Ruth Anne Benziger's Blog, page 39

Artichoke Veal Chops

Ingredients

4 (6-ounce) lean veal loin chops (1/4-inch-thick)

1/2 teaspoon cracked pepper

1/2 teaspoon green peppercorns, crushed

Vegetable cooking spray

1/3 cup sliced green pepper

1/4 cup sliced sweet orange pepper

1/4 cup sliced sweet red pepper

1/4 cup sliced yellow pepper

1/4 cup dry vermouth

2 tablespoons canned no-salt-added chicken broth, undiluted

1/4 teaspoon dried whole thyme

2 cloves garlic, minced

1 (14-ounce) can artichoke hearts, drained and quartered

2 tablespoons chopped fresh parsley

Directions

Trim fat from veal chops. Combine cracked pepper and crushed peppercorns in a small bowl; rub mixture over chops.

Coat a large nonstick skillet with cooking spray; place over medium-heat until hot. Add chops; and cook 3 to 4 minutes on each side or until browned. Remove chops from skillet. Drain chops, and pat dry with paper towels. Wipe drippings from skillet with a paper towel. Place chops in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray, set aside.

Place green pepper and next 7 ingredients in skillet. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in artichoke hearts. Spoon artichoke mixture over veal chops. Cover and bake at 350° for 25 minutes or until veal is tender. Transfer veal and vegetable mixture to a serving platter, sprinkle with chopped fresh parsley.

Yield: 4 servings

Light & Delicious 1994 Recipe

Strawberry Banana Shakes/White Chocolate Shakes

Strawberry Banana Shakes



Ingredients

1 large banana, peeled and cut into 1/2-inch-thick slices

1 teaspoon lemon juice

1 1/2 cups strawberry nonfat frozen yogurt

1 cup frozen unsweetened strawberries

1 cup skim milk

1 teaspoon vanilla extract

Directions

Combine banana and lemon juice; toss gently to coat. Place banana slices on a baking sheet. Cover and freeze 1 hour or until firm.

Combine banana, yogurt, and remaining ingredients in container of an electric blender; cover and process until smooth, stopping twice to scrape down sides. Pour into glasses, and serve immediately.

Yield: 4 (1-cup) servings.

White Chocolate Shakes



Ingredients

1 1/2 cups whole milk

1/2 cup marshmallow cream

1 (4-inch) strip vanilla bean, split lengthwise

3 1/2 ounces white chocolate, chopped

2 1/2 cups vanilla ice cream

1/4 teaspoon freshly grated nutmeg

Directions

Combine first 3 ingredients in a small saucepan; stir with a wire whisk. Bring to a simmer over medium heat, stirring constantly. Add chocolate, reduce heat to low, and cook, stirring constantly, until chocolate melts. Let cool to room temperature, stirring occasionally. Remove and discard vanilla bean. Pour mixture into a freezer-proof container. Cover and freeze 3 hours or until slushy.

Combine milk mixture, ice cream, and nutmeg in container of an electric blender; cover and process until smooth, stopping twice to scrape down sides. Pour into glasses, and serve immediately.

Yield: 4 (1-cup) servings

Light & Delicious 1994 recipes

Stuffed Pork Chops

Ingredients

4 pork chops, 1- to 1 1/2-inches thick

1 cup coarse dry bread crumbs

3/4 cup chopped apples

3 tablespoons chopped raisins

1/2 teaspoon salt

2 tablespoons sugar

2 tablespoons minced onion

Dash pepper

Dash sage

2 tablespoons melted butter or margarine

Water

Flour

1 tablespoon shortening

Directions

Have butcher cut a pocket in each pork chop.

Combine bread crumbs, apples, raisins, salt, sugar, onion, pepper, sage, and melted butter. Toss together lightly. Moisten slightly with a little water if stuffing is dry.

Fill pockets in pork chops with the mixture. Fasten openings together with toothpicks or skewers.

Dust pork chops lightly with flour. Melt fat in skillet over medium-high heat. Place pork chops in skillet and brown well on both sides.

Add 1/4 cup water

Cover skillet with vac-control valve closed and cook over low heat 1 1/2 hours or until pork chops are very tender. Add water in small amounts during cooking period, if necessary. Turn chops once during cooking process.

Yield: 4 servings

Light & Delicious 1994 Recipe

Ultimate Taco Salad

1 pound ground beef

1/2 cup chopped onion

1 (16 1/2-ounce) can cream-style corn

1 (16-ounce) can red kidney beans, drained

1 (1 1/4 ounce) package corn chips

6 cups torn iceberg lettuce

2 cups (8 ounces) shredded Cheddar cheese

2 cups diced tomato

1 (2 1/4 ounce) can sliced ripe olives, drained

1 ( 3 ounce) package cream cheese, softened

1 ripe avocado, peeled and mashed

3/4 cup sour cream

2 tablespoons mayonnaise

1 1/2 tablespoons lemon juice

1 tablespoon chopped green chiles

1 clove garlic, crushed

3/4 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon hot sauce

Directions

Cook ground beef and onion in a large skillet over medium heat until browned, stirring until meat crumbles. Drain and return to skillet. Add corn, beans, and seasoning mix; stir well.

Layer corn chips, beef mixture, and lettuce evenly on individual serving plates. Top evenly with shredded cheese, tomato, and olives.

Beat cream cheese at medium speed of an electric mixer until light and fluffy. Add avocado and remaining ingredients; beat well.

Serve avocado mixture with salad.

Yield: 6 servings

Lobster With Light Curry Sauce

Ingredients

2 (8-ounce) fresh or frozen lobster tails, thawed

Vegetable cooking spray

1 tablespoon margarine

2 teaspoons curry powder

1 tablespoon peeled, minced ginger root

1 teaspoon minced garlic

1/2 cup evaporated skimmed milk

1/2 cup clam juice

1/4 cup Chablis or other dry white wine

1/4 cup ruby port wine

1 tablespoon balsamic vinegar

1/4 teaspoon freshly ground pepper

1/4 teaspoon crushed red pepper

Sliced green onions (optional)

Directions

Cut lobster tails in half lengthwise, cutting through upper and lower hard shells with an electric knife.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add lobster tail halves, cut side down. Cook 4 minutes on each side or until lobster is done. Remove lobster from skillet, and keep warm.

Add margarine and curry powder to skillet; heat over medium-high heat until margarine melts. Cook 30 seconds over medium-high heat, stirring constantly. Add ginger root, and garlic, saute until tender. Add milk and next 6 ingredients; stir well.

Cook over medium-high heat, stirring constantly, 10 to 12 minutes until mixture is reduced to 1/2 cup.

Spoon 3/4 cup curry mixture onto each individual serving plate. Place 2 lobster tail halves, cut side down, on each plate. Garnish with green onions, if desired.

Yield: 2 servings

Leg of Lamb With Honey Butter

Ingredients

1 (3 1/2-pound) lean boneless leg of lamb

3 cloves garlic, thinly sliced

4 slices bacon

1/2 cup orange marmalade

1/2 cup commercial French dressing

3 tablespoons lemon juice

1/2 cup butter, softened

1/2 cup honey

1/2 cup chopped hazelnuts, toasted

1 tablespoon bourbon

Chive blossoms (optional)

Fresh mint (optional)

Fresh oregano (optional)

Fresh thyme (optional)

Assorted cooked vegetables (optional)

Directions

Trim fat from lamb. Make lengthwise slits halfway through lamb. Insert a garlic slice into each slit. Arrange bacon slices in a crisscross pattern over lamb.

Combine orange marmalade, French dressing, and lemon juice in a small saucepan. Bring to a boil over medium-heat, stirring occasionally. Remove from heat, and set-aside.

Place lamb on a rack in a roasting pan. Insert meat thermometer into thickest part of roast, if desired. Brush lamb with marmalade mixture. Bake, uncovered, at 325° for 1 hour and 45 minutes or until meat thermometer registers 140° (rare) to 160° (medium), basting occasionally with marmalade mixture. Transfer lamb to a serving platter. Let stand 15 minutes.

Beat butter and honey at medium speed of an electric mixture until smooth. Stir in hazelnuts and bourbon. Serve butter mixture with lamb. If desired, garnish with chive blossoms, mint, oregano, thyme, and vegetables.

Yield: 14 servings

Staying True to Yourself

Often times, I find people from all sides in opposition to the person that I am. They often times have a perception of me that is far off the mark. And I’m okay with that because I know who I am. I don’t argue or correct unless it comes to my faith or my children. Other than that, what other people think is none of my business.

Does it bother me? Sometimes.

Does it hurt? Sometimes.

But I am who I am and I don’t need anyone’s validation. I’m a living breathing human being with thoughts, feelings, ideas, values, and morals that I stand behind. I don’t have to voice them for people to dissect.

Staying true to what you believe is important. Sometimes we often think that it’s okay to go along with the masses or bend to what people want to mold us into. Well, if you know me at all, you know that isn’t me at all.

I’ve never been apart of the “in” crowd. I don’t follow fads or trends or wear the latest fashion, have the latest makeup, or accessories. Is there anything wrong with that? No. Do what makes you happy.

The important thing to do is to stay true to who you are. I keep to who I am and I don’t compromise. I love who I am and you should too.

Do I fall short of letting what people say bother me? Of course, I do. I’m human. I get my feelings hurt, I get upset sometimes. But I’m not going to change who I am.

We are wonderfully made by God and I’m perfect in his eyes. So, I’m going to be me and if you don’t like it, that’s not my business.

Leek and Onion Quiche

Ingredients

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/4 cup plus 2 tablespoons butter

3 tablespoons shortening

4 tablespoons cold water

1 cup chopped onion

1 cup chopped leeks (white portion only)

2 teaspoons minced garlic

2 tablespoons butter, melted

1/2 teaspoon dried whole tarragon

1 cup (4-ounces) shredded Gruyere cheese, divided

4 eggs, lightly beaten

2 cups whipping cream

1/2 teaspoon salt

1/4 teaspoon ground white pepper

Directions

Combine flour and 1/2 teaspoon salt; cut in butter and shortening with pastry blender until mixture is crumbly. Sprinkle water (1 tablespoon at a time) over surface, stirring with a fork until dry ingredients are moistened. Shape into a ball; chill 1 hour.

Roll pastry to a 12-inch circle on a floured surface. Line a 10-inch quiche dish with pastry; trim excess pastry around edges. Chill 30 minutes. Line dish with aluminum foil; add pie weights. Spread pie weights over bottom and up sides of foil-lined pastry. Bake at 425° for 15 minutes. Bake an additional 5 minutes. Let cool completely on a wire rack.

Saute onion, leeks, and garlic in 2-tablespoons butter in a large skillet over medium-high heat until vegetables are tender. Remove from heat; stir in tarragon. Sprinkle 1/4 cup cheese in baked pastry shell.

Spoon onion mixture over cheese. Combine eggs and remaining ingredients; stir with a wire whisk. Pour over onion mixture in a pastry shell. Sprinkle with remaining 3/4 cup cheese. Bake at 350° for 30 minutes or just until set. Let stand 10 minutes before slicing.

Yield: 8 servings

Bible Study Topic: Anxiety

Last week, we talked about Depression and how hard it can be to get out of those deep waters. We talked about hope, joy, comfort, and prayer. I shared some scripture that I think will aid you in finding some peace knowing that God is there for you in times of woe.

Today, I want to talk about an equally popular and wide distributed epidemic, anxiety. Our world is so fast paced, our jobs require a lot from us, we all struggle with money issues, family, some of us with health issues, and as I stated in the previous post, I could spend hours listing more things that give us anxiety.

Let’s dive right in!

The Wrestle with Anxiety

For some people, they discuss medication as an option to aid in anxiety. For others, they turn to more natural means. They try meditation, tea, spa days, or exercise. Those are a few that I can think of, now. How many of you have turned to prayer?

Prayer is powerful! (How many times have we heard that?) Well, it’s true. Prayer and faith can help you. I’m living proof. I suffered from anxiety over the years. Then, I turned to God. For the longest time, I figured that I was stuck. Unable to get out of my “funk.” When I dedicated my time to prayer, I started to feel it ease.

I’m not 100% and it does still come on but we can say that it is much less.

“How long shall I take counsel in my soul, having sorrow in my heart daily? How long shall mine enemy be exalted over me?” (Psalm 13:2). Anxiety will always have power over you if you let it. (Don’t jump down my throat, yet!).

I’m not saying it is completely controllable, for some it is much more complicated than that. But God is all powerful and has the ability to take your anxiety away. “But I have trusted in thy mercy; my heart shall rejoice in thy salvation” (Psalm 13:5).

Heavy Heart

“Heaviness in the heart of man maketh it stoop: but a good word maketh it glad (Proverbs 12:25).

Anxiety has a way of keeping us down. It stops us from moving about normally, engaging in socialization, going to work, or a number of other things that you want to do. A kind heart with God will take it away.

Just remember that if you are having issues, the word can help you. You’ll fine peace and harmony in the word.

Lightness Over Darkness

“For thou wilt light my candle: the Lord my God will enlighten my darkness. (Psalm 18:28) No matter what we face, we are not alone. He will never leave us or forsake us (Hebrews 13:5). No matter what is going on, we aren’t alone and if you call out to him, he will be in your heart.

“There is none holy as the Lord: for there is none beside thee: neither is there any rock like our God. (1 Samuel 2:2) God is stronger than the things that plague our minds. I like to remember that when I start feeling that anxiety trying to push through.

Strength

Remember that God made you with the resilience, love, power, and self discipline, “For the spirit God gave us does not make us timid, but gives us, power, love, and self-discipline. (2 Timothy 1:7) Turn to the power, love, and self-discipline he instilled in you to try and overcome some of that anxiety. Isaiah says, “Be strong, do not fear; God will come, he will come with vengeance; with divine retribution he will come to save you” (35:4).

Have hope and have faith that God will save you from the anxiety you face. It isn’t for us to worry. We worry entirely too much about what is going to happen in our lives. Where the money will come from, how we will eat, how we will dress, how to move through the world. God will provide. In Luke 12:22 Jesus said to his disciples: “Therefore I tell you, do not worry about your life, what you will eat; or about your body, what you will wear.” God has a plan and we must follow his cues.

Trust in the Lord

“Trust in the Lord with all your heart and lean not on your own understanding; in all ways submit to him, and he will make your paths straight.” (Proverbs 3: 5-6). This is hard for some people to do. We want to think we have control over everything and let our pride get in the way. If you let God lead you, he will show you the way. Don’t let yourself get in the way. It’s going to be okay, have faith. Worrying about what is coming will only make your anxiety worse.

I hope these have helped you a bit to try and look at scripture in how to deal with anxiety. I know this isn’t a sure fine way, but it can help. “Peace I leave with you; my peace I give you. I do not give to you as the world gives. Do not let your hearts be troubled and do not be afraid.” (John 14:27).

Remember, we are not of the world. It’s our temporary home. Don’t let your time spent here be overrun with anxiety and fear. I offer you peace, and I hope your anxiety will soon cease.

God bless.

Light Seafood Gumbo

Ingredients

4 (6 ounce) skinned chicken breast halves

2 quarts water

1/2 cup all-purpose flour

Vegetable Cooking Spray

1 tablespoon vegetable oil

2 cups chopped onion

1 3/4 cups chopped celery

1 1/2 cups chopped green pepper

1/2 cup chopped green onions

4 cloves garlic, minced

1 1/2 teaspoons dried whole thyme

1 teaspoon dried whole oregano

1/2 teaspoon pepper

3 bay leaves

1 (13 3/4 ounce) can no-salt-added chicken broth

1 (6 ounce) can no-salt added tomato paste

1/2 pound smoked turkey sausage, sliced

1 pound unpeeled medium-size fresh shrimp

6 cups cooked long-grain rice (cooked without salt or fat)

Directions

Combine chicken and water in Dutch oven; bring to a boil. Reduce heat; simmer 45 minutes. Cover; chill 8 hours. Remove chicken; skim and discard fat from broth, reserving broth. Bone and chop chicken.

Place flour in a 15- x 10- x 1-inch jellyroll pan. Bake at 350° for 1 hour or until very brown, stirring every 15 minutes. Set aside.

Coat a Dutch oven with cooking spray; add oil. Place over medium heat until hot. Add onion and next 4 ingredients; sauce until tender. Add thyme and next 3 ingredients. Add browned flour; stir until smooth. Add reserved broth, chicken, canned broth, tomato paste, and sausage.

Bring to a boil, reduce heat, and simmer, uncovered, 1 hour. Peel and devein shrimp; add to broth mixture. Cover and simmer 10 minutes or until shrimp turn pink. Discard bay leaves. Serve over rice.

Yield: 12 (1/2 cup) servings