Kitchen cabinet: readers' recipes tested in Sunset's kitchens

Sunset, June, 1999 by Linda Lau Anusasananan

Steak with Apricots

Margaret Pache, Mesa, Arizona

The joy of cooking, says Margaret Pache, is trying new things for her family. Here she pairs the season's fresh apricots with grilled steaks.

PREP AND COOK TIME: About 25 minutes

MAKES: 4 servings

3/4 cup canned apricot nectar

1/4 cup orange juice

1 1/2 tablespoons honey

1 1/2 tablespoons Dijon mustard

2 teaspoons prepared horseradish

4 beef tenderloin steaks (1 in. thick; 6 oz. each), fat-trimmed

4 firm-ripe apricots (1/2 to 3/4 lb. total), rinsed

Salt and pepper

1. In a bowl, mix apricot nectar, orange juice, honey, mustard, and horseradish. Rinse meat and put in a plastic food bag; add 1/3 cup of the apricot sauce. Seal bag and let stand 15 to 20 minutes, turning occasionally. Reserve remaining apricot sauce.

2. Cut apricots in half and discard pits. Lift steaks from bag and discard the marinade.

3. Lay steaks on a grill over a solid bed of hot coals or high heat on a gas barbecue (you can hold your hand at grill level only 2 to 3 seconds). Lay apricot halves on grill and brush with some of reserved apricot sauce. Cook steak, turning once, until done to your liking, 8 to 10 minutes total for medium-rare (pink in center, cut to test). Cook apricots until hot and lightly browned, about 5 minutes total; as cooked, transfer to a platter and keep warm.

4. Heat the rest of the reserved apricot sauce until boiling in a microwave-safe bowl in a microwave oven at full power (100%) or in a pan on direct heat. Serve sauce with steaks and apricots, adding salt and pepper to taste.

Per serving: 406 cal., 51% (207 cal.) from fat; 30 g protein; 23 g fat (9.1 g sat.); 17 g carbo (0.9 g fiber); 173 mg sodium; 98 mg chol.

The Other Slaw

Jane Roush, Shelton, Washington

Jane Roush took a fresh look at an old-fashioned vegetable from her garden, kohlrabi, and came up with this crunchy slaw. You can also use broccoli stems, which taste much like kohlrabi.

PReP TIME: About 30 minutes

MAKES: 5 or 6 servings

1/4 cup lime juice

2 tablespoons salad oil

3 tablespoons chopped red onion

3 tablespoons chopped fresh cilantro

1/2 teaspoon sugar

1 clove garlic, pressed or minced

1 to 2 teaspoons minced fresh jalapeno chili

1 1/2 cups shredded peeled kohlrabi or broccoli stems

1 1/2 cups shredded peeled carrots

1 1/2 cups shredded zucchini

Salt and pepper

1. In a bowl, mix lime juice, oil, onion, cilantro, sugar, garlic, and chili to taste.

2. Add kohlrabi, carrots, and zucchini. Mix and season with salt and pepper to taste.

Per serving: 73 cal., 58% (42 cal.) from fat; 1.4 g protein; 4.7 g fat (0.6 g sat.); 7.6 g carbo (1.5 g fiber); 20 mg sodium; 0 mg chol.

Orange Russian Cream

Stephen Nagy, Klamath Fails, Oregon

"Here's a high-fat and utterly wonderful dessert recipe that is quick, easy to make, and decadent. Your guests will moan with delight after the first taste, and die from pleasure shortly after - but not before they've finished eating!" says Stephen Nagy.

PREP AND COOK TIME: About 12 minutes, plus 3 hours to chill

MAKES: 6 servings

3/4 cup sugar

1 envelope unflavored gelatin

1 teaspoon grated orange peel

1 cup whipping cream

1 1/2 cups vanilla or plain nonfat yogurt

1 teaspoon vanilla

1 tablespoon finely chopped semisweet chocolate

1. In a 1 1/2- to 2-quart pan, mix sugar and gelatin. Add 1/2 cup water and orange peel; stir over high heat until boiling, about 2 minutes.

2. Remove from heat, add cream, yogurt, and vanilla. Whisk to blend smoothly. Pour into ramekins or custard cups (6-oz. size). Chill until firm, at least 3 hours; cover airtight if storing up to 1 day.

3. Uncover desserts and sprinkle equally with chocolate.

Per serving: 278 cal., 42% (117 cal.) from fat; 4.9 g protein; 13 g fat (8 g sat.); 37 g carbo (0.1 g fiber); 56 mg sodium; 46 mg chol.