Pineapple Garlic Pork Chops
4 Boneless pork chops, 114 inches 2 Tablespoons brown sugar
thick to Teaspoon dried rosemary leaves,
1 Cup unsweetened pineapple juice crushed
to Cup dry sherry 1 Clove garlic, minced
Mix all ingredients in sip-lock bag; seal and refrigerate overnight. Remove pork chops
from marinade. Place on rack of broiling pan. Broil 7 to 8 minutes on each side,
turning and basting once with marinade. Serves 4.
Chinese Style Sparor>^s
4 Lbs. pork spareribs or back ribs
Vk Cup hoisin sauce
Vi Cup water
3 Tablespoons dry sherry
2 Tablespoons honey
2 Tablespoons soy sauce
2 Cloves garlic, minced
Cnt spareribs into serving-size portions; set aside. Place large plastic bag in large
bowl. In bag, combine remaining ingredients; mix well. Add ribs, close bag tightly.
Refrigerate 6 hours or overnight; turn bag several times to distribute marinade.
Drain ribs, reserving marinade. Place ribs in shallow roasting pan; cover with foil and
bake in a 350°F oven for 1 1/2 hours. Uncover and brush ribs with the reserved
marinade. Bake, uncovered, for 30 minutes or until well done.
Serves 4.
recipes for feeding baby
BOWT1E PASTA SALAD
Preparation Him: 25 minute*
Refrigeration Time: 50 minutes
Refrigerates: 5 days
2 cups bowtie pasta
Vi cup soft-cooked peas, mashed
1 medium carrot, peeled, diced,
and cooked
1 cup cooked tiny broccoli flowerets
1 small tomato, cored and coarsely
chapped
V* cup apple cider vinegar
1 tablespoon froaen apple or orange
Juke concentrate, thawed
2 tablespoon* safflower oil
8 mint annas, thinly sliced, or Vi
teaspoon dried mint
Grated sest of Vi orange
1. Bring s large pot of water to s boil.
Add the bowtie noodles end cook until
just tender, about 10 minutes. Drain;
rinse the pasta under cold water; drain
again. Put the pasta in a bowl with the
vegetables.
2. In a separate bowl, mix together the
vinegar, juice concentrate, oil, mint, and
orange zest.
3. Tbss the vinaigrette with the pasta
and vegetables. Refrigerate 30 minutes
before serving.
Serves 4.
FRUIT COMPOTE
‘A lb. pitted dried prune
■A lb. pitted dried aprlcote
1 apple, peeled, eared, and diced.
1 ri|pej>ear, peeled, cared, and
Soak prunes and apricots overnight in
a pan with enough water to cover. Using
same water, bring fruit to a boil and add
“BIRD ON A WIRE”
Grilling over u fire is not only the
oldest cooking method known to
man. it is also one of America’s
favorite pastimes, And for good rea
son: foods cooked on the grill are
easy to prepare and delicious,
Expand your barbecue Cure from
traditionally fattening burgers, ribs
und hot dogs to include fresh turkey,
Today's turkey is the leanest und
most nutritious meat around, and the
uvuilubllity und variety of fresh
turkey purts muke them the perfect
food for the grill, Try succulent
Ituliun turkey suusuge or leun
ground turkey burgers, Shudy Brook
t arms/produces u line of pre-marl*
nuicd boneless breust cutlets in five
flavors thut are practically designed
for the burhecuo. Mesquite Smoked.
Zcsty Ituliun. Toriyuki. Country
Musturd Dill und Honey Grunge
Murinuted Turkey Cutlets cook in
less thun 10 minutes over smolder
ing eouls, und, hecuusc they, tire pre
seasoned, no preparation lime is
necessary,
For the perfect "Bird on a Wire,"
Shudy Brook Farms turkey reeom
mends the following grilling lips:
• Keep the grill cleun; use u stiff
wire brush to remove hluck residue
or carbon from previous burbeeues,
The curbon build-up cun muke foods
tuste bitter und burnt.
• Alwuys brush the griU with oil to
keep food from sticking.
• Allow the flumes to die down
before grilling, Couls should be ush
gruy with glowing red centers.
• Never pierce mem with u fork to
turn; use u sputulu or tongs to pre
serve juiciness,
For more recipes und serving sug
gestions using Shudy Brook Furms
Murinuted Turkey Cutlets, send u
SASF. to: Consumer Affairs
Depurtment. Shudy Brook Furms
Murinuted Turkey Cutlets, P.O. Bos
549-A. Hurrisonhurg. VA 22KOI,
apple and pear. Return to heat and bring
back to a boil, reduce heat a little, and
cook until frun -x soft and most of the liq
uid has been absot'. .J. Stir occasionally
to prevent sticking. Serve warm or cold,
with a little milk if desired. Puree com
pote for babies without teeth; mash to a
coarser texture for older children.
Serves 4
GREEK LAMB STEW
2 lbs. stewing lamb, cut Into Hitch
cubes
3 tbsp. flour, I tsp. salt, and lh Up.
pepper, mixed in a bag
2 tbsp. peanut oil
1 medium onion, peeled and
chopped
2 cups canned tomatoes, strained
1 carrot, scrubbed and sliced
1 stalk celery, sliced
1 bay leaf
2 tbsp. chopped parsley
1 tsp. chopped fresh mint leaves
Dredge meat in flour and brown in oil
in a large skillet. Add onion and saute
until soft, then add tomatoes, vegetables,
and herbs. Cook, covered, for one hour
over low heat, stirring occasionally. Add
stock or water if more liquid is needed.
Serve with a fresh vegetable, such at
peas, zucchini, eggplant, okra, or pota
toes, and/or pasta and bread with feta
cheese and olives.
Puree or mash meat and vegetables for
infants.
Serves 8.
CHICKEN NUGGETS
(Makes 12 pieces)
2
I
14
I
X beaten, or I egg and 2
spoons water, beaten
together
cup cornflakes, crushed lightly
with your hands
cup all-purpose flour
boneless and skinless chicken
breast (about 6 ounces), cut
into I- to 2-Inch chunks
(pieces add up to about
(pieces
» cup)
1, Preheat the oven to 4(X)0F. Coat a
baking pan or cake pun with nonstick
baking spray.
2. Place the beuten egg in a howl and
the crushed cornflakes In a separate
bowl, Put the flour in a plastic or paper
bag and add the chicken; close the bag
ana shake to coal the chicken with flour.
Pour the chicken chunks into a mesh
strainer and shake off all the excess flour
over a wastebasket or a sink. One by one.
dip each flour-coated chicken chunk into
the egg. then into the cornflakes, making
sure It Is thoroughly coaled with each
substance. As they are coated, put the
chicken chunks into the baking pan,
3, Bake for If) to 12 minutes, or until
cooked through.
Variation: If you’d like a dip for
these, you can mix I part ketchup. 2 parts
mayonnaise, and a dollop of pickle relish.
Storage: You can sture these nuggets
in the refrigerator for up to 2 days, and
reheat them in a low oven or in a
microwave.
(These nuggets are also perfect for
after-school snacks.)
And now, for dessert! How about
scrumptious gingerbread people (or hous
es) that taste as good as they look, and are
easy to muke? This recipe cun become a
dessert, decorution or gilt.
Pork and Rod Chili Stir-Fry
1 Lb, boneless pork, cut into thin slices 2
1 Teaspoon vegetable oil M
2 Cloves garlic, minced VI
1 Pkg. (10 os.) frosen cut green beans, 1
defrosted 1
2 Teaspoons sugar
Heat oil in a nonstick pan; add pork strips and garlic, cook and stir until lightly
browned. Add green beans; stir-fry until the beans and pork are tender, about B
minutes. Push the meat and beans to one side of the frypan. Add remaining ingredi
—+<> crok *>nd st;r to coat meat and beans. Serves 4.
Teaspoons soy sauce
Teaspoon crushed rod pepper
Teaspoon ground ginger
Teapsoon sesame oil
Teaspoon rice vinegar
(DM)—Simple picnics that are
quick and easy to prepare—as well
as healthy and tasty—can be en
joyed by packing your picnic basket
Italian style.
“In Italy, we keep the food as
simple as possible,” says Francesco
Bolla, international wine authority,
fourth-generation wine producer,
and sailing enthusiast, who spends
summer weekends sailing with his
family on Lake Garda near Verona.
“Preparing for a picnic should be as
effortless as enjoying a good glass of
winei”
According to Bolla, a cold rice
salad (a popular summertime dish
in Italy), a loaf of bread, fhiit, and a
bottle or wine are the basics of his
family’s picnic basket.
1
IN8ALATA DI RISO
Zest of 1 lemon, finely
ohopped
Juloe of one lemon
cup* dloed raw fennel or
celery
3-ounce Jar non-paretl capers
cup Arosen peas, thawed
6-ounce jars marinated
artlcholtM and marinade
8-ounce Jar roasted red and
yellow peppers, alloc
S cups oooked rioe (well oooled)
Salt and pepper to taste
H cup light virfln olive oil
To make the rice aalad, combine
the ingredient* in order and mix
well.
If you are not having to count
your rat grams, you can sad 1 cup of
cubed momrella cheese and 1 cup
of Kalamato olives to the insalata
de riso recipe for some extra Italian
taste! Serves 8.
Pack An Italian Picnic Basket
and 8ave Time and Calories
Here’s how the food contents of a
traditional Italian picnic basket
Potato
compart in taat of prtparation, numb
Amtrica'a traditional picnic fart;
Prtparation/
cooklnatlmt
2-2Vt hr*.
26 min.
Italian
Broad/
CtlgflM..
mi.
Fat oonunt (cram*)
% Fat calorie.
Sourct: Bolla Italian Winta
* Batter dipptd and fried white meat with akin, 7-ounct serving
** Home-made American style, with mayonnaise, 1 /2-cup serving,
one-cup serving
(DM)-8w##t A sour flih, a olaaalo Canton#*# entree, ha* been adapUd for
quick and eaay mlcrowav# rooking. "Mlorowave 8w*et * Sour Flah Roll#
feature thin white flah fillet# wrapped around colorful atrlpa of oarrpt and
ar##n onion, Their aaaty flavor comaa from ualng Kikkoman Sweat A Bour
Sauce—a bl#nd of augar, vinegar, naturally brewed aoy aauoe. tomato
paata, pineapple, onion, naan ball pepper, parllo and aplcy rad pepper.
The*# #l#gant and healthful flah rolla can be prepared n leaa than 30
mlnutea, ao enjoy a new taate from the Far Eaat tonight!
MICROWAVE SWEET A SOUR FISH ROLLS
Vb oup Kikkoman Sweet A Sour 1 email omn-ot, Jullenned
■Sr— :bs«gs
U ttiiDoon friisd Ismoii dm!
Combine flrat 3 Ingredlenta and 3 Tbap. water in mlcrowav#-aaf# cup: coat
carrot and green oniona with l Tb#p; aiuee .mixture Jn microwav#-aaf#
carrot ano are*n oniona witn i map, aauev mumn »n
bowl. Cover, microwave on High IVb minute#, Meanwhile, cut flah into 8 x
5-inch piece*; bruah lightly with aauoe mixture. Plaoe equal amount* of
vegetable* croaawiae in center of each fliiet, Roll up fllleta and plaoe In
m(cro»>av#-aafe baking diah, aeam-aida down; bruah lightly with aauoe
mixture. Cover; microwave on Medium-high (70*) 3 mlnutea. Rotate diah;
mlcrowav# 3 minute* longer. Uncover, let atand while heating aauoe. Coyer
remaining aauoe mixture; miorowave on High I'A mlnutea. Arrange flan
rolla on aervtng platter, pour aauoe mixture evenly oyer flah. Serve
immadlately. Make* 4 aervtng*.
and chopped
4 oi canned dp
Mandarin oraniiMl
a tbap aatra-virrin
oliva oil from Ipain
a tbap light honey
1 oup dry Bpanlah aharry
Put the onion and tha oiffai a
mis wall. Cover tha diah
microwave for • minutee at
Mis with tha root of tha ingre*
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ft Mftlftd a ltd
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1 oup dry Spanish aharry
4
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ihft oil ftnd
wavefer4aUnutee atmasimnm
DOWtfi Add II
tarragon and
minute
1
and heat well with the