Veal Chops with Southern Cheese Grits: â¢4 shoulder veal chops (about 3 pounds) â¢Salt and freshly ground black pepper â¢Flour, for dredging â¢Oil, for pan â¢1 large sweet onion, 1/2 diced and 1/2 chopped â¢2 carrots, diced â¢3 celery stalks, diced â¢1 small bay leaf â¢1/2 cup red wine â¢1 1/2 cups beef broth â¢2 tablespoons butter â¢10 ounces fresh mushrooms, sliced â¢Southern Cheese Grits, recipe follows Directions Season the veal chops with salt and pepper then dredge in flour, patting off excess flour. In a large saute pan over medium-high heat, add enough oil to coat bottom of the pan. Sear chops until golden brown, about 5 to 6 minutes per side. Remove from pan and set aside. In same pan, add more oil to coat bottom of pan and saute the diced onions, carrots, celery, and bay leaf until tender, about 10 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. When the wine has almost evaporated, add the broth, bring to a simmer and reduce sauce by half, about 10 minutes. Strain sauce through a fine mesh sieve into a bowl. Wipe the pan clean with a paper towel. Over medium heat, add the butter then chopped onion and mushrooms, and cook until tender, about 5 minutes. Season with salt and pepper, to taste. Add the veal and sauce back to the pan and bring to a simmer. Cook uncovered another 10 minutes, flipping the veal halfway through, until sauce thickens slightly. Serve over Southern Cheese Grits. Enjoy!! I don't come from the South...but I love grits..it is like polenta....ummmm ummmm good! Southern Cheese Grits: â¢2 tablespoons unsalted butter â¢3/4 cup quick cooking grits â¢3 cups water â¢3/4 cup shredded Cheddar â¢Salt and freshly ground black pepper In a saucepan over medium heat, melt 1 tablespoon butter. Add the peppers and saute until softened, about 3 minutes. Add the grits and stir 1 minute. Whisk in 3 cups water, bring to a boil and stir until thickened, about 5 minutes. Remove from heat, stir in remaining butter and cheese. Salt and pepper, to taste.

This looks like a long recipe, but it's just a stir-fry, so lots of ingredients. I found this recipe last week, and it's in my to-try-soon binder. It looks good! Perfect Pad Thai (Chatelaine---a Canadian Magazine) 1/2 of a 454-g (l lb) pkg rice-stick noodles, about 1/4 in. wide 1 tbsp (15 mL) dark sesame oil 350-g pkg extra-firm tofu 1/2 cup (125 mL) bottled tamarind paste (see note at bottom) 2 limes or 1 lemon 1/3 cup (75 mL) coarsely chopped cilantro 1 tbsp (15 mL) hot chili-garlic sauce, or 1 tsp (5 mL) hot chili flakes and 3 garlic cloves, minced 2 tbsp (30 mL) brown sugar 3 tbsp (45 mL) fish sauce 2 skinless, boneless chicken breasts 1 tbsp (15 mL) vegetable oil 340-g pkg peeled raw shrimp, preferably medium 1 red pepper, thinly sliced 3 eggs, beaten 3 green onions, thickly sliced 1 handful of bean sprouts 1/2 cup (125 mL) peanuts, coarsely chopped (optional) Fill a large bowl with boiling water. Add noodles, separating as you add. Soak, stirring occasionally to separate noodles, just until tender to the bite, 15 to 22 min. Drain well, then toss with sesame oil. Soaking noodles instead of boiling them gives a tender texture that’s not mushy. To draw excess liquid from tofu, remove from package, wrap in a clean tea towel and place on a large plate. Cover with another plate and weigh down with a heavy can. Let stand 15 min. Cut into small cubes. Meanwhile, place tamarind paste in a medium bowl. Squeeze in 2 tbsp (30 mL) juice from limes, then add cilantro, chili-garlic sauce and sugar. Pour fish sauce into a medium bowl. Slice chicken into thin bite-sized strips. Add to fish sauce. Toss to coat. Heat vegetable oil in a very large non-stick skillet or wok over medium-high. When hot, add chicken and fish sauce. Stir-fry until cooked through, 5 min. Turn into a large bowl. (At each stage of cooking, add oil to pan if needed.) Add shrimp and pepper. Stir-fry until shrimp are pink, 3 min. Add to bowl with chicken. Stir-fry tofu until warm and lightly golden, 2 to 3 min. Turn into bowl with chicken and shrimp. Add eggs. Stir often, until eggs are scrambled and cooked but not dry, about 1 min. Add to cooked ingredients in bowl. Turn drained noodles into pan. Pour tamarind and lime-juice sauce overtop. Cook, stirring frequently to coat, until hot, 1 to 3 min. Turn ingredients in bowl over noodles. Sprinkle with green onions, then toss to mix. If pan is too full, turn noodles and sauce into a bowl and toss with tongs or a fork and spoon. Taste and add more fish sauce or chili-garlic sauce, if you like. Serve topped with bean sprouts and peanuts. Great with lime wedges. TAMARIND SUBSTITUTION Although ketchup is a common replacement for tamarind paste, we prefer this tasty mixture: 1/4 cup (50 mL) tomato paste, 2 tbsp (30 mL) rice vinegar or freshly squeezed lime or lemon juice, 2 tbsp (30 mL) Worcestershire, 2 garlic cloves, minced, 1 tbsp (15 mL) brown sugar and 1 tbsp (15 mL) water.

Sauteed Swiss Chard Ingredients: 2 tablespoons butter 2 tablespoons olive oil 1 tablespoon minced garlic 1/2 small red onion, diced 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately 1/2 cup dry white wine 1 tablespoon fresh lemon juice, or to taste 2 tablespoons freshly grated Parmesan cheese salt to taste (optional) Directions: 1. Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed. Sue

Glenda has a better tzatziti sauce recipe than this one. Thought I had it saved, but I don't. 1 tablespoon extra-virgin olive oil, plus some for liberal drizzling 1 small onion, finely chopped 4 cloves garlic, chopped, divided 2 boxes frozen chopped spinach, defrosted. 3/4 cup crumbled feta cheese 1 pound ground chicken 1 tablespoons grill seasoning (recommended: McCormick Montreal Seasoning) Sauce for dipping: 1 1/2 cups Greek style plain yogurt 1/3 seedless cucumber, peeled and chopped 3 tablespoons fresh dill 1/2 lemon, juiced 1 1/2 teaspoons, 1/2 a palm full, cumin 1 1/2 teaspoons, 1/2 a palm full, coriander Salt Preheat the oven to 400 degrees F. In a bowl combine onion and 3 cloves of garlic. Squeeze the water out of the spinach until completely dry. Separate the spinach as you add it to garlic and onion. Add feta, chicken and grill seasoning to the bowl and a liberal drizzle of extra-virgin olive oil. Mix the meat with veggies and feta and form 18 (1 1/2-inch) meatballs. Place the meatballs on a nonstick cookie sheet and bake 10 to 12 minutes until they are golden and juices run clear. Sauce: Place yogurt, garlic, cucumber, dill, lemon juice, cumin, coriander and a little salt in food processor and process until smooth. Adjust seasonings and transfer to a serving bowl. Serve meatballs alongside sauce with toothpicks.