SUNBURST STIR-FRY 1 20-oz. can of chunk pineapple in juice or syrup 2 large cloves garlic, pressed 2 Tbsp. olive oil (EVOO) 1 green bell pepper, slivered 3 green onions, chunked Sauce 1/3 Cup reserved pineapple juice 1 Tbsp. cornstarch
Tina Renner 2 boneless chicken breast 2 Tbsp. minced ginger root or 1 tsp. ground ginger 2 medium carrots, sliced 4 ounces thin spaghetti, cooked
1/3 Cup soy sauce 1 Tbsp. sesame oil
Drain pineapple, reserving 1/3 cup juice for sauce. Cut chicken into chunks. In large skillet, stir-fry chicken with garlic and ginger in oil for 2 minutes. Add pineapple, carrots, and bell pepper. Cover, steam 2 to 3 minutes until vegetables are tender crisp. Stir in spaghetti. Combine sauce ingredients, pour into skillet along with green onions. Toss until ingredients are thoroughly mixed and heated through. Makes 4 servings.
AWESOME SPICY BEEF KABOBS 2 Tbsp. beef bouillon granules 3 cloves garlic, minced 1/2 tsp. salt 1 1/2 lb. beef sirloin, cut into 1/2-inch cubes 2 Tbsp. vegetable oil
Melissa Garcia 2 Tbsp. water 2 tsp. cayenne pepper 1 tsp. black pepper 10 wooden skewers, soaked in water for 1 hour
Dissolve bouillon in water. Stir in the garlic, cayenne pepper, salt, and black pepper. Toss the meat in the marinade, cover, and marinate in the refrigerator for at least 2 hours. Preheat a grill for high heat. Skewer the beef cubes, using 6 to 8 pieces per skewer. Pour the oil onto a plate, and roll the skewers in it to coat them on all sides. Grill the skewers, turning frequently, until the beef has turned light pink, 12 to 15 minutes.
JAEGER SCHNITZEL
Jennifer Ehmke
2 lb. boneless pork Chops Plain bread crumbs Oil for frying 3 (1- oz) pkgs. dry mushroom gravy mix 2 eggs, beaten 1 lb. fresh mushrooms, coarsely chopped Pound out pork to tenderize. Heat oil in large skillet or dutch oven over medium heat. Dip pork in egg, then bread crumbs, and place in hot oil. Cook, turning until golden brown. Remove to warm plate. Prepare gravy mix according to package directions. Stir in mushrooms and cook with gravy. Serve gravy over pork.
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Main Courses and Entrees