MacGourmet News

"Never should have done it. Never should have opened the box da ol' mon has moved from here to there for 10 years, probably more like 12 to 15. What a treasure trove of recipes it contains, though. All from the manufacturer/food processor. So, now, you know why we're heading down this road for the second Fortnight in a row. Promise ya we'll go Cajun next Fortnight, unless we go desserts. Hmmm..."

Hot and Tangy Garlic Chicken
2 chicken breast halves, skinned and boned
2 tablespoons cornstarch, divided
1 tablespoon dry sherry or water
2 large cloves garlic, minced
1 cup reduced-sodium chicken broth
4 teaspoons Heinz Distilled White Vinegar
1/2 teaspoon crushed red pepper
2 tablespoons vegetable oil, divided
2 carrots, cut into julienne strips
1 large green bell pepper, cut into julienne strips
3 tablespoons Kikkomon Lite Soy Sauce
Hot cooked pasta or rice

Cut chicken into thin strips; coast with mixture of 1 tablespoon cornstarch, sherry and garlic. Let stand 10 minutes. Combine next three ingredients with remaining cornstarch; set aside. Heat 1 tablespoon oil in hot wok or large skillet over medium-high heat. Add chicken and stir-fry 3 minutes; remove from skillet. Heat remaining oil in same pan over high heat. Add vegetables; stir-fry 2 minutes. Return chicken to pan with broth mixture. Cook, stirring until sauce boils and thickens. Remove from heat; stir in soy sauce. Serve immediately over rice or pasta.

To import, drag image to your MacGourmet recipe box.

Mediterranean Catfish Stew
4 Mississippi farm-raised catfish fillets
1/2 teaspoon salt, or to taste
1/2 teaspoon cayenne pepper, or to taste
3 tablespoons olive oil
1 large onion, sliced
3 cloves garlic, chopped
2 red or yellow bell peppers, chopped
1 head of fennel, or 2 ribs of celery, sliced
1/2 cup orzo (rice shaped pasta)
2 tablespoons sifted flour
1 cup white wine
1 28-ounce can whole tomatoes
1 14-ounce can chicken stock
1 cup water
1 pinch saffron (optional)
1 teaspoon grated orange rind
1 tablespoon fresh marjoram, or 1 teaspoon dried

Cut catfish into 2-inch cubes, and season with 1/2 teaspoon salt and 1/4 teaspoon cayenne pepper. Heat oil in a Dutch oven or large heavy bottomed saucepan over medium heat. Add onions and cook for 5 minutes until softened. Add garlic, peppers, fennel and remaining salt and pepper. Cook, stirring often, for 5 additional minutes. Stir in orzo and flour, and cook for 2 minutes until coated with oil, and just starting to color. Add white wine and tomatoes with their liquid, breaking up tomatoes with the side of a wooden spoon. Add stock, water, saffron, and orange rind. Bring to a boil and reduce heat to simmer. Cover and cook 10 minutes. Add catfish and continue to simmer for 6 to 8 minutes, until catfish is opaque and flakes easily. Stir in marjoram before serving. All y'all needs now is a loaf of crusty bread.

To import, drag image to your MacGourmet recipe box.

Schwan's Spicy Cajun Dip
1/4 teaspoon garlic powder
1 cup mayonnaise
2 tablespoons minced onion
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper

Combine all ingredients and mix well.
Note: Always remember to season to your taste.

To import, drag image to your MacGourmet recipe box.

Schwan's Delicious Dip
1 cup mayonnaise
2 green onions, thinly sliced
1/2 teaspoon dried parsley
2 teaspoons prepared honey mustard
2 teaspoons white wine vinegar
1 teaspoon horseradish
1/2 teaspoon thyme
1 tablespoon sweet relish

Combine all ingredients. Serve cold or heat slowly.

To import, drag image to your MacGourmet recipe box.

Read Cajun Clark's latest Fortnight Recipe.