RECIPES
CRANBERRY PORK ROAST
4 to 6 Servings
Cut Roast in half and place in a slow cooker, sprinkle with salt and pepper. Combine the remaining ingredients; poor over roast. Cover and cook on laow for 3-5 hours or until a meat thermometer reads 160 degrees F. Let stand 10 minutes before slicing.
BATTERED CHICKEN BITES
Put small amount of oil ( 1 to 2 T) in a fry pan, brown chicken. You might have to do it in batches. Turn chicken while browning but don't over cook, 3 to 4 minutes. Remove onto paper towels and set aside.
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Add to pan 1 T oil
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1 T minced Gingerroot*
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1 tsp minced garlic*
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Stir-Fry for a few seconds, (turn off heat)
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Mix togesther 1 T cornstarch and 1/2 cup cold water. Set aside.
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ORANGE SAUCE
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1 1/2 T Soy Sauce
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1 2/2 T water
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5 T white vinegar or rice vinegar
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5 T sugar
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1/4 cup orange juice
Mix orange sauce together, add to pan, stir in cornstarch mixture. Cook until starting to thiken, Add chicken and heat through. Serve over rice.
* Minced ginger and garlic can be found in the produce section of your supermarket. Always great to have on hand!
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TURKEY SCALLOPINI WITH LEMON SAUCE
4 Servings
Season turkey with salt and pepper. Melt butter in a heavy nonstick pan over medium high heat. Cook turkey 1-2 minutes per side, turning until lightly browned ouside and cooked throughout. Transfer turkey to a platter. Add remaining ingredients to same pan and cook 1-2 minutes. Serve sauce over turkey.
Instructions on cooking the Turkey Breast
(thawed)
Remove Bag
Rub your choice of seasonings and butter on the turkey breast
Cook in a pan in a cooking bag
Cook at 350 degrees to a 160 degrees internal temperature
Cooking time is approximately 2.5 - 3 hours
SWEET HAM STEAK
Ingredients
1 bone-in fully cooked ham steak (2lbs.)
5 tablespoons butter or margarine
5 tablespoons butter, cubed
5 tablespoons brown sugar
Directions
In large skillet over medium heat, brown ham steak on both sides,
drain. Remove ham. In the same skillet, melt butter; stir in brown
sugar. Return ham to skillet; cook until heated through, turning
often. Yield: 6-8 servings.
Marinated Pork Chops
Ingredients
4 bone-in pork loin chops
3/4 cup vegetable oil
1/3 cup soy sauce
1/4 cup white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried parsley flakes
1 garlic glove, minced
Directions
In a large re-sealable plastic bag, add the first nine ingredients;
add pork. Seal bag and turn to coat; refrigerate overnight.
Drain and discard marinade. Grill, covered, over medium heat,
10-17 minutes on each side or until meat thermometer reaches
160 degrees. Yield: 4 servings.
Beef Burgundy over Noodles
Ingredients
1/2 pound boneless sirloin beef tips
2 tablespoons diced onion
2 teaspoons butter
1-1/2 cups mushrooms
3/4 cup dry red wine or beef broth
1/4 cup plus 2 tablespoons water, divided
3 tablespoons minced fresh parsley, divided
1 bay leaf
1 whole clove
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon all-purpose flour
1/2 teaspoon browning sauce, optional
1-1/2 cups hot cooked egg noodles or other pasta
Directions
In a Dutch oven or nonstick skillet, brown beef and onion in butter
over medium heat. Add the mushrooms, wine or broth, 1/4 cup
water, 2 tablespoons parsley, bay leaf, clove, salt and pepper.
Bring to a boil. Reduce heat, cover and simmer for 1 hour or
until beef is tender.
Combine flour and remaining water until smooth; stir into beef
mixture. Bring to a boil; cook and stir for 2 minutes or until
thickened. Discard bay leaf and clove. Stir in browning sauce if
desired. Serve over noodles. Sprinkle with remaining parsley.
Yield: 2 servings
Szechwan Chicken (Yield: 100, 5oz servings)
Ingredients
31 1/4 lbs Battered Chicken Chunks
2 qts and 1 cup water
1 qt chicken broth
1qt vinegar, distilled
3 cups soy sauce
3 cups catsup
1 qt sugar, granulated
1/2 cup red pepper, crushed
2 1/2 cups water, cold
1 1/8 cups cornstarch
Method
1. Combine water, chicken broth, vinegar, soy sauce, catsup, sugar, and red pepper In a steam- jacketed kettle or stockpot. Bring to a boil. Cover; reduce heat; simmer 5 minutes.
2. Blend cornstarch and cold water together to make a smooth slurry. Add slurry to above marinade; bring to a boil. Cover; reduce heat; simmer 3 minutes or until thickened, stirring frequently to prevent sticking.
3. Stir chicken gently into thickened sauce. Cover; reduce heat; simmer 2 minutes.
4. Pour chicken and sauce into ungreased steam table pans.
Orange Chicken (Yield: 100, 5oz servings)
Ingredients
31 1/4 lbs Battered Chicken Chunks
2 2/3 tbsp cooking spray, nonstick
3 1/2 cups onions, fresh, chopped 1 gal orange juice
1 1/2 cups flour, wheat, general purpose
1 cup sugar, granulated
2 2/3 tbsp salt
2 2/3 tbsp paprika, ground
1 tbsp pepper, black, ground
1 tbsp rosemary, ground
1/8 tsp garlic powder
Method
1. Stir-cook onions in lightly sprayed steam-jacketed kettle or stockpot 3 minutes or until tender, stirring constantly.
2. Combine orange juice, flour, sugar, salt, paprika, pepper, rosemary, and garlic powder; mix well. Add onions; stir to blend.
3. Stir chicken gently into thickened sauce. Cover; reduce heat; simmer 2 minutes.
4. Pour chicken and sauce into ungreased steam table pans.
Creole Chicken (Yield: 100, 1 1/4 cup servings)
Ingredients
18 lbs Battered Chicken Chunks
1 qt and 2 7/8 cups onions, fresh, chopped
1 qt and 2 7/8 cups green peppers, fresh, chopped
2 qts and 1/2 cup celery, fresh, chopped
2 gal and 2 qts tomatoes, canned, crushed, incl. liquids 1/2 cup sugar, granulated
3 tbsp Worcestershire sauce
2 1/3 tbsp salt
1 tbsp pepper, black, ground
3/4 cup flour, wheat, general purpose
1 1/2 cups water, cold
Method
1. Stir-cook onions, peppers, and celery in a lightly sprayed steam-jacketed kettle or stockpot 10 minutes or until tender, stirring constantly.
2. Add tomatoes, sugar, Worcestershire sauce, salt and pepper to vegetables. Bring to a boil. Cover; reduce heat; simmer 10 minutes.
3. Blend flour and cold water to make a smooth slurry. Add slurry to vegetable and tomato mixture. Bring to a boil. Cover; reduce heat; simmer 5 minutes or until thickened, stirring frequently to prevent sticking.
4. Stir chicken gently into thickened creole sauce. Cover, reduce heat; simmer 2 minutes.
5. Pour 2-1/2 gallon creole chicken into ungreased steam table pans.
6. Serve over cooked rice.
Sweet & Sour Chicken (Yield: 100, 8 oz. Servings)
Ingredients
18 lbs of Battered Chicken Chunks
2 gal and 1 1/2 qts pineapple, canned, chunks, juice pack, incl. liquids
2 gal reserved liquid
1 gal and 1 qt sugar, granulated
3 qts and 1 cup vinegar, distilled
2 cups soy sauce
1/2 cup ginger, ground
1 gal and 2 qts green peppers, fresh, julienne
1 qts and 3 cups water, cold
Method
1. Drain pineapple
2. Combine reserved pineapple juice, sugar, vinegar, soy sauce and ginger in steam-jacketed kettle or stockpot. Bring to a boil. Cover; reduce heat; simmer 5 minutes.
3. Add pineapple and peppers to sauce. Bring to a boil; reduce heat; simmer 5 minutes or until peppers are almost tender; stirring constantly.
4. Blend cornstarch and cold water together to make a smooth slurry. Add slurry to above marinade, stirring constantly. Cover; reduce heat; simmer 3 to 5 minutes or until thickened, stirring frequently to prevent sticking.
5. Stir chicken gently into thickened sauce. Cover; reduce heat; simmer 2 minutes.
6. Pour chicken and sauce into ungreased steam table pans.
