Braised Red Cabbage and Apples (Sunday)Makes 8...


Braised Red Cabbage and Apples (Sunday)

Makes 8 servings

Preparation time: 10 minutes

Cooking time: 40 to 55 minutes

1 tablespoon margarine or butter

1 large sliced red onion

freshly ground black pepper

1 2-pound head red cabbage, trimmed, quartered, cored and cut crosswise into 1/4- to 1/2-inch slices

4 ounces dried apples, cut crosswise into 1/4-inch slices

2 to 3 tablespoons chopped fresh marjoram or 1 tablespoon dried

2 tablespoons fresh lemon juice

In a large, nonstick skillet, melt margarine or butter over medium heat. Add onion and season with pepper. Cook about 5 minutes or until onion loses its moisture and softens. Add cabbage, apples and marjoram and toss together. Cook, stirring, 5 minutes to wilt cabbage. Reduce heat to low; cover and cook 30 to 45 minutes until cabbage is soft. Stir in lemon juice, toss and serve. (Adapted from "Side Dishes Creative and Simple," Deirdre Davis; Chapters Publishing, $14.95.)

Turkey Ole Casserole (Tuesday)

Makes 8 servings

Preparation time: 10 minutes

Cooking time: About 55 minutes

12 corn tortillas

1 cup chopped onions

1 cup shredded carrots

1 cup reduced-sodium chicken broth

1 10 3/4-ounce can reduced-fat cream of chicken soup

1 tablespoon chili powder

1 tablespoon cumin

2 4-ounce cans drained chopped green chilies

3 cups cooked chopped turkey or chicken

2 cups shredded,

reduced-fat Monterey Jack cheese

Heat oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Tear corn tortillas into pieces; set aside. In a large, nonstick skillet coated with cooking spray, cook onions and carrots in a little chicken broth, about 5 minutes, until softened. Add remaining chicken broth and soup. Reduce heat to low, bring to simmer, and add chili powder, cumin, green chilies; cook about 2 or 3 minutes or until soup is smooth. Add chicken.

To assemble: Spoon a little chicken mixture on bottom to prevent sticking. Layer tortilla pieces, chicken mixture and cheese. Repeat several times and end with 1/2 cup cheese on top. Bake about 45 minutes or until bubbly.

Bow Tie Pasta With Feta and Zucchini (Thursday)

Makes 6 servings

Preparation time: 15 minutes plus pasta

Cooking time: 12 to 15 minutes

12 ounces bow tie pasta

1 tablespoon olive oil

2 medium chopped onions

3 minced garlic cloves

2 medium (1 pound) zucchini, quartered, sliced crosswise into 1/4-inch slices

1 14 1/2-ounce can reduced-sodium chicken broth

4 teaspoons cornstarch

4 ounces crumbled feta cheese

1/4 cup sliced and rinsed Kalamata olives

1 teaspoon dried oregano

Cook pasta according to directions. In a large, nonstick skillet coated with cooking spray, heat oil and cook onion and garlic about 5 minutes or until soft. Add zucchini and cook about 6 to 8 minutes or until soft. Add 1 1/4 cups broth; bring to boil. In a small bowl, mix remaining 1/2 cup broth and cornstarch. Stir cornstarch into boiling broth; cook, stirring until thickened, about 1 minute. Remove from heat. Stir in feta, olives and oregano. Toss with pasta and serve.

Island Pork Chops (Saturday)

Makes 4 servings

Preparation time: 10 minutes

Cooking time: 11 to 13 minutes

1 cup unsweetened pineapple juice

2/3 cup dry sherry

2 tablespoons light brown sugar

1 teaspoon chopped fresh rosemary leaves

1 clove crushed garlic

4 boneless, trimmed, 1-inch-thick pork loin chops

Heat broiler. Combine pineapple juice, sherry, light brown sugar, rosemary leaves and garlic in a resealable plastic bag. Add pork loin chops and marinate in the refrigerator overnight. Remove chops from marinade and reserve. Broil chops 11 to 13 minutes, turning and basting once with marinade. Discard marinade.

Pineapple Salsa (Saturday)

Makes about one cup

Preparation time: 10 minutes

1 cup finely chopped fresh or drained, canned juice-packed pineapple

1 tablespoon chopped fresh cilantro

1 tablespoon chopped red onion

1 1/2 teaspoons cider vinegar

Combine the pineapple, cilan

tro and onion and cider vinegar.

- Woman's Day Cookbook; Viking, $24.99

Pub Date: 5/03/98

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