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re c I P e s
sH r I m P a n d ve G e t a B l e st I r -fr Y
3
⁄
4
-lb. raw, shrimp, shelled and deveined 2 stalks celery, sliced
2 tablespoons light soy sauce 1 small sweet red bell pepper,
2 tablespoons dry sherry wine in thin strips
2 teaspoons cornstarch 1 cup broccoli flowerets
1 teaspoon grated gingerroot
1
⁄
2
medium onion, thinly sliced
1 tablespoon vegetable oil 5 large fresh mushrooms, sliced
1
⁄
2
package (3-ounces) frozen
snow peas, thawed
Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and
gingerroot; pour over shrimp. Preheat skillet to 400°F. Add oil to skillet.
Stir-fry celery, red bell pepper, broccoli and onions for 2 minutes. Add shrimp
with marinade and stir-fry additional 2 minutes or until shrimp turn pink.
Add mushrooms and snow peas. Stir-fry until heated through.
st e a K au Po I v r e
2 teaspoons black peppercorns 1 tablespoon butter or margarine
or mixture of black, green and 1 green onion, sliced
pink peppercorns 3 tablespoons bourbon or beef broth
1
⁄
2
to
3
⁄
4
-lb. boneless steak, 3 tablespoons water
(1 strip or sirloin steak)
Place peppercorns in plastic bag. Crack peppercorns with rolling pin or
mallet. Press cracked peppercorns evenly over both sides of steak. Set aside.
Set skillet temperature to 300°F. Add steak and cook, 7 minutes per side for
medium-rare, or until desired doneness. Remove steak from skillet and keep
warm. Add butter and green onion. Saute, stirring for 1 minute. Combine
bourbon/beef broth and water; pour over green onions. Allow to cook,
stirring constantly, about 2 minutes or until sauce has thickened slightly.
Cut steak into serving portions. Return steak to skillet and spoon sauce over
meat. Heat 1 minute. Serve steaks with sauce spooned over meat.
re c I P e s
cH I c K e n ca c c I a t o r e
2 tablespoons vegetable oil
1
⁄
3
cup chopped green bell pepper
3 to 4 pieces chicken 1 can (4-ounces) sliced mushrooms,
(thighs, legs, of halved breasts) drained
1
⁄
3
cup chopped onion 1 teaspoon Italian seasoning
1 bay leaf Salt and ground black pepper to taste
1 clove garlic, minced Hot cooked spaghetti or other pasta
1 can (14
1
⁄
2
-ounces) peeled,
diced tomatoes
Set skillet temperature to 350°F. Add oil. Arrange chicken pieces, skin side-down
inskillet.Cookchickenuntilwellbrownedonfirstside,about5minutes.Turn
chicken. Add onion and garlic around chicken. Cook 3 minutes, or until onion
is cooked, but not brown. Reduce temperature to ”WARM”. Add remaining
ingredients, except spaghetti. Cover and cook 30 to 40 minutes, or until chicken
is cooked. Stir sauce and spoon over chicken occasionally. Serve chicken and
sauce over spaghetti or other pasta.
Po r K cH o P s w I t H sP a n I s H rI c e
2 to 4 center cut pork chops,
1
⁄
3
cup raw long grain rice
about
1
⁄
2
-inch thick
1
⁄
2
teaspoon chili powder
1
⁄
3
cup chopped onion 1 can (14
1
⁄
2
-ounces) whole
1
⁄
4
cup chopped green bell pepper tomatoes
Setskillettemperatureto350°F.Addchopsandcookonfirstside5minutes.
Turn chops; add onion and green bell pepper. Cook, stirring vegetables
occasionally, 2 minutes. Reduce temperature to “WARM”. Add rice, chili
powder and tomatoes and stir to blend into vegetables. Cover and cook
25 to 30 minutes, stirring occasionally.