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Famous Recipes -

KAKULUWO (CRAB CURRY)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 md Size crabs
50 g Shallots
2 Green chillies
3 Cloves garlic
3 sl Ginger
25 g Coconut
1/2 ts Turmenc
1/2 ts Fenugreek
1/2 ts Chilli powder
2 ts Paprika
5 Cm cinnamon stick
25 g Curry powder
-sprig curry leaves
50 g Coriander leaves
250 ml Thin coconut milk
250 ml Thick coconut milk
-juice 1 lime
1 t Salt
2 ts Ground rice

Place crabs in boiling water for 5 minutes, then remove and
clean.
Break the crab into desired portions and crush the shell a bit so
flesh
can be more easily removed. Slice the shallots and chillies, grind
garlic
and ginger and grate the coconut. Place the crab in a pan and add the
shallots, chillies, garlic, ginger, turmeric, fenugreek, chilli
powder,
paprika powder, cinnamon stick, curry powder, curry leaves, coriander
leaves and thin coconut milk and cook until crabs are done. Mix the
thick coconut milk with the lime juice, salt, grated coconut and the
ground
rice and add to the pan. Stir and simmer for approximately 10 minutes.
Remove the cinnamon stick before serving. From: "A taste of Sri Lanka"
by
Indra Jayasekera, ISBN 962 224 010 0

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CHICKEN WITH CURRY PEANUT SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Vegetable oil
4 Chicken thighs, boned
- cut into 1/2-in pieces
2 Garlic cloves -- chopped
1 tb Dry red curry paste
- (or to taste)
1 c Thick coconut cream
1/4 c Roasted peanuts, chopped -- OR
2 tb -chunky peanut butter
2 tb Fish sauce (nam pla)
2 ts Palm sugar or brown sugar
2 Makrut (kaffir lime) leaves
-(fresh, frozen or dried)
-or substitute
-fresh citrus leaves
1 lg Handful Thai basil leaves
- (fresh)
-----GARNISHES-----
1 t Chopped fresh mint leaves
1 Fresh red chile
- cut into slivers

PREHEAT WOK OVER MEDIUM-HIGH HEAT. Add oil. When hot, add chicken;
stir-fry
until lightly browned. Remove to a bowl; set aside. Add garlic to wok
and
lightly brown. Reduce heat and add curry paste; fry gently, stirring for
1
minute. Add coconut cream and peanuts; stir constantly until smooth,
about
2 minutes. Add fish sauce, palm sugar, lime leaves and the reserved
chicken. Simmer together for 3 minutes or until chicken is done. Add the
basil leaves; stir together for 30 seconds. Serve hot, garnished with
mint
leaves and red chile slivers.

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Famous Recipes -
Tres Leche Cake

This dessert, sometimes known as Three Milk Cake, is made
with a white cake that is soaked in three milk products:
sweetened condensed milk, evaporated milk and cream. This
cake can be topped with chocolate mousse, meringue or whipped
cream.

Prep: 15 min - Bake: 30 min

Cake Ingredients:

1 (18.25-ounce) package white cake mix with pudding
1 cup whipping cream
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
2 tablespoons white cacao-flavored liqueur, if desired

Chocolate Mousse Ingredients:

1/2 cup milk
1 (2.8-ounce) package chocolate mousse mix
1 tablespoon white cacao-flavored liqueur, if desired

Heat oven to 350° F. Spray 13x9-inch baking pan with no-stick
cooking spray; set aside.

Prepare cake mix according to package directions. Pour into
prepared pan. Bake as directed on package until toothpick in
center comes out clean. Cool 10 minutes in pan.

Meanwhile, combine whipping cream, sweetened condensed milk,
evaporated milk and 2 tablespoons liqueur in large bowl. Beat
at medium speed until well mixed.

Poke holes with fork all over surface of cake. Slowly pour
milk mixture over cake until completely soaked. Cover;
refrigerate 3 hours or overnight.

Combine 1/2 cup milk, mousse mix and 1 tablespoon liqueur in
medium bowl; mix well. refrigerate at least 1 hour.

Stir mousse mixture before serving. Pipe mousse with pastry
bag or dollop with spoon onto each serving of cake. Store
refrigerated.

Makes 24 servings

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Bee Hive Restaurant Chicken Curry

Recipe By : Cincinnati Enquirer Food Section 9/6/98 (Chef's Secret)
Serving Size : 4 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup clarified butter -- (slowly melted, with
-- foam and solids
-- removed) or
-- vegetable oil
4 boneless chicken breasts
Flour for dredging
2 tablespoons onion -- chopped
Salt and pepper -- to taste
2 tablespoons curry powder
Hot pepper flakes -- to taste (optional)
1/2 cup half-and-half
1 cup chicken stock
1/2 cup cashews
1/4 cup golden raisins
1 tablespoon shredded or grated coconut

Heat butter or oil in large saute pan over medium heat. Dredge chicken
lightly
in flour and brown lightly on one side, about 3 minutes. Turn and brown
on ot
her side. Add chopped onion, salt and pepper to taste, curry powder and
pepper
flakes. Srir briefly and add chicken stock and half-and-half. Stir and
add c
oconut, raisins and cashews. Reduce heat and simmer, uncovered and stirring
oc
casionally, until sauce thickens, about 10 minutes. Serve with white rice.

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Green Chicken Curry with Eggplant

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Thai
Curry Recipe Pages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Chicken Breast
2 Chicken Thighs
1/2 cup Coconut Cream
1/4 cup Green Curry Paste
3 cup Coconut Milk
1 1/2 cup Diced Eggplant
2 tbs Fish Sauce
1 tbs Palm or Brown Sugar
1/2 tsp Coriander leaves
1/2 cup Basil leaves
3 Red chiles

1. Bone and skin the chicken breast and thighs; cut the meat into large,
bite s
ized
pieces, and set aside.
2. In a medium, heavy bottomed saucepan, warm the coconut cream over a
medium
heat until it boils gently.
Adjust the heat to maintain a gentle boil and cook for 6 to 8 minutes,
stirri
ng occasionally.
3. The coconut cream will become fragrant as it thickens. When you see tiny
poo
ls of oil glistening
on the surface add the curry paste and stir to dissolve it into the coconut
cr
eam.
4. Continue cooking for 1 to 2 minutes.
5. Add the chicken pieces and stir fry for 1-2 minutes to coat them
evenly with the paste. Cook for about 2 minutes.
6. Increase the heat and add the coconut milk, eggplant, fish sauce,
sugar and salt and stir well. Stir in the coriander, adjust the heat to
maintai
n a gentle
active boil and cook for 8-10 minutes, stirring occasionally.
7. When the chicken is cooked and the eggplant is just tender, remove from
the heat and transfer to a serving bowl.
8. Scatter basil leaves, chopped chiles and some coriander on the top.

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Creamy Mushroom Chicken
6 boneless skinless chicken breast halves
1/4 tsp. pepper
2 Tbs. vegetable oil
1 cup sliced fresh mushrooms (or 4 oz. can, drained)
1/4 cup butter or margarine
4-1/2 tsp. flour
1 cup milk
3/4 cup grated Paresah cheese, divided
Minced fresh parsley (or parsley flakes)
Hot cooked pasta

Sprinkle chicken with pepper. In a large skillet over medium heat,
brown chicken in oil until juices run clear. Remove to a serving
platter and keep warm. In the same skillet, saute mushrooms in
butter until tender. Sprinkle with flour and stir until coated.
Gradually add milk. Bring to a boil; cook and stir for 2 minutes or
until thickened. Remove from the heat; stir in 1/2 cup Parmesan
cheese. Pour over chicken. Sprinkle with parsley and remaining
cheese. Serve with pasta.

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Sorry about that. The soup goes in with the rest of the ingredients Rose

>From: "mr55chev" <mr55chev@comcast.net>
>Reply-To: world-famous-recipes@yahoogroups.com
>To: <world-famous-recipes@yahoogroups.com>
>Subject: Re: [ world-famous-recipes ] Swedish Meatballs (microwave recipe)
>Date: Thu, 5 May 2005 08:20:05 -0600
>
>When does the condensed mushroom soup go in?
>
>
>----- Original Message -----
>From: "rosemary weliever" <rweliever62@hotmail.com>
>To: <world-famous-recipes@yahoogroups.com>
>Sent: Wednesday, May 04, 2005 10:34 AM
>Subject: [ world-famous-recipes ] Swedish Meatballs (microwave recipe)
>
>
>
>
>
>Swedish Meatballs (microwave recipe)
>
>INGREDIENTS
>1 lb. ground beef
>1 egg
>½ C. dry bread crumbs
>½ C. milk, divided
>1 sm. onion, finely chopped
>
>2 tsp. parsley flakes
>½ tsp salt
>1/8 tsp allspice
>1/8 tsp. pepper
>1 (10 ¾ oz) can condensed golden mushroom soup
>
>----------------------------------------------------------------------------
>----
>PROCEDURE
>Combine ground beef, egg, bread crumbs, ¼ cup of the milk, onion,
>parsley, salt, allspice and pepper.
>Shape into 1¼ inch meat balls (about 20)
>Arrange in an 8 inch square baking dish; cover with waxed paper.>ook
>covered, at HIGH, 14 minutes, or until heated through.
>
>Yield: 20 medium size, or 35 smaller meat balls

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Prep: 15 min, Cook: 5 min.
2 tsp. vegetable oil
1 lb. pork cutlets, cut into strips
1/2 medium onion, sliced
1 green bell pepper, seeded and sliced
1 Tbs. fajita seasoning
4 flour tortillas, warmed
1 cup salsa
1/2 cup fat-free sour cream
Heat oil in heavy nonstick skillet over medium high heat. Add pork, onion,
pepper and seasoning and stir-fry quickly 4-5 minutes. Roll up portions of
meat mixture in tortillas and serve with salsa and sour cream.

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Beer Beef
Beef roast or brisket
1 medium bottle ketchup
1 can or bottle beer of your choice
1 envelop dried onion soup mix

Put roast in frying pan to take the "red" off all sides. Place in
cockpot with other ingredients and cook all day on low. Serve as a
main dish or use it for sandwiches either shredded or sliced.

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Cream Cheese Filled Biscuits

2 cups Bisquick biscuit mix

1 pkg. (3 oz.) cream cheese, softened

Milk, to moisten

Flour for rolling out biscuits

Preheat oven to 375º F.

In a mixing bowl, cut cream cheese into biscuit mix until cornmeal
consistency. Add enough milk to moisten. Place dough-like mixture onto
floured surface and knead 2 or 3 times. Don't knead too much or your
biscuits will be tough.

Roll dough to desired thickness using a rolling pin and cut out with round
cookie cutter. Place biscuits on a greased cookie sheet and bake until
golden brown, approximately 15 minutes.

Yield: 8 to 10 servings.

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Italian Sausage Stew
1-1/2 lbs. Italian sausage links, cut into 1-inch pieces (smoked
sausage?)
3 cups water
4 medium potatoes, peeled and cut into chunks
2 medium carrots, cut into chunks
2 celery ribs, cut into chunks
2 small onions, cut into wedges
1/4 cup Worcestershire sauce
1 tsp. oregano
1/2 tsp. basil
1/2 tsp. thyme
1/2 tsp. rosemary, crushed
1 bay leaf
Salt and pepper to taste
3/4 cup ketchup
1/2 large green or sweet red pepper, cut into chunks
1 Tbs. minced fresh parsley (1 tsp. dried)
1 Tbs. cornstarch
1 Tbs. cold water

In a soup kettle or Dutch oven over medium heat, brown sausage;
drain. Add water, potatoes, carrots, celery, onions, Worcestershire
sauce and seasonings. Bring to a boil. Reduce heat; cover and cook
over low heat for 1 hour or until sausage is no longer pink and
vegetables are tender. Add the ketchup, green pepper and parsley;
cook 12-15 minutes longer or until pepper is tender. Discard bay
leaf. Combine cornstarch and cold water until smooth; stir into
stew. Bring to a boil; cook and stir for 2 minutes or until
thickened.

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Bean Relish

2 medium cans of kidney beans
1 small onion, diced
1 teaspoon of dry mustard
1 teaspoon of salt
1 jar of relish (sm. Cain's)
1 teaspoon of garlic powder
1/2 teaspoon of pepper

Rinse beans in colander and remove pieces of pork and let stand about
10 minutes until practically dry.
Combine with remaining ingredients. Refrigerate at least 3 to 4 hours.

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Cashew Brittle

1 cup sugar
1 cup water
1 cup light corn syrup
2 cups cashews
1 teaspoon vanilla
1/2 teaspoon baking soda

1. Grease large cookie sheet (17 x 11 inches). 2. Combine sugar,
water and corn syrup in heavy-bottomed 3-quart
saucepan. Cook, stirring occasionally, over medium-high heat until
temperature registers 275F on candy thermometer, or soft-crack
stage,
about 20 minutes (mixture forms pliable strands when drizzled from
a
metal spoon). 3. Stir in the cashews. Continue cooking, stirring
occasionally to
prevent the nuts from scorching, until the temperature reaches
305F, or
hard-crack stage, 5 to 7 minutes longer (mixture will be
amber-colored
and, when dropped into ice water and removed and bent, will snap).
Remove the saucepan from the heat. Quickly stir in the vanilla and
the
baking soda. 4. Pour onto prepared cookie sheet, pushing brittle to
edges of sheet
with back of wooden spoon. As candy cools, stretch it out thinly by
lifting and pulling from edges, using 2 forks. When brittle is
completely cooled, loosen from sheet; break into pieces. 5. Store
in airtight container at room temperature for up to 1 month.

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Prep: 5 min, Cook: 10 min.
2 tsp. peanut oil
4 cloves garlic, minced
2 Tbs. fresh ginger, minced
3 scallions, trimmed and thinly sliced crosswise
1/4 tsp. chili pepper flakes, crushed
1 lb. Chinese egg noodles
3 Tbs. cilantro or parsley, minced
Heat peanut oil in a wok or heavy nonstick skillet over high heat. Add
garlic, ginger, scallions and chili pepper. Stir-fry 30 seconds or until
fragrant. Remove from heat. Cook egg noodles in boiling water until al
dente. Drain noodles and place in a serving bowl. Add ginger mixture and
cilantro and toss.

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Ingredients

6 oz. imitation crab meat
2 T. light mayo
green onion or chives
onion powder (to taste)
salt and pepper (to taste)
celery seed (to taste)
parsley
1/2 to 1 tsp. mustard
1/4 C- FF sour cream
1 C cooked Pasta (2 oz dry)

Cook pasta, and chill … Mix diced crab pieces, green onions /chives, celery
seed and parsley with pasta. In a separate bowl, mix remaining ingredients.
Pour over pasta stir well & refrigerate a few hours or over night . I’ve
substituted tuna & shrimp as well…

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---

LEEK MASHED POTATOES WITH GARLIC
SERVINGS: 6

Red Potatoes: 1 1/2 pounds, cut into pieces
Leeks: 2 chopped
Butter: 2 tbs.
Garlic: 2 cloves minced
Chicken or Vegetable Broth: 1 cup
Salt: 3/4 tsp.

In saucepot, bring potatoes and enough water to cover to a boil. Cook until
potatoes are tender. Drain, return to saucepot. In skillet, cook leeks in
butter 10 min. Add garlic cook 1 min. more. In saucepan, heat broth. Mash
potatoes.
Stir in leek mixture, broth, and salt. Cook until heated through. GARNISH
WITH SOME CHOPPED PARSLEY.*

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Pork Chops Over Rice
8 boneless pork chops (3/4 inch thick)
1 Tbs. vegetable oil
1 cup uncooked long grain rice
14-1/2 oz. chicken broth
1/2 cup water
1 small onion, chopped
10 oz. pkg. frozen peas
1/2 tsp. salt
1/2 tsp. thyme

In a large skillet over medium heat, brown pork chops in oil;
remove. Drain. Add the remaining ingredients to skillet. Place
pork chops over the rice mixture. Bring to a boil. Reduce heat;
cover and simmer 20-25 minutes or until rice is tender.

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Shrimp Boil Pie

Serves 6.

1 large onion, chopped
1 large bell pepper, chopped
1 tbl. diced jalapeño pepper, seeds removed (optional)
2 tbl. dried parsley flakes
1 tbl. butter
1 tbl. olive oil
3 tbls. flour
1 (10 3/4-oz.) can cream of potato soup
2 cloves garlic, minced
1/2 tsp. Tony Chachere's Original Seasoning
1/2 tsp Old Bay seasoning
1 (15 1/4-oz.) can whole-kernel corn, drained
1 lb. shrimp, peeled and deveined (crawfish tails may be
substituted)
Easy Pie Crust (recipe follows)

1. Sauté onion, bell pepper, jalapeño and parsley in butter and
olive oil over medium heat until translucent.
2. Add flour and blend for 2 minutes.
3. Add soup, garlic and seasoning. Add corn and shrimp. Correct
seasoning. Cook until shrimp are pink.
4. Place half of the Easy Pie Crust in a (9-inch) pie plate. Pour
mixture into shell. Cover with remaining pastry.
Flute edges and pierce top to vent steam.
5. Bake at 350 degrees for about 1 hour or until crust is golden
brown.

Easy Pie Crust

Makes 2 (1-crust pie) shells or 1 (2-crust) pie shell.

2 cups all-purpose flour
2 tsps. salt
1/2 cup vegetable oil
1/4 cup milk

1. In a bowl, combine flour and salt. Add vegetable oil and milk.
Mix.
2. Divide dough in half. Roll out between pieces of waxed paper.

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If you like to grill, this is awesome !!

Jamaican Jerk Pork Tenderloin

>From Cooking Light

This fiery barbecue was invented by the Maroons, or runaway slaves, as a
means of preserving meats without refrigeration. The more Scotch bonnet
peppers you use, the more authentic the flavor. Use one pepper for a mildly
spicy dish and four for a very spicy dish. (To approximate the heat of the
authentic jerk marinade, you would have to use 12 Scotch bonnet peppers.)
Here, we butterfly the pork to increase the surface area for the marinade to
penetrate. This recipe will also work with pork loin.

2 cups coarsely chopped green onions
1/2 cup coarsely chopped onion
2 tablespoons white vinegar
1 tablespoon soy sauce
1 tablespoon vegetable oil
2 teaspoons kosher salt
2 teaspoons fresh thyme
2 teaspoons brown sugar
2 teaspoons chopped peeled fresh ginger
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
2 garlic cloves, minced
1 to 4 Scotch bonnet or habanero peppers, seeded and chopped
1 (1 1/2-pound) pork tenderloin, trimmed
Cooking spray

Place first 15 ingredients in a blender or food processor, and process until
smooth.
Slice pork lengthwise, cutting to, but not through, other side. Open halves,
laying each side flat. Slice each half lengthwise, cutting to, but not
through, other side; open flat. Combine pork and green onion mixture in a
dish or large zip-top plastic bag. Cover or seal; marinate in refrigerator 3
to 24 hours. Remove pork from dish or bag; discard remaining marinade.

Prepare grill.
Place pork on grill rack coated with cooking spray; grill 8 minutes on each
side or until meat thermometer registers 160° (slightly pink).

Yield: 4 servings (serving size: 3 ounces pork)

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COLD TUNA SALAD

2 cans tuna (7 ounce cans)

1 package frozen peas

1 cup celery

2 jars cocktail onions, drained

¾ cup mayonnaise

1 teaspoon lemon juice

1/8 teaspoon curry powder

1/8 teaspoon garlic salt

1 teaspoon soy sauce

1 cup chow main noodles

½ cup toasted almonds, slivered

Drain tuna, cook peas according to directions. Drain peas. Combine

peas, celery, onions and tuna. Chill well. Combine mayonnaise, lemon juice,
soy sauce, curry powder and garlic salt. Chill well, add noodles to tuna
mixture. Add mayonnaise and toss. Sprinkle with

almonds, serves six.

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Chicken with Onion Marmalade

Ingredients:

6 chicken breast halves (4 to 6 ounces each), boned and skinned
3 tablespoons cream sherry
2 medium red onions (about 6-ounces each)
1/2 cup dry red wine
1 tablespoon red wine vinegar
1 tablespoon honey
parsley sprigs (optional)
salt and pepper

Preparation:

Rinse chicken and put in a heavy plastic food bag, add 2 tablespoons
sherry. Seal bag, rotate. Chill at least 30 minutes or up to 6 hours,
turn over several times.

Meanwhile, thinly slice onions, wrap several of the slices airtight
and chill up to 6 hours.

In a 10 to 12 inch frying pan over medium-high heat, combine remaining
onion slices, wine, vinegar and honey. Stir often until liquid
evaporates. (If made ahead, cover and set aside up to 6 hours, stir
over medium-high heat to warm.) Remove from heat and mix in remaining
1 tablespoon sherry.

Arrange breasts in a single-layer with marinating liquid in a 9x13-
inch pan. Bake, uncovered, in a 450 degree oven just until meat is
white in thickest part, for 12 to 15 minutes. With a slotted spoon,
transfer chicken to a warm platter. Spoon onion mixture over chicken.
Garnish with reserved onion slices and parsley. Add salt and pepper to
taste.

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CREAM CORN AND BROCCOLI

2 cans cream style corn

2 eggs

salt and pepper

1 package broccoli, thawed and cut into pieces

1 small onion, minced

½ cup cracker crumbs

Mix together and put in greased casserole. Top with buttered bread crumbs.
Bake at 325° for 45 minutes to an hour.

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"Love is not only something you feel. It is something you do."
-- David Wilkerson

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Brussel Sprouts in Pecan Sauce

1 lb. Brussel sprouts, trimmed
3 Tablespoons margarine
1/4 cup pecans, chopped
Salt and pepper, to taste

Cook trimmed Brussel sprouts in boiling water until tender; about 8
minutes. Drain and keep warm.

In a small saucepan, melt the margarine and add pecans. Brown the
pecans, but do not let them burn. Pour the pecans over the Brussel
sprouts and serve.

Makes 4 servings.

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Crawfish in Gold

Serves about 8.

1 large bell pepper, chopped
1 large onion, chopped
1 tsp. minced jalapeño, seeds removed
1 tbl. olive oil
1 tbl. butter
1 (8-oz.) pkg. fresh mushrooms, sliced
1 tbl. minced garlic
3 tbls. flour
Worcestershire sauce
Salt and pepper, to taste
1/4 tsp. thyme
1 (18-oz.) can chicken broth
1 (18-oz.) can water
1 lb. peeled crawfish tails
1 (24-oz.) pkg. yellow Dutch potatoes, sliced (may use red new
potatoes)
2 to 3 tbls. whipping cream (optional)
Parsley

1. Sauté bell pepper, onion and jalapeño, if desired, in olive oil
and butter over medium heat until translucent.
Add mushrooms and garlic. Cook until softened.
2. Add flour and sauté 3 minutes. Add Worcestershire sauce, salt,
pepper, thyme, chicken broth, water and crawfish.
Turn up heat a little; stir until sauce thickens slightly.
3. Add sliced potatoes and reduce heat to low. Cook, uncovered,
until sauce thickens and potatoes are fork tender.
Add whipping cream, if desired. Garnish with parsley

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Crawfish Cajun Fish

Serves 6.

6 catfish fillets
11/2 tsps. salt, divided
11/2 tsps. black pepper, divided
1/2 tsp. paprika
1/2 stick butter, plus 1 tbl., divided
1 cup chopped white onion
1 clove garlic, chopped
1 lb. peeled crawfish tails
1 cup chopped green onion tops
2 tbls. dry browned flour (roux)

1. Preheat oven to 350 degrees. Coat a 9x13-inch pan with nonstick
cooking spray, then place fish fillets in pan.
2. Sprinkle fillets with ½ teaspoon salt, ½ teaspoon pepper and
paprika, and drizzle with 1 tablespoon melted butter.
3. Bake for 15-20 minutes. When done, fish should flake when tested
with a fork.
4. While fish is baking, in a large saucepan, sauté onion and garlic
in remaining ½ stick butter.
Add crawfish tails, and remaining salt and pepper. Cover and cook on
medium heat for 15 minutes.
Next, add ¾ cup green onion tops and dry browned flour (roux), cook
an additional 5 minutes.
5. When fish fillets are done, spoon crawfish mixture over fillets
and top with remaining green onion tops. Serve immediately.

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Easy Turkey Sloppy Joes
Yield: 4 servings

1 1/2 lb ground turkey
1/2 c ketsup
1 md onion, diced
2 tb dijon mustard
1/2 ts seasoning salt
1/4 ts garlic powder
1 non stick spray
4 large hamburger rolls or -rolls of your choice

Either use a non-stick skillet or spray a skillet with non-stick spray. Add
ground turkey and onion, and cook until meat is no
longer pink.Add other ingredients, and simmer until thickened to your
choosing. Serve as you would sloppy joes, on split rolls.

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TURKEY BOW TIE SKILLET
1/2 lb. ground turkey breast
1 1/2 tsp. vegetable oil
3/4 C. chopped celery
1/2 C. chopped onion
1/2 C. chopped green pepper
1 garlic clove, minced
1 (14 1/2 oz.) can chicken broth
2 C. uncooked bow-tie pasta
1 (14 1/2 oz.) can stewed tomatoes
1 T. vinegar
3/4 tsp. sugar
1/2 tsp. chili powder
1/2 tsp. garlic salt, optional
2 T. grated Parmesan cheese
1 T. minced fresh parsley

In a large skillet or Dutch oven, brown turkey in oil. Add celery, onion,
green pepper and garlic; cook until vegetables are tender. Remove turkey and
vegetables with a slotted spoon and keep warm. Add broth to the pan; bring
to a boil. Add pasta; cook for 10 minutes or until tender. Reduce heat; stir
in tomatoes, vinegar, sugar, chili powder, garlic salt if desired and turkey
mixture. Simmer for 10 minutes or until heated through. Sprinkle with
Parmesan cheese and parsley. Serves 6.

Nutritional Analysis: One (1-cup) serving (prepared with low-sodium broth
and no-salt-added tomatoes and without garlic salt) equals: 208 calories,128
sodium, 22 mg cholesterol, 30 gm carbohydrate, 15 gm protein, 3 gm fat
Diabetic Exchanges: 2 starch, 1 meat

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Crock Pot Turkey Meatballs

1 1/2 cups barbecue sauce (your favorite)
10 ounces apple jelly
2 tablespoons tapioca (for thick sauce if desired)
1 tablespoon vinegar
1 egg, beaten
1/4 cup seasoned bread crumbs, fine
2 tablespoons milk
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon onion powder
1 pound ground turkey
non-stick vegetable spray

In 3 1/2 or 4 quart crockery cooker: stir together barbecue sauce, jelly,
tapioca (if used), and vinegar. Cover; cook on high-heat setting while
preparing meatballs. For meatballs, in large bowl combine egg, bread crumbs,
milk, garlic powder, salt, and onion powder. Add ground turkey and mix well.
Shape into 1/2 to 3/4-inch meatballs. Spray a 12-inch non-stick skillet; add
meatballs and brown on all sides over medium heat. Drain meatballs. Add
meatballs to
crock pot; stir gently.

Cover; cook on high heat setting for 1 1/2 to 2 hours.

Makes 30 meatballs.

Note: for 5 or 6-quart crock pot, double all ingredients. Prepare as above.
Makes 60 meatballs.

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Live your life each day as you would climb a
mountain. An occasional glance towards the summit
keeps the goal in mind, but many beautiful scenes
are to be observed from each new vantage point.

Harold B. Melchart

When others say that they know what they're
thinking, but they just don't know how to put it into
words, what they're trying to express are feelings
and not thoughts.

If we are facing in the right direction, all we have to
do is keep on walking.

Buddhist Proverb

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Chicken Recipes - Caramelized Onion Raspberry Barbecued Chicken

1 T. canola oil
4 sweet yellow onions, cut into 1/4-inch slices
1/4 C. sugar
1/2 t. chili powder
2 C. razzberry sauce
1/2 C. raspberry vinegar
4 boneless, skinless chicken breasts
2 T. oil for grilling

Razzberry sauce
2 C. fresh or frozen raspberries
1/2 C. sugar
1/4 C. water

To make razzberry sauce, place berries, sugar and the water in a
small saucepan. Bring to a simmer over medium heat. Cook until the
berries break down and the sauce begins to thicken. Remove from heat,
cool and puree in a blender or food processor.
Place a large pan over medium-high heat and add 1 tablespoon canola
oil. When oil is bubbling hot, add onions. Cook until onions just
begin to turn brown on the edges. Add sugar to onions and continue
cooking, stirring frequently to prevent burning, until onions are
golden brown.

Add chili powder, razzb