March 2007: Favorite Foods

Host: Hannah

The Menu:
Amy: Jalepano Poppers
Hannah: Stuffed Pork Chops
Sarah: Party Punch & Chinese Cabbage Salad
Danielle: Garden Chowder Recipe
Heather: Strawberry Spinach Salad
Jenny: Strawberry Shortcakes


Jalepano Poppers
Cream Cheese or Neufchatel (1/3 less fat cream cheese)
Bacon
Olive oil or cooking spray

1. cut jalepenos in half, including stem, so each half has a little stem handle
scoop out seeds and veins. the more vein you leave, the more spice you have. I made the mistake of scooping out too much the time before last and they were very boring.
2. drizzle olive oil on pan and rub pepper halves in it - both sides. Or, I just spray w/ cooking spray.
3. warm up cream cheese in the microwave.
4. load each half with a tablespoon or so of cream cheese.
5. cook bacon until just before crisp. I use a microwave tray and do 4 minutes.
6. immediately roll bacon around stuffed pepper, securing with a tooth pick if needed.
7. bake in hot oven or on broil for a couple minutes until they're hot and the bacon is crispy.

If you prefer soft peppers, you can bake the longer or just broil the peppers to your desired softness for a few minutes before you stuff them and serve after stuffing.


Stuffed Pork Chops
6 pork chops. 1-inch thick
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup butter
1 cup chicken stock
1 teaspoon salt
1 teaspoon each poultry seasoning and sage
3 cups ground dry bread crumbs
1 can cream of celery soup
1/3 can water

Have butcher cut a pocket-slit in each pork chop. Saute onion and celery in butter. Mix in stock and seasonings. Remove from heat and mix in bread crumbs until moistened. Stuff each pork chop with 1/2 cup stuffing. Coat each chop with a breading mixture of fine bread crumbs, salt, pepper, and paprika. Place chops in shallow baking dish. Combine celery soup and water and pour over chops. Bake 1 1/2 to 2 hours in a 350-degree F. oven. Makes 6 serving.


Party Punch
46 oz Apricot Nectar
46 oz Pineapple Juice
I can Limeade concentrate
2 L 7-Up or Sprite

Mix and enjoy!


Chinese Cabbage Salad
1 large head of cabbage, shredded
8 oz. roasted slivered almonds
3/4 c. sunflower seeds, roasted or raw
8 scallions, finely sliced
2 pkgs. Ramen noodles, crushed

Dressing:
4 T. sugar
1 t. salt
1 t. pepper
3/4 oil (you could probably do less and it would taste the same... if
you are fat conscientious)
6-7 T. rice vinegar (don't substitute)

Just before serving, add dressing and noodles. (I added some red cabbage for color and toasted the ramen.)


Garden Chowder Recipe
1. In a large pot saute together:
2 medium zucchini
1 medium onion
1 Tb basil
1 Tb parsley
1/4 c butter

2. After veggies have softened, add to pot and mix in:
1/3 cup flour
1 tsp. salt,(or add some garlic salt to taste at the end)
1/4 tsp ground black pepper

3. Add and bring to boil for about 2 min:
3 cups of water
3 bullion cubes

4. Then add the following ingredients and let simmer 5 minutes:
1 can diced/stewed tomatoes, undrained
1 can evaporated milk, non-fat okay
1 small can of corn, drained

5. Add then simmer as desired
1/3 cup Parmesan cheese, grated
3/4 cup cheddar cheese, grated
A large pinch of sugar

***** Low fat substitutions** Use non-fat evaporated milk. You can sub some of the butter with light or low calorie butter/tub butter. Use less cheese or more parm. cheese, or reduced fat cheddar.


Strawberry Shortcakes
1 ¾ c. all purpose flour
¼ c. granulated sugar
1 T b powder
½ t salt
½ c cold unsalted butter, cut into ½" pieces
1 large egg
1/3 c. heavy whipping cream (plus extra for brushing)
2 T granulated sugar

Filling:
4 c strawberries, hulled and sliced
A squirt or two of lemon juice
3 T granulated sugar

whipped cream:
2 c whipping cream
3/4 t vanilla (opt)
3-4 T sugar

1. Whip cream to soft peaks. Sprinkle sugar and extract over cream, whip to soft peaks. refrigerate.
2. Prior to baking, combine sugar, berries and lemon juice and let soak for at least 30 minutes at room temp, then refrigerate until ready to use.
3. In a bowl or food processor, combine first 4 ingredients. (the dry ingredients)
Add the butter, pulse 3 or 4 times (or cut in with 2 knives or a pastry blender) until the dough forms crumbs the size of small peas.
4. In a separate bowl, whisk together egg and 1/3 c cream until blended.
5. Pour over dry ingredients and pulse (or stir w/ rubber spatula) until just moistened.
6. Turn the dough out onto a floured surface.
7. Gently knead until dough clings together
8. Roll or pat out until it's ¾" thick and cut with a 3" biscuit cutter or a cup.
9. Place onto greased baking sheet and brush with 1-2 T cream and sprinkle with sugar
10. Bake until lightly browned, 12-15m @ 425
11. Cool on wire rack before slicing them open and layering with berries and cream