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A tasty brunch with style
Ebony, Dec, 2005 by Charlotte Lyons
Marinated Collards And
Cabbage Salad
1 small green cabbage,
cut into very thin strips
1/4 of a small red cabbage,
cut into very thin strips
2 cups collards, cut into very thin strips
1 medium carrot, cut
into very thin strips
1/2 small sweet onion, quartered
and cut into very thin strips
1/2 medium red bell pepper
1 small clove garlic, finely minced
Cayenne pepper to taste
Salt and pepper to taste
1 8-ounce bottle sweet sour salad dressing
or your favorite salad dressing
In large bowl, combine the green cabbage,
red cabbage, collards, carrot, onion and
red bell pepper and garlic. Season the vegetables
with cayenne, salt and pepper to
taste. Pour salad dressing over vegetable
mixture and toss to coat. Place in refrigerator
for I or more hours. Garnish with chopped
parsley if desired.
Yields 6 to 8 servings
Calories 58, Total Fat 0g, Cholesterol 0mg,
Carbohydrate 5g, Protein 1g, Sodium 54mg.
Seafood Brunch Pie
Pastry for two-crust pie (9- or 10-inch pie)
3 tablespoons butter or margarine
1/4 cup chopped green onion
1/4 cup chopped celery
1/4 cup all-purpose flour
1 1/4 cups heavy cream
1 tablespoon dry sherry
1/2 pound shrimp, chopped
1 cup crab meat
1 cup chopped lobster meat
1/2 teaspoon Old Bay[R] seasoning
Salt and pepper to taste
1 egg yolk, slightly beaten
1 tablespoon water
Line a pie plate with pastry, and set
aside. Heat oven to 375 degrees. Melt the
butter in 10-inch skillet and add the green
onion and celery. Cook and stir until vegetables
are tender, about 2 minutes. Stir in
flour and cook, stirring constantly, about 2
minutes. Slowly stir in cream and cook
over low heat until mixture thickens. Add sherry, shrimp,
crab, lobster, Old Bay[R] seasoning, salt and pepper. Remove
from heat. Spoon seafood filling into pastry-lined
pie crust. Place remaining pastry on top of pie and seal
edges. If desired, cut out holly leaves with additional pastry
and arrange on pie. Mix together the egg yolk and
water. Lightly brush yolk mixture over entire top. Prick
pie with fork once or twice to release steam. Bake pie in
oven until golden brown, about 50 to 60 minutes.
Yields 8 servings
Calories 446, Total Fat 32g, Cholesterol 180g, Carbohydrate 21g,
Protein 18g, Sodium 309mg.
Spicy Cornmeal Chicken Strips
1/2 cup yellow cornmeal
2 tablespoons all-purpose flour
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon garlic powder
Salt to taste
4 boneless, skinless chicken breast halves,
cut into strips
Vegetable oil
Combine cornmeal, flour, chili powder, cumin, cayenne,
and garlic powder in bowl and mix well. Add chicken and
toss to coat well with cornmeal mixture. Heat about 1 inch
of the vegetable oil in a large skillet over medium heat until
hot. Add a third of the cornmeal coated chicken strips and
cook until browned on all sides and done, turning occasionally,
about 5 to 6 minutes. Place on paper towels to
drain. Repeat with remaining chicken. Serve with bottled
ranch salad dressing.
Yields about 20 strips
If you want a different kind of chicken experience, try Spicy
Cornmeal Chicken Strips.
Sweet Potato Tarts
Crust:
1 1/4 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
3/4 cup plus 2 tablespoons butter,
chilled and cut into pieces
1/3 cup ice water
Filling
2 cups cooked mashed sweet potatoes
3/4 cups sugar
2 tablespoons melted butter or margarine
2 tablespoons fresh orange juice
1 teaspoon vanilla extract
3/4 to 1 teaspoon ground nutmeg
1/2 teaspoon grated orange rind
Dash salt
Sift flour, sugar and salt into mixing bowl. Using a pastry
blender or two knives, cut butter into flour until mixture
resembles coarse meal. Sprinkle ice water over dough,
mixing quickly, just until dough forms a soft ball. Wrap
dough in plastic wrap and refrigerate for I hour. On a lightly
floured surface, use a floured rolling pin to roll out
dough to 1/8-inch thickness. Cut dough into circles about
1/4-inch larger than tartlet pans. Press dough into pans;
trim excess around edges. Refrigerate 30 minutes. Heat the
oven to 400 degrees. Place small pieces of foil on dough
and weight foil with dried beans or pie weights. Bake 10
minutes. Remove weights and foil, and bake 3 to 5 minutes
or until very lightly browned. Cool completely before
removing tart shells from pans. To make filling: Beat sweet
potatoes, sugar, butter, orange juice, vanilla and nutmeg in
large mixing bowl until blended. Fill a pastry bag with filling
and fill each tart shell with sweet potato filling, or
spoon filling into each tart shell and place on cookie sheet.
Bake until filling is done, about 15 to 20 minutes or until
lightly brown.
Sweet Potato Tarts are an easy-to-make, tasty delicacy.
Yields about 16 tarts
Calories 181, Total Fat 10g, Cholesterol 27mg, Carbohydrate 21g,
Protein 1g, Sodium 172mg.
Jerk Turkey Meatballs With
Curry Pineapple Salsa
2 pounds ground turkey
1/2 cup chopped green onion
1/4 cup chopped red bell pepper
1/2 cup dry bread crumbs
2 tablespoons prepared Jerk marinade
2 eggs, slightly beaten
1/2 teaspoon garlic powder
Salt to taste
Curry Pineapple Salsa
1 fresh pineapple, peeled and diced
2 medium tomatoes, seeded and diced
1/2 cup thinly sliced green onion
2 Jalapeno pepper, seeded and
finely chopped (or to taste)
2 tablespoons chopped cilantro
1 tablespoon curry powder
1 tablespoon fresh lime juice
1 clove garlic, minced
Salt to taste
Combine all ingredients for meatballs in bowl, mixing well.
Shape turkey mixture into 1 -inch balls. Place in ungreased rectangular
pan, 13x9x2 inches. Bake uncovered in 400-degree
oven until done and light brown, about 20 to 25 minutes.
Jerk Turkey Meatballs With Curry Pineapple Salsa and Pesto Olive
Dip With Vegetable Crudites are a perfect brunch combination.
To Make Curry Pineapple Salsa: Mix ingredients together
and refrigerate for at least 30 minutes before serving.
Yields about 60 turkey meatballs
Calories 209, Total Fat 9g, Cholesterol 114mg, Carbohydrate 13g,
Protein 19g, Sodium 151mg.
Pesto Olive Dip
With Vegetable Crudites
1 cup mayonnaise
1 cup sour cream
1/2 cup prepared pesto
114 cup grated Parmesan cheese
2 tablespoons chopped parsley
1 clove garlic, finely minced Dash cayenne
Salt and pepper to taste
Fresh vegetables of your choice
Combine mayonnaise, sour cream and pesto in medium
bowl until well-blended. Stir in the Parmesan cheese,
parsley, garlic, cayenne, and salt and pepper to taste until
well-combined. Serve with fresh vegetables of your choice.
Yields about 3 cups dip
Calories 58, Total Fat 6g, Cholesterol 5mg, Carbohydrate (trace),
Protein 1g, Sodium 54mg.
Easy Eggnog Bavarian Cream Pie
1 4-serving-size package vanilla flavor cook & serve
pudding & pie filling
2 tablespoons sugar
1 envelope unflavored gelatin
2 cups canned eggnog
2 tablespoons light rum or 1/2 teaspoon rum flavor
1 cup whipping cream
1 ready crust graham pie crust
Ground nutmeg
Chill small mixing bowl and beaters of electric mixer.
Stir together pudding mix and gelatin in medium
saucepan. Stir in eggnog. Cook and stir over medium heat
until boiling. Remove from heat. Stir in rum or rum flavor.
Cover surface with plastic wrap. Refrigerate about 1 hour
or until almost set. In chilled bowl, beat whipping cream
on medium speed of electric mixer until soft peaks form.
Fold whipped cream into the pudding mixture. Spoon the
mixture into crust. Refrigerate about 4 hours or until set.
Sprinkle with nutmeg. Store the pie in the refrigerator.
Yields 8 servings
Calories 441, Total fat 23g, Cholesterol 78mg, Carbohydrate 53g,
Protein 5g, Sodium 425mg.
COPYRIGHT 2005 Johnson Publishing Co.
COPYRIGHT 2005 Gale Group
