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Sunset's kitchen cabinet.

Scrambled Eggs and

Helen Aunspach, Trinity Center, California 2 cups regular-strength chicken

broth 1 cup bulgur (cracked wheat) 1 tablespoon butter or margarine 1 medium-size (5 to 6 oz.) onion,

thinly sliced 1 medium-size (about 6 oz.) red or

green bell pepper, stemmed,

seeded, and thinly sliced 4 large eggs

Salt and pepper

Grated parmesan cheese

In a 1 - to 1 1/2-quart pan, bring the chicken broth to a boil. Stir in bulgur. Cover tightly; let mixture stand until liquid is absorbed, 5 to 10 minutes.,

In a 10- to 12-inch frying pan, stir 1 teaspoon butter, onion, and bell pepper over medium-high heat until onion is lightly browned, 5 to 8 minutes.

In a small bowl, beat eggs to blend with 1/4 cup water. Add remaining butter to frying pan; turn heat to medium-low. Add eggs and cook, gently lifting cooked portion to allow uncooked portion to flow underneath, until eggs are softly set. Place 1/4 of the bulgur and egg mixture on each of 4 dinner plates. Add salt, pepper, and cheese to taste. Makes 4 servings.

Per serving: 254 cal.; 12 g protein; 9 3 g fat (3.6 g sat.); 32 g carbo.; 127 mg sodium; 220 mg chol.

Wilted Waldorf Salad

Holly Kaslewicz, Stanford, California 1/3 cup slivered almonds or chopped

walnuts 6 tablespoons cider vinegar 2 tablespoons sugar 1 large (about 1/2 lb.) tart apple 1 tablespoon salad oil 1 large (about 1/2 lb.) onion, thinly

sliced 1 clove garlic, pressed or minced 1/2 teaspoon caraway seed 4 cups (about 9 oz.) finely shredded

red cabbage

Salt

In a 10- to 12-inch frying pan over medium heat, stir nuts until lightly browned, 8 to 10 minutes. Remove from pan; set aside.

In a bowl, mix 1/4 cup vinegar and the sugar. Core apple and cut into 1/2-inch cubes; stir into vinegar mixture.

Add oil, onion, garlic, and caraway to frying pan; stir over high heat until onion is limp, 4 to 5 minutes. Add cabbage and remaining 2 tablespoons vinegar; stir until cabbage barely wilts, about 2 minutes. Pour into a shallow bowl. Top with apple mixture and nuts; mix. Add salt to taste. Serves 6.

Per serving 115 caL; 2.2 g protein; 5.5 g fat (0.6 g sat.); 17 g carbo.; 5.8 mg sodium; 0 mg chol.

Hominy and Pork Chops

Frances P. Thoman, Grants Pass, Oregon 4 shoulder pork steaks (about 2 lb.

total), fat trimmed 1 cup regular-strength chicken

broth 4 large (about 1 lb. total) carrots,

thinly sliced 1 can (15 oz.) golden hominy,

drained

Pink onions (recipe follows)

Chopped parsley

Salt and pepper

Place pork in a 10- to 12-inch frying pan; cover tightly. Cook over medium heat for 20 minutes. Uncover; cook over high heat, turning pork occasionally until liquid evaporates and meat browns, 5 to 10 minutes. Drain off fat.

Add broth, carrots, and hominy. Cover and simmer until meat is tender when pierced, 20 to 25 minutes. Transfer pork and hominy mixture to a platter; top with pink onions and parsley. Add salt and pepper to taste. Serves 4. Per serving: 435 cal.; 32 g protein; 18 g fat (5. 9 g sat.); 36 g carbo.; 359 mg sodium; 106 mg chol.

Pink onios. Thinly slice 1 medium-size (about 6 oz.) red onion; rinse well. Mix onion with 1/4 cup white wine vinegar, 2 tablespoons sugar, and 1/3 cup water. Cover and chill 30 minutes to 1 hour; drain.

Popcorn Granola

Sue Hill, Palmer, Alaska 3/4 cup honey 1/3 cup (1/6 lb.) butter or margarine

teaspoon vanilla 3 cups unseasoned popped corn 6 cups quick-cooking rolled oats 1 cup sweetened flaked dried

coconut 1 cup bran cereal 1 cup crushed shredded wheat

cereal 1 cup raisins 1/2 cup sesame seed

In a 12- by 15-inch roasting pan, combine honey, butter, and vanilla. Place in oven and turn heat on to 350 . Meanwhile, whirl corn in a blender or food processor until finely ground. When butter is melted, in about 5 minutes, add to pan the ground corn, oats, coconut, bran cereal, wheat cereal, raisins, and sesame seed; mix well.

Bake in a 350[degrees] oven, stirring often, until richly browned, 40 to 45 minutes. Cool; serve. If made ahead, store airtight at room temperature up to 3 weeks. Makes 11 cups, 11 to 22 servings. Per 1/2 cup: 216 cal.; 5 g protein; 7 g fat (3.2 g sat.); 50 g carbo.; 56 mg sodium; 7.4 mg chol.

Green Tomatillo Chicken

Gale Noble, San Diego 4 whole chicken legs with thighs

attached (about 23/4 lb. total) 2 tablespoons salad oil 1 pound fresh tomatillos, husks

removed, cored and chopped, or 2 cans (12 oz. each) tomatillos,

drained and coarsely chopped 1 large (about 1/2 lb.) onion,

chopped 2 large (about 1 1/2 oz. total) fresh

jalapeno chilies, stemmed and

chopped 1 clove garlic, pressed or minced 1/2 cup fresh cilantro (coriander)

leaves

Salt and pepper

Remove chicken skin. Pour oil into a 10- to 12-inch frying pan over medium-high heat. Add chicken and brown, turning as needed, 8 to 12 minutes. Add tomatillos, onion, chilies, and garlic. Cover and simmer, turning chicken occasionally, until meat is no longer pink at thigh bone (cut to test), about 30 minutes. With a slotted spoon, transfer chicken to a platter; keep warm.

Boil sauce, uncovered, over high heat until most of the liquid evaporates, 6 to 8 minutes. Pour sauce over chicken. Sprinkle with cilantro. Add salt and pepper to taste. Serves 4.

Per serving: 322 cal.; 38 g protein; 14 g fat (2.6 g sat.); 9.1 g carbo.; 156 mg sodium; 143 mg chol.

Berry Yogurt Cheese

Linda Strader, Amado, Arizona 1 quart unflavored nonfat yogurt 1 envelope (2 teaspoons)

unflavored gelatin 2 cups (1 lb.) nonfat or low-fat

cottage cheese 1/2 cup sugar 1 1/2 teaspoons grated lime peel 2 tablespoons lime juice

Graham crust (recipe follows) 2 cups sliced strawberries

Pour yogurt into a cloth-lined strainer set over a deep bowl. Cover and chill at least 12 hours or up to next day In a 1- to 1 1/2-quart pan, combine gelatin and 1/4 cup water; soften 5 minutes. Stir over low heat until gelatin dissolves. In a blender or food processor, whirl drained yogurt, cottage cheese, sugar, peel, juice, and gelatin mixture until smooth. Pour into crust. Cover and chill until firm, at least 4 hours or up to next day.

Top pie with berries. Serves 8. Per serving: 332 cal.; 16 g protein; 9 g fat (4. 7 g sat.); 46 g carbo.; 480 mg sodium; 26 mg chol.

Graham crust. In a 9-inch pie pan, mix 1 1/3 cups graham cracker crumbs, 3 tablespoons sugar, and 1/3 cup (1/6 lb.) melted butter or margarine. Press evenly over bottom and sides of pan. Bake in a 350[degrees] oven 10 minutes. Cool.

Compiled by Linda Lau Anusasananan
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

Article Details
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Title Annotation:Food and Entertaining; innovative recipes for everyday food
Author:Anusasananan, Linda Lau
Publication:Sunset
Date:Mar 1, 1992
Words:1178
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