MaryGladys' profile page
Recipes
Beef Stew
By MaryGladys
In large saucepan or Dutch oven, heat oil
- 1 1/2 cups Acine de Pepe, Ditalini or other small pasta shape, uncooked
- 2 Tbs vegetable oil
- 1 lb lean beef stew meat, cut into 1-inch chunks
- 3/4 cup chopped onion
- 9 cups hot water
- 3 Tbs beef-flavor instant bouillon
- 1 large bay leaf
- 1 tsp basil leaves
- 1/8 tsp pepper
- 1 1/2 cups sliced carrots
- 1 1/2 cups sliced celery
- 1 14.5-oz. can stewed tomatoes
Sparkling Peach Spritzer
By MaryGladys
Place peaches in blender and process until smooth
- 4 chilled fresh peaches, peeled, pitted (or 1 chilled 29-oz can of peaches in juice, drained)
- 2 cups chilled club soda
Basic Turkey Gravy
By MaryGladys
In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover
- 1 Package Neck, heart, gizzard from turkey giblets
- 1 Medium carrot thickly sliced
- 1 Medium onion thickly sliced
- 1 Medium celery rib thickly sliced
- 1/2 tsp salt
- 1 turkey liver
- 3 Tbs fat from poultry drippings
- 3 Tbs all-purpose flour
- 1/2 tsp salt
- 1/3 cup sherry
- salt to taste
- pepper to taste
Orange Jalapeno Jelly
By MaryGladys
Combine all ingredients except pectin in large kettle or Dutch oven
- 1 1/2 cups freshly squeezed Texas Orange juice
- 2 fresh jalapeno peppers, seeded and minced
- 1 jar (4 ounces) pimentos, well drained
- 5 Tbs minced green bell pepper
- 1 cup white wine vinegar
- 6 1/2 cups sugar
- 3 (3 ounce) packages liquid fruit pectin
Beef Stroganoff
By MaryGladys
Melt butter over medium high heat in a deep sauté pan
- 1/4 cup butter
- 1/4 cup flour
- 1 lb Tenderloin Tips, thawed and cut into pieces
- 1/2 cup onion, diced
- 1 clove garlic, minced
- 8 oz fresh mushrooms, sliced
- 1 (10 1/2 oz.) can beef consomme
- 1/4 cup dry sherry
- 1 cup dairy sour cream
- Paprika
Spicy Chicken Peanut Pasta
By MaryGladys
Heat the oil in a heavy skillet over medium-high heat
- 2 tsp peanut oil
- 3 garlic cloves, minced
- 2 tsp minced ginger
- 2 Tbs minced green onions
- 2 Tbs minced jalapeño peppers
- 2 Tbs lite soy sauce
- 1/4 cup low-fat peanut butter
- 1 cup lite coconut milk
- 1/2 tsp Asian chili sauce
- 1 Tbs brown sugar
- 1/4 cup low-fat low-sodium chicken broth
- 1 1/2 lbs boneless skinless chicken breasts, halved, and cut into 2" cubes
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup julienned red pepper
- 1/2 cup sliced carrots
- 6 cups cooked capellini pasta
Basting Glaze
By MaryGladys
In small bowl combine marmalade, margarine and ginger
- 1/4 cup orange marmalade
- 1 Tbs margarine melted
- 1/4 tsp ginger
Orange Pecan Cream Cheese
By MaryGladys
Combine above ingredients; beat until smooth and of spreading consistency
- 1/3 cup pecans, finely chopped
- 8 oz cream cheese, softened
- 2 Tbs freshly squeezed Texas Orange juice
- 2 Tbs grated orange peel
Beef Stroganoff
By MaryGladys
In a large non-stick skillet, melt 2 tablespoons butter over high heat
- 2 Tbs butter
- 12 oz beef tenderloin (fillet), thinly sliced
- 1 lb mushrooms, quartered, (about 6 cups)
- 1/2 cup chopped onions
- 1/2 tsp dried dill weed
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 cup dry white wine
- 1/2 cup reduced-fat sour cream
Stovetop Swiss Steak
By MaryGladys
Warm a large nonstick skillet coated with cooking spray over medium-high heat
- Cooking spray, as needed
- 1 lb round steak, cut into 4 equal portions with fat removed
- 1 can tomato sauce - (8 oz)
- 1/3 cup water
- 1 Tbs Worcestershire sauce
- 1/4 cup diced onion
- 1/2 tsp salt
- 1/8 tsp freshly-ground black pepper
- 1/2 tsp crushed oregano
- 1 Tbs dried parsley flakes
- 1 can peas - (8 1/2 oz), drained, rinsed