Flo's Standbys

Turkey Pate

Servings: 16

1 T Oil (canola)	1/2 Medium onion, chopped
2 Cloves of garlic	3/4 lb Fresh mushrooms, chopped
1/2 c Dry sherry	1 Egg plus 2 egg whites
1 t Salt	3/4 t Dried thyme, crushed
1/4 t Ground allspice	1/4 t Ground mace
1/8 t Ground black pepper	1 t Tabasco sauce
2 lb Ground turkey	1/2 c Fresh parsley, chopped
1 c Quick oatmeal

Preheat oven to 350 degrees. Heat oil in deep saucepan over low heat. Add onion, garlic and mushrooms and mix well. Cook covered, until onion is translucent, about 10 minutes. Remove lid, increase heat to medium-high and cook, stirring frequently, until all of the liquid has cooked away. Add sherry and cook for 5 more minutes. Set aside to cool.

Combine egg, egg whites, salt, thyme, allspice, mace, pepper and Tabasco sauce in a large mixing bowl and mix well. Add ground turkey, parsley and oats and mix well. Spoon mixture into a standard-size loaf pan that has been sprayed with a nonstick vegetable coating. Press down firmly to shape loaf. Bake for 45 minutes, remove from oven and pour off juices. Return to oven and continue to cook for another 30 minutes. Remove from oven and place on a rack to cool.

When cool invert pate onto a large piece of aluminum foil and wrap tightly. Refrigerate over night before serving. Cut into 16 pieces (1/2-inch thick).

This is a low calorie recipe. I plan to make it for my 1993 brunch. It is from the Star Tribune Taste section. - Flo Leighton 1993

Stir-Fried Spicy Peanut Pork

Servings: 4

1 lb Boneless pork tenderloin, trimmed and sliced into thin strips	1/2 cup peanuts
2 t peanut oil, divided	2 scallions, thinly sliced
1 clove garlic, minced	1/4 cup finely chopped onions
1/2 cup diced red pepper	2 t grated fresh ginger root
1/2 t ground cumin	1/2 t ground coriander
1 teaspoon chili paste	2 t soy sauce
1/2 cup chicken stock	2 t cornstarch
4 t water	1/4 cup peanut butter
1 T dry sherry

 

1. Stir-fry peanuts in 1 tsp peanut oil until toasted, remove, toss with scallions and garlic; reserve for garnish.
2. Add another 1 tsp oil to wok and stir-fry pork loin until lightly browned. Add onions, red pepper, ginger, cumin, coriander and toss until onion softens. Add chili paste, soy sauce, and chicken stock. Cover and simmer for several minutes until pork is tender. 
3. Mix cornstarch and water together to form a slurry; stir this into the wok and bring to boil. 
4. Mix together peanut butter and dry sherry; add to wok. Top with peanut garnish.

This is not a lot of sauce so if you like more double chicken stock and thickening. This is from a book called "Fifty Ways to Cook Most Everything" by Andrew Schloss with Ken Bookman. I have not found this book as useful as I had hoped. - Flo Leighton 1993

Hot Sesame Chicken Wings

Servings: 4

2 1/2 lb Wings, trimmed and separated	1 T Minced fresh ginger
2 Large cloves garlic	1/4 c Soy sauce
4 T Honey	3 T Mirin or dry sherry
1 T Rice vinegar	1 T Tabasco sauce
1 T Sesame oil	2 T Sesame seeds

1. Mix marinade ingredients in a bowl large enough to accommodate wings. Add wings, stir, and marinate for 2 hours at room temperature.

2. Place wings and marinade in baking pan and bake for 40 minutes at 400 degrees, turning once. Serve with rice.

This recipe is from "The New Complete Book of Chicken Wings" by Joe Warner. - Flo Leighton 1993

Vinegar Splashed Chicken

Servings: 4

2 Whole chicken breasts	2 T Dark soy sauce
1 T Light soy sauce	1 T Dry sherry
1 T Sugar	1/4 t Salt
1/2 t Crushed peppercorns	1 T Minced ginger
2 Cloves garlic, minced	2 Finely chopped scallions

Leaving skins on debone and cut chicken breasts into 1 inch pieces. Place meat in bowl and add marinade made of soy sauces, sherry, sugar, salt, and peppercorn. Have at hand minced ginger and garlic and chopped scallions.

Heat wok. Add 3 T oil. Scatter in ginger, garlic, and scallions. Stir in wok a few seconds. Pour in chicken and marinade. Stir for 2 minutes. Turn heat down and cover. Simmer 3 minutes. Uncover. Turn heat high. Turn quickly for 1 1/2 minutes to reduce sauce. Sprinkle in 1 teaspoon sesame oil. Gather mixture into center of pan. Splash 1 T red wine vinegar around it and stir briskly 2 or 3 times. Pour into serving dish without extra oil. Serve with rice.

Watch that you do not overdo the vinegar. This is a dish that Arthur makes often. - Flo Leighton 1993

Chicken Breast in Ginger Cream

Servings: 4

1/4 c Flour	1/2 t Ground ginger
4 Chicken breasts	1/4 c Butter
2 T Flour	1 c Chicken broth
1/2 c Light cream	2 T Crystallized ginger, minced
8 Parsley sprigs for garnish

Place the 1/4 cup of flour, ginger and salt and pepper to taste in a plastic bag. Place the chicken breasts in the bag to coat, shaking off any excess flour. In a large skillet , melt the butter until frothy. Add the chicken and cook until browned, about 10 minutes. Turn the chicken and brown for 10 minutes more. Cover the pan and simmer until chicken is done, about 20 additional minutes.

Remove chicken from skillet and place in warm oven.

To the remaining juices in the skillet add 2 T of flour and stir until lightly browned. Slowly add chicken broth and cream, stirring constantly until smooth and thickened. Remove from heat and add crystallized ginger. Pour the sauce over the chicken breasts on the platter. Garnish with parsley. Serve with white or curried rice.

© Flo Leighton 1993

Roast Chicken Stuffed with Vegetables

Servings: 8

1 Clove garlic	2 Small roasting chickens
2 Medium sized potatoes	1 Large white onion
2 Medium carrots	1 Medium zucchini
8 T (1 stick) Butter	1 pk G.Washington golden bullion
1/4 c Chopped parsley	1/2 c Dry white wine

 

1. Preheat oven to 375 degrees. Peel garlic and make slash in one end. Rub both chickens very well.
2. Clean and peel the potatoes, onion, and carrots and chop into small cubes. Chop zucchini, unpeeled.
3. Melt 4 T of butter and add bullion powder. Add vegetables and cook over low heat for 10 minutes, stirring occasionally. Remove from heat and stir in chopped parsley. Season with salt and pepper.
4. Fill each cavity with the stuffing and truss securely. Dot each chicken with a tablespoon of butter and pour wine over each.
5. Bake in the oven for about 1 hour or until done, basting often, about every 10 minutes.
6. Serve.

Note; Be sure stuffing is done by sticking a fork inside the birds. 
This is a recipe from Christie. - Flo Leighton 1993

Chicken and Apple Sausage Patties

Servings: 6

1 T Olive oil	1 Small onion
2 Apples, peeled, cored, diced	1 lb Ground chicken or turkey
1/3 c Fresh sage leaves (or 1 t Dried sage)	3/4 t Pepper
3/4 t Salt	1 Pinch of cinnamon

 

1. Heat oil. Cook onion until translucent, about 3 minutes. Add apples and cook until soft, about 5 minutes. Let cool.
2. Combine chicken and apple mixture and remaining ingredients, mixing with hands. Form into 1 1/2 patties. Chill.
3. Heat oven to 350 degrees.
4. Heat little oil in ovenproof sauté pan and brown patties over medium heat 2 minutes on each side. Transfer pan to oven and bake until cooked through, about 10 minutes.

© Flo Leighton 1993

Sesame Pork Chops

Servings: 6

6 Pork chops, 3/4-inch thick	1/4 c Soy sauce
1 T Ketchup	1/2 c Water
1 T Honey	1 Small onion
1/4 t Ground ginger	1/8 t Pepper
1 T Toasted sesame seeds

Brown chops in small amount of fat, place in 13x9 baking dish.

Chop onion fine and mix with other ingredients except sesame seeds.

Pour over chops, sprinkle with sesame seeds. Cover baking pan and bake at 350 degrees for about an hour or until chops are done. Six servings.

© Flo Leighton 1993

Lemon Honey Chicken Wings

Servings: 4

2 1/2 lb Wings, trimmed and separated
Grated rind of 2 Lemons	Juice of 2 lemons
3 T Honey	1 T Olive oil
2 Large cloves garlic, chopped	1/2 t Ground cumin
1/2 t Ground coriander	1/4 t Salt
1/4 t Pepper

 

1. Mix marinade ingredients in bowl large enough to accommodate wings. Add wings, stir and marinate for 2 hours at room temperature.
2. Pour wings and marinade in a baking pan and bake wings for 40 minutes at 400 degrees, turning once. Serve with rice.

This recipe is from "The New Complete Book of Chicken Wings" by Joie Warner. - Flo Leighton 1993

Meat Marinade

Servings: 4

1/2 c Soy sauce	1 Garlic clove, minced
1 T Ground ginger	2 T Salad oil
1 T Minced onion	1 T Lemon juice
2 T Brown sugar	1/4 t Pepper

Mix and pour over meat.  Let stand 6 hours, turing once.  This is good on flank steak.

This is a Sunset magazine recipe. - Flo Leighton, 1991