Main Dish recipes by BumbleBeeBoogie

Sounds good - you can't go wrong with an ingredients list like that.

EASY WHOLE FRESH SALMON
EASY WHOLE FRESH SALMON
An original recipe by BumbleBeeBoogie

I love salmon; I love whole salmon better than salmon steaks or fillets. My method is so easy and the salmon is so moist and delicious, you will wonder why you didn't think of it yourself. I also use basil leaves instead of the traditional dill because I like the flavor it adds to the salmon. I bought a long fish-shaped lidded clay pot, whose bottom inside is glazed for easy cleaning. I soak the pot and lid in water for about 15 minutes before using.

I buy whole salmon of a length that will fit into my special clay pot (the pot will fit into my microwave oven).

1 whole fresh or frozen salmon, cleaned
1 bunch of basil leaves
salt and freshly ground pepper
1 fresh lemon, sliced into thin slices

Thaw the salmon if frozen. Wash the salmon inside and out. Wash and drain dry the basil leaves. Fill the salmon's cavity with the basil leaves, lemon slices, sprinkle with the salt and pepper.

Place the stuffed fish in the clay pot, put the lid on and place in the microwave oven. Cook as directed for your oven and the weight of your salmon. Do not overcook. Remove the salmon every 5 minutes to test for flakiness and light pink, not raw, fish.

When cooked, you may move the salmon to a fish platter or leave it in the bottom of the clay pot and bring to the table. I usually leave the salmon in its clay pot bottom.

Before serving, you may optionally remove the basil leaves and lemon slices. With a knife or spoon, gently scrape the black skin off the top side of the salmon to expose the light pink flesh. To serve, simply flake off large chunks of the salmon from the bone structure (the rib bones we all hate will remain attached to the spine bones so you obtain bone-free salmon chunks.) Provide additional lemon wedges.

When the top part of the salmon has been eaten, turn the salmon over and repeat on that side so all the salmon is exposed for eating. NOTE: You can cook the salmon in your oven in a conventional clay pot, buying a salmon that will fit into the size of your pot, and bake it in the oven at the temperature required for your clay pot.

A complete supper in the Deep South
SUPPER IN THE DEEP SOUTH
Adapted by BumbleBeeBoogie

HAM AND REDEYE GRAVY

1/4 cup sweet (unsalted) butter
4 slices of good country ham, 1/4-inch thick, with a little fat around the edges
1 cup strong brewed coffee

In a large, well-seasoned skillet, warm the butter over low heat.

Slice the ham steaks around the edges to keep them from curling while cooking. Lay them in the butter in the pan. Cook over medium heat until the ham edges brown slightly; then, turn them. Add the brewed coffee, and raise the heat to high, bringing it to a boil. Boil until the liquid is reduced to about a quarter of its original amount and a nice glaze has formed on the ham steaks.

Serve the ham steaks immediately, topped with a spoonful or two of the Redeye Gravy. Makes 4 servings.

SKILLET CORNBREAD
1/4 cup vegetable oil for seasoning the skillet

Preheat the oven to 450° F. Pour the vegetable oil into a well-seasoned skillet and place in the oven. Heat until the oil is very hot, then remove the pan from the oven and pour off any excess oil.

2 cups ground yellow cornmeal (stone-ground preferred)
1/2 cup all purpose flour
1 tablespoon white granulated sugar
1/2 teaspoon baking powder
1 tablespoon baking soda
1/2 teaspoon salt

Meanwhile, in a large bowl, sift together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

2 cups fresh buttermilk (or reconstituted powdered buttermilk)
2 large eggs, lightly beaten
2 tablespoons sweet (unsalted) butter, melted
2 cups corn kernels

Add the buttermilk, eggs, and butter to the flour mixture and whisk to blend. Add the corn kernels and stir to blend them throughout the batter.

Pour the batter into the hot skillet and return the pan to the oven on the center over rack. Reduce the oven temperature to 400° F. Bake until the corn bread is golden brown and a toothpick inserted into the center comes out clean. Remove the corn bread from the oven and cool it in the pan on a wire rack for 5 minutes; then invert the corn bread onto a serving plate and cut the corn bread into 8 wedges.

(Note: a well-seasoned skillet is one that has been used for many dishes in the past, meaning not brand new. Food often cooks better when the skillet has been "broken in.")

PECAN-CRUSTED CATFISH
1 cup pecan halves, plus a few extra for garnish

Preheat the oven at 400° F. Spread the pecans on a baking sheet and toast them in the oven, with occasional stirring, until lightly browned, about 8 to 10 minutes. Remove the pan of pecans from the oven and cool them. Place the cooled pecans in a food processor and pulse them until they are a coarse meal. Don't let them get buttery -- you want them dry.

6 catfish fillets, about 6 ounces each

Rinse the catfish fillets and pat dry with paper towels.

1 cup buttermilk (or reconstituted powdered buttermilk)
2 large eggs
1 teaspoon Tabasco sauce

In a shallow bowl, whisk together the buttermilk, eggs, and Tabasco.

1/2 cup all purpose flour
1 cup yellow cornmeal
ground pecan meal
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

In a separate shallow bowl, stir together the flour, cornmeal, salt, and pepper; add and stir in the pecan meal.

Dip each catfish fillet into the buttermilk mixture, then into the cornmeal mixture, coating the fillets well on both sides. Set the fillets aside on waxed paper until ready to cook.

peanut oil (if you're going to deep fry the fillets)
lemon wedges and pecan halves for garnish

There are three cooking methods:

(1) oven bake the catfish fillets at 350° F until browned and cooked through; or

(2) grill them on a grill pan; or

(3) deep-fry them in about 1 inch of peanut oil on the stove at 360° F.

Serve the catfish garnished with the lemon wedges and pecan halves. Makes 6 servings.

CANDIED SWEET POTATOES
4 medium sweet potatoes, peeled and cut into 1/2-inch slices
1/2 cup melted sweet (unsalted) butter
1 cup granulated white sugar (or granulated brown sugar, if you prefer)
salt and freshly ground black pepper, to taste
1/4 cup water

Combine the butter, sugar, and water in a large frying pan and add the sweet potatoes. Cover and simmer for 30 minutes over low heat. Remove the cover and cook another 30 minutes, or until the potato slices are cooked through. Makes 4 servings.

ROAST CHICKEN STUFFED WITH PEANUTS
2 cups chopped, roasted, unsalted peanuts
3 tablespoons butter
1 hot red pepper, chopped
3 cups chicken broth
1 large red onion, chopped
salt and freshly ground pepper to taste
1 three-pound roasting chicken, rinsed with water inside and out

Preheat the oven at 400° F.

In a bowl, mix together the peanuts, hot pepper, and onion; Stuff the mixture inside the chicken cavity. Tie the legs of the chicken together, and rub the chicken with the butter.

Place the chicken in a roasting pan with the chicken stock to a depth of 1" above the sides of the chicken. Place the pan in the oven and roast for 1 to 1-1/2 hours, until brown and the juices run clear.

Remove the pan from the oven and let it rest for at least 15 minutes.

Meanwhile, add the remaining stock to the pan juices. Place the pan on the stove over low heat and boil until reduced and thickened slightly. Taste for salt and pepper and adjust if necessary.

Place the chicken on a carving board. Remove the stuffing from the chicken cavity and carve the chicken. Place the carved chicken on a serving platter and surround it with the peanut stuffing.

Strain the sauce and serve it in a separate dish with the chicken. Makes 4 servings.

BOURBON STREET BEEF STEAKS
BOURBON STREET BEEF STEAKS
An original recipe by Bumble Bee Boogie

4 8-ounce rib eye beef steaks (or other steaks of choice), cut to desired thickness
2 garlic cloves, peeled and minced
1 small yellow onion, peeled and finely chopped
1/2 cup (or more, if needed) dark brown sugar
1/2 teaspoon mustard powder
1 teaspoon fresh coarsely ground black pepper
1/2 cup (or more, if needed) bourbon whiskey

Tenderize the steaks with a device that will pierce the surface of the steaks to allow the marinade to penetrate.

Combine the minced garlic, onion, pepper, mustard powder, and brown sugar in a bowl. Coat each steak with the brown sugar mixture about 1/4-inch thick on both sides. Place the steaks in a pan just large enough to accommodate the size and thickness of the four steaks.

Pour the bourbon into the pan sufficient to cover the steaks, taking care not to disturb the sugar coating. Cover the pan with plastic wrap or aluminum foil; marinate in the refrigerator for at least 3 to 4 hours, or overnight.

When ready to cook, place the steaks on a barbecue and grill over a hickory chip-charcoal fire; or broil them in your oven; lightly salt each steak on both sides.

BEER BURGERS by BumbleBeeBoogie
Beer Burgers
Adapted by BumbleBeeBoogie

1-1/2 pounds ground beef chuck
2 tablespoons beer
1/2 teaspoon hot pepper sauce, or less to taste
1/4 teaspoon Worcestershire sauce
Salt and freshly ground black pepper, to taste
4 1/2-ounces of cheese of choice
4 large hamburger buns
tomato slices
beer-braised onion rings
butter lettuce leaves
mushroom-beer ketchup

Combine the ground chuck, beer, hot red pepper sauce, Worcestershire sauce, salt and pepper in a large bowl. Form into four 6-ounce, 1-inch thick burgers; don't over-compress the patties. Cover the burgers with plastic wrap and refrigerate up to several hours.

Grill the burgers over a medium grill, charcoal fire, or in oven broiler. Cook to the desired doneness: 3 to 4 minutes on each side for rare, 5 to 6 minutes on each side for medium, and 8 to 9 minutes on each side for well done.

Top each burger with some of the beer-braised onions and a slice of cheese and allow it to melt.

Toast the buns, cut side down, on the grill or in an oiled non-stick skillet until golden brown, about 1 minute.

CHICKEN-FRIED BEEF CUBE STEAKS by BumbleBeeBoogie
CHICKEN-FRIED BEEF CUBE STEAKS
An original recipe by BumbleBeeBoogie

6 beef Cube Steaks (thin beef steaks run through a butcher's mechanical roller tenderizer.)
2 large eggs, beaten
salt and freshly ground black pepper, to taste
optional powdered garlic and/or powdered onion, to taste
optional dried Fine Herbs, to taste
1 package of Japanese Panko dried bread crumbs*
2 tablespoons butter
2 tablespoons vegetable oil

Beat the eggs with a fork and season with the salt and pepper, and optional powdered garlic/onion/herbs in a pie pan. Place the dried Panko bread crumbs in another pie pan. Dip the cube steaks first in the egg mixture; then lay both sides of the cube steaks on the bread crumbs in the second pie pan to thoroughly coat.

Heat the butter and oil in a large skillet over medium heat. When the butter/oil is hot, saute the steaks, browning on each side, about three minutes per side. Do not crowd them in the pan; use two pans if necessary.

Serve immediately. Serves 6.

*Panko bread crumbs can be found in the Japanese food section of the store.

COFFEE ROASTED BEEF recipe by BumbleBeeBoogie
COFFEE ROASTED BEEF
An original recipe by Bumble Bee Boogie

2 tablespoons butter
1 tablespoon vegetable oil
4 pounds chuck roast
2 large yellow onions, peeled and chopped
2 garlic cloves, peeled and minced
freshly ground black pepper, to taste
6 cups brewed coffee
2 cups fresh mushrooms sauteed in butter (or use canned mushrooms)
3 tablespoons cornstarch
salt to taste
1/2 cup sour cream (optional)

Optional garnishes:
Flat Italian parsley, chopped
Pickle relish

In a pan large enough to accommodate the size of the beef roast, heat the butter and oil; add the roast and sear it on all sides until well browned; remove the roast and set aside.

In the same pan, saute the onions for 5 minutes, scraping loose the brown roast bits on the bottom of the pan; add the garlic and pepper and saute for 1 minute. Return the meat to the saucepan and pour in the coffee and the mushrooms.

Bring to a boil; reduce the heat to low and simmer for 5 hours, turning the meat over halfway through the cooking time. A slow cooker (crock pot) may be used for cooking the roast, if desired.

To make the gravy: Remove 1/2 cup of the coffee mixture from the saucepan; combine with the cornstarch and salt, stirring to make a smooth thin lump-free paste. Return the paste to the hot mixture, stirring until the sauce slightly thickens. Stir in the optional sour cream, if desired.

Serves 6.

Serve over egg noodles, steamed rice, or mashed potatoes garnished with a sprinkle of the parsley and pickle relish. Thick slices of sour-dough bread are great for sopping up the last of the gravy on your plate.

SLOW COOKING HINTS (CROCK POT) from BumbleBeeBoogie
SLOW COOKING HINTS for getting the best results from your slow cooker (Crock Pot).
Courtesy of Bumble Bee Boogie

Convert your favorite recipes to slow cooking: Many conventional recipes can be revised for slow cooking. Any oven or stovetop recipe having liquids: water, broth, wine, sauce, canned soup, etc., lends itself to slow cooking. Because slow cookers work at low heat and with their lids on, there is hardly any liquid lost during cooking, and almost all food, especially meats and vegetables, contain water. As they cook, they begin to release their water. With most cooking methods, the water turns to steam and evaporates. In a slow cooker, it collects on the lid and drips back into the food. If you are creating your own slow cooker recipes or adapting stovetop and oven recipes for the slow cooker, decrease the amount of liquid by half. The low heat setting on a slow cooker is approximately 200 degrees F (95 degrees C) and high heat is about 300 degrees F (150 degrees C). For every cooking hour required for a conventional recipe in the oven or on the stove, allow 8 hours on low or 4 hours on high in your slow cooker. Slow cooking can reduce meal preparation time in half by turning up the temperature. Food will not burn in a slow cooker because it retains moisture and because the heat is so evenly distributed around the sides as well as the bottom of the pot. If something takes 10 hours on the "low" setting, you can safely cook it for 5 hours on the "high" setting.

Best Meat for slow cooking: Most meats can be prepared in a slow cooker, but some produce better results. Chicken on the bone with skin removed; cheaper, tougher cuts of beef, pork and lamb trimmed of fat will become moist and tender. Coat the meat lightly in flour and brown in a little oil in a hot skillet before adding it to the slow cooker to give it an appetizing color and a more complex flavor than simply adding it raw into the slow cooker. Ground meat should always be browned in a skillet before adding it to the slow cooker to avoid it clumping together and adding undesirable fat to the dish.

Finishing Touches: Before the end of your recipe's cooking time, add the finishing touches. When too much liquid remains, remove the lid and turn the pot up to high to reduce the amount of liquid. To thicken or enrich the sauce, stir in cream, sour cream, shredded cheese, or a slurry of cornstarch and cool liquid. Taste for salt and pepper; consider adding lemon juice or vinegar, or fresh chopped parsley, basil or cilantro. Whole spices such as bay leaves, peppercorns or cinnamon sticks will give slow cooker items a very intense flavor if left in the pot for the entire cooking time, so use them sparingly. Ground spices and fresh and dried herbs lose much of their flavor if simmered for several hours and should be added during the last two hours of cooking. Dairy products such as milk, sour cream and cheese should be added in the last hour of cooking to avoid curdling.

BUTTERMILK CHICKEN recipe by BumbleBeeBoogie
BUTTERMILK CHICKEN
An original recipe by Bumble Bee Boogie

1 cut-up fryer chicken (skin removed)
1-1/2 cups fresh buttermilk
1-1/4 cups all-purpose flour
3 tablespoons flat Italian parsley, chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup solid vegetable shortening
1/4 cup butter
1 large yellow onion, peeled and chopped
1 garlic clove, peeled and minced
3/4 cup sliced mushrooms
1 tablespoon Dijon mustard
1 tablespoon Balsamic vinegar

Rinse the chicken under cold running water; pat dry. In a bowl, immerse the chicken in the buttermilk. Marinate for at least 1 hour in the refrigerator.

In a separate bowl, whisk together the flour, 2 tablespoons of the parsley, salt and pepper. Dip each piece of the buttermilk-coated chicken pieces into the flour mixture; shake off the excess flour.

Heat the shortening and butter in a large skillet over medium-high heat. Add the chicken pieces and fry 4 to 5 minutes to brown on all sides.

Preheat the oven at 375 degrees F.

Remove the chicken pieces from the skillet and place them in a buttered casserole dish.

Add the onions, garlic and mushrooms to the skillet and saute until the onions are soft.

Drain the oil from the skillet except for 1 tablespoon. Add one-half of the buttermilk in which the chicken marinated into the skillet, scraping loose the browned chicken bits. Stir in the mustard and vinegar. Heat, stirring constantly; pour over the chicken in the casserole dish.

Bake for 1 hour, uncovered, until crispy.

To make a gravy, dissolve 2 tablespoons of flour in the remaining buttermilk; add to the pan drippings. Cook over medium-high heat, stirring constantly, until the gravy begins to thicken. Add more buttermilk, if necessary, until the desired consistency is reached. Let simmer for about a minute to cook the flour. Offer the gravy, garnished with the remaining 1 tablespoon of chopped parsley, to pour over the chicken when serving.

CHILI CON CARNE by BumbleBeeBoogie
CHILI CON CARNE
An original recipe by Bumble Bee Boogie

1 pound dried beans (kidney, pink or pinto) or use canned beans, drained*
6 cups water
2 pounds ground beef chuck
2 large onions, chopped
2 garlic cloves, peeled and minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon chili powder (for mild chili); or 2 or 3 teaspoons (for hot
chili), to taste
1/4 teaspoon crushed dried red pepper flakes
1 teaspoon paprika
1 bay leaf
1 teaspoon EACH ground cumin and oregano
1 tablespoon brown sugar
1 teaspoon Dijon mustard
2 - 16-ounce cans chunky tomatoes, with juice
3 tablespoons cornmeal and 3 tablespoons water
Optional 1/3 cup grated cheddar cheese

Step #1: Wash beans, cover with water in a large pot, bring to a boil, cover and let stand 2 hours. Drain. Add fresh water to cover the beans and simmer over low heat until tender, about 2 hours.

*If using drained canned beans, start with step #2.

Step #2: Brown the ground beef in a large skillet. Pour off some of the fat. Add the onions and cook until softened; add the minced garlic and cook 2 more minutes. Add the cooked beans and remaining ingredients (except the cornmeal and water.) Simmer uncovered for about 1-1/2 hours, stirring occasionally. In a small bowl, stir together the cornmeal and water; add to the chili to thicken. Serve with the optional grated cheese sprinkled on top of the hot chili con carne.

Serves 12.

DORIA SEAFOOD RICE GRATIN by BumbleBeeBoogie
DORIA SEAFOOD RICE GRATIN
An original recipe by Bumble Bee Boogie

1 cup raw long grain white rice
butter and olive oil as required for sautéing
3 slices pepper-coated thick-sliced bacon, thinly sliced and separated
1 small yellow onion, peeled and minced
1/2 cup mushroom caps, thinly sliced
salt and freshly ground black pepper, to taste
2 tablespoons flat Italian parsley, minced
4 large or 16 small shrimp, fresh or frozen, deveined if necessary
1 or 2 whitefish fillet, fresh or frozen, depending on size
4 large or 16 small scallops, fresh or frozen
2 to 3 ounces Gruyere cheese, grated
1 cup of white sauce (see recipe below)

Steam the rice according to package directions. Add a little olive oil to the cooked rice to prevent it sticking together. Reserve.

Prepare the White Sauce:
2 tablespoons butter
2 tablespoons flour
1 cup whole milk
1/2 teaspoon freshly grated nutmeg
1 tablespoon canned chopped black olives
2 tablespoons bottled tiny capers
salt and freshly ground black pepper, to taste

Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook about 2 minutes, stirring constantly, until the paste cooks and bubbles, but don't let it brown. Add the hot milk, continuing to stir as the sauce thickens. Bring the sauce to a boil; add the salt, pepper, nutmeg, chopped olives, and capers. Lower the heat and cook, stirring, for 2 to 3 minutes. Remove from the heat. Place a piece of wax paper over the top of the sauce to prevent a skin from forming; cover the pot to keep the sauce warm, and set aside.

In a large frying pan (having a lid), heat a small amount of butter and olive oil to saute the onions for 2 minutes; add the bacon and mushrooms and saute for an additional 3 to 4 minutes. Drain all but 1 tablespoon of the bacon fat. Add the cooked rice, stirring to coat the rice so it does not stick together. Stir in the salt and pepper and one-half of the minced parsley. Cover the pan and set aside.

If using large shrimp and scallops, cut them into 4 uniform pieces. Cut the whitefish to match the size of the shrimp and scallops. In a sauce pan with heated butter and olive oil sufficient to saute the seafood, saute the shrimp, whitefish and scallops for 2 to 3 minutes. Do not over-cook.

Preheat the oven at 350 degrees F.

Butter a large oven-proof gratin dish (or individual gratin dishes with the ingredients divided between them); add the rice mixture. Layer the seafood on top, then sprinkle half of the grated Gruyere cheese on top. Ladle the white sauce over the top, and sprinkle with the remaining Gruyere cheese and minced parsley. Bake for 15 to 20 minutes, or until the gratin is heated through and the cheese topping is lightly golden brown.

Baked Dijon-Drusted Salmon recipe
BAKED DIJON-CRUSTED SALMON
By BumbleBeeBoogie

4 (4 ounce) salmon fillets
1/4 cup butter, melted
3 tablespoons prepared Dijon mustard
1-1/2 tablespoons honey
1/4 cup dry bread crumbs or Japanese Panko dried bread crumbs
1/4 cup shelled pecans, finely chopped
4 teaspoons fresh Italian parsley, chopped
Salt and freshly ground black pepper, to taste
1 lemon sliced into wedges for garnish

Preheat the oven to 400 degrees F (200 degrees C).

In a small bowl, stir together the melted butter, mustard, and honey. Set aside.

In another bowl, mix together the bread crumbs, pecans, parsley, salt and pepper.

Immerse each salmon fillet into the honey mustard mixture. Then roll each fillet into the bread crumb mixture, covering completely.

Place the coated salmon fillets on a non-stick baking pan and bake them for 12 to 15 minutes until they flake easily with a fork.

Serves 4 garnished with a wedge of lemon.

WASABI-GLAZED SALMON OVER SPINACH
WASABI-GLAZED SALMON OVER SPINACH
Adapted by BumbleBeeBoogie

1/2 teaspoon Wasabi powder (see note)
1-1/2 teaspoon Dijon mustard
1 tablespoon olive oil
1 teaspoon rice wine or white wine vinegar
1/2 teaspoon granulated white sugar
1/8 teaspoon salt
Freshly ground black pepper, to taste
8 ounces fresh salmon boneless fillet, preferably center cut
3 cups baby spinach leaves
2 tablespoons chicken or vegetable broth
2 lemon wedges

Preheat the oven at 450 degrees F.

In bowl, stir together the Wasabi, mustard, olive oil, wine or vinegar, sugar, salt and pepper to taste. Spread the mixture over the salmon. Place the salmon in a shallow baking pan.

Bake the salmon until at the firm flake stage, but not dry, 8 to 10 minutes. Remove the salmon from the oven and set aside, covered, to remain warm.

Meanwhile, prepare the spinach. Wash the leaves and shake off excess liquid. Place spinach in small pan with the broth. Cover and cook over medium heat until leaves are limp, about 2 minutes. Because there is so little liquid, spinach can burn easily, so check after 1 minute.

To assemble, arrange the spinach on 2 serving plates. Cut the salmon fillets in half and arrange 1 portion over each spinach bed. Arrange 1 lemon wedge on each plate. Makes 2 servings.

Note: If you can't find Japanese Wasabi powder, substitute an equal amount of well-drained, white prepared horseradish.

Babootie recipe by BumbleBeeBoogie
BABOOTIE
BumbleBeeBoogie's version of the traditional South African national dish,

2 pounds ground lamb
(or substitute ground beef - or - 3/4 beef and 1/4 pork)
2 onions, chopped
2 garlic cloves, minced
1 #303 can (16 ounces)tomatoes, reserve juice
1-1/2 Tbsp. white granulated sugar
2 Tbsp. curry powder (more or less to taste)
1 tsp. cinnamon powder
3 Tbsp. vinegar (regular red or balsamic)
salt to taste
1 firm bananas, sliced
1 Granny Smith large apple, peeled and chopped
6 canned apricots, chopped
or 1/2 cup dried apricots, chopped
1 Tbsp. apricot jam
1/2 cup slivered almonds
1/3 cup shreaded or flaked coconut
1 8 ounce can crushed or cubed pineapple
1/3 cup golden raisins
Juice strained from canned tomatoes
Steamed rice to serve 8
Bottled Sweet Chutney, if desired

Brown the meat in a large skillet and drain off the fat. Add all of the other ingredients. Cover and simmer gently, stirring frequently, for about 30 minutes. Add strained reserved tomato juice to taste if the mixture is too thick.

Serve over the steamed rice, garnished with the sweet chutney - or with additional slivered almonds, raisins and coconut.

Serves 8.

BEER-SOUSED PORK CHOPS WITH POTATO AND LEEKS
BEER-SOUSED PORK CHOPS WITH POTATO AND LEEKS
By Linda Gassenheimer, Miami Herald
Adapted by BumbleBeeBoogie

2 teaspoons canola oil
2 (8-ounce) medium thickness bone-in pork chops
2 medium leeks, cleaned and sliced (about 2 cups)
¾ pound red or yellow new potatoes, (with skin) sliced
2/3 cup dark ale
2 tablespoons cider vinegar
2 tablespoons coarse prepared mustard
salt and freshly ground black pepper
2 scallions, sliced

Heat the oil in a nonstick skillet over high heat. Brown the pork chops about two minutes per side. Remove the chops to a plate and set aside.

To the skillet, add the leeks, potatoes, ale and cider vinegar, stirring to release the browned pork residue. Reduce the heat to medium, cover the skilled with a lid, and simmer for ten minutes or until the potatoes are tender.

Add the mustard to the skillet and stir to combine. Add the pork chops to the skillet, cover and simmer for five minutes or until the chops are cook through (internal temperature of 160 degrees). Add the salt and pepper to taste.

Serve sprinkles with the scallions.

Makes two servings.

PER SERVING: 601 calories (22 % from fat), 14.5 g. fat (3.8 g saturated), 173 mg cholesterol, 59.5 g protein, 51.3 g carbohydrate, 4.4 g fiber, 567 mg sodium