) 1199
Monounsaturated Fat (g) 9
Carbohydrate (g) 27
Total sugar (g) 4
Fiber (g) 1
Protein (g) 30
Vitamin A (DV%) 0
Vitamin C (DV%) 17.123949
Calcium (DV%) 9
Iron (DV%) 22
Starch (d.e.) 1.5
Vegetables (d.e.) 1
Medium-fat Meat (d.e.) 3.5
Percent Daily values are base on a 2,000 calorie diet