Recipes

Oriental Chicken

Ingredients

Chicken Breasts - bone in

soya sauce, low sodium
green onions, sliced diagonally
ginger root, peeled and finely chopped
dry mustard
black pepper
garlic cloves, peeled and chopped
sesame seeds
red and green peppers, julienne 		6

1/2 cup
1/2 cup
1 tsp.
1 tsp.
1 tsp.
1 tsp
2 tsp.
1 cup 		15

1-1/2 cups
1 cup
2 tsp.
2 tsp.
2 tsp.
2 tsp.
2 tbsp.
2 cups 		25

2-1/3 cups
1-1/2 cups
1 tbsp.
1 tbsp.
1 tbsp.
4 tsp.
3 tbsp.
3 cups

Procedure

Remove skin and fat from chicken breasts.

Combine marinade ingredients, pour over chicken and refrigerate overnight.

Bake chicken in marinade, in a covered baking pan at 350 degrees for 30 minutes. Uncover, top with sesame seeds and peppers. Bake 15 minutes more or until done.

Note: Chicken may be de-boned, sliced then marinated and used in a stir fry.

Baking dish: Use a 12" x 10" x 2" pan for 6 servings and a full size hotel pan for 15 to 25 servings.

Beef and Macaroni Casserole

Ingredients



ground beef - lean
tomatoes (including liquid)

tomato paste

parsley, chopped
oregano leaves
basil leaves
black pepper

macaroni, elbow

mushrooms, sliced
onions, diced
celery, sliced
green pepper, diced
garlic cloves, peeled and chopped

bread crumbs, soft
Parmesan cheese, grated 		6

1.25 lb
1 can
28 oz
1/3 cup

1/4 cup
1 tsp
1 tsp
1/4 tsp

1-2/3 cups

2 cups
1 cup
1/2 cup
1 cup
1 tsp

1/2 cup
1/4 cup 		15

3.0 lb
3 cans
28 oz
1 can
5.5 oz
1/2 cup
2 tsp
2 tsp
1/2 tsp

3 cups

4 cups
2 cups
1 cup
2-1/2 cups
2 tsp

1-1/4 cups
1/2 cup 		25

5.0 lb
4 cans
28 oz
2 cans
5.5 oz
3/4 cup
2 tbsp
2 tbsp
3/4 tsp

5 cups

6 cups
3 cups
2 cups
4 cups
4 tsp

2 cups
1 cup

Procedure

In a heavy based pot, dry fry beef on medium high heat until brown. Drain off fat.

Add next six ingredients to ground beef. simmer for one hour.

In a separate pot, add macaroni to boiling water and cook "al dente".

Add next five ingredients to beef, combine gently and turn into baking pan.

Combine last two ingredients together, sprinkle over casserole. Bake 25 minutes at 350 degrees Fahrenheit or 180 degreed centigrade.

Pan sizes

9 " x 13" x 3" for 6 servings.
A hotel pan for 15 and 25 servings.

Beef Stew

Ingredients

6 15 25
beef, rump 1.5 lbs 3.50 lbs 6.0 lbs
onions, coarsely chopped 1/2 cup 2 cups 3 cups
garlic cloves, peeled and chopped 1 tsp 1 tbsp 2 tbsp
potatoes, large dice 2 cups 5 cups 8 cups
carrots, large dice 2 cups 4 cups 8 cups
turnips, large dice 1 cup 2 cups 3 cups
celery, sliced 1 cup 2 cups 3 cups
tomato paste 1/4 cup 1 can 1 cup
5 1/2 oz
beef stock 4 cups 6 cups 8 cups
flour 1/4 cup 1/2 cup 1 cup
thyme leaves 1/2 tsp 1 tsp 2 tsp
oregano leaves 1/2 tsp 1 tsp 2 tsp
basil leaves 1/2 tsp 1 tsp 2 tsp
black pepper 1/4 tsp 1/2 tsp 3/4 tsp
bay leaf (leaves) 1 3 4

Procedure

Cut meat into 2cm (1/2" cubes). Heat heavy based pot to mediun high heat.

Add beef, onions and garlic and dry-fry until beef is brown. Add vegetables and cook for five minutes.

Add tomato paste and stir.

Mix flour with beef stock to make a slurry. Add to vegetable beef mixture and stir until thick or about 5 minutes.

Add remaining ingredients, bring to boil, cover, reduce heat and simmer for 1-1/2 hrs.

Stir occasionally. Remove bay leaves before serving.

Note: May use half-strength beef base in place of stock.

Optional: Add peas for added colour during last 15 minutes of cooking.

Turkey Stew

Ingredients

6 15 25
white turnip, diced 1 cup 3 cups 5 cups
garlic cloves, peeled and chopped 1 tsp 2 tsp 4 tsp
onions, chopped 1/2 cup 1 cup 1-2/3 cups
celery, sliced 1 cup 1 cup 1-2/3 cups
turkey, cooked, skinless, cooked 1 lb 3 lb 5 lb
tomato paste 1/4 cup 13 oz 21 oz
Sauce
*turkey stock 1 cup 4 cups 7 cups
flour 2 tbsp 1/4 cup 1/3 cup
tomatoes, canned (including liquid) 28 oz 4 cups 7 cups
marjoram, leaves 1/2 tsp 1 tsp 1-3/4 tsp
savory, leaves 1/2 tsp 1 tsp 1-3/4 tsp
oregano, leaves 1/2 tsp 1 tsp 1-3/4 tsp
parsley, chopped 1/4 cup 1/3 cup 1/2 cup
Worcestershire sauce 1 tbsp 2 tbsp 1/4 cup
bay leaves 1 2 3
lima beans, frozen 1 cup 3 cups 5 cups
corn niblets, frozen 1 cup 3 cups 5 cups

Procedure

Sauce:

Dry fry onions, garlic, celery and turnip on medium-high heat until tender but not browned. Add turkey and tomato paste and cook for two minutes.

Mix flour and cold stock tomake a slurry. Add with remaining ingredients to pot. Bring to boil, reduce heat and simmer uncovered for approximately 1 hour, or until sauce is thickened and turnip is cooked.

Add lima beans and corn and simmer for 20 minutes. Garnish with parsley.

Serve stew over boiled potatoes, rice or pasta.

*May use half-strength soup base in place of stock