1 (16 oz) jar picante sauce 1 celery rib, chopped 1 cup frozen peas, thawed 2 (5 oz) cans water packed tuna, drained 1/2 an 8 oz pkg fettuccine, cooked and drained 2 tbsp chopped parsley 2 tbsp shredded Parmesan cheese
DIRECTIONS
1. Heat picante sauce, celery and peas in a 4 quart sauce pan over medium heat to a boil. Reduce heat to low. Stir in tuna. Cook until celery is tender, stirring occasionally.
2. Add fettuccine to sauce pan and toss to coat. Sprinkle with parsley and cheese.
Yield: 4 Servings Serving Size: 1 1/4 cups per person
Weight watchers Points Plus+ = 9 per serving
Nutrition Information Calories 369 Fat 4 g Cholesterol 25 mg Carbs 56 g Fiber 8 g Protein 24 g
2 lbs red potatoes, cut in 1 inch pieces 3 cloves garlic, minced 1/2 tsp dried thyme, crushed 1/4 cup butter 1 cup buttermilk 1 cup Fontina cheese, shredded 1 cup fine shred Parmesan cheese 1/2 cup blue cheese, crumbled 1/2 cup Panko bread crumbs 1/4 tsp Italian seasoning 1 tbsp olive oil 1/2 tsp salt 1/4 tsp ground black pepper Snipped fresh parsley (optional)
DIRECTIONS
1. Preheat oven to 400 F. Lightly grease a 2 quart square baking dish; set aside. In a large sauce pan cook potatoes in lightly salted boiling water 12 to 15 minutes or until tender; drain.
2. In a 12 inch skillet cook and stir garlic and thyme in butter over medium heat for 1 minute; add potatoes. Coarsely mash potatoes. Stir in buttermilk, salt, and black pepper. Fold in Fontina cheese, half of the Parmesan and the blue cheese. Evenly spread in baking dish.
3. In a small bowl combine remaining Parmesan, Panko, Italian seasoning and olive oil; toss with fork to combine. Evenly sprinkle over potato mixture in dish. Bake for 20 minutes or until bubbly and top is golden. Sprinkle with parsley if desired.
Yield: 8 Servings
Weight Watchers Points Plus =8 Per Serving Serving Size = 1/8 of recipe
Nutrition Information
Calories304 Total Fat (g)18 Cholesterol (mg)47 Sodium (mg)653 Carbohydrate (g)23 Total Sugar (g)3 Fiber (g)2 Protein (g)14 Percent Daily Values are based on a 2,000 calorie diet.
Non stick cooking spray 1 egg, lightly beaten 1/2 cup salsa 1/2 cup chopped bell pepper 1/4 cup onions, chopped finely 1/4 cup cilantro, snipped 1/4 cup quick cooking oats 12 oz uncooked, ground turkey breast 12 oz lean ground beef 2 tbsp ketchup or salsa
DIRECTIONS
1. Preheat oven to 350° F. Lightly coat an 8 x 4 x 2 inch loaf pan with cooking spray.
2. In a large bowl, combine egg, bottled salsa, sweet pepper, onion, 1/4 cup cilantro and oats. Add ground meats; mix well. Lightly pat mixture into prepared loaf pan.
3. Bake 40 minutes. Spoon ketchup on top of meat loaf, spreading evenly. Bake for 10 minutes more or until an instant read thermometer inserted in meat loaf registers 165°F. Let stand 10 minutes before serving.
4. Remove from pan to serving platter with 2 long spatulas and slice. Serve topped with fresh salsa and/or additional cilantro, if desired.
Yield: 6 Servings Serving Size= About 3 oz meat per person
WEIGHT WATCHERS Points Plus per serving = 4
Nutrition Information
Calories 180 Fat 4 g Cholesterol 106 mg Sodium 220 mg Sugar 2 g Fiber 1 g Carbs 6 g Protein 28 g
Percent Daily Values are based on a 2,000 calorie diet.
2 tbsp cooking oil 1 ( 1 lb) sirloin steak (3/4 inch thick), cut in thin strips
1/4 cup onions, sliced 4 cups fresh baby spinach leaves 1 (10 3/4 oz) can 98% fat free condensed cream of mushroom soup
1 cup water 1 large tomato Ground black pepper, to taste
DIRECTIONS
1. Heat 1 tbsp of the oil in a 10 inch skillet over medium high heat. Add the meat and cook until well browned, stirring often. Remove meat from skillet. Pour off any fat.
2. Heat the remaining oil in the skillet over medium heat. Add onion and cook until tender crisp. Add spinach and cook until spinach is wilted.
3. Stir soup and water into the skillet and heat to a boil. Return meat to the skillet. Reduce heat to low. Cook until meat is cooked through. Serve the meat mixture over the tomato. Season with black pepper.
Yield: 4 (1 cup) Servings
Weight Watchers Points Plus+ =6 Per Serving
Nutrition Information
Calories 251 Fat 13 g Cholesterol 62 mg Sodium 367 mg Carbs 10 g Fiber 2 g Protein 22 g
4 medium baking potatoes 1/2 cup sliced green onions 1 tsp canola oil 1 cup no fat cottage cheese 2 tsp 1% milk 1/2 tsp "Lite" salt 1/2 tsp ground black pepper (4 oz) 50% shredded reduced fat Pepper Jack cheese Paprika to taste
DIRECTIONS
1. Preheat oven to 375 F.
2. Scrub potatoes, pierce in several places with fork and arrange in a baking dish.
3. Bake 1 hour or until tender when pierced with knife. Set aside to cool slightly.
4. Meanwhile, combine green onions and oil in nonstick skillet over medium high heat; cook stirring until tender. Transfer to bowl. 5. Cut potatoes in half lengthwise and scoop out as much softened potato as possible, leaving skins intact. Add potato to green onions in bowl. Stir in cottage cheese, milk, salt, pepper and shredded cheese.
6. Spoon mixture back into potato skins. Arrange in a 9 by 13 inch baking dish, sprinkle with paprika.
7. Place in oven and bake 20 to 30 minutes or until heated through and cheese has melted.
Yield: 4 servings
Weight Watchers Points Plus+ =5 per serving
Nutrition Information Calories 182 Fat 6 g Sodium 475 mg Carbs 15 g Fiber 6 g Protein 2o g
4 boneless, skinless chicken breasts 1/4 cup flour 1/2 tsp salt 1/4 tsp black pepper 2 tbsp olive or canola oil 1/2 cup canned, roasted garlic chicken broth, from a (14 1/2 oz) size can
1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. In shallow pan, stir together flour, salt and pepper.
2. In a 12 inch nonstick skillet, heat oil over medium high heat. Coat both sides of chicken with flour mixture. Cook chicken in hot oil 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken to serving plate; cover to keep warm.
3. Stir broth into skillet. Heat to boiling over medium high heat. Stir in mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.
Yield: 4 Servings Serving Size = 1
Weight Watchers Points Plus+ = 6 per serving
Nutrition Information Calories 240 Fat 11 g Cholesterol 70 mg Sodium 750 mg Carbohydrate 8 g Protein 27 g Percent Daily Values are based on a 2,000 calorie diet.
1 tbsp olive oil 1 medium onion, chopped 1 lb ground beef 1 (16 oz) package wide egg noodles 1 (10 3/4 oz) can condensed tomato soup 1 (10 3/4 oz) can condensed cream of mushroom soup 1 cup milk 1 tsp salt 1/2 tsp black pepper 1/2 tsp paprika
Directions
1. Preheat oven to 375 F. Coat a 3 quart casserole dish with nonstick cooking spray.
2. In a large skillet, heat oil over medium heat and saute onion 2 to 3 minutes. Add ground beef and cook 4 to 6 minutes, or until browned.
3. In a large pot, cook noodles according to package directions; drain well and return to pot. Stir in ground beef mixture and remaining ingredients, except paprika, mix well. Place into prepared casserole dish and sprinkle with paprika.
4. Cover and bake 25 to 30 minutes or until heated through.
Ingredients 1 tbsp butter 4 skinless, boneless chicken breast halves, cut in1 inch pieces
3 cups fresh or frozen broccoli florets 1 can (10 3/4 oz) cream of chicken soup, 98% fat free
1/2 cup milk 1/2 cup shredded Cheddar cheese
Directions 1. Heat butter in a 10 inch skillet over medium high heat. Add chicken and cook until well browned, stirring often.
2. Stir broccoli, soup and milk into the skillet. Reduce heat to low. Cover and cook 5 minutes or until the chicken is cooked through. Sprinkle with cheese.
Yield: 4 Servings Serving size:1 1/3 cups
Weight Watchers Points Plus+ =7
Nutritional Information Calories 297 Fat 13 g Cholesterol 101 mg Sodium 495 mg Carbs 11 g Fiber 2 g Protein 34 g
INGREDIENTS 8 small potatoes potatoes, sliced 1/4 inch thick
2 tbsp cooking oil 2 tbsp butter or margarine 4 oz fresh mushrooms, sliced 1 cup chopped salami or cooked ham 1 small bell pepper, chopped 1/2 cup chopped onions 10 eggs, lightly beaten or 2 1/2 cups refrigerated egg product
1/4 cup milk 2 tbsp snipped parsley 1/4 tsp salt 1/8 tsp ground pepper 1 cup shredded Cheddar cheese
DIRECTIONS
1. Cook potatoes in boiling water about 10 minutes or until just tender. Drain well.
2. In a 12 inch skillet, cook the potatoes in hot oil over medium high heat for 5 to 8 minutes or until browned, turning occasionally.
3. Add the butter or margarine to skillet. Add mushrooms, salami or ham, bell pepper and onion. Cook and stir 5 to 8 minutes or until the vegetables are just tender.
4. Combine eggs with milk and parsley. Season with salt and pepper. Add to skillet. Reduce heat to medium. Cook, stirring occasionally until eggs are just set but still moist.
5. Sprinkle with cheese. Cover and cook, without stirring for 3 minutes more or until eggs are set in the center. Serve hot with toasted bagels or English muffins, if you like.
Yield: 8 to 10 servings Weight Watchers 10 Points Plus+
Nutrition Information
Calories 368 Fat 22 g Cholesterol 302 mg Sodium 503 mg Carbohydrates 26 g Fiber 2 g Protein 17 g Percent Daily Values are based on a 2,000 calorie diet.
Non stick cooking spray 4 (6 inch) whole wheat pita bread rounds 1 cup sliced fresh mushrooms 2/3 cup fresh pea pods, cut into thin strips 1/2 cup coarsely shredded carrots 1 1/2 cups cooked chicken or turkey breast, chopped 1/4 cup sliced green onions 1/4 cup bottled peanut sauce 2 tbsp chopped unsalted peanuts
Directions
1. Preheat oven to 450 F. Place pita bread on an ungreased baking sheet. Bake about 8 minutes or until lightly browned and crisp; turning once.
2. Meanwhile, lightly coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium heat. Add mushrooms, pea pods and carrots to hot skillet; cook about 3 minutes or until just tender. Stir in chicken and green onions. Remove from heat. 3. Carefully spread each hot bread round with 1 tbsp of the peanut sauce. Top with hot vegetable mixture and sprinkle with peanuts.
Yield: 4 servings Serving size: 1 per person.
Nutrition Information Weight Watchers Points Plus+=(9) per serving
Calories 359 Total Fat 8 g Saturated Fat 2 g Cholesterol 45 mg Sodium 579 mg Carbohydrates 49 g Fiber 7 g Protein 26 g Percent Daily Values are based on a 2,000 calorie diet.
Ingredients 1 tbsp butter 1 small bunch green onions, chopped 1 can (10 oz) enchilada sauce 5 cups yellow tortilla chips 1 recipe for fresh salsa* (below) 6 eggs, lightly beaten 1/4 cup milk Sour cream, optional Farmers cheese, optional
Directions
1. Heat 1 tsp of the butter in a 12 inch skillet over medium heat; add half the cilantro and half the green onions (use remaining for Fresh Salsa Recipe). Cook and stir 1 minute. Stir in enchilada sauce; gently stir in chips. Cook and stir until chips are coated in sauce; reduce heat to low.
2. Prepare the Fresh Salsa.
Fresh Salsa: In bowl combine the reserved cilantro and green onions; 1 cup grape tomatoes, halved; 1 avocado, peeled, seeded,and chopped; 1 Serrano pepper, seeded and chopped; and the juice from half a lime. Cut remaining lime half into wedges for serving.
3. For scrambled eggs: In a medium size bowl whisk together eggs, milk, and 1/4 tsp each salt and pepper. In a large skillet melt remaining 2 tsp butter over medium heat; add eggs. With a spatula, lift and fold partially cooked egg mixture from edges to center so that the uncooked egg portion flows underneath. Continue for 4 to 5 minutes or until eggs are cooked through, butstill glossy and moist. Remove from heat.
4. To serve, slide chip mixture onto large platter. Top with eggs and Fresh Salsa.
Optional: If desired, serve with sour cream, Farmers Cheese and lime wedges.
Yield: 4 servings
Nutritional Information
Calories382 Total Fat (g)24 Saturated Fat (g)6 Monounsaturated Fat (g)9 Polyunsaturated Fat (g)5 Cholesterol (mg)326 Sodium (mg)874 Carbohydrate (g)32 Total Sugar (g)5 Fiber (g)6 Protein (g)14 Vitamin C (DV%)39 Calcium (DV%)15 Iron (DV%)17 Percent Daily Values are based on a 2,000 calorie diet.
4 bay leaves 1 tsp salt 1 tsp dry mustard 1 tsp cayenne pepper 1 tsp file gumbo powder 1/2 tsp ground cumin 1/2 tsp black pepper 1/2 tsp thyme 4 tbsp margarine 6 oz smoked ham, diced 8 oz smoked or Andouille sausage, sliced 1/4 inch thick 1 1/2 cups chopped onions 1 bell pepper, chopped 1 1/2 tsp minced garlic 2 cups uncooked converted rice 4 cups chicken broth
Directions
1. Combine bay leaves, salt, mustard, cayenne, file, cumin, pepper and thyme in a small bowl and set aside.
2. In a large heavy (preferably cast iron) skillet, melt margarine over high heat. Add ham and sausage, cook 5 minutes stirring occasionally. Next, add onions, celery, bell peppers and garlic.
3. Cook until brown, about 10 to12 minutes, stirring and scraping the bottom. Stir in rice and cook 5 minutes, stirring and scraping. Add in broth and stir well.
4. Bring mixture to a boil; reduce heat and simmer until rice is tender but still crunchy, about 20 minutes, stirring occasionally. Remove bay leaves before serving.
1 (12 oz) package jumbo shell macaroni 3 large red or green bell peppers 1 1/2 cups chopped red onions 1 fresh jalapeno pepper, (seeded & chopped) 1 tbsp vegetable oil 2 cups chopped cooked chicken 1 can (16 oz) refried beans 1/2 of (1.35 oz) envelope taco seasoning 2 cans (10 oz) enchilada sauce 1 (8 oz) bag shredded Mexican 4 cheese blend 1 cup green onions, sliced 2 cups crushed Nacho cheese tortilla chips Avocado dip and/or sour cream
Directions
1. Preheat oven to 350 F. Cook pasta according to package directions; drain. Rinse; drain again and set aside.
2. In a skillet cook sweet peppers, onion, jalapeno and 1/4 tsp salt in hot oil over medium heat for 5 minutes or until tender. Stir in chicken, beans, taco seasoning mix and 1/2 cup enchilada sauce. Cook and stir 5 minutes. Stir in 1/2 cup each of the cheese and green onions.
3. Use filling to stuff shells. Spread 1 cup of the remaining enchilada sauce in a 3 quart rectangular baking dish. Arrange shells over sauce. Drizzle with remaining enchilada sauce.
4. Bake, covered for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with chips and remaining green onions. Serve with avocado dip and/or sour cream. Yield 8 to 10 servings
Nutrition Information
Calories520 Total Fat (g)20 Saturated Fat (g)8 Monounsaturated Fat (g)2 Polyunsaturated Fat (g)4 Cholesterol (mg)56 Sodium (mg)1338 Carbohydrate (g)60 Total Sugar (g)6 Fiber (g)6 Protein (g)27 Vitamin C (DV%)93 Calcium (DV%)21 Iron (DV%)20 Percent Daily Values are based on a 2,000 calorie diet.
Ingredients 1 tbsp olive oil 4 skinless, boneless chicken breast halves 1 garlic clove, minced 3 tbsp balsamic vinegar 3/4 cup water 1 can (10 3/4 oz) condensed cream of chicken soup, regular or fat free
1 cup diced plum tomatoes or 1/2 cup thinly sliced sun dried tomatoes
1/2 cup sliced pitted Kalamata olives 1/2 tsp dried oregano leaves, crushed 1/4 cup Feta cheese, crumbled Hot cooked orzo pasta
Directions
1. Heat oil in a 10 inch skillet over medium high heat. Add chicken and cook 10 minutes or until well browned on both sides. Remove chicken from skillet.
2. Stir garlic, vinegar and water into skillet. Cook and stir for 1 minute. Stir in soup, tomatoes, olives, if desired and oregano. Heat to a boil. Return chicken to skillet. Reduce heat to low. Cook 5 minutes or until chicken is cooked through. Sprinkle with Feta cheese. Serve chicken and sauce with the orzo. Yield: 4 Servings
1 (3 lb) whole fryer chicken 1 tbsp cooking oil 2 garlic cloves, minced 2 tsp ground cinnamon 1/2 tsp salt 1/2 tsp nutmeg 1/4 tsp black pepper 3 tbsp honey 1/3 cup dried tart red cherries 1 1/3 cups orange sections, halved (about 4 oranges) 2 nectarines, pitted and chopped 2 tbsp snipped fresh cilantro 1 fresh jalapeno pepper, seeded and chopped 1 tbsp lime juice Fresh cilantro sprigs, optional
Directions
1. Remove skin from chicken (except for wings). Tie legs to tail. Twist wing tips under back. Place chicken, breast side up on a rack in a roasting pan. In a bowl combine oil and garlic; brush on chicken. In another bowl combine cinnamon, salt, nutmeg and black pepper. Sprinkle evenly over chicken. Into center of an inside thigh muscle insert an oven proof meat thermometer.
2. Roast chicken uncovered in a 375 F. oven for 1 hour. Remove string from legs. Brush honey over chicken. Roast about 15 minutes more or until drumsticks move easily in their sockets, chicken is no longer pink, and meat thermometer registers 180 F. Remove chicken from oven. Cover and let stand for 15 minutes.
3. Meanwhile for salsa, place cherries in a small saucepan; cover with water. Bring to a boil; remove from heat. Cover and let stand 5 minutes. Drain well. In a medium bowl combine drained cherries, orange sections, nectarines, snipped cilantro, jalapeno pepper and lime juice. Cover and chill until ready to serve. Serve with chicken. If desired garnish with cilantro sprigs.
Yield: 6 Servings Serving size= 1/6 of recipe
Weight Watchers PointsPlus+ =6 per serving
Nutritional Information
# Calories250, Total Fat (g)6 Saturated Fat (g)1 Monounsaturated Fat (g)2 Polyunsaturated Fat (g)2 Cholesterol (mg)76 Sodium (mg)262 Carbohydrate (g)26 Total Sugar (g)16 Fiber (g)3 Protein (g)25 Vitamin A (DV%)0 Vitamin C (DV%)50 Calcium (DV%)5 Iron (DV%)8 Fruit (d.e.)1.5 Medium-fat Meat (d.e.)3 Percent Daily Values are based on a 2,000 calorie diet.
8 slices bacon 1 large onion, sliced 1/2 cup white vinegar 1/4 cup sugar 1 (16 oz) bag frozen green beans, thawed
Directions
1. In a large skillet, cook bacon and onion over medium high heat until bacon is crisp, stirring often. Remove bacon and onion with a slotted spoon, reserving 1/4 cup drippings in skillet. Drain bacon and onion on paper towels, and set aside.
2. In a small bowl combine vinegar and sugar; pour into drippings in skillet and bring to a boil.
3. Add beans and cook over medium high heat until heated through, stirring occasionally. Spoon into a serving dish; top with bacon and onion.
2 (12 to 14 oz) Beef top loin steaks 2 tbsp prepared horseradish 2 tbsp Dijon mustard 2 tsp flat leaf parsley, snipped 1 tsp fresh thyme, snipped Broiled cherry tomatoes, optional Broiled bell pepper strips, optional Herbed mayonnaise, optional Salt and black pepper, to taste
Directions
1. Preheat broiler; season steaks with salt and pepper. Place on unheated rack of pan. Broil 4 inches from heat 7 minutes. Meanwhile, combine horseradish, mustard, parsley, and thyme.
2. Turn steaks. Broil 8 to 9 minutes more for medium. The last 1 minute of broiling, spread with horseradish mixture. Serve with tomatoes, peppers and herbed mayonnaise.
Yield: 4 servings Weight Watchers PointsPlus+ =7 per serving
Nutrition Information Calories284 Total Fat (g)15 Saturated Fat (g)6 Monounsaturated Fat (g)6 Polyunsaturated Fat (g)1 Cholesterol (mg)84 Sodium (mg)351 Carbohydrate (g)1 Total Sugar (g)1 Fiber (g)0 Protein (g)33 Vitamin A (DV%)0 Vitamin C (DV%)5 Calcium (DV%)3 Iron (DV%)19 Percent Daily Values are based on a 2,000 calorie diet.
1 Beef chuck roast (2 1/2 to 3 lb) 1 1/2 tsp salt 1 tsp black pepper 1 tbsp cooking oil 2 medium size onion, cut in wedges 3 garlic cloves, minced 1 cup brewed coffee 1 can (14 1/2 oz) diced tomatoes 1/4 cup Mole sauce
Directions
1. Trim fat from beef. Season on all sides with salt and pepper. In a 5 quart Dutch oven, brown beef on all sides in hot oil. Remove from Dutch oven and set aside.
2. In same Dutch oven cook onions over medium heat 4 to 5 minutes or just until edges begin to brown. Stir in garlic; cook 1 to 2 minutes or until fragrant. Place beef on onion mixture. Add coffee, tomatoes and Mole sauce. Bring to boiling. Reduce heat and simmer, covered 1 1/2 to 2 hours or until beef is tender.
3. Divide cooked beef and sauce into 4 portions in airtight freezer containers. Let cool 30 minutes before covering. Freeze up to 3 months. Thaw and use to make ranchero beef hash or other recipes.
To Thaw: Thaw 1 and 2 serving size portions overnight in refrigerator; thaw 4 serving size portion 36 hours in refrigerator. Or, microwave on 30% power (medium low); cook 1 serving 6 to 8 minutes, stirring and breaking up twice; cook 2 servings 12 to 14 minutes, stirring and breaking up twice; cook 4 servings 15 minutes; let rest 10 minutes, stir and break up; microwave 10 minutes more.
To Reheat: Reheat thawed meat and sauce in microwave oven on 70% power, (medium high). Cook 1 serving for 2 to 4 minutes, stirring once; cook 2 servings for 4 to 6 minutes, stirring once; cook 4 servings for 8 to 10 minutes; stirring once, or reheat in saucepan over medium heat, covered, 5 to 10 minutes or until hot, stirring occasionally.
1 lb lean ground beef 3/4 cup water 1 envelope (1 oz) taco seasoning 1 (15 to 16 oz) can refried beans 5 cups tortilla chips 2 cups chunky style salsa 1 cup shredded cheddar cheese 1/3 cup sliced jalapeno peppers Sour cream, optional
Directions
1. Cook ground beef in a 10 inch skillet over medium high heat until well browned, stirring often to separate meat. Drain off fat.
2. Stir water and taco seasoning in the skillet and heat to a boil. Reduce heat to low and cook 5 minutes, stirring occasionally.
3. Heat the beans according to the label directions on can.
4. Place the chips on a large platter. Layer the beef mixture, beans, salsa, cheese and peppers over the chips. Place dollops of sour cream over all if desired.
4 celery ribs, cut 3/4 of an inch in length 2 bay leaves 4 whole peppercorns 2 tsp salt 2 lbs frozen shrimp in shell, unthawed (16 to 20 per lb size)
Pickling Ingredients
2 onions, peeled and thinly sliced 16 to 20 bay leaves 1/4 cup vegetable oil 2 tbsp cider vinegar 1/2 tsp salt 1/2 tsp dry mustard 2 tsp super fine sugar Juice of one lemon 1/4 cup pickling spice
DIRECTIONS
1. In a heavy pot with a lid, combine the celery, bay leaves, peppercorns and salt. Add 2 cups water.
2. Bring to a boil. Lower heat and simmer 5 minutes. Add the shrimp; re-cover pot and bring back to a boil. Lower heat and simmer 3 minutes or until pink.
3. Remove from heat and uncover. Let shrimp cool in the stock.
4. When cool enough to handle, peel shrimp, returning to the stock until ready to pickle.
PICKLING INSTRUCTIONS
5. In a large bowl, place a layer of boiled shrimp. On top place 4 bay leaves and one fourth of the onion slices. Continue doing this, layer upon layer until all shrimp are used.
6. Mix remaining ingredients and pour over the shrimp.
7. Cover bowl and set aside, stirring occasionally.
8. After 12 hours, taste shrimp and adjust seasoning. If too tart add more sugar.
1 lb grape tomatoes 4 to 6 garlic cloves 2 tbsp olive oil 1/2 tsp salt 2 poblano peppers, halved and seeded 1 (5 to 6 oz) bag mixed baby lettuce 1 rotisserie chicken, chilled, skinned and chopped 2 ears bicolor corn, cooked and cooled to room temperature 1 avocado, chopped 1 cup shredded Monterey Jack cheese Freshly cracked black pepper 1 cup olive oil 1/2 cup red wine vinegar 3/4 teaspoon sea salt 1/2 teaspoon freshly cracked pepper
DIRECTIONS
1. Preheat oven to 400 F.
2. Toss tomatoes, garlic, the 2 tbsp olive oil and salt in a baking dish. Roast uncovered until softened (about 20 to 25 minutes). Remove from oven and let tomato mixture cool well.
3. While the tomatoes cool roast the poblanos, cut side down under broiler. When browned place peppers in a heavy zip lock bag; seal and let steam about 5 minutes. Rinse under cold water to remove the skin.
4. Chop peppers. Arrange the lettuce on a large platter. Mound the chicken chunks in the center of the lettuce. Scatter the corn and avocado over the lettuce.
5. Sprinkle chopped poblano pepper over the corn and avocado. Sprinkle the cheese over the entire salad. Sprinkle with cracked pepper. In a blender combine the cooled tomatoes, garlic and any remaining oil from the roasting dish. Add the 1 cup olive oil, the vinegar, salt and 1/2 tsp pepper.
6. Cover and hold lid in place. Blend at low speed to start. Puree well; adjust seasonings. Drizzle dressing over salad and serve.
8 slices French or Italian bread 1/4 cup butter or margarine 1/2 cup brown sugar 1/4 tsp cinnamon 1 tsp grated orange rind 4 eggs, slightly beaten 2/3 cup orange juice
DIRECTIONS
1. Preheat oven to 400 F.
2. Melt butter or margarine in a 9 by13 inch baking pan. Mix together brown sugar, cinnamon and orange rind. Sprinkle evenly over melted butter.
3. Mix together eggs and orange juice. Dip bread slices in liquid mixture and place in prepared pan. Pour any leftover liquid over bread slices.
4. Bake about 15 minutes or until golden brown. Turn out of pan immediately. Sprinkle with powdered sugar.
5. Top with orange syrup (below).
Syrup:
Mix 1 tbsp cornstarch with ½ cup brown sugar. Stir in 1cup orange juice and ½ tsp orange extract. Cook over medium heat until mixture bubbles and becomes thick and syrupy. Pour over French toast. Leftover syrup can be stored in the refrigerator for up to two weeks.
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