Basil and Zucchini Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, crushed
• 6 zucchinis, roughly chopped
• 3 cups water
• 2 chicken stock cubes
• 2 teaspoons sugar
• 1 tablespoon lemon juice
• 1 cup chopped basil

Procedure

• Heat oil in medium to large saucepan and add onion and garlic.
• Stir over medium heat until onion is soft.
• Add chopped zucchini, water, crumbled stock cubes, sugar and lemon juice.
• Bring to boil and simmer for approximately 20 minutes or until zucchini is soft.
• Stir in the basil and keep stirring for approximately 5 minutes.
• Blend or process soup mixture. Return to pan and reheat.
• Serve with dollop of yoghurt or sour cream, with or without a sprinkle of paprika and extra basil leaves on top.
• When blended it’s quite creamy in texture but is very low in fat.

Lobster Soup

Ingredients

• 6 tbsp margarine
• 6 tbsp all-purpose flour
• 1 1/2 cups chicken broth
• 2 1/2 cups lobster meat
• 4 1/2 cups milk
• 1 1/2 onions, thinly sliced
• 1 pinch celery flakes
• 1 1/2 tsp chopped fresh parsley
• Salt and ground black pepper to taste
• 3/4 cup light cream

Procedure

• Melt butter or margarine in a saucepan. Stir in flour, salt, pepper, and celery flakes; blend well. Very slowly mix in milk and chicken stock. Add cold lobster, onion, parsley. Cook for about 10 minutes over medium heat.
• Add cream to desired consistency, and reheat. Season to taste.

Glazed Sausage Bites

Ingredients

• 1 pound bulk pork sausage
• 1 egg, slightly beaten
• 1/2 cup fine cracker crumbs
• 1/3 cup milk
• 1/2 teaspoon ground sage
• 1/8 teaspoon ground thyme
• 1/2 cup water
• 1/4 cup ketchup
• 2 tablespoons packed brown sugar
• 1 tablespoon vinegar
• 1 tablespoon soy sauce

Procedure

• In a bowl, combine sausage, egg, crumbs, 1/3 cup milk, and ground sage and thyme. Beat with electric mixer at high speed for 5 minutes. Shape into about 3 dozen small balls (about 1 1/4-inch diameter).

Mini Peach Cobblers

Ingredients

• 1 can (15 ounces) peaches in light syrup
• 3 tablespoons brown sugar, packed
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• scant 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• few grains salt
• 1 teaspoon butter
• 1 tablespoon cornstarch
• pie pastry, purchased or homemade

Procedure

• This recipe uses about half of a full 9-inch pie crust.
• Drain the syrup from peaches into a cup; set aside. Chop peaches.
• Arrange eight 1 1/2-ounce ramekins in a baking pan; spray lightly with butter-flavored cooking spray.

Chili Beef Burgers

Ingredients

• 2 pounds lean ground beef, at least 90% lean
• 1 1/2 cups chopped onion
• 1 cup chopped green or red bell pepper, or combination
• 2 cups water
• 1 1/2 cups ketchup
• 2 tablespoons prepared mustard
• 1 tablespoon brown sugar, packed
• 2 tablespoons chili powder
• dash cayenne pepper
• dash garlic powder
• salt and pepper, to taste
• 6 large bulkie rolls or hamburger buns, split

Procedure

• Brown beef with onion and bell pepper. Drain off excess fat. Combine remaining ingredients in a bowl; blend well. Add ketchup mixture to browned beef and simmer until thickened.

Salmon Cucumber Sandwiches

Ingredients

• 6 oz. can boneless salmon, drained and flaked
• 1/2 cup peeled, chopped cucumber
• 3 Tbsp. plain yogurt
• 1 Tbsp. mayonnaise
• 1 Tbsp. lemon juice
• 1/2 tsp. dried dill weed
• 8 mini sandwich buns, sliced
• 2 Tbsp. butter, softened
• 16 pieces butter lettuce

Procedure

• Combine salmon, cucumber, yogurt, and lemon juice in small bowl. Spread thin layer of butter on cut sides of sandwich buns and line with lettuce. Fill with salmon mixture. 8 small sandwiches.

Barbecue Glazed Pork Chops

Ingredients

• 48 4-ounce boneless pork center-cut chops
• 3 cups ketchup
• 1/2 cup brown sugar
• 1/4 cup lemon juice
• 1 tablespoon lemon rind
• 1 cup diced green pepper
• 1 cup diced onion

Procedure

• Grill chops on hot griddle until brown, approximately 2 minutes
  per side. Place on pans in single layer. Combine ketchup, brown
  sugar, lemon juice and rind. Stir in vegetables; pour over
  chops, spreading evenly. Bake in conventional oven at 400
  degrees F. 10-12 minutes; or in convection oven at 350 degrees F.
  for 9-11 minutes, until chops are tender and juicy. Portion: 1
  4-ounce pork chop.