Sesame Chicken Wings
- 20 Chicken wings (about 4 pounds)
- 2 tb Margarine or butter - melted
- l 1/2 c Bisquick baking-mix
- 1/2 c Sesame seeds
- 2 ts Paprika
- 1 1/2 ts Dry mustard
- 1/2 ts Salt
- 2 Eggs
- 2 tb Milk
- 1/4 c Margarine or butter - melted
Preheat oven to 425F.
Separate chicken wings at joints; discard tips.
Spread 1 tablespoon margarine in each of 2 13x9x2" pans.
Beat eggs and milk with fork in the first bowl.
Mix bisquick, sesame seeds, paprika, mustard and salt in the second bowl.
Soak chicken in egg mixture in first bowl; then coat chicken with sesame seed mixture in the second bowl.
Arrange close together in pans.
Drizzle the margarine over chicken.
Bake uncovered 35 to 40 minutes or until brown and crisp.
Garvick's Low-fat Eggplant Parmigiana and Macaroni
- 1 ts Olive Oil
- 3 cl Garlic, Minced
- 1 1/2 c Onions, Minced
- 3 md Unpeeled Tomatoes (about 1 1/2 lb), Quartered
- 1/2 ts Oregano
- 1/8 ts Pepper
- 1 Bay Leaf
- 1/4 ts Salt
- 6 oz Elbow Macaroni
- 3 cl Garlic, Minced
- 1/2 c chopped scallions or 1/2 medium sweet onion
- 1 c sliced mushrooms
- 1/2 c White flour
- 1 3/4 lb Unpeeled Eggplant, cut into 12 (1/2 in.) Slices
- 1 Egg White, Slightly Beaten
- 1/2 c Dry Breadcrumbs
- 1/2 c Grated Parmesan
Add oil to a large nonstick skillet, place over medium-high heat, and brown 3 cloves minced garlic. Add onions, saute till clear.
Add tomatoes, oregano, salt, pepper and bay leaf. Cover and cook about 25 minutes. Remove from heat. Discard Bay Leaf.
In a large pot of boiling water, cook macaroni 8-10 minutes, just until tender. Drain.
Add 1 tablespoon butter in a nonstick skillet and brown 3 cloves minced garlic. Add scallions and mushrooms and saute. Add macaroni to skillet and fry for a few minutes, just till macaroni gets crispy.
Pour the macaroni mixture into a 10x10x2 inch baking dish.
Place tomato mixture in processor and process until smooth. Spread on top of the macaroni.
Arrange 3 flat bowls in a row. In the first bowl add the white flour. In the second bowl crack in the egg white. Add a sprinkle of garlic, salt, paprika, parsley, etc., and whip together. In the third bowl place the bread crumbs.
Coat the eggplant slices with the flour, then the egg whites, and then the breadcrumbs. Place eggplant on a tray coated with cooking spray, broil for about 3 minutes on each side.
Place eggplant slices on tomato mixture; bake at 450 degrees for about 10 minutes.
Sprinkle with cheese and bake another 5 minutes or until cheese is lightly browned.
Better dig in and make sure to get your share since there probably won't be any leftovers (Grin).
Source: The Kitchens of http://www.garvick.com/recipes/meal-master.html
Baked Fresh Salmon
- 3 lb Salmon
- 1 ts Salt
- 1 ts Pepper, black
- 1/2 ts Thyme
- 3 tb Butter
- 1 1/2 c Cream, light
- 3 Onion; sliced
- 3 Parsley sprigs
- 1 Garlic clove; quartered
- 1 Bay leaf
- 2 Cucumbers; peeled and cut into strips
Combine salt and pepper, and thyme then rub all over the salmon.
Melt butter in baking dish then add salmon and coat with the butter.
Add light cream, onion slices, parsley, garlic, and bay leaf. Arrange cucumber strips around the salmon.
Bake covered for 40 minutes or until centre bone can be removed easily.
Remove and discard bay leaf, onion, parsley and garlic before serving.
Oven Baked Chicken
- 1 T margarine
- 2/3 c Bisquick
- 1 1/2 t Paprika
- 1/2 t salt
- 1/4 t pepper
- 3 1/2 lb assorted chicken parts
Heat oven to 425 degrees.
Melt margarine in 13x9x2 inch baking dish
Mix bisquick, paprika, salt, and pepper in a zip lock bag. Coat chicken by spraying with vegetable spray (Pam) and placing the chicken in the bag. Shake the bag well and then place the chicken in the baking dish.
Repeat with all the chicken pieces.
Bake for 35 minutes; turn chicken and bake for an additional 15 minutes or until chicken is done.
Spicy Bbq Shrimp
- 1/2 c Butter; or margarine
- 3/4 c BBQ Sauce
- 2 tb Lemon juice
- 2 lb Medium to large shrimp; unshelled
- 1/2 c Dry sherry
- Cayenne pepper to taste
- Black pepper
- Garlic powder
Turn on broiler and melt butter in a 13x9-inch broiler pan.
Remove pan from oven and stir in BBQ sauce and lemon juice.
Add shrimp and toss to coat. Spread out in pan.
Sprinkle cayenne, black pepper, and garlic powder over the shrimp.
Broil five inches from the heat source for four minutes. Turn shrimp. Add sherry and broil for four minutes longer.
Makes 4-6 servings
Zucchini Chili
- 6 tb Olive oil
- 1 1/2 c Zucchini, cut into 1/2-inch cubes (about 2 small)
- 1 c Onion, yellow; coarsely chopped
- 2 Garlic cloves; crushed
- 1 c Green pepper; cut into 1/2-inch cubes
- 2 c Tomatoes, canned; crushed
- 1 tb Chili powder
- 1 1/2 ts Cumin
- 1 1/2 ts Oregano; dried
- 1/4 c Parsley, fresh; minced
- Salt and pepper to taste
- 2 c Beans, canned (Kidney and/or Garbanzo); drained
Heat olive in a large skillet. Add zucchini, onion, garlic and green pepper. Saute 10 minutes until softened.
Transfer to a saucepan and add tomatoes, chili powder, cumin, oregano, parsley, salt and pepper. Cook over low heat, uncovered, for 10 minutes.
Stir in beans and cook 10 minutes more on low heat. Adjust seasonings.
Serve chili rolled up in a warm flour tortilla or on a bed of brown rice.
Serves 4.
Sweet-Sour Barbecued Ribs
- 6 lb Back Ribs; Cut in small serving pieces
- 1 1/4 c Ketchup
- 3/4 c Water
- 1/4 c Honey
- 2 tb Worcestershire Sauce
- 4 ts Lemon Juice
- 1 sm Onion
- 1/2 ts Salt
- 1/2 ts Pepper
Mix together the ketchup, water, honey, worcestershire sauce, lemon juice, onion, salt, and pepper. Cook sauce for about 10 minutes, stirring occasionally.
Cook ribs for one hour over medium-hot coals, turning occasionally. Brush ribs with sauce.
Turn and cook for 20 to 30 minutes longer.
