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Pork Stew

1 1/4 lbs of pork
Green peppers
Natures seasoning blend
Paprika for color
1 tbl Teriyaki sauce= 2grm carb.
1/2 tbl Butter
1 1/2 cups Water

Season the pork "well" with all the above ingredients. Bake in a covered dish 350 degrees approximately 2hrs until very tender. Check occasionally to make sure its browning and moist!
serves 3
Submitted by: Victory

Orange Roughy (for two)

2 orange roughy filets
Lemon Pepper

Salt both sides lightly. Generously add lemon pepper to both sides. Heat pan to medium heat. Add two tablespoons of butter to pan. Place fish in pan and cook on both sides until light golden brown for about ten minutes or less. Do not overcook. Place filets on serving dish and add a slice of Lemon to each.
Submitted by: Mark Van Horn

Tuna Patties

1 large can tuna
1 tbsp chopped onion
1 egg (beaten)
about 1/3 cup of crushed pork rinds
(or just enough to bind them together good)

Fry on medium heat, both sides till golden brown in just enough oil to cover bottom of skillet. Makes about 6 patties
Submitted by: Margal

Glazed Cauliflower

1 head of fresh cauliflower (about 2 pounds)
1/2 cup mayonnaise
1 tsp Dijon style mustard
1/8 tsp nutmeg
1/8 tsp ground pepper

**Always soak fresh cauliflower in about a gallon of water to which you have added 2 Tbsp of salt. This removes any hidden "little critters".

After soaking cauliflower for about 30 minutes, rinse well, pat dry and remove the outer leaves. Cut off as much of the bottom core as possible, but leave the head in tact. With a very thin, sharp knife, make several stab holes into the core and the stems of the cauliflower florets. This will aerate the dense parts of the cauliflower. Place the head of cauliflower on a microwave safe dish with a lip to catch the water that will cook out. Cook on high for 13 minutes. During cooking time, mix the mayonnaise, Dijon mustard, nutmeg and pepper together. As soon as cooking time has completed, remove the cauliflower from the microwave and "ice" the top and the upper sides with the "glaze" and sprinkle a little paprika on for color. Let stand for 3 minutes before serving. To serve, slice the entire head of cauliflower into wedges and serve.

**The glaze given in this recipe is a 'mock hollandaise' sauce and may be enjoyed on a variety of cooked veggies like: broccoli, asparagus, artichokes and even on poached eggs!

Submitted by: Carol M. (TATFEATHER)

Fried Zucchini
4 sm - med zucchini
1 egg
vegetable oil

Cut both ends from the zucchini, wash and pat them dry. As thin as possible, slice the zucchini lengthwise. Lay the slices out on several layers of paper towels. Lightly salt the slices, cover with additional paper towels and let stand for about 15 minutes to draw out the excess water from the zucchini.
Heat vegetable oil in large heavy pot (or use a deep fryer) to 350 degrees. Beat the egg until it is light lemon colored. Dip each zucchini strip into the beaten egg and drop into the hot oil. Cook about 5 or 6 strips at a time. Cook only until they are light golden brown. Remove, drain on layers of paper towels. You may keep these warm on a cookie sheet in a 300 degree oven until all zucchini slices are cooked. These may be served with a horseradish dipping sauce (below)

Horseradish Dipping sauce
1/2 cup mayonnaise
1/2 tsp Dijon style mustard
1-2 Tbls horseradish

And another one from Carol M.

Stuffed Cabbage

1 lb ground beef
1/2 lb ground pork
1 can bean sprouts (drained well and pulsed in the food processor to look like rice)
1 egg
5 green onions (chopped)
1/2 tsp salt
1/8 tsp black pepper
1 29 oz can crushed tomatoes (needs to be no more than 5 gms carbs per 1/2 cup)
1/2 cup water
1 medium head cabbage

There are several ways to par-cook cabbage to make cabbage rolls.
(1) You can clean off the outer leaves, core the head, wrap it in plastic wrap and freeze. The day before you want to make cabbage rolls, remove the cabbage from the freezer and place it in a bowl to thaw. As it thaws, the leaves will fall away and the freezing/thawing process *blanches* the cabbage leaves.
(2) You can place the cleaned and cored head of cabbage in a microwave safe dish and set the microwave on high for about 15 minutes. During the cooking time, check the cabbage and remove the outer leaves as they soften and loosen from the rest.
(3) You can submerge the cleaned/cored head of cabbage in a pot of boiling water and remove the leaves as they soften.
Always cut off the bottom center vein of each cabbage leaf, as it is tough and will not cook as evenly as the rest of the leaf.
Mix the ground beef, ground pork, egg, diced green onions, salt, pepper and chopped bean sprouts together. Mix thoroughly. Roll each "blanched" cabbage leaf around some of the meat mixture and place in a casserole dish. Top of with some of the large outer leaves to prevent the cabbage rolls from getting dried out and too brown during cooking. Pour the entire can of crushed tomatoes over the cabbage rolls and add the water. Cover casserole and bake in a 350 degree oven for about 2 hours. Check during cooking to make see if additional water needs to be added. Yields about 10--4 inch cabbage rolls.

**If you'd prefer not to use crushed tomatoes, the cabbage rolls can be cooked in low--sodium sauerkraut.

**These may be cooked in the microwave in a microwave safe covered casserole. Cook on Med/high (70% power) for approximately 30 minutes. Let stand for 15 minutes before eating.

Great recipes, Thanks Carol M.

Thai Style Fish

4 fish steaks or fillets
1 teaspoon oil
4 green onions or scallions
1 clove garlic, crushed
1/2 teaspoon chopped chili pepper
3 sprigs fresh mint, sliced finely
3 stalks lemon grass, sliced finely
1/2 cup chopped coriander
1 tsp grated lemon peel
2 tomatoes, cut into eighths

Heat the oil, onions, garlic, chili, mint and lemon grass in a large skillet for 2-3 minutes.
Add the fish and cook for 5-7 minutes more, turning once. Remove fish to a platter and keep warm.
Put remaining ingredients in the skillet and cook for 2-3 minutes. The tomatoes should be hot but not mushy. Pour over fish and serve immediately.

Broiled Salmon with Zesty Lime Mustard

2 tablespoons coarse grain mustard
2 tablespoons lime zest
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 6-ounce salmon fillets
Preheat broiler.

In a medium bowl, combine the mustard, lime zest, lime juice, salt and pepper. Place salmon, skin side down, on broiler pan. Broil about 5 minutes. Spoon equal shares of the mustard sauce onto each salmon fillet. Broil 3-5 minutes more or until salmon is done.

Cowboy Kisses

12 cherry or jalepeno pepper rings, freshly cut or from the jar
12 shrimp, cleaned and cooked
6 slices bacon, halved

Preheat broiler or grill.

Encircle each cleaned shrimp with a pepper ring, then wrap each in 1/2 slice of bacon. Secure with a wooden toothpick. Place the appetizers on a broiler pan. Broil until the bacon is cooked, turning once to insure that the bacon is crisp all around.

Mustard Herbed Chicken Breasts

4 skinless, boneless chicken breasts
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons dried tarragon
2 tablespoons dried thyme
salt and freshly ground black pepper to taste
2 teaspoons grainy mustard
2 teaspoon Worcestershire sauce

Using a mallet, pound the chicken breasts and flatten them to 1/4-inch thickness.

Combine oil, vinegar, tarragon, thyme, salt, black pepper, mustard, and Worcestershire sauce, blending well. Pour into a large nonstick skillet and heat over medium high heat.

Add chicken to the liquid and cook for about 5 minutes, or until chicken is no longer pink, turning pieces over once.

Willie G's Oyster Bar Trash

2 ounces unsalted clarified butter (melt butter, skim off milk solids)
4 ounces jumbo lump crab meat (real)
5 ounces peeled and cleaned shrimp
blackening seasoning

Heat a cast iron skillet. Add 2 ounces of clarified butter. Add shrimp and cook until halfway done. Add crab meat and sprinkle with blackening seasoning. Mix shrimp and crab meat together. Spoon onto a plate.

Shrimp-Filled Tomatoes

8 Italian style (plum or Roma) tomatoes
2 tablespoons mayonnaise
1 teaspoon grated lemon zest
1 teaspoon Dijon mustard
1/3 to 1/2 cup finely chopped green pepper
6 ounces small cooked shrimp (salad size)
salt and pepper to taste

Cut tomatoes in half crosswise. With a small spoon, scrape out and discard seeds. Drain tomatoes halves, cut side down, on paper towels.
Meanwhile, in medium-sized bowl, mix mayonnaise, lemon zest, mustard, green pepper, and shrimp. Season to taste with salt and pepper. Fill tomato halves with shrimp mixture, using about 1 tablespoon for each.
If made the day ahead, cover and refrigerate. Makes 16 appetizers.

Crockpot Roast Pork

1 3 to 5 pound pork roast (whatever size fits your needs)
1 package fresh sauerkraut (the kind you find in a plastic bag in the meat department)

Put pork roast in crockpot and place sauerkraut (undrained) over the top and sides. Set crockpot on high and cook for 3 to 4 hours, depending upon the size of the roast. (Check the internal temperature of the roast with a meat thermometer to make sure it's done.)

Remove roast from crockpot and slice thinly. Arrange the meat on a platter. With a slotted spoon, remove the sauerkraut from the crockpot and arrange around the pork roast.

Crockpot Italian Beef

5 pounds chuck roast
2 cups water
juice from a jar of mild pickled pepper slices (reserve peppers)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon garlic powder (or 1 teaspoon minced garlic)
1 package dry Italian salad dressing mix
1 tablespoon olive oil
reserved pickled peppers

Trim excess fat from roast. Place roast in crockpot. Mix water and juice from pickled peppers with salt, pepper, oregano, basic, garlic, and salad dressing mix. Pour over roast. Cover and cook on low 8 -10 hours. (easily done overnight) Remove meat, allow to cool slightly and shred, discarding any fat.

Return shredded meat to broth in crockpot, add the reserved pickled peppers. Cook on high until heated through, 15 minutes to 1/2 hour. Use a slotted spoon to serve. May be frozen.

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