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Cooking with Janet Recipes (261)

Recipe of the Week - Cooking with Janet Chanatry      Janet Chanatry

INGREDIENTS:

~ 1 Lb. Clam Meat, Chopped
~ 2 Cups Water
~ 1 Small Onion, Diced
~ 3 Medium Potatoes, Peeled, Diced
~ 2 Celery Stalks, Chopped
~ 2 Carrots, Sliced
~ 1 Chicken Bouillon Cube
~ 6-8 Whole Allspice
~ 1 Tsp. Dried Dill Weed
~ 1/2 Tsp. White Pepper
~ Two 13 Oz. Cans Evaporated Skim Milk
~ 2 Tbsp. Flour
~ 1 Tbsp. Parsley, Minced Or 1 Tsp. Dried Crushed Parsley

PREPERATION:

1) Place clam meat, water, onion, potatoes, celery, carrots, bouillon, allspice, dill weed, and white pepper into 4-quart saucepan. Covr. Simmer 15 minutes. 2) Add 1 can milk to vegetables. Blend flour with remaining milk until smooth. Slowly stir into chowder. Simmer and stir 10 minutes. 3) Remove allspice. Sprinkle chowder with parsley before serving. Serves 6. Substitutions: Halibut, scallops, lobster meat, salmon. Calculations per serving: 222 calories, 31 mg. cholesterol, 1 gm. total fat, 394 mg. sodium, 0 gm. saturdated fat. Diabetic exchanges: 1 milk, 1 bread, 2 meat.

INGREDIENTS:

~ 4 Boneless, Skinless Chicken Breasts (6 To 8 Oz.)
~ 2 Tbsp. Butter
~ 2 Tbsp. Flour
~ 2 (14 Oz.) Cans Chicken Broth
~ 1 Tbsp. Dijon Mustard
~ 2 Tbsp. Fresh Tarragon Chopped Or 2 Tsp. Dried
~ Salt & Freshly Ground
~ Black Pepper

PREPERATION:

Bring 2 cans of chicken broth to a boil. Add chicken to the broth, cover and reduce heat to simmer. Poach chicken 12 minutes. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl. Return the pan to heat and add butter. When butter melts, add flour and cook, whisking with butter, 2 minutes. Slowly pour cooking liquid back into pan, until appropriately thickened, combining with whisk. Stir in Dijon mustard and tarragon and season sauce with salt and pepper. Return chicken to the pan and coat with sauce. Simmer 2 to 3 minutes to heat chicken back through and to combine flavors. Serve with rice pilaf and roasted squash vegetable medley.

INGREDIENTS:

~ 2 To 2 1/2 Lb. Veal Cutlets, Thin Cut Or Pound Them Thin
~ 4 Eggs
~ 1/4 Cup Olive Oil
~ 1/4 Tsp. Salt & Pepper
~ 1 Tsp. Garlic Powder
~ 1/2 Cup Grated Cheese
~ 1/2 Tsp. Dried Parsley Or 1 Tsp. Fresh
~ 1 Lemon
~ 3/4 Cup Good White, Sherry Is Best

PREPERATION:

Blend eggs, cheese, parsley, garlic, salt & pepper. Roll in flour, dip each piece into egg mixture. Fry in hot oil, brown each side. Place on paper towel. When all meat is browned, place in a baking dish. Mix wine, juice of lemon, a little parsley, butter and water. Pour over the veal. Bake in 325˚ oven for 1/2 hour, turning the meat once after 15 minutes. Serve with lemon slice.

lobster tails

INGREDIENTS:

~ 2 Lobster Tails (4-6 Oz. Each)
~ Vegetable Cooking Spray
~ 1/4 Cup Lemon Juice
~ 1/4 Cup Butter, Melted
~ 1/4 Tsp. Salt
~ 1/4 Tsp. Pepper
SUBSTITUTIONS:
Jumbo Shrimp, Sea Scallops
 

PREPERATION:

(1) Thaw lobster if frozen. (2) Mix basting sauce in a bowl. (3) Lobster tails have two side - the hard, cup side and the soft, flat undercover. (4) Remove soft under-cover of lobster shell. (5) Insert metal skewer lengthwise through lobster. Use one skewer per lobster. (6) Cost lobster with vegetable cooking spray and place underside down on grill. (7) Grill for 3 minutes and turn. (8) Baste with sauce and grill for 3 more minutes, or until lobster turns bright orange and pulls away from shell. Serves 4. Calculations per serving: 146 calories, 5 gm. total fat, 1 g. saturated fat, 172 mg. cholesterol, 205 mg. sodium.

INGREDIENTS:

~ 2 Slabs Baby Back Spare Ribs (About 6LB.)
~ 1 1/2 Cups Prepared Barbecue Sauce
~ 1/2 Cup Jalapeno Jelly Or Hot Pepper Jelly
~ 1/4 Cup Cider Vinegar
~ 2 Tbsp. Seeded And Chopped Jalapeno Peppers
~ 2 Tsp. Garlic Powder

 

PREPERATION:

(1) To make sauce: In 1-quart saucepan, combine barbecue sauce, jelly, vinegar, peppers and garlic. Over medium heat, heat until jelly melts, stirring often. (2) In covered grill, arrange preheated coals around drip pan; test for medium heat above pan. (3) On grill rack, place ribs, fat side up, over pan but not over coals. Grill, covered, 1 1/2 to 2 hours or until well-done. Adjust vents and add more charcoal as necessary. Turn and brush often with sauce during the last 30 minutes. Makes 6 servings. After cooking may be cut into riblets as hors d’oeuvres.
To roast: Place ribs, fat side up, on rack in roasting pan. Roast, uncovered, at 350 degrees F. 1 1/2 to 2 hours or until well-done. Turn and brush oftenwith sauce during the last 30 minutes.

 

 

INGREDIENTS:

~ 4 Pork Rib Chops, Each Cut 1.5” Thick
~ 1 Tbs. Butter Or Margarine
~ 2 Cups Thinly Sliced Fresh Mushrooms
~ 2 Tbs. Chopped Fresh Parsley
~ 1/2 Cup Shredded Carrot
~ 1/3 Cup Sliced Green Onion
~ 1 Tbs. Lemon Juice
~ 1/4 Tsp. Rubbed Sage
~ Dash Pepper
~ 1 Tbs. Vegetable Oil
~ 1/2 Tsp. Dried Thyme Leaves, Crushed
~ 1/2 Cup Your Favorite Prepared Barbecue Sauce

PREPERATION:

To make filling: In 10-inch skillet over medium heat, in hot butter, cook mushrooms until tender, stirring occasionally. Remove from heat. Stir in carrot, onion, parsley, juice, sage and pepper. Make a pocket in each chop by cutting horizontally from fat side to bone. Fill each chop with 1/4 c. of the filling, pressing firmly into opening. Secure with toothpicks. Brush chops with oil. Rub thyme over chops. On grill rack, place chops directly above medium coals. Grill, uncovered, 35 to 40 minutes or until well-done, turning and brushing often with barbecue sauce during the last 20 minutes. Arrange chops on rack in broiler pan. Broil 4 inches from heat 25 to 30 minutes or until well-done, turning and brushing often with barbecue sauce during the last 10 minutes.