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Main Dishes
Main Dishes

From Devonees' Kitchen Comes:

Oysters in a Potato-Leek Stew (this version is lower fat than the traditional version)

2 teaspoons olive oil
2 large leeks2 14.5 cans fat-free chicken broth
1 large baking potato
3 medium carrots, sliced
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 pound fresh small oysters, shucked and UNdrained
1/4 cup light sour cream
1/4 cup green onions, chopped
 
Heat oil in saucepan over meium heat.
Sautee leeks until slightly clear.
Stir in all remaining indredients excluding oysters, cream and green onions.
Simmer covered for 18 to 20 minutes. Using an immersion blender puree the soup, or transfer batches to a food processor to puree. 
Return puree to soup pan and simmer.
 Add the oysters with their liquid. Gently poach until the edges curl. Voila!
Garnish individual portions with sour cream and green onions, if desireed.
 
PER SERVING:
Calories 224
Total Fat 4.0 gg
Cholesteral 31 mg
Sodium 584 mg
Carbohydrates 37 grams
Fiber 4 g
Sugar 8 g
Protein 12 g

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From The Dusty Baker Kitchen:

Needless to say, these recipies are of my homeland in the
Southwest. I recommend the turkey over beef because it holds a
nice light flavoring and reheats without tasting 'old' as some
beef based dishes do.
In both cases, the dish should be made and refrigrated for 6 hours
before being reheated on the stove top and served. This causes the
flavors to 'steep' and blend.
Enjoy!

Two-Bean Chili

1 lb of ground turkey or beef
Small can of diced chilies
Small can of tomato sauce
Three or Four medium cloves of fresh garlic (peeled and diced)
1 tsp ground black pepper (or more to taste)
7 – 10 liberal shakes of Tabasco or Tapatio sauce
1 tsp Lawry’s Garlic Powder with Parsley Flakes
1 tsp Lawry’s Season Salt
Packet of Lawry’s, Mc Cormick or Shilling Chili Mix (some say they
require water, if they do use the whole bottle of beer and cook
off the liquid after simmering)
1 can of white or navy beans
1 can of pinto beans
Half can or bottle of dark/stout beer or ale

Brown meat with fresh garlic, pepper, season salt, garlic powder
Tabasco and chilis. Once brown, add the rest of the ingredients
and stir well. (The beer will foam like crazy, beware..)
Bring to boil, stirring occasionally to avoid sticking, then
cover, reduce heat to low/medium low and simmer for 45 minutes to
an hour, stirring when contents begin to settle to the bottom of
the pot (usually about every 10-15 minutes).
Let cool and refrigerate overnight.

Heat to boil, reduce to low and simmer for 15 – 30 minutes before
serving. (the good time to cook off excess liquid).

Makes 4 servings, recommended serving over a 1” slice of sweetened
cornbread with grated sharp cheddar cheese.

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Mexican Spaghetti


1 lb of ground turkey or beef
Small can of diced chilies
Small can of tomato sauce
Three or Four medium cloves of fresh garlic (peeled and diced)
1 tsp ground black pepper (or more to taste)
7 – 10 liberal shakes of Tabasco or Tapatio sauce
1 tsp Lawry’s Garlic Powder with Parsley Flakes
1 tsp Lawry’s Season Salt
Packet of Lawry’s, Mc Cormick or Shilling Spaghetti Mix (some say
they require water, if they do use the whole bottle of beer and
cook off the liquid after simmering)
Half can or bottle of amber beer or ale

Brown meat with fresh garlic, pepper, season salt, garlic powder
Tabasco and chilis. Once brown, add the rest of the ingredients
and stir well. (The beer will foam like crazy, beware..)
Bring to boil, stirring occasionally to avoid sticking, then
cover, reduce heat to low/medium low and simmer for 45 minutes to
an hour, stirring when contents begin to settle to the bottom of
the pot (usually about every 10-15 minutes).
Let cool and refrigerate overnight. Important step as this sets
the flavors.

Serves up to 6 depending on their appetite. Serve over well cooked
pasta with sourdough bread garlic toast a little more fresh garlic
in case it is desired, coarse grated parmesan cheese and with,
what else? Beer!

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From The Jerry and Peggy Sabanskas Kitchen Comes:

Barbequed Salmon in Dill Pickle Juice
 
Cut salmon into pieces the size of a deck of cards.
 
In zip-lock bag mix together:
 
½ Cup of Soy Sauce
½ Cup Lemon Juice
½ Cup of Dill Pickle Juice (not sweet)
1 Tablespoon of Dried Cilantro
½ Teaspoon Tabasco Sauce
 
Add fish to marinade and marinade a minimum of one our to overnight,
 

Get barbeque hot. Over a hot flame gill fish until middle is pink. Fast on both sides.
Do not over cook fish. Take off of barbeque and brush with melted butter. Then serve.

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Tipsy Chicken

 

 

Contributed by Sandy Kittel
Created by John and Eric Gulbranson 1988

 

 

 
 

Ingredients:
6 chicken breast halves, skinless & boneless
1 cup flour
salt and pepper to taste
1/2 cup onion, minced
1 tablespoon minced garlic
1/2 cup brandy
1 pint whipping cream (or half-and-half)
1/2 lemon
8 tablespoons margarine or butter (1 stick or 1/4 lb)
1/2 cup olive or vegetable oil
Directions:
  1. Pound chicken breasts between 2 pieces of plastic or wax paper until thin (don't tenderize). Coat each breast with flour, salt, and pepper mixture.  Set aside on a wire rack to dry for 10-15 minutes, then coat again.
  2. In a large skillet over medium-high heat, cook chicken breasts in 1/2 stick marga-rine and oil until brown on both sides - don't overcook.  Remove and set aside on a warm plate.
  3. Sauté onion and garlic in the drippings until lightly brown.
  4. Return chicken to skillet and flambé with brandy.  Remove chicken to a heated plate.
  5. Melt remaining 1/2 stick margarine in drippings.  Add cream and reduce to a sauce over medium heat, stirring frequently.  Squeeze lemon over sauce halfway through reduction.
  6. Serve chicken on a bed of rice with sauce covering both.
Note: Put wax paper under the wire baking rack to catch the excess breading that falls off – keeps down the mess.

 


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