Category : Databases and related files
Archive   : QKRECIPE.ZIP
Filename : AMERICN.DAT

A 1
HAWAIIAN KABOBS

--------------------------------------------------------------------------------
1 1/2 lbs. meat 8 oz. brown rice 1 8 oz. can pineapple chunks
1 small onion 1/3 cup honey 1 sm. bell pepper
16-18 cherry tomatoes 2 TB brown sugar 1 t. worcestershire sauce
3 TB garlic powder 8-10 skewers 1/8 t. black pepper
--------------------------------------------------------------------------------
This dish can be cooked either in the broiler or on the Bar-B-Que, your choice.
Take whatever meat (beef/chicken/both) and cut into 1" sq. cubes. Next you
slice the onion, and bell pepper into small 2" x 3/4" slices. Now open the can
of pineapple and drain juice into a small bowl. Put juice and pineapple aside.
Now put the meat, onion, cherry tomatoes, pineapple, and bell pepper onto
the skewers. These can be added using this pattern, or one of your own patterns.

MEAT-ONION-TOMATOE-PINEAPPLE-MEAT-BELL PEPPER-TOMATOE-ONION-PINEAPPLE-MEAT-etc.
**** repeat for all skewers ****
Now combine in bowl with pineapple juice, the honey, brown sugar, garlic pow-
der, worcestershire sauce, & pepper. Stir until the sugar is dissolved, and set
aside. Next start cooking the rice as suggested by the manufacturer. Cook KABOBS
for 18-22 minutes while brushing on the liquid every 3-4 minutes. Place the rice
on a platter and place the KABOBS on top.
SERVES 4





B
SCALLOPED POTATOES AND HAM

--------------------------------------------------------------------------------
1/4 t. salt 1/4 cup diced onion 1 cup cubed ham
1 can of chicken soup 1/4 t. pepper 2-3 large potatoes
1 can of milk 3 oz. cheddar cheese/shred 1 1/2 t. butter
--------------------------------------------------------------------------------

Peel the potatoes and then cut them into 1/4" thick slices. Then combine
the rest of the ingredients together in a 7" x 7" casserole dish and add the
potatoe slices. Bake covered for 15 minutes at 375 degrees. Then remove the
cover and bake for another 15 minutes. That is all there is to this great
dish. Watch out....those potatoes stay hot for a long time!

SERVES 4





C
BBQ SPARERIBS

--------------------------------------------------------------------------------
6 lbs. beef spareribs 1/4 cup dry sherry wine
1/2 cup chicken broth 8 cloves garlic/minced
1/2 cup orange marmalade 1/4 cup wine vinegar
1/4 cup catsup 1/4 cup honey
--------------------------------------------------------------------------------

Slice the ribs in sections of 2 or 3. Place the sections in a large pot(s)
of boiling water. Allow to boil for at least 20 minutes.
Combine the chicken broth, catsup, sherry, garlic, vinegar and honey in a
large mixing bowl. Stir contents well.
Remove the boiled spareribs from the water and pat dry with a paper towel.
Place each section of ribs in the bowl of sauce and coat thoroughly. Place the
coated ribs on the BBQ or on a broiler pan, leaving at least a 1/2" between the
sections.
Allow the ribs to cook for at least 30 minutes while turning and brushing
on the marmalade every 5-10 minutes.
Cook until the ribs start to get a black color around the outside. This is
actually the marmalade and sauce burning and not the ribs.
SERVES 4-6


D 2
BRAISED SIRLOIN TIPS OVER RICE

--------------------------------------------------------------------------------
2 lbs. beef tips/cubed 4 cups cooked rice 1 can condensed beef consumme
2 TB shortening 1/2 cup cold water 1/3 cup burgundy wine
1 clove garlic/minced 2 TB soy sauce 2 TB corn starch
--------------------------------------------------------------------------------

Melt shortening in a large skillet; brown meat on all sides. Stir in the
consumme, wine , soy sauce, and minced garlic.
Heat the skillet until boiling, then reduce the heat to low and simmer
covered for 40 minutes.
Blend the cornstarch and cold water together in a bowl until smooth. Then
slowly add the cornstarch mixture to the meat in the skillet, while stirring
well.
Increase the cooking temperature to high and continue stirring until the
sauce bubbles and is at boiling point.
Remove from heat and serve over the cooked rice.

SERVES 6

E
OVEN BEEF STEW

--------------------------------------------------------------------------------
1 lb. beef chuck/cubed 1 TB flour 2 potatoes/cubed
1 can tomatoe soup 1/4 cup red wine 1/4 t. basil/crushed
2 large carrots/sliced 1 TB salt 1 1/2 cups water
1 TB shortening 1/2 cup celery/chop 3/4 cup onion/chopped
--------------------------------------------------------------------------------

Combine on plate the flour, and salt. Roll the meat cubes in the seasoned
flour mixture.
In a large dutch oven or pot melt the shortening and add the beef cubes.
Add the soup, water, onion and basil. Cover and bake for about 20 minutes.
Add in the carrots, potatoes, celery and red wine. Cook covered for 35
minutes, remove and serve hot.

SERVES 4

F
SPICY BBQ STEAK

--------------------------------------------------------------------------------
2 lg. cube steaks/halved 1/4 cup flour 1/8 t. pepper
2 TB worcestershire sauce 1 cup apple juice 2 TB mustard
6 TB shortening 1 t. salt 1/4 cup onion/diced
1/2 cup catsup 2 cloves garlic/minced 2 TB white vinegar
--------------------------------------------------------------------------------

Combine on a plate the flour, salt and pepper. Roll steaks in the flour
mixture on all sides.
In a large skillet melt the shortening and add the seasoned steaks. Cook
on high heat until browned on all sides.
In a bowl add the remaining ingredients and mix well. Pour all excess fat
or oil out from the skillet and add the sauce.

Reduce the heat to low and cook for 30 minutes, while stirring every 5-10
minutes.
SERVES 4

G 3
EZ CHICKEN STRIPS

--------------------------------------------------------------------------------
2 chicken breasts/boneless/skinless 1 1/2 cups sifted flour
1 1/2 t. baking powder 1 egg
1/2 t. salt & pepper 1/2 cup milk
--------------------------------------------------------------------------------
Cut chicken breasts into strips. Mix flour, salt, pepper, and the baking
powder together.
In a medium sized bowl combine the milk and egg. Beat well. Combine the
flour mixture to milk and egg mixture and stir very well.
Dip the chicken strips in the batter mixture, coating on all sides. Place
in a large skillet with oil or shortening and deep fat fry until the strips
are golden brown in color.
Serve with your favorite sauces. Refer to the sauce selections if you do
not have one.
MAKES 8-10 STRIPS


H 3
SALMON WITH DILL SAUCE

--------------------------------------------------------------------------------
6 salmon steaks 1/2" thick
--------------------------
DILL SAUCE
--------------------------------------------------------------------------------
2 TB butter 2 TB dill weed 1 1/2 TB white vinegar
2 TB flour 1 egg yolk 1 1/2 cups chicken broth
2 TB garlic powder 2 TB onion powder 1 1/2 TB sugar
--------------------------------------------------------------------------------
In a medium sized sauce pan over medium-high heat, add the butter and heat
until melted. Next add the flour and stir until smooth.
Next add the chicken broth, sugar and vinegar. Cook until sauce begins to
bubble. Add the dill weed, garlic powder, onion powder, and egg yolk. Cook for
2 minutes while constantly stirring, and then remove from heat.
Pour a small amount of the sauce into a large baking dish and spread thinly
and evenly across the entire bottom.
Arrange the salmon steaks side by side on top of the sauce and pour the rest
of the sauce on top of the steaks. Cover and bake for 35-40 minutes.

SERVES 4-6