Cathy's Texas Crabmeat Quesadilla

1 c. crabmeat, flaked 2 T lowfat cottage cheese 3 green onions, chopped 1 tsp. chili powder or jalapenos 2 tbsp salsa 1 tbsp. fresh lemon or lime juice 1/2 c. Monterey Jack, shredded Olive oil 4 lg. tortillas (10 inch size) Combine first ingredients in a bowl. Spread 1/5 of crab mixture over half of a tortilla, leaving a 1 inch border. Sprinkle cheese over crab. Brush edge of tortilla with egg white or water and fold other half of tortilla over first half and seal. Keep moist with paper towel if necessary. Heat 1 tablespoon of olive oil over medium high heat and cook tortilla 1 minute per side or until golden. Drain on paper towel. Repeat for remaining tortillas. Keep warm in oven. Serve with salsa or guacamole. Enjoy

Ukrainian Chicken Kiev

Ingr:
½ cup butter
½ tablespoon chopped fresh parsley
½ tablespoon chopped fresh chives
1 tablespoon lemon juice
6 skinless, boneless chicken breast halves
salt and pepper to taste
2 cups dried bread crumbs
3 eggs, lightly beaten
3 tablespoons water
2 quarts vegetable oil for frying

In a small bowl, combine the butter/margarine, parsley, chives and lemon juice. Blend all together and chill.

Place chicken breasts between 2 pieces of wax paper and pound well to flatten. Remove paper and season breasts with salt and pepper to taste. Remove seasoned butter from refrigerator and divide it into 6 portions. Place one portion in the center of each chicken breast. Fold the short ends of the breasts into the center, then fold in the sides. Secure each breast with a wooden toothpick. Add the water to the eggs and beat together. Coat each rolled breast with bread crumbs, dip into egg/water mixture, then into bread crumbs again, coating well. Chill breasts for one hour. In a deep fryer or pan, heat oil to 365 degrees F (185 degrees C). Carefully lower breasts into hot oil. Fry for 8 minutes or until golden brown. Drain on paper toweling and serve.

Cathy's Texas Fajitas

Ingr:

1 skirt steak

1 green, 1 red and one yellow pepper, sliced

1 red onion

2-3 cloves garlic

2 cups low salt soy sauce

2 cups Worcestershire sauce
1/4 cup pineapple juice

Juice of 1/2 lime

Trim membrance from skirt steak and cut lengthwise into 6 oz pieces, 3/4 inches thick. Marinade overnight (see marinade recipe below). Grill over high heat to sear and then lower heat to grill until cooked to taste, turning often. This is about 6-8 minuyrd. Baste with mix of soy sauce, Worcestershire sauce, pineapple and lime juice. Slice in thin strips, add grilled peppers and onions and roll in heated flour tortilla. Serve with pico de gallo, black eyed peas and corn bread.

Fajita marinade:

4 cups low salt soy sauce

1 cup brown sugar

1 tsp garlic powder

1 tsp onion powder

8 tbsp (1/2 cup) fresh lemon juice

4 tsp ground ginger

Marinade skirt steaks 2-24 hours. Serves 4.

Beef Stroganoff with Homemade Noodles

Ingr

2 lb round steak cut into 1 inch cubes

2 Tbsp vegetable oil for browning meat

1 medium onion, chopped

6-8 cloves of garlic, finally chopped

1/2 lb of sliced fresh mushrooms

1 cup sour cream

8 oz can tomato sauce

1 tsp salt

1/8 tsp pepper

1 Tbsp Worchestershire sause.

12 Tbsp found and 2 Tbsp water used to thicken sauce, if desired.

Brown meat and add onions. Cook a few minutes more. Add remaining ingredients except flour and water Stir. Cover and simmer for 2 hour or until meat is tender. May add mushrooms just before serving. Enjoy.

Mom's Almond Chicken

Ingr:

1 1/2 cup almonds sliced, lightly toasted
4 each chicken breasts halves, boneless, skinless
1 x salt and black pepper
1/4 cup flour, all-purpose
1 each egg beaten with 2 tsp. water
1/4 cup butter melted
1 teaspoon lemon juice
1 1/2 teaspoon basil fresh, chopped, or 1/2 tsp dried

With hands, lightly crush almonds into small pieces; reserve.
Lightly flatten chicken breasts. Season with salt and pepper.
Dredge chicken in flour. Pat off excess flour. Dip chicken in beaten egg.
Press each chicken breast in almonds, covering chicken well.
Place on buttered baking sheet.
Bake at 425 for 10 to 15 minutes or until chicken is just firm and almonds are golden.
Meanwhile, combine butter, lemon juice, and basil.
Drizzle over cooked chicken breasts

Polynesian Meatballs

Ingr:
2lbs round ef
1egg, beaen
1 1/2 cups par-boiled rice
1 small onion, chopped
1 tsp baking powder
1/2 tsp salt
1 tsp pepper
1 tsp soy salt
1 small jar pickled pimentos

To make meatballs, mix all ingredients together, shape into  24 balls. Place in shallow dish in  preheated oven at 350 degrees for 20 min, turnin



Sauce:
1 20 oz can pineapple chunks, drained (reserve juice)
Water plus reserved juice to make 1.5 cups
2 1/2 tbsp cornstarch
3/4 cup chopped green pepper
1/3 cup brown sugar
3/4 cup sliced celery
3 tbsp soy sauce

Anise Duck

1 bunch scallions, chopped
5-6 Star anise cloves
Duck giblets
Duck
1/2 cup sugar
1 tbsp sherry
3/4 cup soy sauce
1/2 cup water

Place scallions, anise, giblets and duck, breast side down into bottom of a heavy covered pot. Pour the combined next four ingredients over it. Cover tightly. Bring to boil and then simmer 1.5 to 2 hours. When half done, turn duckling. Remove when done and cut duck into serving pieces. Refrigerate liquide so fat rises and congeals.Skim off fat. Heat sauce 15 minutes before serving. Crisp duck under broiler, skin side up. Serve duck with liquid separately. Serve with steamed vegetables and saffron rice.

Aunt Susie's Arroz con Pollo

Ingr:
1 lb cooked boneless chicken
3/4 cup river rice
2 tbsp butter
Onion - chopped
Tomato sauce ( 2- 8oz cans)
1 cup water
2 chicken bullion cubes
1 garlic bud
Salt and pepper to taste

Brown rice in butter, add onion and brown. Add tomato sauce, water and bouillion cubes with garlic, salt and pepper. Cover and cook slowly 35-40 minutes. Add water as necessary. When ready to serve, add chicken, heat through and serve.  Serves 4.

Nana's Stuffed Cabbage

Ingr:
2 lbs cabbage, dropped in boiling water for 12 minutes
Filling:
1 lb ground meat (combination of veal, pork and beef)
1 finely chopped onion, saute'd in bacon fat
1 cup parsely, chopped
1 cup parboiled rice (1/2 cooking time)
Salt
Pepper
Tomato sauce
Grated cheese

Saute meat with onionand parsely. Soften cabbage in boiling water and separate leaves. Drop filling and rice by tablespoons onto each cabbage leaf, roll up and secure with a toothpick. Place on a bed of tomato sauce, sprinkled with grated cheese in a 13 by 9 inch oven safe glass dish. Pour sauce over rolls. Sprinkle with more cheese. Bake covered with foil at 325 degrees for one hour.

Chicken Velvet

Ingr:
4 chicken breasts
1 tbsp cornstarch
2 tbsp water
1 tsp sherry
1 tsp salt
1scallion, chopped
2 slices fresh ginger
1/4 lb fresh mushrooms
1 can bamboo shoots
1 can water chestnuts
4 tbsp oil
1/4 cup slivered almonds
1/2 cup green beans

Bone chicken breast and cut in pieces. Mix with cornstarch, add scallion, ginger, water, sherry and salt. Heat 1 tbsp oil and saute the almonds until brown (1 minute or so). Remove from pan. Drain.
Add 1 T additional oil to same skillet and saute, mushrooms, bamboo shoots, water chestnuts and greem beans for 1-2 minutes. Remove from pan. Set aside. Add last 2 tbsp oil to same skillet. Add chicken mixture and stir fry until chicken is cooked through. Add set aside vegetables and almonds. Serves 4.