Calories 104
Calories from Fat 19
Total Fat 2g
Saturated Fat 0.2g
Cholesterol 31mg
Sodium 289mg
Total Carbohydrate 8g
Dietary Fiber 0g
Sugars 5g
Protein 13g Dipping Sauces Cocktail Sauce
Makes about 1 cup
Makes about 2 cups
Mr. Food recipes for November, 2007
Ultimate Grilled Cheese Sandwich
Makes 5 sandwiches
3/4 cup mayonnaise
1 (3-ounce) package cream cheese, softened
1 (4-ounce) cup shredded Cheddar cheese
1 (4-ounce) cup shredded mozzarella cheese
1/2 teaspoon garlic powder
10 slices sourdough bread
1/2 stick (4 tablespoons) butter, softened
1. In a medium bowl, beat the mayonnaise and cream cheese with an electric mixer until light and fluffy.
2. Stir in the Cheddar cheese, mozzarella cheese, and garlic powder; mix well. Spread each of five bread slices evenly with the cheese mixture. Top with the remaining bread slices.
3. Spread butter on both sides of the sandwiches. Cook in batches in a skillet over medium heat, until golden on both sides and the cheese is melted.
Asian Meatballs
Makes 8 servings
1 pound extra-lean ground turkey breast
1 small onion, finely chopped
1/2 medium-sized green bell pepper, finely chopped
1/4 cup Panko (Japanese-style) bread crumbs*
2 egg whites
1/2 teaspoon garlic powder*
1/4 teaspoon ground red pepper*
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon canola oil
1/4 cup plum sauce*
1. In a medium bowl, combine the turkey, onion, bell pepper, bread crumbs, egg whites, garlic powder, ground red pepper, salt, and black pepper. Shape into 24 one-inch meatballs.
2. In a large skillet, heat the oil over medium heat. Add the meatballs, cover, and cook for 8 to 10 minutes, or until no pink remains, turning occasionally to brown on all sides.
3. In a large bowl, combine the meatballs and the plum sauce, tossing to coat completely. Serve immediately.
*To make this a gluten-free recipe, use gluten-free plum sauce and bread crumb product and seasonings with no added starch from a gluten-containing source.
Nutritional Analysis, courtesy of the American Diabetes Association:Per serving (Serving Size: 3 meatballs):
Exchanges: 1/2 Carbohydrate, 2 Very Lean Meat
Calories 104
Calories from Fat 19
Total Fat 2g
Saturated Fat 0.2g
Cholesterol 31mg
Sodium 289mg
Total Carbohydrate 8g
Dietary Fiber 0g
Sugars 5g
Protein 13g Dipping Sauces Cocktail Sauce
Makes about 1 cup 1 cup ketchup
2 teaspoons prepared horseradish
1/8 teaspoon ground red pepper
2 teaspoons lemon juice
1 clove garlic, minced
1/2 teaspoon chili powder
In a medium bowl, combine all the ingredients;
mix well. Cover and chill for at least 1 hour
before serving.
Louis Sauce
Makes about 2 cups 1 cup mayonnaise
1/4 cup sour cream
1/2 cup (ketchup-type) red chili sauce
2 hard-boiled eggs, chopped
1/4 cup fi nely chopped scallions or onions
2 tablespoons chopped stuffed green olives
1/8 teaspoon salt
1/8 teaspoon black pepper
In a medium bowl, combine all the ingredients;
mix well. Cover and chill for at least 1 hour
before serving.
Deep-Fried Turkey
Makes 1 whole turkey (up to 14 pounds)
1 thawed turkey (maximum 14 pounds)
Injectable flavored marinade
Dry rub (any flavor)
Note: Do not move fryer until oil has cooled.
*Please follow manufacturer's instructions for your particular model of turkey fryer.
1. Be sure the turkey is completely thawed and free of excess water. Inject it with the marinade then cover the outside of the turkey with your favorite dry rub.
2. Fill turkey fryer pot with oil to the oil line. Bring oil to 400°F.*
3. Place turkey horizontally, breast up, in basket. Wearing a long barbecue mitt, slowly lower the basket with the turkey into the oil. Cook for 3 minutes per pound then add 5 minutes to the total cooking time. (Example: A 14-pound turkey should cook for 47 minutes.) Turkey may float before cooking time is complete, but continue cooking for total amount of calculated time.
4. When turkey is done, turn off the appliance. Slowly and carefully remove the basket, attaching hook to basket handle. Allow the turkey to drain and cool.
Recipe courtesy of Bruce Foods
Chili Cheese Dip
Makes 6-8 servings
1 (8-ounce) package cream cheese, softened
1/2 cup chunky salsa
1 cup shredded Cheddar cheese, divided
1 (16-ounce) can chili beans, undrained
3 scallions, thinly sliced
1 (2.25-ounce) can pitted sliced black olives, drained (optional)
Tortilla chips
1. Preheat the oven to 350°F. Coat a 9-inch pie plate with nonstick cooking spray.
2. In a medium bowl, combine the cream cheese and salsa and spread the mixture in the bottom of the pie plate. Sprinkle with 1/2 cup of the Cheddar cheese. Spread the chili beans over the cheese then top evenly with the remaining Cheddar cheese, scallions, and black olives, if desired.
3. Bake for 15 to 20 minutes, or until the mixture is thoroughly heated and the cheese is melted. Serve with tortilla chips.
Easy Chicken a la King
Makes 4-6 servings
From the "Classic Cars & Classic Favorites" series
8 tablespoons (1 stick) butter, divided
1-1/2 pounds boneless, skinless chicken breasts,
cut into 1/2-inch chunks
1/2 pound fresh mushrooms, quartered
6 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
1 (14-ounce) can ready-to-serve chicken broth
1 cup (1/2 pint) heavy cream
1 (9-ounce) package frozen peas, thawed
1 (2-ounce) jar chopped pimientos, drained
1. In a large skillet, melt 2 tablespoons butter over medium-high heat. Sauté the chicken and mushrooms for 5 to 6 minutes, or until no pink remains in the chicken. Remove the chicken and mushrooms from the skillet; discard pan juices.
2. Add the remaining 6 tablespoons butter, the flour, salt, and pepper to the skillet and cook, whisking constantly, until the butter melts.
3. Slowly add the chicken broth and cream and bring to a boil, whisking until smooth and thickened.
4. Reduce the heat to medium-low, return the chicken and mushrooms to the skillet, and add the peas and pimientos. Simmer until heated through, stirring constantly. Serve immediately.
Skillet Potatoes
Makes 4-6 servings
From the "Classic Cars & Classic Favorites" series
6 medium potatoes, washed and thinly sliced
1/2 cup vegetable oil
1 large onion, thinly sliced
1 teaspoon salt
1 teaspoon black pepper
1. Fill a medium saucepan three-quarters full with water and bring to a boil over high heat. Add the potatoes and cook for 10 to 12 minutes, or until fork-tender; drain and set aside.
2. In a large skillet, heat the oil over medium-high heat. Add the sliced onions and sauté for 5 to 6 minutes, or until they start to brown.
3. Add the potatoes, salt, and pepper to the skillet; mix well and cook for 15 to 17 minutes, or until potatoes are golden, turning occasionally.
Cola Float
Makes 2 servings
From the "Classic Cars & Classic Favorites" series
1/4 cup grenadine syrup OR maraschino cherry juice
1 (12-ounce) can cola, chilled
2 scoops vanilla ice cream
Whipped cream for topping
2 maraschino cherries
1. Pour the grenadine syrup into 2 large glasses; add the cola and stir gently.
2. Add a scoop of vanilla ice cream to each and top with whipped cream and a maraschino cherry, if desired.
Classic Goulash
Makes 4-6 servings
From the "Classic Cars & Classic Favorites" series
1 tablespoon vegetable oil
1-1/2 pounds ground beef
1/2 medium-sized green bell pepper, chopped
1 small onion, chopped
1/2 pound fresh mushrooms, quartered
1 (28-ounce) jar spaghetti sauce
1 (8-ounce) package elbow macaroni, cooked according to package directions
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup (4 ounces) shredded mozzarella cheese
1. Preheat the oven to 375°F.
2. In a large skillet, heat the oil over medium-high heat. Add the ground beef, bell pepper, onion, and mushrooms, and cook for 6 to 8 minutes, stirring to crumble the beef, until no pink remains; drain excess liquid.
3. Add the remaining ingredients except the cheese; mix well. Place in a 2-1/2-quart casserole dish, cover, and bake for 22 to 25 minutes.
4. Remove the casserole from the oven, uncover, and top with the mozzarella cheese. Bake uncovered for 5 to 7 minutes, or until heated through and the cheese is melted.
Pineapple Upside-Down Cake
Makes 2 cakes, 6-8 servings each
From the "Classic Cars & Classic Favorites" series
2/3 cup packed light brown sugar
4 tablespoons (1/2 stick) butter, melted
1 (20-ounce) can pineapple slices, drained
10 maraschino cherries
1 (18.25-ounce) package yellow cake mix
1 cup water
1/4 cup vegetable oil
3 eggs
1. Preheat the oven to 350°F.
2. Sprinkle the brown sugar evenly over the bottom of two 8-inch round cake pans and pour the butter evenly over the sugar.
3. In each pan, arrange the pineapple slices in a single layer over the sugar and place a cherry in the center of each slice.
4. In a large bowl, combine the cake mix, water, oil, and eggs; beat until well combined.
5. Evenly divide the batter between the two pans and bake for 30 to 33 minutes, or until a wooden toothpick inserted in the center of each comes out clean. Let the cakes stand for 5 minutes.
6. Loosen gently with a knife and invert onto 2 platters. Serve warm, or allow to cool completely before serving.
Calories 104
Calories from Fat 19
Total Fat 2g
Saturated Fat 0.2g
Cholesterol 31mg
Sodium 289mg
Total Carbohydrate 8g
Dietary Fiber 0g
Sugars 5g
Protein 13g Dipping Sauces Cocktail Sauce
Makes about 1 cup
Makes about 2 cups
