Tag Archives: pepper

Halloween Deviled Green Goblin Eggs

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PREP: 30 M1N., STAND: 1 HR.

For a festive look, serve in decorative Halloween cupcake liners.
6 cups hot water
1  (0.3-ounce) bottle yellow
liquid food coloring
1/2 (0.3-ounce) bottle blue liquid food coloring
1/2 (0.3-ounce) bottle green liquid food coloring
2 tablespoons cider vinegar
12 large unpeeled hard-cooked
eggs, with shells cracked
1/2 cup instant potato flakes
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup minced fresh chives
1/2 teaspoon salt
1/2 teaspoon seasoned pepper

STIR together first 5 ingredients in a large bowl; add eggs, and let stand 1 hour. Remove and drain on paper towels. Peel eggs to re­veal pattern on whites.

CUT eggs in half lengthwise; care­fully remove yolks. Mash yolks; stir in potato flakes and next 5 in­gredients until blended.

SPOON the yolk mixture evenly into egg white halves. Attach 2 halves, gently pressing together stuffed sides.

Cranberry-Port Pot Roast

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Cranberry-Port Pot Roast

1   beef eye of the round or rump roast (3 1/2 to 4 Ib.)
1   tablespoon salad oil
1   can (14 1/2 oz.) regular-strength beef broth
1 3/4   cups port
1/3   cup firmly packed brown sugar
2   packages (10 oz. each) frozen petite onions
2   cups fresh or frozen cranberries
6   cups hot cooked egg noodles
2   tablespoons cornstarch
Parsley sprigs
Salt and pepper

Rinse meat, pat dry, and rub with oil. Place in a 10- by 14-inch roasting pan. Bake in a 450° oven until meat is well
browned, about 45 minutes; turn often. Add broth and port. Cover tightly; re­duce oven to 400° and bake l’/2 hours.

Mix sugar and onions into pan; cover and bake 1 hour. Add cranberries; cover and bake until meat is tender when pierced, about 30 minutes longer.

Put meat and noodles on a platter. With a slotted spoon, ladle onions and berries onto noodles; keep warm. Skim fat from pan juices. Mix cornstarch with 3 tablespoons water. Bring pan juices to boiling over high heat. Stirring, add cornstarch mixture until sauce is as thick as you like. Pour sauce into a small bowl; serve with meat and noodles. Garnish with parsley sprigs. Add salt and pepper to taste. Serves 10 to 12.

Per serving: 363 cal (20 percent from fat); 33 g protein; 8.0 g fat (2.3 g sat.); 38 g carbo.; 87 mg sodium; 98 rag chol.

Lentil Soup

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Wholesome Lentil Soup

1   package (12 oz. or 2 cups) lentils
2   large (about 1/4 Ib. total) onions, chopped
6   cups regular-strength chicken broth
4  cups water
2  pounds carrots, thinly sliced
2  cups sliced celery
1   can (28 oz.) Italian-style tomatoes
2   teaspoons each dried basil leaves and dried thyme leaves
3   dried bay leaves
1   teaspoon each fennel seed and pepper

Sort lentils for debris; rinse and drain lentils.

In an 8- to 10-quart pan over high heat, boil onions with 1/2 cup broth until liquid evaporates and onions begin to brown. Add remaining broth; stir to free browned bits. Add lentils, water, carrots, celery, tomatoes and their liquid, basil, thyme, bay, fennel seed, and pepper.

Cover, bring to a boil, and simmer until lentils are soft to bite, about 1 hour. Serve, or if making ahead, let soup cool, cover, and chill up to 3 days. Makes about 5 quarts; serves 10 to 12.

Per serving: 185 cal. (6.3 percent from fat); 11 g protein: 1.3 ff fat (0.3 a sat); 34 g carbo.; 279 mg sodium; 0 mg chol.

Italian Style Escarole

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Escarole Italian-style

1 1/2  pounds (2 large heads) escarole
3   ounces thinly sliced pepperoni, cut into matchstick pieces
2   large cloves garlic, minced or pressed
1   can (about 1 Ib.) cannellini (white kidney beans), rinsed and drained
Lemon wedges Salt and pepper

Trim  and  discard  core  and  tough stems from escarole. Rinse leaves, drain well, and tear into 2-inch pieces.

In a 5- to 6-quart pan over medium-high heat, stir pepperoni until it sizzles and begins to brown, about 4 minutes. Add garlic and stir for 30 seconds. Add escarole, a portion at a time, stirring often until wilted, about 3 minutes total. Gently stir in cannellini.

Pour into a shallow bowl and offer with lemon wedges and salt and pepper to add to taste. Makes 6 servings.

Per serving: 137 cal. (45 percent from fat); 7.8 gprotein; 6.8 g fat (2.3 g sat); 12 g carbo.; 396 mg sodium; 11 mg chol.

Lamb Shanks with Couscous

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Mideastern Lamb Shanks with Couscous

4   lamb shanks (about 4 Ib. total)
2   large (about 114 Ib. total) onions
2   tablespoons paprika
2   teaspoons dried thyme leaves
1   teaspoon pepper
1   can (28 oz.) tomatoes
1   cup dry red wine
1/3   cup calamata olives
1   package (10 oz.) frozen petite Brussels sprouts
About 4 cups hot couscous Salt

Rinse shanks; place in a 4- to 5-quart casserole. Bake in a 450° oven for 30 minutes. Chop onions; mix with lamb juices. Sprinkle shanks with paprika, thyme, and pepper. Bake 30 minutes.

Add tomatoes and their liquid, wine, and olives. Cover tightly. Bake until meat is very tender when pierced, about l/2 hours. Add sprouts, cover tightly, and bake until sprouts are hot, about 15 minutes. Serve with couscous and salt to taste. Serves 4.

Per serving: 638 cal. (17 percent from fat); 60 g protein; 12 g fat (3.8 g sat.); 72 g carbo.; 584 mg sodium; 145 mg chol.