MEAT DISHES

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MEAT DISHES

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Cranberry Pork Roast

Ingredients:

3 to 4 lb. pork roast*

1 cup ground or finely chopped cranberries

1/4 cup honey

1 tsp. grated orange peel

1/8 tsp. ground cloves

1/8 tspl. ground nutmeg

salt and pepper

*Boneless or pork loin roast may be used

Directions:

Sprinkle the roast with salt and pepper. Place in a

slow-cooking pot (crock pot).

Combine the remaining ingredients; pour over the roast.

Cover and cook on low for 8 to 10 hours.

Makes 6 to 8 servings.

Santa Fe Chicken Sandwiches

Ingredients:

4 chicken breasts, boneless and skinless

1 large green pepper (sliced thinly)

1 large onion (sliced thinly)

olive oil to sauté the peppers and onions in

Marinade:

2 Tbsp. chili pepper

1 tsp. cumin

1 1/2 tsp. cayenne pepper

1/3 - 1/2 cup olive oil

1/3 cup vinegar

4 oz. spicy French dressing

1 tsp. onion powder

1/2 garlic powder

juice of 2 limes

Directions:

Marinate the chicken breasts for at least 3 hours in the

marinade ingredients.

Either preheat the grill or the oven (to 425 degrees).

Sauté the peppers and onions in the olive oil.

Bake the chicken for 20-25 minutes, turning frequently and

basting with the marinade.

When the chicken is thoroughly cooked (no longer pink) serve

with warm, toasted onion rolls or the roll of your choice.

Some great condiments to serve with this recipe are: diced

tomatoes; shredded cheeses; jalapeno peppers; red, yellow

and green peppers; and red onions.

BAKED FISH NEAPOLITAN

INGREDIENTS
1 LB white fish fillets
2 tablespoons olive oil
1 medium onion, chopped
1 (15 oz) can tomato sauce
2 cloves garlic, chopped
12 pitted olives, chopped
1 tablespoon capers, drained
1 tablespoon parsley, chopped
2 ribs celery, finely chopped
salt and pepper to taste

METHOD
Arrange fish in a single layer in a oiled, shallow, oven proof dish.
Heat olive oil in a fry pan and saute the onion gently until soft
and golden.
Add the tomato sauce, garlic, salt and pepper.
Cook over moderate heat, stirring frequently, for five minutes.
Stir on olives, capers, parsley and celery and spoon sauce
evenly over the fish.
Cover and bake at 375 degrees for 25 minutes.

ITALIAN CHICKEN BREASTS

INDGREDIENTS
1/2 cup (2 oz.) Grated Parmesan Cheese
1/4 cup dry bread crumbs
1 tsp. dried oregano leaves
1 tsp. parsley flakes
1/4 tsp. paprika
1/4 tsp. salt
1/4 tsp. ground black pepper
6 boneless, skinless chicken breast halves (about 2 lb.)
2 Tbsp. butter , melted

METHOD
Heat oven to 400 Degrees F.
Spray 15x10x1-inch baking pan with no stick cooking spray.
Mix cheese, crumbs and seasonings.
Dip chicken in butter; coat with crumb mixture.
Place in prepared pan.
BAKE 20 to 25 minutes or until cooked through.

CHICKEN BREASTS BAKED IN GOLDEN MAYONNAISE

INGREDIENTS
6 skinless and boneless chicken breast halves
Basil oil or olive oil
Juice of 1/2 lime
Salt and pepper to taste
1/2 cup mayonnaise
3 tbsp. grated Parmesan cheese
6 very thin slices of onion
1 fennel bulb, trimmed and thinly sliced
Sweet Hungarian paprika

METHOD
Preheat the oven to 400 degrees.
Brush the chicken breasts and the bottom of a baking dish with
the oil, and arrange the chicken breasts in it.
Sprinkle them with the lime juice, and season with salt and
pepper.
Combine the mayonnaise and the Parmesan cheese, and
spread the breasts with the mixture.
Place 1 onion round on top of each breast.
Brush the fennel slices with oil and arrange them among the
chicken  breasts.
Bake , uncovered, for 20 minutes, or until the topping is golden
brown.
Serve the breasts hot, surrounded by the fennel and sprinkled
with paprika.

Makes 4 to 6 servings.

BUFFALO CHICKEN WINGS

INGREDIENTS
2 1/2 lb Chicken wings
1/4 c  Butter
3 tb Durkees hot sauce
1 tb Vinegar; optional
Vegetable oil

METHOD
Chill celery and Blue Cheese dressing if you are preparing
them with wings.
Preheat oven broiler or BBQ.
Trim off wing tips.
Separate wings into 2 sections.
Slowly melt butter in large saucepan.
Add hot sauce and vinegar and remove from heat.
Brush oil on both sides of wings with vegetable oil and place
on broiling rack.
Broil 15- 20 minutes.
Toss wings and sauce together.

Less fattening than the traditional deep fried version.

Serves : 4

WHISKY SAUSAGE

INGREDIENTS
5 lbs Keobasa sausage, sliced 2" pieces
2 cups brown sugar
2 cups ketchup
4 oz whiskey

METHOD
Mix sugar, ketchup and whiskey.
In a crock pot, layer with sausage, sauce, sausage,
sauce etc.
Cook overnight on low.

GLAZED CHICKEN BOURBON

INGREDIENTS
2 x 8 ounce Boneless Chicken
Breasts, cut in half
Salt & Freshly Ground
Black Pepper
3 Tablespoon Unsalted Butter
2 teaspoon Dark Brown Sugar
2 ounce Southern Comfort Whiskey
1 Tablespoon Orange Juice (concentrate
Is best)
4 ounce Chicken Stock
3    Thin Orange Slices

METHOD
Pound chicken halves until almost doubled in size, season
with salt and pepper.
Heat butter in saute pan until hot.
Add chicken halves and saute until golden brown.
Add Dark Brown Sugar, Southern Comfort Whiskey, and
orange juice, saute until all alcohol is removed from the
and a thin glaze forms.
Add Chicken Stock and reduce 1/2 by volume.
Arrange orange slices on top of chicken making sure the
slices pick up some of the sauce.
Transfer pieces to a hot platter and pour the sauce over
the top.
Serve immediately.

Serves 2

GREEK GYROS

INGREDIENTS
1/2 cup minced onion
1 clove garlic, minced
1/2 pound ground lamb
2 tablespoons lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 cup seeded and pared cucumber, diced
1/4 cup non-fat yogurt
1 tablespoon fresh mint, chopped
2 pitas
1/2 cup shredded lettuce
1/2 cup diced tomato

METHOD
Spray skillet with non-stick spray and add onion and garlic.
Cook until soft over low heat stirring constantly.
Place in mixing bowl with lamb, lemon juice, oregano and
cumin and mix thoroughly.
Shape into 2 patties.
Place on rack of broiler and broil 3 to 5 minutes on each side,
turning once, or until desired doneness.
Combine cucumber, yogurt and mint in small bowl and mix.
Cut around edge of each pita bread and pull open to form
pocket.
Fill each pita with half the lettuce and tomato, 1 lamb patty
and half the yogurt mixture.

HOT CHICKEN WINGS

INGREDIENTS

2 1/2 lb Chicken wings

1 x Oil for frying (optional)

6 oz Hot sauce or Tabasco

1/2 cup Melted butter

METHOD

Cut the chicken wings in two at the joints.

In a large frying pan or skillet; heat to 360F enough oil

(or shortening) to cover the chicken wings.

Add the wings and fry until crisp, about 12-15 minutes.

To bake, preheat the oven to 450F.

Spread the chicken wings out on a baking sheet in one layer

and bake 45 minutes.

To make the sauce, combine the Hot Sauce or Tabasco

and melted butter and blend thoroughly.

As soon as the chicken wings are cooked, douse with the

sauce, and serve immediately.

Serves 2-6

BARBECUED CHOPS

INGREDIENTS
3 cups beer
1 Tbsp. salt1 cup runny honey
2 Tbsp. lemon juice
1 1/2 tsp. dry mustard
2 Tbsp. chopped mint
1 tsp. chili powder
Lamb chops (as many that is required)

METHOD
Mix all the marinade ingredients together and pour over the
chops in a large bowl.
Cover and leave 24 hrs., stirring occasionally.
Barbecue as required, basting the chops with the marinade
as they cook

AROMATIC RIBS

INGREDIENTS
Rack of pork ribs, separated
1 tablespoon of corn oil
I onion, chopped
2 cloves of garlic, crushed
1 tablespoon of grated fresh ginger
1 cup dark soy sauce
Splash of cider vinegar
1 cup dry sherry or rice wine
4 or 5 stars of star anise
1 chopped red chili pepper (optional but recommended -
habaneros are best)
2 tablespoons of dark muscovado sugar
1 tablespoon of good honey
1 carrot roughly chopped
1 stick of celery, chopped

METHOD
Separate and chill the ribs.
Heat the oil in a large saucepan.
Add the onion and fry, stirring until soft.
Add the garlic and ginger and stir until you get a characteristic
""sweet"" aroma.
Add all remaining ingredients except the ribs and bring to a
rolling boil.
Add the ribs and reduce to simmer for 1 hour.
Turn off the heat and cool the entire pan quickly Keep
chilled for at least 12 hours.
Skim off any fat from the pan.
BBQ grill, broil or oven bake the ribs thoroughly, there
will be some caramelisation but this is desirable.
Liquor may be retained and frozen and re-used.

For sticky ribs:
Thicken a little of the liquor with cornflour (cornstarch) and
brush over the ribs several times during grilling.
This also makes a good sauce

DEEP FRIED 5 SPICE CHICKEN WINGS

INGREDIENTS
1 pound chicken wings
2 teaspoons salt
black pepper
1 teaspoon honeypinch
5 spice powder
1 tablespoon soy sauce
2 ounces rice flourpinch salt
2 egg whites

METHOD
Chop 1 Chicken wing into 2 pieces at the joint.
Cut or slit at one end and push and scrap the meet to the
opposite end with a knife to form a drumstick.
Season with salt, pepper, honey/sugar, 5 Spice powder,
soya sauce.
Beat up the egg white with a fork.
Dip chicken wing in the egg white then coat with the rice flour.
Deep fry till golden brown color

LAMB PATTIES

INGREDIENTS
475g minced lamb
2 Tbs butter, melted
1 egg
4 slices of oranges
1 tsp orange rind
1 tsp sugar
1 tsp salt
1/4 cup orange juice
freshly ground pepper
2 Tbs brandy (opt)

METHOD
Mix lamb, egg, orange rind and seasonings.
Shape into 4 patties.
Pan fry in a small quantity of melted butter for 2-4 mins. each side,
depending onthe thickness of patties.
Remove from pan and keep warm.
Sprinkle sugar on orange slices and brown lightly in remaining
butter.
Place orange slice on each patty.
Add orange juice to pan drippings.
Stir over med. heat until liquid has reduced.
Add brandy and flame if wished.
Pour sauce over patties

BBQ PORK RIBS

INGREDIENTS
1 cup white vinegar
1/2 cup ketchup
2 Tbsp. sugar
2 Tbsp. Worcestershire Sauce
1 tsp. garlic powder
1 Tbsp. paprika
1 tsp. salt
1/8 tsp. pepper
2 pounds of pork spareribs
8 oz Cookies BBQ sauce

METHOD
Combine all ingredients in a slow cooker and cover.
Cook on low for 4-6 hours or until tender

SOLO CHICKEN BREASTS AND BELL PEPPER

INGREDIENTS
1 large ( 4-6 oz) Skinless, Boneless Chicken Breast
1/3 of a Bell Green Pepper, stem and seeds removed
2 tablespoons of olive oil
1 tablespoon of dried Basil
1 clove of Garlic, peeled and diced
1/2 teaspoon salt
1 teaspoon of lemon juice
1/2 cup of white wine

METHOD
Slice the chicken breast and the bell pepper into thin slices and saute in
the olive oil until the chicken turns white and the peppers become limp.
Add the rest of the ingredients and cook over a medium heat until the
chicken is completely cooked through, about 10 minutes.
Serve over cooked rice or pasta

GREEK GYROS

INGREDIENTS
1/2 cup minced onion
1 clove garlic, minced
1/2 pound ground lamb
2 tablespoons lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 cup seeded and pared cucumber, diced
1/4 cup non-fat yogurt
1 tablespoon fresh mint, chopped
2 pitas
1/2 cup shredded lettuce
1/2 cup diced tomato

METHOD
Spray skillet with non-stick spray and add onion and garlic.
Cook until soft over low heat stirring constantly.
Place in mixing bowl with lamb, lemon juice, oregano and
cumin and mix thoroughly.
Shape into 2 patties.
Place on rack of broiler and broil 3 to 5 minutes on each side,
turning once, or until desired doneness.
Combine cucumber, yogurt and mint in small bowl and mix.
Cut around edge of each pita bread and pull open to form pocket.
Fill each pita with half the lettuce and tomato, 1 lamb patty
and half the yogurt mixture

MILD BEEF CURRY

INGREDIENTS
1 kg beef steak
1 tbsp. finely chopped fresh lemon grass
1 small fresh red chili, finely chopped
1 tbsp. chopped fresh ginger
2 tsp. mild curry powder
1 tsp. cracked black pepper
1 tsp. brown sugar
1 clove garlic, crushed
1/4 cup (60 ml) fish sauce
1/3 cup (80 ml) peanut oil
2 medium (300g) onions, sliced
1 liter water
1/4 cup (60 ml) tomato paste (thick concentrate)
1 star anise
1/2 small (200g) daikon
2 small (140g) carrots, sliced

METHOD
Cut beef into 3 cm pieces, combine in bowl with lemon grass,
chili, ginger, curry powder, pepper, sugar, garlic and fish sauce; mix
well.
Cover, refrigerate several hours or overnight.
Heat half the oil in pan, add beef mixture in batches, cook until
browned all over; remove from pan.
Heat remaining oil in pan, add onions, cook, stirring, until
onions are soft.
Add water, paste, anise and beef mixture to pan, simmer,
covered, 30 min.
Remove cover, simmer further 30 min.
Cut daikon into 5 cm strips.
Add carrots and daikon to pan, simmer, uncovered, 15 min
or until beef and vegetables are tender.
Serve with rice

PAUL'S BEST ROAST BEEF!

WELL AS IN ALL GREAT EASY COOKING IT START'S WITH A REG. SIZE ELECTRIC CROCK POT!

YES YOU CAN DOWN SIZE THIS FOR THE SMALL ONE ( CROCKET ) JUST COOK LONGER LIKE 10-12 HOURS TOTAL FOR THE SMALL ONE!

FIRST SPRAY THE POT WITH NON STICK PAM SPRAY!

ADD 2 LB's OF CHUCK ROAST CUT THIS IN TWO FIRST

PUT FIRST CHUNK IN, LAYER 1 CHOPPED MED. ONION AND 1/2 PACKET OF LIPTON'S ONION SOUP MIX THEN ADD THE SECOND LAYER OF ROAST AND THE 1 MORE MED CHOPPED ONION AND THE REST OF THE ONION SOUP MIX

ADD 1/4 TO 1/2 CUP OF DRINKING WATER

AND PUT THE LID ON AND SET TO HIGH FOR 2-3 HOURS THEN SET TO LOW FOR 5-6 HOURS MMMM ARE YOU HUNGRY YET!!!

YOU CAN ADD POTATOES OR BABY CARROTS TOO! IF YOU WANT TO MAKE THE COUNTRY ROAST!

THIS IS GREAT FOR STARTING IN THE AM FOR SUPPER

BE WARNED IT IS BEST TO LEAVE THE HOUSE AS THE SMELL OF THE ROAST WILL DRIVE YOU OUT OF YOUR MIND!!!

IT IS SOOOO GOOOODD AND SO TENDER TOO!! ENJOY!

HERBED PORK CHOPS WITH GARLIC AND WHITE WINE

INGREDIENTS
6 large pork loin chops, fat removed
1 tbsp. chopped fresh rosemary or 1-1/2 tsp. dried
1 tbsp. fresh sage or 1-1/2 tsp. dried
3 large garlic cloves, crushed
Salt and pepper to taste
2 tbsp. olive oil
1-1/2 cups boiling water
3/4 cup dry white wine
1 pkg. (12 oz.) flat noodles, cooked, hot and buttered
1 tbsp. cornstarch dissolved in 1 tbsp. cold water

METHOD
Smear the chops with the rosemary, sage and the garlic, and
season with salt and pepper.
Let them stand, covered, for 1 hour.
In a large saucepan over medium-high heat, heat the oil, and
brown the chops on both sides.
Add the boiling water, cover, reduce the heat, and simmer 15
minutes.
Add the wine and simmer, uncovered, 15 minutes.
Turn the noodles into a warm serving dish and arrange the
chops on top.
Stir the cornstarch and water mixture into the sauce and stir
until the sauce thickens, about 1 minute.
Pour over the chops.
Serve hot.

Makes 6 servings

TANDOORI CHICKEN KEBABS WITH
CAULIFLOWER AND RED PEPPERS

INGREDIENTS
1/2 cup plain yogurt
3 tbsp. balsamic vinegar
1 tsp. salt
1-1/2 tbsp. grated peeled fresh ginger
1 tsp. minced garlic
2 tsp. Madras curry powder
1 tsp. ground cumin
1-1/2 lb. skinless and boneless chicken breasts, cut into
1-1/2 inch cubes
1/2 large head broccoli, cut into florets
1/2 large head cauliflower, cut into florets
3 large red bell peppers, cut into 1-1/2 inch strips

METHOD
Puree the yogurt, vinegar, salt, ginger, garlic, curry powder
and cumin in a food processor.
Pour the mixture over the chicken, toss, cover, and refrigerate
overnight.
Meanwhile in a saucepan over medium-high heat, steam the
broccoli, cauliflower and red peppers in a small amount of
water for 5 minutes.
Cover and refrigerate.
Heat a grill to medium-hot.
Divide the chicken and vegetable pieces among 6 skewers.
Grill for 7 to 10 minutes on each side, basting often with the
leftover marinade, until cooked through.
Serve hot.

Makes 4 to 6 servings

CORN DOGS

INGREDIENTS
12   FRANKS, skinless
1/3 c  Corn Meal
1 Ts Dry Mustard
1/2 Ts Salt
1/2 c  Milk
Cooking Oil
1/2 c  Flour
1 TB Sugar
1 Ts Baking Powder
1 TB Shortening
1 Egg

METHOD
Sift together dry ingredients.
Cut in shortening.
Combine milk and eggs, beating slightly.
Pour into flour mixture.
Stir until smooth.
For dipping FRANKS, pour batter into tall
glass or spread in shallow pan.
Add sticks, making a handle, or hold FRANKS
with tongs. Coat FRANKS with batter.
Drop battered-FRANKS into hot oil, cooking until golden
on all sides.
Drain, serve hot with mustard.

Serves :12

HOISIN MARINATED CHICKEN WITH NAPA SLAW

INGREDIENTS
4 chicken breasts, skin on with drummette
1/2 cup hoisin sauce
1 tablespoon sambal
1 bunch chopped scallions
1/2 cup red wine
1/4 cup minced garlic
1/4 cup minced ginger
1 teaspoon black pepper

METHOD
Mix all ingredients together and marinate chicken, covered and
refrigerated at least 4 hours, preferably overnight.
On a hot grill, season chicken and cook through, about 8
minutes a side.
Be careful not to burn the skin.

SLAW
1/2 cup fish sauce
1/2 cup rice wine vinegar
1/2 tablespoon chile flakes
1/2 bunch basil chiffonade
1/2 tablespoon sugar
Salt and black pepper to taste
3 cups napa cabbage chiffonade
1 cup carrots shredded
1 cup bean sprouts
1/2 cup scallions chopped

METHOD
In a bowl, whisk together fish sauce, vinegar, chile flakes,
basil and sugar.
Toss together the vegetables together and add to vinaigrette.
Toss well and check for seasoning.
This should rest for 10 minutes before serving.

Makes: 4 servings

ROAST TURKEY

INGREDIENTS
12 lbs turkey -- defrosted * see note
1/2  cup  water
1/2  cup  dry sherry
--Basting Sauce----
2  tbsps  dry sherry
1  tsp garlic -- crushed
1/4  tsp black pepper
1 tsp  poultry seasoning
1 1/2  tsps paprika
1 tsp brown sugar

METHOD
Preheat oven to 325.
Transfer turkey to a rack in a large roasting pan.
Return the legs to the band of skin or wire.
Fold the wings back and underneath the bird.
Pour the water and 1/2 cup sherry into the bottom of the
roasting pan.
Combine remaining sherry, garlic, black pepper, poultry
seasoning, paprika, and brown sugar in a mixing bowl.
Brush over the skin of the turkey.
Completely enclose the turkey in aluminum foil, crimping the
foil around the edges of the pan to seal.
Bake for 3 to 4 hours.
During the last 30 minutes of cooking, remove foil and
baste with pan juices.
When turkey is done, a thermometer inserted in the thigh
will read 180 to 185, and the drumsticks will move easily
in the sockets.
Remove turkey from the oven, and allow it to sit, loosely
covered with foil, for 20 minutes before carving.

GRILLED STEAK WITH DIJON HERB BUTTER

INGREDIENTS
6 tablespoons unsalted butter at room temperature
2 tablespoons Dijon mustard
1 shallot, minced
8 to 10 sprigs Italian flat-leaf parsley, chopped
8 to 10 chives, chopped
2 pounds London broil or flank steak
Coarse salt and ground black pepper
Vegetable oil

METHOD
To make the herb butter, mix the butter, mustard, and minced
shallot in a medium-size bowl, then stir in the parsley and chives.
You can also chop the shallot and herbs in the bowl of a food
processor, then add the butter and mustard and blend.
The herb butter can be made days ahead and stored in
the refrigerator.
When you're ready to cook the steak, prepare the coals for
grilling.
Rub the meat with the coarse salt and a bit of pepper and
oil the grill before laying on the steaks.
Cook for about 6 minutes on each side for medium.
While the steak is still hot, dot with the herb butter, slice thinly
on the diagonal, and arrange on a platter.

Serves 8.

Stuffed Pork Loin

2 - 12 oz. pork tenderloins

1 cup bread crumbs

1 tsp. sage

1 onion, finely chopped

2 cloves garlic, minced

1/2 cup celery, finely chopped

1 tsp. dried rosemary

1/2 tsp. salt

1/4 tsp. pepper

1 Tbsp. olive oil

1 1/2 cup beef broth

Heat oil in a skillet and sauté=E9 celery, garlic, onion, sage,

rosemary and salt and pepper. Add breadcrumbs and about 1cup

of the beef broth to moisten. Cut each tenderloin in half

lengthwise without cutting all the way through. Pound meat with

a mallet until it is about 1/4 inch thick. Place equal amounts of

stuffing between each loin and roll up securing with string to keep

closed. Place stuffed loins seem side down in baking dish and bake

for 30 minutes at 375 degrees or until pork is cooked through.

Slice into 1/2 inch pieces and serve with sauce recipe to follow.

Sauce:

1/2 cup beef broth

1/2 cup red or green seedless grapes

1/2 cup light cream

1/2 tsp. thyme

1 Tbsp. flour

1/4 cup brandy

Salt and pepper to taste

Place flour, thyme and salt and pepper in a saucepan, slowly add

broth and then cream stirring continuously, add brandy and grapes

and continue to stir until thickened. Pour over pork slices.

PAUL'S FAVORITE SLOPPY JOE'S

2 LBS. GROUND BEEF 90% LEAN

1 BIG ONION 5-6" OR SEVERAL SMALL ONES CHOPPED TO 1/2" PCS.

BROWN THE BEEF AND ADD THE ONION 1/2 WAY TO BROWN

DUMP IN 1 CAN CAMPBELL'S CHICKEN GUMBO SOUP

1/2 CUP KETCHUP HEINZ IS THE BEST

2 TABLESPOONS FRENCH'S YELLOW MUSTARD

DO NOT ADD SALT

THIS MUST COOK FOR 1-2 HOURS ON LOW- SIMMER!

DO NOT WORRY IT WILL LOOK LIKE HECK TILL IT SIMMERS FOR AN HOUR

THEN IT WILL TURN A RED HUE!

BE SURE TO STIR SO IT WILL NOT BURN EVERY 10- 15 MIN!

SERVE ON REAL FRESH BREAD (FAIRWAY COTTAGE BREAD) OR TENDERLOIN BUNS

ENJOY!

THIS DOES FREEZE WELL FREEZER BAG IT WHEN IT IS COOL PRESS OUT ALL OF THE AIR AND WILL KEEP WELL!

SERVES 2 GUYS OR FAMILY OF 4 (LOL)

CHICKEN AND BACON TWIST

INGREDIENTS
4  6-oz boneless chicken breasts
8  slices of lean bacon
1  small green bell pepper
4  slices of red onion
French mustard
Dark virgin olive oil
Soy sauce
Garlic powder
All Purpose seasoning with pepper

METHOD
Preheat the oven to 350.
Wash and pat dry the breast.
Brush the breast with olive oil, followed by the mustard.
Season with garlic powder and the all purpose seasoning.
Wrap each breast in two strips of bacon.
Bake for 20 minutes.
Top breasts with green bell peppers and red onions.
Add just enough soy sauce for browning.
Bake until tender.

Serves: 2

SOLO CHICKEN BREASTS AND BELL PEPPER

INGREDIENTS
1 large ( 4-6 oz) Skinless, Boneless Chicken Breast
1/3 of a Bell Green Pepper, stem and seeds removed
2 tablespoons of olive oil
1 tablespoon of dried Basil
1 clove of Garlic, peeled and diced
1/2 teaspoon salt
1 teaspoon of lemon juice
1/2 cup of white wine

METHOD
Slice the chicken breast and the bell pepper into thin slices
and sauté in the olive oil until the chicken turns white and the
peppers become limp.
Add the rest of the ingredients and cook over a medium
heat until the chicken is completely cooked through,
about 10 minutes.
Serve over cooked rice or pasta.

BBQ Pork Ribs

INGREDIENTS
1 cup white vinegar
1/2 cup ketchup
2 Tbsp. sugar
2 Tbsp. Worcestershire Sauce
1 tsp. garlic powder
1 Tbsp. paprika
1 tsp. salt
1/8 tsp. pepper
2 pounds of pork spareribs
8 oz Cookies BBQ sauce

METHOD
Combine all ingredients in a slow cooker and cover.
Cook on low for 4-6 hours or until tender.

SAGE AND HERB WHOLE WHEAT STUFFING

INGREDIENTS
12 slices stale whole wheat bread -- * see note
1cup onions -- chopped fine
1cup celery -- chopped fine
1tsp sage
3/4  tsp. marjoram
1/4  tsp. black pepper
2 egg whites -- whipped
2/3  cup chicken broth

METHOD
Preheat oven to 325.
Prepare a 2-quart casserole dish with cooking spray;
set aside.
Place bread crumbs and cubes in a mixing bowl, and add
onions, celery, sage, marjoram, black pepper, and egg whites.
Toss to mix well.
Slowly add the broth as you continue tossing.
Loosely spoon stuffing into the prepared dish.
Bake for 45 minutes.

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