Turkey Meatballs and Rice

[expand title=’Ingredients’]1 lb. ground turkey
2 eggs, slightly beaten
1 1/2 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
1 (16 oz.) can stewed tomatoes
1 lg. onion, sliced thin and separated
1 lg. green pepper, chopped
7 oz. uncooked instant rice[/expand]

Preparation:
Mix ground turkey, eggs, chili powder, salt and pepper. Shape into 1 1/2 to 2 inch balls. Place in a 2 quart casserole dish. Microwave on high until meatballs are set and lose pink color. Rearrange meatballs after half the cooking time. Stir in remaining ingredients, cover. Microwave on high until mixture is bubbly and onions are tender. Let stand until rice is tender. Makes 7 servings.

Oven Fried Catfish

[expand title=’Ingredients’]1/2 c. crushed corn flakes
1/8 tsp. onion powder
1/2 tsp. celery salt
1/8 tsp. paprika
Dash pepper
1 lb. catfish or other fish fillet
1 tbsp. plus 1 tsp. skim milk[/expand]

Preparation:
Combine corn flakes and seasonings. Dip fish in milk and roll in corn flakes. Place in non stick baking pan. Bake at 350 degrees for 25 minutes until brown.

Oven Poached Haddock

[expand title=’Ingredients’]2 lb. Haddock, cut in 6 serving portions
3 tomatoes, sliced
Juice of 1 lemon
1 tsp. parsley, chopped
Pinch thyme
1 bay leaf
1/2 tsp. sugar
Salt and pepper to taste[/expand]

Preparation:
Combine all ingredients except tomatoes and fish. Marinate fish in mixture for 3 to 4 hours in refrigerator. Place fish in baking dish and pour marinate over fish. Cover with tomato slices. Salt and pepper lightly and place in preheated oven at 350 degrees for 40 minutes. 80 calories per serving.

Spanish Tuna Loaf

[expand title=’Ingredients’]2 (12 1/2 oz.) tuna (drained and flaked)
1 1/2 c. fresh bread crumbs
1/2 c. mayonnaise
1/4 c. onion, chopped
1/4 c. celery, chopped
1/4 c. bell pepper, chopped
3 tbsp. fresh lemon juice
2 eggs
2 tbsp. paprika1 (14 1/2 oz.) stewed tomatoes
3 tbsp. fresh lemon juice
2 tsp. cornstarch
1 tsp. Worcestershire sauce
1/4 tsp. sugar
1/8 tsp. Tabasco[/expand]

Preparation:
Mix all together. Bake in shallow greased baking dish at 350 degrees for 40 minutes. Serve with following Spanish sauce or commercial Picante. Combine. Bring to a boil. Reduce heat and simmer for 5 minutes. (Makes 2 cups.)

Lemon Strawberry Cake Roll

[expand title=’Ingredients’]5 eggs, separated
2 tbsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tbsp. water
1/2 tsp. dried lemon peel
24 pkts. Equal–FILLING:–1 pkt. low calorie whipped topping mix
1/2 c. skim milk
4 oz. low calorie cream cheese (soften)
4 pkts. Equal
1 c. chopped strawberries[/expand]

Preparation:
Beat egg yolks, water and lemon juice until thick and lemon colored. Gradually beat in lemon peel. Fold in flour and baking powder. Beat egg whites until stiff, but not dry peaks form. Fold into lemon mixture. Spread batter onto wax paper lined 11 x 15 inch jelly roll pan, sprayed with nonstick coating. Bake in preheated 400 degree oven 10 to 12 minutes. Remove from pan immediately and place on clean kitchen towel that has been dusted with 12 pkg. Equal. Remove wax paper and sprinkle remaining 12 pkg. of Equal over cake. Roll up jelly roll fashion, starting with shorter side. Cool cake then unroll, prepare filling and use as directed Prepare whipped topping mix according to package directions, using skim milk instead of water. Beat topping with cream cheese and equal until smooth. Fold in strawberries. Spread mixture over unrolled cake leaving about 1/2 to 1 inch margin around edges. Roll up cake with filling and refrigerate until ready to serve. Slice with serrated knife.

Upcoming Black History Posts

  • Nannie Helen Burroughs
  • George H. White
  • Caterina Jarboro
  • Samuel Ringgold Ward
  • Rosa Parks
  • Larry Doby
  • The Harlem Renaissance
Click to visit WFA Radio
Loading ...
Loading ...

Categories

Click to visit the JazzUSA Archive

click to visit the Land of P-Funk



Website security